Triple Tropical Luck , St. Patrick Dessert

If you're looking for a delicious and easy to make dessert for the St. Patrick holiday, you have found it!  I found the base of this recipe a few weeks ago as I was searching for  a good St. Patrick's Day drink.  Someone had made a similar dessert, but I decided to bring it up a notch by adding coconut, rum and graham crackers. Trust me, this dessert went from good to FANTASTIC ! The flavors are so good....a cross between a Pina Colada and a Keylime pie! Pure fluffy heaven!  I hope you give it a try!

Triple Tropical Luck St. Patrick's Day Dessert
Makes one 13"x9"pan (serves 12)

Note: While this dessert is easy to make, it does require refrigerating overnight. Plan ahead.

Ingredients

1 cup crushed pretzels
1 cup graham cracker crumbs
3/4 cup unsalted butter, melted
3 tablespoons granulated sugar
1- 8oz package cream cheese, softened
3/4 cup granulated sugar
3/4 cup coconut milk + 2 tablespoons (full fat, it should look like soft butter) 
2- 8 oz containers Cool Whip (or 1-16 oz container)
1- 6oz box jello (lime)
1 - cup boiling water
1-  cup rum 
1 -20 oz  can crushed pineapple in juice
Colored Sprinkles

Directions:
Preheat over to 400 degrees

Layer 1:
Mix together , crushed pretzels and graham cracker crumb with melted butter and sugar. Press crust mixture on a 13x9 pan.  Bake for 8 minute.  Remove and cool completely.

Layer 2:
Whip together the softened cream cheese and sugar.  Add in 3/4 cup coconut milk and 8oz of cool whip (save the other 8oz for topping).  Add 8-10 drops of green food coloring. Whip together . Spread over cooled crust.  Set aside.

Layer 3:
Dissolve jello into 1 cup of boiling water.  Add 1 cup of rum. Stir until complete dissolved.  Add pineapples with their juice to jello mixture.  Mix together.  Refrigerate for about 20-25 minute till it cools and begins to set just a bit.  Pour mixture on top of the coconut cream cheese mixture in pan. Refrigerate overnight.

Topping:
Mix 8oz cool whip with 2 tablespoons coconut milk.  Spoon one tablespoon onto sliced dessert and top with sprinkles.
ENJOY!!!

Perfect Fall Treat !!! Mini Pumpkin Cheesecake Tarts!

Need a quick & delicious dessert for your upcoming Fall parties? Well, these Mini Pumpkin Cheesecake Mousse tarts are perfect! There is very little baking involved and they can be made the day ahead!  

 

I was attending the annual birthday party for my boyfriend and his friends, and I needed a quick and tasty dessert recipe. I used the base of my usual party favorite (Cheesecake Cups)and added pumpkin and a few other fall flavors and boom....... these Mini Pumpkin Cheesecake Mousse tarts were born!

 

 As usual, after testing a recipe, I posted a picture on Instagram saying the recipe would be coming soon. Then I planned a second round of recipe testing before sharing the recipe with you all on the blog.

 

For the second round of testing, just to make sure the recipe was absolutely perfect,  I baked the tarts for a double celebration - happy hour to congratulate a co-worker who had recently been promoted  (Congrats Brie!) and a friend's birthday (Happy Birthday Amber!).  I followed the same basic recipe as the first test round, but made a few changes which elevated the tarts to the next level and made them blog worthy!

 

The flavors are the essence of the holidays all rolled into one; pumpkin, cinnamon, crisp-buttery crust and light & fluffy cheesecake. Honestly what could be more perfect? The birthday girl said she needed of bathtub full of the stuff and another co-worker called them PUMPKINLICIOUS!.   

 

I hope you give this sweet treat a try for your holiday parties!

 

Mini Pumpkin Cheesecake Tarts
Makes 24-36 minis (or 12-16 regular size)

Ingredients:
1 box premade pie crust (if you want to make homemade, here is the link)
1 1/3 cups heavy Whipping Cream
1/4 cup powder sugar
8oz cream cheese, soften
1 teaspoon vanilla extract
1/4 teaspoon maple extract (optional)
3/4 cup Solid Pumpkin (not pumpkin pie mix)
1 cup powdered sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
3 tablespoons orange juice

Directions
Preheat oven to 350
Lightly spray the back side of a mini cupcake pan lightly with cooking spray.

