Just recently I posted a recipe for an amazing New York Style Cheesecake Tart and it’s such a great dessert! Well, I played around with a few ideas and came up with this delicious Chocolate Cheesecake Tart! If you have had a chance to try out my Mini Black Forest Cheesecakes, you will love these as well!

What is This Cheesecake Like

• Difficulty – This is probably medium difficulty due to the fact it has three components and total time is almost 3 hours (including cooling time).
• Taste – A crisp cookie base followed by a creamy and decadent chocolate cheese cake filling and topped with fresh chocolate whipped cream and raspberries.
• Serving – It will serve between 8 – 10 people depending on how large/small you would like your slice.

Ingredients

• Chocolate chips – I used semi sweet chocolate chips as the main chocolate part for the cream cheese mixture.
• Cookie crumbs – You can use any kind of cookie/biscuit crumbs for the base. Graham crackers, Digestive biscuits, Oreo cookie crumbs or vanilla wafers will all work great. I used a cinnamon wafer biscuits and crushed them up.
• Butter – Melted butter is added to the cookie crumbs to make the cheesecake base.
• Cream cheese – I used full fat regular cream cheese.
• Egg – An egg is used as the binding ingredient in the cheesecake layer.
• Sugar – I used granulated white sugar for both the cream cheese filling and a little for the chocolate whipped cream topping.
• Cocoa powder – Cocoa powder is used in both the cream cheese filling and the chocolate whipped cream topping.
• Whipping cream – I used heavy cream, also know as whipping cream for the top of the cheesecake.
• Raspberries – Fresh raspberries are used to top the cheesecake.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 4 inch tart tin with a removable bottom. Set aside.
2. Melt chocolate chips – Melt the chocolate chips in a double boiler set over medium heat. Stir a few times while they melt. Remove from heat and set aside co cool.
3. Prepare the cookie base – In a medium bowl combine the cookie crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it’s pressed in firmly.
4. Make cheesecake filling – In the bowl of your electric mixer combine the cream cheese, sugar, vanilla, egg and two tablespoons of the cocoa powder. Mix on high speed until smooth and combined, about 2 minutes. Add the cooled melted chocolate and mix until combined, about one more minute.
5. Bake – Pour the cream cheese mixture on top of the cookie crumb base. Evenly spread out with a spatula. Place the tart tin on top of a large baking tray and bake between 30 – 35 minutes. The cheesecake will be done when it’s still wobbly in the centre.
6. Cool – Remove from oven and place on a cooling rack. Leave to cool for about 2 hours or until completely cooled.
7. Whip the cream – Place the whipping cream in a large bowl with the remaining sugar and cocoa powder. Whip on high speed until the cream stiffens and becomes fluffy. Careful not to over mix.
8. Decorate – Remove the cheesecake sides and place the cake on a serving plate. Evenly spread over the chocolate whipped cream and top with fresh raspberries.
9. Serve and/or store – This can be served straight away. It will keep in the fridge in an airtight container for about four days.

Recipe Tips

• Tips for whipping cream – Make sure everything is cold. The cream, the bowl and the beaters. So keep everything in the fridge until you are ready to beat the cream. Then when you take it out, immediately beat the cream. You want to mix it until it start to stiffen up. Don’t over mix or you will curdle the cream. As soon as soft peaks start to form stop whipping the cream. Then it’s done and ready.
• Bake on a baking tray – I like to place the tin on a baking tray. This just makes it much easier getting it in and out of the oven. It does not affect the baking time.
• Allow to cool – It’s important to allow this tart to cool for about 2 hours so it set’s properly before cutting.

Substitutions

• Cookie base – You can really use any kind of cookies you like for the base. I used cinnamon wafer biscuits because I really like their flavour and texture. I’m aware they are not available to everyone, so use Graham wafers, Oreo cookie crumbs or vanilla wafers. They all work.
• Fresh raspberries – You can use any berries that you like for this recipe. Feel free to use strawberries, blackberries or blueberries.
• Mint garnish – I used mint leaves to garnish the cheesecake tart, this is totally optional.

Serving and Storage

• Serving – This is best served after you take it out of the fridge for 30 – 45 minutes.
• Storage – It will keep in the fridge for about four days. And cheesecake does freeze well. But I would avoid topping it with the cream if you are planning to freeze it. I made many cheesecakes in advance and froze them. The best way to defrost a cheesecake is in the the fridge not on the counter.

Frequently Asked Questions

New York Style Cheesecake Tart

Everybody needs a great cheesecake! This New York Style Cheesecake Tart is easy to make and requires very few ingredients. Deliciously light with a hint of sweetness. Make it the the next time a cheesecake craving hits.

Check out this recipe

Chocolate Raspberry Torte

This Chocolate Raspberry Torte is a wonderful combination of a rich and dense cake layer filled with a fresh raspberry filling and topped with light and airy whipped cream!

Check out this recipe

Raspberry Chocolate Cream Cheese Brownies

These Raspberry Chocolate Cream Cheese Brownies are the perfect treat for all brownie lovers. A dense brownie layer topped with a light cream cheese layer and filled with fresh raspberries. Great on their own or even topped with whipped cream!

Check out this recipe

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Chocolate Cheesecake Tart

A decadent Chocolate Cheesecake Tart is perfect when you don't want to make a big cheesecake but are looking for a fantastic dessert. A biscuit layer with a decadent chocolate cheesecake layer topped with a fluffy chocolate whipped cream and fresh raspberries.

Prep Time25 minutes mins

Cook Time30 minutes mins

cool time2 hours hrs

Total Time2 hours hrs 55 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cheesecake, chocolate cheesecake, raspberry desserts

Servings: 8 servings

Calories: 456kcal

Author: Julia Pinney

Ingredients

• 2/3 cup semi sweet chocolate chips
• 1 cup cookie crumbs
• 4 tablespoons butter melted
• 8 oz cream cheese
• 1 large egg
• 1/3 cup granulated white sugar
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 cup whipping cream
• 1 tablespoon cocoa powder
• 1 tablespoon granulated white sugar
• 1 cup fresh raspberries

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 4 inch tart tin with a removable bottom. Set aside.
• Melt the chocolate chips in a double boiler set over medium heat. Stir a few times while they melt. Remove from heat and set aside co cool.
• In a medium bowl combine the cookie crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it's pressed in firmly.
• In the bowl of your electric mixer combine the cream cheese, sugar, vanilla, egg and two tablespoons of the cocoa powder. Mix on high speed until smooth and combined, about 2 minutes. Add the cooled melted chocolate and mix until combined, about one more minute.
• Pour the cream cheese mixture on top of the cookie crumb base. Evenly spread out with a spatula. Place the tart tin on top of a large baking tray and bake between 30 – 35 minutes. The cheesecake will be done when it's still wobbly in the centre.
• Remove from oven and place on a cooling rack. Leave to cool for about 2 hours or until completely cooled.
• Place the whipping cream in a large bowl with the remaining sugar and cocoa powder. Whip on high speed until the cream stiffens and becomes fluffy. Careful not to over mix.
• Remove the cheesecake sides and place the cake on a serving plate. Evenly spread over the chocolate whipped cream and top with fresh raspberries.
• This can be served straight away. It will keep in the fridge in an airtight container for about four days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Chocolate Cheesecake Tart

Amount Per Serving (1 serving)

Calories 456 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 20g125%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Cholesterol 101mg34%

Sodium 197mg9%

Potassium 190mg5%

Carbohydrates 35g12%

Fiber 2g8%

Sugar 29g32%

Protein 6g12%

Vitamin A 1034IU21%

Vitamin C 0.2mg0%

Calcium 64mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Chocolate Cheesecake Tart appeared first on Julia's Cuisine.

With Valentine’s Day just around the corner, why not make these delicious Vanilla Cake Squares with Whipped Frosting. These cake squares are the ultimate treat for the special day. They are great for parties, as a dessert to bring to a potluck or just to enjoy at home by yourself!

What Are These Cake Squares Like

• Difficulty – This is a two part recipe consisting of the cake and the frosting. It isn’t difficult to make, but it does take time.
• Taste – The cake part is a little buttery with a light crumb. The frosting is creamy, light and luscious.
• Serving – This recipe makes 16 small cake squares. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

For the cake

• Flour – I used all purpose flour wheat flour for this recipe.
• Baking powder – This is the rising agent in the cupcake.
• Salt – I used regular table salt, it helps enhance flavours in the cupcakes.
• Butter – I always use unsalted butter in baking. It’s important the butter is at room temperature for these cupcakes.
• Sugar – Granulated white sugar.
• Eggs – I always use large eggs at room temperature in baking unless otherwise stated.
• Milk – It’s best to use whole full fat milk for this recipe.
• Vanilla extract – Vanilla helps enhance flavours in baking.

For the Frosting

• Butter – Butter is used as the base for this icing.
• Icing sugar – This is the most common type of sugar used for making icing and frosting. It’s superfine like powder and creams smoothly easily.
• Heavy cream – Cream is used to help thin out the icing and make it creamier.
• Vanilla – Vanilla extract enhances the flavours in the icing.

