Real Recipes From Real Home Cooks ®

mini-cherry cheesecakes

(1 rating)
Recipe by
Brenda Andrews
Bakersfield, CA

These small bites are just perfect after a meal. Sweet but not to sweet, easy to make and best of all yummy to eat.

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For mini-cherry cheesecakes

  • 3/4 c
    graham cracker crumbs
  • 2 Tbsp
    light butter, melted
  • 2/3 c
    cream cheese, low-fat
  • 6 Tbsp
    cream cheese, fat-free
  • 3 Tbsp
    fresh lemon juice
  • 2 lg
    egg whites
  • 1 1/2 tsp
    vanilla extract
  • 1/2 c
  • 3/4 c
    lite cherry pie filling

How To Make mini-cherry cheesecakes

  • 1
    Place 12 cupcake liners in a cupcake pan. Preheat oven to 375 degrees
  • 2
    In a small bowl, combine graham crackers crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of liners and press gently down; refrigerate until ready to use.
  • 3
    In a medium bowl, beat both cream cheese types together with an electric mixer until creamy and fluffy. Add lemon juice, egg whites, vanilla extract, and sugar; beat until smooth.
  • 4
    Spoon cream cheese mixture evenly into liners; bake until set about 15 minutes. Remove from oven and allow to cool. Top each cheesecake with 1 tablespoon cherry pie filing