Search

Infused No Bake Cheesecake | Cannabis Recipe

“Head over heels in love with this cheesecake!”

By: Dorothy Lawson, featured in Cannabis Cactus, January 2022

Recommended Listening: Cheesecake by Loius Armstrong

https://cannabiscactus.com/infused-recipe-no-bake-cheesecake/



Looking for a great after-dinner recipe to share with your friends? That means you might be thinking of sweet finger foods, something small, something easy. How about a cold-style cheesecake cup? This cheesecake recipe is light, fluffy, and tastes incredible without being overly sweet. Anyone that has tried it has been head over heels in love! I’m so excited to share it with you!

These dessert cups consist of fluffy cheesecake filling topped with a berry herb sauce and garnished with berries, whip cream, and a crunchy cookie. Most importantly this recipe is infused with CannaBliss Herb Syrup. I used this variety of syrup, as it’s infused with rosemary, lavender, and lemon oil and pairs well. Each dessert cup is 25mg when you use half a 600mg bottle, in place of some of the sugar, for your berry sauce. You’ll find this syrup tasty and easy to use, and the edibles made from it very stoney and effective.


Recipe: No-Bake Cheesecake

Yield: 12 – 4oz cups Prep Time: 60 minutes Setting Time: 4 hours Tools to make this recipe: 4 oz plastic cups, measuring cups/spoons, scale, hand mixer, sieve, rubber spatula.

Ingredients

Filling

  • 1 cup heavy cream, cold

  • 8 oz cream cheese, softened to room temperature

  • 70g (4 ⅔ Tablespoons) sugar

  • 30g (2 Tablespoons) sour cream, room temperature

  • 1 teaspoon lemon juice

  • ½ teaspoon vanilla extract

Berry Sauce

  • 6 oz raspberries

  • 6 oz strawberries

  • 1.9 oz Cannabliss Herb Syrup, 300mg (½ bottle)

  • ¼ cup sugar

Whipped cream

  • 1 cup heavy cream

  • 1 teaspoon vanilla extract

  • 4 tablespoons powdered sugar

Garnish

  • 12 cookies i.e. graham crackers, shortbread, or biscoff

  • Fresh berries

  • Mint leaves

Instructions

The medication. Think about how much medication you want to make each shooter. This recipe makes 12 – 25mg dessert cups. Know that if you want a stronger dosage then you’ll need more infused syrup, so you’ll need to reduce the volume of sugar in the berry sauce by how much you increase the infused syrup. Consider what dosage is right for you before you start and write down your adjustment, as needed.

The sauce. In a saucepan add the berries, sugar, and half the bottle of Cannabliss Herb Syrup, 300mg. Allow this to come to a simmer over low heat and turn off the stove. Using a hand blender or stand blender, blend until smooth. Strain out the seeds, if desired. Cool for at least 2 hours so the filling doesn’t melt.

Whip cream. Using a hand mixer with a whisk attachment, whip the heavy cream into stiff peaks on medium-high speed. This will take about 6-8 minutes and the tip of the peak will stand up when the beaters are lifted.

The filling. Using a hand mixer with a paddle attachment, beat the cream cheese, sugar, lemon juice, and vanilla together until smooth and creamy. Mix in the sour cream a little at a time until combined. Next, using a rubber spatula, gently fold the whipped cream into the cheesecake filling until uniformly combined. Combine slowly so that it remains airy and fluffy.

Assembly: Place your empty dessert cups on a cookie sheet. Fill each cup evenly with cheesecake filling. The cheesecake filling isn’t medicated, so eyeballing it is okay. Next, you’ll measure how much total topping you have to use for all the dessert cups. Divide and measure this topping evenly over all the cups. Put them in the fridge to chill for at least 30 minutes. I like chilling them overnight. Just before serving, garnish with fresh berries, whip cream, and a cookie. *Make sure not to garnish with the cookie until you are ready to serve or it will get soggy.*

Notes:

Variations: Try different berry/cookie combinations to achieve different flavor profiles. Dairy-free: Substitute dairy-free sour cream for the sour cream and dairy-free cream cheese for the cream cheese. I like to use Simple Truth organic plant-based cream cheese from Fry’s. You’ll also want to use coconut cream instead of heavy cream to make your whip cream. Storage: Cover and store for up to 5 days in the refrigerator.

Did you make these infused cheesecake cups? Post a photo with #CannabisCactusRecipes. We love to see your work! If you have any questions, send me an email at rubyredconfections@gmail.com or Instagram or FB @RubyRedConfections


5 views0 comments

Recent Posts

See All