Mini Red Velvet Cheesecakes

red velvet cheesecakes CCB

Mini Red Velvet Cheesecakes

Yield: 12 pcs

INGREDIENTS:

For the crust:
10 Oreo cookies
2 tablespoons butter, melted

For the cheesecake:
12 oz. cream cheese, softened
1 tablespoon sour cream
1/2 cup granulated sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
4 teaspoons red food coloring
1 large egg, room temperature

For the topping:
1/2 cup heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

red velvet cheesecakes CCB2

Directions:

Preheat oven to 350 degrees F. Lightly grease a mini cheesecake pan.

To the bowl of a food processor, add Oreo cookies and pulse into fine crumbs. Transfer crumbs to a small bowl and pour in melted butter. Use a fork to mix in melted butter until all crumbs are evenly moistened.

Scoop a heaping tablespoon of crumbs into each cavity of the cheesecake pan. Use the bottom of a shot glass or any flat bottomed object to press down and compact the crumbs into an even layer.

Bake for 5 minutes. Then, remove from the oven and reduce oven temperature to 325 degrees F.

In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, sour cream, and granulated sugar until well-blended and smooth. Add cocoa powder and vanilla, and beat until incorporated. Beat in red food coloring. Lastly, beat in egg just until combined.

Bake cheesecakes for 13-15 minutes, or until tops are set. Turn off the oven, and leave the cheesecakes in there for 5 minutes with the oven door open.

Then, remove from the oven and let cool to room temperature, before transferring to a refrigerator to chill overnight.

In a small bowl, using an electric hand mixer, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form. Remove mini cheesecakes from pan and decorate with whipped cream as desired before serving.

source:  culinarycouture

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Berry Jam and Chocolate Mousse Tart

22

Berry Jam and Chocolate Mousse Tart

INGREDIENTS:

Crust:
5 tablespoons unsalted butter
2 ounces dark or semisweet chocolate, finely chopped
1½ cups chocolate wafer cookie crumbs (from about 7 ounces cookies)
2 tablespoons granulated sugar
⅛ teaspoon table salt

Filling:
5½ ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream, divided
3 tablespoons unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
1 cup (8 ounces) berry jam

DIRECTIONS:

1. For the crust: In a small saucepan over medium-low heat or a microwave-safe bowl in the microwave, melt the butter. Remove from the eat and add the chocolate; stir until the chocolate is melted.

2. In a food processor, process the cookies until finely ground. (Alternatively, place the cookies in a large ziploc bag and use a rolling pin to crush them, then transfer to a bowl.) Add the sugar and salt; pulse to mix. Add the melted butter and chocolate and pulse until the crumbs are evenly moistened. Transfer the mixture to a 9-inch round or equivalent tart pan with a removable bottom and press firmly into the bottom and up the sides of the pan. Refrigerate at least 30 minutes or until firm.

3. Heat the oven to 200 degrees. Transfer the crust in the tart pan to a baking sheet. Bake at 200 degrees for 12 minutes. Cool to room temperature.

4. For the filling: Transfer the chocolate to a heatproof bowl. In a small saucepan over medium heat, heat ⅔ cup of the heavy cream until it simmers but is not boiling. Pour the hot cream over the chocolate; gently stir until the chocolate and cream are evenly mixed. Add the butter in ½-tablespoon increments, stirring until each one is melted before adding another. Stir in the vanilla extract.

5. In a separate bowl, whisk (or use a hand mixer) the remaining ⅓ cup heavy cream until it forms soft peaks. Gently fold one-third of the whipped cream into the chocolate mixture, then add the remaining cream, folding until no white streaks remain.

6. To assemble, spread the jam in an even layer over the bottom of the cooled crust. Pour the chocolate mixture over the jam and spread into an even layer. Refrigerate until set, at least 2 hours or overnight.

source : crumblycookie

Nutella Cheesecake Mousse Brownie Bite

29a

Nutella Cheesecake Mousse Brownie Bite

Yield :12 brownie bites

INGREDIENTS:

For the brownies:

1 stick of butter (1/2 cup)

1 cup of sugar

2 large eggs

1/2 tablespoon vanilla extract

2/3 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 cup all-purpose flour

 

For the mousse:

6 tablespoons softened cream cheese (about 3 oz. or 85 g)

6 tablespoons Nutella

1/4 cup chopped milk chocolate or milk chocolate chips (45 grams)

1/2 cup heavy cream

 29

DIRECTIONS:

Preheat the oven to 350ºF. Liberally butter a muffin tin.

