Mini Oreo No Bake Cheesecake

Remember MONTHS ago when I was given 4 mini spring form pans to review?  Here
Anyway I received them,
and then got really busy but I kept my eyes out for someone to post the perfect cheesecake recipe.
Luckily for me, Naomi at  Bakers Royale did just that. 
I love cheesecake, but unfortunately for my waistline, Matt does not. I didn’t have anyone in this house to help me eat all these. So I gave them to my boss, and she shared them with her family for the weekend.
The cheesecake recipe is adapted from Bakers Royale and the crust recipe is adapted from Real-Restaurant-Recipes.com


[Printable Recipe]
Ingredients:
Crust:
2 1/4 c. crushed Oreos cookie crumbs
1/2 stick butter
Filling:
2 1/4 c. heavy cream
1 lb cream cheese
2/3 c. sugar
1/2 tsp salt
2 tbsp lemon juice
2 tsp vanilla extract
1 cup Oreo cookies crushed.
Directions:
Make cookie crumbs in the food processor

Check out the 70’s beauty my mom gave me! One day I will upgrade to a kitchen aid processor. One day.
Combine cookie crumbs with butter and stir
Press into the bottoms of pans going up the sides a little

Refrigerate the crust for an hour
Beat heavy cream until medium peaks form and then set aside.

Add cream cheese (softened), sugar, salt, vanilla and lemon juice and beat until smooth

Add to heavy cream and mix until incorporated

Gently fold in Oreo cookies

Fill pan with filling and refrigerated overnight.

Remove from spring form pan and serve. I would have served with whip cream and Oreos on top had I been serving them to someone other than myself.

These were so easy and fail proof! You have to make them. You can also make it in a 9inch pan if you want one large cheesecake.

I am back!!

Well I ran my race - my evenings and weekend are no longer devoted to running lots and lots of miles.  You can read about my race HERE and see more pictures from the weekend HERE.

This means I will be spending some time writing up posts of all the yummy dinners and a few desserts I have made during all the training madness.

Starting tomorrow.

I promise that tomorrow while I sit and watch football I will write up a post for something super yummy. I might even bake something new tomorrow too. Since Matt has a new job I think it is time to send something to work with him. I also have to bake for playgroup occasionally, I got called out for withholding the baked goods from them. Oops.

Dear Blog

I haven't forgotten about you. In fact, I have been baking and cooking a lot. My list to blog keeps growing. However, it is less than a month from my race and lots of other things are going on and I just don't have time to sit down and give you attention. Today I spent 2 hours running. 2 hours! Thats like 2 blog posts! After Labor Day, I promise to give you some lovin'. Life isn't slowing down much until 2011 (no that isn't a joke) but I won't feel as guilty sitting on the couch when I should be running. I see all these other bloggers, and see how they update all the time, and they have kids, jobs, and other things and I still can't always manage a post a month. LAME. I love my little bloggy blog, but some other things are just taking over my time right now. Hang in here. I will be back. Promise.


In other news, I am making my first wedding cake in Nov. Eeekkk! It is for my dear college roommate. I couldn't believe she was serious when she asked ME to make her cake. Luckily she is the anti-bridezilla, so that makes the pressure a tiny, tiny bit less. Pictures to come of course.

Mom's Cherry Dump Cake

This is straight from my mom's recipe box, but I know there are plenty of variations on the Internet.

I made this for the 4th of July party we went to. It was a pretty big hit, heard lots of good things floating around about it. There was even a little left for me to snack on Monday night watching the Bachelorette.

I love it warm and I always heat up my leftovers. Matt likes it straight out of the fridge, to each their own I guess.

Mom's Cherry Dump Cake

[Printable Recipe]

Ingredients:
1 20oz can cherry pie filling
1 20oz can crushed pineapple (undrained)
1 box yellow cake mix
1 1/2 - 2 sticks butter, melted

Directions:
Preheat oven to 350 degrees.

Now do just what the title says, dump everything in a 9 x 13 pan.

First the pineapple, spread out evenly

Then the cherry pie filling (my mom uses 1 and a half cans of filling for more cherries - I liked the pineapple/cherry ratio with just one)

Cover with dry cake mix. Try to get as even as possible.

Cover cake mix with butter. I used a silicone pastry brush to make sure there was no dry cake mix left.

Bake for 45-1 hour until bubbly and brown. Make sure you watch the color the last 15 mins. My oven took 50 mins to get a nice crust.

There are so many variations I want to try. Next time my brother comes home I am making it with blueberry pie filling. I have heard of people topping the cake and butter with pecans. That would be goo too!

This is so easy to toss together and take with you to a party or pot luck.

***Edited to tell you not to drain the pineapple - I had someone call and ask and I totally didn't realize I didn't put it on the recipe! I am sorry!!!*****

Happy 4th of July!!

Happy 4th of July! I hope you and your family have a great and safe day! As we spend our days eating hot dogs and watching fireworks with friends, take time to remember those to make our freedom possible.

We are going to a cookout and then watching the Washington D.C. fireworks from on top of our friend's apartment. There is nothing better than friends, food and fireworks. I can't wait.

I made a cookie cake to take.

I totally used a coloring sheet that Make and Takes posted as my inspiration for this cake.

The border is my favorite!