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Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Mini Cheesecakes

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Mini Cheesecakes |  These delightful treats will dress up any dessert table.  The perfect size for a dinner party when you are serving a heavy main coarse.  Also perfect grouped with other desserts.

Mini CheesecakesThese mini cheesecakes have cherry pie filling on top but you can choose any topping; fresh, canned or frozen.  There are four levels to these little gems.  The crust, filling, glaze and the fruit topping.  Serve a delicious dessert at a moments notice!  I always have a batch already baked in the freezer just waiting for topping.

Mini Cheesecakes

Mini Cheesecakes

Yield: 20 Mini Cheesecakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Top these little gems with different fruit toppings.

Ingredients

For the Crust:

  • 1-1/3 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons butter, melted
  • 1/4 teaspoon cinnamon

For the Filling:

  • 1 - 8 ounce cream cheese, room temperature
  • 24 ounce sour cream
  • 2/3 cup granulated sugar
  • 2 eggs
  • 3 teaspoons vanilla

For the Glaze:

  • 1 - 16 ounce sour cream
  • 4 tablespoons granulated sugar
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla

For the Topping:

  • 1 can of fruit pie filling

Instructions

For the Crust:

  1. Line 20 muffin cups with cupcake liners.
  2. Combine graham cracker crumbs, sugar and cinnamon.
  3. Melt butter and add to graham cracker mixture..
  4. Spoon a rounded tablespoon into 20 cupcake liners, press firmly.

For the Filling:

  1. Beat cream cheese until creamy.
  2. Add sour cream, eggs, sugar and vanilla until well blended.
  3. Spoon 1/4 cup filling.
  4. Bake at 325 degrees 15-20 minutes or until tops are set.
  5. Increase oven to 400 degrees.
  6. Make glaze.

For the Glaze:

  1. Mix together all ingredients.
  2. Once oven heats to 400 degrees top the cheese cakes with 1 tablespoon of glaze.
  3. Bake 5 minutes.
  4. Cool on the counter 1 hour.
  5. Leave cheese cakes in muffin cups and cool completely in refrigerator.
  6. HINT: Put the glaze on all the cupcakes, then go back and using the back of your tablespoon spread out the glaze. The heat from the cupcakes has heated the glaze enough to make it easier to spread.
  7. Top with any fruit pie filling.

Notes

This is a LBC original!

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

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Thank-You-Banner-2112

Comments

Mini Cheesecakes — 27 Comments

  2. Those turned out perfectly! I am always afraid that they will fall apart when I try to take them out of the pan or wrapper. I could eat a whole tray full of your little beauties:-)

    Reply ↓

  17. I made these for my husband’s company – came out great! Crust was perfect! There is a typo on the filling though, you have “2/3 cup tablespoons sugar”. Thank you for the recipe!

    Reply ↓

    • Hi Wendy, You can make them a couple of days in advance. The wrappers will come away from the cheesecakes but other then that they are still just as delicious! 🙂

      Reply ↓

  19. I tried this recipe out and it came out better than I expected. I had never tried baking cheese cake so I was a bit scared. I even substituted the sour cream for Greek yogurt when I ran out. I will definitely try this recipe again!!

    Reply ↓

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