In the microwave or in a pot on the stove, combine the butter and sugar. Cook until bubbly, stirring occasionally.

Add the eggs and vanilla and quickly whisk together.

Stir together all the dry ingredients and stir into the rest until smooth. Divide batter into muffin tin.

Bake for about 20-25 minutes.

When they’re cool, use a shot glass or anything else with a small top to press a hole into each brownie. When they’re completely cool, fill with mousse.

To make the mousse, mix together the Nutella and cream cheese.

Melt the chocolate in the microwave or in a double broiler and stir into the cream cheese and Nutella.

Whip the cream until stiff peaks form. Stir about half of it into the Nutella mixture to soften it, then fold the rest in. Use to fill Brownies.

Top with melted Nutella and chocolate curls. Store in the refrigerator.

29c 29b

source : yammiesnoshery

Slow Cooker Brownie Pudding

12a

Slow Cooker Brownie Pudding

Yields: 0ne 9″ x 13″

INGREDIENTS:

  • 1 box Brownie Mix (approximately 18 ounces, get the 9×13 pan size)
  • Eggs, water, and oil called for on the brownie mix box
  • 1 package (about 3.9 ounces) instant chocolate or chocolate fudge pudding mix
  • 2 cups milk (regular or nonfat)
  • Ice cream or whipped cream for serving, optional
  • 12

Directions:

  1. Spray a 6-7 quart slow cooker with nonstick cooking spray.
  2. Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker.
  3. Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
  4. Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2-3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don’t want to overcook it or the brownie (which is on the bottom) will be dry.
  5. Serve warm with ice cream or whipped cream. Store in an airtight container in the regfrigerator for up to 3 days.

Notes:

You can also make this with cake mix and any flavor pudding. I made this with sugar-free cake mix and sugar-free pudding and it also worked!

source : crazyforcrust

Mini Pumpkin Cheesecakes

40

Mini Pumpkin Cheesecakes

Yield: 12 mini cheesecakes

INGREDIENTS:

For the Crust

  • 6 tablespoons granulated sugar
  • 6 tablespoons gluten-free 1-to-1 baking flour, buckwheat flour (or all-purpose flour for a non-gluten-free version)
  • 6 tablespoons cocoa powder
  • pinch of salt
  • 4 1/2 tablespoons unsalted butter, softened

For the Cheesecake

  • 1 8-ounce package cream cheese, room temperature
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon molasses
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 3 large eggs

For the Ganache

  • 1/2 cup whipping cream or heavy cream
  • 1 cup semi-sweet chocolate chips

Note: If you need these cheesecakes to be gluten-free, make sure all your ingredients are certified gluten-free.

Directions:

For the Crust

  1. Preheat the oven to 350°F and line a pan with 12 muffin liners. Note that this crust recipe does not work in regular pie pans and only as mini cheesecakes.
  2. In a large mixing bowl, mix together the sugar, flour, cocoa powder, and salt. Using an electric hand mixer, beat in the butter at low speed until thoroughly combined and a dough forms. If you have trouble incorporating it, use your hands. It’ll be sticky.
  3. Divide the dough between the muffin liners (I used 19 grams of dough per liner). Press the dough down with the bottom of a shot glass. If using gluten-free 1-to-1 baking flour or all-purpose flour, bake for 11-13 minutes or until the surface of the crust no longer appears wet. Move on to the next step. If using buckwheat, bake for 14 minutes. The crusts will appear very bubbly and liquid. Remove from the oven, let cool for a minute, and then use the shot glass again to lightly press down (which will remove the holes).
  4. After baking, the crust will still be soft but will firm slightly as it cools. Let cool for 10 minutes while you prepare the cheesecake.

