Easy Mini Cheesecakes

We are a house divided. For me, chocolate is always acceptable when it comes to dessert. But, sadly, I married a chocolate hater. {Yes, they exist!!!}

Though we have managed to navigate around this major tiny issue, it's something that comes up again and again when I'm in charge of bringing dessert to family get togethers. {Read: Always.} Before I had a little one, I'd occasionally have enough time to make two separate full-sized desserts to please all palates; these days I'm lucky if I can crank out a bowl of instant pudding.

As many moms hone a whole new set of skills and "hacks" to make life easier, I have come up with the perfect solution for this little dilemma: Mini Cheesecakes.

First of all, cheesecake happens to be one of my top choices of indulgence, so right off the bat it's a win for me. These bite sized desserts are made with only a handful of ingredients {most of which I usually have on hand}, are partially made in the blender, and only take a fraction of the time that regular cheesecake does.

Plus, you can get multiple flavor possibilities out of just one batch! Chocolate Strawberry, White Chocolate Lemon, Peanut Butter Pretzel, Cafe Mocha... just a few simple additions and substitutions can turn the simple base into a variety of delectable little bites that everyone will enjoy.

That means chocolate for me and smiles all around. Even for chocolate-hating oddballs. {Sorry, honey!}

Head over to Stonyfield Organic's Yogurt Dish blog, where I'm sharing my super simple tips and tricks for making a batch of these cuties!

What's your favorite dessert to make for a crowd?

Strawberry Cheesecake Muffins

Did you think I disappeared? Was abducted by aliens seeking Earthling recipes? Tried a new cooking technique and sent my kitchen up in flames? {Did you even notice I was gone??}

Nope. I'm still here! The truth is that a jam-packed schedule combined with some tummy troubles and a few big baking projects have contributed to the lull in posting and a very boring social media feed. I mean, who's up for pictures of a sickly, frazzled baker?

While some couch time and a break from posting was exactly what I needed, I figured I'd spare you and wait until I had something a bit more fun to share. You're welcome. :)

Grocery shopping after a bout of not feeling like eating anything is like walking through a candy store after a few weeks of sugar deprivation. Suddenly, everything calls out to you and beckons to be placed in your shopping cart. Shiny, colorful and particularly fragrant things stand out above all.

So, strawberries. Three for $5 strawberries, to be exact. Plump, vibrant red and as potent to the senses as those scratch-and-sniff stickers you couldn't resist as a kid. {Or, in my case, even as an adult. I'm not gonna lie. The teacher in me still lives when it comes to stickers & office supplies.}

In restocking my fridge after my trip to the store, I became sheepishly aware that I had *maybe* gone a little overboard with the strawberries. Especially because there are only two of us and strawberries are infamous for going all fuzzy before you can say "shortcake."

With strawberry season peaking in the springtime, this is the perfect time to stock up and use them in just about everything!

Sometimes I'll have an idea for a recipe and Google it to see if anyone else has come up with the same thing. Most of the time, it's been done in one way or another. Many times, I start off with someone else's recipe as a jumping off point, and heavily adapt it to suit my taste. But when I Googled "Strawberry Cheesecake Muffins" and came across this streuseled version from The Recipe Critic, I knew there wasn't much I would change {except for the streusel}.

Tender vanilla-scented muffins are speckled with bright bits of ripe strawberry, and a surprise layer of cheesecakey yumminess. Together, they make such a perfect, springy combo. I added an extra flourish of additional cheesecake batter at the top of the muffins, and finished them off with a little sparkling sugar.

Are there there any springtime fruits or veggies that make you fall all over yourself at the grocery store? {Or am I the only crazy chick with 10 pints of strawberries in her basket?} ;)

Strawberry Cheesecake Muffins
Slightly adapted from The Recipe Critic

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 egg
1/2 cup sugar
1/4 cup canola or vegetable oil
1 cup milk of your choice
1 teaspoon vanilla extract
1 1/2 cups chopped strawberries

For "cheesecake" filling:

4 oz. {half a block} of cream cheese
1/3 cup sugar
2 tablespoons of beaten egg
1 teaspoon vanilla extract
{Optional} Coarse or sanding sugar for topping

Beat together all ingredients until smooth. Set aside until ready to use or transfer to a zip top bag for easy pouring.

