Easy and delicious mini cheesecakes recipe. These tiny cheesecake bites are creamy, rich and perfect in size.

This recipe will make 24 mini cheesecakes or 12 muffin-size cheesecakes. Step 1: Use a food processor and pulse the Lotus biscuits into fine crumbs. Combine with melted butter. Step 2: Press the ...

Create a lasting impression with a homemade cheesecake. Whether you prefer rich chocolate or fresh fruit, we have the best ...

Cool completely. Refrigerate 2 hours. BEAT whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest. Variation ...

“These mini cheesecakes are highly addictive and do ... Keep in the fridge for up to 4 days, or freeze for up to 3 months. Recipe from ‘Low-Cal Kitchen Bangers’ by Alexandra Hughes (Ebury ...

This recipe is a fantastic take on two classic desserts: pumpkin pie and cheesecake. Its texture is creamy and light while still providing a cozy-spiced flavor that is perfect for fall.

Add to the mini cupcake tins. Bake for 15 minutes. Courtesy of The Daily Meal. Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.

These healthier mini cheesecakes will be a hit with the whole family. They can easily be made gluten-free, if required. Each serving provides 138kcal, 7g protein, 15g carbohydrates (of which 8g ...