Cheesecake never fails to please those who love a rich, creamy dessert. Cheesecakes come in all flavors and types, fresh and frozen, light and dense. Many diners and restaurants are famous for their cheesecakes, which are often made on site, with the recipe usually a close-guarded secret. Some customers come from all distances just to enjoy an eatery’s famous cheesecake.
You may have times that you’re in the mood for a cheesecake, but may not want to bake one large cake. There may be times where just a small amount of cheesecake would satisfy your urges for something rich and sweet. Well, the recipe I’m giving you today will be the solution to both of these dilemmas. “Petite Cherry Cheesecakes” are cheesecakes baked in muffin cups. They are then topped with cherry pie filling or any flavor of pie filling you choose. The topping can be left off, if you prefer a plain cheesecake, also. This recipe will make about 25 individual cheesecakes, which will be perfect to have for a party as a pick-up snack. It was also make a great dessert after a filling meal, when you want just a little something sweet to top it all off.
You’ll see in the recipe that you don’t have to make a crust for these cheesecakes. The crust can’t be made any easier, in that you use vanilla wafers. By lining each muffin cup with a paper cupcake liner, place a vanilla wafer, and then top with the cheesecake mixture. After baking, the cupcake liners can be removed or left on, whichever way you prefer. Once topped with the pie filling, they’re ready to be enjoyed!
Some months ago, I ran a recipe for a cheesecake that makes a larger cake, which is great, too. Here’s the link to it in case you didn’t get it earlier:
For those times when you want just enough cheesecake to satisfy you, here’s the recipe that will do the trick!
PETITE CHERRY CHEESECAKES
2 (8 oz.) pkg. cream cheese
3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
about 25 vanilla wafers
1 can cherry pie filling or flavor of choice
Line 25 muffin cups with paper cupcake liners and place a vanilla wafer in each cup. Set these aside. With electric mixer, cream together the cream cheese and sugar until fluffy. Add the eggs, one at a time, beating completely as they are added until the mixture is smooth. Add the lemon juice and vanilla extract and beat again. Pour this mixture among the muffin cups, filling about 2/3 full. Bake at 375 degrees for 20-25 minutes or until set. Let cool then remove cups from pans. Refrigerate at least 3-4 hours, then top with pie filling. Yield: about 25 desserts.