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  • Hi everyone its Natasha of Natashaskitchen.com and on this episode I'm going to

  • show you how to make a party favorite. You will love the flavor texture and how

  • easy these are. Pre-heat your oven to 350˚F and we'll start with

  • the easy crust. This recipe makes 24 mini cheesecakes so

  • line your cupcake pan with 24 liners. Crush 12 whole graham crackers to make

  • one and a half cups of crumbs. Add 6 tablespoons of melted butter and half a

  • teaspoon of cinnamon and stir well to combine.

  • Once the crumbs are evenly moistened, divide them between your 24 cupcake

  • liners, adding about one tablespoon to each. Push the crumbs into the base and

  • slightly up the sides using a small spoon or your fingers and there's no

  • need to pre bake the crust so it doesn't get any easier than this. To make the

  • cheesecake filling, all you need are three ingredients. In a large mixing bowl

  • combine 16 ounces of softened cream cheese with 3 large eggs at room

  • temperature. Use an electric hand mixer to beat those together for 5 minutes on

  • high speed or until blended and smooth, scraping down the bowl as needed and

  • here is the secret ingredient - add a 14 ounce can of sweetened condensed milk

  • and continue mixing that on low speed for 2 minutes or until well blended. It

  • should be completely smooth, without any lumps. Now divide between the cupcake

  • liners, filling each about 3/4 full. Using a leveled ice cream scoop with the

  • trigger release makes this process so easy.

  • Now bake those at 350˚F in the center of your oven for 15

  • minutes. When they're done, they should be set with a very slight jiggle in the

  • center. If you notice them start cracking in the oven, pull them out so they don't

  • over bake. Let the cheesecakes cool completely to room temperature in the

  • pan then spoon over 1/2, to 1 tablespoon of homemade caramel sauce. I'll leave a

  • link to our salted caramel sauce in the notes below. Refrigerate those for 2

  • hours then make the easy whipped cream. In a large mixing bowl combine one cup

  • of cold heavy whipping cream, a tablespoon of sugar and half a teaspoon

  • of vanilla extract. Beat those together with an electric mixer on high speed for

  • 2 minutes or until whipped and fluffy. Transfer that to a piping bag, fitted

  • with a closed star tip and divide the cream evenly over your 24 cheesecakes.

  • Adding that swirl of whipped cream makes these feel really fancy and classy.

  • Oh shoot! Am I really gonna run out of whipped cream? Nobody saw, whoops.

  • Probably was a little too generous with those first ones. Yeah... Okay and just for

  • a little bit of garnish on top I love to sprinkle on some cinnamon and don't go

  • crazy with this, you just need a little bit. And I'm gonna use my cinnamon wand.

  • This thing's fun for powdered sugar too. Okay here we go, just a little bit, but it

  • makes these look so fancy and pretty. And last but not least, I want to eat one of

  • these so let's get right into the taste test. Okay, they all look amazing. It's

  • hard to choose. Okay, here we go - one with a lot of caramel because I love the

  • caramel. This one, this one, this one.

  • Oh my goodness! These are such a treat in fall and they're perfect for parties

  • because as you can see, it makes a big batch and perfect for me. Oh my goodness!

  • Look at this. The layers look amazing! You can serve

  • them in the wrapper or take the wrapper off, whatever you like. Oh my... come to mama!

  • Hmm...

  • These are so good, it really is just like a mini cheesecake. The texture is amazing,

  • velvety smooth, creamy, taste like a mini New York cheesecake and they're so easy.

  • You really can't beat this and then that big poof of whipped cream on top makes

  • these so special. YUM! I think I'm gonna add one more caramel sauce because... wow!

  • This caramel sauce, I'm telling you guys! It is really really, really good. Homemade,

  • so you know exactly what goes into it and I will share a link to the recipe

  • below. You think that's enough? I think it's enough. You can't see the whipped

  • cream anymore but okay. I have to bite it again because I can't not bite that.

  • Seriously, I feel like things are about to get inappropriate so I better go eat

  • this over there. Oh wow! If you guys enjoyed this video, give me a great big

  • thumbs up below. Make sure to subscribe to our Channel and we'll see you next

  • time. Hey! Before you go, if you're looking for more easy, party friendly desserts,

  • check these out right over here and there and click below to subscribe. And

  • when you do, make sure you click that little bell icon so you'll get

  • notifications every time we post a new recipe.

  • Thanks for watching.

Hi everyone its Natasha of Natashaskitchen.com and on this episode I'm going to

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