Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, lemon juice, and vanilla extract.

Filling: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese, sugar, vanilla extract, and lemon zest, on low speed, until creamy and smooth. Scrape down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating until incorporated.

Combine the gelatin and hot water in a small jug and whisk together leave to sit for 5 minutes. aAdd the cream to the bowl of a stand mixer and whisk until you have stiff peaks. Add the cream cheese, vanilla, sugar, lemon juice and the gelatin mix (give it a final whisk with the fork) Whisk until all well combined.

Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells. Pack down the crumbs and bake for 10 minutes in preheated oven. Reduce the oven temperature to 250 F and begin the filling. Using an electric mixer with the paddle, not whisk blade, blend cream cheese on low until very smooth.

Preheat the oven to 325 degrees F. Line a cupcake pan with paper liners and set aside. In a medium bowl, add in the graham cracker crumbs and sugar. Stir until combined. Add in the melted butter and stir until the butter has coated the crumbs. Divide the crumbs evenly into the liner cups.

Pour the filling over the graham cracker crusts, and fill each muffin cup about ¾ full. Bake for 18 to 20 minutes or until filling is firm. Remove from oven, and let cool, then cool in refrigerator for 2 hours. Top with fresh strawberries and whipped cream or your favorite topping.

STEP ONE: Line a standard muffin tin with paper liners and preheat your oven to 350 degrees F. STEP TWO: Mix graham cracker crumbs and sugar together in a medium bowl. Mix in the melted butter until the mixture resembles wet sand. Spoon a bit of the mixture into each muffin tin, press down, and set aside.

1. Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan. 2. In small bowl, stir Crust ingredients until well mixed. Firmly press mixture in bottom of loaf pan. 3. Change the oven temperature: Turn the oven down to 300F. Make the mini cheesecake filling: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Add the eggs one at a time. Add the lime juice and vanilla.

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Instructions. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Set aside a 9-hole mini cheesecake pan (see notes). To make the oat crust, place flour, oats, brown sugar, cinnamon (if using) and salt in a large mixing bowl. Pour over melted butter and stir together until a wet crumble forms. Begin mixing. With an electric mixer on medium speed, beat the cream cheese and sugar in a medium bowl until thoroughly combined and smooth. Add the egg and egg yolk, and mix well. Add the remaining ingredients. Mix the lemon juice and zest into the cream cheese mixture. Mix in the sour cream, mixing just until combined. In a large mixing bowl, beat the cream cheese and sugar until smooth, about 1-2 minutes. Add sour cream, vanilla, peppermint extract, and melted white chocolate. Mix until completely combined, stopping to scrape the bottom and sides of the bowl. Add the eggs and mix just until combined. Fold in the Andes peppermint crunch. Use a food processor to crumble the graham crackers into fine crumbs. Then combine the crumbs, melted butter, sugar, and salt in a medium bowl. Step 3: Bake the crust. Disperse the graham cracker crumbs into each cupcake liner, pressing down firmly. Bake for 8 minutes in a 325 degree oven and set aside to cool. 2 – Make the cream cheese filling: Mix cornstarch and water in a small bowl until smooth.Set aside. Place the cream cheese in the bowl of an electric mixer. Add sugar and sour cream and continue mixing until incorporated. Preheat the oven to 325F degrees. Line a 12 count cupcake pan with cupcake liners and set aside. In a bowl, add the graham cracker crumbs, sugar and melted butter. Stir mixture until combined and crumbs are moistened. Spoon about 1 1/2 tbsp of crumbs into each of the cupcake wells and press down.

Bake for 15 to 16 minutes. Cool in the pan for 10 minutes, then cool completely on a wire rack. Chill. Once cooled, transfer to the fridge and chill for 4 hours. Add the toppings. Before serving, remove the paper liners. Top the cheesecakes with pecans, caramel sauce, chocolate ganache, and sea salt.

Preheat the oven to 325, and line 4 cups in a muffin pan with paper liners. Mix together graham cracker crumbs and melted butter. Divide evenly between the 4 cups, and press firmly to make a level crust. Next, in a medium bowl, beat together the cream cheese, sugar, vanilla and lemon juice. Beat very well until combined. Instructions. With a spoon or using a hand mixer, beat together cream cheese, sour cream, powdered sugar, vanilla, and lemon juice until smooth and combined. Gently fold in the whipped topping. Transfer the cheesecake filling into ready-made mini graham cracker crusts and smooth the top. .