Lemon Blueberry Cheesecake

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Have a great day!

xo, Hayley

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

Pineapple Upside Down Cheesecake Bars

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

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

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

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

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

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

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

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

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

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

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

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

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

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

xo, Hayley

 

 

Chocolate Cheesecake Bundt Cake

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

I definitely do.

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

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

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

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

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

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

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

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

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

Enjoy!!

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

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

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

Have a super sweet day!

xo, Hayley

Dulce de Leche Cheesecake Bars

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Have a sweet day!

xo, Hayley

The Best and Easiest Sopapilla Cheesecake Bars

These crispy, creamy Sopapilla Cheesecake Bars are the BEST and EASIEST recipe! This foolproof recipe is so simple to make and tastes amazing! It is so hard meeting people as an adult.

As an adult who works from home.

I basically have no friends.

That was almost like the saddest haiku ever, wasn’t it?

I went to our family’s friend’s birthday party over the weekend and I was hoping I’d maybe get lucky and meet someone at the two bars we were going to on a poppin’ Saturday night. Maybe my knight in shining armor would be there playing ping-pong while I sauntered by. Maybe my one and only would be standing next to me, five people deep as we try to flag down the bartender for a drink.

But that didn’t happen. Instead, I stood next to sweaty people and it was not at all romantical.

And it got me thinking: I’ll probably be single forever. I know, poor me – cue the violins. But seriously, where am I supposed to meet the stud muffin in my life? Online? Fat chance – already tried online dating and it failed miserably. At the grocery store? Perhaps, if he wasn’t deterred by peeking in my cart full of chocolate chips, ice cream, cake mix and regret. Based on groceries alone, I look like I haven’t eaten in weeks. And maybe at the gym, if I went to the gym more often than once a week at best. Oops.

The next best thing is at friend’s birthday parties where we’re actually required to dress up nicer than my usual workout attire and shame. But alas, I just had an off night and didn’t meet any hotties. You win some, you lose most. Isn’t that how the saying goes?

Plus, if we’re being honest, maybe these Sopapilla Cheesecake Bars are all I really need in life. I mean, they’re smothered in sweet and spicy cinnamon sugar, they’ve got the creamiest, dreamiest cheesecake filling, and they’re portable, so I could take them on vacations with me and pose them in my annual Christmas card. Isn’t that what being in love is all about?

These crispy, creamy Sopapilla Cheesecake Bars are the BEST and EASIEST recipe! This foolproof recipe is so simple to make and tastes amazing! Anywho, these bars are absolutely amazing. I first made them years ago and needed to update the pictures since they didn’t quite do these bars justice. These are crispy, creamy, chewy, glorious bars that deserve the very best… kinda like me. Thankfully, we have that in common 🙂

Make them!!

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

5.0 from 5 reviews
The Best and Easiest Sopapilla Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Sopapilla Cheesecake Bars are to-die for! Rich, creamy, cinnamon sugary delights that are a cinch to make!
Ingredients
  • 2 pkgs refrigerated crescent rolls
  • 2 pkgs (8 oz each) cream cheese, softened to room temperature
  • 1 cup white sugar
  • 1 Tbsp vanilla extract
  • 1 stick (1/2 cup) butter, melted
  • ¾ cup cinnamon sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. Lay one roll of crescent rolls down in a single layer on the bottom of the pan, pinching together any seams to seal and stretching to fit the pan. Set aside.
  3. Meanwhile, with an electric mixer, beat the cream cheese, white sugar and vanilla until combined. Spread the mixture evenly over top of the first crescent roll layer.
  4. Unroll the other crescent roll sheet onto a cutting board and pinch the seams together to seal, lightly stretching it out as you go. Pick it up and carefully lay it over top of the cheesecake filling, covering it completely. Pour the melted butter evenly over the top, and evenly sprinkle the cinnamon sugar on top.
  5. Bake for approx. 30 minutes, then let cool completely before chilling in the fridge. Store bars covered in the fridge.

