Mini Cherry Cheesecakes

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Mini Cherry Cheesecakes are the ultimate two-bite treat when you want just a little something sweet. Using canned pie filling makes these little cakes quick and easy to whip up as well.

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I like to serve these as part of a dessert table for parties. Ultimate Carrot Cake Cupcakes, Pumpkin Spice Madeleines, Sunny Lemon Cheese Tartlets, little cups of Mousse Au Chocolate, and Individual Cream Cheese Pound Cakes complete my menu for a beautiful and tasty “little bites” table.

Mini Cherry Cheesecakes

I love any type of mini dessert. With little, 2-bite desserts, I feel like I can taste and enjoy more flavors or satisfy my sweet tooth with just a taste. If I have a big slice of cake or pie in front of me, I will always eat more than I really want.

I make these little cheesecakes a lot – for holidays, weddings, showers. They’re always a hit! They have all the flavors of a cheesecake but in individual size portions. My recipe flavors the cream cheese layer with both vanilla and almond extract to enhance the cherry flavor. I also add a little bit of the cherry gel from the pie filling to the top of the cheesecake layer before baking. It adds tons of flavor to the cheesecake and looks pretty as well.

Ingredients Needed

Vanilla sandwich cookies – you can also use chocolate sandwich cookies (like Oreos)
Butter
Cream cheese
Heavy whipping cream
Eggs
Sugar
Vanilla and almond extract – you can omit the almond flavoring, but it pairs wonderfully with the cherries.
Cherry pie filling – there are so many great brands on the market. I used Comstock. If you aren’t a fan of cherries, you can use any flavor you enjoy.

Steps To Make This Recipe

Make the crust by crushing the cookies, mixing them with the melted butter, and pressing the mixture into muffin cups.
Make the filling by mixing together the cream cheese, whipping cream, egg, sugar, vanilla, and almond extract.
Fill the muffin cups with the cheesecake filling.
Swirl a teaspoon of cherry gel on the top of the cheesecake.
Bake until set, then cool completely.
Top with cherry pie filling and chill until cold.

Mini Cherry Cheesecakes

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Author: Millie Brinkley
Total Time: 45 minutes
Yield: Makes 12 cakes 1x

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Description

Mini Cherry Cheesecakes are the ultimate two-bite treat when you want just a little something sweet. Using canned pie filling makes these little cakes quick and easy to whip up as well.

Ingredients

Scale

For the crust:

12 vanilla sandwich cookies
2 tablespoons melted butter

For the filling:

8 ounces cream cheese, room temperature
2 tablespoons heavy whipping cream
1 large egg
¼ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 ½ cup cherry pie filling

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Instructions

Preheat the oven to 325 degrees.

Place the sandwich cookies into a food processor and process them into fine crumbs. You could also do this by crushing the cookies in a zip-top bag. Add the melted butter and process until well incorporated.

Use a cookie scoop to place 1 tablespoon of the crumb mixture into the bottom of a standard muffin pan. Press into the bottom of each well. Set aside.

Make the filling.

In the bowl of an electric mixer, add the cream cheese and beat for 1 minute until creamy. Add the whipping cream and egg and beat until well combined.

With the mixer running, slowly add the sugar, vanilla, and almond extract. Beat for 2 minutes. Scrape down the bowl and beat for another minute.

Spoon the filling into each muffin cup until they are each ¾ of the way full.

Drizzle 1 teaspoon of the gel from the cherry pie filling on top of the cheesecake filling. Use the tip of a knife or a toothpick to swirl it into the filling.

Bake in the preheated oven for 25-30 minutes or until the center of each cheesecake is set.

Allow the cheesecakes to cool completely.

Spoon the cherry pie filling on top of each cake.

Wrap the pan with plastic wrap.

Chill for at least one hour or until ready to serve.