These mini cheesecakes feature a homemade
graham cracker crust with a smooth and creamy cheesecake filling. This recipe
is incredibly easy to prepare and also includes several topping options to use!
Today's mini cheesecake recipe is one of my
favorite mini desserts because it is so versatile. The graham cracker crust is
incredibly simple to assemble and the cheesecake filling is super smooth and
creamy. Plus, they only take around 25 minutes in the oven, and you don't have
to worry about a double boiler either.
* ALL THE INGREDIENTS YOU NEED:
° 270g. From cream-softened-cheese, you can
use any cream cheese you have, I used {Philadelphia}.
° 200g. Cookies.
° 100g of melted butter.
° 1/2 C. thickened cream.
° 1/3 C. finely caster sugar.
° An egg
° 2 tablespoons of lemon juice.
° For something different I used ginger
nuts
* HOW TO MAKE THE MINI CHEESECAKES?
- STEP 1: Crush the cookies in a blender to
produce fine crumbs or do it the old school way: put them in a freezer bag and
crush them with a rolling pin or something heavy.
- STEP 2: Incorporate the melted butter
until everything is well mixed. I salted some butter, with the sweet cookies it
goes perfectly.
- STEP 3: With paper cupcake boxes, line your
muffin tin.
Press cookie mixture into cupcake molds.
Press firmly. And put it aside.
- STEP 4: Mix cream cheese and powdered
sugar until soft and smooth. You can utilize a food processor .
- STEP 5: Whisking egg & beat until
combined.
- STEP 6: Adding thick cream & lemon
juice & whisk again. Since too much beating can cause the cheesecake to
break and break, you want it to be mixed but not too beaten.
- STEP 7: Pour the combination into cupcake
crates, filling up to about half a cm below the top of the paper container,
they won't grow much.
- STEP 8: Baking for 26 min at 160 degrees
C.
NOTE: Cheesecakes can be frozen for up to 3
months in a container, then thawed in refrigerator overnight.
ENJOY
!
