No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Hey friends!

I’m so excited to be bringing you this creamy, outrageously chocolaty Brownie Batter Cheesecake today!

This recipe comes from my dear friend Julianne’s brand spankin’ new cookbook, No Bake Treats! If you know me, you know I love to bake (uh, this blog should make that obvious). But in the summertime, it’s often really hard for me to justify turning on the oven when it’s so dang hot outside.

Enter: No Bake Treats. This book is a culinary godsend, folks. A beacon of light and hope in the miserable summer months. A talisman to guide you through life, one no-bake cheesecake or parfait at a time.

And when I got my hands on this book, I immediately marked most of the pages with Post-Its about what I needed to make rightnow. And duh, this Brownie Batter Cheesecake was number one… but there are so many I’m dying to whip up. Things like… Chocolate Stout Dirt Pudding (a grown-up version of your fave childhood treat!), Coconut Lime Cookie Truffles, German Chocolate Cookie Cups, No-Churn Snickerdoodle Cookie Dough Ice Cream, and Salty Chocolate Bacon Mini Tarts (!!), just to name a few.

But being a die-hard brownie batter lover, I knew this cheesecake had to be made asap.

The cheesecake is such a cinch to prepare! Simply make your Oreo cookie crust in a springform pan. Press it in there real good-like, and let it set for a hot minute while you prepare your filling. (If you’re in a pinch or don’t have a springform pan, use a prepared Oreo pie crust!).

To make the filling, whip together some cream cheese, sugar, vanilla, cream and dry brownie mix. The whole thing goes from good to AMAZINGLY GREAT in seconds with the addition of that brownie mix, creating a sinfully chocolaty cheesecake mixture. Pour that bad boy into the prepared pan and let it chill for a couple hours in the fridge.

Once it’s ready for its debut, pipe on some fresh whipped cream and garnish it with her brownie batter glaze. YES, YOU READ THAT RIGHT. Like chocolate syrup on crack, I pretty much need an IV of brownie batter glaze from this point forward.

And voila! Brownie Batter Cheesecakey goodness. YOU ARE WELCOME.

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! *created with permission from Julianne Bayer’s book No Bake Treats

5.0 from 2 reviews
No Bake Brownie Batter Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 8-10
 
This No Bake Brownie Batter Cheesecake is so scrumptious, easy and impressive! Fudgy chocolate cheesecake with a homemade brownie batter sauce that's out of this world!
Ingredients
  • FOR THE CRUST:
  • 2 & ½ cups Oreo cookie crumbs
  • 6 Tbsp melted butter
  • FOR THE CHEESECAKE:
  • 3 (8 oz) pkgs cream cheese, at room temperature
  • ½ cup sugar
  • 3 Tbsp heavy cream
  • 2 tsp vanilla extract
  • 3 cups brownie mix (just the dry mix)
  • FOR THE BROWNIE BATTER GLAZE:
  • 3 Tbsp dry brownie mix
  • 3 tsp oil
  • 4 Tbsp heavy cream
  • FOR WHIPPED CREAM:
  • 1 cup heavy cream
  • ½ cup powdered sugar
Instructions
  1. Spray a 9" springform pan with cooking spray, then gently blot the cooking spray with a paper towel. In a large bowl, combine the Oreo crumbs and the melted butter until moistened. Press into the prepared springform pan to form a crust, and work the crumb crust up the sides of the pan. Set aside.
  2. In the bowl of a stand mixer, cream the cream cheese on medium-high speed for 2-3 minutes, or until it's light and fluffy. Add in the sugar and combine. Next, add in the heavy cream and vanilla extract. Slowly add in the dry brownie mix, beating on medium speed until the dry mixture is completely incorporated into the cheesecake mixture. Pour the filling into the prepared pan and smooth out the top gently. Refrigerate for 4 hours.
  3. To make the glaze, in a small bowl whisk together the dry brownie mix, oil and heavy cream until smooth. For a slightly thinner glaze, add additional heavy cream. Drizzle the glaze over the cheesecake and/or on the plates before plating the cheesecake.
  4. To make the whipped cream, beat the heavy cream and powdered sugar on high speed for 5-7 minutes or until stiff peaks form. Pipe onto the cheesecake in a decorative design around the edge of the cheesecake, or serve alongside the cheesecake.

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Fudgy, smooth, silky and packed with amazing flavor, this cheesecake tastes just like brownie batter!

Be sure to pick up Julianne’s book, No-Bake Treats, ASAP! You can pick up a copy at Barnes & Noble, Amazon, and QVC! And be sure to hop on over to her blog, Beyond Frosting, for more amazing, drool-worthy desserts!

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Have a super sweet day!

xo, Hayley

*this post does not contain affiliate links

No Bake Grasshopper Pie

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! This No Bake Grasshopper Pie is phenomenal! Creamy, light & fluffy and packed with delectable mint flavor and rich chocolate!

So I’m in a rut.

I used to love cooking dinner for my family every night. I would spend hours researching recipes on different websites and poring through cookbooks and cooking magazines just to find the perfect recipes to add to my weekly dinner plans.

I did this since I was fourteen years old. Now I’m 25. So yeah, I’m a little sick of cooking dinner after doing it for a decade.

And I love my family to pieces, but sometimes they can be a tad dramatic when it comes to the whole dinner thing. Like, say, if I don’t have plans for dinner that evening, they’ll pout around the house and sigh audibly and continually ask me, “so we don’t have dinner plans?” phrased in different ways until I finally crack and start cooking Kraft Mac & Cheese for them.

