Use an ice cream scoop or tablespoon to fill each of the muffin cups and then top with the jam. Cover the cheesecakes with plastic wrap and return the cheesecakes to the freezer. Allow the cheesecakes to get hard (overnight should work). Allow the cheesecakes to sit for about ten minutes on the counter before serving.
Set aside. In another small bowl, beat the whipping cream until soft peaks form. Beat in the powdered sugar and vanilla. Add half of the whipped cream to the cream cheese, and beat on medium speed until combined. Repeat with the remaining half. Divide the cheesecake between the 4 cups with the crust. Divide the crust evenly among the mason jars and pat down to make a 1/2 inch thick crust in each one. For the Cheesecake Filling: Add the condensed milk, cream cheese, lemon juice, and vanilla extract to a large bowl, then beat with an electric mixer or stand mixer for 2-3 minutes, until mixture is smooth and fluffy. 20+ Incredible Cheesecakes For Easter. 1. No-Bake Mini Cheesecakes. No-bake mini cheesecakes are super easy and absolutely adorable for any occasion. But the layered pastel colors in this recipe make them a perfect dessert for Easter. Shortbread cookies make a clever crust that holds well while still being crumbly. Add sour cream, lemon juice and vanilla extract and beat to combine. 7. Divide filling (use it all) on top of frozen crust, and smooth top. Refrigerate muffin pan for at least 8 hours to firm up. Pro tip: Refrigerate the no bake mini cheesecakes for at least 8 hours, but overnight is better. Beat cream cheese and powdered sugar together. Add sour cream, peanut butter, and vanilla and beat well until smooth. Stir in peanut butter morsels and Reese’s Pieces. Pour batter into graham cracker crust and top with smashed peanut butter cups. Set aside as you make the rest of the filling. In a large bowl, beat the cream cheese until soft. Mix in the powdered sugar, followed by the lemon juice. Ensure that the jello mixture is cooled to room temperature. With the mixer on low speed, beat the jello into the cream cheese mixture a little at a time.In a 9 inch springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator. In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy. Add in the heavy whipping cream and continue to beat until stiff peaks form.
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