Looking to make delicious mini cheesecakes that are easy to make? These Easy Cherry Mini Cheesecakes are the best. Simple to make and the perfect size, these cheesecake bites are perfect when craving cheesecake.
If you love cheesecake as much as me, you will love this recipe for Cheesecake Stuffed Strawberries Recipe.
Easy Cherry Mini Cheesecakes Recipe
My Mini Cherry Cheesecakes are a one-bite flavor bomb that will satisfy that sweet tooth! The cheesecake is creamy and pairs well with the slightly tart cherry pie filling top. The best part?! Only 70 calories for two, you don’t have to feel guilty for indulging in these every once in a while.
Can I use Different Pie Filling for These Cheesecake Bites?
Cheesecake is good no matter what type it is. You can create a different flavor cheesecake by simply changing the pie filling. You can use strawberry, blueberry, apple and just about any type of pie filling. You can also make instant pudding by following the pie directions and add a small amount to the top of these cheesecake bites.
Can I Freeze These Mini Cherry Cheesecakes?
Cheesecake freezes fantastic and that is true for these mini cherry cheesecakes as well. The mini cheesecakes can be frozen with or without the cherry filling on top. No matter if you are freezing these with the pie filling or not, you will want to freeze it before adding it to a freezer bag or airtight container. I like to individually wrap each mini cherry cheesecake in its own plastic wrap. This helps the cherry filling to stay in place. When I am ready to thaw the cheesecake bites, I remove the plastic before I place it in the refrigerator.
Ingredients for Mini Cheesecake Bites
- mini vanilla wafers
- ⅓ less-fat cream cheese
- plain, non-fat Greek yogurt
- lemon juice
- light cherry pie filling
- mini muffin liners
How to Make Mini Cheesecakes with Cherry Topping
Preheat the oven to 300 degrees. Add mini muffin wrappers to the mini muffin tin. Add one vanilla wafer to each liner with the flat side of the cookie down.
With an electric mixer, cream the cream cheese and sugar together until it is smooth.
Add the egg. Make sure it is completely incorporated before adding in the yogurt, lemon juice, and vanilla. The batter will be runny.
Using a teaspoon, fill the liners almost to the top. Bake the cheesecakes are set, which is about 10-12 minutes.
Allow the mini cheesecakes to rest in the muffin tin on a cooling rack for about 10 minutes before removing them from the tin. The tops will start to sink in slightly as it cools.
Add one cherry from the cherry pie filling to the top of each cheesecake. Refrigerator until it is completely cooled or overnight.
Mini Cherry Cheesecakes
- 24 mini vanilla wafers
- 4 ounces ⅓ less-fat cream cheese softened (half of a block of cream cheese)
- ¼ cup sugar
- 1 egg room temperature
- ¼ cup plain non-fat Greek yogurt
- ½ tablespoon lemon juice
- ½ teaspoon vanilla
- 24 cherries from light cherry pie filling
- 24 mini muffin liners
- Preheat the oven to 300° F and line a 24-count mini muffin tin with mini muffin liners. Place 1 vanilla wafer in each cupcake liner, flat side down.
- With an electric mixer, cream the cream cheese and sugar together until smooth.
- Add the egg and beat until it is thoroughly incorporated, before beating in the yogurt, lemon juice, and vanilla. The batter will be runny.
- Fill the liners nearly to the top using a teaspoon measuring spoon, and bake until the cheesecakes are set, 10-12 minutes.
- Allow to rest in the muffin tin on a cooling rack for 10 minutes before removing mini cheesecakes from the tin. The tops will fall slightly after they have cooled.
- Place 1 cherry on top of each mini cheesecake. Refrigerate until completely chilled, or overnight.
- The longer these sit in the refrigerator, the softer the cookie bottom will get. If you eat these day of, the wafer on the bottom will still be slightly crunchy.
- Also, the longer they sit, the cleaner the paper liner will peel away from the cheesecake.