Bite Size Treats (Cheesecakes)
Bite Size Treats (Cheesecakes)
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PHILADELPHIA Mini Cheesecakes
Desserts, Minis Cheesecake Recipe, Philadelphia Minis Cheesecake, Minis Dog Qu, Sweets Treats, Food, Mini Cheesecakes, Baking, Mini Cheesecake Recipes
PHILADELPHIA Mini Cheesecakes (with my changes) Makes 24 now Ingredients 1 cup graham cracker crumbs 3/4 cup plus 2 Tbsp. sugar, divided 3 Tbsp. butter, melted 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. vanilla 3 eggs, 1/8 cup milk Bake for 30-32 min.
These Philadelphia Mini Cheesecakes made with NEW Snack Delights are great for any party (and no one will know just how simple they were to prepare!). Impress your friends with these bite size desserts.
PHILADELPHIA Mini Cheesecakes Recipe | MyRecipes.com
Strawberry Lemonade Cheesecake Minis recipe
Kraft Recipe, Lemonade Cheesecake, Strawberries Lemonade, Food, Cheesecake Minis, Minis Recipe, Baking, Strawberry Lemonade, Lemonade Cheescake
"Strawberry Lemonade Cheesecake Minis" Recipe - Kraft Recipes
Strawberry Lemonade Cheesecake Minis recipe - no bake recipe
Strawberry Lemonade Cheescake Minis
Toffee Brown Ale Cheesecake Bars
Desserts, Toffee Brown, S'More Bar, S'Mores Bar, Cheesecake Bars, Bar Recipe, Betty Crocker, Ales Cheesecake, Brown Ales
Toffee Brown Ale Cheesecake Bars Recipe. Superbowl food, dessert, craft beer recipe, cooking with beer.
Toffee Brown Ale Cheesecake Bars Recipe from Betty Crocker
Chocolate Cheesecakes #cooking guide #recipes cooking #cooking tips| http://sucheasycookingtips.13faqs.com
Bite-size Chocolate Cheesecakes- looks delish & only 65 cal each #chocolate #cake #food #popular #cookies
bite-sized chocolate #healthy food #food health
Chocolates Cake, Cheesecake Collection, Chocolates Cheesecake, Bites S Chocolates, Healthy Food, Cooking Tips, Food Recipe, Chocolate Cheesecake, Cheesecake Recipes
Make our Baby Cheesecakes with Toffee Pears at your next get-together! More recipes with pears: www.bhg.com/...
Toffe Pears, Blue Cheese, Fall Desserts Recipe, Fall Parties, Fall Recipe, Pears Recipe, Cheesecake Recipe, Toffee Pears, Baby Cheesecake
15 Fall Dessert Recipes
Baby Cheesecakes with Toffee Pears, These one-bite delights -- topped with golden pears, crunchy walnuts, and crumbled blue cheese -- make a petite but perfect ending to any meal.
Baby Cheesecakes with Toffee Pears Recipe: http://www.bhg.com/recipe/baby-cheesecakes-with-toffee-pears/?socsrc=bhgpin082112BabyCheesecakes
Make our Baby Cheesecakes with Toffee Pears at your next get-together! Recipe: http://www.bhg.com/recipe/baby-cheesecakes-with-toffee-pears/?socsrc=bhgpin082112BabyCheesecakes #cheesecake #recipes
baby cheese cakes with toffe pears. - I love pears :)
Cheesecake Pops To Die For!!
Cheesecakepop, Cheese Cake, Cheesecake Cake Pop, Sweets Treats, Cheesecake Ideas, Cheesecake Pop, Sweets Tooth, Cheesecake Ball, Food Drinks
Cheesecake Pops To Die For!! - they seriously were to die for! Brought them to my friend's christmas party and they were a big hit. To save on time I bought a pre made cheese cake!
