No Bake Cheesecake Parfaits

Here is another great summer dessert that is really easy to take with you to a BBQ or party!

These no bake cheesecake parfaits are assembled in mini mason jars so all you need to do it put the lid on them and take them with you wherever you go. It is a great way to have cheesecake in the summer when you don't want to turn the oven on. They were good plain and with the strawberry topping. Please note that the recipe below will make 12 mini mason jar parfaits but the recipe below for the strawberry topping will only top 6 of them with strawberry topping. If you want them all to have strawberry topping, then double the topping ingredients below.

No Bake Cheesecake Parfaits
Adapted from Annie's Eats

Ingredients

For the strawberry topping:
1 1/2 cups chopped strawberries
2 tbsp granulated sugar

For the graham cracker base:
3/4 cups graham cracker crumbs
1 tbsp granulated sugar
1 1/2 tbsp unsalted butter, melted

For the cheesecake layer:
8 oz reduced fat cream cheese
2 cups non fat Greek yogurt
1 1/2 cups confectioners' sugar, sifted
1 tsp vanilla
1 tbsp heavy cream

For the whipped cream layer:
1 cup heavy cream
2 tbsp granulated sugar

Directions
To make the strawberry topping, combine the strawberries and sugar in a small bowl and toss with a fork to combine. Let stand at least 1 hour, stirring once or twice, until the berries have released their juices. Mash the berries a bit with a fork. Cover and refrigerate until ready to use.

Set out 12 mini mason jars (small glasses will also work but not be as easily portable). In a small bowl, combine the graham cracker crumbs, sugar and butter. Stir with a fork until evenly combined. Scoop about 1 1/2 tablespoons of the mixture into the bottom of each jar and tamp down gently with the bottom of a small glass.

To make the cheesecake mixture, combine the cream cheese and Greek yogurt in the bowl of an electric mixer. Beat the mixture on medium-high speed until smooth, abut 1-2 minutes. Add in the confectioners' sugar and mix until well incorporated, 1-2 minutes. Blend in the vanilla and heavy cream, on low speed, then increase the speed to medium-high and beat until light and fluffy, 2-3 minutes more. Divide the mixture between the serving jars. Refrigerate for 1-2 hours to let set.

While the cheesecake layer is setting up in the refrigerator, combine the 1 cup heavy cream and 2 tbsp granulated sugar in the bowl of an electric mixer fitted with a wire whisk attachment. Whip on high speed until the cream is light and fluffy and has formed peaks.

Remove the jars from the refrigerator and top with the whipped cream. Spoon the strawberry topping (drain some of the liquid out of the strawberry mixture before using) on top of half of the jars. Place the lids on the jars and store in the refrigerator until ready to serve.

Makes 12 parfaits

Caramel Cheescake

My birthday was a couple of weeks ago and I decided to make myself and cake and bring it into the office to share with my coworkers. I think if I have to choose my favorite type of dessert it would be cheesecake. I love the thick, rich, creamy decadence. I also love caramel. So I decided to put the two things together and it created one of the best cheesecakes I have ever made. I had a few people in the office say that it was one of the best they have ever eaten. The cheesecake was so moist and creamy, almost light and fluffy if that is possible. There wasn't a crumb leftover by the end of the day. I loved it so much that I am making again for Christmas Eve so if any of my family is reading this, make sure you save room for dessert on Saturday!

Caramel Cheesecake
Adapted from Cheesecake Supreme recipe in Better Homes and Gardens Cookbook

Ingredients:
1 1/2 cups finely crushed chocolate graham crackers

1/2 cup unsalted butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tbsp all-purpose flour
1 tsp vanilla extract
1/4 cup milk
3 slightly beaten eggs
7 oz caramel candies, unwrapped (I prefer the ones from Kraft)
1/3 - 1/2 cup heavy cream

Preheat oven to 375 degrees F. For crust, in a bowl combine crushed chocolate graham crackers and melted butter. Mix until combined. Press crumb mixture into the bottom and 2 inches up the sides of a 9-inch springform pan. Set aside.

For filling, in the bowl of a stand mixer, beat cream cheese, sugar, flour and vanilla with paddle attachment until fully combined. Mix in milk until smooth. Stir in eggs and mix on medium-high speed for 1 minute until the mixture is fully incorporated.

Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake for 35-40 minutes for until a 2 1/2 inch area around the outside edges appears set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from the side of pan. cool for 30 minutes more.

