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★★★★★ | MINI CHEESECAKE CUPCAKES

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assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
  • Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
  • Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
  • Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
  • Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.
  • 3 Ingredient Strawberry Sauce

  • Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
  • Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.

  • Easy Caramel Sauce

  • Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
  • Stir in vanilla.
  • Take off of the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.

  • Calories per serving: 246

    Fat per serving: 180

    Rated 5/5 based on 70.000 customer reviews


    ★★★★★ | MINI CHEESECAKE CUPCAKES
    ★★★★★ | MINI CHEESECAKE CUPCAKES

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