Borden's Mini Cheesecakes

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“These are festive little cakes After cooled garnish with a sprinkle of cake sprinkles or get creative and use fresh berries; fresh sliced fruits; toasted coconut..... Prep time unknown; baking time 20 minutes THE BORDEN'S EAGLE BRAND CONDENSED MILK PROVIDES THE SWEETNESS TO THE CHEESECAKE MIXTURE...SUGAR IS NOT NEEDED. (except for stated amount in crust.)”
READY IN:
20mins
YIELD:
24 mini cakes
UNITS:
US

Ingredients Nutrition

  • 1 12 cups graham cracker crumbs (your preference) or 1 12 cups chocolate wafer crumbs (your preference) or 1 12 cups vanilla wafer crumbs (your preference)
  • 14 cup sugar
  • 14 cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) canborden's Eagle Brand Condensed Milk
  • 3 eggs
  • 2 teaspoons vanilla

Directions

  1. Preheat oven to 300 degrees F.
  2. Line cupcake tin with cupcake papers (24).
  3. Combine crumbs, sugar and butter; press equal portions onto bottom of cupcake papers.
  4. In large mixing bowl beat cheese until fluffy.
  5. Gradually beat in condensed milk until smooth.
  6. Add eggs and vanilla; mix well.
  7. Spoon equal amounts into prepared cups (about 3 tbl per cup).
  8. Bake 20 minutes or until cakes spring back when touched lightly.
  9. Cool and chill.
  10. Garnish with fresh berries or sliced fruits; chocolate shavings; toasted coconut; or cake sprinkles for a festive look.

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