MINI CHOCOLATE-STRAWBERRY CHEESECAKES
Treat your guests to individual cheesecakes made with a shortbread-almond crust and chocolate filling.
Provided by Food Network Kitchen
Time 1h10m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Pulse the cookies, almonds, butter and 3 tablespoons granulated sugar in a food processor until finely ground. Spray 6 cups in a muffin tin with nonstick cooking spray. Press the crumbs on the bottom and up the sides of the cups. Bake until golden, about 10 minutes.
- Heat the chocolate in a large bowl in the microwave, stirring every 30 seconds, until just melted. Add the confectioners' sugar, cream cheese and heavy cream, and beat on medium-high speed to combine with an electric mixer. Spoon into the muffin cups and refrigerate until set, about 20 minutes.
- Toss the strawberries with the remaining 2 tablespoons granulated sugar until syrupy, about 15 minutes. Remove the cheesecakes from the muffin tin and serve topped with the strawberries.
STRAWBERRY CHEESECAKE MINIS
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
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 CHEESECAKE IN A JAR
Delicious no-bake cheesecakes prepared in jars.
Provided by Meecro
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl. Press 1/4 the graham cracker mixture into the bottom of each jar.
- Beat cream cheese and whipped topping together with an electric mixer in a bowl until well blended. Beat 2/3 cup sugar and vanilla extract into cream cheese mixture until smooth and fluffy. Spoon 1/4 the cream cheese mixture onto graham cracker crust in each jar. Top each cheesecake with sliced strawberries. Refrigerate cheesecakes until serving time.
Nutrition Facts : Calories 878.9 calories, Carbohydrate 83.2 g, Cholesterol 122.6 mg, Fat 59.1 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 39.6 g, Sodium 551.9 mg, Sugar 66.3 g
MINI STRAWBERRY CHEESECAKE BITES
Provided by Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.
MINI STRAWBERRY CHEESECAKES
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
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
MINI STRAWBERRY CHEESECAKES
Easy, delcious, and adorable! The flavor and texture is amazing and they are perfect for a single serving. Enjoy!
Provided by Miss Candiquik
Categories Cheesecake
Time 1h15m
Yield 24 mini pies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Melt Vanilla CANDIQUIK according to directions on package.
- Mix ingredients in a large bowl with Jello powder (or pudding), cream cheese and cool whip until smooth.
- Place Nilla wafers in the bottom of mini muffin cups and top with strawberry cheesecake.
- Freeze/cool 1 hour before serving. Top with whipped cream.
Nutrition Facts : Calories 239.7, Fat 16.2, SaturatedFat 10.2, Cholesterol 23.4, Sodium 110.2, Carbohydrate 21.3, Fiber 0.1, Sugar 16.4, Protein 3.2
LITTLE STRAWBERRY CHEESECAKES
Individual portions will save fights over the biggest slice of this creamy ricotta pud with fruity compote
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h15m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Heat oven to 150C/130C fan/gas 2 and line 6 muffin tin holes with muffin paper cases. Melt the butter, stir in the biscuit crumbs until well mixed, then press as firmly as you can into the bases of each paper case. Chill them while you make the filling.
- Beat the ricotta with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla. In another bowl, whisk the cream until it just holds its shape, then fold into the cheese mixture. Spoon evenly into the paper cases, right up to the tops, then tap the tin on the work surface to flatten the filling. Bake for 30 mins, then turn off the oven and allow to cool completely inside.
- To decorate, top each cheesecake with 1 tsp jam and a strawberry half.
Nutrition Facts : Calories 378 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Protein 7 grams protein, Sodium 0.5 milligram of sodium
STRAWBERRY 'LEMONADE' MINI CHEESECAKES
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
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
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- Preheat oven to 325°F. Line each cavity of a 12-count muffin pan with cupcake liners and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Add the eggs one at a time and mix on low speed until just combined.
- In a medium-sized sauce pan, stir together the strawberries, granulated sugar, and lemon juice until well combined.
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