Mini cheesecakes are bite-sized delights, but they can be a bit labor-intensive. Take the hassle out of this dessert by using a classic cookie for a base.

Cheesecakes are the perfect way to celebrate the arrival of spring. These adorable bite-sized cheesecakes are packed with rich, creamy flavor and are incredibly easy to make. These bite-sized ...

Bake cheesecakes until edges are just set, 16 to 18 minutes. Transfer tin to a wire rack and let cool to room temperature, about 30 minutes. Refrigerate cheesecakes until fully set, at least 2 hours.

We love the trend of individual serving sizes of dreamy desserts. There’s something irresistible about taking full-size recipes for pecan pie, ice cream cakes and peach souffle and turning them ...

From Mini Pumpkin Cheesecakes, ... Cookie Dough and Oven Mitt. These mini maple pumpkin pies are perfect to serve at your Thanksgiving dessert table or to just kick Fall off with.

If you’re like us, then you know there is nothing better than a slice of creamy cheesecake to satisfy a sweet tooth. Seems like we are tasting a new twist on the treat every week in the Woman ...

Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies.

But, this no-bake mini cheesecake recipe doesn’t require any time in the oven at all. ... Crunchy cookies, any variety (chocolate chip, graham crackers, etc) Butter, salted or unsalted; ...

Arrange racks in upper and lower thirds of oven; preheat to 350°. Line a standard 12-cup muffin tin with 10 liners. Place 1 pre-cut round of dough in bottom of each prepared cup. Arrange ...