Quick Camping Cheesecake Recipes
QUICK CAMPING CHEESECAKE
Make and share this Quick Camping Cheesecake recipe from Food.com.
Provided by Donna Matthews
Categories Cheesecake
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Blend cream cheese into milk until smooth.
- Add pudding mix and whisk for about 2 minutes.
- Pour over graham crackers and enjoy.
Nutrition Facts : Calories 237.4, Fat 16.3, SaturatedFat 10.2, Cholesterol 53, Sodium 340.1, Carbohydrate 18.3, Sugar 0.1, Protein 5.5
CAMPFIRE MINI CHEESECAKES
Keaton Ashton didn't go into season nine of Kids Baking Championship expecting to nab the $25,000 grand prize. "Really, my only goal was to make it past the first couple of challenges," says the 13-year-old from Sugar City, ID. But he emerged as a front-runner during the first episode when judges Valerie Bertinelli and Duff Goldman instructed the kid bakers to decorate mini cheesecakes with edible brushstrokes. "I thought, what's something that's out of the box?" he says. His s'mores-inspired cheesecakes, topped with brushstroke flames made from candy melts, wowed the judges so much that they named him the challenge winner, foreshadowing his ultimate victory. Try this recipe inspired by his clever idea. -Francesca Cocchi for Food Network Magazine
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 campfire mini cheesecakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 325˚ F. Line a 12-cup muffin pan with paper liners. Beat the cream cheese, eggs, sugar, vanilla, lemon juice and salt in a large bowl with a mixer until smooth. Remove a heaping 1/4 cup of the batter to a small bowl and mix in the cocoa powder until smooth.
- Mix the graham cracker crumbs and melted butter in a separate small bowl. Press into the muffin cups to make a crust. Pour in the plain batter, then gently swirl in the chocolate batter with a spoon.
- Bake the cheesecakes until set, about 30 minutes. Let cool, then refrigerate until chilled, about 2 hours. Top with mini marshmallows, caramel sauce and the candy melt brushstrokes.
- Melt 1/2 cup each red, orange and yellow candy melts in separate small bowls in the microwave in 30-second intervals, stirring. Using the back of a spoon, make swipes of each color on a parchment-lined baking sheet. Let harden, then arrange on the cheesecakes to look like flames.
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- In a bowl, mix together 2 cups graham cracker crumbs and ½ cup melted butter. Transfer this crumbly mixture to the springform pan. Press the mixture firmly into the bottom and up the sides of the pan to create a crust. Usually, I use the bottom of the measuring cup for it. Refrigerate.
- Add 8 oz softened cream cheese, 8 oz cold whipped cream and 14 oz sweetened condensed milk to the mixing bowl. Beat using an electric mixer until smooth and completely combined (about 3-4 minutes). Then, add ⅓ cup of freshly squeezed lemon juice. Beat until combined.
- Remove graham cracker crust from the refrigerator. Then, pour this creamy filling into the chilled crust. Smooth the top of no-bake cheesecake using an offset spatula. Cover the springform pan with a plastic wrap or an aluminum foil and refrigerate for 1-2 hours or until filling is set. Decorate this delicious no-bake cheesecake with fresh strawberries, whipped cream, or strawberry sauce. Enjoy!
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