Mini Cheesecakes II83 Reviews
“One-serving-size cheesecakes. You can top with fruit, preserves, nuts, or chocolate.” - by Mercedes
Original recipe yields 12 cakes
- Line muffin tin with foil liners. Place 1 vanilla wafer in each liner.
- Mix cream cheese, vanilla, and sugar with an electric mixer on medium speed until well blended. Add eggs, and mix well. Pour over wafers, filling 3/4 full.
- Bake for 25 minutes at 325 degrees F (165 degrees C). Remove from pan when cool. Chill.
Amount Per Serving (12 total)
- 204 cal
- 15 g
- 13.7 g
Based on a 2,000 calorie diet
Reviews (83)Rate This Recipe
"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 ..." See morethey 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. "
"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 extrac..." See moret)(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!"
"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 muff..." See morein 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."
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