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 Low-Sugar New York Cheesecakes - Petite Indulgence with Reduced Sweetness
????????Mini Low-Sugar New York Cheesecakes - Petite Indulgence with Reduced Sweetness
These petite delights offer all the irresistible flavors of the classic cheesecake with a reduced sugar content. Savour each bite of these creamy and smooth treats that are thoughtfully crafted to satisfy your sweet tooth while keeping the sugar intake in check. Whether you're watching your sugar intake or simply looking for a healthier dessert option, these mini low-sugar New York Cheesecakes are a perfect choice. Treat yourself to a delectable experience without compromising on taste or your dietary goals. Enjoy the goodness of this guilt-free dessert that will leave you wanting more!
INGREDIENTS
*Cookies 25g
*Unsalted Butter 13g (Melted)
*Cream Cheese 150g (at room temperature)
*Sugar 45g
*Salt 3g
*Egg 1p
*Whipping Cream 80g
*Greek Yogurt 70g
*Coin Starch 5g
*Vanilla
Recipe for 6 mini cheesecakes
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【Bake at 170°C for 30 minutes
Place to upper shelf and bake for 3 minutes
After turning off the heat, leave them in oven for 60 minutes
Refrigerate for 6 hours before serving.】
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#cheesecake #cake #cakerecipe
ALTV Summer - Petite Cheesecakes
You'll Need:
1 box vanilla wafers
2 pkgs cream cheese, softened
3/4 c white sugar
2 eggs
1 t vanilla
1 t lemon juice
pie filling, any kind
Combine cream cheese, eggs, sugar, vanilla, and lemon juice in a mixing bowl.
Mix until creamy.
Fill a muffin pan with paper liners.
Put a vanilla wafer in each muffin paper.
When the mixture is creamy, pour some on top of the vanilla wafers. Fill the paper about half full.
Bake at 350 for 15-18 minutes. They are done when a toothpick comes out clean, not goopy.
Let the cakes cook for 10-15 minutes then add a spoonful of pie topping.
I like to put these in the fridge for a few hours so they get nice and cold.
For extra yumminess, top with whipped cream.
Thank you to our double feature special guest today - he's a recipe inventing machine who is simply adorable.
NO OVEN mini lotus cheesecakes !
Easy mini lotus cheesecakes !
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ingredients in English and French bellow !
ingredients
200g of lotus cookies
70g melted butter
for the cream :
250g of cream cheese
200g of whipping cream
1 teaspoon of vanilla extract
70g of icing sugar
3 tablespoons of lotus spread
for decoration :
lotus spread
whipped cream
crushed lotus
les ingredients
200g de biscuit lotus
70g de beurre fondu
pour la creme :
250g de creme cheese (ici Philadelphia)
200g de creme liquide
70g de sucre glace
1 cc d'extrait de vanille
3cas de pate a tartiner lotus
pour la deco :
pate a tartiner lotus
creme chantilly
biscuit lotus
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.
New Tracy Porter Cooking Video... Petite Blue Cheesecakes
OK my loves... you know I am always trying to create the next most luscious have-to-have recipe to share with you! My goal is that you are able to make these recipes easily and share them with your loved ones... and have YOU take all the credit! I think it is so important to have success in the kitchen to be inspired to want to explore further! I am hopeful that this blue cheesecake recipe will be one that you will pass on to everyone that you know, and that it will be a recipe you will be able to make and enchant with at any gathering.
I am a crazy person for cheese... namely very odiferous cheeses... the more smelly, oouuuuuuzy and gamey it is, the more Mrs. Tracy Porter is in love with it! Now... blue cheese falls on the quiet side for me... but I adore it in all its various forms. I think blue cheese is an essential ingredient to have in the refrigerator at all times! It is ideal for sprinkling on nearly anything... (don't get to close to my kitchen, darling, or you too may get sprinkled with some blue cheese!) Well... now let's get down and dirty... to take blue cheese and cook with it is just the next most obvious place to go... onward! I have developed a lovely succulent blue cheese cake recipe that is to die for... if I do say so myself! Over--the-top decadent... we should all enjoy a bit of decadence now and again! Indulge yourself with this blue cheesecake recipe and do let me know... Do you love the combination of the gingersnap crust with the tang and warmth of the blue cheese...? Did the gingersnap crust even make it into your pan? (Mine barely did...) We prefer these blue cheesecakes served warm and eaten the same day, but... in our home leftovers also have a place in my heart!
For full recipe... please visit us at
Easy mini cheesecake recipe|| just simply food
Hi guys, full recipe indicated on the video! Thank you for watching! ❤️❤️❤️