EAGLE BRAND® Mini Cheesecakes Recipe - Allrecipes.com
EAGLE BRAND(R) Mini Cheesecakes Recipe
  • READY IN 55 mins

EAGLE BRAND® Mini Cheesecakes

Recipe by  

"Looking for a great idea for your next holiday gathering? Try these individual portion cheesecakes that you can decorate with different toppings or fruits as desired to dress up the dinner or dessert table."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased* or paper-lined muffin cups.
  2. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups.
  3. Bake 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired. Refrigerate leftovers. *If greased muffin cups are used, cool baked cheesecakes. Freeze 15 minutes, remove from pans. Proceed as above.
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Footnotes

  • Tips
  • Garnish with fresh fruits, candies, whipped toppings or chocolate curls.
  • Variation - Chocolate Mini Cheesecakes
  • Add 1 cup semi-sweet chocolate chips, melted, to batter; mix well. Proceed as above. Bake 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2005

Sooo good and sooo easy. Be sure not to overbake- centers should still be wobbly.

 
Most Helpful Critical Review
Feb 13, 2009

I really liked this idea, but this cheesecake recipe is not my favorite. The condensed milk gives them a somewhat processed taste. If I am going to go through the trouble of making something myself, I like to avoid this. However, it is probably marginally easier. The texture of the cheescakes turned out very well. They didn't crack. I cooked them for twenty minutes exactly. I cut my recipe into thirds. I made one third plain, one third chocolate (I used Baker's German chocolate out of personal preference), and one third rasberry and Irish cream by adding an one ounce of Baileys and three drops rasberry extract. I prefered the flavored cheesecakes, but the plain ones weren't bad either. The crust is a little tasteless. Next time I will add more butter and sugar.

 

39 Ratings

Jul 20, 2005

Wow! These are wonderful. I ended up adding too much sugar to the graham cracker crumbs, and added more melted butter. ( I agree with other reviewers- I think it needs more) I made 12 regular and 12 chocolate (melted semi-sweet chocolate chips) and had enough crumbs and batter to make a small cheesecake in a pie tin. I found that they needed to be baked for about 25 minutes and I left most of them in the oven to cool overnight. (A tip from another cheescake recipe) I sampled one of the regular ones after putting it in the freezer to cool. This recipe is a keeper.

 
Oct 31, 2006

I have made these cheesecakes for years! I make regular cheesecake (not chocolate) and I also purchase 1 can of cherry pie filling. I spoon the cherries and some filling onto the mini cheesecakes. They are always a hit!

 
Mar 28, 2005

This is a terrific recipe. I used a specialty mini cake pan. They turned out gorgeous...a bakery would be envious! I would recommend using an extra tablespoon of melted butter for the graham crackers. Otherwise, a perfect recipe and instructions.

 
Dec 20, 2005

They are lovely, even my boyfriend and his mate loved them. I made half of them chocolate and they were very tasty also but possibly a bit less cheesecaky. And you can decorate them with chocolate curls made with potato peeler, just make sure the chocolate is slightly warm

 
Oct 14, 2005

A big hit everytime I've made them for a party! Also very good when you top them with strawberries or raspberries and then drizzle a little melted chocolate over the top.

 
Jul 24, 2005

Awesome! Simply awesome! My husband loves cheesecake and this was his favorite by far. The cake ends up so moist. Just be careful not to overcook it.

 

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Nutrition

  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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