You are currently browsing the tag archive for the ‘mini cheesecakes’ tag.

This recipe is based upon one found in The Kids in the Kitchen Cookbook by Lois Levine (Macmillan Co, 1968). I had this cookbook from my teenage years, but didn’t really use it A LOT until I had kids. The gender role assumptions are hilarious to read now, but the recipes are very good. We have made this dessert regularly since 1998. It is super simple to make. (More better photos next time!)

  • Ingredients
  • 1 cup graham cracker crumbs (Gluten-Free Graham Crackers work well, if needed)
  • 1/4 cup butter, melted
  • 1 lb. cream cheese, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • Pie filling

Mix together graham cracker crumbs and melted butter. Press into 24 paper-lined muffin cups.

Preheat oven to 350 degrees F. Beat together cream cheese, eggs, sugar, and vanilla until smooth. Divide evenly into prepared muffin cups. Bake at 350 degrees F for 10-15 minutes, until set. Cool. Top each with 1 Tbsp. of your favorite pie filling.

You can remove the paper liners before adding the pie filling or have your guests remove them after serving. These are very easy to transport while in the paper liners.