Easiest Way to Prepare Award-winning Easy No Bake-Cheesecake "Cup Bites"

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, easy no bake-cheesecake "cup bites". One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Easy No Bake-Cheesecake "Cup Bites" is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Easy No Bake-Cheesecake "Cup Bites" is something that I have loved my whole life.

Easy No Bake-Cheesecake "Cup Bites" Hey everyone, I hope you are having an incredible day today. It's easy, it's quick, it tastes delicious. They are nice and they look fantastic. Easy No Bake-Cheesecake "Cup Bites" is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have easy no bake-cheesecake "cup bites" using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Easy No Bake-Cheesecake "Cup Bites":

1. Take Philadelphia cream cheese
2. Make ready cap-full of concentrated lemon juice
3. Prepare sugar
4. Prepare Vanilla pudding
5. Get prepared vanilla pudding
6. Get graham crackers (optional)
7. Take Unsalted butter (optional)
8. Take Oreos (optional)

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Steps to make Easy No Bake-Cheesecake "Cup Bites":

1. (Allow cream cheese to soften at room temperature). In the mean time you'll have to make your Vanilla Pudding. Make this in the microwave as directed (with water instead of milk). Allow to cool.
2. (For graham crackers) Place graham crackers into your food processor and pulse until fine. If you dont have a food processor you can place the crackers into a large bowl or zip block bag and manually crush them. Melt a few tablespoons of butter and gradually pour into the graham crackers, mixing until it resembles wet sand. Line your cupcake tin with cupcake papers and press in the cracker mixure evenly until you have your desired crust thickness then bake at 350° until firm. Allow to cool.
3. (For oreos) Using either your food processor or crushing manually, crush the cookies with the cream until it resembles wet sand. Line your cupcake tins with cupcake paper and press in the cookie mixture evenly until you have your desired crust thickness. You can either leave it as is and fill with the cheesecake and refrigerate or bake the crust at 350° until firm. Allow to cool.
4. Once the cream cheese is softened, mix it with a handheld mixer until it becomes smoothe. Add your sugar and lemon mixing until incorporated.
5. Add your 3-5 tablespoons of vanilla pudding, make sure you add this to taste. Mix well and taste the entire mixture, feel free to add more sugar or lemon if needed.
6. Scoop filling into your already lined and crumbed cupcake tin. Freeze for 1-2 hours or refrigerate overnight.

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