NOTE, The full recipe and list of ingredients can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease and line an 8 inch square baking tin.
2. Combine dry ingredients – Sift together the flour, baking powder and salt . Set aside.
3. Mix butter, sugar and eggs – In a large bowl, mix the butter on high speed until smooth and then add the sugar. Continue mixing for about 3 minutes or so. Mix in the vanilla and add eggs one at a time , mixing well after each addition .
4. Combine wet and dry ingredients – Add the flour and milk to the batter in three additions, starting and ending with the flour. Mix just long enough so the flour is incorporated.
5. Add food colouring – Add a few drops of food colouring to the batter and stir in until you reach the colour you like.
6. Bake cake – Pour batter into prepared pan and bake for 20 – 25 minutes . Cake will be done when toothpick inserted in center comes out clean . Remove from oven and leave to cool in the pan on a wire rack for about 5 minutes . Remove cake from pan, remove parchment paper and leave to cool completely on the wire rack .
7. Make frosting – Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth, about 1 – 2 minutes. Whisk in the vanilla and then add the powdered sugar. Mix on high for about 2 minutes. Add the cream, one tablespoon at a time, mixing well after each addition. Continue to mix on high speed for about 5 minutes until the frosting is light and fluffy. If needed, add one more tablespoon of cream. Add a few drops of food colouring and mix in until you have an even colour.
8. Frost cake – Once the cake has cooled completely, transfer to a serving plate and frost the cake with the frosting. Sprinkle over sprinkles, if using. Will keep for about 3 days in an airtight container on the counter.

Recipe Tips

• Use room temperature ingredients – Room temperature eggs, butter and milk work best for baking cakes. Make sure to take your ingredients out of the fridge at least 30 – 40 minutes before using.
• Measure ingredients correctly – I like to weigh my ingredients (in the recipe card, the ingredients can be converted to metric with the click of a button). You get exact measurements every single time.
• Use the correct baking pan size – I used an 8 x 8 inch baking pan for this cake. I recommend sticking to this size pan. If you use a pan that’s larger, the cake will be flatter. Alternatively, if you use a smaller baking pan, the cake may not bake through the center.
• Whip frosting for time stated – This frosting takes up to 15 minutes to whip properly . it takes this long to create air bubbles in the the frosting which is what makes it light and fluffy.
• Cool cake properly – Make sure to allow the cake to cool completely before you frost the cake. Otherwise the frosting will run off the cake.
• Make ahead frosting – This frosting can be made ahead and kept in an airtight container up to one

Substitutions

Cakes are baked and tested using very specific ingredients and measurements. Often, there are very few substitutions you can make to yield the same results as the recipe creator states. So, for this recipe, there are very few changes that I would recommend. Below, are the only changes I would recommend to yield the same results.

FOR THE CAKE

• Milk – I used whole milk for the cake. You could use buttermilk in place of whole milk for the same richness.
• All purpose flour – You can use cake flour for this recipe.

FOR THE FROSTING

• Frosting – You can make Buttercream Frosting, Chocolate Buttercream Frosting or Chocolate Creamcheese Frosting.

Serving and Storage

• At room temperature – This cake needs to be served at room temperature. You can store it at room temperature in and airtight container up to three days.
• Store in the refrigerator – You can also keep this cake in an airtight container up to five days. It’s important to remove it from the fridge and bring it to room temperature before serving.
• In the freezer – This unfrosted cake can be stored in the freezer up to one month. Bake the cake according to instructions and leave to cool completely. Wrap in freezer proof plastic wrap and store in the freezer up to one month. Before frosting and serving, remove from freezer and allow to freeze completely.

Frequently Asked Questions

Classic Vanilla Cupcakes

The perfect Classic Vanilla Cupcakes. Light and fluffy vanilla cupcakes topped with a classic buttercream frosting. Perfect for any celebrations!

Check out this recipe

Mascarpone Buttercream Topped Chocolate Cupcakes

These Mascarpone Buttercream Topped Chocolate Cupcakes are utterly chocolatey and moist. Then topped off with a creamy frosting made from butter and mascarpone cheese for a decadent touch!

Check out this recipe

Vanilla Cake with Chocolate Frosting

Classic Vanilla Cake with Chocolate Frosting is always a favourite. An easy to make basic vanilla cake with the best whipped chocolate buttercream frosting!

Check out this recipe

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Vanilla Cake Squares with Whipped Frosting

Make these Vanilla Cake Squares with Whipped Frosting for a holiday soon. A light and spongy cake square topped with a light and airy frosting and topped with your favourite sprinkles.

Prep Time35 minutes mins

Cook Time20 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: North American

Keyword: valentines day desserts, vanilla cake

Servings: 16 cake squares

Calories: 201kcal

Author: Julia Pinney

Ingredients

For the cake

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter at room temperature
• 3/4 cup sugar
• 2 Eggs at room temperature
• 1 teaspoon vanilla
• 1/2 Cup milk
• red food colouring use according to how pink you would like your cake

For the frosting

• 1/2 cup unsalted butter  at room temperature
• 2 cups powdered sugar  sifted
• 1 teaspoon vanilla
• 2 tablespoons heavy cream  more if needed
• red food colouring use according to how pink you would like your frosting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease and line an 8 inch square baking tin.
• Sift together the flour, baking powder and salt . Set aside.
• In a large bowl, mix the butter on high speed until smooth and then add the sugar. Continue mixing for about 3 minutes or so. Mix in the vanilla and add eggs one at a time , mixing well after each addition .
• Add the flour and milk to the batter in three additions, starting and ending with the flour. Mix just long enough so the flour is incorporated.
• Add a few drops of food colouring to the batter and stir in until you reach the colour you like.
• Pour batter into prepared pan and bake for 20 – 25 minutes . Cake will be done when toothpick inserted in center comes out clean . Remove from oven and leave to cool in the pan on a wire rack for about 5 minutes . Remove cake from pan, remove parchment paper and leave to cool completely on the wire rack .
• Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth, about 1 – 2 minutes. Whisk in the vanilla and then add the powdered sugar. Mix on high for about 2 minutes. Add the cream, one tablespoon at a time, mixing well after each addition. Continue to mix on high speed for about 5 minutes until the frosting is light and fluffy. If needed, add one more tablespoon of cream. Add a few drops of food colouring and mix in until you have an even colour.
• Once the cake has cooled completely, transfer to a serving plate and frost the cake with the frosting. Sprinkle over sprinkles, if using. Will keep for about 3 days in an airtight container on the counter.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Vanilla Cake Squares with Whipped Frosting

Amount Per Serving (1 serving)

Calories 201 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 54mg18%

Sodium 157mg7%

Potassium 38mg1%

Carbohydrates 34g11%

Fiber 0.3g1%

Sugar 10g11%

Protein 2g4%

Vitamin A 424IU8%

Vitamin C 0.01mg0%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Vanilla Cake Squares with Whipped Frosting appeared first on Julia's Cuisine.

Valentine’s Day is just around the corner and these Strawberry Cream Cheese Pastries would be just perfect. By using store bought puff pastry, these are easy to make and don’t take a whole lot of time. Express your love this holiday season with a simple special treat. And you won’t want to miss out on the Sweetheart Brownies or the Very Pink Sweetheart Cookies for Valentine’s Day as well.

What’s This Recipe Like

• Difficulty – This is a very easy recipe just using a few ingredients and it takes only about 30 minutes!
• Taste – For such a simple dessert or brunch, this delivers so much flavour and is pretty as well.
• Serving – I used a three inch heart cutter and got 12 puff pastry hearts for this recipe.

Ingredients

• Puff pastry – I used a sheet of frozen, ready to roll puff pastry. You can use your favourite brand.
• Cream cheese – I used full fat cream cheese for my pastries.
• Sugar – Granulated white sugar is used to add to the cream cheese mixture as well as a little to top the strawberries just before baking.
• Vanilla extract – A small amount of vanilla extract adds a great flavour to the cream cheese mixture.
• Strawberries – I used fresh strawberries that were diced small.
• Egg – A whisked egg is used to brush the pastry edges before baking.
• Powdered sugar – Powdered sugar makes a nice touch for dusting the pastries before serving if desired.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper and set aside.
2. Make cream cheese mixture – In a large mixing bowl, combine the cream cheese,1/3 cup of granulated white sugar and the vanilla extract. Mix on high speed for about one minute until smooth.
3. Cut out pastry hearts – Roll out the puff pastry and using a 3-inch heart circle cutter, cut out 12 hearts. Place all the hearts on the baking tray. Using a slightly smaller heart circle cutter, gently press inside the hearts to store a boarder.
4. Top the pastry hearts – Spoon a spoonful of the cream cheese mixture on top of the puff pastry hearts. Smooth out until it reaches the boarder. Top with diced strawberries.
5. Brush egg wash – Brush the edges of the pastry with the beaten egg. Sprinkle the remaining sugar over the strawberries.
6. Bake – Bake between 18 – 20 minutes until puffed up and golden. Dust with powdered sugar if desired.

