🏀 Cheesecake Cups Recipe No Bake

Scoop the crumbs into a mixing bowl, add the melted butter, and mix until the crumbs are moistened. Line the bottom of a 9-inch springform pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling. Bring the blueberries to a simmer. Add sugar, lemon juice, and water. Let the mixture simmer for at least 15 minutes or until the blueberries start to break down. Bring to a roaring boil and mix until a thick sauce is formed (about 5 extra minutes). Set the mixture aside. Add cream cheese and powdered sugar to a stand mixer and beat at medium speed until creamy, about 2 minutes. Add melted chocolate and continue to beat until well combined. Fold in half of whipped topping. Reserve 2 tablespoons of crushed Oreos for garnish. Mix remainder with whipped topping. Press the mixture into the bottom of a greased, 9-inch springform pan and chill in the freezer for 10 minutes. While the crust is chilling, prepare the cheesecake using a hand mixer to beat the cream cheese and powdered sugar together in a large bowl. 16 ounces cream cheese, ¾ cup powdered sugar. Using a handheld whisk, mix cream cheese and erythritol in a big bowl until fluffy. Then add in lemon juice and zest. Mix well and set aside. In another bowl, whisk the chilled whipping cream until stiff peaks, using a handheld whisk. Add it to the cream cheese mixture bowl. 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. With a tablespoon, spoon the Oreo cheesecake mixture evenly on top of the Oreo cookies, about two tablespoons of cheesecake batter per cupcake cup. Sprinkle each cheesecake with more Oreo cookie crumbs. BAKE AND COOL. Bake for 14-16 minutes or until the middles are set. Let the cheesecake cool for at least 30 minutes and remove paper wrappers. Spoon or pipe over crust in jars. To make the cream cheese whipped cream, start by beating the cream cheese until smooth. Add the sugar and vanilla, beating until incorporated. Slowly drizzle in the cream, mixing as you go. Then turn up the mixer speed and beat until the mixture is fluffy and holds a stiff peak. Hide Images. 1. In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan. 2. In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Step 2: Close the baggie and massage the graham cracker crumbs until they are completely covered in the melted butter. Step 3: Press graham cracker crumbs into the bottom of an 8-9 inch springform pan. Step 4: Use the bottom of a measuring cup to pat down the crust and build up the graham cracker crust about 2″ up the side of the pan. Set aside. Step 3: Cream the cream cheese in a large mixing bowl, then add in the powdered sugar, lemon juice, and vanilla extract until fully combined and no lumps remain. Step 4: Fold in the Cool Whip until fully incorporated, then transfer to the prepared crust and spread it out evenly. Fold in about ⅔ of the crushed Oreos. Spoon the remaining crushed Oreos into the bottom of 4-6 small dessert dishes or jars. (I used 5 oz. jars) Divide the cheesecake filling evenly across the dishes and gently press onto the crushed Oreos. Chill until ready to serve. (30 minutes is great) hTuSCu0.

cheesecake cups recipe no bake