Cheesecakes that will make everyone happy this Holiday Season 

Are you looking to raise your cheesecake game this holiday season? Tre Stelle has you covered with a new cream cheese to make your holiday desserts more decadent and creamier than ever.

Tre Stelle just launched its brand-new line of cream cheeses made with only four simple ingredients, and foodies across Canada are literally eating it up with the dreamiest creamiest holiday treats, just in time for holiday entertaining.

Made with just milk, cream salt and culture, Tre Stelle cream cheese is the cleanest cream cheese, which makes these recipes go beyond your traditional cheesecake.

 

Anne-Marie Zafirovski (@basicfood_girl) – Peppermint Cheesecake Dip 

Dip dip hooray! @basicfood_girl ditched the traditional cheesecake this holiday season and created this fluffy and indulgent Candy Cane Cheesecake Dip paired with crunchy chocolate covered pretzels to create a winter wonderland in a bite.

For a step-by-step video demonstration on how to create this recipe, click here.

 

Ingredients

1 container of Tre Stelle cream cheese, original

1/2 cup crushed candy cane

1/4 cup white chocolate chips

2 cups cool whip

1/4 tsp peppermint extract

1/2 cup icing sugar

Chocolate covered pretzels, for serving

 

Directions

  1. Using a handheld mixer: Whisk the cream cheese
  2. Add icing sugar and peppermint extract. Whisk again
  3. Fold in the cool whip, chocolate chips and half the crushed candy cane
  4. Garnish with remaining crushed candy cane
  5. Serve with chocolate covered pretzels

 

Kirsten Deneka (@theredbowlofficial) – Toasted Hot Cocoa Cheesecake 

Wake me up before you cocoa, with this masterpiece by @theredbowlofficial. This Toasted Hot Cocoa Cheesecake is the ultimate holiday luxury. With a rich and indulgent chocolate base topped with a light pillow of creamy toasted marshmallow – you’ll have your guests cheesin’ with this one.

To see Kirsten create this recipe, visit her Instagram reel here.

Ingredients

Crust:
1 package of graham crackers
6 tbsp melted butter
1 tbsp brown sugar

Filling:

225 grams of dark chocolate
4 packages Tre Stelle original cream cheese
1 can sweetened condensed milk
1/2 heavy cream
1/3 cup powdered sugar
4 eggs
1 tsp vanilla extract

Chocolate ganache:

1/2 cup heavy cream
115 g dark chocolate

Marshmallow topping:

4 egg whites
1 cup white sugar
1/2 tsp cream of tartar

Toppings:

Chocolate curls
Raspberries

Directions

For filling:

  1. Beat cream cheese and sweetened condensed milk with a hand mixer in a large bowl.
  2. Whip heavy cream and powdered sugar in a separate bowl.
  3.  Melt chocolate over a double boiler and allow a few minutes to cool. Fold whipped cream into chocolate.
  4. Add cream cheese mixture into the chocolate mixture and whip. Add the eggs one at a time, beating after each egg. Add vanilla extract.

For crust:

  1. Line a 9-inch springform with butter and parchment paper.
  2. Add all ingredients to a food processor and blitz until they form a crumb.
  3. Add to a lined pan and bake at 350 F for 15 minutes. Allow a few minutes to cool then add cheesecake filling.
  4. Wrap the pan in 2 layers of tin foil and add to a large pan. Add 1 inch of boiling water to surround the cheesecake and bake at 325 F for 1 hour.
  5. Remove from the oven and let sit until it’s cool to touch. Cover and chill in the fridge for 8 hours or overnight.

For ganache:

  1. Heat heavy cream in the microwave until it’s hot to touch.
  2. Pour over the chocolate and let it sit for 3 minutes.
  3. Whisk mixture until it’s smooth. Pour desired amount over cheesecake.

For marshmallow:

  1.  Add all ingredients to a bowl and heat over a double boiler. Whisk constantly until the mixture reaches 160 F or you can no longer feel sugar granules.
  2. Remove from heat and beat on high until stiff peaks form.
  3. Pipe marshmallows on cheesecake and optional, torch until golden brown.
  4. Add any additional toppings and serve 🙂

 

Maggie Lam @foodiemugs – No Bake Candy Cane & Gingersnap Cheesecake 

Have no fear, the No Bake Candy Cane Gingersnap Cheesecake is here! Less is more with this no bake holiday cheesecake containing minimal ingredients, minimal effort and major creamy deliciousness.

To no-bake along with Maggie, visit her Instagram reel here.

Ingredients

4 packages Tre Stelle Cream Cheese

1 package (20 cookies) gingersnap cookies

7 candy cane crushed

1 3/8 sticks unsalted butter, melted

1 1/4 cup condensed milk

1 tsp lemon juice

Directions

  1. Put ginger snaps in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  2. Pour crumbs into a medium bowl. Add butter, and stir until well combined.
  3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice.
  5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
  6. Unclasp sides of pan, remove cheesecake and enjoy!

 

Lucie-Rose Levesque @lucieosel – DIY Mini Christmas Cheesecakes 

For all of the DIY lovers out there, @lucirosel has created the perfect bite sized mini cheesecakes adding a Christmas charm with custom decorations. This cheesy activity is great for an intimate holiday party with friends or an evening in with the kids.

For instructions to create her mini wreaths and snowman, see her Instagram reel here.

Ingredients

 

2 packages of Tre Stelle original cream cheese

1 cup graham crumbs

2 tablespoons melted butter

¼ cup 35% cream

1/3 cup powdered sugar (taste if you prefer it sweeter)

1 teaspoon vanilla

 

For the decoration, reserve some of the cream cheese mixture and add green coloring to it.

 

For a chocolate version of your mini cakes, add ¼ cup of cocoa powder to the mixture.

 

For more recipes and ideas for cheesy goodness all year round, head to www.trestelle.ca

Nadia Elkharadly

Nadia Elkharadly

Nadia Elkharadly is the Co-Founder and Managing Editor of Addicted Magazine. Her myriad of addictions include music, fashion, travel, technology, boxing and trying to make the world a better place. Nadia is also a feminist, an animal lover, and a neverending dreamer. Keep up with her on social media through @thenadiae.
Nadia Elkharadly

@TheNadiaE

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