Recipe Tips

• Prep ahead of time – This can be prepared up to 8 hours before baking. Don’t brush with the egg wash until just before baking.
• Use cold puff pastry – Cold puff pastry is much easier to work with, so be sure to keep it in the fridge until you are ready to use it.
• Don’t over fill the hearts – Overfilling will cause the cream cheese to spread out too much and run down the sides of the pastry.

Substitutions and Flavour Changes

• Use a different pastry – Puff pastry works best for this recipe, but you can use filo or shortcrust. Just remember, the results will be different and may require different baking times.
• Try different berries – You could use fresh raspberries or blueberries.
• Make a glaze for the top – By combining about 1/2 cup of powdered sugar with 2 tablespoons of milk, you can make a basic sugar glaze. Just drizzle over the top after baking.
• Make a different shape – You don’t have to be limited to heart shapes for this recipe. You could make turnovers, cut into triangles, scrolls, pinwheels, swirls, sticks or squares. You can put your own twist on it easily.

Serving

• As part of a brunch – These little pastry hearts would be great to serve as part of a Valentine’s themed brunch.
• Dessert – Great as a small dessert after a bigger dinner on Valentine’s Day.
• Serve at parties – A great Valentine’s Day treat to serve at parties. Kids and adults alike will love them.

Frequently Asked Questions

Nutella Puff Pastry Hearts

These Nutella Puff Pastry Hearts are easy to make and they use just a few simple ingredients. This recipe uses frozen Puff Pastry, Nutella, an egg and just a sprinkling of sugar. Delicious served straight from the oven and perfect for Valentine's Day.

Check out this recipe

Strawberry Cake Squares

These Strawberry Cake Squares are light and fluffy and topped with a cream cheese layer and fresh strawberries. And easy to make dessert that can be served just as they are or with vanilla ice cream!

Check out this recipe

Strawberry Snacking Cake

With strawberries plentiful around here the moment, I always have them on hand. The other day I whipped up this super easy and tasty Strawberry Snacking Cake. A great one to keep in mind when time is not on your side and you're looking for something fresh and seasonal.

Check out this recipe

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Strawberry Cream Cheese Pastries

Make these Strawberry Cream Cheese Pastries this Valentine's Day. A simple puff pastry base, topped with cream cheese and fresh strawberries.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Brunch, Dessert, Snack

Cuisine: North American

Keyword: puff pastry, strawberries, valentines day desserts

Servings: 12 pastry hearts

Calories: 90kcal

Author: Julia Pinney

Ingredients

• 6 oz cream cheese
• 1/3 cup granulated white sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups strawberries diced small
• 1 egg beaten
• 2 tablespoons granulated white sugar
• Powdered sugar optional for dusting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Have a large baking tray ready and set aside.
• In a large mixing bowl, combine the cream cheese,1/3 cup of granulated white sugar and the vanilla extract. Mix on high speed for about one minute until smooth.
• Roll out the puff pastry and using a 3-inch heart circle cutter, cut out 12 hearts. Place all the hearts on the baking tray. Using a slightly smaller heart circle cutter, gently press inside the hearts to store a boarder.
• Spoon a spoonful of the cream cheese mixture on top of the puff pastry hearts. Smooth out until it reaches the boarder. Top with diced strawberries.
• Brush the edges of the pastry with the beaten egg. Sprinkle the remaining sugar over the strawberries.
• Bake between 18 – 20 minutes until puffed up and golden. Dust with powdered sugar if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Strawberry Cream Cheese Pastries

Amount Per Serving (1 puff pastry heart)

Calories 90 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.002g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 28mg9%

Sodium 50mg2%

Potassium 52mg1%

Carbohydrates 10g3%

Fiber 0.4g2%

Sugar 9g10%

Protein 1g2%

Vitamin A 212IU4%

Vitamin C 11mg13%

Calcium 19mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Strawberry Cream Cheese Pastries appeared first on Julia's Cuisine.

Valentine’s Day is just around the corner, and this Easy Chocolate Mousse could be the dessert for you this year! This is not a traditional mousse using eggs or complicated cooking methods, so you are going to love it for an easy dessert.

What Is This Chocolate Mousse Like

• Difficulty – This is a very easy dessert to make and there is no cook time at all. This is a refrigerated mousse that requires only four ingredients and takes two hours to chill.
• Taste – If you love intense chocolate flavours, you will love this mousse. It’s light and fluffy, not overly sweet and has a rich chocolate flavour.
• Serving – This recipe makes four servings. In the recipe card at the end of the post you can easily adjust the servings to make more.

Ingredients

• Semi sweet chocolate – Use a good quality chocolate for this recipe with a flavour that you like. The chocolate you choose will determine the overall flavour of the mousse.
• Heavy cream – Heavy cream or whipping cream is used in two parts of this recipe. For making the chocolate ganache and for making the fluffy whipping cream.
• Confectioners’ Sugar –  This is also known as powdered sugar and is important for making whipped cream.
• Vanilla extract – A small amount of whipped cream is added to the whipped cream to enhance the flavours.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make chocolate ganache – In a small saucepan set over medium heat, combine 1/2 cup of the heavy cream with the chocolate chips. Stir well and allow it to completely melt, about 2 – 3 minutes. Remove from heat and set aside.
2. Whip cream – In a large mixing bowl, add the remaining chilled whipping cream, powdered sugar and vanilla extract. Using you electric mixer on high speed until light and fluffy, about 2 minutes.
3. Combine chocolate and whipped cream – Pour the chocolate mixture into a large clean mixing bowl. With a rubber spatula, spoon a small amount of the whipped cream into the chocolate mixture. Gently stir in to lighten the chocolate. Then fold remaining whipped cream into the chocolate. Be careful not to deflate the whipped cream.
4. Chill – Spoon the chocolate mousse into 4 individual dessert cups. Cover and refrigerate for at least two hours.
5. Serve – Serve chilled with extra whipped cream and/or fresh berries.

Recipe Tips

• Melting chocolate – Melt the chocolate and cream over low heat. If the heat is too high, the chocolate might split. This will result in a grainy chocolate mousse.
• Folding whipped cream – Folding in whipped cream means to lift and scoop until the whipped cream is folded into the chocolate mixture. You are aiming to keep the consistency light and fluffy.
• Chill for best results – To ensure the mousse sets properly, make sure to chill it for at least two hours. If you would like your mousse a little softer, take it out of the fridge about 30 minutes before serving.

Substitutions

• Semi sweet chocolate chips – You can use a semi sweet chocolate bar cut up into small pieces. Alternatively, you can use dark chocolate chips for a more intense flavour.
• Vanilla extract – You can omit the vanilla extract if you don’t have it or don’t love the flavour.

Serving

• Serve it with a few of these toppings – Fresh whipped cream, chocolate shavings, fresh berries, blood oranges, pomegranates or cherries.
• Use it as a filling – Fill decadent Chocolate Cupcakes, a Chocolate Torte or Simple French Crepes.

Frequently Asked Questions

Chocolate Self Saucing Pudding

Decadent but easy Chocolate Self Saucing Pudding is a must make winter dessert. A smooth and velvety layer of chocolate sauce topped with a rich chocolate sponge cake layer. Great served with vanilla ice cream.

Check out this recipe

Classic Vanilla Creme Brulee

Impress yourself by making this decadent and Classic Vanilla Creme Brulee. This recipe uses just four ingredients and can be prepped hours before serving. A wonderful dessert for a special occassion like Valentine's Day!

Check out this recipe

Warm lemon Pudding Cake

This Warm lemon Pudding Cake will take you back in time. An all time classic baked sponge cake with a warm custard like bottom. Perfect served just as it is or with vanilla ice cream.

Check out this recipe

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Easy Chocolate Mousse Recipe

Make this Easy Chocolate Mousse Recipe the next time you're looking for an easy but fancy dessert. This recipe has no cook time and uses only four ingredients. A winner for all chocolate lovers!

Prep Time15 minutes mins

Chill time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cold desserts, mousse, no bake desserts, valentines day desserts

Servings: 4 servings

Calories: 515kcal

Author: Julia Pinney

Ingredients

• 1 1/4 cup heavy whipping cream chilled and divided
• 1 cup semisweet chocolate chips
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

• In a small saucepan set over medium heat, combine 1/2 cup of the heavy cream with the chocolate chips. Stir well and allow it to completely melt, about 2 – 3 minutes. Remove from heat and set aside.
• In a large mixing bowl, add the remaining chilled whipping cream, powdered sugar and vanilla extract. Using you electric mixer on high speed until light and fluffy, about 2 minutes.
• Pour the chocolate mixture into a large clean mixing bowl. With a rubber spatula, spoon a small amount of the whipped cream into the chocolate mixture. Gently stir in to lighten the chocolate. Then fold remaining whipped cream into the chocolate. Be careful not to deflate the whipped cream.
• Spoon the chocolate mousse into 4 individual dessert cups. Cover and refrigerate for at least two hours.
• Serve chilled with extra whipped cream and/or fresh berries.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Easy Chocolate Mousse Recipe

Amount Per Serving (1 serving)

Calories 515 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 27g169%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 87mg29%

Sodium 25mg1%

Potassium 327mg9%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 19g21%

Protein 5g10%

Vitamin A 1116IU22%

Vitamin C 0.4mg0%

Calcium 77mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Easy Chocolate Mousse Recipe appeared first on Julia's Cuisine.

