MINI CHERRY CHEESECAKES
I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.
Provided by Nancy Singelyn
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place a vanilla wafer into the bottom of each muffin cup.
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
- Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g
TINY CHERRY CHEESECAKES
I prepare these mini cheesecakes every Christmas and for many weddings. I've received countless compliments and recipe requests. When I send these along in my husband's lunch, I have to be sure to pack to extras because the men he works with love them, too. -Janice Hertlein, Esterhazy, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup. , In a large bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. , Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator.
Nutrition Facts : Calories 119 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 57mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MINI CHERRY CHEESECAKES
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS
These are delicious little cheesecakes, perfect for any occasion. Experiment with different toppings instead of cherry if you like.
Provided by Karen..
Categories Cheesecake
Time 40m
Yield 24 cheesecakes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 108.3, Fat 8, SaturatedFat 4.1, Cholesterol 36.3, Sodium 85.1, Carbohydrate 7.2, Fiber 0.1, Sugar 2.8, Protein 1.9
MINI CHERRY CHEESECAKES
After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
PETITE CHOCOLATE CHERRY CHEESECAKES
I got this recipe out of The Pampered Chef Delightful Desserts (from easy to elegant). I used to work for them and have a ton of their recipes. I have not made many of them in such a long time because I mostly use zaar. So decided I would post my favorties on here (in hopes of using them again). I thought I would share them too hope you enjoy!
Provided by Proud Veterans wife
Categories Cheesecake
Time 35m
Yield 24 mini cheesecakes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 place paper liners in cups of a muffin pan. Place one cookie in each liner.
- In a small bowl mix cream cheese, sugar, vanilla, until well blended. Add egg, mix well. Stir in Sour cream.
- Drain Cherries on paper towels chop finely, and drain again on paper towels before stirring into batter. Using a small scoop, top each cookie with a rounded scoop of batter, spread evenly. Sprinkle evenly with chocolate chips.
- Bake 18-20 minutes or until filling is almost set. Cool completely in pan. Remove cheesecakes from pan and refrigerate 1 hour or overnight.
Nutrition Facts : Calories 118.9, Fat 7, SaturatedFat 2.8, Cholesterol 20.2, Sodium 89.8, Carbohydrate 12.8, Fiber 0.5, Sugar 2.6, Protein 2.3
CHERRY MINI CHEESECAKES
Provided by Food Network Kitchen
Time 2h55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins
- Melt the butter in a medium skillet over medium heat. Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes. Divide the cherries with their juices evenly among the prepared ramekins.
- Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth. Pour the filling into the ramekins.
- Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes. Cool the cheesecakes on a rack in the ramekins. Cover and refrigerate for at least 2 hours before serving.
- When ready to serve, run a small knife around the outside of the cheesecakes. Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom. Lightly dust with cocoa.
PETITE CHERRY CHEESECAKE
Steps:
- Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Add sour cream and flour. Line muffin pan with paper cups and place wafer on bottom. Fill 2/3 full with cream cheese mixture. Bake 15-20 min. at 350-degrees or until just set. Cool 5-10 minutes before topping with cherry filling. Variation: increase sugar to 1-1/4 c. and add 1/3 c. unsweetened cocoa for chocolate cheesecake.
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