Mini CheesecakesSince changing what I eat at the beginning of the year, and actually even more so over the past year’ish avoiding sweets I haven’t posted many sweet treats. This will be a rare posting from now on. We are trying to eliminate refined sugars from our diets. In fact, I’d say we’ve all but eliminated them. BUT.. I know that not everyone has the same views about food that I have recently come to adapt. So for one of my best friends birthdays last month I decided to make her favorite treat. I looked to Pinterest which I knew would pull through for me and I stumbled upon what ended up being THE BEST mini cheesecake recipe. Hands down. This recipe was so good it didn’t need any sort of adapting. I had to have a bite of course to make sure it was Tried and Tasty approved. It passed.

Mini Cheesecakes
Serves 20
Write a review
Print
288 calories
23 g
67 g
21 g
3 g
11 g
102 g
146 g
16 g
0 g
7 g
Nutrition Facts
Serving Size
102g
Servings
20
Amount Per Serving
Calories 288
Calories from Fat 182
% Daily Value *
Total Fat 21g
32%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 67mg
22%
Sodium 146mg
6%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
1%
Sugars 16g
Protein 3g
Vitamin A
12%
Vitamin C
1%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Crust
  2. 1-1/3 c graham cracker crumbs
  3. 2 tbsp sugar
  4. 4 tbsp butter
  5. 1/4 tsp cinnamon
  6. Filling
  7. 1 (8 oz) cream cheese, softened
  8. 24 oz sour cream
  9. 2/3 c sugar
  10. 2 eggs
  11. 3 tsp vanilla
  12. Glaze
  13. 1 (16 oz) sour cream
  14. 4 tbsp sugar
  15. 1 tsp grated lemon peel
  16. 1/2 tsp vanilla
Instructions
  1. Line 20 muffin cups with cupcake liners.
  2. Combine graham cracker crumbs, sugar and cinnamon. Melt butter and add to graham cracker mixture. Spoon a rounded tablespoon into prepared muffin pan, press firmly.
  3. Beat softened cream cheese until smooth and creamy. Add sour cream, eggs, sugar and vanilla until well blended. Spoon 1/4 cup filling onto graham cracker crust. Bake at 325 degrees 15-20 minutes. Until tops are set.
  4. Increase oven to 400 degrees. Make glaze. Mix together sour cream, sugar, grated lemon, and vanilla. Once oven heats to 400 degrees top the cheese cakes with 1 tablespoon of glaze. Bake 5 minutes. Cool on the counter 1 hour.
  5. Leave cheese cakes in muffin cups and cool completely in refrigerator. Top with your favorite fruit pie filling.
beta
calories
288
fat
21g
protein
3g
carbs
23g
more
Adapted from Lady Behind The Curtain
Tried and Tasty http://triedandtasty.com/
Mini Cheesecakes

Love mini desserts? Here are a couple more to try!

Cheesecake Parfaits // Tried and Tasty

Cheesecake Parfaits // Tried and Tasty

 

Mini Cherry Cheesecake Sugar Cookie Cups // Tried and Tasty

Mini Cherry Cheesecake Sugar Cookie Cups // Tried and Tasty

 

24 comments on “Mini Cheesecakes
    1. Yvonne of TriedandTasty.com

      Oh shoot! Don’t go back! Don’t go back!! Check out some of my other healthier options ;) Or…. this could be your last treat?! ;) Thanks for stopping by!

    1. Yvonne of TriedandTasty.com

      If your hubby is a cheesecake lover, this is YOUR recipe! These are just so perfect… and bite sized :) Thanks for the comment!

    1. Yvonne of TriedandTasty.com

      Thanks for coming over AND thanks for the Pin! You know what… I’m craving them too :)

    1. Yvonne of TriedandTasty.com

      Nilla wafers are perfect and cut out some of the extra time. You’ll have to let me know if you give them a try! Thanks for the comment :)

  1. Deborah Robillard

    I love these! I was head cook at a children’s camp last year and made these….well, a very similar recipe. Only I piped the cream cheese in the muffin cup using a piping tip and bag. Looked very fancy and everyone loved them, they were a real hit! What a great dessert, always a favourite!

  2. Tracey

    These are a favorite. Portion control and delicious. I make a batch and freeze them. Stops me from eating them all at once.

    1. Yvonne of TriedandTasty.com

      Portion control for you!!! That doesn’t mean I don’t have the desire to chow down on have the batch though ;) Freezing them is an excellent idea!

  3. Debby

    Is this recipe for miniature muffin size cheesecakes or for regular muffin size cheesecakes? Looks terrific!

  4. Pingback: 70+ Cheesecake Recipes - What Jew Wanna Eat

  5. Pingback: Pin Party Friday #3 - Summer Scraps

  6. caroline

    These have been around for years. I remember going to a baby shower for my cousin in the 70’s and I imagine they were around before that. They are delicious with all kinds of different fruit.

Leave a Reply