1. Preheat the oven to 350 degrees. Prepare a muffin tin with liners. Set aside.

2. In a medium bowl, combine flour, baking powder & salt.

3. In a separate bowl, whisk together egg, sugar, oil, milk and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just incorporated into a batter {try not to overstir}.

4.  Fill each muffin liner with about a tablespoon of batter. Sprinkle a few strawberry bits over top of the batter, then top with about a tablespoon of cheesecake mixture.* Top with another tablespoon of muffin batter & a few more strawberry bits. {At this point, I had cheesecake batter left over so I drizzled a tiny bit on top & swirled it in with a toothpick. This is optional. The cupcake liners will be pretty full, so just be careful not to add too much.}

5. Bake muffins for 20 to 25 minutes, checking for doneness by inserting a toothpick into the center and making sure it comes out clean or with moist crumbs.

6. Remove from oven and cool for 5 minutes before placing on a cooling rack. Sprinkle with coarse sugar if desired.

Almond Joy Cheesecake Truffles

Something happens to me when I walk into Target. {Or HomeGoods for that matter... but that's a story for another day.}

I go from a logical, budget-conscious adult to a teenage shopoholic in about .3 seconds.

"Oooh... is that a lace peplum top?"
"OMG! I'm in love with this Threshold tray!!"
"Um, I NEED those shoes/melamine plates/paper straws/organizational items/notecards...etc."

And the Dollar Spot? Let's not even go there. {P.S. I've become obsessed with the mini-rolls of trendy printed wrapping paper that they've had lately. You have probably seen a few in the background of previous posts.}

It's a problem.

Most of the time, I manage to walk out, wallet unscathed. But that's taken years, YEARS of practice.

The weird thing is, the very same thing happens to me in the grocery section. I don't know what it is. It's just food. But the food that I bypass at my normal grocery store suddenly takes on a whole new attraction when it's packaged in an Archer Farms box. Maybe it's the cute little rooster. Who knows.

Anyway, I was at Target a few weeks ago and it was by the grace of all things good & holy that I got out without dipping into my retirement fund. I did buy a cute little lace tank dress {the first article of clothing I've bought myself in months, I've been so good}, but at $24.99 I figured it was a steal for a date night with the hubby or the next party where I need to look semi-presentable.

What does this have to do with food, you might be asking? Well... I broke the cardinal rule of any grocery shopping -- Target or not -- and went to the store hungry. Big no-no. And I found myself magnetically pulled into the aisle I never, ever enter: The Candy Aisle.

You can imagine what nearly transpired there. Complete low blood sugar shopping meltdown. But with promises of hummus & veggies slinging me back into reality from the basket of my quickly filling cart {and a package of the new Cookies & Creme Dove Promises as my chosen "treat"}, I turned on my heels and made a beeline for checkout before any more damage could be done.

When I got home, I put everything away with a sense of accomplishment, glad that I had not let the TarGETITRIGHTNOW demon overtake me.

And then I made Almond Joy Cheesecake Truffles.

Sigh.

I never said I was a saint.

Almond Joy Cheesecake Truffles

1 {8 oz.} package cream cheese {I used 1/3 less fat... not that it really matters.}
2 cups sweetened flaked coconut
1/4 teaspoon vanilla extract
1/2 cup confectioners' sugar, divided
20 almonds {I used Emerald brand Cocoa Roast Almonds}
Approx 5-6 ounces of semi-sweet chocolate, melted {I use Baker's because it melts & coats well}*

1. Prepare a small sheet pan by lining with parchment paper.
2. In the bowl of a food processor, add cream cheese, coconut, vanilla, and 1/4 cup confectioners' sugar. Pulse until a thick paste forms.
3. Transfer mixture to a small bowl and mix in remaining 1/4 cup of confectioners' sugar by hand. Refrigerate for about 30 minutes or until slightly hardened.
4. When ready to continue, using a small cookie scoop, scoop about about 1 tablespoon of the mixture into your hand and roll into a ball. Place on prepared sheet pan. Repeat with rest of mixture. {Should make about 20 truffles.}
5. Insert an almond into the center of each coconut ball.*
6. Dip coconut balls into melted chocolate. I like to use the fork & spoon method, or sometimes just plop them right into the chocolate, flip them around to get coated and scoop them out with a spoon. Do what makes you happy. :)
7. Carefully place dipped coconut balls back onto sheet. Refrigerate about 30 minutes or until the chocolate is set.

Enjoy!

