Lunch Box Cheese Cakes Recipes

SAVORY CHEESECAKES

These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.

Provided by Food Network Kitchen

Categories appetizer

Time 4h40m

Yield 4 savory cheesecakes (10 to 12 servings)

Number Of Ingredients 38

Savory Cheesecakes image

Steps:

For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

Ingredients

Nonstick cooking spray, for the pans
1 1/4 cups herbed cracker crumbs
8 tablespoons unsalted butter, melted
2 tablespoons chopped pecans
8 ounces cream cheese, at room temperature
1 cup shredded Cheddar
2 tablespoons chopped pimentos
1 teaspoon Worcestershire sauce
2 to 3 dashes hot sauce
Kosher salt and freshly ground black pepper
Crumbled candied or regular bacon, for topping
Thinly sliced scallion greens, for topping
8 ounces cream cheese, at room temperature
1 cup crumbled blue cheese
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons diced pitted Medjool dates
1 teaspoon diced shallots
Candied walnuts, for topping
Honey, for drizzling
8 ounces cream cheese, at room temperature
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil, plus 1 sprig, for topping
1/4 cup quartered cherry tomatoes
Balsamic syrup or vinegar, for drizzling
Olive oil, for drizzling
8 ounces cream cheese, at room temperature
4 ounces goat cheese
1 tablespoon heavy cream
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
1/2 teaspoon lemon zest
Worcestershire sauce, for seasoning
Kosher salt and freshly ground black pepper
2 tablespoons apricot, fig, onion or raspberry jam

BIRTHDAY 'BOX' CAKE BOTTOM CHEESECAKE RECIPE BY TASTY

Here's what you need: birthday cake mix, cream cheese, sugar, vanilla extract, milk, gelatin powder, whipped cream, sprinkles

Provided by Nathan Ng

Categories Desserts

Yield 10 servings

Number Of Ingredients 8

Birthday 'Box' Cake Bottom Cheesecake Recipe by Tasty image

Steps:

Preheat oven to 350˚F (180˚C).
Prepare cake mix according to the box directions and pour batter into a greased springform pan.
Bake for 35 minutes, or until a toothpick will comes out dry when inserted.
In a large mixing bowl, add the softened cream cheese, sugar, and vanilla, and mix until combined.
Microwave the milk for 90 seconds, then whisk in the gelatin powder.
Pour the gelatin mixture into the cream cheese mixture and whisk until combined.
Pour the cheesecake mixture over the cooled birthday cake and chill in the refrigerator for at least 3 hours.
Pipe whipped cream along the edge of the cake, then follow with sprinkles all over the top.
Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 7 grams, Sugar 36 grams

Ingredients

1 box birthday cake mix, with additional ingredients according to box instructions
32 oz cream cheese, softened
1 cup sugar
1 tablespoon vanilla extract
1 cup milk
1 tablespoon gelatin powder
whipped cream, to taste
sprinkles, to taste

WOOLWORTH ICE BOX CHEESECAKE

Make and share this Woolworth Ice Box Cheesecake recipe from Food.com.

Provided by Katrina Wynn

Categories Cheesecake

Time 1m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

Woolworth Ice Box Cheesecake image

Steps:

Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust.
Spread filling over and top with more crushed Graham crackers. Chill.

Ingredients

1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
4 tablespoons lemon juice (less if you don't want to much lemon)
1 (14 ounce) can Carnation Evaporated Milk, well chilled
1 graham cracker pie crust