Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
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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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CUPCAKE PAN:
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!
Mini Lemon Cheesecake Recipe | Top Tasty Recipes
Mini Lemon Cheesecake Recipe | Top Tasty Recipes
Hello everyone!
Its been a few months we did not share new mini cheesecake recipe with you.Here is new one today! This is the first lemon cheesecake recipe on our page and we sure you gonna love this recipe,too.
Ingredients;
200g biscuits
80g melted butter
500g cream cheese or labneh cheese
200 ml cream
1/2 + 1/4 Cup sugar
1 tbsp flour
1 tbsp starch
2 eggs
1 tsp poppy seed (optional)
1/3 cup lemon juice
1/3 cup water
1 egg yolks
1 tbsp starch
1/2 tsp turmeric
1/2 tbsp butter
After you try our recipe, please share your comments with us.
Bon Appetit !
For more CHEESECAKE recipes;
No-Bake Triple Nutella Cheesecake Recipe | It Is So Simple Recipe ! | Eggless | Top Tasty Recipes
OREO CHEESECAKE ICE CREAM RECIPE | WITHOUT GELATIN & STARCH | Top Tasty Recipes
BASQUE BURNT CHEESECAKE RECIPE | Creamy & Easy | Top Tasty Recipes
NO-BAKE Mini Nutella Cheesecake Recipe | Top Tasty Recipes
MINI OREO CHEESECAKE RECIPE | Top Tasty Recipes
MINI CARAMEL CHEESECAKE RECIPE | So Simple Way To Make The Perfect Cheesecake | Top Tasty Recipes
MINI PUMPKIN CHEESECAKE RECIPE | Top Tasty Recipes
NO BAKE OREO CHEESECAKE | Top Tasty Recipes
#lemoncheesecake
#cheesecake
#cheesecakerecipe
Mini Cheesecakes Recipe | How to Make Mini Cheesecakes
Easy and delicious mini cheesecakes recipe. These tiny cheesecake bites are creamy, rich and perfect in size.
Printable Version:
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Ingredients:
For the crust:
140g (5oz) Biscuits/graham cracker
4 tablespoons (60g) Butter, melted
For the filling:
10.5oz (300g) Cream cheese, room temperature
1/2 cup (115g) Sour cream
1/2 cup (100g) Sugar
2 Eggs
1 tablespoon Lemon juice
Lemon zest from one lemon
1 teaspoon Vanilla extract
For the topping:
Few tablespoons Strawberry Confiture
Fruits
Directions:
1. Preheat oven to 360F (180C).
2. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Divide evenly among 12 muffin cups. Press into the bottom. Bake for 5-8 minutes, remove from oven and set aside.
3. Reduce oven heat to 325F (160C).
4. In a large bowl beat cream cheese and sugar, beat until creamy. Add vanilla extract, lemon juice, lemon zest, sour cream and beat until smooth. Add eggs, one at the time, beating just until combined after each addition.
5. Divide the filling between the cups.
6. Bake for 15 minutes. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours.
7. Spread some strawberry confiture on the top of each cheesecake and decorate with fruits.
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How to Make Mini Cheesecakes
Creamy, perfectly flavored Mini Cheesecakes that make a great addition to any party or get-together. This simple recipe yields the BEST tasting mini cheesecakes!
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Ingredients
Graham cracker crust:
3/4 cup graham cracker crumbs 85g
1 1/2 Tablespoons granulated sugar
4 Tablespoons salted butter melted
Mini Cheesecakes:
16 oz softened cream cheese 455g
1/2 cup sugar 100g
1/2 cup sour cream 80g
3/4 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs lightly beaten, room temperature preferred
Instructions
00:00 Introduction
00:22 Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
00:27 In a medium-sized bowl stir together graham cracker crumbs and 1 ½ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.
01:09 Portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon or the (clean) bottom of a ¼ cup measuring cup to tamp down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your mini cheesecake filling.
Cheesecake
01:47 Place cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and stir on low speed until smooth and creamy (don’t whip the cream cheese or excessively beat it, you don’t want to incorporate too much air into the batter).
02:19 Add sugar and stir again until well-combined.
02:28 Add sour cream, vanilla extract, and salt. Stir until ingredients are well-combined, pausing occasionally to scrape the sides and bottom of the bowl so there are no lumps.
02:54 Gradually add eggs, one at a time, until just incorporated. Keep the mixer on low-speed and do not over-beat. Once again scrape the sides and bottom of the bowl and stir on low-speed once more to ensure ingredients are completely combined.
03:39 Evenly divide batter into muffin tin liners (I like to use an ice cream scoop with a lever release to do this, just makes it easy!).
04:03 Transfer to 325F (160C) oven and bake for 17-20 minutes or until edges are just beginning to turn a very light golden brown and centers are set. Do not over-bake or the texture will be dry and mealy.
04:16 Allow cheesecakes to cool completely to room temperature and then gently remove each mini cheesecake from muffin tin. Transfer to refrigerator and chill completely (about 3 hours) before serving.
04:31 If desired, top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache!
Notes
This recipe can be doubled without issue or alteration.
Mini cheesecakes can be kept in an airtight container in the refrigerator for up to one week. These mini cheesecakes also freeze well and can be kept frozen (in an airtight container) for several months.
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Easy Mini Cheesecakes Recipe
Easy Mini Cheesecakes Recipe
FULL RECIPE HERE!
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