Cherry Cheesecake Sundaes Food
CHERRY CREAM SUNDAES
Spoil yourself with these glorious little frozen desserts
Provided by Ursula Ferrigno
Categories Dessert, Dinner, Lunch, Supper
Time 20m
Yield Makes 10
Number Of Ingredients 7
Steps:
- Arrange 6 paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds and rum.
- Crumble the biscuits and put the pieces in the bottom of the paper cases. Divide the cream between them and top with a cherry. Freeze for 1-2 hrs until firm. (They will keep in the freezer for up to 2 weeks.) Remove from the freezer 20 mins before serving, and drizzle with the chocolate.
Nutrition Facts : Calories 329 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
CHERRY CHEESECAKE MUFFINS
Steps:
- Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.
- To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
- To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
- In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
- Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
- With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.
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