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I’m Back… With Christmas Baking!

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I’m sorry that the blog has been so quiet for the past couple of months. Trust me when I say that I have been crazy busy with library school! I counted, and it turns out that I wrote 34 “essays” since September. As you can imagine, that doesn’t leave much creativity for blog posting! I hope to give an update on my life in the next post, but for now, I want to extend a peace offering. Come over to my house for tea and cookies? Or, failing that, how about the recipe for my favorite (and incredibly easy to make) cheesecake tarts?

Christmas baking 12

My sister and I got together to do some Christmas baking this week. We scoured the internet looking for some new recipes. I think we were pretty successful! Unfortunately, most of our baking is not gluten-free, so that limits how much of them we can enjoy. However, the cookies are for our friends and family, and we know that they’ll get plenty of enjoyment out of them!

Christmas cookies

Cookies (Clockwise, starting at top): The Healthy Apple’s Gluten-Free Gingerbread Cookies, Shortbread (family recipe!), and  Our Italian Kitchen’s Colorful Swirl Cookies

Christmas tarts

Tarts: Lemon Meringue and Cherry Cheesecake

I love making tarts for Christmas because they are ridiculously easy to make and are so delicious. I use pre-made tart shells in a 3″ size. The Lemon Meringue tarts were made using a Shirriff lemon pie kit.

Cherry Cheesecake Tarts

If you are looking for a quick and easy dessert which will be the hit wherever you bring it, this recipe is for you! I’m serious; these tarts take hardly any time to make and are big on flavour.  They can be made ahead of time and frozen for a week; just ensure that the tarts are frozen in an airtight container. At Christmas I make these as tarts, but the recipe can just as easily be used to make a large cheesecake. See below for variation. Recipe makes 3 doz. 3″ tarts or 1 cheesecake.

Ingredients

  • 3 dozen pre-made 3″ tart shells, baked until golden brown (following instructions on package)
  • 1 package light cream cheese (I use Philadelphia)
  • 1/2 cup sugar
  • 1/2 cup whipped topping (I use Cool Whip)
  • 3-4 tbsp lemon juice
  • 1 can (540 ml) of Cherry Pie Filling (or any other flavour you prefer)

Directions:

  1. Combine cream cheese, sugar, whipped topping, and lemon juice in a medium sized bowl.
  2. Beat with egg beaters until no lumps remain.
  3. Spoon 1 tbsp of cheesecake filling into each tart shell (make sure they’re cooled).
  4. Top with 1 tbsp (approximately 2-3 cherries) of pie filling onto each cheesecake shell.
  5. Serve immediately or chilled. Tarts must be kept chilled due to the dairy content.

Cherry Cheesecake variation: In lieu of tart shells, use either a pre-made graham cracker crust, or prepare one yourself by pressing a mixture of graham cracker crumbs and melted butter into a cheesecake pan and baking until golden brown.

cherry cheesecake tarts

Delicious!

That’s all for now, but you’ll hear from me soon!

xoxo Miranda


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