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.
NANA'S MINI CHEESECAKES
For every holiday held at my house, my dad would always ask if I would be making his favorite mini cheesecakes, I would laugh cause he didnt want me to go to any trouble. Truth was, they were simple and probably one of the first things I learned to make when I first decided I liked baking : ) I searched for this recipe on line today because i couldnt find my photos, i think they were on my old laptop that crashed : ( Anyway this pic was taken from http://www.ourbestbites.com/2008/06/mini-cheesecake-tarts/ Our recipes vary but the pic is what they should look like. I think I may like their addition of lemon juice and baking powder and am setting out to try them on my next long weekend.
Provided by Deneece Gursky @Smokeygirlxo
Categories Fruit Appetizers
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Line miniature muffin tins with miniature paper liners.
- Crush the vanilla wafers and place ½ teaspoon of the crushed vanilla wafers into each paper cup. (another option is to just place one vanilla wafer in the bottom of each liner)
- In a mix 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 fifteen minutes. Allow to cool, and then top with your personal favorite pie filling fruit. Then drizzle with melted chocolate if desired.
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.
MINI NEW YORK CHEESECAKES
Everyone's favourite dessert is now bitesize! This simple-to-make traybake can be cut into mini bites for the ultimate sweet canapé
Provided by Valerie Barrett
Categories Dessert, Dinner
Time 1h25m
Yield Makes 48 squares or 96 rectangles
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.
- Put the ginger biscuits into a food processor and whizz to very fine crumbs. Add the melted butter, using the pulse until well mixed. Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.
- Clean the food processor bowl and add the ricotta, cream cheese, soured cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice. Whizz until smooth, then pour the mixture into the cake tin. Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.
- Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.
- To serve, remove the cheesecake from the tin and peel the paper from the sides. cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate. Put the lemon curd into a small disposable piping bag. Snip off the end and pipe zigzags on the cheesecakes. Alternatively, place a small raspberry on top of each square.
Nutrition Facts : Calories 124 calories, Fat 8.6 grams fat, SaturatedFat 5.2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7.9 grams sugar, Fiber 0.1 grams fiber, Protein 1.5 grams protein, Sodium 0.4 milligram of sodium
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