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.
Recipe FAQS
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!
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
Brooke says
Do you bake these in a regular muffin pan?
jgisvold says
I know they have a sugar free version at Wal-Mart, not sure about the lighter syrup though. I'm going there this weekend and I will double check for you.
Mandi says
I'm on WW right now and am definitaly going to put these on my "to make" list. They look delish! But I'm curious where to get light pie filling at. I've never seen it before. Any thoughts?
Rebecca says
:O
I'm going to make these right now.
tammy says
Thanks,
I love this site, I am trying to start weight watchers again and this will be alot of help.
Thanks again
jgisvold says
Really? I didn't think mine were too tart at all. And yes, that is 3 tablespoons.
tammy says
Is that 3 - tablespoons of lemon juice? I made these last night and they were a little to tart.
But other than that they were great.
thanks
Sarah says
The pics make these look so good you'd never guess it was a Weight Watchers recipe! I'm trying these along with the pumpkin cinnamon rolls.
Kate says
These look great!
Biz says
Totally going to make this this weekend - I have all the ingredients already too! Thanks for sharing! 😀