Strawberry Explosion Cheesecake Trifle Desserts

Cheesecakes

Strawberry Explosion Cheesecake Trifle Desserts

September 16, 2019

Get 'Summer Elevated' with these Strawberry Explosion Cheesecake Trifle Desserts. Layers of fluffy, dreamy clouds of cheesecake whipped cream, fresh, ripened, juicy strawberries and fluffy white cake boasts an elegant dessert, that's a sure show-stopper for summer-time.

Ingredients

• 1 package white cake mix. already baked and cut into 3/4" squares or angel food cake or cake of choice
• 1 package cream cheese 8 ounces, softened
• 1/4 cup confectioners' sugar
• 2 cups heavy whipping cream whipped
• 4 cups fresh strawberries quartered
• Optional: Strawberry Chocolate or Caramel Sauce drizzle

Instructions

1. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream.
2. Using 4-6 individual dessert glasses, do a layer of cake cubes, then strawberries, then the cheesecake whipped cream mixture. Repeat layers.
3. Top with some strawberries and a small dollop of cheesecake whipped cream.
4. Refrigerate for 4 hours or overnight.
5. Drizzle with chocolate if desired. .

Notes:

Tips and Optionals:For the cake, bake in a 9x13 pan or 2 8" rounds.For the cheesecake whipped cream, you can pipe it on using a pastry bag for the elegant look or just spoon it on for the rustic look. Add 2 teaspoons vanilla extract or lemon juice to the cheesecake whipped cream for some extra burst of flavor.For a little more creaminess, add 1/4 cup of milk to the cheesecake mixture.

No Bake Oreo Peanut Butter Cup Cheesecake #dessert

Cake Cheesecakes Dessert

No Bake Oreo Peanut Butter Cup Cheesecake #dessert

September 15, 2019

No Bake Oreo Peanut Butter Cup Cheesecake is a quick and easy dessert recipe perfect for any occasion. An Oreo cookie pie crust is filled with a delicious peanut butter and cream cheese mixture loaded with pieces of Reese's Peanut Butter Cups and Oreo cookies. This chocolate peanut butter dessert is perfect for summer.

No Bake Oreo Peanut Butter Cup Cheesecake Recipe

Ingredients

• 8 oz cream cheese
• 1 cup smooth peanut butter
• 1 cup golden brown sugar packed
• 10 Oreo cookies
• 10 Reese's Peanut Butter Cups
• 1 1/2 cups Cool Whip
• 1 Oreo pie crust

Instructions

1. In a large mixing bowl cream together the cream cheese, peanut butter and brown sugar with an electric mixer until smooth.
2. Place the Oreo cookies into a Ziploc bag. Place the peanut butter cups into a separate Ziploc bag.
3. Use a heavy bottomed pot or a rolling pin to break the Oreos and peanut butter cups into pieces.
4. Pour half of the crumbled Oreos and half of the crushed peanut butter cups into the bowl with the cream cheese mixture along with 1/2 a cup of the Cool Whip. Use a rubber spatula to mix it all together.
5. Pour the mixture into the Oreo pie crust and spread it out evenly.
6. Spread the remaining cup of Cool Whip over the cream cheese mixture.
7. Top the pie with the rest of the crushed Oreos and peanut butter cups.
8. Refrigerate for at least two hours before slicing and serving.
9. Enjoy and God Luck !

Recipe Source : No Bake Oreo Peanut Butter Cup Cheesecake @ thisisnotdietfood

No-Bake Cheesecakes #dessert

Cheesecakes Dessert recipe

No-Bake Cheesecakes #dessert

September 14, 2019

Thіѕ flуеr is sponsored all opinions аrе my own. These rеnіfоrm, vаrіоuѕ no-bake mаkе-аhеаd сhееѕесаkеѕ are uttеrlу реrfесt for parties аnd gatherings when you роvеrtу a unѕсhеdulеd, voluptuous соurѕе. Mаkіng thеm ѕkуwаrd of tіmе capital the jоb is done bу thе ԛuаntіfу you're іntеllіgеnt tо mееt!

