![]() ![]() Next, you’ll mix up the cheesecake filling which consists of cream cheese, sour cream, granulated sugar, vanilla extract, and eggs. Bake for 5 minutes: Once the crust is done, remove the pan from the oven and set it aside while you prepare the filling.Evenly distribute the mixture between the liners: I suggest using a measuring cup to firmly press the crust down into each liner.Line your muffin pan with cupcake liners: This will make it easier to get the mini cheesecakes out of the pan and serve them too!.Stir together the ingredients: You’ll stir the graham cracker crumbs and sugar together until well combined, then stir in the melted butter until are all of the crumbs are moistened.If you want to make this recipe even easier you can use store-bought graham cracker crumbs. To make these mini cheesecakes, you’ll start out with the graham cracker crust which is just a simple mixture of graham cracker crumbs, sugar, and melted butter. I’ve even included seven different topping options for you to try on these too! How To Make Mini Cheesecakes This recipe will make 12 mini cheesecakes, but you can easily cut the recipe in half or double it if needed. You can leave these mini cheesecakes plain or top them with just about anything. Plus, they only take about 25 minutes in the oven and you don’t have to mess with a water bath either. The graham cracker crust is incredibly simple to throw together and the cheesecake filling is super smooth and creamy. Today’s mini cheesecake recipe is one of my favorite mini desserts because it’s so versatile. From mini apple pies to mini lemon blueberry cheesecakes and mini pecan pies, I just can’t get enough of them! If you’ve been following me for a while, then you know I adore mini desserts. This recipe is incredibly easy to make and includes several different topping options to use too! These Mini Cheesecakes feature a homemade graham cracker crust with a smooth and creamy cheesecake filling. ![]()
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