These crispy, creamy Sopapilla Cheesecake Bars are the BEST and EASIEST recipe! This foolproof recipe is so simple to make and tastes amazing! I love how the cinnamon sugar mixture completely caramelizes on top of the bars, creating this crispy, crunchy crust on top that’s absolute heaven. It melds so well with the light and vanilla-y creamy cheesecake filling. Drizzle on some honey for the complete and true sopapilla effect!

Have a sweet day!

xo, Hayley

Perfect Cheesecake Bars

These rich and creamy Perfect Cheesecake Bars are truly the BEST and EASIEST cheesecake bars you'll make! They turn out perfect every time!Something terribly tragic recently happened. It shook me to my very core.

My oven died.

One day I was minding my own damn business, making spaghetti and getting ready to put some garlic bread in the oven when bam – dead. Kaput. Gone.

It was cold and lifeless. No spark. No light. Just darkness.

And since we already tossed the garlic bread packaging and ran out of gallon-size baggies, we wasted garlic bread. Dead and abandoned. What a shame.

So after complaining a million times, my mom finally contacted our landlord to let them know about our dead-as-all-hell oven. What my mom neglected to say though, was that her daughter is a baker and who bakes for a living and thus, the landlord decided to wait over the weekend before calling someone.

And that’s where I am now. Ovenless and dying, waiting impatiently for it to be fixed and resuscitated.

HOW my mom neglected to mention that I need the oven is beyond me. Did she forget about the fact that we constantly have no less than 5 assorted desserts at any given time? Where does she think these desserts come from? Magic? A dessert fairy? And what does that say about me? That I just sit around eating said assorted desserts all day, binge-watching TV and scratching myself? Come on Mom!

So yeah. Now I’m woefully without an oven and hating every moment of it. Thank goodness I had the good sense to make these Perfect Cheesecake Bars right before it went kaput, though!

These rich and creamy Perfect Cheesecake Bars are truly the BEST and EASIEST cheesecake bars you'll make! They turn out perfect every time!These cheesecake bars truly are perfect. They’re soft, creamy, and absolutely heavenly. The secret ingredient is sour cream, which adds another level of creaminess and richness. You’ll adore them!

These rich and creamy Perfect Cheesecake Bars are truly the BEST and EASIEST cheesecake bars you'll make! They turn out perfect every time!*adapted from my Easy Oreo Cheesecake Bars recipe

5.0 from 1 reviews
Perfect Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
These Cheesecake Bars are SO simple to whip together and taste AMAZING!
Ingredients
  • 1 & ½ cups graham cracker 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
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 graham cracker 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.
  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.

These rich and creamy Perfect Cheesecake Bars are truly the BEST and EASIEST cheesecake bars you'll make! They turn out perfect every time!Rich, creamy, thick and delicious, you’ll fall in love with these fabulous cheesecake bars! My family and I could not get enough of these!

Have a sweet day!

xo, Hayley

No Bake Reese’s Peanut Butter Cup Cheesecake

This creamy, dreamy No Bake Peanut Butter Cup Cheesecake is divine! It comes together in minutes, is easy to prepare and tastes like the inside of a peanut butter cup! I’m just gonna get straight to the point.

I hate the gym.

I hate cardio, I hate aerobics, I hate that I’m the only one in Zumba that looks like I’m having a grand mal seizure. I hate having to shower immediately after in fear of catching leprosy or something funky.

So yeah. I recently started up with the gym again and I’m having a helluva time. I know I need to be there so I put in the time, but damn. I’d much rather be shoveling this cheesecake in my face while binge-watching Orange in my pajamas.

…not that I do that or anything. Dontjudgeme.

But I’ll get straight to the point on this cheesecake: it’s the bomb. There’s a couple of qualifiers for you to check off in order to like this cheesecake.

