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No Bake Mini Cheesecake Bites with Strawberry Topping (MACROS BELOW) It's that time of year! The sun is out, the tanning lotion is on, and my oven is OFF! As much as I love baking, there is nothing more annoying than having a hot oven on during a hot summer day. On that note, I wanted to share these delicious NO BAKE Mini Cheesecake Bites with a simple strawberry topping with you. They are sweetened using sweetened condensed milk...which I am extremely addicted to.These are soooo good. I could eat the whole pan in one sitting! Not only that, but they are so easy to make and look quite impressive! You can get really creative with the topping to make it extra pretty. This is something you and your guests with absolutely love. Thanks for watching! xoxo, Court. • INSTAGRAM: @MrsBudzyn • SNAPCHAT: Cbudzyn5 • TWITTER: @MrsBudzyn • FACEBOOOK: https://www.facebook.com/CourtneyBudzyn/ SERVING PLATTER: On The Table LLC Instagram: https://goo.gl/zFTouM Website: http://www.onthetablellc.com/ MY CAMERA: https://amzn.to/2Jo54gd RING LIGHT: https://amzn.to/2JioT91 LIGHTING: https://amzn.to/2JmJfOq CUPCAKE PAN: https://amzn.to/2HdqxDz MACROS PER CHEESECAKE: 28g Carbs 19g Fat 5 g Protein 290 Calories NO BAKE Mini Cheesecakes with Strawberry Topping *Makes 12 Mini Cheesecakes – Double the recipe for 24* | Ingredients | 1 Package Graham Crackers (About 10 Sheets) 5 Tablespoons Butter, Melted 1 Tablespoon Sugar 2 8-Ounce Packages of Cream Cheese, Room Temperature 7 Ounces Sweetened Condensed Milk 3 Teaspoons Fresh Lemon Juice 1 Teaspoon Vanilla Extract ¼ Teaspoon Lemon Zest Topping: ¼ Cup Fresh Strawberries, Chopped ¼ Cup Strawberry Preserves or Jam | Instructions | Prepare a cupcake pan with cupcake liners and spray with nonstick cooking spray. In a food processor, blend graham crackers until they are a sand like consistency. Add sugar and melted butter and mix well. The consistency should be like wet sand and easily pack-able. Add 1 Tablespoon of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Place in freezer for 10 minutes. In the bowl of a standing mixer, beat room temperature cream cheese until smooth and light. Add sweetened condensed milk, lemon juice, vanilla, and lemon zest. Beat until well combined. Pipe the filling into the mini crusts and smooth the tops with the back of a spoon. Cover and refrigerate overnight to set. Once set, remove the paper liners. (If they are not coming off, freeze the cheesecakes for 30 minutes to help the removal process.) In a separate bowl, combine chopped strawberries and strawberry perseveres. Use a dollop to top the cheesecakes and garnish with a fresh strawberry. Refrigerate until ready to enjoy!
▼Ingredients Ø18cm SERVES 10 120g biscuits 60g melted butter 400g creamcheese 120g granulated sugar 200g sour cream 150ml heavy cream 2 eggs 2tbsp corn starch 1.5tbsp vanilla extract 1/4 lemon juice 200g raspberres 40g granulated sugar 1tbsp water ▼Facebook http://facebook.com/pages/Emojoie-Cuisine/187508988086366 ▼Instagram https://www.instagram.com/emojoiecuisine ▼Twitter http://twitter.com/emojoie Music by Epidemic Sound (http://www.epidemicsound.com)
Hope you Enjoy! 10-12 Graham crackers ( about 1 and 3/4 cup) 6 tbsp melted butter pinch of cinnamon 2 8oz blocks to cream cheese softened at room temp 1 cup of condensed milk zest of one lemon juice of one lemon 1/4 cup of sour cream 1 tsp vanilla extract 2 large eggs Bake at 350 for 15-20 mins. Top with topping of your choice. I use canned strawberry pie filling.
