MINI CHEESECAKE BITES
I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead!
Provided by Stacie Lora
Categories Dessert
Time 25m
Yield 12 mini pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place foiled muffin cups into mini-muffin tin (12 total).
- Add one vanilla wafer to each muffin cup.
- In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
- Add eggs, one at a time, mixing well after each addition, then mix until creamy.
- Fill each muffin cup 3/4 full.
- Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
- Cool completely on wire rack.
- Refrigerate at least 3 hours, overnight is best.
- Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.
CHEESECAKE BITES
These are always a hit when I take them to parties. I found this recipe in a Spirit of Christmas book.
Provided by Kaykwilts
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix brown sugar, flour, and nuts.
- Stir in margarine until blended.
- Reserve 1/3 cup of mixture; pat remainder in a greased 8-inch square baking pan.
- Bake in a pre-heated 350 degree oven fo 12-15 minutes.
- Beat cream cheese and sugar until smooth.
- Beat in remaining ingredients.
- Pour over baked crust; sprinkle with reserved pecan mixture.
- Return to oven and bake 25 minutes.
- Cool slightly; then cut in two-inch squares.
DEEP-FRIED CHEESECAKE BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 18 servings
Number Of Ingredients 13
Steps:
- For the cheesecake mixture: Line a baking sheet with wax paper. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Freeze for about 30 minutes.
- For the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside.
- For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth.
- When the oil is ready, remove the cheesecake balls from the freezer. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat. Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Fry, turning occasionally, until golden brown, 2 to 3 minutes per batch (allow the oil to return to temperature between batches). Remove from the oil with a slotted spoon and drain on the paper towels.
- Serve warm, with strawberry sauce.
CHEESECAKE BITES
Steps:
- Chill a clean ice cube tray in the freezer. For the cheesecake filling: In a food processor, mix together the cream cheese, yogurt, confectioners' sugar and vanilla until smooth. Pour into a large resealable plastic bag and set aside. Clean out the food processor bowl for the chocolate covering.
- For the chocolate covering: In a food processor, mix together the cocoa powder, coconut oil and confectioners' sugar until smooth.
- Using a pastry brush, grease the chilled ice cube tray with coconut oil. Spoon the chocolate shell mixture into each compartment, tilting the tray around to coat the sides. Cut a small corner off the bottom of the bag of filling and squeeze into each chocolate mold. Spoon more chocolate over the filling to cover. Freeze for 4 to 5 hours, or overnight.
- Before removing the cheesecakes, set the frozen tray on the counter for 2 to 3 minutes to start defrosting. Remove as you would ice cubes, by twisting the tray, or running the underside of the tray under warm water for a few seconds. Serve immediately.
CHEESECAKE BITES
You can't get much easier than these mini cheesecakes, and they are so yummy! Everyone will gobble them up if you don't eat them all first. And trust me, it's possible (I have done it myself).
Provided by WickedMommy
Categories Cheesecake
Time 25m
Yield 18 cheesecakes, 18 serving(s)
Number Of Ingredients 5
Steps:
- Mix first four ingredients with a hand mixer until smooth.
- Pour into miniature muffin papers (about 3/4 full).
- Bake at 375 for 20 - 25 minutes until lightly golden on top.
- cool.
- top each with a scoop of cherry pie filling.
- Refridgerate.
Nutrition Facts : Calories 85.1, Fat 5, SaturatedFat 2.9, Cholesterol 37.4, Sodium 45.1, Carbohydrate 8.7, Sugar 8.4, Protein 1.6
MINI STRAWBERRY CHEESECAKE BITES
Provided by Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.
CHOCOLATE COOKIE CHEESECAKE BITES
Make these delicious Chocolate Cookie Cheesecake Bites! Chocolate sandwich cookies, cream cheese, chocolate & a few staples are all you need for Chocolate Cookie Cheesecake Bites.
Provided by My Food and Family
Categories Football Party Center
Time 6h5m
Yield 36 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan.
- Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
- Bake 45 min. or until center is almost set. Cool.
- Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.
- Use foil handles to lift cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHEESECAKE BITES
Delicious snack or appetizer that tastes like cheesecake. This recipe came from a box of Honey Maid graham crackers.
Provided by havent the slightest
Categories Grains
Time 1m
Yield 2 crackers, 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread 1 tbsp of cream cheese on each graham cracker.
- Top each with a slice of banana and strawberry.
