Chill & Serve: Let the mini basque cheesecakes cool in the pan for 15 minutes, then transfer to a wire rack. Chill in the fridge for at least 4 hours (or overnight) before enjoying.

Cheesecake is a dessert classic for good reason — it's rich, indulgent and deliciously creamy. But baking up a whole cheesecake can be quite time-intensive. The easy fix: no-bake mini cheesecakes!

HEAT oven to 325°F. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. BEAT cream cheese, remaining sugar and vanilla with mixer until blended. Add ...

That’s why this recipe is so amazing. It’s the perfect portion size because you use a muffin tin or cupcake pan to make the small desserts, instead of the traditional 9-inch springform pan.

Fold in the coconut until well combined. Scoop about 1 tablespoon of the mixture into each cavity in the mini cheesecake pan and compress into an even layer. Set on rimmed baking sheets. 3.

Remove foil from springform pan, and transfer springform pan to refrigerator; chill until set and firm to the touch, at least 3 hours or up to 12 hours. Run a knife around edges of cheesecake in ...

With a good recipe and a quality cheesecake pan, you can make cheesecake anytime you’d like. Whether you want to make multiple mini cheesecakes or a single full-sized one, your pan should make ...

Preheat oven to 350 degrees. Cut 2-inch circles out of the pie crusts and add to a mini cupcake pan. Sprinkle ½ teaspoon of the crushed Cheez-Its in each one. Combine the cream cheese, sour cream ...