I first wrote this recipe way back in 2011, a few years before I started this recipe website. In 2015 I added it to the Blog, but then removed it because the photos were so awful! So, now in 2025 (a mere 14 years later…lol), this Classic Creme Brulee is making it’s debut once again.

What is This Dessert Like

• Difficulty – Although this recipe uses just four ingredients and there are few steps, it’s about medium difficulty to make. To ensure you get it just right, follow all the instruction steps and read the recipe tips written below.
• Taste – This is a decadent and creamy dessert. It’s rich and satisfying as an after dinner dessert.
• Serving – This recipe makes four individual ramekin desserts. You can easily adjust the serving size in the recipe card at the end of the post to serve more people.

Ingredients

• Cream – Heavy whipping cream works best for this dessert to achieve the correct consistency after it sets.
• Vanilla extract – I used vanilla extract to add a vanilla flavour to the creme brulee.
• Egg yolks – Use large egg yolks at room temperature.
• Sugar – This recipe uses granulated white sugar for both the cream dessert and the topping.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 325 degrees F/160 degrees C. Have ready a deep rimmed baking tray and 4 ramekins. Set aside.
2. Heat cream – Add the cream and vanilla extract to a saucepan set over medium heat and bring to a gentle simmer. Remove from heat and strain through a fine mesh strainer.
3. Whisk eggs and sugar – In a large mixing bowl, mix the egg yolks and 1/2 cup of sugar on high until pale and fluffy, about 3 minutes.
4. Combine egg mixture with cream – Slowly start pouring the cream into the egg mixture. Mixing as you pour so the eggs don’t cook. Continue to pour and mix until all the cream has been incorporated.
5. Bake – Evenly pour the mixture into the prepared remekins. Pour water into the baking pan about way up the sides. Bake for about 30 minutes.
6. Cool – Remove from oven and leave to cool on the counter for about 15 minutes. Cover and refrigerate to set for about three hours.
7. Brulee and serve – Remove from fridge and sprinkle over sugar. Use a kitchen torch to caramelized the sugar on top. Serve immediately with fresh berries if desired.

Recipe Tips

• Use room temperature egg yolks – It’s important to use room temperature egg yolks to achieve full volume when you whisk them.
• Add cream slowly – Make sure to slowly pour the cream into the whisked eggs and sugar so the eggs don’t end up cooking as you pour the cream.
• Bake in a water bath – Creme brulee is a delicate dessert and has to be baked in a water bath so it doesn’t over bake or burn while baking.

Substitutions

To ensure you get this recipe just right, I don’t recommend making any changes. I served mine with fresh raspberries which is completely optional. You could serve with any fresh berries of your choice.

Serving and Storage

Creme Brulee is a classic dessert that is great served just as it is and there is no need for any kind of additions. However, any fresh berries like raspberries, strawberries, blackberries or blueberries make a great touch.

You can store creme brulee in the fridge up to 24 hours before serving. Just don’t add the sugar and torch the topping until just before serving.

Frequently Asked Questions

Molten Chocolate Lava Cakes

Impress yourself and make this dessert! Using so few ingredients and put together quite quickly, you will see how easy these decadent and impressive Molten Chocolate Lava Cakes come together.

Check out this recipe

Chocolate Self Saucing Pudding

Decadent but easy Chocolate Self Saucing Pudding is a must make winter dessert. A smooth and velvety layer of chocolate sauce topped with a rich chocolate sponge cake layer. Great served with vanilla ice cream.

Check out this recipe

Warm lemon Pudding Cake

This Warm lemon Pudding Cake will take you back in time. An all time classic baked sponge cake with a warm custard like bottom. Perfect served just as it is or with vanilla ice cream.

Check out this recipe

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US CustomaryMetric

Classic Vanilla Creme Brulee

Impress yourself by making this decadent and Classic Vanilla Creme Brulee. This recipe uses just four ingredients and can be prepped hours before serving. A wonderful dessert for a special occassion like Valentine's Day!

Prep Time15 minutes mins

Cook Time30 minutes mins

Chill time3 hours hrs

Total Time3 hours hrs 45 minutes mins

Course: Dessert

Cuisine: French

Keyword: classic desserts, cream desserts

Servings: 4 servings

Calories: 531kcal

Author: Julia Pinney

Ingredients

• 1 3/4 cups heavy cream
• 1 teaspoon vanilla extract
• 4 large egg yolks at room temperature
• 1/2 cup sugar
• 2 tablespoons sugar

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F/160 degrees C. Have ready a deep rimmed baking tray and 4 ramekins. Set aside.
• Add the cream and vanilla extract to a saucepan set over medium heat and bring to a gentle simmer. Remove from heat and strain through a fine mesh strainer.
• In a large mixing bowl, mix the egg yolks and 1/2 cup of sugar on high until pale and fluffy, about 3 minutes.
• Slowly start pouring the cream into the egg mixture. Mixing as you pour so the eggs don't cook. Continue to pour and mix until all the cream has been incorporated.
• Evenly pour the mixture into the prepared remekins. Pour water into the baking pan about way up the sides. Bake for about 30 minutes.
• Remove from oven and leave to cool on the counter for about 15 minutes. Cover and refrigerate to set for about three hours.
• Remove from fridge and sprinkle over sugar. Use a kitchen torch to caramelized the sugar on top. Serve immediately with fresh berries if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Classic Vanilla Creme Brulee

Amount Per Serving (1 serving)

Calories 531 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 26g163%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 301mg100%

Sodium 37mg2%

Potassium 120mg3%

Carbohydrates 35g12%

Sugar 34g38%

Protein 6g12%

Vitamin A 1776IU36%

Vitamin C 1mg1%

Calcium 91mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Classic Vanilla Creme Brulee appeared first on Julia's Cuisine.

With Valentine’s Day just around the corner, why not make a batch of these delicious Mascarpone Buttercream Topped Chocolate Cupcakes. These cupcakes are the ultimate treat for the special day. They are great for parties, as a dessert to bring to a potluck or just to enjoy at home by yourself!

Check out these 10 Decadent Individual Desserts you might like to try for Valentine’s Day!

What Are These Cupcakes Like

• Difficulty – These are a two part cupcake consisting of the cupcakes and the frosting. They aren’t difficult, but they take time to make. If you are new to piping frosting, I recommend you do a little practice before frosting the cupcakes.
• Taste – The cupcake part is moist and chocolatey and the frosting is smooth and velvety.
• Serving – This recipes makes 12 regular sized cupcakes.

Ingredients

For the cupcakes:

• Cocoa powder – I used natural cocoa powder.
• Boiling water – The water is used to mix with the cocoa powder to dissolve.
• Flour – I used all purpose flour wheat flour for this recipe.
• Baking powder – This is the rising agent in the cupcake.
• Salt – I used regular table salt, it helps enhance flavours in the cupcakes.
• Butter – I always use unsalted butter in baking. It’s important the butter is at room temperature for these cupcakes.
• Sugar – Granulated white sugar.
• Eggs – I always use large eggs at room temperature in baking unless otherwise stated.
• Vanilla extract – Vanilla helps enhance flavours in baking.

For the frosting:

• Butter – Butter is used as the base for this icing like a buttercream icing.
• Mascarpone cheese – Softened mascarpone cheese gives this icing a creamier texture.
• Icing sugar – This is the most common type of sugar used for making icing and frosting. It’s superfine like powder and creams smoothly easily.
• Heavy cream – Cream is used to help thin out the icing and make it creamier.
• Vanilla – Vanilla extract enhances the flavours in the icing.
• Food colouring – I used about 5 drops of red food colouring to turn the icing pink.
• Raspberries – I used fresh raspberries to decorate the cupcakes.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line or grease 12 muffin tins. Set aside.
2. Combine cocoa powder with boiling water – In a small bowl, combine the cocoa powder with the boiling water. Stir until the cocoa powder dissolves. Leave to cool.
3. Combine dry ingredients – In a medium bowl, combine the flour ,baking powder and salt. Whisk to combine and set aside.
4. Mix butter, sugar and eggs – In the bowl of your electric mixer, beat the butter on high for about a minute. add the sugar and beat on high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
5. Finish batter – Add the dry ingredients to the wet ingredients and mix on low until just combined, about one minute. Pour in the cocoa powder mixture and mix on low for about 30 – 60 seconds until combined.
6. Bake cupcakes – Divide the batter among the 12 prepared cupcake tins. Bake between 18 – 22 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a wire rack to cool completely.
7. Make frosting – While your cupcakes are cooling make your frosting. In the bowl of your electric mixer, mix the butter on high speed until smooth. Mix in the Mascarpone cheese on high speed for about 1-2 minutes until completely combined and smooth. Sift in the icing sugar, mixing as you go. Add the cream and vanilla and mix until you have a smooth consistency. Mix in food colouring if you are using.
8. Frost cupcakes – Put the frosting in a piping bag with a star attachment. Pipe the frosting by swirling the pastry in a circular motion from the outside working inwards. Top with a raspberry. Store in an airtight container up to three days.

