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
MINI CHEESECAKES
I've been playing with my recipe for small-batch cheesecakes for probably a decade. The gracious thing about mini cheesecakes in muffin cups is that you can't really over-do it. Especially when you're only making a small batch. This recipe makes just four mini cheesecakes with graham cracker crusts. Two mini cheesecake cupcakes for you, two mini cheesecake cupcakes for me, and then none for tomorrow when we should get back to our diets.
Provided by Christina Lane
Categories dessert
Time 8h35m
Yield 4 mini cheesecakes or 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Add the graham crackers to a food processor and pulse a few times to break up the crackers. Add the melted butter and pulse until the mixture is finely ground and resembles wet sand, with no large pieces remaining. (Alternatively, you can crush the graham crackers in a resealable bag with a rolling pin. Pour the crumbs into a bowl and stir in the melted butter to combine.)
- Line 4 cups in a muffin tin with paper liners. Divide the graham cracker mixture evenly between the cups. Use a small shot glass or the end of a wooden spoon to press the crumbs firmly into an even crust. Set aside.
- Beat the cream cheese and sugar in a stand mixer fitted with a paddle attachment. Add the lemon juice and vanilla and beat on medium speed until completely combined, about 30 seconds. Remove the bowl from the stand and stir the egg in by hand (do not use a mixer for this step).
- Divide the batter among the cups and tap the tin on the counter to release any air bubbles. Bake for 20 minutes, then let the cheesecakes cool near the oven--no drastic temperature changes. Chill the cheesecakes overnight, covered, in the fridge.
- Before serving, melt the chocolate and coconut oil in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. (Alternatively, you can melt the chocolate and coconut oil in the microwave on low in 20-second intervals, stirring between each.)
- To make the strawberry hearts, slice 2 to 3 planks off each strawberry and use a 1/2-inch heart-shaped pie crust cutter to cut out hearts from each plank. Reserve the rest of the berry for another use.
- Decorate each cheesecake with 2 teaspoons melted chocolate and sprinkle the hearts on the cheesecakes like you own the place.
MINI CHEESECAKES
These are a perfect treat. Portion control is very much needed when it comes to cheesecake! One of these are perfect as you can't "accidently" cut too big of a slice. Note: chill time included with cooking time.
Provided by Sam 3
Categories Cheesecake
Time 4h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Line muffing tins with paper.
- In med bowl, combine crumbs, butter and sugar.
- Divide among muffin cups and press firmly.
- Bake 5 minutes and cool.
- In a small bowl, beat cream until stiff peaks form.
- In another bowl, beat cream cheese until fluffy.
- Add sugar, beat until smooth.
- Beat in eggs, one at a time, just until blended.
- Stir in lemon rind and vanilla, fold in whipped cream.
- Spoon filling into muffin cups.
- Bake until set, about 25 minutes.
- Cover pan with plastic wrap and chill at least 4 hours.
Nutrition Facts : Calories 240.8, Fat 16.9, SaturatedFat 10.1, Cholesterol 85.2, Sodium 229.1, Carbohydrate 17.3, Fiber 0.2, Sugar 12.7, Protein 5.5
More about "mini cheesecakes ii recipes"
BEST MINI CHEESECAKE RECIPES - YOU'RE GONNA BAKE IT …
From bakeitafterall.com
10 BEST MINI CHEESECAKES RECIPES | YUMMLY
12 MINI CHEESECAKES WITH BIG FLAVOR - ALLRECIPES
From allrecipes.com
15 STUNNING CHOCOLATE MINI CHEESECAKE RECIPES
From therustyspoon.com
MINI CHEESECAKES (IN A STANDARD MUFFIN PAN) - SALLY'S BAKING …
From sallysbakingaddiction.com
14 ADORABLE AND DELICIOUS MINI CHEESECAKES | TASTE OF …
FOODIE REVEALS HOW TO MAKE HER DECADENT MINI SNICKERS CHEESECAKES
From dailymail.co.uk
NO BAKE MINI-NUTELLA CHEESECAKE - CHEF'S PENCIL
From chefspencil.com
11 CHEESECAKE RECIPES FOR TEATIME - TEATIMEMAGAZINE.COM
From teatimemagazine.com
EASY MINI CHEESECAKES RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
MINI CHEESECAKE FOR TWO - SIMPLE JOY
From simplejoy.com
MINI CHEESECAKE RECIPES | TASTE OF HOME
MINI CHEESECAKES #2 RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
LEMON-RASPBERRY MINI CHEESECAKES - RECIPES | GOYA FOODS
From trade.goya.com
EASY 5 MINUTE MINI CHEESECAKES | CHEESECAKE BITES 2 WAYS
From youtube.com
EASY MINI CHEESECAKES RECIPE - YOUTUBE
From youtube.com
MARDI GRAS MINI CHEESECAKES RECIPE - MSN.COM
From msn.com
11 CHEESECAKE RECIPES FOR TEATIME
From teatimemagazine.com
MINI CHEESECAKES RECIPE - FOOD.COM
From food.com
MINI PUMPKIN CHEESECAKES - GIRL. INSPIRED.
From thegirlinspired.com
MINI CHEESECAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
MINI CHEESECAKES RECIPE TASTY MADE FROM SCRATCH - RECIPE
From reddit.com
24 MINI CHEESECAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love