Individual Mini Raspberry Cheesecakes Food

MINI WHITE CHOCOLATE-RASPBERRY CHEESECAKES

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
• Beat cream cheese, vanilla and 1/2 cup sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Reserve 12 raspberries for garnish. Process remaining raspberries with remaining sugar in food processor or blender until smooth. Pour through fine-mesh strainer into bowl. Discard strained solids.
• Pour strained raspberry sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe 3 small dots raspberry sauce onto batter in each muffin cup. Use toothpick to swirl raspberry sauce into heart-shaped designs as shown in photo.
• Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool cheesecakes completely. Refrigerate 2 hours.
• Cut reserved raspberries in half; place, cut sides down, on tops of cheesecakes.

MINI NO BAKE RASPBERRY CHEESECAKES

Steps:

• Line a 12 cup muffin pan with paper cup liners.
• In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
• Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
• Press mixture with a spoon to firm bottom.
• Puree raspberries and set aside.
• Beat cream cheese until fluffy.
• Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
• Fold in Cool Whip.
• Spoon evenly into baking cups.
• Freeze for at least 5 hours.
• Invert cakes onto individual serving plates.
• Drizzle remaining raspberry puree over cakes.
• Garnish with a few whole raspberries.
• Serve frozen.

INDIVIDUAL FROZEN RASPBERRY CHEESECAKES

Steps:

• Combine crumbs and butter and press evenly into 12 paper lined muffin tins.
• Puree raspberries and put aside.
• Beat cream cheese until fluffy and then gradually add sweetened condensed milk and 1/2 cup raspberry puree.
• Fold in whipped topping (aka Cool Whip).
• Divide evenly among muffin cups, cover with plastic wrap, and freeze for 5-6 hours.
• Serve frozen with remaining raspberry puree!

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!

RASPBERRY MINI CHEESECAKES

Steps:

• Preheat oven to 300 degrees F; line muffin tins with cupcake liners.
• Place a cookie in the bottom of each cupcake liner; top with 1 teaspoon of the jam.
• Beat cream cheese until fluffy, about 2 minutes.
• Gradually beat in milk, then eggs, one at a time; beat 2 to 3 minutes more.
• Divide batter between each cupcake liner.
• Bake until set, about 20 minutes.
• Let cool on rack for 20 minutes, then refrigerate 1 hour.
• To serve: microwave remaining jam for 15 seconds to form a glaze, remove cheesecakes from tin and top with raspberry glaze.
• Garnish with fresh raspberries if desired.

MINI RASPBERRY SWIRL CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
• Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
• Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
• Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
• Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
• Refrigerate before serving.

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.

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.