Mini Cherry Cheesecakes (Print Version)
Smooth cheesecakes in a bite-sized form with cherry topping and vanilla wafer base.
# Ingredients:
→ Crust
01 -
1 cup vanilla wafer crumbs
02 -
3 tablespoons unsalted butter, melted
→ Filling
03 -
8 ounces cream cheese, softened
04 -
3/4 cup granulated sugar
05 -
1 teaspoon pure vanilla extract
06 -
1 large egg
07 -
1 large egg yolk
08 -
1/2 cup sour cream
→ Topping
09 -
1 cup cherry pie filling
# Steps:
01 -
Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
02 -
Combine vanilla wafer crumbs with melted butter in a mixing bowl. Mix until evenly moistened.
03 -
Evenly divide the crust mixture among the paper liners, pressing firmly into the base of each cup. Bake for 5 to 7 minutes until just set and lightly golden. Remove from oven and allow to cool slightly.
04 -
In a large bowl, beat softened cream cheese and sugar with an electric mixer on medium speed until smooth. Scrape down the sides as needed.
05 -
Add vanilla extract, whole egg, egg yolk, and sour cream to the cream cheese mixture. Blend until fully incorporated and no lumps remain.
06 -
Spoon the cheesecake filling over the pre-baked crusts, filling each liner nearly to the top.
07 -
Bake for 20 to 25 minutes, or until the centers are set and no longer jiggle. Do not overbake.
08 -
Remove the pan from the oven and set on a wire rack. Let the cheesecakes cool completely in the pan, then refrigerate for at least 2 hours or until fully chilled.
09 -
Before serving, top each mini cheesecake with a generous spoonful of cherry pie filling.
# Notes:
01 -
For cleaner presentation, top cheesecakes with cherry filling just before serving to avoid excess moisture.