S’mores NO BAKE Cheesecake

I had a HUGE craving for cheesecake the other night but REALLY DID NOT want to go through the whole process of making a cheesecake….

That’s when laziness and deliciousness came together to create this beautiful monster.

Ingredients:

(This recipe will make a whole cheesecake-if you want smaller portions like I did... cut this recipe in half it will make two LARGE individual cheesecakes.)

¼ Cup Hershey’s Cocoa Power or 3 Hershey Bars

2 Cups Milk

6 Sleeves Graham Cracker

1 Cup Melted Butter

24 Oz. Cream Cheese

4 Cups Marshmallow Fluff (you can also you marshmallows but you will have to melt them… and that gets extremely messy. Just saying. :p )

½ Cup Sugar (powdered works best)

2 Teaspoons Vanilla

Instructions:

**If you are doing the mini cheesecakes you will have to cut the recipe in half: Use two separate medium sized bowls-divide the crust in half and line each bowl, divide the filling in half and portion in each bowl, and then finally-divide the chocolate in half and drizzle in circular motion on top of each cake***

• Process graham crackers in food processor.

• Pour melted butter in processor with grahams and pulse a few more times.

• Pour graham cracker in cake pan. Spread evenly and flatten to bottom and sides of pan.

• Freeze Crust while prepping rest of cake.

• If you are using marshmallows you will want to melt them at this point. Like I said this will get very messy, but if that suits you, I respect that. 

• Combine fluff (or marshmallows), sugar, cream cheese and vanilla in food processor and blend until smooth.

• Remove crust from freezer and pour filling inside.

• Microwave Hershey bars at 30 second intervals until melted-if you used cocoa powder-heat on medium high heat stir in 2 cups of milk immediately.

• Once cocoa is heated and combined/Once chocolate is melted, pour on top of filling in a spiral motion.

You can eat immediately OR refrigerate for at least an hour for best taste!

**Tip: Leave that bad boy in the fridge overnight and you will wake up to cheesecake heaven. **

After refrigerated over night  v v v 

Enjoy!!!

Thank you so much for reading, as always please feel free to comment with any constructive words or questions you may have.

Check out more of my recipes, beer pairings and food porn on Instagram @Craft_Brew_Gal

Razzle Dazzles

Credit for the name of these delicious cookies: Mr. Brian Fillmore

Chewy?

YES.

Chocolatey?

Of course……

Sweet?

Duh.

Delicious?

You bet you’re a$$!!

*This recipe makes about 10-15 cookies*

Ingredients:

• 2 Cups  All Purpose Flour

• 1 Teaspoon Baking Soda

• 1 Cup Marshmallows

• 1 Cup Chocolate Chips

• ¼ Cup Peanut Butter (organic works best)

• ½ Teaspoon Salt

• 1 Stick Unsalted Butter (melted)

• 1 Cup Brown Sugar

• 3 Tablespoons Molasses

• ½ Cup Granulated Sugar’

• 2 Large Eggs

• 2 Teaspoons Vanilla Extract

Directions:

1. In medium bowl combine salt, flour and corn starch.

2. In large bowl combine eggs, sugars, melted butter and vanilla.

3. Add the rest of the dry ingredients, marshmallow and penutbutter.

4. Mix.

5. Cover and refrigerate for at least 30 minutes.

6. Preheat oven to 325 degrees 

7. Roll into balls and place on baking sheet lined with parchment paper. Leave enough room between each cookie for them to expand and cook. (After you roll into ball I found pressing down on the top helps them cook better.)

8. Bake for about 12 minutes, or until golden brown on bottom.

9. Repeat.

Let me know what you think! Feel free to comment with any questions or suggestions.

Enjoy!

<3 CBrewGal

Fresh Strawberry Dessert Egg Rolls

Theres were so fun, so delicious and so easy.

Perfect for parties!

Ingridients:

For Cheese Filling:

3 Tablespoons Ricotta Cheese

8 Tablespoons Cream Chesse

Canola Oil

1 Egg 

1-2 Tablespoons Cinnamon 

1 Package Egg Roll Wrapers

2-3 Tablespoons Sugar

3 Tablespoons Milk

For Syrup:

½ Cup Sugar 

2 Cup Fresh Strawberries (You can sub any berry)

½ Cup Water

2 Tablespoons Lemon Juice

2 Tablespoons Cornstarch

½ Teaspoon Vanilla Extract

1 Tablespoon of lemon zest (optional)

Directions:

Heat 1 Inch-1 ½ , oil in medium saucepan.

Beat egg and milk in a small bowl and set aside.

Combine cream cheese, ricotta and 1 ½ tablespoons of sugar in medium bowl and set aside.

In medium saucepan over medium heat combine berries, water, ½ cup sugar and lemon juice.

Mix cornstarch in 2 Tablespoons of COLD water---DO NOT USE HOT WATER YOUR CORNSTARCH WILL COOK AND CLUMP UP AND GET NASTY ANNNDDD RUIN EVERYTHING!!! DON’T BE LAZY DO NOT SKIP THIS STEP!!!! J

Stir cornstarch into berry mixture and add vanilla.

Remove from heat and set aside.

*BACK TO THE EGG ROLL WRAPS*

Add a few tablespoons of cheese mixture and a few tablespoons of berry mixture to the center of each wrap. 

Place the wrap so it is sideways and looks more like a diamond than a square….

Fold the right side in slightly-

Fold the left side in slightly-

Now roll together and seal each seam with egg so the wrap seals and doesn’t fall apart.

Dip in oil and cook until golden brown.

Remove from oil 

and drizzle with cinnamon and sugar to your liking.

 Let me know what you think! 

I love this fun easy recipe; it’s definitely a go too quick tasty dessert.

<3 CBrewGal

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