Cheesecake Pops To Die For!! I am so excited to be part of the April class of Daring Bakers. My first challenge was a mixture of old and new. I've made cheesecakes before, but it's been a while. I have a smashing lemon cheesecake recipe that was a hit during '06-'07, but I made it so often that I tired of it and stopped. I haven't made it in over a year, so my cheesecake skills are a little rusty. On the "new" side, I don't have a lot of experience with chocolate, so working with tempered chocolate is good practice for me. Like Sharon's recent project, I made a mistake that proved to be quite fortuitous. Before I elaborate, here's the original recipe: Cheesecake Pops (from Sticky, Chewy, Messy, Gooey by Jill O'Connor) Makes 30 – 40 Pops Ingredients 5 8-oz. packages cream cheese at room temperature 2 cups sugar ¼ cup all-purpose flour ¼ teaspoon salt 5 large eggs 2 egg yolks 2 teaspoons pure vanilla extract ¼ cup heavy cream Boiling water as needed Thirty to forty 8-inch lollipop sticks 1 pound chocolate (can use various mixtures of dark, milk, white or use confectionary coatings), finely chopped 2 tablespoons vegetable shortening Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees - Optional Procedure Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat (low speed on a mixer) together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and cream. Keep the speed low. Grease a 10-inch cake pan, and pour the batter into it. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat the chocolate and shortening, stirring often, until completely smooth. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. Roll the pops quickly in decorations, if using. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed. Refrigerate the pops for up to 24 hours, until ready to serve. What did I do wrong? I lost my patience and accidentally overbaked. Note that the baking time is supposed to take 35-40 minutes. From a lot of reports from other DBs who had finished the challenge, the baking was taking much longer. I baked it for 45 minutes, only to find a creamy soup. I left it for another 30 minutes to find it firming, but still very loose. I glared at it, then set the timer for 30 more minutes and went to take a shower. Yes, I know that's a mistake. However, it did work out in my favor as the overbaking resulted in a firm consistency that required almost no refrigeration before scooping. It also didn't seem to affect the final product, as the cake was still quite creamy. So, I started scooping, put it in the fridge for 15 minutes after I reached the middle of the cake, and was able to freeze the pops right away. The rules required that we follow the cheesecake recipe (exemption for allergies and dietary restrictions), but we could use whatever dip/decoration we wanted. As previously mentioned, I have a weakness for Cheesecake Factory's Adam's Peanut Butter Fudge Ripple. To recreate the flavors, I mixed peanut butter into the melted chocolate and dipped the pop in crushed Butterfingers. Mixing the peanut butter was a bit of a gamble as I wasn't sure whether the chocolate would still harden into shells. I started with a half portion of the dip. Using my kitchen scale, I weighed out 5 oz. dark chocolate, then brought it up to 8 oz. with peanut butter. Add 1 tbsp. of shortening and melt the whole mixture in a bowl placed over a pot of simmering water. Luckily, it turned out beautifully. The other change I made was the sticks. Instead of using lollipop sticks, I decided to use Pocky sticks. They're edible and fun. Hehe. Two downsides: chocolate melting on the fingers and the sticks not being too strong. I have a lot of shortened sticks. The sticks taste a lot like the Adam's Peanut Butter Fudge Ripple and are really rich and decadent. I loved them and they'll make a great party treat. Right now, however, I need help with the 50+ pops. Anyone want some?
Cheesecake Pops Also Known As Heaven (: #Food #Drink #Trusper #Tip
[Sweet treats idea]: Cheesecake pop
Cheesecake Pops To Die For!! My sweet tooth needs these right now!
