How To Make MINI CHEESECAKES In Just Minutes, Perfect Every Time!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and higher in protein.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

Place a baking dish with water under the rack where the mini cheesecakes will bake.

Preheat the oven to 325°F (160°C).

Prepare the crust by adding 1 packet of ground crackers, 2 tablespoons of sugar, and 1/2 teaspoon of ground cinnamon to a blender and crush until pulverized.

Transfer the crushed mixture to a bowl and add 4 tablespoons of melted salted butter; mix until well combined and crumbly like sand.

Set the crust mixture aside.

In a bowl, add 16 oz of room temperature cream cheese and beat on low speed until smooth.

Add 1/4 cup of sour cream and 1 teaspoon of Mexican vanilla blend; beat until well combined.

Slowly add 2 eggs, one at a time, combining after each addition until fully incorporated.

Lightly grease a muffin tray.

Add about 4 teaspoons of the cookie mixture into each muffin cup and flatten it out evenly with the back of a teaspoon.

Bake the crusts in the oven for 5 minutes.

After 5 minutes, scoop 1/4 cup of the cheesecake mixture into each muffin cup on top of the crusts.

Top the cheesecakes with strawberry pie filling, caramel, and Nutella as desired.

Bake the cheesecakes for 22 minutes.

Remove the cheesecakes from the oven and top with pecans.

Allow the cheesecakes to cool down before refrigerating.

Refrigerate for at least 4 hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens