Authentic and Easy German Cheesecake (Käsekuchen)

July 21, 2017 7 Comments

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make! This German Cheesecake (AKA Käsekuchen) is as authentic as it gets! When given to my German neighbors, they declared it “tastes like home” and gave it 5 stars!

So I am kind of in love with my German neighbors.

I discovered they were German when I delivered leftover treats to our apartment complex’s clubhouse and they were in there. At first I thought their accent (they were speaking in lower voices) was French, and I got excited to use my 10-year old rusty French I learned in high school to communicate with them. But then I found out they spoke German, and I took that as a challenge to learn it!

We got to talking and they got used to me bringing in treats to share, so one day, they offered me some cookbooks to look through since they know I love baking. The only problem: the cookbooks and cooking magazines were all in German!

(Thank god for Google Translate!)

They casually mentioned that German Cheesecake is so different from American cheesecake – lighter, fluffier, and very delicious. American cheesecake can be quite dense, and I was intrigued by this fluffy cheesecake, so I decided to translate one of the cooking magazines advertising pages of käsekuchen (aka, cheesecake) and make it myself.

After lots and lots of typing into Google Translate (and a brief meltdown regarding what quark is) I had a recipe and I whipped it up immediately. (Oh, and BTW – quark is the German answer to cream cheese. However, if you cannot find quark in your grocery store, this tastes amazing with whole-milk ricotta cheese!)

Some tips before diving in to this German classic:

  • This recipe uses vanilla sugar and vanilla pudding powder, both of which are German ingredients you can find at an international supermarket or somewhere like World Market, which is where I found mine. Dr. Oetker is the brand, and if you click the hyperlinks above, it’ll take you to Amazon where you can purchase these ingredients. As far as substitutions go, you could definitely use vanilla extract in place of the vanilla sugar, but the vanilla pudding powder is a must! (I have not tried this with Jell-O pudding, but I am assuming it would work).
  • The crust is a shortbread-like crust that is so delicious with this cheesecake. You could also use graham crackers like an American cheesecake.
  • This cheesecake tastes similar to traditional American cheesecake but has a lighter and fluffier texture. You could always experiment by adding in fresh fruit or even chocolate to the cheesecake batter before baking.

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make!
The secret to this cheesecake being light and fluffy has to do with the different type of cheese the Germans use: quark. I know it kind of sounds like a Pokemon character, but it has a different texture to cream cheese. Again, if you cannot find quark, use ricotta! (Full confession: I could not find quark, so I used whole-milk ricotta which my neighbors assured me was very similar to quark.)

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make! And the other secret? Separating the eggs! The stiffened egg whites get folded into the batter which makes it extra airy and light, unlike traditional American cheesecake. The result is a gorgeous, cloud-like cheesecake you’ve got to try!

Genießen! (Enjoy!)

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make! *recipe from Frau im Trend, a German magazine

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Authentic and Easy German Cheesecake (Käsekuchen)
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This German Cheesecake (AKA Käsekuchen) could not get more authentic! Light, airy and fluffy due to a German cheese and separating the eggs before baking, this cake is different than American cheesecake but oh so delicious!
Ingredients
  • ¾ cup + 2 Tbsp (200 g) salted butter, softened slightly
  • 1 cup (225 g) granulated sugar
  • 6 eggs
  • 1 cup (225 g) all-purpose flour
  • 4 cups quark (a German cheese - if you cannot find quark, use whole-milk ricotta)
  • 1 pkg vanilla sugar
  • 2 tsp vanilla extract
  • 1 Tbsp lemon juice
  • 1 pkg vanilla pudding powder
  • Fresh whipped cream and berries for garnish, optional but recommended
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9" round springform pan. Add in a parchment round, then liberally grease the parchment round and sides of pan.
  2. For the crust: In a medium bowl, combine ⅔ cup butter, ⅓ cup granulated sugar, 1 egg and the flour with a spoon until combined. Press into the bottom of the pan and lightly up the sides of the pan.
  3. For the cheesecake filling: In the bowl of a stand mixer, cream together remaining butter and the remaining granulated sugar with the paddle attachment until creamy, about 1 minute. Separate the eggs - one bowl of whites, and one bowl of egg yolks, and add in the egg yolks to the cheesecake batter one at a time, beating well after each addition. Add in the quark or ricotta. Beat in the vanilla sugar, vanilla extract, and lemon juice, followed by the vanilla pudding powder. Set aside briefly.
  4. In another stand mixer bowl, beat the egg whites until stiffened, about 5-7 minutes. Fold the stiff egg whites into the cheesecake batter until fully incorporated. Pour the cheesecake batter into the prepared pan and smooth out the top.
  5. Bake for approximately 1 hour, then turn off the oven and crack the door, leaving the cheesecake in the oven for 10 minutes. Gently remove the cheesecake and allow to come to room temperature before refrigerating for at least 2 hours to set and chill. Serve with whipped cream and berries, if desired.
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This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make! Light, fluffy, airy cheesecake with a delicate texture and a sweet vanilla flavor! You cannot beat this German käsekuchen!

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make! Have a super sweet day!

xo, Hayley

Filed Under: Cheesecake, Everything!

Unicorn Rainbow Cheesecake Bars

June 2, 2017 2 Comments

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! How fun are these Unicorn Cheesecake Bars!? Perfect for summertime, the latest unicorn craze, birthday parties, or for the unique person in your life!

Okay, so I’m totally (officially) hopping on the unicorn bandwagon with these cheesecake bars. Don’t blame me, blame society.

I totally understand the unicorn craze. It all started (for me) back in the 90’s when I was obsessed with procuring EVERY LAST PIECE OF LISA FRANK PARAPHERNALIA I could get my grubby child hands on. The colors! The magic! The stars! The fairies! The unicorns! I was a girl possessed.

The 90s were kind of the off-set of the unicorn craze, don’t you think? I mean, we had GEL BODY GLITTER, Y’ALL. That is no accident. Gel body glitter was laying the groundwork for a unicorn craze in 20 years. THANK YOU, BONNE BELL.

Plus, who doesn’t love stuff that’s glittery and magical and rainbow? People who hate life don’t like that stuff, so miserable people, this recipe isn’t for you. Also, people who don’t like food coloring probably won’t like these. MORE FOR ME.

But for everyone else, these bars are actually super easy to make and only look intimidating. I guarantee once you make them, you’ll be the star of every party you take them to. I also think when you show up to said parties with Unicorn Cheesecake Bars that you have a boombox on one shoulder and butterfly clips in your hair (yes, even you dudes). Also, I require that the boombox be playing “Genie in a Bottle” because THE 1990s WAS THE BEST DECADE. NO DISCUSSION.

Now, who wants to make some unicorn magic?

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! This recipe starts with a usual cheesecake recipe: graham cracker crust, creamy vanilla cheesecake. Toss together some graham cracker crumbs, a little suga’, and some butter until moistened. Press it into a foil-lined 9×13″ rectangular pan and bake it for a tad. While you bake it, whip up your cheesecake.

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! The cheesecake is just cream cheese, sugar, eggs, vanilla, and sour cream. The sour cream is mandatory and no, there’s no substitution for greatness. I mean, I guess you could use Greek yogurt if you’re trying to be healthy, but I don’t think unicorns eat healthfully. They eat confetti, which last time I checked probably has the same nutritional value as these bars. Just sayin’.

Once the cheesecake is whipped up, you’ll divide it among 4 bowls. Tint each bowl a different color. I went with pastels because they seem the most unicorn-ish to me, but bright colors would be fab! It’s a glorified horse; I don’t think it cares about your color choices.

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! Then plop (yes, that is the technical term) the colors at random on top of the crust. I alternated the colors so I didn’t have one giant blob of pink somewhere; I wanted everything to be scattered which gives it more of that rainbow marbled look. Once you’ve covered the crust with cheesecake batter, gently swirl the colors with a butter knife. Don’t swirl too much, though, as it may begin to muddy the colors some (this is especially true if you use brighter colors like orange and blue).