1) You’re human
2) You like dessert
3) You like peanut butter cups in and around your mouth
4) You’re all of the above

This was originally going to be a Nutella cheesecake, but I spotted a jar of the Reese’s Peanut Butter Chocolate Spread in the back of my pantry and knew I had to use that instead. It’s like Nutella but with a peanut buttery twist. And it’s oh so delicious in this cheesecake!

Creamy, rich, peanut buttery, thick and delicious, you’ll go nuts for this cheesecake. But you *may* want to make a date with the gym afterwards.

This creamy, dreamy No Bake Peanut Butter Cup Cheesecake is divine! It comes together in minutes, is easy to prepare and tastes like the inside of a peanut butter cup!

*adapted from the Sinful Sweets cookbook

5.0 from 2 reviews
No Bake Reese's Peanut Butter Cup Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 8-12
 
This cheesecake is totally decadent! Bursting with rich chocolate and creamy peanut butter flavors, it tastes like a giant, indulgent peanut butter cup!
Ingredients
  • 1 jar Reese's Chocolate Peanut Butter Spread
  • 2 (8 oz) pkgs cream cheese, softened
  • ¾ cup powdered sugar
  • ½ cup heavy cream
  • 1 prepared Oreo chocolate cookie crust
  • 1 bag Reese's Peanut Butter Minis, roughly chopped
Instructions
  1. In a large bowl with an electric mixer on medium speed, beat together the cream cheese and powdered sugar until smooth. Add in the Reese's spread and blend until smooth. Blend in the heavy cream and beat until it has a mousse-like texture.
  2. Spread the mixture carefully into the prepared cookie crust. Refrigerate for at least 8 hours or overnight.
  3. Before serving, garnish the pie with the chopped Reese's cups. Cut into slices and serve!

This creamy, dreamy No Bake Peanut Butter Cup Cheesecake is divine! It comes together in minutes, is easy to prepare and tastes like the inside of a peanut butter cup! I promise, the 8 hr. chill time is worth the wait! This dreamy pie tastes just like the inside of a peanut butter cup: smooth, creamy, thick and totally, utterly scrumptious. You’ll love it!

Have a super sweet day!

xo, Hayley

Strawberry Pretzel Salad Parfaits

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is! A couple of weeks ago, I had the pleasure of visiting the local town of Davis, CA on behalf of Best Food Facts. I’m their newest blogger for their Taste Program, where they educate about the benefits of fresh food and answer nutritional questions by a panel of experts. It’s a wonderful organization to work with and an excellent tool for those of you who may have questions about certain foods, benefits of eating certain foods, or nutritional questions.

My favorite part of our trip to Davis was visiting the T&Y Strawberry Patch in Woodland, CA. T&Y is a family-owned strawberry patch that’s been in business for years in the Woodland area. They have a huge property that boasts tons of, you guessed it, strawberries! The berries are divided by their type, Chandler, which are grown earlier in the year, and Albion, a newer strain of strawberry, grown right now. The Albion were what we had the chance to pick on the farm.

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is!

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is! The most interesting thing I learned from T&Y’s resident tour-guide and strawberry aficionado was that their strawberry farm is prepared for the California drought we’re in. The strawberries are resistant to the heat, especially the Albion strain, and resistant to the drought. T&Y operates on a minimal water drip system which adequately nourishes the strawberry plants without flooding them or wasting precious water resources. Since California’s drought is a serious one (and believe me, we’re suffering) it was interesting to know that T&Y was operating as they normally would, thanks to their drought-efficient watering system.

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is! I was also pleased to know that California produces 80% of the nation’s strawberries. That means the berries you have right now are probably grown here in California. And I totally didn’t know this, but the brighter the color of the strawberry flesh, the sweeter the berry will be. That’s why Albion berries are a huge hit right now; they’re a deep red color that yields a seriously juicy and sweet flavor profile.

