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I had extra cheesecake batter so I decided to make these mini cheesecakes. They turned out better than the regular cheesecake!
Have all ingredients at room temperature. Cream the cheese and butter together until smooth. Blend in flour. Divide into 24 small balls and put in 24 small muffin cups. Press pastry on base and side with the fingers to line each cup evenly.
Blend the 12 oz cream cheese, eggs and vanilla until smooth. Spoon into pastry lined muffin cups. Bake in preheated 350 degree F oven for 20 minutes. Cool.
Spread the cheesecakes with sour cream and top with jam or with drained crushed pineapple.
Source: A Texas Cookbook from a long time ago!
By Robyn Fed from Tri-Cities, TN
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs; mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325 degrees F. Remove from pan when cool; chill. Top with fruit, preserves, nuts or chocolate. Be creative!
Or: Place one vanilla wafer into each liner.
Beat cream cheese on high until light and fluffy. Gradually add sugar, mix well. Add eggs and vanilla. Beat well. Spoon into liners (do not overfill) bake at 350 degrees F for 10 minutes. When completely cooled (this can be done right before serving), spoon about 1/3 tsp of the fruit filling over each cheese cake. Chill.
You may also make two cheesecakes by pouring the filling into a graham cracker crust. It takes a little longer to bake (25 to 30 min) top with fruit or fruit filling.
By PJ from Sylvester, GA
These delicious, single serving cheesecakes are sure to be a hit with your family or guests. This is a guide about mini raspberry cheesecakes.
These are absolutely wonderful! I first had them at a baby shower at church and have had them many times since. They are not only good for showers and get-togethers, but I think they are a great snack for the kids after school.