Bake it up and you get thisssssss.

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! Shine on, you crazy unicorns!

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd!

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Unicorn Rainbow Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Unicorn Cheesecake Bars are SO MUCH FUN! After eating rainbow cheesecake, you'll never want to go back to plain cheesecake again!
Ingredients
  • FOR THE CRUST:
  • 2 cups graham cracker crumbs
  • 7 Tbsp butter, melted
  • ¼ cup granulated sugar
  • FOR THE CHEESECAKE:
  • 3 (8 ounce) pkgs cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • ½ cup sour cream (full fat only)
  • Gel food colors: I used purple, yellow, pink, and a mint color, but any colors will work
  • Whipped cream and sprinkles for decoration
Instructions
  1. Preheat the oven to 325 degrees F. Line a 9x13" rectangular pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil lightly with cooking spray.
  2. In a large bowl, toss together the graham cracker crumbs, melted butter, and sugar until combined and moistened. Pour the crust mixture into the prepared pan and gently pat down in an even layer. Bake for 10-12 minutes. Remove from the oven but keep the oven on.
  3. While the crust bakes, prepare your cheesecake filling: In the bowl of a stand mixer, cream the cream cheese and sugar until fluffy, about 1 minute, scraping down the sides if needed. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla, followed by the sour cream. Beat on medium speed for about 30 seconds until creamy and smooth.
  4. Distribute the cheesecake batter evenly among four small bowls. Tint each bowl a different color - I made my colors pastel, but you can do brights! Drop spoonfuls of different colored batters around the pan, covering the bottom crust. I alternated with different colors so you don't have a huge portion in just one color; I wanted it more marbled and rainbow. Once all the batter is in the prepared pan, take a butter knife and gently swirl the colors together. Don't swirl too much, though; it may muddy the colors if you're using especially bright colors like orange and blue.
  5. Bake for approx. 35-45 minutes or until the top is just about set. It shouldn't be sloshing around in the pan. Cool to room temperature, then pop in the fridge for at least 4 hours or until sufficiently set and chilled.
  6. Just before serving, top with whipped cream and sprinkles!
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UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! Magical, beautiful, mystical cheesecake bars… made easy!

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! Have a super sweet day!

xo, Hayley

 

Filed Under: Bars, Cheesecake, Everything!

No-Bake Ambrosia Cheesecake Pie

May 25, 2017 1 Comment

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! Calling all ambrosia lovers! This No-Bake Ambrosia Cheesecake Pie is absolutely DIVINE. A cool & creamy cheesecake filled with fruit cocktail for a classic ambrosia flavor with a twist!

So confession: when I was making this pie, my family all rolled their eyes.

“Ambrosia is kind of… well, an oldie-timey recipe,” they said gently. “Like, only older people eat it,” they added. “I don’t think it’ll do well on your site.”

But because I’m an Aquarian I was like, thanks but no thanks for your opinion, I’m going rogue and making it anyway. Then I threw up a deuce and dropped an invisible mic while they all stared at me and wondered when the guys in white come to take me to an institution.

Growing up, we always had every holiday meal at my Grammie Pat’s house. And every. single. time. she made ambrosia. I didn’t know it as “ambrosia” though – just fruit salad, as Grammie called it. It wasn’t until I was older and received a kid’s cookbook that called it “ambrosia” and I was forever hooked on this fancy name for a not-so-fancy dish.

Sometimes Grammie would switch things up and make a mandarin orange ambrosia, or a pistachio one. Those admittedly weren’t my fave because they lacked the best part of an ambrosia: THE CHERRIES. DUH.

This pie has ALL the classic flavors of ambrosia into one unique pie that’s sure to please a crowd… and not just the more mature crowd, I promise!

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! Filled with fruit cocktail (with extra cherries, obvi), mandarin oranges, and pineapple, it’s creamy, cool, light & fluffy… and NO-BAKE which rocks since it’s warming up outside. I know ambrosia typically has marshmallows (at least Grammie Pat’s does!), but because I had already stuffed the insides of this cheesecake pie with fruit, I added the marshmallow creme to the whipped cream on top – oh yes I did. *invisible mic drop*

The result? Pure heaven. Grammie approves.

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake!

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No-Bake Ambrosia Cheesecake Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This Ambrosia Cheesecake Pie is entirely no-bake and SO delicious! Perfect for spring and summertime, it's a fun twist on the original potluck dish.
Ingredients
  • One (9" round) prepared graham cracker or Nilla wafer crust
  • One (8 oz) pkg cream cheese, at room temperature
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 can fruit cocktail, chopped & drained
  • ½ cup maraschino cherries, chopped & drained
  • 1 small can mandarin oranges, chopped & drained
  • 4 oz crushed pineapple, drained (1/2 of an 8 ounce can)
  • ½ tub of Cool Whip, thawed (half of an 8-ounce tub)
  • FOR MARSHMALLOW WHIPPED CREAM:
  • ½ cup heavy whipping cream
  • ½ cup marshmallow creme
  • Additional cherries, shredded coconut, pecans, or marshmallows for garnish, optional
Instructions
  1. In a large bowl, beat the cream cheese until creamy, about 1 minute. Beat in the sweetened condensed milk and vanilla until smooth and creamy. Beat in the chopped fruit cocktail, chopped maraschino cherries, chopped mandarin oranges, and drained pineapple until combined, about 20 seconds. Lastly, fold in the whipped topping until combined.
  2. Spread the mixture into the prepared pie crust and smooth out the top. Refrigerate for at least 3 hours to set before serving.
  3. Before serving, make your marshmallow whipped cream: In the bowl of a stand mixer, beat the heavy cream on high speed until soft peaks form. Add in the marshmallow creme and beat until stiff peaks form. Pipe the marshmallow whipped cream on top of the pie and garnish with additional fruit, nuts, marshmallows, if using. Store in the fridge.
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This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! I love that this cheesecake pie is totally customizable! If you don’t like certain fruits in fruit cocktail, make your own blend! If your classic ambrosia had pecans, add those! It’s super easy and guaranteed to please!

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! Want more fruity desserts? Try these! 

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd!Raspberry Lemonade Gooey Bars

This is the BEST Banana Pudding Pie EVER! Promise :) Layers of sweet Nilla Wafers, fresh bananas, a creamy, smooth-as-silk banana pudding and homemade whipped cream come together in this easy, simple pie!Best Banana Pudding Pie

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert!Lemon Almond Crumb Cake

Have a super sweet day!

xo, Hayley

Filed Under: Cheesecake, Everything!, No-Bake, Pie

No-Bake Lucky Charms Marshmallow Cheesecake

February 10, 2017 11 Comments

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! Perfect for kids and adults alike, this No-Bake Lucky Charms Marshmallow Cheesecake is a real winner! A Lucky Charms crust filled with a lusciously light & creamy marshmallow cheesecake. Great for St. Patty’s Day!

So. Online dating.

It is still the worst. 

“Try Tinder,” my friends said. “You’ll love it,” they said. “I’ve met so many cool people on there,” they said.

And who do I get? Hunters, shirtless dudes, and pictures of things you don’t want to know about.

Seriously? Why can’t I get matched with normal people? Are there still semi-normal people in this world? I don’t mean that they can’t be weird in some way, but can we cut it out with the pictures of dudes holding up animals they just killed? #umno

And there are SO many “couples” looking for “play mates” that I just may become a nun. Only half-joking. Mostly serious.

And don’t tell me “that’s just Tinder! Try somewhere else!” HONEY. Do you think I haven’t tried Match, Plenty of Fish, Bumble, OkCupid and eHarmony? I’ve tried them all except for Farmers Only, but I can’t even keep a plant alive and I don’t think fishing is fun so I’m pretty sure I don’t meet their qualifications.

