Mini cherry cheesecake bites

mini cherry cheesecake bites (2)

Last week my friend threw a Pinterest/wine tasting party. We all had to make a recipe we had been wanting to try off Pinterest and bring a rare or favorite  bottle of wine for tasting. Since I couldn’t participate in the wine part, I brought my own bottle of alcohol-free merlot, which sort of made me feel like a part of the fun! Boo! I can’t wait to have my first glass of wine after baby and breastfeeding. The food tasting however, I was all about that. I made 2 recipes: the first was a super easy, to-die-for version of salted caramel creme brûlée from Tastefully Simple, and the second were these adorable mini cherry cheesecake bites. I have had my eye on them for a while via Pinterest of course, and this seemed like the perfect opportunity to whip them up!

mini cherry cheesecake bites

The great thing about this recipe is that it’s easy peasy to throw together, and the finished product looks so fancy. I mean all you really have to do is mix the cheesecake ingredients; beyond that the hardest part is separating all the mini baking liners and spooning a cherry on top of each little piece. So simple! One tip I have is to make sure you bake them long enough…I ended up baking mine a few minutes longer so the wafer became more of a crust and wouldn’t get mushy. 
mini cherry cheesecake bites (3)

Mini cherry cheesecake bites
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Ingredients
  • 2 packages cream cheese (8oz)
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • Vanilla wafers
  • Mini aluminum baking cup liners
  • Cherry pie filling
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together cream cheese and sugar until light and fluffy. Add eggs one at a time, beating until well combined, stir in vanilla and lemon juice.
  3. Place a vanilla wafer in the bottom of each mini aluminum baking cup, rounded side down (they won't lay perfectly flat).
  4. Spoon the batter evenly over the wafers.
  5. Bake for ~15 minutes or until edges appear set; remove from oven and let cool.
  6. Top with cherry pie filling and refrigerate.

One more helpful hint before you go: The vanilla wafers are slightly too large for the mini cup liners so they won’t sit just right. Don’t freak out though, once you start filling the cheesecake mixture on top of them, they will straighten out a bit, trust me. Even if the wafers are a little slanted in the bottom of the liners, you won’t even be able to tell once they are baked and covered with the cherries.

 

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