Cheesecake Bites

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I do have a few cheesecake recipes on the blog that would be scrumptious to make for Christmas. But, if you want a simple, no-bake recipe that will delight your Christmas guests, then this is it. Two ingredients!! Plus toppings. A friend made these a few years ago and I have been making them every Christmas ever since! They taste like a bite of Cheesecake.

Cheesecake Bites

  • One 250g pkg softened cream cheese
  • 1 and 1/2 cups semi-sweet chocolate chips or chopped chocolate, melted

Cream the softened cream cheese, then add in the melted chocolate and beat well. Put in the refrigerator or freezer until hard enough to roll into balls. Once hard, roll into bite-sized balls and then roll into toppings. If covering in melted chocolate, freeze first until hard before dipping in chocolate.

Potential Toppings:

  • Coconut
  • Crushed Candy Canes
  • melted White Chocolate
  • melted dark or milk chcocolate
  • nuts (if making for no allergies)
  • Cocoa powder
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Salted Caramel Cheesecake

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This recipe is for very special occasions, like a girls night or Mother’s Day or one’s birthday or Friday. ūüôā This is a New York style cheesecake on a shortbread crust, topped with caramel and sea salt.

Salted Caramel Cheesecake

Crust:

  • 1 cup flour
  • 1/4 cup sugar
  • 1/2 cup butter

Combine the butter and the sugar and then mix in the flour until crumbly. I use my hands to do this. Press into a 10 inch spring form pan lined with parchment paper. Set in the fridge while you are making the filling. I used my stand mixer to mix the filling.

Filling:

Cream the cream cheese and then add in the sugar and mix well:

  • 4 pkgs softened cream cheese (250g each)
  • 1 and 1/2 cup sugar

The add in and mix really well:

  • 2 tbsp cornstarch

Add the remaining ingredients and mix well:

  • 1 cup plain unsweetened yogurt (equivalent to 4 eggs)
  • 1/4 cup lemon juice
  • 3 tsp vanilla

Then add in the heavy cream and mix until just smooth:

  • 1 and 1/3 cup heavy cream (35%)

Pour onto the crust and bake 350 degrees F for 1 hour and 10 minutes. I wrapped the base in foil to keep the butter from leaking out of the pan while baking. Leave in the oven for another 30 minutes after the oven is off. Cool to room temperature and refrigerate for as long as you can stand it, preferably overnight.

Caramel Sauce:

In a saucepan heat over medium heat whisk together:

  • 1 ¬†and 1 /2 cup granulated sugar
  • 1/4 cup + 2 tbsp water

Bring mixture to a boil. When the sugar mixture boils and starts to turn amber, lift and swirl the pan (do not stir). It will darken quickly at this point. When it is a medium amber colour, remove from heat and whisk in carefully:

  • 6 tbsp salted butter*

Then carefully add in:

  • 3/4 cup heavy cream (35%)*
  • 1 tsp vanilla

*When adding the butter and the cream, it may bubble up so be very careful.

Cool the caramel completely before topping the cheesecake.

Just before serving, sprinkle the top with:

  • Coarse sea salt

 

Enjoy!

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Cheesecake Brownies

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For these brownies I have taken my Decadent Chewy Brownie recipe (https://myegglessworld.wordpress.com/2014/01/20/decadent-chewy-brownies-2/) and used it in combination with a cream cheese filling to make a very yummy brownie. The only changes I made was to reduce the sugar in the brownie mix by a quarter of a cup as the cream cheese filling has a quarter of a cup of sugar in it as well as put the chocolate chips in the cream cheese mixture instead of in the brownie mix.

This will satisfy your brownie and cheesecake cravings at the same time!

Cheesecake Brownies

Cream cheese filling:

  • 1 pkg cream cheese softened
  • 1/4 cup sugar

Cream together and then add:

  • 1 tbsp egg replacer mixed with 3 tbsp water (equivalent to 1 egg)
  • 1 tsp vanilla
  • 1/2 cup semi-sweet chocolate chips

Mix well. Set aside and make the brownie mixture in a separate bowl.

For the brownie mixture:

Melt:

  • 2/3 cup butter

Then add:

  • 1 ¬†cup white sugar
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 1 tsp vanilla

Mix well. Then add:

  • 1/2 cup plain yogurt (Greek yogurt can also be used, this amount is equivalent to 2 eggs)

Add the dry ingredients and whisk well:

  • 3/4 cup flour
  • 1/2 tsp baking powder

Spread half the brownie mix in the bottom of a 8 by 8 inch pan (I lined the pan with parchment paper but you can grease and flour it instead). Top the bottom layer with all the cream cheese mixture. The spread the remaining half of the brownie mixture on top.

Bake 325 degrees F for approximately 40 minutes. Cool completely before cutting.

