@easygayoven: #PhillyPartner Mini No-Bake Cheesecake Trio with @Philly Cream Cheese Recipe: cheesecakes: 9 ounces very fine gingersnap or graham cracker crumbs (about 2 cups) 10 tablespoons unsalted butter gently melted (141 grams) 1/4 teaspoon fine kosher salt 8 ounces Philadelphia Cream Cheese, at room temperature 1 teaspoon vanilla extract 1/4 cup granulated sugar (100 grams) 1 cup heavy whipping cream (227 grams) 2 heaping tablespoons powdered sugar cranberry: 3/4 cup canned cranberry sauce (170 grams) eggnog: 1/2 teaspoon ground nutmeg 2 tablespoons eggnog or heavy whipping cream gingerbread: 1 heaping tablespoon molasses 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves Directions Line two 12-cup mini muffin tins with baking cup liners. In a food processor, grind up the gingersnaps into very fine crumbs. You can also smash them up in a zipper bag and transfer them to a bowl. Pour the melted butter evenly onto the graham cracker crumbs. Add in the salt and grind until the crumbs look like wet sand and hold together when pressed in between your fingers. Press two teaspoons of crumbs onto the sides of each cup liner. Then add another teaspoon into the bottom of the liner and tamp down with your fingers. Transfer to the refrigerator or freezer to chill and set. In a medium bowl, whisk together the cream cheese vanilla and granulated sugar. Make sure the mixture is slack and has no lumps. Split evenly between that bowl and two other bowls. To one bowl, add 1/4 cup of the cranberry sauce. To another, add the ingredients for the eggnog variation. and finally, add the gingerbread ingredients to the third bowl. Using a hand mixer, beat each variation until smooth. In the bowl of the food processor (wiped clean) or using a hand mixer, whip the cream and powdered sugar to stiff peaks. Using a flexible rubber spatula, fold one-third of the whipped cream into each bowl. Make sure everything is combined, but don’t mix too much that you deflate the whipped cream. Using a piping bag (a small cookie scoop or a zipper bag with the tip cut off would also work well) fill one third of the crusts with each cheesecake mixture. Chill, covered, for at least 3 hours to set. Dust the gingerbread and eggnog variations with ground cinnamon and ground nutmeg, respectively. Heat up about 1/2 cup of the cranberry sauce in the microwave, mixing every so often, until liquified and smooth. Once the cranberry sauce has cooled down a bit, but is still pourable, spoon over the cranberry cheesecakes. #PhiladelphiaCreamCheese #minicheesecakes #holidayrecipes

Eric King

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Region: US

Monday 02 November 2026 16:31:34 GMT