I really do not think much of an introduction needs to be written for this post if you have read the title. So we are going to get right to it.
We had to prepare something wonderful so that we could test our new Kviterra serving tray, so we made these little no-bake mini cheesecakes. I will go ahead and share the end product with you at the beginning of this post because not only were these positively delicious, but the presented well also.
We started off with these Honey Maid graham crackers made with real cinnamon and no high fructose corn syrup. These make the most delicious graham cracker crumbs. I prefer to make my own and it is the simplest thing in the world to do.
As you can see from this picture, the shipper already started making graham cracker crumbs during transportation to the store. But no worries. They were fresh and they made delicious graham cracker crumbs.
We used a mini food processor to make the crumbs. We only needed 2/3 cup for this recipe so the mini food processor worked perfectly. Just break up the crackers, drop them in and pulse until you have crumbs the consistency as in the picture. Don't overdo it. You don't want graham cracker paste!
Two thirds of a cup and we were ready to move on.
Into the mixing bowl with the crumbs.
Add two tablespoons cane sugar.
You will need a quarter cup of butter, or one-half stick, melted.
Here, our melted butter. Thirty seconds in the microwave should do. There may be a little solid left when you remove it from the microwave, but just give it a stir and the residual heat with melt the rest. You do not want to burn the butter by overcooking it in the microwave.
Add this to the graham cracker and sugar.
Incorporate all the ingredients and cover.
Then it was time to prepare the baking cups. I used a mini cupcake pan and plain white mini baking cups. These cups come in a variety of colors and designs, but white is such a clean, classic look. You can never go wrong using plain white baking cups.
The first thing I did was to lay down a sheet of parchment paper and then set out 24 paper cups on the parchment paper. Twenty four cups filled our cupcake pan perfectly.
Then I gave the cups a light spray of cooking spray, such as Pam. Don't saturate them. Just a light spray. This will help the cups to release cleanly later on when your guests are enjoying these from the buffet.
Then, into each little well on the cupcake pan with a liner in preparation for the crust filling.
I filled each cup with a hearty teaspoon full of the prepared graham cracker crumbs. For the mini pans, that is just the right amount. Let the graham cracker crumbs come a little above the top of the teaspoon measure. If we were using a regular sized cupcake pan then the measure would be two tablespoons.
To tamp down the graham cracker crumbs to make a solid base, I used this little wooden honey dipper which worked perfectly. Once these were all done, I covered the pan with foil and placed it into the refrigerator. These should sit in the refrigerator for at least an hour, but if they are in longer, that is perfectly fine.
Then it was time to get started on the filling. We will pick up there tomorrow. You won't want to miss the second installment
We had to prepare something wonderful so that we could test our new Kviterra serving tray, so we made these little no-bake mini cheesecakes. I will go ahead and share the end product with you at the beginning of this post because not only were these positively delicious, but the presented well also.
I decided to glaze the fruit on top rather than just adding it unglazed. I have to say it made a huge difference in the appearance and presentation and the glaze added an extra dimension to the taste. Really outstanding. So here goes.
We started off with these Honey Maid graham crackers made with real cinnamon and no high fructose corn syrup. These make the most delicious graham cracker crumbs. I prefer to make my own and it is the simplest thing in the world to do.
As you can see from this picture, the shipper already started making graham cracker crumbs during transportation to the store. But no worries. They were fresh and they made delicious graham cracker crumbs.
We used a mini food processor to make the crumbs. We only needed 2/3 cup for this recipe so the mini food processor worked perfectly. Just break up the crackers, drop them in and pulse until you have crumbs the consistency as in the picture. Don't overdo it. You don't want graham cracker paste!
Two thirds of a cup and we were ready to move on.
Into the mixing bowl with the crumbs.
Add two tablespoons cane sugar.
You will need a quarter cup of butter, or one-half stick, melted.
Here, our melted butter. Thirty seconds in the microwave should do. There may be a little solid left when you remove it from the microwave, but just give it a stir and the residual heat with melt the rest. You do not want to burn the butter by overcooking it in the microwave.
Add this to the graham cracker and sugar.
Incorporate all the ingredients and cover.
Then it was time to prepare the baking cups. I used a mini cupcake pan and plain white mini baking cups. These cups come in a variety of colors and designs, but white is such a clean, classic look. You can never go wrong using plain white baking cups.
The first thing I did was to lay down a sheet of parchment paper and then set out 24 paper cups on the parchment paper. Twenty four cups filled our cupcake pan perfectly.
Then I gave the cups a light spray of cooking spray, such as Pam. Don't saturate them. Just a light spray. This will help the cups to release cleanly later on when your guests are enjoying these from the buffet.
Then, into each little well on the cupcake pan with a liner in preparation for the crust filling.
I filled each cup with a hearty teaspoon full of the prepared graham cracker crumbs. For the mini pans, that is just the right amount. Let the graham cracker crumbs come a little above the top of the teaspoon measure. If we were using a regular sized cupcake pan then the measure would be two tablespoons.
To tamp down the graham cracker crumbs to make a solid base, I used this little wooden honey dipper which worked perfectly. Once these were all done, I covered the pan with foil and placed it into the refrigerator. These should sit in the refrigerator for at least an hour, but if they are in longer, that is perfectly fine.
Then it was time to get started on the filling. We will pick up there tomorrow. You won't want to miss the second installment
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