Microwave on high in 30 second intervals, stirring each time, until smooth. Set aside. In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary. Add in the melted chocolate and beat until combined.

Make the Filling. In a large bowl of a stand mixer, (or use a large bowl with an electric mixer), add the room temperature cream cheese, vanilla and powdered confectioners’ sugar. Mix on medium-speed until smooth and light, 2-3 minutes. Add the sour cream and mix to combine, scraping down the sides of the bowl.

Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, granulated sugar, and lime zest until creamy and well incorporated. Place mixture in the fridge for about 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)

Prepare the crust: Put the biscuits in a food processor and pulse until they are finely ground. Mix the cookie crumbs and melted butter until moist crumbs form. Spoon some crumbs into each glass and press firmly with the back of a spoon or fingertips. Make sure it is spread out evenly. Put the glasses in the refrigerator while the rest of the

Vegan Raspberry and Lemon Cheesecake. Prep. 10m. Cook. -. Difficulty. Fresh Ideas. A selection of 100 cheesecake cups recipes from Woolworths, including No-Bake Salted Caramel Cheesecake Cups, White Chocolate Basque Cheesecake With Berries and Simple Pineapple Cheesecake.

Over medium heat, bring to a low boil. Reduce heat and simmer for 10 minutes. In a small bowl, mix water and cornstarch together and add to the strawberry mixture. Stir until the sauce thickens a bit. Remove from heat and let cool. Once cool, spoon sauce on top of mini cheesecakes and enjoy.

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cheesecake cups recipe no bake