Mini Pumpkin Cheesecakes

For a recent Halloween party, I thought I would try out a fall inspired recipe: pumpkin cheesecakes.
It didn’t have enough of the cheesecake mixture as I wanted. The crumb mixture filled 24 cupcake liners but the mixture only fit in about 16!!
I would suggest doubling the below recipe of filling if you want 24 cheesecakes.
This recipe is from:

1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon maple syrup

8 oz. cream cheese, softened
1/2 cup canned pumpkin
2 eggs, beaten
1/4 cup packed brown sugar
1/2 tsp. cinnamon
1 1/2 tablespoons maple syrup

Preheat oven to 375, line cupcake tins with liners.
Mix crust ingredients in a medium bowl and spoon a scant tablespoon into each cupcake liner and press down firmly.
In another medium bowl combine all filling ingredients.
Divide this mixture evenly between all cupcake liners.
Bake for 15 minutes.
Top with cool whip and cinnamon!



Vanilla, Chocolate Chip, Cream Cheese Swirled Brownies

A lot of people have a box of brownie mix in their houses but don’t want to make a boring pan of brownies. Here is a recipe using some simple thing that most people have in their kitchens to spruce up your brownie mix.

1 box of brownie mix
Ingredients needed on box
1 tsp. vanilla
4 oz. cream cheese, softened
Handful of chocolate chips

Preheat oven as directed on brownie box.
Place a piece of foil in your brownie pan and spray with Pam.
Mix together your brownie mix, ingredients on the box, and vanilla.
Pour into the foil covered pan.
Place cream cheese in bowl and microwave for 40 seconds, stir.
Drop spoonfuls onto brownie mix and take a knife and swirl it into your batter.
Cook brownies as directed on box and 10 minutes before they are done, sprinkle the chocolate chips on top.
Remove from oven, let cool, cut into squares.


Mini Chocolate Chip Cheesecakes

This is a great mini version of a cheesecake. Easy portion control!

1 cup graham cracker crumbs
3 tablespoons sugar
1/2 stick butter, melted
2, 8oz. packages of cream cheese
1 cup sugar
1/4 cup flour
1 tsp. vanilla
2 eggs
1/2 cup semisweet chocolate chips

Preheat oven to 350.
Place cupcake liners in 12 holes of a cupcake tin.
Mix graham cracker crumbs with sugar and melted butter with a fork.
Place 1 tablespoon of graham cracker mixture into the bottom of each liner and press down with the back of a spoon.
Beat cream cheese with a handheld mixer until creamy.
Add sugar, flour, and vanilla and beat well.
Add eggs one at a time, beating well after each addition.
Stir in chocolate chips with a spoon.
Place about 2 tablespoons of filling into each cup.
Bake for about 20-25 minutes or until toothpick comes out clean and cheesecakes bounce back when touched.
Let cool and place in an airtight container in the fridge overnight.



Carrot Cake Cheesecake Squares

A lot of people in my family love carrot cake, and I love cheesecake, so when I found this recipe for the two combined, I knew it would be perfect to make for Easter. I’m not a huge carrot cake fan, and the boxed mix was a little too gingery for me so next time I will try and make it from scratch.
I got this recipe from:
1 box Betty Crocker carrot cake mix
1 stick of butter, softened
1 egg
2 8oz. blocks of cream cheese
2 eggs
1/2 cup sugar
1 teaspoon vanilla

Preheat oven to 350.
In a large bowl, beat cake mix, butter, and 1 egg with an electric mixer until combined. Mixture will not look like normal cake mix, it will look like dough.
Press dough into the bottom of a 9×13 inch pan.
Next, mix softened cream cheese, two eggs, sugar, and vanilla with an electric mixer and pour over the top of your carrot cake dough.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean!
Let cool and then cut into squares to serve.




Mini Red Velvet Cheesecakes

My two favorite desserts are cheesecake an red velvet cake!! When I saw this recipe on pinterest, I couldn’t wait to try it! This recipe came from:

1 box Duncan Hines Red Velvet Cake Mix, plus all the ingredients for the mix
2- 8 oz. pckgs cream cheese, plus 4 oz.
A little less than 1 box Nilla Wafers
1 1/2 sticks butter, melted
Heavy Cream

Grind wafers in food processor until they resemble very small crumbs.
Mix crumbs with melted butter until they form the look of wet sand.
Preheat oven to 350, and line 36 cupcake tins with foil liners.
Add about 1 tablespoon of crumb mixture to each foil liner and press down to cover the bottoms of each liner.
With handheld mixer, mix cake mix and all ingredients on box.
Add softened cream cheese 4 oz. at a time until well mixed.
Add about 2 tablespoons of mixture to each liner, should be almost full.
Bake for about 20-25 minutes and cool completely in refrigerator about 2 hours.
Beat heavy cream and sugar until soft peaks form, and top cheesecakes with the whipped cream!




Mini Cheesecakes

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Cheesecake is one of my absolute favorite foods! Baking one big one is good for holidays, but when your in the mood for a small cheesecake treat, these mini cheesecakes are perfect! Store them in a container in your refrigerator and have one for dessert!



1 1/2 cups graham cracker crumbs
4 tbls. sugar
1/4 cup butter, melted


2- 8 oz. packages of cream cheese (room temp)
1 cup sugar
1/4 cup all purpose flour
1 tsp. pure vanilla extract
2 large eggs


Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.