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appetizer mini cheesecakes

Savory Mini Cheesecakes

Michele Pesula Kuegler
Prep Time 10 mins
Cook Time 20 mins
Refrigeration Time 4 hrs
Total Time 4 hrs 30 mins
Course Appetizer
Servings 12


  • 1-1/2 cups butter cracker crumbs
  • 6 tablespoons melted butter
  • 8 ounces cream cheese room temperature*
  • 1 cup ricotta cheese
  • 1-1/2 cups shredded parmesan cheese
  • 2 eggs
  • Pinch salt


  • Preheat oven to 325°F.
  • Grease the sides and bottoms of a muffin pan, or place a cupcake liner in each cup.
  • Combine cracker crumbs and butter in a small mixing bowl, mixing well.
  • Divide evenly among 12 muffin cups.
  • Press firmly into bottom. (I used a 1/4-cup measuring cup to press.)
  • Bake for 5 minutes.
  • In the bowl of a stand mixer, combine cream cheese, ricotta, parmesan, egg, and salt.
  • Using paddle attachment, mix on speed 4 for 2 minutes, scraping down sides occasionally.
  • Remove muffin pan from oven, and allow to cool for 5 minutes.
  • Reduce oven to 300°F.
  • Divide cheesecake mixture evenly among the muffin cups.
  • Bake for 18 minutes. Edges should be firm, and middle should jiggle slightly.
  • Cool on counter for 30 minutes.
  • Cover, and refrigerate for at least 4 hours.
  • Serve with tomato jam, cranberry sauce, or a savory chutney.


*You can use whole or low fat cream cheese.
Keyword savory cheesecake