Easy and delicious mini cheesecakes recipe. These tiny cheesecake bites are creamy, rich and perfect in size.

Create a lasting impression with a homemade cheesecake. Whether you prefer rich chocolate or fresh fruit, we have the best ...

Cool completely. Refrigerate 2 hours. BEAT whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest. Variation ...

3 cups arugula or butterhead lettuce (Bibb or Boston leaves), or another tender, crunchy lettuce 1 tablespoon extra-virgin olive oil 1 teaspoon red wine vinegar Dash salt and freshly ground pepper For ...

“These mini cheesecakes are highly addictive and ... Keep in the fridge for up to 4 days, or freeze for up to 3 months. Recipe from ‘Low-Cal Kitchen Bangers’ by Alexandra Hughes (Ebury ...

If you want to keep it simple there are lots of lovely mini eggs mixed through the cheesecake, too. It's a no-bake recipe, so dead simple to make, but it needs a few hours to set (or ideally ...

1 cup organic blueberries 1/2 cup Swerve Confectioners Sweetener 16 ounces full-fat cream cheese, room temperature 3/4 cup Swerve Confectioners Sweetener 2 large eggs, room temperature 2 teaspoons ...

This recipe is a fantastic take on two classic desserts: pumpkin pie and cheesecake. Its texture is creamy and light while still providing a cozy-spiced flavor that is perfect for fall.

I also love the ease of making a cheesecake that sets in the fridge – like this one, which I jazz up with beautiful mini meringues and dehydrated strawberries. It’s the kind of dessert recipe ...

Add to the mini cupcake tins. Bake for 15 minutes. Courtesy of The Daily Meal. Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.