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!

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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

Strawberry Jelly Danish Squares

jellydanishsquaresWhat I’ve Learned (So Far) From Online Dating:

There’s more to the profile than meets the eye.  And this is both a good and bad thing.  I’ve met guys with so-so profiles who were a ton of fun on the date.  I’ve also met guys with informative, well-written profiles who were total duds.  My only requisite for profile skimming?  They must use appropriate grammar and spelling.  Ain’t nobody got time for a run-on sentence About Me and those idiots who say ‘defiantly’ instead of ‘definitely.’

Beware of profile picture filters.  For realsies.  I went on a date with a dude who had a decent profile picture, despite the fact that it had a filter.  But it was a sepia-toned filter which doesn’t really change the face… or so I thought.  Lo and behold, I arrive to the date kind of excited to meet this dude… who turned out to look about as much like his profile picture as RuPaul looks like Duchess Kate.  He had huge, bulgy eyeballs (one of which was on the lazier side), was about forty pounds heavier than I’d anticipated and a completely different head shape than what the picture produced.  Sure, it may have been a (very) outdated shot, or a shot of someone that wasn’t even him.  But after that, I am extremely wary of the filter users.

For being on an ONLINE DATING SITE, some guys don’t want to date.  Which is kind of like going to a steakhouse for a salad.  Or going to a hooker for a hug.  You want… friendship?  Dude, go hit up some bros at the bar or something.  I’m happy to be your friend and your girlfriend, but if you’re just looking for friendship, maybe don’t try online dating.  It kinda sorta gives the exact opposite impression.

Some people have the social skills of a gremlin.  And you generally have to be extremely conscious of this because more than likely, you’ll be bombarded with messages proving this fact.  My personal favorites are the generic copy & paste ones that usually say something like, “my day was bad until you brightened it; how’s it going, pretty?” or “your profile intrigued me.  I would love to chat with you sometime.  Look forward to hearing from you soon.”  Or sometimes, you’ll be trying to have a conversation with them when it appears they’re only interested in one word-answers or talking about themselves with little to no interest in what you have to say, yet they continue to message you repeatedly.

Shirtless selfies are IN.  Whether we like it or not, pictures of shirtless dudes are running rampant on OKC.  Even guys who absolutely should wear shirts at all times are posing sans shirt.  My personal favorite is when the faceless, shirtless selfie is their only picture, so it’s kind of like you’re chatting with a hairy torso.

And you learn that people are REALLY different.  Like the dude who straight-up said he was into wearing diapers and dressing like a baby.  Or the dude who, literally after saying hello, mentioned we’d have great-looking kids and I look like I’d be a great mom.  Um.  Help me.

The moral of the story?  Online dating is weird.  While it has its ups, it mostly has its downs… and that’s fine with me.  After fail-date after fail-date, I stopped worrying about trying to find “the one” because it proooobably won’t be with the guy who cried during our date (truth).  Now I approach every date with a huge grain of salt and a whatever-attitude.  If I have fun, awesome!  If not, I have a blog post.  And so it goes.

And no, I wouldn’t even date diaper-dude for a blog post.  Just thought I should clarify.

DSC_0235AAnywho, moving on to delicious, actually-swoonworthy things… like these Strawberry Jelly Danish Squares.  Man, these things are addictive to the max!  If you love jelly danishes, you’ll fall in love with these creamy, sweet, fruity squares topped with a crunchy layer of cinnamon sugar.

And I promise, it’ll be love at first bite.

