Last Wednesday, I thoroughly enjoyed my warm, freshly baked Jumbo Chocolate Walnut Cookies from The Sweet Dozen!
Crispy on the outside, chewy on the inside, with a rich, Chocolate flavour!
I had the Funfetti as well that has white chocolate in it! It was yummy too, even though Danielle Boothe, owner of The Sweet Dozen is still perfecting it as one of her new flavours.
The Sweet Dozen offers Cheesecake, Brownies and more. Delivery available. Order your sweet treat today! Treat Yo’ Self!
By: Gabrielle Burgess (Founder/Owner, Suga Lifestyle)
If you liked this Blog, follow Suga Lifestyle Online, on Instagram (@sugalifestyle), Twitter (@sugalifestyleja) or like the Suga Lifestyle Facebook page.
Prep Time: 20 mins Total Time: 3 Hours 20 mins (Don’t worry, it includes 2 hours chilling time in the fridge) Servings: 18
Ingredients
– 1 cup Graham cracker crumbs
– 3/4 cup and 2 tbsp. Sugar, divided
– 3 tbsp. Butter or Margarine, melted
– 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
– 1 tsp. Vanilla
– 3 Eggs
– 1 cup and 2 Tbsp. Baker’s Angel Flake Coconut, toasted
– 54 (3 per mini cheesecake) speckled malted milk eggs/Chocolate eggs
Method
1. Heat oven to 325°F.
2. Mix Graham crumbs, 2 tbsp. Sugar and Butter, then press onto bottoms of 18 paper-lined muffin cups.
3. Beat Cream cheese, Vanilla and remaining Sugar with mixer until blended. Add Eggs, 1 at a time, mixing on low-speed after each, just until blended.
4. Spoon mixture over crusts.
5. Bake 25 to 30 min. or until centers are almost set.
6. Cool completely. Refrigerate 2 hours.
7. Top each mini Cheesecake with 1 tbsp. coconut and shape to resemble bird’s nest. Add 3 malted milk eggs to each.
Recipe Source: Kraftrecipes.com
Don’t have the time?
Although cooking from scratch usually tastes better, you can get the Betty Crocker No-Bake Cheesecake Mix that includes the crumb base.
Here is how you buy less ingredients and cut 7 steps to 4!
Ingredients
– Betty Crocker Cheesecake Mix
– 90g melted Butter
– 400ml cold Whole Milk (or Almond Milk to cut down on the sat. fat)
– 1 cup and 2 Tbsp. Baker’s Angel Flake Coconut, toasted
– 54 (3 per mini cheesecake) speckled malted milk eggs/Chocolate eggs
Method
1. Blend biscuit crumbs with melted butter. Press into base of paper cup in pan.
2. Beat mix with milk in large bowl on low-speed until moistened. Scrape the bowl and beat on medium speed for 2 minutes until thick and creamy.
3. Spread on top of biscuit base. Put in fridge to chill for at least 2 hours.
4. Decorate with Coconut and Chocolate Eggs, and serve!
Voila! (Photo: Kraftrecipes.com)
Enjoy and Have a Happy and Holy Easter!
By: Gabrielle BurgessÂ
If you liked this Recipe, follow Suga Lifestyle or like the Suga Lifestyle Facebook page. Â
Share your Photo of the Cheesecake you made from his recipe or share your review!
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INGREDIENTS
Cream part
1Â cup – Cream cheese *(Fat Free Philadelphia Cream cheese could be used to reduce fat content)
3/4 cup & 1Â tablespoon – Heavy cream
1/2Â cup – Icing or Normal Sugar
1Â tablespoon – Vanilla extract
1Â cup – Graham crackers or Butter biscuits
1Â Strawberry jam
Prep time is 5 min, serves 4.
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DIRECTIONS
1Â For the cream part, put all the ingredients into a large bowl.
2Â With a mixer, mix all your ingredients until the cream becomes really soft and stays. If you don’t have a mixer use a whisk, it will do the same job (it just will take more time)
3Â For the bottom crust break the biscuits (with any method you want) until they become crumbs (also you may use ready biscuits crumbs like graham crackers)
4Â Now you are ready to serve it in the glasses. Add the biscuits in the bottom then add your cream and lastly add your strawberry jam on top.
5Â Let your glasses stay in the fridge for about 3 hours or a whole night.
6Â TIP: If you want to make it more professional add only the biscuits and the cream in the glasses and add the strawberry jam right before you eat it, it will be more easy to fill the top.
