All Recipes

Easy Mini Cheesecakes

30 Mins
Potato Bread
Made With
Potato Bread


Bread Crumb Crust:

2 Slices Martin’s Potato Bread, left out overnight to dry

1 Tablespoon Sugar

2 Tablespoons Brown Sugar

5 Tablespoons Unsalted Butter, melted

Basic Cheesecake Filling:

8 Ounces Cream Cheese, room temperature

1 Large Egg

1/4 Cup Sugar

1/4 Cup Sour Cream, room temperature

1 Teaspoon Vanilla Extract

Toppings (optional):

Chocolate Syrup

Chocolate Chips

Fruit Syrup or Preserves

Fresh Fruit (like raspberries)

Whipped Cream

Serves: 12


Step 1

Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.

Step 2

Pulse the bread into fine crumbs using a food processor.

Note: if you forget to leave the bread out overnight, you can dry it out in a 300 degree oven for 10-15 minutes.

Step 3

Make the bread crumb crust: Stir together bread crumbs, sugar, brown sugar, and melted butter until well combined. Press about 1-1 ½ tablespoons of the mixture into the bottom of each cupcake liner and press to compact.

Step 4

Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract.

Step 5

Evenly divide cheesecake filling among crusts (about 2-2 1/2 tablespoons each). Note: if you want to add in any extra fillings to customize your cheesecakes, you can do so at this time.

Step 6

Bake for 18-20 minutes, until just starting to brown. Cool completely and refrigerate for at least 3 hours or overnight.

Step 7

Serve plain or with desired toppings such as whipped cream. Our variations include: 1) plain, 2) chocolate syrup with chocolate chips, and 3) raspberry syrup with fresh raspberries.