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Mini Cherry Cheesecakes

Mini cheesecake surrounded with raspberry sauce and berries

This macro-friendly recipe is perfect for satisfying your dessert craving!


  • 16 oz low fat cream cheese
  • 0.75 cup of white sugar
  • 2 large eggs
  • 1 tsp Vanilla extract
  • 21 oz of canned cherry pie filling
  • 48 reduced-fat wafers


  1. Preheat oven to 350 degrees.
  2. Line miniature muffin tins with miniature paper liners.
  3. Place one reduced-fat vanilla wafer into each paper cup.
  4. In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy.
  5. Fill each miniature muffin liner with this mixture, almost to the top.
  6. Bake for 15–20 minutes. Let cool.
  7. Top with a teaspoonful of cherry pie filling and enjoy!

Nutritional Information

Servings per recipe: 48
Serving Size: 1 Mini Cheesecake
Protein: 1 gram
Carbohydrates: 13 grams
Fat: 2 grams

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