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Miniature Cheesecakes

Rated as 4.46 out of 5 Stars
1

"This makes 24 mini cheesecakes baked in muffin cups with a vanilla wafer for the crust. These easy do-ahead desserts are perfect for a party. Keep a batch in your freezer and top with the cherry pie filling just before serving."
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Ingredients

1 h 40 m servings 184
Original recipe yields 24 servings (24 miniature cheesecakes)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.
  2. In large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the nutmeg and vanilla. Pour mixture evenly into prepared muffin cups, filling each 2/3 full.
  3. Bake in preheated oven for 20 minutes or until set. Cool completely, then top with cherry pie filling. Cover and refrigerate until ready to serve.

Footnotes

  • Cook's Note:
  • You may use any flavor fruit preserves or pie filling as the topping.

Nutrition Facts


Per Serving: 184 calories; 11.6 17.3 3.2 54 113 Full nutrition

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Reviews

Read all reviews 94
  1. 117 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

These were really easy to make! I followed the recipe exactly, using the foil baking liners and filling them 2/3 full. They puffed up quite a bit during baking, so I was worried about how I was ...

Most helpful critical review

Good but next time I would not use the nutmeg (or maybe half of the amount) Also, I would use the mini muffins because the cheesecake is too big for one vanilla wafer if put in a regular size mu...

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These were really easy to make! I followed the recipe exactly, using the foil baking liners and filling them 2/3 full. They puffed up quite a bit during baking, so I was worried about how I was ...

I have made this recipe before only use a Pecan Sandie for the crust instead of a vanilla wafer - it makes for a much tastier dessert!!

These little cheesecakes were a huge hit! These are so simple to make, they are so cute and taste wonderful! This recipe is must to make, especially for a party. Everyone wanted the recipe. I wi...

YUM! This recipe is a definite keeper! I followed the recipe exactly except I added an extra teaspoon vanilla and omitted the nutmeg, based on other's reviews. Don't worry about using the van...

These are soooo easy to make!! I doubled the vanilla and added a dash of salt. I didn't use the nutmeg and substituted with finely chopped lemon peel. I topped with cherry pie filling and a slic...

I also used graham cracker crumbs to keep the "traditional" cheesecake flavor. A big hit, beautiful presentation with the cherries on top. I found I had to bake them a little longer than the r...

I first made this recipe about 25 years ago for a girl scout baking contest, lol. I was looking for something quick and easy and bite-sized for dessert and I remembered these, hoping I'd find t...

Used chocolate chip cookie dough for crust, cooked dough about 7 minutes and cooled before filling. I would leave out the nutmeg and maybe add a little sour cream for extra creaminess.

I made these for a family get-together and they were a big hit with young and old alike! Didn't have a single one left to take home, and I found out later that my brother had even "hidden away"...