Mini Cherry Cheesecakes With Vanilla Wafer Crusts Food

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 CHERRY CHEESECAKES

Steps:

• Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
• In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
• Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS

Steps:

• Preheat oven to 375 degrees.
• Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
• Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
• Fill the cups 2/3 full of cream cheese mixture.
• Bake for 15 to 20 minutes or until set.
• When warm, top each with a tablespoon of cherry filling.
• Chill in refrigerator.

MINI CHEESECAKES WITH VANILLA WAFERS

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 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
• Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

PARTY MINI CHERRY CHEESECAKES

Steps:

• Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups.
• Place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture.
• Bake 15-20 minute at 375°F Top each cup with about 1 tablespoons Of pie filling. Keep in muffin pans and chill until firm, To serve remove from paper cups.
• I don't use the Cherry Pie filling,I think it makes it to sweet.

MINI CHEESECAKES

Steps:

• Line muffins with foil liners. Place one vanilla wafer in liner.
• Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well.
• Pour over wafers, filling 3/4 full.
• Bake at 325 for 25 minutes. Remove from pan when cool. Chill.
• Top with fruit and nuts.

MINI CHERRY CHEESECAKES

Steps:

• Place cupcake inserts into cupcake tin.
• Crush several vanilla wafers or pecan sandies and sprinkle into bottom of cupcake inserts about 1/4", or use a whole vanilla wafer.
• Mix cream cheese, eggs vanilla.
• Add about 1/2 cup of the 3/4 cup sugar.
• Taste mixture.
• If not sweet enough add more sugar.
• I like to add a little at a time and taste.
• When I feel it's sweet enough I stop.
• Mix about 5 minutes with a mixer on medium.
• Add to cupcake inserts till about 2/3 full.
• Bake 12 to 15 minutes in a 350 degree oven.
• Cool and spoon cherrie pie filling on top of mini cheescake tarts.

INDIVIDUAL CHERRY CHEESECAKES

Steps:

• Place one cookie each in the bottom of 24 greased muffin cups. In a bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat well. Divide filling over muffin cups. Bake at 375° for 20 minutes. Chill before removing from cups. To serve, top each cheesecake with pie filling and a spoonful of whipped topping.

MINI CHERRY CHEESECAKES

Steps:

• Cream together sugar and cream cheese until light and fluffy. Add eggs one at a time. Mix well until most of the lumps are removed.
• Line a mini cupcake pan and fill each well 2/3rds full. Bake in the oven for 25 minutes (or until done). Cheesecakes will sink when done. Remove and let cool for at least 8 hours.
• Sour cream frosting: mix together sugar, sour cream and vanilla. Place a dollop of frosting on each cheesecake. Then add a cherry (or other fruit topping).
• Keep refrigerated until ready to serve.

MINI CHEESECAKES WITH VANILLA WAFER CRUST RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 275 F. Place cupcake liners in muffin tins. Place a vanilla wafer in each well.
• In a large bowl, beat cream cheese until light and fluffy.
• Add egg yolks and sweetened condensed milk. Beat until smooth.
• Stir in lemon juice.
• In another bowl, beat egg whites and salt to form soft peaks.
• Gently fold beaten egg whites into cream cheese mixture until incorporated and white streaks are no longer visible.
• Fill prepared muffin tins to 1/4 inch from the top. Bake at 275 F for 20 minutes.
• Cool cheesecakes in muffin tins. Then remove from tins and chill in refrigerator until ready to serve.
• Before serving, remove muffin liners and top with pie filling.