Mini No Bake Ube Cheesecakes Recipe By Tasty
MINI NO-BAKE UBE CHEESECAKES RECIPE BY TASTY
Here's what you need: butter, coconut milk, condensed milk, purple yam, cream cheese, sugar, whipped cream, graham cracker
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- In a saucepan, melt ¼ cup (55g) of butter and stir in the coconut milk and condensed milk.
- Add the grated yam (ube) to the mixture and break it down until the mixture is smooth. Be careful not to burn the ube.
- Remove from the heat, set aside and let the mixture cool.
- In a medium bowl, mix the cream cheese, ¼ cup (55g) of butter, and sugar. Add the whipped cream and mix until creamy.
- Add two cups of the ube mixture and stir until all the ingredients are mixed.
- In a small bowl, mix the crushed graham crackers and ¼ cup (55g) melted butter.
- Line a muffin tin with liners, pack the crust on the bottom of each liner.
- Top with cheesecake mixture. Freeze for at least an hour.
- Remove from the muffin tins, remove the liner, and serve.
- Enjoy!
Nutrition Facts : Calories 478 calories, Carbohydrate 39 grams, Fat 34 grams, Fiber 1 gram, Protein 6 grams, Sugar 27 grams
MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, large eggs, vanilla extract, Butterfinger® Bits, whipped topping
Provided by Butterfinger
Categories Bakery Goods
Time 30m
Yield 42 mini cheesecakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
- Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
- In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
- Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
- Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
- Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
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