Or when I say it’s “fend for yourself” night which, is pretty self-explanatory if you ask me, they’ll take one look in our pantry, overfloweth with food, and decide that they can’t be bothered to cook anything or even make a bowl of cereal. Or they’ll complain that they’re having cereal for dinner. Um, have y’all HAD cereal? It’s the BEST. I freaking love nights when I have cereal for breakfast. And in case you were wondering, no, our cereal isn’t gross stuff like bran cereal or unsweetened flakes, puffs or pops – it’s the sweet, good stuff like Cap’n Crunch, Fruity Pebbles and Cinnamon Toast Crunch. AKA, all the things a good dinner make.

It’s gotten to the point where I literally dread 3-4pm because that’s when the questions start coming. Most days I just want to scream, make your own dinner!! and then start drinking boxed wine because I’ve reached the point in my life where I’m having a quarter-life crisis. But I suck it up and make them complicated dishes like Lil Smokies with Kraft Mac, or grill bratwursts, or boil pasta because I’m a good person and I’m in denial about my quarter-life crisis. Also because admitting to them that I’m so over cooking dinner every night is something I don’t feel like arguing about. Adulting is hard; I don’t know how you Moms and Dads and husbands and wives do it every day for eternity for your family/kids/etc.

BUT ultimately, I think this is a screaming wake-up call that I need a vacation badly because I’m hot and cranky and want to shove my face in a stack of magazines for a week. So if y’all know of a place where I can have someone else cook me dinner for a week, I’d love to know.

ANYWAY. Let’s talk about this No Bake Grasshopper Pie! It is a classic dessert that I’ve revamped a little so it’s extra delicious, super easy, but still impressive. Definitely something you want to make if you’re in a rut, too!

It’s creamy, light, fluffy and packed with amazing mint flavor and crushed Mint Oreo pieces. Then I topped it with a silky chocolate ganache and more crushed Oreos because, duh. The whole thing is refrigerated until set, so there is some waiting time – plan accordingly! But ultimately, if you’re on the hunt for an easy pie to take to a backyard BBQ or summer pool party, this is it!

Enjoy!

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for!

5.0 from 1 reviews
No Bake Grasshopper Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8-10
 
This easy and classic Grasshopper Pie is wonderful! Creamy, smooth, fluffy and light, it's bursting with mint flavor and Oreo cookie pieces!
Ingredients
  • 1 prepared Oreo cookie pie crust
  • 1 (8 oz) pkg cream cheese, softened to room temperature
  • ½ cup sugar
  • ½ tsp mint extract
  • 3-4 drops green food coloring
  • 1 (8 oz) pkg Cool Whip, thawed
  • 16 Mint Oreos, divided
  • ½ cup semi-sweet chocolate chips
  • 4 Tbsp heavy cream
Instructions
  1. In a large bowl, beat together the cream cheese, sugar and mint extract until smooth, about 1 minute. Beat in the green food coloring until your desired shade of green has been achieved. Fold in the Cool Whip until completely combined. Set aside briefly.
  2. Put 10 of the Mint Oreos into a gallon-size plastic bag, seal out the air, and smash the Oreos until they resemble coarse crumbs. You want itty bitty pieces - nothing huge and chunky. Fold the crushed Oreos into the mint filling.
  3. Spread the filling into the prepared pan gently. Set aside. In another medium size microwaveable bowl, combine the chocolate chips and heavy cream. Heat on HIGH power for about 15 seconds. Stir, then heat again for another 10 seconds. Stir until smooth. Pour the ganache over top of the pie, and spread out to the edges.
  4. Using the same plastic bag, crush the remaining Mint Oreos until they are coarse crumbs. Sprinkle the crumbs on top of the ganache layer. Refrigerate the pie for at least 3 hours or until set.

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! I think you guys are going to love this simple, classic pie!

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! Have a super sweet day!

xo, Hayley

Banana Split Cheesecake

This Banana Split Cheesecake is creamy, smooth, rich, fruity and tastes JUST like a banana split! Super simple to make and great for parties! If you’re looking for a cool summery dessert to take to a backyard BBQ, potluck or pool party, look no further! This Banana Split Cheesecake is perfect for all of the above!

Can you believe I’ve only had one banana split in my life?!

They’re just not something that you see all the time, and frankly, when I go to ice cream parlors my heart is already set on mocha almond fudge or bubblegum ice cream, depending on my mood… neither of which really jive well with bananas.

BUT, banana split happens to be one of my favorite flavor combinations because it’s so different and unexpected. And because I love banana-flavored anything. Who doesn’t?!

There’s just something so fun about bananas, chocolate, strawberries and whipped cream. And sprinkles, of course. You can’t do banana splits without sprinkles. It’s sacrilege.

This cheesecake is a riff off of my Banana Pudding Cheesecake which is one of my favorite desserts ever! It’s creamy, super banana-y, and so easy to make. And it tastes like it came straight from a high-end bakery, so there’s that!

To make the banana cheesecake, you’ll combine your usual cheesecake suspects: cream cheese, sugar and vanilla. Beat ’em until they’re fluffy, then add in the eggs and banana extract. We’re using banana extract to really ramp up that banana flavor, but if you prefer something a tad more subtle, use vanilla extract instead. After that mixture has a chance to mingle together, you’ll beat in some sour cream and mashed bananas, which give this cheesecake flavor and texture. The last thing is crushed pineapple, which adds wonderful flavor since pineapple is essential to any self-respecting banana split.

Pour that sucker into a prepared chocolate cookie crust, or make your own homemade crust – whatever floats your boat. Then swirl in some strawberry fruit filling into the surface to create a pretty marbled look and the classic strawberry flavor component to a banana split. Bake it until it’s good and set, then cool it completely and refrigerate it to set fully for a couple hours. The wait will be worth it!

When it’s all said & done, pipe on some pretty little dollops of whipped cream and add sprinkles. Drizzle your slices with chocolate syrup if you’d like. At this point you could also add nuts, cherries, caramel sauce, actual ice cream… whatever your little heart desires.

But whatever you do, please promise yourself you’ll make this! It’s a doozy.

