Miniature Cheesecakes

Miniature Cheesecakes


"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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40 m servings 184 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 103 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 mu...

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Least positive

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 ...

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!!

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 wi...

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 van...

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 slic...

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 r...

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 t...

Used chocolate chip cookie dough for crust, cooked dough about 7 minutes and cooled before filling. I would leave out the nutmeg and maybe add a little sour cream for extra creaminess.

I made these for a family get-together and they were a big hit with young and old alike! Didn't have a single one left to take home, and I found out later that my brother had even "hidden away"...

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