Instructions. To make the graham cracker crust: Line a standard muffin pan with 12 cupcake liners and set aside. Combine the graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened. Instructions. Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. Add powdered sugar and stir until combined. Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl. Add sour cream and stir well. Step 3: Blend all the ingredients in a bowl using a hand or standing mixer until creamy and smooth. Step 4: Distribute the cheesecake filling evenly among each muffin cup and bake for 18-20 minutes. It is okay for them to be slightly jiggly in the middle. *You can use regular-sized muffin liners or cupcake liners. Beat cream cheese and powdered sugar together. Add sour cream, peanut butter, and vanilla and beat well until smooth. Stir in peanut butter morsels and Reese’s Pieces. Pour batter into graham cracker crust and top with smashed peanut butter cups. Cheesecake filling. Then mix in eggs (one at a time), lemon juice (optional, see note below), and vanilla. Add batter. Divide batter between 12 liners, filling each cup up to about 1/4 inch from the top. Bake cheesecake. Bake for 15-18 minutes or until a toothpick comes out clean. Remove from oven and let them cool completely. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up. Add all filling ingredients to a blender and mix until very smooth. 8Qi9. Instructions. Combine cranberries, sugar, orange zest and orange juice in a small saucepan. Simmer over medium heat, stirring occasionally, until the berries soften and start to burst, and the mixture thickens (approximately 15 minutes.) Set aside to cool. In a large mixing bowl, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese and sugar until smooth. Add the rest of the ingredients and beat until no lumps remain. Slowly fold through the whipped cream until combined. Step 3- Assemble the mini cheesecakes. Put the cream cheese in the bowl of a large stand mixer fitted with a paddle attachment, and beat it until it is smooth, creamy, and free of lumps. (A hand mixer can also be used.) Add the sugar, lemon juice, vanilla bean paste, and salt, and mix well, scraping the bottom and sides of the bowl occasionally. Put water into a small bowl. Sprinkle the gelatin evenly over the top of the water. Allow to sit for 1-2 minutes until the gelatin has "bloomed." Scrape the gelatin mixture into the mixing bowl with the cream cheese mixture. Mix until smooth with no lumps. Pour into the dessert cups over the crust, dividing evenly. 15.27 ounces Nutter Butter Cookies, ¼ cup unsalted butter. In a large bowl, mix the cream cheese with the vanilla and chocolate syrup. Melt the chocolate chips in the microwave for about 1 minute, and add in with the peanut butter to cream cheese mixture. Whisk until it is smooth and creamy. Pour over the prepared crust. Instructions. Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. Add powdered sugar and stir until combined. Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl. Add sour cream and stir well.

cheesecake cups recipe no bake