Looking to make delicious mini cheesecakes that are easy to make? These Easy Cherry Mini Cheesecakes are the best. Simple to make and the perfect size, these cheesecake bites are perfect when craving cheesecake.
Ingredients
24mini vanilla wafers
4ounces⅓ less-fat cream cheesesoftened (half of a block of cream cheese)
¼cupsugar
1eggroom temperature
¼cupplainnon-fat Greek yogurt
½tablespoonlemon juice
½teaspoonvanilla
24cherries from light cherry pie filling
24mini muffin liners
Instructions
Preheat the oven to 300° F and line a 24-count mini muffin tin with mini muffin liners. Place 1 vanilla wafer in each cupcake liner, flat side down.
With an electric mixer, cream the cream cheese and sugar together until smooth.
Add the egg and beat until it is thoroughly incorporated, before beating in the yogurt, lemon juice, and vanilla. The batter will be runny.
Fill the liners nearly to the top using a teaspoon measuring spoon, and bake until the cheesecakes are set, 10-12 minutes.
Allow to rest in the muffin tin on a cooling rack for 10 minutes before removing mini cheesecakes from the tin. The tops will fall slightly after they have cooled.
Place 1 cherry on top of each mini cheesecake. Refrigerate until completely chilled, or overnight.
Tips:
The longer these sit in the refrigerator, the softer the cookie bottom will get. If you eat these day of, the wafer on the bottom will still be slightly crunchy.
Also, the longer they sit, the cleaner the paper liner will peel away from the cheesecake.