Recipe of Perfect mini cheesecakes

mini cheesecakes Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

This is an easy, fun recipe for cheesecake, but it needs more precision. I made these for a fourth of July party and they were a big hit.

Here is the best “mini cheesecakes” recipe we have found until now. This will be really delicious.

Ingredients of mini cheesecakes

1. Take of pie crust.
2. It’s 1/3 cup of graham cracker crumbs.
3. Prepare 1 tbsp of sugar.
4. Take 1 tbsp of melted butter.
5. Make ready of topping.
6. You need 1 packages of philadelphia cream cheese.
7. You need 1/4 tbsp of vanilla.
8. It’s 1 1/2 tsp of lemon juice.
9. Prepare 1/2 cup of lemon zest (or 1tbsp).
10. Prepare 1 packages of foil cupcake holders.
11. It’s 1 of egg.
12. You need 1 can of of your favorite cherry or blueberry pie filling.

I tried this recipe using a non-stick mini cheesecake pan.The instructions, as they are written for the cupcake pan cheesecakes, worked perfectly.Because dessert just tastes better when it's bite-size.By Rebecca Shinners and Katina Beniaris.

mini cheesecakes instructions

1. preheat oven to 325°F.
2. in medium bowl combine ingredients for crust and mix til there are no clumps.
3. line cupcake pan with foils.
4. add 1 tbsp of crumbs to each cupcake pressing firmly with spoon so flat and firm.
5. place in oven for 5 min.
6. remove and let cool.
7. mix on high the cream cheese, vanilla, lemon juice, lemon zest, and sugar.
8. when fluffy add egg and continue mixing.
9. fill cupcakes 3/4 full with topping.
10. place back in oven for 25 min. (filling will rise and settle while cooling).
11. remove and let cool till no longer warm.
12. top off with your favorite cherry or blueberry filling (keep can refrigerated so cold and ready to eat).
13. ok if not but best if refrigerated for 20min.

For easy and seamless removal from the pan, using liners is preferable.Make the crust and cheesecake batter as directed.Beat cream cheese, vanilla and remaining sugar with mixer until blended.

I love making mini cheesecakes rather than a whole cheesecake.Whole cheesecakes can be quite intimidating.Super easy to make and the perfect portion size.These Cheesecake Cupcakes are made in a muffin pan with cupcake liners.They are similar in size to a cupcake.