Mini-Cheesecakes Last-Minute
If you’ve ever craved cheesecake or needed to make a last-minute dessert for a party and didn’t want to go through the all-day process that most cheesecakes take, then this recipe is for you! They take literally 5-minutes to throw together and bake for about 20-minutes in a cupcake pan. Let them cool for a little while and they’re ready to go in under an hour! They’re so easy, I let the kids make them completely themselves. In addition to being a perfect weeknight dessert, I also love that they’re perfectly portioned so I don’t end up eating half the pan myself. :) My family adores these fun little treats and they also make for a great party finger food!
Yield
12 mini cheesecakesIngredients
- your favorite pie filling (or for turtle cheesecake variety: pecan halves, chocolate syrup, and caramel ice cream topping)
- paper cupcake liners
- 12 vanilla wafers
- 1 Tbs. lemon juice (optional)
- 3/4 cup sugar
- 2 eggs
- 2 pkg. (8-ounces each) cream cheese, softened
Instructions
- Store in an airtight container in the fridge.
- *NOTE: The centers of the mini cheesecakes will sink as they cool. It makes a perfect little indentation to hold the pie filling in place.
- Cool* and top with about a tablespoonful of pie filling.
- Bake at 350 degrees for 20-25 minutes.
- Makes 12 mini cheesecakes.
- Spoon the cream cheese mixture over the top of cookies about 3/4 full.
- Place one vanilla wafer in the bottom of each cupcake paper in a muffin pan.
- Add the sugar, eggs, and lemon juice to the cream cheese and beat until creamy.
- Beat the cream cheese until smooth.
- Instead of topping with pie filling, add a pecan half, a drizzle of caramel, and a drizzle of chocolate syrup!