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is! And if you’ve ever wondered if there’s a difference between organic or conventional strawberries when it comes to scary things like pesticides, have no fear. The USDA and Best Food Facts say that a man could eat 2,640 strawberries a day without any adverse side effects from pesticide residue. But I also don’t recommend eating 2,640 strawberries a day either, as tempting as it may be 🙂

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is!

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is! And strawberries, but of course, were the inspiration for these simple and scrumptious Strawberry Pretzel Salad Parfaits. Have you ever had strawberry pretzel salad? It’s traditionally served like an ambrosia or in bar-form with a pretzel crust, so I took that inspiration to make a layered dessert that’s oh-so delicious. Sweet, salty, juicy and tart, it’s the perfect combination of flavors and textures. You’ll love it!

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is!

5.0 from 1 reviews
Strawberry Pretzel Salad Parfaits & My Trip To T&Y Strawberry Patch
Author: 
Recipe type: No Bake Desserts
Prep time: 
Total time: 
Serves: 2-4
 
These Strawberry Pretzel Salad Parfaits are irresistible! Sweet, salty, tart and juicy, they're the ultimate no-bake treat!
Ingredients
  • 2 bricks (8 oz each) cream cheese, softened to room temperature
  • ½ cup white sugar, plus 2 Tbsp, divided
  • 1 tsp vanilla extract
  • 1 (8 oz) container Cool Whip, thawed
  • 1 cup chopped strawberries
  • 2 & ½ cups pretzels
  • ¼ cup butter, melted
Instructions
  1. First, make your crust. Pulse the pretzels in a large food processor until they're coarse crumbs. Pulse in the melted butter and 2 Tbsp white sugar until moistened. Portion evenly among four pint-sized mason jars or parfait glasses and use a smaller glass to compact into a loose-ish crust.
  2. In a large bowl, beat together the cream cheeses, remaining sugar, and vanilla extract with a handheld electric mixer on medium speed, about 2 minutes. Fold in the Cool Whip until completely combined and fluffy. Spoon the cheesecake mixture into a large resealable plastic bag, seal out the air, and snip off a tip of the bag.
  3. Pipe the cheesecake about halfway full into the jars; sprinkle with about 2-3 Tbsp chopped strawberries. Continue piping the mixture until it reaches the brim of the jar and top with another 2-3 Tbsp of chopped strawberries. Repeat with remaining jars.
  4. Serve immediately, or store leftovers in the fridge for 1 day.

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is! I love how easy these are to whip up and how amazing they taste! The crunchy, salty pretzel crust pairs beautifully with the juicy, sweet strawberries and the fluffy, creamy cheesecake. These parfaits have so much flavor and awesome texture happening all at once!

I hope you enjoyed my recap and my recipe! Stay tuned for more awesome info with Best Food Facts, and be sure to connect with them on Facebook, Pinterest & Twitter!

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is! Have a sweet day!

xo, Hayley

Full disclosure: I was generously invited onto a trip to Davis, CA on behalf of Best Food Facts, who graciously sponsored this event. All opinions are 100% my own. Thank you for supporting the brands who help make The Domestic Rebel possible! 

No Bake Patriotic Marshmallow Cheesecakes

These No-Bake Patriotic Marshmallow Cheesecakes are ultra amazing! Luscious, fluffy marshmallow cheesecake and fresh berries combine to create these easy patriotic desserts.This time of year is kind of hard for a food blogger.

Why? Because it’s hot outside, and inevitably, the hotter the day is, the more I want to turn on my oven and bake something. I always seem to get those strong hankerings to bake whenever it’s the warmest day. I can’t explain why, but it’s always a tug-of-war in my head to decide whether or not turning on the oven is worth it.

And depending on the recipe, I usually do and just bear through the heat. My family, however, is not too keen on this process. But hey, baking is my job and I gotta do what I gotta do, right? Someone’s got to make the dough, and I don’t mean the cookie dough.

