Easy No Bake Cheesecake Cups

Shaved chocolate and a cool martini glass finishes off this easy dessert!

As much as I love creating desserts from scratch, there are times when I don't have time to make a complicated dessert...you know, when you are making a big dinner for family or perhaps making so many other dishes you don't have oven space for a dessert. And of course, sometimes you just want a sweet bite of something that doesn't take much time!

Layers!

This dessert is perfect anytime you don't have the desire to bake or the time! It may not be "gourmet" but it's delicious! Kids love helping create with this dessert so put them to work!

The chocolate version above has Cool Whip mixed into the cheesecake mixture but the berry version doesn't. It's up to you whether you want to use it...I find it gives a little bit lighter feel and taste. Also, in the chocolate version I just used chocolate condensed milk - that way I don't have to add the additional step of melting chocolate. And in the berry versions, I just split the mixture in half and added my favorite jams to flavour and colour.

Use a pastry bag and icing tip to pipe cheesecake mixture and cool whip for a neater dessert.

If desired you could make one big dessert in a pie plate or baking dish, but I like making individual desserts and layering the cheesecake mixture, cool whip and graham crumbs!

Blueberries top this blueberry jam version.

Makes about 8 (but depends how big your dishes are!)

Ingredients

1 can condensed milk (14 oz)- plain, chocolate or even caramel flavoured
1 bar cream cheese (8oz), room temperature
2 tbsp jam, your favorite flavour
juice of one lemon (for berry flavours) or 2 tbsp strong coffee (if making chocolate mocha flavor)

1-1/2 cups graham cracker crumbs
2-3 tbsp melted butter

2 cups cool whip if adding to mixture
2 cups cool whip for layers and topping

Instructions

1. Add condensed milk and cream cheese to large mixing bowl and beat until smooth, about 5 minutes.
2. Add lemon juice (or coffee) and mix.
3. Add jam and mix. (if using more than one type jam, divide mixture first)
4. If using cool whip, add 2 cups and gently fold into mixture.
5. In another bowl, combine melted butter and graham crumbs.

Set 8 smaller sized ramekins or cute glasses on work station. Add layers of graham crumbs, cool whip and cheesecake. You could add in other fun stuff - caramel sauce marshmallows, chocolate chips... whatever you have on hand.

Caramel, graham cracker crumbs, chocolate cheesecake mix and marshmallows
make this a pumped up s'more version of dessert!

No Bake Avocado Lime Cheesecake

My workplace is filled with amazing people, many of whom have a keen interest in food and great cooking talent. Last year, we created a company dessert "bake-off" competition (I'm happy to say I won). It was such a success that we decided to do it again this year. Each week we have a different theme - avocado, chocolate, marshmallow, quinoa, banana etc. Up to five people create their best recipe using the featured ingredient and it's judged by three colleagues. After all of the weekly competitions are completed, the weekly winners then make their best dessert for a no restrictions final bake-off. They can bake anything their hearts desire and it's judged by every person in the office. The baker with the most votes takes the title of master baker! 

I'm in the avocado category this year and I'm competing against some incredibly talented bakers. I was going to go with chocolate and avocado but instead I'm going for something lighter tasting and citrusy. The only problem with avocado is that it is hard to create something that showcases the flavour of avocado because ...well...it doesn't have a strong, distinct flavour. It does however have a great creamy texture that goes well with cream cheese. The lime definitely is the star flavour here and if I didn't tell you there was avocado in it you might not figure it out. But when I tell you it's in there, you  say "oh yeah" because you can taste it if you know to look for it. The toasted coconut goes so well with the lime and adds another layer of texture to the dessert. 

This will make a great summer dessert since it requires NO baking! And it kinda reminds me of a lime margarita (one of my favorite summer drinks)... bring on summer!!

Update: Wow, what an amazing group of competitors and desserts! I'm glad I wasn't a judge because picking a winner would have been difficult. I didn't win this round :( but the winner was a truly deserving avocado pie! The other entries included an avocado Pop-Tart and an avocado crème brûlée - both of which were fabulous!

Ingredients

You need a 9x9 baking dish.

Crust

1-1/4 c graham crackers

1/4 c coconut

1/2 c unsalted butter, melted

Instructions

1. Combine all three ingredients in a mixing bowl. 
2. Press into pan (as compactly as possible).

Cheesecake

2 large avocados, peeled and pitted (about 1.5 - 2 cups )

1/2 c granulated sugar (can add up to 2 tbsp more if not sweet enough for your taste)

1 c whipping cream

1-1/2 tbsp gelatin powder

1/2 c water, divided

1 c vanilla or plain yogurt

1 lb cream cheese

3 tbsp fresh lime juice

zest of 1 lime

toasted coconut for garnish

Instructions

1. In a stand mixer, cream cheese and sugar until smooth.
2. Mix gelatin with 1/4 c of water. Add 1/4 c boiling water and stir until gelatin is dissolved. Set aside.
3. In food processor, puree avocados and lime juice until smooth.
4. Add avocado mixture to the cream cheese and beat until smooth.
5. Turn mixer on medium low and slowly add the gelatin.
6. Add the yogurt and lime zest and mix to combine.
7. In another mixing bowl, whip the whipping cream with hand beaters until soft peaks form.
8. Using a spatula, fold in the whipping cream into the cream cheese mixture and combine well.
9. Pour on top of crust.
10. Smooth the top with a spatula.
11. Cover with plastic wrap and refrigerate for 12 hours until set.
12. When ready to serve, cut into 16 squares.
13. Plate and top with a teaspoon or so of toasted coconut.

Easy Mini Caramel Cheesecakes

I make these mini cheesecakes when I want to serve a variety of desserts. I last made these at Christmas along with mini lemon tarts, and mini spice cupcakes with eggnog icing. By making  mini desserts after a large meal like Christmas or Thanksgiving your guests are more likely to try a small treat ... or three :) 


If you can't find dulche de leche condensed milk you can use regular..or learn to make your own here.

Preheat To: 300º F (150ºC)

Serving: 36 mini cheesecakes

Ingredients:

1¼ cups (300 mL) graham cracker crumbs
2 tbsp (30 mL) sugar
1/4 cup (50 mL) unsalted butter, melted

Or

36 1-inch premade cookies (I like these with homemade ginger cookies)

2 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Dulche de Leche Eagle Brand® sweetened condensed milk
2 large eggs
2 tsp (10 mL) vanilla extract

¾ c Caramel sauce or another can of dulche de leche to spoon on top (optional)

Instructions:

1. Place about 36 mini foil or paper baking cups in muffin tins. 
2. Combine graham cracker crumbs, sugar and butter; press firmly onto bottoms or simply place one pre-made cookie in each cup.
3. In large bowl, beat cream cheese until fluffy - about 4 minutes. 
4. Beat in sweetened condensed milk until smooth. 
5. Add eggs one at a time and mix well. 
6. Mix in vanilla. 
7. Spoon equal amounts of mixture into prepared cups.
8. Bake for 14-18 minutes or until cheesecakes spring back when lightly touched. Cool thoroughly then refrigerate at least 2 hours.
9. Top with a small spoonful of caramel sauce before serving. 
10. Store leftovers covered in refrigerator.

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