This Banana Split Cheesecake is creamy, smooth, rich, fruity and tastes JUST like a banana split! Super simple to make and great for parties!

Banana Split Cheesecake
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Banana Split Cheesecake is a great summertime treat! A banana & pineapple creamy cheesecake swirled with strawberry pie filling and nestled in a chocolate cookie crust. Delicious!
Ingredients
  • 1 prepared chocolate cookie crust
  • 2 (8 oz) pkgs cream cheese, softened to room temp
  • ⅔ cup sugar
  • 2 tsp banana extract
  • 2 eggs
  • ¼ cup sour cream
  • 2 bananas, very ripe & mashed
  • 1 (8 oz) can crushed pineapple, drained
  • 1 cup strawberry fruit topping/pie filling (I like Lucky Leaf)
  • Fresh whipped cream, sprinkles, chocolate sauce, and cherries for garnishing
Instructions
  1. Preheat oven to 325 degrees F. Place the prepared cookie crust onto a baking sheet. Set aside.
  2. In the bowl of a stand mixer, cream together the cream cheese, sugar and banana extract until smooth, about 1 minute. Add in the eggs, one at a time, beating well after each addition. Add in the sour cream and mashed bananas and beat well for about 30 seconds or until combined. Fold in the crushed pineapple.
  3. Pour the cheesecake mixture into the prepared crust and smooth out the top. Dollop heaping piles of strawberry pie filling over the surface of the cheesecake - I made about 5-6 piles. Swirl the pie filling into the cheesecake lightly with a butter knife.
  4. Bake for approx. 35-40 minutes or until the cheesecake is just about set. The middle may wiggle a little bit still, but it should not slosh around. Cool completely, then refrigerate for at least 2 hours to set.
  5. Just before serving, pipe on fresh whipped cream and top with sprinkles. Drizzle each slice with chocolate syrup and garnish with a cherry before serving.

This Banana Split Cheesecake is creamy, smooth, rich, fruity and tastes JUST like a banana split! Super simple to make and great for parties! Creamy, fruity, smooth and loaded with flavor, this cheesecake is – dare I say – even better than a traditional banana split!

This Banana Split Cheesecake is creamy, smooth, rich, fruity and tastes JUST like a banana split! Super simple to make and great for parties! Have a super sweet day!

xo, Hayley

Rice Krispy Treat No Bake Cheesecake

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! Today, I’m coming at ya with this AMAZING Rice Krispy Treat No Bake Cheesecake. And it’s a doozy!

So. I’m struggling.

Summertime’s in full swing in Sacramento and to call it ‘sweltering’ would be an understatement. Girl, it’s HOT here. Like denim shorts fusing to your skin hot. Like sweating profusely on a morning walk hot. Like if you turn on the oven I’m going to scream at you hot.

So no bake treats? We need them desperately.

I’m on a mission to create as many no-bake treats as I can this summer to avoid turning on my oven as much as possible. Of course I’m still going to bake traditional goodies like cookies, regular cheesecakes and cupcakes, but I want to save those for days when I’m feeling ambitious and somewhat sadistic.

Thus, this wonderful No-Bake Cheesecake was born!

I have a very similar version in my new cookbook, Out of the Box Desserts, which comes out in August… or which should be arriving on your doorstep shortly if you ordered from QVC! The cheesecake base is the same, but the crusts and toppings are a little different. Whether you make my cookbook’s version or this version, promise me you’ll make one or the other – they’re simply too good not to enjoy!

And everyone will flip out when they see that the crust is made out of a giant Rice Krispy Treat. I meeeeann… you are so welcome.

Of course, this cheesecake is only for die-hard RKT fans like myself. If you’re not a superfan of the stuff, then you may want to pass. This is pure, unadulterated RKT goodness.

So let’s break it down for ya. You make a standard batch of Rice Krispy Treats, except instead of pressing it into a square or rectangular pan, you’ll press it into a greased 9 or 10″ springform pan. Springform pans are also traditionally used for cheesecake, and it is necessary to help pop the crust out when it’s finished setting. Let the crust set in the pan for a couple minutes while you prepare the glorious marshmallow cheesecake filling.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! For the filling, simply beat together some cream cheese, sugar, and vanilla – standard stuff. Beat in some marshmallow creme (and try not to groan audibly) and then fold in some Cool Whip. Now, whenever I make a Cool Whip recipe, all you naysayers come out of the woodwork, but PLEASE, use real deal Cool Whip. Real whipped cream isn’t as stable as Cool Whip is, and your cheesecake won’t stay as high, fluffy and airy with anything other than Cool Whip. So yeah, blame science.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! Then, pour that wonderous marshmallow cheesecake goodness into your RKT crust. Garnish with whipped cream (there’s where you can use real-deal whipped cream) and plenty of stacked and cubed RKTs for garnish to really drive the point home that you mean business and are not to be messed with.

And that’s that! Fluffy, light, airy, marshmallowy goodness that sits inside of a giant, gooey, crispy RKT crust. The end.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! *adapted from my Toasted Marshmallow S’mores No Bake Cheesecake in my book, Out of the Box Desserts

4.7 from 3 reviews
Rice Krispy Treat No Bake Cheesecake
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 8-10
 
This No Bake Rice Krispy Treat Cheesecake is phenomenal! Light, fluffy and packed with flavor, it's perfect for any and every die-hard RKT fan!
Ingredients
  • FOR CRUST:
  • 6 cups Rice Krispies cereal
  • ¼ cup salted butter
  • 1 pkg miniature marshmallows
  • FOR FILLING:
  • 1 (8 oz) pkg cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 (7 oz) jar marshmallow creme/fluff
  • 1 (8 oz) pkg Cool Whip, thawed
  • FOR GARNISH:
  • Whipped cream
  • Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box)
Instructions
  1. Liberally grease a 9" or 10" springform pan with cooking spray. Set aside.
  2. In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes.
  3. While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined.
  4. Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! This cheesecake is SO creamy, decadent and delicious while still being light and fluffy. It’s sure to make a great impression at any backyard BBQ, party, or even a random Monday night! 🙂

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! Have a super sweet day!

xo, Hayley

 

Strawberry Cheesecake Lush Dessert

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe! What can I say? I am obsessed with these lush dessert recipes.