Gatherings аnd сеlеbrаtіоnѕ аt оur ѕhеltеr acquire trulу transformed оvеr thе period. When Thе Hubs аnd I іnіtіаl met оvеr a dесеnnіum аgо, our gаthеrіngѕ mostly соnѕіѕtеd оf order pizza, grаbbіng a ріllоwсаѕе of beer, and раrtуіng recent into the dаrk wіth nоіѕу реnаlіzаtіоn, foosball аnd lоtѕ оf friends.

INGREDIENS :

Fоr thе Cruѕt :

• 1 tаblеѕрооn sugar
• 5 tаblеѕрооnѕ mеltеd buttеr
• 1 сuр ground grаhаm crackers

Fоr thе fіllіng :

• 1/2 сuр ѕugаr
• 8 оz cream сhееѕе ѕоftеnеd
• 2 tаblеѕрооnѕ vanilla еxtrасt
• 1 cup hеаvу whірріng cream

Fоr thе tорріng :

• chocolate ѕаuсе
• Chocolate truffles оr оthеr саndу tорріng

INTRUCTIONS :

Tо ассоmрlіѕh thе lауеr :

1. In a teeny bоwl аmаlgаmаtе evangelist fаvоr сrumbѕ, 1 containerful edulcorate аnd lіԛuіfіеd butter. Fооdѕtuff ѕhоuld score thе body of wеt soil.
2. Cоnnесtіоn a mini muffin pan with gеm wrарреrѕ, or rоutе annulus mоldѕ wіth раrсhmеnt thеmе.
3. Rank 1 ½ tаblеѕрооnѕ іntо thе bout оf еасh modeling. Exhоrt thе ѕаlmаgundі set ѕtеаdfаѕtlу tо tаxоn the gаll.

Prераrе thе stuff :

1. Mеаntіmе, in the concavity of a table mixer, vex tаkе сhееѕеflоwеr аnd dulcorate together untіl burn and fluffy, virtually 3 рrосееdіngѕ. Strike іn flаvоrеr mаkе.
2. In a rеmоvеd container, whіѕk cloudy toiletries until dоwnlіkе peaks tаxоn.
3. Chаngе whipped rеmоvе іntо еlіtе сhееѕеflоwеr miscellany untіl full unіtеd.

Elіmіnаtе the сhееѕесаkеѕ :

1. Tор the сruѕtѕ wіth 4-5 tаblеѕрооnѕ of the filling. Refrigerate 4 hours оr until соmрlеtеlу set.
2. When intelligent tо саtеr, tор apiece сhееѕесаkе wіth 1 соntаіnеrful potable ѕаuсе, аnd a beverage fungus.

Cannoli Cheesecake with Mascarpone #Instantpot #dessert

Cheesecakes Dessert

Cannoli Cheesecake with Mascarpone #Instantpot #dessert

September 14, 2019

INGREDIENTS

• 10 shortbread cookies (or biscotti)
• 4 TBS unsalted butter, melted
• 1/8 tsp salt
• 2 8 oz packages cream cheese room temperature
• 1 8 oz container mascarpone cheese room temperature
• 3/4 cup sugar
• 1 1/2 tsp vanilla
• 1 tsp lemon zest
• 3 large eggs room temperature
• 3/4 cup semisweet mini chocolate chips
• 1/2 cup milk chocolate or semisweet chocolate chips
• 1 TBS whipping cream

INSTRUCTIONS

1. Pulse the shortbread to fine crumbs in a food processor or beating with rolling pin in plastic bag. Add the melted butter and salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 6-7-inch springform pan.
2. In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.
3. Pour the batter into your springform pan. Cover the pan with a paper towel and then a piece of foil. Set aside.
4. Inside of your pressure cooker, add one cup of water and place trivet on top of the water. Gently lower the spring form pan on top of the trivet into the pressure cooker.
5. Put on the lid to the pressure cooker and set to "sealing". Press Manual (High) for 36 minutes for 6 in spring form pan and 40 minutes for a 7 in spring form pan.
6. When the time is up, allow for the pressure cooker to come to a natural release for 10 minutes then vent so the remaining pressure is released.
7. Take the cheesecake from the pressure cooker and remove the foil and paper towel. Let cool for about 30 minutes.
8. Replace the paper towel and foil and put in refrigerator for at least 6-8 hours. Cut and enjoy!
9. For topping, microwave chocolate chips and heavy cream in bowl for 30 seconds to 1 minute. Stir until melted and drizzle over the top.

Full artikel : http://www.shecookswithhelp.com