![]() ![]() How you top these Mini Cheesecakes is up to you! This area will firm up during carry-over cooking while they’re cooling. They should look like they’re almost set with only a small area in the middle of each that jiggles slightly. To know when the cheesecakes are done, gently shake the muffin tin. #MINI CHEESECAKES WITH VANILLA WAFERS HOW TO#How to know when Mini Cheesecakes are done: Remove from the oven then cool completely. In a medium size bowl, beat the room temperature cream cheese, sugar, eggs, lemon zest and vanilla extract with an electric mixer until smooth and creamy.ĭivide the mixture evenly among the muffin cups then bake 18-20 minutes. Place one Nilla Wafer cookie into the bottom of each cup then set aside. Preheat the oven to 350° then line 24 regular size muffin cups with paper liners. They’re finished baking when the very center is still slightly soft/jiggly. You do not want the cheesecakes to crack before you take them out of the oven.The batter should be smooth and creamy for the best cheesecakes.Make sure the cream cheese is room temperature before you start baking.Vanilla extract Tips for great cheesecake: Mini Cheesecakes are incredibly easy to customize from Easter to every holiday you whip out the red, white and blue and anytime in between.įull fat cream cheese softened to room temp I can’t see a box without thinking of her. She always had a warm hug and a supply of Nilla Wafers for everyone. This Mini Cheesecakes recipe comes from my husband’s aunt, whose desserts remain the standard by which all baked goods are judged. ![]() Handheld, no forks required and easy to make. I may have a thing for individual desserts: Boozy Brownies, Mini Strawberry Pies, Baklava Cups, S’Mores Cookie Cups – to name a few. Mini Cheesecakes ~ Nilla Wafer crust with a rich and creamy cheesecake filling topped with fresh fruit or your whatever you choose. ![]()
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