Mini Cheesecakes Recipe - Allrecipes.com
Mini Cheesecakes Recipe
  • READY IN 1 hr

Mini Cheesecakes

Recipe by  

"These aren't done with graham wafers, but with vanilla wafer cookies and are fast, easy and excellent! These are great to give away during the holidays! For a pretty presentation, you can top each one with a rosette of sweetened cream cheese or whipped cream right before serving. Any flavor fruit filling will do."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer 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. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
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Reviews More Reviews

Most Helpful Positive Review
May 02, 2003

These are wonderful! I tried this. Melt some Kraft caramels, put about 1 tsp caramel and 1/2 tsp chpped pecans on top of nilla wafer before adding cheesecake mixture bake as usual, just before completely cool, top with a little melted milk chocolate chips, drizzle with a little more caramel and sprinkle few more pecans. OH MY GOSH YUMMY!

 
Most Helpful Critical Review
Nov 29, 2010

I don't know... I wasn't that impressed with the cake flavor. I wish it had been sweeter.

 
Dec 31, 2007

I have been making these since the early 1970's and it has been one of my most requested recipes of all time. You can certainly create a lower fat version by using lite cream cheese, fat free vanilla wafers and lite cherry pie filling. I have used blueberry and strawberry pie filling as toppings too, however the cherry remains the most popular. It's a very nice presentation to do a variety of toppings however, and there are endless possibilities. One tip I have is to make a day ahead of time and refrigerate overnight (without any topping) and then add the cherry pie filling after thoroughly chilled. Just seems to work better and it is easier for you (or your guests) to remove the muffin paper. I don't add sweet cream cheese or whipped cream to the top, they are flavorful and PLENTY sweet enough as is. Love that this is a nice individual serving, sure to get rave reviews ~

 
Jul 22, 2003

What a tasty little treat! I used mini muffin tins and baking cups. I cut the wafer down to fit in a mini cup. I also made my own rasp. puree to put on top, then I topped with whipped cream. I made these for my niece's bridal shower and they were a hit.

 
Dec 31, 2006

This was gobbled up! I made a graham crust for them instead of the wafers with 9 graham crackers, 1 T. sugar, and 2 T. butter. I put 1 T. in each cup and pressed down. I used a spoonful of blueberry jam on top of each and then a dab of whipped cream.

 
Feb 25, 2008

O My Gosh, These mini cheese cakes are the perfect New York style which is somewhat dense but never creamy. I made over 100 of these for a benefit and they were eaten quickly. I used 1/2 package of graham crackers for the crumb mixture and used 1 rounded tbs. of crumbs in the bottom of the paper liners. I also sprayed the liners lightly for easy removal. Then, topped half with cherry pie filling and half with semi sweet melted chocolate. If you want to serve individual cakes, use larger muffin tins, skip the crumbs and freeze the cakes until serving. The paper peels off the frozen cakes easily. I did bake about 8 minutes longer the suggested time. When they start to crack open on top, they are done.

 
Oct 14, 2005

I do NOT know how to cook, nor do I know a good recipe when I see one. Based on all the reviews I tried this one for my annual wine party and they were phenomenal. My husband loves cheesecake and thought it was a very good recipe. So easy too! I used the small muffin tins and it yielded about 48 mini cheesecakes that were simply ravishing! Highly recommended

 
Jul 07, 2008

I made these for a fourth of July party and they were a big hit. I decorated them half with blueberry and half with cherry filling for a festive look. I doubled the recipe which yielded 36 mini cheesecakes. I recommend making them the night before to let them set in the refrigerator. They are much better by the next day.

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 149 mg
  • 6%

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

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