Mini Cheesecakes (for All Seasons) & The Start of Summer

What better way to ring in a new season?


Sunday was a celebration of summer and fathers. It was warm as anything and filled with sun and family.

I was (happily) charged with making the dessert and I decided on a few perimetres before picking a dessert.

I didn’t want something that would a) have me stuck in the kitchen, b) have the oven on for hours, c) was cool and refreshing, d) was a crowd pleaser.

Cue fruity, mini cheesecakes with a coconut cookie crumb.


These guys are ultimate simplicity, and who can resist cheesecake, especially in champagne glass?


When I say simple I mean simple. I looked around at several recipes, but went with a basic half cream cheese and half whipped cream/cool whip topping mix, and threw in some sugar to balance it out.

Switching ingredients to match the seasons is an easy way to keep this guy from becoming your basic usual cheesecake:

For Autumn: use a maple sandwich cookie for the base crumb and an apple pie filling for the topping

For Winter: a ginger snap cookie base and little gingerbread man garnish

For Spring: A sugar cookie base and mini chocolate egg garnish

So basically you can have cheesecake all year ’round. I give you permission so don’t let anyone judge you!


Mini Cheesecakes:

Yield: 20 servings      Made by: Mint Tea and Honey

Ingredients:

  • 2 bricks cream cheese, softened
  • 2 tubs cool whip topping, thawed*
  • 1/2 cup white sugar*
  • 1 250g box of wafer cookies*
  • 1 can pie filling of choice

Instructions:

  1. Beat the cream cheese until smooth, then add in the cool whip topping. Beat until combined.
  2. Add in the sugar and mix well
  3. Crush cookies and place 20 equal spoonfuls in the bottom of a champagne glass or your favourite small dish
  4. Spoon cheesecake mixture into glasses
  5. Top with fruit or your favourite pie filling
  6. Refrigerate until ready to serve, and enjoy!

Notes:

* You can use whipped cream too, but the cool whip topping is more stable (although the latter is the healthy option!)

* I used brown sugar in a whim, but I would recommend white sugar here

* Coconut cookies was my cookie of choice, and it was delightful. It added a refreshing note to the dessert.


This is one of those can’t-go-wrong recipes, really. It takes no time at all: individually the ingredients are great and together they’re divine. And a pretty package is the cherry on top.

I hope you try this recipe and truly enjoy it!

Happy baking and enjoy every moment of summer,

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