MINI CHEESECAKES
Provided by Food Network
Categories dessert
Time 1h
Yield Makes 24 mini cheesecakes
Number Of Ingredients 11
Steps:
- 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
- 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
- 3. Spoon mixture into muffin cups and bake in a preheated 375°F oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve. To serve:
- 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M'S® Brand Speckled Chocolate Eggs. Serve at room temperature.
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Gina
[email protected]These cheesecakes were delicious! The perfect combination of creamy and tangy. I will definitely be making them again.
Ada Nugent
[email protected]These mini cheesecakes were a bit bland. I think I would add some lemon zest or vanilla extract to the filling next time.
Keesha Weasel
[email protected]These cheesecakes were amazing! I loved the creamy filling and the flaky crust. I will definitely be making them again.
Funiii lol
[email protected]I was disappointed with these mini cheesecakes. The crust was too thick and the filling was too runny.
Xander Casas
[email protected]These cheesecakes were easy to make and very tasty. I would definitely make them again.
woody bfb miracles and Jesus lover
[email protected]I followed the recipe exactly and my cheesecakes turned out perfectly. They were the perfect size for a party and everyone loved them.
Ganga Ram.S.G
[email protected]These cheesecakes were a bit too sweet for my taste, but otherwise they were very good.
Natnael Mekonnen
[email protected]I made these mini cheesecakes for my boyfriend's birthday and he loved them! He said they were the best cheesecakes he's ever had.
maryam lawal imam
[email protected]These cheesecakes were delicious! The only thing I would change is to use a graham cracker crust instead of a cookie crust.
Thando Luthando
[email protected]I've made these mini cheesecakes several times now and they always turn out perfect. The crust is flaky and the filling is creamy and smooth. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Tahir Miya
[email protected]These mini cheesecakes were a hit at my party! They were so easy to make and everyone loved them.