|Nutritional Guidelines (per serving)|
|Servings: 24 cheesecakes|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mini Cheesecakes are the perfect delicious bite for dessert. Not only are they easy to make, but the small size is good for portion control. If you don’t want an entire tempting cheesecake in the kitchen, try these mini versions instead.
Mini Cheesecakes are also great for serving a crowd. There is less mess and they can even work as finger food when guests are eating and mingling. They are baked in muffin cups with no need for a fussy pressed crust. Simply drop in a vanilla wafer into the bottom of each muffin cup and that makes a perfect cookie crust in a snap. No need to mess with melted butter and graham cracker or cookie crumbs. Many toppings can be used to garnish these mini cheesecakes such as prepared canned pie fillings, lemon curd, chocolate ganache, or even just whipped cream. You can even use this recipe as a base and then build a mini cheesecake bar where your guests can make it their own and everyone can personalize dessert by picking their favorite topping. This recipe will soon become a staple in your recipe box as well as a party favorite!
- 24 vanilla wafer cookies
- 2 (8 ounce) packages cream cheese, softened
- 3 eggs, separated
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1 (21 ounce) can cherry pie filling
Gather the ingredients. Preheat oven to 275 degrees F.
Place cupcake liners in muffin tins. Place a vanilla wafer in each well.
In a large bowl, beat cream cheese until light and fluffy.
Add egg yolks and sweetened condensed milk. Beat until smooth.
Stir in lemon juice.
In another bowl, beat egg whites and salt to from soft peaks.
Gently fold beaten egg whites into cream cheese mixture until incorporated and white streaks are no longer visible.
Fill the prepared muffin tins to 1/4 inch from the top. Bake at 275 degrees F for 20 minutes.
Cool the cheesecakes in the muffin tins. Then remove from the tins and chill in the refrigerator until ready to serve.
Before serving, remove the muffin liners and top with pie filling.
These mini cheesecakes freeze well. They will keep in the refrigerator for several days. To serve, defrost completely and then top with cherry pie filling before serving.
This recipe uses egg yolks and egg whites in separate steps. To separate an egg, crack the shell in half and carefully cup the yolk in one half of the shell while allowing the white to drain into a bowl below. Then, tip the yolk into the other half of the eggshell allowing the remaining egg white to fall into the bowl. You might have to tip the yolk back and forth between the two halves one or two more times to get all the egg white out and into the bowl. Now you can easily use the eggs and yolks separately in this or any recipe!