Sandra This Paula Deen Mini Cheesecakes recipe is a creamy and easy recipe, which is made with a simple vanilla wafer crust and a classic cream cheese filling. It’s the perfect bite-sized dessert for parties and gatherings, ready in about 30 minutes, plus cooling time.
Paula Deen Mini Cheesecakes Ingredients
A simple, classic list for the perfect party dessert.
- 1 (12 ounce) package vanilla wafers, crushed
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling, for topping
How To Make Paula Deen Mini Cheesecakes
A step-by-step guide to these easy, perfectly portioned treats.
- Prep the Oven and Tins: Preheat your oven to 350°F (175°C). Line two 24-cup miniature muffin tins with paper liners.
- Make the Crusts: Place about 1/2 teaspoon of the crushed vanilla wafers into the bottom of each paper liner and press down gently to form a crust.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla with an electric mixer until the mixture is light, fluffy, and completely smooth.
- Fill and Bake: Spoon the cream cheese filling into each miniature muffin liner, filling them almost to the top. Bake for 15 minutes, until the cheesecakes are set.
- Cool and Top: Let the mini cheesecakes cool completely. Once they are cooled, top each one with a small spoonful of the cherry pie filling.
Recipe Tips
For the perfect, creamiest mini cheesecakes every time.
- How to get the smoothest filling? The most important step is to make sure your cream cheese is fully softened to room temperature. This will allow it to blend seamlessly with the sugar and eggs, resulting in a perfectly smooth, lump-free filling. Be sure to scrape down the bowl as you mix.
- Can I make these ahead of time? Yes, these are a perfect make-ahead party dessert! You can bake them completely, let them cool, and then store them, un-topped, in an airtight container in the refrigerator for up to 3 days. Add the cherry topping a few hours before serving for the best appearance.
- Can I use a whole vanilla wafer for the crust? Yes, for an even easier shortcut, you can place one whole vanilla wafer in the bottom of each paper liner instead of using crushed wafers.
- How do I know when the cheesecakes are done? Mini cheesecakes bake very quickly. They are “set” when the tops look mostly matte (not wet or glossy) and the center barely jiggles when you gently shake the pan. They will firm up completely as they cool.
What To Serve With Mini Cheesecakes
These bite-sized desserts are perfect on their own.
These individual cheesecakes are a wonderful, self-contained treat, perfect for:
- Holiday dessert platters
- Birthday parties and baby showers
- Potlucks and bake sales
- A simple after-dinner sweet treat with a cup of coffee
How To Store Mini Cheesecakes
Keeping your delicious treats fresh.
- Refrigerate: These cheesecakes must be stored in the refrigerator due to the cream cheese. Keep them in an airtight container, and they will stay fresh and delicious for up to 5 days.
Paula Deen Mini Cheesecakes Nutrition Facts
An estimated guide per mini cheesecake.
- Calories: 95 kcal
- Carbohydrates: 12 g
- Protein: 1 g
- Fat: 5 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely! This is a wonderfully versatile recipe. Instead of cherry pie filling, you could top these with a dollop of lemon curd, a drizzle of caramel or chocolate sauce, or any other flavor of canned pie filling, like blueberry or strawberry.
Yes. Crushed shortbread cookies or Golden Oreos would also make a delicious crust for these mini cheesecakes.
Yes, you can make these in a standard 12-cup muffin tin. The baking time will be slightly longer, around 20-25 minutes.
Try More Recipes:
- Paula Deen Pumpkin Cheesecake Recipe
- Paula Deen Apple Caramel Cheesecake Recipe
- Paula Deen Pound Cake Recipe with Heavy Cream
Paula Deen Mini Cheesecakes Recipe
Description
Incredibly easy, bite-sized mini cheesecakes with a simple vanilla wafer crust, a creamy, smooth cream cheese filling, and a sweet cherry pie filling topping. The perfect party dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Line two 24-cup mini muffin tins with paper liners.
- Press about 1/2 teaspoon of crushed vanilla wafers into the bottom of each liner to form a crust.
- In a large bowl, beat the softened cream cheese, sugar, eggs, and vanilla with an electric mixer until light and fluffy.
- Spoon the filling into the liners, filling them almost to the top.
- Bake for 15 minutes, until the cheesecakes are set.
- Let the cheesecakes cool completely.
- Top each cooled mini cheesecake with a teaspoon of cherry pie filling before serving. Store in the refrigerator.
Notes
- Using room temperature cream cheese is the most important step for a smooth, lump-free cheesecake filling.
- For an even quicker crust, you can place a whole vanilla wafer in the bottom of each liner.
- These are a perfect make-ahead dessert; store the un-topped cheesecakes in the fridge and add the topping just before serving.
- Feel free to get creative with the toppings! Any fruit pie filling, lemon curd, or chocolate sauce would be delicious.
