Miniature Cheesecakes

"These lovely little cheesecake tartlets are the perfect finish to a nice dinner. I got the recipe from the Kraft Philadelphia Creme Cheese Cookbook of 1988. Use your favorite preserve or fresh fruit as topping. They also freeze well. Wrap chilled cheesecakes individually in plastic wrap and freeze. Let stand at room temperature for @ 40 minutes before serving."
 
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photo by gemini08 photo by gemini08
photo by gemini08
Ready In:
45mins
Ingredients:
10
Yields:
6 muffins
Serves:
6
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ingredients

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directions

  • line a muffin tin for 6 muffins with paper baking cups.
  • Combine crumbs, sugar and butter.
  • press a measuring tablespoon full of crumb mixture onto bottom of each muffin cup,.
  • bake at 325F for 5 minutes, remove from oven and let cool.
  • combine creme cheese, sugar, egg, peel and vanilla, mixing with an electric mixer at medium speed until well blended.
  • pour over crust, filling each cup 3/4 full.
  • bake at 325F for @ 25 minutes, cool before removing from pan, chill. Cheesecakes will settle a little.
  • Top with preserves just before serving.

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RECIPE SUBMITTED BY

<p>I am originally from Austria, live in Florida since 1977. I love cooking and&nbsp;like to relax by reading cookbooks.&nbsp;<br />I am also a member of a cooking site in Austria and have posted many American and International dishes there.&nbsp;&nbsp;<br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/buddies.jpg alt= /></p>
 
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