How To make Petite Cheesecakes
2 pk Cream cheese, softened (8oz)
2 lg Eggs
3/4 c Sugar
1 tb Grated lemon rind
1 t Vanilla extract
32 Vanilla wafer cookies
Cherry pie filling(or other)
Preheat oven to 375 F. Line 32 small muffin tins with foil baking cups. In a large bowl, combine the cream cheese, eggs, sugar, lemon rind and vanilla with an electic mixer. Blend well. Place one vanilla wafer in each muffin cup. Spoon about 1 Tbsp of cheese mixture on top of the vanilla wafers. Bake for 15 minutes, cool slightly. To serve, top each cheesecake with a Tbsp of cherry pie filling. Notes: Keep refrigerated. Freezes well without the pie filling. Substitute any other filling as well. From: Canadian Western Natural Gas leaflet.
How To make Petite Cheesecakes's Videos
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.
Mini Mango Cheesecakes NO Gelatine NO Egg NO Bake Make Ahead Mini Desserts MUST TRY!
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Easy cheesecake recipe.Mini cheesecakes recipe.New York style cheesecake.
Hi everyone! TJ is here????
Today is my husband’s birthday and I want to make him a small surprise - his favorite New York style cheesecake ???? The recipe is pretty easy itself. Just follow all instructions and you’ll get a delicious and sweet dessert :)
????Please don’t forget to turn the subtitles for step by step instructions!
Ingredients for 8 mini cheesecakes
Cookies - 200gr
Butter - 50-gr
FILLING:
Cream cheese - 450 gr
Sugar -100 gr
Whipping Cream-100ml
Eggs - 2 eggs
Vanilla extract or vanilla - 2 drops
Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
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Easy Mini Cheesecakes Recipe
Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
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No-Bake Kinder Bueno Cheesecake Recipe
Special recipe for kinder bueno lovers; no-bake kinder bueno cheesecake! This cheesecake is very creamy, light and very easy to make. Perfect cake for birthdays and parties.
Printable version:
More Cheesecake Recipes:
No-Bake Coconut Cheesecake:
Lemon Cheesecake Bars:
Oreo Cheesecake Bars:
No Bake Mango Cheesecake:
Chocolate Cheesecake:
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RECIPE
Ingredients:
For the crust:
170g (6oz) Biscuits/Graham crackers
6 tablespoons (90g) butter, melted
2 Kinder bueno bars
For the filling:
2¼ cups (500g) Cream cheese
2/3 cup (180ml) Heavy cream, cold
1/3 cup + 1Tbsp (50g) Powdered sugar
10oz (280) Kinder chocolate
1 teaspoon Vanilla extract
8g Gelatin powder + 40ml cold water
For the topping:
2 Kinder Bueno bars
20g Milk chocolate, melted
1/2 cup (120ml) Heavy cream, cold
2 tablespoons (15g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. For the crust: In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. For the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese and powdered sugar until soft and smooth, add melted kinder and beat until smooth. Add heavy cream, vanilla extract and beat to soft peaks.
4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
5. Pour into the springform pan and refrigerate for at least 6 hours.
6. Decoration: Drizzle some milk chocolate over the top of the cake. Set aside. Whip heavy cream and powdered sugar until stiff peak form. Transfer to a piping bag. Pipe over the cheesecake. Place 1/4 of Kinder Bueno bars over each piped whipped cream.
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