Best easiest Oreo Mini CheeseCakes

Landed after a long tiring business trip, he drove back home from the airport. It was late. He felt smelly and exhausted.
He couldn’t wait to see his wife and daughters. He longed to be laying in his soft bed again, have his favorite food, have her arms massaging his tight neck. He longed to be treated to his favorite dessert.
Recharged by the cool shower he had a scrumtious meal, while his handsome nose sensed the strong aroma of Vanilla roaming in the air on the first floor. He looked at her and his eyes moved around the room.  He spotted something. He spotted little mini cheesecakes orderly arranged on a tray, at the far end of the room. He knew what would happened next. Those cheesecakes she made, not plenty, waited just for him. Still, they felt hot and he decided to wait. Slowly, he fell into light sleep.
But I just saw them, he later said rubbing his eyes, where did they all go?

best mini cheesecakes

I’m sorry but I could not stop eating these bad boys! Phew.

Is there anything better than mini cheesecakes? well yeah if I really put my mind into it but that’s another post. Think about it – mini desserts – few bites – easy on the calories and the guilt trip, right? Wrong!

Why are they so addictive you are asking? o.k. I’ll tell you: they are little cuties, fabulous, scrumptious, mouth filling, surprising and delicious…with mini chocolate chips…in mini cups…in mini-mum effort.

best mini cheesecakes ever

I’m sure there are many mini’s out there and you don’t have to take my word for it, but these are my mini perfects, a delight to eat, easy to make, requires almost no time and so cute I want to hug them. Not only that but they are much more fun when served up-side-down.

Oh, allow me to enlighten you with one tip that will make you feel naturally and legally high: shamelessly pour my chocolate ganache over a mini cheesecake. Talk to me later.

best mini cheesecakes ever

best mini cheesecakes ever

best Oreo mini cheesecakes ever

ingredients:

(making between 15-20)

1 8 oz. low-fat cream cheese, softened
1 c. low-fat plain yogurt
1/2 c. granulated sugar
1 tsp. vanilla paste
pinch of kosher salt
Oreo cookies
mini semi-sweet chocolate chips
baking cupcakes liners

*  *  *  *  *  *  *  *  *  *
 
 
Preheat oven to 375. Place one Oreo cookie in each mini baking cup. Arrange cups on a large baking sheet. Set aside.
In a mixing bowl combine cream cheese, yogurt, salt and vanilla paste. Beat until smooth. Add sugar and combine. Add one egg at a time and beat on higher speed until batter is smooth and fluffy.
Slowly pour the batter over the Oreo cookies filling up 3/4 of each baking cup. Sprinkle each baking cup with mini chocolate chip. Bake 25-35 minutes or until set and golden brown. Let cool in the cup liners then remove paper and serve these cool little mini cheesecakes on a pretty serving dish. A.Delight!

No bake cheese cake

delicious no bake cheese cake

delicious no bake cheese cake

delicious no bake cheese cake

You aren’t really surprised are you people?

This is the easiest most delicious cheese cake you’ll ever make.

Would you be surprised if I told you that I grilled the grapes for extra super flavor? good heh? or would you be surprised if I told you there is no cream cheese involved (the “usual stuff”) in my recipe? Would you be even more surprised if I told you that the cake didn’t have a chance to chill long enough before “hungry for dessert mom/honey I’m desperate” kinda mouths gobbled it? (well, maybe not on that one). Continue reading

Heavenly French Custard Cakes

Hello friends,

Have you ever had a dessert that calls your name? yeah, there’s such thing I tell you…a dessert that’s perfect in every way that makes you wanna have seconds forever?…a dessert that’s creamy and perfumed with a fusion of vanilla bean and rum,  so velvety and airy that with every spoonful you wish to scream your own name?

I have many reasons to love this *heart braking* dessert but I think I made my point. French Berries Custard not only calls my name but knows my last name too.

delicious french berry custard cakes

Allow moi: My cousin who’s a cook genius (who learned from her mother who’s also a cook genius), taught me a little about her baked desserts every time I travel across the ocean to visit her. She bakes a lot and she gave me this recipe which I tweaked to my liking. But you see, sometimes I’m envious of my cousin for two reasons: she lives in Paris (that’s major) AND she has spare time to bake. a lot. Of course I want to live in Paris, who doesn’t? those who don’t are not my friends 😉

delicious french berry custard cakes

Back to baking, when I made the dessert something went terribly wrong which turned out a happy accident at the end: Normally this dessert comes with burnt sugar on top but here is the thing, remember the story about my Ex-kitchen? part of the renovation chaos was that when I prepared the custard and sprinkled raw sugar on top, put it under the broiler to give the sugar a glow, turned it on and waited…and waited. I thought my oven was slow…guess what? It was dead. The cakes just sat there, bored. I delayed dessert time (sorry dear family) and put the custards back in the refrigerator until I figure things out. No I wasn’t going to buy a torch.

french delicious berry custard cakes

The next early morning I made coffee and checked on my custards. I took one out, the sparkly raw sugar seemed to glow in the morning sun, beautiful to look at and I thought whatever. I took the first spoonful. All I heard was the chilled raw sugar crystals crackle in my mouth and my throat groan. Another spoonful…in no time I gave up my coffee and had a second custard (I only made five). I was aiming on the third one (calories shmalories, I said it was good not fat free), but then I heard my husband’s foot steps. Lucky him, because if I didn’t he would have nothing left. I told you this dessert calls my name.

delicious french berry custard cakes

Ingredients:

1 c. fresh mix of blueberries and blackberries
4 ego yolks
3 tbsp white sugar
1 vanilla bean
1 tbsp rum extract
1 1/2 c. heavy cream
raw sugar for garnish

Store the raw sugar in the coldest part of your refrigerator until ready to use. Preheat oven to 325. Put six oven proof small ramekins in a large roasting pan and fill each button with berries.
Make a slit in center of the vanilla bean and with a spoon scrape the inside. Mix it with the rum, set a side. In a small bowl combine yolks, white sugar and vanilla-rum mixture. Mix well until creamy, set aside. In a small sauce pan pour the heavy cream and bring to a boil. Remove from heat and slowly add the cream to the yolk mixture, continue whisking until smooth. If the mixture is not smooth strain it through a strainer.
Divide the cream among the ramekins. Pour warm water into the roasting pan about half way up. Bake between 15-20 minutes or until the custard is set. Let cool for 10 minutes then remove dishes from the pan into the refrigerator to cool for at least 3 hours.
To serve, sprinkle an even layer of chilled raw sugar over the custards. Pretty spoons to go with, nice music in the background and you and your guests are ready to indulge into one of those unforgettable mmm moments. Bon-Appetite.