IT’S CRAZY. CRAZINESS EVERYWHERE.

So congratulations if you met your sweetie on a dating site. I truly am happy for you! But your sweetie was literally the only viable option and the rest are lunatics in disguise. At least they make for great stories?

ANYWAY, I have been swiping until my fingers feel numb and no such luck. So it’s back to the drawing board, which means spending my time wisely by eating this No-Bake Lucky Charms Marshmallow Cheesecake. Folks, it’s a divine one! Smooth, creamy, with that gooey, crunchy Lucky Charms crust… HEAVEN!

And no, I will NOT stop making cereal-crusted cheesecakes. Not unless you tell me to stop. (Pretty please don’t tell me to stop).

If you have kidlets, this would be super fun to make with them! Have them mix together the gooey marshmallows and cereal, or delegate them to pressing the cereal mixture into the pan. They can even sprinkle the cereal marshmallows on top of the finishing product… assuming you don’t eat all of those marshmallows!

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! This recipe does use a bag of cereal marshmallows which I found online at Amazon. If you don’t want to order an entire bag of cereal marshmallows (which… for many reasons, I understand), feel free to sprinkle on extra Lucky Charms cereal OR isolate the marshmallows from the Lucky Charms cereal to sprinkle on top!

Now who wants to dive right in?

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare!

3.0 from 1 reviews
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No-Bake Lucky Charms Marshmallow Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 10-12
 
This Lucky Charms Marshmallow Cheesecake is heavenly! A gooey, crunchy, chewy Lucky Charms crust filled with a divine and light marshmallow no-bake cheesecake. A must-make!
Ingredients
  • FOR THE CRUST:
  • 7 cups Lucky Charms cereal
  • 1 (10 ounce) bag miniature marshmallows
  • 5 Tbsp butter
  • Pinch salt
  • FOR THE CHEESECAKE & TOPPING:
  • 1 (8 ounce) pkg cream cheese, softened
  • ½ cup sugar
  • 1 Tbsp vanilla extract
  • 1 (7 ounce) jar marshmallow fluff
  • 1 (8 ounce) tub Cool Whip, thawed
  • Additional whipped cream and cereal marshmallows for garnish
Instructions
  1. Lightly grease a 9" round springform pan and set aside. Meanwhile, pour the Lucky Charms into a large bowl.
  2. Melt the marshmallows, butter and pinch of salt together in a medium saucepan over medium-low heat until smooth. Pour the hot marshmallow mixture evenly over the cereal and toss to coat completely. Pour the coated cereal into the prepared pan and use a greased glass to compact and press the cereal gently into an even layer. Cool completely, about 30 minutes.
  3. Beat the cream cheese, sugar, and vanilla together with an electric mixer until smooth. Beat in the marshmallow fluff until combined, and then fold in the Cool Whip completely. Spread the marshmallow cheesecake mixture into the prepared pan in an even layer. Refrigerate until set, about 2 hours.
  4. Just before serving, garnish with additional whipped cream and cereal marshmallows.
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This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! Creamy, sweet, gooey and chewy, this cheesecake is a real winner in the flavor and texture department, and is sure to knock the socks off of adults and kids alike!

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! Have a super sweet day!

xo, Hayley

 

Filed Under: Cake, Cheesecake, Everything!, Holiday, No-Bake, St. Patrick's Day

Rice Krispy Treat No-Bake Strawberry Cheesecake

January 31, 2017 6 Comments

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries. This Rice Krispy Treat No-Bake Strawberry Cheesecake is so flavorful, unique and INCREDIBLE! Easy, impressive, and quick to whip up, it’s a must-make!

This Valentine’s Day, I’d like a Valentine. This Valentine’s Day, I’d also like this Rice Krispy Treat No-Bake Strawberry Cheesecake. At least one of those will happen, and it isn’t the real-life male Valentine part.