Nutrition Facts : Calories 71.8, Fat 6.5, SaturatedFat 3.6, Cholesterol 21, Sodium 94.9, Carbohydrate 1, Sugar 0.9, Protein 2.6
OREO® CHEESECAKE BITES
These Oreo® cheesecake bites came out awesome, now making for my daughter's wedding. They are not difficult and came out of the pan easily. Great recipe. Can also be frozen in an airtight container for up to a month. Let them defrost in the fridge and serve chilled.
Provided by BettyCrocker
Categories Desserts Chocolate Dessert Recipes
Time 4h15m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking pan with foil, with ends extending over the sides.
- Finely crush 24 cookies and mix with melted butter. Press onto the bottom of the prepared pan. Chop remaining cookies and set aside.
- Beat cream cheese and sugar in a large bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each until just blended. Gently stir chopped cookies into batter. Pour over crust.
- Bake in the preheated oven until sides are set and center is almost set, 35 to 40 minutes. Remove from the oven and set pan on a wire rack until completely cool, about 1 hour.
- Cover with plastic wrap and refrigerate for at least 2 hours. Remove from the refrigerator and use the foil overhand to remove cheesecake from the pan. Cut into 36 squares and transfer to a waxed or parchment paper-lined baking tray.
- Place semisweet chocolate in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring frequently, until melted. Repeat with dark chocolate. Pour melted chocolates into separate zip-top bags. Snip a corner off each bag and drizzle over the cheesecake bites. Chill until ready to serve.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 18.1 g, Cholesterol 54.4 mg, Fat 16 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 8.4 g, Sodium 138.4 mg, Sugar 13.2 g
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
CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY
Here's what you need: graham cracker sheet, confectioners sugar, kosher salt, butter, cream cheese, confectioners sugar, vanilla extract, chocolate chips
Provided by Tasty
Categories Snacks
Yield 30 bites
Number Of Ingredients 8
Steps:
- In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
- In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
- Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
- Freeze for 10 minutes.
- In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
- Spread the cream cheese mixture evenly on top of the graham cracker crust.
- Freeze for one hour.
- Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
- In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
- Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
- Freeze for 15 minutes, then serve!
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 13 grams
STRAWBERRY CHEESECAKE BITES
Strawberries are stuffed with a cream cheese filling for a cute two-bite dessert. Can be prepared the night before, but not much earlier than that as the berries may become soggy.
Provided by Alex
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- Beat together the cream cheese, confectioners' sugar, and vanilla extract in a bowl until smooth.
- Spoon the mixture into a piping bag fitted with a large round tip.
- With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow.
- Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.
- Place the graham cracker crumbs into a shallow bowl. Dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs.
- Melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
- Dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 10.8 g, Cholesterol 20.5 mg, Fat 8.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 61.4 mg, Sugar 8.9 g
CHOCOLATE-COVERED CHEESECAKE BITES
Graham crackers provide an easy crust for these chocolate coated cheesecakes - perfect dessert to be served at your next party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h55m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
- In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.
- Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
- Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
- In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.
- Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.
- Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 13 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bite, Sodium 55 mg, Sugar 11 g
BITE-SIZE SALTED CARAMEL CHEESECAKES
Prepare these Bite-Size Salted Caramel Cheesecakes for some teeny, tiny and tasty treats. Find out more about these delicious cheesecake bites today!
Provided by My Food and Family
Categories Home
Time 3h5m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
- Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
- Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
- Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
- Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 9 g, Protein 2 g
STRAWBERRY CHEESECAKE BITES
Not your normal cheesecake bites with cream cheese and graham cracker crust. This is simple, sweet, and delicious! I use fresh strawberries and stuff them with a cream cheese and marshmallow puff mixture and top it off with crushed graham crackers. You will not disappoint!
Provided by Phammy
Categories Cheesecake
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- cut out centers of strawberries and place them on a paper towel to absorb moisture.
- Mix whipped cream cheese and puff marshmallow together and place in pastry bag (or large zip lock bag with edge cut).
- Fill strawberries with mixture and dip into crushed graham crackers.
- Use extra filling and graham crackers as garnish.
NEW YORK-STYLE MINI CHEESECAKE BITES
Add adorable mini cheesecake bites to your dessert tray with this recipe! Our New York-Style Mini Cheesecake Bites feature chocolate chip cookie crusts.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream and flour; mix well. Add egg; beat on low speed just until blended. Spoon over cookies.
- Bake 13 to 15 min. or until centers are almost set.
- Cool 1 hour before removing from pan. Refrigerate 2 hours.
- Top with pie filling just before serving.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 4 g, Protein 1 g
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