Teresa G


I created this recipe for my husband on Valentine's Day. I started with a well known recipe, but veered off, tweaked it and made it my own. I love that the cheesecakes are small, individual portions of deliciousness because there is an accountability factor if too many go missing, lol!


☆☆☆☆☆ 0 votes

30 Min
20 Min


  • 16 oz
    cream cheese, softened (2 -8 oz packages)
  • 1 c
  • 1 scant tsp
    pure vanilla extract
  • 1/4 tsp
    lemon juice
  • 2 large
  • 12
    vanilla wafers or gingersnaps
  • 1/2 can(s)
    cherry pie filling (21 oz. can)

  • 1/8 c
    sour cream
  • 1/2 c
    powdered sugar (plus extra as desired)
  • 1/4 tsp
    lemon juice



  1. Gather ingredients. Let cream cheese soften on the counter for an hour or 2, or use the following quick tip:
  2. **QUICK TIP: Remove cream cheese from boxes, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.
  3. Preheat oven to 350°F. Place a paper cupcake liner in each of the 12 cups of a muffin pan.
  4. Place a vanilla wafer, flat side down, in each muffin cup.
  5. Beat softened cream cheese with electric mixer until fluffy (about 2-3 minutes.)
  6. Add sugar, vanilla and 1/4 teaspoon lemon juice, beating well.
  7. Add eggs, one at a time, beating well after each.
  8. Spoon cream cheese mixture over wafers, filling liners to within about 1/4 inch from the top. (NOTE: There may be a little left over. You can put another vanilla wafer in a ramekin or stoneware mug, then add remaining filling; bake alongside the muffin tin.)
  9. Bake at 350°F for 20 minutes.
  10. Allow cheesecakes to cool completely before filling. (When you remove them from the oven, they'll be puffed up, but as they cool, the center will sink, creating a well to fill with the cherries.)
  11. When cheesecakes have cooled, spoon 3 cherries, and a bit of the sauce, onto each. Refrigerate while preparing the drizzle.
  12. In a small bowl or cup, use a spoon, or very small whisk, to thoroughly mix together the sour cream, powdered sugar and 1/4 teaspoon lemon juice; stir until no lumps remain. (Add extra powdered sugar by teaspoon until desired consistency is achieved.)
  13. Use spoon to drizzle over top the cherries.
  14. Refrigerate, and chill thoroughly, before serving. Refrigerate leftovers.

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