For the Cheesecake

  1. Turn the oven down to to 325°F.
  2. With an electric hand mixer, beat the cream cheese at medium speed until light and fluffy.
  3. Add the brown sugar, granulated sugar, molasses, pumpkin puree, vanilla extract, and salt and beat on low until well combined.
  4. Add the eggs one at a time, beating on low after every addition until thoroughly incorporated. Do not over mix!
  5. Fill each muffin liner to the top with cheesecake batter and bake for 20 minutes or until the middles of the cheesecakes are set and don’t jiggle when the pan is tapped.
  6. Remove from the oven and let the cheesecakes cool in the pan.
  7. Once completely cool (about 1 hour), remove the cheesecakes from the pan and refrigerate for at least 2 hours or until ready to serve. The wrappers come off neatly before and after refrigeration.
  8. Refrigerate the cheesecakes in an airtight container for up to 3 days.

For the Ganache

  1. In a small saucepan over medium-low heat, warm the cream just until hot, steamy and on the verge of simmering. Remove from the heat.
  2. Pour this over the chocolate chips and stir until all the chocolate chips are completely melted.
  3. Let cool for about 20-30 minutes or until room temperature before pouring over the chilled cheesecakes.

source: mybakingaddiction

Mini Turtle Pumpkin Cheesecakes

9

Mini Turtle Pumpkin Cheesecakes

Yields: 12 mini cheesecakes

INGREDIENTS:

12 Oreos

8 ounces cream cheese, room temperature

1 egg, room temperature

3/4 cup pumpkin puree (not pumpkin pie mix; I use Libby’s), room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 tablespoon all purpose flour

1 cup caramel sauce (from scratch or the store)

3/4 cup chopped pecans

2 ounces semi-sweet baking chocolate

9b

Directions:

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners. Place one Oreo in each liner.
  2. Make sure your ingredients are all room temperature to avoid lumps!
  3. Beat cream cheese with a hand or a stand mixer fitted with the paddle attachment until smooth. Beat in the egg, sugar, and pumpkin puree, mix until smooth. Add vanilla extract, pumpkin pie spice, salt, and flour, mix until smooth.
  4. Spoon cheesecake mixture over Oreos in prepared pan. (Fill the muffin cups about 3/4 full using about 1/4 cupfuls of the cheesecake mixture per liner.)
  5. Bake for 22-25 minutes until the cheesecakes loose their glossy top. Some may start to crack around the edges, and a toothpick will come out clean from the center of the cheesecake. Cool completely to room temperature then chill for at least 4 hours or overnight.
  6. When serving: unwrap each cheesecake. Stir pecans and caramel together in a small bowl. Melt chocolate according to package directions in a small bowl and then place the melted chocolate in a ziploc baggie with the tip cut off. Spoon some of the pecan caramel mixture over the top of the cheesecakes, then drizzle with chocolate.
  7. Store in refrigerator. Will keep for up to 3 days in an airtight container or you can freeze the cheesecakes without the topping for up to one month.

source : crazyforcrust

Caramel Apple Mini Cheesecakes with Streusel Topping

1

Caramel Apple Mini Cheesecakes with Streusel Topping

 Yields:  18 mini cheesecake

INGREDIENTS

Crust

10 graham crackers sheets, finely crushed (1 1/3 cups)

2 1/2 Tbsp granulated sugar

1/4 tsp ground cinnamon

6 Tbsp unsalted butter, melted

Streusel

1/2 cup all-purpose flour

1/4 cup quick oats

1/4 cup + 2 Tbsp packed light-brown sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp salt

1/4 cup unsalted butter, cold and diced into 1/2-inch cubes

Filling

2 (8 oz) pkgs cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 tsp vanilla extract

1 lb granny smith apples, peeled, cored and finely chopped*

2 tsp lemon juice

Topping

Salted caramel sauce, homemade (recipe here) or store bought

Directions

  • For the crust:
  • Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
  • For the streusel:
  • In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
  • For the filling:
  • In a bowl, toss chopped apples with lemon juice, set aside.
  • In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

