No Bake Strawberry Cheesecake Dessert Cups!

CONNECT RALLY Cheesecake Dessert Cups!!!!!  LOTS of people requesting the recipe. . .so here it is!!!  Doesn't get much easier (or tastier) than this!!!  

STRAWBERRY CHEESECAKE PARFAIT CUPS

1 batch makes 10 dessert cups!

CRUST

1 package of graham crackers, crushed

2 TBSP melted butter

2 TBSP sugar

Combine ingredients and scoop into cups using the 2 TBSP scoop.

CHEESECAKE FILLING

2 8oz packages of Cream Cheese

1 14oz can of Sweetened Condensed Milk

1 Tsp Vanilla Extract

2 TBSP Lemon Juice

Whip all ingredients together until light and fluffy.  Divide among 10 dessert cups.

STRAWBERRY PUREE

2 cups Frozen Strawberries

¼ cup Sugar

Toss in the microwave and heat till berries are mushy. . .Blend until pureed!

STABILIZED WHIPPED CREAM TOPPING

1 cup Heavy Whipping Cream

¼ cup Powdered Sugar

1 tsp Vanilla Extract

Whip all ingredients together until stiff peaks form. 

Divide Crust, Cheesecake, Strawberries, ad Whipped Cream between ten cups, layering in the order listed!

Heath Toffee No Bake Cheesecake Jars!

Heath.  Cheesecake.  Toffee.  These are just a few simple words to express how much you love someone.  In my case. . .my husband.  He is a HEATH addict.  He loves all things Heath, and he adores anything with caramel in it!  So this idea. . . was all about him.  I just took the "No Bake Cheesecake" recipe I was already using. . .and added a few other items to the mix.  What you get is heaven in a jar. 

HEATH TOFFEE NO BAKE CHEESECAKE JARS

GRAHAM CRACKER LAYER:
1 sleeve of graham crackers crushed
2 Tbsp melted butter
3 Tbsp sugar

1.  Combine all of these ingredients in a bowl and mix utnil combined and crumbly.

2.  Scoop 1 1/2 Tbsp into the bottom of 10 small jars.  This should take up about half of your cracker crumbs.  Save the rest to layer again.


HEATH CHEESECAKE LAYER:
2 8oz bricks of cream cheese, softened
1 14oz can of sweetened condensed milk
1 tsp vanilla extract
1/4 cup lemon juice
1 cup Heath Toffee Bits

1.  Toss the cream cheese and sweetened condensed milk into a bowl and mix until creamy. 

2.  Add in the lemon juice and vanilla.  Whip until light and fluffy.

3.  Fold in the Heath Toffee Bits.

4.  Divide cheesecake in half.  Put half of the cheesecake into a large pastry piping bag, and pipe into the jars on top of the graham crackers.  Reserve the other half for the second layer.










 
CARAMEL LAYER:
1 jar of Mrs. Richards Butterscotch Caramel Topping

1.  Spoon a layer of caramel over the top of the cheesecake filling.

2.  Repeat layers a second time:  cracker crumbs, cheesecake, and caramel.  Top with whipped cream if you desire, or screw the lids on the jars and toss in the fridge!

Butterfinger Brownie Bottom Cheesecake

I LOVE Cheesecake!   I also NEVER make Cheesecake!  Well, I take that back, it's not never, it's rarely.  I usually make a cheesecake once a year, and it's always for Valentine's Day.  

I look forward to that day every year, and then I have one piece, and I'm done for a while.  It's just such a rich, decadent, heavy, dessert that one piece is all you need!   I have never made this recipe before, but WOW, it's amazing!  

I actually did the baking portion of this recipe last night, knowing I'd need it to be perfectly set and chilled for tonight.  And because I also knew that I'd have a hard time waiting till tonight to try it, I used a few spoonfuls of the brownie batter and cheesecake batter to make a "cupcake" version for my husband and I to try first!   It was just the right amount of peanut butter, with just the right amount of chocolate!  

