Monthly Archives: February 2022

Mini Easter Cheesecakes are the perfect no-bake spring treat. A cookie crust is topped with cheesecake filling and crushed Easter candy!

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Easter Dessert

With Easter just around the corner, I have started planning our Easter menu. So far, it looks like we’ll have Apricot Dijon Spiral Ham, Cheesy Scalloped Potatoes, Oven-Roasted Asparagus, and my famous Buttery Rolls.

I was torn on what to make for dessert and decided to try a Mini Easter Cheesecake using Easter candy in the cheesecake batter. They were such a hit and I love that I can make them ahead. Plus, there’s no baking involved!

These Mini Easter Cheesecakes are perfect for Easter or any spring gathering. For this recipe, a cookie crust is topped with a luscious and velvety cheesecake layer infused with specks of Easter candy! How fun (and yummy!!) is that?!

Mini Easter Cheesecakes: Ingredients & Utensils

To make this recipe for Mini Easter Cheesecakes, you’ll need …

Ingredients

• Oreo cookies – used for the base of the cheesecake. I used chocolate but you can use golden, gluten-free, or your favorite flavor if you prefer!
• butter – used with the cookies to form the crust. I used salted, but you can use unsalted too.
• heavy cream – helps make the cheesecakes light and velvety. It also helps prevent the candy egg pieces from sinking to the bottom of the cupcake liners before the cheesecake bites set.
• cream cheese – gives the “cheesecake” flavor. I prefer full-fat, but you can use low fat. Don’t use whipped.
• powdered sugar – provides the sweetness for the cheesecake batter.
• crushed Hershey Eggs or Cadbury Eggs – adds colorful specks throughout the cheesecake batter.

Utensils

• food processor or zip-top bag with rolling pin
• measuring cups
• small and large mixing bowl
• hand held mixer
• rubber spatula
• muffin tin
• cupcake liners

Mini Easter Cheesecakes: FAQs

Recipe Notes

• These mini cheesecake bites taste great straight from the freezer or slightly thawed, but because of the amount of heavy cream in them, they should not be left on the counter for more than 30 minutes. This can cause them to begin to melt a little bit.
• It is easy to make this dessert gluten-friendly by using gluten-free Oreo or your favorite brand of gluten-free chocolate crème cookie.

Other recipes you may enjoy

• Jello Meringues
• Peanut Butter Easter Eggs
• Spring Rice Krispies Treats Pops
• No-Bake Funfetti Cheesecake
• Snickerdoodle Cake

Mini Easter Cheesecakes

Yield:
12 servings

Prep Time:
15 minutes

Chilling Time:
2 hours 30 minutes

Total Time:
2 hours 45 minutes

Mini Easter Cheesecakes are the perfect no-bake spring treat. A cookie crust is topped with cheesecake filling and crushed Easter candy!

Print

Ingredients

• 1-1/2 cups crushed Oreos
• 5 tablespoons salted butter, melted
• 1-1/2 cups heavy cream
• 1 block (8 oz.) cream cheese, room temperature
• 1 cup powdered sugar
• 1 cup crushed Hershey Eggs or Cadbury Eggs

Instructions

1. Combine the crushed Oreos and melted butter in a small bowl. Set the bowl aside once the ingredients are well combined while you prepare the cheesecake.
2. In a large bowl, whip the heavy cream until soft peaks begin to form. Once the cream develops peaks, add in the cream cheese and powdered sugar. Whisk the ingredients for about 1 minute or until the mixture is homogenous.
3. Add the crushed candy eggs and gently fold them into the mixture until they are evenly distributed throughout the cheesecake batter.
4. Line a muffin tin with cupcake liners and fill the bottom of each liner with a spoonful of Oreo mixture. Use a small glass to press down on the crushed Oreos to form a crust.
5. Fill up each liner with the cheesecake mixture and place the muffin tin in the freezer for 2-3 hours.
6. Serve straight from the freezer or slightly thawed, and enjoy!

Notes

• These mini cheesecake bites taste great straight from the freezer or slightly thawed, but because of the amount of heavy cream in them, they should not be left on the counter for more than 30 minutes. This can cause them to begin to melt a little bit.
• It is easy to make this dessert gluten-friendly by using gluten-free Oreo or your favorite brand of gluten-free chocolate crème cookie.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Standard Size White Cupcake Paper/Baking Cup/Cup Liners, Pack of 500

• 
  Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

• 
  Silicone Spatula Set of 4

• 
  Hand Mixer with Snap-On Case

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

• 
  12-Cup Stack & Snap Food Processor

• 
  Stainless Steel Measuring Cups – 5 Piece Stackable Measuring Set

Nutrition Information:

Yield: 12

Serving Size: 1 cheesecake

Amount Per Serving:

Calories: 320Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 77mgSodium: 140mgCarbohydrates: 25gFiber: 0gSugar: 20gProtein: 4g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.

