Turn into a master baker at home! 3 Internet celebrity desserts that can be easily prepared even from zero basic knowledge

Decadent Strawberry Cheesecake Cookie Cup

Ingredients

Cookie cups

1/2 cup unsalted butter, soft

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 tsp vanilla extract

1 3/4 cups medium-gluten flour

1/2 tsp baking soda

1/4 tsp salt

Making a cheesecake filling

8 oz cream cheese, softened

1/4 cup granulated sugar

1 tsp vanilla extract

Ingredients

1/2 cup strawberry jam or preserves.

Fresh strawberry slices (optional)

Preparation method

Prepare the cookie cups:

1. Preheat oven to 350 ° F (175 °C) and lightly grease a 12-cup muffin tin.

In a large bowl, beat together the butter, caster sugar, and brown sugar until light and fluffy.

Add eggs and vanilla extract until well combined.

2. In a separate bowl, mix the flour, baking soda and salt well. Gradually add the dry ingredients to the wet ingredients and mix until well combined.

3. Rub the dough into 12 evenly sized balls and place them in muffin cups. Use your fingers or the back of a spoon to press the dough into the bottom of each cup and press it slightly up to create a small hole.

Baking muffin cups:

Bake until golden brown around the edges, 10-12 minutes.

Remove from oven and gently press the center of the cookie with a spoon to reinforce the depression. Remove the cookies after cooling completely in the baking dish.

Prepare the cheesecake filling:

In a medium bowl, whisk together the cream cheese, sugar, and vanilla extract until smooth and creamy.

Pack the mixture in a piping bag or a zip lock bag with a corner cut off.

Assemble the cookie cups:

Squeeze the cheesecake filling into each cooled cookie cup.

Finish with a spoonful of strawberry jam drizzled and a slice of fresh strawberries as a garnish if desired.

Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes

Calories: 230 kcal | Serving: 12 biscuit cups

Raspberry Vanilla Whipped Cream Cake ❤

Ingredients

2 1 ⁄ 2 cups full-fat flour.

1 ⁄ 2 tsp baking powder

1 ⁄ 2 tsp salt

1 cup softened unsalted butter

1 cup granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup whole milk

1 1 ⁄ 2 cups fresh raspberries

1 cup heavy whipped cream

2 tablespoons rock sugar (for whipping the cream)

1 tsp vanilla extract (for whipping cream)

Rock sugar (for dusting, optional).

Preparation method

1. Preheat oven to 350 degrees F (175 degrees C). Oil and line two 9 inch round pans with parchment paper.

2. Take a medium bowl, add flour, baking powder and salt, and stir well. Set aside for later use.

3. In a large bowl, beat the softened butter with the sugar until light and fluffy, about 4-5 minutes.

Add eggs one by one, mixing well after each addition. Add vanilla extract and mix well.

4. Gradually add the dry ingredients to the wet mixture, alternating with milk. Start by adding the flour mixture until well combined.

5. Divide the batter equally between the two prepared cake pans and smooth the surface.

Bake for 25-30 minutes until there is no problem inserting it through the middle with a toothpick. Allow the cake to cool in the pan for 10 minutes, then remove to a grid rack to cool.

6. In a refrigerated mixing bowl, combine the heavy whipped cream, rock sugar and vanilla extract until stiff peaks form. Set aside for later use.

7. When the cake has cooled, place one of the layers on a plate. Spread a generous layer of whipped cream on top and top with half of the fresh raspberries.

8。 Place the second layer of cake on top and repeat the process, spreading the whipped cream and adding the fresh raspberries.

If desired, sprinkle with rock sugar and refrigerate to eat, refreshing and delicious.

Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Calories: 320 kcal per tablet

Serving Size: 8 servings

Lemon Coconut Energy Balls-Fresh and Tasty

Ingredients

-1 cup oatbars

-1/4 cup shredded coconut unsweetened

-2 tablespoons chia seeds

-1 tablespoon lemon peel (from about 1 large lemon)

-2 tablespoons fresh lemon juice

-1/4 cup almond or hazelnut butter

-2 tablespoons honey or maple syrup

-A pinch of sea salt

Preparation method

1. Mix the dry ingredients: In a medium bowl, combine the oatmeal, shredded coconut, chia seeds, and sea salt. Add lemon zest to give it a bright citrus scent.

2. Add wet ingredients: Add almond butter, honey, and lemon juice to the dry mixture. Mix well until the mixture forms a sticky dough.

3. Knead into a ball: Scoop out about 1 tablespoon of the mixture and roll it into a ball. Repeat until you've used up all the dough.

4. Relaxation and solidification: Place the balls on a tray lined with parchment paper and refrigerate for at least 30 minutes. This helps with the blending of flavors and the solidification of balls.

5. Eat and preserve: Place in an airtight container and store in the freezer for up to a week, or freeze for up to a month.