Update, Making Recipe Easy No BakeCheesecake Cup Bites Savory Delicious

Without fail making ultimate Easy No Bake-Cheesecake "Cup Bites" easy, fast, practical.

Hi all, now you can make recipe Easy No Bake-Cheesecake "Cup Bites" with 8 ingredients and 6 steps. Below this is how to cook, please pay attention carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 8 ingredients and 6 stages of easy cooking Easy No Bake-Cheesecake "Cup Bites".

Ingredients for Easy No Bake-Cheesecake "Cup Bites" #

1. Prepare 1 package : Philadelphia cream cheese.

2. Needed 1 : cap-full of concentrated lemon juice.

3. Needed 2 tablespoons : sugar.

4. Needed 1 package : Vanilla pudding.

5. Prepare 3-5 tablespoons : prepared vanilla pudding.

6. Needed 1 box : graham crackers (optional).

7. Prepare : Unsalted butter (optional).

8. Prepare 1 package : Oreos (optional).

If all main ingredients Easy No Bake-Cheesecake "Cup Bites" it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Easy No Bake-Cheesecake "Cup Bites" #

1. (Allow cream cheese to soften at room temperature). In the mean time you'll have to make your Vanilla Pudding. Make this in the microwave as directed (with water instead of milk). Allow to cool..

2. (For graham crackers) Place graham crackers into your food processor and pulse until fine. If you dont have a food processor you can place the crackers into a large bowl or zip block bag and manually crush them. Melt a few tablespoons of butter and gradually pour into the graham crackers, mixing until it resembles wet sand. Line your cupcake tin with cupcake papers and press in the cracker mixure evenly until you have your desired crust thickness then bake at 350° until firm. Allow to cool..

3. (For oreos) Using either your food processor or crushing manually, crush the cookies with the cream until it resembles wet sand. Line your cupcake tins with cupcake paper and press in the cookie mixture evenly until you have your desired crust thickness. You can either leave it as is and fill with the cheesecake and refrigerate or bake the crust at 350° until firm. Allow to cool..

4. Once the cream cheese is softened, mix it with a handheld mixer until it becomes smoothe. Add your sugar and lemon mixing until incorporated..

5. Add your 3-5 tablespoons of vanilla pudding, make sure you add this to taste. Mix well and taste the entire mixture, feel free to add more sugar or lemon if needed..

6. Scoop filling into your already lined and crumbed cupcake tin. Freeze for 1-2 hours or refrigerate overnight..

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