Spoon the cheesecake filling over the cooled cracker crusts in each muffin tin, filling each about 3/4 of the way.
Gently smooth the top with a spoon or spatula.
Bake:
Bake the mini cheesecakes at 325°F (163°C) for 15-18 minutes, or until the edges are set, but the centers still have a slight jiggle.
Turn off the oven and let the mini cheesecakes cool in the oven with the door slightly open for 1 hour. This helps prevent cracking.
Chill:
Once cooled, transfer the mini cheesecakes to the fridge and chill for at least 4 hours or overnight for the best texture.
Serve:
Before serving, top each mini cheesecake with fresh berries of your choice.
Enjoy your delicious, easy-to-make mini cheesecakes!
Serving and Storage Tips:
zobacz więcej na następnej stronie
Reklama
Yo Make również polubił
Roasted Chicken, Sweet Potato, and Butternut Squash Soup with Cream Cheese and Toasted Bread Bites
“The Power of Garlic, Ginger, Onion, Lemon, and Honey: A Daily Teaspoon to Boost Your Health!”
Greek-Inspired Stuffed Spaghetti Squash: A Healthy and Flavorful Twist on Classic Stuffed Vegetables
Pizze z cukinii z pomidorami i mozzarellą: prawdziwe przysmaki