Did you make this recipe?

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The post Mini Easter Cheesecakes appeared first on Love Bakes Good Cakes.

This Baked Brie Bread Ring makes for a great appetizer but is also delicious eaten on its own. Brie cheese melts in the oven as soft seeded yeast rolls bake around it. Soft, melty cheese…

Such a perfect little bite to eat – these little bites of loveliness are just right whether they’re a snack for hungry hoards after school or gracing the table at an afternoon tea.

Just one word of warning from me, do not eat one warm from the cooling rack, you won’t be able to stop at just the one and half will have disappeared before anyone else gets a look in!

Ingredients :

Pastry

225g plain flour

100g butter, cold diced

Pinch of salt

1 egg, medium beaten

1-2 tbsps cold water

Filling

80g sweet tomato relish

200g thick cut bacon (approx. 4 rashers)

50g Gruyere cheese, grated (use a good strong cheddar if you’d prefer)

100ml single cream

1 egg, medium

Salt and pepper

Oven Temp:       180c(fan)/200c/Gas Mark 6.

Makes: 12 tartlets

Freezing:  Suitable for freezing for upto 1 month.

Method:

To make the pastry place the flour and cold diced butter in a large mixing bowl or for speed in the bowl of your food processor.

Rub the butter into the flour using your fingertips  or blitz with the processor until the mixture resembles fine breadcrumbs.

Stir through the pinch of salt and make a well in the centre.

Add the beaten egg and work into the mixture until the pastry begins to come together, adding a little extra water if necessary.

Knead lightly  until smooth.

Cover with clingfilm and chill in the fridge for 30 minutes.

While the pastry rests prepare the filling.  Grill the bacon and allow to cool.

Yes I have 5 rashers, the extra one is going on a sandwich for my lunch!

Trim away the fat and dice into small pieces.

In a jug beat together the single cream and egg and season well with salt and pepper.

Once the pastry has chilled grease the recesses of a 12 hole bun tin.

Roll out the pastry on a lightly floured worksurface to approx. 4mm in thickness.

Cut out 12 rounds using a pastry cutter and use to line each recess of the tin.

As you cut them out set them on the top of the recess and then carry on cutting out.  As the pastry relaxes it will start to shape into the hollow.

Once all 12 are cut out, press them very lightly so that they line the recesses neatly.

Add ½ teaspoon of tomato relish to the base of each pastry case.

Divide the bacon pieces and grated cheese between each.

Pour the cream mixture into each case, taking care not to overfill, you just want to surround the fillings.

Bake in the oven for 20-22 minutes until golden.

Release from the tin and allow to cool on a wire rack.

Serve warm or cold.

Bacon Gruyere and Tomato Tartlets

Ruth Clemens, Baker Extraordinaire

The post Bacon Gruyere & Tomato Tartlets first appeared on Baking, Recipes and Tutorials – The Pink Whisk.

NY市長が水曜にコロナワクチン要請を緩和させるつもりだと話した。もし新しいルールになれば、カイリー・アーヴィンはバークレーセンターでプレーできるようになるかもしれない。市長は明日か明後日により多くの情報を提供できると付け […]

UNC says forward Dawson Garcia won’t return to the team this season while he remains home in Minnesota due to family medical issues.

Speaking of miserable medical procedures…. Anything that involves putting tubes up your nose and down your throat is on that list. 

Ugh

Ime Udoka, the team’s first-year coach, has convinced his players that sharing the ball is the key to a potent offense. Now the Celtics are climbing in the standings.

Dorie has a new book!! Dorie has a new book!! What, you haven’t heard?? Then get your hind-end to the bookstore and pick it up stat! Around My French Table is a gorgeous love story between Dorie and Paris. Page, after page, after page of beautiful photos and wonderfully written recipes, with descriptions galore, take you on a trip to France and what seems like a seat at Dorie’s table. And of course, there’s a new group to cook along with all those great recipes… French Fridays with Dorie!

Which brings me to the first recipe, the gougère. Need a quick & easy appetizer? Have unexpected guests at the door? Late arrivals to a dinner party? Then look no further. In the very first few pages, Ms. Dorie serves up one of the easiest (and yummiest) puffs I’ve ever seen. Seriously, they’re like little balls of crack. The dough cooks up quick on the stove and then is cooled in a mixer while the eggs come to room temperature. Mix ’em in (followed by the cheese) and it’s ready for the oven! Really, what’s more easier than that?

#1 – Gougères (pg. 4)
Source: Around My French Table by Dorie Greenspan

Many thanks to Laurie, Joel, Alison, Travis, Rachel and especially, Dorie, for making FFwD such an amazing group (with a fab website!)! Looking forward to all of the delicious recipes!!

