No-Bake Margarita Cheesecake Pie

This Margarita Cheesecake Pie is a no-bake wonder! It comes together in minutes, has great creamy, icy texture, and tastes like a frozen margarita, bursting with fresh, sweet & tart lime flavor!Happy Monday, you guys!

This Margarita Cheesecake Pie is to-die for. For reals.

Cinco de Mayo is tomorrow and I figured I was better late than never with this recipe. I knew that after trying my No-Bake Pink Lemonade Cheesecake Pie that I had to make a margarita version and here it is. Creamy, luscious, sweet and tart and just packed with a margarita punch. And non-drinkers, hath no fear – it is non-alcoholic.

Though if you’re a daredevil like myself, spiking it is recommended. I don’t tequila-discriminate.

My mom loves sour stuff. Sweet Tarts and the sour Jelly Bellies are one of her favorite things. I, however, cannot stand sour candy. Gummy worms – the ones that were once sour in a past life but are now a whisper of sour – are the only “sour” I can tolerate. Anything else is off-limits.

So you’d think that my mom would love margaritas, what with their sour punch and extreme tartness. But no, she hates margaritas with an intense passion. The woman who shoves a whole lime in her Corona, the woman who will eat Sweet Tarts until her tongue swells, the woman who loves sour candy with a fiery passion hates margaritas.

Did I mention she’s also allergic to cucumbers but not pickles? She is a strange, strange woman indeed.

I, for one, enjoy margaritas despite my typical anti-sour attitude. I kind of enjoy the puckery punch that the fresh lime has and the kick from the tequila. And this is precisely one of the reasons why I devoured this pie faster than you can say “tequila shots.”

That, and because it was 99 degrees F on Friday. NINETY-NINE. That is so foul, y’all. So I was taking alllllll the chill I could get, and this pie offered plenty of that iciness I craved on that hot day.

[And PLEASE don’t tell me 99 degrees isn’t hot. What kind of world do you live in if 99 degrees F. isn’t hot!? Whatever it is, I do not want to live in it.]

This Margarita Cheesecake Pie is a no-bake wonder! It comes together in minutes, has great creamy, icy texture, and tastes like a frozen margarita, bursting with fresh, sweet & tart lime flavor!ANYWHO. Let’s get to the bottom of this pie.

Er. I already did. Oops.

This Margarita Cheesecake Pie is a no-bake wonder! It comes together in minutes, has great creamy, icy texture, and tastes like a frozen margarita, bursting with fresh, sweet & tart lime flavor!*adapted from my No Bake Pink Lemonade Cheesecake Pie Recipe

No-Bake Margarita Cheesecake Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This creamy, icy cheesecake pie is packed with a puckery punch from margarita mix, cream cheese and Cool Whip. It's such a dreamy Cinco de Mayo or summertime treat!
Ingredients
  • 1 pkg (8 oz) cream cheese, softened
  • 6 oz frozen margarita mix, somewhat thawed
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) container Cool Whip, thawed
  • Zest of one lime
  • 1 prepared graham cracker crust
  • Sparkling sugar, optional but recommended for crunch and a cute "salt" appearance
Instructions
  1. In a large bowl, cream together the cream cheese, margarita mix, and condensed milk with a handheld electric mixer on medium speed until combined. Continue beating for about 2 minutes or until creamy and smooth.
  2. Spoon in the Cool Whip and lime zest and beat to combine. Continue beating for about 2-3 minutes or until mixture is thick and fluffy. Mixture will continue to thicken as you whip it.
  3. Pour the mixture into the prepared crust and smooth out the top. Immediately freeze for up to 4-6 hours or overnight (overnight recommended) before cutting into slices. Garnish with the sparkling sugar right before serving. This is best served straight from the freezer or slightly thawed.

This Margarita Cheesecake Pie is a no-bake wonder! It comes together in minutes, has great creamy, icy texture, and tastes like a frozen margarita, bursting with fresh, sweet & tart lime flavor!I love the appearance of the sparkling sugar “salt” on top of each piece of this luscious, creamy pie. It’s packed with that punch of lime thanks to the non-alcoholic margarita mix and has plenty of that sweet-tart flavor you crave from a frosty, marg-on-the-rocks.

*Want to add tequila? Add about 1 shot’s worth in when you mix the condensed milk, cream cheese and margarita mix.*

*Cutting calories? Make this with fat-free or reduced-fat cream cheese, fat-free sweetened condensed milk, and Cool Whip Free or sugar-free Cool Whip.*

This Margarita Cheesecake Pie is a no-bake wonder! It comes together in minutes, has great creamy, icy texture, and tastes like a frozen margarita, bursting with fresh, sweet & tart lime flavor!Have a super sweet day!

xo, Hayley

No-Bake Strawberry Cheesecake Parfaits and An “I Love You Berry Much” Mother’s Day Party!

  This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#BestMomsDayEver #CollectiveBias

Host the Best Mother's Day Party ever!Today I’m going to go the sentimental route and talk about my beloved Mom in honor of Mother’s Day coming up on May 10th.

My Mom is amazing. I know everyone typically thinks their mom is the best mom and so on, but for me, I could not have asked for a better Mom. No other woman would do, and no other woman could ever replace her in my life.

My childhood was a magical one and I have my Mom to thank for that. We were by no means spoiled, and we lived on a middle-class budget, but by some miracle my Mom always managed to make holidays special. On Easter we’d have elaborate baskets filled to the brim with candy and treats. On Christmas, the tree runneth over with wrapped presents from Mom and Dad tied with big, shiny bows. Our Santa gifts have never been wrapped; instead, my Mom and Dad set them up in different parts of the living room so we can instantly identify what our gift is from afar. It’s that attention to detail that my Mom has that always makes the setups so pretty and perfect. Cookbooks displayed just so, or Barbies lined up like soldiers, ready for me to dress-up.

Of course, life hasn’t always been idyllic. When I was in the sixth grade, a classmate threatened to hurt me at school. I told the teacher, who told the principal, who told authorities, and the student was removed from the school. My Mom fought for my rights, believing in my tangible fear of the situation and stood up for me when I was scared. She took me to counseling but also provided a sounding board for when I needed to talk, or had a nightmare in the middle of the night. She’s even let me sleep next to her when a particular Are You Afraid of the Dark vampire mailman episode gave me the heebie jeebies, without diminishing my fear.

