I am not sure where this recipe came from, but it has been my birthday dessert request since I was a kid. I love these cheesecakes because they have minimal ingredients and aren’t too rich.
You can make these in muffin-size tins, or for a larger crowd you can make mini ones as well, which is what I did for the engagement party I hosted (who knew they make mini vanilla wafers?)
I topped half of the cheesecakes with raspberry pie filling, and half with melted chocolate and sea salt (Actually i got rid of some old candy in our cupboard and melted some rolos, it worked great!).
Cream Cheese Miniatures
Makes: 25-30 muffin size, 50-60 mini
- 3 8 oz. packages cream cheese
- 3 eggs
- 2/3 cup sugar
- 1 tsp vanilla
- 5-6 drops lemon juice
- vanilla wafer cookies (regular for muffin-size, mini wafers for mini size)
- cupcake liners
- pie filling or topping of choice
- Preheat oven to 350 degrees and soften cream cheese
- Combine softened cream cheese with eggs, sugar, vanilla, and lemon juice
- Beat until smooth and creamy
- Insert cupcake liners in pan and place a vanilla wafer in the bottom of each liner (flat-side down)
- Fill liners about 3/4 full with cream cheese batter
- Bake at 350 degrees for 20 minutes (tops will crack when they are complete)
- Cool and top with topping of choice (pie filling, melted chocolate, caramel, etc)
They are visually appealing, cute (as you know my favorite), and easy – enjoy!
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