Wednesday, March 26, 2014

Scraps and Snippets ~ Marigold Cheesecake Bars

I suggest making this the full day before to let the flavors marry fully and to make the cake the perfect serving texture. This recipe will serve 12 in bar form or 20 in the cupcake version (I suggest silicone cupcake liners. I’m guessing paper will stand up just fine, too, but I didn’t try that scenario out.)  I’m also suggesting possible add-in’s just for the fun of it.

Marigold Cheesecake

10 Golden Oreos (complete) or Vanilla Jo-Jos
10 Golden Oreos or Jo-Jo outside cookies (for a total of 20 outside cookie disks)  (Scrape the middles into a bowl for the filling).
1 TBSP Earth Balance or coconut oil
In a food processor whir the 10 whole cookies, twenty cookie shells and 1 TBSP of butter or coconut oil.

Press the mixture into a 8 x 11 pan.

Or to go even easier. Place one cookie shell on the bottom of a cupcake liner. Fill 20 cupcake liners. Scrape the middles into a bowl for the next step. In this scenario you only need 10 total cookies.


Move the bowl of the cookie middles to front and center. To them add:
8 ounces cream cheese (I use TJ's Not Cream Cheese)
1 TBSP orange marmalade
Zest and juice from 1/2 an orange (you could also replace this with 2 more TBSP of orange marmalade)
1/4 Cup powdered sugar

Whip with mixer or food processor.

Fold in:

2 Cups whipped coconut cream. (1 can full fat coconut without water) (-- if you don't know how to do this it's simple. Get a can of full fat coconut milk (I love Trader Joe's - put in fridge for at least 2 days if using another brand.) Open and scrape out the solid, leaving the water behind for another purpose (smoothies, Thai cooking) Whip into creaminess with your mixer. Toss in a few TBSP of powdered sugar and a dash of vanilla if you desire. That's it.

Spoon over crust in pan or cookie half in cupcake liner  and refrigerate until set. Several hours or overnight is even better.

Additions and Wows: 

Stir in additional broken cookie bits if desired. Or add craisins, or both.  Switch out the crust for chocolate sandwich cookies and add mini chocolate chips to the filling. Make a drizzle out of melted chocolate chips and marmalade or raspberry seedless jam,  2 TBSP chips melted with 1 TBSP jam/marmalade. Place in a zipper bag and cut the corner off and squeeze over the bars/cupcakes.