Desserts

No Bake Cheesecake Bites

~ lindy

No Bake Cheese Cake Bites

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Red Velvet Crust

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*2 packages (12.2 ounce each) Red Velvet Oreo Cookies, centers removed

*3 to 4 ounces Cream Cheese, room temperature

*2-3 tablespoons Butter, room temperature

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In a food processor, chop cookies until small crumbs. Then add cream cheese and butter, pulse a few times, then remove and stir until combined.

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Then in mini silicone muffin pans or silicon ice cube trays. Note: Silicon muffin tins work best.

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Press one heaping tablespoon of crumbled mixture to each muffin cup. Note: I used small cookie scoop.

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Place filled silicon muffin or ice cube trays into the fridge for 15 minutes.

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No Bake Cheesecake

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*1 (8 ounce) package full fat Cream Cheese

*1 cup White Melting Wafers

*1 (14 ounce) Sweetened Condensed Milk

*1 package Unflavored Gelatin, like Knox

*1/2 cup Lemon Juice

*2 teaspoons Vanilla Extract

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Mix together in a liquid measuring cup the lemon juice and gelatin and set aside.

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Melt wafers in the microwave in microwave safe bowl, in 30 second increments, stirring in between until almost melted.

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Remove bowl and stir until smooth. It is important that the cream cheese is at room temperature and stir in the melted wafers until combined.

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Add the sweetened condensed milk to the cream cheese mixture. Stir until combined. Then add the vanilla and lime juice and gelatin mixture and beat until smooth.

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Remove muffin tins with crusts from the refrigerator and add 1-2 tablespoon scoops of the cream cheese mixture into each crust muffin cup.

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Freeze mini cheesecakes for 2 hours or overnight.

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Then remove mini cheesecakes from the freezer and press up from the bottom of each silicon cup to remove. Note: Cream Cheesecake Bites are soft so remove carefully. Top each mini cheese cake with raspberry or berry of your choice or drizzle with melted chocolate or shaved chocolate etc…. as desired.

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Serve immediately or place back into freezer to store mini cheese cakes if not serving immediately.

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Mini cheesecakes will freeze well, double bagged in freezer bags, in the freezer for a couple of weeks.

Enjoy!

Lindy

 

Sparkling Cider Gel Flutes

~ lindy

Sparkling Cider Gel Flutes

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8 to 10 Fluted glasses chilled in the fridge about 30 minutes.

*3 packages Knox Unflavored Gelatin (1/4 ounce each)

*1 cup Cold Water

*1/2 cup Sugar

*1 cup small Ice Cubes

*1 Bottle 25.4 ounce Sparkling Cider (I used Apple Pear), like Martinelli’s

*2 cups Sparkling White Grape Juice, like Welches

*1 tablespoon Half-and-Half, low-fat is fine too

*Raspberries or small Strawberry, one per glass

Serves 8-10 depending on size of flutes or glasses

In a sauce pan add the gelatin and cup of water and stir together, let set 5 minutes or so until it mixture becomes translucent. Then stir in the sugar and on medium-low heat, simmer the mixture until the gelatin and sugar are completely dissolved. Do not boil mixture.

Remove the gelatin mixture from the heat and pour into a large 2 quart measuring bowl and add 1 cup of ice, stir until ice has melted then slowly add the sparkling cider and sparkling grape juice. Reserve 1/2 cup in a bowl of this mixture, place bowl in the fridge.

Now pour the sparkling juice mixture into chilled clear fluted glasses or glasses of your choice. Leaving at least 1 inch from the top for foamy topping.

Refrigerate the filled fluted glasses for 30 minutes. Then remove filled glass from the refrigerator and using a flat end skewer press in one raspberry into each filled glass (3 inches into the middle of the gel mixture). Add the foamy topping and refrigerate filled flutes 2 hours or until sparkling cider gelatin mixture has set.

Foamy Topping

Remove the 1/2 cup of the reserved sparkling cider gelatin mixture and add the half-and-half, whisk together with a fork and then add about 2 teaspoons to the top of each filled flute/glass.

Enjoy!

Lindy