Cheesecake is good no matter how you slice it but there's just something about these adorable mini cakes. Top with a spoonful of raspberry jam and serve!You may be tempted to pop mini cheesecake after mini cheesecake into your mouth, but take small bites of one and enjoy it. Cheesecake is high in saturated fat, and micro sizes tend to distort the number of calories you're eating.

Gale Gand


Credit: Leigh Beisch

Recipe Summary test

10 mins
20 mins
30 mins
Makes 6 servings (serving size: 1 cake)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Line muffin tin with foil cupcake liners. Place 1 vanilla wafer (flat side down) in bottom of each liner.

  • With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy. Add sugar and combine. Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups, filling each no more than 1/4 cup. Bake for 20 minutes. Let cool to room temperature, or chill for up to 3 days.

  • When ready to serve, top with a spoonful of raspberry jam. Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature.

Nutrition Facts

181 calories; fat 8g; saturated fat 5g; mono fat 2g; protein 5g; carbohydrates 22g; cholesterol 58mg; iron 1mg; sodium 181mg; calcium 48mg.