Cheesecake Cupcakes

Ingredients:

 1 Pkg First Quality Sugar Free No Bake Cheesecake Mix

Topping:

1 C Sour cream
¼ C sugar
1 t vanilla extract

Kiwi or strawberry slivers, fruit topping or jam, blueberries or raspberries, for garnish

Directions:

1. Preheat the oven to 325◦F. Line 24 regular muffin cups with paper cupcake liners.

2. In a large mixing bowl, follow directions for SF NB Cheesecake and  mix well.

3. Fill the cups about half full with batter.

4. Make the topping:  Combine the sour cream, sugar, and vanilla and stir well with a metal spoon or spatula. Spoon about a teaspoon on top of each cupcake and put in the oven for 5 minutes to glaze.

5. Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with the slivers of freshly cut seasonal fruit, or jam or fruit topping, or 1 or 2 whole blueberries or raspberries. Serve at room temp.

Makes 2 dozen 

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3rd times a charm Berry Cheesecake

Berries: 
2 pt each of Strawberries, blueberries, and raspberries or 2 1/2 oz. packages of frozen mixed berries, thawed 

Cheesecake: 
First Quality No Bake Cheesecake (you can use our Sugar Free or regular No bake cheesecake)
**(even though we are using our No Bake Cheesecake- with a little tweaking you can bake it for a limited amount of time without it affecting the NO Bake) **

1 Pkg. Cream cheese, room temp. **(this would be the “tweaking” in order to go in oven)

Cobbler:
2/3 C quick oats
2/3 c brown sugar
2/3 C flour
1 t cinnamon
1/2 t nutmeg
3/4 C butter, room temp.

Cake: 
2 C cake flour
2 t baking powder
1/2 t salt
1/2 C butter, softened
1 c Sugar
3 Lg Eggs, room temp.
2 t First Quality vanilla extract
3/4 C milk

Directions:
1. Preheat oven to 350◦F.
2. Mix 1/2 fresh strawberries (drained) with 1/2 cup sugar. Set aside.
3. In a separate bowl, mix the Cheesecake mix as per directions on pkg, after you have mixed the cheesecake, slowly add the cream cheese pkg. Set aside.
4. In a medium bowl, mix together, 2/3 cup of quick outs, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg. Mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly. Set aside.
5. In a small bowl combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon salt with a wire whisk.Set aside
In a separate large bowl, cream 1/3 cup butter and 1 cup sugar with beaters till light and fluffy. Beat 3 eggs in 1 at a time till combined. Add 2 teaspoons First Quality Vanilla extract and mix until completely combined. Slowly beat in flour mixture and milk alternating each one until the mixture is smooth. Pour half of batter into greased 9 X 13 bake pan.
You will probably have some left over batter, you can make cupcakes or another cake with.

Bake in the oven for approx. 35 minutes.

Serves: 15

Strawberry Cheesecake

Ingredients:
¼ cup – First Quality Instant Cheesecake, prepared
2 T First Quality Whip Topping
1 T Graham Crumbs
Strawberry Syrup
Maraschino Cherry

Directions:
1. Prepare Cheesecake and whip topping according to package directions.

2. Place graham crumbs in bottom of shot glass

3. Layer cheesecake and syrup on graham crumbs

4. Top with FQ whip topping and maraschino cherry

Strawberry Cheesecake (Fast & Fancy)

Ingredients:
¼ cup – First Quality Instant Cheesecake, prepared
2 T First Quality Fast & Fancy
1 T Graham Crumbs
Strawberry Syrup
Maraschino Cherry

Directions:
1. Prepare Cheesecake and fast & fancy according to package directions.

