July Blog-A-Day #21: DI Yogurt and Blueberry Cheesecake

Oh no! I’ve gotten behind on this blog-a-day thing. Whoops! It’s only one day though, so hopefully I can make up for it before this month is said and done. 
I’m just popping in tonight to highlight two delicious parts of my weekend.
1. DI Yogurt.
FINALLY! A frozen yogurt place opened on Daniel Island last week and I could hardly wait to get there. It did not disappoint. Better than Menchie’s?? Better than Di’lishi?? 
…You didn’t hear it from me.
I first went on Saturday night and filled my cup with some cake batter, dark chocolate and plain old vanilla. Then topped it with walnuts, peanut butter cups, whipped cream and sprinkles. While out for a bike ride on Sunday evening, I talked Greg into stopping for a cold treat. I am thrilled to have the fro yo right next to home, but I can see it becoming dangerous as well.
The yogurt was soooooooo creamy. Many of the toppings were comparable to the other fro yo joints around, but I noticed some of the fruit may have been sitting out a bit too long and they didn’t have chunky Oreo pieces that I usually like. Instead, the cookies were finely ground. The yogurt itself made up for it though. I will definitely be a regular.
2. Blueberry Cheesecake Pie
Since the fro yo stop on our bike ride was technically only a “snack,” I needed something for dessert later that night after dinner. I baked Bridget’s Blueberry Cheesecake Pie, which became the perfect ending to my weekend. 
It was my co-worker’s birthday today so I knew I wanted to bring the cheesecake into the office to share with her. It was a good thing I had that excuse, otherwise Greg and I easily would have eaten the entire thing this week. 
What was the tastiest thing you ate this weekend?
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Peanut Butter Banana Chocolate Cheesecake Squares

Well that’s a mouthful. A mouth full of light, fluffy, cheesecakey deliciousness! 
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We can shorten the name to PB ‘Nana Choc Cake Squares if you want. I like abbreviations. Probs. Maybs. Totes. Adorbs. 
Perf. 
You get the point.
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Do you realize Valentine’s Day is in two days? TWO! I think you could use a PB ‘Nana Choc one of these to sweeten your V-Day.  
But be careful. They can be addicting! (Name that movie!) 
At first I wasn’t sure I liked the outcome of these. There is no mistaking the banana flavor. Not bad by any means, just stronger than I expected. I think after literally not being able to stop myself from just taking ‘one last bite,’ then ‘no really, just one last bite,’ I realized how good they were. 
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Things were getting out of control between these little squares and myself so I shared them with my coworkers and only heard good things. Then again, I can’t imagine a coworker telling me to my face they didn’t like something I made, but you never know. 
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Now I wish I still had one, or two, left for Valentine’s Day. Prepare yourself for the sadness that comes when you or your coworkers finish these off. I’m still mourning the loss. 
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Oh, oh! And if you’re counting calories as my obsessive self usually does, these are only about 150 cals each, assuming you use “light” versions of the ingredients as I have them listed below. 
Peanut Butter Banana Chocolate Cheesecake Squares
(Adapted from Bake at 350)
Makes 16 squares
Ingredients:
1 1/3 cup chocolate Teddy Grahams
8 ounces cream cheese, softened (I used light)
1/2 cup sour cream (I used light)
1/4 cup plain or vanilla Greek yogurt
1/3 cup cocoa powder
2 tablespoons corn starch
3/4 cup granulated sugar
1 egg + 1 egg white
1 very ripe banana, mashed
1/4 cup creamy peanut butter
1/3 cup white chocolate chips
Directions:
1. Preheat oven to 325 degrees. Line 8×8 baking pan with foil so that the foil completely covers the pan and hangs over the sides. Spray with nonstick spray and set aside.
2. Add Teddy Grahams to a food processor and blend thoroughly. Pour into baking pan and gently shake the pan to spread the crumbs in an even layer. 
3. In the bowl of a stand-alone mixer, add cream cheese, sour cream and yogurt. Beat on medium speed until ingredients are well-blended, about two minutes. With beater on low speed, add cocoa powder, corn starch and sugar. Add egg and egg white and continue to beat until well-incorporated. Add banana and peanut butter, again mixing until well-incorporated. Pour batter into the baking pan and gently shake to evenly distribute. Sprinkle white chocolate chips across the top of the batter. 
4. Bake 35-40 minutes. The top of the cheesecake will begin to crack slightly. Remove from heat and let cool in the pan for up to an hour. Place in fridge to chill an additional hour. Slice into squares and serve chilled.

White Chocolate Cheesecake Dip

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Yes. You heard me right. 
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Actually, proper grammar would be, “you heard me correctly.” Then again, you didn’t actually hear me at all. Unless you know me in real life, then maybe you actually do hear my voice inside your head when you read this. But that’s still not technically hearing me either. Just a figment of your imagination. 
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This…
Oh my goodness. THIS used to be a figment of my imagination until the wonderful world of food blogging entered my life and I get to spend every day reading about other people’s creations in the kitchen and stare in awe at the absolutely, positively most delicious looking food ever. E-ver. 
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Do you think something such as a white chocolate cheesecake dip existed fifty years ago? Thirty years ago? 
I think not.
Who knows, maybe I’m wrong. 
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Right or wrong, all that matters is that it exists today. In 2013, I can sit here and dunk baked cinnamon sugar chips into a sweet creamy dip and call it a snack. Not a healthy snack, but you know what? You can’t win ’em all. 
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White Chocolate Cheesecake Dip
(Adapted from Slice & Dice)
Makes about 2 1/2 cups of dip
Ingredients:
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3/4 cup powdered sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup white chocolate chips
Directions:
1. In the bowl of a stand mixer, add cream cheese and butter. Beat on medium speed until well blended and creamy. Add powdered sugar, brown sugar and vanilla extract. Continue to beat until well incorporated, scraping down sides of the bowl as necessary. Fold in white chocolate chips until evenly distributed. Refrigerate until ready to serve.
*Serve with cinnamon sugar pita chips (like I did), teddy grahams or graham crackers.

Cheesecake in a Jar

Sounds fun doesn’t it?

I saw these on another blog and thought they were just so cute! Plus, I have been saving mason jars from salsa and other sauces so this is a great way to reuse them.

The only cheesecake I have ever made has been the instant, no-bake kind. Before taking on a whole cheesecake from scratch, I figured this could be a good transition. 

Not only are they fun to make, but these are that much closer to fulfilling the whole instant gratification thing that our society is obsessed with…you don’t even need a knife to cut it or a plate to put it on. This goes from the oven straight to your mouth. Well, I take that back. You are supposed to let it chill in the fridge for several hours first. Buutttt I just didn’t have time for that. It does take much less effort when it comes to actually digging in though. 

For those that like things plain and simple, here you go. But these cheesecakes can be done however you like. I added strawberries, a homemade strawberry sauce, and some crushed graham crackers to mine. 
I have to admit these didn’t end up being quite what I hoped for. The flavor was there, but even after sitting in the fridge all day, they were still a little too soft. It was more of a pudding for me than a cheesecake. I did halve the recipe, so something could have gone wrong there. Maybe more cream cheese would help?
You can find the recipe at My Baking Addiction. Sorry for not posting it myself, but due to lack of time it’s going to have to wait. Thanks for understanding 🙂
Have a great day!