Mini Almond Cheesecakes Food

MINI GINGER-ALMOND CHEESECAKES

Steps:

• Preheat oven to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a food processor, pulse together cookie crumbs, granulated sugar, salt, and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up sides. Bake until crusts are browned and fragrant, 10 minutes. Let cool completely in pan on a wire rack at room temperature.
• In a medium bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add confectioners' sugar and almond extract and beat until smooth. In another medium bowl, with clean beaters, beat cream on high until stiff peaks form, 2 to 3 minutes. Stir one-third the whipped cream into cream cheese mixture, then gently fold in remaining. Divide mixture among cooled crusts and refrigerate until set, 1 hour (or up to overnight). To serve, top with almonds, if desired.

MINI CHERRY ALMOND CHEESECAKES

Steps:

• Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. 2
• . Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
• . Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
• . To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 5.
• dd the sour cream and almond extract. Beat on low speed until well combined. 6.
• dd the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 7.
• ently stir in the chopped cherries. 8.
• ivide the filling between the cheesecake cups until the cups are mostly full. 9.
• ake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes. 10.
• Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. 11.
• When cheesecakes are cooled, remove them from the pan. 12.
• To make the whipped cream, add the cream, powdered sugar and cherry juice to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form. 13.
• Pipe the whipped cream onto the tops of the cheesecakes and top with a cherry. 14.
• Refrigerate until ready to serve.

MINI CHEESECAKES

Steps:

• 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
• 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
• 3. Spoon mixture into muffin cups and bake in a preheated 375°F oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve. To serve:
• 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M'S® Brand Speckled Chocolate Eggs. Serve at room temperature.

MINI ALMOND CHEESECAKES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 350 degrees F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels.
• Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and almond extract; beat well. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
• Bake for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.

MINI ALMOND CHEESECAKES

Steps:

• preheat oven to 350.
• Line 12 medium muffin cups with paper baking cups.
• Place one vanilla wafer flat side down in each cup.
• Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until fluffy.
• Beat in amaretto or extract.
• Beat in eggs one at a time.
• Fill cups 3/4 full with cream cheese mixture.
• Sprinkle with chocolate chips 12 oz. bag of chips (to your own taste).
• Bake 20-25 minutes or until centers are firm.
• Immediately remove from pan to wire rack.
• Cool 15 minutes.
• Cover and refrigerate at least 2 hours before eating -- but no longer than 48 hours.