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!
MINI CHEESECAKES I
Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling.
Provided by Janice
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g
MINIATURE CHEESECAKES
This makes 24 mini cheesecakes baked in muffin cups with a vanilla wafer for the crust. These easy do-ahead desserts are perfect for a party. Keep a batch in your freezer and top with the cherry pie filling just before serving.
Provided by SUZANM
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 1h40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.
- In large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the nutmeg and vanilla. Pour mixture evenly into prepared muffin cups, filling each 2/3 full.
- Bake in preheated oven for 20 minutes or until set. Cool completely, then top with cherry pie filling. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 17.3 g, Cholesterol 54 mg, Fat 11.6 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 112.5 mg, Sugar 8.5 g
MINI CHEESECAKES FROM PHILADELPHIA®
Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h20m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
- Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour 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 gently onto cheesecakes. Top with blueberries and lemon zest.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g
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
I.C. MINI CHEESECAKES
Steps:
- For the i.c. mini cheesecake filling: Install an immersion circulator in a water bath and set it to 160 degrees F.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high until fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula after 1 minute.
- Lower the mixer speed to medium and add the sour cream, lemon juice and lemon zest and continue beating until incorporated, about 30 seconds
- Drop the speed to low and add the eggs one at a time, waiting 30 seconds between each egg. Mix until completely incorporated, about 1 minute more.
- Fill ten 4-ounce glass canning jars with lids with the batter, leaving half an inch of headspace. Lid tightly and place in the water bath for 45 minutes.
- Retrieve the jars from the water bath and cool for 1 hour at room temperature before refrigerating for at least 2 hours before serving.
- For the i.c. mini cheesecake topping:
- Heat oven to 300 degrees F.
- Pulse the crackers, sugar and salt in the bowl of a food processor until they become coarse crumbs. Add the melted butter and pulse a few more times.
- Pack the crumb mixture into an even layer on a parchment-lined quarter-sheet pan. Bake for 15 minutes. Cool and then crumble over cheesecakes before serving.
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
MINI CHEESECAKES
I've been playing with my recipe for small-batch cheesecakes for probably a decade. The gracious thing about mini cheesecakes in muffin cups is that you can't really over-do it. Especially when you're only making a small batch. This recipe makes just four mini cheesecakes with graham cracker crusts. Two mini cheesecake cupcakes for you, two mini cheesecake cupcakes for me, and then none for tomorrow when we should get back to our diets.
Provided by Christina Lane
Categories dessert
Time 8h35m
Yield 4 mini cheesecakes or 2 servings
Number Of Ingredients 10
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.
MINI CHEESECAKES
Rich and creamy cheesecakes on graham cracker or cookie crusts baked in muffin tins can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, and even edible flowers.
Provided by Beth
Categories Dessert
Time 33m
Number Of Ingredients 9
Steps:
- Set your ingredients (cream cheese, eggs, sour cream) out on the counter to come to room temperature at least 1 hour, preferably 2 hours before you plan to bake your mini cheeseccakes.
- Preheat your oven to 350 Fahrenheit.
- Stir together the graham cracker crumbs, brown sugar, and melted butter.
- Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
- Beat cream cheese on low speed, scraping down the bowl, as needed, until smooth.
- Add sugar and beat until smooth.
- Add egg and vanilla just until combined. Do not overmix at this point.
- Stir in the sour cream.
- Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
- Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
- Remove and set on a cooling rack.
- Allow to cool for about 45 minutes then refrigerate for at least 2 hours.
- Before serving, pop the cheesecakes into the freezer for 15 minutes.
- Remove and immediately peel away the paper liners.
- Set on a serving dish or individual dessert plates and serve plain or add your favorite topping.
Nutrition Facts : Calories 205 kcal, ServingSize 1 serving
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.
MINI NO-BAKE CHEESECAKES
Follow this recipe for perfect mini no-bake cheesecakes that set in lined muffin pans. Before beginning, read through the recipe and recipe notes below and review the success tips in the blog post above. Step 3 is optional.
Provided by Sally
Categories Dessert
Time 3h30m
Number Of Ingredients 10
Steps:
- Line two standard 12-count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans. (You refrigerate them in step 6.)
