Mini Cheesecakes

If you have around 30 minutes to spend in the kitchen, Mini Cheesecakes might be a super lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 52 calories. This recipe serves 24 and costs 23 cents per serving. It works well as a very affordable hor d'oeuvre. 107 people have tried and liked this recipe. This recipe from Foodess requires graham cracker crumbs, cherries, cornstarch, and cream cheese block. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is very bad (but still fixable). Similar recipes are Mini Cheesecakes, Mini Cheesecakes, and Mini Cheesecakes.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners.In a medium bowl, combine graham cracker crumbs, sugar and butter; stir until well combined. Spoon a heaping teaspoon of graham cracker mixture into each muffin cup, pressing with your finger or the teaspoon to really pack it down. Bake 6 minutes.In a large bowl (or in a food processor or standing mixer), beat together cream cheese, sugar, egg and extracts. Divide among muffin cups (about 1½ tablespoons per cheesecake) and bake about 12 minutes, until set. Transfer cheesecakes to wire rack to cool completely. Refrigerate until ready to serve (can be refrigerated for up to 5 days, frozen for up to 3 weeks).Meanwhile, prepare filling by combining cherries, cornstarch, sugar and cold water in a small saucepan over medium heat. Bring to a boil and cook about 10 minutes (6 minutes for jarred cherries), until mixture thickens and cherries soften. Transfer to a bowl and refrigerate until chilled (may be refrigerated up to 1 week).Just before serving, top each cheesecake with a dollop of cherry topping.

 

Step by step:

1. Preheat oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners.In a medium bowl, combine graham cracker crumbs, sugar and butter; stir until well combined. Spoon a heaping teaspoon of graham cracker mixture into each muffin cup, pressing with your finger or the teaspoon to really pack it down.

2. Bake 6 minutes.In a large bowl (or in a food processor or standing mixer), beat together cream cheese, sugar, egg and extracts. Divide among muffin cups (about 1½ tablespoons per cheesecake) and bake about 12 minutes, until set.

3. Transfer cheesecakes to wire rack to cool completely. Refrigerate until ready to serve (can be refrigerated for up to 5 days, frozen for up to 3 weeks).Meanwhile, prepare filling by combining cherries, cornstarch, sugar and cold water in a small saucepan over medium heat. Bring to a boil and cook about 10 minutes (6 minutes for jarred cherries), until mixture thickens and cherries soften.

4. Transfer to a bowl and refrigerate until chilled (may be refrigerated up to 1 week).Just before serving, top each cheesecake with a dollop of cherry topping.

Nutrition Information:

covered percent of daily need

 

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