What better way to ring in a new season?
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.
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!
Yield: 20 servings Made by: Mint Tea and Honey
- 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
- Beat the cream cheese until smooth, then add in the cool whip topping. Beat until combined.
- Add in the sugar and mix well
- Crush cookies and place 20 equal spoonfuls in the bottom of a champagne glass or your favourite small dish
- Spoon cheesecake mixture into glasses
- Top with fruit or your favourite pie filling
- Refrigerate until ready to serve, and enjoy!
* 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.
I hope you try this recipe and truly enjoy it!
Happy baking and enjoy every moment of summer,