Baby Cheesecakes Recipes

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.

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
• Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture.
• Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.

Steps:

• Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with crackers.

Steps:

• Blend cream cheese, sugar, lemon juice, vanilla nad eggs with mixer.
• In small muffin pans, place aluminum liners. Add one vanilla wafer, round side up, into each liner. Add cream cheese filling, about 2 tablespoons each.
• Bake at 375F for 15-20 minutes.
• Test for doneness with a toothpick. Let cool, chill. Add toppings (canned pie filliings).

Steps:

• 1. Preheat oven to 350 F. Line 24 mini muffin pan cups with liners. 2. Pulse graham crackers, sugar, and salt until finely ground. Add butter; pulse until mixture resembles wet sand. 3. Press about 2 heaping tsp. crumb mixture into bottom of each liner. Bake 5 min. or until pale golden. Cool completely on wire racks. Reduce oven temp. to 325 F. 4. In large bowl, beat cream cheese and sugar until fluffy. Beat in vanilla and salt until combined. Add eggs 1 at a time, beating well after each addition. Beat in heavy cream. Divide filling among prepared liners. 5. Bake 12 to 15 min. or until set but still slightly jiggly in center. Let cool in pans 5 min.; transfer to wire racks to cool completely. Garnish with raspberries and mint.

Steps:

• Place one Oreo cookie into each cupcake paper. You could sit them in a muffin tin for support if you want, I didn't have enough muffin tins!
• Whip up the softened cream cheese with a mixer for a couple minutes, until it is creamy.
• Add the sugar and mix it in well.
• Mix in the vanilla.
• Scrape the sides of the bowl and then beat it with the mixer some more to make sure it is all mixed together nicely. Stir in the Cool Whip. If you wanted to crush up some more cookies and mix them in you could at this step.
• Use a spoon to dollop the mixture into the cups on top of the oreos or use a piping bag with no tip or a large tip and pipe the mixture onto the cookies.
• Put them in the fridge, because cheese cake isn't so good when it's warm!
• This will make more or less depending on how full you make your cups!