Press the crust into the bottom of the liners so that a crust forms. Mix: In a large bowl combine cream cheese, pumpkin puree, powdered sugar, cinnamon, and pumpkin spice. Mix until creamy. Top: Remove the crusts from the refrigerator. Top with about two tablespoons of the pumpkin mixture and spread evenly. Pour in heavy whipping cream and whip on medium-high speed until light and fluffy. Fill a piping bag with the cheesecake mixture. Pipe the cheesecake mixture into the cups until about 3/4 full. Spoon the strawberry sauce onto the cheesecake cups. Sprinkle with any leftover pretzel crumbs.
Add heavy whipping cream, vanilla extract, salt, powdered sugar, and unsweetened cocoa powder. Whip again until smooth and stiff peaks form. Add the whipped cream to a piping bag and carefully pour about ¼ cup of the mixture into the prepared cups. Next, add another layer of crushed Oreos and a layer of whipped cream.
Set aside. Make the whipped cream. Add the heavy whipping cream, remaining powdered sugar, lemon juice, and vanilla extract to a chilled metal or glass bowl. Beat until the whipped cream forms stiff peaks, about 4 to 5 minutes. Combine the two fillings. Add the cream cheese to the whipped cream.
No Bake Strawberry Cheesecake Cups | Easy desert in 5 mins ⬇️⬇️⬇️⬇️🖨️Full Recipe Here
Transfer the mixture to a bowl and stir in the cinnamon, coconut oil and sweetener. Divide the oat mixture between 4 cups, pressing the mixture down with your fingers. Chill for 20 minutes. Beat the cream cheese with a mixer until fluffy. Add the protein powder, vanilla extract, Greek yogurt and sweetener.
Instructions. In a double-boiler combine chocolate chips, 6 tbsp sugar, milk, almond liqueur and salt. Cook over medium heat, stirring regularly until the mixture is smooth. Combine ricotta, Greek yogurt and vanilla in a stand mixer or large mixing bowl and whip until thoroughly combined.
Place a round piece of parchment paper in the bottom of a 9-inch round cake pan. Make the crust: Mix the graham cracker crumbs and sugar together in a medium bowl, then stir in the melted butter. Pour the mixture into the prepared cake pan and then pat the crust flat and even in the bottom of the pan.
Step 2: Make the Graham Cracker Crust. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
With a tablespoon, spoon the Oreo cheesecake mixture evenly on top of the Oreo cookies, about two tablespoons of cheesecake batter per cupcake cup. Sprinkle each cheesecake with more Oreo cookie crumbs. BAKE AND COOL. Bake for 14-16 minutes or until the middles are set. Let the cheesecake cool for at least 30 minutes and remove paper wrappers.
Over medium heat, bring to a low boil. Reduce heat and simmer for 10 minutes. In a small bowl, mix water and cornstarch together and add to the strawberry mixture. Stir until the sauce thickens a bit. Remove from heat and let cool. Once cool, spoon sauce on top of mini cheesecakes and enjoy.
