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Mini Cheesecakes


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  • 1 cup graham cracker crumbs
  • 3/4 cup + 2 tbsp sugar divided
  • 3 tbsp margarine melted
  • 3 packages cream cheese softened
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tbsp lemon zest



Step 1

1. Preheat oven to 325
2. Mix graham crackers, 2 tbsp sugar and butter until blended. Press into bottoms of 18 paper lined muffin pans
3. Beat cream cheese, remaining sugar and vanilla until blended. Add eggs one at a time mixing on low speed until just blended. Pour over crusts
4. Bake 25-20 minutes until centres are almost set. Cool completely and refridgerate for 2 hours.
5. Beat whipping cream on high speed until peaks form. Spread onto cupcakes and top with blueberries and zest. Alternately you can cover with philidelphia milk chocolate spread and top with coconut


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