Real Recipes From Real Home Cooks ®

nancy's mini cheesecakes

(2 ratings)
Recipe by
Nancy Schaffer
Pittsfield, MA

Got the basic recipe from a friend years ago who made them for my wedding shower. Well, the marriage didn't last, but this cheesecake recipe sure has! I've tweaked it along the way and made it my own. All of my friends and family know they can count on me to bring these little yummies with me to any gathering I'm invited--bdays, New Year's, picnics--everyone loves Nancy's Mini Cheesecakes! I think people luv them because they're light and fluffy (not as dense as big NY-style cheesecakes), which lends itself to eating more than one! ? P.S. Although this recipe yields 1 1/2 dozen, I usually double everything and make a full 3 dozen. Enjoy!

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For nancy's mini cheesecakes

  • 2 pkg
    8-oz. philadelphia cream cheese (room temp)
  • 1/2 c
  • 2 tsp
    pure vanilla extract
  • 2
  • 2/3 c
    nestle's semi-sweet mini chocolate chips
  • 1 can
    fruit pie filling (strawberry or raspberry)
  • 18
    nilla wafer cookies

How To Make nancy's mini cheesecakes

  • 1
    Preheat oven to 350°.
  • 2
    Line cupcake tins with cupcake papers and place one Nilla wafer cookie in each.
  • 3
    Combine in large bowl cream cheese, sugar, vanilla extract and eggs. Mix with hand mixer on high until well blended.
  • 4
    Fold chocolate chips into batter with spoon.
  • 5
    Spoon batter into each cupcake paper (a little over 1/2 full).
  • 6
    Bake in 350° oven for approximately 13 mins.
  • 7
    Take cheesecakes out of oven and let cool for 10-15 mins.
  • 8
    Top each with a dollop of pie filling. (Strawberry and raspberry are my favs, but blueberry and cherry are also good. I've even used mandarin orange slices!)
  • 9
    Serve warm or refrigerated. Cover and refrigerate leftovers (if any!).