Mini Cherry Cheesecakes

Mini Cherry Cheesecakes Recipe

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Candy Ayers


These are delicious little individual cheesecakes. Easy to make and great for potlucks or other get-togethers. If you don't plan to serve all of them at one time you can refrigerate the mini cakes and top them with the fruit right before you serve them. Just keep the fruit topping refrigerated until you use it.


★★★★★ 2 votes

45 Min
15 Min


Add to Grocery List

  • 2
    8 ounce packages cream cheese
  • 3/4 c
  • 2
    eggs or 1 cup egg substitute
  • 1 Tbsp
    fresh lemon juice
  • 1 tsp
  • 12
    vanilla wafers
  • 1 can(s)
    cherry pie filling (21 ounce)

How to Make Mini Cherry Cheesecakes


  1. Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl. (I used a stand mixer and mixed this on high until creamy)
  2. Place 1 wafer in bottom of a 12-ct. cupcake tin lined with cupcake papers.
  3. Spoon cream cheese mixture into each cupcake paper until 3/4 full.
  4. Bake in 375 degree oven for 15 minutes. Let cool.
  5. Top each with cherry pie filling, or pie filling of choice, and refrigerate for 1 hour or more. (see my notes above)

Printable Recipe Card

About Mini Cherry Cheesecakes

Course/Dish: Cakes

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