Mini Funfetti Cheesecakes

What about you – do your kids, grandkids, nieces, nephews like sprinkles?

I mean how many times have you seen a kid pick a certain donut because it has sprinkles?!

But sprinkles aren’t just for kids. Sprinkles are fun, and adults need to have fun too.

These mini funfetti cheesecakes are l-o-a-d-e-d with sprinkles. Sprinkles in the graham cracker crust, sprinkles in the cheesecake, and topped with sprinkles.

You’ll want to use rainbow jimmies for this recipe. Jimmies are the long, skinny, rod shaped like sprinkles. The ball sprinkles, there fancy name is nonpareils, can bleed when you bake with them, so for best results I recommend jimmies.


Ingredients:

  • CRUST
  • 1 cup graham cracker crumbs
  • 1/4 cup rainbow jimmie sprinkles
  • 4 tbsp unsalted butter, melted
  • CHEESECAKE
  • two 8 oz packages cream cheese, softened
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs, added one at a time
  • 1/3 cup rainbow jimmie sprinkles

Directions:

  1. CRUST
  2. Preheat the oven to 350ยบ F.
  3. Line a regular sized muffin pan with 12 muffin liners.
  4. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.
  5. Gently mix in the sprinkles.
  6. Put 1 heaping tbsp of graham cracker crumbs in each muffin cup.
  7. Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.
  8. ..................................


for full instruction please see : thefirstyearblog.com

COCONUT CREAM CHEESECAKE CUPCAKES

These Coconut Cream Cheesecake Cupcakes were a special request for a friend who wanted to serve them at a birthday party. Since I had broken down the recipe for her into a cupcake version, I decided to post it as a stand-alone recipe for Rock Recipes readers who have fallen in love with the idea of mini cheesecakes.

As I’ve written about before, a full 9 or 10 inch cheesecake can weigh in at several pounds and is meant to serve up to 16 people. That can be more than a lot of people want to bake, for more reasons than one.

Portion control is something that is essential for dessert to prevent over indulgence. Having half a whole leftover cheesecake in the oven is a constant source of temptation for many, myself included.


Ingredients

  • For the Graham crumb base
  • ¾ cup graham wafer crumbs or chocolate cookie crumbs
  • 1 1/2 tbsp toasted coconut
  • 2½ tbsp melted butter
  • 1 tbsp sugar
  • For the Cheesecake Batter
  • 1 cup cream cheese one 8 oz block
  • ⅓ cup sugar
  • ½ tsp pure vanilla extract
  • ½ tsp Pure Coconut Extract 8 oz, 8 Ounce" target="_blank" rel="nofollow">pure coconut extract
  • 1/4 cup coconut milk
  • 1 egg
  • 2 tbsp whipping cream
  • 3 tbsp toasted coconut
  • For the Coconut Whipped Cream (to garnish)
  • 3/4 cup whipping cream
  • 1/4 tsp coconut extract or vanilla extract
  • 1 1/2 Tbsp icing sugar powdered sugar
  • US Customary - Metric

Instructions

  1. First toast about 1/2 cup of dried coconut (see note)
  2. For the Graham crumb base
  3. Preheat oven to 300 degrees F.
  4. Mix together the crumbs, 1 1/2 tbsp toasted coconut, butter and sugar.
  5. Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
  6. ................................


for full instruction please see : www.rockrecipes.com

Mini Peanut Butter Cheesecakes

These mini cheesecakes are wonderful in all kinds of ways.  First and foremost they are peanut butter and who doesn’t love peanut butter?  They are topped with a drop of delicious Ghirardelli chocolate and Reese’s mini peanut butter cups. 

They are the perfect size.  You can’t overindulge with just a mini.  It is the perfect size to stay disciplined and still satisfy your sweet tooth!


Ingredients

  • 16 golden Oreo cookies
  • 2 tablespoons butter melted
  • 12 ounces cream cheese
  • 1/4 cup plus 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1/4 cup creamy peanut butter
  • 1 large egg
  • 1/2 cup chocolate chips
  • 1 (4 ounce) bar semi sweet chocolate premium baking bar
  • 10-12 Reese's miniature peanut butter cups cut in quarters

Instructions

  1. Preheat oven to 325 degrees.
  2. Spray mini cheesecake pan with non stick cooking spray.
  3. Crush Oreos in food processor. Combine crushed Oreos with melted butter. Divide crumb mixture evenly in the twelve mini cake holes. Press down gently with a spoon.
  4. ..........................


for full instruction please see : www.smalltownwoman.com

Mini Chocolate Chip Cheesecakes

Hello friends! I hope you had a great weekend. Today I have a new recipe and fun giveaway to share with you guys. A couple years ago I shared my Mini Lemon Cheesecakes and they have been a big hit! Mini cheesecakes are my go-to when I need an easy dessert recipe and they’re the perfect bite size treats. I thought I would try out a few new combinations, like these Mini Chocolate Chip Cheesecakes.