I’ve made S’mores. Cake Batter. Chocolate Mint. Even a Gingerbread Toffee version (my favorite).

So needless to say, a Strawberry Cheesecake Lush was bound to happen.

One, because it’s spring and this recipe is super springy. And two, because I don’t have very many strawberry recipes on this site. Sorry about that! I promise it’ll change, starting with this recipe!

What I love about lush desserts is that they’re incredibly versatile, portable, great for feeding a crowd, and they have a fun name. I mean, what other dessert can you call a lush? Although this doesn’t have booze in it, it’s lush in the fact that it’s so creamy and light… positively luscious.

Plus, they take minutes to make, and while they do take time to set up, you can make them the night before for easiness and just break it out when everyone has a dessert hankering. Easy as pie. Or lush. 🙂

So let’s talk more about this lush because I am obsessed with it, and also because you don’t want to hear about my other obsessions, which are far more boring than this.

This lush starts with a Golden Oreo base. Crush ’em up in coarse crumbs and mix it with a little melted butter to hold everything together. Press it into your greased pan – I like using an 8″ pan, but you could use a 9″ pan or double the recipe for a 13×9″ pan. This entire recipe is no-bake, so there’s no need to bake the crust, either. Yasssss.

Next, wipe out your bowl and make your pudding. For this recipe, you’ll need one box of instant cheesecake pudding mix. I use the 3.4 ounce box, which is sold at most grocery stores. Mix it up with a little milk and then fold in some Cool Whip until it’s nice and smoooooth. Then stir in some chopped fresh strawberries. So delicious, y’all!

Spread it in the pan and top with more Cool Whip and chopped strawberries. Let it set for a couple hours (at least 6, but preferably overnight) and then serve it up! This stuff is addicting! Don’t say I didn’t warn you.

A few notes…

Oreo just released Strawberry Shortcake Golden Oreos. They are pretty darn tasty! You can absolutely use these in place of the Golden Oreos in this recipe for more of a strawberry flavor.

Please use instant pudding in this recipe! If you cannot find the 3.4 oz box of cheesecake pudding mix, use the 1 oz box – just make sure the 1 oz box yields the same amount as the 3.4 oz box (about 4 servings).

Now make this!

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe!

Strawberry Cheesecake Lush Dessert
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This No-Bake Strawberry Cheesecake Lush Dessert is fantastic! Light, easy to prepare and so tasty! Double the recipe if you're feeding a crowd!
Ingredients
  • 1 pkg Golden Oreos, coarsely crushed
  • 6 Tbsp melted butter
  • 1 (3.4 oz) pkg instant cheesecake pudding mix
  • 1 cup milk
  • 1 (16 oz) tub Cool Whip, thawed
  • 4 cups chopped strawberries, divided
Instructions
  1. Grease an 8" or 9" square pan with cooking spray. Set aside.
  2. In a large bowl, combine the coarse Oreo crumbs with the melted butter; toss to combine and coat completely until moist. Press the Oreo crumbs into the prepared pan in an even layer, compacting with the bottom of a glass if necessary.
  3. Wipe out the bowl and add in the pudding mix and the milk. Whisk for about 1-2 minutes or until thickened. Fold in half of the Cool Whip (about 2 cups) until combined. Fold in two cups of the strawberries.
  4. Spread the mixture into the pan. Top with the remaining Cool Whip and the remaining strawberries. Cover and refrigerate for at least 6 hours, preferably overnight, until set.

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe! Creamy, sweet, light and luscious, this lush dessert is packed with amazing strawberries and is so simple to prepare… and even simpler to eat!

Have a super sweet day!

xo, Hayley

Cinnamon Roll Cheesecake Bars

These Cinnamon Roll Cheesecake Bars definitely qualify as breakfast! This EASY recipe tastes just like gooey cinnamon rolls but in a creamy cheesecake bar!You guys. I can’t even with these bars!

So lately I’ve been on a cinnamon roll kick. This is probably because I never make cinnamon rolls because when I do, I promptly make it a one-woman race to see how many I can eat in a single sitting. Not surprisingly, I always win. Also not surprisingly, all the cinnamon rolls are gone.

In my head, I’ve been plotting and planning different cinnamon roll-esque recipes to share with you guys. One was the recipe for these Cinnamon Roll Cheesecake Bars, the ones you see here. The other was for a cinnamon roll bundt cake which, it turns out, defied all laws of gravity and stayed inside the confines of the pan forever and ever.

I literally had to chisel it out with a knife and a spatula, contorting the pan around my body in ways no pan should be contorted, until it finally released and the bottom half plopped onto the counter all lame-like and pathetic.

I then had to exercise all of my muscle in order to pry the top half out of the pan. This resulted in me just giving up and soaking the pan in water for three days.

But luckily, these cheesecake bars were a screaming success. They are based off of my Perfect Cheesecake Bars, which, in my humble opinion, are totally the best. They’re creamy, light, fluffy and packed with flavor, and they’re basically foolproof. No scary springform pans. No frightening water baths. I mean, what’s up with water baths anyway? I don’t want to bathe my food period. I don’t even take baths, and I don’t want my food to get better treatment than I do. So yeah, no water baths. No spas or saunas either.

Here’s what goes down:

Prepare your cheesecake. Beat the living daylights out of some softened cream cheese with some sugar. Add in the eggs, one at a time, and then the vanilla extract. Lastly, add in sour cream – this makes the cheesecake the creamy, dreamy success that it is. Pour it into your par-baked cinnamon graham crust. Allow me to repeat: CINNAMON GRAHAM CRUST (!!).

