Mini Goat Cheese Cheesecakes Zoom

Mini Goat Cheese Cheesecakes Recipe

Elegant little quiches, featuring a savory cheese filling baked in flaky biscuits. So easy and your guests will rave about them.
Makes: About 6 dozen cheesecakes.
Skill Level: None

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Step 1

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.

Step 2

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.

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3 pkgs (12 ounces ea.) refrigerated biscuits

1 pkg (8 ounces) goat cheese, (crumbled)

4 ounces (1/2 8-oz. package) cream cheese, (softened)

1/4 cup fresh basil, (finely chopped)

1/2 teaspoon salt, (optional)

1/4 teaspoon white pepper

1/2 cup oil-packed sun-dried tomatoes, (well drained and finely chopped, divided)



Food Processor (or electric mixer)

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Mini Goat Cheese Cheesecakes is rated 4.7 out of 5 by 3.
Rated 5 out of 5 by 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 5 out of 5 by from 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 4 out of 5 by 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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