STRAWBERRY CHEESECAKE MINIS
My daughter and I trimmed down a recipe from a television cooking show, and these bite-size cheesecakes were the result. We shared them with neighbors and friends, and no one suspected they were light. -Lori Lewis of St. Johns, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended. , Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly). , Spoon pastry filling into the center of each cheesecake. Store in the refrigerator.
Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 209mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
MINI STRAWBERRY CHEESECAKES
These Mini Strawberry Cheesecakes recipe is creamy, delicious and full of fresh strawberries! The perfect mini dessert to celebrate strawberry season!
Provided by Life Love and Sugar
Categories Dessert
Time 55m
Number Of Ingredients 16
Steps:
- CRUST
- Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
- . 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. CHEESECAKE FILLING
- p id="instruction-step-5″>4. Reduce oven to 300°F (148°C). 5.
- 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. 6.
- Add the sour cream and vanilla extract. Beat on low speed until well combined. 7.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 8.
- Add about a tablespoon of chopped strawberries to each cheesecake crust so there's an even layer at the bottom of each. 9. A
- d the filling to each cheesecake cup until cups are mostly full. 10.
- ake the cheesecakes for 20-23 minutes, then turn off the oven and leave the door closed for another 5 minutes. 11.
- rack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. 12. When cheesecakes are cooled, remove them from the pan. TOPPING
- ="instruction-step-13″>13. Combine the strawberries, sugar and water in a small bowl and stir to coat the strawberries. Set them in the fridge for 30 minutes to an hour. The strawberries will get nice and juicy. 14.
- dd the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl, then whip on high speed until stiff peaks form. 15.
- ipe swirls of whipped cream onto the top of each cheesecake. I used Ateco tip 844. 16.
- inish off the cheesecakes with the chopped strawberries. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Mini Cheesecake, Calories 202 calories, Sugar 17 g, Sodium 155.1 mg, Fat 11.2 g, SaturatedFat 5.6 g, TransFat 0.1 g, Carbohydrate 21.8 g, Fiber 0.6 g, Protein 4.3 g, Cholesterol 53.2 mg
MINI STRAWBERRY CHEESECAKES RECIPE
These mini strawberry cheesecakes are easy to make (the simple ingredients will surprise you!) and they disappear fast. The texture of these is phenomenal! The cheesecake is creamy and smooth with a buttery crust and the fresh strawberry topping cuts the sweetness and makes every bite irresistible. !
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 45m
Number Of Ingredients 9
Steps:
- Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
- To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
- Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center. Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.
Nutrition Facts : Calories 211 kcal, Carbohydrate 15 g, Protein 3 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 128 mg, Sugar 11 g, ServingSize 1 serving
MINI STRAWBERRY CHEESECAKE BITES
Provided by Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.
MINI STRAWBERRY CHEESECAKES
These are both delicious and adorable! There's something about individual-sized desserts. They're perfect for a get-together. Just serve the cheesecakes on a platter with a bowl of the sauce next to it. This recipe is scaled to 6, but can easily be doubled to make a dozen. Top with whipped cream if you'd like!
Provided by Rebekah Rose Hills
Categories Cheesecake
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
- Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.
- Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
- Bake in the preheated oven until golden, 5 to 6 minutes.
- While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
- Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.
- Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
- Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.
- Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
- Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
- When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 23.2 g, Cholesterol 82.3 mg, Fat 18.8 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 11.2 g, Sodium 168.5 mg, Sugar 17.7 g
MINI STRAWBERRY CHEESECAKES RECIPE
These Mini Strawberry Cheesecakes are so yummy and are just the right size. All your favorite foods, come together, in just one bite.
Provided by Kendra Murdock
Categories Appetizer
Time 15m
Number Of Ingredients 5
Steps:
- In a medium sized bowl, combine cream cheese, powdered sugar, and lemon juice. Mix until creamy.
- Wash and cut the stems off the strawberries and carve out the white center, so it is just a red hollow strawberry.
- Scoop Cream cheese mixture into a small plastic sandwich bag.
- Zip up the bag and cut a small hole in one of the bottom corners.
- Squeeze out the cheesecake filling into the hollow strawberry.
- Place a graham cracker stick into the side of the cream cheese filling
- Refrigerate until ready to serve.
Nutrition Facts : Calories 104 kcal, Carbohydrate 17 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 146 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
STRAWBERRY 'LEMONADE' MINI CHEESECAKES
Delight your guests by serving Strawberry 'Lemonade' Mini Cheesecakes. These strawberry 'lemonade' cheesecake minis are the perfect way to entertain.
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Place 1 cookie in each of 12 paper-lined muffin cups.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 17 to 20 min. or until centers are almost set. Cool completely.
- Refrigerate 2 hours.
- Spoon preserves into microwaveable bowl just before serving cheesecakes. Microwave on HIGH 30 sec. or just until warmed; stir. Spoon over cheesecakes. Top with strawberries.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 20 g, Protein 5 g
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