You will Love Mini Cherry Cheesecakes

February is the month of everything Valentines and for some reason Cherry Cheesecake and Valentine’s seems to go together almost like a box of heart shaped chocolates and Cupid’s arrow.

I love cheesecake but I sure don’t like the mess or stress of making cheesecake. I’ve learned all the tricks and turned out a pretty mean cherry cheesecake in my day, but let’s be real, none of us have the time for all of that.

So, when my daughter brought me these rich treats over a year ago, I knew I needed the recipe. Easy and painless. I have never had a time they didn’t turn out and it only takes a matter of minutes to whip these bad boys together. 

They are cute and classy looking and they taste just as good as their original counterpart, but without all of the work.

Mini Cherry Cheesecake

Makes Twelve

Preheat oven to 350 degrees.


Vanilla Wafers

1 package (8 ounces) cream cheese softened

1/3 cup sugar

2 teaspoons lemon juice

1 teaspoon vanilla extract

1 large egg

1 can cherry pie filling

Line muffin tins for a dozen muffins with foil muffin liners. Place a vanilla wafer in the bottom of each muffin tin. In a bowl combine the cream cheese, sugar, lemon juice and vanilla extract. Beat well. Add egg and combine just until mixed in. 

Spoon over crust and bake for 20-25 minutes. Let cool and then top with cherry pie filling. Chill in refrigerator for at least one hour.

See, easy as can be and you will look like a pro. Share with your favorite Valentines. (Gibson is a Serve Daily contributor.)

Angi Gibson
Angi Gibson
Angi grew up on a small sheep farm in Central Utah and currently lives in the foothills of a growing town in Northern Utah County. She is a wife, mother to six and grandmother to four active boys. Along with her husband, Jason, they run a busy family business chasing from one end of the state to the other. Angi loves writing, gardening, and finding gratitude moments in everything.

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