Mini Classic Cheesecake Recipes

MINI CLASSIC CHEESECAKE RECIPE

Steps:

• Heat oven to 350°F.
• Mix graham crumbs and butter; press evenly onto bottoms of 12 muffin cups sprayed with cooking spray.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour evenly over crusts.
• Bake 20 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

MINI CHEESECAKES

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.

MINI CHEESECAKES I

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.