MINI LEMON CHEESECAKES
This is a great recipe- a combination of smooth creamy sweet cheese, zingy lemon and crunchy biscuit base. However it is so versatile, you can add any flavourings and change it to suit your tastes (however I think the lemon tastes best!). I made up this recipe whilst searching out a good snack. This recipe makes 12 mini cheesecakes.
Provided by elliewriggy
Time 30m
Yield Makes Cakes
Number Of Ingredients 7
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!
PHILADELPHIA MINI CHEESECAKES
Watch now to discover how to create this luscious berry-topped mini cheesecake recipe! PHILADELPHIA Mini Cheesecakes are the perfect size for a treat but with lots and lots of big taste.
Provided by My Food and Family
Categories Home
Number Of Ingredients 9
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PHILADELPHIA 3-STEP PEPPERMINT CHEESECAKE
In just ten minutes you can pop this luscious PHILADELPHIA 3-STEP Peppermint Cheesecake into the oven. Tonight, you shall be crowned queen of desserts.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup crushed mints.
- Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm. Top with COOL WHIP and remaining crushed mints just before serving.
Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
MINI CHEESECAKES
These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.
Provided by Ginny
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
- In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
- Fill each baking cup 2/3 full with cream cheese mixture.
- Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g
INDIVIDUAL CHERRY CHEESECAKES
This recipe is perfect for guests. They will feel really special with the individual cakes.-Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 7
Steps:
- Place one cookie each in the bottom of 24 greased muffin cups. In a bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat well. Divide filling over muffin cups. Bake at 375° for 20 minutes. Chill before removing from cups. To serve, top each cheesecake with pie filling and a spoonful of whipped topping.
Nutrition Facts :
MINI CHEESECAKES
delightful little deserts i don't take credit for these but i sure do love them everyone askes for the recipe thank u shari
Provided by crossforcrash
Categories Cheesecake
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 325 degrees f.
- line muffin trays with paper cups.
- place a cookie in the bottom of each cup.
- combine cheese, sugar, vanilla and eggs.
- fills each cup about 3/4 full.
- bake about twenty minutes.
- cool and top with pie filling.
INDIVIDUAL MINI PEPPERMINT CHEESECAKES
Make and share this Individual Mini Peppermint Cheesecakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h30m
Yield 18 individual cheesecakes
Number Of Ingredients 7
Steps:
- Set out 18 foil muffin or cupcake cups.
- Place 1 vanilla wafer in each cup and set aside.
- In a large bowl, beat cream cheese at high speed, using an electric mixer, until creamy.
- Add in sweetened condensed milk, 1 cup crushed candy, and food coloring; stir until well blended.
- Fold in 2 cups Cool Whip.
- Spoon mixture evenly into muffin cups.
- Cover and freeze for at least 2 hours or until firm.
- Top with remaining Cool Whip (I pipe it on top) and sprinkle crushed peppermint on top.
More about "individual mini peppermint cheesecakes food"
EASY MINI PEPPERMINT CHEESECAKES - BEYOND FROSTING
From beyondfrosting.com
5/5 (1)Total Time 45 minsCategory CheesecakeCalories 567 per serving
- In a microwave-safe bowl, combine the chocolate with ½ cup heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool. Spoon about 1 tablespoon or less over the top of each cheesecake, spread with a knife.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 cup heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and top with additional crushed Andes candies.
MINI PEPPERMINT CHOCOLATE CHEESECAKES - OUR BEST BITES
From ourbestbites.com
Reviews 7Estimated Reading Time 4 minsServings 12Total Time 38 mins
- In a blender or food processor, blend the Oreos until they’re crumbs. Mix in the melted butter. Place 1 tablespoon of the cookie mixture in each lined muffin cup and gently press with the back of a spoon. Set aside.
- In a medium mixing bowl, combine the cream cheese and sugar with an electric hand mixer until smooth and combined. Add the flour and baking powder and mix until combined. Add the extracts and the egg and mix until completely smooth. Fold in 1 cup of the chopped peppermint candy pieces and divide the mixture evenly among the lined muffin tin cups.
- Bake for 15-18 minutes or until a knife inserted into the center of one of the cakes comes out clean. Remove from the oven and allow to cool completely. When the cheesecakes are cool, place the chocolate and shortening in a small bowl and microwave for about 30 seconds or until the chocolate is melted and smooth and the shortening is incorporated. Transfer to a small ziploc bag and cut the corner off the bag. Drizzle evenly over the cheesecakes. Allow to harden in the refrigerator.
