How to Prepare Mini Cheesecakes - No Bake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mini cheesecakes - no bake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Mini Cheesecakes - No Bake is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Mini Cheesecakes - No Bake is something which I’ve loved my entire life.

Steps to Make Mini Cheesecakes - No Bake

To get started with this particular recipe, we have to first prepare a few components. You can cook mini cheesecakes - no bake using 11 ingredients and 8 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Mini Cheesecakes - No Bake:

1. Get Crust:
2. Take 1 package (9 sheets) graham crackers
3. Get 1/4 cup unsalted butter, melted
4. Take 1 tbsp. granulated sugar
5. Take Cheesecake Filling:
6. Prepare 1/2 cup heavy cream
7. Get 2 packages (8 oz.) each block style cream cheese, at room temp
8. Make ready 1/2 cup sweetened condensed milk
9. Take 2 tbsp. granulated sugar
10. Make ready 1 tsp. vanilla extract
11. Take 1 tsp. fresh lemon juice

Instructions

Steps to make Mini Cheesecakes - No Bake:

1. Line a 12 count standard size muffin tin with cupcake liners and lightly mist them with non-stick cooking spray. Set this aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!

As simple as that Guide to Prepare Mini Cheesecakes - No Bake

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