One of the few bright spots of the community quarantine and being stuck home is the emergence of many a newbie baker’s latent genius in the kitchen.
I’ve been through a baking phase a few years ago but I gradually lost interest due to lack of time and the increasing demands of my job.
When the quarantine was put in place, however, I found myself with more time on my hands and eager to get back into the kitchen to whip up tasty treats for the fam. Being the sweet tooth I am, these dishes tend to be desserts.
I was also recently issued with a challenge: create a snack or dessert using Lemon Square Cheesecake as one of the ingredients.
Lemon Square is a thirty-five-year-old brand that has been serving up real goodness through affordable and nutritious snacks. It has a family of flavors that cater to every personality and snacking quirk in the brood, starting from its flagship variant, Lemon Square Cheesecake, to snack cakes Lemon Square Whatta Tops and Lemon Square Lava Cake, as well as Lemon Square Whatta Flakes crackers and Lemon Square Cookie Bites.
Well, challenge accepted!
Here are – not one, not two, but – three desserts using four of Lemon Square variants. Check them out:
Crema de Fruta with Lemon Square Cheesecake
1 pack (10 pcs) Lemon Square Cheesecake
1 small can (432 g) of fruit cocktail (drain the fruits and reserve 4 tbsp of its syrup)
1 small can (108g) condensed milk
1 pack (250ml) all purpose cream
In a bowl, mash the Lemon Square Cheesecake pieces until they break apart into small crumbs. Add the reserved fruit cocktail syrup until the crumbs form a loose, streusel-like mixture.
In another bowl, mix together the all purpose cream and condensed milk until well-blended.
In an eight-inch tin can, assemble the crema de fruta in alternating layers of crumbs, sweetened cream and fruit pieces.
Refrigerate overnight to allow the dessert to settle. Serve well-chilled.
Tipsy Chocolate Cake with Lemon Square Lava Cake and Chocolate Cookie Bites
1 pack Lemon Square Chocolate Cookie Bites
4 pcs Lemon Square Lava Cake
1/2 cup heavy whipping cream
1 tbsp Baileys Irish cream
1 cup semi sweet chocolate chips
Crush the Lemon Square Chocolate Cookie Bites until they form a fine powder. Set aside.
In a bowl, mash the Lemon Square Lava Cake until they form into thick crumbs. Press them to the bottom of an eight-inch tin can. Set aside.
To make the tipsy ganache, add the Baileys to the heavy cream in a saucepan. Stirring periodically, heat the mixture over low fire until just before the it begins to boil. Remove from heat and stir in the chocolate until well-combined.
Allow the mixture to cool for three minutes before pouring it on top of the mashed Lava Cake in the prepared tin can.
Using a strainer, dust the top of the ganache with the powdered Chocolate Cookie Bites.
Place the tin can in the refrigerator overnight until the cake is fully set.
Note: You can lessen the amount of Baileys you put in or take it out all together to make this dessert more kid-friendly.
Avocado Ice Cream Cake with Whatta Flakes Spanish Bread
For the crust:
6 packs crushed Lemon Square Whatta Flakes Spanish bread
1 stick of softened butter
For the ice cream:
Three avocados peeled and seeded (equivalent to 2 cups)
1 300ml and 1 108ml cans of condensed milk
4 cups heavy whipping cream
In a bowl, combine the crushed Whatta Flakes Spanish bread with the butter. Press the crumb mixture onto the bottom of five 8-inch cake tins then set aside.
In a blender, puree the avocado while mixing in the condensed milk until well-blended. Set aside.
Whip the heavy cream at high speed until it thickens. Gradually mix in the avocado puree until well-blended.
Transfer the mixture into the prepared tin cans, gently pressing the mixture into the containers and smoothing out the top using a spatula.
Freeze for at least six hours or overnight. Serve frozen.
Note: This is an update of the Avocado Ice Cream Cake recipe I published a few months ago, incorporating some improvements I discovered after making this dessert quite a number of times.
There you have it: three #LemonSquareSiksikSaSarap dessert recipes that you can easily whip up to experience real goodness at home.
Product samples were provided to facilitate the recipes.
Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:
- Easy Creamy Pesto Chicken
- Banana Loaf Three Ways
- Sausage Pasta with Creamy Sundried Tomatoes
- Homemade Avocado Ice Cream Cake
- Slow Cooker Pork Roast
- Easy Shepherd’s Pie
- Homemade Mango Ice Cream
- Baked Salmon
- Thai Peanut Sauce
- Oatmeal Peanut Butter Breakfast Balls
- Red Velvet Cupcakes
- Five-Minute Lava Cake
- Carrot Cupcakes
- Slow Cooker Mashed Potatoes
- Mini-Blueberry Cheesecakes
- Frozen Mocha Cheesecake
- Chocolate Chip Cookies