Easy Mini Cheesecakes - Kraft Recipes Top
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Easy Mini Cheesecakes

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Total Time

12 servings

A muffin tin lined with chocolate chip cookies makes for 12 mini cheesecakes with a very yummy crust. Easy? You bet. Adorable? Definitely.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Place 1 cookie in bottom of each of 12 (2-1/2-inch) foil baking cups. Place in muffin cups; fill evenly with batter. Cut remaining cookies into quarters; set aside for later use.
  • Bake 20 min. or until centers are almost set. Cool completely. Refrigerate 3 hours or until chilled. Top with cookie pieces and strawberries just before serving.

Special Equipment Needed

Size Wise

At 12 servings, these mini cheesecakes make a great dessert to serve at your next gathering.


For best results, place cookies in bottoms of baking cups before placing in muffin cups and filling with batter.

Cheesecake Squares

Line 8-inch square pan with foil. Mix 1-1/2 cups finely crushed chocolate chip cookies with 1/4 cup melted butter; press firmly onto bottom of prepared pan. Prepare cheesecake batter as directed. Pour over crust. Bake and refrigerate as directed. Cut into squares. Top evenly with 1 cup sliced strawberries just before serving. Makes 16 servings.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 240
Total fat 17g
Saturated fat 9g
Cholesterol 80mg
Sodium 200mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 14g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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