Roll pie crust out on a floured surface. Use rolling pin to straighten edges but do not over roll.  Cut into 2 1/2" circles.  Place circles on a flipped over mini pie tray.  Make two indention's into each cup

Bake for 11-13 minute till light brown.. Remove from oven and place on cooling tray. They should slide right off.

As crust is cooling, whip cream until it forms soft peals (approx 2-3 minutes)

Add 1/4 cup of  powdered sugar. Mix until peaks are stiff.  Transfer to a bowl and refrigerate.

Place the cream cheese, vanilla and maple extracts in the same bowl (no need to clean out) that was used to whip the cream and mix until creamy.

Add remaining ingredients and mix until well combined.

Filling will be nice and smooth. (I know you'll want to eat with a spoon right there and then!)

Fold in Whipped cream.

Add mixture to piping bag and fill each of the individual tarts.


Refrigerate for 1 hour.

Enjoy!

Fun stuff!
1. I took the leftover pie crust and made little cookie hearts. Just cut pie dough into shapes, brush with butter and sprinkle sugar and cinnamon. bake at 350f or 10 minutes

2. You will have some leftover mousse. I just made little mousse cups. Just as good without the calories of the crust :-)!

Mini Churro Cheesecake with Dulce de Leche Swirls, Fresh Cinnamon Whipped Cream & Churro Hearts

If you've been following LiveBakeLove for a while, you know that last year we made desserts for a friend's wedding.

 

One of the desserts we made were these Churro Cupcakes. Since then, this recipe has been a big hit for us. If you haven't tried it yet, I strongly recommend that you do.

 

 

Well, as life would have it, this same friend is now pregnant with a baby girl and we had the honor of catering her Baby Shower! I wanted to pay tribute to this special occasion by making an updated version of the Churro Cupcakes we served at her wedding.  And really, what better update is there than cheesecake?

 

I took the same flavors of the Churro Cupcakes (cinnamon, dulce de leche and vanilla) and incorporated them into this delicious, creamy, cheesecake recipe. But wait, I didn't stop there! I used Biscoff Cookies for the crust. Yum! Who doesn't love Biscoff (aka Cookie Butter)?

 

 

And of course, no Baby Shower dessert is complete without a cute topper. These "Churro" Hearts were the perfect finishing touch.

 

Both recipes are winners & we hope you give them both a try!

Mini Churro Cheesecake with Dulce de Leche Swirls, Fresh Vanilla Bean Cinnamon Whipped Cream & Churro Hearts
Makes 28 cupcake size cheesecakes

Ingredients:

Crust:
1 1/2 packages Biscoff Cookies
2 tablespoons granulated sugar
1 stick unsalted butter, melted

Filling Ingredients:
3  8 oz packages cream cheese, softened to room temperature
1 cup sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 large eggs, room temperature
1 cup sour cream
1/2 cup Dulce de Leche (I use La Lechera brand found in the Mexican section of your grocery store)

Topping & Garnish:
2 cups heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla bean paste (or sub vanilla extract)
1 teaspoon ground cinnamon
1 whole wheat tortilla
extra granulated sugar and cinnamon for dusting

Directions:

Preheat oven to 300f. Line cupcake pans with 28 cupcake liners.

Make the crust:

Place the Biscoff cookies in the bowl of your food processor and pulse until crumbs are formed. Place the Biscoff Cookie Crumbs in a medium size bowl. Add about half of the melted butter and mix with a fork until well combined. Gradually add and mix in more butter until the mixture holds together when squeezed in the palm of your hand. You may not need to use all of the melted butter.

Evenly distribute the crumb mixture between the 28 prepared cupcake liners and press firmly to create a crust. Set aside.

Make the filling:

Place the cream cheese, sugar,  cinnamon and vanilla in a large bowl. With your hand mixer, beat the mixture at medium-low speed until creamy.  Scrape down the bottom and sides of bowl with a rubber spatula.

