Cherry Cheesecake Petite Treats

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Cherry Cheesecake Petite Treats are fun to eat! These tiny bites of baked cheese custard with a cookie crust liven up any party! Serve them with my Pecan Pie Mini Muffin Bite Delights as part of a dessert buffet or potluck offering.

Ancient Desserts

Cheesecake is arguably one of the oldest desserts in the civilized world. Food historians attribute the birth of the cheesecake to the ancient Greeks. The rudimentary version consisted of patties of fresh cheese pounded until smooth, mixed with flour and honey then cooked on an earthenware griddle. The Romans not only conquered Greece, but the recipe as well and improved it with the addition of eggs. As the Roman Empire expanded into Europe, each region made its unique recipe with varying ingredients. Over the centuries, as culinary arts developed, the delicacy began to resemble the modern cheesecake. Yeast as a leavener gave way to eggs thus the final product lost the quality of a bread and became more of a cake.

Cream Cheese is an American Invention

American Cream Cheese is a version of Neufchâtel, a soft, tangy, crumbly mold-ripened cheese made in Neufchâtel-en-Bray in the Normandy Region of France.  An American dairyman gets credit for the “new” cream cheese. In 1872, William A. Lawrence purchased a Neufchâtel factory and experimented with the recipe for the famous French cheese. The addition of cream enhanced richness of the cheese and made it spreadable. The original product sold as “Neufchatel & Cream Cheese” and then as Philadelphia Cream Cheese. Even though the addition of cream was not revolutionary, Lawrence mass produced the cheese and made it accessible to consumers.

Cherry Facts

A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). In culinary combinations it pairs well with Prunus dulcis, aka almond. Cherries are a rich source of anthocyanins which help to reduce inflammation and protect the cells against free radical damage. The fruits also contain vitamins A and C, potassium, and fiber.

Fresh Sweet Cherries and Sour Cherries are versatile fruits as additions into salads, salsas and slaws; used as decorations over desserts; dipped whole in chocolate; blended into smoothies; or juiced and mixed into drinks. The pureed fruit enhances meat marinades and barbeque sauces. The simmered fruit becomes jam, jelly, compote, and chutney. Sweet or sour, the fruit is baked into cakes, cobblers, crisps, crumbles, pies, bread, tarts, and scones.

Print Recipe

Cherry Cheesecake Petite Treats

Bite sized cherry cheesecakes are a sensational buffet or hors d'oeuvre offering. Of course, this recipe can be used to make regular muffin sized cheesecakes. The yield will be approximately 18 cupcake sized cakes. These cheesecakes freeze well. Thaw and add the cherry pie filling just before serving. This midget dessert is well balanced and not overly sweet. A perfect bite of yum!

Prep Time30 minutes mins

Cook Time25 minutes mins

Course: Appetizer, brunch, Dessert, hors d’ouevre, lunch, Snack

Cuisine: American

Keyword: cheesecake, cherry, miniature, petite

Servings: 24

Equipment

• Electric Mixer
• Large mixing bowl
• 24 count mini muffin tin, Silpat or silicone tray (20-24 count)
• 24 mini muffin paper liners, size 1.25"
• 1 wine cork or similar shaped object
• 2 small spoons
• Measuring cups and spoons
• Toothpick or bamboo skewer

Ingredients

• 16 oz cream cheese room temperature
• ¾ cup white sugar
• ½ cup melted butter
• 2 eggs
• 1 tbsp lemon juice
• 1 tsp vanilla see notes below
• 1 box graham cracker crumbs See notes below for alternatives
• 1 can cherry pie filling

Instructions

• Preheat oven to 350°.
• Place paper liners in the cups of the muffin tin/Silpat or silicone tray.
• Add 1 tsp. of crumbs and press lightly with your fingers or wine cork.
• Add 1 tsp. of melted butter to the crumbs. Allow time for the crumbs to absorb the butter. Stir and repack the crumbs if necessary to evenly distribute the butter.
• Place the cream cheese, sugar, eggs, lemon juice and vanilla into the mixing bowl. Beat together until smooth and fluffy.
• Use a small spoon to scoop a large dollop of batter. Use the other small spoon to help scrape off the batter neatly into each cup. Fill each cup approximately 2/3 full of batter. You don't want to overfill the cups. Leave room for the batter to rise. Don't worry if you put too little/too much or if the batter looks messy. The batter will even out as it heats up in the oven.
• Bake at 350° for 20-25 minutes until set. A toothpick poked into the center of a cake should come out clean.
• Remove and let cool. The cakes will look puffy and then, as they cool, the center will drop. That drop is where the cherry filling will go.
• Remove the cooled cakes from the tray and place on a serving platter.
• Open the can of cherry pie filling. Dip a small spoon into the filling and fish out one cherry and place it on top of a cake. Add extra sauce if there is room.

Notes

Crumb crust:  If you can’t find boxed cookie or graham cracker crumbs, you can make your own.  Using a food processor, pulse the cookies into a fine crumb. Alternatively, place the cookies in a zip lock or sealed plastic bag and crush with a kitchen mallet or other heavy item.  Some cookies that really go well with cheesecake are Vanilla Wafers, Shortbread or Gingersnaps.

Pressing the crumbs:  Fingers work very well,  but a wine cork or other item such as a 1/2″ wood dowel will keep your fingers clean and create a more even pressing of the crumbs.

Flavoring:  Cherries pair well with almond.  Replace the vanilla extract with 1 tsp. of almond extract.   If you want more cherry flavor, use 1 tsp. cherry extract.  Taste and add more if needed.

Room Temperature:  It’s easier to mix butter or cream cheese when they are at room temperature.  

Paper liners:  These treats store/freeze better when they are in a paper cup.  If you don’t have any liners, don’t worry!  They taste just as good.  The crumb bottom may be a little messy, but if you put enough butter, it should hold up very well.

Potluck:  If you will be taking your cakes to a gathering, put them in your carrying device and add the topping when you set them out on a serving platter.