Mini Fruit Topped Cheesecakes Recipes

MINI FRUIT-TOPPED CHEESECAKES

Steps:

• Mix Crust Mix, sugar and margarine with fork until crumbs are well moistened. Press firmly onto bottoms of 12 paper-lined or foil-lined medium muffin cups.
• Beat milk and Filling Mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly over crusts.
• Refrigerate at least 1 hour or until ready to serve. Spoon fruit topping over cheesecakes just before serving. Store leftover cheesecakes in refrigerator.

MINI CHEESECAKES

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.

MINI CHEESECAKES WITH CHERRY TOPPING

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 FRUIT TOPPED CHEESECAKES

Steps:

• mix cream cheese, eggs, sugar and vanilla until well blended.
• In a separate bowl, mix graham crackers, butter and sugar.
• press crumbly graham cracker mix into liners in muffin tin.
• Pour filling mixture over crust, about 3/4 of the way up.
• bake 15 minutes at 375.
• remove and cool.
• put your favorite fruit and syrup, if you wish on top.
• Chill until serving.

JAM-TOPPED MINI CHEESECAKES

Steps:

• In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.