How To make Mini Cherry Cheesecakes
1 c Vanilla wafer crumbs
3 tb Butter or margarine; melted
1 pk Cream cheese; softened, 8 oz
1 1/2 ts Vanilla
2 ts Lemon juice
1/3 c Sugar
1 Egg
***topping*** 1 lb Pitted tart cherries; canned
1/2 c Sugar
2 tb Cornstarch
Red food coloring; optional Recipe by: Sue Klapper In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375 for 12 to 15 minutes or until set. Cool completely. Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch, and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours. Source: Taste of Home; Feb./March 1995. -----
How To make Mini Cherry Cheesecakes's Videos
Cherry Cheesecake Bites
Creamy mini cheesecakes topped with cherry pie filling.
Ingredients:
2 ( 8 oz.) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
12 vanilla wafers
1 can cherry pie filling
INSTRUCTIONS
Preheat oven to 350 F. Line a muffin pan with 12 cupcake liners. Place one vanilla wafer into each cup.
In a large bowl, beat softened cream cheese with granulated sugar, eggs and vanilla extract with a hand mixer until creamy.
Evenly pour the cheesecake batter over each vanilla wafer. Bake for 25-30 minutes. Let cool. Top each cheesecake bite with cherry pie filling.
For the full recipe:
Mini Cherry Cheesecake Bites
Mini Cherry Cheesecakes are the perfect size for parties and showers, and with just six ingredients, they come together in a snap!
Recipe:
Betty's Cherry Cheesecake Cupcakes
Betty demonstrates how to make Cherry Cheesecake Cupcakes. These are small cheesecakes with a vanilla wafer bottom crust and a cherry pie filling topping.
Cherry Cheesecake Cupcakes
(3) 8-ounce packages cream cheese, softened
2/3 cup sugar
3 eggs
1 teaspoon vanilla
approximately 1-pound can cherry pie filling
24 vanilla wafers
In a large mixing bowl, beat (3) 8-ounce packages cream cheese, 2/3 cup sugar, 3 eggs, and 1 teaspoon vanilla until smooth. Use two muffin tins, each able to hold 12 cupcakes. Place 24 paper liners in the two muffin tins. Place a vanilla wafer in each cupcake liner. On top of the vanilla wafer, fill liners 2/3 of the way full with cheesecake cupcake batter. Bake at 350 degrees (F) for about 20 minutes or until slightly browned and a toothpick inserted into the deepest part comes out clean. Remove from oven and place on serving plates. Cool 10 minutes, and then top each cupcake with about 3 cherries and some sauce from the cherry pie filling. Cover with plastic wrap and refrigerate until time to serve. These Cherry Cheesecake Cupcakes are quick and easy, also beautiful and appealing. I hope you love them! --Betty ♥
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Mini Cherry Cheesecakes || Easy Mini Cheesecakes Recipe - RKC
Mini Cherry Cheesecakes || Easy Mini Cheesecakes Recipe - RKC
#MiniCheesecakes #Cheesecakes #HomeBaking #Dessert
#Bitesizedessert
Mini Cherry Cheesecakes are the perfect bite-size dessert for any party, holiday or special occasions.
Ingredients
For the Crust
* 1 1/2 cups graham cracker crumbs from 12 whole crackers*
* 6 Tbsp unsalted butter, melted
* 1/2 tsp cinnamon powder
NB: With this crust you can make
24 mini cheesecake. For 12 mini cheesecake take the half measurements.
For the Mini Cheesecakes
* 8 oz cream cheese from two 8oz packages, softened
* 1 large eggs, room temperature
* 1/4 cup sugar
* 1 tsp vanilla
For Topping
* 1 cup cherry pie filling
Instructions
1. Preheat Oven to 325˚F. Line a 12 count muffin tin with cupcake liners. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.
2. Divide crumbs between 12 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using the back of the measuring cups or your fingers.
3. In a large mixing bowl, beat 8 oz softened cream cheese first then add and 1 egg with on high speed for 3-5 minutes, until blended and smooth, scraping down bowl as needed. Add sugar and vanilla and mix on low speed until blended.
4. Divide cheesecake mix evenly between cupcake liners - about 3/4 full and bake at 325˚F for 25 minutes or until center of cheesecakes are set.
5. Set aside to cool. Top with cherry pie filling and chill for one hour or until ready to serve.
EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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Mini Cherry Cheesecakes
Super easy to make, these mini cherry cheesecakes are rich and creamy with a luscious cherry topping. Get the recipe