MINI PEPPERMINT AND CHOCOLATE CHIP CHEESECAKES RECIPE ...
From myrecipes.com
5/5 (4)Calories 54 per servingServings 48
- To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1 1/2 teaspoons crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325° for 5 minutes.
- To prepare the filling, place 6 candies, fat-free cream cheese and the next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in minichips and peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325° for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.
MINI PEPPERMINT CHEESECAKES - I HEART NAPTIME
From iheartnaptime.net
5/5 (3)Total Time 2 hrs 5 minsCategory DessertCalories 428 per serving
- Preheat the oven to 350°F. Prepare a cupcake tin by lining with paper liners or a mini cheesecake pan by spraying with cooking spray. In a small bowl, whisk together the cookie crumbs, melted butter and 1 Tablespoon sugar. Spoon 1-2 Tablespoons of the cookie mixture into each well of the cupcake tin and press down to form a crust. Bake 5 minutes in the preheated oven, then remove.
- While the crust is baking, in a large bowl or the bowl of a stand mixer, beat together the sugar and cream cheese until light and fluffy. Beat in the eggs, sour cream, 3 Tablespoons heavy cream, vanilla, peppermint extract and food coloring until smooth. Gently fold in the chopped candies. Spoon the cheesecake filling into the wells of the muffin tin, filling nearly full. Bake 20-25 minutes, or until they only jiggle slightly when you move the pan. The cheesecakes will dome while cooking and then flatten as they cool.
- Allow the cheesecakes to cool to room temperature, then refrigerate one hour until chilled. Once they are chilled, beat the heavy cream until light and fluffy. Add the powdered sugar and beat until smooth. Top each cheesecake with a dollop of whipped cream, then place a candy cane kiss on top. Enjoy!
NO BAKE MINI CHEESECAKE RECIPE - LOVE CREATE CELEBRATE
From lovecreatecelebrate.com
4.6/5 (5)Category DessertServings 10Total Time 20 mins
- Mix oreo cookie crumbs, melted butter, and brown sugar together. Press into the bottom of the mason jars (or pie plate). Let this set in the fridge for an hour
- Beat cream cheese until fluffy. Gradually add in sweetened condensed milk until combined. Add in vanilla and peppermint extract. Add red food colouring until you find your desired colour. Pour over the prepared oreo crust in the mason jars (or pie plates) and chill for three hours.
- Whip your whipping cream and put on top of cheesecake. Put sprinkles on top just before serving.
MINI PEPPERMINT CHEESECAKES {WITH OREO CRUST} | LIFE MADE ...
From lifemadesimplebakes.com
5/5 (1)Category Cakes & Cheesecakes, DessertCuisine AmericanCalories 237 per serving
NO BAKE PEPPERMINT CHEESECAKES - SHUGARY SWEETS
From shugarysweets.com
4.6/5 (7)Total Time 4 hrs 40 minsCategory DessertsCalories 248 per serving
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MINI CANDY CANE CHEESECAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Cuisine AmericanCategory DessertServings 12Total Time 52 mins
PEPPERMINT MINI OREO CHEESECAKES RECIPE - AN OREGON COTTAGE
From anoregoncottage.com
Estimated Reading Time 9 mins
- Heat oven to 350 degrees. Place paper liners in 12 and 6 cup muffin tins (to equal 18). Add one cookie to the bottom of each liner.
- Melt dark chocolate with 1 teaspoon butter or oil until smooth. Melt white chocolate (if using) with 1/2 teaspoon butter or oil, whisking to smooth. (Melt them in the microwave for 1 minute, stirring well and additional 10 seconds as need to smooth OR over simmering water in a double boiler until smooth.) Transfer both chocolates to separate plastic baggies, pushing the melted chocolate to one of the bottom corners in each.
NO BAKE PEPPERMINT WHITE CHOCOLATE CHEESECAKES - COOKING ...
From cookingclassy.com
Cuisine AmericanTotal Time 30 minsCategory DessertCalories 623 per serving
- In a food processor, pulse Oreos until finely ground (or you can use a large Ziploc bag and rolling pin, then pour into a mixing bowl and toss with butter), with mixer running slowly pour in melted butter and pulse until evenly coated. Pour about 2 1/2 Tbsp of the Oreo mixture into 6 serving cups and level, set aside.
