Mini Cheesecakes

This post may contain affiliate links. Please read my disclosure policy.

Mini Cheesecakes are these perfect bite!

Everyone loves a good dessert and these easy handheld bites feature an easy and rich cheesecake nestled on a cookie crumb base with your favorite fruit toppings.

This no-fail recipe is the perfect way to serve cheesecake to a crowd and a party favorite for any kind of celebration!

Perfect no fail mini cheesecakes are the perfect way to serve cheesecake to a crowd!

I don’t eat a ton of desserts but I truly cannot resist a cheesecake! I’m not picky, it can be fruit topped, fruit flavored (like Lemon Cheesecake), served as Cheesecake Dessert Tacos or chocolate and caramel topped.  All of them are a win in my books!

I do like no-bake cheesecakes but baked cheesecake is just SO much richer. They’re dense, rich and creamy and just so dang good (and even better when they’re bite sized like these mini cheesecakes)!

The best thing about this these individual cheesecakes is that this recipe is easy to make (aka no-fail). Making a baked cheesecake can sometimes be challenging and while these do have an amazing baked cheesecake texture, they’re actually really easy!

No water-bath, hours of baking and cooling and oh yeah, no worries about cracks!

Berry topped, quick, easy and delicious! Perfect no fail mini cheesecakes are the perfect way to serve cheesecake to a crowd!

A Baby Shower Celebration

Today, I am sharing these sweet bitty baby mini cheesecakes to celebrate our friend Jocelyn (who blogs over at Grandbaby Cakes) and her sweet little baby on the way!

What could be more fitting for the newest Grandbaby Cakes baby than baby mini sized desserts! I’ve gotten together with some amazing friends to throw Jocelyn a virtual baby shower and celebrate her little bundle!

I have 4 kids who are grown now, married, moved out and beginning careers of their own and it is incredible to remember back to those sweet days of cradling them in my arms.

The sweet milky scent of baby hair on their heads and skin softer than velvet, little sleepy smiles and sighs.  People always told me, it goes by so fast and you truly cannot understand that statement until your own babies have grown. So today, we celebrate Jocelyn and her little girl arriving soon!

Jocelyn, enjoy every moment with your sweet new bundle… time goes quickly.

Bite sized and luscious! These no fail mini cheesecakes are the perfect way to serve cheesecake to a crowd!

While you can buy a mini cheesecake pan, I don’t bother and just use a mini muffin tin and this recipe makes 18 mini cheesecakes.  Lining your muffin tins with foil liners makes these easy to get out of the pan and simple to serve.  I’ve used Nilla Wafers for the base but if you prefer a graham crust you can substitute graham cookies (or any other hard cookie you have on hand).

These mini cheesecakes can be topped with everything from strawberries, blueberries, and cherries to chocolate sauce and caramel.  You can use either fresh fruit or canned pie filling.  My personal favorites are blueberry and strawberry.  If I buy strawberry pie filling I’ll often add fresh chopped strawberries to it too! They’re easy and so delicious!!

Cheesecake is one of my all time favorites and baby bite sized cheesecakes are the perfect dessert to bring along to any party!

Be sure to stop by and visit our friends who have joined in to celebrate the newest Baby-Cake!

Mini Cheesecakes

Mini cheesecakes are the perfect no-fail way to serve cheesecake to a crowd and a party favorite!

Did you make this recipe?

Ingredients:

  • 12 Vanilla Wafers (or other hard cookies such as graham cookies)
  • 1 1/2 tablespoons butter , melted
  • 8 oz cream cheese , softened
  • 1/3 cup powdered sugar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon almond extract
  • 1 egg
  • toppings as desired

Directions:

  1. Preheat oven to 350 degrees. Line a mini muffin pan with 18 liners.
  2. Crush cookies until you have 1/3 cup crumbs. Add melted butter & mix well.
  3. Place 1 teaspoon in each cup and press down.
  4. In a medium bowl combine cream cheese, powdered sugar, lemon juice, almond extract and egg. Beat on medium speed until light and fluffy.
  5. Place cream cheese mixture in a Ziploc bag and snip off the corner. Evenly fill each well.
  6. Bake 15 minutes or until set. Remove from oven, cool completely and top with desired toppings.

Nutrition Information

Yield: 18 mini cheesecakes, Serving Size: 1 cheesecake

  • Amount Per Serving:
  • Calories: 90 Calories

©. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

My favorite cheesecake recipes:

Everyone loves a good dessert and these easy handheld bites feature an easy and rich cheesecake nestled on a cookie crumb base with your favorite fruit toppings.
Everyone loves a good dessert and these easy handheld bites feature an easy and rich cheesecake nestled on a cookie crumb base with your favorite fruit toppings.

How to Make Mini Cheesecakes

Pin It
Pin now to save it for later!

This post may contain affiliate links. Please read my disclosure policy.

Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

13 comments on “Mini Cheesecakes”

  1. I love this post and I have pinned it because I am definitely going to make these! Let me also say…YOU LOOK AMAZING!!! I wouldn’t think you have four GROWN children! I want to be like you when I grow up. Loved working with you on this project!

  2. These are perfect! And I still cannot believe that your kids are already grown up other than K. Time flies!

  3. These are absolutely perfect! I can’t thank you enough. I am so grateful for this shower!

  4. I would make these with my mom when I was a kid. We would just put the vanilla wafer on the bottom of the cupcake liner. So good.

  5. These are awesome!

  6. How did you make the strawberry glaze on top?

  7. Hello! If I make these on a Friday for a Sunday baby shower will they hold? If so, should they be refrigerated or can they be kept in a dish with Saran Wrap? Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *