NO-BAKE MINI CHEESECAKES Recipe

You can make no-bake mini cheesecakes ahead of time for dinner parties and other events. Cheesecakes made in muffin pans make perfect servings.

– ¾ cup crushed graham cracker crumbs about 6 full-sheets (90 grams) – 2 tablespoons granulated sugar (25 grams) – 3 tablespoons unsalted butter melted (45 grams)

Ingredient

NO-BAKE CHEESECAKE FILLING – 12 ounces brick-style cream cheese softened (340 grams) – ¾ cup powdered sugar (90 grams) – 1 ½ teaspoons fresh lemon juice – ½ teaspoon pure vanilla extract – 1 cup cold heavy whipping cream (240 ml)

Direction

I always line the muffin pan with cupcake liners. This makes the cheesecakes prettier and keeps them intact when removed from the pan.

Tilted Green Blob

1

Tilted Green Blob

2

Mix graham cracker crumbs, sugar, and butter in a bowl to make crusts. Press the crust mixture into the muffin cups with the bottom of a measuring cup to compact it.

My paddle-attached stand mixer makes the filling. Thoroughly mix cream cheese. Lemon juice, vanilla, and powdered sugar follow. Stop and scrape the bowl sides to mix properly.

Tilted Green Blob

3

Mix whipped cream with cheesecake filling: Fold half the whipped cream into the cream cheese mixture gently. Then fold in the remaining whipped cream until just combined.

Tilted Green Blob

4

Also See: 

SNICKERDOODLE BLONDIES 

Also See: 

CREAM CHEESE MINTS

Also See: 

SNICKERDOODLE BLONDIES 

Also See: 

CHOCOLATE SUGAR COOKIES

Also See: 

SNICKERDOODLE BLONDIES 

Also See: 

CREAM CHEESE MINTS

Also See: 

Also See: 

CORNFLAKE COOKIES Recipe