Since these are lemon-flavored, I added fresh lemon juice and zest but you do not need to add them if you prefer plain. ![]() Leaving my cream cheese, and eggs out for 3 hours did the trick! Cold cream cheese and eggs do not blend well and will create a lumpy, cracked batter. Making these tiny cheesecakes was so easy! The trick was to make sure my cream cheese and eggs were room temperature. My garden is out of control with mint so I have been adding it to everything lately. I topped mine with giant mint sprigs for decorative purposes. We are all about lemon here and love the vibrant, rich flavor they produce. Today’s recipe features fresh lemon juice and zest, but you can omit these flavors and make these baby cheesecakes with just vanilla. They are so easy to make and can be made in a cupcake pan with liners! This makes these easy to transport them. Everyone loves a chilled dessert and these do not disappoint. These mini cheesecakes made in a muffin tin are perfect for summer parties. So today, I wanted to mix things up and use vanilla wafers with a tad of cinnamon and unsalted butter. However, my husband and kids love cheesecake with crust. Typically, I am not one for crust on my cheesecake ( I prefer Crustless Cheesecake). Whether you are on the keto diet -hello, Low-Carb Strawberry Cheesecake or Low-Carb Blueberry Cheesecake. Over the years, I have made a variety of cheesecakes that are all delicious in their own ways. ![]() One of my all time favorite desserts happens to be cheesecake! I am not a person who typically goes to sweets like cake or cupcakes, but I do love me some cheesecake! This easy dessert baked in a muffin tin is a perfect choice for a Summer BBQ, party, or holiday staple! Best Mini Cheesecake Recipe Made with buttery vanilla wafers, fresh lemon, and topped with mint. If you are a cheesecake lover, you will appreciate the flavor and size of these. Mini Cheesecakes are a delicious, bite-sized dessert.
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