And throughout my teenage years and adulthood, as I battle one mental illness after another, my Mom has stood by my side, unwavering in her fierce loyalty and undying support. She’s pushed me in the right direction when I couldn’t see, she’s mended my heart when a long-time boyfriend cheated on me. She’s distracted my pain with shopping trips, and she’s offered practical advice when I needed a hand. She’s keen at sensing when something’s wrong – a mother’s instinct, no doubt – and her meticulousness helps set things right again with just the right words or a perfectly timed, heartfelt hug.

It’s in those moments that I begin to truly appreciate what an amazing, kind, caring, thoughtful, giving woman she is. Sacrificing her time to listen to me ramble, lending her ears to hold some of my deepest secrets, and proffering those strong, protective hugs only Moms can give. It’s in those precise moments, like when she tells me she’s proud of me, slips an ‘I Love You’ into the conversation, or pats me on the head and says I’m a ‘good girl’ – that I really, truly feel her unconditional love for me. And its in the moments when I repeat the ‘I Love You’, welcome her hug with an equally-strong one of my own, and force myself to be the best person and daughter I can be that I hope she sees my unconditional love for her.

I’m partnering with American Greetings for this particular post, and when I was asked to do a Mother’s Day-inspired party plan, I immediately thought of this idea. My sweet, lovable Mom LOVES strawberries, and I knew I could make a beautiful berry-inspired party with just a few key decorations and party foods. (And, of course, a really heartfelt, tug-at-those-heartstrings American Greetings card). This party couldn’t be simpler to whip up, and that’s a good thing seeing as it looks as if you spent all day making everything and because you have more time to mingle with guests and hang out with your Mom :)

Host the Best Mother's Day Party ever!So first things first: the theme! The ‘I Love You Berry Much’ theme will work for any Mom anywhere… not just for berry lovers! I chose this theme for several reasons: 1) because my Mom loves strawberries, and 2) because it’s the perfect spring-time theme for a party. What’s more springy than fresh berries, fresh flowers, and a light pastel-colored party?

And can we please talk about this No-Bake Strawberry Cheesecake Mousse!?

This No-Bake Strawberry Cheesecake Mousse is to-die for! Rich and creamy, it comes together in minutes and is SO delicious!This mousse couldn’t be more delicious or simpler to make, which is just an added bonus since it’s SO SCRUMPTIOUS! It starts with cream cheese, sugar and vanilla which you whip together until creamy, then simply fold in a tub of thawed Cool Whip for a dreamy, airy texture that’s out of this world. Layer with strawberries (or another fresh berry – this would be particularly delicious with raspberries too!) and voila! Done and done.

Strawberry LemonadeThis Strawberry Lemonade is only two simple ingredients: prepared lemonade and strawberry simple syrup. You can make your own simple syrup at home by boiling water, strawberries and sugar together, then straining it, or you can buy a prepared version like Torani. This would be so delicious with blackberries and blackberry syrup, or raspberries with raspberry syrup, too!

And if you’re feeling frisky, maybe spike it with some vodka. Or maybe not. #butyoutotallyshould

Host the Best Mother's Day Party ever!And you can’t do a berry-themed party without chocolate covered strawberries! They’re the ultimate strawberry treat and are so easy to make! Dunk a bunch of cleaned and dried strawberries into melted chocolate, allow to harden, and consume. It’s that easy and the kids will love decorating the strawberries with assorted nuts and sprinkles!

Host the Best Mother's Day Party ever!I also made chocolate-dipped berry Oreos for a fun chocolaty treat. My Mom loves her Oreos, so I knew this was a must! Simple flower-shaped candies on top keep with the floral, fresh theme and make them look pretty, although sprinkles or chopped, freeze-dried strawberries would be lovely, too.

Host the Best Mother's Day Party ever!And you can’t do a Mother’s Day Party without flowers! I picked these up at Walmart (along with all of my other supplies) because Walmart has a wonderful American Greetings-inspired Mother’s Day section, complete with the whole line-up of American Greetings-brand cards, trinkets, wrapping materials and more, all fit to be a one-stop-shop for Mom’s Day. I found these flowers nearby and loved that they would go with my color scheme of pink (my mom’s favorite color!) and the natural aspect of the fresh floral and berry theme.

Host the Best Mother's Day Party ever!I decorated the tablescape with some American Greetings cards without their envelopes. I figured this makes them more personal and uses the cards as decoration for your tablescape – double duty! Plus, they have such a great assortment of cards for Mother’s Day, from sweet to sentimental, funny to straightforward. I, of course, am a huge sap and tend to veer on the sentimental side of things :)

instoreAnd of course, you can’t do Mother’s Day without a gift! This ‘Ultimate Mom Basket’ is perfect for my Mom and I found all of it in the American Greetings One-Stop-Shop which is so convenient! I picked up a cute “World’s Greatest Mom” mug for her since she loves coffee, the stuffed animal dog to remind her of her furry friends at home while she’s away, a journal because she loves making lists and writing things down, an owl jewelry holder since she loves her earrings (she has the biggest collection I’ve ever seen and this is perfect for housing studs) and a cute flower-pot decoration for her to put on her desk at work.

Host the Best Mother's Day Party ever!All I did was buy a small basket/bin, line it with a pretty dishtowel (though tissue paper works too, but I loved the gingham dish towel for this theme!) and place everything inside. Easy peasy! And? The whole basket (including the card, bin, and the candy I filled inside of the mug!) is under $25. I’m telling you – that one-stop-shop is a really awesome!

Host the Best Mother's Day Party ever!I know my Mom is gonna love it! Especially that sweet card, which has glitter. Every Mom needs glitter – it’s a fact.

Now, I hope you didn’t forget about that Cheesecake Mousse, because I sure didn’t! Here’s the recipe :)

This No-Bake Cheesecake Mousse is to-die for! Rich and creamy, it comes together in seconds and is SO delicious!

5.0 from 2 reviews
No-Bake Strawberry Cheesecake Parfaits, Strawberry Lemonade, and An "I Love You Berry Much" Mother's Day Party!
Author: 
Recipe type: Cheesecake, No Bake Treats
Prep time: 
Total time: 
Serves: 4
 
This light and fluffy cheesecake mousse couldn't be simpler to whip up! It's easily doubled or tripled, too.
Ingredients
  • 1 pkg (8 oz) cream cheese, softened
  • ½ cup white sugar
  • 1 Tbsp vanilla extract
  • 1 (8 oz) tub Cool Whip, thawed
  • Fresh strawberries, roughly diced
Instructions
  1. In a large bowl, beat together the cream cheese, sugar and vanilla with a handheld electric mixer on medium speed. Beat for about 2 minutes or until creamy and blended.
  2. Fold in the Cool Whip completely until the mixture has doubled in size and is fluffy. Spoon into a piping bag attached with a large open circle tip (or simply snip off the corner of the bag).
  3. Fill the bottom of a small plastic cup with strawberries and pipe some cheesecake mousse on top; about 1-2 Tablespoons worth. Add more strawberries, then pipe on another Tablespoon or so of mousse. Finish with remaining cups.
  4. Serve immediately.

