HOW TO MAKE CHEESECAKES RECIPES

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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

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.

BEST MINI APPLE CHEESECAKE RECIPE - HOW TO MAKE ... - DELISH



Best Mini Apple Cheesecake Recipe - How to Make ... - Delish image

To have cheesecake faster try these Mini Apple Cheesecakes from Delsih.com.

Provided by Lauren Miyashiro

Categories     dessert

Total Time 3 hours

Prep Time 30 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 20

14

cinnamon graham crackers, crushed

1/4 c.

granulated sugar

6 tbsp.

melted butter

1/4 tsp.

kosher salt

2

blocks cream cheese, softened

2

large eggs

1/4 c.

sour cream

1/4 c.

caramel sauce, plus more for drizzling

1/4 c.

sugar

1 tsp.

vanilla

1/2 tsp.

kosher salt

1/4 tsp.

ground cinnamon

2

apples, peeled and chopped

3/4 c.

firmly packed brown sugar

1/2 c.

all-purpose flour

1/2 c.

old-fashioned oats

1/2 tsp.

ground cinnamon

1/4 tsp.

kosher salt

1/2 c.

butter, softened

Cool Whip, for garnish

Steps:

  • Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed graham crackers, melted butter, and a pinch of salt and stir until completely moistened. Press graham mixture into paper liners and set aside. In a large bowl, beat cream cheese until light and fluffy, Add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon, and a pinch of salt and beat until combined. Pour filling over graham bottoms. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer. Bake until centers are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours. Garnish with Cool Whip and drizzle with more caramel before serving.

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  • Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed graham crackers, melted butter, and a pinch of salt and stir until completely moistened. Press graham mixture into paper liners and set aside. In a large bowl, beat cream cheese until light and fluffy, Add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon, and a pinch of salt and beat until combined. Pour filling over graham bottoms. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer. Bake until centers are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours. Garnish with Cool Whip and drizzle with more caramel before serving.
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