*You can definitely coat these using melted chocolate chips, too. But I find that it's hard to get a smooth coating, and I think it has something to do with the fact that there is something added to chips to help them retain their chippy shape. Or maybe I'm imagining it. Either way, I like good quality chocolate or baking chocolate for dipping things. The end.

"Elastic Waistband Friendly"

One of my favorite bloggers, Jessica at The Novice Chef, has a category of recipes on her blog called "Ass Friendly" {meaning healthy or low calorie, in case you didn't pick up on that}. It's one of the many reasons why I love reading her stuff. {Plus, I'm pretty sure she likes wine as much as I do. Which is a lot. Instant bond.}

Anyway, if Jessica's healthy recipes are considered "Ass Friendly", then the recipe I'm about to share with you would be part of the polar opposite category we'll call "Ass Hostile". Except that sounds absolutely terrible and a bit like an adjective that would be used to describe a horrible virus you might get if you don't wash your hands. So, let's go with "Elastic Waistband Friendly" instead. In short, this is to be enjoyed in moderation.

No, friends. This is not one serving.

Remember that Nutella Caramel Sauce I posted a few days ago? Well, I had a lot left over. And since I know I am not to be trusted with large quantities of anything even remotely related to Nutella, I had to find a way to use it up fast.

And so, Nutella Caramel Swirl Cheesecake Bars were born.

These little babies are rich. Buttery. Sweet. They are unassumingly dangerous. And one too many will bring the elastic waistband pants out of their drawer. So share. {Even though you won't want to.}

They've got a brown sugar shortbread crust, a not-too-thin, not-too-thick layer of cheesecake, and of course... a seductive swirl of Nutella Caramel running throughout.

Good stuff. And by good, I mean bad. Very, very bad.

So, get some Ass Friendly recipes from Jessica's blog, and then come back here when you want to treat yourself for all the healthy eating you've done. These bars will be waiting. ;)


Nutella Caramel Swirl Cheesecake Bars
a Kitchen Prep original recipe

For Nutella Caramel Sauce

• Click here for recipe

For crust:

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 1/2 sticks butter, cut into small pieces

Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with foil and set aside.

In the bowl of a stand mixer or a medium bowl, combine sugar and flour. Using paddle attachment, or with a pastry blender or fork by hand, incorporate pieces of butter until the mixture is crumbly. {Will hold it's shape when a clump is pinched.}

Press mixture evenly into foil lined baking pan.

Bake for 15 minutes until crust is slightly golden. Set aside.

For cheesecake:

• 1 - 8oz. block cream cheese {you can use reduced fat if you're already feeling guilty}
• 1/3 cup sugar
• 1 egg
• 1/2 to 1 teaspoon vanilla
• 1/4 cup Greek Yogurt {once again, trying to healthy up the unhealthy}

In a medium bowl, combine cream cheese and sugar until fluffy and incorporated. Add egg, and beat until combined. Add vanilla and Greek yogurt and mix until smooth.

Pour into crust.

Spoon globs of Nutella Caramel sauce onto cheesecake batter, dotting throughout the mixture. With a skewer, toothpick, or tip of a knife, carefully swirl caramel throughout cheesecake to create marbleized effect.

Bake at 350 degrees for 30 minutes, until filling is mostly set {not super jiggly}. If caramel is cooking too rapidly or becoming too bubbly, cover lightly with a sheet of aluminum foil for the last 10 minutes.

Cool to room temperature, then refrigerate and let cool completely before cutting into bars.

Bye-Bye Pumpkin Pie

Picture this: Shortbread cookie... as a bed for creamy, rich cheesecake...nestling a layer of caramel apple pieces...blanketed by crumbly oatmeal  & brown sugar streusel.

Now, wipe your mouth. You're drooling a little bit.

And I don't blame you. These Caramel Apple Cheesecake Bars with Streusel Topping are soooo gooood. {Four "o"'s worth, to be exact.}

When I saw the recipe for this {from none other than Ms. Paula, of course} I knew it was a must for my Oktoberfest party. Fall flavors of apples and brown sugar and cinnamon all piled into a cheesecake-ish bar? Yes, please.

