Mini-Cherry Cheesecakes

Brenda Andrews


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 vote
20 Min
15 Min


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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 large
egg whites
1 1/2 tsp
vanilla extract
1/2 c
3/4 c
lite cherry pie filling

How to Make Mini-Cherry Cheesecakes


  • 1Place 12 cupcake liners in a cupcake pan. Preheat oven to 375 degrees
  • 2In 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.
  • 3In 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.
  • 4Spoon 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

Printable Recipe Card

About Mini-Cherry Cheesecakes

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #sweet, #Fruit, #creamy

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