DSC_0232A*recipe very slightly adapted from Averie

5.0 from 5 reviews
Strawberry Jelly Danish Squares
Author: 
Recipe type: Breakfast, Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
If you love jelly danishes, you'll quickly fall in love with these easy Strawberry Jelly Danish Squares! Filled with fresh strawberries, strawberry jam and luscious cream cheese, they're baked with a crispy cinnamon sugar crust until golden. Best served for breakfast, brunch, or dessert!
Ingredients
  • 1 pkg refrigerated crescent rolls
  • 1 pkg (8 oz) cream cheese, room temperature
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • ¾ cup seedless strawberry jam, room temperature
  • ¾ cup fresh strawberries, chopped
  • ¼ cup butter, melted
  • CINNAMON SUGAR TOPPING:
  • ¼ cup white sugar
  • 2 Tbsp brown sugar
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease an 8x8" square pan with cooking spray and set aside. Unwrap the package of crescent rolls and unroll. Meanwhile, in a small bowl, combine the cinnamon sugar topping ingredients together.
  2. Press four crescent rolls evenly into the bottom of the pan, sealing any perforations as best as you can; set the pan aside. Meanwhile, in a large bowl, beat together the cream cheese, sugar & vanilla until creamy. Spread the mixture on top of the crescent layer.
  3. Next, spread the jam evenly on top of the cream cheese mixture. Sprinkle evenly with the strawberries. Top that with the remaining four crescent in an even square, trying to seal the perforations as much as possible. TIP: it helps to pre-flatten the square on a cutting board or clean/greased work surface before placing it on top -- it helps with the perforations staying sealed and stretches the dough as large as it can go so they are no gaps in corners or on sides.
  4. Drizzle the melted butter on top of the top crescent layer, and generously sprinkle with the cinnamon sugar topping. Bake for approximately 35-40 minutes or until the center is golden brown and the sides are bubbly. Do not over-bake. Cool the pan completely to room temperature, then chill the pan overnight so the danishes can set. If you skip this step, they will be a huge, goopy mess. The chilling helps the jam and cheesecake mixture set up firmer so they can actually be cut into squares.
  5. Once chilled, cut into squares and serve! Store leftovers airtight in the fridge.

DSC_0240AThis is one of my new favorite brunch recipes since it’s so simple to make and can easily feed my family with some squares to spare.  Since first making it, I’ve made it twice more and we can’t get enough!  I love making mine at nighttime so I don’t have to resist the temptation — it goes outta the oven and into the fridge so it’s ready by morning.  It’s also fun to experiment with different fruits and jam combinations.  Consider using orange marmalade, blueberry jam, raspberry, or even apple butter.  Lemon or lime curd would be delicious, too!  The possibilities are endless, so get to baking!

Have a fantastical day!

xo, Hayley

{Fresh Fruit} Cheesecake Sugar Cookie Cups

cheesecakefruitcupsIf there’s one dessert I L-O-V-E, it’s cheesecake.

I always forget that I love it (which is weird, I know), but when my taste buds are reunited with it, I instantly remember how much I love it.  There’s something so unbeatable about that tangy sweetness and the lush fluffiness of a cheesecake.

Now, normally I’m not a big fan of fruit in my food.  Don’t get me wrong, homegirl — I LOVE me some fruit & eat it constantly.  I’m pretty sure my blood type is raspberries.  But when it comes to fruit and food, I’m kind of on the fence.

This probably has to do with my grandma’s affinity for “fruit salads” and all the many versions of them I had to try growing up.  I use the term “fruit salad” very lightly because it was probably as close to a fruit salad as a T-Bone steak is.  Technically, it was a super sugary fruit cocktail mixed with Cool Whip and whatever else, yet the flavor was about as nonexistent as the nutritional value.

And for every family get-together, every dinner, every holiday, there was always some kind of fruit salad.  And every time I was offered the salad, I would politely decline.  But she would continually push the salad onto us like some kind of fruit cocktail drug dealer.  “Want some salad?” she’d ask one minute.  “Hayley, want some salad now?” she’d ask a little later.  “Are you ready for some salad, Hayley?” “Try a little salad, Hayley.”

Orrrrr the time she put crushed pineapple in her sweet potatoes.  OMFG NO.  I was so stoked for my marshmallow-y, gooey sweet potatoes and after they hit my tongue my face distorted itself into some expression of disgust, shock and disappointment.  Whaaaaat were pineapples doing all up in my yams?  What kind of sick joke is this?  Needless to say, that was a year I was yamless and offered to take care of the sweet potatoes after that.

