NO BAKE MINI CHEESECAKE BITES🍰

 These mini no-bake cheesecakes are form in a muffin pan.using only a few basic and delicious ingredients,these tiny cheesecakes set up in the refrigerator instead of the oven they're extra creamy and lightly sweatened. 

Today I'm gonna be  showing you guys kind of make the most delicious no bake cheesecake bites in the world,these are  so easy to make,if you guys are like me at all and you have a wicked sweet tooth you guys are gonna love this recipe!


WHAT ARE MINI NO-BAKE CHEESECAKE?

No bake-cheesecake,it has light and airy texture because it's made with homemade whipped cream.when spooned over a graham cracker crust and refrigerated,the eggless cheesecakes filling sets up beautifully.

It's pure magic.

HOW TO MAKE:

•We're gonna do is prepare our baking tray,put in some cupcakes liner and spray the cupcakes liners with a little bit of nonstick cooking spray so that everything comes out nice and clean and nothing sticks.

•Next thing we're ready to do is work on the graham cracker crust now.if you don't have graham crackers in your country you could totally use what called digestive biscuits,I've never had those bit I know that's what works in other countries for the graham cracker crust so I have a mini food processor.

•Now stick graham crackers in there pop on the lid and give that a nice bits.so you can see it's like a nice sand like texture.then add that into a bigger bowl along with some granulated sugar and some melted butter.i always gotta say butter like that butter just sounds way cooler and then you're gonna take a fork and mix that all together. so basically once it looks like wet sand and you can easily pack it down that means you're ready to go on the next step.

•So we're gonna take a tablespoon amount and we're gonna put that in the bottom of our cupcake liners and then take a measuring cup and just pack that down so it's nice and firmly packed and then we're gonna stock these in the freezer so that they get nice and set and firm while we work on the filling which is the best stinking part.

•so the filling is so simple it's ridiculous.now I really really recommended the philadelphia cream cheese is he's not sponsored by them but I do really like this cream cheese because it's perfect for cheesecakes and there are some fee cheeses that don't work very well with this recipe because we want it to set well and not to be runny so,add cream cheese and beat until it's nicely and fluffy came just scrapings down the sides of my bowl and to this we're gonna add some sweetened condensed milk.

•Were also gonna add little bit of vanilla extract and a little bit of lemon juice.this gives the cheesecakes really nice Tang eNos ,I like a to add a little bit of lemon zest as well adds to the Tang eNos 

•Were just gonna go ahead and give that a good mixer and give it a little taste.if you need to add more sweet and condensed milk that is so good.now see the consistency of this,turn the spoon over and it doesn't fall of so when you do out this in the refrigerator you're gonna guarantee to know that it's gonna set up really really nice because it's not even running right.

•now so it's good sign so now all you have to do is put the filling into our cupcake liners now I personally like to put into a piping bag and squeezed it in that way so that I don't have to worry about anything dripping all over the pan and it's just a really nice clean way to put it in if you don't have a piping bag you can totally just use a spoon and pour it right in and then you can just smooth out the top using the back of the spoon.

•Alright so here to the worst part we gotta wait I don't like to wait but I'm gonna tell you right now it is so worth it.what we're gonna do we're gonna put these in the refrigerator and they have to stay in there overnight.there is no if ands or buts about it.you have to put this in overnight so it sets and it firms up really nicely otherwise if you only put it in for about 4 to 6 hours it might be a little bit wobbly and when you try to peel back the liners it might fall apart on you and you don't want that to happen of you're gonna do it you better so it right in the fridge 24 hours.

•so once they've been refrigerated overnight you can go ahead and take off those cupcake liners and out them on a pretty platter now if you have a hard time getting the cupcake liners to come off you can throw them in the freezer and let them sit in there for about 30 minutes so they can stiffen  up a little bit and then you'll be able to take off the cupcake liners. sometimes that happens to me not all the time but if you want to keep them in really perfect shape throwing them in the freezer will work perfectly,every time and these thaw out ridiculously fast you don't have to worry about being hard as rock.

•Now we are gonna move on to making the super simple topping all you have to do is chop up some fresh strawberries really small and add that with a little bit of strawberry preserves give that a good mix and then you can put that right on top of your cheesecakes along with pretty little wedge of fresh strawberry.



INGREDIENTS 

1 package graham crackers (about 10 sheets)

5 tablespoons butter.melted

1 tablespoon sugar 

2-8 ounce package of cream cheese.room temperature 

7 ounces sweetened condensed milk 

3 tablespoons fresh lemon juice 

1 tablespoon vanilla extract 

1/2 teaspoon lemon zest 


TOPING 

1/4 Cup fresh strawberries,chopped 

1/4 Cup strawberries preserves or jam 



MACROS PER CHEESECAKES: 

28g carbs 

19g Fat 

5 g protein 

290 calories 

No bake mini cheesecakes with strawberries Toping 

*make 12 mini cheesecakes- double the recipe for 24* 








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