How To make Mini Cheesecakes with Lemon Sauce
1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/4 c Butter or margarine; melted
16 oz Cream cheese
1 cn Sweetened condensed milk; 14
3 Eggs
1/4 c Bottled lemon juice
8 oz Sour cream; at room temperat
golden lemon sauce:
1/3 c Sugar
1/4 c Bottled lemon juice
2 ts Cornstarch
1 Egg yolk
1 Salt
1 tb Butter
1/2 c Water
-----yellow food coloring, o Preheat oven to 300 degrees. Combine crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased * or paper-lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and bottled lemon juice: mix well. Spoon equal amounts of mixture into each prepared cup. Bake 20 minutes, or until set. Spread tops with sour cream. Bake 5 minutes longer. Cool. Chill. Serve with Golden Lemon Sauce. Refrigerate leftovers. SAUCE: In small saucepan, combine sugar, cornstarch and dash of salt. Add water, lemon juice and egg yolk; mix well. Over medium heat, cook and stir until thickened. Remove from heat; stir in butter and yellow food coloring, if desired. Cool. Chill. (Makes about 1 cup.) NOTE: * If greased muffin cups are used, cool baked cheesecakes in pan. Freeze 15 minutes; remove with narrow spatula. -----
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Easy Mini Cheesecakes Recipe
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 gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
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INGREDIENTS
10 sheets of graham crackers
1 Tbs sugar
5 Tbs melted butter
2 8oz Cream cheese
3/4 cups sweetened condensed milk
1 tsp vanilla extract
1 tsp lemon zest
2 Tbs lemon juice ( about half a lemon)
Strawberries and marmalade for serving
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Easy Mini Cheesecakes
Hope you Enjoy!
10-12 Graham crackers ( about 1 and 3/4 cup)
6 tbsp melted butter
pinch of cinnamon
2 8oz blocks to cream cheese softened at room temp
1 cup of condensed milk
zest of one lemon
juice of one lemon
1/4 cup of sour cream
1 tsp vanilla extract
2 large eggs
Bake at 350 for 15-20 mins.
Top with topping of your choice.
I use canned strawberry pie filling.
NO-BAKE Mini Cheesecake Bites
No Bake Mini Cheesecake Bites with Strawberry Topping (MACROS BELOW)
It's that time of year! The sun is out, the tanning lotion is on, and my oven is OFF! As much as I love baking, there is nothing more annoying than having a hot oven on during a hot summer day. On that note, I wanted to share these delicious NO BAKE Mini Cheesecake Bites with a simple strawberry topping with you. They are sweetened using sweetened condensed milk...which I am extremely addicted to.These are soooo good. I could eat the whole pan in one sitting! Not only that, but they are so easy to make and look quite impressive! You can get really creative with the topping to make it extra pretty. This is something you and your guests with absolutely love.
Thanks for watching!
xoxo, Court.
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MACROS PER CHEESECAKE:
28g Carbs
19g Fat
5 g Protein
290 Calories
NO BAKE Mini Cheesecakes with Strawberry Topping
*Makes 12 Mini Cheesecakes – Double the recipe for 24*
| Ingredients |
1 Package Graham Crackers (About 10 Sheets)
5 Tablespoons Butter, Melted
1 Tablespoon Sugar
2 8-Ounce Packages of Cream Cheese, Room Temperature
7 Ounces Sweetened Condensed Milk
3 Teaspoons Fresh Lemon Juice
1 Teaspoon Vanilla Extract
¼ Teaspoon Lemon Zest
Topping:
¼ Cup Fresh Strawberries, Chopped
¼ Cup Strawberry Preserves or Jam
| Instructions |
Prepare a cupcake pan with cupcake liners and spray with nonstick cooking spray.
In a food processor, blend graham crackers until they are a sand like consistency. Add sugar and melted butter and mix well. The consistency should be like wet sand and easily pack-able.
Add 1 Tablespoon of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Place in freezer for 10 minutes.
In the bowl of a standing mixer, beat room temperature cream cheese until smooth and light. Add sweetened condensed milk, lemon juice, vanilla, and lemon zest. Beat until well combined.
Pipe the filling into the mini crusts and smooth the tops with the back of a spoon.
Cover and refrigerate overnight to set.
Once set, remove the paper liners. (If they are not coming off, freeze the cheesecakes for 30 minutes to help the removal process.)
In a separate bowl, combine chopped strawberries and strawberry perseveres. Use a dollop to top the cheesecakes and garnish with a fresh strawberry.
Refrigerate until ready to enjoy!