5. Mix the biscuit crumb with melted butter and set aside. 6. In a large bowl beat together cream cheese and caster sugar till soft and fluffy. Add the heavy whipping cream and beat for two to three minutes till the mixture increases slightly in volume. In the bowl of a stand mixture fitted with a paddle attachment, add the cream cheese, sugar, lemon juice, vanilla, and salt. Beat on medium speed until soft and smooth, scraping the sides of the bowl as needed. Switch to the whisk attachment. Pour in heavy cream, and whisk on low speed to combine. Gather the ingredients. Position a rack in the center of the oven and pre heat to 350 F. Place the graham cracker crumbs and sugar in a food processor and process until combined. Drizzle in the melted butter and pulse until combined. Press the graham cracker crust into 6 greased mini cheesecake molds. Instructions. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). How to make these no-bake cheesecakes. First, make the crust: In a bowl, stir together the crust ingredients until the mixture resembles sand. Next, set up the cups: Distribute between 4 serving glasses. Make the filling: Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy. Spread that dough in the springform pan to cover the base. Start from the middle and work with your fingers to spread the dough to the sides. You can use a mixer, a hand blender or your food processor to make the filling. Put the cream cheese, honey, and vanilla and blend until super smooth. Instructions. For the apples: In a large saucepan, bring apples, sugar, cinnamon, and lemon juice to a boil. Boil for 5 minutes or until the apples soften. Remove from the heat and stir in caramel sauce. Cool to room temperature. For the cheesecake: In a small bowl, mix together the crumbs and melted butter. Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely. In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator. A6K6N0.

cheesecake cups recipe no bake