Baby Cheesecakes Baby Cheesecakes Recipes

BABY CHEESECAKES BABY CHEESECAKES

Baby Cheesecakes Baby Cheesecakes image

These are the best cheesecakes, and they are great for those bake sales that we all have to make things for - something different!!

Provided by Chef mariajane

Categories Cheesecake

Time 15m

Yield 36-48 baby cheesecakes

Number Of Ingredients 7

Ingredients

2 (8 ounce) packages cream cheese, softened
2/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon vanilla
2 eggs
vanilla wafer
2 cups pie filling (your choice)

Steps:

Blend cream cheese, sugar, lemon juice, vanilla nad eggs with mixer.
In small muffin pans, place aluminum liners. Add one vanilla wafer, round side up, into each liner. Add cream cheese filling, about 2 tablespoons each.
Bake at 375F for 15-20 minutes.
Test for doneness with a toothpick. Let cool, chill. Add toppings (canned pie filliings).

Nutrition Facts : Calories 63.5, Fat 4.7, SaturatedFat 2.9, Cholesterol 25.6, Sodium 41.2, Carbohydrate 4.1, Sugar 3.8, Protein 1.3

EASY NO BAKE BABY CHEESECAKES

Easy No Bake Baby Cheesecakes image

I created this recipe, after looking around and borrowing some ideas from a variety of other recipes. This tasty treat is similar tasting to dirt cake. Perfect for lunches! I think these will freeze well, and they are very easy to customize. Cooking time is chilling time, I think they would be best served after a couple hours in the fridge or overnight, but they were tasty right away too!

Provided by iglowforyou

Categories Cheesecake

Time 2h15m

Yield 25-30 serving(s)

Number Of Ingredients 6

Ingredients

30 cupcake liners
350 g Oreo cookies (or whatever you like, 1 bag)
500 g cream cheese (I used light, 2 regular packages)
1 liter Cool Whip (the larger tub)
1/2 cup sugar
1 tablespoon vanilla

Steps:

Place one Oreo cookie into each cupcake paper. You could sit them in a muffin tin for support if you want, I didn't have enough muffin tins!
Whip up the softened cream cheese with a mixer for a couple minutes, until it is creamy.
Add the sugar and mix it in well.
Mix in the vanilla.
Scrape the sides of the bowl and then beat it with the mixer some more to make sure it is all mixed together nicely. Stir in the Cool Whip. If you wanted to crush up some more cookies and mix them in you could at this step.
Use a spoon to dollop the mixture into the cups on top of the oreos or use a piping bag with no tip or a large tip and pipe the mixture onto the cookies.
Put them in the fridge, because cheese cake isn't so good when it's warm!
This will make more or less depending on how full you make your cups!

Nutrition Facts : Calories 191.6, Fat 12.8, SaturatedFat 7.5, Cholesterol 22, Sodium 138, Carbohydrate 17.7, Fiber 0.4, Sugar 13.4, Protein 2.1

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