Mini Cherry Cheesecake Treats

This recipe for Mini Cherry Cheesecake Treats has the every day staples of a normal cheesecake, except in mini form. The vanilla and cinnamon crust gives the flavor a little kick. 
Boy do I have a yummy treat for you today! My mom used to make these all the time when we were growing up. I set out to make these this weekend using her original recipe and it did not go over very well.  We’re talking about liquid goop inside the cupcake liners…..with the vanilla wafers floating to the top…kind of looking like they were swimming in a sea of raw eggs with little bits of cream cheese floating around them.
Yeah.  It was pretty darn gross.

I just stared at that mess of a recipe and asked myself:  How come they never looked like that when mom would make them?  I was determined to remake them so I sent Husband Man out to the store to purchase more ingredients….bless his southern heart. Hers called for placing a whole wafer at the bottom of the cupcake liner, which normally would be an easy thing to do but I couldn’t help but kick it up a notch.

Instead, I placed the wafers through the food processor and mixed them with some butter, cinnamon, and a little sugar.

(Gasp! She did what?!)  

I also used two boxes of cream cheese instead of one like her recipe suggested and added 1/4 tsp. of lemon extract.

The results were amazing.  
I hope she forgives me for revamping her recipe.  I’m sure I will find out once I talk to her this coming weekend.
Pray for me y’all!
Do you love these cheesecake treats but want something a bit more festive for the holidays?  Then check out my recipe for Gingerbread Cheesecake Snacks

Mini Cherry Cheesecake Treats

This recipe has the every day staples of a normal cheesecake, except in mini form. The vanilla and cinnamon crust gives the flavor a little kick. 
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 12 mini cheesecakes
Calories Per Serving: 265


  • Half a box of vanilla wafers
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 8 oz. packages of full fat cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. lemon extract
  • 2 eggs
  • 1 can of cherry pie filling


  • Preheat oven to 350 degrees. Line a cupcake pan with cupcake liners and set aside.
  • Process the vanilla wafers in a food processor until crumb-like.
  • In a medium bowl, mix the crumbs with the pinches of cinnamon and sugar. Cut in the 1/4 cup of butter until it forms small crumbs again.
  • Place 1 and 1/2 tablespoons of the wafer mix into the bottom of each cupcake liner.
  • With an electric mixer, mix the cream cheese and sugar together until light and fluffy.
  • Mix in the vanilla extract, lemon extract, and eggs. Continue mixing until well blended.
  • Pour 1/4 cup of the cream cheese mixture over the wafer crumbs in each liner.
  • Bake for 30 minutes or until a toothpick inserted into each treat comes out clean. Store in refrigerator until ready to serve. Top each treat with the pie filling.

Libby's Notes

Recipe Source: Original recipe from my mother, with little tweaks made by me.
If you aren't a big fan of cherries, you can use any pie filling you want on these. The sky is the limit. Also, do not use the low fat (1/3 less fat) cream cheese.  Use the regular, full fat version.


Calories: 265kcal
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!



  1. LOVE these little bites of Yumminess! They look gorgeous. I once was asked for a recipe to make over 100 little cheesecakes for a group of teens…I went with using the vanilla wafers, and was so disappointed that so many of them floated to the top. Live and learn. =( Sounds like a great recipe. I have a fettish about cupcake liners – yours are gorgeous! =)

    1. Thanks Marsha 😉 I've had those liners for years believe it or not. I don't bake as much as I used to….lol…which explains why they are still around. Yes…when I made them the first time, the wafers floated to the top. I was so mad! I like the crumb wafer idea better 😉

  2. These just look so awesome!!
    I can't wait to make them this weekend for my 'gals-get-together'. Thanks!
    I'm sure your mom will approve of your revamped recipe.
    Once she takes a bite, you'll be in the clear. 🙂
    Have a nice day Libby!

    1. Oh..I hope they enjoyed it Dalila 😉 And thanks for the Pin 😉

  3. These look so good! I'm glad you were able to figure out how to change this recipe so it worked for you. I like the vanilla wafer crust instead of just a plain vanilla wafer. Looking forward to trying these. I saved this to Pinterest.

    1. Thanks for the Pin Cynthia 😉 And yes…I really do think the vanilla crust makes it pop 😉

  4. G'day! These looks delicious Libby and have very fond childhood memories of!
    Thanks for sharing!
    Cheers! Joanne
    Viewed as part of The Weekend re-Treat LINK PARTY #50

    1. Yes…we made these while growing up as well 😉

  5. These soound great! I like to have more cheesecake ratio then sauce and this would make the perfect amount! Thanks for sharing at The Weekend Retreat, hope to see you back on Thursday night!

    1. You are welcome for linking up 😉 Thank you for hosting 😉

  6. These are just gorgeous looking and sounds delidious
    Would be impossible to resist eating at least 1

  7. Good Evening Libby, My word these little cherry cheesecakes look absolutely gorgeous and they will certainly be on our menu in the near future. I think I will make them around Easter time as I know my family will love them.
    Do you know, I really don't think your mum will mind as you have "done her recipe proud".
    Best Wishes to you,

    1. Thank you Daphne 😉 They would make wonderful Easter treats 😉

  8. Hi, just had a question. First off, those look delicious as well as being so pretty! I wondered if I needed to form the crust around the edges to make it more like a tart or if it baked around the filling? I could have missed this in the recipe, wanted to try these as a possible desserts to serve at a baby shower I'm hosting. Thank you, Barb

    1. There is no need to form the crust around the edges. The crumbled wafers mixed with the butter will form a crust that will serve as the base for the cheesecake. There is a picture in the post of what they look like after they have baked, chilled in the refrigerator, with the cupcake liners off. Hope this helps some 😉

  9. 5 stars
    We would give this recipe 10 stars if we could! Everyone loves it here!

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