Yummy 201612

http://www.yummy.ph 105 December 2016

PHOTOGRAPHY:

MIGUEL NACIANCENO.

RECIPE:

MICO ANONAS OF THE COOKERY PLACE.

PICTORIAL

DIRECTION:

RACHELLE SANTOS.

DEMONSTRATION:

ELIJAH SEBASTIAN AND ENZO MCKENZIE LIAO.

3 4 6

NO-BAKE

CHEESECAKE CUPS

Let the kiddos help you out with dessert.

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cookies, nuts, chocolates, and fruits.

Makes 6

Prep Time 30 minutes, plus chilling time

£¦|³ cups crushed graham crackers

¦|³ cup butter, melted

1 (8-ounce) bar cream cheese, softened

6 tablespoons sugar

1 cup whipping cream, whipped to

stiff peaks

red, green, and yellow food coloring

crushed chocolate sandwich cookies,

toasted nuts, fresh fruit slices, or

chocolate chips

1 ˆ˜iÈVÕ«Ãœv>Ài}Տ>À“Õvw˜«>˜܈̅

cupcake liners. Set aside.

2 Combine crushed graham crackers and

butter in a medium bowl.

3 Place about 3 tablespoons crumbs on

the bottom of each cup and press down

with the back of a spoon. Chill, covered,

for at least 30 minutes.

4 Whisk cream cheese and sugar in a bowl

until smooth.

5 Measure out 1½ cups whipped cream

and fold gently into cream cheese mixture.

6 Divide mixture among prepared cups.

If using food coloring, dip a toothpick in

food coloring and swirl lightly on top of

the cheesecake. (You can also swirl in fresh

mango or strawberry purée if you don’t

want to use food coloring.) Cover and

refrigerate for 1 to 2 hours or until set.

7 Top with chocolate cookie crumbs, nuts,

fruits, or chocolate chips before serving.