Cheesecake Recipe: Mini Cheesecake Cupcakes Recipe: http://www.dishinwithdi.com/mini-cheesecakes/ Learn how to make individual cheesecakes with graham cracker crust. A quick and easy to make, cupcake size recipe, based on my New York style cheesecake filling. This simple version, has great flavor and can be baked in the oven and ready in minutes. Fruit toppings are colorful and create a contrast of flavors and texture with the smooth, creamy filling. Make a beautiful presentation for holiday parties and impress your friends and family with individual servings of one of the best dessert recipe ever! It's fun! SUBSCRIBE for more Great Recipes! http://www.youtube.com/user/dishinwithdi?sub_confirmation=1 THUMBS UP and COMMENT BELOW THIS VIDEO! You're the Best! VISIT MY WEBSITE FOR WRITTEN RECIPES with instructions and measurements http://www.DishinWithDi.com WATCH MORE EPISODES! DESSERT RECIPES and RELATED VIDEO TUTORIALS New York Cheesecake: https://youtu.be/TQu2uKClXZ4 Oreo Cheesecake Cupcakes: https://youtu.be/bPGbbSmMmYU Blueberry Lemon Cheesecake Bars: https://youtu.be/ZOPqQ7UT9bA Caramel Sauce: Salted https://youtu.be/86lLwzcYsEc Lemon Bars: (Squares) https://youtu.be/m6zklGhMjLY Fruit Tart with Cream Cheese Filling: https://youtu.be/18NEJPo-PIc Shortbread Crust: For Tarts and Pies: https://youtu.be/69xPpGBITlg CHECK OUT ALL OF MY RECIPE VIDEOS! http://www.youtube.com/DishinWithDi FOLLOW ME! SHARE your cooking and baking photos with me! FACEBOOK: http://www.facebook.com/DishinWithDi PINTEREST: http://pinterest.com/dishinwithdi TWITTER: @DishinWithDi INSTAGRAM: http://www.instagram/dikometa FOR THIS EPISODE Baking Supplies * Cupcake liners - red foil or paper (I prefer foil) * Muffin tin - cupcake pan - standard size * Cheesecake Filling: cream cheese (I use Philadelphia cream cheese), sugar, lemon zest (rind),vanilla extract or vanilla bean paste, eggs, sour cream and salt * Crust: graham crackers / graham cracker crumbs, sugar - white granulated, unsalted butter, salt * Topping: For this recipe demonstration I used strawberry and raspberry jam, and topped each cake with a sliced, fresh strawberry and some blueberries. ** Note: Fruit pie fillings (Cherry, berry, or any fruit), preserves, and jellies, also make easy toppings. ABOUT THE SHOW Dishin With Di is an Internet cooking show hosted by Diane Kometa. The show offers viewers a quick and easy way to learn how to cook and bake, as Diane demonstrates recipes, shares cooking and baking techniques, tips and more! Perfect for beginners or anyone interested in entertaining! Diane's goal is simple: to make life a little easier, more enjoyable and delicious, for as many people as she can! * All recipes are 'from scratch' and have been tested by Diane Kometa, unless otherwise stated. This video is not sponsored
SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE: http://bit.ly/CrazyCupcakes My Crazy Cupcakes recipe is the only Cupcake recipe you will ever need to make endless flavor variations. Make my best-ever Birthday Cake Cupcakes, Red Velvet Cupcakes, Cookies & Cream Cupcakes and any flavor you like with this one batter. So let's get baking! Get More CRAZY Recipes: * Crazy Cookie Dough Recipe: http://bit.ly/CrazyCookieDoughVid * Crazy Dough Bread Series: http://bit.ly/CrazyDoughVideoSeries RELATED VIDEOS * Best Ever Buttercream Frosting: http://bit.ly/ButtercreamVid * Egg Substitutes for Baking: http://bit.ly/EggSubsVid ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: http://bit.ly/BBBFacebook * Instagram: https://instagram.com/gemma_stafford/ * Pinterest: https://www.pinterest.com/gemstafford/ * Twitter: https://twitter.com/gemstaff16 GET THE WRITTEN RECIPES (includes instructions and measurements): http://bit.ly/CrazyCupcakes Gemma's Bigger Bolder Baking Ep 194
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Rich, vanilla sour cream cupcakes swirled with strawberry jam, baked right on top of a buttery brown sugar graham crust, topped with a smooth cheesecake frosting and finished with a ripe juicy glazed strawberry.
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Strawberry Cheesecake Cupcakes
Yield: 12 cupcakes
Graham Cracker Crust:
3/4 cup graham cracker crumbs
3 tablespoons brown sugar
3 tablespoons unsalted butter, melted
1 1/4 cup (140g) cake flour, weighed or spooned and leveled
3/4 cup (144g) granulated white sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick/57g) unsalted butter, softened
3 tablespoons vegetable oil
1 large egg white, room temperature
1 large egg, room temperature
1 tablespoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/2 cup (120g) sour cream, room temperature
3/4 cup seedless strawberry jam, divided
1/4 cup (1/2 stick) unsalted butter, room temperature
4oz cream cheese, room temperature
1/2 teaspoon vanilla extract
2 cups (1/2lb) powdered sugar (confectioners' sugar), sifted
12 strawberries, for garnish
Combine graham cracker crumbs, brown sugar and melted butter. Line a cupcake pan with baking cups. Spoon about 1 tablespoon into bottom of each baking cup and press down with the bottom of a cup or your fingers (use about 1 teaspoon per cup with mini cupcakes); reserving extra for garnish.
Preheat oven to 350° F. Line a cupcake pan with baking cups.
With an electric mixer, beat together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, egg white, vanilla, lemon zest and sour cream until smooth. Slowly add the wet mixture on low speed. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about 1 minute until batter is smooth.
Distribute the batter between the baking cups, filling about 2/3 full. Spoon about 1 teaspoon of jam on top of each cupcake and swirl with a toothpick to create a marbled effect.
Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before frosting.
With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in cream cheese and vanilla until smooth (make sure it is at room temperature so you don't get any lumps in your frosting). Add powdered sugar, 1 cup at a time on low speed, until fully incorporated. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 2-3 minutes until smooth and creamy.
Frost completely cooled cupcakes and top with a sprinkle edges with graham cracker crumbs. Stir remaining strawberry jam until smooth, dip strawberry in jam and place on top of each cupcake. Pour extra jam over cupcakes, if desired.
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Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone.
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