Mini Cherry Cheesecakes (A Perfect Party Food!)

These mini cherry cheesecakes are DELICIOUS and low calorie! You get portion control with ALL the flavor. Find out how to make these!

Mini Cherry Cheesecakes

I think mini food is the cutest! Not only are these mini cherry cheesecakes cute but I also appreciate them for portion control. I can still enjoy a couple of bites but don’t have to commit to a whole piece of cheesecake (not that I’m against that at all but I have no self control). This is one of the reasons we included them in our low calorie menu plan box.

MENU TIP: This Mini Cherry Cheesecake recipe is from week 1 of our low calorie menu planning made easy set! 

Reagan tested these a while ago but I’m excited to make them again soon!

Mini Cheesecake Ingredients:

• ¾ cup graham cracker crumbs
• 2 Tbsps butter, melted
• ⅔ cup low-fat cream cheese
• 6 Tbsps fat-free cream cheese
• 3 Tbsps fresh lemon juice
• 2 large egg whites
• 2 tsps vanilla extract
• ½ cup sugar
• ¾ cup cherry pie filling
• 12 cupcake liners

How to make Mini Cherry Cheesecakes:

1. Preheat oven to 375°F. Place 12 cupcake liners in a muffin pan.
2. In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon crumb mixture into the bottom of each liner and press down gently; refrigerate until ready to use.
3. In a medium mixing bowl, beat both cream cheese types until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
4. Spoon cream cheese mixture evenly into cupcake liners. 
5. Bake for 15 minutes or until set. Remove from oven and let cool.
6. Top each cheesecake with 1 tablespoon pie filling.

How do you know when a mini cheesecake is done?

While they are still in the oven look at the edges closely, they should be completely set. The center may still be a little jiggly when shaken lightly. But as long as the mini cheesecakes’ tops appear to be puffed up and those edges look set they are most likely done and you can remove them from the oven.

They need only bake about 15 minutes since they are so small. It doesn’t take long.

Print Recipe

Miniature Cherry Cheesecakes

Prep Time20 minutes mins

Cook Time15 minutes mins

Servings: 12 people

Calories: 141kcal

Ingredients

• 3/4 cup graham cracker crumbs
• 2 Tbsps butter, melted
• 2/3 cup low-fat cream cheese
• 6 Tbsps fat-free cream cheese
• 3 Tbsps fresh lemon juice
• 2 large egg whites
• 2 tsps vanilla extract
• 1/2 cup sugar
• 3/4 cup cherry pie filling
• 12 cupcake liners

Instructions

• Preheat oven to 375°F. Place 12 cupcake liners in a muffin pan.
• In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon crumb mixture into the bottom of each liner and press down gently; refrigerate until ready to use.
• In a medium mixing bowl, beat both cream cheese types until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
• Spoon cream cheese mixture evenly into cupcake liners.
• Bake for 15 minutes or until set. Remove from oven and let cool.
• Top each cheesecake with 1 tablespoon pie filling.

Nutrition

Calories: 141kcal | Carbohydrates: 17g

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