Strawberry Cheesecake Cups - Everclear

Name: Strawberry Cheesecake Cups - Everclear
Ingredients: EVERCLEAR® Strawberry Cheesecake Cups A DELICIOUS AND FRUITY TWIST ON A CLASSIC DESSERT. Rich; creamy; and sweet; Laura Mcintosh from Bringing it Home takes us through all three luxurious steps to craft these delightful mini-cheesecake treats. The Cups Ingredients: 12 oz full-fat or farmer’s cream cheese; room temperature ½ c. granulated monk fruit or standard sugar 1 tbsp arrowroot for thickening 1 large egg ¼ c. sour cream; room temperature 1 tsp vanilla paste or extract Graham cracker crusts (store-bought) Instructions: 1. Preheat your oven to 325 F (160 C) and prepare a muffin tin by lining it with muffin cups; or grease it with cooking spray. 2. In a mixing bowl; combine sugar and arrowroot; then add it to the bowl of a stand mixer along with the softened cream cheese. 3. Whisk the egg and drizzle it in the cream cheese with the mixer on low; until combined; remembering to scrape the sides. 4. Add the vanilla and sour cream; for garnish Instructions: In a medium saucepan; combine the sugar; water; and EVERCLEAR Grain Alcohol. Cook over medium heat; stirring occasionally until the sugar dissolves. Add quartered strawberries to the now made “simple syrup” and cook until the strawberries break down and release their juices. Strain the mixture; removing the big bits of strawberry; and reserve the liquid. Once strained; add the strawberry liquid back into the saucepan and bring to a boil. If you prefer a thicker sauce; mix together arrowroot and water; to taste Cooking Instructions: 1. Using a stand mixer fitted with a whisk attachment; add the cold cream cheese; powdered monk fruit or sugar substitute; and vanilla to the bowl. Mix on low speed to combine; then switch to high speed to make it really smooth. Be sure to scrape the sides to mix well. 2. With the mixer still on low speed; and enjoy! Please Enjoy Responsibly

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Savor the irresistible delight of EVERCLEAR® Strawberry Cheesecake Cups. Creamy cheesecake, buttery crust, and juicy strawberries in one delectable treat.

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Ingredients

EVERCLEAR® Strawberry Cheesecake Cups A DELICIOUS AND FRUITY TWIST ON A CLASSIC DESSERT. Rich
creamy
and sweet
Laura Mcintosh from Bringing it Home takes us through all three luxurious steps to craft these delightful mini-cheesecake treats.   The Cups Ingredients: 12 oz full-fat or farmer’s cream cheese
room temperature ½ c. granulated monk fruit or standard sugar 1 tbsp arrowroot for thickening 1 large egg ¼ c. sour cream
room temperature 1 tsp vanilla paste or extract Graham cracker crusts (store-bought) Instructions: 1. Preheat your oven to 325 F (160 C) and prepare a muffin tin by lining it with muffin cups
or grease it with cooking spray. 2. In a mixing bowl
combine sugar and arrowroot
then add it to the bowl of a stand mixer along with the softened cream cheese. 3. Whisk the egg and drizzle it in the cream cheese with the mixer on low
until combined
remembering to scrape the sides. 4. Add the vanilla and sour cream
for garnish Instructions: In a medium saucepan
combine the sugar
water
and EVERCLEAR Grain Alcohol. Cook over medium heat
stirring occasionally until the sugar dissolves. Add quartered strawberries to the now made “simple syrup” and cook until the strawberries break down and release their juices. Strain the mixture
removing the big bits of strawberry
and reserve the liquid. Once strained
add the strawberry liquid back into the saucepan and bring to a boil. If you prefer a thicker sauce
mix together arrowroot and water
to taste Cooking Instructions: 1. Using a stand mixer fitted with a whisk attachment
add the cold cream cheese
powdered monk fruit or sugar substitute
and vanilla to the bowl. Mix on low speed to combine
then switch to high speed to make it really smooth. Be sure to scrape the sides to mix well. 2. With the mixer still on low speed
and enjoy! Please Enjoy Responsibly