Petite Cheese Cakes
Delightful petite cheesecakes with a cherry topping, featuring a creamy texture and crunchy crust. Perfect for parties, special occasions, or a sweet treat anytime.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Sprinkle crushed vanilla wafers into the bottoms of small cupcake tins or petit fours paper cups to form the crust.
- In a blender, combine eggs, sugar, vanilla, and sour cream; blend well.
- Gradually add softened cream cheese while blending until smooth.
- Add melted margarine to the mixture and blend again.
- Pour the filling into the prepared cups, filling approximately 3/4 full.
- Bake for 35 minutes, or until set in the center.
- If the cakes sink in the center, don't worry.
- Chill the cheesecakes before serving.
- Top with cherry pie filling before serving.
Tips & Substitutions
For a richer flavor, consider using a mix of cream cheese and mascarpone. If you prefer a healthier twist, substitute Greek yogurt for sour cream. To prevent the cheesecakes from cracking, avoid overmixing and allow them to cool slowly in the oven after baking. You can also use graham crackers instead of vanilla wafers for the crust.
Serving Suggestions
These petite cheesecakes are delightful on their own but pair beautifully with a dollop of whipped cream or fresh berries for added freshness. Consider serving them alongside coffee or tea for a perfect afternoon treat. They also make a sweet ending to a dinner featuring American recipes like Mac & Cheese.
Storage & Reheating
Store leftover petite cheesecakes in an airtight container in the refrigerator for up to 5 days. If you'd like to freeze them, wrap each cheesecake tightly in plastic wrap and then in aluminum foil, storing for up to 2 months. Thaw them in the fridge overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Petite Cheese Cakes contains roughly 258 calories, with 5g protein, 38g carbohydrates, and 5g fat. It is a good source of calcium (11% of the Daily Value), vitamin A (11% of the Daily Value), and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different fruit topping instead of cherry pie filling?
Absolutely! You can top these petite cheesecakes with a variety of fruit fillings such as blueberry, strawberry, or raspberry. Fresh fruit or a fruit compote can also be delicious alternatives, giving you the freedom to match flavors to your preference.
What should I do if the cheesecakes are too soft after baking?
If your cheesecakes are soft, ensure they are baked long enough and allowed to cool gradually. If they still feel too soft, they may need more time in the refrigerator to firm up. Chilling them for several hours or overnight often helps achieve the desired consistency.
Can I make these cheesecakes in advance?
Yes, these petite cheesecakes can be made a day or two in advance, making them perfect for parties or gatherings. Just be sure to store them properly in the refrigerator and add any toppings just before serving to keep them fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).