Mini Cherry Cheesecakes

Mini Cherry Cheesecakes

Mini Cherry Cheesecake Bites: Cute, Sassy, and Irresistible

Faculty luncheons are my favorite thing in the world! Today we will be having Hawaiian haystacks and some yummy desserts!

I opted to make individual cherry cheesecakes, one of the softball mom’s makes these, and I always eat way more than I should! They are really great! Give these a try! This recipe makes about 36!

Mini Cherry Cheesecakes

Ingredients

4 (8 oz) packages of cream cheese
1 1/2 cups of sugar
4 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
36 vanilla wafers
1 (21 oz) can cherry pie filling

Mini Cherry Cheesecakes

Directions

1. Mix softened cream cheese, sugar, eggs, lemon juice, and vanilla in a bowl.
2. Place the wafer in the bottom of each of the 36 cupcake tins.
3. Spoon in cream cheese mixture 3/4 full.
4. Bake at 375-degree oven for 15 minutes.
5. Let cool completely.
6. Top each with cherry pie filling and refrigerate for 1 hour or more.

Calorie Count

Life’s too short to track every last calorie, but if you’re curious or counting macros, here’s the scoop per mini cheesecake (assuming 36 servings):

• Calories: 190
• Total Fat: 10 g
• Carbohydrates: 20 g
• Protein: 3 g
• Sugars: 15 g

Yes, each bite carries a little indulgence, but remember: they’re small. Two bites, and you’ve only enjoyed roughly 380 calories. That’s practically diet food, right? Treat yourself responsibly, share the love (and the bites), and savor every creamy, cherry-topped morsel.

Calorie Count

Life’s too short to track every last calorie, but if you’re curious or counting macros, here’s the scoop per mini cheesecake (assuming 36 servings):

• Calories: 190
• Total Fat: 10 g
• Carbohydrates: 20 g
• Protein: 3 g
• Sugars: 15 g

Yes, each bite carries a little indulgence, but remember: they’re small. Two bites, and you’ve only enjoyed roughly 380 calories. That’s practically diet food, right? Treat yourself responsibly, share the love (and the bites), and savor every creamy, cherry-topped morsel.

Cooking Tips

• Soften Your Cream Cheese Properly
  Let the cream cheese sit at room temperature for at least 30 minutes. Cold cream cheese creates lumps and ruins that silky texture.
• Measure Sugar with Precision
  Use a dry measuring cup and level it off with a knife. Too much sugar throws off the consistency and sweetness level.
• Room-Temp Eggs for Better Emulsification
  Cold eggs can cause the batter to curdle. Pop them in a bowl of warm water for 5 minutes before cracking to bring them to room temp.
• Don’t Overbeat the Batter
  Mix just until ingredients are combined. Overmixing incorporate s too much air, leading to cracks or dry bites.
• Watch the Bake Time
  The centers should still jiggle slightly when you pop them out of the oven. Carry-over heat will finish the cooking without drying them out.
• Chill Thoroughly
  Refrigerate for at least an hour. Well-chilled bites slice cleanly and hold their shape under all that cherry goodness.
• Clean Edges with a Warm Knife
  If you want perfect presentation, wipe your knife clean between slices using a paper towel dipped in hot water.

Recipe Variations

Feeling adventurous? Here are some epic remix ideas:

• Blueberry Bliss Bites
  Replace cherry pie filling with blueberry pie filling. Add a teaspoon of lemon zest to the batter for extra zing.
• Chocolate Ganache Indulgence
  Melt ¼ cup semisweet chocolate chips with 2 tablespoons heavy cream. Swirl into the cheesecake batter before baking.
• Strawberry Shortcake Minis
  Top cooled bites with fresh strawberry compote (sliced strawberries cooked with 2 tablespoons sugar) and a sprinkle of graham cracker crumbs.
• Salted Caramel Dream
  Drizzle salted caramel sauce atop each bite and sprinkle with flaked sea salt for that sweet-salty magic.
• Nutella Swirl Wonders
  Drop a teaspoon of Nutella on top of each filled cup before baking and swirl through the batter with a toothpick.
• Tropical Mango Tango
  Swap lemon juice for lime juice, and top with diced fresh mango or mango chutney for an island-vibe twist.
• S’mores Surprise
  Swap vanilla wafers for graham crackers, and top bites with mini marshmallows and chocolate chunks. Toast marshmallows lightly under the broiler for campfire feels.

Make-Ahead & Storage Hacks

• Bake Early, Top Later
  You can bake the bites up to two days in advance and keep them refrigerated. Add cherry topping just before serving to maintain crispness.
• Freeze for Future Fun
  Arrange cooled bites on a baking sheet, freeze until solid, then transfer to a freezer bag. Thaw in the refrigerator a few hours before you plan to serve.
• Airtight Is Your BFF
  Store cheesecake bites in a single layer inside an airtight container for up to 4 days. If stacking is necessary, separate layers with parchment paper.
• Travel-Ready
  Line a small cooler or insulated bag with ice packs and place the airtight container inside. Perfect for picnics or potlucks.
• Revive a Little Sleepiness
  If your bites seem a bit dry after chilling, brush each top lightly with simple syrup (½ cup sugar dissolved in ½ cup water) before adding cherry topping.

There you have it—your ticket to cheesecake stardom in bite-size form. With just a handful of pantry staples, a trusty cupcake tin, and a dollop of sass, you’ve unlocked dessert greatness that’s as adorable as it is delicious. Whether you stick to classic cherry crowns or unleash your inner chef with endless topping twists, these Mini Cherry Cheesecake Bites will always deliver the perfect balance of creamy tang, crisp wafer, and fruity pop. 

So next time you need a show-stopping sweet, reach for this recipe, gather your flock of friends (or keep them all to yourself—we won’t tell), and watch these little beauties vanish in seconds. Don’t forget to brag a little—snap those pics, tag us and  your foodie fam, and let the world know you’re the reigning queen of cheesecake minis. Happy baking, sugar! 🍒