Steps to Make Homemade Mini Cheesecakes - No Bake
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Quick Mini Cheesecakes - No Bake. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Mini Cheesecakes - No Bake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini Cheesecakes - No Bake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mini Cheesecakes - No Bake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Mini Cheesecakes - No Bake using 11 ingredients and 8 steps. Here is how you can achieve it.
I came up with this recipe since I had an opened sweetened condensed milk in my fridge to use up. As far as cheesecakes go, these are pretty low maintenance to make. The addition of the whipped cream makes the texture of these fluffy, but if you'd prefer more firm, dense cheesecakes, then just leave out the whipped cream.
Ingredients and spices that need to be Prepare to make Mini Cheesecakes - No Bake:
- Crust:
- 1 package (9 sheets) graham crackers
- 1/4 cup unsalted butter, melted
- 1 tbsp. granulated sugar
- Cheesecake Filling:
- 1/2 cup heavy cream
- 2 packages (8 oz.) each block style cream cheese, at room temp
- 1/2 cup sweetened condensed milk
- 2 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. fresh lemon juice
Steps to make Mini Cheesecakes - No Bake
- Line a 12 count standard size muffin tin with cupcake liners and lightly mist them with non-stick cooking spray. Set this aside.
- In a food processor, pulse the graham crackers until you have fine crumbs. Pour the crumbs out into a bowl and stir in the sugar and melted butter. It should then resemble wet sand.
- Place about 2 scant tablespoons of the crumb mixture into each cupcake liner. Use either your fingers or the bottom of a measuring cup to pack down the crumbs into each liner. Set this aside to make the filling.
- Using a stand mixer (or a hand mixer) fitted with the whisk attachment, beat the heavy cream on high speed until it is whipped and fluffy. Remove it to a seperate bowl and set it aside.
- Switch to the paddle attachment and beat the 2 blocks of cream cheese on medium speed until they are smooth and creamy. Then add in the sweetened condensed milk, granulated sugar, lemon juice and vanilla extract. Once it's all combined, add in the whipped cream. Once the whipped cream is in, mix on low speed until just combined.
- Next scoop the filling evenly into each liner on top of the crusts. I like to just place the mixture in a large Ziploc bag and pipe it in, but you could just use a spoon also.
- Place the muffin tin into the freezer for 15 minutes, to give it a bit of a head start to set. Then, cover with plastic wrap and place into the fridge for at least 6 hours.
- When you're ready to serve, just carefully remove the liners (if they stick, then pop them into the freezer for just a few minutes, then try again to remove the liner), top with whatever toppings sound good if you want (they're good with or without toppings) and enjoy!
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So that's going to wrap it up for this exceptional food Recipe of Award-winning Mini Cheesecakes - No Bake. Thanks so much for reading. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!