Best 2 Rocky Mountain Mini Cheesecakes Light Recipes
In search of a light and delectable indulgence, we embark on a culinary adventure to discover the secrets behind crafting the perfect "Rocky Mountain Mini Cheesecakes Light". With a symphony of flavors and textures, these miniature masterpieces offer a tantalizing treat that is sure to elevate any occasion. Whether you're a seasoned baker or a novice in the kitchen, join us as we explore the world of these delightful cheesecakes, uncovering the perfect balance of creamy filling, delicate crust, and a touch of mountain magic.
Here are our top 2 tried and tested recipes!
ROCKY MOUNTAIN MINI CHEESECAKES (LIGHT)
Elegant way to serve cheesecakes - makes 12 beautiful little mini cheesecakes! Delicious and low fat! You can't ask for anything more!! You can replace the ricotta by cottage cheese. If you only have large marshmallows, use scissors to cut into smaller pieces. Adapted from a R. Reisman recipe.
Provided by Redsie
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper muffin liners.
- In a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; purée until smooth. Divide among prepared muffin cups.
- Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. (This keeps the cheesecakes moist.).
- Bake in the centre of the oven for 20 minutes. Sprinkle marshmallows and chocolate chips evenly over cheesecakes. Bake for 5 minutes longer, or until marshmallows and chocolate chips begin to melt.
- Remove the muffin tin from its water bath. Let the tin cool on a wire rack. Chill before serving.
Nutrition Facts : Calories 176.8, Fat 9.2, SaturatedFat 5.6, Cholesterol 45.2, Sodium 70.2, Carbohydrate 19.1, Fiber 0.7, Sugar 15.4, Protein 6.1
INDIVIDUAL MINI CHEESECAKES
These are so quick and easy to prepare. You can fix a beautiful dessert platter with these by removing them from their paper baking cups and using different toppings on them. Some suggested toppings would be: canned pie filling, cherry, strawberry, or blueberry; Caramel sauce; chocolate sauce; whipped cream, nuts, etc. Just use your imagination! (Please note that cook time is also cooling and refrigeration time.)
Provided by Junebug
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Line a regular size muffin tin with paper baking cups.
- Place a Vanilla Wafer into the bottom of each cup.
- Beat the cream cheese, sugar and eggs together until light and fluffy.
- Spoon evenly into each cup.
- Bake at 350 for 30 minutes.
- Turn the oven off.
- Crack oven door and let cool in oven 30 minutes.
- Refrigerate at least an hour.
- Put on your choice of topping/toppings of your choice right before serving.
- (These can be prepared a day in advance and then put the toppings on before serving.).
Nutrition Facts : Calories 220.9, Fat 15.2, SaturatedFat 8.9, Cholesterol 76.8, Sodium 141.9, Carbohydrate 17.8, Fiber 0.1, Sugar 12.6, Protein 4.2
Tips:
- Use a muffin pan: This will help you create perfectly shaped cheesecakes that are easy to remove from the pan.
- Don't overmix the batter: Overmixing can cause the cheesecake to be dense and crumbly.
- Bake the cheesecakes in a water bath: This will help prevent the cheesecakes from cracking.
- Let the cheesecakes cool completely before serving: This will help them set properly.
- Top the cheesecakes with your favorite toppings: Some popular toppings include fresh berries, whipped cream, and chocolate sauce.
Conclusion:
These Rocky Mountain Mini Cheesecakes are a delicious and easy-to-make dessert that is perfect for any occasion. They are light and fluffy, with a creamy filling and a graham cracker crust. You can top them with your favorite toppings, such as fresh berries, whipped cream, or chocolate sauce. These cheesecakes are sure to be a hit with everyone who tries them!
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