Cheesecake Pops Maybe try with a key lime cheesecake cake pop
Oreo Crusted Pumpkin Cheesecakes
Bottom Minis, Cheesecake Bites, Caramel Pumpkin, Minis Caramel, Caramel Cheesecake, Fall Recipe, Pumpkin Spice, Pumpkin Cheesecake, Black Bottom
Black Bottomed Mini Caramel Pumpkin Cheesecake Bites Tags: caramel, cheesecake, fall, oreo, pumpkin Desserts IMG_4037picnik.jpeg It’s Pumpkin Spice Hershey Kiss time again! I quickly snatched up a bag at Target last week and was so excited to whip up another Fall recipes with them. You are going to love these caramel pumpkin mini cheesecakes. I wish I would have snapped pictures of my husband and boys fighting over the last few bites of these that didn’t last long at all. Animals! I love a good Oreo Cookie crust on my cheesecakes. It goes perfectly with the pumpkin spice and caramel. Not a whole lot of ingredients in this recipe, which makes it all the more tempting. Hope you all enjoy!! IMG_4021picnik.jpeg IMG_4036picnik.jpeg IMG_4053picnik.jpeg Black Bottomed Mini Caramel Pumpkin Cheesecake Bites 8 whole Oreos, finely ground in food processor 1 1/2 Tablespoons melted butter 8 oz softened cream cheese 1/2 Cup granulated sugar 1/2 Cup pumpkin puree (I used Libby’s) 1 large egg 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon fresh ground nutmeg 3 Litehouse Lowfat caramel dip (comes in a package of 6 20z little cups) 12 Pumpkin Spice Hershey Kisses, unwrapped 1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven. 2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely. 3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice Hershey Kiss. Refrigerate until ready to serve. 12 mini cheesecakes
Mini Snickers Cheesecakes. Oh my!
Desserts, Snickers Cheesecake, Minis Dog Qu, Food, Cheesecake Recipe, Minis Cupcakes One Recipe, Sweets Tooth, Minis Baking Cheesecake, Minis Snickers
Mini Snickers Cheesecakes. For the sweet tooth in all of us:)
Mini Snickers Cheesecakes recipe Perfect on a mixed mini dessert tray
Mini White Chocolate Cheesecakes with Apple Cinnamon Compote
Minis Pies, White Chocolates Cheesecake, Apples Cinnamon, White Chocolate Cheesecake, Minis Bites, Bakers Chicks, Minis White, Minis Cheesecake, Cinnamon Compote
Mini White Chocolate Cheesecakes with Apple Cinnamon Compote | The Baker Chick
Bannana mini pie
Mini bites and treats at my Tiny Food Party! | The Baker Chick
White Chocolate Mini Cheesecakes - The Baker Chick
mini pumpkin cheesecake
Cheesecake Bites, Pumpkin Recipes, Minis Dog Qu, Mini Cheesecakes, Minis Pumpkin, Cake Pumpkin, Pumpkin Cheesecake, Pumpkin Pies, Minis Cheesecake
PUMPKIN recipes page - like these Mini Pumpkin Cheesecakes
Mini cheese cake pumpkin
#Pumpkin #cheesecake bites -I might need to find a mini cheesecake pan-
Mini Pumpkin Cheesecakes For this recipe, you will need a Mini Cheesecake Pan Crust: 1 cup graham cracker crumbs 2 tablespoons brown sugar 2 tablespoons melted butter 1 tablespoon maple syrup 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg Filling: 1 eight ounce package cream cheese, softened 1/2 cup canned pumpkin (or cooked and mashed fresh pumpkin) 1 egg plus 1 egg white, slightly beaten 1/4 cup packed brown sugar 2 tablespoons maple syrup 1/4 teaspoon cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg pinch of ground cloves Topping: 1 cup heavy cream powdered sugar to taste 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1. Preheat oven to 375 degrees, lightly grease the insides of the mini cheesecake pan (I use cooking spray). 2. In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup using your fingertips or the bottom of a tablespoon. Set aside. 3. In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12. 4. Place cheesecake pan into the preheated oven and bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve. 5. Just before serving, combine the cream, sugar, vanilla and cinnamon and whip until soft peaks form. Serve the cheesecakes topped with the cinnamon whipped cream. Recipe Notes: You can change up the amount and type of spices in this recipe to suit your own taste. If you have pumpkin pie spice on hand, you can just use that to replace all of the other spices. If you want to experiment with the spices but don’t like the idea of tasting the batter with raw egg, blend together everything except the egg and keep adding spices and tasting until you get the flavor you want. Then add the egg and continue with the recipe. (via: pinch my salt)
Gingerbread Cheesecake Bites.
