How to Cook Appetizing Mini cheese cakes

Mini cheese cakes. O My Gosh, These mini cheese cakes are the perfect New York style which is somewhat dense but never creamy. I made them ans took them to a baby shower one weekend and then because they were so good and so simple to make doubled the recipe to make even more for a wedding shower the next weekend. Lemon, Oreo, S'mores, Fruit, Peanut Butter Cup - any mini cheesecake recipe you want to make can be ready in no time at all.

Everyone loves a good dessert and these easy handheld bites feature an easy and rich cheesecake nestled on a cookie crumb base with your favorite fruit toppings. This no-fail recipe is the perfect way to serve cheesecake to a crowd and a party favorite for any kind of celebration! Learn how to make mini cheesecakes with this simple recipe. You can cook Mini cheese cakes using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mini cheese cakes

It's 1 pack of tennis biscuits.
It's 50g of butter.
It's 500 g of plain double cream yogurt.
It's Half can of Nestle condensed milk.
Prepare Optional of Rhodes Quality Granadilla pulp.
Prepare Optional of Strawberries.
It's Optional of Plum.

I tried this recipe using a non-stick mini cheesecake pan. The instructions, as they are written for the cupcake pan cheesecakes, worked perfectly. I've tried many recipes and this one works the very best with the non-stick mini pans. For easy and seamless removal from the pan, using liners is preferable.

Mini cheese cakes instructions

In a food processor crush the biscuits until fine. In a bowl combine the crushed biscuits and butter..
Using round moulds (I improvised and used round cookie cutters), add the butter crust and push it nicely on the sides and leave a well enough to add the cheese filling. This will make about 4 to 5 portions..
Mix the yoghurt and condensed milk together in a bowl. Microwave the filling for 2-3 minutes. Remove the bowl, mix rapidly and put back in the microwave for another 2-3 minutes..
Pour the mixture into biscuits moulds and refrigerate for 4 hrs or overnight..
Using fruits, play around with fondant moulds to create flower shapes and a knife to make unlikely designs to decorate and add a splash of granadilla pulp..

Make the crust and cheesecake batter as directed. The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. Another way to prep these mini no-bake cheesecakes is to freeze them.