Easy "Custard" for Cupcakes or Pie

To make a custard topping for cupcakes, use the following recipe: 

1 cake mix (made to directions).  Let cool.  

Mix the following:

4 oz cream cheese-room temperature, whip with mixer

1/4-1/2 of a small container Cool Whip-mix with cream cheese

1 3oz instant vanilla pudding mix-add 1 cup milk and stir

Combine cream cheese/Cool Whip mixture to pudding mixture

Might need to add 1/4-1/2 C powdered sugar if it needs to be a little sweeter (I had ran out of Cool Whip, so the powdered sugar helped with that....it might have been ok if I had had more Cool Whip to add).  

Mixture should be thick.  Put a dollop on top of a cooled cupcake and top with a frozen berry.  These were a huge hit!  

No Bake Cheesecake

I have tried a few "no bake cheesecake" recipes and this by far was my family's favorite one.  I am so glad I stumbled upon it.  Thanks Google and Baked By An Introvert!  I liked that it set up well due to the whipping cream, whereas other versions are more runny in my experience.  In fact, the filling  would make an excellent fruit dip!  Just sayin.  I also used a store-bought graham cracker crust to make it super easy and fast.  You do need to plan ahead though because it needs time to set up in the refrigerator.  I added fresh berries to put on top and my family loved it!

No-Bake Cheesecake

Ultra creamy and smooth No-Bake Cheesecake is exactly what hot summer days call for. The luscious cheesecake filling rests on a graham cracker crust and it all comes together in a snap.

 Prep Time 25 minutes

 Chill Time 6 hours

 Total Time 6 hours 25 minutes

 Yields 15 servings

 Calories 280 kcal

 Author Jen Sobjack

Ingredients

For the crust

• 1 and 1/2 cups graham cracker crumbs from about 1 and 1/2 sleeves
• 6 tablespoons unsalted butter melted

For the filling

• 24 ounces cream cheesesoftened
• 1 and 1/2 cups confectioners' sugar sifted
• 1 tablespoons vanilla extract
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 cup cold heavy whipping cream

Instructions

Make the crust

1. Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
3. Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.

Make the filling

1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
3. Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
4. If using a stand mixer with paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and stiff.

   
   

   5.  Pour the filling over the prepared crust and spread to the edges of the pan.  Refrigerate at least 8 hours.  

   
   

Tips for no bake cheesecake

• Plan ahead. The cheesecake doesn’t require baking but it does need to refrigerate for at least 8 hours.
• Get those graham cracker crumbs well coated with butter! The butter will harden once cooled, acting as the “glue” that holds the crust together.
• Use full-fat cream cheese for best results.
• Make sure the cream you are using is indeed “heavy whipping cream”. The higher fat content will allow the cream to whip up thicker which is needed to hold the filling together.

Recipe and Photo Source:  Baked By An Introvert

Caramel Apple Cheesecake Bars with Streusel Topping

I first found this recipe on Mel's Kitchen Cafe, then later from The Girl Who Ate Everything (see link below) and after reading through those sites, found out is is originally from Paula Dean. For those who know Paula Dean, she doesn't skimp on, well.....just about anything. This recipe did take a little more time than I had originally anticipated, but turned out really well and came together quickly. There are also two options I found for making it. One option is to have a thinner cheesecake layer and the other is to have a thicker cheesecake layer. I asked my husband what he preferred and he said, "The more cheesecake, the better!" So, follow the recipe below to get the look in the pictures above. The cheesecake layer is thick, rich and so good! Next time I might try the thinner cheesecake layer to see the difference. The thinner cheesecake ingredients are listed at the bottom of the recipe. 

Another note, the directions say to line the pan with foil before baking. I did this, but found the crust not as "crusty" as I would originally like. Next time I might try leaving the foil out and see how it turns out.

Caramel Apple Cheesecake Bars
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Choose either the thick or thin cheesecake filling, depending on what you like.

THICK Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract

THIN Cheesecake Filling:

2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.
Crust:

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Cheesecake Layer (thick layer instructions below, but adapt to thin layer if that is what you are making)

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Apple Layer
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.


Photo and Recipe Source: The Girl Who Ate Everything, recipe adapted from Paula Deen