MINI CHERRY CHEESECAKES RECIPES

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EASY MINI TURTLE CHEESECAKES - BEST MINI TURTLE ...



Easy Mini Turtle Cheesecakes - Best Mini Turtle ... image

I love cheesecake, but sometimes I can’t be bothered to make a big, honking full-sized one. That's where these mini turtle cheesecakes come in! They're so easy.

Provided by Ree Drummond

Categories     dessert

Total Time 2 hours 17 minutes

Prep Time 2 hours

Cook Time 17 minutes

Yield 24 servings

Number Of Ingredients 17

For the Crust:

24

whole chocolate graham crackers, broken into pieces

8 tbsp.

salted butter, melted

1/2 c.

sugar

For the Filling:

3

packages (8-ounce) cream cheese, softened

1 c.

sugar

2

whole large eggs

1 tsp.

vanilla extract

1/2 c.

jarred salted caramel sauce

For the Ganache:

12 oz.

semi-sweet chocolate, chopped

3/4 c.

heavy cream

Toppings:

1 c.

pecan halves

1/2 c.

mini chocolate chips

1/2 c.

salted caramel sauce

Steps:

  • Preheat the oven to 350 degrees.  For the crust: Line a 24-cup muffin tin with cupcake liners. Pulse the graham crackers and sugar in a food processor until fine crumbs form. Add the butter, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up. Set crusts aside. For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly. Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours. For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly. Place about 1 tablespoon ganache on top of each cheesecake. Add 1 pecan half and mini chocolate chips to each one. Drizzle with the remaining caramel sauce. Chill in the fridge or freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months. Allow to thaw at room temperature for 30 minutes before serving.

MINI LEMON CHEESECAKE TARTS RECIPE: HOW TO MAKE IT



Mini Lemon Cheesecake Tarts Recipe: How to Make It image

Dainty and light, these tartlets feature two of my favorites —lemon and cheesecake —in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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