You guys – online dating is bleak. I don’t know where you guys find your soulmate, because all I see is a literal sea of shirtless bathroom pics, vaping pictures (ugh), and/or dudes that I just know I shouldn’t even entertain. Ladies, you know the dudes I’m talking about.

I talked to a few guys, but found out they had some deal-breakers for me. I feel like every guy I’ve talked to with a modicum of interest has a deal-breaker! And believe me, they are BIG-TIME deal-breakers… not like, he likes the Cowboys or something… (though that would be a deal-breaker enough for my dad and brother).

Sigh.

Anyway, so if you need me on February 14th I’ll be eating my feelings with this cheesecake. Care to join me, fellow singletons?!

So. This cheesecake. It is INSANE.

It’s a riff off of my Rice Krispy Treat No-Bake Marshmallow Cheesecake recipe that I made last year, but this one has a strawberry cheesecake twist that’s perfect for Valentine’s Day!

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries. Here’s the low-down: First, make your Rice Krispy Treat crust. Just make a batch of Rice Krispy Treats and instead of putting them into a rectangular pan, press them into a greased 9″ springform pan. The springform pan makes releasing the cheesecake SUPER easy! If you don’t have a springform pan, line a 9″ round cake pan with parchment and use the parchment to lift the cheesecake out once it’s done. Your cheesecake crust may be thicker since cake pans aren’t as high up the sides as springform pans are.

Let the crust set for about 30 minutes, then make your filling!

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries. For the filling, cream together some cream cheese, sugar, vanilla, and strawberry jam/preserves until creamy. Fold in marshmallow creme/fluff and Cool Whip, then spread this glorious mixture into the crust and smooth out the top. The hardest part – by far – is waiting for it to set (about 1-2 hours) before cutting into slices. If you want to get fancy, top it off with whipped cream and sliced strawberries. You know, for prosperity or something.

Now whatever you do, make this immediately!

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries.

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Rice Krispy Treat No-Bake Strawberry Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 8-10
 
This Rice Krispy Treat No-Bake Strawberry Cheesecake is AWESOME. Crunchy, crisp, creamy and smooth, it's a unique treat that's sure to please everyone!
Ingredients
  • FOR CRUST:
  • 6 cups Rice Krispies cereal
  • 5 Tbsp salted butter
  • 1 (10 oz) bag miniature marshmallows
  • FOR CHEESECAKE & GARNISH:
  • 1 (8 ounce) pkg cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ½ cup seedless strawberry preserves/jam
  • 1 (7 oz) jar marshmallow fluff/creme
  • 1 (8 oz) tub Cool Whip, thawed
  • Additional whipped cream and sliced strawberries for garnish
Instructions
  1. Liberally grease a 9" springform pan with cooking spray; set aside.
  2. In a medium saucepan, melt the butter and marshmallows together until smooth and bubbly. Pour into a large bowl with the cereal and toss to combine. Pour the coated cereal mixture into the prepared pan and use the bottom of a greased drinking glass to gently press and compact the cereal mixture into the pan and up the sides to create the crust. Let set for 30 minutes.
  3. Cream together the cream cheese, sugar, vanilla, and strawberry preserves until creamy and smooth, about 1 minute. Beat in the marshmallow fluff to combine, and then fold in the Cool Whip until fluffy. Pour the cheesecake mixture into the crust and smooth out the top. Refrigerate for at least 2 hours.
  4. Just before serving, garnish the cheesecake with additional whipped cream and sliced strawberries, if desired.
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This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries. A crunchy, gooey crust with a smooth & creamy strawberry cheesecake filling… this cheesecake may be my new favorite dessert ever!!

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries. Have a super sweet day!

xo, Hayley

Filed Under: Cheesecake, Everything!, Holiday, Pie, Valentine's Day

Peppermint Bark Cheesecake Bars

December 19, 2016 Leave a Comment

These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas!These Peppermint Bark Cheesecake Bars are such a fun new way to enjoy the season’s favorite sweet: peppermint bark!

So have you noticed nowadays during Christmas season, everything is peppermint barkified?

