Best 5 Mini Cheesecakes With Cherry Topping Recipes

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Indulge in the delightful symphony of flavors that mini cheesecakes with cherry topping offer. These individual-sized treats are a perfect balance of creamy, tangy, and sweet, making them irresistible to cheesecake enthusiasts. With a graham cracker crust that provides a sturdy base, a velvety smooth cheesecake filling that melts in your mouth, and a luscious cherry topping that bursts with tart-sweetness, these mini cheesecakes are sure to tantalize your taste buds. Each bite takes you on a culinary journey, leaving you craving more. Whether you're a seasoned baker or a novice in the kitchen, this recipe guide will provide you with step-by-step instructions to create these delectable mini cheesecakes with cherry topping. So, gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together!

Here are our top 5 tried and tested recipes!

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.

MINI CHEESECAKES WITH CHERRY TOPPING



Mini Cheesecakes with Cherry Topping image

These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

4 pounds cherries (Bing, or other large, dark cherries)
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon powdered gelatin
20 graham crackers
10 tablespoons butter, melted; plus more, room temperature, for the pans
3 tablespoons sugar
Pinch coarse salt
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Steps:

  • Preheat the oven to 350 degrees. Butter the sides of 12 4-inch springform pans. Wrap exterior of pans (including base) in a double layer of foil.
  • To make crust, process graham crackers in food processor until fine. Add butter, sugar, and salt; pulse until combined. Divide mixture evenly among pans and pat into an even layer using the bottom of a measuring cup or mallet. Place pans on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pans to a wire rack to cool completely.
  • Make the cheesecake batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
  • In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
  • Pour cream cheese filling into the prepared pans. Set pans inside two large, shallow roasting pans. Carefully ladle boiling water into roasting pans to reach halfway up sides of springform pans.
  • Bake until cakes are set but still slightly wobbly in the center, 15 to 20 minutes. Turn off oven; leave cakes in oven with the door slightly ajar, 1 hour. Transfer pans to a wire rack; let cakes cool completely. Refrigerate, uncovered, at least 6 hours or overnight.
  • Make the cherry topping: Pit cherries and place a pound of them in food processor; pulse with sugar and lemon. Blend until smooth, then strain mixture through fine-mesh sieve.
  • Pour 1 cup cherry puree into a small saucepan. Sprinkle with gelatin and let sit for 10 minutes. When gelatin is bloomed, place over medium to high heat and stir until dissolved.
  • Combine cherry gelatin mixture, reserved cherry puree, and whole cherries. Spoon mixture over mini cheesecakes, about 5 or 6 cherries on each cheesecake and 2 to 3 tablespoons of liquid. Chill until firm, at least 2 hours.

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



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 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:

  • For a richer cheesecake, use full-fat cream cheese and sour cream.
  • To prevent the cheesecakes from cracking, make sure the oven is preheated before baking and don't overmix the batter.
  • For a creamier cheesecake, let it cool completely before refrigerating.
  • To make the cherry topping, use fresh cherries if possible. If using frozen cherries, thaw them completely and drain off any excess liquid before using.
  • You can also use other fruits for the topping, such as blueberries, strawberries, or raspberries.

Conclusion:

These mini cheesecakes with cherry topping are a delicious and easy-to-make dessert that is perfect for any occasion. They are sure to be a hit with your friends and family!

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