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Updated September 18, 2017
cup Yoplait® Original Yogurt Lemon Burst
tablespoons whipped cream cheese
tablespoons egg product (in carton)
mini graham cracker crusts, pre-made
bottle Bacardi™ 151 , (if you want to make flaming strawberries)
Preheat the oven to 350°F. Combine the yogurt, cream cheese, egg product, sugar and lemon zest in a bowl and beat on high until smooth.
Fill the mini graham cracker crusts and then bake for 20 minutes, then let cool.
Top with whipped cream and a strawberry.
To make a flaming presentation: Cut a hole in the strawberries... not all the way through! Then fill with Bacardi™ 151 and light on fire. Remember to be VERY careful when doing this!! The flame can be tricky and sometimes it’s lit even if you can’t see it. Also, always blow out the flame for your guests and let the strawberry cool.
More About This Recipe
- Yes, the title speaks for itself... they are flaming, but you DON’T eat them flaming!That’s just for presentation! Phew, just thought I should get that out of the way before I explain how delicious these are. Honestly, if you’re making a dessert for an event, BBQ or summer party Flaming Strawberry-Lemon Mini Cheesecakes are the ones to make. They’re incredibly easy and super tasty (I had two in one sitting... oops!). The lemon yogurt and cheese make the perfect combination.You can buy pre-made, mini graham cracker pie crusts at the store and the rest is a breeze! So you’re probably wondering about the flaming part... it’s a cool added touch if you’re bringing them out on a tray to serve to guests. Pretty simple to create too! You just cut a little hole in the top of the strawberry, fill it with Bacardi 151 and then light it! Just be SUPER cautious as sometimes the flame can be hard to see. You always want to warn your guests that it is in fact “on fire”.And if you feel like skipping that part, these little pies don’t need to be lit on fire to be a hit. They’re tasty without the fanciness.
- Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
- Trademarks referred to herein are the properties of their respective owners.
Mini Lemon Cheesecakes with Strawberry Topping
- 1) Preheat your oven to 350 degrees and line a muffin tin with paper liners, set aside.
2) In a food processor, pulse together the butter and graham cracker crumbs to form a wet sand like mixture. Take about a tablespoon of mixture and place it in each cup of the muffin tin and press it down with the back of a spoon or small glass to compact it in the bottom.
3) In the same food processor, add the cream cheese, sugar, salt, eggs, lemon and vanilla and mix until really smooth.
4) Divide the mixture evenly among the muffin cups, pop it in the oven for about 15 to 18 minutes or until the sides are pretty set, allow to come to room temp while you work on the topping.
5) In a saucepan, add the water, cornstarch and sugar, bring to a boil and cook for a couple minutes or until thickened and no longer cloudy, add the gelatin, turn the heat off and whisk it in for a minute.
6) Pour the mixture over the strawberries, stir all together and let it cool for about 15 minutes.
7) Top the cheesecakes with the strawberry topping, then pop the whole thing in the fridge to set for several hours.
Easy Strawberry Mini Cheesecakes
Strawberries have always been one of my favorite fruits. I have been known to sit and eat entire containers of them. Lately the strawberries have been so good that the hubs and I just go through them like water. He takes them to work and everything.
Of course I always feel like people must think I’m such a weirdo when I pick them out at the grocery store. Maybe you do this too? To pick them out, I smell them. Since the carton has holes on the bottom that are closest to the berries, I literally put them as close to my nose as possible and take a big whiff. The sweeter they smell, the better. If I don’t smell much strawberry-ness, they aren’t worth buying. Am I the only one? How do you pick your strawberries?
The better your strawberries, the better the flavor of these cheesecakes, naturally. The pops of strawberry in every bite are so darn good!
- 12 vanilla wafers
- 2 (8 ounce) packages cream cheese, softened
- 2 eggs
- 2 tablespoons lemon juice
- ⅔ cup white sugar
- 1 (21 ounce) can cherry pie filling, or flavor of choice
Preheat oven to 350 degrees F (175 degrees C).
Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
Fill each baking cup 2/3 full with cream cheese mixture.
Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
Strawberry Lemon Cheesecake
The delightful flavours of citrus and berries make this no bake strawberry lemon cheesecake perfect for a summer gathering.
Are you a messy baker or a tidy one? I confess I am a messy baker. And for some unknown reason, I love to use a lot of utensils. I do try and clean as I go sometimes. Colleagues at work keep asking why I don’t take part in baking competitions, like Great British Bake Off. Erm no. I will be that baker with the messiest station, who will probably have a melt down if anything goes wrong. Maybe one day I will enter a competition. Just not now.
No bake cheesecake are my favourite kind of desserts to make. It requires no baking and very few ingredients.
The best pan to use for cheesecakes is a springform pan. The removable sides make it easy to remove the cheesecake from the pan. Grease the bottom and sides of the cake tin and line the bottom with greaseproof paper. Press the cookie crust made with crushed digestive biscuits and melted butter into the bottom of the pan. Use the back of teaspoon to press the crust down. Chill the crust in the fridge whilst you make the cheesecake layers.
To create the tangy flavours of the lemon cheesecake layer cheesecake, I used a combination of lemon juice and extract. Add the zest of one lemon if you want a more intense lemon flavour.
The strawberry cheesecake layer is filled with lots of berry flavour. I started off by making a strawberry compote. The compote was made by cooking fresh strawberries, sugar, lemon juice and corn flour. To finish off the strawberry cheesecake layer I folded the cooled compote into the cheese mixture.
The cheesecake is light , yet still creamy and rich. All the textures and flavours my tatse buds love to feel when eating a cheesecake. I whipped cream until soft peaks formed and then added melted gelatin. Gelatin helps set the cheesecake. It also makes it more stable and easier to slice. Fold the whipped cream in a mixture of mascarpone and cream cheese.
This strawberry lemon cheesecake tastes so amazing. The flavours of berry and citrus compliment each other . Plus it is light which makes it the ideal dessert to serve at a barbecue.
You can make the cheesecake at least a week in advance and froze until you are ready to serve. Thaw in the fridge a day before you are ready to serve.