This isn't your every-day kind of treat, but it's definitely a delicious dessert to make on a special occasion.  My occasion is Wednesday Night Church Small Groups!  It's not really a "special" night, or a night any different than any other Wednesday night, but it's an excuse to try a new recipe! 

Butterfinger Brownie Bottom Cheesecake

Brownie Bottom:
1 package Brownie Mix, any variety

Filling:
3 8oz packages of cream cheese
3/4 cup sugar
1/2 cup peanut butter
2 tsp vanilla
1/2 cup sour cream
3 eggs
1 bag of crushed Butterfingers (Set aside 6 for the topping.)

1.  Prepare brownie batter as directed on box.  Pour into a 9" springform pan, sprayed with nonstick cooking spray.

2.  Bake at 350 until set.  (About 30 minutes.)

3.  In a mixing bowl, blend together cream cheese, sugar, and peanut butter.

4.  Add in eggs one at a time.

5.  Mix in the sour cream and vanilla.

6.   Fold in the crushed Butterfinger Bars.

7.  Pour over the brownie crust, and bake at 300 for about 1 hour.   (Middle of cheesecake should be slightly set, but not firm.)

8.  Cool in refrigerator overnight!!!!!  This is the key to getting the right texture/consistency in cheesecake! 

9.  Top with Peanut Butter Buttercream and Crushed Butterfingers! (Recipe for Buttercream is below.)


PEANUT BUTTER BUTTERCREAM:
1/2 cup butter
1/2 cup peanut butter
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
2 or 3 Tbsp milk


1. Prepare cupcakes and let cool completely.

2. Mix together butter, peanut butter, powdered sugar, and vanilla.

3. Stir in milk.

4. Whip frosting till it's light and fluffy.

Works in "cupcake" form as well!

Chocolate Chip Cookie Cheesecake Torte

Chocolate Chip Cookie Cheesecake Torte

1 pkg. Chocolate Chip Cookie Dough
1 8oz pkg. cream cheese
1/2 cup sugar
1 egg
3 Tbsp flour
1/4 cup chocolate chips
1 cup Cool Whip

1. Press cookie dough evenly in the bottom of a large tart pan.

2. In a mixing bowl, combine cream cheese, sugar, egg, and flour.

3. Pour cheesecake mixture over the cookie dough.

4. Bake at 350 for about 30 minutes.

5. Cool completely!

6. Melt chocolate chips and drizzle over tart.

7. Garnish with Cool Whip.

8. Cut into wedges and serve.

New York Style Cheesecake

New York Style Cheesecake

CRUST:
1 1/2 cup graham cracker crumbs
6 Tbsp sugar
6 Tbsp melted butter

1. Mix all ingredients together and pat in a 9" springform pan.

2. Bake at 350 for 10 minutes.

CHEESECAKE:
5 8oz pkgs. cream cheese
1 1/3 cups sugar
3 Tbsp flour
4 eggs
1 cup sour cream
1 Tbsp vanilla extract

1. Cream together cream cheese, sugar, and flour.

2. Add eggs in 1 at a time.

3. Stir in sour cream and vanilla.

4. Pour over crust, and bake at 350 for one hour.

Polka Dot Cheesecake Bites

Polka Dot Cheesecake Bites

1 Tube of refrigerated cookie dough
2 8oz pkgs. of cream cheese
2 eggs
3 Tbsp flour
1/4 cup sugar
1 Tbsp vanilla

1. Divide dough by Tbsp, into 24 portions. I use a small cookie scoop for this.
2. Cut each dough ball in half.
3. Roll each half into a ball.
4. Place one ball into each mini muffin tin.

5. Press down and flatten into bottom of tin.

6. Mix together cream cheese, flour, sugar, eggs, and vanilla.

7. Put 1 Tbsp of cheesecake batter on each cookie batter round.

8. Bake at 350 for 15 minutes

9. Top with three chocolate chips each, let them melt, and spread them around.

10. Top with sprinkles.