These mini cheesecakes are the best little treats—creamy, classic, and easy to make. I grew up eating them, and now I make these mini cherry cheesecakes with vanilla wafers for my own family. Baked in a muffin tin with a simple vanilla wafer crust, they turn into adorable, perfectly portioned cheesecake cupcakes every time.
A family favorite: Mini Cherry Cheesecakes
These mini cherry cheesecakes with vanilla wafers are a nostalgic favorite. My mom first made them when I was a child after finding the recipe in a magazine, and the shortcut of a single vanilla wafer as the crust is what made them so appealing. They’re straightforward to prepare and always a hit.
Because they bake in a standard muffin tin, these cheesecakes are proportioned perfectly and make serving easy. Cupcake liners keep them neat and portable, so they’re ideal for gatherings, school events, or a weekday dessert that feels special.
What I love most about this recipe is how little effort it takes to get a rich, creamy result. No crumbling or pressing of a graham cracker crust—just drop a vanilla wafer into each liner and spoon the cheesecake batter on top. After baking and cooling, a spoonful of cherry pie filling finishes them beautifully.
Why you’ll love this recipe
- Quick and easy: Ready in under an hour using simple ingredients and basic techniques.
- Perfect for sharing: Mini size makes them ideal for parties, potlucks, and dessert tables.
- Customizable: Use cherry topping as shown or swap in your favorite fruit filling or sauce.
How to Make Mini Cherry Cheesecakes
These mini cheesecakes require just a few pantry staples and a muffin tin. Below is a concise ingredient list and step-by-step instructions so you can make them easily at home.
Ingredients
- 12 vanilla wafers
- 12 cupcake liners
- Two 8-ounce packages cream cheese, softened
- 3/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
- One 21-ounce can cherry pie filling (or your preferred fruit topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners. Place one vanilla wafer flat-side down into the bottom of each liner to form the crust.
- In a stand mixer or with a hand mixer, beat the softened cream cheese on low-medium speed until smooth and creamy.
- Add eggs one at a time, mixing until each is incorporated. Gradually add the sugar and mix until combined, then stir in vanilla extract and lemon juice if using.
- Spoon the cheesecake batter into each liner, filling about 3/4 of the way full (this leaves room for topping after baking).
- Bake for approximately 18–22 minutes, until the centers are just set. The cheesecakes will puff slightly while baking and settle as they cool.
- Allow the mini cheesecakes to cool completely. Once cooled, top each with a spoonful of cherry pie filling or your chosen fruit topping.
Helpful Tips
- Soften the cream cheese: Let it sit at room temperature for the creamiest texture and to avoid lumps in the batter.
- Don’t overfill: Fill liners only about three quarters full so the cheesecakes have room to rise and there’s space for the topping.
- Cool completely: Let the cheesecakes cool before adding the cherry filling so the topping stays glossy and doesn’t sink into warm batter.
12 Mini Cheesecake Cupcakes
Recipe by Melissa Johnson.