Quick Mini Pudding Cheesecakes Recipes
QUICK MINI PUDDING CHEESECAKES
Folks like mini cheesecakes-and you love quick recipes! So these super-moist treats made with pudding are your obvious choice for dessert tonight.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 1-1/2 doz. or 18 servings, one cheesecake each.
Number Of Ingredients 4
Steps:
- Prepare pudding in large bowl as directed on package. Stir in cheesecake filling until well blended.
- Spoon evenly into pie crusts. Smooth tops lightly with back of spoon to form even layer; top with sprinkles.
- Serve immediately. Or cover and refrigerate until ready to serve. Store leftovers in refrigerator.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MINI CHEESECAKES
These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.
Provided by Ginny
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g
KAY'S MINI CHEESECAKES
Bite-size and gluten-free mini cheesecakes!
Provided by Kay5103
Categories Cheesecake
Time 45m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line 36 mini muffin cups with paper liners. Coat lightly with cooking spray.
- Beat cream cheese using an electric mixer in a mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time. Mix in 1 1/2 teaspoons vanilla extract. Spoon batter into tins, filling each cup 2/3 full.
- Bake in the preheated oven until set, about 30 minutes.
- Combine sour cream and 1/2 teaspoon vanilla extract in a bowl; stir well. Spoon 1/4 teaspoon of mixture onto each cupcake. Top each with a small dollop of jam. Refrigerate until ready to serve.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 12.5 g, Cholesterol 46 mg, Fat 8.4 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 67.2 mg, Sugar 11.3 g
MINI LEMON CHEESECAKES
This is a great recipe- a combination of smooth creamy sweet cheese, zingy lemon and crunchy biscuit base. However it is so versatile, you can add any flavourings and change it to suit your tastes (however I think the lemon tastes best!). I made up this recipe whilst searching out a good snack. This recipe makes 12 mini cheesecakes.
Provided by elliewriggy
Time 30m
Yield Makes Cakes
Number Of Ingredients 7
Steps:
- Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
- Heat up your butter until it is melted (either on the hob or in the microwave).
- Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
- Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
- Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!
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