Best 7 Tiny Cherry Cheesecakes Recipes

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Indulge in a delightful journey of flavors with our tantalizing Tiny Cherry Cheesecakes, a symphony of textures and tastes that will leave you craving for more. These miniature cheesecakes, adorned with vibrant cherries, offer a perfect balance of creamy indulgence and a burst of fruity sweetness. With three irresistible variations to choose from, each cheesecake promises a unique culinary experience.

1. **Classic Cherry Cheesecake:** Experience the timeless charm of the classic cherry cheesecake, a harmonious blend of creamy cheesecake filling, a graham cracker crust, and a luscious topping of juicy cherries.

2. **Chocolate Cherry Cheesecake:** Embark on a decadent adventure with the chocolate cherry cheesecake, a tempting fusion of rich chocolate and sweet cherries. This cheesecake features a chocolate-infused graham cracker crust, a creamy chocolate cheesecake filling, and a crown of fresh cherries.

3. **Amaretto Cherry Cheesecake:** Discover the sophisticated flavors of the amaretto cherry cheesecake, where the nutty sweetness of amaretto liqueur perfectly complements the tartness of cherries. This indulgent cheesecake boasts an amaretti cookie crust, a creamy cheesecake filling infused with amaretto, and a topping of glazed cherries.

These Tiny Cherry Cheesecakes are not only visually stunning but also incredibly versatile. Whether you're hosting a special occasion, craving a sweet treat after dinner, or simply seeking a moment of indulgence, these miniature cheesecakes are guaranteed to satisfy your cravings. With their easy-to-follow recipes and step-by-step instructions, you can effortlessly create these delightful desserts in the comfort of your own kitchen.

Here are our top 7 tried and tested recipes!

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



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.

TINY CHERRY CHEESECAKES



Tiny Cherry Cheesecakes image

I prepare these mini cheesecakes every Christmas and for many weddings. I've received countless compliments and recipe requests. When I send these along in my husband's lunch, I have to be sure to pack to extras because the men he works with love them, too. -Janice Hertlein, Esterhazy, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

1 cup all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter
2 tablespoons cold water
FILLING:
6 ounces cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 can (21 ounces) cherry or strawberry pie filling

Steps:

  • In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup. , In a large bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. , Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator.

Nutrition Facts : Calories 119 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 57mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

MINI CHEESECAKES I



Mini Cheesecakes I image

Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling.

Provided by Janice

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 48

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
  • Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
  • In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
  • Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

Make and share this Mini Cherry Cheesecakes recipe from Food.com.

Provided by Jim Tasker

Categories     Tarts

Time 21m

Yield 12 cupcake size tarts

Number Of Ingredients 6

12 vanilla wafers or 12 pecan sandies
2 (8 ounce) packages cream cheese
2 eggs
3/4 cup sugar, depending upon taste (may be less)
1 teaspoon vanilla extract
cherry pie filling

Steps:

  • Place cupcake inserts into cupcake tin.
  • Crush several vanilla wafers or pecan sandies and sprinkle into bottom of cupcake inserts about 1/4", or use a whole vanilla wafer.
  • Mix cream cheese, eggs vanilla.
  • Add about 1/2 cup of the 3/4 cup sugar.
  • Taste mixture.
  • If not sweet enough add more sugar.
  • I like to add a little at a time and taste.
  • When I feel it's sweet enough I stop.
  • Mix about 5 minutes with a mixer on medium.
  • Add to cupcake inserts till about 2/3 full.
  • Bake 12 to 15 minutes in a 350 degree oven.
  • Cool and spoon cherrie pie filling on top of mini cheescake tarts.

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

Make and share this Mini Cherry Cheesecakes recipe from Food.com.

Provided by tinadileo

Categories     Cheesecake

Time 35m

Yield 24 Mini Cheesecakes

Number Of Ingredients 8

3 (8 ounce) packages cream cheese, softened
5 eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 cup sour cream
2 -3 tablespoons sugar (more if desired)
1/2 teaspoon vanilla
fruit, for topping (cherries, blueberries, strawberries)

Steps:

  • Cream together sugar and cream cheese until light and fluffy. Add eggs one at a time. Mix well until most of the lumps are removed.
  • Line a mini cupcake pan and fill each well 2/3rds full. Bake in the oven for 25 minutes (or until done). Cheesecakes will sink when done. Remove and let cool for at least 8 hours.
  • Sour cream frosting: mix together sugar, sour cream and vanilla. Place a dollop of frosting on each cheesecake. Then add a cherry (or other fruit topping).
  • Keep refrigerated until ready to serve.

Nutrition Facts : Calories 158.3, Fat 11.7, SaturatedFat 6.4, Cholesterol 72.5, Sodium 109.9, Carbohydrate 10.8, Sugar 10.5, Protein 3.1

Tips:

  • Use fresh cherries. Fresh cherries will give your cheesecakes the best flavor. If you can't find fresh cherries, you can use frozen cherries, but be sure to thaw them before using.
  • Don't overmix the batter. Overmixing the batter will make your cheesecakes tough. Mix just until the ingredients are combined.
  • Bake the cheesecakes in a water bath. This will help prevent them from cracking.
  • Let the cheesecakes cool completely before serving. This will help them set properly.
  • Garnish the cheesecakes with fresh cherries or whipped cream. This will make them look and taste even better.

Conclusion:

These tiny cherry cheesecakes are the perfect dessert for any occasion. They're easy to make, delicious, and sure to impress your friends and family. So next time you're looking for a sweet treat, give these cheesecakes a try. You won't be disappointed.

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