Strawberry Lemonade Mini Cheesecakes Recipes

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STRAWBERRY 'LEMONADE' MINI CHEESECAKES



Strawberry 'Lemonade' Mini Cheesecakes image

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

12 strawberry thumbprint cookies
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 tsp. zest and 1/4 cup juice from 2 lemons
2 eggs
1/2 cup strawberry preserves
1/2 cup chopped strawberries

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

STRAWBERRY CHEESECAKE MINIS



Strawberry Cheesecake Minis image

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

2 packages (8 ounces each) reduced-fat cream cheese
Sugar substitute equivalent to 1/2 cup sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup egg substitute
12 reduced-fat vanilla wafers
1 can (12 ounces) strawberry cake and pastry filling

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.

STRAWBERRY LEMONADE CHEESECAKE



Strawberry Lemonade Cheesecake image

I thought of making this cheesecake when I wanted to combine strawberry with a classic lemon ricotta cheesecake recipe a friend gave me, the result was a light, lemon-flavored cheesecake with a swirl of strawberry in every bite! You may also use reduced fat ingredients when making this cheesecake, if you desire. Garnish with lemon slices if desired.

Provided by sweet sakura

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 10h43m

Yield 12

Number Of Ingredients 15

2 cups graham cracker crumbs
½ cup butter, melted
⅓ cup white sugar
2 (8 ounce) packages cream cheese, at room temperature
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
½ cup butter, melted and cooled
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
4 eggs
2 cups sour cream
1 (12 ounce) can strawberry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.
  • Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.
  • Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.
  • Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.
  • Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.
  • Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.
  • Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 56.8 g, Cholesterol 172.3 mg, Fat 42.5 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 25.5 g, Sodium 403.3 mg, Sugar 40.1 g

MINI STRAWBERRY CHEESECAKES



Mini Strawberry Cheesecakes image

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

1 ½ tablespoons unsalted butter, melted
½ cup graham cracker crumbs
1 ½ tablespoons white sugar
1 (8 ounce) package brick-style cream cheese, softened
2 ½ tablespoons sour cream, at room temperature
2 ½ tablespoons white sugar
½ teaspoon pure vanilla extract
1 large egg
Strawberry Sauce:
8 ounces fresh strawberries, stemmed and sliced, divided
2 ½ tablespoons white sugar
1 teaspoon lemon juice

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

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