Recipe Notes

• Cool cupcakes completely – Make sure the cupcakes have cooled down completely before frosting. Otherwise you risk the frosting melting off the cupcakes.
• Make ahead – The frosting can be made in advance up to one week. Just store it in the fridge in an airtight container up to one week.
• Frosting tips – If the frosting is too thick, just add a little more cream. If the frosting starts to curdle while mixing, add a little more icing sugar.

Substitutions

• Cocoa powder – I used natural cocoa powder. You can easily use Dutch processed cocoa powder for these cupcakes.
• Frosting – You can make Buttercream Frosting, Chocolate Buttercream Frosting or Chocolate Creamcheese Frosting.
• Raspberries – You can use any fresh berries to top the cupcakes. Alternately, you can use sprinkles, chocolate shavings or other decorations that you might like.

Serving and Storage

• Serving – Serve these cupcakes at a Valentine’s party, at a birthday celebration or for any other special day throughout the year. They would go great on a buffet dessert table with the Very Pink Sweetheart Cookies and the Nutella Puff Pastry Hearts!
• Storage – Store these in an airtight container on the counter for about 3 days. In the fridge up to 4 days. You can freeze the unfrosted cupcakes up to two months.

Frequently Asked Questions

Fresh Strawberry Cupcakes with Buttercream Frosting

Light and fluffy Fresh Strawberry Cupcakes with Buttercream Frosting are perfect for any day of the year. A vanilla sponge cupcake filled with fresh strawberries and topped with light buttercream frosting. What's not to like!

Check out this recipe

Double Chocolate Cupcakes

Say Boo! Bringing you these decadent Double Chocolate Cupcakes today in the festive spirit of Halloween. A moist chocolate cupcake made from scratch with a soft and chocolaty buttercream frosting. Topped off with a little Halloween motif for a ghoulish touch!

Check out this recipe

Classic Vanilla Cupcakes

The perfect Vanilla Celebration Cupcakes. Light and fluffy vanilla cupcakes topped with a classic buttercream frosting. Perfect for any celebrations!

Check out this recipe

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US CustomaryMetric

Mascarpone Buttercream Topped Chocolate Cupcakes

These Mascarpone Buttercream Topped Chocolate Cupcakes are utterly chocolatey and moist. Then topped off with a creamy frosting made from butter and mascarpone cheese for a decadent touch!

Prep Time50 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: North American

Keyword: chocolate, cupcakes, mascarpone cheese

Servings: 12 cupcakes

Calories: 308kcal

Author: Julia Pinney

Ingredients

For the cupcakes:

• 1/2 cup cocoa powder
• 1 cup boiling water
• 1 1/3 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter at room temperature
• 1 cup granulated white sugar
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract

For the frosting:

• 1/2 Cup butter at room temperature
• 1/3 Cup Mascarpone cheese
• 2 cups icing sugar
• 2 Tablespoons cream
• 1 Teaspoon vanilla
• Food colouring optional
• Fresh raspberries for decorating

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line or grease 12 muffin tins. Set aside.
• In a small bowl, combine the cocoa powder with the boiling water. Stir until the cocoa powder dissolves. Leave to cool.
• In a medium bowl, combine the flour ,baking powder and salt. Whisk to combine and set aside.
• In the bowl of your electric mixer, beat the butter on high for about a minute. add the sugar and beat on high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
• Add the dry ingredients to the wet ingredients and mix on low until just combined, about one minute. Pour in the cocoa powder mixture and mix on low for about 30 – 60 seconds until combined.
• Divide the batter among the 12 prepared cupcake tins. Bake between 18 – 22 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a wire rack to cool completely.
• While your cupcakes are cooling make your frosting. In the bowl of your electric mixer, mix the butter on high speed until smooth. Mix in the Mascarpone cheese on high speed for about 1-2 minutes until completely combined and smooth. Sift in the icing sugar, mixing as you go. Add the cream and vanilla and mix until you have a smooth consistency. Mix in food colouring if you are using.
• Put the frosting in a piping bag with a star attachment. Pipe the frosting by swirling the pastry in a circular motion from the outside working inwards. Top with a raspberry. Store in an airtight container up to three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mascarpone Buttercream Topped Chocolate Cupcakes

Amount Per Serving (1 cupcake)

Calories 308 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g100%

Cholesterol 93mg31%

Sodium 296mg13%

Potassium 129mg4%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 683IU14%

Calcium 66mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Mascarpone Buttercream Topped Chocolate Cupcakes appeared first on Julia's Cuisine.

I know it’s a bit early for strawberry season for most of you, but we’re in full swing strawberry season here in southern Spain. They have been plentiful and fantastic. I just recently made a batch of the Strawberry Shortcake Muffins and am planning to make the Mini Strawberry Cheesecake Cups soon. All great ways to use up some strawberries. Just last summer I posted a recipe for Blueberry Cream Cheese Cake Squares and I thought they would be amazing with strawberries as well. I was right, so take a look!

What are these Cake Squares Like

• Difficulty – This is a really easy cake to make. Much like a sheet pan cake, it comes together really quickly with no fussy techniques.
• Taste – This is a light vanilla cake and has a soft crumb. The cream cheese layer on top is thin but soft and creamy. The strawberries won’t sink into the cake too much, it’s almost like they are a layer on the top.
• Serving – This recipe makes 16 squares the size of brownies. You can always cut them bigger if you like to serve them as a dessert with Lemon Curd, ice cream or whipped cream.

Ingredients

• Flour – All purpose flour is used for this recipe, it’s the most commonly used flour for baking.
• Baking powder – Baking powder is used as a rising agent. NOTE, baking powder does exprire, so make sure yours is in date.
• Salt – Just regular table salt helps enhance flavours
• Butter – Softened unsalted butter.
• Eggs – Large eggs at room temperature.
• Sugar – Granulated white sugar.
• Vanilla – Adds flavour to the cake squares.
• Cream cheese – Regular full fat cream cheese softened to room temperature.
• Strawberries – This recipe uses fresh strawberries

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
2. Sift dry ingredients – Sift together the flour, baking powder and salt. Set aside.
3. Mix butter, sugar and eggs – In the bowl of your electric mixer, beat the butter on high speed for about a minute. Add all the sugar at once and mix until pale and fluffy, about 2 -3 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
4. Finish cake batter – Using a wooden spoon, stir the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Don’t over mix. Pour this batter into your prepared pan. Sprinkle over 1 cup of fresh strawberries.
5. Make cream cheese layer – In a clean mixing bowl, beat the cream cheese on high for about 30 seconds. Add all the sugar at once and mix until combined, about 1 minute. Add the egg and vanilla and mix until smooth, about 2 minutes.
6. Assemble cake squares – Pour the cream cheese batter over the cake batter and smooth it over until it completely covers the top. Sprinkle over remaining 2 tablespoons of blueberries.
7. Bake – Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
8. Cool – Remove from oven and place on a wire rack to cool completely.
9. Cut and serve – Cut into squares and can be stored in the fridge for up to 5 days or in the freezer for a month.

Recipe Tips

• Use room temperature ingredients – Room temperature eggs and butter work best for baking cakes. Make sure to take your ingredients out of the fridge at least 30 – 40 minutes before using.
• Measure ingredients correctly – I like to weigh my ingredients (in the recipe card, the ingredients can be converted to metric with the click of a button). You get exact measurements every single time.
• Use the correct baking pan size – I used an 8 x 8 inch baking pan for this cake. I recommend sticking to this size pan. If you use a pan that’s larger, the cake will be flatter. Alternatively, if you use a smaller baking pan, the cake may not bake through the centre.

Substitutions

• Fresh strawberries – I used fresh strawberries for these cream cheese cake squares. Alternatively, you could use frozen strawberries. if you use frozen strawberries, add them frozen. You could also use blueberries or raspberries.

Serving & Storage

• Serving – These are best served after they cool down completely and set. They go great on their own or you can serve them with fresh whipped cream, ice cream or Homemade Lemon Curd.
• Storage
  • Store in the fridge – These are best kept in the fridge in an airtight container. They will keep for about three days and they will still be moist and not dry.
  • Store in the freezer – Store them in a freezer proof container and they will store in there for about a month. To defrost, just take them out and let them defrost naturally

Frequently Asked Questions

Blueberry Cream Cheese Cake Squares

Make these Blueberry Cream Cheese Cake Squares the next time you have fresh blueberries on hand. A light cake square filled with fresh blueberries and and a moist cream cheese layer.

Check out this recipe

Strawberry Snacking Cake

With strawberries plentiful around here the moment, I always have them on hand. The other day I whipped up this super easy and tasty Strawberry Snacking Cake. A great one to keep in mind when time is not on your side and you're looking for something fresh and seasonal.

