Hey there, welcome to our recipe blog. Below you can get an overview on just how to make very yummy Easter No-Bake Mini Cheesecakes Recipe dishes. The production procedure is really easy, you just need to adhere to the techniques that we have written on this web page. The adhering to are the stages of how to cook Easter No-Bake Mini Cheesecakes Recipe. Please adhere to the guidelines well.
6 oz shortbread cookies approx. 12 round cookies
½ oz melted butter
1 packet unflavored gelatin (1/4 oz, or 2.5 tsp)
2 TBSP cold water
1 lb full-fat cream cheese at room temperature
3.5 oz granulated sugar (½ cup)
½ tsp lemon juice
1 tsp vanilla bean paste can substitute vanilla extract
½ cup heavy cream at room temperature
½ cup International Delight Sweet Cream creamer at room temperature
Gel food colors
½ cup whipped cream
Candy eggs and sprinkles to decorate
- Place a jumbo silicone muffin pan on a baking sheet. Blitz the shortbread cookies in a food processor until they’re fine crumbs, or crush them in a plastic bag with a rolling pin until they’re finely crumbled. Mix them in a bowl with the melted butter.
- Divide the shortbread crumbs between the 6 cavities in the muffin pan, and press them firmly into the bottom of the pan to form your cheesecake crust.
- Place the cold water in a small bowl, and sprinkle the gelatin on top. Whisk them together, then let the bowl sit for 5 minutes so the gelatin can hydrate and absorb the water. Once it feels very firm, microwave it for 10-15 seconds, until fully melted and liquid.
- Put the cream cheese in the bowl of a large stand mixer fitted with a paddle attachment, and beat it until it is smooth, creamy, and free of lumps. (A hand mixer can also be used.) Add the sugar, lemon juice, vanilla bean paste, and salt, and mix well, scraping the bottom and sides of the bowl occasionally.
- Visit Easter No-Bake Mini Cheesecakes @ sugarhero.com for full instructions.
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