Directions: 1. Bake crushed cookies: Preheat your oven to 350 degrees and line a muffin tin with cupcake liners. Combine the crushed cookies and melted butter in a bowl and mix.

Bake cheesecakes until edges are just set, 16 to 18 minutes. Transfer tin to a wire rack and let cool to room temperature, about 30 minutes. Refrigerate cheesecakes until fully set, at least 2 hours.

Image: Gina Matsoukas/SheKnows No-bake mini pumpkin cheesecakes with streusel topping recipe Serves 4 Total time: 15 minutes Ingredients: For the cheesecake 1/2 cup crushed gingersnap cookies 6 ...

To get a step-by-step video tutorial to help you make these no-bake mini cheesecakes, just head to Fitwaffle’s Instagram post from Jan. 28, which you can find right here.

To get a step-by-step video tutorial to help you make these no-bake mini cheesecakes, just head to Fitwaffle’s Instagram post from Jan. 28, which you can find right here.

3. Funfetti Cheesecake Cookie Cups from SBA When you can’t decide between cheesecake, sprinkles, or chocolate chip cookies for dessert… have all three!

🥣How to Make Mini Gingerbread Cheesecakes These mini cheesecakes are baked in a muffin tin. To make them easy to serve, add cupcake liners to the tin. First, we’re making our gingersnap crust ...

Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush with more syrup. Chill until ready to serve.