Add the lime juice, lime zest, sour cream, and vanilla. Mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the eggs one at a time and mix on low speed until just combined. Evenly distribute the cheesecake filling between all 12 cavities of the muffin pans. Sharing is caring! Jump to Recipe These adorable mini cheesecakes are always the hit of any party! Top these little beauties with anything from pie filling to caramel sauce to fresh fruit – you can’t go wrong. This post contains affiliate links. Instructions. With a spoon or using a hand mixer, beat together cream cheese, sour cream, powdered sugar, vanilla, and lemon juice until smooth and combined. Gently fold in the whipped topping. Transfer the cheesecake filling into ready-made mini graham cracker crusts and smooth the top. You can make these mini cheesecakes as funfetti cheesecake bars instead. Instead of a cupcake pan, transfer the cheesecake batter to an 8- or 9-inch square pan lined with parchment paper. Bake at 350ºF for 15-25 minutes (a 9-inch baking pan calls for a shorter baking time), until the cheesecake is set at the edges and still a little wiggly in 1. Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan. 2. In small bowl, stir Crust ingredients until well mixed. Firmly press mixture in bottom of loaf pan. 3. . No-bake Cuban Mini Guava Cheesecakes. Now this is a luxury no-bake cheesecake! This cheesecake is super creamy, and is sits upon a sweet graham cracker crust. On top is a sweet guava paste and a dollop of creme. It makes for a very stylish, sophisticated looking no-bake cheesecake with contrasting sweet and savory favors. Instructions. Preheat oven to 350°F/180°C. Line a muffin pan with 12 paper or silicone cupcake liners. Spray with non-stick cooking spray. Set aside. Make the crust: In a large bowl, combine almond flour, melted butter, sweetener, cinnamon, and a pinch of salt. Mix well to combine. Preheat the oven: to 350 F and line two muffin tins with paper liners and set aside. Make the crust: Whisk graham crackers crumbs and sugar until well combined then mix in the butter. Bake crusts: Next, add the cracker mixture to the prepped muffin tins then bake at 350 F until fragrant or for 6 minutes. Add the cream cheese, eggs, vanilla and sugar in a large mixing bowl. Blend and set aside. Crush the graham crackers and mix with the melted butter. Press the crumbs into the pan, dividing equally between each cavity. Pour the cheesecake mixture right on top of the crumbs, until it's 3/4 full. Line cupcake pans with paper cupcake liners. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.

how to make mini cheesecakes