INDIVIDUAL NO-BAKE CHOCOLATE-CHERRY CHEESECAKES WITH BISCOFF CRUST
Steps:
- Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
- Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
- Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
- Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
- For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
- Top each serving with a layer of whipped cream and the Cherry Topping to serve.
PARTY MINI CHERRY CHEESECAKES
Its easy to prepare, it is very good, and the kids like it as well. I don't use the cherries on to--it makes it to sweet. I don't recall where I got it from.
Provided by Sweet Southern Bell
Categories Cheesecake
Time 30m
Yield 20-25 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups.
- Place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture.
- Bake 15-20 minute at 375°F Top each cup with about 1 tablespoons Of pie filling. Keep in muffin pans and chill until firm, To serve remove from paper cups.
- I don't use the Cherry Pie filling,I think it makes it to sweet.
MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS
These are delicious little cheesecakes, perfect for any occasion. Experiment with different toppings instead of cherry if you like.
Provided by Karen..
Categories Cheesecake
Time 40m
Yield 24 cheesecakes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
- Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
- Fill the cups 2/3 full of cream cheese mixture.
- Bake for 15 to 20 minutes or until set.
- When warm, top each with a tablespoon of cherry filling.
- Chill in refrigerator.
Nutrition Facts : Calories 108.3, Fat 8, SaturatedFat 4.1, Cholesterol 36.3, Sodium 85.1, Carbohydrate 7.2, Fiber 0.1, Sugar 2.8, Protein 1.9
INDIVIDUAL MINI CHERRY CHEESECAKES
Make and share this Individual Mini Cherry Cheesecakes recipe from Food.com.
Provided by RecipeNut
Categories Cheesecake
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.
- Place wafer in bottom of each of 12 cupcake papers (in cupcake tin).
- Spoon in cream cheese mixture 3/4 full.
- Bake in 375 degree oven for 15 minutes.
- Let cool.
- Top each with cherry pie filling and refrigerate for 1 hour or more.
Nutrition Facts : Calories 276.3, Fat 15, SaturatedFat 7.9, Cholesterol 72.7, Sodium 160.8, Carbohydrate 32.3, Fiber 0.4, Sugar 13.8, Protein 3.7
MINI CHERRY CHEESECAKES
After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
- In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
- Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
MINI CHERRY CHEESECAKES
Make and share this Mini Cherry Cheesecakes recipe from Food.com.
Provided by Jim Tasker
Categories Tarts
Time 21m
Yield 12 cupcake size tarts
Number Of Ingredients 6
Steps:
- Place cupcake inserts into cupcake tin.
- Crush several vanilla wafers or pecan sandies and sprinkle into bottom of cupcake inserts about 1/4", or use a whole vanilla wafer.
- Mix cream cheese, eggs vanilla.
- Add about 1/2 cup of the 3/4 cup sugar.
- Taste mixture.
- If not sweet enough add more sugar.
- I like to add a little at a time and taste.
- When I feel it's sweet enough I stop.
- Mix about 5 minutes with a mixer on medium.
- Add to cupcake inserts till about 2/3 full.
- Bake 12 to 15 minutes in a 350 degree oven.
- Cool and spoon cherrie pie filling on top of mini cheescake tarts.
MINI CHERRY CHEESECAKES
I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.
Provided by Nancy Singelyn
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place a vanilla wafer into the bottom of each muffin cup.
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
- Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g
MINI CHERRY CHEESECAKES
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.
Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
INDIVIDUAL MINI CHERRY CHEESECAKE CUPS
My friend Robyn gave me this recipe a few years back. They're excellent to bring to holiday gatherings.
Provided by Babs7
Categories Cheesecake
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Place 2 1/2 inch paper or foil liners in 24 muffin cups.
- For crust, combine dry cake mix and melted butter in large bowl.
- Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
- Divide mixture evenly in muffin cups (level but do not press).
- For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
- Beat at medium speed with an electric mixer until smooth.
- spoon evenly into muffin cups.
- Bake at 350 for 20 minutes or until mixture is set.
- For topping, combine sour cream and 1/4 cup sugar in a small bowl.
- Spoon evenly over cheesecakes.
- Return to oven for 5 minutes.
- Let cool for 15 minutes.
- Garnish each cheesecake with cherry pie filling.
- Refrigerate until ready to serve.
MINI CHERRY CHEESECAKES
Make and share this Mini Cherry Cheesecakes recipe from Food.com.
Provided by tinadileo
Categories Cheesecake
Time 35m
Yield 24 Mini Cheesecakes
Number Of Ingredients 8
Steps:
- Cream together sugar and cream cheese until light and fluffy. Add eggs one at a time. Mix well until most of the lumps are removed.
- Line a mini cupcake pan and fill each well 2/3rds full. Bake in the oven for 25 minutes (or until done). Cheesecakes will sink when done. Remove and let cool for at least 8 hours.
- Sour cream frosting: mix together sugar, sour cream and vanilla. Place a dollop of frosting on each cheesecake. Then add a cherry (or other fruit topping).
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 158.3, Fat 11.7, SaturatedFat 6.4, Cholesterol 72.5, Sodium 109.9, Carbohydrate 10.8, Sugar 10.5, Protein 3.1
MINI CHEESECAKES WITH CHERRY TOPPING
These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Butter the sides of 12 4-inch springform pans. Wrap exterior of pans (including base) in a double layer of foil.
- To make crust, process graham crackers in food processor until fine. Add butter, sugar, and salt; pulse until combined. Divide mixture evenly among pans and pat into an even layer using the bottom of a measuring cup or mallet. Place pans on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pans to a wire rack to cool completely.
- Make the cheesecake batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
- In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
- Pour cream cheese filling into the prepared pans. Set pans inside two large, shallow roasting pans. Carefully ladle boiling water into roasting pans to reach halfway up sides of springform pans.
- Bake until cakes are set but still slightly wobbly in the center, 15 to 20 minutes. Turn off oven; leave cakes in oven with the door slightly ajar, 1 hour. Transfer pans to a wire rack; let cakes cool completely. Refrigerate, uncovered, at least 6 hours or overnight.
- Make the cherry topping: Pit cherries and place a pound of them in food processor; pulse with sugar and lemon. Blend until smooth, then strain mixture through fine-mesh sieve.
- Pour 1 cup cherry puree into a small saucepan. Sprinkle with gelatin and let sit for 10 minutes. When gelatin is bloomed, place over medium to high heat and stir until dissolved.
- Combine cherry gelatin mixture, reserved cherry puree, and whole cherries. Spoon mixture over mini cheesecakes, about 5 or 6 cherries on each cheesecake and 2 to 3 tablespoons of liquid. Chill until firm, at least 2 hours.
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- Make graham cracker crust by melting butter and using a fork to mix in the graham crumbs and 1/4 cup sugar. Set aside.
- Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended. Press 1-2 tsp crust in a paper lined mini muffin pan. Fill 2/3 full with cream cheese filling.
- Bake in a 350 degree oven for about 17-20 minutes. Makes about 4 dozen mini cherry cheesecakes. Store tightly covered in refrigerator.
- To serve, top each cheesecake with a tablespoon of cherry pie filling (try to get one cherry on each pie). Enjoy cold!
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