Sally’s Baking Addiction: July, 2019 Challenge: No-Bake Cheesecake Jars👩🏻‍🍳

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Boy, did I get lucky this month! 😲 Sally set a really easy and fast challenge for July, which I appreciated! I had a lot going on for the month of July, so a quick, No-bake Cheesecake dessert was perfect timing😊

Three layers, all simple and tasty. First was the two ingredient graham cracker crust.

1 cup (about 8 graham crackers) were crushed in a food processor until crumbs formed, then 2 tablespoons of melted butter were drizzled in until a sandy mix formed.

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Sally used mason jars, but I chose to use some mini dessert cups. These were filled with the crust and set aside until the filling was ready.

 

The filling is just as simple. 1 cup of cold, heavy cream was whipped into stiff peaks and set aside.

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Using a stand mixer with a paddle attachment, 8 oz. of cream cheese, 1/3 cup granulated sugar, 2 Tablespoons of Greek Yogurt (Sally used sour cream), 1 teaspoon of lemon juice, lemon zest and 1/2 teaspoon of vanilla were mixed until smooth.

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Then the whipped cream was gently folded into the cream cheese mixture.

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This was spooned over the crust filled cups.

I put these into the fridge to set while I made the toppings. I couldn’t decide between chocolate, strawberry or blueberry-so I made all three 😂

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All three of these sauce recipes are from Sally’s site and are super easy to make as well. And, bonus! They are all great over yogurt or ice cream 😋

All that was left was to add the toppings

Chocolate 🍫

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Strawberry 🍓

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Blueberry and lemon 🍋

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These were delicious!

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Next time I will add more of the crust!

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I have a very busy August as well, so I hope I can keep up with Sally❤️

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Sally’s Baking Addiction: May, 2018 Challenge: Classic Cheesecake 🍰

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Last month we made croissants, which was pretty time consuming. I think Sally took pity on us and assigned a much less cumbersome challenge for May: the classic cheesecake.

If you have ever made a cheesecake, you know that they are not that difficult. There are very few ingredients, the only tricky part is baking it in such a way that you don’t have a giant crack in the center. It is not that hard really. You just need to use a water bath and be sure to avoid over mixing the cheese cake filling.

I didn’t want a huge cake, so I opted for these mini cakes so my hubby could unload take them to his coworkers! I didn’t need to create the water bath, just had to keep an eye on them while they were in the oven. I also decided to top each with chocolate ganache, which absolved me of any cracking issues 😉

First up, the graham cracker crust. The crushed cracker crumbs were combined with vanilla sugar and butter. Sally used regular sugar, I just prefer to reinforce the vanilla flavor by baking with the vanilla sugar I always keep on hand for dessert preparations.

The result is a sandy, textured mix that is spooned into a paper lined muffin tin.

 

This recipe makes about 9 cakes, and they were pre-baked for 5 minutes at 350ºF.

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While these cooled, I made the filling. This was so fast and easy! Cream cheese, more vanilla sugar, sour cream, vanilla, lemon juice and an egg were placed into the bowl and mixed until just combined.

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Try not to whip this! No extra air should be incorporated to avoid cracking while baking and this is a very thick mixture. Just a few tablespoons are needed to cover each of the crusts.

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The pan goes into the 350ºF oven for about 20 minutes. The cakes are done when the edges are just set, and the center is still a little jiggly (just like a full cheesecake). Make sure these cool completely by placing them in the fridge for, at least, 2 hours. I actually made the cakes and refrigerated overnight. They will sink a little in the center, but just add a topping of fruit or chocolate and they will be perfect!

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So easy and tasty 😋! Another awesome Sally recipe. Try either the full cake, or these minis, for a fast and delicious dessert, and let me know what you think👩🏻‍🍳 💕