Mini Cheesecake Recipe

Directions. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. Beat cream cheese,

Ratings: 47
Calories: 250 per serving
Category: PHILADELPHIA Cream Cheese
1. Heat oven to 325 degrees F.
2. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
3. Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
4. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

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This is an easy, fun recipe for cheesecake, but it needs more precision. There are two sizes of "mini" pan liners: 1 5/8" and 2". Half the …

Ratings: 1.2K
Calories: 95 per serving
Category: Cheesecake
1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
2. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
3. 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.
4. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

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1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside. 2. Mix cream cheese, sugar, and vanilla and almond extracts until …

Servings: 24
Difficulty: Easy
Category: Dessert
Steps: 4
1. 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
2. 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
3. 3. Spoon mixture into muffin cups and bake in a preheated 375°F oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve. To serve:
4. 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M'S® Brand Speckled Chocolate Eggs. Serve at room temperature.

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Credit: Vanessa Ward. View Recipe. this link opens in a new tab. These flavor-packed bite-sized cheesecakes still have all the flavor you'd expect from a traditional pumpkin cheesecake without the need for a water bath! To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon. Watch the Video.

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Blackberry White Chocolate Cheesecake Cups. I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of baking chips, the blackberry puree, and the sweet and salty pretzel crust make this a sensational mini dessert. —Arlene Erlbach, Morton Grove, Illinois. Go to Recipe.

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1. Heat oven to 325°F. 2. Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups. 3. Beat cream cheese and remaining sugar with mixer until blended, Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

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Make the crust and cheesecake batter as directed. Press 2 teaspoons of crust into each mini muffin liner. Pre-bake at 350°F (177°C) for 4 minutes. Remove from the oven and fill each with cheesecake batter. Bake for 10-11 minutes or until the cheesecakes appear set on top. Continue with step 6 in this recipe.

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Make the cheesecake filing while the crust cools. Beat together the cream cheese and sugar until smooth, scraping down the bowl as needed. Then beat in the egg, being careful not to overbeat the batter. Finally, add the vanilla for flavor. Transfer the batter to your crust. Bake at 325F degrees for 22-25 minutes.

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With an electric mixer, beat cream cheese, sugar, egg and vanilla until smooth and creamy. Use a scoop ( #20 3 Tablespoons) to portion filling over graham cracker crust. Use a spatula or knife to smooth tops. Bake mini cheesecakes for 12-15 minutes until tops appear dry and have turned just the slightest golden brown.

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Mini Cheesecake Recipes. These mini cheesecake recipes put big dessert decadence in a little bite. Whip up our no bake mini cheesecake recipes or easy mini cheesecake recipes. Add Filter. Baking Breads & Desserts. Cheese. Cheesecakes. Chilling. Christmas.

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The perfect mini cheesecake is within reach! With a classic creamy filling and buttery crust, these mini classic cheesecakes are perfect for splitting with a special someone or indulging your sweet tooth. They bake up quickly in 3 mini springform pans so you can have dessert in no time.

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The recipe made 24 mini mini cheesecake cupcakes. I baked for 12 min and they were DELISH and perfect. For the party event I am going to add mini choc chips and top with 3 minis and drizzle with choc for 12, plain with strawberry filling on top drizzled with milk choc for 12 and for the last 12 I am going to put a piece of mini peanut butter

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Learn how to make mini cheesecakes with this simple recipe. These luscious cheesecakes are infused with vanilla and almond flavors, served in cupcake form, and perfect for any occasion. 1 Preheat oven to 325°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well.

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Let's Make It. Heat oven to 325°F. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

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Use a small shot glass or the end of a wooden spoon to press the crumbs firmly into an even crust. Set aside. Beat the cream cheese and sugar in a stand mixer fitted with a paddle attachment. Add

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2. Drizzle in the melted butter while pulsing then carefully remove the blade and scrape the bowl and mix the butter in completely. 3. Add about a tablespoon of the crust into each cupcake paper. 4. Use a shot glass or other small flat tool to press the crust down.

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To make the graham cracker crust: Preheat oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners and set aside. In a large mixing bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and …

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Frequently Asked Questions

How to make perfect mini cheesecakes?

  • Preheat oven to 350 degrees F.
  • In a food processor, mix together the crust ingredients. ...
  • Divide crumb mixture evenly between the mini cheesecake pan's 12 slots. ...
  • Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. ...
  • Add heavy cream and then the Bailey's. ...

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How to make a small cheesecake?

Small Cheesecake Crust 1 C graham cracker crumbs 1/2 stick butter, melted 2 T sugar Combine and press into a buttered 9" pie plate. Filling 8 oz package cream cheese, softened 1/2 C sugar 1 T lemon juice 1/2 t vanilla extract dash salt 2 eggs Beat cream cheese and sugar on medium speed until fluffy. Beat in lemon juice, vanilla and salt.

How do you make a simple cheesecake?

Ingredients

  • 1 ¾ cups HONEY MAID Graham Cracker Crumbs
  • ⅓ cup butter, melted
  • 1 ¼ cups sugar, divided
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2 teaspoons vanilla
  • 3 medium (blank)s eggs
  • 1 (21 ounce) can cherry pie filling

How long to cook mini cheesecakes?

Mini Cheesecakes

  • Author: Sally
  • clock clock icon Prep Time: 20 minutes
  • clock clock icon Cook Time: 25 minutes
  • clock clock icon Total Time: 3 hours, 15 minutes
  • cutlery cutlery icon Yield: 9-10 individual cheesecakes

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