While all this is happening, make your oh-so-easy brown sugar cinnamon filling. You just melt some butter, brown sugar and a heap of cinnamon in a small saucepan until melted and gooey and divine. Then drizzle it onto the cheesecake bars and give it a little swirl. Bake until golden and juuuust about set and voila! Amazingness. 

Also, I know I’ve been posting a lot of cheesecake recipes lately. If you mind, clearly you are in the wrong place. Sorry not sorry.

FYI: this is totally a breakfast food.

FYI #2: Even my dentist and dental hygienist approve. A DENTIST. So you know it’s good, y’all.

These Cinnamon Roll Cheesecake Bars definitely qualify as breakfast! This EASY recipe tastes just like gooey cinnamon rolls but in a creamy cheesecake bar!

Cinnamon Roll Cheesecake Bars
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Cinnamon Roll Cheesecake Bars are such a dreamy, creamy masterpiece! Smooth, vanilla-scented cheesecake is swirled with a rich, gooey brown sugar & cinnamon swirl topped on a cinnamon graham crust. So easy, so delicious!
Ingredients
  • FOR CRUST:
  • 2 cups cinnamon graham crackers, finely crushed
  • ⅓ cup butter, melted
  • ¼ cup brown sugar
  • FOR CHEESECAKE:
  • 2 (8 oz) pkgs cream cheese, softened to room temp
  • ⅔ cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • ½ cup sour cream
  • FOR CINNAMON SWIRL:
  • 1 cup brown sugar
  • ¼ all-purpose flour
  • 2-3 Tbsp ground cinnamon (depending on how cinnamon-y you want it)
  • 6 Tbsp butter
Instructions
  1. Preheat oven to 325 degrees F. Line an 8x8 pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
  2. In a medium bowl, stir together the cinnamon graham crumbs, melted butter and brown sugar together until completely moistened. Press the mixture evenly along the bottom of the pan and bake for approx. 10-12 minutes or until golden. Remove from the oven but keep the oven on.
  3. While crust bakes, prepare your cheesecake. In the bowl of a stand mixer, cream together the cream cheese and sugar until fluffy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla. Lastly, beat in the sour cream. Set mixture aside.
  4. Meanwhile, in a medium saucepan, melt together the brown sugar, flour, cinnamon and butter, stirring until smooth. Set aside.
  5. Spread half of the cheesecake mixture into the prepared crust. Top with half of the cinnamon mixture. I like to draw lines with the cinnamon mixture into the cheesecake and then swirl them together with a butter knife. Top with remaining cheesecake, then remaining cinnamon mixture, swirling together.
  6. Bake for approx. 35-40 minutes or until cheesecake is set and the center is just a little jiggly. Cool completely, then refrigerate for at least 2 hours before serving.

These Cinnamon Roll Cheesecake Bars definitely qualify as breakfast! This EASY recipe tastes just like gooey cinnamon rolls but in a creamy cheesecake bar!Gorgeous, perfectly spiced, gooey and creamy, this cheesecake may be my favorite yet!

These Cinnamon Roll Cheesecake Bars definitely qualify as breakfast! This EASY recipe tastes just like gooey cinnamon rolls but in a creamy cheesecake bar! Craving more cheesecake? Try my other delectable recipes!

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!Dulce de Leche Cheesecake Bars

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream!The Best Oreo Cheesecake Bars

These crispy, creamy Sopapilla Cheesecake Bars are the BEST and EASIEST recipe! This foolproof recipe is so simple to make and tastes amazing!Sopapilla Cheesecake Bars

Have a super sweet day!

xo, Hayley

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert! Usually I’m not a big fan of spring, but I’ve come around to it this year.

For one, we’ve been blessed with wonderful weather here in California. I love the rain, so I’m welcoming El Nino with open arms. But on the days when it isn’t raining, it’s perfectly sunny and not too warm, not too cool. If it could be like this forever, I’d never leave!

I think my change of heart has to do with the fact that I found an allergy medication that works. Oh, how I love thee, antihistamines.

That, and I have about a bajillion sun dresses that I need to wear ASAP.

Okay, fine. That, and I love spring flavors. There’s something so refreshingly light and tasty about lemon and blueberries – besides the fact that they pair so beautifully together! Lemon just adds the right amount of tartness to any dessert recipe, and the blueberries bring such amazing sweetness and color. Together, this duo is killing it at this whole spring thing!

And that flavor combination is the inspiration for this gorg Lemon Blueberry Cheesecake. I mean… no words, people. I need an excuse to bring this to a springtime brunch or soiree because it’s the perfect sidekick to any party or get-together!

This cheesecake is so supremely creamy and dreamy, and it’s loaded with tart lemon flavor that adds such a wonderful brightness and lightness. Just before it’s baked, I swirled in some of Lucky Leaf’s Blueberry Fruit Topping, which adds tremendous flavor and a lovely purple-y blue swirl. Then I baked it until it was just about golden and set. I’m a brand ambassador this year for Lucky Leaf and I love their products and know you’ll love them, too.

Once it has time to chill in the fridge, it’s eating time! Just before serving, I highly recommend topping it with a healthy helping of more Lucky Leaf Blueberry Fruit Topping. Have you had the stuff? It’s just divine. Fruity, sweet and sublime. I eat fruit topping on just about anything I can, from pancakes & waffles to cake slices and cheesecake.

Lastly, I serve it up with a dollop of whipped cream and a lemon wedge in case someone wants to impart more of that juicy, bright lemon flavor. Either way you slice it, you’ve got one helluva yummy cheesecake on your hands!

So rejoice in the spring season with me and make this cheesecake!

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert!

