SAVOURY MINI CHEESECAKES
You can prepare 2 different tastes from 1 filling, which means you can please both vegetarians and seafood lovers at the same time. These tarts should be frozen if you are packaging them as they are fragile. They should also be refrigerated if not eaten right away. A great partner for a well-balanced dry white wine. Cheesecakes can be refrigerated for up to 2 days or frozen. Recipe created by Chef Jill Snider of Ontario.
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 36 mini cheesecakes
Number Of Ingredients 16
Steps:
- Preheat oven to 300ºF.
- Spray 3 miniature muffin trays with nonstick cooking spray.
- Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have ¾ cup crumbs. Mix with melted butter.
- Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
- Beat cream cheese to blend.
- Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
- Divide mixture into 2 bowls.
- Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving.
Nutrition Facts : Calories 66, Fat 5.3, SaturatedFat 3.2, Cholesterol 25.3, Sodium 97.9, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 1.8
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Sanwal Sanwal malik
[email protected]I made these mini cheesecakes for my family and they loved them! They said they were the best cheesecakes they had ever had.
Usman said Abubakar
[email protected]These mini cheesecakes were perfect! They were the perfect size for a party and they were so easy to make.
Looking for THE truth
[email protected]The crust on these mini cheesecakes was a little dry, but the filling was delicious. I would definitely make them again, but I would use a different crust recipe.
Olukunle Adeshola
[email protected]These mini cheesecakes were a little too sweet for my taste, but they were still good.
Bina saud Bina saud
[email protected]I'm not a big fan of cheesecake, but I really enjoyed these mini cheesecakes. They were the perfect size and the filling was so creamy.
Dipto Gain
[email protected]These mini cheesecakes were delicious! I loved the creamy filling and the graham cracker crust.
Mr Robert
[email protected]The crust on these mini cheesecakes was too thick. I would use less graham cracker crumbs next time.
Moshibudi Itumeleng
[email protected]These mini cheesecakes were a little bland. I think I would add more sugar to the filling next time.
Wayne Pilgrim
[email protected]I made these mini cheesecakes for my family and they loved them! They said they were the best cheesecakes they had ever had.
Hassan Baacha
[email protected]These mini cheesecakes were perfect! They were the perfect size for a party and they were so easy to make.
Shawn Simpson
[email protected]The crust on these mini cheesecakes was a little dry, but the filling was delicious. I would definitely make them again, but I would use a different crust recipe.
Ngareta Vakatini
[email protected]These mini cheesecakes were a little too sweet for my taste, but they were still good.
Tyler Solberg
[email protected]I'm not a big fan of cheesecake, but these mini cheesecakes were delicious! The crust was perfect and the filling was creamy and flavorful.
Sohan Karky
[email protected]These mini cheesecakes were a hit at my party! They were so easy to make and everyone loved them.