The Scribe

Recipe of the Month: Mini Cheesecake

Dana Lee, Social Media Editor

Hang on for a minute...we're trying to find some more stories you might like.

Email This Story

Courtesy of Dana Lee. Two mini cheesecakes with a whipped cream topping and a cherry topping.


  • Graham crackers
  • 2 tablespoons of butter
  • 2 (8 ounce) packages of cream cheese, softened
  • 2 eggs
  • 2 tablespoons of lemon juice
  • 2/3 cup of white sugar
  • 1 (21 ounce) of canned cherry pie filling or whipped cream


1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celcius).
2. Crush graham crackers and mix with butter.
3. Line muffin tins with 12 paper baking cups, place graham cracker mixture in each one.
4. In a medium mixing bowl, beat cream cheeseuntil fluffy.
5. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
6. Fill each baking cup 2/3 full with cream cheese mixture.
7. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling.
8. If desired, pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake.


Leave a Comment

If you want a picture to show with your comment, go get a gravatar.

The student news site of Adrian Wilcox High School in Santa Clara, California
Recipe of the Month: Mini Cheesecake