instructions
Personal-size servings let everyone indulge in their own decorated delight.
Choose classic vanilla cheesecake with chocolate crust or our Red Ribbon Cheesecake,
with a tart layer of raspberry at the center.
Garnish the vanilla cheesecakes
with a swirl of Light Cocoa Candy Melts®, piped in a cut bag on waxed paper,
and placed in a tip 21 buttercream rosette.
Top the raspberry cheesecakes with
fresh raspberries, kiwi, currants and mint. Place all cakes on the Standard
Cupcakes 'N More Dessert Stand.
For vanilla cheesecake, follow Red Ribbon Cheesecake recipe, omitting raspberries
and substituting chocolate crumbs from No-Bake Cheesecake Mix.
Red Ribbon Cheesecake
- 5 packages (11.1 oz. ea.) no-bake cheesecake mix, divided
- 6 1/4 cups milk, divided
- 1 package (15 oz.) frozen red raspberries, thawed and pureed
Prepare the crusts from 2 packages cheesecake mix; press into the bottom of 13 x 9-inch baking pan. Reserve remaining crumbs for another use.
In large bowl, prepare filling for 4 packages cheesecake mix according to package directions, using 6 cups milk. Combine pureed raspberries with
remaining 1/4 cup milk.
Prepare remaining 1 package cheesecake mix following package directions, substituting raspberry mixture for the milk.
Spread half
the white cheesecake mixture evenly over crust. Top with raspberry cheesecake mixture; spread evenly. Top with remaining white cheesecake mixture.
Smooth
with metal spatula. Chill at least 2 hours.
Cut into squares to serve.