How To make Mini Cheesecakes
12 Vanilla wafers
2 pk Cream cheese,softened(8oz)
1/2 c Sugar
1 ts Vanilla
2 Eggs
1. Line muffin tin with foil liners.
2. Place one vanilla wafer in each liner.
3. Mix cream cheese, vanilla and sugar on medium speed until well-blended.
Add eggs. Mix well. Pour over wafers, filling 3/4 full. 4. Bake 25 minutes at 325'F.
5. Remove from pan when cool. Chill. Top with fruit, preserves, nuts or
chocolate. Be creative!
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Mini Cheesecakes Recipe | PHILADELPHIA Cream Cheese
Not sure what kind of cheesecake to make ? Why not sample a whole bunch! Try out this awesome Mini Cheesecake recipe from PHILADELPHIA Cream Cheese and enjoy all the different flavors! Check out this recipe and more by visiting
Prep Time: 20 Min.
Total Time: 3 Hr. 20 Min.
Servings: 18
INGREDIENTS
- 1 cup graham cracker crumbs
- 3/4 cup plus 2 Tbsp. sugar, divided
- 3 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 tsp. vanilla
- 3 eggs
- 1 cup whipping cream
- 2 cups blueberries
- 1 Tbsp. lemon zest
How to Make Mini Cheesecakes
Creamy, perfectly flavored Mini Cheesecakes that make a great addition to any party or get-together. This simple recipe yields the BEST tasting mini cheesecakes!
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Ingredients
Graham cracker crust:
3/4 cup graham cracker crumbs 85g
1 1/2 Tablespoons granulated sugar
4 Tablespoons salted butter melted
Mini Cheesecakes:
16 oz softened cream cheese 455g
1/2 cup sugar 100g
1/2 cup sour cream 80g
3/4 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs lightly beaten, room temperature preferred
Instructions
00:00 Introduction
00:22 Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
00:27 In a medium-sized bowl stir together graham cracker crumbs and 1 ½ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.
01:09 Portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon or the (clean) bottom of a ¼ cup measuring cup to tamp down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your mini cheesecake filling.
Cheesecake
01:47 Place cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and stir on low speed until smooth and creamy (don’t whip the cream cheese or excessively beat it, you don’t want to incorporate too much air into the batter).
02:19 Add sugar and stir again until well-combined.
02:28 Add sour cream, vanilla extract, and salt. Stir until ingredients are well-combined, pausing occasionally to scrape the sides and bottom of the bowl so there are no lumps.
02:54 Gradually add eggs, one at a time, until just incorporated. Keep the mixer on low-speed and do not over-beat. Once again scrape the sides and bottom of the bowl and stir on low-speed once more to ensure ingredients are completely combined.
03:39 Evenly divide batter into muffin tin liners (I like to use an ice cream scoop with a lever release to do this, just makes it easy!).
04:03 Transfer to 325F (160C) oven and bake for 17-20 minutes or until edges are just beginning to turn a very light golden brown and centers are set. Do not over-bake or the texture will be dry and mealy.
04:16 Allow cheesecakes to cool completely to room temperature and then gently remove each mini cheesecake from muffin tin. Transfer to refrigerator and chill completely (about 3 hours) before serving.
04:31 If desired, top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache!
Notes
This recipe can be doubled without issue or alteration.
Mini cheesecakes can be kept in an airtight container in the refrigerator for up to one week. These mini cheesecakes also freeze well and can be kept frozen (in an airtight container) for several months.
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Easy Mini Cheesecakes
Cheesecake has always been my weakness. Using Marias biscuit/cookies takes me back to my childhood days in Belize.
???????????? EASY MINI CHEESECAKES
???????????? CRUST:
1 pkg. (4.9 oz) Marias biscuit/cookies (about 1 ½ cups)
2 tablespoons white sugar
5 tablespoons margarine or butter, melted
???????????? FILLING:
2 pkg. (8 oz. each) cream cheese, softened at room temperature
2 eggs
½ teaspoon vanilla
2/3 cups white sugar
Bake at 325 F or 163 C for 20-22 minutes
Products used in this video
➡️ Marias cookies
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Mini Mango Cheesecakes NO Gelatine NO Egg NO Bake Make Ahead Mini Desserts MUST TRY!
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Classic Mini Cheesecake in 15 Minutes | How Tasty Channel
Creamy, rich and decadent Classic Baked Mini Cheesecake ready in few minutes! Mini Cheesecake are quicker to make than a large size cheesecake: you don't need to make waterbath, they bake in only 15 minutes and they don't need to chill overnight in the fridge!
The taste is the same than a classic New York Style Cheesecake.
If you don't want cracks on top, follow my three easy rules:
- 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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