Mini Cheesecakes

Mini Cheesecakes

227 Reviews 52 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
Janice Reesman
Recipe by  Janice Reesman

“Easy and so good for holidays, weddings, or whatever the occasion! Originally submitted to CakeRecipe.com.”

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Ingredients

Adjust Servings

Original recipe yields 48 mini cheesecakes

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
  2. Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
  3. Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
  4. Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

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Reviews (227)

Rate This Recipe
sandra
362

sandra

came out great looking,smelling and tasting!!! but i did a grahm cracker base instead by using 1/3 cup grahm cracker crumbs 1 tbs melted butter and 1 tbs sugar

DMER2
258

DMER2

My Mother used to make these mini cheesecakes with one difference; she would drop a whole vanilla wafer in the bottom of the cup cake wrapper; instead of making a crust.

MOOZOGASSIR
157

MOOZOGASSIR

I don't know what I did wrong, but I felt for someone who has never made cheesecake before, that the instructions were not clear enough. For instance, are the wafers supposed to be crumbs or just small pieces? Either way, mine floated to the top. Also, my gas oven usually takes less time to cook, so I have to always adjust the cooking times but with this recipe, how do you know if it’s done? When it browns on top? When the fork comes out clean? I had no idea. I used regular cups because I couldn't find the mini ones, and cooked it for 10 minutes, but was unsure if they were done or not so I cooked them another 3 minutes. After they had cooled, they tasted great but the texture was terrible. It was grainy and gel like. I left them in the fridge over night, and it became firmer, but still had the terrible texture. Was this because it wasn't cooked long enough? Over cooked? Or was it because the wafers floated up into the cups and maybe changed the texture? I hate to give this recipe such a poor rating, but the instructions were terrible for someone who has never made cheesecake before. The taste was good though, especially with the "cheesecake" flavored cream cheese.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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Mini Cheesecakes I

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OREO Mini PHILLY Cheesecakes