Thursday, March 15, 2012

The Easiest and Cutest Mini Cheesecakes

These mini cheesecakes are so simple to make and they are so cute.  And super delicious.  I normally don't like to eat my desserts but I could not stop eating these things!  If you love cheesecakes like I do, you will love these.

You can top them with cherry pie filling (you can find cans of these in the baking aisle of your supermarket), fresh fruit, or jam (which is what I did).

And the graham cracker crust is delicious too :)

You will also need foil cupcake cups, anything from 2" to normal-sized ones will be fine.  These cups are sturdy enough to stand on its own so you just need a flat cookie sheet or tray to place them on to bake.

-Graham Cracker Crust-
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon

  1. Using a fork, mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended.
  2. Press mixture into foil cupcake tins. Be generous because then you might have some left over and that is a waste... and these tastes even better with a generous layer of crust anyway!
  3. Place them in the fridge to chill.
-Cheesecake Batter-  
16 oz. (2 pkg) cream cheese, softened to room temperature
3/4 cup granulated sugar
3 eggs, room temperature
1 tablespoon vanilla
1 tablespoon lemon juice

  1. Preheat oven to 350°F.
  2. Combine all ingredients in a big bowl and mix until smooth and fluffy. 
  3. Take out your prepared cups with the graham cracker crusts from the fridge and fill each cup with about 3 tablespoons of the cheesecake batter.
  4. Bake at for 15-20 minutes. Let cool and top with your choice of cherry pie filling, fresh fruit, or jam. Refrigerate... eat them when they have been completely cooled in the fridge!


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