MINI CHEESECAKE BASKETS
Bake up some of our Mini Cheesecake Baskets for your Easter celebration. Anybunny who's anybody will love to receive one of our Mini Cheesecake Baskets.
Provided by My Food and Family
Categories Baking Ingredients
Time 3h50m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Place 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Spoon over wafers.
- Bake 20 min. or until centers are almost set. Cool. Refrigerate 2 hours.
- Top with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into cheesecake to resemble the handle of a basket.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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
PHILADELPHIA EASTER MINI CHEESECAKES
There's only one thing that can pry their attention away from the chocolate in the Easter basket: one of these PHILADELPHIA Easter Mini Cheesecakes!
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
- Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.
Nutrition Facts : Calories 320, Fat 22 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, large eggs, vanilla extract, Butterfinger® Bits, whipped topping
Provided by Butterfinger
Categories Bakery Goods
Time 30m
Yield 42 mini cheesecakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
- Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
- In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
- Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
- Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
- Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
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