New York Style Mini Cheesecake Bites Recipes

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MINI CHEESECAKE BITES



Mini Cheesecake Bites image

I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead!

Provided by Stacie Lora

Categories     Dessert

Time 25m

Yield 12 mini pies, 12 serving(s)

Number Of Ingredients 5

2 (8 ounce) packages cream cheese
2 eggs
1/2 cup granulated sugar
1 tablespoon vanilla
12 vanilla wafers

Steps:

  • Preheat oven to 350 degrees.
  • Place foiled muffin cups into mini-muffin tin (12 total).
  • Add one vanilla wafer to each muffin cup.
  • In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
  • Add eggs, one at a time, mixing well after each addition, then mix until creamy.
  • Fill each muffin cup 3/4 full.
  • Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
  • Cool completely on wire rack.
  • Refrigerate at least 3 hours, overnight is best.
  • Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.

NEW YORK-STYLE MINI CHEESECAKE BITES



New York-Style Mini Cheesecake Bites image

Add adorable mini cheesecake bites to your dessert tray with this recipe! Our New York-Style Mini Cheesecake Bites feature chocolate chip cookie crusts.

Provided by My Food and Family

Categories     Recipes

Time 3h30m

Yield 24 servings

Number Of Ingredients 8

24 mini chocolate chip cookies
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. flour
1 egg
3/4 cup cherry pie filling

Steps:

  • Heat oven to 350ºF.
  • Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream and flour; mix well. Add egg; beat on low speed just until blended. Spoon over cookies.
  • Bake 13 to 15 min. or until centers are almost set.
  • Cool 1 hour before removing from pan. Refrigerate 2 hours.
  • Top with pie filling just before serving.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 4 g, Protein 1 g

THE BEST NEW YORK-STYLE CHEESECAKE



The Best New York-Style Cheesecake image

This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.

Provided by Food Network Kitchen

Categories     dessert

Time 12h45m

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Steps:

  • For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
  • Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
  • Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
  • Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
  • Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

Classic NY-style cheesecake, perfect with any of your favorite toppings.

Provided by Judie Cat

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 13h5m

Yield 8

Number Of Ingredients 10

19 honey graham crackers, crushed
¼ cup white sugar
4 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, cut into cubes, at room temperature
1 ½ cups white sugar
4 jumbo eggs, at room temperature
1 cup sour cream
¼ cup heavy whipping cream
1 tablespoon pure vanilla extract
⅛ cup all-purpose flour, sifted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
  • Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
  • Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
  • Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
  • Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
  • Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.

Nutrition Facts : Calories 826.9 calories, Carbohydrate 62.9 g, Cholesterol 282.2 mg, Fat 58.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 35 g, Sodium 496.6 mg, Sugar 49.6 g

MINI NEW YORK CHEESECAKES



Mini New York cheesecakes image

Everyone's favourite dessert is now bitesize! This simple-to-make traybake can be cut into mini bites for the ultimate sweet canapé

Provided by Valerie Barrett

Categories     Dessert, Dinner

Time 1h25m

Yield Makes 48 squares or 96 rectangles

Number Of Ingredients 12

250g ginger snap biscuit
100g butter , melted
250g ricotta
250g cream cheese
200g soured cream
3 large eggs
250g caster sugar
1 level tbsp cornflour
1 tsp vanilla extract
1 lemon , finely grated rind and juice
150ml double cream
2-4 tbsp lemon curd or fresh raspberries, to decorate

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.
  • Put the ginger biscuits into a food processor and whizz to very fine crumbs. Add the melted butter, using the pulse until well mixed. Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.
  • Clean the food processor bowl and add the ricotta, cream cheese, soured cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice. Whizz until smooth, then pour the mixture into the cake tin. Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.
  • Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.
  • To serve, remove the cheesecake from the tin and peel the paper from the sides. cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate. Put the lemon curd into a small disposable piping bag. Snip off the end and pipe zigzags on the cheesecakes. Alternatively, place a small raspberry on top of each square.

Nutrition Facts : Calories 124 calories, Fat 8.6 grams fat, SaturatedFat 5.2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7.9 grams sugar, Fiber 0.1 grams fiber, Protein 1.5 grams protein, Sodium 0.4 milligram of sodium

NEW YORK-STYLE MINI CHEESECAKES



New York-Style Mini Cheesecakes image

Start spreadin' the news! These crowd-pleasing New York Style Mini Cheesecakes only take 20 minutes to prep for the oven.

Provided by My Food and Family

Categories     Dairy

Time 3h20m

Yield 12 servings

Number Of Ingredients 9

1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup flour
1 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling

Steps:

  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
  • Beat cream cheese and remaining sugar with mixer until blended, Add sour cream, flour and vanilla; mix well. 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 with pie filling just before serving.

Nutrition Facts : Calories 430, Fat 27 g, SaturatedFat 16 g, TransFat 1.5 g, Cholesterol 145 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

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