I bought a carton of strawberries.

I did it against my better judgment—the berries were suspiciously big and still a little out of season, not to mention overpriced. They were so red I couldn’t help but feel suspicious.

But I bought them anyway because I wanted to make panna cotta, and I thought berries would make the plate prettier. Plus, I’d found a half-cup of cheap cabernet in the fridge, forgotten by the apartment’s previous tenants, and I figured that would be enough to make mediocre berries taste good.

I went home and got to work, chilling the panna cottas and reducing the wine to a slow-bubbling glaze. After all that, I popped open the box of strawberries. I was surprised—they actually looked really good. Well, I thought, I’m glad they’ll photograph nice. I scooped up a handful, ran them under water, and let them tumble onto a cutting board, which slowly pinkened with juice. Before slicing, I picked up one of the smaller berries, pinched off the green, and popped the whole thing in my mouth.

Wow.

With one bite I was transported home to Seattle, to our front yard, to my mom’s strawberry patch.

She planted the seeds when I was a senior in high school. They’ve grown prolifically since then, the leaves a dense carpet. The berries are tiny, thimble-sized, and redder than roses. They’re profusely floral, like perfume in your palms, so fragrant you taste them before you’ve parted your lips. Each bite melts on your tongue and the sweetness probably causes cavities.

They’re the best strawberries I’ve ever had.

One year, I infused some into a jar of bourbon. Another time, I made shortcakes with thick dollops of real cream. But they’re always best as-is, still warm from the sun, by the bowl-full. My dad likes to dip them in black pepper, a preference I found off-putting until I tried it. You can’t actually taste the pepper—like salt on chocolate, it simply enhances the berry itself.

Once I’d settled on red wine strawberries, I added pepper to the panna cottas, without hesitation.

The grocery store strawberries weren’t as good as my mom’s. Not even close. But they were outrageously better than I expected. The panna cottas were, too.

I was nervous they would stick to their molds, but each panna cotta wobbled right onto the plate. The texture was perfect—-firm enough to hold a shape, yet soft and creamy as pudding. The edges were smooth as marble. I’d originally imagined the pepper sprinkled throughout, and I was disappointed they had settled down instead. But on second glance, I liked the way it looked—-pure white with black flecks crowning the top, like caviar, gently trickling down.

And the berries. Glossy, sweet, and superbly robust. The color contrast was gorgeous. I didn’t regret stirring them into the red wine reduction, even though I usually like to eat delicious fruit as-is.

I’ll save that simple happiness for the next time I’m home.

A few notes about this recipe. The pepper wasn’t as spicy as I’d hoped, but the subtlety was lovely. If you want to really taste the pepper, though, add more, maybe even twice as much. I used a vanilla bean, which I think made it better (and prettier,) but you can also use extract. Finally, if you aren’t planning to turn out the panna cottas (just keep them in the molds, wine glasses, teacups, whatever) you could try using a tad less gelatin for an even softer texture.

Black Pepper Panna Cotta
Tweaked from David Lebovitz, who tweaked from Judy Witts
Makes 8 servings

4 cups (1l) heavy cream
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
1 1/4 tsp finely ground black pepper
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

Stir the heavy cream, sugar, black pepper, and vanilla bean (split lengthwise, using both the seeds and the pod) in a saucepan over medium heat. Bring the mixture to a gentle simmer, then immediately remove from heat, cover, and let sit for 30 minutes.

While the flavors infuse, lightly grease eight custard cups with a neutral oil (I used canola). Sprinkle the gelatin onto the cold water in a medium bowl and let sit for 5 – 10 minutes.

After the half an hour is up, remove the vanilla bean pod and gently reheat the mixture.

Pour the warm cream over the gelatin. Stir until the gelatin is completely dissolved. Pour the panna cotta into the prepared molds and refrigerate until set, 2 – 4 hours.

To unmold the panna cottas, I dipped the molds part-way into a bowl of warm water, then ran a knife around the edge of each cup. Flip onto a plate and gently wiggle the cup until the panna cotta lets go. Serve with red wine strawberries, or whatever you like.

Red Wine Strawberries
Also adapted from David Lebovitz
Makes enough to accompany the panna cottas

1 cup (250ml) red wine
6 tablespoons (100g) sugar
1 to 2 small baskets of strawberries (about 8 ounces, 200g)

Heat the red wine and sugar in a saucepan over medium heat until it thickly bubbles. Let the red reduce into a syrup, until only half of it remains (1/2 cup, 120 ml). Remove from heat and let cool completely.

Toss the strawberries (washed, hulled, and sliced) in the red wine reduction. Let sit for a minute or two, then spoon beside the panna cottas. They would also be incredible on cheesecake or vanilla ice cream.