CHEESECAKE IN MUFFIN TINS WITHOUT LINERS RECIPES
MINI CHEESECAKES III RECIPE | ALLRECIPES
This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids.
Provided by BRAT87
Categories Desserts Cakes Holiday Cake Recipes
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6 mini cheesecakes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
- Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
- Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
Nutrition Facts : Calories 219 calories, CarbohydrateContent 15.2 g, CholesterolContent 72.1 mg, FatContent 16.1 g, FiberContent 0.2 g, ProteinContent 4.2 g, SaturatedFatContent 8.8 g, SodiumContent 171.1 mg, SugarContent 12.1 g
EASY CHEESECAKE – BEST HOMEMADE CHEESECAKE CUPS RECIPE ...
easy cheesecake – best homemade cheesecake cups recipe – {easy} – snacks – desserts – party food – quick – simple
Provided by Kimberley
Categories Dessert
Total Time 273 minutes
Prep Time 15 minutes
Cook Time 18 minutes
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.
- Mix the cream cheese with the granulated sugar in a large mixing bowl.
- Mix in one egg at a time to the cream cheese mixture until well combined.
- Add in the flour, vanilla, and sour cream and mix on low speed until smooth.
- Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
- Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.
- To serve, remove from refrigerator and top each mini cheesecake with your choice of filling. Enjoy!
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