MINI CHERRY CHEESECAKES
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.
Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
MINI CHERRY CHEESECAKES
After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
- In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
- Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g
MINI CHEESECAKE CUPS
Since there's no crust, these mini cheesecakes are extra easy to fix. Plus, there's no cutting required and they travel well to various gatherings.-Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt and mix well. Add eggs, one at a time, beating well after each addition. , Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely. , In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator.
Nutrition Facts :
INDIVIDUAL MINI CHERRY CHEESECAKE CUPS
My friend Robyn gave me this recipe a few years back. They're excellent to bring to holiday gatherings.
Provided by Babs7
Categories Cheesecake
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Place 2 1/2 inch paper or foil liners in 24 muffin cups.
- For crust, combine dry cake mix and melted butter in large bowl.
- Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
- Divide mixture evenly in muffin cups (level but do not press).
- For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
- Beat at medium speed with an electric mixer until smooth.
- spoon evenly into muffin cups.
- Bake at 350 for 20 minutes or until mixture is set.
- For topping, combine sour cream and 1/4 cup sugar in a small bowl.
- Spoon evenly over cheesecakes.
- Return to oven for 5 minutes.
- Let cool for 15 minutes.
- Garnish each cheesecake with cherry pie filling.
- Refrigerate until ready to serve.
INDIVIDUAL CHEESECAKE CUPS
I love this cheesecake recipe it's my favorite.The crust is so easy and so good.Just work with the crust a little until it's nice and crumbly, add a tablespoon or more butter if needed. The original recipe calls for 1/4 cup melted butter and I usually add a few extra tablespoons of butter, so I ajusted the recipe, fill free to add more if you think it looks to dry. The crust when done right, is what makes this cheesecake recipe stand out from all the others. I got this recipe from a coworker.
Provided by Mrs. Cookie
Categories Cheesecake
Time 30m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place liners in 24 muffin cups.
- FOR CRUST: Combine dry cake mix and melted butter in large bowl. Beat at low speed with electric mixer for 1 minute(mixture will be crumbly). Divide evenly in muffin cups but do not press.
- FOR FILLING: Combine cream cheese, eggs, 3/4 cup sugar and vanilla in bowl. Beat with mixer until smooth. Bake at 350 degrees for 20 minutes or until mixture is set.
Nutrition Facts : Calories 210.7, Fat 11.7, SaturatedFat 5.9, Cholesterol 52.8, Sodium 221.1, Carbohydrate 23.8, Fiber 0.2, Sugar 15.8, Protein 3.2
PARTY MINI CHERRY CHEESECAKES
Its easy to prepare, it is very good, and the kids like it as well. I don't use the cherries on to--it makes it to sweet. I don't recall where I got it from.
Provided by Sweet Southern Bell
Categories Cheesecake
Time 30m
Yield 20-25 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups.
- Place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture.
- Bake 15-20 minute at 375°F Top each cup with about 1 tablespoons Of pie filling. Keep in muffin pans and chill until firm, To serve remove from paper cups.
- I don't use the Cherry Pie filling,I think it makes it to sweet.
MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS
These are delicious little cheesecakes, perfect for any occasion. Experiment with different toppings instead of cherry if you like.
Provided by Karen..
Categories Cheesecake
Time 40m
Yield 24 cheesecakes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
- Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
- Fill the cups 2/3 full of cream cheese mixture.
- Bake for 15 to 20 minutes or until set.
- When warm, top each with a tablespoon of cherry filling.
- Chill in refrigerator.
Nutrition Facts : Calories 108.3, Fat 8, SaturatedFat 4.1, Cholesterol 36.3, Sodium 85.1, Carbohydrate 7.2, Fiber 0.1, Sugar 2.8, Protein 1.9
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
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- Make graham cracker crust by melting butter and using a fork to mix in the graham crumbs and 1/4 cup sugar. Set aside.
- Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended. Press 1-2 tsp crust in a paper lined mini muffin pan. Fill 2/3 full with cream cheese filling.
- Bake in a 350 degree oven for about 17-20 minutes. Makes about 4 dozen mini cherry cheesecakes. Store tightly covered in refrigerator.
- To serve, top each cheesecake with a tablespoon of cherry pie filling (try to get one cherry on each pie). Enjoy cold!
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