Easy Mini Cherry Cheesecakes | WW (Weight Watchers)????????????
Easy Mini Cherry Cheesecakes | WW (Weight Watchers)
These mini cheesecakes are creamy and delicious and very easy to make. They definitely hit the spot when you are craving something sweet like cheesecake but want to stay withing your WW points!
Makes 12 servings. MyWW SmartPoints per serving - Green: 5 SmartPoints / Blue: 5 SmartPoints / Purple: 5 SmartPoints
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#minicheesecakes #wwcheesecake #minicherrycheesecake
Ingredients:
1 8 oz block of light cream cheese
3 Tbsp lemon juice
1 1/2 tsp vanilla
2 egg whites
1/2 cup granulated sugar
3/4 cup light pie filling (I used cherry)
12 reduced fat Nilla wafers
Cream cream cheese until light and fluffy. Add remaining ingredients except for the Nilla wafers, and mix until well combined. Place a Nilla wafer in the bottom of each muffin cup. Evenly pour batter into 12 muffin cups, about 2 Tbsp of batter each. Bake at 375 for 15 minute. Let cool completely then top with pie filling.
Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Blueberry Cheesecake: A heavenly dessert easy to make
Blueberry Cheesecake: A heavenly dessert easy to make. This Blueberry Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of blueberries. The cheesecake filling is smooth and velvety, and it sits on top of a buttery cookie crust. The blueberries are generously scattered over the creamy cheesecake, creating a vibrant burst of color. The blueberries are coated in a sweet and buttery oatmeal crisp, which adds a delightful crunch and golden hue to the dessert.
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Other Blueberry Recipes:
White Chocolate Blueberry Lemon Cheesecake -
Blueberry Lemon Bundt Cake -
Berry Cream Cheese Mousse Cake -
Easy Blueberry Muffins -
Chocolate Berry Yogurt Mousse Cake -
1 Minute – Blueberry Lemon Mug Cake -
Raw Vegan Zebra Cake -
Berry Crumble -
Blueberry Lemon Cake -
No-Bake Ombre Berry Cheesecake -
The Best Mixed Berry Pie -
Ricotta Blueberry Pancakes -
No-bake Berry Lemon Yogurt Mousse Cake -
Berry Pavlova -
Summer Berry Meringue Roll -
Berry Charlotte Cake -
#blueberrycheesecake #blueberrycrispcheesecake #blueberrycake
0:00 - Intro
0:31 - Preparing the crust
1:20 - Preparing the blueberry filling
1:39 - Preparing the crisp topping
2:06 - Preparing the cream cheese filling
2:52 - Assemble the cheesecake
3:40 - Baking the cheesecake
3:51 - Enjoying the cheesecake
Ingredients
Makes about 12 servings
For the Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 cup (60g) unsalted butter , melted
Blueberry Filling
2 cups (300g) fresh blueberries
2 tbsp (30ml) lemon juice
2 tbsp (30g) sugar
1/4 cup (30g) all-purpose flour
Crisp Topping
1/2 cup (50g) oats
1/2 cup (65g) flour
1/4 cup (60g) butter , melted
1/3 cup (70g) sugar
Cream Cheese Filling
25 oz (700g) cream cheese , room temperature
1/2 cup (100g) sugar
1/2 tsp (2g) salt
lemon zest from 2 lemons
1 tsp (5g) vanilla extract
3 large eggs , room temperature
2/3 cup (160g) sour cream
1 tbsp (10g) flour
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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.
Blueberry and Cherry cheesecake cupcake recipe - Best Cheesecake & Cupcake combo!
This is a step by step video on how to make Blueberry and Cherry Cheesecake Muffins (cupcakes). They are actually incredible and worth the effort and consist of 3 parts; the crumb base, the cheesecake filling and the cake batter.
Give this recipe a try!
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For the cake - 250g/2 cups self-raising flour, 115g/1/2 cup caster sugar, 1 tsp baking powder (if using plain flour double the baking powder), pinch salt, 1 egg (room temp), 60ml/1/4 cup oil, 240ml/1 cup milk,1 handful washed blueberries,6 tbsp cherry jam
For the Filling - 170g/3/4 cup cream cheese- at room temp, 55g/1/4 cup caster sugar
For the base -1 regular pack of biscuits (perhaps digestives or shortcake biscuits), 55g/1/4 cup butter (You may not need all of it for the case. Put any left over butter in the cake batter)
Tips: ideally store in an air tight container in the fridge (they'll keep for 2-4 days), have all the ingredients at room temp, pre-heat your oven, wash your blueberry's and pat dry before use. If you have an oven that runs cool, increase your oven temp by 10-15 degrees. If your oven runs too hot, turn the temp down or if they're browning on top too soon, place some baking paper LOOSELY over the top of your muffin tray.
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