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Spoon small dollops (about 1 teaspoon) of the cooled strawberry mixture over the top of the cream cheese filling; use a toothpick or knife to swirl the strawberry mixture throughout the cheesecake ...
HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 ...
These Chai Cheesecake Bars are tangy and full of spicy chai flavor—they have a vegan cashew cheesecake filling and a pecan date crust. ... this gluten-free mixed berry crisp is just amazing ...
SIZE-WISE Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This cheesecake makes enough for 16 servings. VARIATION Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar mixed with the Neufchatel mixture to 1 cup.
MEANWHILE, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened; spoon over fruit in pan. Refrigerate 3 hours or until set. Kraft Kitchen tips: SIZE-WISE This colorful berry dessert makes a great treat to share with friends and family.
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Swirl with a toothpick or skewer. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Loosen the cheesecake from the pan and cut into squares.
Christophe: Life-sized chocolate drum-set with cheesecake, chocolate cake, and peanut candy bars. Maya-Camille: Four-tiered bread pudding cake consisting of lemon lavender crème brûlée, cinnamon pretzel, chocolate muffin, and apple pie bread puddings. Gonzo: Four-tiered chocolate wedding cake with caramelized hazelnuts and edible flowers.
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