Berry Mini Cheesecakes Recipes

BERRY MINI CHEESECAKES

Berry Mini Cheesecakes image

There's always room for some mini desserts! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 7

Ingredients

1 cup graham cracker crumbs
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
18 fresh raspberries

Steps:

Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 1 hour. , To serve, remove paper liners; top cheesecakes with raspberries.

Nutrition Facts : Calories 100 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 83mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

MINI BLUEBERRY CHEESECAKES

Mini Blueberry Cheesecakes image

The only thing better than making treats with the kids is being able to make them with more natural sources of sugar

Provided by Mary Jenny

Categories Cheesecake

Time 33m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup great value frozen blueberries, thawed
1 (250 g) package cream cheese, softened to room temperature
3/4 cup 2% Greek yogurt
1/4 cup granulated sugar
1 large egg
1 tablespoon cornstarch
1 teaspoon vanilla extract
12 round vanilla wafer cookies

Steps:

Preheat oven to 350°F.
In a blender, purée blueberries until smooth, about 30 seconds. Set aside.
In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done.
Fold blueberries into the cream cheese mix.
Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.
Divide cheesecake filling evenly among muffin tins.
Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.

Nutrition Facts : Calories 133.2, Fat 8.7, SaturatedFat 4.5, Cholesterol 38.5, Sodium 91.5, Carbohydrate 12.1, Fiber 0.3, Sugar 6.8, Protein 2.1

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