If you remember my Mini Lemon Cheesecakes, you know how much I raved about my cheesecake pan. The mini cheesecake pan is a staple in my kitchen. It’s easy to use and the cheesecakes pop right out. Simply press the graham cracker mixture to the bottom, fill with batter, bake and let cool before pressing on the bottom plate. The pan is almost like a mini version of a spring form pan. The plates in each cavity come out so you can easily press the mini cheesecake out. The pan makes 12 cheesecakes; if you’re planning a big party you may want to grab two! This recipe makes about 16 mini cheesecakes but can easily be doubled.


Ingredients

  • 2 8-ounce packages cream cheese, softened
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup miniature chocolate chips
  • For the crust:
  • 1 cup crushed graham crackers
  • 3 tablespoons butter melted
  • 1 tablespoon sugar
  • For the whipped cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • optional: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees
  2. Use a food processor (or Ziploc bag) to make graham cracker crumbs. Mix graham cracker crumbs with melted butter.
  3. Press a heaping tablespoon of crumbs into the bottom of each cavity.
  4. ....................................


for full instruction please see : apumpkinandaprincess.com

Chocolate Chip Cookie Dough Ice Cream Bites

ICE CREAM + COOKIE DOUGH + BITE-SIZED = Bliss.I was inspired to make these treats as my sister and I were sitting in Starbucks recently for our usual Saturday morning meal planning. And we came across these cream cheese stuffed chocolate chip cookie dough bites. And these looked like heaven. I awed over these and told her I loved them. She was like but it is cream cheese and that is when I realized it wasn’t ice cream. Bummer! I thought for sure we would be making them. But that is when I told her, I would figure out how to make these into ice cream bites. And no bake.

So using my recipe for Chocolate Chip Cookie Dough Bites for the cookie dough part and then, of course, a classic vanilla ice cream. Voila, I made these little pieces of heaven.


Ingredients

  • 1 cup flour
  • 2 teaspoons cornstarch
  • 1/2 cup butter melted
  • 6 tablespoons brown sugar
  • 6 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2/3 cup mini chocolate chips
  • 1-2 tablespoons milk

Instructions

  1. Line a serving plate or small baking with parchment paper. Then using a melon scooper, scoop out 18 pieces of vanilla ice cream. You will have a little more than a teaspoon sized ice cream ball.
  2. Set them on top of prepared parchment paper. Set immediately in freezer.
  3. ...............................


for full instruction please see : www.dashofsanity.com

S'mores Brownies

S'mores brownies are the BEST way to eat s'mores. The brownie stays so gooey and fudgey. You won't be able to stop.


INGREDIENTS

  • Cooking spray, for pan
  • 6 graham crackers
  • 1 box brownie mix, plus ingredients called for on box
  • 1 c. chopped Hershey's bars
  • 1 (10-oz.) bag marshmallows


DIRECTIONS

  1. Preheat oven to 350° and line and spray a 9”-x-9” baking pan with cooking spray. Layer bottom of pan with graham crackers. Make brownie mix according box and then fold in chopped Hershey’s bars.
  2. Pour brownie batter over graham crackers. Bake until almost done, 30 minutes. Remove from oven and top with marshmallows and bake another 10 minutes or until brownies are cooked through and marshmallows are golden. 
  3. ...............................


for full instruction please see : www.delish.com

CREAM CHEESE AND CHICKEN TAQUITOS

We have Hispanic food EVERY week. Without fail, we are having tacos, enchiladas, quesadillas or taquitos one day during the week and the kids love them. I’m so grateful for that because I love these recipes too, and they’re usually really easy to make. Today, I wanted to share our favorite taquitos recipe –  Cream Cheese and Chicken taquitos.

They are very similar to the chicken tacos we make all the time, but they have cream cheese, salsa, and baby spinach mixed in with it too. Tacos are usually folded, and these taquitos (aka Flautas) are rolled. Since my husband LOVES cream cheese, I knew he’d love this recipe and it’s become a family favorite since!

We’ve had these a few times this last month. What I love is I make the cream cheese and chicken mix and freeze the leftovers in ziploc bags so I could make them other nights. They day I’m ready to make them, I just pull them from the freezer and let them thaw completely, which is perfect for those crazy busy days.

Another thing I love about this recipe is that they are great to make as the main dish or even an appetizer. Either way, I know you’ll love these Cream Cheese and Chicken Taquitos because they are DELICIOUS!


INGREDIENTS

  • 3 cups cooked shredded chicken
  • 6 ounces ounces cream cheese, softened
  • ⅓ cups sour cream
  • ½ cups salsa
  • 1½ cups colby jack cheese
  • 1½ cups chopped baby spinach, stems removed
  • 12 - 6 inch corn tortillas
  • vegetable or canola oil, for frying

INSTRUCTIONS

  1. Heat ½" oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. ..............................


for full instruction please see : lilluna.com
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