Host the Best Mother's Day Party ever!My Mom loved this party so much! It was curated with her in mind but it can work for any special woman in your life! It’s sweet, easy and totally memorable as being one of her favorite parties thus far!

Be sure to check out Walmart’s American Greetings one-stop-shop for all things Mother’s Day! You can check them out online HERE and find Mother’s Day inspiration HERE, using the hashtag #BestMomsDayEver!

#BestMomsDayEver Giveaway- $4,000 Prize Value

Have a berry sweet day!

xo, Hayley

 

Easy Oreo 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!As you read this, I will have just returned home from a quick jaunt to Santa Barbara, CA. for a blogging retreat.

And I can guarantee you, I’m sad about it.

I’ve been longing for a beach day for awhile now. The beach is one of those places that is so strange to me since it offers both great relaxation and also hefty stress. Why? Because while the sound of the waves crashing, the water ebbing and flowing, the seagulls chirping, and the wind softly blowing, there are granules of sand stuck EVERYWHERE in places that sand should never see, there’s likely a frick-ton of wind blowing debris, sand and seagull feathers into my face, and there’s the teensy fact that I’m stuck wearing a swimsuit. Those poor other beach patrons.

In January when I went to the Caribbean, I wore a dress cover-up on the beach and everyone was puzzled as to why I wasn’t in a bikini. Um, because I’m about as pale as computer paper and my body looks like a giant lumpy thumb. Okay, not really, but it isn’t any Victoria’s Secret stunt-double either.

My point is. While I’m totally relaxed at the beach most of the time, there’s still that part of me that’s like OMG SAND NOOOOO and dreading removing my cover-up and revealing my paleness to the sun.

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream!What I’m not afraid of? Facing these Oreo Cheesecake Bars. They’re seriously the easiest, foolproof cheesecake bars and they are the best in the flavor department. Rich, creamy, chocolaty and laced with crushed Oreo cookies and cream bits. SO AMAZING.

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream!So whether or not you’re a Victoria’s Secret Angel or a pale thumb like myself, you’re guaranteed to love these bars!

Don’t like Oreos? Feel free to substitute Golden Oreos, Taffy Cookies, or Nutter Butters for this insanely simple recipe!

But now… get some!

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

5.0 from 2 reviews
Easy Oreo Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These creamy cheesecake bars are loaded up with lots of crushed Oreo cookies for a fabulously chocolaty cookies & cream flavor!
Ingredients
  • FOR CRUST:
  • 24 Oreo Cookies, crushed into very fine crumbs
  • ¼ cup melted butter
  • FOR CHEESECAKE:
  • 2 pkg (8 oz each) cream cheese, at room temperature
  • ⅔ cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • ⅓ cup sour cream
  • About 10 Oreo Cookies, coarsely chopped/crushed
  • Hot Fudge Sauce, for drizzling on top, optional but recommended
Instructions
  1. Preheat oven to 325 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
  2. In a medium bowl, stir together the finely crushed Oreo crumbs and the melted butter until combined and moistened. Press into the prepared pan in an even, single layer and bake for approx. 12 minutes. Remove from the oven but keep the oven on.
  3. While crust bakes, prepare your filling. In the bowl of a stand mixer, combine the cream cheese and sugar with the paddle attachment and beat on medium for about 2 minutes or until combined and fluffy. Add in the eggs, one at a time, beating very well after each addition. Beat in the vanilla and sour cream for about 1 minute or until the cheesecake is very light and smooth. Beat in the remaining coarsely crushed Oreo Cookies.
  4. Spread the mixture into the baking dish and smooth out the top. Bake for approx. 35-40 minutes or until the edges are set, the top is very light golden brown and the center is just about set and only a little bit jiggly. Cool completely at room temperature and then once cool, refrigerate for at least 3 hours, preferably overnight, before cutting into bars. Drizzle the room temperature hot fudge on top of the bars just before serving.

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream!These cheesecake bars are OMG-worthy. Seriously delicious, so creamy, thick and just packed with rich chocolate and yummy cream flavor. I love the swirl of hot fudge on top, too – just drives that rich chocolate flavor home even more :) You’ll LOVE these 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! Have a sweet day!

xo, Hayley

Red Velvet Cheesecake Ice Cream {No Machine Needed!}

This rich and creamy four-ingredient Red Velvet Cheesecake Ice Cream is packed with flavor and is made without an ice cream machine.You guys – this ice cream is off the chain! So rich and incredibly delicious.

And it has Little Debbie Red Velvet Cakes swirled throughout it, giving that cute freckled look and that creamy, chocolaty red velvet taste.

Dude. It’s cake and ice cream in one. There’s really not much better than this.

I used to work at this cupcake shop and red velvet was the most popular flavor. I don’t know how or why people loved it so much; it just tasted like cupcake. You know how things sometimes just taste like… it? Like that’s it? No other notes, no other flavors, just kind of one-note? That was this red velvet cupcake. It kind of just tasted like glorified red bread, which is weird since I’ve never tried red bread before then.

Then said red bread was topped with a mound of cream cheese frosting which was way too sweet. So in other words, it wasn’t that great, but everyone freaked for it. When we were sold out, you’d think it was the start of World War III. People were nutso for their red bread.

So from that stemmed a general dislike for red velvet. I didn’t understand the overwhelming appeal of this mysterious is-it-chocolate-or-not Southern staple. But then I partnered up with Little Debbie – you know, the QUEEN of snack cakes – and she sent me a box of their Red Velvet Cakes. Chiiiiiiiild, you can color me a red velvet fan through and through if they all taste that good. It was chocolaty without being overpowering, richly sweet without being cloying, and had that marshmallow-y creamy center that was absolutely heaven on earth.

This rich and creamy four-ingredient Red Velvet Cheesecake Ice Cream is packed with flavor and is made without an ice cream machine.And naturally, I knew it had to be made into an ice cream. But of course.

