A Paula Deen recipe I can get behind!  I LOVE cheesecake and these mini cheesecakes would be perfect to make ahead and freeze. But, I’m still partial to a graham cracker crust and homemade pie toppings, but in a pinch or in a hurry, a cookie would suffice.   By the way, did you see this adorable video of a two-year-old making a  Cheesecake? Seriously cute, and the purpose was to show how easy it is.

Want a lower calorie treat? Skip the cookie and go crust-free!  Then top your little cheesecake with fresh fruit – you’ll be leaving out all the added sugar in the pie filling.

Don’t forget you can find more easy-to-make recipes like this one featured by Paula Deen and Kraft Foods’ online community – Real Women of Philadelphia and in their cookbook Real Women of Philadelphia: The Cookbook which can be purchased online at Lulu.com.

Paula Deen’s Easy Mini Cherry Cheesecakes Recipe
If making these for the freezer, spoon the fruit topping on after cooling and before wrapping and freezing. Thaw in the refrigerator overnight or place in your lunch bag for an amazing afternoon treat.
Yield: 12
Prep Time: 
Cooking Time: 
Total Time: 
  • 12 vanilla wafers (like Nilla Wafers)
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sugar
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (21-ounce) can cherry filling, or other pie filling
  1. Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
  2. Beat cream cheese with an electric mixer until fluffy.
  3. Add sugar and vanilla, beating well.
  4. Add eggs, one at a time, beating well after each addition.
  5. Place a vanilla wafer, flat side down, in each muffin cup.
  6. Spoon cream cheese mixture over wafers.
  7. Bake for 20 minutes.
  8. Allow tarts to cool completely.
  9. Serve with cherry filling on top, or pie filling of your choice.
Paula Deen's Cherry Cream Cheese Tarts
Recipe Type: Dessert
Author: Reposted with permission
So easy! A great kid's recipe
Photo:  Recipe and photos reprinted with permission.