Place a cup liner in each cup of your muffin pan. Make the graham cracker crust. Press the crust into the bottom of each cup. Place a Reese’s in the center of the crust in each cup. Prepare the cheesecake filling. Spoon the cream cheese mixture over the Reese’s and bake. Let the cheesecakes cool before serving.
Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells. Pack down the crumbs and bake for 10 minutes in preheated oven. Reduce the oven temperature to 250 F and begin the filling. Using an electric mixer with the paddle, not whisk blade, blend cream cheese on low until very smooth.
Learn how to make mini cheesecakes with a rich and creamy filling, a buttery crust, and a cherry pie topping. This easy recipe is perfect for any occasion, with variations and tips for different toppings and flavors.
Preheat oven to 350°F. Melt butter and add crushed cookies. Form the cookie mixture into 1 inch balls and place them in your mini cheesecake pan. Use tamper to firmly press the ball in to the bottom of the pan. In bowl beat cream cheese, sugar, eggs, and vanilla until thoroughly mixed.
Preheat the oven to 375°F. In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a 12 cup muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust.
Bake for 15 to 16 minutes. Cool in the pan for 10 minutes, then cool completely on a wire rack. Chill. Once cooled, transfer to the fridge and chill for 4 hours. Add the toppings. Before serving, remove the paper liners. Top the cheesecakes with pecans, caramel sauce, chocolate ganache, and sea salt.
Whip one cup of whipping cream, with 1 Tbsp. sugar until peaks are firm. Set aside. Whip together until light, the cream cheese, tequila, triple sec, lime juice, lime zest, and sugar in a medium bowl. Carefully fold in the whipped cream. Taste for desired sweetness and add sugar if too tart.
Line a mini muffin pan with 18 liners. Crush cookies until you have ⅓ cup crumbs. Add melted butter & mix well. Place 1 teaspoon in each cup and press down. In a medium bowl combine cream cheese, powdered sugar, lemon juice, almond extract and egg. Beat on medium speed until light and fluffy.
Instructions. Preheat oven to 325 degrees F. Melt the 2 tablespoons o butter and mix it with the graham cracker crumbs and sugar in a small bowl. It will be pretty crumbly, but it firms up when it bakes. Press the crumbs into the bottom of the muffin tin to form a crust for 10 mini cheesecakes.
In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined. Add ⅛ of a cup into each paper liner, and firmly press mixture evenly. Place in the over for 5 minutes, remove and set aside.
Add melted butter and pulse a few times. Mix cream cheese in a mixing bowl. Add vanilla, sugar, lemon zest, and lemon juice. Mix in well. Add flour and sour cream and mix in. Add egg and mix just until incorporated. Do not overmix. Divide graham cracker crust mixture between 12 cupcake liners, in a cupcake pan.
2. In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 3. Add the sour cream, vanilla extract and irish cream. Beat on low speed until well combined. 4.
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Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherin
In a large bowl, using an electric hand mixer, cream together the cream cheese and sugar. Add the eggs one at a time and combine. Add in the sour cream, heavy cream, vanilla and lemon juice and mix thoroughly to combine. Scoop evenly into the 24 paper-lined muffin cups. Spoon the berry/Jell-o mixture over the mini-cheesecakes.
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how to make mini cheesecakes
