food

Mini Cheesecakes 4 Ways

Do you really want to share these Froot Loop, matcha, strawberries & cream, and cookie-flavored mini cheesecakes?

food

Mini Cheesecakes 4 Ways

Do you really want to share these Froot Loop, matcha, strawberries & cream, and cookie-flavored mini cheesecakes?

Ingredients

  • 1/2 cup graham cracker crumbs
  • 1 1/2 tablespoon unsalted butter, melted
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons strawberry jam
  • Fresh strawberries, diced
  • Cooking spray

Steps

  1. Spray a mini muffin tin with cooking spray.
  2. Combine the graham cracker crumbs and butter in a small bowl, then divide into the pan, pressing down firmly.
  3. In a separate bowl, beat the cream cheese, sugar, vanilla extract, egg and strawberry jam.
  4. Divide between the muffin tin and bake at 350F for 20 minutes, or until the centers are almost set.
  5. Cool completely in the pan, then transfer the pan to the fridge and chill for 3 hours.
  6. Gently remove them from the pan with a butter knife.
  7. Top with fresh strawberries and enjoy!

Ingredients

  • 1/2 cup chocolate chip cookie crumbs
  • 1 1/2 tablespoon unsalted butter, melted
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/4 cup mini chocolate chips
  • Dark chocolate, melted
  • Chocolate chip cookies, crushed
  • Cooking spray

Steps

  1. Spray a mini muffin tin with cooking spray.
  2. Combine the cookie crumbs and butter in a small bowl, then divide into the pan, pressing down firmly.
  3. In a separate bowl, beat the cream cheese, sugar, vanilla extract, egg and mini chocolate chips.
  4. Divide between the muffin tin and bake at 350F for 20 minutes, or until the centers are almost set.
  5. Cool completely in the pan, then transfer the pan to the fridge and chill for 3 hours.
  6. Gently remove them from the pan with a butter knife.
  7. Top with some melted dark chocolate and chocolate chip cookies and enjoy!

Ingredients

  • 1/2 cup graham cracker crumbs
  • 1 1/2 tablespoon unsalted butter, melted
  • 2 teaspoons matcha green tea powder
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 tablespoon matcha green tea powder + extra for dusting
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Fresh raspberries
  • Cooking spray

Steps

  1. Spray a mini muffin tin with cooking spray.
  2. Combine the cookie crumbs and butter in a small bowl, then divide into the pan, pressing down firmly.
  3. In a separate bowl, beat the cream cheese, sugar, matcha green tea powder, vanilla extract and an egg.
  4. Divide between the muffin tin and bake at 350F for 20 minutes, or until the centers are almost set.
  5. Cool completely in the pan, then transfer the pan to the fridge and chill for 3 hours.
  6. Gently remove them from the pan with a butter knife.
  7. Dust with matcha green tea powder and top a fresh raspberry and enjoy!

Ingredients

  • 1/2 cup fruit loops, crumbled into a fine crumb
  • 1 1/2 tablespoon unsalted butter, melted
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 cup fruit loops, roughly crushed + extra for topping
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Cooking spray
  • Whipped cream

Steps

  1. Spray a mini muffin tin with cooking spray.
  2. Combine the cereal crumbs and butter in a small bowl, then divide into the pan, pressing down firmly.
  3. In a separate bowl, beat the cream cheese, sugar, vanilla extract, egg and fruit loops.
  4. Divide between the muffin tin and bake at 350F for 20 minutes, or until the centers are almost set.
  5. Cool completely in the pan, then transfer the pan to the fridge and chill for 3 hours.
  6. Gently remove them from the pan with a butter knife.
  7. Add a dollop of whipped cream and top with extra fruit loops. Enjoy!