This season, make Grandma's Cherry Cheesecakes, a recipe that promises to be the highlight of your festive gatherings. These delightful cheesecakes blend the creamy, rich texture of classic cheesecake with the charming addition of cherry topping, all in a bite-sized treat perfect for sharing.
Each mini cheesecake is crafted with care, starting with a unique crust made from crushed vanilla wafers and topped with a slice of butter for an extra hint of richness.
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Why You'll Love This Recipe
Enjoy the holiday spirit with Grandma's Mini Cherry Cheesecakes. These delightful treats encapsulate the joy of the festive season in every bite, offering a perfect blend of creamy cheesecake and luscious cherry topping in a miniature form.
Ideal for holiday gatherings, they're not only delicious but also a charming way to add a personal touch to your dessert offerings.
- Cheesecake Filling:
- 2 packages (8 oz each) of cream cheese
- 2 large eggs
- 1 teaspoon of vanilla extract
- ½ teaspoon sea salt
- ½ cup of sugar (increase to ¾ cup for a sweeter taste)
- Slices of butter
- Crushed vanilla wafers
- Cherry Topping:
- Cherry Pie Filling: 21oz can. This classic choice is the perfect complement to the creamy cheesecake, adding a sweet and tangy flavor that enhances the overall dessert.
- Cream Cheese: Use low-fat cream cheese for a lighter version.
- Sugar: Substitute Splenda or another sweetener for sugar.
- Flavoring: Add almond extract for an extra hint of flavor.
- Fruit Toppings:
- Blueberry Compote: A homemade or store-bought blueberry compote can offer a delightful burst of berry flavor.
- Strawberry Sauce: Puree fresh strawberries with a bit of sugar and lemon juice for a fresh, fruity topping.
- Raspberry Coulis: Blend raspberries for a smooth, tangy sauce that pairs beautifully with the richness of the cheesecake.
- Lemon Curd: For a citrusy twist, top your mini cheesecakes with a spoonful of tangy lemon curd.
- Chocolate Ganache: Drizzle or spoon a rich chocolate ganache over the cheesecakes for a decadent treat.
- Caramel Sauce: A drizzle of caramel sauce can add a luxurious, indulgent flavor.
- Whipped Cream and Fresh Berries: Top with a dollop of whipped cream and a fresh berry for a simple yet elegant finish.
- Mango Puree: For a tropical flair, top with a sweet mango puree.
Watch How To Make
How To Make Cherry Cheesecake
Starting with the Base: In your mixer, combine two 8oz packages of cream cheese with 2 eggs. Use the paddle attachment and set it to low speed. This gentle beginning ensures a smooth, lump-free base.
If you enjoy a slightly less sweet dessert you can choose to add a bit of sour cream, around ½ cup.
Flavor Infusion: Next, add in the aromatic 1 Tablespoon of Vanilla and a subtle hint of ½ teaspoon of sea salt. Now, the sweetness – if you prefer a more subtle sweetness, go for ½ cup of sugar. For those with a sweeter tooth, ¾ cup of sugar will do the trick.
Ensuring Evenness: Pause your mixer and scrape down the sides of the bowl. This step is crucial to make sure every bit of your mixture is evenly incorporated.
Achieving Creaminess: Swap out the paddle for the whipping attachment. Whip the cream cheese mixture until it's smooth and creamy, which should take about a minute. This step adds air and lightness to your cheesecakes.
The Graham Cracker Crust
Creating the crust for these delightful treats usually involves a traditional mix of sugar, cinnamon, and crushed graham crackers.
However, my grandma's cherished recipe takes a delightful twist, opting for vanilla wafers as the base instead of traditional graham cracker crumbs.
If you're able to find mini cupcake papers that perfectly accommodate the size of these mini vanilla wafers, simply place one in each as your base.
In this version, initially, no melted butter is added. (You'll find that most grocery stores nowadays stock these wafers.) The process for the crust is straightforward: take a handful of vanilla wafers and gently crush them inside a plastic bag.
Then, fill the cupcake papers with this crumbly mixture and top each with a small piece of butter. As the cheesecakes bake, the butter will melt, beautifully mingling with the crushed wafers, resulting in a crust that's both perfectly set and deliciously combined.
Baking the Cheesecake
- Preheat the oven to 325°F.
- Place the crust mixture into cupcake papers, top with a small pat of butter, and fill with the cheesecake mixture.
- Bake for about 15 minutes or until the tops are slightly brown.
- Allow to cool before refrigerating.
- Add the cherry pie filling.
Once out of the oven, they need to cool down.
Cherry Pie Filling
After the cream cheese filling has cooled off, add the cherry topping or flavoring of your choice.
place them straight into the refrigerator to set up and firm up. This will make removing the cupcakes from the papers super easy. They are so easy that you could leave them on and have your guests remove them.
Serve these mini cheesecakes chilled. They are perfect as individual servings, making them a delightful addition to any holiday table. The mini size also allows guests to enjoy a decadent dessert without feeling too full.
Cherry Cheesecake Recipe | Grandma's Holiday
- 16 oz Cream cheese
- 2 large Eggs
- 1 teaspoon Vanilla
- ½ teaspoon Sea Salt
- ½ cup Sugar Add ¾ cup of sugar if you like them extra sweet.
- 1 Cherry Pie Filling
- 1 Stick Butter Cut into squares to be placed on top of each graham cracker base.
- 20 cookies Vanilla wafers Crushed
How To Make Cherry Cheesecake
- Mixing the Filling: In an electric mixer, use the paddle attachment to mix the ream cheese filling, eggs, sugar, salt, and vanilla. Once combined, scrape down the sides of the mixer.
- Smoothing the Mixture: Switch to the whipping attachment and mix for one minute to achieve a smooth and creamy texture.
Building The Cheesecakes
- Prepare the Cupcake Papers: Start by laying out the cupcake papers on a cookie sheet. These will serve as the molds for your mini cheesecakes.Adding the Crust: Into each cupcake paper, add the crushed vanilla wafer crumbs. This forms the base of your cheesecake crust. The amount of crumbs can vary based on your preference, but ensure there's enough to cover the bottom of each paper.Placing the Butter: On top of the vanilla wafer crumbs in each cup, place a small pat of butter. The size of the butter slice should be small but sufficient to cover a good portion of the crumb mixture. As the cheesecakes bake, this butter will melt and mix with the crushed wafers, helping to bind the crust together and giving it a rich, buttery flavor.Adding the Cheesecake Filling: Once your crust is prepared with the crumbs and butter, it's time to add the cheesecake filling. Carefully spoon or scoop the cheesecake mixture into each cup, filling them to just below the top. This allows room for the cheesecake to rise slightly without overflowing during the baking process.Ensuring Even Distribution: Make sure to distribute the cheesecake filling evenly among the cups. An ice cream scoop can be a handy tool for this step, as it helps to ensure each mini cheesecake has an equal amount of filling.
- Preheated oven 325. Bake on the middle rack in your oven. Check after 10 minutes. They are done once the tops of the cheesecakes start to brown. Yet, we are not looking for much color on top, if any.