Mini Cheesecakes Food

MINI CHEESECAKES

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.

PHILADELPHIA MINI CHEESECAKES

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.

MINI CHOCOLATE CHEESECAKES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
• To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.

MINI CHEESECAKES

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.

BERRY MINI CHEESECAKES

Steps:

• Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 1 hour. , To serve, remove paper liners; top cheesecakes with raspberries.

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!

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 CHOCOLATE CHEESECAKES

Steps:

• Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
• Place the cookies in the body of a small food processor - or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.
• Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.
• Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.
• Reduce oven to 300°F.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
• In the bowl of a food processor (or high-powered blender), pulse the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in the sugar and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
• Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
• Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it's almost full.
• Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 5 minutes.
• Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
• Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using.
• Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.

MINI NO-BAKE CHEESECAKES

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 CHEESECAKES

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.

SALTED CARAMEL MINI CHEESECAKES (VIDEO)

Steps:

• Preheat oven to 325F. Line a 24-count cupcake pan with paper liners; set aside.
• Prepare the crust. Place graham crackers into a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until the crumbs are well coated. Drop a heaping teaspoon of cookie crumbs into each liner. Using the back of a spoon or a shot glass, press the crumbs firmly into the bottom to create a firm crust.
• Prepare the filling. Soften the cream cheese at room temperature. Place the cream cheese into a mixer bowl and beat on medium/high speed for about 8 minutes until the cream cheese is light and fluffy. Add the remaining ingredients: sugar, egg and egg yolk, sour cream and vanilla extract. Beat for another 5 minutes, scraping sides of bowl often, until mixture is smooth and uniform.
• Fill each liner to the top with cheesecake filling. Transfer the cupcake pan into a large baking sheet. Add water to the baking sheet to create a waterbath for the cheesecakes; this will help prevent cracking. Bake in preheated oven for 40 minutes. Remove from oven and cool at room temperature.
• Prepare the topping. Place the caramels into a small bowl and melt in the microwave until smooth, stirring every 30 seconds. Drop a small dollop onto each cheesecake. Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Transfer the melted chocolate into a ziplock bag, cut off a small tip and drizzle over the caramel. Add salt flakes while the chocolate is still melted. If desired, use my 'Homemade Caramel Sauce' recipe instead of caramels.
• Set cheesecakes into refrigerator to set completely. Keep refrigerated and remove about 30 minutes serving.

MINI APPLE-CINNAMON CHEESECAKES

Steps:

• Heat oven to 350°F.
• Melt 2 Tbsp. butter in large skillet on medium heat. Add apples and 1/2 cup sugar; stir. Cook on medium-low heat 15 min. or until sugar is completely dissolved and golden brown, stirring occasionally. Add milk and cinnamon; stir. Cook 2 min., stirring occasionally. Remove from heat.
• Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add graham crumbs and 2 Tbsp. of the remaining sugar; mix well. Press onto bottoms of 8 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
• Beat cream cheese, 1/4 cup sour cream and remaining sugar in medium bowl with mixer until blended. Add egg; beat on low speed just until blended. Stir in half the apples. Spoon over crusts.
• Bake 20 to 22 min. or until centers are almost set. Cool completely.
• Transfer cheesecakes to plate; top with remaining sour cream and apples.
• Refrigerate 4 hours.

MINI LEMON CHEESECAKES

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.

MINI CHEESECAKES

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 CHEESECAKES

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

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.