Desserts and Baked Goods, Recipes


I suspect I’ll be posting recipes quite a bit this week since I’m in full scale menu planning mode for this Sunday. I originally found this recipe on This past Christmas, I adapted it to be gluten free for my mom who has Celiac Disease. She liked them so much she requested them for Easter. So on the menu it goes!



  • 12 gluten free cookies (the original recipe calls for vanilla wafers, I used Dr. Lucy’s gluten free cookies and they worked perfectly)
  • 2 (8 ounce) packages cream cheese, softened
  • 2 eggs
  • 2 tablespoons lemon juice
  • 2/3 cup white sugar
  • 1 (21 ounce) can cherry pie filling (at the time of this post, Lucky Leaf is gluten-free) or you could skip the canned filling and just use sliced fruit. I think I’ll use strawberries this time around. Hope Mom doesn’t mind! 🙂

1. Preheat oven to 350 degrees F (175 degrees C).

2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer or cookie in each one.

3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.

4. Fill each baking cup 2/3 full with cream cheese mixture.

5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling or fruit. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

I found these were even yummier the next day, so I plan to make mine Saturday and refrigerate.

7 thoughts on “Mini-Cheesecakes”

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