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!
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.
