Easy Mini Cheesecakes Recipe – Inspired by the cheesecake factory, chefs Bea and Macro share an amazing super Easy Mini Cheesecakes Recipe. They are easy to make and great to take to parties and gatherings. Get ready for the softest mini cakes you will ever have!! These cupcakes are so moist and are topped with the most incredible cream cheese frosting. You won’t be able to stop eating them!
This recipe never fails. Because this is a super easy recipe, even for beginners. Instead of graham crackers, digestive biscuits are used as a base, which are easier to find. Using a food processor, blend digestive biscuits into a fine mixture. Pour into a bowl and add melted butter. Mix well. Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add sugar and eggs 1 by 1. Add vanilla extract, lemon juice, and flour and mix again just until combined. Finally, add sour cream and mix everything.
Using an ice cream scoop, divide the cheesecake filling evenly into a muffin pan. Gently shake the pan to make the top surface flat. Bake in a preheated oven at 320ºF (160ºC), for 15 minutes or when you gently shake the pan, the cheesecake wiggles a bit and the center looks not as set. Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight. It’s easier to remove the cheesecakes from the pan after they’re chilled in the fridge. Serve with strawberries or with your favorite berries. Make cheesecakes like a pro and surprise your family and friends 🙂
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Source: https://youtu.be/XnxhRYtE2N0
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