This ice cream is PACKED with rich, tangy and creamy cheesecake flavor – the base is cheesecake, after all – and it’s studded with chunks of Little Debbie Red Velvet Cakes swirled throughout. This would be the BEST served up in a waffle bowl or cone, and I happen to think it’d be mighty tasty with hot fudge drizzled on top. But that’s just me, obvi.

This rich and creamy four-ingredient Red Velvet Cheesecake Ice Cream is packed with flavor and is made without an ice cream machine.[PSSST – want to win a case of your favorite Little Debbie snacks? Be sure to enter on my Facebook post today! Hop on over and answer a simple question for your chance to win.]

Now let’s get ice creamin’.

This rich and creamy four-ingredient Red Velvet Cheesecake Ice Cream is packed with flavor and is made without an ice cream machine.

5.0 from 1 reviews
Red Velvet Cheesecake Ice Cream {No Machine Needed!}
Author: 
Recipe type: Ice Cream, No Bake
Prep time: 
Total time: 
Serves: 12
 
This no-machine-needed ice cream is so impossibly rich and creamy, with a strong, tangy cheesecake base studded with Little Debbie Red Velvet Cakes swirled throughout. It's a red velvet lover's dream!
Ingredients
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 (14 oz) can sweetened condensed milk
  • 1 small box sugar-free/fat-free instant cheesecake pudding mix
  • 1 box Little Debbie Red Velvet Cakes, roughly chopped into bite-sized bits
Instructions
  1. Pour the sweetened condensed milk into a bowl and stir in the cheesecake instant pudding mix just barely to combine. Place the Cool Whip in a large bowl and drizzle the sweetened condensed milk mixture over top; gently fold the milk mixture into the Cool Whip until combined.
  2. Barely stir in the chopped Red Velvet Cakes until incorporated. Place the mixture into a freezer-safe, airtight container and freeze for up to 6 hours before serving.

This rich and creamy four-ingredient Red Velvet Cheesecake Ice Cream is packed with flavor and is made without an ice cream machine.Mmmm. An easy, four-ingredient ice cream is hard to beat, and this ice cream has it all – tangy, sweet, creamy and cakey, all wrapped in one. You won’t be able to resist this simple ice cream recipe!

Have a super sweet day – and be sure to check out FACEBOOK for your chance to win Little Debbie products!

xo, Hayley

No-Bake Pink Lemonade Cheesecake Pie

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.It’s obvious I love lemon. But I don’t really specify where I like that lemon.

Much like how people dislike fruits in their dessert, I dislike lemon in my dinner. I don’t do savory lemon. Savory lemon is dead to me.

Lemon has zero place near my chicken. It should not be near pepper. In my eyes, shrimp and lemon had a falling out forever ago and are no longer on speaking terms. Likewise, it shouldn’t be zested on green beans or mixed with rice. It should stay among its friends in the desserts world, like cakes and pies and tarts and cookies where it belongs. All you people with your lemon chicken and rice make me shudder.

Sweet lemon is where it’s at! You can’t turn down sweet lemon; it’s your BFF, your confidant, your — perhaps I spend too much time alone with food. But seriously, sweet lemon is awesome and I love it best when it’s mixed with butter, sugar, cream, or white chocolate… among anything else in which it’s transformed into a heavenly dessert.

Sweet lemon doesn’t betray my taste-buds like lemon pepper chicken does. Seriously? Lemon and pepper and garlic? Nooooooo. It hurts my heart. But lemon and butter and white chocolate? Doable. Totally doable.

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.And this cheesecake pie? So insanely doable, it may as well make itself and just about does. It’s so simple, you guys. It’s a mere 5 ingredients – 6 if you count freshly grated lime – and it comes together in seconds, albeit needing time to chill. And chill we can — because I am obsessed with this luscious, lemony dessert and have been eating pretty much straight from the middle with a spoon after I took these pictures. You all should be so glad you don’t have behind-the-scenes footage of me after photo shoots. Dear lawwwwdddd help me and the food I shovel into my pie-hole so I don’t have to put it away.

(And is it just me, or is putting things away always THE WORST? Putting away your clean laundry, putting away the clean dishes, putting away the groceries, unpacking your suitcase… it is TERRIBLE. I would rather sacrifice my growing thighs than throw some pie back in the freezer. True story).

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.Anywhooooo, this pie is fab and you should make it. It’d make a great Easter dessert! So dooooo it. Be Team Lemon with me!

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.

No-Bake Pink Lemonade Cheesecake Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This sweet and easy Pink Lemonade Cheesecake Pie comes together in just a few simple steps and tastes fabulous! Sweet, creamy, tart and light, it's the perfect refreshing dessert for any occasion.
Ingredients
  • 1 pkg (8 oz) cream cheese, at room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 6 oz (half of can) pink lemonade concentrate, thawed
  • 1 (8 oz) tub Cool Whip, thawed
  • Zest of one lime
  • 1 prepared or homemade graham cracker pie shell
Instructions
  1. In a large bowl, cream together the cream cheese, condensed milk, and pink lemonade concentrate with a handheld electric mixer on low speed for about 30 seconds. Turn up the speed to medium and cream for about 1-2 minutes or until combined and smooth.
  2. Add in the Cool Whip and lime zest and continue beating the mixture until it's completely smooth, light and fluffy, or about 2-3 minutes. The mixture will thicken up as it mixes.
  3. Pour the mixture into the prepared crust and place in the freezer to set, about 3 hours or overnight. Remove from the freezer and cut into slices just before serving; store leftovers in the freezer. Pies taste perfect after about 5 minutes at room temperature.

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.This pie is everything. Sweet, tart, light and luscious, it has everything you could want in a creamy, refreshing dessert: ease of preparation, fantastic flavor, no-bake(!!) and it looks pretty. What more do you want?

*Tip: You could easily make this pie lower-calorie, lower-sugar, and/or lower-fat by using Cool Whip Free or Cool Whip Sugar Free, Fat-Free Sweetened Condensed Milk, Fat-Free Cream Cheese, and Low-Sugar Pink Lemonade Concentrate. 
This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.

Have a super sweet day!!

xo, Hayley

 

 

Peppermint Bark Cheesecake Cookie Cups

PeppermintBarkCupsPeppermint is probably one of my favorite dessert flavors, besides bubblegum of course.

Around this time, I think my happiness level peaks to an all-time high. Christmas music, peppermint-candy-everything, sparkly trees and ornaments, and the irresistible urge to purchase everything in sight to positively spoil my family and friends.

Yep, I’m a true winter girl alright!

