Mix & Match
Mix & Match
This recipe has lots of room for variation and personalization with your favorite mix-ins and toppings.
Experiment with as many combinations as you like, and enjoy the variety and individual taste experiences you create.
- 8 oz cream cheese, softened
- Mix-in of choice*
- 8 oz heavy cream
- 1 tsp vanilla extract
- Topping(s) of choice*
- 12 mini graham cracker pie crusts
Step by Step Instructions
In the bowl of a stand mixer, or with a hand mixer, beat cream cheese and mix-in of choice* until smooth.
Mix in heavy cream and vanilla.
Divide and pour batter into pie crusts, decorate with topping(s) of choice* and refrigerate until firm, at least 6 hours/overnight.
Store in a large tin, covered with foil or plastic wrap.
*Mix-Ins and Toppings
Add 1 cup strawberry preserves to cheesecake batter + sliced strawberries on top.
Peanut Butter Cheesecake
Add 1 cup creamy peanut butter to cheesecake batter + chocolate ganache and peanuts on top.
Green Tea Cheesecake
Add 2 teaspoons green tea powder to cheesecake batter + fresh berries on top.
Chocolate Truffle Cheesecake
Add 1 cup chopped truffles to cheesecake batter + chocolate ganache and chopped truffles on top.
Add juice and zest of one lemon to cheesecake batter + lemon zest on top.
Add 1⁄2 cup colorful sprinkles to cheesecake batter + white chocolate drizzle and sprinkles on top.
Salted Caramel Cheesecake
Swirl 3⁄4 cup caramel sauce into cheesecake batter + caramel sauce and flakey salt on top.
Cookie Dough Cheesecake
Fold 1 cup cookie dough balls into cheesecake batter + chocolate ganache on top.
Add 1 cup cherry pie filling to cheesecake batter + a dollop of pie filling on top.
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