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
MINI STRAWBERRY CHEESECAKE BITES
Provided by Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.
MINI STRAWBERRY CHEESECAKES RECIPE
These mini strawberry cheesecakes are easy to make (the simple ingredients will surprise you!) and they disappear fast. The texture of these is phenomenal! The cheesecake is creamy and smooth with a buttery crust and the fresh strawberry topping cuts the sweetness and makes every bite irresistible. !
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 45m
Number Of Ingredients 9
Steps:
- Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
- To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
- Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center. Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.
Nutrition Facts : Calories 211 kcal, Carbohydrate 15 g, Protein 3 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 128 mg, Sugar 11 g, ServingSize 1 serving
MINI STRAWBERRY CHEESECAKES
These are both delicious and adorable! There's something about individual-sized desserts. They're perfect for a get-together. Just serve the cheesecakes on a platter with a bowl of the sauce next to it. This recipe is scaled to 6, but can easily be doubled to make a dozen. Top with whipped cream if you'd like!
Provided by Rebekah Rose Hills
Categories Cheesecake
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
- Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.
- Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
- Bake in the preheated oven until golden, 5 to 6 minutes.
- While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
- Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.
- Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
- Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.
- Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
- Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
- When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 23.2 g, Cholesterol 82.3 mg, Fat 18.8 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 11.2 g, Sodium 168.5 mg, Sugar 17.7 g
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