Sweet & Savory 

Mini-Cheesecakes

This cheesecake recipe makes a foolproof dreamy treat every single time!

These sweet and savory mini cheesecakes are so dang delicious. Tangy goodness wrapped in a graham cracker and pretzel crust. It’s a hit every time it takes the scene whether full or mini size.

Summary list of ingredients:

Cream Cheese — Let’s be honest. We’ve all bought off-brand cream cheese at least once, and if you’re making a cheesecake with it, it’s going to show. Philadelphia cream cheese is and has always been my go-to. It makes the creamiest clump-free cheesecake. (Full transparency—this isn’t sponsored; it’s just what I’ve found to be true!)

Brown Sugar — Brown sugar will make your crust soft & chewy!

Lemonade Concentrate — Builds a sweet and tart lemonade flavor into your dessert!

Eggs — Use large eggs at room temperature for the best results!

Heavy Cream — A mixture of heavy cream and cream cheese makes for the creamiest cheesecake!

Butter — Melted butter will hold together the graham cracker and pretzel crust for the perfect butter base for this lemonade cheesecake!

Ingredients for baking including butter, sugar, egg, and crushed crackers in glass bowls on a marble surface.

Ingredients

Crust

  • 1 cup graham crackers

  • 1 handful of pretzel rods

    Cheesecake

  • 1 package cream cheese

  • 1/2 cup sugar

  • 1 tsp vanilla extract

  • 3 tbsp lemonade concentrate

  • 1/2 tsp salt

  • 1 egg

  • 2 tbsp heavy cream

    Optional Garnish

  • Powder Sugar

  • Berries

Mini cheesecakes with blueberries and strawberries on plate.

Instructions

  1. Preheat oven to 350. Line cupcake tins with liners.

  2. Grab yourself a rolling pin or meat tenderizer place your graham crackers and pretzel rods in a ziplock bag and then start smashing!

  3. After you’ve got a fine mixture of graham crackers and pretzels, toss that into a mixing bowl and add 3 tablespoons of brown sugar and 1/4 cup of melted butter until well combined.

  4. Next, grab your cookie dough scooper or spoon and fill your cupcake tins. (Pro tip: use the back of a measuring cup to pack things in tightly)

  5. Bake for 5-7 minutes then remove and set aside to cool.

  6. In a large mixing bowl beat 1 packet of cream cheese with 1/2 cup granulated sugar until fluffy.

  7. Next, we’ll beat in 1 tsp vanilla extract, 3 tbsp lemonade concentrate, and 1/2 tsp salt until combined.

  8. Add an egg once combined, add in 2 tbsp of heavy cream then mix for the final time.

  9. We’re near the end now folks - grab your cookie dough scooper or spoon and begin to fill your crusts with the cheesecake mixture.

  10. Bake the cheesecakes for 12-15 minutes or until set. (Your cheesecakes should still have a slight jiggle to them)

  11. Let them cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.

  12. Place in refrigerator until you’re ready to serve.

Mini cheesecakes topped with blueberries on a plate, garnished with strawberries and powdered sugar.

Equipment

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