These Mini Cherry Cheesecake Cups are a delightful and easy-to-make dessert, perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the softened cream cheese, granulated sugar, eggs, vanilla extract, and the juice of one fresh lemon. Beat until smooth and creamy.
Make sure the cream cheese is fully softened to avoid lumps.
Place cupcake liners in a cupcake tin and place one vanilla wafer at the bottom of each liner.
The wafer acts as a simple and delicious crust.
Spoon the cheesecake mixture into the liners, filling each about three-quarters full.
Avoid overfilling to prevent spillage during baking.
Bake in the preheated oven for 15 minutes or until the centers are set.
Check for doneness by gently shaking the tin; the centers should jiggle slightly.
Remove from the oven and let cool completely.
Cooling prevents the topping from melting when applied.
Top each cheesecake with a spoonful of cherry pie filling.
You can add a dollop of whipped cream for extra flair.
Refrigerate the cheesecakes for at least 1 hour before serving.
Chilling enhances the flavor and texture of the cheesecake.
Serve and enjoy your delightful Mini Cherry Cheesecake Cups!
Garnish with a mint leaf for a touch of elegance.
Continue in our app for the best experience
