Recipe by Mercedes
"One-serving-size cheesecakes. You can top with fruit, preserves, nuts, or chocolate."
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2 (8 ounce) packages
cream cheese, softened
Mmmm yummy... only change: used a graham cracker crust. I made 4 for a trial run, 1 chocolate swirl, 1 vanilla strawberry swirl, 1 chocolate strawberry swirl, and 1 lemon curd swirl (with lemon extract)(my favourite - tasted light and refreshing) I converted my dad (who doesn't like overly rich desserts and never liked cheesecake and refused to try it before) into a cheesecake lover- he tried my lemon curd swirl one and liked it so much, he finished it off! Will make again!
The texture was okay, but the vanilla wafers were soggy to the point of actually dripping liquid. Wholly unappetizing. I'll keep looking for a mini cheesecake recipe--sorry.
I wish I could give this more than five stars. When I started out looking for a cheesecake recipe, I wanted a WHOLE CHEESECAKE, but this is SO much better! I made these for my husband's birthday, and they were to DIE for! Usually, if there is more than one bad review, I'll expect the worst when I try a recipe, but these turned out perfectly. I like a thick "crust" though, and the first batch i tried didn't allow that. I just scooped the graham crackers directly on the bottom, and only what was sticking to the cheesecake stayed. The rest sat in the muffin liners. Since that didn't work at first, I just made a whole graham cracker crust recipe, and scooped large portions into the muffin liners. It was perfect.
These are to die for and much easier and quicker than making a whole cheesecake. Instead of using the cookie on the bottom, I crush the cookies in a food processor and scoop a spoonful into each muffin well. It's funny that once they cool they sink a little in the middle which is just right to hold the fruit you put on the top.
Really, really yummy recipe. I love this recipe. It's a great base recipe, as well, I've melted chocolate chips and swirled them for a marble effect, have also dabbed a bit of raspberry jam on them. I get requests for these for parties all the time, and there are never any leftovers!!
Yummy, yummy, yummy! I love this recipe, it is a keeper! My whole family loves cheesecake! But I got tired of making the big cheesecakes which we end up OVER eating and hast too many eggs and take up a whole lot of cream cheese! This recipe is good! You only need very few Ingredients! and it is a nice size for those who are on a diet! Plus they are cute. I did make some changes to the recipe! I used a graham cracker crust. I will explain how I prepared mine: I made the crust with 1 cup and a half of crackers, 1/4 cup of butter and 1 tablespoon of sugar. I added about a tablespoon into each baking cup and patted it down. I baked the crust for about 8-10 min. just so they would be nice and cooked. (you might have a bit left.. just save it for later. I added an extra half a teaspoon of vanilla. I baked my mini cheesecakes for 25 minutes then I turned the oven off and left them in for about 10 minutes. I took the cups out of the mold and let them sit on a rack for about 20 minutes. I am always in a hurry to eat them, so i put them in the freezer for about 20 min. then i added the cherries and put them back in the freezer for another 20.. They get nice and cold! ... I don't know how good it is to cool them that fast.. but mine taste good! LOVE THIS RECIPE! give it a try.
Delicious! Very quick and easy to make. Everyone raves about these. Paper liners work as well as foil ones, but the foil is more attractive. I always add some canned cherry pie filling on top.
I used this recipe as a base to create my own treat with Mexican influence. It was incredibly easy and accommodated my changes nicely.
I introduced some dark chocolate and Spanish peanuts. I used vanilla wafer crumbs instead of whole wafers - enough to cover the bottom of silicone mini tart forms by about 1/4" (and the same for a 4 inch spring form pan).
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Cheesecakes II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 135
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