Best 4 Mini Fruit Topped Cheesecakes Recipes
Indulge in a delightful symphony of flavors with these Mini Fruit-Topped Cheesecakes. These individual cheesecakes are a perfect blend of creamy, tangy, and fruity sensations. Each cheesecake features a graham cracker crust, a luscious vanilla cheesecake filling, and a vibrant topping of fresh seasonal fruits. The assortment of recipes in this article caters to various preferences, offering a variety of fruit toppings such as classic strawberries, tropical mangoes, tangy blueberries, and a refreshing citrus combination. Whether you're a cheesecake enthusiast or simply seeking a sweet treat, these Mini Fruit-Topped Cheesecakes are sure to captivate your taste buds and leave you craving for more.
Here are our top 4 tried and tested recipes!
MINI CHEESECAKES
These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.
Provided by Ginny
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
- In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
- Fill each baking cup 2/3 full with cream cheese mixture.
- Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g
JAM-TOPPED MINI CHEESECAKES
We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.
Nutrition Facts : Calories 198 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.
MINI FRUIT TOPPED CHEESECAKES
These are great for individual desserts. very god with seasonal berries. I drizzled a little blackcap (blackberry) syrup over the top to add a little more color. cooking time includes cooling time
Provided by appetizerqueen
Categories Cheesecake
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- mix cream cheese, eggs, sugar and vanilla until well blended.
- In a separate bowl, mix graham crackers, butter and sugar.
- press crumbly graham cracker mix into liners in muffin tin.
- Pour filling mixture over crust, about 3/4 of the way up.
- bake 15 minutes at 375.
- remove and cool.
- put your favorite fruit and syrup, if you wish on top.
- Chill until serving.
MINI FRUIT-TOPPED CHEESECAKES
A no-bake cheesecake mix makes these little gems a breeze to prepare in paper-lined muffin cups. Serve them anytime-as a special dessert.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 12 servings, 1 mini cheesecake each
Number Of Ingredients 4
Steps:
- Mix Crust Mix, sugar and margarine with fork until crumbs are well moistened. Press firmly onto bottoms of 12 paper-lined or foil-lined medium muffin cups.
- Beat milk and Filling Mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly over crusts.
- Refrigerate at least 1 hour or until ready to serve. Spoon fruit topping over cheesecakes just before serving. Store leftover cheesecakes in refrigerator.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 22 g, Protein 2 g
Tips:
- For a smooth cheesecake filling, make sure the cream cheese is at room temperature before mixing. This will help to prevent lumps.
- To prevent the cheesecake from cracking, bake it in a water bath. This will create a humid environment that will help to keep the cake moist.
- For a more intense fruit flavor, use fresh fruit. If you are using frozen fruit, thaw it completely before using.
- To prevent the fruit from sinking to the bottom of the cheesecake, toss it with a little bit of flour before adding it to the filling.
- For a more elegant presentation, pipe the cheesecake filling into individual serving dishes. You can also top the cheesecakes with whipped cream or a fruit glaze.
Conclusion:
These mini fruit-topped cheesecakes are a delicious and easy-to-make dessert that is perfect for any occasion. With a creamy cheesecake filling and a variety of fruit toppings, there is something for everyone to enjoy. So next time you are looking for a special dessert, give these mini cheesecakes a try!
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