Good morning here we will give you a recipe mini cheesecakes - no bake which is interesting The way making it is very easy. You just need to be careful to get results from mini cheesecakes - no bake which has aroma and taste that can evoke our tastes.

So that the result of mini cheesecakes - no bake, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare mini cheesecakes - no bake the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings used for make

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

Mini No-Bake Blueberry Cheesecakes A classic cheesecake with the delicious blueberry topping, what get better than this! Perfect for any time of the year, but perhaps better suited to the warmer months, this cheesecake is a classic and will be an instant hit with your friends and family, best of all its so darn simple to make! If using a mini cheesecake pan with a removable bottom, lightly grease sides and bottom of each cavity. If using a cupcake pan, line the pan with cupcake liners.

How 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!
9. Done and ready to serve!

How to make Mini No-Bake Cheesecakes Prep Start by lining a regular sized muffin pan with foil cups. Then, place one Nilla Wafer cookie in the bottom of each cup. Cheesecake filling In a large bowl, using an electric mixer, whip together the cream cheese and sugar. Then, add the pudding mix, milk and vanilla extract and mix until smooth. Beat cream cheese with a hand mixer until smooth, stir in powdered sugar and vanilla and mix until fully combined.

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