Mini Cheesecakes are a delightful and easy-to-make dessert, perfect for any occasion. The recipe features a creamy cheesecake filling made from cream cheese, sugar, eggs, and vanilla, all atop a simple vanilla wafer crust. Once baked and cooled, each mini cheesecake is topped with a teaspoonful of cherry pie filling, adding a sweet and fruity touch. These bite-sized treats are ideal for parties and gatherings, offering a deliciously rich and creamy flavor in every bite. Serve them chilled for the best taste and texture. With simple ingredients and an easy preparation process, these mini cheesecakes are sure to be a hit.
Mini Cheesecakes are a delightful and easy-to-make dessert that is perfect for any occasion. These bite-sized treats feature a creamy cheesecake filling atop a simple vanilla wafer crust, finished with a sweet and tangy cherry topping. Their small size makes them ideal for parties, gatherings, or just as a special treat at home.
INGREDIENTS
- Vanilla Wafers: 1 (12 ounce) package, crushed to create a simple and delicious crust.
- Cream Cheese: 2 (8 ounce) packages, softened, to provide the creamy base for the cheesecakes.
- White Sugar: ¾ cup, to sweeten the cheesecake filling.
- Eggs: 2 large, to bind the ingredients together and provide structure.
- Vanilla Extract: 1 teaspoon, for a touch of flavor and aroma.
- Cherry Pie Filling: 1 (21 ounce) can, for a fruity and sweet topping.
INSTRUCTIONS
- Step 1:
- Gather all the ingredients. Preheat the oven to 350°F (175°C). Line two 24-cup miniature muffin tins with paper liners.
- Step 2:
- Crush the vanilla wafers into fine crumbs. Press about 1/2 teaspoon of the crushed wafers into the bottom of each paper liner, creating a crust layer for the mini cheesecakes.
- Step 3:
- In a mixing bowl, beat the cream cheese until smooth. Add the sugar and continue to beat until well combined and fluffy. Add the eggs one at a time, mixing well after each addition. Finally, add the vanilla extract and mix until fully incorporated.
- Step 4:
- Spoon the cream cheese mixture into the prepared muffin liners, filling each almost to the top. The mixture will settle slightly as it bakes, so it's okay to fill them generously.
- Step 5:
- Bake in the preheated oven for 15 minutes, or until the cheesecakes are set and the tops are slightly puffed. Be careful not to overbake, as this can cause cracking.
- Step 6:
- Remove the muffin tins from the oven and allow the cheesecakes to cool completely in the pans. This helps them firm up and makes them easier to remove from the liners.
- Step 7:
- Once cooled, top each mini cheesecake with a teaspoonful of cherry pie filling. You can also use other fruit toppings like blueberry or strawberry if you prefer.
- Step 8:
- Serve the mini cheesecakes chilled. Enjoy these delicious, creamy bites as a dessert or a sweet treat any time!
Serving and Storage Tips
- Serve the Mini Cheesecakes chilled for the best texture and flavor. These bite-sized treats are perfect for serving at parties or gatherings.
- Top each cheesecake with a variety of fruit fillings, such as cherry, blueberry, or strawberry, to cater to different tastes.
- Garnish with a dollop of whipped cream or a sprig of mint for an elegant presentation.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. The cheesecakes will remain fresh and delicious.
- For longer storage, you can freeze the cheesecakes without the fruit topping. Wrap each one in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving and add the topping just before eating.
Helpful Notes
- Ensure the cream cheese is softened before mixing to achieve a smooth and creamy texture without lumps.
- For a different twist, try using flavored cream cheese, such as chocolate or lemon, for a unique flavor profile.
- To prevent cracking, avoid overbaking and let the cheesecakes cool gradually before chilling in the refrigerator.
Tips from well-known chefs
- Chef Martha Stewart suggests using a water bath for baking cheesecakes to maintain even moisture and prevent cracking.
- Chef Ina Garten recommends adding a bit of lemon zest to the cream cheese mixture for a subtle citrus flavor that complements the sweetness.
- Chef Gordon Ramsay advises using high-quality vanilla extract for the best flavor in your cheesecakes.