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Mini Cheesecakes

I can’t remember the first time I made a cheesecake. Probably around the age of 12. I loved baking. My mama let me start baking on my own without much direct direction. She wanted me to learn and figure things out on my own. Some of the first things I made turned out bad. She would look over the recipe with me and ask exactly what I did. She would then point out the error I made. The first time I made brownies, I didn’t know to melt the butter, the recipe didn’t say to do so, I didn't do it.

If a recipe didn’t turn exactly how I wanted she would just say taste it and see what it needs. Over time this taught me how to add a little here, substitute some or subtract something. Don’t give up on a recipe if it didn’t turn out perfectly the first time. Make the recipe your own.

This is the easiest cheesecake recipe I have used. It came from my aunt Sandy. I have been using it for years. My young sister likes cheesecake and would request this one on occasion.

Let’s Bake


  • 2 pkg. (8 oz.) cream cheese softened

  • ½ Cup Sugar

  • ½ Tsp. Vanilla

  • 2 Eggs


  • 12 Mini Graham Cracker Pie Crust (or one regular size Graham Crackers Pie Crust)


(The topping is completely optional, you can use canned cherries, strawberries, a plain pie, or whatever your preference)

  • Caramel Syrup

  • Chocolate Syrup

  • Pecans

Preheat oven to 325°. Mix 2 packages of cream cheese, sugar, eggs, and vanilla. Use an electric mixer on medium speed until well blended. Pour evenly into mini crust. Bake at 325° for about 20 minutes or until the center is almost set. Let pies cool, and refrigerate for 1 hour or overnight. Top with syrups and pecans.

*Note: Using cold syrups causes them to pour slowly. This helps makes designs on pie.

I hope you enjoy this recipe. Leave a comment if you make this recipe and let me know how it turned out!

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