Two Bite Cheesecakes Recipes

Steps:

• Heat oven to 350ºF.
• Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
• Bake 13 to 15 min. or until centers are almost set. Immediately top with chocolate pieces.
• Cool 1 hour before removing from pan. Refrigerate 2 hours.

Steps:

• Preheat oven to 325°F
• Place standard-sized muffin cups into a muffin tin.
• Using an electric mixer, blend cream cheese with all ingredients until smooth and fill each with 1/4 cup of cheese mixture.
• Bake for 25 minutes.
• Cool and decorate.

Steps:

• Heat oven to 350ºF.
• Place 1 cookie in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well. Add egg; beat on low speed just until blended. Spoon over cookies.
• Bake 13 to 15 min. or until centers are almost set.
• Cool 1 hour before removing from pan. Refrigerate 2 hours.

Steps:

• Soak dried apricots in white wine for 2 hours or more.
• Take the 2 sheets of pastry and brush a thin layer of butter on one sheet and stack the other sheet on top.
• Cut the stacked sheet in half, (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
• You will then have a 7 x 11 pastry sheet with four layers.
• Cut that into 12 equal squares.
• Press each square into a greased mini muffin tin.
• Bake at 350 degrees until golden brown, about 10-15 minutes.
• Combine sugar, powdered milk, and water together and let satnd 10 minutes.
• Blend cream cheese and egg together.
• Add lime zest.
• Drain apricots and add to cream cheese mixture.
• Add powdered milk mixture and mix well.
• Pour into prepared shells until 3/4 full.
• Bake at 350 degrees for 20 minutes or until mixture begins to brown.
• Garnish with lime peel and/or whipping cream, if desired.

Steps:

• Preheat oven 375F.
• In a bowl, mix up the 1/2 cup melted butter, honey and graham cracker crumbs until there are no dry crumbs left. In a 24 muffin tin, place graham mix in each slot then pat the graham cracker crumbs down firmly until its half way up. Set aside!
• In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended.
• Spoon cream cheese filling in each slot evenly. Bake for 25 minutes or until toothpick approval!