Mini Cherry Almond Cheesecakes Recipes

MINI ALMOND CHEESECAKES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 350 degrees F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels.
• Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and almond extract; beat well. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
• Bake for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.

MINI CHERRY CHEESECAKES

Steps:

• Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
• In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
• Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

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.

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.

MINI NO-BAKE CHERRY ALMOND CHEESECAKE

Steps:

• Make sure the cream cheese has been softened to room temperature to avoid a lumpy filling.
• Preheat oven to 350 °F. Melt butter. Sift almond flour before measuring. Combine flour with butter, sweetener and optional cardamom. Divide among 15 4-ounce Mason jars or ramekins, pressing firmly into the bottom of the jar. (A shot glass works well for this job.) Place the jars on a rimmed baking sheet and bake for 12-14 minutes or until lightly browned.
• Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat softened cream cheese with sweetener, then add Greek yogurt and vanilla and beat until well combined. Make sure you have softened the cream cheese ahead of time to avoid lumpy cheesecake.
• Spoon into cooled jars and refrigerate.
• To make cherry topping, combine cherries, sweetener and cornstarch in a saucepan. If using fresh cherries, add 1/3 to 1/2 cup water. Simmer until thickened, stirring gently. Chill completely before adding to cheesecake jars.
• Garnish with a sprig of mint, if desired and serve. Store leftovers covered.

MINI CHERRY ALMOND CHEESECAKES

Steps:

• Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. 2
• . Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
• . Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
• . To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 5.
• dd the sour cream and almond extract. Beat on low speed until well combined. 6.
• dd the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 7.
• ently stir in the chopped cherries. 8.
• ivide the filling between the cheesecake cups until the cups are mostly full. 9.
• ake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes. 10.
• Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. 11.
• When cheesecakes are cooled, remove them from the pan. 12.
• To make the whipped cream, add the cream, powdered sugar and cherry juice to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form. 13.
• Pipe the whipped cream onto the tops of the cheesecakes and top with a cherry. 14.
• Refrigerate until ready to serve.

CHERRY ALMOND CHEESECAKE

Steps:

• In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until combined. Pour into prepared crust., Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling. Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices; garnish with reserved pie filling. Refrigerate leftovers.

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.