Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 3 Ratings

Fall desserts have gone mini thanks to this recipe. Don't be fooled, these adorable mini cheesecakes pack big flavor.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

40 mins
2 hrs
30 mins
28 mins
30 mins
4 hrs 8 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line eight 2-1/2-inch muffin cups with foil or paper bake cups, or lightly coat with nonstick cooking spray; set aside.

  • For crust, in a small bowl stir together oats, the 1/4 cup chopped walnuts, the 1/4 cup brown sugar, and the 3 tablespoons melted butter. Spoon about 2 rounded tablespoons of oat mixture into each prepared muffin cup. Using the bottom of a narrow glass, press down lightly. Bake about 8 minutes or until light brown. Cool slightly on a wire rack. Reduce oven temperature to 325°F.

  • For filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add egg; beat just until combined. Stir in the 1/2 cup blue cheese and the sour cream.

  • Spoon 1 well-rounded tablespoon of filling into each muffin cup. Bake about 20 minutes or until slightly puffed and set. Cool about 30 minutes. Remove from muffin cups. Place on a tray, cover, and chill for 2 to 24 hours. Let stand at room temperature for 30 minutes before serving.

  • For toffee pears, in a large skillet melt the 2 tablespoons butter over medium heat. Add the 1/2 cup brown sugar and the cream. Cook and stir until bubbly; add pears. Cook about 5 minutes or until pears are tender, stirring occasionally. Remove from heat; stir in vanilla. Cool slightly.

  • To serve, remove foil or paper liners from cheesecakes. Place cheesecakes in eight dessert dishes. Spoon pear mixture around cheesecakes. Sprinkle with the 1/4 cup toasted walnuts and additional blue cheese. If desired, garnish with orange peel curls.

Nutrition Facts

454 calories; fat 28g; cholesterol 90mg; saturated fat 15g; carbohydrates 45g; mono fat 7g; poly fat 5g; insoluble fiber 5g; sugars 29g; protein 9g; vitamin a 777.4IU; vitamin c 3.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 32.3mcg; vitamin b12 0.3mcg; sodium 257mg; potassium 339mg; calcium 121.2mg; iron 2mg.