These cookie cups came to me after a Cheesecake Factory FAIL. After a day of shopping until my arms fell off, I decided to reward my job well done with a thick, fat slice of Peppermint Cheesecake from the eponymous restaurant. After all, they’re a factory of friggin’ cheesecake… only to be terribly informed that they don’t have peppermint cheesecake until after Thanksgiving.

What kind of injustice is this? How can we as a society accept this nonsense? Peppermint comes after Thanksgiving? Oh HELL NAH.

So I was like “I’ll show you!” and got all sassy and drove to Target to pick up my ingredients in a huff. Target, meanwhile, had just received the peppermint memo and hadn’t even finished unloading their candy when I was all up in their faces digging through boxes of Peppermint Hershey Kisses. I’m sure they love obnoxious people like me.

But alas, these Peppermint Bark Cheesecake Cookie Cups were born and ohmahgawwwd, y’all, they’ll rule your face now until January 1st, where peppermint goes to die in our cruel, peppermint-judgmental society. So EAT UP!!

DSC_1220A*slightly adapted from my Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting Recipe

5.0 from 1 reviews
Peppermint Bark Cheesecake Cookie Cups
Author: 
Recipe type: Cookies, Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Frosty-cold peppermint cheesecake sits atop a chocolate cookie cup with a hidden peppermint bark surprise inside. These are positively irresistible!
Ingredients
  • ¾ cup butter, softened
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 & ¼ cups chocolate cake mix
  • 1 & ¼ cups all-purpose flour
  • ½ tsp baking soda
  • Pinch salt
  • 24 Hershey's Peppermint Kisses, unwrapped
  • FOR CHEESECAKE FROSTING:
  • ½ cup (1 stick) butter, softened
  • 1 pkg (8 oz) cream cheese, at room temperature
  • 1 tsp vanilla extract
  • ½-1 tsp peppermint extract (to suit your tastes)
  • About 3 cups powdered sugar
  • Crushed candy canes, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. Meanwhile, in the bowl of a stand mixer, beat together the butter, brown sugar and white sugar until creamy. Stir in egg and vanilla. Lastly, beat in the dry cake mix, flour, baking soda and salt until a soft dough comes together.
  2. Drop heaping Tablespoonfuls of dough into each muffin cavity using a cookie dough scoop. Flatten the dough slightly with your fingers. Bake for approx. 12-15 minutes or until the tops appear set and are slightly sunken in. Immediately upon removing from the oven, nestle a peppermint kiss candy in the center of each cup. Cool for about 15 minutes in the pan, then gently release them by running a knife along the outer edge and popping them out. If they resist at the 15 minute mark, allow them to cool a little longer in the pan. Cool the cups on a wire rack completely.
  3. Clean out your stand mixer bowl and paddle attachment. To make your cheesecake frosting, beat together the butter, cream cheese, vanilla and peppermint extract until combined. Add in powdered sugar, about a cup at a time, until frosting is thick but fluffy. If the cheesecake frosting it too thick, stream in a little bit of milk to help thin it out some.
  4. Pipe the cheesecake frosting onto the cookie cups, then immediately garnish with crushed candy cane pieces. Serve immediately, or store leftovers covered in the fridge.

DSC_1222ACool, refreshing and piled high with a luscious, creamy peppermint cheesecake, these fantastic cups scream wintertime! I love the secret gooey peppermint bark surprise nestled within each soft and buttery chocolate cookie cup, and I know you will too! For an added festive touch, consider garnishing each cookie cup with a sliver of a peppermint bark piece, or top with chopped peppermint marshmallows for a hot-cocoa-inspired twist!

Have a fantastical day!

xo, Hayley

Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting and National Dessert Month with California Milk and Tieks!

 

choccookiecupsHappy Monday, everyone!

Did you know that October is National Dessert Month? That pretty much makes October the best month ever, in my opinion… and it’s like they coordinated it perfectly with Halloween and the excess of candy coming my way. I cannot wait!!

As you know, as a baker I’m constantly working with a variety of products. But the one product I use the most would have to be dairy. Think about it: I can’t very well have successful cookies without butter, or moist banana bread with yogurt. And cheesecake without cream cheese? Forgettaboudit.

Is life really worth living without butter? That is the question.

For National Dessert Month I’m teaming up with two iconic and world-class California-based companies to bring you this delightful recipe today! The first is California Milk Advisory Board, which represents over 1500 dairy farms in California whose cows and farms make California the number one dairy state in the United States. No matter where you are in America, I guarantee you have some kind of dairy product in your fridge right now that has a Real California Milk Seal on it — meaning that dairy product, be it ice cream, cheese, yogurt, or butter, was made using Real California Milk.

DSC_0302AThe second is Tieks, the most versatile designer flat brand in the world! If you haven’t heard of Tieks, they’re a California-based company that makes gorgeous flats that are made of 100% premium, soft, full-grain leather that are made in Italy. Tieks are designed to add flexibility to your life with their brilliant construction. Their foldable split-sole design makes it compact and lightweight. The non-skid rubber patches and non-slip instep ensure comfort with each step, even for the flattest of feet (read: mine!). Not to mention, they’re stylish, expertly made, and my new favorite shoe in the world. Gotta love an awesome shoe company made in my home state!

DSC_0876A

DSC_0868ATogether, the California Milk Advisory Board, Tieks and myself are bringing you this fabulous dessert and shoe pairing to help celebrate and kick-off National Dessert Month. CMAB and Tieks challenged me to create a unique recipe that showcases California dairy and pairs with one of Tieks’ fabulous flats. As a natural leopard lover (seriously, it’s a neutral in my book!) I chose their Leopard Flat to pair perfectly with my Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting. Not only do these flats and cookie cups go hand-and-foot together, but I think the cookie cups are every bit as elegant as the flats themselves! Soft and chewy chocolate cookies are loaded with creamy California butter and topped with a luscious and light peanut butter cheesecake frosting. Lastly, they’re garnished with an adorable Reese’s Peanut Butter Cup”cake” to make these extra festive — it is National Dessert Month, after all!

