I’ve been dreaming of the islands lately…probably all the Lost we’ve been watching. Finally finished this drawing I started on a vacation earlier this year. I miss all the magical electric green foliage.
Mini Birthday Cake Cheesecake that is! I’m a huge fan of cheesecake, sadly I only eat it once in a blue moon because it is so rich. That’s why I was excited when I stumbled upon this recipe for Low-calorie Strawberry Swirl Cheesecake Bars over at at Skinny Taste. Before I got a chance to try this awesome looking recipe, I saw some adorable cupcake sized cheesecakes at a shoppe, and it got me thinking, what if I tried giving this low-cal cheesecake recipe a funfetti twist? With a few minor alterations and substitutions to the recipe, my Mini Birthday Cake Cheesecakes were born!
Mini Birthday Cake Cheesecakes
Recipe makes 12
For the Batter
*1 container, or 6 ounces Greek Yogurt, I used Vanilla
*2 Egg whites
*3/4 cup cake batter (I used Pillsbury Sugar Free Vanilla)
*8 ounces light Cream Cheese
*2 Tablespoons Lemon Juice
*1/4 cup brown sugar
*1 Tablespoon Vanilla Extract
*1 Teaspoon Colorful Candy Non-pareils
*12 Cupcake Liners
For the Crust
*4 Graham Crackers
*1 Tablespoon Oil
*1 Tablespoon Soymilk
*Preheat oven to 350° and put cupcake wrappers into your 12 cupcake tins.
For the Graham Crust
*Take your Graham Crackers and put them inside a ziplock bag and seal it. Using the back side of a spoon and a hard surface such as a cutting board, press the spoon firmly against the crackers in the bag till they turn into a fine graham powder.
*Pour the Graham Crumbs into a bowl, and mix with your oil and soymilk. If your mixture will still be crumbly, that is totally alright, the batter will flatten it out! Distribute evenly amongst the 12 cupcake liners so the bottom of each liner is covered.
For the Cake Batter
*Microwave your cream cheese for 30 seconds or so, or until soft.
*Mix all remaining ingredients except the colorful non-pareils in a large bowl till the mixture comes out smooth. Once it is smooth dump your non-pareils into the mixture and mix very lightly, only till they are distributed throughout. Be careful, over mixing at this point will turn your batter into a brown rainbow!
*Bake 25 minutes, or until your cakes begin to slightly crack on top.
*Set out to cool for 30 minutes, put on a candle and enjoy!
I popped these bad boys in the fridge after they were cool, and they make a tasty warm weather treat too!
I am a sucker for chocolate chips. I have been known to eat them out of the bag as a dessert on many occasion, and there is something about adding them to a cookie that is akin to magic. That’s why when it was time to bake a treat for my boyfriend’s brothers birthday I had to include them in the Red Velvet Whoopie Pie’s I planned to make!
My boyfriends siblings have had quite a few baked goods from my oven, so I feel the need to do something special when their birthdays come around. Since I’d never baked Whoopie Pies I figured they would do the trick. Try this recipe as a special treat for one of your loved ones, or just for yourself. I won’t judge, promise.
*2 cups White Flour
*2 Tbsp. Cocoa Powder
*1/2 Tsp. Baking Powder
*1/4 Tsp. Salt
*3/4 cup butter melted down
*1 cup light brown sugar
*2 Tbsp. Vanilla Extract
*3/4 cup Chocolate Chips
*1/2 cup Soymilk
*1 oz. Red Food Coloring
*Store bought cream cheese frosting
*Red Sharp sugar to garnish the Pies
Extra baking tools you probably want to have handy:
*Ziplock bags and scissors or a frosting piping tool big enough to do large loops of frosting
For the Cookies
*Preheat oven to 375° and grease a cookie sheet.
*Mix all dry ingredients in a bowl, once well mixed add in the wet ingredients and mix up until smooth with no dry spots or lumps
*Spoon or use a cup to measure 1/3 cup portions of mixture onto the cookie sheet, and use hands to shape into a circle if it doesn’t come out perfect. It is important all cookies are shaped similar sizes so they line up when you put them together to make the pies
*Bake 12-15 Minutes
*Set out to cool
For the Pies
*To get prepped put your red sharp sugar into a bowl for dipping the pies into & get our your frosting piping tool and fill with cream cheese frosting. *If you are ghetto like me and don’t own a large frosting piping tool, you can take a ziplock bag, fill it with frosting and cut off a corner and use that to pipe your frosting*
*Take two cookies and frost from the center out in a pinwheel till the surface of the cookie is covered, Then take the other cookie and create a sandwich
*Once you’ve made a sandwich dip into sharp sugar till all the frosting on the edges is coated
*Repeat on all remaining cookies and enjoy!
Makes 8-10 Whoopie Pies