Mini Cheesecakes Cupcakes #mini #desserts #healthyrecipes #cakes #cheese

Wanton, overpowering and absolutely tasty these small cheesecakes are the ideal method to get ready sweet for a group. I've made two forms here, one with a strawberry garnish and one with salted caramel. You can't turn out badly on the off chance that you serve these to your visitors!

As a matter of first importance, kindly don't prepare these cheesecake cupcakes in foil liners! I took in the most difficult way possible. I caused these cupcakes for a to get together for like 40 individuals. I made them daily ahead of time and had emptied them into foil liners to prepare.

That night they tasted fine and the following day they had an aftertaste like the foil so I needed to discard every one of the 24. Fortunately I had made some different cupcakes yet at the same time, it was awful discarding such a significant number of cupcakes.

They should smack a notice over the name of the foil liners, WARNING this may make your sustenance suggest a flavor like metal. I don't think I've ever even utilized foil liners, so perhaps I got a terrible brand or something however I don't have the foggiest idea about that I'll be utilizing them again.

Also try our recipe : VEGAN PUMPKIN CHEESECAKE #healthy #cakes #vegan #diet #keto

Ingredients :

2 cups finely crushed graham crackers (from 15 sheets)
3 Tbsp granulated sugar
7 Tbsp salted butter , melted
4 (8 oz) pkg cream cheese, softened
1 1/2 cups granulated sugar
3 Tbsp all-purpose flour
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
Salted Caramel Sauce or Strawberry Sauce , recipes follow

Instructions :

Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each (so nearly 2 Tbsp). Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.
Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.
Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full.
Bake in preheated oven 18 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour.
Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
Recipe Source: Cooking Classy

Source : bit.ly/2kpHEwM