Plus, it’s always fashionable to match your dessert to your shoes. Just sayin’ :)

DSC_0875A

5.0 from 1 reviews
Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting and National Dessert Month with California Milk and Tieks!
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These petite, sweet cookie cups are made of buttery rich chocolate and are topped with a light and luscious peanut butter cheesecake frosting, then garnished with the cutest Reese's Peanut Butter Cup"cake" for an impressive dessert that's stylish and scrumptious!
Ingredients
  • For the Cookie Cups:
  • ¾ cup Real California Butter, softened to room temperature (I used unsalted butter)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 & ¼ cups chocolate cake mix (the dry mix)
  • 1 & ¼ cups all-purpose flour
  • ½ tsp baking soda
  • Pinch salt
  • For the Peanut Butter Cheesecake Frosting:
  • 1 stick (1/2 cup) Real California Butter, softened to room temperature
  • 1 pkg (8 oz) Real California Cream Cheese, softened to room temperature
  • 1 tsp vanilla extract
  • ½ cup creamy peanut butter
  • 3-4 cups powdered sugar
  • Chocolate sprinkles
  • 12 Reese's Peanut Butter Cup Minis
  • 12 Miniature M&M's (just the brown ones)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 12-cavity muffin tin with cooking spray and set aside. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and white sugar on medium-speed, about 2 minutes. Beat in the egg and vanilla. Lastly, beat in the dry chocolate cake mix, the flour, baking soda and salt until a soft dough has formed.
  2. Using a cookie dough scoop, drop heaping Tablespoonfuls of cookie dough into the muffin tin, filling about ⅔ of the way full. Gently press the cookie dough into the tin so it's nestled in. Bake the cookie cups for about 12-15 minutes or until the tops are sunken in and the edges appear set. Do not over-bake! Remove from the oven and allow the cookie cups to cool mostly in the tin. Gently remove from the tin after about 20 minutes by carefully running a small knife around the edges of the cookie cups and lifting them from the muffin tin. Transfer to a wire rack to cool completely.
  3. To make the frosting: In the bowl of a stand mixer, cream together the butter and cream cheese on medium speed for about 1 minute. Beat in the vanilla and peanut butter until combined. Gradually add in the powdered sugar, about one cup at a time, until a softer frosting consistency has been achieved. You do not want it super stiff, but not so soft that the frosting will fall.
  4. Place ¾s of the cheesecake frosting into a disposable plastic piping bag affixed with a large open-star tip. Place the remaining cheesecake frosting into another disposable plastic piping bag affixed with a smaller open-star tip.
  5. Begin piping the cheesecake frosting high onto the cooled cookie cups using the large-tipped bag. Sprinkle with chocolate sprinkles. Using the smaller-tipped frosting bag, pipe little mounds of frosting onto the tops of the unwrapped Reese's Peanut Butter Cups to make little cupcakes. Top them with a brown miniature M&M candy, and garnish with a light sprinkle.
  6. Place the miniature "cupcakes" on top of the cookie cups and serve!

DSC_0884ADelicious, adorable and stylish, these tasty Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting are a great and fashionable way to celebrate National Dessert Month with Tieks and the California Milk Advisory Board! Nothing beats the classic combination of chocolate and peanut butter, especially when they’re amped up with rich creamery California milk-based butter and cream cheese and eaten while rockin’ a totally gorgeous pair of leopard Tieks!

For more information about California Milk, be sure to visit the CMAB’s website. You can also connect with them on Facebook, Twitter, Pinterest & Instagram.

For more information about Tieks, be sure to visit their website to shop their collection! You can also connect with them on Facebook, Twitter, Pinterest & Instagram.

Thanks for stopping by! Have a delicious day!

xo, Hayley

In the interest of full disclosure, I am a proud brand ambassador for the California Milk Advisory Board and have been since May 2014. I have partnered with Tieks and CMAB on this campaign to bring you this original recipe. As always, all opinions are 100% my own. 

 

 

Neapolitan No-Bake Cheesecake {Neapolitan Week!!}

neapcheesecake

neapolitanweekIn general, I’m a super friendly person.

love meeting new people, I love talking, I love story-telling, and I love making small-talk with clients, customers, strangers in the grocery store line — you get it.

So much so, that I think I’ve talked to every single citizen of Sacramento at least once in their life & mine.

However, this chatty-Cathy side of me has kind of tainted the alone-time loving side of me.  You see, while 90% of the time I’m a friendly, babbling weirdo, 10% of the time I have those days where even the slightest human contact sends me into a downward spiral of annoyance.  I want silence, I want to be left alone, I want to do my own thing without any interruption from anyone or anything.

And it’s on those days that my chatty neighbors come out of the woodwork, that I get approached an abnormal amount of times at the grocery store, that my family is strangely louder than normal, and Mannie is barking as if his life depends on being shrill and ridiculously loud.

I have this one neighbor who’s super nice but tends to ramble on about his problems, bitch about the other neighbors and remind me that he kicked his girlfriend out (yes, he does this often).  He also happens to walk his dog or have his garage door open without fail every single day, but is especially present on my shutthehellupeveryone days.

It takes every fiber in me not to crumple onto the ground and scream at the top of my lungs to leave me alone.  And I don’t have it in me to walk past him and ignore him because he’s also one of those weirdly lonely people who will continue to shout “HEY! HI! MORNIN’!” if you don’t acknowledge him the first time and he waves incessantly like his arm is unhinged from his body.  But even the slightest conversation about how he thinks his neighbors are spying on him is enough to make my heart race and make me want to throw myself in front of a moving vehicle.

Can we just be quiet?

So basically, I need to create a bitch resting face so no one will be tempted to approach me anymore.  Or somehow invent some piece of headgear or outfit that explains that I’m in a bad mood, please don’t converse with me or you’ll risk being chewed out.  Perhaps a helmet or a brown paper bag will do the trick.  Or maybe I should wear Freddy-Krueger looking claws and just loudly howl whenever someone says hi to me.  Something tells me it would make that neighbor like me more.

DSC_0729AAnyway, in these moods I usually like to veg out in front of the TV, watch some crappy reality show, and pig out on yummy, comforting food.  And everyone knows cheesecake is one of the ultimate comfort foods.  It’s light, luscious, sweet and so versatile.  Having a chocolate moment?  Drizzle on syrup and chocolate chips.  Want something fresher?  Top with berries.  Easy peasy.  But this cheesecake for Neapolitan Week takes on the classic flavors of Neapolitan ice cream — layers of chocolate, strawberry and vanilla on a sugar cone crust — and makes for a seriously indulgent veg-out food.

Let’s just eat this in silence, mmkay?

