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Petite Cherry Cheesecake

Saved in 4 recipe boxes and 2 cookbooks
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Cheesy, smooth and delicious cheesecake that is made in your muffin tins. Give a twist and everyone will love these handy mini cheesecake.

. Prep
20 min.
20 min.
Ready In
60 min.
24 servings
Trans-fat Free, Low Sodium
Metric measurements


16ounces cream cheese softened
3/4cup sugarVideo
2large eggsVideo
1tablespoon lemon juice
1teaspoon vanilla extractVideo
24each vanilla wafers *
21ounces cherry pie filling
* not incl. in nutrient facts


Beat cream cheese; sugar, eggs, lemon juice and vanilla until light and fluffy.

Line muffin tins with paper baking cups, and place a vanilla wafer in the bottom of each.

Fill each 2/3 full with the cream cheese mixture.

Bake at 375 degrees 15 to 20 minutes, or until set.

Top each with about 1 tablespoonful of the pie filling.

Can use different pie fillings, and sometimes more than one when making a recipe, they look very nice on frilly paper doilies, with the different colors of toppings.

If you make marzipan, some green marzipan leaves look pretty on top, and can make some little chocolate doodle figures to use with these.

First published: last updated: 2014-12-16

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 12651% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 67mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 7% Vitamin C 2%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?