Mix in the eggs one at a time at low speed mixing just until combined after each addition and scraping down the bottom and sides of the bowl with a rubber spatula after each addition.

Add the sour cream and mix on low speed just until combined. Divide the mixture evenly between the prepared cupcake pans.

Place the Dulce de Leche in a small bowl and microwave for a few seconds and stir well to soften slightly. This makes it easier to swirl into the cheesecake batter.

Top with approx. 1/2 teaspoon of Dulce de Leche and swirl gently with a toothpick or skewer. Be careful not to go too deep so you don't disturb the crust. Also don't swirl too much or the caramel will dissolve into the cheesecake batter.

Bake (2 pans at a time) just until the cheesecakes are set and don't jiggle in the middle (approx. 20 minutes). The cheesecakes may puff up a little, but they shouldn't be puffy and cracked.

Remove from oven and place on a wire cooling rack. Allow to cool to room temperature then place in the fridge until chilled. Remove the cheesecakes from the pans and allow to chill in the refrigerator in an airtight container for 8 hours or overnight.

Decorate and garnish (after cheesecakes have chilled 8 hours or overnight)

Place the heavy whipping cream in the bowl of your electric stand mixer fitted with the whisk attachment. Tip: I chill my bowl and whisk in the freezer for 10 minutes before mixing.

Whip on medium speed until foamy then increase speed and gradually add the powdered sugar, the vanilla bean paste and the cinnamon. Whip on medium-high speed until stiff peaks form. Do not overmix. Place in the fridge while you make the Churro Hearts...

Place 1/3 cup of granulated sugar and 1/2 teaspoon ground cinnamon in a bowl and mix to combine. Set aside.

Using a small 1" heart shaped cookie cutter, cut 28 hearts from the wheat tortilla. Working in batches, fry the tortilla hearts until golden brown and crispy, then immediately toss in the cinnamon sugar mixture.

Top with the cheesecakes with the whipped cream and garnish with a churro heart.

Enjoy!

Heavenly Cookie Butter Cocoa Swirl Cheesecake Bars

Have you tried the Cookie Butter Cocoa Swirl spread from Trader Joe's yet? I have always been a big fan of Cookie Butter (aka Biscoff knock-off) since back in the day, but Trader Joe's really took the concept to another level with their Cookie Butter Cocoa Swirl. Amazing! One taste and I knew I had to create something with it that allowed its' amazing flavor to shine.

 

 

I tried Blondies with the Cookie Butter swirled into it, but the flavor got a little lost and I wasn't happy with the results....then one day, on my drive to work, inspiration struck and my old stand-by, Cheesecake, came to mind (you really can make cheesecake out of just about anything). I felt that cheesecake flavored with Biscoff spread baked on top of a Biscoff cookie crust would really hit the mark...and what a winner it was! Creamy, cinnamon-y (is that a word?), with the flavor of Biscoff...eh I mean Cookie Butter.. throughout. Divine!

If you love Cookie Butter, Chocolate, Biscoff Cookies & Cheesecake, this recipe is for you!

 

 

Heavenly Cookie Butter Cocoa Swirl Cheesecake Bars with Biscoff Cookie Crust

Makes one 8x8 or 9x9 pan, 12-16 bars

 

 ** Plan ahead: The bars need to chill several hours or overnight before serving **
 

Bar Ingredients:

2 8oz packages cream cheese, softened to room temperature
3/4 cup granulated sugar
2 large eggs + 1 large egg yolk, room temperature
3/4 cup Biscoff spread

1/2 cup heavy whipping cream
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt

3/4 cup Cookie Butter Cocoa Swirl

 

Crust Ingredients:

1 package of Biscoff Cookies

2 tablespoons granulated sugar

7 -8 tablespoons of butter melted

 

Directions:

 

Preheat oven to 35of

 

Line an 8x8 or 9x9 square baking pan with nonstick foil or spray regular foil with nonstick cooking spray.

 

Make the crust

 

Place the Biscoff cookies in a food processor and process until fine crumbs.

 

Place the crumbs in a bowl, add sugar and stir with a fork to combine. Drizzle in the melted butter and toss with a fork to combine.

