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Mini cheesecake bites dipped in candy and sprinkles Mini cheesecake

Instructions. In a large mixing bowl, using an electric mixer, whip together cream cheese, powdered sugar and vanilla until smooth, about 1 minute. Using a wire whisk, stir in cream, milk and instant pudding. Whisk mixture for about 2 - 3 minutes (by hand) until very thick.

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Step 1- Make the cheesecake crust. Whisk together the cookie crumbs, sugar, and melted butter in a mixing bowl until combined and have a sandy texture. Next, line a 12-count muffin tin with muffin liners and distribute the mixture amongst the muffin tins. Place the muffin tin in the refrigerator to firm up.

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Step 3: Whip the Cream. In a separate large bowl pour 1/2 cup of cold heavy cream and 3 Tbsp of powdered sugar. Use a hand mixer or a stand mixer fit with a whisk attachment to whip the mixture on a medium-high speed. Whip until there are stiff peaks like in the photo below.

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Pour 1 cup of water into the pressure cooking pot and place a trivet in the bottom. Use a sling to carefully lower the molds into the cooking pot. Fold the sling down so that it doesn't interfere with closing the lid. Lock the lid in place. Select High Pressure and 5 minutes cook time.

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Crust. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon. Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.

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Cut up candy bars for the cheesecake bites topping. While it's baking, cut your favorite candy bars into bite-sized pieces. You'll use these for your cheesecake toppings. You'll need about 36-40 pieces. After it comes out of the oven, let it cool for about 15 minutes and then place it in the freezer for another hour, (be sure to cover it with.

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9. Melted Chocolate. If you want a thick, luscious, and decadent sauce, though - just melt some chocolate chips, transfer it into a piping bag, and let your inner artist shine! 10. Chocolate Syrup. Or, you can also just drizzle your cheesecake with simple chocolate syrup.

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Set aside. Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended. Press 1-2 tsp crust in a paper lined mini muffin pan. Fill 2/3 full with cream cheese filling. Bake in a 350 degree oven for about 17-20 minutes. Makes about 4 dozen mini cherry cheesecakes. Store tightly covered in refrigerator.

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Flavor with the lemon juice and vanilla. Add in the egg last and mix until the batter is silky smooth. Spoon the cheesecake batter over the mini graham cracker crusts and bake until puffed and not jiggly. Turn off the oven, leave the oven door open a crack, and let the cheesecakes sit in the warm oven for 30 minutes.

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Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells. Pack down the crumbs and bake for 10 minutes in preheated oven. Reduce the oven temperature to 250 F and begin the filling. Using an electric mixer with the paddle, not whisk blade, blend cream cheese on low until very smooth.

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Preheat oven to 350°F. Line a mini muffin pan with mini muffin cups, and place 1 mini wafer in each, flat side down. In a large mixing bowl, blend cream cheese with a hand mixer on medium-high speed until smooth and free of lumps. Add sugar, eggs, and vanilla and mix until combined well, about 1 minute.

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Reese's Peanut Butter Cups. Peanut butter fans will go crazy over this simple and easy topping. Just chop Reese's Cups into small pieces and sprinkle on top of the cheesecake. It is super easy but so tasty. 10. Peanut Butter. Peanut butter topping is creamy and decadent while being so easy to make.

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In a medium bowl, add your room temperature cream cheese, egg, sour cream, vanilla and sugar and mix really well until it becomes silky smooth (about 2 minutes with a mixer or about 4 minutes with a whisk) Take a heaping tablespoon of your cheesecake filling and place on top of the graham cracker crust.

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If fruit sauces are too thin, mix together 1 tablespoon cornstarch with 1 tablespoon water and stir into the simmering sauce until thickened. To cut the sweetness of a fruit sauce or compote, add a squeeze of fresh lemon juice. Homemade whipped cream will stay stable, refrigerated, up to 1 day.

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Add sugar and beat until combined. Beat eggs into mixture, then add maple extract and vanilla extract. Beat just until combined. Fill muffin cups ¾ full with cheesecake mixture, and bake for 16-18 minutes. Remove from the oven and let cool for an hour while preparing the brown sugar pecan topping.

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Melt the butter in the microwave. While it cools, start to prepare the crust. Use a food processor or a ziplock bag and a rolling pin to crush the biscuits or graham crackers into crumbs. Once crushed, mix the crumbs with the warm, melted butter and a pinch of salt until thoroughly combined.