Mini Cherry Cheesecakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini cheesecakes
  • 12 vanilla wafers
  • 2 (8 oz) blocks ⅓ reduced fat cream cheese, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup no sugar added cherry pie filling
  • 12 muffin/cupcake liners
  1. Preheat oven to 350 degrees F. Place 1 wafer in bottom of each of 12 paper-lined muffin pan cups; set aside.
  2. In a medium bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Add eggs and vanilla and beat until just until blended. Spoon evenly into prepared muffin cups, filling each cup ⅔ full.
  3. Bake cheesecakes for 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour before serving.
Recipe slightly adapted from Kraft
Nutrition Information
Serving size: 1 mini cheesecake Calories: 177 Fat: 9.6 Carbohydrates: 18.0 Sugar: 15.5 Sodium: 190 Fiber: 0.2 Protein: 3.9 Cholesterol: 63
Recipe by Prevention RD at