- Melt white chocolate according to directions listed on package (I did the microwave directions), then allow to cool until just barely lukewarm (keep if fluid though, you don't want it to set at all or you'll get pieces of white chocolate throughout the cheesecake).
- In a medium mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add 3 Tbsp powdered sugar and whip until stiff peaks form, set aside in refrigerator.
- Meanwhile, in a mixing bowl using an electric hand mixer, whip cream cheese until smooth and fluffy. Mix in remaining 5 Tbsp powdered sugar and 1/2 tsp peppermint extract. Stir in cooled white chocolate (at this point if you want to tint half with red food coloring then separate half into another bowl and tint then add half of the whipped cream to each) then fold in whipped cream. Spoon mixture into a piping bag (if doing pink and white, follow directions here). Pipe over oreo layer in cups. Chill in refrigerator 2 hours.
EASY MINI PEPPERMINT OREO CHEESECAKES RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
5/5 (1)Total Time 4 hrs 5 minsCategory CheesecakeCalories 266 per serving
- Preheat oven to 350°F. Grease a mini cheesecake pan and line the bottom of 16 cheesecake slots with an oreo. Set aside.
- In a stand mixer, beat PHILADELPHIA cream cheese and sugar until smooth. Add egg and vanilla extract, beating until well combined.
- Fold in chopped oreos by hand, until just combined. The more you stir, the more the red from the candy cane oreos will color the cheesecake.
MINI NO-BAKE PEPPERMINT CHEESECAKES - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
Estimated Reading Time 5 mins
- Heat cream and white chocolate in a microwave safe bowl for 1 minute on 50% power. Stir to incorporate melted chocolate. Repeat in 30 second increments if it’s not completely melted. Be mindful not to overheat it or you’ll ruin the chocolate. Stir until it’s completely smooth.
MERRY MINT MINI CHEESECAKES | THE TIPTOE FAIRY
From thetiptoefairy.com
Cuisine AmericanCategory DessertServings 20Total Time 50 mins
PEPPERMINT CHEESECAKE BITES - THE WICKED NOODLE
From thewickednoodle.com
4.3/5 (7)Total Time 30 minsCuisine AmericanCalories 666 per serving
- Combine melted butter and finely crushed oreos in a small bowl. Place a heaping teaspoon (more or less, depending on how much you like crust) in each cheesecake well. Press down with fingertips.
- In a mixing bowl, beat cream cheese and sugar until well mixed. Add eggs, vanilla and peppermint extracts; beat until light and fluffy.
- Divide batter between the wells. (For two colors, fill halfway, add food coloring to remaining batter and finish filling). Bake for 13-15 minutes. Cool.
OREO PEPPERMINT MINI CHEESECAKES - THE COUNTRY COOK
From thecountrycook.net
Ratings 1Category DessertServings 12Total Time 1 hr 35 mins
- Add in the sugar, eggs, sour cream, vanilla extract and peppermint extract and beat until combined. Fold in the candy canes until blended.
NO-BAKE WHITE CHOCOLATE PEPPERMINT CHEESECAKES - A FAMILY ...
From afamilyfeast.com
5/5 (1)Estimated Reading Time 4 minsServings 10-12Total Time 1 hr 30 mins
- Place the chocolate wafers and chocolate mints in the bowl of a food processor and pulse into fine crumbs. Add the melted butter and pulse again until combined.
- Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
- Prepare the white chocolate pudding with the milk according to package instructions. (Note: Do NOT prepare the cheesecake pudding mix – that will be added as a dry stabilizer later in the recipe.)
- In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
MINI CHEESECAKES (IN A STANDARD MUFFIN PAN) - SALLY'S ...
From sallysbakingaddiction.com
4.9/5 (73)Category Dessert
- Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with 9-10 liners. (For a mini muffin pan, see recipe note.) This recipe yields only 9-10 mini cheesecakes, so there will be 2-3 empty. You could skip the liners and spray the pan with non-stick spray or grease with butter, but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
- Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. (I use closer to 1 and 1/2 Tablespoons of crust per mini cheesecake.) Pre-bake for 5 minutes.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick. Divide the batter between all the liners. It’s about 1 Tablespoon per cheesecake.
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Estimated Reading Time 6 minsPublished 2020-12-07Total Time 33 hrs 17 mins
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