#MuffinMonday ~ Mini Cheesecakes

Welcome to the October 2019 edition of #MuffinMonday! #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home pageOur hostess is Stacy of Food Lust People Love.

Muffin Monday
This month Sue from Palatable Pastime suggested we bake something other than muffins (anything!) in our muffin tins - there are so many fun muffin cup recipes out there! I did a quick search and decided on mini cheesecakes. I've used my muffin tins regularly for a couple variations of egg cups - but this was new for me. Plus I don't hardly ever make anything cheesecake - this seemed like a "safe" way for me to try another cheesecake recipe out! And I'm so glad that I did.

This is the perfect cheesecake recipe - super simple to pull together, and so cute in presentation! Top as you'd like (if you want toppings). I thought the flavor and texture were really perfect. I don't think they "need" anything, but if you want to fill the slight indentation that forms as they cool - feel free to add some lemon curd, whipped cream, fresh strawberries, etc. before serving!

See all of the fun Rogue Muffin recipes being shared today:

Mini Cheesecakes from Sally's Baking Addiction

Crumb Crust
2/3 cup graham cracker crumbs (about 4 full sheet graham crackers)
2 TBS butter, melted
1 TBS granulated sugar

Cheesecake Filling
1 8-oz block full-fat cream cheese, softened to room temperature
1/4 cup granulated sugar
1/4 cup plain full-fat Greek yogurt
1/2 teaspoon pure vanilla extract
1 teaspoon lemon juice
1 large egg, at room temperature

  1. Preheat oven to 350 degrees. Put 9-10 liners in a cupcake tin (will not need all 12 cups).
  2. Combine the crust ingredients in a medium bowl until evenly blended.
  3. Distribute crust ingredients between the lined cups and press them down into the bottom until flat and well pressed.
  4. Bake in the preheated oven for 5 minutes.
  5. Meanwhile, prepare the filling. In the bowl of a stand mixer, blend the softened cream cheese with the sugar until creamy and well blended (about 1 minute). Scrape down sides as needed. Add in the Greek yogurt, vanilla extract, and lemon juice. Blend again, scraping down sides as needed, for another minute until smooth. On medium speed, add in the egg and blend in.
  6. Distribute filling among the slightly baked crusts and return to the oven for 18-20 minutes. Cheesecake filling should be puffed up with only a slight jiggle in their centers.
  7. Cool and top with fresh strawberries, lemon curd, homemade whipped cream, caramel, sauce, etc. if desired.


  1. I tend to shy away from making cheesecake because it's so rich and unless we've got company, it never all gets eaten. These mini cheesecakes are the perfect answer, Rebekah!

    1. Exactly! And it really doesn't make "that" big of a batch - 9 or 10 little cups, and very easy to share if you need to offload a couple :D

  2. YUM Rebekah. I have also made these by placing a vanilla wafer in the bottom with great results. I love built in portion control, especially during the holidays.

  3. These look great. I'd love them topped with cherry pie filling.

  4. They do look so creamy! That texture is incredible!!


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