Place the pans in the freezer. In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes.
That jam has the most intense strawberry flavour ever! Set the whipped cream aside while softening the cream cheese. Chopping the cream cheese into smaller pieces makes it easier to mix. Beat to soften the cream cheese. Add part of the whipped cream back the softened cream cheese and beat until smooth.
In a large mixing bowl beat together the cream cheese and powdered sugar. Add whipped cream and smashed strawberries to the cream cheese mixture and mix until combined. Spoon cream cheese filling onto the prepared crust. Smooth top with a spatula, and refrigerate until firm (about 4 hours). PLACE cream cheese into a medium bowl. ADD 1/2 cup yogurt, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. BEAT ingredients with an electric mixer until creamy and evenly blended. TRANSFER cream cheese mixture to a pastry bag or sandwich bag. CUT a small hole in tip of bag. PIPE cream cheese mixture into strawberries. Preheat the oven to 325°F. While that’s heating up, make the crust by mixing together the graham cracker crumbs, melted butter, vanilla, and brown sugar until combined. Spray the inside of the pan with non-stick spray, then spread the crust mixture all over the bottom and a little up the sides of the pan. Set aside. In medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and strawberry puree. Shape into one-inch balls; roll in chopped almonds. Cover and chill one hour until ready to serve. Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon. Add sugar, half and half, vanilla, egg and ½ cup peanut butter. Beat well until smooth. 2. Remove crust from refrigerator and pour filling into crust. Smooth with the back of a spoon. 3. Bake for 25-30 minutes or until center is no longer jiggly. Cool to room temperature and return, covered, to the refrigerator.
Add the vanilla extract and 100g of the icing sugar then whisk again until combined. Take about 4 or 5 strawberries and chop into chunks, then add them to the mixture and stir in gently. Take the biscuit base out of the fridge and spread this vanilla layer on top. Put back in the fridge. Next make the mousse layer.
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    • strawberry cheesecake bites recipe no bake