Cookies Dough, Cheesecake Bites, Gingerbread Cheesecake, Cheesecake Filling, 4 Ingredients, Cookies Exchange, The Holiday, Cream Cheeses, Christmas Gingerbread
GINGERBREAD CHEESECAKE BITES - - just 4 simple ingredients (gingerbread cookie dough, cream cheese, sugar & vanilla)! If we have a Christmas party this year - I'm making these for the cookie exchange!!!!
Gingerbread Cheesecake Bites. 4 Ingredients! These are SOO easy and really delicious. For the cheesecake part I just used that cheesecake filling you can get in the dairy isle by the cream cheese. I added a little vanilla extract and that was it
Perfect for Christmas... Gingerbread Cheesecake Bites. 4 Ingredients!
Gingerbread Cheesecake Bites: 4 ingredients: Pillsbury Gingerbread Cookie Dough, Cream cheese, Powder Sugar, Vanilla
Gingerbread Cheesecake Bites Printable Recipe1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)4 oz cream cheese (room temperature)2 cups powdered sugar1 teaspoon vanillaRoll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.Don’t over fill the cookies with filling as they will rise when baked.Let cool before removing from cupcake pan.***update*** there is a bit of rise and fall when baking the gingerbread pre-made cookie dough. Add 1/4 cup flour to the cookie mixture and the dough will be a little firmer and will bake up with less puff, then there will be less collapsing of the dough when cooling. The gingerbread cookie and filling can be refrigerated to get them back to a cool temperature before baking and that too will help if the filling is melting or the cookie dough is rising too much. You can also bake the cookie cups empty and add the cheesecake filling when the cookie cups are cooled.General Mills invited several bloggers to create something simple and fun for the Holidays using Pillsbury Cookies Chubs (Rolls) Do you think they will like it?Pillsbury posted my cookies along with other wonderful bloggers sweet treats, take a look here
Oreo Cheesecake Bites - easy to make, beautiful enough to make for a special occasion or party, and delicious! #food #foodporn #yum #yummy #tasty #recipe #recipes #like #love #cooking #dessert #desserts #cake #cakes #sweet #sweets
Oreo Cheesecake Bars from Mel's Kitchen Cafe.
Oreo cheesecake bites. I have kind of a sweet tooth.
Oreo Cheesecake Bites | #Dessert #Cheesecake #Chocolate #Yummy | By Mel on Mel's Kitchen Cafe
Desserts, Cheesecake Bar, Recipe, Food, Oreo Cheesecake Bites, Mel Kitchens, Yummy, Kitchens Cafes, Sweets Tooth
Mini Cheesecakes Recipes | Taste of Home
Jam-Topped Mini Cheesecakes - Presto! We turned cheesecake into irresistible finger food with these cute little treats. For fun, make them with an assortment of jams and preserves, such as strawberry, blackberry and apricot. —Taste of Home Test Kitchen
Jam topped mini cheesecakes!
Favorite Mini Desserts Jam-Topped Mini Cheesecakes
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Mini Red Velvet Cheesecakes. Made these yesterday for Christmas dinner. They are BEAUTIFUL and I garnished half with the shaved chocolate (I chose semi sweet for the richer color) and the other half with crushed peppermint candy. They taste heavenly. My favorite Red Velvet dessert thus far, but then I am known for liking me some cream cheese so my opinion may be biased. :)
Mini Red Velvet Cheesecake Cupcakes
Mini Red Velvet Cheesecakes Recipe #food #recipes #baking #dessert
Mini Red Velvet Cheesecakes - whoever thought of these should win some type of award. #desserts #redvelvet
Mini Red Velvet Cupcakes
Desserts, Recipe, Minis Dog Qu, Food, Minis Red, Red Velvet Cheesecake, Red Velvet Cupcakes, Redvelvet, Cheesecake Cupcakes
Mini Cranberry-Berry Cheesecakes