2. Place graham crumbs in bottom of shot glass

3. Layer cheesecake and syrup on graham crumbs

4. Top with FQ Fast & Fancy and maraschino cherry

Turtle Cheesecake

Ingredients:
¼ cup – First Quality Instant Cheesecake, prepared
2 T First Quality Whipped Topping
1 T pecans, Chopped
1 T Graham Crumbs
Chocolate Syrup
Caramel Syrup

Directions:

1. Prepare Cheesecake and whipped topping according to package directions.

2. Place graham crumbs in bottom of shot glass

3. Layer cheesecake and syrup on graham crumbs

4. Top with FQ Whipped topping

OREO CHEESECAKE PUSH-UP POP

Ingredients:
3 C Oreo cookie crumbs
4 T butter, melted
1 Pkg 10oz. First Quality Cheesecake

Directions:

1. Combine 2 C of the Oreo cookie crumbs with the melted butter and stir until mixed well. 

2. Put 1 to 2 T of Oreo crumb mix in the bottom of the push pop mold.

3. Place the prepared (as per PKG directions) cheesecake in a large zip lock bag,           snipping off the corner just a tad.

4. Pipe a swirl of cheesecake on top of the Oreo crumb layer. Repeat layers until full.

5. Garnish each push-up pop with the remaining 1 C Oreo crumbles.

 

Refrigerate until ready to serve

 

SERVES: 14 Push-Up Pops

Easy Peasy Cheesecake Danish

Ingredients: 

2 – 10oz. cans refrigerated crescent roll dough
1 pkg 10oz. First Quality Sugar Free Cheesecake
1 – 8oz. Pkg Cream cheese, room temp.
1 Cup confectioners’ sugar
1 T milk
1 T butter, softened

Directions:

1. Preheat oven to 350◦F. lightly grease a 9×13 in. baking pan.
2. Line the bottom pan with 1 can of crescent rolls. Pinch all seams together to seal.
3. Prepare SF Cheesecake as per pkg directions, including 1 – 8oz. pkg cream cheese. Spread evenly over bottom layer of crescent roll. Place the 2^nd can of crescent rolls on top of filling.

4. Bake in oven for 20 to 30 minutes.

5. In a small bowl, stir together confectioners’ sugar, milk, and butter. After Danish has cooled. Drizzle with icing.

Sweet Chocolate No Bake Lasagna

Ingredients:
1 Pkg Regular Oreo cookies ( not double stuffed) – about 36 cookies
6 T butter, melted
1 – 8 oz. pkg Cream Cheese, softened
1 – 10 oz. pkg. First Quality Sugar Free Cheesecake Mix
2 – 5 oz. pkg First Quality  Sugar Free Whipped Topping
1 – 8 oz. pkg First Quality Sugar Free Instant Chocolate Pudding
1 1/2 Cups mini chocolate chips

Directions: 
1. Place the Oreo’s in a food processor or gal. size zip lock, crush. Set Aside.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 T melted butter. Use a fork to mix butter and crumbs well. When the batter is distributed evenly, transfer the mixture to a
9 X 13 in. baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator.
3. Mix the Sugar Free Cheesecake per pkg. directions, including the 1 – 8oz. pkg of cream cheese. Mix until smooth and fluffy. Set aside.
4. Prepare FQ Sugar Free instant chocolate pudding per directions. Set Aside.
5. Layers: on top of the cookie crumb pie crust:
1. Cheesecake mix
2. Pudding Mix (allowing to sit for 5 minutes to firm on top of cheesecake layer)
3. FQ Sugar Free Whip Topping (prepared per pkg directions)
6. Sprinkle the mini chocolate chips evenly over the top. Place in the refrigerator for 4 hours before serving.
**If you do not have 4 hrs to wait- you may place in the freezer for approx. 1 hr. then serve)

Sopapilla Cheesecake Pie

Ingredients:

One Pkg First Quality no Bake Cheesecake
2 (8 ounce) cans refrigerated crescent rolls
1 teaspoon ground cinnamon
1/4 cup honey
¾ cup sugar
1/2 cup butter, room temperature

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.

2. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the prepared (according to pkg)
cheesecake mixture into the baking dish, t

hen cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake

3. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

 

Pineapple Cheesecake

Ingredients:
1 (9 inch) prepared graham cracker crust
One Pkg First Quality No Bake SF Cheesecake 10oz.
2 (15 ounce) cans crushed pineapple, drained
1 3/4 cups First Quality whipped topping, prepared

Directions:

1. In a large bowl, prepare cheesecake mix per pkg directions. Stir in 1 can of pineapple and whipped topping to cheesecake mixture. Mix until smooth.

2. Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.