Preheat oven to 350°F. Break each biscuit apart horizontally into 3 or 4 pieces. Press each piece into bottom and up sides of mini muffin pan. Bake 3-5 minutes or until lightly browned. Cool slightly.
Meanwhile, in food processor or with electric mixer, combine goat cheese, cream cheese, eggs, basil, salt, pepper and 1/4 cup tomatoes until smooth and well blended. Spoon into cooled biscuit cups; top with remaining 1/4 cup tomatoes. Bake 10-12 minutes or until set. Cool slightly to serve.
A great way to add bright color and lighter fare to any celebration.
Choose your favorite veggies, cut them up and pipe them in with Herb Cheese Spread or choose another cheese spread recipe you love. Place on our Cupcakes ?N More Dessert Stand to serve.
Mini Goat Cheese Cheesecakes is rated
4.6667 out of
Rated 5 out of
I had a New Years brunch and decided to make these. I omitted the goat cheese and the tomatoes, and added a little milk to the egg mixture. I also used crescent roll dough instead of biscuit dough. After I poured in the egg mix to the dough, I added chopped turkey bacon and shredded colby jack. They were a hit!!! There wasn't a single one left and I'm already getting hints to make some more!
Date published: 2011-01-01
Rated 5 out of
Miss Arte from
I made these for Christmas but instead of bisquits, I used Athens mini fillo shells. It made the assembly even easier, just fill and bake! The recipe will fill about 56-60 shells, depending on how much filling you use. We really enjoyed them.
Date published: 2011-02-27
Rated 4 out of
Nilgun Bayrak from
It's a very nice & delicious food and an alternative choice for whom to prefer non-sweet bakeries. Easy to bake, hard to forget the delicious taste...
Date published: 2010-12-01
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