Prepare the lemon cheesecake. Combine both pudding mixes and 2 cups milk (this is different from the box directions) in a large bowl. Cut the block of cream cheese into cubes, and add to the pudding mixture. Mix well with a hand mixer until thoroughly combined, then fold in the cool whip. Crush the graham crackers. STEP 2: Make The Biscoff Cheesecake Filling. In a large bowl, whip double cream (heavy cream) to medium stiff peaks using a handheld electric mixer and set it aside. Keep the mixer (no need to wash the beaters). You can also achieve similar results in a stand mixer fitted with a whisk attachment. Set aside. In a medium-sized bowl, whip the heavy cream on medium-high speed until it forms stiff peaks, about 4-5 minutes. Fold the whipped cream into the cream cheese mixture, along with the vanilla extract. Stir in the chocolate chips. Scoop 2 Tablespoons of cheesecake filling onto each cookie crust. Meanwhile, make no bake cheesecake. With an electric mixer or stand mixer beat together cream cheese, sour cream, powdered sugar, and vanilla. Fold in 2 cups of Cool Whip. Spoon the filling into chilled crust. Use a spatula to smooth evenly and refrigerate for 1 more hour. Wash and hull strawberries.
Combine the cherries and honey in a medium saucepan and cook it over medium heat until hot and bubbly. Pour in the whiskey and stir to combine, then let it cook for 2 minutes. Stir in the butter until it melts. Mix together the lemon juice with the cornstarch, then pour it in. Continue cooking for 2-3 minute until thicker.
3- Microwave Chocolate Mug Cake. Cups are not the only way to present a mini dessert. Mugs can also be used to create a simple scrummy mini cake dessert. If you want to revel in the chocolate cake without the effort of baking one, this recipe is the one for you!
Put water into a small bowl. Sprinkle the gelatin evenly over the top of the water. Allow to sit for 1-2 minutes until the gelatin has "bloomed." Scrape the gelatin mixture into the mixing bowl with the cream cheese mixture. Mix until smooth with no lumps. Pour into the dessert cups over the crust, dividing evenly.
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Gradually add the whipped heavy cream into the cream cheese mixture and fold until fully incorporated. Add the mixture to a piping bag and carefully pour about ¼ cup of the mixture into the prepared cups. Melt ½ cup of Lotus Biscoff spread in the microwave for 20 seconds and place it in a piping bag. Add heavy whipping cream, vanilla extract, salt, powdered sugar, and unsweetened cocoa powder. Whip again until smooth and stiff peaks form. Add the whipped cream to a piping bag and carefully pour about ¼ cup of the mixture into the prepared cups. Next, add another layer of crushed Oreos and a layer of whipped cream. AQbsw.
