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I LOVE cheesecake, but it’s not always the easiest thing to make. That’s why I like making these little cuties. 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!
Mini Cheesecakes
Ingredients
- 1¼ cups graham crackers, crushed
- ¼ cup sugar
- 4 tablespoons butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 2 large eggs
- 2 tablespoons fresh lemon juice
- ½ cup sugar
- 1 (21 oz.) can cherry, strawberry, or blueberry pie filling
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.
Before Serving
Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling. Keep covered and refrigerated.
Makes 18 mini cheesecakes
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These look so yummy!
What a great food picture, they look so real. I’ll be making these little cuties to show off on our dessert table for Mother’s Day. I just love cheese cake.
Mmmm, sound great! :)
Cheesecake is definitely one of my favorite desserts…and I LOVE them bite-sized! So glad you shared this recipe…I’m sure I will be trying it out soon.
Ok, I stopped by yesterday and checked you out..Then I was dying because I didn’t follow you then! I am now a follower and I featured these yummy’s on my blog today! I hope that is ok! Have a Happy Mother’s Day!
Thanks for following Kirsten! The link to your blog doesn’t work. Leave me another link to your site so I can visit! Have a great weekend!
These look AND sound delicious! And since they are mini I can eat more of them right? LOL! Thanks so much for coming over and linking up to our Inspiration Friday party this week!
Vanessa
Can you freeze the leftovers? I’d love to make a huge batch and bring them out a few at a time :)
Hi Denise,
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.
I love cheesecake. It’s my favourite dessert and I especially love the base so I like how there looks to be fairly equal proportions of base and cheese topping in the picture. They look great!
Hi Jane!
These look wonderful. The portion size means you can have two or three right? Great photo!
Happy Mother’s Day Jane!
I love mini cheesecakes - automatic portion control! Sounds like you’re very busy these days! Have a good Mother’s Day!
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!
Kim
I’m loving everything in smaller sizes and portions these day; perfect recipe!
I love cheesecake! These look yummy!
Thanks for linking up with me for Friday Favorites. I’m going to feature you this week. Come by and grab my featured button if you’d like one.
Everything tastes better in mini form!! Thanks for linking up to Foodie Friday. I hope to see you again next week!!
Your cheesecakes look wonderful!!!
I love Cherry Cheesecakes, these look yummy!
~JamieS@ Scattered Thoughts of a Crafty Mom
Oh my word, these are BEAUTIFUL!!! :)
Yummo~!
Cheesecake… one of my favorites. Wish I had some right now! Thanks for linking this and your giveaway at
Make a Food-”e”-Friend Monday.
This looks so good! I’ll have to get everything for it next time I go shopping!
http://cupcakeapothecary.blogspot.com/
Alyssa
I love, love, love cheesecake!
I’d like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. http://alli-n-son.com/2011/05/12/peanut-butter-cup-caramel-bars/
Hi Jane,
These are just perfect little desserts to have for a tea or luncheon. It is really a great recipe that I will enjoy.They just look delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
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.
These are so great, I am making them next week for blueberry cheesecake day! I am also featuring this as my recipe of the week on my homepage, stop by and check it out! Thanks for linking this up to Fat Camp Friday this week, see you next Friday!
Here is the version I made for blueberry cheesecake day: http://www.mangoesandchutney.com/2011/05/one-bite-blueberry-cheesecakes.html
Thanks again for the great recipe!
Wow, these look so good, thanks for sharing
I tried these for my 4th of July cookout and they were a HIT! Thanks for sharing and for the detailed directions!!
I made this recipe using the keebler mini ready graham crust and the filling was enough for exactly 12 mini cheesecakes, easy recipe to follow great results. I used the lowfat cream cheese same great taste, thank u so much and keep the recipes for us busy moms coming.
Glad you liked them Tamara! Thanks for taking the time to tell me! I appreciate it.
I just made these sumptuous mini cheese cakes they r so amazing the taste and texture I’m in heaven! I can’t wait to share them with friends in the morning! Thanks for the great recipe!
these look great, I love mini desserts!
These look amazing! My daughter wants cheesecake for her graduation reception and these would be perfect. I am wondering what would happen if I made them ahead and froze them?
Hi Sandy! I don’t recommend freezing them.
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.
Hi Pam,
I’m glad you liked them! Try baking them 8 - 10 minutes and test them with a tooth pick. You want the tooth pick to come out clean. I usually take them out of the oven when they start to crack a bit.
Jane,
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.
Glad they came out good, Pam! I use a little medicine cup too! :)
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