Best Miniature Cheesecakes Recipes
MINIATURE CHEESECAKES
This makes 24 mini cheesecakes baked in muffin cups with a vanilla wafer for the crust. These easy do-ahead desserts are perfect for a party. Keep a batch in your freezer and top with the cherry pie filling just before serving.
Provided by SUZANM
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 1h40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.
- In large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the nutmeg and vanilla. Pour mixture evenly into prepared muffin cups, filling each 2/3 full.
- Bake in preheated oven for 20 minutes or until set. Cool completely, then top with cherry pie filling. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 17.3 g, Cholesterol 54 mg, Fat 11.6 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 112.5 mg, Sugar 8.5 g
MINIATURE PEANUT BUTTER CHEESECAKES
These yummy treats, with a peanut butter cup inside, were handed down to me from my mother. They're perfect for holidays or any special occasion. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottoms of six paper-lined muffin cups; set aside., In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture., Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.
Nutrition Facts :
MINIATURE GOAT CHEESE & HERB CHEESECAKES
Sept/Oct 2000 Baltimore Style Magazine. These savory cheesecakes can be made ahead and frozen for later use. Defrost in the refrigerator overnight and bring to room temperature before serving. To warm, cover and place in a 325-degree oven for 15 minutes or until heated through.
Provided by Raquel Grinnell
Categories Cheese
Time 30m
Yield 24 mini cheesecakes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease two mini-muffin trays (each with 12 cups). Break up bread and place in the bowl of a food processor fitted with a metal blade. Add walnuts, melted butter, salt and pepper and pulse until fairly smooth. Divide mixture between muffin cups, pressing down firmly to form the cheesecakes' crusts.
- In a bowl with an electric mixer, beat together cream cheese and goat cheese. Add the egg and beat well. Stir in thyme and season with salt and pepper. Divide goat cheese mixture between muffin cups, gently smoothing the tops with a spatula.
- Bake until cheesecakes are slightly puffed and lightly golden, approximately 15 minutes. Let cheesecakes cool for 5 minutes before unmolding, running a thin knife around edges while still hot. Serve warm or at room temperature.
Nutrition Facts : Calories 205.6, Fat 17.4, SaturatedFat 7.8, Cholesterol 57, Sodium 190.3, Carbohydrate 6.9, Fiber 0.8, Sugar 1.4, Protein 6.5
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