Ingredients for Mini Cheesecake Cheesecakes Dessert
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- Lemon Juice
- Vanilla Wafers
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How to Make Mini Cheesecake Cheesecakes Dessert
- Preheat oven to 350°F (175°C).
- Prepare your mini muffin tins with paper liners. Place a wafer crust (see crust options below) in the bottom of each liner.
- In a mixing bowl, beat together the cream cheese, sugar, eggs, and vanilla extract until smooth and fluffy.
- Fill each prepared liner about ⅔ full with the cheesecake mixture.
- Bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Let the mini cheesecakes cool completely in the muffin tin.
- Once cooled, you can refrigerate or freeze for up to 2 months.
- Serve chilled. Top with your favorite additions: fresh fruit pie filling (raspberry, blueberry, or cherry), a dollop of whipped cream, caramel drizzle, chocolate drizzle, or chopped nuts.
- **Crust Options:**
- a. **Graham Cracker:** Crush 1 ½ cups graham crackers into fine crumbs. Mix with ¼ cup melted butter and 2 tablespoons sugar. Press 1 heaping tablespoon into the bottom of each liner.
- b. **Cake Mix:** Use 2 cups of your favorite cake mix (pecan recommended, omit added sugar). Follow the directions on the cake mix box; however omit the added sugar, and then use 1 heaping tbsp per cup pressed down into the bottom of each liner.
- c. **Turtle:** Use your chosen crust (graham cracker or cake mix). Drizzle 1 teaspoon of melted caramel over each crust before baking. After baking and cooling, drizzle additional caramel over the top.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
4g
Carbs
3g
