008-My Mom's Miniature Cheesecakes
Updated: Dec 18, 2021
Growing up, these were one of my favorite desserts. Super easy, really delicious--and it was always fun to help mom put them together. If you don't have miniature muffin pans, you can use a regular cupcake/muffin pan--just know that you'll need to bake them a little longer.
Ready to bake something great? We try to include options to make our recipes adaptable to your personal tastes/needs. A usable substitution is listed for ingredients where we've tried using one.
1/2 cup butter (1 stick or 8 tbsp), cut into pieces
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 lb cream cheese (two 8 oz blocks)
2 tsp baking powder
1 tsp vanilla
1/2 cup sugar
Canned blueberry and cherry pie filling (or the fruit of your choice)
Preheat oven to 375 degrees. Line a mini muffin pan with paper liners.
Start by making the crust. Cream together the crust ingredients and add heaping teaspoon of crumb mixture to each muffin pan opening. Press with fingers to make a bottom crust about 1/4 inch thick.
In a stand mixer, combine the cream cheese, eggs, vanilla and sugar. Beat for several minutes until smooth.
Carefully spoon 1-2 tablespoons of the base mixture into each opening, directly over the crust. You can also do this with a small cookie scoop!
Bake for approximately 25-30 minutes.
Remove from oven and let cool in pan for 5 minutes, then gently move each muffin to a rack to fully cool.
Top with the pie filling--I like having one cherry per cheesecake or 2-3 blueberries. Feel free to mix this up--use other fruits (canned or fresh!) or a combination.
Store in the refrigerator.
PROVENANCE: My mother originally got this recipe from her friend Jane, who was a home economics teacher. I think my mom made a few modifications over the years, so I'm using the version that she keeps in her recipe box today.
EQUIPMENT: We used mini muffin pans to make truly miniature cheesecakes with mini cupcake papers. You can use a larger muffin or cupcake pan--just know that you will need to bake them for a little bit longer. Wait until the cheesecake looks solid before taking out of the oven.
VARIATIONS: These cheesecakes are highly adaptable! You can use granulated Swerve instead of sugar to make both the filling and the crust, just use sugar-free graham crackers if you want to go compeltely sugar-free. You can also use a different cracker or cookie (including gluten free varieties). Chocolate grahams make for a nice crust--especially with the cherry topping. YUM!
"I WANT THAT" LIST: Did you see something you liked in the video? You can find many of the products in our kitchen at Boulevard Baking. Use the code BULLDOG during checkout for a 10% discount (does not apply to coffee or gift cards)!