Best 2 Mini Apricot Cheesecakes Recipes
Mini Apricot Cheesecakes are a delightful treat that combine the flavors of tangy cheesecake, sweet apricots, and a buttery graham cracker crust. Perfect for any occasion, these individual cheesecakes are not only delicious, but also visually appealing with their golden crust and colorful apricot topping. Whether you're a seasoned baker or a beginner looking for an impressive dessert, this recipe guide will provide you with the step-by-step instructions and tips you need to create these delectable mini cheesecakes that will surely be a hit among your family and friends.
Here are our top 2 tried and tested recipes!
MINI APRICOT CHEESECAKES
In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.
Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 51mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
MINI CHEESECAKES WITH APRICOT JAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
- Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
- Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
- Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.
Tips:
- Use ripe apricots: Ripe apricots are sweeter and have a more intense flavor than unripe apricots. They will also be easier to work with.
- Don't overmix the cheesecake batter: Overmixing the batter can result in a tough, dense cheesecake.
- Bake the cheesecakes in a water bath: Baking the cheesecakes in a water bath helps to prevent them from cracking.
- Chill the cheesecakes before serving: Chilling the cheesecakes allows them to set properly and develop their full flavor.
Conclusion:
Mini apricot cheesecakes are a delicious and easy-to-make dessert that is perfect for any occasion. They are also a great way to use up leftover apricots. With their creamy cheesecake filling and sweet apricot topping, these cheesecakes are sure to be a hit with everyone who tries them.
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