Mini Cheesecakes III Recipe
If you’ve ever wished you could capture the creamy decadence of a full-sized cheesecake in a perfectly portioned, effortlessly charming package, you’re in for a treat with these Mini Cheesecakes III. These little beauties serve up all the richness you crave—velvety smooth cream cheese on a tender vanilla wafer base, crowned with glistening cherry pie filling—for a dessert that’s utterly irresistible and just the right size for sharing (or, let’s be honest, keeping to yourself!).
Ingredients You’ll Need
Mini Cheesecakes III shine because they rely on just a handful of familiar, high-quality ingredients. Each one plays a starring role in delivering the classic flavor, creamy texture, and beautiful presentation that make this recipe a go-to favorite.
- Vanilla wafer cookies: These create the simple but sturdy crust, saving time and providing a lovely hint of vanilla in every bite.
- Cream cheese (16 oz, softened): The heart of any cheesecake, it lends that iconic tang and creamy-beyond-belief texture—make sure it’s room temperature for the smoothest filling.
- Granulated sugar (3/4 cup): Essential for sweetness and for balancing the tang of the cream cheese, so don’t skimp!
- Large eggs (2): They help bind the filling, giving your Mini Cheesecakes III their perfectly plush center.
- Vanilla extract (1 teaspoon): Just a splash deepens the flavor and complements the wafer-bottomed crust.
- Cherry pie filling (21 oz can): The glossy, vibrant topping that brings a pop of color and fruity finish—though you can get creative with any fruit or sauce you love!
How to Make Mini Cheesecakes III
Step 1: Prep Your Muffin Tin
Begin by preheating your oven to 350°F (175°C), then line a standard 12-cup muffin tin with paper cupcake liners. Pop one vanilla wafer cookie into the bottom of each liner. This not only acts as the base but also makes for a lovely little crunch when you bite in later!
Step 2: Whip Up Your Cheesecake Batter
In a big mixing bowl, combine your softened cream cheese and sugar. Using a hand mixer or stand mixer, beat until the mixture is completely smooth and lump-free—the smoother, the better for that dreamy texture. Next, add the eggs one by one, mixing well after each addition. Finish by blending in the vanilla extract, ensuring everything is fully integrated.
Step 3: Fill and Bake
Spoon the cream cheese mixture evenly over each vanilla wafer in your muffin tin, filling the liners about two-thirds full. Try to distribute the batter as evenly as possible for uniform baking. Slide the tray into the oven and bake for 15-18 minutes, just until the centers are set—they may jiggle a little, but that’s perfect. Don’t overbake!
Step 4: Cool and Chill
Once done, let the Mini Cheesecakes III cool completely in their pan. This step is crucial—the delicate cakes firm up as they cool, locking in that silky texture. Once cooled to room temperature, transfer them to the fridge and chill for at least two hours. Trust me, patience is rewarded here with an irresistible melt-in-your-mouth bite.
Step 5: Top and Serve
When you’re ready to serve, lift each cheesecake out of its liner and spoon a generous dollop of cherry pie filling on top. The bright red cherries look stunning, but feel free to get creative with other toppings to keep things interesting!
How to Serve Mini Cheesecakes III
Garnishes
A swirl of cherry pie filling is the traditional touch for Mini Cheesecakes III, giving them that classic diner dessert vibe. But you can make each one feel special with a cloud of whipped cream, a dusting of powdered sugar, or even a sprinkle of chocolate shavings. A single mint leaf or twist of lemon zest can add a pretty and flavorful finishing touch.
Side Dishes
Serve your Mini Cheesecakes III alongside a platter of fresh berries for a burst of freshness, or pair them with delicate cookies for a playful dessert spread. They also pair beautifully with a simple espresso or coffee, which balances the richness of the cheesecake perfectly.
Creative Ways to Present
For parties, arrange the mini cheesecakes on a tiered stand and offer a trio of toppings—think fresh berries, caramel drizzle, or dark chocolate ganache—so everyone can build their favorite bite. Or, serve them in clear jars for a fun, portable treat at picnics and potlucks. The possibilities are nearly endless!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mini Cheesecakes III (hard to believe, but it happens!), pop them in an airtight container and refrigerate. They stay lush and creamy for up to five days, making them perfect for planning ahead or enjoying a sweet, grab-and-go treat throughout the week.
Freezing
These mini desserts freeze beautifully! Simply place them (without the topping) in a single layer in a freezer-safe container. When you’re ready, thaw overnight in the fridge, then top with your chosen fruit or sauce, and enjoy that just-baked texture and flavor.
Reheating
No reheating needed for Mini Cheesecakes III, but if you like them slightly closer to room temperature, just set them out on the counter for 15-20 minutes before serving. This softens the filling just a touch and makes the flavors really pop.
FAQs
Can I use a different kind of cookie for the crust?
Absolutely! While vanilla wafers are classic for Mini Cheesecakes III, graham crackers, chocolate wafers, or even gingersnaps create a fun twist. Just choose a cookie you love and pop it in the bottom of each liner as you would with the original recipe.
Can I make Mini Cheesecakes III gluten-free?
Yes, you can! Just use a gluten-free vanilla wafer or cookie for the base. The filling and topping are naturally gluten-free, so everyone can enjoy these creamy treats without worry.
How do I know when the cheesecakes are done baking?
They’re ready when the centers are just set—they shouldn’t look wet, but a gentle jiggle in the middle is ideal. The cooling and chilling process will finish setting them up, so try not to overbake, which can lead to cracks or dry texture.
What other toppings work with Mini Cheesecakes III?
The sky’s the limit! Besides cherry pie filling, try blueberry, strawberry, or peach pie filling, or even a spoonful of lemon curd. Chocolate sauce, caramel drizzle, or toasted nuts are also delicious options.
Can I double the recipe for a larger group?
You sure can! Simply double all the ingredients and use two muffin tins. Bake just as directed (don’t forget to rotate the pans halfway through if your oven has hot spots) and you’ll have a party-sized batch of Mini Cheesecakes III ready to delight everyone.
Final Thoughts
Mini Cheesecakes III truly capture everything wonderful about classic cheesecake in a cheerful, shareable format. Whether you’re planning a dinner party, packing treats for a picnic, or just craving a cozy indulgence at home, these little cheesecakes never disappoint. Dive in and discover why they’ll become a beloved favorite in your own recipe collection!
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Mini Cheesecakes III Recipe
- Total Time: 28 minutes plus 2 hours chilling
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
These Mini Cheesecakes III are delightful bite-sized treats that are easy to make and perfect for any occasion. Creamy and rich, with a sweet cherry topping, they are sure to impress your guests!
Ingredients
Vanilla Wafer Crust:
- 12 vanilla wafer cookies
Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- 1 can (21 oz) cherry pie filling or other fruit topping
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners. Place one vanilla wafer cookie in the bottom of each liner.
- Mix the Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then stir in the vanilla extract.
- Fill and Bake: Spoon the cream cheese mixture over the wafers in the liners. Bake for 15-18 minutes until set. Cool, then chill for 2 hours.
- Top and Serve: Add a spoonful of cherry pie filling to each cheesecake before serving chilled.
Notes
- These mini cheesecakes can be topped with various toppings like fruit, chocolate, or caramel.
- For a lighter version, use reduced-fat cream cheese and a sugar substitute.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 18g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