However, one of the job descriptions of being a food blogger is the ability to challenge myself to make new and inventive things depending on the seasons, the ingredients, or the holidays. And in my desperate limbo of “to bake or not to bake”, I happened to come up with this idea for a no-bake cheesecake.

And I have to say, it’s pretty brilliant.

I wanted something refreshing that would totally cool you off without being heavy and of course, without heating up the kitchen. Plus, with Fourth of July coming up, I also challenged myself to make this dessert patriotic for the upcoming holiday. And with the season, I wanted to utilize fresh berries since they’re perfect this time of year and relatively inexpensive at the farmers market. Oh, and then there’s the fact that I absolutely had to use JET-PUFFED Marshmallow Crème in it because duh.

As a marshmallow lover and JET-PUFFED’s brand ambassador this year, I’m always looking for new ways to incorporate marshmallows or marshmallow crème into my recipes for that sweet flavor and gooey texture. Incorporating marshmallow crème into these no-bake cheesecakes gives it a fluffy, whipped texture that’s absolutely amazing and pairs beautifully with the fresh blueberries and strawberries. Garnish it with a little handful of JET-PUFFED’s Star Mallows on top and you’ve got an easy, impressive patriotic treat to serve up to your family or backyard BBQ guests.

The best part? Your oven stays off the whole time. Hallelujah!

These No-Bake Patriotic Marshmallow Cheesecakes are ultra amazing! Luscious, fluffy marshmallow cheesecake and fresh berries combine to create these easy patriotic desserts.

No Bake Patriotic Marshmallow Cheesecakes
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These No-Bake Patriotic Marshmallow Cheesecakes couldn't be simpler to whip up! Fluffy and airy, they're the perfect treat for hot summer days.
Ingredients
  • 1 pkgs (8 oz) PHILADELPHIA Light Cream Cheese, softened
  • ¼ cup white sugar
  • 1 tsp vanilla extract
  • ½ (7 oz) jar JET-PUFFED Marshmallow Crème
  • ½ (8 oz) tub Cool Whip Free, thawed
  • ⅔ cup fresh blueberries
  • ⅔ cup fresh strawberries, diced
  • JET-PUFFED Star Mallows, for garnish
Instructions
  1. In a large bowl, beat the cream cheese, sugar, and vanilla with a handheld electric mixer on medium speed for about 2 minutes, or until creamy and fluffy. Beat in the marshmallow crème until combined. Lastly, fold in the Cool Whip until incorporated and mixture is light and fluffy.
  2. Place the mixture into a piping bag or a large resealable plastic bag and snip off a corner of the bag. Fill the bottoms of miniature 4 oz jars with about a Tablespoon each of the blueberries and strawberries. Pipe the cheesecake on top, filling to the brim of the jar.
  3. Top the cheesecakes with an arrangement of JET-PUFFED Star Mallows for a patriotic touch. Tie wooden spoons to the front of each jar for an easy, portable dessert. Store cheesecakes in the fridge until ready to serve.

These No-Bake Patriotic Marshmallow Cheesecakes are ultra amazing! Luscious, fluffy marshmallow cheesecake and fresh berries combine to create these easy patriotic desserts.These No-Bake Patriotic Marshmallow Cheesecakes are so dreamy! Fluffy whipped cheesecake flavored like sweet, gooey marshmallows and paired with fresh, juicy berries in adorable, portable mason jars for easy cleanup and fast service. What’s not to love?

Be sure to connect with JET-PUFFED on their social media accounts for more sweet recipes, tips & tricks, and information about marshmallows! You can find them on Facebook, Twitter, Instagram, Google + and Pinterest!

Hope you have a sweet day!

Xo, Hayley

The Best Cheesecake Cupcakes

These Cheesecake Cupcakes are delightfully easy cupcakes that taste just like rich and creamy cheesecake!A lot has changed since the last time I blogged about Cheesecake Cupcakes.

