Comida Kraft
Recipe Box

Cupid's Cherry Cheesecakes

No referer *
Prep Time
15
min.
Total Time
2
hr.
45
min.
Servings

12 servings

Once you learn how to make mini cheesecakes, you’ll be asked to bring a batch or two to every potluck or bake sale within a 5-mile radius of your home.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Place 1 wafer in each of 12 paper-lined muffin cups.
  • Beat cream cheese and sugar in small bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing after each addition just until blended. Spoon over wafers in muffin cups.
  • Bake 30 min. Turn off oven; open oven door slightly. Let stand in oven 30 min. Remove from oven; cool completely. Top with pie filling.
  • Refrigerate 1 hour.

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Special Extra

Garnish with fresh mint sprigs just before serving.

How to Store

Keep refrigerated.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 220
Total fat 14g
Saturated fat 8g
Cholesterol 80mg
Sodium 170mg
Carbohydrate 21g
Dietary fiber 0g
Sugars 18g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My recipe calls for 1 Tbls of Lemon Juice and 1 Tbls of Vanilla added to this exact recipe. My recipe calls for 1 Tbls of Lemon Juice and 1 Tbls of Vanilla added to this exact recipe. I have made this for Christmas and Valentines Day and other occasions for years. It is a very simple recipe to make and a hit every time. People always grab these first and just rave about how delicious they are. Make them in the foil mini cups and put the wafer face down. They are tiny and very special. You will not be sorry. The lemon and vanilla are important.
Date published: 2003-02-07
Rated 5 out of 5 by from I have made this recipe for over 10 years (without the cherry topping) and was thrilled to finally... I have made this recipe for over 10 years (without the cherry topping) and was thrilled to finally find the recipe, since I lost it in my move last year. Every time I have made these they have disappeard in a flash and I am usually expected to bring these to any family functions involving food. I have converted non cheesecake eaters into cheesecake lovers with these little treasures they are wonderful every time you make them.
Date published: 2004-03-30
Rated 5 out of 5 by from WoW! WoW! These are tasty & super easy! I made a double batch to donate for a bake sale fundraiser & they were a huge hit. Initially I was concerned with how the cookie wafer would cover the bottom of the cake since it was smaller in diameter than the cupcake papers but it worked out fine. This yielded 30 cupcakes w/ a 27 oz can of cherry pie filling. Last six cupcakes didn't have any cherries just sauce so I kept them for us at home. Will absolutely make again!
Date published: 2007-09-21
Rated 5 out of 5 by from not even I could screw this one up! not even I could screw this one up!!! So easy (i used mini muffin liners so the wafer would completely cover the bottom of the cup. I was worried when i saw cracks, but everything settled back in during the cooling period, and they were perfect! Also used, cherry, blueberry, and raspberry pie filling for toppings. YUM!
Date published: 2006-08-21
Rated 5 out of 5 by from I made these mini cheesecakes for my sister's wedding, and believe me, i made ALOT and it was hard... I made these mini cheesecakes for my sister's wedding, and believe me, i made ALOT and it was hard not to eat my whole supply!! Very easy to make and at the end of the night there was absolutely none left to take home! Perfect little treat for Valentine's Day too! Loved them, will definately make again and again.
Date published: 2007-02-13
Rated 5 out of 5 by from These were a hit at our office Christmas party last year. These were a hit at our office Christmas party last year. I made them using canned raspberry pie filling, and regular size Nilla wafers in small muffin cups rather than medium ones, and just about doubled the yield. You still fill the cup 2/3 full, but bake at 350 for about only 20 minutes. Just prior to serving, I topped the raspberries with a squirt of whipped cream from a puff can. (Careful, if the tarts are to sit more than 20 minutes, the whipped cream goes flat and looks less attractive.)
Date published: 2005-10-12
Rated 4 out of 5 by from I make this for my diabetic son with equal. I make this for my diabetic son with equal. i get frozen cherries and thicken them with cornstarch & equal he loves this at special times!!!
Date published: 2003-02-07
Rated 5 out of 5 by from This mini cheesecakes are all the rage at my husbands work. This mini cheesecakes are all the rage at my husbands work. They've asked that I make them for every work related event! The only change I had to make came as a result of the Nilla wafers not being big enough to cover the bottom of the muffin cup; to fix it I just crushed the wafers into crumbs and mixed them with enough melted butter to make them a crust. Popping them into the 350 degree oven for five minutes before adding the filling and baking again set them up perfectly.
Date published: 2005-12-07
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