Mini Cheesecakes


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It only takes 30 minutes for these melt-in-your-mouth easy Mini Cheesecakes!


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.


Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less

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?!)

It takes just 6 simple ingredients to whip up these delicious easy Mini Cheesecakes!

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

Simply use a muffin tin to help create these easy Mini Cheesecakes.

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

The next step for the easy Mini Cheesecakes is to mix the eggs, cream cheese, sugar and lemon extract/oil.

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

The next step for the easy Mini Cheesecakes is to spoon the creamy filling over the cookies.

Step 4:  Spoon cream cheese filling over each cookie.

Almost done! Bake for 20 minutes and then cool these amazing-smelling, easy Mini Cheesecakes.

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

The final touch on the easy Mini Cheesecakes is topping with pie filling and lemon zest, yum!

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

Sit back, savor, and enjoy the delicious, easy Mini Cheesecakes!


Take the work out of dessert with this simple recipe for delectable, easy Mini Cheesecakes!


  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.

  5. Linda
    August 26 at 02:10PM

    I used to make these all the time years ago and had forgotten about the recipe. Thank you for the reminder!!!

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