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Petite Cheesecakes

Petite Cheesecakes recipe image
These petite cheesecakes offer all the rich, creamy satisfaction of a full-sized dessert in a bite-sized portion. Featuring a dense, velvety cream cheese filling infused with vanilla and bright lemon zest, each mini cake sits atop a crisp vanilla wafer that adds a delightful textural contrast. The simple baking process ensures a smooth, crack-free finish every time. Topped with a spoonful of sweet cherry pie filling, they are visually appealing and perfect for parties, potlucks, or as an elegant individual dessert. They are easy to make ahead, making them a reliable choice for any gathering where you want to impress guests without spending hours in the kitchen.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 32
Calories: 2705.7
Dietary: Gluten-free, Vegetarian
Description
These petite cheesecakes offer all the rich, creamy satisfaction of a full-sized dessert in a bite-sized portion. Featuring a dense, velvety cream cheese filling infused with vanilla and bright lemon zest, each mini cake sits atop a crisp vanilla wafer that adds a delightful textural contrast. The simple baking process ensures a smooth, crack-free finish every time. Topped with a spoonful of sweet cherry pie filling, they are visually appealing and perfect for parties, potlucks, or as an elegant individual dessert. They are easy to make ahead, making them a reliable choice for any gathering where you want to impress guests without spending hours in the kitchen.
Ingredients
  • 2 package Cream cheese, softened (8oz)
  • 2 lg Eggs
  • 3/4 cup Sugar
  • 1 tablespoon Grated lemon rind
  • 1 teaspoon Vanilla extract
  • 32 Vanilla Wafer cookies
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC).
  2. 2
    Line 32 small muffin tin cups with foil baking cups.
  3. 3
    In a large bowl, beat the softened cream cheese, eggs, sugar, lemon rind, and vanilla extract with an electric mixer until smooth and well combined.
  4. 4
    Place one vanilla wafer cookie at the bottom of each lined muffin cup.
  5. 5
    Spoon approximately 1 tablespoon of the cheesecake mixture on top of each wafer, filling the cups about halfway.
  6. 6
    Bake for 15 minutes, or until the centers are just set and slightly jiggle when shaken.
  7. 7
    Remove from oven and allow to cool slightly in the pan before serving.

Nutrition Facts

Servings 32

Amount Per Serving
Calories 2705.7kcal
% Daily Value *
Total Fat 28.0g44%
Saturated Fat 12.2g61%
Cholesterol 223.5mg75%
Sodium 263.3mg11%
Total Carbohydrate 551.4g184%
Dietary Fiber 264.1g1057%
Sugars 142.4g
Protein 105.0g210%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, mini, dessert, cream cheese, cherry, baking, party, sweet, vanilla, lemon, wafer, easy, make-ahead, crowd-pleaser, frozen, refrigerated, individual, bite-sized, creamy, simple, classic
Read it online: https://www.chefs-mate.com/recipe/petite-cheesecakes/