For the mini cheesecakes: Preheat the oven to 350
25\u00b0F
For cheesecakes: Coat 4 mini-muffin pans (12 muffins
o serve.
Makes 12 mini cheesecakes.
*Cheesecakes tastes best once cooled
Let cream cheese soften.
Mix all ingredients and beat with a hand mixer 7 to 10 minutes.
Put cupcake papers into small tins. In each cupcake paper put one vanilla wafer, upside down.
Spoon filling in cupcake paper on top of vanilla wafer.
Bake at 350\u00b0 for 15 to 20 minutes, until top starts to crack and edges are golden brown.
Let cool.
Spoon cherry pie filling on top of mini cheesecakes.
Refrigerate until served.
etal measuring cup.
For mini tarts: Add one rounded tablespoon
he cups. Bake until the cheesecakes are set, about 20 minutes
o harden.
Remove the cheesecakes from the pan and peel
ut).
Place each filled mini cheesecake on a large platter
the topping will cause the cheesecakes to get soggy.
You
orks very well if the cheesecakes are made a day in
Line a 12 cup muffin pan with paper liners. Place mini baguettes in the bottom of each cup.
Blend together cream cheese, eggs, lemon juice and rind, honey and pepper.
Spoon and equal portrion into each muffin cup.
Bake in 350 F oven for 10 to 12 minutes or until set.
Let cool completely.
Garnish each mini cheesecake with smoked salmon, dill, red onion and capers as desired. Makes 12 cheesecakes.
coop-style tortilla chip. Arrange mini cheesecakes on a platter; refrigerate until
rocess briefly.
Line 6 mini muffin tins with foil and
aso's raspberry sauce.
Mini cheesecakes can be made ahead a
25 degrees F. Spray two mini cheesecake pans with nonstick cooking
uffin cups. (This keeps the cheesecakes moist.).
Bake in the
ides of cups. bake untill cheesecakes are set, and no longer
ach side, until crisp. Serve cheesecakes topped with crisp prosciutto and
Heat oven to 300\u00b0.
Line mini muffin tins with paper.
Stir together crumbs, cocoa, sugar and butter.
Press into paper cups. Melt one cup of mini chips.
In large bowl beat cheese until fluffy; gradually beat in milk and melted chips.
Add eggs and vanilla.
Spoon into cups and sprinkle with remaining chips.
Bake for 15 minutes.
They freeze great.
f the cans to loosen cheesecakes. Turn cakes out and remove