Delicious Mini Cheesecakes Cherry (Printable Version)
Creamy mini cheesecakes with sweet cherry topping, ideal for parties and chilling before serving.
# Ingredients:
→ Crust
01 -
340 g vanilla wafers, crushed
→ Filling
02 -
450 g cream cheese, softened
03 -
150 g white granulated sugar
04 -
2 large eggs
05 -
5 ml vanilla extract
→ Topping
06 -
595 g cherry pie filling
# Steps:
01 -
Preheat the oven to 175°C. Line two 24-cup miniature muffin tins with paper liners.
02 -
Crush vanilla wafers into fine crumbs. Press approximately 0.5 teaspoons of crumbs into the bottom of each paper liner to create a crust layer.
03 -
Beat softened cream cheese until smooth. Add sugar and continue beating until fluffy. Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
04 -
Spoon the cream cheese mixture into prepared liners, filling each nearly to the top, allowing for slight settling during baking.
05 -
Bake at 175°C for 15 minutes or until set with slightly puffed tops. Avoid overbaking to prevent cracking.
06 -
Remove from oven and let cool completely in the pans to firm up and ease removal from liners.
07 -
Place a teaspoon of cherry pie filling atop each cooled mini cheesecake. Alternative fruit toppings like blueberry or strawberry can be used.
08 -
Refrigerate and serve chilled for optimal flavor and texture.
# Notes:
01 -
Ensure cream cheese is softened for a smooth filling. Avoid overbaking to prevent cracking. Cheesecakes can be refrigerated up to 5 days or frozen without topping for up to 2 months.