Mini Cheesecake Cheesecakes Dessert – a delicious recipe with cream cheese, sugar, eggs, lemon juice, vanilla wafers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat first 4 ingredients together till smooth and fluffy.
2
Use paper liners, place wafer in each,in muffin pans.
3
Preheat oven 350F.
4
Fill 2/3rd full with cheese mixture.
5
Bake 20-25 minutes.
6
Cool.
7
Freeze leftovers.
8
Serve with fruit pie filling such as raspberry, blueberry or cherry and a dollop of Cool Whip.
9
Alternative crusts: Graham cracker follow directions for pie crust use one heaping Tbsp per cup pressed down well.
10
Same directions as making graham crust,but using Cake mix-2 cups pecan flavor cake mix or any flavor you would like, but omit sugar.
11
Turtle-Melted caramel 1 tsp per cup over base and when baked and cooling drizzle more caramel over.
12
May also drizzle melted milk chocolate over cheesecakes.
13
Nuts are optional -- .
3650
kcal
Calories
208
g
Fat
397
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 -8 ounces cream cheese, ⅔ cup sugar, 2 eggs, beaten, 2 tablespoons lemon juice, and more.
Yes, Mini Cheesecake Cheesecakes Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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