New this month
RITZ New York-Style Mini Crumb Cheesecakes

RITZ New York-Style Mini Crumb Cheesecakes

Grumpy's Honeybunch

"A salty sweet combination of RITZ Crackers and New York-style crumb cheesecake, with RITZ Crackers as the cheesecake crust with RITZ Bits Peanut Butter Sandwich crackers in the crumb topping."
Added to shopping list. Go to shopping list.


3 h 50 m servings 225 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F. Line two muffin tins with cupcake liners.
  2. Spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. Place the crackers, fudge side up, in the lined cups.
  3. Blend cream cheese and sugar in a large bowl until creamy. Add egg yolk and eggs, one at a time, mixing well after each addition. Mix in sour cream, lemon juice, vanilla extract, and butter. Mix until incorporated.
  4. Pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup.
  5. To make the crumb topping, combine the crushed RITZ Bits Peanut Butter sandwich crackers, flour, light brown sugar, cinnamon, and melted butter until mixture has a wet look. Set aside.
  6. Bake cheesecakes in preheated oven 15 minutes.
  7. Remove cheesecakes and evenly distribute crumb topping over each cake.
  8. Return cheesecakes to oven and continue to bake until crumb topping is browned and a toothpick inserted into cheesecake come out dry, about 15 more minutes.
  9. Remove cheesecakes from oven and allow to cool completely. When cooled, transfer to a covered container and refrigerate up to 2 hours.
  10. Before serving, place peanut butter and caramel sauce in microwave safe mixing bowl. Microwave 30 seconds. Carefully remove dish from microwave and stir. Drizzle peanut butter caramel sauce over top of cheesecakes.
  11. Leftover cheesecakes should be stored in the refrigerator.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 11
  1. 12 Ratings

Most helpful positive review

I absolutely love this recipe (and yes, it is mine!) I have to say that the hot fudge spread over the base cracker is very visible when cutting into the cheesecake. I love that look :) I also...

Most helpful critical review


Most helpful
Most positive
Least positive

I absolutely love this recipe (and yes, it is mine!) I have to say that the hot fudge spread over the base cracker is very visible when cutting into the cheesecake. I love that look :) I also...

These turned out quite nice....light and flavorful and that added crunch with the RITZ streusel on top was wonderful, even the peanut butter caramel topping was just fabulous. I only had the Smu...

I had to modify mine a bit due to peanut allergies so I made a regular crumb topping and drizzled it with both caramel and fudge sauce. These were hugely successful at a shower today and I am m...

I haven't tried these yet, but in a family with cheesecake lovers, I know they would be a big hit!

These came out very good. Without the sauce I thought the salt of the ritz cracker really stood out but once I added the sauce it changed the whole flavor profile. This was my first cheesecake. ...

These little cheesecakes are the perfect sweet bite! I didn't have any fudge sauce, so I decided to add some mini chocolate chips to the batter and the crumb topping. I also used plain Ritz cr...

Oh my!! These turned out perfect!! We loved them and gobbled them up!! My husband doesn't really like caramel, so I left the sauce off a couple and then I noticed he bypassed the sauce-less ones...

The cheesecake part of this recipe is lousy - too eggy and bland. No amount of fancy toppings can redeem it, in my mind.