Mini Cherry Cheesecakes

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Cherry Cheesecake Tarts combine the creamy texture of cheesecake with the sweet tang of cherry pie filling and a crisp Nilla wafer as the base! These scrumptious tarts are ideal for parties, family gatherings, or as tasty treats to enjoy throughout the week!

Prep Time10

Cook Time15

Chilling Time4

Total Time4 25

Course: Dessert

Cuisine: American

Servings: mini cheesecakes

Calories: 277kcal

Author: Amy Nash

Ingredients

12 Nilla wafers
2 (8-ounce) packages full-fat cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1 (21-ounce) can cherry pie filling

Instructions

Preheat oven to 350°F. Line a 12-count muffin pan with paper cupcake liners.
Place a Nilla wafer flat side down into each cupcake liner.
12 Nilla wafers
Combine cream cheese and sugar in a large bowl. Mix well using a hand mixer until creamy and smooth.
2 (8-ounce) packages full-fat cream cheese,, ¾ cup granulated sugar
Add eggs, lemon juice, and vanilla. Beat on low speed, scraping the bottom and sides of the bowl, until combined.
2 large eggs, 1 tablespoon lemon juice, 1 teaspoon pure vanilla extract
Divide the cheesecake mixture evenly between the cupcake liners, filling them almost to the top.
Bake for 15-20 minutes until just set. The tops will puff and crack, but that's alright. Cool completely, then chill in the fridge for 3-4 hours until cold.
Top each cheesecake with the cherry pie filling before serving.
1 (21-ounce) can cherry pie filling

Notes

Storage

Store: Store Cherry Cream Cheese Tarts in an airtight container, for up to 5 days in the refrigerator.
Freeze: Flash-freeze in a single layer on a baking sheet, then transfer to an airtight container or freezer-safe bag where they can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Nutrition