 

Press the crumbs evenly into the bottom about 1/2" up the sides of the prepared baking pan.

 

Bake at 350 for 7-8 minutes or until lightly toasted/golden brown.

 

Remove and set aside.
 

 

Make the filling

 

Reduce oven temp to 325f

 

Place the softened cream cheese in a large bowl and mix with your hand mixer at med-low speed until creamy (this will take about 30 seconds if you cream cheese is softened properly).

 

Add the sugar and mix at medium low speed until combined.

 

Add the eggs and mix at medium-low speed until combined, scraping down the bottom and sides of the bowl as needed. At this point try to make sure there are no lumps.

 

Add the Biscoff spread, vanilla extract, cinnamon and salt and heavy whipping cream mixing at low speed just until combined.

 

Pour batter into the prepared pan.

 

Heat the Cookie Butter Cocoa swirl spread in a small bowl for a few seconds just to loosen it up but not long enough for the swirls to dissolve.

 

Dollop the Cookie Butter onto the batter and create a swirl pattern using a butter knife or skewer.

 

 

Place on a rimmed baking sheet then bake in the oven at 325f until set. This should take about 40-45 minutes, but all ovens are different so your actual baking time may vary.

Remove from oven and transfer to a wire baking rack to cool completely. The cooling process should take place slowly to help prevent cracking so try to cool in a draft free spot to prevent sudden temperature change.

 

Once the bars have cooled to room temperature, refrigerate them for several hours or overnight to allow them to set.

Remove from the pan using the foil liner. Cut & serve!

Store leftovers tightly covered in the refrigerator for up to 3 days.

 

 

 

Apple Blossom Cheesecake with Cinnamon Graham Cracker Pecan Crust

Fall is in the air and that means apple season! While apples are not on the top of my list of favorite fruits, I love apples baked into desserts; Apple Pie, Apple Streudel, Apple cake, Apple Crisp! The smell of apples and cinnamon baking is heavenly. This Apple Blossom Cheesecake with Cinnamon Graham Cracker Pecan Crust really captures the essence of these delicious Fall flavors.

 

 

 

I know, baking a cheesecake (especially one that looks fancy but really isn't), can be intimidating but is actually pretty easy when you follow the basic rules for baking cheesecake:

 

1. Your cream cheese and eggs absolutely must be at room temperature. This means taking them out of the fridge several hours before you use them. Cold cream cheese is a no-no and will make it difficult to blend resulting in a lumpy cheesecake batter.

 

2. Don't overmix. This incorporates too much air into the batter which may result in a cracked cheesecake.

 

3. Bake low and slow. Your oven temperature should be no higher than 300-325F max. Trust me on this one. A fussy water bath is not needed when you bake at a low temperature.

 

4. Don't peek! Opening and closing the oven too many times affects the oven temperature which can cause cracking.

 

5. Cool slowly. Again, this prevents cracking. The cool down process can take several hours. Be patient, it's worth it.

 

6. Don't stress! If, after all your best efforts, your cheesecake happens to crack, just cover it up with a topping! In the end, it's the flavor that matters anyway...

 

7. Plan ahead - cheesecakes are best when allowed to refrigerate overnight or 10 hours minimum.

 

 

So now that you're a cheesecake "expert", I hope you'll give this recipe for Apple Blossom Cheesecake with Cinnamon Graham Cracker Pecan Crust a try this Fall while apples are in season.

 

 

Apple Blossom Cheesecake with Cinnamon Graham Cracker Pecan Crust
Makes one 8-9" cheesecake (serves 10-12)

Cheesecake Ingredients:
3  8oz packages cream cheese, softened to room temp
1 1/3 cup light brown sugar
2 teaspoons vanilla extract
3 large eggs, room temp

Crust Ingredients:
2 cups graham cracker crumbs
1/2 teaspoon cinnamon
1/2 cup chopped pecans
1/2 cup melted butter
2 tablespoons light brown sugar

Apple Topping Ingredients:
4-5 Granny Smith apples, peeled and sliced into 1/3" slices
1/3 cup light brown sugar
1/4 teaspoon cinnamon
1 tablespoon unsalted butter



Directions:

Make the apple topping:

Melt the butter in a large sauce pan or skillet. Add the apples, brown sugar and cinnamon. Cook over medium-low heat until apples are softened (approx. 5 minutes).