This dessert disappeared at lightning speed. It is a perfect, decadent end to any meal and a fantastic addition to a holiday menu. I might just forgo the traditional pumpkin pie this year and bring this to the table instead. Somehow I don't think the pie will be missed. ;)

Caramel Apple Cheesecake Bars with Streusel Topping
Slightly adapeted from Food Network

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar, plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel topping {recipe follows}
• 1/2 cup caramel topping

Streusel Topping

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

1. Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

2. In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

3. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

4. Refrigerate for 3-5 hours or overnight to enjoy cold, though I'm sure you it is quite enjoyable right out of the oven as well.

And Now, Back to Our {Ir}Regularly Scheduled Program...

Goodness. Gracious. Please lie to me and tell me that your life has been as hectic as mine has been for the past few months. Really? Oh, good. So then you don't think I'm a complete slacker for almost completely abandoning The Kitchen Prep {multiple times}. Oh. You do? Well, in that case, no cake for you.

Actually, no cake for anyone because I don't actually have a cake recipe to share. It's more like a cheesecake. Except not at all, really. And if I'm completely honest, it would probably fall under the category of Semi-Homemade which, as I've mentioned, doesn't go over so well in the food world. I hang my head in shame.

But, if you were still wondering where half your kitchen gadgets were hiding, still sorting box after box of childhood memories that your mom dumped on you handed off to you, had the majority of your wall art propped against random walls throughout the house because you haven't been home long enough to actually hang them, and discovered your husband turned his new man-cave {the garage} into a bootleg T-shirt factory {Please, don't ask. I will go into detail one day... long from now... when I have the energy.} you'd probably be taking a little help from the Pillsbury Dough Boy, too. {Hell, I was thisclose to taking help from the Marlborough man... Kidding. I'm a non-smoker.}

So, now that that's off my chest... let's talk Sopapilla Cheesecake. {Click the link if you're wondering what the heck a sopapilla is. I didn't know until I moved to Texas.}

Hubby & I made the effort to stop being recluses get out of the house this weekend {despite the overwhelming amount of attention it still needs} and join some new friends for some food, cocktails, and laughs at a neighborhood Progressive Dinner Party. Have you ever heard of one of these before? Originally made popular in the 1950's, progressive dinner parties are basically a potluck dinner where the guests move from house to house {progressing... duh.} for each meal course. It is a great way to host a dinner party without taking on the full burden of being the sole entertainer {and, quite frankly, a very fun/sneaky way to see how your neighbors decorate their place. Voyeuristic much?}.

Like a tribe of nomadic yuppies, we wandered from home to home {in a neighborhood that looks eerily like the set of Pleasantville} sipping stiff drinks and gabbing as we progressed through the courses. The food was scrumptious {but isn't everything after a few Pomegranate Margaritas??}, and everyone was so much fun. {just like us, obviously.} ;)

We don't actually live in the same neighborhood as all these fine folks, but were invited to participate and team up with another couple to serve the "dessert leg" of the dinner. Since my week had been completely frenzied, I chose to make a quick and easy recipe that I acquired during my Texas teacher days. Give a Texan a tube of crescent rolls, and they will give you a masterpiece. {I love you, Texas friends!}

Normally, I am not a big proponent of recipes containing ingredients that come semi-prepared in a can, box, or tube, but desperate times call for desperate measures, and in the end, I'm glad I had this one in my recipe arsenal. It comes together super fast and is quite the crowd pleaser. Plus, as an added bonus, it makes your house smell like a churro stand. Yes, that is a good thing.

Now, spill the beans... what's your favorite "go to" recipe for the times when you don't have the time {or energy} to get elbow deep in flour and sugar? Now that I've given away my Pillsbury secret, I may just be in search of a new one...

Sopapilla "Cheesecake"
adapted from Pillsbury.com

You'll Need:

• 16 (2 blocks) ounces cream cheese
• 2 cans Pillsbury® Crescent Rolls
• 1 cup sugar
• 1 teaspoon vanilla
• 6 tablespoons butter (3/4 stick), melted
• Approx. 1/2 cup cinnamon sugar (combine approx. 1/2 c. sugar with 1 teaspoon cinnamon)

1. Lightly mist a 9 x 13 baking pan with cooking spray, unroll one package of Pillsbury® Crescent Rolls refrigerated and line the bottom of the pan.

2. Mix together the cream cheese, sugar and extract.

3. Carefully spread over the crescent roll dough.

4. Unroll the other can of crescent rolls and place on top of cream cheese mixture.

5. Pour melted butter over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.

6. Bake at 350 degrees for 30 minutes. Can be served hot or cold.