EASY MINI CHEESECAKE RECIPE
Easy Mini Cheesecake Recipe - this simple cheesecake recipe makes 12 perfect mini cheesecakes and can be made so many ways! Lemon, Oreo, S'mores, Fruit, Peanut Butter Cup - any cheesecake you want in no time at all.
Provided by Dorothy Kern
Categories Dessert
Time 4h40m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 plain cheesecake, Calories 190 kcal, Carbohydrate 17 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 50 mg, Sodium 130 mg, Sugar 11 g
MINI CHEESECAKE BITES
I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead!
Provided by Stacie Lora
Categories Dessert
Time 25m
Yield 12 mini pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place foiled muffin cups into mini-muffin tin (12 total).
- Add one vanilla wafer to each muffin cup.
- In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
- Add eggs, one at a time, mixing well after each addition, then mix until creamy.
- Fill each muffin cup 3/4 full.
- Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
- Cool completely on wire rack.
- Refrigerate at least 3 hours, overnight is best.
- Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.
INVERTED CHEESECAKE BITES
These are a unique way of serving delicious cheesecake in beautiful shapes and small portions. Your friends or guests will be impressed. I have tried this inverting technique in both bite size and loaf size Nordic Ware pans with great success and a positive response from all my happy samplers.
Provided by Maanita S.
Categories Cheesecake
Time 1h5m
Yield 60 Cheesecake Bites, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F.
- Spray the wells of your cake bites pans with baking spray and use a pastry brush to make sure they are fully coated. This recipe fills 4 to 5 cups, so you may need a few pans. I use three 1.5 cup cake bite pans.
- In a small bowl, whisk together the Graham cracker crumbs and powdered sugar. Add the melted butter and blend well.
- Press a thin layer of the Graham cracker mix into the wells to form the crust. It will be easier to prevent sticking if the crust comes all the way up the sides. There may be a little bit leftover.
- In a medium bowl, whisk the cream cheese and sour cream together until smooth. Some tiny lumps are okay, but try to avoid beating the mix so fewer air bubbles are introduced.
- Blend in the sugar.
- Blend in the eggs, lemon peel and vanilla extract.
- Use a small spoon to spoon the batter into each well, almost to the top.
- Bake each pan at 350° for about 15 to 20 minutes or until the filling is set.
- Cool each pan for 15 minutes on a wire rack and then transfer to the refrigerator or freezer until no longer warm.
- Invert the pans onto wax or parchment paper. You may have to tap the pans to remove the bites. If you experience sticking, run a toothpick carefully around the edges to separate them from the pan.
- Transfer them to a closed container, layered between wax or parchment paper for at least two hours until fully chilled. Serve on a cold plate and feel free to garnish.
- These can be made the day before an event or dinner party. They can also be baked in cakelet size pans or a 5 to 6 cup loaf or cake pan, but you may need to double the amount of Graham cracked crust and increase the baking time. Cheesecake Loaf baked for 40 minutes.
Nutrition Facts : Calories 204.9, Fat 15.3, SaturatedFat 8.5, Cholesterol 68.3, Sodium 157.1, Carbohydrate 14.6, Fiber 0.1, Sugar 12.3, Protein 3
STRAWBERRY CHEESECAKE BITES
Strawberries are stuffed with a cream cheese filling for a cute two-bite dessert. Can be prepared the night before, but not much earlier than that as the berries may become soggy.
Provided by Alex
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- Beat together the cream cheese, confectioners' sugar, and vanilla extract in a bowl until smooth.
- Spoon the mixture into a piping bag fitted with a large round tip.
- With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow.
- Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.
- Place the graham cracker crumbs into a shallow bowl. Dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs.
- Melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
- Dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 10.8 g, Cholesterol 20.5 mg, Fat 8.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 61.4 mg, Sugar 8.9 g
GRANDMA'S SOUR CREAM CHEESECAKE BITES
Delicious 2-layer cheesecake bites that are easy to make. These 1-inch bites are great for parties. They won't last long as most people will eat 3 or 4 at a time. Make lots of them!
Provided by Jen7012020
Categories Cheesecake Bars
Time 4h15m
Yield 35
Number Of Ingredients 11
Steps:
- Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cream cheese and sugar for cream cheese layer in a bowl. Blend with an electric mixer until smooth. Mix in vanilla and eggs, one at a time, until blended. Pour on top of the cooled crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
- Increase the oven temperature to 450 degrees F (230 degrees C).
- Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
- Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
- Cut into 1-inch squares and serve.
Nutrition Facts : Calories 33 calories, Carbohydrate 2.5 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 19.4 mg
CHEESECAKE BITES
You can't get much easier than these mini cheesecakes, and they are so yummy! Everyone will gobble them up if you don't eat them all first. And trust me, it's possible (I have done it myself).
Provided by WickedMommy
Categories Cheesecake
Time 25m
Yield 18 cheesecakes, 18 serving(s)
Number Of Ingredients 5
Steps:
- Mix first four ingredients with a hand mixer until smooth.
- Pour into miniature muffin papers (about 3/4 full).
- Bake at 375 for 20 - 25 minutes until lightly golden on top.
- cool.
- top each with a scoop of cherry pie filling.
- Refridgerate.
Nutrition Facts : Calories 85.1, Fat 5, SaturatedFat 2.9, Cholesterol 37.4, Sodium 45.1, Carbohydrate 8.7, Sugar 8.4, Protein 1.6
BANANA PUDDING CHEESECAKE BITES
You don't have to turn on your oven this summer to make a delicious dessert. These mini no-bake cheesecakes taste like banana pudding.
Provided by Jonathan Melendez
Categories Cheesecake
Time 25m
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer.
- In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix.
- Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving.
- Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake.
Nutrition Facts : Calories 497.9, Fat 30.3, SaturatedFat 16.1, Cholesterol 60, Sodium 374.7, Carbohydrate 50.7, Fiber 0.8, Sugar 22.2, Protein 5
CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY
Here's what you need: graham cracker sheet, confectioners sugar, kosher salt, butter, cream cheese, confectioners sugar, vanilla extract, chocolate chips
Provided by Tasty
Categories Snacks
Yield 30 bites
Number Of Ingredients 8
Steps:
- In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
- In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
- Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
- Freeze for 10 minutes.
- In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
- Spread the cream cheese mixture evenly on top of the graham cracker crust.
- Freeze for one hour.
- Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
- In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
- Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
- Freeze for 15 minutes, then serve!
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 13 grams
CHEESECAKE BITES
These are always a hit when I take them to parties. I found this recipe in a Spirit of Christmas book.
Provided by Kaykwilts
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix brown sugar, flour, and nuts.
- Stir in margarine until blended.
- Reserve 1/3 cup of mixture; pat remainder in a greased 8-inch square baking pan.
- Bake in a pre-heated 350 degree oven fo 12-15 minutes.
- Beat cream cheese and sugar until smooth.
- Beat in remaining ingredients.
- Pour over baked crust; sprinkle with reserved pecan mixture.
- Return to oven and bake 25 minutes.
- Cool slightly; then cut in two-inch squares.
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