For one, I’m no longer dating Jessie, but we are still good friends and talk occasionally.

And for two, I’d like to think my photography has gotten better since 2011 🙂

And for three, I used to film cooking videos with Jessie way back when, and so I’ll include the (embarrassing) video for your viewing (cringing) pleasure at the end of this post… and I’d love it if you could excuse the fact that I weighed a good 60 pounds lighter than I do now. (Hey, a lot can change in four years).

But let’s not talk about weight right before I introduce you to these cupcakes.

In fact, if it were humanly possible to time travel back to 2011, I wouldn’t do it…even if it meant fitting back into my size 8 jeans. Mostly because I like where I am right now, despite the fact that there are some hangups. But aren’t there always hangups, even in the best situations?

Perhaps not, but I’d rather there be some minor hangups in my otherwise happy life than it being perfect. Why? Because when things are too perfect, I start to get worried something very bad will happen soon. And inevitably, it does…and usually involves money, of which I do not have.

C’est la vie?

These Cheesecake Cupcakes are delightfully easy cupcakes that taste just like rich and creamy cheesecake!Anywho, this post is going nowhere fast so I better wrap it up before we’re all crying. (Or is that just me?) These Cheesecake Cupcakes are basically the best thing ever, so I strongly suggest you make them ASAP. You can also, if possible, avoid my video because it is mortally embarrassing that I sound like a teenage-boy-about-to-become-a-man. This is everyday life, folks.

Remember when I mentioned ‘hangups’?

These Cheesecake Cupcakes are delightfully easy cupcakes that taste just like rich and creamy cheesecake!

5.0 from 4 reviews
The Best Cheesecake Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Cheesecake Cupcakes are perfect for serious cheesecake lovers! Flavored like creamy vanilla cheesecake and with cheesecake in the batter, they're the ultimate cheesecake treat.
Ingredients
  • 1 box yellow cake mix + ingredients on back of box
  • 1 small box sugar free/fat free cheesecake instant pudding
  • 1 (8oz) pkg cream cheese, softened
  • 1 egg
  • 2 cups powdered sugar
  • CREAM CHEESE FROSTING:
  • 1 (8 oz) pkg cream cheese, softened
  • 1 stick (1/2 cup) butter, softened
  • 1 Tbsp vanilla
  • About 4 cups powdered sugar
  • About 4 honey graham crackers, crushed into a fine crumb
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
  2. In a medium bowl, beat together the cream cheese, egg and powdered sugar until blended and thick, about 1 minute. This is your cheesecake filling. Set it aside.
  3. In a large bowl, prepare cake mix according to package instructions. Stir in cheesecake pudding mix until blended. Portion batter evenly into muffin tins, about ⅔ full. Add one heaping Tablespoon of cheesecake filling and spoon it on top of the batter. Bake cupcakes for about 15-18 minutes or until a toothpick inserted around the edge of the cupcake comes out clean or with moist crumbs. Allow to cool completely.
  4. In the bowl of a stand mixer, cream together the butter, cream cheese and vanilla with the paddle attachment until creamy and light, about 2 minutes. Gradually add in the powdered sugar, about a cup at a time, until frosting is light and fluffy.
  5. Pipe the frosting onto the cooled cupcakes, taking care to cover the cheesecake middles of the cakes. Garnish with graham cracker crumbs. Serve! Store leftovers in the fridge, covered.

These Cheesecake Cupcakes are delightfully easy cupcakes that taste just like rich and creamy cheesecake!These taste just like cheesecake but in a moist, sweet cupcake form! You’ll love them if you’re a cheesecake fan like I am! 🙂

Here’s the video. I don’t need to know your thoughts, ha!

These Cheesecake Cupcakes are delightfully easy cupcakes that taste just like rich and creamy cheesecake!Have a sweet day!!

xo, Hayley

 

Related Posts Plugin for WordPress, Blogger...