Mini Cherry Cheesecakes

“These little cheesecakes make a fun dessert that’s just right for cooks who don’t have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself!” —Kay Keller, Morenci, Michigan

Mini Cherry Cheesecakes recipeTaste of Home
Servings Prep Time Cook Time
12servings 20minutes 15minutes
Servings Prep Time
12servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.
  2. Bake until centres are almost set, 12-15 minutes. Cool completely.
  3. For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food colouring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.
Recipe Notes

Test Kitchen Tips

  • Give these a sweet-salty spin and use crushed pretzels instead of vanilla wafers.
  • Replace the cherries with strawberries to celebrate warm-weather produce making its yearly debut.

Nutrition Facts

1 mini cheesecake: 213 calories, 12g fat (6g saturated fat), 44mg cholesterol, 127mg sodium, 26g carbohydrate (21g sugars, 1g fibre), 2g protein.