Appetizer Mini Cheesecakes Recipes

BABY SWISS APPETIZER CHEESECAKE

Baby Swiss Appetizer Cheesecake image

This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. -Marilyn Edelman, Sabetha, Kansas

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups crushed Ritz crackers (about 36 crackers)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1/4 cup heavy whipping cream
1 tablespoon oil from sun-dried tomatoes
3 large eggs, room temperature, lightly beaten
6 ounces baby Swiss cheese, shredded
1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
4 green onions, chopped
Crackers

Steps:

Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with crackers.

Nutrition Facts : Calories 197 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 176mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

MINI CHEESECAKES I

Mini Cheesecakes I image

Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling.

Provided by Janice

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 45m

Yield 48

Number Of Ingredients 6

Ingredients

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g

HERBED CHEESECAKE APPETIZER

Herbed Cheesecake Appetizer image

If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future. -Ann Chan, Atlanta, Georgia

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 16 servings.

Number Of Ingredients 21

Ingredients

CRUST:
1 large egg yolk, beaten
1 cup all-purpose flour
1/2 cup butter, softened
2 teaspoons grated lemon zest
1/2 teaspoon salt
FILLING:
3 packages (8 ounces each) cream cheese, softened
3 tablespoons all-purpose flour
4 large eggs, lightly beaten
1 cup grated Parmesan cheese
2/3 cup minced fresh parsley
1 small onion, chopped
1/2 cup chopped pepperoni
2 tablespoons lemon juice
1 tablespoon each minced fresh basil, tarragon and oregano or 1 teaspoon each dried basil, tarragon and oregano
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
Assorted crackers

Steps:

In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust., Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool l hour longer. Refrigerate overnight. Serve with crackers.

Nutrition Facts : Calories 302 calories, Fat 26g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 571mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

APPETIZER MINI CHEESECAKES

Appetizer Mini Cheesecakes image

A Grissol recipe. Pretty on the plate - a party favorite. One might try variations like Mexican or Italian by changing up the seasonings and the garnishes.

Provided by CanadianFarmgal

Categories Lunch/Snacks

Time 1h12m

Yield 12 mini cheesecakes, 6 serving(s)

Number Of Ingredients 11

Ingredients

12 grissol miniature French baguettes
250 g brick style cream cheese, softened
2 eggs, beaten
2 tablespoons lemon juice
1 teaspoon lemon rind
1 teaspoon liquid honey
1/2 teaspoon pepper
4 ounces smoked salmon, finely chopped
fresh dill sprig
red onion, slices
capers (to garnish)

Steps:

Line a 12 cup muffin pan with paper liners. Place mini baguettes in the bottom of each cup.
Blend together cream cheese, eggs, lemon juice and rind, honey and pepper.
Spoon and equal portrion into each muffin cup.
Bake in 350 F oven for 10 to 12 minutes or until set.
Let cool completely.
Garnish each mini cheesecake with smoked salmon, dill, red onion and capers as desired. Makes 12 cheesecakes.

Nutrition Facts : Calories 198.8, Fat 17.1, SaturatedFat 9.9, Cholesterol 120.9, Sodium 303.9, Carbohydrate 2.8, Fiber 0.1, Sugar 1.3, Protein 8.9

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