MINI NO-BAKE CHEESECAKES
Follow this recipe for perfect mini no-bake cheesecakes that set in lined muffin pans. Before beginning, read through the recipe and recipe notes below and review the success tips in the blog post above. Step 3 is optional.
Provided by Sally
Categories Dessert
Time 3h30m
Number Of Ingredients 10
Steps:
- Line two standard 12-count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans. (You refrigerate them in step 6.)
- If your graham crackers aren't crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
- The next step is optional. Though it's not required, I recommend baking the crusts for a quick 5 minutes in a 350°F (177°C) oven. The crusts are a little sturdier this way. However, if you can't use an oven or simply don't want to, you can skip this step. The crust will just be a bit crumblier. If baking, let the warm crusts cool for 10 minutes before adding the filling on top.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined, about 1 minute. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
- You can use a spoon or piping bag to transfer the filling on top of the crusts. Spoon or pipe about 2 Tablespoons of filling over each crust. I prefer piping the filling because it's a little easier and neater. Fit your piping bag with a large star or round piping tip, then transfer the filling to the bag and pipe. (You could also use a plastic zipped-top bag. Spoon the filling inside, snip an end off a corner, and pipe.) Use the back of a spoon to smooth the tops so they are flat.
- Refrigerate the mini cheesecakes in the pans for at least 3 hours and up to 2 days. If refrigerating for longer than 3 hours, I recommend covering with aluminum foil or plastic wrap.
- Keep refrigerated until ready to serve. Serve with optional toppings (see recipe Note). The cheesecakes begin to soften and stick to the liners after about 30-60 minutes at room temperature.
- Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days.
PHILADELPHIA 3-STEP GUAVA CHEESECAKE
Add tropical flavor to your dessert with a guava cheesecake! This PHILADELPHIA 3-STEP Guava Cheesecake is easy to make and perfect for summer parties.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 24 g, Fiber 0.5355 g, Sugar 15 g, Protein 6 g
THE BEST NO BAKE MINI CHEESECAKES
No bake mini cheesecakes are for those days when you want luxurious, creamy, New York-style cheesecake but without all the work. With no bake cheesecake this good, you may just find no need to bake cheesecake ever again.
Provided by Jolina
Categories Dessert
Time 6h30m
Number Of Ingredients 9
Steps:
- If using a mini cheesecake pan with removable bottom, lightly grease sides and bottom of each cavity. If using a cupcake pan, line the pan with cupcake liners. Set aside (see notes).
- In a medium bowl, combine all ingredients for the crust until evenly moist.
- Scoop a heaping tablespoon into each cavity or cupcake cup and press firmly down into the bottom of the pan (see notes). Chill while preparing the filling.
- In another large bowl, beat 2 blocks of cream cheese, 1 tsp vanilla and 1 cup sugar until smooth and incorporated (about 2-3 minutes on medium speed).
- In a separate bowl, whisk mascarpone cheese and 1 cup heavy cream until they form stiff peaks (about 2-3 minutes on medium/high speed).
- Fold this into your cream cheese mixture.
- Transfer the filling into your prepared pan, smoothen the tops and chill for at least 6 hours or until set (preferably overnight). Serve with your favourite toppings (optional).
Nutrition Facts : Calories 159 kcal, Carbohydrate 16 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 53 mg, Sugar 11 g, ServingSize 1 serving
NO BAKE MINI GUAVA CHEESECAKES
Cheesecake on the go? Yes please! This recipe is from My Big Fat Cuban Family and is designed to go on picnics. What a great idea! The long prep time is because it needs to chill in the fridge. Enjoy!
Provided by Nif_H
Categories Cheesecake
Time 3h
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- The Graham Cracker Crust:.
- Pour graham cracker crumbs into a medium bowl; stir in the sugar. Add melted butter and blend together with a fork until well combined.
- Press the crumb mixture into each of the mason jars. About 1 inch deep and slightly up the sides.
- Chill crust for at least 10 minutes (or longer).
- The Cheesecake Filling:.
- Place softened cream cheese in a medium mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended.
- Spoon cheesecake filling into the mason jars.
- Top with a spoonful of guava jelly.
- Cover and refrigerate until firm - 2 1/2 to 3 hours.
- Makes a dozen 4 oz. cheesecakes.
Nutrition Facts : Calories 264.3, Fat 15.2, SaturatedFat 8.7, Cholesterol 44.8, Sodium 195.2, Carbohydrate 28.4, Fiber 0.3, Sugar 23.1, Protein 4.5
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