Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
24
Yield:
2 dozen mini cheesecakes
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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 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

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  • Place a vanilla wafer into the bottom of each muffin cup.

  • Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.

  • Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

Cook's Note:

I've made this with vegan wafers and dairy-free cream cheese for a friend with a milk allergy. She loved it.

Nutrition Facts

141 calories; protein 2.2g; carbohydrates 15.1g; fat 8.1g; cholesterol 36mg; sodium 82mg. Full Nutrition
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