What are your favorite holiday songs? One of my favorites is the classic “12 Days of Christmas.” It’s a fun sing-along song, has lots of funny parodies and always makes me stop to think – “what exactly IS a French hen, anyway?!”
This year I’ve teamed up with Sweet’N Low®, along with 11 other bloggers to celebrate the “12 Days of Christmas” through delicious desserts! My Mini Cheesecake Drums recipe represents the 12th and final day of Christmas, as well as the final verse of the song, “12 Drummers Drumming”. It even comes complete with drumsticks, in the form of pretzels!
My recipe, like the 11 recipes before me, gets its sweetness from Sweet’N Low®. You probably already use the pink packets of Sweet’N Low® zero-calorie sweetener to sweeten your coffee, but did you know you can also use it for baking? One packet of Sweet’N Low® is as sweet as two teaspoons of sugar, which helps to reduce sugar and calories both in your beverages and in your baking.
When baking, 8 teaspoons of Sweet’N Low® are equivalent to one cup of sugar. When converting your own recipes to use Sweet’N Low®, keep in mind that it’s recommended to keep 1/2 of the sugar in the recipe to ensure proper volume, texture and browning. Since my “12 Drummers Drumming” Mini Cheesecake Drums Recipe is technically a “no-bake” recipe, there is no need to keep sugar in the recipe.
I want to start with one tip for making this recipe. One of the first steps is whipping heavy cream. To make this easier, make sure both the cream and your bowl are very cold! Since I’m in Minnesota in December, I just stick the mixing bowl and whipping attachment from my stand mixer outside for a few minutes and that does the trick. If you’re in a warmer climate, you can place it in your freezer.
Mini Cheesecake Drums
12 Chocolate Sandwich Cookies
1/2 Cup Heavy Whipping Cream
8 oz. Cream Cheese
2 1/2 tsp. Sweet’N Low® 8 oz. or 10 packets of Sweet’N Low®
4 tsp. Lemon Juice
12 Pretzel Sticks
1/4 Cup Caramel Topping
How to Make Mini Cheesecake Drums:
Place a cookie in the bottom of each compartment of a mini cheesecake pan.
Whip the heavy cream. (See tip above.)
Move the whipped cream to another bowl to use in the next step.
Add cream cheese, Sweet’N Low® and lemon juice to bowl.
Blend until creamy.
Add whipped cream to bowl and mix until smooth.
Add cream cheese mixture to each compartment of pan until filled to top.
Use a spatula to smooth tops.
Place in freezer for an hour or until firm.
Break pretzel sticks evenly in half.
Remove cheesecakes from pan and place on serving dish.
Slightly warm caramel sauce so that it can be poured.
Top each cheesecake with a drizzle of caramel sauce and two pretzel sticks.
For more information on Sweet’N Low® and for more sweet seasonal recipes, visit www.facebook.com/sweetnlow or connect with Sweet’N Low® on Twitter, Instagram, or Pinterest. You can also check out other Sweet’N Low® recipes inspired by verses of the song, by visiting the following links:
Day 1: Partridge In A Pear Tree Pie – Mommy’s Memorandum
Day 2: Turtle Cheesecake – Words of Deliciousness
Day 3: French Butter Cookies – Grandma’s Briefs
Day 4: Four Calling Birds Cupcakes- Simply Southern Mom
Day 5: Apple Fritter Rings – Belly Full
Day 6: Chocolate Mousse Parfait – From Val’s Kitchen
Day 7: Swans Profiteroles – Mom Skoop
Day 8: Caramel Pots de Crème – Hungry Couple
Day 9: Cranberry Orange Dream Bars – You’re on it!
Day 10: Earl Grey Chocolate Truffles – Lowcarb-ology
Day 11: Christmas Tree Meringues – Close To Home
- 12 Chocolate Sandwich Cookies
- 1/2 Cup Heavy Whipping Cream
- 8 oz. Cream Cheese
- 2 1/2 tsp. Sweet’N Low®
- 4 tsp. Lemon Juice
- 12 Pretzel Sticks
- 1/4 Cup Caramel Topping
- Place a cookie in the bottom of each compartment of a mini cheesecake pan.
- Whip the heavy cream. (See tip above.)
- Move the whipped cream to another bowl to use in the next step.
- Add cream cheese, Sweet’N Low® and lemon juice to bowl.
- Blend until creamy.
- Add whipped cream to bowl and mix until smooth.
- Add cream cheese mixture to each compartment of pan until filled to top.
- Use a spatula to smooth tops.
- Place in freezer for an hour or until firm.
- Break pretzel sticks evenly in half.
- Remove cheesecakes from pan and place on serving dish.
- Slightly warm caramel sauce so that it can be poured.
- Top each cheesecake with a drizzle of caramel sauce and two pretzel sticks.