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

Advertisement

Carrot Cake Whoopie Pie

Ingredients:

 1– 18.25 oz.Pkg  (2 layer size) spice cake mix
1- 8 oz. Pkg. First Quality Vanilla Instant Pudding, divided (into 2 separate bowls)
3 large carrots, shredded
1/2 cup chopped Pecans
1- 8oz. package Cream Cheese, softened
1 1/4 cups milk

Directions:

1. Heat oven to 350 degrees F.

 2. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in ½ of the pkg  of dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts

3. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

4. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.

5. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.

Banana Cream Pie Push-up Pop

Ingredients:

1 – 24oz. Pkg First Quality instant Banana Pudding
4 oz.  Cream Cheese, Room temp.
3 Ripe Bananas
Mini Vanilla wafers
1 pkg 5oz. Sugar Free Whip Topping

Directions:
1. Mix Pudding per pkg directions. After making the pudding, mix in cream cheese. Refrigerate for 1 hr. 

2. Place chilled pudding mix in a large zip lock bag, snipping off the corner.
3. Slice Banana’s thin

4. Layer: Vanilla wafer, banana cream mix, slice of banana, ending with FQ SF Whip Topping op top.

5. Garnish with vanilla wafer crumbs.

Refrigerate until ready to serve

SERVES: 15 Push-Up Pops

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.

 

 

 

 

 

 

 

 

Ingredients:
2  deep dish pie crust, baked & cooled

Filling:
1 pkg First Quality No Bake Sugar Free Instant Cheesecake

STRAWBERRY GLAZE:
1 c       sugar
1/4 c    all purpose flour
1 1/2 c water
1  -5oz. Pkg SF  strawberry jello
3 c       fresh sliced strawberries

IF YOU WANT WHIP TOPPING:
One 5oz. pkg First Quality Sugar Free Whipped Topping- prepared as directed per pkg.

Directions:
1. THIS RECIPE MAKES TWO PIES: Prepare pie crust according to package directions. Cool.

2. Mix Sugar Free Cheesecake per package directions.

3. In a small sauce pan mix sugar and flour. Slowly add water to dissolve sugar and flour. Bring to a boil and cook until mixture looks almost clear. Remove from heat and add the pkg  of strawberry gel. Allow to cool slightly before pouring over strawberries.

*Divide Sugar Free Cheesecake mixture between two pie crust. Top with sliced fresh strawberries, top with cooled strawberry glaze to cover berries. Refrigerate until set. Serve with or without whipped topping.*

Strawberry Cheesecake Delight

Serves: about 16   

 Ingredients:
1 Large angel food cake
One 8 oz. package cream cheese, softened
One – 14oz. can sweetened condensed milk, regular or fat free
Two – 10oz. pkg’s frozen sweetened, halved strawberries, thawed (or you can use fresh strawberries)
1 Pkg First Quality Sugar Free No Bake Cheesecake Mix

Directions:

1. Cut the angel food cake into cubes about the size of a walnut. In a small mixing bowl, combine the cream cheese and sweetened condensed milk, mixing until smooth and completely blended.

2. Prepare the SF NB Cheesecake mix as directed on package. Set aside until ready to use.

3. To assemble: In a trifle bowl (or glass bowl), layer half the angel food cake cubes, SF Cheesecake mix, and strawberries. Repeat, layering the remaining ingredients, ending with SF Cheesecake Mix and strawberries.

 

 

Easy Cream Cheese Danish

Ingredients:
2 (10 oz) cans refrigerated crescent roll dough
2 (8oz) pkg’s cream cheese, diced
3/4 cups white sugar
1 1/2 tsp. lemon juice
1 tsp. First Quality Imitation Vanilla
2 tsp. sour cream
1 Cup confectioners sugar
1 T milk
1 T butter, Softened

Directions:
1. Pre-heat oven to 350◦. Lightly grease a 9×13 baking dish.
2. Line bottom of baking pan with 1 can crescent rolls. Pinch all seams together to seal.
3. In a large bowl, mix together cream cheese, white sugar,lemon juice, FQ imitation vanilla and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
4. Bake in preheated 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.