First, make the apple pie filling: In a large saucepan, combine the apples, water, sugar, cinnamon, nutmeg, clove, and cornstarch. Bring to a boil, stirring often. Once boiling, cook for 3-5 minutes or until thickened and apples are softened. Remove from heat and stir in vanilla. Cool while making the cheesecake filling.

Add 2 ½ tablespoons of cracker crumble to a serving glass or dish. Spoon in 5-6 tablespoons strawberry cheesecake mixture on top. Add 1 tablespoon of the strawberry puree on top (optional).
Fold in the crushed Oreos until it is well combined. Place 12 cupcake liners in a muffin tin. Add one Oreo to the bottom of each cupcake liner. Evenly scoop the cream cheese mixture into each liner, filling each cup about 3/4 full. Press down with a spoon so the mixture will surround the Oreo on the bottom.
Each ball should be about a ¼ cup of dough. In each muffin tin, press cookie dough in bottom and about half way up the sides, forming a cup shape. Bake for 20-22 minutes or until cups lightly brown. Remove from oven and let cool about 5 minutes. Then transfer to a cooling rack.

Place in the freezer. Beat the softened cream cheese, 1/2 cup sugar, Greek yogurt, lemon zest and vanilla with a hand mixer until smooth. Gently fold the whipped cream into the cheesecake mixture until combined, being careful not to deflate the cream. Divide the cheesecake mousse evenly between the (12) muffin cups.

In a medium bowl, blend cream cheese and sugar with a hand mixer until light and fluffy. Gently fold in whipped topping until fully incorporated. Pipe into cups or bowls and chill 1 hour before serving. Top as desired.

Spoon 1/2 teaspoon of the cherry preserves into the bottom of each phyllo cup. Pipe a swirl of the cream cheese mixture into each cup, completely covering the preserves. Top each with a single

This no bake cheesecake recipe freezes well in one of two ways: 1. Freeze the entire cheesecake. Make and chill the no bake cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 2.

Directions. Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each. Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.

Add crushed graham crackers to each glass. In a large mixing bowl, beat together the cream cheese, pumpkin puree, pumpkin pie spice, vanilla pudding mix. (You can also use an electric mixer.) Add the sweetened condensed milk and continue mixing. Using a wire whisk, gently fold in the cool whip topping.

Set aside. In the same mixer bowl, whip together the 500g room temperature cream cheese, 2 tbsp sugar (if using), and cookie butter spread till smooth. Add the whipped cream into the cream cheese mixture and whip till fully incorporated. Carefully pour about 1/4 cup of the mixture into your prepared cups.
Prepare the crust: Put the biscuits in a food processor and pulse until they are finely ground. Mix the cookie crumbs and melted butter until moist crumbs form. Spoon some crumbs into each glass and press firmly with the back of a spoon or fingertips. Make sure it is spread out evenly. Put the glasses in the refrigerator while the rest of the
Melt semi sweet chocolate morsels in a microwave safe bowl for 1 minute. Stir until smooth (if needed, heat an additional 15-30 seconds). Set aside to cool. To make the filling, mix the softened cream cheese, cocoa powder and sugar in a large mixer bowl until combined well. Add cooled chocolate and mix until well combined. Divide filling among the cups of the mini cheesecake pan. To get a smooth, solid filling, add filling a tablespoon at a time and use a small spatula or spoon to press the filling down into the cups. You can also pipe the filling into the cups if you prefer. Chill cheesecakes in pan at least 6 hours. ebkldfn.
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    • cheesecake cups recipe no bake