I decided to make mini cheesecakes, so I separated the crust and filled 8 silicone muffin cups with 2 tsp of crust each. Then press the mixture for the crust down and flatten with a spoon. Spread the filling on top and flatten with a silicone spatula. Press the dough into the bottom of the muffin cups. In a large bowl, use a hand mixer at low to medium-low speed to beat the cream cheese and powdered Besti, until fluffy. Beat in the egg, then the sour cream, lemon juice, and vanilla extract. Spoon the filling into the muffin cups. Smooth the top with a spatula. Preheat your oven to 325°F. Line 18 cupcake tins with your preferred liners and set aside. Combine the graham cracker crumbs, melted butter, and brown sugar in a bowl. Stir to combine. Scoop about 1 ½ tablespoons of crust mix into each liner. Use the bottom of a glass to press firmly into the bottom of each liner. No-bake Cuban Mini Guava Cheesecakes. Now this is a luxury no-bake cheesecake! This cheesecake is super creamy, and is sits upon a sweet graham cracker crust. On top is a sweet guava paste and a dollop of creme. It makes for a very stylish, sophisticated looking no-bake cheesecake with contrasting sweet and savory favors. Insert the cutter from the outside of the cheesecake first (make sure you go as close to the outside of the cheesecake as possible) Pick up the cutter with the mini cheesecake inside and bang it a few times on a clean plate until the mini cheesecake comes out; Repeat this step along the perimeter of the entire cheesecake Step. 1 For the crust: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners. Step. 2 Place the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the brown sugar and salt and continue to pulse. Drizzle in the melted butter and process until the crumbs are moist. 2. In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 3. Add the sour cream, vanilla extract and irish cream. Beat on low speed until well combined. 4. With a spatula, or wooden spoon fold in the crushed Oreo cookies. Divide the batter between the 18 cupcake liners. Use a small ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top. tB7fs.

how to make mini cheesecakes