3. Assemble and Bake:
- Spoon the cheesecake filling evenly over each crust, filling the liners to the top.
- Top each with rainbow sprinkles and the reserved cookie crumbs for extra texture and color.
- Bake for 16–18 minutes, or until centers are set and no longer jiggly.
- Remove from oven and cool completely in the pan. Once cooled, transfer to the fridge to chill for at least 1 hour for best texture.
4. Serve:
- Remove the paper liners before serving, and top with extra sprinkles or whipped cream if desired.
- Store in the refrigerator for up to 4 days in an airtight container.
Prep Time: 15 minutes
Bake Time: 17 minutes
Total Time: 32 minutes
Servings: 12 mini cheesecakes
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