he crumbs.
Empty the cheesecake filling into a large mixing
Cut cheesecake slices into smaller portions (about
ver crust.
Bake the cheesecake for about 35-40 minutes
EMOVE foil baking cups from cheesecake bites, if desired. Spoon desired amount
Using a fork, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended.
Evenly distribute mixture into 10 sections of an ice cube tray.
Tap tray firmly on the counter a few times to get mixture to settle flat.
Next, top each with a teaspoon of chocolate syrup.
Tap tray again to settle.
Place tray in freezer until Bites are solid -- at least 2 hours.
Once frozen, Cheesecake Bites should pop out easily (if not, run the bottom of the tray under the faucet for a few seconds to loosen them).
inutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies
Cut already-baked cheesecake into uniform pieces approximately 1-
Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.
Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.
Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.
ntil topping is golden and cheesecake is firm to the touch
Defrost cheesecake slightly.
Dip into buttermilk; lift to drain excess liquid.
Roll into cornflake crumbs, pressing slightly to coat cheesecake completely.
Refreeze for at least 2 hours.
Heat peanut oil to 325 degrees.
Immerse cheesecke completely.
Deep fry for approximately 1 minute.
serve with praline sauce: Heat pecans in skillet.
Add amaretto and reduce.
Add brown sugar and cream.
Cook on medium heat and reduce to half.
Pour over cheesecake.
cut already made cheesecake into 20 pieces. or however
Preheat oven to 350\u00b0.
Grease a 9 x 1 1/4-inch pie plate. Place milk, vanilla, eggs, sugar and baking mix in blender container.
Cover and blend on high for 15 seconds.
Add cream cheese.
Cover and blend on high for 2 minutes.
Pour onto plate. Bake until center is firm, 40 to 45 minutes; cool.
Spread Cheesecake Topping carefully over top.
Garnish with fruit, if desired.
Heat oven to 350\u00b0.
Have crust ready.
Beat cream cheese slightly.
Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy.
Pour into crust.
Bake until firm, about 25 minutes.
Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours.
Makes 8 servings.
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
he wells of your cake bites pans with baking spray and
he pan with small brownie bites (12 to 16), covering as
n batches. Fry until the bites are golden brown and rise
- Make the cheesecake filling.
Soften the cream
ncorporated. Add the crushed Butterfinger bites.
Blend the melted chocolate
edium star tip. Dollop each cheesecake with a bit of Cool