Mini Cheesecakes I Recipes

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MINI CHEESECAKES



Mini Cheesecakes image

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

12 vanilla wafers
2 (8 ounce) packages cream cheese, softened
2 eggs
2 tablespoons lemon juice
⅔ cup white sugar
1 (21 ounce) can cherry pie filling, or flavor of choice

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



Mini Cheesecakes I image

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

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

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 FROM PHILADELPHIA®



Mini Cheesecakes from PHILADELPHIA® image

Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 3h20m

Yield 18

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Steps:

  • Heat oven to 325 degrees F.
  • Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  • Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g

MINI CHEESECAKES



Mini Cheesecakes image

Provided by Food Network

Categories     dessert

Time 1h

Yield Makes 24 mini cheesecakes

Number Of Ingredients 11

24 chocolate or vanilla wafer cookies
2 8-ounce packages of cream cheese, reduced fat
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs, slightly beaten
1/3 cup sour cream, fat free
1 1/2 cups chopped SNICKERS® Bars
1/2 cup flaked coconut
Green food coloring
2 cups M&M'S® Brand Speckled Chocolate Eggs

Steps:

  • 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
  • 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
  • 3. Spoon mixture into muffin cups and bake in a preheated 375°F oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve. To serve:
  • 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M'S® Brand Speckled Chocolate Eggs. Serve at room temperature.

MINI CHEESECAKES



Mini Cheesecakes image

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

3 sheets graham crackers
2 tablespoons unsalted butter, melted
4 ounces cream cheese, at room temperature
5 tablespoons granulated sugar
1/2 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1 teaspoon coconut oil
6 strawberries, for serving

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 WITH VANILLA WAFERS



Mini Cheesecakes with Vanilla Wafers image

Easy and so good for holidays, weddings, or whatever the occasion!

Provided by Janice Reesman

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 48

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

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 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
  • Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) 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 LEMON CHEESECAKES



Mini Lemon Cheesecakes image

This is a great recipe- a combination of smooth creamy sweet cheese, zingy lemon and crunchy biscuit base. However it is so versatile, you can add any flavourings and change it to suit your tastes (however I think the lemon tastes best!). I made up this recipe whilst searching out a good snack. This recipe makes 12 mini cheesecakes.

Provided by elliewriggy

Time 30m

Yield Makes Cakes

Number Of Ingredients 7

You need:
- 2 tubs of 200g Cream Cheese (I use Philedelphia)
- 50g of icing sugar (a good shaking)
- 2 lemons (juice and rind)
- Splash of double cream (if your cheesecake seems runny, add more of this and stir so more air is incorporated into it, however if it is thick, this is good, the thicker the better!)
- Chunk of butter (50-75g)
- Half a pack of digestive biscuits (150g ish, you can use any biscuits, however)

Steps:

  • Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
  • Heat up your butter until it is melted (either on the hob or in the microwave).
  • Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
  • Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
  • Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!

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