"These aren't done with graham wafers, but with vanilla wafer cookies and are fast, easy and excellent! These are great to give away during the holidays! For a pretty presentation, you can top each one with a rosette of sweetened cream cheese or whipped cream right before serving. Any flavor fruit filling will do." — Ginny
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2 (8 ounce) packages
cream cheese, softened
1 (21 ounce) can
cherry pie filling
These are wonderful! I tried this. Melt some Kraft caramels, put about 1 tsp caramel and 1/2 tsp chpped pecans on top of nilla wafer before adding cheesecake mixture bake as usual, just before completely cool, top with a little melted milk chocolate chips, drizzle with a little more caramel and sprinkle few more pecans. OH MY GOSH YUMMY!
I don't know... I wasn't that impressed with the cake flavor. I wish it had been sweeter.
I have been making these since the early 1970's and it has been one of my most requested recipes of all time. You can certainly create a lower fat version by using lite cream cheese, fat free vanilla wafers and lite cherry pie filling. I have used blueberry and strawberry pie filling as toppings too, however the cherry remains the most popular. It's a very nice presentation to do a variety of toppings however, and there are endless possibilities. One tip I have is to make a day ahead of time and refrigerate overnight (without any topping) and then add the cherry pie filling after thoroughly chilled. Just seems to work better and it is easier for you (or your guests) to remove the muffin paper. I don't add sweet cream cheese or whipped cream to the top, they are flavorful and PLENTY sweet enough as is. Love that this is a nice individual serving, sure to get rave reviews ~
What a tasty little treat! I used mini muffin tins and baking cups. I cut the wafer down to fit in a mini cup. I also made my own rasp. puree to put on top, then I topped with whipped cream. I made these for my niece's bridal shower and they were a hit.
This was gobbled up! I made a graham crust for them instead of the wafers with 9 graham crackers, 1 T. sugar, and 2 T. butter. I put 1 T. in each cup and pressed down. I used a spoonful of blueberry jam on top of each and then a dab of whipped cream.
O My Gosh, These mini cheese cakes are the perfect New York style which is somewhat dense but never creamy. I made over 100 of these for a benefit and they were eaten quickly. I used 1/2 package of graham crackers for the crumb mixture and used 1 rounded tbs. of crumbs in the bottom of the paper liners. I also sprayed the liners lightly for easy removal. Then, topped half with cherry pie filling and half with semi sweet melted chocolate. If you want to serve individual cakes, use larger muffin tins, skip the crumbs and freeze the cakes until serving. The paper peels off the frozen cakes easily. I did bake about 8 minutes longer the suggested time. When they start to crack open on top, they are done.
I do NOT know how to cook, nor do I know a good recipe when I see one. Based on all the reviews I tried this one for my annual wine party and they were phenomenal. My husband loves cheesecake and thought it was a very good recipe. So easy too! I used the small muffin tins and it yielded about 48 mini cheesecakes that were simply ravishing! Highly recommended
I made these for a fourth of July party and they were a big hit. I decorated them half with blueberry and half with cherry filling for a festive look. I doubled the recipe which yielded 36 mini cheesecakes. I recommend making them the night before to let them set in the refrigerator. They are much better by the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 135
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