Individual mini cheesecakes that are so creamy and decadent, you’ll be dreaming about them. These mini cheesecakes are the perfect dessert for any holiday or special dessert!
These mini cheesecakes are one of my all-time favorite desserts that my mom makes. She only makes them for holidays, or special occasions, like my birthday! She never tells me when she’s making them, I just have to wait and hope they show up for dessert.
So you can imagine how excited I was on Easter to see her topping the mini cheesecakes with her homemade cherry and peach filling!
The best part? She finally shared her recipe with me! She just recently shared her recipe with me for the best ever chocolate chip cookies that she’s been making for 30+ years. So needless to say, I was beyond happy when she gave me a copy of her mini cheesecake recipe too.
Isn’t my mom cute as a button?
We had such a fun holiday together. We spent the whole day at my parent’s house, eating and opening our Easter baskets. Yes, my mom still makes me a basket at 27 years old. I’ll never be too old for an Easter basket!!
My mom always puts on the best brunch, she goes all out for holidays.
Do you like quiche? This quiche Florentine is our absolute favorite quiche ever! It’s from Wright’s Gourmet House in Tampa, Florida. In case you’re ever in the area, I highly suggest you trying a slice of the quiche and a big ol’ piece of the alpine or chocolate cake. You can thank me later!
For dessert, my mom got another one of our favorite desserts from Wright’s– the lemon bundt cake. Oh so yummy. Doesn’t lemon cake just scream spring to you? In addition to the lemon cake, she had her surprise mini cheesecakes hidden in the fridge.
Fruit Filled Mini Cheesecakes
These mini cheesecakes are so creamy and decadent, they’re definitely a treat, but so worth every calorie. We eat very healthy meals on a regular basis, so I’m totally okay with splurging on the holidays and a few days after when I eat all the leftovers!
You can use canned fruit for the filling, or you can make your own. My mom’s done both, and both ways come out delicious. However, if you have time to make your own filling, it’s definitely worth it. Cherry and peach are my favorite flavors!
Even though these are called mini cheesecakes, they aren’t exactly miniature. They’re mini in the sense that they’re smaller than a regular sized cheesecake.
I would call them more individual sized, rather than mini. I think years ago, they may have started out miniature sized, but they’ve grown bigger over the years. Works for me!
Since the mini cheesecakes are more of a cupcake size, one regular wafer will not be enough to cover the bottom. My mom says she breaks off a little bit of two wafers to make one big wafer that fits the bottom of the cupcake liner better and is a more supportive base.
Fruit Filled Mini Cheesecakes
- 2 8 oz packages cream cheese, softened
- 1 cup sugar
- 3 tsp pure vanilla extract
- 2 eggs
- 12 vanilla wafers (Cut 2 wafers edges of to fit one liner)
- Zest of 1/2 a lemon
- 1 tsp lemon juice
- 1 21 oz can fruit filling
- Preheat oven to 350 degrees.
- Place a 2" cupcake liner in each cup of a muffin pan.
- Beat cream cheese with mixer until fluffy. Add sugar, vanilla extract, beat well to combine.
- Add eggs one at a time, beat well after each.
- Fold in the lemon juice and lemon zest.
- Cut off 1/4 of the wafer, and arrange two in the bottom of each muffin liner.
- Spoon the mixture on top of the wafers.
- Bake 40 minutes, turn the pan around halfway through.
- Remove from pan, place on a wire rack to finish cooling.
- Store in fridge, top with filling right before serving.
- Note - The centers may sink in once they've cooled. Don't worry! You're filling the center with the fruit filling, so nobody will be able to tell if it sinks in.
What are your favorite special treats? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!