Mini cherry cheesecakes with a vanilla wafer crust! Good things come in small packages with these bite-sized treats!
Mini Cherry Cheesecakes
These adorable and festive mini cherry cheesecakes are a classic family recipe.
My mom makes them for Christmas and serves any leftovers at our New Year’s Eve party.
They are called Cherry Blossoms, although I am not sure why!
Other classics on our Christmas table include Grandma’s Butterhorn Cookies, Mexican Wedding Cakes, Pistachio Pudding Cookies and many more.
With these sweet treats, you’ll have a colorful and balanced cookie platter of red, white and green with a variety of flavors. Variety is the spice of life!
These mini cherry cheesecakes are super simple to make since they use a vanilla wafer for the crust and canned cherry pie filling for the topping.
You can add as many cherries on top as you like, but mom insists on only one. They’re classier this way. 🙂
Of course, these mini cheesecakes can be made all year long with a variety of toppings.
Simply change out the color of the liners and toppings to match the occasion.
In order for the vanilla wafer to properly fit the baking cups, you must use 2-inch baking cups. These are bigger than mini baking cups, but smaller than standard.
We use foil liners since they are shiny and festive. Reynolds brand makes them and you can purchase them on Amazon if you cannot find this size in stores.
These cherry cheesecakes can also be made in a mini cheesecake pan.
Someday I will own one, but for now these sturdy baking cups which stand on their own work just fine!
When filling the cups with the cheesecake mixture, fill nearly to the top.
They will puff up when baking, and then settle as they cool. Chill completely before spooning on the cherries.
Pin this to your desserts board!
Mini Cherry Cheesecakes
Mini Cherry Cheesecakes with vanilla wafter crust
Ingredients
- 24 vanilla wafers
- 16 oz cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 small can cherry pie filling
Instructions
- Preheat oven to 375°F. Set foil liners on cookie sheet or in mini cheesecake pans and remove paper inserts. Place a vanilla wafer in each cup, rounded side up.
- Beat cream cheese, sugar, eggs and vanilla on low speed for 5 minutes. Pour into each cup until nearly full, about 1/4-inch from top.
- Bake in preheated oven for 12-15 minutes. Cool completely before refrigerating. Spoon one cherry on each cheesecake and serve.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 142 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 35mg Sodium: 85mg Carbohydrates: 17g Fiber: 0g Sugar: 8g Protein: 2g
Brea Lovell says
My entire family absolutely loves these, it’s a all time favorite!
Rebekah says
Same! And I love that it’s something “different.” 🙂
Stacy says
Hi! Are these done in a regular muffin tin or a mini muffin tin?
Rebekah says
Regular. Sorry it’s confusing but I realize sizes have changed over the years. We use the Reynolds 2-in cups, but they’re reeeally hard to find these days. We use my mom’s old mini pans, which have slightly bigger cups than my modern mini muffin pan because a whole vanilla wafer won’t fit in modern day mini pans! I will have to update this post. All that to say use regular muffin tins with regular liners.
Stacy says
Thanks! My regular muffin tin is going to be oversized for a standard nilla wafer. Any thoughts on cook time if I use a mini nilla wafer and a mini muffin tin?
Rebekah says
They have mini nilla wafers?? I have to look for those! I’d check at 10 mins. They should just be set in the center. Any longer and they’ll start to crack.
Carmen says
Ilove your recipes.Thank you for share with us
Rebekah says
Thanks so much! 🙂
Regina A says
So very pretty and tasty…definitely classy!