MINI CHEESECAKES I
Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling.
Provided by Janice
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
- Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
- In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
- Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g
MINI CHEESECAKES
These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.
Provided by Ginny
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
- In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
- Fill each baking cup 2/3 full with cream cheese mixture.
- Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g
PHILADELPHIA MINI CHEESECAKES
Ummm... Folks, it's cheesecake. In a mini form that you can pick up and eat with your hand. Need I say more? Cooking time includes refrigeration.
Provided by berry271
Categories Cheesecake
Time 3h15m
Yield 18 mini cheesecakes, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Line a muffin pan with 18 muffin cups.
- Mix crumbs, 2 tablespoons sugar, and butter.
- Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
- Beat cream cheese with remaining sugar and vanilla until blended.
- Add eggs one at a time and mix after each addition just until blended.
- Divide filling between muffin cups.
- Bake 25 minutes or until centers are almost set.
- Cool for 30 minutes.
- Refrigerate 2 hours.
- Top if desired. You can serve plain or be creative. I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
- ENJOY! Yum, yum.
Nutrition Facts : Calories 216.5, Fat 16.1, SaturatedFat 8.8, Cholesterol 77.7, Sodium 172.7, Carbohydrate 14.9, Fiber 0.1, Sugar 12.4, Protein 3.6
SAVOURY MINI CHEESECAKES
You can prepare 2 different tastes from 1 filling, which means you can please both vegetarians and seafood lovers at the same time. These tarts should be frozen if you are packaging them as they are fragile. They should also be refrigerated if not eaten right away. A great partner for a well-balanced dry white wine. Cheesecakes can be refrigerated for up to 2 days or frozen. Recipe created by Chef Jill Snider of Ontario.
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 36 mini cheesecakes
Number Of Ingredients 16
Steps:
- Preheat oven to 300ºF.
- Spray 3 miniature muffin trays with nonstick cooking spray.
- Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have ¾ cup crumbs. Mix with melted butter.
- Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
- Beat cream cheese to blend.
- Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
- Divide mixture into 2 bowls.
- Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving.
Nutrition Facts : Calories 66, Fat 5.3, SaturatedFat 3.2, Cholesterol 25.3, Sodium 97.9, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 1.8
MINI CHEESE BALLS
These mini cheese balls are the perfect quick appetizer for any party. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavor. -J. Spivey, Ennice, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 36 cheese balls
Number Of Ingredients 4
Steps:
- In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.
Nutrition Facts : Calories 47 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 61mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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