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NO-COOK CHEESECAKE BITES WITH STRAWBERRY DRIZZLE


It’s hard to believe these luscious little cheesecakes require no baking. CRUST:


1 package graham crackers, 20 sheets 5 tablespoons unsalted butter, melted 2 tablespoons sugar


FILLING:


2 8-ounce packages cream cheese, room temperature 14-ounce can sweetened condensed milk 1


⁄4 cup fresh lemon juice 1 teaspoon vanilla extract


STRAWBERRY DRIZZLE: 1


⁄3 cup strawberry jam


1 teaspoon creme de cacao liqueur or lemon-lime soft drink 2 drops red food coloring 12 strawberries for garnish


To make the crust: crush graham crackers in a large resealable plastic bag with a rolling pin until very fine crumbs form. Place crumbs into a medium-sized bowl; stir in sugar and butter and stir until well combined. Press mixture into 12 cupcake liners.


To make the filling, using an electric electric mixer at low speed, beat cream cheese in large bowl until smooth. Beat in the condensed milk a little at a time. Add lemon juice and vanilla.


Drop filling over crust in cupcake liners, using about 2 tablespoons filling for each liner.


Set in refrigerator to firm.


For strawberry drizzle, heat the strawberry jam about 30 seconds in the microwave. Add creme de cacao and red food coloring; stir until smooth. Using a small spoon, drizzle a bit of the strawberry mixture onto each cheesecake. Top with a strawberry for garnish.


For a special effect, tint the top edges of cupcake liners by dipping them in a solution of food coloring and water. Allow the cupcake liners to remain in the solution about a minute, carefully remove, shake off the excess coloring solution and place on a wire rack to dry.


28 Living Well i February/March 2015


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