Tea Cheesecakes

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  • 1 1/2 cups Graham cracker or chocolate wafer crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup butter or margarine, softened
  • 24 ounces cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 3 large eggs
  • 2 teaspoons vanilla extract


  1. Heat oven to 300 degrees F.
  2. Combine crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased* or paper-lined muffin cups.
  3. In large mixer bowl, beat cheese until fluffy.
  4. Gradually beat in sweetened condensed milk until smooth.
  5. Add eggs and vanilla extract; mix well.Spoon equal amounts of mixture (about 3 tablespoons) into each cup.
  6. Bake for 20 minutes or until cakes spring back when lightly touched.
  7. Cool, then chill.
  8. Garnish as desired.
  9. Refrigerate leftovers.

* If greased muffin cups are used, cool baked cheesecakes. Freeze for 15 minutes, remove from pans. Proceed as above.

Tips: Garnish with fresh fruits, candies, whipped toppings or chocolate curls.

Chocolate Mini Cheesecakes: Add 1 cup semi-sweet chocolate chips, melted, to batter; mix well. Proceed as above. Bake for 20 to 25 minutes.

Yield: about 2 dozen mini cheesecakes