Individual Mini Cherry Cheesecakes Recipes

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

PARTY MINI CHERRY CHEESECAKES

Steps:

• Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups.
• Place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture.
• Bake 15-20 minute at 375°F Top each cup with about 1 tablespoons Of pie filling. Keep in muffin pans and chill until firm, To serve remove from paper cups.
• I don't use the Cherry Pie filling,I think it makes it to sweet.

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Place a vanilla wafer into the bottom of each muffin cup.
• Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
• Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

INDIVIDUAL MINI CHERRY CHEESECAKE CUPS

Steps:

• Preheat oven to 350.
• Place 2 1/2 inch paper or foil liners in 24 muffin cups.
• For crust, combine dry cake mix and melted butter in large bowl.
• Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
• Divide mixture evenly in muffin cups (level but do not press).
• For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
• Beat at medium speed with an electric mixer until smooth.
• spoon evenly into muffin cups.
• Bake at 350 for 20 minutes or until mixture is set.
• For topping, combine sour cream and 1/4 cup sugar in a small bowl.
• Spoon evenly over cheesecakes.
• Return to oven for 5 minutes.
• Let cool for 15 minutes.
• Garnish each cheesecake with cherry pie filling.
• Refrigerate until ready to serve.

CHERRY MINI CHEESECAKES

Steps:

• Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins
• Melt the butter in a medium skillet over medium heat. Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes. Divide the cherries with their juices evenly among the prepared ramekins.
• Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth. Pour the filling into the ramekins.
• Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes. Cool the cheesecakes on a rack in the ramekins. Cover and refrigerate for at least 2 hours before serving.
• When ready to serve, run a small knife around the outside of the cheesecakes. Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom. Lightly dust with cocoa.

MINI CHERRY CHEESECAKES

Steps:

• Place cupcake inserts into cupcake tin.
• Crush several vanilla wafers or pecan sandies and sprinkle into bottom of cupcake inserts about 1/4", or use a whole vanilla wafer.
• Mix cream cheese, eggs vanilla.
• Add about 1/2 cup of the 3/4 cup sugar.
• Taste mixture.
• If not sweet enough add more sugar.
• I like to add a little at a time and taste.
• When I feel it's sweet enough I stop.
• Mix about 5 minutes with a mixer on medium.
• Add to cupcake inserts till about 2/3 full.
• Bake 12 to 15 minutes in a 350 degree oven.
• Cool and spoon cherrie pie filling on top of mini cheescake tarts.