Published: by Jenna · This post may contain affiliate links · 29 Comments
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Mini cherry cheesecakes are a perfect dessert option for those who want to indulge in a creamy and flavorful treat. These delicious little cheesecakes are perfect for parties, gatherings, or even a special treat for yourself. These are also very Weight Watcher friendly and you can easily change the ingredients up to make them lower in calorie.
Every now and then, I'll run across a recipe on the Weight Watcher website that I HAVE to try. This recipe happened to be Jennifer Hudson approved. 😉 You know it's good, if Jennifer Hudson approves of it. It's very rare finding a really good recipe on their daily recipe section. Half the time, I don't even have the ingredients for those recipes to make.
If you like other cheese recipes try 2 Ingredient Cheesecakes (High Protein), Berry Cheesecake Salad, Strawberry Cheesecake Smoothie.
Jump to:
- Why You Will Like This Recipe
- Ingredients Needed
- How to Make Mini Cherry Cheesecakes
- Recipe FAQS
- Other Recipes to Try
- Weight Watcher's Cherry Cheesecake
Why You Will Like This Recipe
I couldn't believe how fast these little cheesecakes were done. It only took 15 minutes in the oven for them to bake. Regular cheesecake takes almost an hour! From now on, this is how I'm going to make my cheese cakes. If I want it to be a different flavor, I'll just switch up the ingredients.
I made these cheesecakes last night, and the recipe makes a total of twelve. There's only 4 left and Ben hasn't eaten any of them. Oops! Good thing, he doesn't like cheese cake. I had to use oreos for the crust, because we didn't have any graham crackers. The topping is my favorite part. I could eat a can of cherry pie filling by itself!
Ingredients Needed
- Graham cracker crumbs - crushed in a food processor or in a freezer bag
- Light butter, melted - is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
- Cream Cheese -is a soft, mild-tasting cheese with a high fat content. It is made from a mixture of milk and cream, and is typically used as a spread on bagels, toast, or crackers. I use both light and fat free cream cheese to lower points.
- Fresh lemon juice - Is a citrus juice made from squeezing fresh lemons. It is commonly used as a flavoring agent in cooking, baking, and beverages. Bottled lemon juice is also ok to use.
- Egg white(s)
- Vanilla extract - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
- Sugar - Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- Light fruit pie filling, cherry, it's convenient and there's also many different canned pie flavor fillings as well to choose from.
- See the recipe card below for a full list of ingredients and measurements.
How to Make Mini Cherry Cheesecakes
Step 1: Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
Step 2: In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
Step 3: In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Step 4: Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
Step 5: Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.
How to make mini cheesecakes?
To make mini cherry cheesecakes, you'll need cream cheese, sugar, vanilla extract, eggs, and cherry pie filling. Begin by preheating your oven to 325 degrees Fahrenheit. Next, line a muffin tin with paper liners.
In a mixing bowl, beat cream cheese until it is smooth and creamy. Add sugar and vanilla extract, and beat until well combined. Add eggs one at a time, beating well after each addition.
Spoon the cheesecake mixture into the muffin cups, filling each about ¾ full. Bake for 20-25 minutes, or until the cheesecakes are set. Let the cheesecakes cool completely.
Top each cheesecake with a spoonful of cherry pie filling. You can also add whipped cream for an extra touch of sweetness. These mini cherry cheesecakes are sure to impress your friends and family, and they make for a delicious and easy dessert option for any occasion. Enjoy!
How do I store leftovers?
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
Recipe FAQS
Other Recipes to Try
- Cheesy Hash Brown Casserole
- Cottage Cheese Pancakes (High Protein)
- Tuna and Cottage Cheese High Protein
- Canned Biscuit Waffles
If you tried this Mini Cherry Cheesecakes or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Ingredients from Weight Watchers
Weight Watcher's Cherry Cheesecake
- Author: Jenna
- Prep Time: 20min
- Total Time: 20min
- Yield: 12 1x
Description
Weight Watchers Mini Cherry Cheesecakes with cherry pie filling on top
Scale
Ingredients
- ¾ cup(s) graham cracker crumbs
- 2 Tbsp light butter, melted
- ⅔ cup(s) low fat cream cheese
- 6 Tbsp fat-free cream cheese
- 3 Tbsp fresh lemon juice
- 2 large egg white(s)
- 1 ½ tsp vanilla extract
- ½ cup(s) sugar
- ¾ cup(s) light fruit pie filling, cherry
Instructions
- Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
- In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
- In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
- Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
- Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.
Notes
Points Plus: 3
WW Freestyle Smart Points 6
WW points are calculated using the recipe builder and not the nutrition info calculator.
- Category: Easy
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 117
- Fat: 4.23
- Carbohydrates: 15.88g
- Fiber: .3g
- Protein: 3.6g
Keywords: mini cherry cheesecakes
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Reader Interactions
Comments
Jenna says
1/2 of what?
Gina says
So these cheesecakes are 1/2 so each?? Please clarify thank you
Jenna says
Yes. Cheesecake freezes really well.
Beth says
I made the cheesecakes and am wondering if I can freeze them (add topping when serving)??!
Gluta Lachel Original says
What's up everyone, it's my first visit at this website, and paragraph is really fruitful in favor of me, keep up posting these types of
posts.Erica says
This were absolutely amazing! My family and friends devoured them in no time flat. The lemon juice gave it the perfect balance. I didn't have chocolate graham crackers so I maxed up cinnamon for half the batch and chocolate teddy grahams for the second. Perfect. Thank you!:))
Michelle says
I tried these last night and I used the 3/4 cup of graham cracker crumbs and 2tbsp of melted butter, but when mixing it together it didn't make everything moist, so when I baked it the graham crumbs didn't stay in place. Are we suppose to add more butter?
Bethany says
Q: Is it important to use both types of cream cheese? Could I just do this with all fat free?
It looks delicious! Can't wait to try!Joyce says
Since cream cheese comes in an 8oz package, how much is 2/3 cup? And 6Tbs?
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