And now here I am, giving you more peppermint barkified treats. I’m not sorry.

But I think those peppermint bark purveyors are onto something: the stuff is seriously addictive, and nothing seems more wintry and delicious this time of year than the good ol’ P.B. (That’s not peanut butter, just FYI).

I got the idea to make this cheesecake from The Cheesecake Factory because they have their own version of this P.B. goodness in the restaurant this time of year. When I took a bite, it was like heaven’s gates opened and angels sang – seriously life-changing.

But if your Cheesecake Factory is like mine, it’s a little pricey, AND it’s smack dab in the middle of the biggest mall in the area. Which means it’s smack dab in the middle of the worst parking lot in the area. During Christmas. I’ll let you figure it out.

So clearly jumping in the car, braving the crowds and finding a parking spot just for a piece of peppermint bark cheesecake isn’t in the cards. So I resorted to making my own… and I’m glad I did!

This comes from my Perfect Cheesecake Bars recipe, which I recommend you make if you’ve never tried it. Honestly, I prefer making cheesecake bars over an entire pan of cheesecake because A) they’re so much easier, and B) portion control! But if you’re a cheesecake connoisseur and prefer big ol’ pans of cheesecake, go ahead and make this into a larger cake. Just don’t blame me when you face plant the entire thing.

And since it’s less than a week to Christmas, you have plenty of time to make a test batch to enjoy before the big day! YOU’RE WELCOME.

These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas!

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Peppermint Bark Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Peppermint Bark Cheesecake Bars are my new favorite seasonal treat! Creamy, silky-smooth and packed with peppermint bark flavor and pieces in every bite!
Ingredients
  • FOR CRUST:
  • 20 Oreo cookies, finely crushed into crumbs
  • 5 Tbsp butter, melted
  • FOR CHEESECAKE:
  • 2 (8 oz) pkgs cream cheese, at room temperature
  • ⅔ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • ⅓ cup sour cream
  • 1 cup chopped peppermint bark pieces
  • Whipped cream, crushed candy canes and peppermint bark pieces for garnish, optional but recommended
Instructions
  1. Preheat your oven to 325 degrees F. Line an 8x8" or 9x9" square baking pan with foil, extending the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
  2. In a large bowl, combine the Oreo cookie crumbs and melted butter, stirring until moistened. Press into the prepared pan in an even layer. Bake for 12 minutes. Remove from oven, but keep oven on.
  3. In the bowl of a stand mixer, cream together the cream cheese and sugar until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla and peppermint extracts, beating well. Lastly, add in the sour cream and beat well. Fold in the peppermint bark pieces.
  4. Pour the cheesecake filling into the crust and continue baking for 35-40 minutes or until the center is just about set and not sloshing around in the pan; if it jiggles a little, that's okay. Cool completely, then refrigerate for at least 3 hours before cutting into bars.
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These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas!Creamy, smooth and studded with real peppermint bark pieces, this cheesecake may be my new favorite flavor!

These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas! Have a super sweet day!

xo, Hayley

Filed Under: Bars, Candy, Cheesecake, Chocolate, Christmas, Everything!, Holiday, Mint

Pecan Praline Cheesecake Bars

October 11, 2016 4 Comments

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! If you love the taste of Southern pralines, you’ll flip for these Pecan Praline Cheesecake Bars! Buttery smooth with a pecan sandie cookie crust, a brown sugar cheesecake layer and topped with a rich and gooey praline sauce.

So I need to start working on trusting my gut again.

I used to be super good with my female intuition. We were BFFs, always judging situations together and making snap decisions like Thelma and Louise. We were tight. Sisters from another mister. Soul sisters. I could tell her anything and she would listen patiently and NOT TALK BACK BECAUSE I DO NOT TALK TO THE VOICES IN MY HEAD. Sorry, just had to leave that there in case my doctor reads this. Moving on…

But lately we’ve had some kind of falling out.

And now I can’t make proper snap decisions to save my life.