1a 1b

  • To assemble cheesecakes:
  • Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust (I used a 1/4 cup and filled it about 3/4 full). Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops. Bake in preheated oven 23 – 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.
  • *This is about 3 small granny smith apples. I recommend chopping very small so they can cook all the way through, almost mincing them (even smaller than that pictured because mine weren’t quite tender all the way through).

source : cookingclassy

Mini Pumpkin Cheesecakes

46

Mini Pumpkin Cheesecakes

Yield: 18 mini cupcakes

INGREDIENTS:

For the Crust
6 ounces crispy gingersnap cookies (see note below)
1/3 cup Fisher Nuts chopped pecans
3 tablespoons unsalted butter, melted
1/2 teaspoon homemade pumpkin pie spice

For the Cheesecake
2 8-ounce packages cream cheese, softened
1/2 cup granulated sugar
2 tablespoons light brown sugar
1 large eggs
3/4 cup canned pure pumpkin puree
1 teaspoon pure vanilla extract
2 teaspoons homemade pumpkin pie spice

For Garnishing
salted caramel sauce
whipped cream
Fisher Nuts chopped pecans

46a

Directions:

1. Preheat oven to 325°F. Line 18 muffin cups with paper baking liners.

2. In a food processor or blender, combine the gingersnap cookies, Fisher Nuts chopped pecans, and pumpkin pie spice. Pulse the machine until the cookies and nuts form crumbs. In a small bowl, combine cookie crumbs and butter, mix until combined. Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes. Remove pan to a wire rack to cool while you prepare the cheesecake filling.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugars and mix for another minute. Add egg, pumpkin, vanilla, and pumpkin pie spice, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed.

4. Spoon batter into each cup (about 3 tablespoons), filling each 2/3 full.

5. Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.).

6. Refrigerate 4 hours or overnight. Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake. Pipe or spoon on a dollop of whipped cream and a sprinkling of Fisher Nuts chopped pecans.

Notes:

– I used 30 Archway Crispy Gingersnap Cookies

Mini Pumpkin Cheesecakes will keep in an airtight container within the refrigerator for up to 3 days.

source: mybakingaddiction

Boo Cups

boo cups

Boo Cups

   

INGREDIENTS:

3/4 cup boiling water
1 pkg.(3 oz.) JELL-O Orange Flavor Gelatin
2 cups ice cubes
2/3 cup thawed COOL WHIP Whipped Topping, divided
8 miniature semi-sweet chocolate chips

DIRECTIONS:

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/3 cup COOL WHIP until well blended. Pour into 4 dessert dishes. It will be pretty liquidy at this point but will firm up nicely in the fridge.

REFRIGERATE 30 min. or until firm.

DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes

source:  meetthedubiens

Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles2

RASPBERRY CHEESECAKE TRUFFLES

Yields:  22 pcs
Prep time: 15 mins
Chilling Time: 2 hrs

INGREDIENTS:

8 oz. cream cheese-softened

½ cup powdered sugar

1 teaspoon vanilla

¾ cup cool whip

¾ fresh raspberries-washed and well dried

¾ cup graham crackers crumbs

15 oz semi-sweet baking chocolate-coarsely chopped

Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles3

DIRECTIONS:

  1. With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese.
  2. Add cool whip and stir with a spatula.
  3. Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
  4. Line a tray with parchment paper and set aside.(Make sure you have enough room in your freezer for tray because the truffles must chill after being rolled).
  5. With a tablespoon or small ice cream scoop drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into a nice round balls.(if it’s too soft to work with, place the dollops in the freezer for a while).
  6. Set the truffles in the freezer until completely frozen (it might take couple hours).
  7. Melt the chocolate and let it sit for 5 minutes to slightly cool so the truffles won’t melt while dipping.
  8. Remove truffles from the freezer and begin dipping into the chocolate using a fork or a spoon. Work in small batches (take a few truffles from the freezer at the time because they soften really quickly).Place chocolate covered truffles onto parchment paper. Truffles must be completely sealed with chocolate!!! If you missed some spots you can add few drops of melted chocolate with a spoon to cover the whole truffle.
  9. When finish dipping process transfer leftover of melted chocolate into a zip lock bag, cut of the corner and drizzle over the truffles.
  10. Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at the room temperature.

source: omgchocolatedesserts