Miniature Cheesecakes Recipe -
Miniature Cheesecakes Recipe
  • READY IN 40 mins

Miniature Cheesecakes

Recipe by  

"24 mini cheesecakes baked in muffin cups with a vanilla wafer for the crust. These easy do-ahead desserts are perfect for a party. Keep a batch in your freezer and top with the cherry pie filling just before serving."

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Ingredients Edit and Save

Original recipe makes 24 miniature cheesecakes Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.
  2. In large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the nutmeg and vanilla. Pour mixture evenly into prepared muffin cups, filling each 2/3 full. Bake for 20 minutes or until set. Cool completely, then top with cherry pie filling. Cover and refrigerate until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2004

These were really easy to make! I followed the recipe exactly, using the foil baking liners and filling them 2/3 full. They puffed up quite a bit during baking, so I was worried about how I was going to get the cherry pie filling to stay on the top, but as they cooled they shrunk back down quite a bit, leaving a nice little well in the center for the pie filling. I made these for a Christmas party and everyone seemed to enjoy them. The only thing I'd do different next time is leave out the nutmeg. It really overpowered the "cheesecake taste" of these goodies, almost giving them an eggnog or custard-like taste, so I really think they would be alot better without the nutmeg. Overall a great recipe though -- Thanks! :)

Most Helpful Critical Review
Nov 14, 2005

Good but next time I would not use the nutmeg (or maybe half of the amount) Also, I would use the mini muffins because the cheesecake is too big for one vanilla wafer if put in a regular size muffin pan. Thanks for recipe

Oct 23, 2004

I have made this recipe before only use a Pecan Sandie for the crust instead of a vanilla wafer - it makes for a much tastier dessert!!

Sep 28, 2005

These little cheesecakes were a huge hit! These are so simple to make, they are so cute and taste wonderful! This recipe is must to make, especially for a party. Everyone wanted the recipe. I will definatley make these again!! If you use the "small" muffin pan, you can get 72 mini cheesecakes, I did. I used bite size vanilla wafers for the muffin cups, the regular size don't fit and added sugar to the cherry pie filling. If you follow the directions they'll turn out perfect.

May 30, 2005

YUM! This recipe is a definite keeper! I followed the recipe exactly except I added an extra teaspoon vanilla and omitted the nutmeg, based on other's reviews. Don't worry about using the vanilla wafers... the whole thing was delicious! I served with Comstock blueberry, peach and cherry on top. Beautiful presentation.

Jan 24, 2004

These are soooo easy to make!! I doubled the vanilla and added a dash of salt. I didn't use the nutmeg and substituted with finely chopped lemon peel. I topped with cherry pie filling and a slice of mandrine orange for presentation. I'm tempted to make a chocolate version with an Oreo cookie instead of vanilla wafers...stir in mini chocolate chips and top with chocolate ganache and a swirl of white chocolate (leaving out the lemon peel or nutmeg in cheesecake for this one)These are marvelous to play around with..and great to eat!!! original version is 5 points on Weight Watchers!!

Mar 20, 2005

I also used graham cracker crumbs to keep the "traditional" cheesecake flavor. A big hit, beautiful presentation with the cherries on top. I found I had to bake them a little longer than the recommended time, but it was no problem. I'll definitely keep this one around as a great, finger food style dessert. Thanks!

Apr 14, 2009

I first made this recipe about 25 years ago for a girl scout baking contest, lol. I was looking for something quick and easy and bite-sized for dessert and I remembered these, hoping I'd find the recipe here and voila! I left out the nutmeg and added a little bit of lemon zest in its place. I also find these "fit" best when you put the cookie in bump-side-down. Don't worry if they don't go all the way to the bottom of your muffin tin--the wafer will soften during baking and it will sink. (If you use Reynold's foil mini muffin liners, they're a little too big for mini muffin tins anyway and they actually work perfectly for this recipe. Again, no worries that they don't hit the bottom of each muffin cup. It's okay!) This recipe makes at least 44 (not 24, the way the recipe states) and I always fill the cup with filling. It collapses after baking. Thanks for this oldie but goodie! Nice to have these back in my recipe box. :)


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  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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