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Serve chilled for best texture and flavor.
Store leftover cheesecakes in an airtight container in the fridge for up to 3 days.
These mini cheesecakes can also be frozen for up to one month; thaw overnight in the fridge before serving.
Variations:
Substitute peanut butter with almond or cashew butter for a different nutty flavor.
Add chopped peanuts or chocolate chips inside the filling for extra texture.
Top with fresh berries or a caramel drizzle instead of chocolate.
FAQ:
Q: Can I use low-fat cream cheese?
A: Yes, but the texture might be less creamy and rich.
Q: How do I prevent cracks on top?
A: Since this is a no-bake cheesecake, cracks are less common. Just avoid overmixing and chill properly.
Q: Can I make this in a larger pan instead of mini cheesecakes?
A: Yes, simply press crust into a larger pan and layer filling on top. Chill until firm and slice to serve.
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