DSC_0232AAnyways, but lately I have been experimenting with reforming my ways.  There are plenty of desserts out there that get their infamy from fruit: cobblers, crisps and shortcakes, to name a few.  Also, all of the pies I like best are fruit-based: apple, blueberry, cherry… so I know I’m not past the point of no-return.  Hence why I wanted to make a cheesecake topped with tons of luscious, fresh fruit and prove to myself I could eat it and like it.

DSC_0235AAnd not surprisingly, this was pretty easy to do.  Who would pass up a crispy sugar cookie cup filled with creamy cheesecake and topped with fruit?  Especially that it isn’t fruit cocktail.  Or called a fruit salad.  And doesn’t have any surprise pineapple lurking anywhere that ruins your Thanksgiving.  It’s just straight-up, easy-peasy, in yo face cheesecake cups.  And you’ll LOVE them!

DSC_0230A

5.0 from 3 reviews
{Fresh Fruit} Cheesecake Sugar Cookie Cups
Author: 
Recipe type: Cookies, Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Celebrate the spring and summer seasons with these easy, tasty cheesecake cups! Luscious, no-bake cheesecake tops chewy sugar cookie cups that are loaded with fresh fruit.
Ingredients
  • 2 pkgs (24 count per pkg, or 48 total) refrigerated sugar cookies, room temperature
  • 1 (8 oz) pkg reduced fat cream cheese, room temperature
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • 1 (8 oz) tub Cool Whip Free, thawed
  • Fresh fruit (I used blackberries, strawberries, mango, peaches, and mandarin oranges, but feel free to use whatever you prefer/whatever is in season)
Instructions
  1. Preheat oven to 350 degrees F. VERY LIBERALLY grease 2 12-cavity standard-sized muffin tins with cooking spray and set them aside.
  2. Take two pre-portioned squares of sugar cookie dough and smash them together. Press them in the bottom and up the sides of a greased muffin cavity to form a cup of dough. Repeat with the remaining dough until all 24 cavities are filled.
  3. Bake for approx. 10-12 minutes or until edges are golden brown and the centers are just about set. Remove from the oven and cool in the pans for about 10 minutes. While the cookies cool in the pan, use the handle of a wooden spoon to gently create an indentation in the center of the cookie cup. This "well" will be used to put the cheesecake later.
  4. Very gently run a knife along the edge of each cookie cup and lift each cup out of the cavity. Place on a wire rack to cool completely.
  5. Meanwhile, in a large bowl, beat together the cream cheese, sugar and vanilla with a handheld mixer until creamy. Fold in the Cool Whip gently to combine.
  6. Spoon the cheesecake mixture into each of the cookie "wells". Likewise, you could also pipe the cheesecake filling in if you'd like. Top each cheesecake cup with fresh fruit as desired. I garnished mine with lime zest, but feel free to garnish yours with leaves of mint, lemon zest, or orange zest. Serve immediately.

DSC_0234AAren’t these cookie cups gorgeous?  Nothing beats the creamy, tangy cheesecake filling with the chewy, crispy-edged cookie cups.  And the fresh fruit makes this dish healthy, so feel free to eat all the cookie cups you want without guilt ;) these little bites of heaven won’t last long at your house and they certainly didn’t at mine.

Have a fantastical day!

xo, Hayley

Rice Krispy Treat Oreo Marshmallow Cheesecake {No-Bake!}

RKTcheesecakeI think my body was invaded by aliens because for the past few days, I’ve actually been eager to work out.

And yesterday, I went to the gym twice.  TWICE, people.

I’ve definitely been invaded.

There’s just something so intoxicating about wearing actual JEANS again, not just the spandex leggings I’ve been rockin’ for the past I-don’t-kn0w-when since my hips became the diameter of a large crater.  Like, I can’t tell you how freakin’excited I am to own jeans again.  I never wear them when I have them, true, but I am liking the idea of not always wearing yoga pants because it’s been really damaging to my soul.

Also because I’m going to Miami in May for BlogHer Food 2014 and I really, really want to go on the beach.  Or at least take a dip in the hotel pool without people screaming that a transparent five-foot-eight jellyfish has beached itself by the hot tub.

