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Thread: Dessert in Muffin Tin question

  1. #1
    Join Date
    Feb 2006
    Location
    Montreal, QC, Canada
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    Dessert in Muffin Tin question

    I want to make mini cheesecakes and key lime pies for my rehearsal party in muffin tins using regular recipes for these. Do I have to cut the bake times? Please help!!! TIA, erin

  2. #2
    Join Date
    Sep 2005
    Location
    Horsetown USA
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    1,230
    I had this problem at Xmastime with B/As Green Tea Cheesecake and reducing into mini-muffin size.

    I heated oven to 375. Filled cups almost to the top (at minimum 2/3+ full). Baked for 10 minutes on a cookie sheet (no water baths). Cooled 1 hour at rm temp. Refrigerated, uncovered, 4 hrs or overnight.

    P.S. I did use mini-muffin paper liners in the mini-muffin tin. If you have a crumb crust bottom, put approx. 1 tspn. crumbs into bottom b/4 cheesecake filling and tamp down with the bottom of a shot glass.

    Hopefully, Dorothyntoto will see your request. She's a mini-cheesecake/pie
    expert!
    Life ain't Certain. Ride Your Best Horse First

  3. #3
    Here's an easy recipe. You can use this method with any of your favorite cheesecake recipes. Just be careful not to overfill. Pampered Chef makes a great tool for tamping down the crust.

    Mini Cheesecakes

    3/4 cup graham cracker crumbs
    1/2 stick margarine (melted)
    8 oz package (reg. or light) cream cheese, softened
    1 egg
    1/4 cup sugar
    1 tsp vanilla

    1. Mix graham cracker crumbs and melted butter. Put 1 teaspoon in each mini-muffin paper cup and press down.
    2. Beat cream cheese, egg, sugar, and vanilla until smooth - fill cups almost to top.
    3. Bake at 375 for about 10 minutes.
    4. Put cherry or blueberry pie filling on top, if desired.

    Yield: 26-30
    Dorothy aka Martha

    Somewhere over the rainbow...

  4. #4
    Join Date
    Jun 2000
    Location
    Sugar Land TX USA
    Posts
    367
    Here's another, similar, recipe for individual cheesecakes - I've made these many time with great success.

    Individual Cheesecakes (20)

    20 muffin papers
    2 eggs
    20 vanilla wafers
    1 Tbs lemon juice
    16 oz cream cheese, softened
    1 tsp vanilla
    C sugar
    1-1/2 C sour cream mixed with C sugar


    Beat cream cheese until smooth. Add 3/4 C sugar & beat well. Add eggs, lemon juice & vanilla. Beat until smooth. Put muffin papers in muffin pan; put 1 wafer in each paper (this is your crust). Fill each paper full with cream cheese mixture. Bake 20 minutes at 375. Top with sour cream mixture & bake 5 more minutes. Cool. May be frozen. Can also top cooled cakes with canned cherry pie filling or blueberry pie filling, if you like.

  5. #5
    Join Date
    Feb 2006
    Location
    Montreal, QC, Canada
    Posts
    1,694
    For the mini key lime pies...would I bake them for the same amount of time? The recipe I have says to bake at 350 for 15 minutes for regular pies, would I have to reduce baking time since I will be baking them in a muffin tin?

  6. #6
    Join Date
    Feb 2006
    Location
    Montreal, QC, Canada
    Posts
    1,694
    For the mini key lime pies...would I bake them for the same amount of time? The recipe I have says to bake at 350 for 15 minutes for regular pies, would I have to reduce baking time since I will be baking them in a muffin tin?

  7. #7

    Baking times

    I would say if you're baking them in mini-tins, bake 10 minutes, or 20 minutes for regular size muffin pans.
    Dorothy aka Martha

    Somewhere over the rainbow...

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