Mini Cake Batter Cheesecakes

For the most part, I have a plan of what I'm going to post…for the most part.  Then, sometimes I make something and that plan goes straight out the window.  This was one of those times.  

We have been planning on going down to Mr. Schwartz's sister or my sister (in-law) and brother-in law's house to watch the first Vikings game for a while.  Things have been a bit let's just say "wild" at my day job so I hadn't put much thought in what I should bring.  I don't like to show up empty handed. So, after we already ran all of our errands on Saturday I thought "crap, what are we going to bring to Jenna and Chris'? Bahhh my life is so hard why do I never think of things in the store!?"  Then I saw a no-bake cheesecake mix and sprinkles sitting right next to it.  Sure enough I had half a bag of white cake mix sitting on top of that.  Hummm…what to do.  MINI CAKE BATTER CHEESECAKES that's what.  And TA-DA this recipe was born.  

Oh, and it was a good excuse for me to do a giveaway…scroll to the bottom to check it ouuut.  

 Start by making the crust.  Pay attention this is uber difficult.  Melt butter.

 Pour in graham cracker mix.

 Add sugar and stir.

 Add a little to each muffin cup.

 Press down gently to create the crust.  Done.

 The filling is equally difficult.  Add powdery mix to a bowl.

 Dump in some cake batter mix.  If you are wondering what to make with the rest of the bag check this recipe out.

 Add milk.

 Using a hand mixer, mix the heck out of it.  I only have two hands so just pretend you see a hand mixer mixing this.

 Quickly spoon over the crust.  This stuff sets quick.

 Then whip up some whipped cream.  I used the real deal and was pretty stinking happy about it.  If you have the canned stuff, that would do just fine as well.  However, you won't be able to make these ahead of time.  The fake stuff melts.

 Look what I did, figured out how to take a picture of it mixing.

 So mix and mix until it looks like this…

 Keep mixing a bit more until it is a little firmer.

 Put it into a zip top or pastry bag using the cup method.

 Pipe the whipped cream onto the cheesecake mixture.

 Sprinkle

And top with a little additional crust.  

 Enjoy.

 These are to diiiie for.

 For real.

Do it.  Word to the wise, whipped cream melts quickly, I didn't let it.  I popped these in the freezer and when it was time to travel I packed them in a thermal bag.  They made it safely and did not melt in the almost two hour car ride.  

 Okay, enough of the blabbing, let's get to the giveaway!  How would you like to win these adorable cupcake liners?

 I think you would.

See that rainbow of adorableness?  It could be all yours!  Just use the widget below to enter.  The contest will start tonight (September 9, 2012) and will go until Thursday evening.  Good luck and let me know if you have any difficulties with the widget.  : ) 

a Rafflecopter giveaway

Mini Cake Batter Cheesecakes

(makes 12)

1 Package Jell-O No-Bake Cheesecake 

5 tablespoons butter, melted 

2 tablespoons sugar

2/3 cup cake batter mix (either white or yellow) 

1 3/4 cup milk (I used skim) 

2 cups heavy cream (or whipped cream from a can) 

2 tablespoons rainbow sprinkles 

Combine the graham cracker crust packet with the melted butter and sugar.  Place cupcake liners in a cupcake pan and press crust into the bottom of each cup reserving about 1/8 cup of the crust for topping.  

In a large bowl, combine the cheesecake mix, cake mix and milk using a hand mixer.  Once things are combined, spoon onto the crust on each cup.  

In a sperate large bowl, whip the whip cream using a hand mixer.  Spoon into a zip top or pastry bag and pipe on the top of the cheesecake.  

Sprinkle remaining crust crumbles and sprinkles.  

Enjoy!

Recipe by: Mrs. Schwartz 

Lazy Lemon Cheesecake in Jars

So, if you didn't know already, I'm from Minnesota.  Yes, Minn-eee-soooo-taaaah.  Born, raised and I'm pretty sure I'm staying here.  If you know anything about Minnesota you may be aware that it is A. people are nice B. we like to call casseroles "hot dish" and C. anything in a bowl with a variety of different ingredients + Cool Whip is "salad." I know right?  Besides the cold, Minnesota is pretty freaking awesome!  

This is a staple "salad" in my husband's family.  Lazy Cheesecake Salad is really the name.  I just modified it a bit, put it in cute jars and viola, Lazy Lemon Cheesecake in Jars was born.  This recipe was handed down to me when my mom and mother-in-law were in cahoots with each other for a birthday present for me.  Umm, one of the best presents of all time.  But that is a different story.  For now let's make salad, Minnesota style. 

Proof.

Start out with a block of cream cheese.  Plan ahead, take this baby out in advance to bring it to room temp.

Break out adorable spoon I had to have during my trip to the lake.

Add a tub of Cool Whip to the cream cheese.  Plunge happy spoon into the bowl.

Add some sour cream.

Mr. Schwartz mistakenly grabbed this instead of vanilla non sugar-free Jell-o (don't ask how that happened) at the grocery store.  I figured it was the perfect time to use it--it was, it worked out perfectly.

Pour it in.

Add some milk. 

Stir it up.  Honestly, when I make it next time I'm cutting my losses and breaking out the mixer.  I think it's worth it for the perfectly whipped texture.

Smash a whole roll of Ritz crackers.  I like to do that in the package, it makes life easier.

Dump them into a bow.

Finish smashing the big pieces with your hands.  Ahh, shellack manicure, you were so good while you lasted.

Add a bit of sugar to the crackers--this is an addition from the recipe.

Add in some melted butter

Stir to combine.  That's it!

Just layer in the crackers on the bottom

Some of the cheesecakey mixture

Lemon curd.  I bet you were wondering when that came into play huh?  Well, I used Lemon Curd that I bought at Trader Joe's.  I didn't feel like making my own and TJ's makes some dominant curd.  But, the other Mrs. Schwartz puts cherry pie filling in her salad.  Mr. Schwartz loves that…or strawberry filling.  Really you could do blueberry, raspberry, chocolate sauce, whatever you have or feel like.

Using this adorable little spoon I smoothed it out just a bit.

And repeat…crackers

Cheesecake, curd...

Dash of crackers again.

That's it!  Just eat it up.

Heavenly.  This really is probably my favorite salad…er dessert.

Lazy Lemon Cheesecake in Jars
(makes 6 cheesecake jars if using small 8 oz jars)

1 8 oz block cream cheese
1 12 oz tub Cool Whip
1 8 oz container sour cream
1 3 oz package Jell-0 Pudding, vanilla or cheesecake flavor
1/2 cup milk
1 roll Ritz crackers, crushed
2 tablespoons white sugar
1/3 cup butter, melted
1 cup lemon curd

Start by combining the cream cheese, Cool Whip, sour cream, pudding and milk in a large bowl.  To help with this let the cream cheese sit out and come to room temp.  You can also use a mixer to incorporate things.  Set aside.

In another medium bowl, combine the crackers, sugar and butter.  Mix to combine.

To assemble, add a layer of crackers then cheesecake mixture, then lemon curd.  Repeat so there are two layers of each.  Top with a sprinkle of crackers and serve.  You can make these ahead of time, refrigerate and enjoy the next day if you wish.

A few notes:  1. I used fat free sour cream, skim milk and light cool whip.  It still tasted ah-mazing.  Not kidding.  2. Switch things up by subbing cherry, raspberry, strawberry, blueberry or chocolate instead of the lemon curd.

Enjoy!!!!

Recipe by:  The other Mrs. Schwartz aka. my motha-in-law