Divide crust evenly into the bottom of the lined muffin tin. Bake for 5-6 minutes or until golden brown. Take out of the oven and cool completely, set aside. Cheesecake filling: Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment. Creamy baked cheesecake-The cheesecake batter is baked with a water bath to get the best texture. Cherry topping-The topping is made from frozen cherries so it can be made year long. Small version of a cheesecake-Normally my cheesecakes are made in a 9-inch springform pan, but this is made in a 6 inch version. Step by Step Recipe Video Here’s a full list of mistakes and suggestions on how to avoid them. 1. Baking the crust. No-bake truly means you do not have to bake the dessert. Trying to bake a crumb crust for a no-bake cheesecake will make for a soggy crust, as no-bake crusts have more fat. Trying to use a baked crust (even one with less butter) means your filling will how to make the cheesecake filling. Place your softened cream cheese in a large mixing bowl, along with your sugar and vanilla. Beat with an electric mixer on medium speed until combined and creamy. There should no lumps of cream cheese. Add egg and egg yolk and beat on a low speed until just combined. In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts. Bake at 350 degrees for 15 - 17 minutes or until just set in the middles, do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling. Here is the basic crust recipe you can follow if using digestive biscuits, or another kind of crumb, to make a cheesecake. ½ package (8.8 oz or 250 grams) or 11 or 12 Digestive Biscuits, crushed, or about 1 generous cup. Use 1 generous cup of crumbs and ¼ cup of melted salted butter. Then, bake the mini 4-inch cheesecakes for 25-28 minutes, or until they are completely baked. Step 6: Cool the cheesecakes. Once your cheesecakes are perfectly baked, switch off the oven and open the door. Allow the cheesecake to cool for about 1 hour. Remove it from the oven and cool it to room temperature. Add cream cheese, sugar and vanilla to a large mixing bowl. Beat with electric mixer on medium speed until smooth and creamy. Add cream and beat with an electric mixer for 3-5 minutes until mixture combines and thickens slightly. Add chopped Mini Eggs and grated chocolate. Beat briefly on low speed until combined. .

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