No Bake Berry Cheesecake Parfaits

This recipe was one I got from Annies Eats (http://www.annies-eats.com/2012/07/02/berry-cheesecake-parfaits-no-bake/) via Lynnette while they were here visiting family this past August. We had such a great visit having their family stay with us for a few days. When good friends get together their is always bound to be good eats as well. We ended up serving these tasty little parfaits at the clinic staff party too. Along with Our Best Bites to die for fresh "Cherry Chocolate Ice Cream" on a brownie bottom.

Berry Cheesecake Parfaits {no bake}

Yield: 12 servings

INGREDIENTS

For the strawberry topping:*

1½ cups chopped strawberries 2 Tbsp. granulated sugar
1 cup fresh blueberries
3 Tbsp. granulated sugar
1½ tsp. cornstarch
2 tsp. water
Squeeze of fresh lemon juice
¾ cups graham cracker crumbs
1 Tbsp. granulated sugar
1½ Tbsp. unsalted butter, melted
8 oz. cream cheese (reduced fat is fine)
2 cups low-fat greek yogurt
1 vanilla bean, split lengthwise (optional)
1½ cups confectioners’ sugar, sifted
1 tsp. vanilla
1 Tbsp. heavy cream

For the blueberry topping:*

For the graham cracker base:

For the cheesecake layer: 

DIRECTIONS

1  To make the strawberry topping, combine the strawberries and sugar in a small bowl and toss with a fork to combine.  Let stand at least 1 hour, stirring once or twice, until the berries have released their juices.  Mash the berries a bit with the fork.  Cover and refrigerate until ready to use.

2  To make the blueberry topping, combine the blueberries and sugar in a small saucepan over medium-high heat.  In a small pinch bowl, whisk together the cornstarch and water until smooth.  Stir the berries occasionally when they begin to release their juices.  Once the juices are bubbling, stir in the cornstarch mixture.  Continue to cook, stirring frequently, until the mixture bubbles and thickens.  Remove from the heat, stir in the lemon juice.  Transfer to a bowl, cover, and refrigerate until ready to use.

3  Set out 12 mini mason jars (small glasses will also work).  In a small bowl, combine the graham cracker crumbs, sugar, and butter.  Stir with a fork until evenly combined.  Scoop about 1½ tablespoons of the mixture into the bottom of each jar and tamp down gently with the bottom of a small glass.

4  To make the cheesecake mixture, combine the cream cheese and greek yogurt in the bowl of an electric mixer.  Scrape the seeds from the vanilla bean into the bowl.  Beat the mixture on medium-high speed until smooth, about 1-2 minutes.  Add in the confectioners’ sugar and mix until well incorporated, 1-2 minutes.  Blend in the vanilla and heavy cream on low speed, then increase the speed to medium-high and beat until light and fluffy, 2-3 minutes more.  Divide the mixture between the serving jars.  Spoon the blueberry topping over 6 of the servings.  Spoon the strawberry topping over the remaining servings, partially draining of the excess juices before using.  Cover and refrigerate until ready to serve.

5  *The quantities of ingredients listed for the blueberry and strawberry toppings will make just the right amount for this recipe.  If you prefer to make only one type of topping, you will need to make a double batch.

** I used the same instructions for the strawberry topping using raspberries.

Layered Turtle Cheesecake

This recipe called to me from the front of a little 5 x 7 Taste of Home magazine during my wait in the check out line. I was dying to try it for Thanksgiving, but never got my chance! So I didn't let it miss out on showing up on our Christmas dinner menu. It did not disappoint anyone! We will keep this in our favorite cheesecake file. (I need to post some of our other favorites like pina colada, brownie bottom and white chocolate raspberry cheesecakes).

If you enjoy a nice rich dessert occasionally and love cheesecake then this is probably a recipe you will want to try. I don't think you will be disappointed.

Seeing the layers

Ready to tickle and delight the palette!

