Wednesday, November 7, 2012

Quick No Bake Individual Cheesecake Bar



Who doesn't love cheesecake? Ok, hard to believe, but there are some people who don't but I don't know many people who would turn it down. In most cases, you say cheesecake and people start to get weak in the knees and almost get that Homer Simpson dreaming of donuts look. The other observation I have made with people loving cheesecake is that they love all different kinds of toppings. How about your next gathering serving up a batch of these delicious quick and easy no bake individual cheesecakes and let your guests top their own with a variety of toppings to choose from?

Quick and Easy No-Bake Cheesecake
 
2 - 8 oz. pkgs. of cream cheese, softened
1/4 cup lemon juice
1 - 14 oz. can of sweetened condensed milk
1 tsp. vanilla extract
 
In a large mixing bowl, whip cream cheese with an electric hand mixer on medium speed until smooth and fluffy. Add the remaining ingredients and mix on low speed until blended. Once blended, increase speed to medium and continue mixing until smooth and silky. Set aside.
 
Prepare a standard muffin tin with cupcake liners. (makes about 18 cheesecakes)
 
This is where you need to make a crust decision. What shall it be? There is the standard graham cracker crust, OR there is a whole world of cookies that would make an awesome crust. For sandwich style cream filled cookies, all you need to do is crush the cookies into a fine crumb using either a food processor (my preferred method) or in a freezer gallon zipped bag using a rolling pin (the cream filling acts as a binder). For cookies with no filling, crush and add enough melted butter to bind to the consistency of course sand. For the cheesecakes used in this post, I used pecan sandies mixed with butter.
 
Take a rounded packed teaspoon of crumbs and place in the bottom of the liners and firmly pack on the bottom of each liner. (This next step is optional) I baked the cookie lined tins at 350 degrees for about 10 minutes and cooled. This step helps firm up the crust and is not necessary but helps hold together better if your people want to remove their cheesecake from the paper liner.
 
To make filling your cheesecakes easier, place the cheesecake mixture into a gallon baggie and trim off a corner and pipe into the liners filling about 1/2" from the top of the liner. Refrigerate for at least an hour.
 
 
Toppings, toppings, and more toppings.
 
In the baking section of your grocery store you will find a variety of canned pie fillings, and in the ice cream/snack sections you will find chocolate and carmel syrups. How about some toffee bits (like a crushed Heath candy bar), mini chocolate chips, jimmies (rainbow or chocolate sprinkles), berries, and the most important topping.......the spray can of whipped cream! Be creative!
 
How much fun would this be? I bet your guests won't eat just one! They will want to try different toppings, so make plenty!

4 comments:

  1. I love cheesecake and this sound simple to make. Thanks for sharing on Foodie Friends friday and remember to come back to vote. Newest follower.

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete
  3. Looks heavenly, new follower from http://www.callmepmc.com/2012/11/grow-your-blog-link-party.html ~ Paula

    ReplyDelete
  4. This looks so delicious! I'm a new GFC follower from the grow your blog hop! Esther Norine Designs

    ReplyDelete