Mini Cheesecakes
By toobze
They’re easy to make, they melt in your mouth, and their size helps with portion control. I make them a day ahead so the cheesecake sets up nicely in the refrigerator and the middle sinks a bit, making a nice little dent to fill with cherry, strawberry, or blueberry pie filling the next day. If you’re looking for a dessert for the holidays, or a Baby or Wedding Shower, keep these in mind! They’re really good!
- 18
Ingredients
- 1 1/4 cups graham crackers, crushed
- 1/4 cup sugar
- 4 tablespoons butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1/2 cup sugar
- 1 (21 oz.) can cherry, strawberry, or blueberry pie filling
Preparation
Step 1
1. Preheat the oven to 350°F. Line 18 regular muffin cups with paper baking cups. Set aside.
2. In a small bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Place 2 tablespoons of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust. Set aside.
3. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice, and ½ sugar, and beat until smooth. Fill each baking cup with about 3 tablespoons of the cheesecake mixture. Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface. Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack.
4. Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.
Makes 18 mini cheesecakes
Can you freeze the leftovers? I’d love to make a huge batch and bring them out a few at a time :)
I never tried freezing them. Next time I make them, I’ll be sure to freeze a few of them and see how they come out.
These look delicious! They would be perfect for a make-it-yourself cheesecake bar where everyone can choose their own fruit topping! Thanks for joining the linky party at Sweet Indulgences Sunday on A Well-Seasoned Life!
Make a Food-”e”-Friend Monday
i’ll take a dozen please..shall i send you my address;) these look amazing..thank you for sharing your recipe with tuesday night supper club.
I tried these for my 4th of July cookout and they were a HIT! Thanks for sharing and for the detailed directions!!
I made these last week & they were delicious! I am going to make some this week-end for a shower but wanted to make the mini cupcake size this time so guests can try a couple different flavors since I am having various toppings. How long would you suggest I bake the mini size rather than the traditional cupcake size? Thank you for posting these delicious treats.
Thanks for getting back to me so quickly. I just made a 1/4 recipe batch to try the mini cupcakes. They took 12 minutes & came out great. I added a handful of the mini chocolate chips to 1/2 of the filling..yum! I did let them cool for about 10 minutes on a cooling rack but couldn’t wait any longer to try one while it was still warm. I have some hot fudge ice cream topping to finish those off & lemon pie filling to top the others. 1/4 recipe made 12 of the mini cupcake bites which will be perfect for the shower. Incidently, the bottom of a 1 oz medicine cup or a shot glass is the perfect size to push the graham cracker crust into a cupcake liner.
[...] Mini Cheesecakes | Make Ahead Meals For Busy Moms Mini Cheesecakes Ingredients. 1 1/4 cups graham crackers, crushed 1/4 cup sugar 4 tablespoons butter, melted 2 (8 oz.) packages cream cheese, softened 2 large eggs 2 tablespoons fresh lemon juice 1/2 cup sugar oz. [...]
[...] gives you an excuse to make cheesecake! If you remember a couple of weeks ago, I featured this mini cheesecake recipe from Make Ahead Meals for Busy Moms so that gave me the perfect backdrop to try her [...]
[...] Mini Cheesecakes I remember my mother making a variation of these when I was a child and how much I loved them! To make the recipe gluten-free, all you need to do is substitute the graham crackers with a brand made without gluten. I would also use fresh fruit topping if the ingredients in pre-packaged pie filling are a concern. (Source) [...]
[...] Mini Cheesecakes I remember my mother making a variation of these when I was a child and how much I loved them! To make the recipe gluten-free, all you need to do is substitute the graham crackers with a brand made without gluten. I would also use fresh fruit topping if the ingredients in pre-packaged pie filling are a concern. (Source) [...]
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A Day Ahead
1. Preheat the oven to 350°F. Line 18 regular muffin cups with paper baking cups. Set aside.
2. In a small bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Place 2 tablespoons of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust. Set aside.
3. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice, and ½ sugar, and beat until smooth. Fill each baking cup with about 3 tablespoons of the cheesecake mixture. Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface. Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack.
4. Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.