Crust: 8 shortbread cookies (blended in food processor), 1/3 c melted butter, 1 Tbsp brown sugar Prep: Mix crust ingredients together and press into bottom of a 7"x9"x1" mini baking sheet. Bake in 350 degree F toaster oven for 8 min. Remove and set aside to cool.
Filling: 1 c ricotta cheese, 1 c cream cheese (room temp), 1/4 c white sugar, 1/4 c brown sugar, 1 egg, 1/4 tsp vanilla, pinch of salt Prep: Mix these ingredients in electric mixer on med speed for 3-5 min. With spatula, evenly spread mixture over crust on baking sheet. Place in 350 degree F toaster oven for 30-35 min (edges should look solid). Let cool for 30 min at room temperature. Place in refrigerator for 1-4 hours to cool. Slice cheesecake into even sized bars.
Toppings: 6 oz chocolate chips (melted), 6 oz peanut butter chips (melted), 1/4 c shredded coconut, 1/4 c walnuts (chopped). Prep: spoon the melted chocolate into a small plastic bag. Remove air and seal bag. With a sharp knife slice a tiny piece of the corner of the baggie off, so it becomes a piping baggie. Gently squeeze chocolate onto bars or serving plate in any design you choose. Repeat with melted peanuter butter. Add coconut and/or nuts as desired. Recommend serving with cold glass of milk (w/ a dash of vanilla and a pinch of nutmeg in it)!
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