(And we have learned a valuable lesson about flavors too.) And after two years (or 730 days) of snacking, we have narrowed down the Sugar Wafer brands to determine our favorites. Over the last two years, we have been hunting down the different brands of Sugar Wafers for the ultimate taste test. Sugar Wafers are the perfect treat to satisfy our sweet tooth and our nostalgiaĪmong the brands that are currently making the Sugar Wafers we know and love we have Voortman, Keebler, Ruger, Biscos, Stop & Shop, and Publix (to name a few). ![]() And that is where start comparing brands and figuring out exactly which brand has our heart when it comes to these wafer and cream cookies. But they are certainly not the only brand on the market making these delicious, sweet treats. Perhaps the most famous Sugar Wafers are those that were made by Keebler (it seems that these are actually hard to find in stores). While a classic wafer is often described as being a crisp, “sweet, very thin, flat, light and dry cookie.” But to make the Sugar Wafers we are talking about, they add layers of cream between those wafers! Not only are Sugar Wafers a nostalgic treat, they also have a long history. And for us that means breaking out the Sugar Wafers. Once cooled, remove them from the pan and store them in an airtight container in the refrigerator for at least 3-4 hours or overnight.There are so many cookies and treats on the market, that sometimes you just want to enjoy a classic sweet treat. Once the mini cheesecakes are done baking, you’ll want to let them cool completely in the pan for about an hour. Then, evenly distribute the filling on top of each crust and bake for about 17-20 minutes. Overmixing the eggs can incorporate too much air into the cheesecake batter and cause them to crack. I suggest mixing the eggs in on low speed until just combined. Once the first four ingredients are mixed together, you’ll mix in the eggs one at a time. It helps to stop and scrape down the sides of the bowl after each step. To make the filling, you’ll mix the cream cheese and sour cream together until they’re well combined, then mix in the sugar and vanilla extract. Eggs: These help add structure to the mini cheesecakes.Sugar & Vanilla: There’s 1/2 cup of sugar to sweeten the mini cheesecake bites and some vanilla for flavor.You may substitute it for an equal amount of plain Greek yogurt if you don’t have any on hand. Sour Cream: The sour cream helps to break up the thickness of the cream cheese and creates a creamier filling.Reduced-fat cream cheese will work too, but I don’t suggest using fat-free. Cream Cheese: For the best flavor and texture, I recommend using full-fat cream cheese.Next, you’ll mix up the cheesecake filling which consists of cream cheese, sour cream, granulated sugar, vanilla extract, and eggs. Bake for 5 minutes: Once the crust is done, remove the pan from the oven and set it aside while you prepare the filling.Evenly distribute the mixture between the liners: I suggest using a measuring cup to firmly press the crust down into each liner.Line your muffin pan with cupcake liners: This will make it easier to get the mini cheesecakes out of the pan and serve them too!.Stir together the ingredients: You’ll stir the graham cracker crumbs and sugar together until well combined, then stir in the melted butter until are all of the crumbs are moistened.If you want to make this recipe even easier you can use store-bought graham cracker crumbs. ![]() To make these mini cheesecakes, you’ll start out with the graham cracker crust which is just a simple mixture of graham cracker crumbs, sugar, and melted butter. I’ve even included seven different topping options for you to try on these too! How To Make Mini Cheesecakes This recipe will make 12 mini cheesecakes, but you can easily cut the recipe in half or double it if needed. You can leave these mini cheesecakes plain or top them with just about anything. Plus, they only take about 25 minutes in the oven and you don’t have to mess with a water bath either. The graham cracker crust is incredibly simple to throw together and the cheesecake filling is super smooth and creamy. Today’s mini cheesecake recipe is one of my favorite mini desserts because it’s so versatile. From mini apple pies to mini lemon blueberry cheesecakes and mini pecan pies, I just can’t get enough of them! If you’ve been following me for a while, then you know I adore mini desserts. This recipe is incredibly easy to make and includes several different topping options to use too! These Mini Cheesecakes feature a homemade graham cracker crust with a smooth and creamy cheesecake filling.
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