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

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Cook's Note:

You may use any flavor fruit preserves or pie filling as the topping.

Partner Tip

The magazine version of this recipe is scaled down for 18 servings but cuts the cream cheese, sugar, and egg amounts by a third.

Nutrition Facts

184.1 calories; protein 3.2g 6% DV; carbohydrates 17.3g 6% DV; fat 11.6g 18% DV; cholesterol 54mg 18% DV; sodium 112.5mg 5% DV. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2004
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 going to get the cherry pie filling to stay on the top, but as they cooled they shrunk back down quite a bit, leaving a nice little well in the center for the pie filling. I made these for a Christmas party and everyone seemed to enjoy them. The only thing I'd do different next time is leave out the nutmeg. It really overpowered the "cheesecake taste" of these goodies, almost giving them an eggnog or custard-like taste, so I really think they would be alot better without the nutmeg. Overall a great recipe though -- Thanks! :) Read More
(96)

Most helpful critical review

Rating: 3 stars
11/14/2005
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 muffin pan. Thanks for recipe Read More
(20)
122 Ratings
  • 5 star values: 81
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
02/06/2004
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 going to get the cherry pie filling to stay on the top, but as they cooled they shrunk back down quite a bit, leaving a nice little well in the center for the pie filling. I made these for a Christmas party and everyone seemed to enjoy them. The only thing I'd do different next time is leave out the nutmeg. It really overpowered the "cheesecake taste" of these goodies, almost giving them an eggnog or custard-like taste, so I really think they would be alot better without the nutmeg. Overall a great recipe though -- Thanks! :) Read More
(96)
Rating: 5 stars
10/23/2004
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!! Read More
(82)
Rating: 5 stars
09/28/2005
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 will definatley make these again!! If you use the "small" muffin pan you can get 72 mini cheesecakes I did. I used bite size vanilla wafers for the muffin cups the regular size don't fit and added sugar to the cherry pie filling. If you follow the directions they'll turn out perfect. Read More
(67)
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Rating: 5 stars
05/30/2005
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 vanilla wafers... the whole thing was delicious! I served with Comstock blueberry peach and cherry on top. Beautiful presentation. Read More
(42)
Rating: 5 stars
01/24/2004
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 slice of mandrine orange for presentation. I'm tempted to make a chocolate version with an Oreo cookie instead of vanilla wafers...stir in mini chocolate chips and top with chocolate ganache and a swirl of white chocolate (leaving out the lemon peel or nutmeg in cheesecake for this one)These are marvelous to play around with..and great to eat!!! original version is 5 points on Weight Watchers!! Read More
(38)
Rating: 5 stars
03/20/2005
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 recommended time but it was no problem. I'll definitely keep this one around as a great finger food style dessert. Thanks! Read More
(29)
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Rating: 4 stars
04/14/2009
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 the recipe here and voila! I left out the nutmeg and added a little bit of lemon zest in its place. I also find these "fit" best when you put the cookie in bump-side-down. Don't worry if they don't go all the way to the bottom of your muffin tin--the wafer will soften during baking and it will sink. (If you use Reynold's foil mini muffin liners they're a little too big for mini muffin tins anyway and they actually work perfectly for this recipe. Again no worries that they don't hit the bottom of each muffin cup. It's okay!) This recipe makes at least 44 (not 24 the way the recipe states) and I always fill the cup with filling. It collapses after baking. Thanks for this oldie but goodie! Nice to have these back in my recipe box.:) Read More
(27)
Rating: 4 stars
11/12/2006
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. Read More
(24)
Rating: 5 stars
06/25/2003
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" a couple of them before they were gone to take home with him later. I made half of them plain with cherry pie filling on top and the other half I folded mini chocolate chips into the batter before baking and then topped them all with whipped topping. A very quick and easy recipe and quite yummy too! Read More
(22)
Rating: 3 stars
11/14/2005
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 muffin pan. Thanks for recipe Read More
(20)