Mini Cheesecake Bites Food

MINI CHEESECAKE BITES

Steps:

• Preheat oven to 350 degrees.
• Place foiled muffin cups into mini-muffin tin (12 total).
• Add one vanilla wafer to each muffin cup.
• In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
• Add eggs, one at a time, mixing well after each addition, then mix until creamy.
• Fill each muffin cup 3/4 full.
• Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
• Cool completely on wire rack.
• Refrigerate at least 3 hours, overnight is best.
• Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.

MINI CHEESECAKE BITES - NO BAKE

Steps:

• To prepare crust, toss together graham cracker or vanilla cookie crumbs and margarine.
• Press mixture into the base of the cupcake liners. Set aside.
• Stir together gelatin and cold water.
• Place in a small pan and let stand for 1 minute, until softened.
• Cook over medium high heat for a couple of minutes, stirring once or twice until gelatin dissolves. Remove from heat and let cool.
• Puree cottage cheese, vanilla and SPLENDA in a food processor until smooth.
• Add gelatin with processor running, and puree until mixture is smooth.
• Pour into cupcake liners.
• Refrigerate about 3 to 4 hours.

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 STRAWBERRY CHEESECAKE BITES

Steps:

• Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.

TWO-BITE MINI CHEESECAKES RECIPE

Steps:

• Heat oven to 350ºF.
• Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
• Bake 13 to 15 min. or until centers are almost set. Immediately top with chocolate pieces.
• Cool 1 hour before removing from pan. Refrigerate 2 hours.

NEW YORK-STYLE MINI CHEESECAKE BITES

Steps:

• Heat oven to 350ºF.
• Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream and flour; mix well. Add egg; beat on low speed just until blended. Spoon over cookies.
• Bake 13 to 15 min. or until centers are almost set.
• Cool 1 hour before removing from pan. Refrigerate 2 hours.
• Top with pie filling just before serving.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
• In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
• Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
• Freeze for 10 minutes.
• In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
• Spread the cream cheese mixture evenly on top of the graham cracker crust.
• Freeze for one hour.
• Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
• In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
• Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
• Freeze for 15 minutes, then serve!
• Enjoy!

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.

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!