Check out this recipe

Mini Strawberry Cheesecake Cups

These Mini Strawberry Cheesecake Cups are the perfect after dinner dessert for summer. biscuit layer followed by a vanilla cream cheese filling and topped with lightly sweetened strawberry whipped cream.

Check out this recipe

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US CustomaryMetric

Strawberry Cake Squares

These Strawberry Cake Squares are light and fluffy and topped with a cream cheese layer and fresh strawberries. And easy to make dessert that can be served just as they are or with vanilla ice cream!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cake squares, easy desserts, strawberries

Servings: 16 squares

Calories: 206kcal

Author: Julia Pinney

Ingredients

Cake Layer

• 1 1/2 Cups all purpose flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon salt
• 1/2 Cup butter at room temperature
• 2 large eggs
• 3/4 Cup granulated white sugar
• 1 Teaspoon vanilla

For the Cream Cheese Layer

• 1 Cup cream cheese
• 1 large egg
• 1/4 Cup granulated white sugar
• 1 Teaspoon vanilla

Other

• 1 1/2 cups strawberries cut into small pieces

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of your electric mixer, beat the butter on high speed for about a minute. Add all the sugar at once and mix until pale and fluffy, about 2 -3 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
• Using a wooden spoon, stir the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Don't over mix. Pour this batter into your prepared pan. Sprinkle over 1 cup of the fresh chopped strawberries.
• In a clean mixing bowl, beat the cream cheese on high for about 30 seconds. Add all the sugar at once and mix until combined, about 1 minute. Add the egg and vanilla and mix until smooth, about 2 minutes.
• Pour the cream cheese batter over the cake batter and smooth it over until it completely covers the top. Sprinkle over remaining 1/2 cup strawberries.
• Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
• Remove from oven and place on a wire rack to cool completely.
• Cut into squares and can be stored in the fridge for up to three days or in the freezer for a month.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Strawberry Cake Squares

Amount Per Serving (1 square)

Calories 206 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 64mg21%

Sodium 203mg9%

Potassium 47mg1%

Carbohydrates 22g7%

Fiber 0.3g1%

Sugar 13g14%

Protein 3g6%

Vitamin A 418IU8%

Calcium 37mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon!

The post Strawberry Cake Squares appeared first on Julia's Cuisine.

Valentine’s Day is just around the corner and these Nutella Filled Puff Pastry Hearts are just perfect. The kids will love helping to make these because they are so easy and require only four ingredients. And you won’t want to miss out on the Sweetheart Brownies or the Very Pink Sweetheart Cookies for Valentine’s Day as well.

What Are These Nutella Hearts Like

• Difficulty – This is a very easy recipe just using a few ingredients and it takes only about 30 minutes!
• Taste – For such a simple dessert or brunch, this delivers so much flavour and is pretty as well. Much like the Easy Nutella Pastries.
• Serving – I used a three inch heart cutter and got 8 puff pastry hearts for this recipe.
• Versatile – You can choose to add your own spin on flavours by adding hazelnuts, sliced almonds, pecans, frosting and so much more.

Ingredients

• Puff pastry sheet – I used a frozen ready to roll pastry sheet for this recipe.
• Nutella – Store bought nutella (chocolate spread) was my choice.
• Topping – I used an egg wash and a sprinkle of sugar for the topping.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray lined with parchment paper.
2. Lay out pastry – Lay the cold pastry sheet on a sheet of parchment paper.
3. Cut out pastry – Using a heart cookie cutter, cut out as many hearts as you can. I got a total of 16 hearts with my 3 inch heart cookie cutter.
4. Fill pastry – Place 8 hearts (or as many as you have) 2 inches apart on your baking tray. Place about a teaspoon of Nutella in the center of each heart. Place another pastry heart over the top. Gently press down the sides. Using a fork go around the edges of the heart and firmly press it together.
5. Bake – Brush the tops of the pastry with the beaten egg and sprinkle over sugar. Bake for 15 – 18 minutes or until the pastry is golden and puffed up.
6. Serve – Serve warm or at room temperature.

Recipe Tips

• Prep ahead of time – This can be prepared up to 8 hours before baking. Just cover it and refrigerate it until baking. Don’t brush with the egg wash until just before baking.
• Use cold puff pastry – Cold puff pastry is much easier to work with, so be sure to keep it in the fridge until you are ready to use it.
• Don’t over fill the hearts – Overfilling will cause the nutella to spread out too much and run down the sides of the pastry. I used a heaping teaspoon for each one and it seemed to be the perfect amount.

Substitutions and Flavour Changes

• Use a different pastry – Puff pastry works best for this recipe, but you can use filo or shortcrust. Just remember, the results will be different and may require different baking times.
• Add fruit filling – You could use any flavoured jam like marmalade (orange), peach, raspberry, strawberry or other flavours you might like.
• Try a different chocolate – Instead of nutella, you can use chocolate chips inside. They will melt as it baked.
• Make a glaze for the top – By combining about 1/2 cup of powdered sugar with 2 tablespoons of milk, you can make a basic sugar glaze. Just drizzle over the top.
• Make a different shape – You don’t have to be limited to heart shapes for this recipe. You could make turnovers, cut into triangles, scrolls, pinwheels, swirls, sticks or squares. You can put your own twist on it easily.

Serving

• As part of a brunch – These little pastry hearts would be great to serve as part of a Valentine’s themed brunch. Serve with extra strawberries, nutella and even cream on the side.
• Dessert – Great as a small dessert after a bigger dinner on Valentine’s Day.
• Serve at parties – A great Valentine’s Day treat to serve at parties. Kids and adults alike will love them.

Frequently Asked Questions

Nutella Puff Pastry Braid

Nutella Puff Pastry Braid is a fast, easy and delicious recipe. Using just a few simple ingredients this comes together quickly and is delicious served warm straight out of the oven.

Check out this recipe

Sweetheart Brownies

These Sweetheart Brownies are the perfect sweet treat for Valentine's Day. Made in a regular brownie tray, cut into heart shapes and dusted with sprinkles. Perfect for a last minute dessert, snack or to make with kids.

Check out this recipe

Very Pink Sweetheart Cookies

These Very Pink Sweetheart Cookies are perfect for Valentine's Day. A simple sugar cookie topped with a light pink glaze and love heart sprinkles. Perfect for making with kids.

Check out this recipe

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Nutella Puff Pastry Hearts

These Nutella Puff Pastry Hearts are easy to make and they use just a few simple ingredients. This recipe uses frozen Puff Pastry, Nutella, an egg and just a sprinkling of sugar. Delicious served straight from the oven and perfect for Valentine's Day.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: North American

Keyword: apple desserts, easy dessert recipes, nutella, valentines day

Servings: 8 servings

Calories: 283kcal

Ingredients

• 1 sheet puff pastry
• 1/2 cup Nutella
• 1 egg beaten
• 1 tablespoon sugar

Instructions

• Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray lined with parchment paper.
• Lay the cold pastry sheet on a sheet of parchment paper.
• Using a heart cookie cutter, cut out as many hearts as you can. I got a total of 16 hearts with my 3 inch heart cookie cutter.
• Place 8 hearts (or as many as you have) 2 inches apart on your baking tray. Place about a teaspoon of Nutella in the center of each heart. Place another pastry heart over the top. Gently press down the sides. Using a fork go around the edges of the heart and firmly press it together.
• Brush the tops of the pastry with the beaten egg and sprinkle over sugar. Bake for 15 – 18 minutes or until the pastry is golden and puffed up.
• Serve warm or at room temperature.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed.

Nutrition Facts

Nutella Puff Pastry Hearts

Amount Per Serving (1 pastry)

Calories 283 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 20mg7%

Sodium 92mg4%

Potassium 103mg3%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 12g13%

Protein 4g8%

Vitamin A 31IU1%

Calcium 26mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You soon!

The post Nutella Puff Pastry Hearts appeared first on Julia's Cuisine.

What is a Torte?

A Chocolate Torte is a rustic style European cake. Generally, they do not use any flour and have a dense and rich texture much like a brownie. The top will harden like a brownie and most likely crack in many places after baking. They rise during baking, but then will sink as they cool, leaving a well in the center.

And, there is no denying it, chocolate and raspberries are meant to be paired together. Much like my Chocolate Raspberry Cream Cheese Brownies and the Chocolate Raspberry Roulade Cake, this torte is amazing! This torte contains no flour which also makes it gluten free! And if you’re interested in a no bake dessert, check out the Chocolate Truffle Torte.

What Makes This a Great Dessert

• Difficulty – This torte has three components – the cake, the filling and the topping. I would say it’s a medium to difficult dessert to make. Based on the technique to make the cake and the time consideration in baking, cooling, filling and topping.
• Taste – This is a very rich, moist and dense cake. It isn’t overly sweet but and the raspberry filling and fresh whipped cream really top it off perfectly.
• Serving – I made this a smaller dessert in a 6 inch pan. It comfortably serves six good size servings. You can easily scale the recipe up for a bigger cake. You can also check out the full sized version of the Strawberry Filled Chocolate Torte to serve up to 12 people.

