Recipe Box
A Round of Cheesecakes |
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Tools:
- Tip: 21
- Standard Cupcakes 'N More® Dessert Stand
- Waxed paper
Ingredients:
- Light Cocoa Candy Melts®*
- Buttercream Icing
- Fresh raspberries, kiwi, currants and mint
*Brand confectionery coating.
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.
Each serves 1.
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.
Makes about 12 servings.
