Wednesday, April 18, 2012


 I adore these dainty decadent treats!
Let me list the why's .... they are lovely as well as delicious ...
easy to make ...  an ideal individual portion of sweet goodness ...
adaptable to many occasions ... a perfect do-ahead dessert ..

Graham cracker crumbs packed into muffin papers is the first step.

This small inexpensive wooden tool is perfect for packing crumbs
into a crust not only for this recipe but for any recipe where you
use a crumb mixture to form a base.  The ends are different sizes
to accommodate regular as well as mini muffin papers.

As with any cheesecake, the cream cheese and sugar
is beaten until smooth and free of lumps.

The slightly beaten eggs are incorporated, one at a time, with a whisk or
spatula just until blended.

If you have an ice cream scoop, it works perfectly to divide
the filling evenly among 12 cups.

The centers should be slightly wobbly when removing from the oven.

If you need to transport the cheesecakes, a cupcake holder
is a great container to keep them from sliding around.

A swirl of whipped cream and some chocolate filigree sets
the stage for the occasion I chose to celebrate.
Use your imagination to adapt them to any party theme.


Line 12 muffin cups with large muffin papers

1 cup graham cracker crumbs
1 tbsp. sugar
3 tbsp. melted butter or margarine

Combine crumbs, sugar and butter.  Place a heaping tablespoon
into each muffin paper; press onto bottom.  Cover and refrigerate.

2 pkg. (8oz.) cream cheese at room temperature
2/3 cup sugar
½ cup sour cream at room temperature
1 tsp. vanilla
1/8 tsp. salt
2 large eggs

In a mixing bowl, beat cream cheese and sugar until smooth.
Add sour cream, vanilla and salt and beat until mixed.
Add slightly beaten eggs, one at a time, with a whisk or spatula
just until blended.
Divide filling evenly among 12 muffin cups.
Bake in preheated 350° oven for 17 to 20 minutes or until firm
but centers will be slightly wobbly.
Place on a wire rack to cool.  Cover with plastic wrap and
refrigerate a few hours or overnight.
To serve - gently peel off paper liners.
Serve with whipped cream, strawberry or raspberry sauce,
fresh berries or drizzle with melted chocolate.
Can be covered and stored in refrigerator for several days.
Yield: 12 mini cheesecakes


  1. This is gorgeous and looks soooooo deliscious!! My mouth is watering... That's it, I'm getting the coffee started and would like one of these treats to go with it.

  2. These look so delicious Judy! I can't wait to try making them. I thank God that you're feeling better & that you're back to posting. I pray for your continued healing. Thanks for all the inspiration. Blessings to you, Debi

  3. I made these and they are delicious!! The only change I made was put an oreo cookie on the bottom instead of the graham crumbs.