SAVOURY MINI CHEESECAKES
You can prepare 2 different tastes from 1 filling, which means you can please both vegetarians and seafood lovers at the same time. These tarts should be frozen if you are packaging them as they are fragile. They should also be refrigerated if not eaten right away. A great partner for a well-balanced dry white wine. Cheesecakes can be refrigerated for up to 2 days or frozen. Recipe created by Chef Jill Snider of Ontario.
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 36 mini cheesecakes
Number Of Ingredients 16
Steps:
- Preheat oven to 300ºF.
- Spray 3 miniature muffin trays with nonstick cooking spray.
- Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have ¾ cup crumbs. Mix with melted butter.
- Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
- Beat cream cheese to blend.
- Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
- Divide mixture into 2 bowls.
- Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving.
Nutrition Facts : Calories 66, Fat 5.3, SaturatedFat 3.2, Cholesterol 25.3, Sodium 97.9, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 1.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jodie Smith
[email protected]I'm not a huge fan of baking, but these mini cheesecakes were so easy to make. I'm definitely going to make them again.
CaTori Green
[email protected]These mini cheesecakes are a great way to use up leftover cream cheese. I always have a block of cream cheese in my fridge, so it's nice to have a recipe that uses it up.
usuf ali
[email protected]I love the versatility of these mini cheesecakes. You can top them with anything you like, from fresh berries to chocolate chips.
Reptar the Slumpgod
[email protected]The filling in these mini cheesecakes is so smooth and creamy. It's the perfect balance of sweet and tangy.
Pweedy Candy
[email protected]The crust on these mini cheesecakes is amazing! It's buttery and flaky, and it pairs perfectly with the creamy filling.
Ruby Henton
[email protected]I love that these mini cheesecakes can be made ahead of time. It makes them a great option for busy weeknights.
Babs Hawa
[email protected]These mini cheesecakes are the perfect size for a party or a snack. They're also very easy to make, which is a bonus.
Chotta Don
[email protected]I made these mini cheesecakes for a potluck and they were a huge success. They were gone in minutes!
Bryan Marcelle
[email protected]I'm not a big fan of cheesecake, but these mini cheesecakes were delicious! The crust was perfect and the filling was creamy and flavorful.
Saahil Rajpoot
[email protected]These mini cheesecakes were a hit at my party! They were so easy to make and everyone loved them.