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Mini Cheddar Cheesecakes

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  • 8 vanilla wafers
  • 6 ounces cream cheese, softened
  • 1/3 cup sharp Cheddar pasteurized process cheese spread
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 (20 ounce) can blueberry or cherry pie filling


  1. Heat oven to 350 degrees F. Line 8 (2 1/2-inch) cupcake pans or muffin tins with paper liners. Place one vanilla wafer in the bottom of each.
  2. In a medium bowl, with electric mixer at medium speed, beat together cream cheese and Cheddar cheese for 2 minutes.
  3. Add eggs, sugar and lemon juice; beat an additional 3 minutes (mixture will not be smooth).
  4. Fill each cupcake liner with 1/4 cup cheesecake mixture.
  5. Bake for 30 minutes; place on wire rack to cool completely.
  6. Top each cheesecake with a little blueberry or cherry pie filling; refrigerate additional pie filling for later use.