Petite Cherry Cheese Cake
Delightful mini cherry cheesecakes combine creamy filling with tart cherry topping, perfect for parties or special occasions, offering a sweet, tangy flavor in individual servings.
Ingredients
Instructions
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla together until light and fluffy.
- Line muffin pans with foil cupcake papers and place a vanilla wafer in each.
- Fill each cup two-thirds full with the cream cheese mixture.
- Bake at 375°F (190°C) for 15 to 20 minutes or until set and slightly brown.
- Top each cheesecake with a tablespoon of cherry pie filling.
- Chill before serving.
Tips & Substitutions
For a lighter texture, make sure your cream cheese is at room temperature before beating. You can substitute the cherry pie filling with fresh cherries or other fruit toppings, like blueberry or raspberry, for variety. If you prefer a gluten-free option, use gluten-free wafers instead of vanilla wafers. These petite cheesecakes can also be made in mini tart shells for a different presentation.
Serving Suggestions
These petite cheesecakes are perfect for parties and pair beautifully with a dollop of whipped cream or a scoop of ice cream. Consider serving them alongside coffee or tea for a delightful dessert experience. For a festive touch, serve with a slice of Favorite Holiday Fruit Cake for a colorful dessert platter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. These cheesecakes can also be frozen for up to a month; simply wrap them securely in plastic wrap and aluminum foil. To reheat, allow them to thaw in the refrigerator overnight and serve chilled or at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Petite Cherry Cheese Cake contains roughly 371 calories, with 8g protein, 16g carbohydrates, and 29g fat. It is an excellent source of vitamin A (34% of the Daily Value), and a good source of protein and vitamin C.
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 low-fat cream cheese for this recipe?
Yes, you can substitute low-fat cream cheese for a healthier option. However, keep in mind that the texture may be slightly different, and it may not be as rich and creamy as using regular cream cheese. Adjust the sugar if needed to balance the flavors.
How can I make these cheesecakes ahead of time?
You can prepare the cream cheese mixture and fill the muffin pans a day in advance. Cover them tightly and refrigerate until ready to bake. Once baked, chill them and top with cherry filling just before serving for the best presentation.
What if I don't have muffin pans?
If you don't have muffin pans, you can use a regular baking dish and pour the cheesecake mixture directly into it. Just increase the baking time and cut into squares or slices once cooled. Alternatively, you can use silicone molds for easy removal.
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).