These were PERFECT! I used a regular sized muffin tin and got about 16 cheesecakes. I also used graham crackers for the crust. (only needed about 1 cup of crumbs) I made half of these regualr and half chocolate (with a chocolate graham cracker crust) by adding 3 oz of melted dark chocolate chips to half of the batter.

They were so good I was afraid to try a regular one for fear of disappointment. But the regular ones were just as good. Baked about 17 minutes and then turned the oven off and left them in for another 30. No cracks and didn't fall at all. Topped with fresh sliced strawberries. They were a total hit and I will definitely make again!

Best Ever Mini Cheesecakes


for the crust:
1 cup graham cracker crumbs
2 tbsp sugar
3 tbsp butter melted

for the cheesecakes:
16 oz cream cheese softened to room temperature
1/2 cup sugar
2 eggs
1/2 tsp vanilla extract
21 oz cherry pie filling


  1. Place paper cupcake liners into muffin cups. In a small bowl, stir together crust ingredients. Evenly divide mixture among the 12 muffin cups, about 1 tablespoon in each. Using the bottom of a spice jar, press the crust mixture firmly into the bottom of each muffin cup. Set aside.
  2. Visit Best Ever Mini Cheesecakes @ for complete instructions


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