Mini Cherry/Strawberry Cheesecakes

I love making cheesecakes, they usually are pretty easy and almost always turn out perfectly. These mini cheesecakes are easy and you can use your favorite cheesecake recipe to make this or use the recipe below. These are a perfect serving size for an individual and just bake in a standard foil baking cups.

You just stick your vanilla wafer in the bottom of the cup, it softens up during the baking.

You mix up your cheesecake mix, bake it  for 20 minutes.

Cool and top with your favorite fruit filling. I used cherry . . .

and strawberry, my husband isn't a fan of cherry.

The recipe I used makes about 36 mini cheesecakes and they are oh so yummy. There are many different filings you can try, like blueberry, raspberry, apple (maybe) or peach. I tried to not use so much of the syrup and get as much fruit as possible, which is difficult to do with the strawberry filling. Just have fun with it.

Bon Appétit.

Ingredients:

4 - 8oz pkgs softened cream cheese
1 + 1/2 - cups sugar
6 - eggs
2 T -  vanilla
Vanilla Wafers
Pie filling (cherry/strawberry)
foil baking cups

1. Mix cream cheese and sugar until well blended.
2. Add eggs one at a time
3. Mix in Vanilla
4. Place a vanilla wafer into the bottom of each baking cup
5. Pour cream cheese mix into baking cup 3/4 of the way full.
6. Bake at 350 degrees for about 20 minutes or until done.
7. Cool on wire racks, top with filling.
8. Refrigerator overnight (8 hours) and keep stored in the fridge.

Cherry Swirled Cheesecake

So, a few weeks ago I had a request for a cherry cheesecake, I've never made a cherry cheesecake before mainly because my husband is not a fan of cherries; At least he doesn't like whole cherries, we can have cherry flavor just not the actual fruit. So, I found this cheesecake online and it has purreed cherry filling. Now you can use strawberry filling or any other flavor in substitute for cherry if you would like, but if you are then omit the lemon juice. The lemon juice compliments the cherry giving it a slightly tart sweet flavor. It would work well without the lemon juice.

Ingredients:

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1 (21 oz) can cherry pie filling
1 (14 oz) can sweetened condensed milk
2 (8 oz) packages cream cheese, softened
3 eggs
1/3 cup lemon juice
1 tsp vanilla

Preheat your oven to 300 degrees.

Mix your first 3 ingredients in a small bowl then press firmly into 9 inch springform pan.

(You won't have to pre-bake the crust, but if you want that extra step bake it for 8 minutes then cool)

In your large bowl beat the cream cheese, with electric mixer, until smooth.

Slowly add the rest of the ingredients (except cherry filing)

Beat until smooth and well blended.

If you haven't already, then puree your cherry filling until smooth.

(This took me about 5 seconds on low)

Now pour half of your cream cheese mixture into your spring form pan.

Over that pour half of your cherry filling.

 (If you would like to make the top look more "marbled" then pour 3/4 of your mixture here)

Pour the rest of your cream cheese mixture on top of the cherry.

Then pour remaining cherry on the top.

Run a knife through the cake and it gives it a marble (or swirled) look.

If I were to do this again I would have poured more in the first layer so the top would be able to have a prettier marbled look.

Bake for 50-60 minutes or until the center is set.

"Mini" Cheesecake

Ok so this isn't technically a mini-cheesecake but it is a small cheese cake great for a dinner of 4 or 6 if you cut small slices. It is just a 7 inch New York-Style Cheesecake and would be great with a cherry or strawberry topping or eat it like we do just plain.

Ingredients:

1 cup graham cracker crumbs

3 Tbsp melted butter

2 Tbsp sugar

2 pkgs cream cheese (8 oz)

1 pkg cream cheese (3 oz)

1/2 cup sugar

1 Tbsp flour

1-1/2 tsp vanilla

1 egg

1/2 cup sour cream

In a small bowl mix the crumbs, butter and sugar in a bowl until moistened. Then press tightly into a 7-inch springform pan. Then bake for 8 minutes at 350 degrees. Set aside and let cool.

Beat cream cheese in the mixer until light and creamy.

Slowly add the sugar, egg, vanilla, flour and sour cream. Beat until blended then pour into your springform pan.

Bake at 350 degrees for 40-50 minutes or until done. Cool then refrigerate overnight. I hope you enjoy this yummy "mini" cheesecake.

Chocolate Coffee Toffee Cheesecake

For some reason, people like cheesecake, not that it's odd, but they request cheesecake more often than anything else. I have some that I make regularly that I had a recipe for then changed it. This is one of those recipes. I have never made it before, and unfortunately didn't get to try it (which means I'll have to make another one *wink*) but my husband took it to work and said that it was a hit. It looks good, it smells good, it's sweet and has a hint of coffee, but again I did make some changes to the recipe (just a few).

The original recipe was in the Taste of Home Magazine. I recommend this to everyone, Taste of Home has fantastic recipes and they have very affordable cookbooks and magazine subscriptions.

Ingredients:

(Crust)

2- 1/2 cups graham cracker crumbs

1/2 cup butter (melted)

1/4 cup sugar

*Note if you are the type that likes to use the pre-made pie crusts, then you will need at least two large pre made pie crusts, this isn't exact since I did make my own, but premade is always an option. The links are for 2 different types of crusts.*

(Filing)
6 oz. Ghirardelli Semi-Sweet Chocolate
1/4 cup heavy whipping cream
4 tsp. bold coffee granules (I did not use instant)
3 (8 oz.) pkg cream cheese softened
1-1/3 cups sugar
1-1/2 cups sour cream
1 Tbsp vanilla
1/8 tsp salt
3 eggs
4 Heath Candy Bars

(If you are using a pre-made pie crust you can skip this step) Preheat your oven to 350 degrees. Mix together your ingredients of the pie crust until it is all moist. In a greased 9 inch springform pan firmly press in the graham mixture make sure it's nice and packed you can leave it just on the bottom or go 1 inch up the sides of the pan.

Bake for 10 minutes and then cool.

Break apart your chocolate squares into small pieces, this will allow them to melt quickly. Put them in a microwave safe bowl with the whipping cream. Microwave for 30 seconds and stir (mine were melted after 30 seconds if yours aren't melted then after you stir, put them in for 15 seconds). Stir the mixture until it is smooth then add your coffee granules. These will not dissolve in your mixture, stir until coffee is mixed in well then set aside.

In your large mixing bowl combine the softened cream cheese and sugar and mix with electric mixer until creamy. Beat in the salt, sour cream, and vanilla.

Beat in your chocolate mixture, and then add eggs one at a time continue beating until everything is well combined.

Pour into your springform pan and bake for 50 minutes (or until the center is set).

Remove cheesecake from oven and let cool for 10 minutes.

While the cake is cooling chop up your Heath bars. Sometimes the tops of the bars separate and that's ok.

Sprinkle the top of your cake with the Heath bars after 10 minutes and leave out on the counter for an hour or so.

Then refrigerate overnight and enjoy!