MINI CHERRY CHEESECAKES
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.
Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
BLANCA'S CHERRY CHEESE TARTS
These miniature cheesecakes with graham cracker crusts and rich cherry topping are absolutely the best!!!! You just can't have one. It's a hit at every gathering!
Provided by BLANCA CASTELLO
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 26
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
- To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
- To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
- Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 14.6 g, Cholesterol 34.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 95.3 mg, Sugar 6.1 g
CHERRY CHEESE TARTS- RECIPE FOR CHICAGO 12 CUP MINI CHEESECAKE P
This recipe came with the Chicago Metallic 12 cup mini cheesecake pan. Posting as written for safekeeping. This pan is used for making mini-sized cheesecakes and has removable discs for the bottom of each cup to make removing the cheesecakes easy.
Provided by Jubes
Categories < 60 Mins
Time 1h
Yield 12 cheesecakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Place one disc in each cup of the cheesecake pan. Lightly grease the pans with butter or use a non-stick spray.
- Blend cream cheese with the egg, vanilla and 1/4 cup sugar. Set aside.
- Mix the ground nuts woth the melted butter and 3 tablespoons of sugar.
- Press the nut crumb into the base of 12 cups. Press the crumbs into the base and about 1/3 ways up the side of each cup.
- Fill evenly with the cheesecake mixture.
- Bake 14 minutes.
- Remove the pan from the oven and place on a rack to cool for 20 minutes.
- The tops will all as they cool.
- Lightly loosen the cheese tarts around the edges and carefully remove the cheesecakes by pushing the handle of a wooden spoon through the hole at the bottom of each cup.
- When cool, take the disc off the bottom of each cheesecake using a butter knife.
- Place 3 or 4 cherries on the top of each tart.
- Refrigerate until ready to serve. Makes 1 dozen cheesecakes.
Nutrition Facts : Calories 122.7, Fat 9.4, SaturatedFat 5.4, Cholesterol 43.1, Sodium 89.3, Carbohydrate 8.2, Sugar 8, Protein 1.7
CHERRY CREAM CHEESE TARTS
It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! -Cindi Mitchell, Waring, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.
Nutrition Facts : Calories 362 calories, Fat 20g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
MINI CHERRY CHEESECAKES
I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.
Provided by Nancy Singelyn
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place a vanilla wafer into the bottom of each muffin cup.
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
- Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g
MINI CHEESECAKE TARTS
Steps:
- 1. Mix cream cheese, sugar, vanilla and eggs together until smooth.
- 2. Press 1 vanilla wafer into each paper cup.
- 3. Spoon cheese mixture over wafer.
- 4. Bake for 10 minutes at 350.
- 5. Cool, place pie filling on top. Refrigerate.
- 6. You can change the pie filling flavors to your liking.
MINI CHERRY CHEESECAKES
After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
- In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
- Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g
CHERRY CHEESECAKE TARTS
If your children or grandchildren are looking for a perfect gift to give their teachers, these may be the answer. Dress up each tart with a paper doily, place on a colorful plastic or paper plate and cover with clear wrap. Secure with a festive bow or a gift card and tag. And don't forget to include the recipe for the tart. When I gave this as a gift to each of the secretaries at the high school where I work, it soon became a hit with their families, too!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Bake pastry shells according to package directions. , In a small bowl, beat cream cheese, sugar and extract. With a fork, carefully remove the circular top of each baked shell and set aside. Remove any soft layers of pastry inside shells and discard. , Spoon the cream cheese filling into shells; place on a baking sheet. Bake at 400° for 5 minutes. Cool for 1 hour. Refrigerate until serving., Just before serving, spoon pie filling into shells. Top with reserved pastry circles. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 416 calories, Fat 19g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
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