5.0 from 1 reviews
Lemon Blueberry Cheesecake
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Lemon Blueberry Cheesecake is phenomenal! Tart, sweet and bursting with juicy lemon and blueberries, it's so easy to make!
Ingredients
  • 2 (8 oz) pkgs cream cheese, softened to room temperature
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • ¼ cup fresh lemon juice
  • 2 eggs
  • ½ cup sour cream
  • Zest of one lemon
  • 1 can Lucky Leaf Premium Blueberry Fruit Topping & Filling, divided
  • 1 graham cracker crust
  • Whipped cream and lemon slices, for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees F. Place the graham cracker crust onto a rimmed baking sheet. Set aside.
  2. In the bowl of a stand mixer, cream together the cream cheese, sugar, vanilla and lemon juice until creamy and smooth, about 2 minutes. Add in the eggs, one at a time, blending well after each addition. Add in the sour cream and lemon zest and beat to combine.
  3. Pour the cheesecake into the graham crust. Top with 5-6 heaping dollops (about 2-3 Tbsp or so) of blueberry fruit topping onto the cheesecake in a circular pattern. Using a clean butter knife, swirl the blueberry fruit topping into the cheesecake.
  4. Bake for approx. 35-40 minutes or until the center is just about set - if it wiggles a little, that's okay. Cool completely, then refrigerate for at least 2 hours to set. Just before serving, top the slices with more blueberry fruit topping and garnish with whipped cream and a lemon wedge.

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert! Creamy, light, lusciously smooth and bursting with fresh lemon and blueberry flavors, you’ll love this fabulous cheesecake!

Be sure to connect with Lucky Leaf on their website, Facebook, Pinterest, or Twitter!

Have a great day!

xo, Hayley

In the interest of full disclosure, I am working as a blog ambassador for Lucky Leaf. Thank you for supporting the brands that keep my blog business afloat! 

Pineapple Upside Down Cheesecake Bars

These Pineapple Upside Down Cheesecake Bars are such a fun spin on the classic cake! This EASY recipe takes minutes to prepare and features rich brown sugar, juicy pineapple, creamy cheesecake and a brown sugary crust that's positively irresistible! Pineapple upside down cake is one of those cakes I often forget about.

For one, it isn’t super popular – is it? I never see it on any restaurant menu, and even our local bakery doesn’t sell it readily. And growing up, we had it about as often as we had liver and onions, which, if you couldn’t guess, was never.

It wasn’t until I was an adult that I finally experienced this classic cake. Sure, it’s kind of retro, but it’s cute and delicious, unlike some other retro foods (I’m looking at you, Jell-O molds with hot dogs in them).

And lemme tell ya – these Pineapple Upside Down Cheesecake Bars are all kinds of awesome.

The idea came to me suddenly while I was grocery shopping. I was down the canned fruit aisle and needed crushed pineapple for my Hummingbird Bundt Cake when I realized, I don’t have any nearly as many pineapple recipes on here as I would like. And then I realized, I haven’t had anything pineapple upside down in like, forever. Thus, these cheesecake bars were born!

So the deal is very similar to my Sopapilla Cheesecake Bars – if you haven’t made those yet, I highly suggest you do; they’re one of my favorite recipes.

It’s pretty simple: grease your pan and lay out a sheet of refrigerated crescent rolls. Pinch all the seams up and spread on the cheesecake mixture. The cheesecake mixture is so decadently luscious you’ll want to cry. Instead of white sugar, I used brown sugar to mimic that rich flavor pineapple upside down cake has. I also folded crushed pineapple into the cheesecake batter for amazing flavor and texture.

Top the whole shebang with another layer of crescent roll dough, then cover that jazz with some melted butter and brown sugar. Bake ‘er up and HOLY MOLY, you have something seriously delish happening.

Does it taste exactly like the cake? No, but it has that same flavor profile – deep brown sugar, juicy sweet pineapple, and a cherry on top.

Even if you do eat pineapple upside down cake often, you ought to make these bars asap!

These Pineapple Upside Down Cheesecake Bars are such a fun spin on the classic cake! This EASY recipe takes minutes to prepare and features rich brown sugar, juicy pineapple, creamy cheesecake and a brown sugary crust that's positively irresistible! *adapted from my Sopapilla Cheesecake Bars

Pineapple Upside Down Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Pineapple Upside Down Cheesecake Bars are absolute stunners! They're so simple to make and taste incredible!
Ingredients
  • 2 pkgs refrigerated crescent roll dough
  • 2 (8 oz) pkgs cream cheese, softened to room temp
  • 1 & ¾ cups brown sugar, divided
  • 1 tsp vanilla extract
  • 1 (8 oz) can crushed pineapple
  • 1 stick (1/2 cup) butter, melted
  • ½ tsp cinnamon
  • Whipped cream and cherries for garnish, optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray. Unroll one of the crescent dough sheets and lay it flat in the bottom of the pan. Pinch together all the seams to seal. Set aside.
  2. In a large bowl, beat together the cream cheese, one (1) cup of the brown sugar and the vanilla extract together until creamy and smooth, about 1 minute. Beat in the crushed pineapple, juice and all, until combined. Mixture may be slightly lumpy because of the pineapple; that's okay. Spread the cheesecake mixture evenly over the bottom crust.
  3. Immediately unroll the remaining crescent roll sheet over the cheesecake layer, pinching the seams to seal. Pour the melted butter evenly over the top layer. In a small bowl, whisk together the remaining brown sugar and the ground cinnamon; sprinkle this liberally over the melted butter.
  4. Bake for approx. 30-35 minutes or until golden brown and center is set. Cool completely, then refrigerate for at least 4 hours or until chilled. Cut into bars and garnish with whipped cream and cherries, if desired.

These Pineapple Upside Down Cheesecake Bars are such a fun spin on the classic cake! This EASY recipe takes minutes to prepare and features rich brown sugar, juicy pineapple, creamy cheesecake and a brown sugary crust that's positively irresistible! Creamy, decadent, tropical and delicious, these may be my new favorite bars!

