2020 made us more creative in the kitchen, as evidenced by the quarantine food trends we’ve seen come and go these past few months. The holiday season is the perfect opportunity to put all those months of learning and experimenting to use, as desserts also make for fool-proof gifts.
For something a little different (that would, at the same time, highlight your newfound quarantine cooking and baking chops), try transforming classic holiday desserts into something new. Here are some suggestions:
No-bake fruit “salad” cheesecake
Ingredients
Crust:
1 1/2 cups crushed graham crackers
1/3 cup melted butter
1 tbsp brown sugar
1/2 tsp cinnamon
Topping:
2 tbsp white sugar
1 tbsp cornstarch mixed with 5 tbsp fruit cocktail syrup
1 can drained fruit cocktail
Filling:
1 1/2 tbsp unflavored gelatin
1/3 cup fruit cocktail syrup
NESTLÉ All Purpose Cream 250ml, chilled
1/4 cup white sugar
1 tsp vanilla extract
225g softened cream cheese
Procedure
Crust:
- Combine and mix crust ingredients
- Line bottom of tin pan or pie plate with the crust mixture
- Cover and freeze for 30 minutes
Topping:
- Thicken cornstarch mixture over low heat while constantly stirring
- Add sugar and continue stirring
- Stir in fruit cocktail, then set aside
Filling:
- Combine gelatin and fruit cocktail syrup, then place over low heat until gelatin is dissolved
- Add sugar and vanilla
- Let cool.
- Beat cream cheese until smooth and fluffy
- Gradually add NESTLÉ All Purpose Cream, beat until well blended
- Add gelatin mixture, gradually beating it in
- Fold in fruit cocktail mixture
- Pour over crust
- Refrigerate to set
- Once set, top with fruit cocktail
Ube-keso mousse
Ingredients:
NESTLÉ All Purpose Cream 250ml
2 tbsp sugar
1 cup ube jam
1 tsp vanilla extract
4 tbsp grated cheese
Procedure:
- Whip NESTLÉ All Purpose Cream with sugar until stiff peaks form
- Fold in whipped cream to ube jam until light and smooth
- Transfer into serving cups
- Refrigerate for at least 2 hours
- Top with grated cheese
- Serve chilled
Creamy bibingka cheesecake
Ingredients:
Crust
1 tsp butter, for greasing
12 pcs graham crackers, crushed
2 tbsp sugar
6 tbsp butter
Filling
2 bars cream cheese, softened
1 cup sugar
1 pack NESTLÉ All Purpose Cream 125ml
1/2 cup coconut cream
2 pcs egg
1 tsp vanilla extract
1/2 tsp salt
Topping
4 pcs salted duck egg, sliced into thin wedges
Procedure:
- Pre-heat oven at 350ᴼF. Grease 8-inch springform pan with butter. Wrap outside of the pan with foil. Boil water in a kettle to be used in hot water bath while baking.
- For the crust, mix crushed graham, sugar and melted butter. Press at the bottom of the springform pan and bake for 10 mins at 350ᴼF. Remove and set aside.
- Whisk cream cheese and sugar until smooth. Add NESTLÉ All Purpose Cream, coconut cream and eggs one at a time. Add vanilla extract and salt. Continue to whisk until smooth.
- Pour mixture into the prepared crust. Top with slices of salted duck egg. Place cake pan in a roasting pan and pour hot water from kettle halfway of the cake pan. Bake for 1 hour at 350ᴼF, or until a toothpick comes out clean when inserted in the middle of the cheesecake. Remove from the oven and set aside to cool completely.
- Refrigerate overnight. Remove cheesecake from the pan. Serve well chilled.
Buko pandan roll cake
Ingredients
Cake:
3 egg yolks
1/4 cup white sugar
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tbsp buko pandan flavoring/extract
2 tbsp coconut milk
1/4 cup NESTLÉ All Purpose Cream
3 egg whites
2 tbsp white sugar
1 tsp vegetable oil
1 tbsp powdered sugar
Filling and frosting:
3/4 cup NESTLÉ All Purpose Cream
6 tbsp condensed milk
1 tbsp coconut extract
Procedure
- Whisk egg yolks with 1/4 cup of sugar until light and smooth
- Sift in flour and baking powder into egg yolk mixture. Mix until well combined.
- Whisk in buko pandan flavoring extract, milk, and NESTLÉ All Purpose Cream
- In a separate bowl, whisk egg whites with 2 tbsp sugar until stiff peaks form. Fold into the egg yolk mixture until just combined. Do not overmix.
- Grease a small baking sheet with oil and line with parchment paper. Pour cake mixture, spread evenly and bake in 320 degrees F preheated oven for 10 minutes.
- Remove from oven and let it cool for 5 minutes. Dust top with powdered sugar. Roll and set aside to cool for 30 minutes.
- For filling and frosting, whip NESTLÉ All Purpose Cream until doubled in size. Gradually whisk in condensed milk and coconut extract. Refrigerate for 30 minutes.
- Unroll cake, spread half of filling and roll. Spread the rest of the cream mixture on the outside of the roll. Refrigerate for at least 2 hours. Serve well chilled.
If you are looking for a versatile partner for your holiday kitchen projects, look no further than NESTLÉ All Purpose Cream. Because it has the right richness, thickness and creaminess, NESTLÉ All Purpose Cream can suit any dish, making it a favorite among home cooks and home bakers alike. Just try it yourself—your kitchen experiments with cream may just be the next up and coming food trend. For more ideas on what you can do with NESTLÉ All Purpose Cream, visit their website and Facebook page.
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