etal measuring cup.
For mini tarts: Add one rounded tablespoon
Spoon mixture evenly into the mini pie crusts.
Bake in
25 degrees F. Spray two mini cheesecake pans with nonstick cooking spray
he mean time, prepare the cheesecake filling by beating the cream
Mix cheesecake crumbs, sugar and margarine.
Press onto bottoms of each of 12 paper or foil-lined muffin cups with spoon. Beat milk and filling mix on low until blended.
Beat on medium 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Garnish.
Refrigerate.
Mix cheesecake crumbs, sugar and margarine.
Press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass.
Beat on medium for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Mix cheesecake crumbs, sugar and margarine.
Press into bottom of each of 12 paper or foil-lined muffin cups with spoon or bottom of glass.
Beat milk and filling mix until blended.
Beat on medium speed for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Preparation time:
15 minutes.
Mix cream cheese, eggs, sugar and vanilla together in a large bowl.
Line mini muffin tin with mini muffin liners.
Place 1 vanilla wafer in each liner; place spoonful of mixture over wafer (3/4 full).
Bake at 375\u00b0 for 10 minutes.
Remove from pan when cool.
Chill; top with fruit.
For the mini cheesecakes: Preheat the oven to
Mix cheesecake crumbs, sugar and margarine; press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Mix cheesecake crumbs, sugar, and butter together. Press onto bottoms of each 12 paper or foil lined muffin cups.
ush up to remove the cheesecake from the cup. Use a
nd 1 tsp. Equal for Recipes in bottom of 9 inch
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1
14 medium eye sprinkles, 14 mini eye sprinkles, pink food marker
an-forced).
For the cheesecake filling, beat the cream cheese
bout 1 tablespoon of the cheesecake mixture into each Tostito Scoop
f pan. Note: If making Mini's put small amout of
our.
Prepare the oreo cheesecake layer by mixing the heavy