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.
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.
NO-BAKE CHERRY CHOCOLATE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate graham cracker crumbs, packed brown sugar, butter, salt, cream cheese, vanilla extract, heavy whipping cream, white sugar, cocoa powder, salt, cherry pie filling
Provided by Hannah Williams
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a bowl, thoroughly mix graham cracker crumbs, brown sugar, salt, and butter. Press evenly into a springform pan. Chill.
- In a medium bowl, place cream cheese and beat with hand beaters until smooth. Gently pour in cream, adding gradually while stirring, until it's fully incorporated.
- Add sugar, vanilla, and salt, then beat until very smooth. Don't forget to scrape the sides. Gradually add cocoa powder into the smooth cream-cheese mixture and beat on medium speed until it's fully incorporated.
- Pour onto chilled crust and smooth out the top. Freeze for 3 hours or refrigerate overnight. Before serving, pour pie filling over the cheesecake.
- Enjoy!
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 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
CHOCOLATE-CHERRY CHEESECAKE
Get ready for the "wow factor" when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it's baking and chilling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
- Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
- In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
- Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 125 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 1 1/2 g
PETITE CHOCOLATE CHERRY CHEESECAKES
I got this recipe out of The Pampered Chef Delightful Desserts (from easy to elegant). I used to work for them and have a ton of their recipes. I have not made many of them in such a long time because I mostly use zaar. So decided I would post my favorties on here (in hopes of using them again). I thought I would share them too hope you enjoy!
Provided by Proud Veterans wife
Categories Cheesecake
Time 35m
Yield 24 mini cheesecakes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 place paper liners in cups of a muffin pan. Place one cookie in each liner.
- In a small bowl mix cream cheese, sugar, vanilla, until well blended. Add egg, mix well. Stir in Sour cream.
- Drain Cherries on paper towels chop finely, and drain again on paper towels before stirring into batter. Using a small scoop, top each cookie with a rounded scoop of batter, spread evenly. Sprinkle evenly with chocolate chips.
- Bake 18-20 minutes or until filling is almost set. Cool completely in pan. Remove cheesecakes from pan and refrigerate 1 hour or overnight.
Nutrition Facts : Calories 118.9, Fat 7, SaturatedFat 2.8, Cholesterol 20.2, Sodium 89.8, Carbohydrate 12.8, Fiber 0.5, Sugar 2.6, Protein 2.3
CHOCOLATE CHERRY CHEESECAKE
A wonderful combination of cherries and chocolate in a rich cheese cake. The glaze on this cheese cake is ganache, one of the easiest and prettiest finishes for cake and cools to a beautiful seamless gloss. You can buy chocolate cookie crumbs in the bakery aisle or crush your own chocolate wafers for the crust.
Provided by Karen From Colorado
Categories Cheesecake
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
- Beat cream cheese in a large bowl until smooth.
- Add eggs one at a time, beating well after each addition.
- Add sugar and almond extract; beat until smooth.
- Add 1/2 cup of the whipping cream; blend well.
- Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
- Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
- Spoon remaining cream cheese mixture over the pie filling layer.
- Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
- Cool in pan on a wire rack for 1 hour.
- Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
- Remove from heat and stir in the chocolate chips.
- Line a cookie sheet with waxed paper.
- Remove the sides of the springform pan.
- Place cheesecake on the paper lined cookie sheet.
- Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
- Chill for at least 3 hours or over night.
- Serve topped with the remaining pie filling.
