Mini (Jumbo) cheesecakes

Makes 6- 3-inch by 1- ¾ deep cheesecakes
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 6


  • 6 cavity jumbo 3 x 1-3/4-inch muffin tin




    • 1/3 c graham cracker crumbs
    • 2 Tbsp sugar granulated
    • 1 Tbsp butter non salted melted


    • 2 8 oz packages cream cheese, softened
    • ½ c sugar granulated
    • 1 Tbsp lemon juice
    • 1-½ tsp lemon zest
    • 1 tsp vanilla extract
    • 2 eggs large



    • Preheat oven to 325 degrees line muffin pan with liners.
    • In medium bowl, mix graham cracker crumbs sugar and butter mix with fork until combined.
    • Measure by rounded tablespoons or purple handle disher into the bottom of the baking cups, press firmly into bottom of muffin pan.
    • Bake for 5 minutes in pre-heated oven, remove from oven and cool.
    • Beat together the cream cheese, sugar, lemon juice, and vanilla until fluffy. Beat in eggs one at a time until combined.
    • Pour the cream cheese filling into the baking cups. Fill ¾ full.
    • Bake at 325 degrees for 25 minutes.
    • Cool completely in pan before removing.
    • Refrigerate uncovered until ready to serve.


    Garnish with whatever your heart desires.