Micro Mini Cheesecakes

mini-cheesecake Recipe

Photo: Leigh Beisch

Cheesecake is good no matter how you slice it but there's just something about these adorable mini cakes. Top with a spoonful of raspberry jam and serve!
Makes 6 servings (serving size: 1 cake)


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6 reduced-fat vanilla wafers
1/2 pound (8-ounce) block 1/3-less-fat cream cheese, at room temperature
1/4 cup sugar
1 large egg
1/8 teaspoon vanilla extract
1 1/2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 cup raspberry jam


Prep: 10 Minutes
Cook: 20 Minutes

1. Preheat oven to 375°.

2. Line muffin tin with foil cupcake liners. Place 1 vanilla wafer (flat side down) in bottom of each liner.

3. With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy. Add sugar and combine. Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups, filling each no more than 1/4 cup. Bake for 20 minutes. Let cool to room temperature, or chill for up to 3 days.

4. When ready to serve, top with a spoonful of raspberry jam. Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature.

Created date

February 2006

Nutritional Information

Calories 181
Fat 8 g
Satfat 5 g
Monofat 2 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 22 g
Fiber 0.0 g
Cholesterol 58 mg
Iron 1 mg
Sodium 181 mg
Calcium 48 mg