So because I was icing cupcakes as I rushed out the door for a barbecue, I ended up with a few extra naked cupcakes.
So what to do?
Mr. Ginge really likes the red velvet cheesecake that the grocery store makes. Since I had some extra cake I thought I would give it a whirl.
What I ended up with was kinda a cross of cupcake-in-a-bowl, no bake cheesecake and trifle. Call it as you will, it was still pretty scrumptious.
Red Velvet Cheesecake Trifle:
- 1 1/2 c graham cracker crumbs
- 2-3 Tbsp melted butter
- 2 c red velvet cake ( I used about 3 cup cakes, the recipe I used is here)
- 1 pkg dessert topping, made according to the package directions
- 1 pkg (8oz) cream cheese softened.
- 1/4 c sugar
- Combine your graham crumbs and butter, then press lightly into the bottom of a bowl.
- Send the cake through the food processor until you get some fine crumbs ( or if you are looking for more of a cakey taste, like Mr Ginge, just cube up the cake into little cubes)
- Cream together the cream cheese and the sugar until smooth and creamy.
- Add the prepared topping and mix until combined.
- Pour half of the cheese mixture over the graham crumbs. Top with cake crumbs, saving some to decorate the top. Pour the rest of the cheese mixture on top of the cake and sprinkle the rest of the crumbs on top.
- Refrigerate for several hours to let set.
Now that I look at this dessert, it would have been a much easier dessert to have made for Canada day! Much more festive too! Oh well.
P.S. I spent all afternoon playing hide and seek with my sisters little kitten. Isn’t he just a cutie?He tried kidnapping my camera a few times, by dragging it by the wristlet into his little hidey fort.