Hi Mary! So glad you got to try the recipe and that they turned out pretty. Hopefully they were delicious, too! I would guess that the problems you experienced were caused by the temperature of the ingredients. My first guess is that your gelatin might have been too cold or not fully mixed (had lumps). If the gelatin is too cool, it will start to set too quickly when it reacts with the cream mixture, leaving gelatin clumps. It’s best to microwave the gelatin until it is fluid and warm, but not hot. It’s also good to stir it to make sure any gelatin clumps dissolve before mixing it into the creamy filling. Secondly, your cream mixture might have been too cold. This can happen if your cream cheese and cream didn’t have enough time to come to room temperature before starting the cheesecake filling. If the cream mixture is too cold, it will cool down the gelatin too quickly and cause lumps. I took a look at the blog post and this information was in the FAQ section but not as clear in the recipe card. I took some time today to clarify the recipe card with more specific temperature instructions. I hope this will help for next time. If you’ve still got more questions, don’t hesitate to ask. All the best to you!

In reply to Casey.

They look so good when I made them, my only complaint is that the gelatin didn’t work well, kept getting big pieces of gelatin in the cream cheese. What did I do wrong?

Hi Andrea! I’m so glad you enjoyed the recipe. Thank you for the lovely comment. Happy baking!

Hi Hilda! That makes me so happy. So glad they’ve become a family tradition for you. You’ll have to let me know what other colors you try. I’d love to see pics. All the best to you.

Yes, that should work fine. If your mini cupcake pans are not silicone, I recommend lining them with cupcake wrappers or something else that will prevent them from sticking to the sides and help you remove them. The cupcake wrappers do give the sides a textured appearance, but it’s better than trying to wrestle your cheesecakes out of the pan!