No Bake Mini Guava Cheesecakes Recipes
NO BAKE MINI GUAVA CHEESECAKES
Cheesecake on the go? Yes please! This recipe is from My Big Fat Cuban Family and is designed to go on picnics. What a great idea! The long prep time is because it needs to chill in the fridge. Enjoy!
Provided by Nif_H
Categories Cheesecake
Time 3h
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- The Graham Cracker Crust:.
- Pour graham cracker crumbs into a medium bowl; stir in the sugar. Add melted butter and blend together with a fork until well combined.
- Press the crumb mixture into each of the mason jars. About 1 inch deep and slightly up the sides.
- Chill crust for at least 10 minutes (or longer).
- The Cheesecake Filling:.
- Place softened cream cheese in a medium mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended.
- Spoon cheesecake filling into the mason jars.
- Top with a spoonful of guava jelly.
- Cover and refrigerate until firm - 2 1/2 to 3 hours.
- Makes a dozen 4 oz. cheesecakes.
Nutrition Facts : Calories 264.3, Fat 15.2, SaturatedFat 8.7, Cholesterol 44.8, Sodium 195.2, Carbohydrate 28.4, Fiber 0.3, Sugar 23.1, Protein 4.5
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- Line two standard 12-count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans. (You refrigerate them in step 6.)
- If your graham crackers aren’t crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
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