FRANKENSTEIN MINI CHEESECAKES
These Mini Frankenstein Cheesecakes only take a few ingredients to make but they are absolutely delicious. Kids and adults are going to love them!
Provided by Kat Jeter & Melinda Caldwell
Categories Dessert
Time 2h
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Melt butter and add crushed cookies.
- Form the cookie mixture into 1 inch balls and place them in your mini cheesecake pan.
- Use tamper to firmly press the ball in to the bottom of the pan.
- In bowl beat cream cheese, sugar, eggs, and vanilla until thoroughly mixed.
- Add flour slowly, mixing it in completely.
- Add food coloring until you reach the desired color.
- Pour cheesecake mixture over crusts, filling each tin almost to the top.
- Bake for 15 minutes.
- Let cool completely.
Nutrition Facts : ServingSize 1 cheesecake, Calories 367 kcal, Carbohydrate 45 g, Protein 4 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 207 mg, Sugar 38 g
MINI CHEESECAKES I
Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling.
Provided by Janice
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
- Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
- In a mixing 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 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g
MINI CHEESECAKES FROM PHILADELPHIA®
Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h20m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
- Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g
FRANKENSTEIN CHEESECAKES
Steps:
- Melt the candy melts (see Cook's Note) and place in a zip-seal bag. Cut off a very small corner.
- Pipe small solid triangles onto a sheet of parchment paper. They don't need to be even and can even vary a little in size. You'll need about 12 per jar, for a total of 72. Refrigerate to set.
- In a bowl, combine the cookie crumbs and butter and mix well. Place 2 tablespoons loosely into the bottom of each jar.
- Take the set triangles and place 3 per side around the outside of the cookie crumbs with the flat sides pressed up against the inside of the jar (this is Frankenstein¿s ¿hair¿)
- Once the triangles are in place, compact the cookie crumb mixture using the back of a spoon; it will help to hold the chocolate shards firmly in place. Refrigerate.
- In a mixer bowl, beat the cream cheese, powdered sugar, and vanilla until whipped. Add the food color paste and mix thoroughly, tinting the mixture a little darker than you want the final product to be. Fold in the whipped cream, which will lighten the color of the mixture.
- Spoon the cheesecake mixture into a piping bag and cut the end to make a 3/4-inch opening. Pipe the mixture into the jars, starting in the center and finishing 1/2 inch above the top of the jar.
- Tap the jar gently on the counter and, if need be, use a spoon to compact the cheesecake mixture into the corners of the jar so no air pockets are visible, then use an offset spatula to smooth the top of the cheesecake so it's flush with the jar rim.
- Add the lids and allow to set in the fridge for 2 hours.
- Once set, turn the jar over so the lid is now the base.
- Dry off any condensation from the jar and use a black marker to draw on Frankenstein's face and scars. Place a small dab of melted candy on the back of 2 M&M¿s and use it as a glue to attach them to opposite sides of the jar to make the bolts in Frankenstein's neck.
MINI CHEESECAKES
These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.
Provided by Ginny
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
- In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
- Fill each baking cup 2/3 full with cream cheese mixture.
- Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g
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.
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