Baby Cheesecakes Recipes

MINI CHEESECAKES I

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.

EASY MINI CHEESECAKE RECIPE

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
• Make the graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
• Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
• Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
• Serve plain or topped with whipped cream and berries. See notes for additional serving suggestions.

BABY SWISS APPETIZER CHEESECAKE

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.

BABY CHEESECAKES BABY CHEESECAKES

Steps:

• Blend cream cheese, sugar, lemon juice, vanilla nad eggs with mixer.
• In small muffin pans, place aluminum liners. Add one vanilla wafer, round side up, into each liner. Add cream cheese filling, about 2 tablespoons each.
• Bake at 375F for 15-20 minutes.
• Test for doneness with a toothpick. Let cool, chill. Add toppings (canned pie filliings).

BABY CHEESECAKES

Steps:

• 1. Preheat oven to 350 F. Line 24 mini muffin pan cups with liners. 2. Pulse graham crackers, sugar, and salt until finely ground. Add butter; pulse until mixture resembles wet sand. 3. Press about 2 heaping tsp. crumb mixture into bottom of each liner. Bake 5 min. or until pale golden. Cool completely on wire racks. Reduce oven temp. to 325 F. 4. In large bowl, beat cream cheese and sugar until fluffy. Beat in vanilla and salt until combined. Add eggs 1 at a time, beating well after each addition. Beat in heavy cream. Divide filling among prepared liners. 5. Bake 12 to 15 min. or until set but still slightly jiggly in center. Let cool in pans 5 min.; transfer to wire racks to cool completely. Garnish with raspberries and mint.