While cheesecake is cooling, combine the caramels and 1/3 cup of the heavy cream in a small saucepan over medium heat. Melt and combine, stirring occasionally until all the caramel candies are melted. Add the additional cream to the mixture if it seems to hard. Pour warm caramel over top of the cheesecake. Let stand for 15 minutes. Cover and chill at least 4 hours before serving.

Cheesecake Brownies

In addition to the "regular" brownies that I made for Dani baby shower this week, I also wanted to do something else.  I was trolling the internet and saw a recipe for Halloween cheesecake brownies where they used food coloring to make the cheesecake orange and I thought that it was a great idea.  Only since we knew Dani was having a girl I could make them pink.  I didn't like that recipe though since it used packaged brownie mix and I didn't want to use packaged mix.  I did a little more digging and decided to use this recipe from Annie's Eats as my guide.

The end result was tasty but not exactly what I was looking for.  I wish there was a little bit more brownie base and like Annie said, it was difficult to swirl the two batters together.  Don't get me wrong, they tasted wonderful but just not exactly how I wished they had come out so I am still on the hunt for the perfect cheesecake brownie recipe because I can't think of a better flavor combination that those two.  So if anyone has any recipes that I could try out, send them my way!

Cheesecake Brownies
Slightly adapted from Annie's Eats

Ingredients:
For the brownies:
6 tbsp. unsalted butter, cut into pieces
4 oz. bittersweet or semisweet chocolate, coarsely chopped
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup flour
1 tbsp. unsweetened cocoa powder
1/8 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped walnuts

For the cheesecake:
8 oz. cream cheese, at room temperature
1 large egg yolk
5 tbsp. sugar
1/2 tsp. vanilla extract
2-4 drops red food coloring (or your color of choice)

Directions:
Line a 9-inch suare baking dish with foil, making sure it goes up all four sides.  Mist lightly with nonstick cooking spray.  Preheat the oven to 350 degrees F.

In a medium saucepan over low heat, melt the butter and chocolate, stirring until smooth.   Remove from the heat, then beat int he 2/3 cup sugar.  Mix in the eggs.  Fold in the flour, cocoa powder, salt and vanilla extract and mix until just incorporated.  Do not over mix at this point.  Gently fold in the walnuts.  Spread the batter evenly into the prepared pan.

To make the cheesecake layer, in a separate bowl beat together the cream cheese, egg yolk, sugar and vanilla extract until smooth.  Add in the food coloring, one drop at a time, and beat until you reach your desired color.  Drop in large dollops evenly over the top of the brownie batter.  Use a dull knife or a spatula to swirl the cream cheese mixture with the chocolate batter.

Bake for 35 minutes, or until the batter int he center of the pan is just set.  Let cool completely, then life out with the foil and peel away.  Cut brownies into squares.  Refrigerate when not serving.

Black Bottom Cupcakes

My friend Danielle's birthday was on Friday so I had to bring something into the office to celebrate.  She let me choose so after lots of searching I decided on these black bottom cupcakes.  A mixture of rich chocolate cake and cheesecake with chocolate chips?  What could be better?  Of course, when I went home and told Joe what I was making, he gave me the look and asked if there would be any for him to take to work too.  Since the recipe only makes 12 cupcakes, of course I then had to double it.  They went over very well in both offices and were really easy to make.

Black Bottom Cupcakes
From Brown Eyed Baker

Ingredients:
For the filling:
8 oz. cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 oz. semi-sweet mini chocolate chips

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons naturally processed cocoa powder (not Dutch-process)
1 tsp. baking soda
1/4 tsp. salt
1 cup water
1/3 cup unflavored vegetable oil
1 tbsp. white vinegar
1 tsp. vanilla extract

Directions:
Make the filling:  Beat together the cream cheese, granulates sugar and egg until smooth.  Stir in the mini chocolate chips.  Set aside.

Make the Cupcakes:
Adjust the rack to the center of the oven and preheat to 350 degrees F.  Line a 12 cup muffin tin with paper liners.

In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt.  In a separate bowl, mix together the water, oil, vinegar, and vanilla extract.

Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth.  Stir any longer and you will over mix the batter and end up with less than tender cupcakes.

Divide the batter among the muffin cups.  Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling equally.  This will fill the cups almost completely, which is fine.

Bake for 25 minutes or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed.  Let cool completely before serving.  Store in refrigerator.