Individual Mini Cheesecakes Food

PARTY MINI CHERRY CHEESECAKES

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.

PHILADELPHIA MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
• Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.

MINI CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F.
• Add the graham crackers to a food processor and pulse a few times to break up the crackers. Add the melted butter and pulse until the mixture is finely ground and resembles wet sand, with no large pieces remaining. (Alternatively, you can crush the graham crackers in a resealable bag with a rolling pin. Pour the crumbs into a bowl and stir in the melted butter to combine.)
• Line 4 cups in a muffin tin with paper liners. Divide the graham cracker mixture evenly between the cups. Use a small shot glass or the end of a wooden spoon to press the crumbs firmly into an even crust. Set aside.
• Beat the cream cheese and sugar in a stand mixer fitted with a paddle attachment. Add the lemon juice and vanilla and beat on medium speed until completely combined, about 30 seconds. Remove the bowl from the stand and stir the egg in by hand (do not use a mixer for this step).
• Divide the batter among the cups and tap the tin on the counter to release any air bubbles. Bake for 20 minutes, then let the cheesecakes cool near the oven--no drastic temperature changes. Chill the cheesecakes overnight, covered, in the fridge.
• Before serving, melt the chocolate and coconut oil in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. (Alternatively, you can melt the chocolate and coconut oil in the microwave on low in 20-second intervals, stirring between each.)
• To make the strawberry hearts, slice 2 to 3 planks off each strawberry and use a 1/2-inch heart-shaped pie crust cutter to cut out hearts from each plank. Reserve the rest of the berry for another use.
• Decorate each cheesecake with 2 teaspoons melted chocolate and sprinkle the hearts on the cheesecakes like you own the place.

INDIVIDUAL MINI CHERRY CHEESECAKES

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.

INDIVIDUAL MINI CHEESECAKES

Steps:

• Place a fine sieve over a small saucepan and press the thawed raspberries and juices through it, extracting as much liquid as possible. Stir in sugar. Bring mixture to a boil over medium high heat, stirring constantly until sugar dissolves. Boil liquid, stirring constantly,until mixture is reduced to 3 tablespoons (20 minutes). Remove from heat and set aside, cooling completely.
• Preheat oven to 325-degrees F. Grease inside of cans with butter. Place cans on parchment paper, tracing circles to fit inside cans. Line bottom of cans with paper circles. Place cans on cookie sheet and set aside.
• Place the crushed cookies and sugar in a small bowl and mix with a fork. Add melted butter to crumbs and stir with fork unil crumbs are moistened. Spoon crumb mixture into cans, dividing evenly among the three cans, pressing down with fingers. Bake for 10 minutes. Remove from oven but keep oven on.
• Place cream cheese and sugar in mixing bowl and beat with electic mixer on medium speed for 45 seconds or until mixture is creamy. Add egg, yolk and water, reduce mixer speed to low and beat until combined (20 seconds). Beat in the prepared raspberry reduction (the raspberries that were boiled down and set aside), cream and vanilla (15 seconds) until blended. Spoon batter into cans, dividing evenly among the three cans. Return to oven and bake until set (25-30 minutes). Remove from oven and transfer cheese cakes to cooling rack. Cool completley in cans. Cover and refrigerate 6 hours or overnight to cool completely.
• The next day- pour cream (1/4 cup plus 2 tablespoons) into saucepan and bring to a boil over medium high heat. Remove from heat and add chocolate, swirling to incorrporate chocolate into cream. Let stand one minute. Stir with a whisk until chocolate is completely melted and mixture is smooth. Use immediately.
• To serve - run a knife around the insides of the cans to loosen cheesecakes. Turn cakes out and remove paper circles, placing cakes upright on cooling rack. Spoon chocolate sauce over cheesecakes, using a spatula or knife to smooth it over top and sides of cakes. Arrange a few raspberries on each cake, if desired. Refrigerate until firm (20 minutes or up to 4 days). Transfer cakes to individual dessert plates.

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.

INDIVIDUAL CHEESECAKES

Steps:

• In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until just combined.
• Add 1 more Bar of cream cheese and combine.
• Add 1/8+1/4Heavy Whipping Cream, 1/2 cup Sugar and Vanilla Extract and mix till just combined.
• Finally add 1 Egg and combine.
• Pour mixture into store bought individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven.
• Let cool till they are at room temperature and than refrigerate for at least 1hr.

MINI CHOCOLATE CHEESECAKES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
• To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.

INDIVIDUAL MINI CHEESECAKES

Steps:

• Bring cream cheese to room temperature.
• In food processor beat all ingredients 15 minutes.
• Heat oven to 200ºF.
• Fill individual ramekin bowls (6 oz.) to make 12 servings.
• Fill an ovensafe dish with water and place on lowest rack in oven.
• Place ramekin bowls on cookie sheet and place on next rack up.
• Bake at 200ºF for 1 hour.
• Turn oven off.
• Leave cheesecake in oven for another hour.
• Remove from oven and let cool.
• Place in large Zip-Lock bags and store in refrigerator, will keep up to 3 weeks.

INDIVIDUAL MINI CHERRY CHEESECAKE CUPS

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 LEMON CHEESECAKES

Steps:

• Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
• Heat up your butter until it is melted (either on the hob or in the microwave).
• Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
• Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
• Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!

INDIVIDUAL MINI RASPBERRY CHEESECAKES

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor grind the almonds down to fine crumbs.
• Melt the butter and add to the almond crumbs.
• Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.
• Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.
• Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.
• Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.
• Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.
• Cool on a rack, then refrigerate.
• When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.
• Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days. I have never frozen them. They disappear too quickly!

INDIVIDUAL MINI CHEESECAKES

Steps:

• Line a regular size muffin tin with paper baking cups.
• Place a Vanilla Wafer into the bottom of each cup.
• Beat the cream cheese, sugar and eggs together until light and fluffy.
• Spoon evenly into each cup.
• Bake at 350 for 30 minutes.
• Turn the oven off.
• Crack oven door and let cool in oven 30 minutes.
• Refrigerate at least an hour.
• Put on your choice of topping/toppings of your choice right before serving.
• (These can be prepared a day in advance and then put the toppings on before serving.).