Mini Cheesecakes

Easy and so good for holidays, weddings, or whatever the occasion! Originally submitted to

Mini Cheesecakes


  • 2 (8 ounce) packages cream cheese
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) package vanilla wafers
  • 1 (21 ounce) can cherry pie filling


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 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.

3 Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.

4 Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

Comments (3)


I make mini cheesecakes in the mini cheesecake pans I got on Amazon.  I have a basic recipe:  2 pounds cream cheese, 1 1/2 cups sugar, 1 teaspoon vanilla, 4 large eggs, pinch of salt, 1 tablespoon Clear Jel (got this from King Arthur Flour site.  It helps to firm up the cheesecake for removing from the mini cheesecake pans and placing in the cupcake liners after they are baked).  With electric mixer, cream the room temperature cream cheese for 2 minutes.  Mix sugar and Clear Jel together.  Add sugar mixture  and cream for 2 minutes .  Add pinch of salt and vanilla and mix.  Add eggs one at a time, on low speed, just until mixed into batter.  For the crumb crust, I spray the cheesecake cups with butter flavored pan spray, place 1 1/2 tablespoon crumbs (2 c crumbs and 1/4 cup sugar mixed together) and then tamp down firmly.  I then place 1/8 cup of batter in cup and then at a fruit puree of my choice and then cover with another 1/8 cup of batter.  Bake at 300 degrees for 18 minutes.  Remove from oven and place on counter for 10 minutes and then refrigerate.  When they are cold, remove from cheesecake pans by pushing up from the bottom, remove disc and place cheesecake in cupcake wrappers.  I then pipe more of the puree, or whatever I am using, on top for decoration.  I have made thousands of these (yes thousands) for fund raising benefits.  I usually sell out 42 dozen in less than an hour.  They are really awesome, simple and versatile for flavors.  I am doing a wedding with these rather than a wedding cake with an 8" decorated cheesecake for the bride/groom cake as the bride and groom really loved these rather than any of the cakes they tasted.


Lolli I am planning to make mini cheesecake for a baby shower and your recipe sounds perfect. How many mini cheesecake can I make with your recipe? I bought one pan from amazon but since i have to wait 10 minutes before removing them from the pan maybe I should by more than one pan. How long can these cheesecake stay out of the fridge without coming apart? The baby shower will be an open house so it will go on for several hours . thank you


Sorry I didn't see your question:  I get 36 minis from 2 pounds of cream cheese.  18 with 1 pound.  I also fill and top with fruit purees thickened with the Clear Jel in sugar (I use the purees from Perfect Puree as they are such top quality).  If you are filling them, put about 1/8 cup of the cheesecake batter in cup, put about 1 tsp or so of filling and then cover with cheesecake batter.  I find that the minis don't come apart, especially with using the Clear Jel which helps to firm them up.  You could leave the cheesecakes out for a couple of hours unless the party is outside.  Then, I would put them on ice on a platter.  Yes, when your friends/family taste them, you will need more than one pan.  I actually have 21 of them.  As a side note, if you lose any of the discs, you can contact Norpro and purchase replacements.  For tamping down the crumb crust, I use the Adjusta-cup teaspoon measure as it fits inside the cheesecake cup perfectly.