CHOCOLATE MINI CHEESECAKES RECIPES

Name: Mini Cherry Cheesecakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings.
Ingredients: 1 cup crushed vanilla wafers (about 30 wafers); 3 tablespoons butter, melted; 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 2 teaspoons lemon juice; 1-1/2 teaspoons vanilla extract; 1 large egg, room temperature, lightly beaten; TOPPING:; 1 pound pitted canned or frozen tart red cherries; 1/2 cup sugar; 1 tablespoon cornstarch; Red food coloring, optional

MINI CHERRY CHEESECAKES RECIPE: HOW TO MAKE IT

Mini Cherry Cheesecakes Recipe: How to Make It image

These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat a whole mini cheesecake yourself! —Kay Keller, Morenci, Michigan

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 cup crushed vanilla wafers (about 30 wafers)
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
1 large egg, room temperature, lightly beaten
TOPPING:
1 pound pitted canned or frozen tart red cherries
1/2 cup sugar
1 tablespoon cornstarch
Red food coloring, optional

Steps:

Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 213 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 26g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

JAM-TOPPED MINI CHEESECAKES RECIPE: HOW TO MAKE IT

Jam-Topped Mini Cheesecakes Recipe: How to Make It image

We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 9 servings

Number Of Ingredients 7

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, room temperature
3 tablespoons assorted jams, warmed

Steps:

In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.

Nutrition Facts : Calories 198 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 141mg sodium, CarbohydrateContent 19g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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MINI CHERRY CHEESECAKES RECIPE: HOW TO MAKE IT

These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat a whole mini cheesecake yourself! —Kay Keller, Morenci, Michigan
From tasteofhome.com
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Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

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