Easy Mini Cheesecakes

hi everyone welcome back to my channel this is Ronnie today I have something sweet for you I'm going to show you how I make these glorious looking mini cheesecakes for this recipe you're going to need 1 package of Maria's biscuit or cookies depending on where you're from I'm going to add this to my food processor and I'm going to pause it until it gets really fine for those of you who are not familiar we call cookies in the leaves biscuit growing up we didn't have a food processor so my mom would always put the biscuit in a bag and use a rolling pin to crush it until it gets really fine leave me a comment below and let me know if you use Maria's biscuit for your crisps or what do you like to use for your course other than graham crackers next I'm going to add some sugar to the biscuit to sweeten it a bit and mix it together then I'm going to add some mountain marjorine but you could use butter if you like either one will work then I'm just going to give it a good mix until everything sticks together before I put it in the pan I have a 12-cup muffin pan here that I line and I'm just going to evenly distribute the mixture in the pan [Music] [Music] ok so now it's time to press down a mixture in a pan and when I do that I like using a shot glass that just makes it easy but if you don't have a shot glass you can just use the back of a spoon [Music] [Music] further filling you're going to need two packages of cream cheese I had these sitting out at room temperature to soften make sure you get every bit of cream cheese of the package because you can't afford to waste it to do this part I'm using my electric mixer and I'm just going to beat this a little bit to get it going before I add the other ingredients now I'm going to add some white sugar and vanilla and beat that some more make sure you scrape the ball in between so you could get everything mixing together then lastly I'm going to add two eggs but I'm beating them in one at a time [Music] don't hover beat your mixture you just want to beat it until everything is blended now I'm going to evenly spoon the mixture over the cross man I could just eat this very spoonfuls because it's so so good I know I'm not allowed to do that because of the raw eggs but I'm just putting this out there and let you know cheesecake is my weakness give this video a thumbs up if you love cheesecake bake this at 325 degrees Fahrenheit for 20 to 22 minutes you don't want to over bake it if you see that your cheesecake starts to crack that means you baked it too long it should have a slight jiggle to it and it will puff up when it bakes but when it cools down it will flatten a bit you want to let that cool down completely before you put it in a refrigerator and I like to leave mine in there overnight before I eat it something about that overnight setting just does something to the flavors well I hope you give this recipe a try thank you so much for watching thank you for subscribing if you have not yet subscribed please don't forget to do that and I'll talk to you my next one take care bye

Channel: Cooking with Shirani

Views: 2,878,617

Keywords: easy mini cheesecakes, mini cheesecakes, cheesecake, cheesecake recipe, mini cheesecake, mini cheesecake recipe, mini cheesecake philadelphia, easy mini cheesecake recipe, how to make cheesecake, how to make cheesecake at home, how to cook cheesecake, how to cook cheesecake in the oven, cheesecake without sour cream, cheesecake with strawberries, cheesecake without gelatin, cooking with shirani, shirani cheesecake, cheesecake shirani, mini cheesecakes shirani, shirani

Id: qeWBS762cEA

Length: 7min 32sec (452 seconds)

Published: Fri Jun 21 2019