Mini Cheesecakes

READY IN: 4hrs 45mins
Recipe by Sam 3

These are a perfect treat. Portion control is very much needed when it comes to cheesecake! One of these are perfect as you can't "accidently" cut too big of a slice. Note: chill time included with cooking time.

Top Review by 2Bleu

As you can see, they fell. The texture was not quite cheesecake quality either. Try tweeking it and then correct the recipe. Maybe another egg?

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Line muffing tins with paper.
  3. In med bowl, combine crumbs, butter and sugar.
  4. Divide among muffin cups and press firmly.
  5. Bake 5 minutes and cool.
  6. In a small bowl, beat cream until stiff peaks form.
  7. In another bowl, beat cream cheese until fluffy.
  8. Add sugar, beat until smooth.
  9. Beat in eggs, one at a time, just until blended.
  10. Stir in lemon rind and vanilla, fold in whipped cream.
  11. Spoon filling into muffin cups.
  12. Bake until set, about 25 minutes.
  13. Cover pan with plastic wrap and chill at least 4 hours.

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