MINI CHEESECAKE PANS WALMART RECIPES

Steps:

• In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into the bottom of an 8" springform pan and up the sides. 
• In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes. 
• In another large bowl beat cream cheese and sour cream until smooth then add powdered sugar, vanilla, lemon juice, and salt. Fold whipped cream into cream cheese mixture then pour mixture over crust and smooth top with an offset spatula. 
• Cover and refrigerate at least 4 hours. 

Steps:

• Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
• Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely. 
• Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips.
• Transfer frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out middle of each cupcake to create a small well. Pipe frosting onto each cupcake, filling the wells.
• Using 50 percent power and working in 30-second increments, microwave chocolate chips and coconut oil until just melted. Stir until smooth and let cool slightly. Spoon melted chocolate on top of frosting.
• Let chocolate set slightly before serving.