Appetizer Mini Cheesecakes Recipes
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
APPETIZER MINI CHEESECAKES
A Grissol recipe. Pretty on the plate - a party favorite. One might try variations like Mexican or Italian by changing up the seasonings and the garnishes.
Provided by CanadianFarmgal
Categories Lunch/Snacks
Time 1h12m
Yield 12 mini cheesecakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Line a 12 cup muffin pan with paper liners. Place mini baguettes in the bottom of each cup.
- Blend together cream cheese, eggs, lemon juice and rind, honey and pepper.
- Spoon and equal portrion into each muffin cup.
- Bake in 350 F oven for 10 to 12 minutes or until set.
- Let cool completely.
- Garnish each mini cheesecake with smoked salmon, dill, red onion and capers as desired. Makes 12 cheesecakes.
Nutrition Facts : Calories 198.8, Fat 17.1, SaturatedFat 9.9, Cholesterol 120.9, Sodium 303.9, Carbohydrate 2.8, Fiber 0.1, Sugar 1.3, Protein 8.9
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- Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with 9-10 liners. (For a mini muffin pan, see recipe note.) This recipe yields only 9-10 mini cheesecakes, so there will be 2-3 empty. You could skip the liners and spray the pan with non-stick spray or grease with butter, but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
- Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. (I use closer to 1 and 1/2 Tablespoons of crust per mini cheesecake.) Pre-bake for 5 minutes.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick. Divide the batter between all the liners. It’s about 1 Tablespoon per cheesecake.
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