Mini Cherry Cheesecake Cups
Introduction: Indulge in the delightful taste of our Mini Cheesecake Cups with Cherry Topping – a perfect blend of creamy cheesecake goodness and sweet cherry flavor. These miniature treats are not only delicious but also low in sugar, making them a guilt-free dessert option for any occasion. With simple ingredients and easy-to-follow instructions, you can whip up a batch of these delightful cheesecakes in no time. Join us as we explore the step-by-step process of creating these mouthwatering Mini Cheesecake Cups and discover why they’re a favorite among dessert lovers!
Recipe Details:
- Servings: 18 mini cheesecake cups
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Smartpoints: GREEN/BLUE/PURPLE: 4 smartpoints per cheesecake cup
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 (e.g., Lakanto Classic Monkfruit)
- 18 tbsp no sugar added cherry pie filling
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350 degrees Fahrenheit. Line 18 cupcake liners into muffin tins for easy baking.
- Assemble the Crust:
- Place a vanilla wafer, flat side down, in the bottom of each cupcake liner, forming the crust for your mini cheesecakes.
- Prepare the Cheesecake Batter:
- In a medium-sized mixing bowl, beat the eggs, vanilla extract, sweetener, and cream cheese until smooth and well combined.
- Fill the Liners:
- Using a 1/4 cup measuring cup, fill each cupcake liner with the cheesecake batter, filling them about 2/3 full.
- Bake to Perfection:
- Bake the mini cheesecakes in the preheated oven for approximately 15 minutes, or until set. Remove from the oven and let them cool for 10 minutes.
- Add the Topping:
- Once cooled, top each mini cheesecake with 1 tablespoon of no sugar added cherry pie filling, adding a burst of fruity flavor to each bite.
- Chill and Serve:
- Allow the cheesecakes to completely cool before attempting to remove them from the muffin liners. These mini treats are best enjoyed when chilled, so refrigerate them until ready to serve.
- Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 5 days, ensuring they stay fresh for future enjoyment.
Additional Notes:
- Cooling Time: It’s essential to allow the cheesecakes to cool completely before attempting to remove them from the muffin liners. This ensures that they maintain their shape and texture.
- Variations: Feel free to customize these mini cheesecakes with your favorite toppings, such as fresh berries, chocolate shavings, or caramel sauce, for a personalized touch.
- Make-Ahead Option: These mini cheesecake cups can be made ahead of time and stored in the refrigerator until ready to serve, making them a convenient dessert option for entertaining or special occasions.
Conclusion: With their creamy texture, sweet cherry topping, and easy preparation, our Mini Cheesecake Cups are sure to become a new favorite in your dessert rotation. Whether enjoyed as a sweet treat for yourself or shared with friends and family, these delightful cheesecakes are guaranteed to impress. Give them a try today and discover why they’re a hit among dessert enthusiasts everywhere!
![](https://ketosisguide.us/wp-content/uploads/2024/02/image-270-768x1024.png)
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
- 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 beat eggs, vanilla extract, sweetener, and cream cheese 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.
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