Transfer to a large bowl and cool completely.

Make the crust:

Preheat oven to 350f

Add the graham crackers and pecans to the bowl of a food processor and pulse until the pecans are finely chopped.

Place the crumbs into a medium size bowl and add the cinnamon and melted butter. Toss with a fork until well combined and crumbs are moistened.

Press into the bottom and up the sides of your 8-9" spring form pan. Bake for 5-6 minutes. Remove from oven.


Make the filling:

Reduce oven temp to 300f

Place the cream cheese in a large bowl and beat with your electric hand mixer  at low speed just until creamy. If your cream cheese is properly softened, this should take less than 15 seconds.

Add the brown sugar and vanilla extract at beat at low speed until combined. Tip: Make sure your brown sugar doesn't have any lumps before adding.

Beat in the eggs one at a time at low speed mixing just until combined and scraping down the sides & bottom of the bowl with a rubber spatula after each addition.

Pour the filling into the springform pan. Place on a baking sheet.

Arrange the apple slices in a circular pattern (slices should be facing in the same direction) starting at the outer edges and finishing in the center.

Bake at 300 for approx. 60-70 minutes. or until sides are set but center is just slightly jiggly.

Turn oven off and prop oven door open slightly with a wooden spoon. Allow cheesecake to cool slowly in oven for 1 hour.

Remove from oven and cool on counter until room temperature (approx. 1 more hour).

Cover and refrigerate overnight or at least 10 hours.

Before serving, gently trim off any overly browned edges off of the apples (if desired) and lightly brush the apple topping with a little apple jelly to give the topping a shiny look. Tip: You can also sub apricot jelly if you don't have apple jelly. Be sure to stir the jelly to loosen it up before brushing it on if needed

Slice and serve with a dollop of fresh cinnamon whipped cream!

MINI CHOCOLATE CHIP COOKIE CHEESECAKES for an occasion!!

MINI CHOCOLATE CHIP COOKIE CHEESECAKES for an occasion!!

If you like cheesecake and love homemade chocolate chip cookies, you need to give this recipe a try!  It was delicious!  The chocolate chip cookie is the base of this wonderful mini cheesecake.  I have to say I was skeptical until I did the first batch, then I was HOOKED!!   And the best part is this recipe is perfect for any occasion.   In the last month, I have made this recipe three times.  1st time was for a baby shower, 2nd time my sisters birthday and the 3rd time , they were featured as  one of the many desserts Faye and provided for my annual Halloween party.  So I guess you can say this Mini Chocolate Chip Cookie Cheesecakes has gone through three test runs and each time it was just as good and a hit at each party! Another advantage to the recipe is you can make the cookie base a few days before your actually going to make the recipe. In addition, once the Mini Chocolate Chip Cookie Cheesecakes are done, you can store them in a air tight container for 2-3 day before you even serve them.Then just top off with fresh whipped cream and sprinkle mini chocolate chips on top. If you planning a party and want a show stopping dessert , this is the perfect dessert to serve.

Happy Cooking!

INGREDIENTS FOR THE COOKIE
1 cup butter (soften)
¾ cup Brown Sugar
¾ cup white sugar
2 teaspoons vanilla
2 large eggs (room temperature, lightly beaten)
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups of semi-sweet chocolate chips


INGREDIANTS FOR CHEESECAKE
4 packs of cream cheese (8oz each) (soften)
2 (14oz) cans of sweetened condensed milk (NOT evaporated milk)
4 large eggs (room temperature)
1 tablespoon vanilla

TOPPING
3 cups of Heavy cream
1/3 cup confectioners sugar
1 teaspoon vanilla
1 cup for mini chocolate chips (for decorating)

Saran wrap
48 aluminum muffin wrapper
Wax paper
Muffin trays
Spray oil (like Pam)
---------------------------------

Cookie Dough
1. Recommend you make the cookie dough, 1 or 2 day before you plan to make the cheesecakes. It will save you a lot of time.
1. Whisk together the flour, baking soda and salt. Set aside.
2. In a large bowl, beat the cup of butter with brown and white sugar until it is fluffy.
3. Add the vanilla and  beaten eggs.
4. Slowly beat in the flour mixture that you had set aside. Do not over beat. One its incorporated, stop.
5. Stir in 2 cups of semi chocolate chips.
6.  Divide the dough into two parts.  Lay out two large pieces of saran wrap, pour  half the chocolate dough on each piece, wrap as a log.