- If your graham crackers aren't crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
- The next step is optional. Though it's not required, I recommend baking the crusts for a quick 5 minutes in a 350°F (177°C) oven. The crusts are a little sturdier this way. However, if you can't use an oven or simply don't want to, you can skip this step. The crust will just be a bit crumblier. If baking, let the warm crusts cool for 10 minutes before adding the filling on top.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined, about 1 minute. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
- You can use a spoon or piping bag to transfer the filling on top of the crusts. Spoon or pipe about 2 Tablespoons of filling over each crust. I prefer piping the filling because it's a little easier and neater. Fit your piping bag with a large star or round piping tip, then transfer the filling to the bag and pipe. (You could also use a plastic zipped-top bag. Spoon the filling inside, snip an end off a corner, and pipe.) Use the back of a spoon to smooth the tops so they are flat.
- Refrigerate the mini cheesecakes in the pans for at least 3 hours and up to 2 days. If refrigerating for longer than 3 hours, I recommend covering with aluminum foil or plastic wrap.
- Keep refrigerated until ready to serve. Serve with optional toppings (see recipe Note). The cheesecakes begin to soften and stick to the liners after about 30-60 minutes at room temperature.
- Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days.
MINI LEMON CHEESECAKES
This makes 6 cheesecakes, I use a 12 cup medium size muffin pan and just use the centre ones.You can add so many variations to this.
Provided by KitchenKelly
Categories Dessert
Time 45m
Yield 6 mini cheesecakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Grease a 6 cup muffin pan (see note).
- In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined.
- measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly.
- bake in preheated oven for 5 minutes, then remove and cool.
- Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy.
- Mix in egg.
- Pour cream cheese mixture into muffin cups to about 3/4 full.
- Bake at 325 for 25 minutes.
- Cool completely in pan before removing. Refrigerate until ready to serve.
CAMPFIRE MINI CHEESECAKES
Keaton Ashton didn't go into season nine of Kids Baking Championship expecting to nab the $25,000 grand prize. "Really, my only goal was to make it past the first couple of challenges," says the 13-year-old from Sugar City, ID. But he emerged as a front-runner during the first episode when judges Valerie Bertinelli and Duff Goldman instructed the kid bakers to decorate mini cheesecakes with edible brushstrokes. "I thought, what's something that's out of the box?" he says. His s'mores-inspired cheesecakes, topped with brushstroke flames made from candy melts, wowed the judges so much that they named him the challenge winner, foreshadowing his ultimate victory. Try this recipe inspired by his clever idea. -Francesca Cocchi for Food Network Magazine
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 campfire mini cheesecakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 325˚ F. Line a 12-cup muffin pan with paper liners. Beat the cream cheese, eggs, sugar, vanilla, lemon juice and salt in a large bowl with a mixer until smooth. Remove a heaping 1/4 cup of the batter to a small bowl and mix in the cocoa powder until smooth.
- Mix the graham cracker crumbs and melted butter in a separate small bowl. Press into the muffin cups to make a crust. Pour in the plain batter, then gently swirl in the chocolate batter with a spoon.
- Bake the cheesecakes until set, about 30 minutes. Let cool, then refrigerate until chilled, about 2 hours. Top with mini marshmallows, caramel sauce and the candy melt brushstrokes.
- Melt 1/2 cup each red, orange and yellow candy melts in separate small bowls in the microwave in 30-second intervals, stirring. Using the back of a spoon, make swipes of each color on a parchment-lined baking sheet. Let harden, then arrange on the cheesecakes to look like flames.
MINI CHEESECAKES
These Mini Cheesecakes feature a homemade graham cracker crust with a smooth and creamy cheesecake filling. This recipe is incredibly easy to make and includes several different topping options to use too!
Provided by Danielle
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners and set aside.
- In a large mixing bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until all of the crumbs are moistened. Evenly distribute the mixture between all 12 liners and firmly press it down into one even layer.
- Bake at 325°F (163°C) for 5 minutes. Remove from the oven and set aside. Keep oven temperature at 325°F (163°C).
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the cream cheese and sour cream together until smooth and creamy. Add the sugar and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the eggs, one at a time, on low speed until just combined.
- Evenly distribute the batter between all 12 liners in the cupcake pan, filling each one almost all the way to the top.
- Bake at 325°F (163°C) for 17-20 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool in the pan for 1 hour. Carefully remove from the pan and chill in an airtight container in the refrigerator for 3-4 hours or overnight.
MINI CHEESECAKES
Provided by Food Network
Categories dessert
Time 1h
Yield Makes 24 mini cheesecakes
Number Of Ingredients 11
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.
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