DSC_0738A*adapted from I Am Baker’s recipe

5.0 from 2 reviews
Neapolitan No-Bake Cheesecake {Neapolitan Week!!}
Author: 
Recipe type: Cheesecake
Prep time: 
Total time: 
Serves: 8-10
 
This luscious layered cheesecake not only looks stunning but tastes incredible -- just like Neapolitan ice cream! The "cherry on top" is the crunchy, sweet sugar cone crust.
Ingredients
  • 2 cups sugar cones, finely ground
  • 5 Tbsp melted butter
  • CHOCOLATE LAYER:
  • 1 (8 oz) pkg cream cheese, room temperature
  • ¼ cup white sugar
  • ½ cup cocoa powder
  • 1 cup Cool Whip, thawed
  • VANILLA LAYER:
  • 1 (8 oz) pkg cream cheese, room temperature
  • ¼ cup white sugar
  • 1 tsp vanilla extract
  • 1 cup Cool Whip, thawed
  • STRAWBERRY LAYER:
  • 1 (8 oz) pkg cream cheese, room temperature
  • ¼ cup white sugar
  • 1 Tbsp strawberry extract
  • Red food coloring
  • 1 cup Cool Whip, thawed
Instructions
  1. In a medium bowl, combine the sugar cone crumbs and the melted butter and thoroughly mix. Press the mixture evenly along the bottom and up the sides of a grease 9" springform pan; you can use the bottom of a glass or measuring cup to pack it in tightly. Set aside.
  2. Start with the chocolate layer. In the bowl of a stand mixer fixed with the paddle attachment, beat the cream cheese, white sugar and cocoa together until creamy & blended. Fold in the Cool Whip. Spread the mixture very carefully (as to not disrupt the crust) into the prepared pan. Pop the pan in the freezer, and wipe off your mixer bowl and paddle attachment.
  3. Next, prepare the vanilla layer. In the same bowl, beat together the cream cheese, sugar and vanilla extract until creamy. Fold in the Cool Whip. VERY carefully spread (or even better, pipe) the mixture on top of the chocolate layer as evenly as possible. Return the pan to the freezer and clean out the mixing bowl and attachment again.
  4. Lastly, beat the cream cheese, sugar, strawberry extract and a couple drops of red food coloring together until creamy and pink. Fold in the whipped topping and adjust the color (add more food color to make it brighter, etc) if needed. Spread or pipe the mixture carefully & evenly on top of the vanilla layer.
  5. Refrigerate the cheesecake for about 1-2 hours or until set. Gently remove the outer layer of the springform pan and cut the cheesecake into wedges. Store airtight in the fridge.

DSC_0740AThis cheesecake is a labor of love, but is worth every single minute of prep!  The end result is this stunningly beautiful triple-layered, no-bake cheesecake that everyone will fall in love with!  From the buttery sugar cone crust to the triple layers of smooth, creamy Neapolitan cheesecake, it will be incredibly difficult to stop at one slice!

This sadly concludes Neapolitan Week, but I’ve had a blast making some of my favorite treats Neapolitan-ized and I hope you have, too!  Have a fantastical day!!

xo, Hayley

Caramel Coconut Crunch Cheesecake #Cookies2Crunch with NESTLÉ® CRUNCH® Girl Scouts® Cookie Bars!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias

crunchcheesecakeThe problem with Girl Scout Cookies (besides the fact that they contain calories)?

That they aren’t available year round!

Those girls sure know how to keep the general public hankering for Thin Mints the other three seasons of the year.  Those scheming kids.  *shakes fist*

So you can imagine my sheer delight when I spotted these NESTLÉ® CRUNCH® Girl Scouts® Cookie Candy Bars at my local Walmart!  Take a minute to let that sink into your brain.  Girl Scout Cookie Candy Bars.  Candy bars.  You read it correctly, friend.  I pinched myself to make sure I wasn’t dreaming in the middle of a Walmart, too.  Probably wouldn’t have been the first time I’ve dreamt about Walmart, either — but that’s another story for another time.

crunch111Anywho, these are candy bars that taste identical to the three most popular Girl Scout Cookie flavors: Peanut Butter Creme, Caramel Coconut, and Thin Mints®.  And since I noticed the box threatened that these candy bars are a limited edition (eeek, they’re only available through the summertime!) I picked up multiples of each flavor.  Hey, if there’s one thing I know for certain, it’s that none of these candy bars will go to waste in my home.

DSC_0708A

DSC_0712ABut one stood out of the pack — my ray of sunshine, the Caramel Coconut.  I cannot resist the tempting sweetness of coconut or the creamy, buttery lusciousness of caramel, so I knew I had to take this Caramel Coconut Candy Bar to the extreme, cheesecake style.

The result?  Hubba hubba.  My life?  It’s complete.

No longer will I have to pine for my Girl Scout cookie fix!  These NESTLÉ® CRUNCH® Girl Scouts® Candy Bars are the perfect solution for your Girl Scout cookie hankering.  And this pie?  The perfectest excuse in all of the excuses to buy a box (or two!) of the Caramel Coconut flavor.  One bite, man — you’ll be hooked.

That scheming Hayley.  *shakes fist at self*

DSC_0716A

5.0 from 2 reviews
Caramel Coconut Crunch Cheesecake #Cookies2Crunch with NESTLÉ® CRUNCH® Girl Scouts® Cookie Bars!
Author: 
Recipe type: Cheesecake
Prep time: 
Total time: 
Serves: 8
 
This no-bake, super simple cheesecake is filled with the flavors of the classic Girl Scout cookie, Caramel Coconut! It also features new NESTLÉ® CRUNCH® Girl Scouts® Candy Bars throughout the luscious, creamy cheesecake center!
Ingredients
  • 1 prepared Oreo cookie crust
  • 2 pkgs (8 oz each) cream cheese, softened to room temperature
  • 1 cup milk
  • ¼ cup brown sugar, loosely packed
  • 1 tsp vanilla extract
  • 1 box vanilla instant pudding mix
  • 18 NESTLÉ® CRUNCH® Girl Scouts® Caramel Coconut Candy Bars, roughly chopped (1 & ½ boxes)
  • ½ cup caramel sundae sauce
  • 1 cup toasted coconut
  • Chocolate syrup (optional)
Instructions
  1. In the bowl of a stand mixer, beat cream cheese with the paddle attachment until creamy. Slowly add in the milk and beat to combine. Add in brown sugar and vanilla, then beat in the pudding mix. Continue beating on low speed for about 2 minutes. Stir in ONE box of the chopped NESTLÉ® CRUNCH® Girl Scouts® Caramel Coconut Candy Bars (about 1 heaping cup) to combine.
  2. Very gently spread the mixture (it will be thick) into the prepared cookie crust. Refrigerate the cheesecake for about 3 hours or until firm.
  3. Drizzle the top of the cheesecake with caramel sauce and top with toasted coconut and remaining candy bar pieces. Drizzle with chocolate syrup, if desired. Store leftovers in fridge, covered.

