Mini Cheesecakes

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Lady Behind The Curtain - Mini Cheesecakes

These mini cheesecakes are the perfect size for entertaining.  I used cherry pie filling on top but you can choose any topping; fresh, canned or frozen.  There are four levels to these little gems.  The crust, filling, glaze and the fruit topping.  YUM!

Mini Cheesecakes

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20 Mini Cheesecakes

Serving Size: 1 Mini Cheesecake

Mini Cheesecakes

Top these little gems with different fruit toppings.

Ingredients

    For the Crust:
  • 1-1/3 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons butter, melted
  • 1/4 teaspoon cinnamon
  • For the Filling:
  • 1 - 8 ounce cream cheese, room temperature
  • 24 ounce sour cream
  • 2/3 cup granulated sugar
  • 2 eggs
  • 3 teaspoons vanilla
  • For the Glaze:
  • 1 - 16 ounce sour cream
  • 4 tablespoons granulated sugar
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla
  • For the Topping:
  • 1 can of fruit pie filling

Instructions

    For the Crust:
  1. Line 20 muffin cups with cupcake liners.
  2. Combine graham cracker crumbs, sugar and cinnamon.
  3. Melt butter and add to graham cracker mixture..
  4. Spoon a rounded tablespoon into 20 cupcake liners, press firmly.
  5. For the Filling:
  6. Beat cream cheese until creamy.
  7. Add sour cream, eggs, sugar and vanilla until well blended.
  8. Spoon 1/4 cup filling.
  9. Bake at 325 degrees 15-20 minutes or until tops are set.
  10. Increase oven to 400 degrees.
  11. Make glaze.
  12. For the Glaze:
  13. Mix together all ingredients.
  14. Once oven heats to 400 degrees top the cheese cakes with 1 tablespoon of glaze.
  15. Bake 5 minutes.
  16. Cool on the counter 1 hour.
  17. Leave cheese cakes in muffin cups and cool completely in refrigerator.
  18. HINT: Put the glaze on all the cupcakes, then go back and using the back of your tablespoon spread out the glaze. The heat from the cupcakes has heated the glaze enough to make it easier to spread.
  19. Top with any fruit pie filling.

Notes

This is a LBC original!

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Comments

Mini Cheesecakes — 19 Comments

  1. Those turned out perfectly! I am always afraid that they will fall apart when I try to take them out of the pan or wrapper. I could eat a whole tray full of your little beauties:-)

  2. I made these for my husband’s company – came out great! Crust was perfect! There is a typo on the filling though, you have “2/3 cup tablespoons sugar”. Thank you for the recipe!

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