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@ngxhwn_: #xuhuong #aothun #aothuntaylo #reviewquanao #thoirangnu

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Tuesday 16 June 2026 13:38:51 GMT
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Mini Berry Cheesecakes 🍓🫐🤍 Ingredients: For the crust: ½ cup graham cracker crumbs ½ cup vanilla wafer crumbs 2 tbsp granulated sugar 4 tbsp unsalted butter, melted For the cheesecake filling: 2 blocks (16 oz) cream cheese, softened ½ cup granulated sugar ¼ cup sour cream 2 eggs 1 tsp vanilla extract (or a splash) Pinch of salt For the topping: Homemade whipped cream (recipe in my other video!) Fresh strawberries Fresh blueberries Directions: ➡️ Preheat your oven to 350°F. ➡️ In a bowl, combine the graham cracker crumbs, vanilla wafer crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. ➡️ Line a cupcake pan with cupcake liners and divide the crust mixture evenly between each liner. Use the bottom of a small measuring cup or spoon to firmly press the crust down. ➡️ Bake the crust for 8 minutes, then remove it from the oven and let it cool while you prepare the filling. ➡️ In a mixing bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and a pinch of salt until smooth. ➡️ Add the eggs and sour cream, then mix until just combined. Be careful not to overmix. ➡️ Spoon the cheesecake filling evenly over each cooled crust. ➡️ Place a pan filled with hot water on the bottom oven rack to help reduce cracking while baking. ➡️ Bake the cheesecakes at 350°F for 20 minutes. ➡️ Remove them from the oven and let them cool completely at room temperature. ➡️ Refrigerate for at least 2–3 hours, or until fully chilled. ➡️ Before serving, top each cheesecake with homemade whipped cream, fresh strawberries, and blueberries! #BakedByCeci #MiniCheesecakes #CheesecakeRecipe #BerryCheesecake #DessertTok
Mini Berry Cheesecakes 🍓🫐🤍 Ingredients: For the crust: ½ cup graham cracker crumbs ½ cup vanilla wafer crumbs 2 tbsp granulated sugar 4 tbsp unsalted butter, melted For the cheesecake filling: 2 blocks (16 oz) cream cheese, softened ½ cup granulated sugar ¼ cup sour cream 2 eggs 1 tsp vanilla extract (or a splash) Pinch of salt For the topping: Homemade whipped cream (recipe in my other video!) Fresh strawberries Fresh blueberries Directions: ➡️ Preheat your oven to 350°F. ➡️ In a bowl, combine the graham cracker crumbs, vanilla wafer crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. ➡️ Line a cupcake pan with cupcake liners and divide the crust mixture evenly between each liner. Use the bottom of a small measuring cup or spoon to firmly press the crust down. ➡️ Bake the crust for 8 minutes, then remove it from the oven and let it cool while you prepare the filling. ➡️ In a mixing bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and a pinch of salt until smooth. ➡️ Add the eggs and sour cream, then mix until just combined. Be careful not to overmix. ➡️ Spoon the cheesecake filling evenly over each cooled crust. ➡️ Place a pan filled with hot water on the bottom oven rack to help reduce cracking while baking. ➡️ Bake the cheesecakes at 350°F for 20 minutes. ➡️ Remove them from the oven and let them cool completely at room temperature. ➡️ Refrigerate for at least 2–3 hours, or until fully chilled. ➡️ Before serving, top each cheesecake with homemade whipped cream, fresh strawberries, and blueberries! #BakedByCeci #MiniCheesecakes #CheesecakeRecipe #BerryCheesecake #DessertTok

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