Bella’s Mini Cheesecakes

Cheesecakes are perfect for just about everything. Luncheons, brunches, buffet’s and dinner parties. Mini cheesecakes are so much easier and quicker to make then the large standard size cheesecake. And lets face it, they are cute and fun. I like to have little sweet treats for my holiday dinners and parties. its nice to give your guests and family a few choices. I also highly reccomend making both of the berry sauces to serve with the cheesecakes, they are really great.

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Bella’s Mini Cheesecakes

These are just the cute little mimi versions of my NY style cheesecake. Perfect for entertaining.




2 cups graham cracker crumbs

1/4 cups sugar

1/2 cup melted butter


28 ounce cream cheese blocks – room temp

2/3 cup sugar

2 tablespoons cornstarch

2 eggs room temp

1/2 cup sour cream

1 teaspoon vanilla


3 cups fresh raspberries or blueberries

1/2 cup sugar

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon cinnamon

1 cup sweet wine

1 tablespoon cornstarch

GARNISH fresh berries & mint


Preheat Oven to 350*

Line 18 muffin tins with parchment baking cups

Crust – place all ingredients in a medium size bowl, and stir until well combined. Place two tablespoons into lined muffin tin, pat down with your fingers or use a wooden pastry tool. You will have left over crumb mix, you can freeze for another use. Place muffin tin in freezer as you make the cheesecake base.

Cheesecake Base place soft cream cheese in a mixing bowl. Beat well on a medium speed. Add the cornstarch and sugar, mix until well blended.Add eggs one at a time. Mixing well after each addition and scraping the sides of the bowl. Blend in the sour cream and vanilla. Divide between the muffin tins.

Bake at 350* for 13 – 15 minutes. Cheesecake should be softly set, with still a little jiggle in the center. Let cool for 30 minutes, then refrigerate one hour before serving.

Berry Sauce In a large sauce pan stir together sugar and spices. Add the berries and sweet wine. Simmer berries on low heat for about 20 minutes stirring frequently. Mix 1 tablespoon water with the cornstarch, and stir into the berry sauce until thickened. Take off the stove top and cool. Refrigerate until ready to use.

Garnish each cheesecake with a spoonful of berry sauce, fresh berries and a mint leaf.




These cheesecakes hold up very well being made a few days in advance. They also freeze well.

  • Author: Chef Shelly