Whether you like yours topped with cherry, blueberry, or apple, these mini cheesecakes are sure to please! Quick, easy, and made with just a few ingredients, they make a colorful addition to any dessert tray. These cute little bites have a rich cheesecake taste in a convenient, single portion that make it easy to say yes to dessert. Whether you’re serving Mother’s Day brunch or you’re looking for a weekend treat, these little fruit-topped cheesecakes are just what you need!
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What Are Two-Bite Cheesecakes?
While there is quite a debate over whether cheesecake should be considered a pie or a tart, most people agree it’s definitely not a cake!
Cheesecake is a heavy dessert usually consisting two to three layers. The first layer is a crumb crust that covers either the bottom or the bottom and sides of the dessert. The second layer is a dense, thick, and creamy filling created with cheese, sugar, eggs, and other ingredients according to the baker’s preferences. This layer may or may not be topped with fruit, nuts, or another ingredient such a chocolate shavings.
These two-bite mini cheesecakes are an easy way to enjoy the rich taste of cheesecake without the fuss of slicing and plating. A vanilla wafer is used as the crust, cutting down the prep time and ingredients needed. The second layer is made from just a few simple ingredients, and the finished cheesecakes are topped with ready-made pie filling. It doesn’t get much easier!
I enjoyed making these with my mother when I was a kid, and I was excited to find a variation of this recipe on the Betty Crocker website. It was updated to include almonds, but by and large it’s the same tried-and-true recipe that I use today. Check out that version here.
Isn’t Cheesecake Hard to Make?
Making a traditional cheesecake isn’t that difficult, but it can be time-consuming. It also doesn’t lend itself well to taking shortcuts. If directions aren’t followed and implemented properly, the cheesecake will develop deep, unsightly cracks.
Traditional cheesecake also requires a springform pan, which releases the dessert from the pan easily. It consists of two pieces: the pan bottom and a round, latched form that make up the sides. The bottom is placed into a groove in the other piece, and the pan is latched tightly closed. After the cheesecake is finished, the latched is opened and the sides of the pan slide upward, revealing your beautiful cheesecake!
But this recipe is different. It isn’t as labor-intensive as traditional cheesecakes, and special equipment isn’t needed. If you have a muffin pan and some paper cupcake liners, you’re good to go!
Can They Be Made Ahead of Time?
Yes!
It’s always nice to have things done ahead of time. You can make these mini-cheesecakes a day or two ahead of time. Store the baked, cooled cheesecake bites in a container with a tight-fitting lid in the refrigerator for up to 48 hours before serving. Don’t add the fruit topping until you’re ready to serve.
If you need to make them more than 2 days in advance, you can freeze them. Again, store the baked, cooled cheesecakes in a Ziploc freezer bag or container with a tightly fitting seal. They can be frozen for up to one month before using. Defrost in the refrigerator before adding fruit topping and serving.
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Directions
- Preheat oven to 375F.
Drop a paper liner into each cup of a muffin pan. Then place a vanilla wafer cookie in each prepared cup.
- Beat together cream cheese, sugar, eggs, and vanilla extract until light and fluffy.
- Fill each muffin cup about 2/3 of the way with batter.
- Bake in preheated oven for 20 to 25 minutes. When a toothpick inserted in the center comes out clean, the cheesecakes are finished. Cool completely on wire rack.
- Refrigerate cooled cheesecakes at least one hour.
Top each cheesecake with a spoonful of your choice of pie filling just before serving.
Grandma always said that a recipe is just a guideline. Feel free to adapt my recipes to suit your family’s needs. Be sure to comment below to let us all know how you made this recipe your own!
Looking for another dessert? You’ll love Grandma’s apple cake! Drizzled with caramel and topped with whipped cream, it’s a warm and comforting taste of autumn.
Two-Bite Fruit-Topped Cheesecakes
Course: Cakes, DessertsDifficulty: Easy18
servings10
minutes25
minutes35
minutesEach fruit-topped mini cheesecake has rich taste in a convenient, single-sized portion that makes it easy to say yes to dessert!
Ingredients
Nilla wafer cookies
2- 8oz packages cream cheese
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 can fruit pie filling, flavor of your choice
Directions
- Preheat oven to 375F.
- Drop a paper liner into each cup of a muffin pan. Then place a vanilla wafer cookie in each prepared cup.
- Beat together cream cheese, sugar, eggs, and vanilla extract until light and fluffy.
- Fill each muffin cup about 2/3 of the way with batter.
- Bake in preheated oven for 20 to 25 minutes. When a toothpick inserted in the center comes out clean, the cheesecakes are finished. Cool completely on wire rack.
- Refrigerate cooled cheesecakes at least one hour.
- Top each cheesecake with a spoonful of your choice of pie filling just before serving.
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These look great! I used to make mini cheesecakes before I became plant based.
Thank you! These are the ones my mother used to make when I was little.
Cheesecake (especially cherry cheesecake) is something that I just cannot say “no” to!
Yeah, it’s so hard to be good when you’ve got fancy little cheesecakes looking at you!
OH BOY! This looks amazing! YUMMY!!!!
I love that they’re just the right size for a smidge of dessert!
Love these mini cheesecakes!
So do I, ever since I was a girl. I love the cherry ones the best!
This looks yummy! They would disappear real quick in my house!
They are definitely one of the first desserts to disappear when I put them out at parties!
Oh! I can’t read your blog without drooling 🤤. Please, stop it! 😂😂😂
That’s funny! It’s a good thing blogs don’t come with Smell-O-Vision or we’d all be an even droolier mess!
I love the colorful toppings! This looks so delicious! I know it would be a hit in our family!
The colors really do liven up a dessert tray. And I love using different toppings so guests can find their favorite!
These look so good! I love mini desserts because then I have more than one! hehe!
I love the way you think!
What a fun and cute way to have cheesecake.
And so much less work than making a whole cheesecake!
My mother used to make cheesecake like this. It was always delicious.
Yes, mine did too! I especially love making these for my kids now because I enjoyed them so much when I was a kid.
Those look awesome!
Thank you! They’re super easy to make, which makes them even better!
I love cheesecake!!
Sadly, so do my thighs. On the good side, I don’t feel guilty about eating one of these little guys!
Oh, I wish I could eat those! They look so good!
Too bad food blogs don’t have a “Wonkavision” option so we can taste what we see!
These look so delicious!! My daughter has just recently informed me that her favorite cake is now cheesecake so I can’t wait to try this recipe with her!
Ha ha! She can even pick her favorite topping to make it personalized!
Mmm, love mini cheesecakes! I’ll have to try this one!
They’re so easy to make. They go down pretty easily, too!
This is a perfect recipe for me. I have such a sweet tooth but I learned that just two bites should satisfy this craving. Thanks for sharing. Love this. Bookmarked to try later.
I have such a hard time saying no to dessert, so I enjoy finding little bites so I can satisfy my craving. 🙂 I hope you enjoy them!
Looks divine, I’m salivating right now. I love the fact that there’s only 5 ingredients. And easy to make. Thanks for sharing.
Thank you! It’s so nice when tasty things have only a few ingredients, isn’t it?