These Pineapple Upside Down Cheesecake Bars are such a fun spin on the classic cake! This EASY recipe takes minutes to prepare and features rich brown sugar, juicy pineapple, creamy cheesecake and a brown sugary crust that's positively irresistible! Have a super sweet day!

xo, Hayley

 

 

Chocolate Cheesecake Bundt Cake

This Chocolate Cheesecake Bundt Cake is so supremely moist, rich and utterly decadent! No one will know it has a secret creamy cheesecake filling! So easy and impressive! Okay, so you know how everyone has that weird neighbor?

I definitely do.

We’ll call him Plaid Shirt, since that seems to be the only type of shirt he owns.

ANYWAY. Plaid Shirt is weird for many reasons. One, he likes to sometimes park his car on the other block, then walk back home and leave his garage door wide open for hours on end. Why? No idea. My guess? He probably wants it to look like no one’s home so when a burglar comes, he can go all ninja on them and chop them up with a machete. Or something along those lines.

He also loves to drive incredibly slow down the street and wave maniacally at me whenever I’m walking my dogs. Like, not a simple wave. I’m talking arms swinging, fingers fully spread, about to dislocate his shoulder waving, as if I can’t see him or something. Sometimes he even honks, which I loathe completely. And sometimes he’ll roll his window down, say “hiiiiiiiiiii” all weird-like, and wave crazily. The wave is always enthusiastic, always a driving hazard, and always happening.

Then there’s the tidbit about the time he stopped me on my walk to tell me all about his crazy ex-girlfriend. Like I’m talking mega deets about his love life, how she screwed him over, and how now she’s an ex for a reason. Meanwhile I just stood there in my gym shorts and sneakers trying to be like, “well, nice to talking to you but I gotta go. Forever.”

So all of this is fine and dandy (I guess) except for that my dogs literally hate me because every time we walk across the street from his house, my dogs will stop DIRECTLY across the street from his house and will take no less than 12 light-years to finish sniffing, peeing, whatever. It’s always in front of his house when he’s home or secretly home, and sometimes I can see him watching me through his front window even though I pretend not to notice because I’m a passive aggressive loner and don’t want to wave to him.

And I’ll desperately pull on my dogs’ leashes and try to drag them from the grass as if my life depends on it, because let’s face it, it probably does. This is totally the type of dude who would wear a human face mask like in Texas Chainsaw Massacre. Well. Maybe I’m just overly suspicious of people who are way too enthusiastic and who willingly risk dislocation of the shoulder to say hello.

Or maybe I’ve just seen way too many episodes of Forensic Files.

Anywho, let’s talk about cake, because there’s always a reason to celebrate with cake… even if that reason is surviving a walk around the block with your dogs.

This cake is a special one, as it’s filled with a lusciously creamy cheesecake filling. From the outside, you wouldn’t be able to tell this sinfully rich and moist chocolate cake had a special secret. But it does, and it’s oh-so delicious.

Enjoy!!

This Chocolate Cheesecake Bundt Cake is so supremely moist, rich and utterly decadent! No one will know it has a secret creamy cheesecake filling! So easy and impressive!

Chocolate Cheesecake Bundt Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
This Chocolate Cheesecake Bundt Cake is extra special! While it may look like a standard chocolate cake on the outside, the inside boasts a creamy and luscious cheesecake filling!
Ingredients
  • 1 box chocolate fudge cake mix
  • ½ cup oil
  • 1 & ¼ cups water
  • 3 eggs
  • 1 small box chocolate pudding mix
  • 1 (8 oz) pkg cream cheese, at room temperature
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • Chocolate sprinkles, for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees F. Liberally (and I mean LIBERALLY) grease a bundt pan with cooking spray. I like to use the cooking spray that has flour in it. Set aside.
  2. In a large bowl, prepare the cake ingredients: beat together the cake mix, oil, water, 3 eggs, and the package of dry pudding mix for 2 minutes or until combined. Pour ¾ of the batter into the prepared bundt pan. Set aside.
  3. Meanwhile, make your cheesecake filling. In a small bowl, beat together the softened cream cheese, sugar, vanilla and remaining egg until light and creamy. Spoon the cheesecake filling around the middle of the batter in the pan, careful not to let the cheesecake touch the sides or the inner tube of the pan. If it creeps toward the center or the edges, gently use a butter knife to move it back into place.
  4. Spoon the remaining batter over the cheesecake filling and bake for approx. 45-50 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan for about 15-20 minutes before carefully inverting onto a plate or wire rack.
  5. Once cake has cooled completely, make your ganache. In a large bowl, microwave the chocolate chips and heavy cream for about 40 seconds. Stir until smooth. Let sit for about 10-15 minutes, then carefully pour over the cake evenly. Sprinkle with chocolate sprinkles, if you'd like. Let set for about 20 minutes before cutting. Store cake in fridge.

This Chocolate Cheesecake Bundt Cake is so supremely moist, rich and utterly decadent! No one will know it has a secret creamy cheesecake filling! So easy and impressive! This cake is so decadent, rich and utterly divine. You’ll love it!!

Have a super sweet day!

xo, Hayley

Dulce de Leche Cheesecake Bars

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!This week was a very important week for me: it’s OCD Awareness Week.

I’ve talked about my struggles with Obsessive-Compulsive Disorder in the past (click HERE to read about it) and I kinda wanted to update everyone as to how I’m doing and get this all off my chest.

First of all, this week. It’s important because OCD is a very real, very tangible disorder that affects millions of people across the US. It’s often misdiagnosed or swept under the rug, but it’s very real and very painful.

