Thursday, May 26, 2011

Miniature Cheesecake Trifles - Shavuot Miniature Desserts

Just the other day, I  stopped at the dollar store to pick up a couple of things, and came across the cutest mini stemmed cups and mini spoons.  I just know I had to figure out something go do with them for Shavuot.   I decided to use no-bake cheesecake filling to make a simple, easy yet very presentable dessert.
I made a milk chocolate and a plain cheesecake mixture and made different combination using different toppings I had on hand.  Do feel free to try your own favorite topping.


Milk Chocolate Cheese Filling
  • 1/2 cup whipping cream
  • 7 oz. good quality milk chocolate (plain without and filling) - melted and cooled
  • 7 oz. cream cheese

Whip the whip cream till peaks form.  fold in melted chocolate.  In a separate bowl, whip cream cheese till creamy.  Fold cream cheese into chocolate mixture.

No-bake Cheesecake Filling
  • 16 oz. cream cheese
  • 5 Tbs + 1 tsp. sugar
  • 2/3 tsp. vanilla
  • 1 cup whipped cream

Mix cream cheese, sugar, and vanilla together till smooth.  Fold in whip cream.


Chocolate Peanut Butter Crunch

Choc. art, blueberry, and choc. curl












Topping Ideas:
  • fresh fruit (I used blueberries)
  • grated chocolate or chocolate curls
  • chocolate "art" : melt chocolate chips.  Can draw any shape by placing in sandwich bag.  Make a small at the tip of the bag and pipe design onto wax paper.  Place into freezer to harden.
  • chocolate-peanut butter crunch (recipe follows)
Chocolate Peanut Butter Crunch
  • 3 1/2 oz. chocolate chips - melted
  • 1/3 cup peanut butter (can use crunch or smooth)
  • 1 1/3 rice crispies

Mix melted chocolate and peanut butter together, until completely combined.  Stir in rice crispies.  Press onto baking pan and place in freezer for 10 -15 minutes to harden.  Crumble and use as topping.  (I placed this on bottom, in middle and on top of my trifle)

Enjoy,
Chanie

8 comments:

  1. how many does your recipe make?

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  2. Depends on how big your cups are. I was able to make apx. 2 dz when making one batch each of the chocolate and the vanilla cheesecake batter.

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  3. can u make this the day before and leave it in teh freezer?

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  4. It should be fine in the refrigerator if it's for a day or 2. It should probably be fine in the freezer, although I've never tried it. I plan on making a batch for Shavuot on Tuesday and keeping it in the refrigerator.

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  5. Sounds Great! You're using blocks of cream cheese, not whipped, right? Also what kind of cream should I be using?

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  6. I always use boxed cream cheese unless specifically written. You can use either dairy whip cream or non-dairy dessert topping.

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