MINI CHEESECAKE CUPS
Since there's no crust, these mini cheesecakes are extra easy to fix. Plus, there's no cutting required and they travel well to various gatherings.-Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt and mix well. Add eggs, one at a time, beating well after each addition. , Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely. , In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator.
Nutrition Facts :
CHEESECAKE CUPS
Delicious, quick cheesecake cups in easy one-man portions!
Provided by Amanda
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
- Place 1 cookie in the bottom of each cupcake liner.
- Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
- Bake in the preheated oven until golden and set, about 15 minutes.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 14.1 g, Cholesterol 38.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 68.6 mg, Sugar 9.5 g
CHRISTMAS CHEESECAKE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 15 bites
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the phyllo cups on a baking sheet and bake for 3 minutes; they are already baked, but this will give them a light crisp. Set aside and cool for 5 minutes.
- Add the cream cheese, powdered sugar, milk, orange zest and vanilla to the bowl of an electric mixer fitted with a paddle attachment and whip together until light and fluffy, 1 to 2 minutes. Spoon the mixture into a pastry bag and set aside. Snip a small opening in the tip of the bag with a pair of scissors just before you are ready to fill the cups. No piping top needed.
- Spoon 1/2 teaspoon of the cherry preserves into the bottom of each phyllo cup. Pipe a swirl of the cream cheese mixture into each cup, completely covering the preserves. Top each with a single raspberry and a mint leaf. Transfer them to a serving platter and give them a light dusting of powdered sugar.
CHRISTMAS CHEESECAKE WITH ENGLISH TOFFEE FILLING
Categories Cake Dairy Nut Dessert Bake Christmas Cream Cheese Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
- For filling:
- Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.
- Meanwhile, prepare topping:
- Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.
- Remove pan sides and place cake on platter. Garnish top with candies.
CHRISTMAS CHEESECAKE COOKIES
These Christmas Cheesecake Cookies are the perfect, festive cookie to feed to Santa! https://www.yellowblissroad.com/christmas-cheesecake-cookies/
Provided by Gagoo
Categories Dessert
Time 20m
Yield 3 Dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper or silicone mats.
- Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes.
- Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
- In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
- Separate the dough into three small bowls. Refrigerate for 15 minutes.
- Once chilled, add in food coloring and incorporate into the dough until your desired color is reached.
- Add the peppermint extract to the dough you'll be adding the green food coloring to. Dough will still be sticky, but easier to work with! If you find it's hard to work with, put back in the refrigerator for a few minutes.
- To create a cookie, take 1/2 tbsp of each color dough into your hands and roll together between the palms of your hands to create the marbling effect of your choice. Be careful to not over incorporate to avoid mixing the colors too much. Repeat for the rest of the dough and place on prepared baking sheets.
- Bake for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar!
- NOTES:.
- Store in a tightly sealed container for up to a week, or in the freezer for up to 3 months.
- The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all. The peppermint can also be left out or replaced.
- Do not overbake. This can cause the cookies to come out more dry and biscuit like.
Nutrition Facts : Calories 1287.2, Fat 60.8, SaturatedFat 35.2, Cholesterol 288.6, Sodium 1193.3, Carbohydrate 167.2, Fiber 2.8, Sugar 86.3, Protein 19.8
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