Saturday, July 5, 2014

No-Bake Mini Cheesecake Blossoms

Beauty! These no-bake mini cheesecake blossoms were so fun to make, mainly because I love desserts that feature some kind of floral decoration. What can I say? I love it when I get flowers!

Now, I've made my fair amount of cheesecakes before, and always found it agonizing when you place it in the oven and cross your fingers that it bakes evenly. Nobody wants cracks to show up on the surface of a perfectly smooth cheesecake. And there's the bain marie (or water bath) that you have to deal with. So if you're on the lookout for a no-bake recipe, this is one to try.

No-Bake Mini Cheesecake Blossoms
Shopping List: cream cheese, sweetened condense milk, icing sugar, vanilla extract, unflavoured gelatin, chocolate sandwich cookies, and fruit.

Let the cream cheese rest in room temperature for about an hour or so. Letting it soften up helps the mixing process a lot!

This is pretty simple and having a stand mixer makes it even easier. You throw in the cream cheese, sweetened condense milk, icing sugar, and vanilla extract and beat it until it's smooth.

In a small bowl, you mix the gelatin with boiling water and stir until it dissolves. Then add the gelatin into the cream cheese mixture.
Fill a piping bag with the batter and pipe cream cheese to cover the bottom of the mini cupcake liners or mini dessert jars. A good friend of ours bought me a set of mini dessert jars for my birthday and I was pretty excited to use them. The glasses are about two inches tall and I was able to fill nine of them. The recipe yields about 24 for mini cupcake liners.
Place one cookie (I used regular sized chocolate sandwich cookies, but use the mini versions if you're going with mini cupcake liners) in each and press it down so that some of the batter comes up on the sides. Pipe on the remaining cheesecake batter to cover the cookies.

Refrigerate for at least three hours or overnight.
I'm deviating a bit here, so if you're up for mango blossoms, read on. If you want other blossom ideas, watch this video to see how easy it is to decorate your cheesecakes with fruit.

Remove the skin from the ripe mango and slice all four sides around the mango seed. Next, lay the pieces down thinly slice them so you have many semi-circle pieces. Picking the right mango is crucial as you don't want one that is too firm because it won't bend and might break, and you don't want one that is too ripe for it'll become mushy if you try to curve it.
To create the blossom, take one of the shorter slices of mango and curl it up to form the middle of the bud. Place it in the middle of the cheesecake. Then, take medium slices and wrap it around. You want the curve side facing up and the straight edge on the cheesecake. Keep surrounding the middle piece with mango slices until you reach the edge of your bowl or cupcake liner.
You can probably work the opposite way and go outside in if that's easier. You also don't have to place the bud in the middle! Even if you start on the side, just keeping adding mango slices for a lovely layered look.
You can garnish your cheesecakes with whatever you like, maybe you know some chocolate fans, add some chocolate crisps or chop up your favourite candy. Drizzle on caramel sauce. Add dollops of jam and cream. But guys? Blossoms are pretty and impressive. ;)

Share your no-bake mini cheesecake blossom snapshots with @canadianliving on Twitter, Facebook, and Instagram with the hashtag #CLIMadeIt.

Disclaimer: This is a sponsored post by Canadian Living and I received compensation for it. There was no requirement to produce a positive review of this recipe. All opinions are our own.

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