Mai Tai Mini Cheesecakes Recipe

Luscious and little, these tiny tropical cheesecakes make dessert a breeze.
  • Ready in: 3 hours, 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 3 hours, 15 minutes
  • By:
  • Servings: 12

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  • 12 paper muffin liners
  • 2 (8 ounce) packages cream cheese, softened
  • 2 large eggs
  • 12 vanilla crème sandwich cookies
  • 3 ounces non-dairy whipped topping, thawed
  • 12 fresh raspberries
  • Lime wedges and/or paper umbrellas for garnish if desired

cooking methods

  • Bake


1. Preheat oven to 350°F. Line 1 (12-count) muffin pan with paper liners; set aside. 
2. In large bowl, combine cream cheese and Mai Tai Cheese Ball Mix. Using an electric mixer on medium speed, beat until well blended. Add eggs, 1 at a time, beating on low just until blended.
3. Place 1 cookie in bottom of each muffin well. Fill evenly with batter. Bake 20-23 minutes or until centers are almost set. Cool. Refrigerate 3 hours or overnight. 
4. Top each mini cheesecake with a dollop of whipped topping and raspberry, along with a lime wedge and/or paper umbrella if desired. 
Makes 12 servings. 

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