MINI CHEESECAKE CUPCAKES                          

 

      PREP TIME: 10 mins COOK TIME: 30 mins TOTAL TIME: 40 mins

 

       Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy          cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!

      Serves: 12 cupcakes

 

       INGREDIENTS

 

       Mini Cheesecake Cupcakes

• 1 cup graham cracker crumbs

• 4 tablespoons unsalted butter, melted

• 2 tablespoons sugar

• 16 ounces cream cheese, softened

• ½ cup sour cream

• ¼ cup sugar

• 2 eggs

• 1 teaspoon vanilla extract

• caramel sauce or strawberry sauce for topping, optional

     3 Ingredient Strawberry Sauce

• 1 cup strawberries, halved

• ½ teaspoon lemon juice

• 2 teaspoons sugar

     Easy Caramel Sauce

• 2 cups light brown sugar

• 1 stick plus 4 tablespoons unsalted butter

• 1 cup heavy cream

• 2 teaspoons vanilla extract

• sea salt for serving, if desired

 

     INSTRUCTIONS

 

     Mini Cheesecake Cupcakes

1. Preheat oven to 325 degrees.

2. Line a muffin pan with paper liners. (I recommend using the paper liners over foil)

3. Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.

4. Bake for 5-6 minutes or until golden brown.

5. Take out of the oven and cool completely.

6. Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.

7. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.

8. Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.

9. Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.

10. Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.

      Ingredient Strawberry Sauce

1. Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.

2. Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.

      Easy Caramel Sauce

1. Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).

2. Stir in vanilla.

3. Take off of the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.

    

   Source:chefsavy

    

   No Bake Reese’s Peanut Butter Cheesecake  

                                                                                                                                                                                            INGREDIENTS                                                                                                                                                                             
   Crust:
   24 Oreo Cookies
   5 tbsp melted Butter

   Filling:
   24 oz softened Cream Cheese
   8 oz Whipped Topping (like Cool Whip)
   1 tsp Vanilla
   1 cup Powdered Sugar
   1 1/2 cup Peanut Butter
   30 Reese’s Miniatures cut in quarters                                                                                                                                       

   DIRECTIONS                                                                                                                                                                                 
   Put cut Reese’s cups in freezer for 30 minutes to harden.
   Crush Oreos in food processor and add melted butter.
   Press mixture into bottom and partway up sides of springform pan.
   Refrigerate at least 30 minutes to firm.
   Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
   Fold in whipped topping until uniformly blended.
   Fold in half of frozen Reese’s.
   Pour/spread into pan and refrigerate for at least 4 hours or until firm.
   Remove fr om springform pan and top with remaining Reese’s.
   You can also drizzle with chocolate syrup if desired.

                                                                                                                                                                                             Source: cincyshopper                                                                                                                                                                                                                                      

    

    

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        

 

 

 

 

 

 

   Mini Banana Cream Pie Recipe                         

 

     YIELD: 36 mini pies

     PREP TIME: 20 minutes

     PRINT RECIPE

 

     Ingredients:

• 8 ounce cream cheese, softened

• 3.4 ounce box instant vanilla pudding

• 1/2 cup milk

• 3 tablespoons granulated sugar

• 4-5 ripe bananas

• 1 box Mini Nilla Wafers

 

     Directions:

1. Place 36 mini muffin liners in 2-3 mini muffin pans (for 36 mini pies). Place one Mini Nilla Wafer at the bottom of each liner.

2. Using an electric mixer, beat the cream cheese with the sugar. Then slowly add in the milk and beat until smooth. Finally, very slowly beat in the instant pudding powder. Scrape the bowl and beat again for 2-3 minutes until thick and smooth.

3. Scoop the vanilla pudding mixture into a large piping bag with a wide tip. Then peel and cut the bananas into thin rounds. Pipe a dollop of pudding mixture on the bottom of each muffin liner.

4. Press a banana slice down into each muffin liner, then pipe more pudding mixture over the top. Tap the muffin pans to help the filling settle. Then place a banana slice and a Mini Nilla Wafer on top of each little pie. Refrigerate for at least 2 hours to set, then serve.

 

     Source: aspicyperspective

 

 

 

 

 

    Apple Pie Fries                                                        

 

      Ingredients

• 1 package Refrigerated Pie Crust (2 crusts)

• 10 oz Apple Pie Filling

• 1 Egg

• 1 tsp Cinnamon

• 1/4 tsp Nutmeg

• 1/4 cup Sugar

• Sparkling Sugar

• Caramel Topping for dipping

 

      Instructions

• Preheat the oven to 350.

• Spray cookie sheet with non stick spray or use silicone mat and set aside.

• Allow crusts to warm slightly to make them easier to work with.

• Dust work area with flour and slightly roll out crusts.

• Pulse in food processor a couple of time or use a knife to chop pie filling into smaller pieces.

• Spread apples over top of 1 crust leaving about 1/8" uncovered at edges.

• Place other crust on top.

• Cut into 1/2" strips and then cut to fry sized lengths.

• Beat egg in bowl until well blended.

• Mix together sugar, cinnamon and nutmeg.

• Brush tops with egg wash and sprinkle lightly with sugar mixture.

• Then sprinkle with sparkling sugar to resemble salt.

• Transfer to prepared baking sheet.

• Bake for 15-20 minutes or until golden brown.

 

     Source: cincyshopper