Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, mini cheesecakes. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
For easy and seamless removal from the pan, using liners is preferable. Reviews for: Photos of Mini Cheesecakes I. Inspired by Cheesecake Factory, these mini cheesecakes have super creamy texture and taste.
mini cheesecakes is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. mini cheesecakes is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have mini cheesecakes using 12 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make mini cheesecakes:
- Make ready pie crust
- Get 1/3 cup graham cracker crumbs
- Prepare 1 tbsp sugar
- Make ready 1 tbsp melted butter
- Get topping
- Get 1 packages philadelphia cream cheese
- Prepare 1/4 tbsp vanilla
- Take 1 1/2 tsp lemon juice
- Make ready 1/2 cup lemon zest (or 1tbsp)
- Prepare 1 packages foil cupcake holders
- Prepare 1 egg
- Get 1 can of your favorite cherry or blueberry pie filling
While most of us love a great classic cheesecake recipe, making one does have some drawbacks. Traditional, non-mini versions can be a little fussy. I searched and searched for a recipe that recreated the texture and taste of a New York cheesecake and experimented with a lot of different varieties—much to my dismay, as none of. I do not recommend freezing these mini cheesecakes.
Steps to make mini cheesecakes:
- preheat oven to 325°F
- in medium bowl combine ingredients for crust and mix til there are no clumps
- line cupcake pan with foils
- add 1 tbsp of crumbs to each cupcake pressing firmly with spoon so flat and firm
- place in oven for 5 min
- remove and let cool
- mix on high the cream cheese, vanilla, lemon juice, lemon zest, and sugar
- when fluffy add egg and continue mixing
- fill cupcakes 3/4 full with topping
- place back in oven for 25 min. (filling will rise and settle while cooling)
- remove and let cool till no longer warm
- top off with your favorite cherry or blueberry filling (keep can refrigerated so cold and ready to eat)
- ok if not but best if refrigerated for 20min
Cream cheese does not freeze well, in general and in my own experience. Enjoy decadently rich, luxuriously creamy, Mini Cheesecakes after dinner or at a party. Making Mini Cheesecakes is the easiest way to make cheesecake, and you don't need to worry about that your cheesecakes crack or do not set. The baking time is much shorter too and they are great to. These cheesecake cupcakes are bites of mini cheesecake heaven!
So that’s going to wrap this up with this special food mini cheesecakes recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
