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.
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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.
Pro Tips for Cheesecake
- Use room-temperature cream cheese for the smoothest cheesecake batter and to prevent lumps.
- Don't overmix the batter once the eggs are added. Overmixing can incorporate too much air and cause cracks as the cheesecake bakes.
- Use a water bath if your recipe calls for one. It helps the cheesecake bake gently and evenly.
- Let the cheesecake cool completely before slicing. For the cleanest slices, refrigerate it for several hours or overnight.
- Use a sharp knife and wipe it clean between slices for neat, bakery-style pieces.
- If you're making a Weight Watchers cheesecake, portion it into individual slices before serving so you can easily keep track of portions and points.
Serving Suggestions
This Weight Watchers Cheesecake is delicious on its own, but you can add simple toppings when you're ready to serve. Fresh strawberries, raspberries, blueberries, or blackberries add natural sweetness and a pop of color instead of the cherry pie filling.
Storage and Freezing
Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. Individual slices can be placed in airtight containers, making them easy to grab whenever you want a sweet treat.
This cheesecake also freezes well. To freeze individual slices, place them on a parchment-lined baking sheet and freeze until firm. Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe bag or container.
Freeze for up to 2 to 3 months for the best quality. Thaw individual slices overnight in the refrigerator before serving.
Recipe FAQS
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.
Other Recipes to Try
- Ninja Creami Cheesecake Ice Cream
- 2 Ingredient Cheesecakes (High Protein)
- Air Fryer Baked Apples (Cheesecake)
- Berry Cheesecake Salad
- Lemon Cheesecake Bars (Weight Watchers)
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
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Weight Watcher's Cherry Cheesecake
- Prep Time: 20min
- Total Time: 20min
- Yield: 12 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
Weight Watchers Mini Cherry Cheesecakes with cherry pie filling on top
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.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 117
- Fat: 4.23
- Carbohydrates: 15.88g
- Fiber: .3g
- Protein: 3.6g
Jenna says
I didn't realize the print button was not working. I'll see if I can find someone to help with this. Might want to copy the recipe to a notepad and print it via that way for now.