I have been making these mini cheesecakes for my family for over 20 years. If I didn’t make them, my kids would be crushed, because it is one of my traditional dessert recipes that I bake for Thanksgiving, Christmas Eve, Christmas Day, New Years Eve, New Years Day, Easter and other special occasions.
They are very easy to make, and they are such a hit because you can top them several different ways which makes them even more appealing. If you are looking for a mini cheesecake recipe that is easy and delicious, you found it! This tried and true recipe is posted for you below.
This recipe is supposed to make 18 mini cheesecakes, but there is always enough filling for a few more, so I add the crumb mixture to 3 or 4 additional, lined muffin cups. I hope you give this recipe a try, I think you will really like them.
- • 1-1/2 Cups of Graham Cracker Crumbs
- • 5 Tbsp. Melted Butter
- • 3 Softened 8 Ounce Packages of Softened PHILADELPHIA Cream Cheese
- • 3/4 Cup of Sugar
- • 2 Tsp. of Pure Vanilla Extract
- • Zest of 1 Fresh Lemon
- • Fresh Lemon Juice (I use the juice from ½ of the lemon)
- • 3 Large Eggs
- Preheat oven to 325°F.
- Mix graham cracker crumbs and butter; press evenly onto bottoms of 18 lined muffin cups. I always have enough mixture for more than 18 cheesecakes so I put the mixture into at least 21 lined muffin cups. Put these into the oven for 5 minutes or until lightly golden brown.
- Raise oven temperature to 350°F.
- Beat cream cheese, sugar, vanilla, lemon zest and lemon juice in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Fill your muffin cups about 3/4 of the way with this mixture.
- Bake 20 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
- Before Serving top each cheesecake with about a tablespoon of the pie topping. You could also top with whipped cream and fresh berries, fruit preserves or jam.
Let me know what you think if you try this recipe.