Layered Turtle Cheesecake

1 cup all-purpose flour

1/3 cup packed brown sugar

1/4 cup finely chopped pecans

6 Tablespoon cold butter, chopped

Filling:

4 packages (8 oz each) cream cheese, softened

1 cup sugar

1/3 cup packed brown sugar

1/4 cup plus 1 teaspoon all-purpose flour, divided

2 Tablespoons heavy whipping cream

1 1/2 teaspoon vanilla extract

4 eggs, lightly beaten

1/2 cup milk chocolate chips, melted and cooled

1/4 cup carmel ice cream topping

1/3 cup chopped pecans

Ganache:

1/2 cup milk chocolate chips

1/4 cup heavy whipping cream

2 Tablespoons chopped pecans

Optional garnish: chopped pecan halves and additional caramel ice cream topping

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil )about 18-inch square.) Securely wrap foil around pan.

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in 1/4 cup flour, cram and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to small bowl; stir in melted chocolate until blended. Spread over crust.

Combine caramel topping and remaining flour; stir in pecans. Drop by Tablespoon over chocolate batter. Top with the remaining batter. Place springform pan in large baking pan; add 1-inch water of hot water to large pan.

Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until the center is just and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. (I would remove the foil at this point too. It never tells you when to do it, but it holds in moister from the water bath.) Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Place chips in a small bowl. In a small saucepan, bring cream just to boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. REfrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired.

Yield: 12 Servings

Chocolate Caramel Cheesecake

We made this recipe at my mom's house for Valentines Day. I didn't have my camera so no picture. This is rich and delicious cheesecake.

Chocolate Caramel Cheesecake

2 cup crushed vanilla wafers (about 5 wafer)

6 Tablespoons butter, melted

1 (14-oz) package vanilla caramel (about 48 Caramels)

1 (5-oz) can evaporated milk

1 cup chopped pecan, toasted

2 (8 oz) packages cream cheese

1/2 cup sugar

1 teaspoon vanilla

2 eggs

1/2 cups semi-sweet chocolate piece, melted and slightly cooled

Whipped cream (optional)

Melted semi-sweet chocolate (optional)

Caramel ice cream topping (optional)

For crust, combine crushed vanilla wagers and melted butter. Press mixture onto the bottom and 2 inches up the side of a 9-inch springform pan. Bake in a 350 degree oven for 10 minutes. Cool and set aside.

In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat, stirring frequently , until smooth. Pour over prepared crust, Sprinkle with the 1 cup pecans. Chill in refrigerator while preparing filling.

For filing, in a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until combined. Add egg, beating on low speed until combined mixer on medium speed until combined (do not overbeat); stir in melted chocolate. Pour over caramel-nut layer in pan.

Bake in a 350 degree oven about 40 minutes or until center appears nearly set when shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen from sides of pan cool completely on wire rack. Cover and chill at least 4 hours. Let stand at room temperature for 20 minutes before serving. Garnish each serving with whipped cream, chopped nuts, and /or melted chocolate, if desired. Makes 12 servings.

Nutrition facts:

436 Calories, 25 g Fat, 37 mg Chol, 320 mg sodium, 49 g carbs, 1 g fiber, 4 g protien

Peanut Butter-Finger Mini Cheesecakes

I got this recipe from picky-palate.com. This gals blog is so fun to look at and her food is great. Today I made her mini cheesecakes in preparation for Sunday dinner. We decided to eat them tonight! What a good choice! They were rich, creamy, and enjoyed by all. I have to hand it to her when she said it will do a mini muffin tin that's what it does no more no less. (24 mini cheesecakes). I will admit that her pictures are inspiring so check out her sight. I also have to admit that I have mini cheesecake tin envy. (She bought hers at William Sonoma's for $30. Maybe in time. For now my little pamper chef tin did the job, and if you don't have this great William Sonoma Mini Cheesecake pan yours might come out looking more like mine ;-) ).

Well enjoy the richness of this great little recipe. It will satisfy you in a simple bit or two.

1 Cup ground Vanilla Wafers
2 Tablespoons granulated sugar
2 Tablespoons butter
1/8 teaspoon salt

8 oz softened cream cheese
1/4 Cup creamy peanut butter
1 egg
2 Tablespoons heavy cream
1/8 teaspoon salt
4 Fun Size Butterfinger Candy Bars, crushed

1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream

2 Fun Size Butterfinger, crushed

1. Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.

2. Reduce heat to 300 degrees F. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat in egg, cream and salt until well combined. Slowly stir in crushed peanut butter. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.

3. Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.