7. Put into Freezer for at least 1 hour or overnight.
8. Once you ready to start and dough has been chilled, preheat oven to 325 degrees
9. Line 48 muffin cups ( I used 2 pan which is 24 muffin, then reused the pans for a total of 48 mini cheesecakes), Spray with spray oil (like PAM)
10. Take one of the cookie dough logs and chop the dough.  It should be enough to fill 24 cups in one log. You just add a couple pieces into each cup.

11.Bake for 10 minutes  Cookie will spread on the muffin cup. Remove from oven as you make the filling

FILLING
1. While the cookies are baking , make the filling. In a large bowl, mix cream cheese, sweetened condensed milk till it is creamy.   Slowly add in the sweetened condensed milk one can at a time.  Mix in the vanilla at the end.

2. Using a 1 tablespoon measurement, pour 2-3 tablespoons into each muffin cup over the baked cookie.

3. Bake for another 15 minutes.
4. Remove from oven and Cool for 15 minute .Then remove each individual cup from muffin pan and place on wire rack to cook.

5. Repeat the whole process using the second cookie dough log.
6. Once all the mini cheesecakes have cooled,  remove the aluminum cups and place each mini cheesecake  into a large plastic Tupperware lined with wax paper and put in the refrigerator until you are ready to use.

TOPPING.
1.once you are ready to serve.  Whip the cream , confectioners sugar and vanilla in your kitchen add with the whisk attachment (or you hand mixer).  Beat until it forms soft peaks.
2. Put whipped cream into a large ziplock bag, cut the tip and a decorating tip ( you do not have one, that is ok, just use the bag without the metal tip).  Decorate the top of each mini cheesecake with whipped cream and then sprinkle with mini chocolate chips. Serve.
Enjoy!!

4th of July Goodies!!

4^th of July Goodies!!

I think the timing is just right to tempt you with these two amazing desserts which would be perfect for your 4^th of July celebration …. (if you’re reading this from outside the good ‘ole US of A, these would be perfect for just about any kind of celebration).  There are three things in particular that I love about these two desserts; first - both desserts are a take on one of my favorites - CHEESECAKE!!  Second - both desserts can be made ahead, and third - both desserts are EASY to make!

The first dessert, the 4^th of July Mini-Cheesecakes, were actually made for Memorial Day and turned out to be a hit with all our friends at the beach party.  They are individual, so easy to eat, colorful with the red, white and blue and super tasty …. with their creamy cheesecake filling and tart cherry filling; a guaranteed hit for your 4^th of July party.

My second dessert, the 4^th of July Mini-Fruit Trifles were inspired by a picture I saw on Pinterest!   [If you haven’t signed up for Pinterest, I highly recommend it.  It is an encyclopedia for any cooking/baking/ house project you have been dreaming about.]   Anyways -  I made these trifles last weekend for my cousin’s graduation party.  Believe it or not, they disappeared before the chocolate cake!  I was amazed. But then, who can pass up whipped cheesecake with fresh ripe berries and an amazing baked graham cracker crust!  Not to mention, they looked so cute in their clear plastic cups, they just screamed eat me!!

I hope you give these recipes a try for your upcoming festivities.

And for all those men and woman serving in our armed forces and to those who have given their life for our country  -- WE SALUTE YOU!     Special recognition to my partner-in-crime (our blog J ) Faye, and for her support of her husband Michael through 25 years of his services to our country in the US Navy. They are an amazing team!!

Happy 4^th of July everyone… Let’s Celebrate with some dessert!

