This homemade miniature cheesecake recipe is worth it's weight in gold. It produces scrumptious, creamy and light cheesecakes that are so much fun to decorate.
Easy No-Bake Cheesecake Recipe
2 cups crushed pretzels (use blender)
6 TBS melted butter
4 TBS white sugar
2 (8oz) pkgs cream cheese, at room temperature
1/2 cup powdered sugar
3/4 cup heavy cream, whipped with 1 TBS powdered sugar
2 tsp vanilla extract
1-1/2 cups strawberry or cherry pie filling (or your favorite for topping)
PREHEAT oven to 350 degrees. (This is just for the crust)
You will need: silicone baking cups
Mix together crushed pretzels, butter, and sugar in a bowl until well incorporated and crumbly. Press into the bottom of the baking cups with a spoon. Bake for 10 minutes; cool completely.
Beat together the cream cheese, powdered sugar and vanilla; set aside. Beat the heavy whipping cream and 2 tablespoons of powdered sugar until peaks form. Add this to the cream cheese mixture and mix well. Spoon cream cheese filling into each of the cooled cupcake liners. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
Spread the cherry (strawberry, blueberry, etc) filling over the
top, and refrigerate until serving. Easy to make isn't it? Hands down, I prefer this easy no bake cheesecake recipe to
the baked cheesecake version - any day.
*If you don't want to use the pretzel crust use the following:
1-1/2 cups graham cracker crumbs
1/4 cup butter, softened
1/4 cup white sugar
BAKED MINIATURE CHEESECAKE RECIPE FROM SCRATCH
1 box Nilla wafers
two (8oz) pkgs cream cheese, at room temperature
3/4 cup powdered sugar, sifted
2 eggs, at room temperature
1 tsp pure vanilla extract
21 oz can cherry pie filling (or strawberry, blueberry, etc)
PREHEAT oven to 350 degrees. Line muffin tins with paper liners. Place one of the vanilla wafers (flat side down) on the bottom of each paper cup.
Whip the softened cream cheese until it is light and fluffy. Gradually add the two eggs and mix well. Now add the vanilla and sugar. The mix may seem to be very runny, but it turns out perfectly. If the mixture has lumps, transfer the batter to a food processor or blender until it is smooth and silky.
Fill each miniature muffin liner with this mixture, almost to the top. Bake for 15 to 20 minutes. Cool. Top with cherry pie filling.
GRAHAM CRACKER CRUST RECIPE
2 cups graham cracker crumbs
8 TBS butter
8 TBS white sugar
Mix well with hands, place 1 tablespoon of the graham cracker crust mix
in the bottom of each of the muffin papers and lightly press down with a
teaspoon. Top with cream cheese filling and fruit.
You may separate the batter into three or four bowls and add flavors to each bowl for a little variety; I use a Oreo cookie crust which is 2 cups of cookie crumbs mixed with 4 tablespoons of melted butter.
For the first bowl, I add 2 tablespoons of crème de menthe. The
second bowl add 2 tablespoons of Kahlua and the third; 2 tablespoons of
Bailey's Irish Cream. Bake for 15 minutes and take immediately out of
the oven to cool. Add melted chocolate (white, milk or dark) and
decorate the tops with various candies - the possibilities are endless!
(hint: peanut butter)
White Chocolate Red Raspberry
Mixed 1/2 cup melted white chocolate into 1/3 of the batter, swirled 1/4 cup raspberry coulis into batter before filling muffin cups and once baked I topped each with 1/2 teaspoon warmed seedless raspberry jam and drizzled melted white chocolate over the tops.
Substitute crushed Oreos for Nilla wafers, added 1/2 cup mini chocolate chips to 1/3 of batter, once baked topped with 1/2 teaspoon chocolate ganache.
Substitute graham cracker crumbs for Nilla wafers, added 1/2 teaspoon almond extract 1/3 batter and 1/2 teaspoon almond extract to cherry pie filling. Once baked, topped each with 1 teaspoon sweetened sour cream topping (1/2 cup sour cream + 2 tbsp sugar + 1/2 teas vanilla extract) 2-3 cherries and sliced almond. I have more than just a miniature cheesecake recipe. Check out the navigation bar on the left.