This was just a simple little dessert to share with my hubby. He grew up with a mom who was a baker and a really good cook. So he has a bit of a sweet tooth. There were many a day when we were younger that we both lived at opposite ends of the city, and both did our best to see each other as much as possible.
One very snowy weekend I had to spend the night at his house due to a heavy snowfall. (welcome to Southern Ontario Canada)! When we awoke we were snow covered and it was certainly a morning to have a nice cozy warm breakfast and some coffee.
Little did I know at the time what a great baker his mother was. We came up for breakfast and my mouth dropped to the ground!!The table was elegantly set with beautiful creampuffs and pies and Oh my...
This girl was used to at least toast for breakfast first before dessert. As I would learn down the road, there was many a time that hubby and his stepfather would have pastries and sweet goodies for breakfast and would fight over the last dessert in the fridge! Just a story I thought I would share with you.
This is a little something that is simple yet can be made elegant too. These are my mini cheesecakes with sugared berries!
My no-bake mini cheesecakes
Prep time: 25 min.
Bake time 350 degrees @ 10 min.
makes:4 mini cheesecakes
Crust
1 cup. graham cracker crumbs
2 tbsp. coconut
2 tbsp. sugar
4 tbsp. softened butter
Filling
1 package of room temp. cream cheese
1/2c. regular whipping cream
2 tbsp. granulated sugar
1 tsp. grated lemon zest
1 tsp. vanilla
1 tbsp. freshly squeezed lemon juice
Topping
Lemon curd (link below)
1 cup of raspberries
1 cup of blueberries
(berries can be your own choice)
1/2c. sugar
4 mini cheese cake pans with removeable bottoms
(found at hobby lobby 4 by 4 inches round)
parchment liner
Directions:
Line the cheesecake base with parchment paper
Crust: in a medium bowl add the graham cracker crumbs, coconut, sugar and 3 tbsp. of softened butter.
mix together with a wooden spoon or I use my hands. mix until it is a crumbly mixture.
press the crumb mixture to the bottom of the cheesecake pan and along the sides.
For me it doesn't have to be perfect because to me imperfection is beauty.
Bake the crusts at 350 for 10 minutes or until brown.
Meanwhile...
in a mixing bowl add the softened cream cheese and start whipping, adding sugar, lemon zest & juice and vanilla.
add 1/2 cup of fresh whipping cream until it reaches a nice thick texture.
remember to taste, in case you need to add a little extra sugar or a drop more of whip cream.
when you take the cheesecake crusts out of the oven allow to cool.
add the cheese cake filling to each tin.
Top with lemon curd, here is the link for the recipe below:
You may allow to cool and setup in the refrigerator for 30 minutes or until ready to serve.
Finishing touches
1 cup of blueberries
1 cup of raspberries
1 tsp. of grated lemon zest
1/2c. refined sugar
in a small bowl add the mixture of berries, sprinkling the sugar over top and just gently mix the berries into the sugar so they are covered.
serve over the top of the cheese cakes and add a little lemon zest.
This is great for a light dessert. You can also use glass jars to serve these in. I am sure how ever you want to serve these little beauties up they will be good.
It serves well as a nice light summer dessert.
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