Ingredients

• Eggs – This recipe uses four large eggs.
• Sugar – Granulated white sugar.
• Vanilla extract
• Butter – Unsalted butter.
• Chocolate – Semi sweet chocolate (chopped or chips).
• Vinegar – Just a touch of white vinegar.
• Raspberries – Fresh raspberries to make the filling and garnish.
• Cream – Whipping cream for the top of the cake.

REMEMBER, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven and prepare pan – Preheat oven to 350 degrees F/180 degrees C and grease and line a 6 inch spring form pan. Set aside.
2. Separate eggs – Separate the eggs while still cold. Place the egg yolks in the bowl of your electric mixer. Place the egg whites in a separate large bowl. Set aside and bring to room temperature for about 30 minutes.
3. Melt chocolate – In a medium saucepan set over a simmering saucepan of water, add the chocolate and butter. Stir well until it has completely melted. Remove from heat and set aside to cool.
4. Whisk egg yolks, sugar and chocolate – In the bowl with your egg yolks, add 1/3 cup of the sugar. Mix on high speed for about 3-5 minutes. The batter should be light in colour and about tripped in volume. Mix in the vanilla extract until combined. Pour in the chocolate mixture and mix on high speed until just combined. Set aside.
5. Mix egg whites – Using clean mixing beaters, mix on high speed the egg whites until foamy, about 1 minute. Add the vinegar and beat until soft peaks form, about another 1 -2 minutes. Gradually add the remaining 1/3 cup sugar and beat until stiff peaks form, another minute or so.
6. Finish cake batter and bake cake – Fold a small amount of the egg whites into the chocolate mixture to lighten the batter. Add remaining egg whites and fold in until combined. Be careful not to over mix or you will deflate the batter. Evenly pour into prepared pan. Bake for about 40 – 50 minutes or until a toothpick inserted into the center comes out with some moist crumbs.
7. Cook cake – Remove from oven and place on a wire rack to cool for about 30 minutes. Using a sharp knife, go around the rim of the pan to loosen the cake. Unclip the pan and remove sides. Leave to completely cool.
8. Whip cream – In a clean bowl, add the whipped cream and beat on high until soft peaks form.
9. Make raspberry filling – Place about 8 oz of the raspberries in a bowl with one tablespoon of sugar. Mash until you have a puree like consistency.
10. Fill and top cake – Evenly fill the cake with the raspberry mixture. Place the whipped cream in a piping bag and pipe over whipped cream as desired.
11. Garnish and serve – Serve with extra fresh raspberries on the side.

Recipe Tips

• Separate eggs when cold – You are much less likely to break the egg yolk if the eggs are cold. Eggs are more stable when they are cold and therefore you can easily separate the whites from the yolks.
• Allow eggs to reach room temperature before whisking – As a general rule, I take eggs out of the fridge at least 30 minutes before using them. Eggs will whisk to full volume when at room temperature.

• Whisking egg yolks with sugar – You really do need to do this until the batter is light in colour and about tripled in volume. This is a type of foam cake and relies on the air in the cake to get it’s rise. So, please pay attention and mare sure your eggs and sugar reach the right consistency.
• Folding egg whites into batter – Again, you have to do this gently. The egg whites will be light as air and it’s recommended you fold them in with a spatula until just combined. You will be able to see air bubbles in the batter as you fold.
• Whipping cream – For best results, make sure the cream is really cold along with the bowl and the beaters. Whip until the cream starts to stiffen. As soon as it holds a shape, stop whipping or it may curdle.

Substitutions

• Fresh raspberries – You can use frozen raspberries. Just keep in mind, they will release a lot of liquid when they defrost. It’s important to drain off any excess liquid if using frozen berries. You can also use strawberries, blueberries or any mix of wild berries for this torte.

Serving & Storage

• Serving – Perfect served just as is, nothing else is required!
• Storage – This torte is perfect the day it’s baked and will keep up to two days in the fridge. Make sure to store it covered in the fridge. I recommend taking it out of the fridge about 20 – 30 minutes before serving so the cake can soften a little.

Frequently Asked Questions?

Raspberry Chocolate Roulade Cake

A fantastic dessert filled with fresh berries and cold chocolate cream. A Chocolate Raspberry Roulade will sure to be a crowd pleaser.

Check out this recipe

Chocolate Swirl Raspberry Cheesecake

Chocolate Swirl Raspberry Cheesecake! Decadent and delicious sums up this baked chocolate cheesecake. Topped with fresh raspberries to give it a seasonal touch!

Check out this recipe

Raspberry Chocolate Cream Cheese Brownies

These Raspberry Chocolate Cream Cheese Brownies are the perfect treat for all brownie lovers. A dense brownie layer topped with a light cream cheese layer and filled with fresh raspberries.

Check out this recipe

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US CustomaryMetric

Chocolate Raspberry Torte

This Chocolate Raspberry Torte is a wonderful combination of a rich and dense cake layer filled with a fresh raspberry filling and topped with light and airy whipped cream!

Prep Time1 hour hr

Cook Time50 minutes mins

cool time1 hour hr

Total Time2 hours hrs 50 minutes mins

Course: Dessert

Cuisine: French

Keyword: chocolate cake, chocolate torte, raspberry recipes, torte

Servings: 6 servings

Calories: 600kcal

Ingredients

• 4 large Eggs separated
• 2/3 Cup granulated white sugar divided
• 1 teaspoon vanilla extract
• 2/3 cup butter
• 6 oz semi sweet chocolate roughly chopped
• 1/2 Teaspoon white vinegar
• 2/3 cup whipping cream
• 12 oz raspberries divided
• 1 tablespoon granulated white sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C and grease and line a 6 inch spring form pan. Set aside.
• Separate the eggs while still cold. Place the egg yolks in the bowl of your electric mixer. Place the egg whites in a separate large bowl. Set aside and bring to room temperature for about 30 minutes.
• In a medium saucepan set over a simmering saucepan of water, add the chocolate and butter. Stir well until it has completely melted. Remove from heat and set aside to cool.
• In the bowl with your egg yolks, add 1/3 cup of the sugar. Mix on high speed for about 3-5 minutes. The batter should be light in colour and about tripped in volume. Mix in the vanilla extract until combined. Pour in the chocolate mixture and mix on high speed until just combined. Set aside.
• Using clean mixing beaters, mix on high speed the egg whites until foamy, about 1 minute. Add the vinegar and beat until soft peaks form, about another 1 -2 minutes. Gradually add the remaining 1/3 cup sugar and beat until stiff peaks form, another minute or so.
• Fold a small amount of the egg whites into the chocolate mixture to lighten the batter. Add remaining egg whites and fold in until combined. Be careful not to over mix or you will deflate the batter. Evenly pour into prepared pan. Bake for about 40 – 50 minutes or until a toothpick inserted into the center comes out with some moist crumbs.
• Remove from oven and place on a wire rack to cool for about 30 minutes. Using a sharp knife, go around the rim of the pan to loosen the cake. Unclip the pan and remove sides.
• Leave to completely cool.
• In a clean bowl, add the whipped cream and beat on high until soft peaks form.
• Place about 8 oz of the raspberries in a bowl with one tablespoon of sugar. Mash until you have a puree like consistency.
• Evenly fill the cake with the raspberry mixture. Place the whipped cream in a piping bag and pipe over whipped cream as desired.
• Serve with extra fresh raspberries on the side.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

IMPORTANT:  I strongly advise checking the post for all the step by step photos and the recipe tips that are below the step by step photos.  If you are new to making this type of torte, the notes and photos could be very helpful.

Nutrition Facts

Chocolate Raspberry Torte

Amount Per Serving (1 slice)

Calories 600 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 26g163%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 210mg70%

Sodium 220mg10%

Potassium 325mg9%

Carbohydrates 45g15%

Fiber 6g25%

Sugar 36g40%

Protein 8g16%

Vitamin A 1232IU25%

Vitamin C 15mg18%

Calcium 74mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Stopping By & Hope To See You Soon!

The post Chocolate Raspberry Torte appeared first on Julia's Cuisine.

Hello friends! It’s been a slow week on the blog and I have recipes waiting to write and I’m trying to get as much done as I can right now. I somehow injured my right hand (no idea how) and I’ve been unable to type this week….eeek. Not great for a blogger, right? Today, it’s feeling somewhat better so I’m bringing you these Mini Strawberry Cheesecake Cups. A perfect summer dessert.

I’m a huge fan of mini desserts like these cheesecakes, Single Serve Pumpkin Pies, my Mini Black Forest Cheesecakes, Fruits of the Forest Mini Bundt Cakes and so much more. If you love mini desserts be sure to check out the post for Ten Decadent Individual Desserts.

Ingredients

For the cheesecake filling

• 10 oz cream cheese
• 1 large egg
• 1/3 cup granulated white sugar
• 1 teaspoon vanilla extract

For the base:

• 1 cup digestive biscuits graham crackers or digestive biscuits
• 4-5 tablespoon butter melted

For the topping:

• 1 cup whipped cream
• 1 cup strawberries
• 12 extra strawberries for decorating
• 2 tablespoons granulated white sugar

REMEMBER, The full recipe and ingredients can be found at the end of the post in the recipe card.

