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Mini Cheesecakes

Mini Cheesecakes | Dessert for Two | Food Made Simple | Easy Mini Cheesecakes Recipe

 

Mmmmm….cheesecake.  I can’t get enough.

But baking one from scratch?  No thank you!  I’m all about easy, and a complicated cheesecake recipe that requires a special kind of pan is just not in the cards

But luckily I’ve got an awesome alternative that gives me all of the flavor with (almost) none of the effort (or the mess!)  These mini cheesecakes not only whip up super fast just six simple ingredients,  they only mess up one bowl in the process!  (Plus they’re MINI, so that means no calories, right?!)

Mini Cheesecakes | Dessert for Two | Food Made Simple | Easy Mini Cheesecakes Recipe

Here is what you need:

2 8oz. packages cream cheese, softened
3/4 cup sugar
1/2 teaspoon  Lemon Vitality™ essential oil or lemon extract
zest of one lemon
2 eggs
1 box Vanilla Wafers
1 can blueberry pie filling

Mini Cheesecakes | Dessert for Two | Food Made Simple | Easy Mini Cheesecakes Recipe

Step 1: Preheat oven to 350 degrees. Then line muffin tin with foil/paper liner. Then place one cookie down in each muffin cup.

Mini Cheesecakes | Dessert for Two | Food Made Simple | Easy Mini Cheesecakes Recipe

Step 3: In large bowl, mix together cream cheese, sugar, eggs, and lemon oil or extract.

Mini Cheesecakes | Dessert for Two | Food Made Simple | Easy Mini Cheesecakes Recipe

Step 4:  Spoon cream cheese filling over each cookie.

Mini Cheesecakes | Dessert for Two | Food Made Simple | Easy Mini Cheesecakes Recipe

Step 5: Bake for 20 minutes. Then place on rack to cool.

Mini Cheesecakes | Dessert for Two | Food Made Simple | Easy Mini Cheesecakes Recipe

Step 6:Once cool, spoon pie filling on top,then add lemon zest and serve. Store uneaten cheese cakes in fridge.

Mini Cheesecakes | Dessert for Two | Food Made Simple | Easy Mini Cheesecakes Recipe

 

Mini Cheesecakes | Dessert for Two | Food Made Simple | Easy Mini Cheesecakes Recipe

7 Comments

  1. September 28 at 11:13AM

    Vanilla wafers at the bottom are GENIUS! You’re one smart cookie 😉

    • Ruth Soukup
      October 2 at 09:41PM

      I’ve also made these using ginger snaps on the bottom and topping the mini cheese cakes with apple pie filling! Delicious!!! 🙂

  2. Lea
    October 1 at 08:38AM

    Do you think these would freeze well?

    • Ruth Soukup
      October 2 at 08:11PM

      I’m not sure. I have never tried to freeze them. But if you do freeze them, do not freeze with the pie filling on top. Be sure to wrap each mini cheesecake in plastic wrap and then place in a freezer safe, airtight container.

  3. Lauri Hanson
    November 10 at 09:25PM

    I have found that using a medium (1/4 cup) ice cream or cookie scoop works well for filling the muffin liners with the cream cheese mixture.

  4. December 27 at 08:00AM

    I am truly grateful to the holder of this web site
    who has shared this fantastic paragraph at at this place.

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