Individual Mini Peppermint Cheesecakes Recipes
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
INDIVIDUAL MINI PEPPERMINT CHEESECAKES
Make and share this Individual Mini Peppermint Cheesecakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h30m
Yield 18 individual cheesecakes
Number Of Ingredients 7
Steps:
- Set out 18 foil muffin or cupcake cups.
- Place 1 vanilla wafer in each cup and set aside.
- In a large bowl, beat cream cheese at high speed, using an electric mixer, until creamy.
- Add in sweetened condensed milk, 1 cup crushed candy, and food coloring; stir until well blended.
- Fold in 2 cups Cool Whip.
- Spoon mixture evenly into muffin cups.
- Cover and freeze for at least 2 hours or until firm.
- Top with remaining Cool Whip (I pipe it on top) and sprinkle crushed peppermint on top.
INDIVIDUAL MINI CHEESECAKES
Make and share this Individual Mini Cheesecakes recipe from Food.com.
Provided by Renate
Categories Cheesecake
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring cream cheese to room temperature.
- In food processor beat all ingredients 15 minutes.
- Heat oven to 200ºF.
- Fill individual ramekin bowls (6 oz.) to make 12 servings.
- Fill an ovensafe dish with water and place on lowest rack in oven.
- Place ramekin bowls on cookie sheet and place on next rack up.
- Bake at 200ºF for 1 hour.
- Turn oven off.
- Leave cheesecake in oven for another hour.
- Remove from oven and let cool.
- Place in large Zip-Lock bags and store in refrigerator, will keep up to 3 weeks.
Nutrition Facts : Calories 230.6, Fat 20.4, SaturatedFat 12.8, Cholesterol 80, Sodium 197.6, Carbohydrate 5.8, Sugar 2.6, Protein 6.4
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