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11Ingredients
57Minutes
150Calories
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Description
These adorable individual-sized cheesecakes are easy to make and get gobbled up quickly! Enjoy them on their own, topped with fresh berries and mint, or with spoonfuls of canned pie filling. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
12 SERVINGS
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Directions
- Preheat the oven to 350°F.
- Line a 12-cavity cupcake pan with baking papers. Set aside.
- Place the graham cracker crumbs, brown sugar, and cinnamon in a mixing bowl. Drizzle in the melted butter. Mix with a large fork until the crumbs are moistened and the mixture holds together when pinched.
NutritionView More
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150Calories
Sodium
Fat
Protein
Carbs
Fiber
| Calories150Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium110mg5% |
| Potassium70mg2% |
| Protein2g4% |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber1g4% |
| Sugars9g18% |
| Vitamin A8% |
| Vitamin C6% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(56)
Mike Robertson 7 months ago
The only thing is that the quantities are insufficient. If I make it again I would double both not just the base.
Susan Mertz 9 months ago
These were okay but nothing special. I doubled the crust like other comments mentioned and I don’t think it really added anything. The crust layer was almost as thick as the actual cheesecake.
Maggifer 10 months ago
I definitely agree with those saying to double the crust. I think the yummiest part of cheesecake is the crust, and even if you don't use all of it, it's fine to have a little extra crumble to snack on ;)
Anna Fink a year ago
I made these in a pinch for my co-workers birthday and they were a hit! I was low on some ingredients so I altered it. I essentially doubled the crust, which gave a solid, delicious foundation. I used strawberry cream cheese spread and vanilla yogurt since I was out of cream cheese and sour cream. I topped them off with homemade strawberry compote, which made them feel super fancy and taste very rich. I will 100% be making these again!
Sarah a year ago
Super easy to make. They are so good and look great if you're trying to impress anyone!
Shannon Phillips a year ago
The kids helped. We made a mango & peach sauce to go on top. They were delicious and a great activity to make with the kids. Replaced sour cream with Greek yogurt.
Mrs.Brown a year ago
Perfect little cheesecakes! Doubled the graham cracker crust. Will definitely make again.😋
Karima a year ago
When they cooled the tops sank in, leaving them quite flat on the middle and raised towards the edges. I guess my oventemperature was wrong because I had to add a lot of time to the timer.
The taste was excellent. I am going to try this recipe again because if the delicious taste and quick and easy making.
Michelle a year ago
It turned out delicious and the whole family loved it. I will be doubling the receipe next time.
Erica Danos a year ago
I used regular sized muffin tins filled 2/3-3/4 of the way up and made 10 nice size cheese cupcakes. A few cracked, probably because not cooked in a water bath. They puffed up but after 25 min without golden tops,I upped the oven to 400 for a couple of minutes. Sadly, they deflated as I got them out of the oven. Still way faster than full size cheesecakes and the cooling time was shorter too! They were good as well.