Mini Cereal Cheesecakes
by Nancy Follwell
Recipe adapted from Handle the Heat's Chocolate Covered Cheesecake Bites
Crust:
1 cup Trix
1 cup Chocolate Cheerios
1 cup Golden Grahams
5 Tablespoons butter, melted
Crust:
1 cup Trix
1 cup Chocolate Cheerios
1 cup Golden Grahams
5 Tablespoons butter, melted
Filling:
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
2 large eggs
1 Tablespoon lemon juice
1 teaspoon lemon extract
1 Tablespoon flour
Chocolate coating:
16 ounces semisweet chocolate
4 Tablespoons coconut oil
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
2 large eggs
1 Tablespoon lemon juice
1 teaspoon lemon extract
1 Tablespoon flour
Chocolate coating:
16 ounces semisweet chocolate
4 Tablespoons coconut oil
Decorate with Trix, Chocolate Cheerios and Golden Grahams
Crust:
Preheat oven to 350°F. Line a 9 x 9 baking pan with foil and coat with cooking spray.
Grind the cereal to coarse crumbs and measure 1 1/4 cups and place in a small bowl. Add the melted butter and stir together. Press into prepared pan and bake 10 minutes. Reduce heat to 325°F
Filling:
In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Add the sour cream, eggs, lemon juice, lemon extract and flour, beat until combined. Pour on top of crumb mixture and bake 30-35 minutes, until puffed up and centre is set. Let cool completely and freeze for at least three hours before the next step.
Crust:
Preheat oven to 350°F. Line a 9 x 9 baking pan with foil and coat with cooking spray.
Grind the cereal to coarse crumbs and measure 1 1/4 cups and place in a small bowl. Add the melted butter and stir together. Press into prepared pan and bake 10 minutes. Reduce heat to 325°F
Filling:
In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Add the sour cream, eggs, lemon juice, lemon extract and flour, beat until combined. Pour on top of crumb mixture and bake 30-35 minutes, until puffed up and centre is set. Let cool completely and freeze for at least three hours before the next step.
Chocolate coating:
Once frozen, lift cheesecake out of the pan and peel away the foil. Cut into bite-sized pieces. Place the chocolate and the coconut oil in the top of a double boiler, placing water in bottom. Cook over medium heat until smooth and melted. Place a cheesecake square onto a fork and dip into the chocolate, using a spoon to pour over the pieces. Let excess drip, place on a wire rack to cool and decorate with Trix, Chocolate Cheerios and Golden Grahams. Repeat process and refrigerate until set.
Once frozen, lift cheesecake out of the pan and peel away the foil. Cut into bite-sized pieces. Place the chocolate and the coconut oil in the top of a double boiler, placing water in bottom. Cook over medium heat until smooth and melted. Place a cheesecake square onto a fork and dip into the chocolate, using a spoon to pour over the pieces. Let excess drip, place on a wire rack to cool and decorate with Trix, Chocolate Cheerios and Golden Grahams. Repeat process and refrigerate until set.
3 Studies SHOW How Coconut Oil Kills Waist Fat.
ReplyDeleteThe meaning of this is that you literally get rid of fat by consuming Coconut Fat (in addition to coconut milk, coconut cream and coconut oil).
These 3 studies from major medical journals are sure to turn the conventional nutrition world upside down!