4^th of July mini-Cheesecakes

2 packs (8oz each) cream cheese, softened

¼ cup softened butter

¾ cup sugar

3 eggs

1 tablespoon vanilla

1 tablespoon lemon juice

1 can of cherry pie filling (not the cherries in water)

Box of Nilla wafers

Aluminum baking cups (regular size)

White sprinkles (or stars if you can find them)

Blue food color

Directions:

Preheat oven to 350 degrees

1.       Take two muffin pans.  Place a baking cup in each cup.

2.       Spray the baking cups with spray oil (this will make it easier to remove the cups in the end.

3.       Add one Nilla wafer on the bottom of each cup and set aside

4.       Using an electric mixer. Mix the cream cheese and butter till it is smooth.

5.       Gradually add sugar till it is well mixed.

6.       Add eggs one at a time, then mix in the vanilla and lemon juice.

7.       Once filling is done, divide the filling, placing half the filling into another bowl.

8.       To one of the filling bowls -  add enough blue food color to make the filling a nice bright blue.  Leave the other bowl the original white color.

9.       Taking the white filling (or you can start with blue), add three tablespoons of filling on top of the Nilla wafer (make sure the wafer is completely covered).  Now add three tablespoons of the blue filling. You should get about 18 cheesecakes

10.   Bake @ 350* for 15-20 minutes. The middle should be set. Remove from oven and cool.  You will notice that middles might fall - not a problem since you will be adding the cherry pie filling.

11.   Once the mini-cheesecakes are cool, add 1-2 tablespoons of cherry pie filling (try to use more cherries than sauce)

12.   Add the Sprinkles on top and refrigerate for 1-2 hours (I left them overnight)

13.   When ready to serve, remove the aluminum cups and put on a nice serving tray.

4^th of July Mini-Fruit Trifles

     CRUST

3 cups of graham cracker crumbs (about two packs of cookies)

2/3 cup melted butter

2 tablespoons sugar

½ teaspoon cinnamon

     FILLING

4 cups of whipping cream (liquid, not the one in the can)

2-8oz cream cheese blocks

1 cup powder sugar

1 tablespoon lemon juice

1 teaspoon vanilla

4 tablespoons of half and half milk

Fresh Strawberries  (diced in to ½ inch pieces)

Fresh Blueberries

8-10 Clear plastic cups 10 oz’s (bought mine at WalMart)

1 large ziplock bag

Directions:

Pre-heat oven to 350 degrees

Crust

1.       Taking the graham crackers, crush either using a food processer or you can crush by hand by adding cookies to a large ziplock bag and rolling over the cookies with a rolling pin.

2.       Add graham cracker crumbs, sugar, butter and cinnamon to a bowl and mix till they are well blended.  Divide the crust mixture between two 9x13 baking pans. Lightly press down. (it does not need to be perfect)

3.       Bake for 8-10 minutes.  It will bake quickly so keep an eye on the crust  - I burnt one!  It will get a nice brown color. Remove pans from oven and cool.

Filling

4.       For the filling, with electric mixer beat the four cups of whipping cream until it forms hard peaks (if you have a kitchen aid, use the whisk attachment - much faster)

5.       In a separate bowl, beat the cream cheese until it is nice and smooth. 

6.       Gradually add the powder sugar until it is completely incorporated into the cream cheese.

7.       Beat in the lemon juice, vanilla and half-and-half milk to the cream cheese filling.

8.       Take the whipped cream you made and fold into the cream cheese filling.  Make sure you do not over stir, you do not want to breakdown the cream but make sure the whipped cream is mixed well with the cream cheese mixture.

9.       Taking the large ziplock bag, fill with all the cream cheese filling.  Cut-off one of the corners of the plastic bag (about ¾-1 inch slit) -  Set aside carefully,  with the cut part up until needed.

Assembly

10.   Add two tablespoons of graham cracker crumb to the bottom of each cup.

11.   Taking the ziplock bag full of the cream cheese, squeak about ¼ cup of cream over the graham cracker crumb (make sure the crumbs are covered)

12.   Add a few tablespoons of strawberries.

13.   Add more cream cheese filling.

14.   Sprinkle with lots of blueberries.

15.   I topped off each cup with a little bit of cream cheese filling and a sliced strawberry.

16.   (optional) Add a few graham cracker crumbs on top of blueberries if you like.