I was diagnosed with Obsessive-Compulsive Disorder as a teenager, but I’ve had it my entire life. As a child, I had very strict bedtime routines my parents would have to follow, and should the routine go awry or in a different direction, I’d beg them to start all over again. This meant singing lullabies in a particular order, tucking me in a certain way, and doing things in a proper order. As a child, I also had certain anxieties about smells. I’d even have my parents wash my toys because sometimes the smells of them made me uneasy.

As a teen, it was all about the obsessive thoughts and, well, obsessions. Thoughts about death and dying. Thoughts about sex and strange, peculiar, embarrassing fantasies. Obsessions with boys, people, routines. And a small-scale case of hoarding. Hoarding clothes, old makeup, magazines. To this day, I still hoard magazines – I have them saved in my closet for reasons unknown, but the thought of parting with them breaks my heart.

And as an adult, it’s the same story. Obsessed with routine, clinging to it desperately with a significant fear of change. Some days, it manifests itself as something more “minor”, like vacuuming the house until something inside of me clicks and feels better, or surrounding myself with magazines to feel more comfortable. Other times, it manifests as something far more sinister, and that’s when I begin picking. Nit-picking at myself and my flaws mentally, and physically ripping open my flesh and scalp with my fingers until I bleed. Those are the days where I feel completely overwhelmed by this disease; days where I feel like I’m stuck in a dark hole with the tunnel of light so far out of reach.

People often misunderstand OCD. OCD isn’t necessarily about being clean and tidy, though that’s most common. My OCD fluctuates. Some days, I’m obsessed with order and tidiness. I like my kitchen to be spotless and obsess over crumbs and counter stains until I can rid them. Other times, I have so much anxiety building up that piles of things build up, too. Books, magazines, receipts, pens, wrappers, clothes, garbage. I’ll be surrounded by it all without really noticing it. It isn’t until my mom comments on how my room is so dirty or someone complains that our kitchen table (where I work from) isn’t even visible under the piles of stuff. Then I get embarrassed. How did I let this get so bad? How did I let myself go?

It pains me when people make comments about being “so OCD” or joke about the disease. Just because you load your dishwasher a certain way or like to color coordinate your closet doesn’t mean you’re OCD. OCD is much more than that, it’s so much deeper and darker. It’s an insidious monster that affects the person’s every waking thought and action. In fact, each action we make, we’ve likely already obsessed about making it for hours, if not days before hand. We’ve already fantasized these elaborate scenarios of what could happen – what could go wrong – that when the scenario happens, we’re exhausted from dreading it and probing it for so long. It isn’t about wanting clean hands; it’s the intense, very real fear that something terrible will happen if we don’t clean them repeatedly. That sense of doom, like a dark cloud of dread and depression, looming over us, ready to open its arms and surround us any second. The very tangible feeling of panic coursing through our veins, our minds replaying everything in painstaking detail on repeat. That is what it’s like living with OCD. It’s no joke. It’s not funny. It’s very painful, very real.

And I understand that people joke. It’s not like I’ll start crying or slap you across the face if you make a joke like that. But personally, I liken it to the dreaded word “retarded.” I’d never make fun of someone and call them retarded because that hurts those who do have mental and/or physical disabilities. So why would you call yourself OCD when you don’t live your life suffering with it?

All I want is for people to be more aware of what they’re saying and how they say it. That’s all. And to have some compassion for those afflicted with this disorder. There’s such a gross, unnecessary stigma against mental illness in this country, making it often impossible to get the help people desperately need. We need to be more understanding and compassionate toward those suffering and offer an ear to listen, a shoulder to cry on, and a heart to help them heal.

I hope, if nothing else, that you are more aware of OCD after this post, and will make the changes in your life to end the stigma of mental illness and raise awareness about Obsessive-Compulsive Disorder if you know someone who may be suffering. And please, don’t blame them for the pile of magazines everywhere – sometimes, that’s the only shred of reality they have left.

Now, let’s talk about something far less sad, shall we? Liiiike these Dulce de Leche Cheesecake Bars, for example. They’re loaded with amazing caramel flavor and topped with a sprinkling of sea salt for that intoxicating sweet-and-salty goodness. And they’re a cinch to make!

Let’s just say Iatethewholepan. Because I’m not a liar and had no shame when devouring every last crumb. You will want to devour every last crumb, too!

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!*adapted from my Perfect Cheesecake Bars recipe 

5.0 from 1 reviews
Dulce de Leche Cheesecake Bars
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Dulce de Leche Cheesecake Bars are a dream come true! Rich, creamy and loaded with buttery caramel and sea salt, they're a sweet and salty lover's perfect food!
Ingredients
  • 1 & ½ cups cinnamon graham cracker crumbs, finely ground
  • ¼ cup brown sugar
  • ¼ cup melted butter
  • 2 pkg cream cheese, softened to room temperature
  • ⅔ cup sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • ⅓ cup sour cream
  • 1 can prepared dulce de leche
  • Sea salt, for sprinking
Instructions
  1. Preheat oven to 325 degrees F. Line an 8x8" pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray and set aside.
  2. In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter and stir until moistened. Pour into the prepared pan and press into a compact, even layer. Bake for approx. 12 minutes.
  3. While crust bakes, prepare your filling. In the bowl of a stand mixer, cream together the cream cheese and sugar for about 2 minutes or until fluffy and light. Add in the eggs, one at a time, until combined. Lastly, add in the vanilla, sour cream, and two Tablespoons of the dulce de leche sauce.
  4. Pour the filling over the crust and return to the oven to bake for approx. 35-40 minutes or until the center appears just about set and isn't super jiggly. Tent with foil if the top begins to brown too fast. Cool completely, then spread with the remaining dulce de leche in an even layer. Sprinkle with sea salt and refrigerate for at least 4 hours or overnight before serving.

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!Caramely, buttery, smooth and creamy, that’s what these cheesecake bars are all about! You don’t want to miss this recipe!

Have a sweet day!

xo, Hayley

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