Go Back
No-Bake Cherry Cheesecake Bites topped with cherries on a plate

No-Bake Mini Cherry Cheesecakes

Delightful and creamy mini cheesecakes topped with sweet-tart cherry pie filling, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 40 servings
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Crust
  • 40 pieces mini vanilla wafers Use crispy vanilla wafers as the base.
For the Cheesecake Filling
  • 1 cup heavy cream Very cold, for whipping.
  • 8 ounces cream cheese At room temperature.
  • ⅓ cup powdered sugar To sweeten the filling.
  • 1 teaspoon vanilla extract Or lemon juice for flavor.
For the Topping
  • ¾ cup cherry pie filling Store-bought or homemade.

Method
 

Preparation
  1. Line up the 40 mini baking cups on a sheet pan and place one vanilla wafer in each cup with the flat side facing down.
  2. Pour the cold heavy cream into a stand mixer bowl or a large mixing bowl and whip on medium speed until stiff peaks form.
  3. In a separate bowl, beat the room temperature cream cheese until light and fluffy. Gradually mix in powdered sugar and vanilla extract or lemon juice until well combined.
  4. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assembly
  1. Take about 1 tablespoon of the cheesecake mixture and fill each mini baking cup above the vanilla wafer base, smoothing out the top.
  2. Refrigerate for at least one hour. Before serving, top with a heaping teaspoon of cherry pie filling.

Notes

Ensure heavy cream is very cold for the best volume and stability. You can add almond extract or lemon zest for flavor variations. Store in an airtight container for up to 3 days in the fridge or freeze for longer storage.