FROZEN LEMON CHEESE CAKE BITES
this is a creamy and delicious desert for a hot summer day/night. The light cheese cake batter is folded with toasted graham cracker pieces and frozen. I discovered this by accident when trying to make a cheese cake pie recipe. There is really no way you can go wrong on the recipe.
Provided by meghan_dezurick
Categories Frozen Desserts
Time 1h20m
Yield 24 mini cheese cakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Take Graham crackers and roughly crush them, pour in melted butter and toss until coated.
- Place on Baking sheet and bake at 375 for 6 minutes, remove from oven and let cool.
- Whip Cream Cheese, 1/2 cup of sugar, Lemon zest, and lemon juice until well creamed.
- Whip heavy cream with 2 tbs of sugar until it forms peaks.
- Fold the whipped cream in with the cream cheese mixture.
- Add in the graham cracker crumbs and mix well.
- spoon into mini muffin tins and freeze for a minimum of 1 1/2 hours.
Nutrition Facts : Calories 117, Fat 9.2, SaturatedFat 5.6, Cholesterol 29.1, Sodium 63, Carbohydrate 8.1, Fiber 0.1, Sugar 6.2, Protein 1.1
LEMON CAKE BITES
Looking for the perfect thing to fix for my daughter Amber's baby shower. I found these wonderful little cakes in Cuisine at Home. They were easy to make and looked absolutely perfect on the table.
Provided by SharleneW
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
- Mix together flour, sugar, baking powder, and salt.
- In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
- Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
- Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
- Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
- Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.
Nutrition Facts : Calories 89.9, Fat 6.3, SaturatedFat 2.7, Cholesterol 27.4, Sodium 25, Carbohydrate 7.5, Fiber 0.1, Sugar 5.2, Protein 1
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