RITZ New York-Style Mini Crumb Cheesecakes


A salty sweet combination of RITZ Crackers and New York-style crumb cheesecake, with RITZ Crackers as the cheesecake crust with RITZ Bits Peanut Butter Sandwich crackers in the crumb topping.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
3 hrs
Total Time:
3 hrs 50 mins
24 cheesecake cups


For the crust:

  • 24 RITZ Crackers

  • ½ cup hot fudge topping

For the filling:

  • 2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel)

  • ½ cup granulated sugar

  • 1 egg yolk

  • 3 eggs

  • ¼ cup sour cream

  • 1 teaspoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 tablespoon butter, melted

For the crumb topping:

  • 1 cup RITZ Bits Peanut Butter crackers, crushed

  • 2 tablespoons flour

  • 2 tablespoons light brown sugar

  • ½ teaspoon ground cinnamon

  • 4 tablespoons unsalted butter, melted

For the caramel topping:

  • ¼ cup creamy peanut butter

  • ¼ cup caramel sauce


  1. Preheat oven to 325 degrees F. Line two muffin tins with cupcake liners.

  2. Spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. Place the crackers, fudge side up, in the lined cups.

  3. Blend cream cheese and sugar in a large bowl until creamy. Add egg yolk and eggs, one at a time, mixing well after each addition. Mix in sour cream, lemon juice, vanilla extract, and butter. Mix until incorporated.

  4. Pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup.

  5. To make the crumb topping, combine the crushed RITZ Bits Peanut Butter sandwich crackers, flour, light brown sugar, cinnamon, and melted butter until mixture has a wet look. Set aside.

  6. Bake cheesecakes in preheated oven 15 minutes.

  7. Remove cheesecakes and evenly distribute crumb topping over each cake.

  8. Return cheesecakes to oven and continue to bake until crumb topping is browned and a toothpick inserted into cheesecake come out dry, about 15 more minutes.

  9. Remove cheesecakes from oven and allow to cool completely. When cooled, transfer to a covered container and refrigerate up to 2 hours.

  10. Before serving, place peanut butter and caramel sauce in microwave safe mixing bowl. Microwave 30 seconds. Carefully remove dish from microwave and stir. Drizzle peanut butter caramel sauce over top of cheesecakes.

  11. Leftover cheesecakes should be stored in the refrigerator.

Nutrition Facts (per serving)

225 Calories
14g Fat
21g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 225
% Daily Value *
Total Fat 14g 17%
Saturated Fat 6g 32%
Cholesterol 53mg 18%
Sodium 212mg 9%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 9g
Protein 5g
Vitamin C 0mg 1%
Calcium 33mg 3%
Iron 0mg 2%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.