SKINNY TRIPLE-BERRY MINI CHEESECAKES
59% fewer calories • 64% less saturated fat than the original recipe. Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 300° F. Line 12 regular-size muffin cups with paper baking cups.
- In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1/3 cup sugar and the egg. Beat on medium speed about 2 minutes or until smooth. Add yogurt and cornstarch. Beat on low speed until smooth. Spoon about 3 tablespoons batter into each muffin cup.
- Bake 20 to 25 minutes or until edges are firm and center is jiggly. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven to cooling rack; cool at room temperature 30 minutes. Cover; refrigerate at least 3 hours. Remove from muffin pans.
- Top cheesecakes with fresh fruit. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over fruit.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
TRIPLE-BERRY MINI CHEESECAKES (GLUTEN FREE)
Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.
Time 4h45m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 300ºF. Line 12 regular-size muffin cups with paper baking cups.
- In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1/3 cup sugar and the egg. Beat on medium speed about 2 minutes or until smooth. Add yogurt and cornstarch. Beat on low speed until smooth. Spoon about 3 tablespoons batter into each muffin cup.
- Bake 20 to 25 minutes or until edges are firm and centre is jiggly. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven to cooling rack; cool at room temperature 30 minutes. Cover; refrigerate at least 3 hours. Remove from muffin pans.
- Top cheesecakes with fresh fruit. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over fruit.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 40 mg, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 12 Servings, Sodium 140 mg, Sugar 17 g, TransFat 0 g
TRIPLE BERRY CREAM CHEESE SHORTCAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
- For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
- Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
- Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
- Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.
TRIPLE-BERRY CHEESECAKE
Make and share this Triple-Berry Cheesecake recipe from Food.com.
Provided by Mimi Bobeck
Categories Cheesecake
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350°F.
- To make crust, combine crumbs, 1/4 cup of sugar and melted butter in a food processor and process until the crumbs begin to stick together.
- Press crumbs firmly onto bottom and 2 1/2 inches up sides on 9-inch springform pan.
- Bake crust for 10 minutes and cool.
- In large bowl, combine cream cheese, 1 cup sugar, lemon juice and kirsch.
- Beat with electric mixer until blended.
- Add eggs, one at a time, beating after each addition.
- Pour onto cooled crust.
- Bake until edges are set, about 1 hour and 10 minutes.
- In a bowl, stir together sour cream and sugar.
- Spoon over top of baked cheesecake.
- Return to oven for another 5 minutes.
- Transfer to rack to cool.
- Cover with foil and refrigerate overnight.
- In large sauté pan over medium heat, stir preserves until melted.
- Remove from heat add berries and toss to coat.
- Mound berries atop cake.
- Refrigerate 30 minutes.
- Remove from springform pan.
Nutrition Facts : Calories 593.4, Fat 42.4, SaturatedFat 23.5, Cholesterol 180.6, Sodium 360.9, Carbohydrate 47.5, Fiber 1.2, Sugar 37.6, Protein 8.4
TRIPLE BERRY NO-BAKE CHEESECAKE
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! -Joyce Mummau, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (3-1/3 cups topping).
Number Of Ingredients 14
Steps:
- In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.
Nutrition Facts : Calories 432 calories, Fat 34g fat (21g saturated fat), Cholesterol 109mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
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4.5/5 (188)Total Time 40 minsCategory CheesecakeCalories 248 per serving
- Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined.
- Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down with the bottom of a shot glass.
- Bake for 10 minutes or until very lightly browned. Remove from the oven and cool for at least 10 minutes while preparing the filling.
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Ratings 33Category DessertCuisine AmericanTotal Time 30 mins
- To make the crust: crush the Honeygrams in a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin or your hands. Stir together the crumbs, brown sugar, and melted butter. Add about 1 1/2 tablespoons of the mixture into the bottom of each muffin liner and press down to make a crust.
- Beat the room temperature cream cheese with a mixer on low-medium for 1-2 minutes, until fluffy. Beat in room temperature sour cream, egg, sugar, vanilla, and lemon juice. To avoid lumps make sure your ingredients are room temperature. See tips in recipe notes on how to quickly bring ingredients to room temperature.
- Using a greased cookie scoop, evenly divide the cheesecake filling among crusts, filling the muffin liners to the top. Bake for 20 minutes, until they just begin to brown. When you bring the cheesecakes out of the oven they will be puffy, but sink once they cool. Cool completely and then cover and refrigerate for at least 3 hours to overnight. Allow to thaw for 2-3 minutes before removing from the muffin pan. Serve plain or with your favorite toppings.
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