Nutrition Facts : Calories 550.2, Fat 39.6, SaturatedFat 23.4, Cholesterol 148, Sodium 306.5, Carbohydrate 44.9, Fiber 0.8, Sugar 15.3, Protein 8
CHERRY CHOCOLATE CHEESECAKE CUPCAKES
Steps:
- Pre-heat the oven to 350 degrees. Empty contents of the graham cracker packages from the boxes of the No Bake Cheesecake mix into a bowl. Pour over melted butter stirring until all graham cracker crumbs are moist. Press heaping teaspoon of the graham cracker mixture into bottom of paper-lined cupcake tins so the bottom of each is completely covered. Set them in fridge while you make cupcake batter. For the batter, cream together butter and sugar until fluffy. Add eggs one at a time, then vanilla, baking powder, baking soda, salt. Mix on med-high for 60 seconds until everything is creamy and well combined. With mixer on low, drizzle in melted chocolate until it's completely incorporated. Then alternatingly add flour and milk, about half cup of each at a time. Mix another 45 seconds until batter is smooth and creamy. Put a heaping tablespoon of batter on top of the graham cracker crusts and spread out in even layer. Put a heaping teaspoon of the cherry pie filling in the center of the tin and cover with another heaping tablespoon of batter (it's okay if the pie filling ends up going to the edges of the tin, but try to make sure all of it is covered by cupcake batter). Bake for 25 minutes, until cake is set and it bounces back after you gently press your finger into it. Allow to cool, then mix up the cheesecake mixture. Empty both packets of cheesecake mix into medium bowl and whisk together with 2.5 cups cold whole milk. The mixture should start thickening. Set in the fridge for 15-20 minutes until it's completely set. Stir mixture with a spoon to get a smooth texture and then frost or pipe a generous amount over the top. Sprinkle with mini chocolate chips, some graham cracker crumbs, and/or any of the sauce left over from the cherry pie filling.
PETITE CHERRY CHEESECAKE
Steps:
- Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Add sour cream and flour. Line muffin pan with paper cups and place wafer on bottom. Fill 2/3 full with cream cheese mixture. Bake 15-20 min. at 350-degrees or until just set. Cool 5-10 minutes before topping with cherry filling. Variation: increase sugar to 1-1/4 c. and add 1/3 c. unsweetened cocoa for chocolate cheesecake.
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MINI CHERRY CHOCOLATE CHIP CHEESECAKES - THE BAKERMAMA
From thebakermama.com
Estimated Reading Time 4 mins
- Preheat oven to 350°F. Line a 12 cup muffin pan with cupcake liners and spray with non-stick cooking spray. Set aside.
- In a large microwavable bowl, melt the butter in the microwave until completely melted. Let cool for a few minutes before whisking in the sugar, vanilla, and egg. With a wooden spoon, stir in the flour, cocoa and salt.
- Place a few tablespoons of batter into each prepared muffin liner. Remove muffin liners from the pan and flatten the batter with a 1/4 cup flat measuring cup that’s been sprayed with cooking spray to prevent the batter from sticking to it. Return the muffin liner to the pan. Repeat with all 12 crusts.
CHOCOLATE CHERRY CHEESECAKE - VEENA AZMANOV
From veenaazmanov.com
- Crush the cookies in a food processor. Add sugar, melted butter, and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster.
- Double boiler - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan. Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
PETITE CHERRY CHEESECAKE RECIPE
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3.9/5 (125)Total Time 30 minsServings 24Calories 126 per serving
CHOCOLATE CHERRY CHEESECAKE - THE FIRST YEAR
From thefirstyearblog.com
Estimated Reading Time 5 mins
- Pulse the chocolate graham crackers or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 1 & 1/2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
- Before adding the crumbs to the pan, wrap the bottom and sides of the pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
- Add the crumbs to the 8 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
CHOCOLATE CHERRY CHEESECAKE - BLUE BOWL
From bluebowlrecipes.com
Estimated Reading Time 5 mins
- Prep: Preheat oven to 350 degrees. Spray an 8 or 9 inch pie plate with nonstick spray and set aside. Take your eggs out now so they can come to room temp.
- Make the crust: To make your graham cracker crumbs, pulse the graham cracker squares in a food processor until you have fine crumbs. Add the melted butter, and pulse a few times until just combined. Press mixture evenly into prepared dish and bake for 9 minutes, or until light brown. Set aside while you make the filling.
- Make the cheesecake: Soften cream cheese in microwave for about 30 seconds. In large mixing bowl, beat cream cheese until smooth. Add sugar, and mix well. Add cocoa and mix. Add room temp eggs and vanilla and mix until just combined. Add the whipping cream and mix until you have a smooth batter. Pour into prepared crust.
- Bake: Bake 35-40 minutes, or until the center jiggles only slightly when you move the pan. A toothpick inserted in the center should come out without wet batter on it, but may have a few moist crumbs.
6 INCH CHOCOLATE CHEESECAKE RECIPE - HOMEMADE IN THE KITCHEN
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