This guy is the best there is! He has been by my side for three decades and my success is due, in part, to his unwavering support. He never says no. From delivering a cake to building a custom cake stand, to fixing my commercial dishwasher, he is my director of operations. So when, Jim, asks me for mini cheesecakes to celebrate his birthday, he gets them. This recipe is his favorite and he said I could share it with you:) Enjoy!
Ever wanted a cheesecake but didn’t want to wait 24 hours before you could eat it? Me, too. These little cheesecakes are quick and easy to make, cool in the fridge for two to three hours and they are ready to eat! The recipe only makes six, perfect for a family treat. If you want more than six, the recipe can be doubled or tripled.Print
- Line a cupcake pan with six paper liners.
- Preheat oven to 325°
- In a small mixing bowl, combine, crumbs, sugar, and butter. Mix to combine.
- Press a tablespoon full into each paper lined cups.
- Bake for 5 minutes.
- Set aside while you mix the batter
- Place cream cheese in a mixing bowl. Mix on low to cream.
- Add sugar to cream cheese and mix to combine.
- Add egg, vanilla, lemon juice to cream cheese mixture and mix on medium until fully incorporated. Be sure not to overmix.
- Pour cheesecake batter over crusts. Fill to about ¾ full.
- Bake at 325° for 25 minutes.
- Cool in pan. Once cool, remove from pan and place in refrigerator.
- Let cheesecakes cool completely before eating.
Have ingredients at room temperature before you start.
Fresh fruit or fruit preserves make a great topping.
Cheesecakes must be stored in the refrigerator.