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Mini Cheesecakes I


"Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling."
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45 m servings 95 cals
Serving size has been adjusted!
Original recipe yields 48 servings (48 mini cheesecakes)


  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 54 mg
  • 2%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
  2. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
  3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
  4. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

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Read all reviews 836
  1. 1076 Ratings

Most helpful positive review

This is a great recipe, but if this is your first time making cheesecake some of the basics are assumed. A couple of notes for "first-timers"... make sure you read the Cheesecake Tips section o...

Most helpful critical review

these are cute. but they just taste ok. made them for a bridal shower and people only had one and never went back for seconds...

Most helpful
Most positive
Least positive

This is a great recipe, but if this is your first time making cheesecake some of the basics are assumed. A couple of notes for "first-timers"... make sure you read the Cheesecake Tips section o...

These are delicious as is, but I made three different flavors using this batter with tremendous success and professional GOURMET looking results! White Chocolate Red Raspberry: mixed 1/2 cup me...

For those of you wanting a different base, use 2 cups graham cracker crumbs, 8 tbls margarine and 8 tbl sugar. Mix wel with hands, press +/- a tablespoon into mini muffin papers, top with cream...

I give this a 5 for the ingredients, but for me, these steps work better: I use regular muffin tins and I just put a vanilla wafer (flat side down) in the paper cup. First, I whip the softened ...

This recipe is AWESOME. i doubled it and used oreo crumbs instead of wafers. i mixed all the abtter and i omitted vanilla extract. whn the batter was smooth i separated it itnto 3 bowls. to one...

My mom used to make these for me every birthday. The only thing that I do differently: I keep the vanilla wafers whole. that leaves a good crust on the bottom and keeps it from crumbling. The...

Fabulous recipe! So simple! I have only made plain cheesecakes one time. I have altered the recipe to make white chocolate raspberry, carmel, peanut butter, turtle, and strawberry. I am get...

This is an easy, fun recipe for cheesecake, but it needs more precision. There are two sizes of "mini" pan liners: 1 5/8" and 2". Half the recipe makes 24 mini cheesecakes in my mini muffin (t...

Quick and easy. You can cut the sugar down to 1/2 cup and add 1 tbsp. of lemon juice to the cheese mixture if desired.