Tag Archives: cheesecake

Red, White & Blue Cheesecake Dip

My country, ’tis of thee, sweet land of liberty, of thee I sing….

Arguably my favorite holiday, since a young child, has been the 4th of July!  I love the comradery of being American with thy fellow neighbor, I love the food and the smell of a lit charcoal grill and I still light up with the sound and sight of popping fire crackers and works!

Let’s also talk about the potluck’s, given everyone I’ve ever met celebrates this holiday outdoors, there is always a picnic of sorts to be had!  This “no-bake” cheesecake dip is the perfect dessert to bring with you to your 4th celebration.  It takes just minutes to prepare, can chill in a cooler if needed and will be gone as fast as it took to make!  Enjoy!

The Starting Lineup

  • 2 (8oz) blocks cream cheese, softened
  • 1 cup powdered sugar
  • 8oz tub Cool Whip, slightly thawed
  • 2 tsp vanilla extract
  • 1 Tbsp lemon juice, fresh
  • 1 cup hulled and halved strawberries
  • 1/2 cup blueberries
  • Graham crackers and vanilla wafers for dipping

*You can use low-fat cream cheese and whipped topping.  Fat-free is not recommended.

*Can be made with other fruits, color-coordinated for other celebrations or be “New York style” plain!

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Beat the softened cream cheese and powdered sugar together till smooth.  Add in the Cool Whip, vanilla extract and lemon juice; whip till just combined.  Gently fold in fresh fruit; cover and refrigerate for 45-60 minutes.

Serve with graham crackers and/or vanilla wafers for dipping.

RWBcheesecakeDip

Pink Lemonade Icebox Pie

Well Spring has sprung and Easter is just around the corner…one more week, friends!  If you’re anything like me, you are already coming up with your Easter day menu and may be at a loss come the dessert.  Whelp, I am here to help!!

This pie is like a cheesecake decided to hook up with gelato and had an amazing baby; producing the most tangy, sweet and silky glass of ice cold pink lemonade you’ve ever had!  It will certainly transport you back to your childhood with it’s refreshing flavor and that beautiful pink hue is fabulous for a Springtime sweet!

*Feel free to substitute regular lemonade or even orange juice concentrate if desired.  The OJ will be rich, but similar to a creamsicle. 

*Must be frozen, in my opinion, the refrigerator just won’t firm it up enough.  It also thaws quite quick, so no need to leave out on counter for long.

The Starting Lineup

  • 1 (9-inch) premade graham cracker crust
  • 1 (8oz) package cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1/2 of a (12oz) can frozen pink lemonade concentrate, slightly thawed
  • 1-1/2 cups Cool Whip (appx 1/2 of an 8 oz container)
  • 3-4 drops red food coloring (optional)

In a large bowl, beat the softened cream cheese with an electric hand mixer (or stand mixer) on medium-high until fluffy.  Slowly, beat in the sweetened condensed milk, lemonade concentrate and food coloring (optional) until combined.

With a rubber spatula, gently fold in the whipped topping and then pour into your prepared pie crust.  Freeze for 4-6 hours or overnight (you can place saran wrap overtop).  To serve:  Let thaw for 5 minutes, slice and garnish with extra lemon slices if desired.  Enjoy! xo

 

pinklemonadepie.jpg

*Thank you to Granbury’s incredible photographer, Shad Ramsey, for the fantastic photos.

 

 

Frozen Blueberry Buttermilk 

Wait, no ice cream maker needed you say??  Yes, it’s true!  This summer hybrid of ice cream & frozen yogurt (that tastes just like cheesecake!!) can be made with just the help of your mixer!

It’s fantastic for these hot & humid summertime months..especially as a great memory making activity you can enjoy with your family!  Think about upcoming 4th of July, simply add some strawberries to the mix and there’s your red, white & blue dessert!!  You’ll be everyone’s favorite guest!

The Starting Lineup

  • 2 cups buttermilk
  • 1 cup heavy cream
  • 2/3 cup sweetened condensed milk
  • 1/2 cup whole milk vanilla Greek yogurt
  • Pinch of salt
  • 1 pint blueberries
  • 1/4 cup sugar
  • 2 tbsp lemon juice

Let’s begin!  In a saucepan over medium-heat, bring the blueberries, sugar and lemon juice to a simmer and allow the sugar to melt and berries to slightly break down (about 10 minutes).  Remove from heat and cool.

 Onto the base of it all!  In a stand mixer or with your hand mixer, combine the buttermilk, heavy cream and pinch of salt to a bowl.  Beat together on high speed just till medium stiff peaks form.  Slowly add in the sweetened condensed milk and the Greek yogurt till combined.

Pour half of the cream mixture into a loaf pan.  Next, pour in half of the cooled blueberry compote and create a swirl effect with a spoon, etc.  Repeat with the remaining half of cream & blueberries, again, slightly swirling together.

Cover with plastic wrap and freeze for 4 hours…enjoy!!

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