Mel’s Tiny Cheesecakes

For those who know me, you know I like to cook and bake.  I am not a professional by any means, but I like to experiment with different flavors.  Also, since I don’t like extremely sweet desserts, but my family does, I find myself experimenting for the compromise.  So, create the recipe as listed or create your own based on your personal preferences.  I find it relaxing to experiment in the kitchen.

Also, since I have also been asked about specific products used, I will add those links as well.  The disclosure statement is located at the bottom of this post.

For the Crust:

¼ cup melted salted butter

1 cup crushed Envirokidz Chocolate Koala Crisp cereal

For the Filling:

1/4 cup of Wholesome coconut sugar

16 oz. room temperature cream cheese

2 large organic eggs

3 tsp Watkins pure vanilla extract

1 mini half spoon of Kal stevia (the mini spoon is included in my brand of stevia)

Topping Options:

Pear Preserves (or your favorite preserves)

Theo 85% Dark Chocolate Shavings

Fresh Fruit


Preheat oven to 350⁰, finely crush the Koala Crisp cereal and add the melted, salted butter until mixed thoroughly. Line muffin pan with muffin liners of your choice. Then, bake for 5-7 minutes.

Crushing the Cereal

In another mixing bowl, combine the cream cheese, vanilla extract, eggs, coconut sugar, and stevia (if you want a sweeter cheesecake) until all the ingredients are blended. Evenly divide the mixture into 12 muffin cups and bake for approximately 30 minutes (oven times may vary).

The mixture consistency

The topping shown in the final photo is only dark chocolate shavings but my family likes sweeter cheesecakes so I added pear preserves on top of the chocolate for them. You could also add fresh fruit.

Dark Chocolate
Theo Dark Chocolate (Yummy, as is!)
Chocolate Shavings
Dark Chocolate Shavings
image of final cheesecake
Final Cheesecake

If you alter the recipe to match your taste preference, please share so others can consider.



Disclosure: This post contained affiliate links.


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