Mini Bacon Cheesecakes Recipes

MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY

Mini Peanut Butter Cheesecakes Recipe by Tasty image

Here's what you need: ritz crackers, cream cheese, sugar, peanut butter, sour cream, vanilla, eggs

Provided by Tasty

Yield 12 mini cheesecakes

Number Of Ingredients 7

Ingredients

24 ritz crackers
16 oz cream cheese
½ cup sugar
½ cup peanut butter
½ cup sour cream
1 teaspoon vanilla
2 eggs

Steps:

Form peanut butter sandwiches with Ritz crackers.
Place them in the bottom of each cup of a muffin tin.
In a large bowl beat together cream cheese and sugar.
Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
Pour mixture over each peanut butter sandwich until each cup is ¾ full.
Top with crushed Ritz cracker.
Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams

MINI BACON AND CHEESE TOASTS

Mini Bacon and Cheese Toasts image

This quick and tasty hors d'oeuvre recipe comes to us from Kay Gillis Perry of Silver Spring, Maryland.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 50

Number Of Ingredients 4

Ingredients

1/2 pound extra-sharp cheddar, cut into 1/2-inch cubes
2 slices bacon, coarsely chopped
1 small white onion, coarsely chopped
1 loaf cocktail bread (rye or pumpernickel), sliced 1/4 inch thick

Steps:

Preheat oven to 375 degrees. In a food processor, combine cheddar, bacon, and onion. Process until a smooth paste forms, and transfer to a small bowl.
Arrange bread on two rimmed baking sheets. Bake until crisp but not browned, about 6 minutes. Remove from oven and let cool completely.
Heat broiler. Top each toast with 2 tablespoons cheese mixture. Broil until topping is lightly browned, about 4 minutes.

Nutrition Facts : Calories 95 g, Fat 5 g, Protein 5 g

SAVORY BREAKFAST MINI CHEESECAKES

Savory Breakfast Mini Cheesecakes image

Cheesecake isn't just for dessert. Give it a try for breakfast or brunch, serving either warm or cold. Great for portion control and a tasty 'grab-and-go breakfast' for busy weekdays. Garnish with parsley and more crumbled bacon, if you'd like.

Provided by lutzflcat

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham

Time 1h

Yield 24

Number Of Ingredients 14

Ingredients

cooking spray
½ cup dry Italian-seasoned bread crumbs (such as Progresso®)
⅓ cup finely grated Pecorino Romano cheese
¼ cup melted butter
3 (8 ounce) packages reduced-fat cream cheese (Neufchatel)
4 large eggs
1 ¼ cups shredded Gruyere cheese
½ cup fat-free half-and-half
⅓ cup diced ham
4 slices crisp cooked bacon, crumbled
2 tablespoons minced red bell pepper
3 green onions, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 3.1 g, Cholesterol 71.2 mg, Fat 13.7 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 7.9 g, Sodium 301.1 mg, Sugar 0.5 g

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