Food-a-licious Friday: Mini Gluten Free Cheesecakes

Hello my friends! For Food-a-licious Friday this week, I’m taking you on over to my husband’s blog, The Rescue Chef, for a delicious recipe. If you know me then you know I could live off of chips and salsa, hummus and veggies, and most of all, CHEESECAKE! Check out my husband’s recipe for Mini Gluten Free Cheesecakes! They are AMAZING!

cheesecake

Food-a-licious Friday {94} Crumble Lemon Cheesecake Bars

Happy Friday, y’all!!!
I’m here to share another EASY and DELICIOUS dessert with you today. Before I start baking all of my fall favorites, I figured I better get in one last summery treat (lemon reminds me of summer). But honestly…I’d eat these lil guys all year round. They are delish!
{Recipe from The Cake Mix Doctor}
Note- This recipe is actually called Lemon Cheese Bars, but after indulging in these tasty little morsels I decided I needed to jazz up the name a bit. Hence Crumble Lemon Cheesecake Bars. Try the recipe and tell me I’m not right…dare you *winks*
INGREDIENTS
1 box plain lemon cake mix
1/3 cup oil
2 large eggs
1 pkg (8oz) cream cheese at room temperature
1/3 cup sugar
2 tbs fresh lemon juice (about 1 lemon)
DIRECTIONS
Preheat oven to 350 degrees.
Grease a 13×9 in baking pan.
In a mixing bowl, blend the cake mix, oil, and 1 egg. The mix should  be crumbly. 
Reserve 1 cup of the mix.
Dump the remaining mix into the baking pan and press down with your fingers. Make sure the bottom of the baking pan is covered evenly with the crust. 
Bake the crust for 13-15 minutes or until light brown.
Remove the pan from the oven.
In the same mixing bowl that you mixed the crust in (no need to rinse), blend cream cheese on low until creamy (about 30 seconds to 1 minute).
Add in lemon juice, sugar, and egg. Continue to mix on low for 1-2 minutes until ingredients are combined.
Using a spatula, pour cheesecake mix onto the lemon crust. 
Sprinkle the remaining crust (your reserve) onto the cheesecake mix.
Bake for 14-15 minutes…with the crumble is light brown and the filling is set. 
Remove from oven and set on a wire rack to cool for 30 minutes.
Cut into bars and refrigerate for 30 minutes.
Transfer to a platter or cake plate. 
INDULGE! 
Have a great weekend friends!

Food-a-licious Friday {89} Raspberry Lemonade Cheesecake Bars

Oh.my.word.
Are you a lover of cheesecake? If so, we are now besties. 
I ♥ cheesecake. 
LOVE. LOVE. LOVE it. 
Problem is, I’m always nervous to make a homemade cheesecake…they just seem so complicated to get right. 
I need easy. I need uncomplicated. But most importantly, I need cheesecake. 
Enter in…
{No Bake} Raspberry Lemonade Cheesecake Bars
{adapted from BHG.com’s Key Lime Cheesecake Bars}

Ingredients:
1 sleeve of low-fat honey graham crackers crushed (about 1 1/2 cups)
3 tbsp butter (melted)
1 tsp sugar
4 ounce box of sugar free Raspberry gelatin
3/4 cups boiling water
1 tsp lemon juice 
16 ounce container fat-free cottage cheese
8 ounce package of fat-free cream cheese (softened)
8 ounce container of frozen, fat-free whipped dessert topping, thawed
Lemons cut into wedges (optional)
Directions:
1. Crush your graham crackers and add melted butter and sugar and mix together in a bowl. Press into a 9×12 pan/dish (I use a glass casserole dish).
2. In another bowl, combine gelatin and water. Stir until gelatin is dissolved. Add in lemon juice and stir. 
3. In a blender or food processor, combine cottage cheese and cream cheese. Mix until smooth. 
4. Slowly whisk cheese mixture into the gelatin.
5. Fold in the whipped dessert topping (I don’t quite use the entire container of whipped dessert topping…I leave about a cup left in the container). 
6. Spoon the cheesecake mixture over the graham cracker crust.
7. Cover with plastic wrap and put in the fridge to cool for 8-24 hours (or until firm). 
8. Remove from fridge, cut into squares, and serve! 
*Optional- Garnish with lemon slices.
Let me tell you… this cheesecake is SO SO good. 
It’s quick to make and super easy… perfect kind of recipe for me!

Have a great weekend, friends!