Mini Cheesecakes


I LOVE cheesecake, but it’s not always the easiest thing to make.  That’s why I like making these little cuties.  They’re easy to make, they melt in your mouth, and their size helps with portion control.  I make them a day ahead so the cheesecake sets up nicely in the refrigerator and the middle sinks a bit, making a nice little dent to fill with cherry, strawberry, or blueberry pie filling the next day.  If you’re looking for a dessert for the holidays, or a Baby or Wedding Shower, keep these in mind!  They’re really good!





  1. says

    What a great food picture, they look so real. I’ll be making these little cuties to show off on our dessert table for Mother’s Day. I just love cheese cake.

  2. says

    Ok, I stopped by yesterday and checked you out..Then I was dying because I didn’t follow you then! I am now a follower and I featured these yummy’s on my blog today! I hope that is ok! Have a Happy Mother’s Day!

    • Jane says

      Thanks for following Kirsten! The link to your blog doesn’t work. Leave me another link to your site so I can visit! Have a great weekend!

  3. says

    These look AND sound delicious! And since they are mini I can eat more of them right? LOL! Thanks so much for coming over and linking up to our Inspiration Friday party this week!

    • Jane says

      Hi Denise,
      I never tried freezing them. Next time I make them, I’ll be sure to freeze a few of them and see how they come out.

  4. says

    I love cheesecake. It’s my favourite dessert and I especially love the base so I like how there looks to be fairly equal proportions of base and cheese topping in the picture. They look great!

  5. says

    Hi Jane!

    These look wonderful. The portion size means you can have two or three right? Great photo!
    Happy Mother’s Day Jane!

  6. says

    These look delicious! They would be perfect for a make-it-yourself cheesecake bar where everyone can choose their own fruit topping! Thanks for joining the linky party at Sweet Indulgences Sunday on A Well-Seasoned Life!


  7. says

    I love cheesecake! These look yummy!

    Thanks for linking up with me for Friday Favorites. I’m going to feature you this week. Come by and grab my featured button if you’d like one.

  8. says

    Hi Jane,
    These are just perfect little desserts to have for a tea or luncheon. It is really a great recipe that I will enjoy.They just look delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  9. says

    i’ll take a dozen please..shall i send you my address;) these look amazing..thank you for sharing your recipe with tuesday night supper club.

  10. says

    These are so great, I am making them next week for blueberry cheesecake day! I am also featuring this as my recipe of the week on my homepage, stop by and check it out! Thanks for linking this up to Fat Camp Friday this week, see you next Friday!

  11. Kesha says

    I tried these for my 4th of July cookout and they were a HIT! Thanks for sharing and for the detailed directions!!

  12. tamara says

    I made this recipe using the keebler mini ready graham crust and the filling was enough for exactly 12 mini cheesecakes, easy recipe to follow great results. I used the lowfat cream cheese same great taste, thank u so much and keep the recipes for us busy moms coming.

  13. natalie says

    I just made these sumptuous mini cheese cakes they r so amazing the taste and texture I’m in heaven! I can’t wait to share them with friends in the morning! Thanks for the great recipe!

  14. Sandy says

    These look amazing! My daughter wants cheesecake for her graduation reception and these would be perfect. I am wondering what would happen if I made them ahead and froze them?

  15. Pam says

    I made these last week & they were delicious! I am going to make some this week-end for a shower but wanted to make the mini cupcake size this time so guests can try a couple different flavors since I am having various toppings. How long would you suggest I bake the mini size rather than the traditional cupcake size? Thank you for posting these delicious treats.

    • Jane says

      Hi Pam,
      I’m glad you liked them! Try baking them 8 – 10 minutes and test them with a tooth pick. You want the tooth pick to come out clean. I usually take them out of the oven when they start to crack a bit.

  16. Pam says

    Thanks for getting back to me so quickly. I just made a 1/4 recipe batch to try the mini cupcakes. They took 12 minutes & came out great. I added a handful of the mini chocolate chips to 1/2 of the filling..yum! I did let them cool for about 10 minutes on a cooling rack but couldn’t wait any longer to try one while it was still warm. I have some hot fudge ice cream topping to finish those off & lemon pie filling to top the others. 1/4 recipe made 12 of the mini cupcake bites which will be perfect for the shower. Incidently, the bottom of a 1 oz medicine cup or a shot glass is the perfect size to push the graham cracker crust into a cupcake liner.

  17. says

    Oh my goodness! an incredible article dude. Thank you Nonetheless I am experiencing issue with ur rss .
    Don’t know why Unable to subscribe to it.
    Is there anyone getting equivalent rss problem? Anyone who is aware of kindly
    respond. Thnkx


  1. [...] Mini Cheesecakes | Make Ahead Meals For Busy Moms Mini Cheesecakes Ingredients. 1 1/4 cups graham crackers, crushed 1/4 cup sugar 4 tablespoons butter, melted 2 (8 oz.) packages cream cheese, softened 2 large eggs 2 tablespoons fresh lemon juice 1/2 cup sugar oz. [...]

  2. [...] Mini Cheesecakes I remember my mother making a variation of these when I was a child and how much I loved them! To make the recipe gluten-free, all you need to do is substitute the graham crackers with a brand made without gluten. I would also use fresh fruit topping if the ingredients in pre-packaged pie filling are a concern. (Source) [...]

  3. [...] Mini Cheesecakes I remember my mother making a variation of these when I was a child and how much I loved them! To make the recipe gluten-free, all you need to do is substitute the graham crackers with a brand made without gluten. I would also use fresh fruit topping if the ingredients in pre-packaged pie filling are a concern. (Source) [...]

  4. [...] We’re kicking off the last week of our month-long blog relay with a post from Jane, the busy mom of two behind Make Ahead Meals for Busy Moms. Between teaching and publishing a cookbook, an e-book, and an email newsletter, this busy blogger whips up quick bites like pepperoni palmiers, slow-cooked pulled beef sandwiches, and make-ahead mini cheesecakes. [...]

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