Best Individual Mini Cheesecakes Recipes

INDIVIDUAL MINI PEPPERMINT CHEESECAKES

Steps:

• Set out 18 foil muffin or cupcake cups.
• Place 1 vanilla wafer in each cup and set aside.
• In a large bowl, beat cream cheese at high speed, using an electric mixer, until creamy.
• Add in sweetened condensed milk, 1 cup crushed candy, and food coloring; stir until well blended.
• Fold in 2 cups Cool Whip.
• Spoon mixture evenly into muffin cups.
• Cover and freeze for at least 2 hours or until firm.
• Top with remaining Cool Whip (I pipe it on top) and sprinkle crushed peppermint on top.

INDIVIDUAL MINI CHEESECAKES

Steps:

• Place a fine sieve over a small saucepan and press the thawed raspberries and juices through it, extracting as much liquid as possible. Stir in sugar. Bring mixture to a boil over medium high heat, stirring constantly until sugar dissolves. Boil liquid, stirring constantly,until mixture is reduced to 3 tablespoons (20 minutes). Remove from heat and set aside, cooling completely.
• Preheat oven to 325-degrees F. Grease inside of cans with butter. Place cans on parchment paper, tracing circles to fit inside cans. Line bottom of cans with paper circles. Place cans on cookie sheet and set aside.
• Place the crushed cookies and sugar in a small bowl and mix with a fork. Add melted butter to crumbs and stir with fork unil crumbs are moistened. Spoon crumb mixture into cans, dividing evenly among the three cans, pressing down with fingers. Bake for 10 minutes. Remove from oven but keep oven on.
• Place cream cheese and sugar in mixing bowl and beat with electic mixer on medium speed for 45 seconds or until mixture is creamy. Add egg, yolk and water, reduce mixer speed to low and beat until combined (20 seconds). Beat in the prepared raspberry reduction (the raspberries that were boiled down and set aside), cream and vanilla (15 seconds) until blended. Spoon batter into cans, dividing evenly among the three cans. Return to oven and bake until set (25-30 minutes). Remove from oven and transfer cheese cakes to cooling rack. Cool completley in cans. Cover and refrigerate 6 hours or overnight to cool completely.
• The next day- pour cream (1/4 cup plus 2 tablespoons) into saucepan and bring to a boil over medium high heat. Remove from heat and add chocolate, swirling to incorrporate chocolate into cream. Let stand one minute. Stir with a whisk until chocolate is completely melted and mixture is smooth. Use immediately.
• To serve - run a knife around the insides of the cans to loosen cheesecakes. Turn cakes out and remove paper circles, placing cakes upright on cooling rack. Spoon chocolate sauce over cheesecakes, using a spatula or knife to smooth it over top and sides of cakes. Arrange a few raspberries on each cake, if desired. Refrigerate until firm (20 minutes or up to 4 days). Transfer cakes to individual dessert plates.

MIX 'N MATCH MINI INDIVIDUAL CHEESECAKES

Steps:

• Preheat oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.
• Beat cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
• Bake 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.