There’s always a moment, whether it’s a last-minute invite or a “just bring something sweet” kind of text, when you need a dessert that’s quick, easy, and a guaranteed crowd-pleaser.
These mini cheesecakes are exactly that. They come together fast, chill beautifully, and can be topped with anything from fresh fruit to a swirl of pie filling. Whether you’re heading to a cookout, hosting brunch, or just want something small and satisfying in the fridge, these never let me down.
- 8 ounces of cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 1 package graham cracker mini pie crusts (package of 6)*
- Pie filling or fresh fruit
(This recipe can easily be doubled)
Let’s Cook!
- Preheat oven to 350°F.
- In a mixing bowl, beat the cream cheese, sugar, vanilla, almond extract, and egg until smooth and creamy.
- Spoon the mixture into mini graham crusts, filling just to the top.
- Bake for 20 minutes, or until centers are set.
- Let cool, then chill in the fridge for at least 3 hours.
- Top with your favorite fruit or pie filling just before serving.
Make it Even More Mini: If you need something bite size, substitute mini Phyllo pastry shells for the graham cracker crusts and cut the baking time to about 10-12 minutes.
What’s your go-to quick, portable, delicious dessert? Share so we can try too!
Eat well friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you there. Take a look and subscribe!
Michelle Cooks 
Leave a comment