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Mini Cherry Cheesecake Cups

Theses Mini Cherry Cheesecake Cups make for a perfect bite-sized dessert! Make these for your upcoming super bowl party, Valentine’s Day party, or any special occasion. These are easy to make and require only a few simple ingredients!

Makes 18 cheesecake cups

I love making mini desserts- they are great for portion control. Impress your friends and family with these mini cherry cheesecake cups. They’ll never know they came together so easily!

What ingredients do I need to make these Mini Cherry Cheesecake Cups?

  • Vanilla wafers
  • Large eggs
  • Pure vanilla extract
  • Reduced fat cream cheese- room temperature 
  • White granulated sweetener – I like to use Lakanto Classic Monkfruit Sweetener. You can find it HERE online. Save 15% with discount code: Pound15.
  • No sugar added cherry pie filling- you can find it at most grocery stores near the baking and pie filling or HERE on Amazon.

What other flavors could I make instead of cherry?

How do I make these Mini Cherry Cheesecake Cups?

Preheat oven to 350 degrees. Place 18 cupcake liners into muffin tins. 

Place a vanilla wafer, flat side down, in the bottom of each liner. 

In a medium sized mixing add eggs, vanilla extract, sweetener, and cream cheese.

Beat until smooth.

Using a 1/4 cup measuring cup fill each liner with the batter- about 2/3 full.

Bake for 15 minutes. Remove from oven and let them cool for 10 minutes.

Top each mini cheesecake with 1 tablespoon of no added sugar cherry pie filling.

Allow the cheesecakes to completely cool before attempting to remove from muffin liner. These are best eaten when chilled. Keep them refrigerated until ready to serve.

Store leftovers in an airtight container in the refrigerator for up to 5 days.


Ingredients:

Directions:

  1. Preheat oven to 350 degrees. Place 18 cupcake liners into muffin tins. 
  2. Place a vanilla wafer, flat side down, in the bottom of each liner. 
  3. In a medium sized mixing beat eggs, vanilla extract, sweetener, and cream cheese until smooth.
  4. Using a 1/4 cup measuring cup fill each liner with the batter- about 2/3 full.
  5. Bake for 15 minutes. Remove from oven and let them cool for 10 minutes. Top each mini cheesecake with 1 tablespoon of no added sugar cherry pie filling.
  6. Note: Allow the cheesecakes to completely cool before attempting to remove from muffin liner. These are best eaten when chilled. Keep them refrigerated until ready to serve.
  7. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Makes 18 mini cheesecake cups 

4 WW Points® per cheesecake cup

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 18

Mini Cherry Cheesecake Cups

Mini Cherry Cheesecake Cups

Theses Mini Cherry Pie Cheesecake Cups make for a perfect bite-sized dessert! Make these for your upcoming super bowl party, Valentine's Day party, or for any occasion. These are easy to make and require only a few simple ingredients!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • 18 vanilla wafers
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 (8 oz.) packages reduced fat cream cheese, room temperature 
  • 3/4 cup white granulated sweetener - I use Lakanto Classic Monkfruit
  • 18 Tbsp no sugar added cherry pie filling

Instructions

    1. Preheat oven to 350 degrees. Place 18 cupcake liners into muffin tins. 
    2. Place a vanilla wafer, flat side down, in the bottom of each liner. 
    3. In a medium sized mixing beat eggs, vanilla extract, sweetener, and cream cheese until smooth.
    4. Using a 1/4 cup measuring cup fill each liner with the batter- about 2/3 full.
    5. Bake for 15 minutes. Remove from oven and let them cool for 10 minutes.
    6. Top each mini cheesecake with 1 tablespoon of no added sugar cherry pie filling.
    7. Allow the cheesecakes to completely cool before attempting to remove from muffin liner. These are best eaten when chilled. Keep them refrigerated until ready to serve.
    8. Store leftovers in an airtight container in the refrigerator for up to 5 days.

    Makes 18 mini cheesecake cups 

    4 WW Points® per cheesecake cup

Notes

Note: Allow the cheesecakes to completely cool before attempting to remove from muffin liner. These are best eaten when chilled. Keep them refrigerated until ready to serve.

Smartpoints: GREEN/BLUE/PURPLE: 4 smartpoints per cheesecake cup

Nutrition Information:


Amount Per Serving: Calories: 95Total Fat: 2gCholesterol: 25mgSodium: 49mgCarbohydrates: 13gFiber: 0gSugar: 3gProtein: 1g

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