Buuuuut, even if the aliens were to leave tomorrow and send me down a spiral of butter-eating yet again, I’d probably still go to the beach and rock a swimsuit no matter what size or how jellyfishy I may be.  Because I’ll be in Miami.  And probably doublefisting mojitos 24 hours of each day, so after a fourth rum or so I probably won’t give a crap about appearances which will be both liberating and humiliating I’m sure.

Anyways, have you guys seen the new flavors of Oreos?!  I bet you have — everyone has been talking about them!  If you haven’t (or if you live in a jellyfish-infested cave like where I come from), the new flavors are Cookie Dough (sososo amazing in THIS recipe!) and Rice Krispy Treat.  Um, yes please.  I am a HUGE RKT fan and knew it would be love at first bite with these Oreos… not surprisingly, it was and suddenly the contents of the package magically disappeared.  Thank god I had the smarts to buy two packages!

DSC_0431AI knew I wanted to make something that showcased the sweet, chewy and enjoyable flavors of a classic Rice Krispy Treat and this cheesecake definitely surpassed my expectations.  First of all, the cheesecake is no-bake which makes this a perfect recipe to bookmark for hot summer days or if you’re pressed for time.  Second of all, if you love marshmallow –and if you like RKTs, you must!– then you’ll love that this cheesecake tastes just like a giant, fluffy marshmallow, thanks to the marshmallows melted into the actual cheesecake mixture.  And third, the buttery crust is made with, you guessed it, RKT Oreos and the cheesecake is finally topped with an awesome mixture of crushed RKT Oreos and actual Rice Krispy Treats!

Seriously… it’s an RKT heaven for both humans and scary jellyfish people like myself.

DSC_0429A

4.7 from 3 reviews
Rice Krispy Treat Oreo Marshmallow Cheesecake {No-Bake!}
Author: 
Recipe type: Cheesecake, Pie
Prep time: 
Total time: 
Serves: 8
 
Rice Krispy Treat lovers, rejoice! This no-bake cheesecake tastes just like the iconic dessert and is made in minutes. You won't be able to resist all the marshmallow-y goodness!
Ingredients
  • 1 full package, plus about 8 additional Marshmallow Krispy Golden Oreos, divided
  • 9 Tbsp butter, divided
  • 1 bag (about 40) large marshmallows
  • 1 (8 oz) package cream cheese, softened to room temperature
  • 1 (8 oz) tub Cool Whip Free
  • About 4 standard-size Rice Krispy Treats, roughly chopped
Instructions
  1. Grease an aluminum or porcelain 9" pie plate lightly with cooking spray and set aside. Meanwhile, in a food processor or blender, crush the entire package (about 25 cookies) of Oreos until finely ground. Set aside.
  2. In a small bowl, melt 5 Tablespoons of the butter and pour the melted butter into the crumb mixture. Stir until the crumbs resemble wet sand and are thoroughly coated. Press the crumb mixture into the pie pan firmly along the bottom and up the sides. Set aside, preferably in the fridge briefly to set.
  3. Meanwhile, in a medium saucepan, melt the remaining butter and marshmallows over medium heat, stirring constantly, until marshmallows have melted completely. Set them aside once melted.
  4. In a large bowl, beat the cream cheese until soft and smooth. Beat in the melted marshmallow goo until combined. Allow the mixture to cool for about 5 minutes, then gently fold in the Cool Whip until blended.
  5. Spoon the mixture evenly into the prepared pie pan. Crush the remaining cookies and spread the crushed cookies and chopped RKTs evenly over the top of the pie. Refrigerate the pie for at least 2 hours or overnight to set before cutting into slices. Store leftovers in the fridge up to 2 days. Best served the same or next day.

DSC_0436A

DSC_0438AThis sweet cheesecake is not for the faint of heart!  If you love marshmallows than you’ll fall in love with this sweet & dreamy pie, filled with all that sticky marshmallow goo and the fluffiness from the Cool Whip.  The best part, though, is that buttery RKT Oreo crust and the chopped treats set on top for that crisp and texture.  I hope you love this pie as much as I do!

Have a fantastical day!!

xo, Hayley

 

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