(Note: If you do not have egg replacer for the filling, in this case I would use a bit of cornstarch in the cream cheese mixture to help bind it a bit.)

Mini Oreo Cheesecakes

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These are really easy to make as you do not have to make a crust and you can bake them in a fraction of the time as a large cheesecake. These are popular on the internet and this is my eggless version.

Mini Oreo Cheesecakes

Line a 12 cup muffin pan with cupcake wrappers and put an Oreo in each wrapper.

Filling:

Cream:

  • 2 pkgs softened cream cheese

and then add:

  • 1/2 cup plus 2 tbsp sugar (if you want it bit sweeter add another 2 tbsp sugar)

Mix well and then add:

  • 2 tsp cornstarch

When incorporated well, add in:

  • 2 tbsp lemon juice
  • 1/2 cup heavy (whipping) cream
  • 1 tsp vanilla

Mix until smooth. Divide evenly between the 12 cups. Bake 350 degrees F for approximately 25 minutes until centers are set. Let cool in pan and refrigerate a few hours before eating. They will poof up in the oven but then settle when cool.

Top with Chocolate Ganache:

Heat 1/4 cup heavy cream until almost boiling and then pour over 1/3 cup chocolate chips (about 2 ounces). Mix well until smooth. Let cool and top the cheesecakes.

White Chocolate Raspberry Baked Cheesecake

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This recipe is a bit labor intensive so make only for special occasions….and yes cheesecake cravings are special enough occasions! You need to make the raspberry sauce before you begin the cheesecake but you can do that while waiting for the cheeses to soften and the whipping cream to take the chill off. I forgot to take the whipping cream out and poured it in while cold and then the white chocolate chips and well….the white chocolate didn’t incorporate very well. Oh well, it was going in the oven anyway!! In retrospect if I had used the food processor instead of my Kitchen aid mixer it may have blended better.

I adapted this recipe from this website: http://www.korasoi.com/blog/2010/04/eggless-blueberry-and-white-chocolate-baked-cheesecake

However, I did reduce the sugar and wanted to do raspberry instead.

White Chocolate Raspberry Cheesecake

Raspberry Sauce:

  • 1 and 1/2 cup frozen raspberries
  • 2 tbsp sugar
  • 2 tsp cornstarch
  • 1/3 cup water

Mix together in a sauce pan and cook at a low simmer for about 5 minutes to thicken. This has to be strained through a sieve after cooking to remove all the seeds.

Cheesecake Crust:

  • 2 and 1/4 cups graham crumbs (up to 1/4 cup extra depending on consistency)
  • 1/4 cup melted butter

Mix together until slightly wet and press into the bottom of a 10 inch spring form pan. I line my pan with parchment paper.

Filling:

  • 475 g Ricotta Cheese
  • 2 pkgs (250g each) Cream Cheese softened
  • 1 and 1/2 cups white sugar

Mix together and then add:

  • 1/2 cup icing sugar
  • 1/3 cup lemon juice
  • 1 tbsp cornstarch
  • 1 and 1/3 cups whipping cream (heavy cream 35%)
  • 1 and 1/2 tsp vanilla
  • 1/2 cup white chocolate chips melted

Mix well but not excessively

Pour 1/2 of the batter over the graham crumbs. Spoon 3 tbsp of the raspberry sauce over the first layer and then pour the rest of the cheesecake mixture over top. Spoon 3 more tbsp of the raspberry sauce over top and swirl with a sharp thin knife.

Bake 350 degrees F for about 1 hour and 10 minutes. Then keep in the oven with the temp off for another 30 minutes.

Cool completely. Refrigerate for several hours. Serve with remainder of the raspberry sauce.

Creamy Cheesecake

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This light and creamy cheesecake is perfect for the summer. Especially when local strawberries are in season. My Nan used to make us this dessert for us all the time except she used Cool-whip and a bit more sugar than I do.

Creamy Cheesecake

Crust:

  • 2 and 1/2 cups graham crumbs
  • 1/2 cup softened butter

Mix butter in with crumbs and pat down in a 9 by 13 baking dish (you may need to add a bit more crumbs depending on the consistency). Reserve a small amount of crumbs to sprinkle on the top (optional).  Bake 350 degrees for approximately 10 minutes. Let cool completely.

Filling:

Beat until peaks form (gradually add in the icing sugar):

  • 2 cups whipping cream
  • 2 tbsp icing sugar

In a separate bowl cream together:

  • 2 pkgs softened cream cheese
  • 2/3 cups sugar

Once creamy add in:

  • 1/2 cup no pulp orange juice
  • 1/2 cup lemon juice

Beat again until smooth and then add in the whipped cream. Mix well.  Spoon onto cooled crust and spread evenly, top with reserved crumbs (optional) and refrigerate for a few hours.  Serve with fresh fruit.