DSC_0719AI meeeeean.. it’ssogoodandyouabsolutelyneedasliceorfive.  Trust.

Remember, these delectable candy bars are only available at Walmart until the end of summer, so stock up now! (You will absolutely, positively need to stock up — they’re highly addictive and great little prepackaged snacks or treats!)

Be sure to check out more fun treats from the kitchens of Nestle, and to check out Walmart for your delicious new favorite treats!

Have a delicious day!

xo, Hayley

 

 

Mini Spumoni Cheesecakes

spumonicheesecakesDear Guys in the Dating World,

Dating is hard — I get it.  There are so many rules, implied and otherwise, that you need to know and master — not to mention the crippling anxiety from meeting a new girl, asking the right questions, not wanting to seem super eager but not acting too stoic.  I get it.  It’s a fine line.

But here’s a little free unsolicited but trust-me-you-need-it advice for you.  Please, for the love of all things holy, heed this advice.  Because I’m a girl and I know better.  (Not really, but I do know better here, so listen up!)

When it comes to first dates, most are acceptable — but a few are not.  Let me break it down for you so there’s no ambiguity.

Acceptable First Dates include: dinner (can be something small, like Chipotle or sushi, or something fancier like Italian); a picnic; coffee; a cafe; ice cream; any other dessert shop; a walk in the park; miniature-golfing; bowling; drinks; light shopping/strolling around mall or outdoor shops; wine-tasting; one of those places where you can drink and paint; etc.

Not Acceptable First Dates include: going to the movies (too impersonal); paint-balling (no); going for a hike (me + you in the middle of nowhere? maybe not for the first date); going away for the weekend (too much); baseball game (too distracting); clubbing (unless you’re a guido, don’t); hanging out with you and your friends (noooooo).

A hike sounds so fun, but I don’t really want to be alone with someone I just met in a secluded area — surely you understand.  It’s not that I’m implying you’d murder me and toss my body off of a cliff to be devoured by hungry mountain lions and yetis but.. okay, I am implying that.  It’s just that, nowadays serial killers can be so good looking.  Have you seen Ted Bundy?  He wasn’t exactly some podunk weirdo with a monobrow and gnarly teeth.  He was actually quite dapper.. and he also murdered tons of women, sooooo I can’t really say you wouldn’t do the same and make me bear food.  It’s not you, it’s me!

And hanging out with your friends would be totally acceptable for maybe a later date.  But the first date when I don’t even know you?  Knowing me, I’d introduce myself to your insanely-more-attractive best friend and realize he wasn’t my intended date after all.  Major awkwardness would ensue.  And how about the fact that dudes usually have burping contests and talk about cars and Duck Dynasty?  Not my idea of a romantic first date being second fiddle while everyone guzzles PBR and comments on the bartender’s rack.

So in short, guys — I know you guys have the potential in ya — you’re human!  So make the most of it by actually thinking out a decent first date and putting it into action.  Assuming you’re a decent human with some gentlemanly qualities, we’ll likely want to date you a second, third, fourth, and fifth time — and after that, do all the paint-balling, hiking, friend-beer-drinking-contests and body disposing you want with us.  Actually.. not that last part.  Unless you’re into that kinda thing.  Actually, no.  Never do that last part.

Now go get ‘em tiger!  And uh, boys?  If you’re lookin’ to date me, I am very easily bribed with Spumoni Cheesecakes.  Just sayin’!

DSC_0558ASpeaking of which… spumoni.  Do you eat it?  It’s one of my favorite ice cream flavors even though it’s harder to find and not quite popular.  I just cannot resist the irresistible combination of bright cherry, nutty pistachio and creamy chocolate swirled together in every bite.  SO dang good!  I knew I wanted to make something with this classic Italian-style ice cream flavor, and cheesecake instantly came to mind!  And subsequently I cannot get them off of my mind — they’re heavenly!

Commence bribery… now!

DSC_0552A

5.0 from 1 reviews
Mini Spumoni Cheesecakes
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Spumoni ice cream is an Italian classic combining bright cherry, nutty pistachio and creamy chocolate flavors together in one delectable treat! I took that classic flavor and transformed it into creamy, adorable mini cheesecakes for the perfect summertime treat!
Ingredients
  • 1 & ½ cups Oreo cookie crumbs, finely ground
  • 2 Tbsp butter, melted
  • 2 pkgs (8 ounces each) full-fat cream cheese, room temperature
  • ½ cup white sugar
  • 2 eggs
  • 2 Tbsp full-fat sour cream
  • 1 Tbsp flour
  • ¼ cup maraschino cherries, roughly chopped
  • 3 Tbsp maraschino cherry juice
  • 1 tsp almond extract, divided
  • 1 box pistachio pudding mix
  • Green and red liquid food coloring (optional)
Instructions
  1. Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners.. In a small bowl, combine the cookie crumbs and melted butter until moistened. Drop heaping teaspoons of cookie crumbs evenly among each muffin cup. Using your fingers, gently press the crumbs down to form a crust. Set aside.
  2. In a large bowl, beat together the cream cheese and white sugar until creamy. Beat in the eggs and sour cream until combined. Divide the cream cheese mixture evenly among two bowls.
  3. In one bowl, add the flour, chopped maraschino cherries, cherry juice and ONE-HALF (1/2) tsp almond extract and stir to combine; set aside (also, add the red food coloring here if you'd like to intensify the color). In the other bowl, stir in the remaining ½ tsp almond extract and the pistachio pudding mixture until combined (also add the green food coloring here if you'd like to intensify the color).
  4. Drop a heaping Tablespoonful of pistachio cheesecake into each muffin tin. Top with a heaping Tablespoonful of cherry cheesecake on top. Repeat with remaining cups.
  5. Bake for approx. 20-25 minutes or until the tops appear set; do not over bake. Cool completely in the pan, then refrigerate for about 2 hours to chill. Top with a dollop of whipped cream and a cherry, if you'd like!

DSC_0557AA two-toned pistachio and cherry cheesecake with a crunchy, buttery chocolate cookie crust — what’s not to love here?!  If you’ve never tried spumoni ice cream, I HIGHLY encourage you to!  It’s delicious and easily one of my favorite flavors, and this cheesecake reminds me of the many times ordering spumoni sundaes with tons of buttery caramel on top at our favorite local ice cream shop!

Have a delicious day!

xo, Hayley

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