Best 2 Mini Apricot Cheesecakes Recipes
Indulge in a delightful journey of flavors with these exquisite Mini Apricot Cheesecakes, a symphony of textures and tastes that will tantalize your palate. These individual cheesecakes boast a graham cracker crust that provides a sturdy base for the creamy and velvety cheesecake filling, swirled with a luscious apricot jam that adds a touch of tangy sweetness. Each bite offers a perfect balance of flavors and textures, making these cheesecakes an ideal treat for any occasion. Whether you're a cheesecake aficionado or simply seeking a delightful dessert to impress your guests, these Mini Apricot Cheesecakes are sure to be a hit.
Here are our top 2 tried and tested recipes!
MINI APRICOT CHEESECAKES
In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.
Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 51mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
MINI CHEESECAKES WITH APRICOT JAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
- Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
- Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
- Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.
Tips:
- Mise en Place: Before you start, make sure you have all the ingredients and equipment ready. This will make the process smoother and less stressful.
- Use Room Temperature Ingredients: For best results, bring your cream cheese, butter, and eggs to room temperature before you start baking. This will help them mix together more easily and create a smoother cheesecake filling.
- Don't Overmix the Batter: Overmixing can make the cheesecake tough and dense. Mix the ingredients just until they are combined.
- Bake the Cheesecake in a Water Bath: This will help to prevent the cheesecake from cracking. Place the cheesecake pan inside a larger pan filled with hot water.
- Chill the Cheesecake Before Serving: This will help the cheesecake to set and make it easier to slice.
Conclusion:
These mini apricot cheesecakes are the perfect dessert for any occasion. They're easy to make, delicious, and sure to impress your guests. With a creamy cheesecake filling and a sweet apricot topping, these cheesecakes are the perfect balance of flavors and textures. So next time you're looking for a special dessert, give these mini apricot cheesecakes a try. You won't be disappointed!
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