^{2. Drizzle in the melted butter while pulsing then carefully remove the blade and scrape the bowl and mix the butter in completely. 3. Add about a tablespoon of the crust into each cupcake paper. 4. Use a shot glass or other small flat tool to press the crust down.} Preheat your oven to 170°C / 150°C Fan / 325°F / Gas Mark 3. Line a 12-hole cupcake/muffin tin with 12 paper liners. 2. Mix together the biscuit crumbs with the melted butter until well combined. Using a tablespoon measure distribute the biscuit crumbs into the muffin cases and press down with a teaspoon until level. Then, prebake the crust for 5 minutes. In the meantime, let’s move on to the next step in the mini cheesecake recipe: making the cheesecake filling. 3. Make the Cheesecake Filling. In a large mixing bowl, beat cream cheese on medium speed for 1 to 2 minutes or until it’s creamy. Instructions. First, make the crust: In a large bowl, combine 1 cup of Graham cracker crumbs, 1/4 cup golden brown sugar, 1/3 cup finely chopped pecans, 1/4 teaspoon cinnamon, and 6 tablespoons of melted unsalted butter. Line a cupcake tin with cupcake liners and evenly distribute the crust between 12 molds. Step 1. Preheat the oven to 350 degrees. Step 2. Start by adding the cookie crumbs to a bowl. Then, add the melted butter to a bowl and stir to combine well. Step 3. Place an even amount of the cookie mixture into the bottom of 8 muffin tin sections that have been lined with cupcake liners. ^{Preheat oven to 325°F. Line a standard cupcake pan with 12 cupcake liners. Combine the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a small bowl and mix until it resembles wet sand. 3/4 cup graham cracker crumbs, 2 tablespoons granulated sugar, 3 tablespoons unsalted butter.}

Put the pan with the crust into the air fryer, then pour the cream cheese mixture over the crust. It should almost reach the rim of the pan. Close the air fryer lid and turn the air fryer setting to bake. Step 5. Bake the cheesecake at 300 degrees until the top is lightly browned and the center jiggles slightly, 25 to 35 minutes.

Bake mini cheesecakes for 12-15 minutes until tops appear dry and have turned just the slightest golden brown. Let cool to room temperature for about 30 minutes, then chill in the fridge for at least another 30 minutes.

Bake cheesecake according to recipe instructions. Remove from oven, then let cheesecake cool in the roasting pan for 45 minutes. Transfer to a wire rack and cool until barely warm, about 2 ½ to 3 hours longer. Run a knife around the inside edge of the springform pan about once per hour to loosen the cake. lH5iSQP. 39 345 691 487 633 891

how long to bake mini cheesecakes