MINI CHERRY CHEESECAKES
After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g
MINI CHERRY CHEESECAKES
I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.
Provided by Nancy Singelyn
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g
MINI CHERRY CHEESECAKES
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
CUPID'S CHERRY CHEESECAKES
Learn how to make mini cherry cheesecakes to bring to every potluck or bake sale. These Cupid's Cherry Cheesecakes are perfect mini cherry cheesecakes for any occasion. Enjoy a perfectly small, but flavorful bite.
Provided by My Food and Family
Categories Dairy
Time 2h45m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Place 1 wafer in each of 12 paper-lined muffin cups.
- Beat cream cheese and sugar in small bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing after each addition just until blended. Spoon over wafers in muffin cups.
- Bake 30 min. Turn off oven; open oven door slightly. Let stand in oven 30 min. Remove from oven; cool completely. Top with pie filling.
- Refrigerate 1 hour.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
TINY CHERRY CHEESECAKES
I prepare these mini cheesecakes every Christmas and for many weddings. I've received countless compliments and recipe requests. When I send these along in my husband's lunch, I have to be sure to pack to extras because the men he works with love them, too. -Janice Hertlein, Esterhazy, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup. , In a large bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. , Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator.
Nutrition Facts : Calories 119 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 57mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MINI CHEESECAKES I
Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling.
Provided by Janice
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g
MINI CHEESECAKES WITH CHERRY TOPPING
These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Butter the sides of 12 4-inch springform pans. Wrap exterior of pans (including base) in a double layer of foil.
- To make crust, process graham crackers in food processor until fine. Add butter, sugar, and salt; pulse until combined. Divide mixture evenly among pans and pat into an even layer using the bottom of a measuring cup or mallet. Place pans on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pans to a wire rack to cool completely.
- Make the cheesecake batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
- In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
- Pour cream cheese filling into the prepared pans. Set pans inside two large, shallow roasting pans. Carefully ladle boiling water into roasting pans to reach halfway up sides of springform pans.
- Bake until cakes are set but still slightly wobbly in the center, 15 to 20 minutes. Turn off oven; leave cakes in oven with the door slightly ajar, 1 hour. Transfer pans to a wire rack; let cakes cool completely. Refrigerate, uncovered, at least 6 hours or overnight.
- Make the cherry topping: Pit cherries and place a pound of them in food processor; pulse with sugar and lemon. Blend until smooth, then strain mixture through fine-mesh sieve.
- Pour 1 cup cherry puree into a small saucepan. Sprinkle with gelatin and let sit for 10 minutes. When gelatin is bloomed, place over medium to high heat and stir until dissolved.
- Combine cherry gelatin mixture, reserved cherry puree, and whole cherries. Spoon mixture over mini cheesecakes, about 5 or 6 cherries on each cheesecake and 2 to 3 tablespoons of liquid. Chill until firm, at least 2 hours.
MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS
These are delicious little cheesecakes, perfect for any occasion. Experiment with different toppings instead of cherry if you like.
Provided by Karen..
Categories Cheesecake
Time 40m
Yield 24 cheesecakes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
- Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
- Fill the cups 2/3 full of cream cheese mixture.
- Bake for 15 to 20 minutes or until set.
- When warm, top each with a tablespoon of cherry filling.
- Chill in refrigerator.
Nutrition Facts : Calories 108.3, Fat 8, SaturatedFat 4.1, Cholesterol 36.3, Sodium 85.1, Carbohydrate 7.2, Fiber 0.1, Sugar 2.8, Protein 1.9
CHERRY MINI CHEESECAKES
Provided by Food Network Kitchen
Time 2h55m
Yield 6 servings
Number Of Ingredients 7
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
Make and share this Mini Cherry Cheesecakes recipe from Food.com.
Provided by Jim Tasker
Categories Tarts
Time 21m
Yield 12 cupcake size tarts
Number Of Ingredients 6
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.
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MINI CHERRY CHEESECAKE RECIPE- SHUGARY SWEETS
From shugarysweets.com
Reviews 48Calories 66 per servingCategory Desserts
- Make graham cracker crust by melting butter and using a fork to mix in the graham crumbs and 1/4 cup sugar. Set aside.
- Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended. Press 1-2 tsp crust in a paper lined mini muffin pan. Fill 2/3 full with cream cheese filling.
- Bake in a 350 degree oven for about 17-20 minutes. Makes about 4 dozen mini cherry cheesecakes. Store tightly covered in refrigerator.
- To serve, top each cheesecake with a tablespoon of cherry pie filling (try to get one cherry on each pie). Enjoy cold!
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