• Baking With a Bulldog

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.


RECIPE

 

MINIATURE CHEESECAKES


Ingredients


CRUST MIXTURE

1/2 cup butter (1 stick or 8 tbsp), cut into pieces

1/4 cup sugar

1 1/2 cups graham cracker crumbs


BASE INGREDIENTS

1 lb cream cheese (two 8 oz blocks)

2 eggs

2 tsp baking powder

1 tsp vanilla

1/2 cup sugar



TOPPING

Canned blueberry and cherry pie filling (or the fruit of your choice)


Instructions

  • 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.

  • Enjoy!


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)!






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