Mini Cherry Cheesecakes

Mini Cherry Cheesecakes
135 min.
24
163kcal

Suggestions


Indulge in the delightful world of Mini Cherry Cheesecakes, a dessert that perfectly balances creamy richness with a burst of fruity flavor. These charming little treats are not only visually appealing but also incredibly easy to make, making them an ideal choice for gatherings, celebrations, or simply a sweet ending to your day.

Imagine a buttery vanilla wafer cookie serving as the perfect base, topped with a luscious cream cheese filling that is both light and fluffy. Each bite melts in your mouth, delivering a delightful combination of sweetness and tanginess. The crowning glory of these mini cheesecakes is the generous dollop of cherry pie filling, which adds a vibrant pop of color and a refreshing tartness that complements the creamy filling beautifully.

With just 135 minutes of your time, you can create 24 servings of these delectable desserts, each containing only 163 calories. They are not only a treat for the taste buds but also a feast for the eyes, making them a hit at any party or family gathering. Plus, the toasted, sliced almonds sprinkled on top add a delightful crunch, elevating the texture and flavor profile of each cheesecake.

Whether you’re a seasoned baker or a novice in the kitchen, these Mini Cherry Cheesecakes are sure to impress. So gather your ingredients, preheat your oven, and get ready to whip up a batch of these irresistible mini delights that will leave everyone asking for seconds!

Ingredients

  • 24  vanilla wafers 
  • 16 oz cream cheese softened
  • 0.8 cup sugar 
  •  eggs 
  • teaspoon vanilla extract 
  • 21 oz cherry pie filling canned
  • 0.5 cup almonds toasted sliced

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners.
  2. Place 1 vanilla wafer cookie in bottom of each cup.
  3. In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
  4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  5. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
  6. Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

Nutrition Facts

Calories163kcal
Protein5.7%
Fat48.28%
Carbs46.02%

Properties

Glycemic Index
7.67
Glycemic Load
7.97
Inflammation Score
-2
Nutrition Score
2.4239130279292%

Flavonoids

Cyanidin
0.05mg
Catechin
0.02mg
Epigallocatechin
0.05mg
Epicatechin
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.05mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:163.28kcal
8.16%
Fat:8.89g
13.67%
Saturated Fat:4.35g
27.2%
Carbohydrates:19.06g
6.35%
Net Carbohydrates:18.59g
6.76%
Sugar:8.96g
9.96%
Cholesterol:32.79mg
10.93%
Sodium:93.23mg
4.05%
Alcohol:0.06g
100%
Alcohol %:0.12%
100%
Protein:2.36g
4.73%
Vitamin A:324.49IU
6.49%
Vitamin B2:0.1mg
5.95%
Vitamin E:0.69mg
4.61%
Phosphorus:42.95mg
4.3%
Selenium:2.97µg
4.24%
Calcium:28.35mg
2.84%
Manganese:0.05mg
2.75%
Vitamin B1:0.04mg
2.74%
Folate:10.54µg
2.63%
Copper:0.05mg
2.31%
Magnesium:9.07mg
2.27%
Potassium:75.51mg
2.16%
Fiber:0.47g
1.89%
Vitamin B5:0.19mg
1.89%
Vitamin B6:0.03mg
1.43%
Zinc:0.21mg
1.43%
Vitamin B3:0.28mg
1.4%
Vitamin B12:0.07µg
1.24%
Iron:0.22mg
1.22%
Vitamin C:0.89mg
1.08%