MINI CHEESECAKE CUPS RECIPE RECIPES

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MINI CHEESECAKE BITES RECIPE - FOOD.COM



Mini Cheesecake Bites Recipe - Food.com image

I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead!

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 mini pies, 12 serving(s)

Number Of Ingredients 5

2 (8 ounce) packages cream cheese
2 eggs
1/2 cup granulated sugar
1 tablespoon vanilla
12 vanilla wafers

Steps:

  • Preheat oven to 350 degrees.
  • Place foiled muffin cups into mini-muffin tin (12 total).
  • Add one vanilla wafer to each muffin cup.
  • In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
  • Add eggs, one at a time, mixing well after each addition, then mix until creamy.
  • Fill each muffin cup 3/4 full.
  • Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
  • Cool completely on wire rack.
  • Refrigerate at least 3 hours, overnight is best.
  • Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.

Nutrition Facts : Calories 205.2, FatContent 14.9, SaturatedFatContent 7.9, CholesterolContent 72.7, SodiumContent 151.9, CarbohydrateContent 14.3, FiberContent 0.1, SugarContent 9.7, ProteinContent 3.5

MINI CANNOLI CREAM PASTRY CUPS RECIPE - PILLSBURY.COM



Mini Cannoli Cream Pastry Cups Recipe - Pillsbury.com image

Holy cannoli, these mini dessert cups are cute (if we do say so ourselves). Whip them up fast with a quick filling and Pillsbury pie crust!

Provided by Arlene Cummings

Total Time 45 minutes

Prep Time 20 minutes

Yield 48

Number Of Ingredients 9

1 container (15 oz) whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 tablespoons turbinado sugar (raw sugar)
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips
Additional powdered sugar

Steps:

  • In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
  • Heat oven to 425°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
  • Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
  • Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.

Nutrition Facts : Calories 70 , CarbohydrateContent 7 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 50 mg, SugarContent 3 g, TransFatContent 0 g

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