Mini Cheesecake Cheesecakes Dessert

“This recipe is very versatile.May use different flavor crust base and ingredients. Nice flavor and texture. These mini cheesecakes are just right size for potlucks, parties or a quick treat for unexpected guests. These little morsels can be frozen up to 2 months.”
READY IN:
40mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat first 4 ingredients together till smooth and fluffy.
  2. Use paper liners, place wafer in each,in muffin pans.
  3. Preheat oven 350°F.
  4. Fill 2/3rd full with cheese mixture.
  5. Bake 20-25 minutes. Cool. Freeze leftovers.
  6. Serve with fruit pie filling such as raspberry, blueberry or cherry and a dollop of Cool Whip.
  7. Alternative crusts: Graham cracker follow directions for pie crust use one heaping Tbsp per cup pressed down well.
  8. Same directions as making graham crust,but using Cake mix-2 cups pecan flavor cake mix or any flavor you would like, but omit sugar. Turtle-Melted caramel 1 tsp per cup over base and when baked and cooling drizzle more caramel over. May also drizzle melted milk chocolate over cheesecakes. Nuts are optional -- .

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