These cool, creamy no-bake treats take only a few minutes to assemble and are perfect for a hot summer day. The key to a super-smooth cheesecake is working with room-temperature cream cheese. Beating cold cream cheese will leave lumps that you won't able to smooth.
- Portion size 24 servings
- Credits : Canadian Living Magazine: August 2014
- 2 pkg cream cheese softened
- 1/4 cup sweetened condensed milk
- 1/4 cup icing sugar
- 2 teaspoons vanilla
- 1 teaspoon unflavoured gelatin
- 1 tablespoon boiling water
- 24 mini chocolate sandwich cookies
- 24 slices ripe fruit such as kiwi or melons
MethodIn large bowl, beat cream cheese until smooth; beat in condensed milk, icing sugar and vanilla until smooth. In small bowl, mix gelatin with boiling water, stirring to dissolve. Beat gelatin into cream cheese mixture.
Using piping bag, pipe enough cream cheese mixture (about 1 tsp) to cover bottom of paper-lined mini muffin tray cups. Place 1 cookie in each well, pressing so that cream cheese mixture comes up sides of cookies; pipe in remaining cream cheese mixture to fill each well (mixture may mound). Refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, using flower-shaped cookie cutter, cut fruit into 24 shapes. Place 1 on each mini cheesecake before serving.
Share your No-Bake Mini Cheesecake Blossoms pics with @canadianliving on Twitter, Facebook and Instagram with the hashtag #CLIMadeIt.
Nutritional facts Per serving: about
- Fibre trace
- Sodium 87 mg
- Sugars 5 g
- Protein 2 g
- Calories 104.0
- Total fat 8 g
- Potassium 57 mg
- Cholesterol 24 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
- Iron 2.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 8.0