Mini Strawberry Cheesecake

A delicious dessert, super easy to make. This cheesecake is so moist and tasty.

*Ingredients for crust:

1 1/2 cups digestive biscuits crumbs, from 15 biscuits
6 tbsp butter ( melted)
1/2 tsp cinnamon

*For the Mini Cheesecake:

16oz cream cheese (from 2 8oz packages)
14 oz sweetened condensed milk
3 Eggs
**Whipped Cream and topping ingredients**
1 cup heavy whipping cream
1 tbsp granulated sugar
1/2 tsp vanilla extract
Fresh strawberries
Strawberry jam
24 cup cakes liners

How to Make Cheesecake Crust:

1. Prep: Preheat Oven to 350˚F. Line a 24-count standard-sized muffin tin with cupcake liners. Combine 1 1/2 cups crumbs with 6 Tbsp melted butter and 1/2 tsp cinnamon.

2. Stir until crumbs are evenly moistened, then divide evenly between 24-count, lined muffin tins (1 Tbsp in each). Press the crust into the base and slightly up the sides.

How to Make Mini Cheesecakes:

1. In a large bowl, mix 16 oz cream cheese and 3 eggs with whisk attachment (or with a hand mixer) on high speed 4 minutes, or until smooth, scraping down the bowl as needed. Add 14 oz condensed milk and mix on LOW speed** until blended (2 minutes).

2. Divide mix evenly over the 24 crusts – filling about 3/4 full (or a level ice cream scoop in each one) and bake at 350˚F for 15 minutes. They should be set with a very slight jiggle in the center. Don’t over-bake. If you notice them starting to crack in the oven, they are over-baking.
Allow to cool for 20 minutes then refrigerate for 2 hours or overnight.

Add homemade whipped cream, strawberries and strawberry jam to your liking.

Enjoy!

Видео Mini Strawberry Cheesecake канала Racquel’s Caribbean Cuisine