I’m having a hard time believing that Spring is already upon us. We’ve been busy around here and I had to put blogging on a back burner while we’ve fought several illnesses, caught up on school (still doing that) and tried to get back to a routine of housework. Thus, as I’m sure you’ve noticed, I just haven’t been around. But what better way to welcome the new season and get back to blogging than by sharing a simple, fun and yummy dessert? Ready?
How about Red Velvet No-Bake Cheesecake Bars?
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Good Cook, (and before I go any further, I have to tell you that Good Cook sent products to facilitate this post but as always, opinions shared are my own) sent me their newest Spring Bark Mold (or you can find similar ones here) and a spatula from their Sweet creations spring cookware tools section. After some contemplating, I went with a cheesecake. While you can use the mold in the oven, I went with a no-bake because baked cheesecake can be somewhat of a pain and I wanted simple. 🙂
All you need is:
- Red velvet candy melts
- Cream cheese, soften
- Graham cracker crumbs
- Strawberries, optional
- Sugar, divided
- Milk, I used coconut milk
- Lemon juice
- Butter, melted
Now you can either let the chocolate set up firm or you can go ahead and add your sliced up strawberries… that is, if you’re adding them at all. I’ll let you in on a secret though, unless you already noticed… I wasn’t thinking and added them after the chocolate was set. It worked fine but next time, I’d add them before it’s set. So it’s a “do as I say, not as I do” thing but really, either way works. I won’t tell.
Now add that yummy cheesecake layer. You
can probably should let it set in the fridge for a bit before adding the graham cracker crumbs but if you’re like me, you wont. And you’ll forget to take a picture. If you were taking pictures.
So back to the bars. Let it set if you want or be like me and very carefully just spread the graham cracker crumbs on and gently pat them down. If the cheesecake filling starts oozing out, you know you’re pushing down too hard. I wouldn’t know that from experience though. Okay, maybe I would.
Toss the mold in the freezer and let it set. I let mine set over night. Pull it out and cut the bars. As it starts to thaw, it will start to soften so I stored mine in the freezer. We pulled them out about 10 minutes prior to eating. Enjoy.
If you’d like a mold of your own, head to goodcook.com and use code: SpringFling for a 25% discount for the Good Cook Sweet Creations. I’ve already used mine a few times.
- 1 pkg Red Velvet Candy Melts
- 8 oz Cream Cheese, softened
- 1/4 cup Milk
- 1/4 cup Sugar, or to taste
- 1 T. Lemon Juice
- Strawberries, optional
- 1 c. Graham Cracker Crumbs,
- 1 T. Butter, melted
- 1 T. Sugar
- Melt your candy melts and spread into mold. Slice and add your strawberries. Set mold in fridge until candy melts have hardened.
- While the mold is setting, start making your cheesecake filling by beating the cream cheese until fluffy. Add in the milk, sugar and lemon juice. Mix for a few seconds.
- Add the cheesecake filling to the mold and spread evenly. Chill for about 30 minutes.
- While chilling, melt your butter and add the graham cracker crumbs and sugar to it. Stirring until well mixed.
- Spread the graham cracker crumbs onto the cheesecake evenly. Pat down gently.
- Chill in the freezer overnight. Remove and cut. Store in freezer and pull out about 10 minutes prior to serving.