ush up to remove the cheesecake from the cup. Use a
Beat the cream cheese, eggs, lemon juice, vanilla and sugar until creamy.
Place a wafer in each cup and fill 3/4 full with mixture.
Bake 325F for 25 minutes.
Cool and refrigerate.
When ready to serve place some strawberries on top with a little syrup.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan.
(You can substitute an 8-inch pan for this cheesecake recipe, if desired.
The larger cheesecake will require only 45 to 50 minutes baking time.)
Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth.
Add egg and process just until blended. Fold in chocolate morsels.
25 degrees F. Spray two mini cheesecake pans with nonstick cooking spray
Cheesecake:
Combine 1st 3 ingredients;
ith lemon juice; arrange over cheesecake. Microwave caramels and milk in
ottom of the pan with nilla wafers - sprinkle milk on the
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.
CHEESECAKE:
Preheat oven to 275 degrees F.
Combine graham wafer crumbs
Make jello as directed on box.
Line a bowl with a small amount of pudding.
Add a layer of banana slices and top with a layer of Nilla Wafers.
Repeat layers, ending with pudding on top. Cover with Cool Whip and chill before serving.
etal measuring cup.
For mini tarts: Add one rounded tablespoon
You can substitute an 8-inch pan for this cheesecake recipe, if desired.
The large cheesecake will require only 45 to 50 minutes baking time.
br>Proceed with your favorite cheesecake recipe.
Note 1: Requires about
Spoon mixture evenly into the mini pie crusts.
Bake in
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.
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.