Individual Cheesecakes Recipes

MINI CHEESECAKES

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.

MINI CHEESECAKES FROM PHILADELPHIA®

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.

MINI CHEESECAKES I

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.

INDIVIDUAL CHERRY CHEESECAKES

Steps:

• Place one cookie each in the bottom of 24 greased muffin cups. In a bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat well. Divide filling over muffin cups. Bake at 375° for 20 minutes. Chill before removing from cups. To serve, top each cheesecake with pie filling and a spoonful of whipped topping.

INDIVIDUAL CHEESECAKES

Steps:

• In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until just combined.
• Add 1 more Bar of cream cheese and combine.
• Add 1/8+1/4Heavy Whipping Cream, 1/2 cup Sugar and Vanilla Extract and mix till just combined.
• Finally add 1 Egg and combine.
• Pour mixture into store bought individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven.
• Let cool till they are at room temperature and than refrigerate for at least 1hr.

INDIVIDUAL PUMPKIN CHEESECAKES

Steps:

• Preheat the oven to 300 degrees F. Line 18 muffin cups, from 2 12-cup muffin tins, with paper liners. Place 1 whole cookie in the bottom of each lined cup.
• Beat the cream cheese, granulated and brown sugars and 1/4 teaspoon salt in a large bowl using an electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed. Reduce the speed to low and beat in the eggs until combined. Beat in the half-and-half and sour cream until smooth. Use a spatula to stir in the pumpkin puree and pumpkin pie spice until well blended. Divide the batter evenly among the cookie-lined cups (the cups will be very full).
• Bake until the filling is just set and a knife inserted into the center comes out moist but clean, 40 to 45 minutes. Cool completely in the pans on a wire rack and then refrigerate until cold, at least 4 hours or up to overnight. Top each with whipped cream and a sprinkle of crystallized ginger before serving.

MINI CHEESECAKES

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.

INDIVIDUAL CHEESECAKES

Steps:

• Preheat oven to 350 degrees.
• Fill 9x13 pan with water and place on lower rack of oven.
• Combine cream cheese with sugar, beat until fluffy.
• Add whole eggs, then beat until smooth.
• Add egg yolks, beat again until smooth.
• Add vanilla, lemon juice, lemon juice, sour cream and flour, beat until smooth.
• Using large serving spoon, fill individual graham cracker crusts with batter.
• Place filled crusts on a baking sheet, and place on middle rack of oven. Cook approximately 50 minutes, until firm. Remove from oven, cool on wire rack. Top with topping of your choice- fresh or frozen fruit, warmed jam, or canned pie filling (I like strawberry or blueberry). Another option is to make a "turtle" cheesecake, with a layer of caramel sauce on the bottom of the crust before filling with the batter, then when cooked cheesecakes are not quite cool, spread the top with warmed hot fudge sauce, thin lines of caramel sauce (ice cream topping works great), and then chopped pecans or walnuts.

MINI LEMON CHEESECAKES

Steps:

• Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
• Heat up your butter until it is melted (either on the hob or in the microwave).
• Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
• Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
• Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!