I can’t bake, and I’m not afraid to admit it. But that doesn’t mean I can’t throw together a simple delicious pie or cheesecake. I haven’t yet graduated to making my own crusts, so I ‘cheat’ and grab those pre-made ones from the store. This Black Forest cheesecake came out fantastic despite my lack of baking skills. A nice chocolatey flavor, perfect texture, and topped with yummy tart cherries. Dangerously good. What I do differently next time I make a Black Forest cheesecake? Nothing. Not a thing. Well, ok, I might double the recipe and make four cheesecakes instead of just two. I’ll be taking a few of these to our next family holiday get-together, that’s for sure!
I made mini pumpkin cheesecakes for Thanksgiving. They were a big hit. That got me jonesin’ for a more traditional cheesecake. So, that’s what I made! I love making mini classic cheesecakes on my Char-Broil Big Easy. It can’t get much easier.
The Big Easy does cook at a high temperature, so you do have to make sure you don’t overcook the cheesecakes, but it’s still easy. You’ll be rewarded with smooth creamy cheesecake with that light vanilla flavor. Perfect. And all in a single-serve size, so you’re not quite as tempted (maybe) to have more than one.
I am not a baker. Not even close. Yet I found these mini classic cheesecakes on the Char-Broil Big Easy to be very easy to make. I did learn a few things along the way. You really need to make sure you don’t overcook them. Do not let them go over 150 F. And, they may crack a bit no matter how hard you try. That’s ok, the cracks add character.
48 ounce packages Philadelphia cream cheese, softened
1cupsugar or sugar substitute
Place the cream cheese, sugar, and vanilla into a mixer and beat until blended.
With the mixer still running on low speed, add the eggs one-at-a-time until blended.
Divide mixture between the crusts. Depending on how full you fill them you might not need all 18 crusts.
Fire up your Big Easy.
Working in batches, add pies to the basket and bunk bed basket and lower into the Big Easy.
Cook for 10-15 minutes or until internal temperature reaches 145-150 F. Use an instant-read thermometer to test the temperature. Do not overcook. The cheesecakes will continue cooking just a bit after being removed from the Big Easy.
I cannot bake. I’m okay admitting it, too. So when Anita said the other day that she was jonesin’ for a red velvet cupcake, I came up with the next-best-thing: no bake red velvet cheesecake. I opted to make the cheesecake in miniature pre-baked (like I said, I don’t bake, and that includes baking pie crusts!). I like the little crusts because they have built-in portion control. You put a big ole cheesecake in front of me and I might have trouble keeping myself under control. Put a mini cheesecake in front of me and I can manage. You can’t get much easier than this cheesecake. Great vanilla and cocoa flavor with a perfect creamy texture. Very, very addicting little bites, that’s for sure.
What started out as an experiment to see if I could bake miniature pumpkin cheesecakes on my Char-Broil Big Easy ended up being one of the best tasting desserts I’ve had in a long time. I was contemplating Thanksgiving, and dreaming about how great a turkey out of my Big Easy tastes, when it dawned on me…. why not also use the Big Easy for making dessert?
These little cheesecakes take less than 30 minutes to cook. They need to chill overnight. Well, they should chill overnight… I can’t say that all of them lasted that long. I think you can shortcut the chilling by placing them in the freezer for 15-20 minutes. And the taste? Phenomenal! Fantastic pumpkin flavor. Creamy. The best pumpkin cheesecake you can imagine. Mini pumpkin cheesecakes on the Char-Broil Big Easy are the best way to cap off a great turkey dinner. If you prefer a non-Thanksgiving version, try my Big Easy mini classic cheesecakes.
I used pre-made miniature pie crusts and cooked them in the Big Easy using the baking pans designed specifically for the cooker. If you don’t have them (they’re also great for making mini pizzas) you can use the standard basket that comes with the Big Easy (you can cook 4 pies at a time) and better yet, use the bunk bed basket which doubles the number of pies you can cook at a time.
Oh me. These little Snicker’s cheesecake bars are dangerously good. Oooey gooeyness from the Snicker’s. Creaminess from the cream cheese. A little crunch from the Oreo crust. Yowsa. The problem (if there is such a thing) with little bites like these is that it’s easy to lose track of how many you’ve had.
I plan on making other versions of these bars. The base recipe is so simple, lending itself to using all sorts of other candy bars. But, I have to say, this Snicker’s version is pretty darned good and maybe shouldn’t be messed with.
Wow, this strawberry cheesecake salad is good. It’s sort of like a salad but you’ll want this for dessert… so it is a dessert salad!
I made this using lighter ingredients than the original recipe. It would be perfect for a picnic or family get-together.I am going to make this salad again soon. I might try a few variations, like using blueberries and blueberry yogurt… or even chocolate chips and chocolate pudding! The possibilities are endless, but this strawberry cheesecake salad is great just as it is, absolutely perfect with in-season ripe strawberries.