Squezzed a dollop onto each cheesecake and placed a cherry on the top.Pushed mix to the bottom and while holding on an angle I snipped the tip of the bag. Mixed sugar and sour cream and placed in a small ziplock bag.Refrigerated for 2 hours – do more if possible – I carefully pulled apart the paper when firm and set.Leaving enough space to be able to grab the edges of the cups to pull out of the pan. Then filled the cups about 2/3 the way full.Once nice and smooth I placed the mixture into a large ziplock bag, removed all the air and snipped the tip on an angle (you can option for a squeeze bottle or simply a teaspoon – the bag/bottle are just neater & quicker filling). Mixed together the softened cream cheese, heavy cream and vanilla… (I used the paddle attachment on my kitchen aide but had to go back with the whisk to smooth out – next time I would use the whisk attachment on the kitchen aide).Prepared the jello and soda per directions – and let cool for 10 minutes or so….Note: I used vanilla wafer crumbs as my base but you can use graham cracker crumbs, oreo crumbs, etc. I layed out my mini muffin cups into a mini muffin tray and pressed the cookie crumbs into the cups – they should be tightly packed and then placed in the refrigerator for about an hour….Since I’m not a huge fan of artificial sweetener and because you really aren’t going to eat this as an everyday food,I made mine with cookie crumbs, regular Jello and whole milk fattening ingredients. Most of the recipes I found were low-carb with diet soda and sugar free jello. I am glad I stumbled across this recipe because it definitely opened up a door for some other creative flavor combinations and no bake ideas. I am not a huge soda drinker, especially flavored soda, and I was pleasantly surprised to find that these little cheesecakes were good. How do they taste? You don’t taste the soda at all but they do have a strong cherry flavor.
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