Mini Cream Cheese Cheesecakes with Fruit Topping
Indulge in these delightful Mini Cream Cheese Cheesecakes, inspired by the legendary Paula Deen. Perfect for any dessert buffet or special occasion, these charming tarts combine the rich, creamy texture of cheesecake with the fun and portability of a cupcake. They're incredibly easy to make, requiring only a handful of ingredients, yet they will impress your guests with their elegant presentation and delectable flavor. Top them off with your choice of canned pie filling like cherry or blueberry, or go fresh with seasonal fruits for a vibrant touch. Whether it's a gathering with friends or a family celebration, these mini cheesecakes are sure to become a favorite!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
cream cheese
16 ounces (softened)
sugar
1 cup (granulated)
vanilla extract
1 teaspoon (pure)
eggs
2 (large)
vanilla wafers
12 (flat side down)
pie filling
21 ounces (cherry or blueberry, or to taste)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Line a muffin pan with 12 paper cupcake liners.
3
In a mixing bowl, beat the softened cream cheese using an electric mixer until smooth and fluffy.
4
Gradually add the sugar and vanilla extract, mixing until fully combined.
5
Add the eggs one at a time, beating well after each addition until the mixture is creamy and well combined.
6
Place a vanilla wafer, flat side down, in the bottom of each muffin cup.
7
Spoon the cream cheese mixture over the wafers, filling each cup to about 1/4 inch from the top.
8
Bake in the preheated oven for 20 minutes or until the edges are set but the centers still have a slight jiggle.
9
Remove the tarts from the oven and allow them to cool completely in the pan. As they cool, the centers will sink slightly, creating a perfect well for filling.
10
Once cooled, chill the tarts in the refrigerator for at least an hour before serving.
11
When ready to serve, spoon your choice of pie filling or fresh fruit topping into the center of each tart.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Mini Cream Cheese Cheesecakes with Fruit Topping.
Who inspired this mini cheesecake recipe?
The recipe is inspired by the legendary Paula Deen.
How many mini cheesecakes does this recipe make?
This recipe makes 12 mini cheesecakes.
What temperature should the oven be set to?
Preheat the oven to 350°F (175°C).
What serves as the crust for these mini cheesecakes?
A single vanilla wafer placed at the bottom of each liner serves as the crust.
How much cream cheese is required?
You will need 16 ounces of cream cheese.
Should the cream cheese be cold or softened?
The cream cheese should be softened to ensure a smooth and fluffy texture when beaten.
How much sugar is used in the filling?
The recipe calls for 1 cup of granulated sugar.
How many eggs are needed for the mixture?
Two large eggs are used in this recipe.
How should the eggs be added to the batter?
Add the eggs one at a time, beating well after each addition until the mixture is creamy.
How long do these cheesecakes need to bake?
Bake them for 20 minutes.
How do I know when the cheesecakes are done baking?
The edges should be set, but the centers should still have a slight jiggle.
Why do the centers of the cheesecakes sink after baking?
The centers sink slightly as they cool to create a perfect well for the fruit filling.
How long should the cheesecakes chill before serving?
They should be chilled in the refrigerator for at least one hour.
What kind of fruit toppings can I use?
You can use canned pie fillings like cherry or blueberry, or fresh seasonal fruits.
Do I need to use cupcake liners?
Yes, line a muffin pan with 12 paper cupcake liners.
How much vanilla extract should I add?
Add 1 teaspoon of pure vanilla extract.
How should the vanilla wafers be positioned in the muffin tin?
Place them flat side down in the bottom of each muffin cup.
How much should I fill each cupcake liner with the cheese mixture?
Fill each cup to about 1/4 inch from the top.
What tool is best for mixing the cream cheese?
An electric mixer is recommended to get the mixture smooth and fluffy.
Are these cheesecakes suitable for a dessert buffet?
Yes, they are perfect for dessert buffets due to their portability and elegant presentation.
Can I use blueberry pie filling instead of cherry?
Yes, blueberry pie filling is an excellent choice for these tarts.
Is this recipe considered easy to make?
Yes, it is described as an easy recipe requiring only a handful of ingredients.
Should I remove the cheesecakes from the pan immediately after baking?
No, allow them to cool completely in the pan before refrigerating.
Can I use fresh berries as a topping?
Absolutely, fresh seasonal fruits add a vibrant and fresh touch.
What is the total ingredient count for this recipe?
There are 6 main ingredients in this recipe.
What is the texture of these mini cheesecakes?
They have a rich and creamy texture.
How much pie filling is typically used for the whole batch?
A 21-ounce can of pie filling is usually sufficient.
Are these cheesecakes good for parties?
Yes, they are specifically mentioned as being great party treats.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F (175°C).