Snap decisions like, should I get behind that red Toyota in the left lane, or stay where I am behind the Mercedes in the right lane? (Spoiler: always go behind any other car than a Mercedes. I swear, Mercedes drivers are the slowest in all the land. Sorry to Mercedes drivers, but like, can y’all pick up the pace?)

This post should also be titled: I need to work on my patience. So spare me the comments telling me I’m impatient. I KNOW, DANGIT.

But seriously, how do you hone in on your intuition and choose the fastest lane in the McDonald’s drive-thru just by sight and car type alone? I’m asking for… uh, research purposes.

ANYWAY, my intuition is still awesome for tasting delicious food because I definitely knew when I saw these Pecan Praline Cheesecake Bars that they would taste phenomenal. It’s hard not to when you have a pecan Sandie cookie crust, a brown sugar cheesecake and a silky, buttery praline sauce. I meaaan…

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! And this sauce? HONEY, do not let this sauce only grace these cheesecake bars. I demand that you use your whip-smart intuition and slather this sauce on EVERYTHING. Waffles, pancakes, French toast, pound cake, flipflops… I literally do not care, but don’t let this liquid gold go to waste once the cheesecake bars are done for.

And that, my friends, is how you do cheesecake. Mic drop.

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS!

5.0 from 2 reviews
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Pecan Praline Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Pecan Praline Cheesecake Bars are silky smooth and utterly divine! A must-make!
Ingredients
  • FOR CRUST:
  • 1 (11.3 oz) pkg Pecan Sandie Cookies, finely ground
  • ⅓ cup melted butter
  • ¼ cup brown sugar
  • FOR CHEESECAKE:
  • 2 (8 oz) pkgs cream cheese, at room temperature
  • ⅔ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • FOR PRALINE SAUCE:
  • 1 cup brown sugar
  • ¼ cup butter
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
Instructions
  1. Preheat oven to 325 degrees F. Line an 8x8" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. In a large bowl, combine the pecan Sandie cookie grounds, melted butter and brown sugar together until moistened. Press into the prepared pan in an even layer. Bake for approx. 10-12 minutes. Remove from oven and keep oven on.
  3. While crust bakes: In the bowl of a stand mixer, cream together the cream cheese and brown sugar together until smooth, about 1 minute. Add in the eggs, one at a time, and the vanilla, beating well after each addition. Lastly, beat in the sour cream until just combined. Pour the cheesecake filling over the still-hot crust and place into the oven.
  4. Bake for approx. 35-40 minutes or until the center is just about set. If it's slightly jiggly, that's okay - but it should not be sloshing around in the pan. Cool completely, then refrigerate for at least 2 hours to set.
  5. While cheesecake chills, make your praline sauce. In a medium saucepan, add the brown sugar and butter and bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat and add in the cream and vanilla, taking care as the mixture may violently bubble up. Stir until combined, then cool to room temperature. Stir in the pecans just before serving.
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These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! Buttery, creamy brown sugar cheesecake, brown sugar-y pecan cookie crust and that heavenly sauce make for a seriously delicious cheesecake bar!

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! Have a super sweet day!

xo, Hayley

 

Filed Under: Bars, Caramel, Cheesecake, Everything!

No Bake Brownie Batter Cheesecake

July 25, 2016 7 Comments

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

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

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

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

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

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

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

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

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

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

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

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

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

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

xo, Hayley

*this post does not contain affiliate links

Filed Under: Brownies, Cheesecake, Chocolate, Everything!, No-Bake

No Bake Grasshopper Pie

June 29, 2016 4 Comments

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

So I’m in a rut.

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

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

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

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

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

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

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

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

Enjoy!

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

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

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

xo, Hayley

Filed Under: Cheesecake, Chocolate, Everything!, Mint, No-Bake, Pie

Banana Split Cheesecake

June 13, 2016 2 Comments

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

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

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

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

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

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

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

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

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

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

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

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

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

xo, Hayley

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Filed Under: Cheesecake, Chocolate, Everything!
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