Best 6 Individual Mini Cherry Cheesecake Cups Recipes

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Indulge in a delightful journey of flavors with these captivating Mini Cherry Cheesecake Cups, a symphony of creamy cheesecake nestled atop a delicate graham cracker crust, crowned with a vibrant and juicy cherry compote. This tantalizing treat is not only a feast for the eyes but also a delectable experience for the taste buds. With a selection of three distinct recipes, each offering a unique twist on this classic dessert, you'll find the perfect sweet indulgence to satisfy your cravings. Embark on a culinary adventure as we unveil the secrets behind these irresistible Mini Cherry Cheesecake Cups.

Here are our top 6 tried and tested recipes!

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.

Provided by Nancy Singelyn

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 7

24 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 eggs
2 ½ tablespoons lemon juice
1 teaspoon vanilla extract
1 (12 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Place a vanilla wafer into the bottom of each muffin cup.
  • Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
  • Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 12

1 cup crushed vanilla wafers (about 30 wafers)
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
1 large egg, room temperature, lightly beaten
TOPPING:
1 pound pitted canned or frozen tart red cherries
1/2 cup sugar
1 tablespoon cornstarch
Red food coloring, optional

Steps:

  • Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

PARTY MINI CHERRY CHEESECAKES



Party Mini Cherry Cheesecakes image

Its easy to prepare, it is very good, and the kids like it as well. I don't use the cherries on to--it makes it to sweet. I don't recall where I got it from.

Provided by Sweet Southern Bell

Categories     Cheesecake

Time 30m

Yield 20-25 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages cream cheese
1/4 cup sugar
2 eggs
1 tablespoon vanilla
1 tablespoon lemon juice
16 -18 vanilla wafers
1 (21 ounce) can cherry pie filling

Steps:

  • Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups.
  • Place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture.
  • Bake 15-20 minute at 375°F Top each cup with about 1 tablespoons Of pie filling. Keep in muffin pans and chill until firm, To serve remove from paper cups.
  • I don't use the Cherry Pie filling,I think it makes it to sweet.

MINI CHEESECAKE CUPS



Mini Cheesecake Cups image

Since there's no crust, these mini cheesecakes are extra easy to fix. Plus, there's no cutting required and they travel well to various gatherings.-Jeannette Mack, Rushville, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 8

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup sour cream
1/4 cup confectioners' sugar
Mandarin oranges, pineapple tidbits, halved maraschino cherries and/or chopped nuts

Steps:

  • In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt and mix well. Add eggs, one at a time, beating well after each addition. , Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely. , In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator.

Nutrition Facts :

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 7

24 vanilla wafer cookies
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon almond or vanilla extract
1 can (21 oz) cherry pie filling
1/2 cup toasted, sliced almonds

Steps:

  • Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
  • In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
  • Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g

MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS



Mini Cherry Cheesecakes with Vanilla Wafer Crusts image

These are delicious little cheesecakes, perfect for any occasion. Experiment with different toppings instead of cherry if you like.

Provided by Karen..

Categories     Cheesecake

Time 40m

Yield 24 cheesecakes

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1/4 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons vanilla
24 vanilla wafers
1 (21 ounce) can cherry pie filling (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
  • Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
  • Fill the cups 2/3 full of cream cheese mixture.
  • Bake for 15 to 20 minutes or until set.
  • When warm, top each with a tablespoon of cherry filling.
  • Chill in refrigerator.

Nutrition Facts : Calories 108.3, Fat 8, SaturatedFat 4.1, Cholesterol 36.3, Sodium 85.1, Carbohydrate 7.2, Fiber 0.1, Sugar 2.8, Protein 1.9

Tips:

  • Use fresh cherries. Fresh cherries have the best flavor and texture for this recipe. If you can't find fresh cherries, you can use frozen cherries, but be sure to thaw them completely before using.
  • Don't overmix the batter. Overmixing the batter will make the cheesecakes tough. Mix just until the ingredients are combined.
  • Bake the cheesecakes in a water bath. This will help to prevent the cheesecakes from cracking.
  • Chill the cheesecakes for at least 4 hours before serving. This will allow the cheesecakes to set properly.
  • Serve the cheesecakes with your favorite toppings. Some popular toppings include fresh fruit, whipped cream, and chocolate sauce.

Conclusion:

These individual mini cherry cheesecake cups are the perfect dessert for any occasion. They're easy to make, delicious, and sure to impress your guests. So next time you're looking for a special dessert, give these cheesecakes a try. You won't be disappointed!

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