etal measuring cup.
For mini tarts: Add one rounded tablespoon
Mix cream cheese, sugar and vanilla until well blended.
Blend in eggs, then stir in chocolate chips.
Pour batter into a ready-made pie crust (graham cracker).
Sprinkle with 1/4 cup mini semi-sweet chocolate chips.
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool approximately 3 hours.
Spoon mixture evenly into the mini pie crusts.
Bake in
25 degrees F. Spray two mini cheesecake pans with nonstick cooking spray
onger, and serve with garnishes (mini kosher dill pickles, tomato, ketchup
he mean time, prepare the cheesecake filling by beating the cream
Mix cheesecake crumbs, sugar and margarine.
Press onto bottoms of each of 12 paper or foil-lined muffin cups with spoon. Beat milk and filling mix on low until blended.
Beat on medium 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Garnish.
Refrigerate.
Mix cheesecake crumbs, sugar and margarine.
Press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass.
Beat on medium for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Mix cheesecake crumbs, sugar and margarine.
Press into bottom of each of 12 paper or foil-lined muffin cups with spoon or bottom of glass.
Beat milk and filling mix until blended.
Beat on medium speed for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Preparation time:
15 minutes.
Mix cream cheese, eggs, sugar and vanilla together in a large bowl.
Line mini muffin tin with mini muffin liners.
Place 1 vanilla wafer in each liner; place spoonful of mixture over wafer (3/4 full).
Bake at 375\u00b0 for 10 minutes.
Remove from pan when cool.
Chill; top with fruit.
For the mini cheesecakes: Preheat the oven to
Mix cheesecake crumbs, sugar and margarine; press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass.
Mix cheesecake crumbs, sugar, and butter together. Press onto bottoms of each 12 paper or foil lined muffin cups.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
br>In blender, place all cheesecake ingredients. Cover; blend on high
4 medium eye sprinkles, 14 mini eye sprinkles, pink food marker
ush up to remove the cheesecake from the cup. Use a
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Preheat oven to 325 degrees.
Beat cream cheese, sugar and vanilla on medium speed until well blended.
Add eggs; mix just until blended and pour into Oreo pie crust.
Bake for 35-40 minutes until center is about set.
Cool for 45-60 minutes.
While cooling, microwave caramels and milk for 3 minutes on high or until melted. Pour caramel over cooled cheesecake.
Sprinkle chocolate chips and pecans on cake.
Refrigerate for at least two hours.
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1