Instructions

There are several parts to this recipe, so I’ve broken it all down into smaller steps. Yes, it’s a more involved recipe with many steps, but not difficult at all. just make sure to read through all the steps carefully and take a look at the step-by-step-photos to help you out if needed.

• Preheat oven – Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.

Prepare the biscuit layer:

• Combine biscuit crumbs and butter – In a medium sized bowl combine the biscuit crumbs with the melted butter. Mix well to combine. Equally divide the biscuit crumbs between the 12 muffin tins. Press firmly into each tin.

Make the cheesecake filling:

• Prepare the cheesecake filling – In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour into the muffin tins. Bake for about 15-20 minutes or until they are set in the middle. Remove from oven and let cool on a wire rack.
• Cool cheesecakes – Remove from the tins and transfer to the fridge to set completely. Remove after about an hour and remove the paper liners.

Whip the strawberry whipped cream:

• Chill cream – Pour the heavy whipping cream into a medium sized bowl, cover and refrigerate for one hour.
• Make the strawberry filling – Place the strawberries in a food processor and pulse for about 20 seconds until you have chopped up strawberries. Alternatively, place the strawberries on a chopping board and finely chop them up using a large knife. Place the chopped strawberries in a fine strainer placed over a bowl. Sprinkle over the sugar and stir well. Allow the strawberries to drain for about 10 minutes. Discard the strawberry juice. (or use it as a syrup for anything you like, it’s delicious!)
• Whip the cream – Remove the heavy whipping cream from the fridge and whip on high speed with an electric mixer until it’s thick and you get stiff peaks. This will take 2-3 minutes. Be careful not to over mix or the cream will curdle (*see notes at bottom)
• Combine cream and strawberries – Fold the strawberries into the whipped cream. Gently fold in the strawberries to combine. Don’t over mix or you will deflate the whipped cream.
• Finish the cheesecakes – Place the strawberry whipped cream into a piping bag with a 1/2 inch fitted nozzle (your choice of design). Pipe strawberry whipped cream on top of each mini cheesecake. Top with a small fresh strawberry.
• Serve or store – Place the mini cheesecakes in an airtight container and store in the fridge up to three days. Serve cold.

Baking & Preparation Tips

• For the biscuit layer – I placed a heaping tablespoon of the biscuit mixture into each cup. Make sure to firmly press the crumbs into the paper liners. If they are not pressed firmly into the cups they will fall apart after baked.
• Cream cheese filling – this is very easy to make and requires very little skill. Just make sure to incorporate the ingredients correctly and mix until really smooth.
• Whipping cream (IMPORTANT) – When whipping cream, it’s very important to start with everything cold. This means the cream, the bowl and the beaters. I like to place everything in the fridge for at least 30 minutes before whipping the cream. If you have a very hot kitchen, I’d recommend keeping it in the fridge up to an hour before whipping. When whipping the cream, keep a close eye on it. If you whip it too long, it will deflate and curdle. You will know the cream is done when it becomes stiff.
• Preparing the strawberries – I sued a large knife to cut my strawberries really small. You could do this in a food processor. You are not looking for a liquid (just a finely chopped strawberry). When the strawberries are chopped, put them through a fine strainer to get as much liquid out as you can. Excess liquid will cause the whipped cream to deflate.
• Putting together the strawberry whipped cream – Gently fold the strawberries into the whipped cream. Fold only until combined. Don’t over mix.
• Time saving tips – Place the cream in the fridge to chill while you are making the cheesecakes. Once the cheesecakes are baked and need to set in the fridge, you will be able to whip the cream and make the strawberry topping.

Substitutions

• Cookie base – you can really use any kind of cookies you like for the base. I used digestive biscuits because I really like their flavour and texture. I’m aware they are not available to everyone, so use Graham wafers or vanilla wafers. They all work.
• Fresh strawberries – Don’t use frozen strawberries for this recipe because they contain too much liquid. However, you could substitute fresh raspberries or even mango if you like.
• Strawberry garnish – I had small strawberries, so they were perfect for topping this dessert. If your strawberries are big, just slice them up for the garnish. Additionally, you could leave it off all together.

How To Serve These Cheesecakes

These make a fantastic after dinner dessert. I often make small desserts for after dinner because they are the perfect size after a big meal. Alternatively, you could eat two..lol. And they are so beautiful, they would make a great addition to a celebration like a bridal shower, a baby shower, a birthday, graduation or any special day you can think of . I mean just look at these pretty little cheesecake cupcakes!

Frequently Asked Questions

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US CustomaryMetric

Mini Strawberry Cheesecake Cups

These Mini Strawberry Cheesecake Cups are the perfect after dinner dessert for summer. biscuit layer followed by a vanilla cream cheese filling and topped with lightly sweetened strawberry whipped cream. And as an extra bonus, they are only 200 calories per cheesecake cup.

Prep Time45 minutes mins

Cook Time20 minutes mins

Chill time1 hour hr

Total Time2 hours hrs 5 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cheesecake, strawberries

Servings: 12 mini cheesecakes

Calories: 199kcal

Author: Julia Pinney

Ingredients

For the cheesecake filling:

• 10 oz cream cheese
• 1 large egg
• 1/3 cup granulated white sugar
• 1 teaspoon vanilla extract

For the base:

• 1 cup digestive biscuits graham crackers or digestive biscuits
• 4-5 tablespoon butter melted

For the topping:

• 1 cup whipped cream
• 1 cup strawberries
• 12 extra strawberries for decorating
• 2 tablespoons granulated white sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.

Make the biscuit layer:

• In a medium sized bowl combine the biscuit crumbs with the melted butter. Mix well to combine. Equally divide the biscuit crumbs between the 12 muffin tins. Press firmly into each tin.

Make the cheesecake filling:

• In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour into the muffin tins. Bake for about 15-20 minutes or until they are set in the middle. Remove from oven and let cool on a wire rack. Remove from the tins and transfer to the fridge to set completely.
• Remove after about an hour and remove the paper liners.

Make the strawberry whipped cream:

• Pour the heavy whipping cream into a medium sized bowl, cover and refrigerate for one hour.
• Place the strawberries in a food processor and pulse for about 20 seconds until you have chopped up strawberries. Alternatively, place the strawberries on a chopping board and finely chop them up using a large knife. Place the chopped strawberries in a fine strainer placed over a bowl. Sprinkle over the sugar and stir well. Allow the strawberries to drain for about 10 minutes. Discard the strawberry juice. (or use it as a syrup for anything you like, it's delicious!)
• Remove the heavy whipping cream from the fridge and whip on high speed with an electric mixer until it's thick and you get stiff peaks. This will take 2-3 minutes. Be careful not to over mix or the cream will curdle (*see notes at bottom)
• Fold the strawberries into the whipped cream. Gently fold in the strawberries to combine. Don't over mix or you will deflate the whipped cream.
• Place the strawberry whipped cream into a piping bag with a 1/2 inch fitted nozzle (your choice of design). Pipe strawberry whipped cream on top of each mini cheesecake. Top with a small fresh strawberry.
• Place the mini cheesecakes in an airtight container and store in the fridge up to three days. Serve cold.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. For the biscuit layer – I placed a heaping tablespoon of the biscuit mixture into each cup. Make sure to firmly press the crumbs into the paper liners. If they are not pressed firmly into the cups they will fall apart after baked.
2. Cream cheese filling – this is very easy to make and requires very little skill. Just make sure to incorporate the ingredients correctly and mix until really smooth.
3. Whipping cream (IMPORTANT) – When whipping cream, it’s very important to start with everything cold. This means the cream, the bowl and the beaters. I like to place everything in the fridge for at least 30 minutes before whipping the cream. If you have a very hot kitchen, I’d recommend keeping it in the fridge up to an hour before whipping. When whipping the cream, keep a close eye on it. If you whip it too long, it will deflate and curdle. You will know the cream is done when it becomes stiff.
4. Preparing the strawberries – I sued a large knife to cut my strawberries really small. You could do this in a food processor. You are not looking for a liquid (just a finely chopped strawberry). When the strawberries are chopped, put them through a fine strainer to get as much liquid out as you can. Excess liquid will cause the whipped cream to deflate.
5. Putting together the strawberry whipped cream – Gently fold the strawberries into the whipped cream. Fold only until combined. Don’t over mix.
6. Time saving tips – Place the cream in the fridge to chill while you are making the cheesecakes. Once the cheesecakes are baked and need to set in the fridge, you will be able to whip the cream and make the strawberry topping.

Nutrition Facts

Mini Strawberry Cheesecake Cups

Amount Per Serving (1 mini cheesecakes)

Calories 199 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 53mg18%

Sodium 147mg6%

Potassium 76mg2%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 11g12%

Protein 3g6%

Vitamin A 492IU10%

Vitamin C 7mg8%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon!

The post Mini Strawberry Cheesecake Cups appeared first on Julia's Cuisine.