Baby Cheesecakes Baby Cheesecakes Food

BABY SWISS APPETIZER CHEESECAKE

Baby Swiss Appetizer Cheesecake image

This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. -Marilyn Edelman, Sabetha, Kansas

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups crushed Ritz crackers (about 36 crackers)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1/4 cup heavy whipping cream
1 tablespoon oil from sun-dried tomatoes
3 large eggs, room temperature, lightly beaten
6 ounces baby Swiss cheese, shredded
1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
4 green onions, chopped
Crackers

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.

Nutrition Facts : Calories 197 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 176mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

EASY NO BAKE BABY CHEESECAKES

Easy No Bake Baby Cheesecakes image

I created this recipe, after looking around and borrowing some ideas from a variety of other recipes. This tasty treat is similar tasting to dirt cake. Perfect for lunches! I think these will freeze well, and they are very easy to customize. Cooking time is chilling time, I think they would be best served after a couple hours in the fridge or overnight, but they were tasty right away too!

Provided by iglowforyou

Categories Cheesecake

Time 2h15m

Yield 25-30 serving(s)

Number Of Ingredients 6

Ingredients

30 cupcake liners
350 g Oreo cookies (or whatever you like, 1 bag)
500 g cream cheese (I used light, 2 regular packages)
1 liter Cool Whip (the larger tub)
1/2 cup sugar
1 tablespoon vanilla

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!

Nutrition Facts : Calories 191.6, Fat 12.8, SaturatedFat 7.5, Cholesterol 22, Sodium 138, Carbohydrate 17.7, Fiber 0.4, Sugar 13.4, Protein 2.1

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

Ingredients

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