Petite Cheesecakes

A vanilla wafer on the bottom, a spoonful of lemony cream cheese filling in the middle, and a dollop of cherry pie filling on top. These mini cheesecakes are two-bite desserts that look like they took way more effort than they actually did.

The filling comes together in one bowl with an electric mixer: softened cream cheese, eggs, sugar, lemon zest, and vanilla. The lemon rind brightens the rich cream cheese and keeps the filling from tasting one-dimensional.

Fifteen minutes in the oven is all it takes. The filling puffs slightly, then settles into a smooth, dense little cake as it cools. Top with cherry pie filling just before serving for that classic cheesecake look.

Chef Tips

• Soften the cream cheese fully at room temperature before mixing. Cold cream cheese leaves lumps that won’t smooth out.
• Fill each cup with about a tablespoon of batter, no more. Overfilling means the cheesecakes puff over the edges and stick together.
• Let them cool in the tins before removing. Warm cheesecakes are too soft to handle and tear apart.
• These freeze beautifully without the topping. Add the cherry filling after thawing for the freshest look.

Variations

• Swap cherry pie filling for fresh strawberries, blueberry compote, or lemon curd.
• Use crushed graham crackers pressed into the bottom instead of vanilla wafers for a more traditional crust.
• Add a swirl of raspberry or chocolate sauce on top for an elegant presentation.