Print Recipe
 Creamy Mini Cheesecakes "Festive" Recipe
This insanely delicious dessert is sure to decorate your Easter table! Easy to prepare, but so festive! Be sure to try it...
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Base:
Filling:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Base:
Filling:
Instructions
  1. Prepare the foundation. Chop the cookies in a blender until a homogeneous crumb is obtained. Melt the butter and mix with the cookies. Mix thoroughly.
    Prepare the foundation. Chop the cookies in a blender until a homogeneous crumb is obtained. Melt the butter and mix with the cookies. Mix thoroughly.
  2. Arrange the cookie base on muffin molds. Tamp it tightly with a spoon or a button. Let's put that aside for now.
    Arrange the cookie base on muffin molds. Tamp it tightly with a spoon or a button. Let's put that aside for now.
  3. Now prepare the filling. At a low speed of the mixer, beat the cream cheese until fluffy. When whipping, gradually add sugar in portions. Then add one egg at a time, stirring until smooth. Then add vanilla, lemon juice and flour. Stir again. Then add sour cream and mix again until smooth. Then spread the cream mass over the molds. We will bake in the oven at 160 degrees for 15 minutes. The main thing is not to overdo it so that the cheesecakes do not break.
    Now prepare the filling. At a low speed of the mixer, beat the cream cheese until fluffy. When whipping, gradually add sugar in portions. Then add one egg at a time, stirring until smooth. Then add vanilla, lemon juice and flour. Stir again. Then add sour cream and mix again until smooth. Then spread the cream mass over the molds. We will bake in the oven at 160 degrees for 15 minutes. The main thing is not to overdo it so that the cheesecakes do not break.
  4. Remove the cheesecakes from the oven and leave them in the molds until completely cooled. Then put them in the refrigerator for 5-6 hours. Or, even better, overnight. Getting cheesecakes out of the molds is much easier when they are cooled. Decorate to taste and serve with tea!
    Remove the cheesecakes from the oven and leave them in the molds until completely cooled. Then put them in the refrigerator for 5-6 hours. Or, even better, overnight. Getting cheesecakes out of the molds is much easier when they are cooled. Decorate to taste and serve with tea!
  5. Bon appetit.
    Bon appetit.
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