I know Summer is still about a month away but get ready cuz this dessert
is what Summer is all about!! Ice cream, strawberries with just a hint of lemon...
A while back we got an invitation to do another CSN review (love them!! :))
and chose to get the cutest mini springform pans!
Aren't they the adorable? :)
They are great to make individual little desserts!
Your dessert comes out perfectly... you don't have to worry about whether
it will keep its shape or is it even going to come out?
Check out all the CSN stores for the mini springform pans
or anything else you might be looking for.
Back to the dessert.....
Inside of the the frozen cheesecake is chunks of cheesecake (It is
almost like a blizzard!!) so to start you can either purchase a store
bought cheesecake or make your own. I chose to make a White chocolate Cheesecake
adapted from Paula Deen. It is a great Cheesecake!! And
pretty simple to throw together.
Start by mixing your graham cracker crumbs, sugar and butter.
Press into a 9-inch springform pan.
Note: We didn't end up using the whole cheesecake so you could
make a smaller one!
Bake for 8 minutes.
Beat cream cheese and sugar until smooth....
Add eggs one and a time.
Next, add the best part... the melted white chocolate!
Pour into baked crust and bake for 45 minutes.
Let sit for about 8 hours on a cooling rack.
..... much later :)
Make another graham cracker crust and press into
your springform pan.
Cut cheesecake into bite size pieces.
Fold cheesecake chunks into ice cream that has been whipped along
with small chunks of strawberries.
Add the ice cream filling to the prepared pans....
Cover with Reynolds wrap and place into freezer.
Make the topping by adding strawberries, lemon juice and sugar
to saucepan. Cook for 3-5 minutes and cool until ready to use.
Once the ice cream and re-frozen, remove from freezer and
I love how the shape is so perfect!
Add your strawberry topping.
Sit back and enjoy!