This No-Bake Oreo Cheesecake is a cookies & cream lovers DREAM! A cool and creamy no-bake cheesecake stuffed with chocolate cookie pieces on a chocolate cookie crust.

Memorial Day is this weekend which means it will be the unofficial kickoff to summer… and you know what that means?

It means it’s hot as heck outside and it’s time to break out all the no-bake recipes!

Thankfully Sacramento has been pretty kind to us lately weather-wise but I know the brutality is coming. I’ll be holding onto the mild spring for just a wee bit longer if you need me!

But let’s talk about this cheesecake, because we all know that’s why you’re here. And I don’t blame you – this stuff is seriously mind-blowing!

No-Bake Oreo Cheesecake

This cheesecake starts with an Oreo cookie crust which is made from crushed Oreo cookies and melted butter. Normally a graham cracker crust would also have some sugar, but since the cookies have plenty of that, we don’t need it here. You’ll simply combine the crushed cookie crumbs with the melted butter and pat it into an even layer into your lightly greased springform pan.

The filling consists of cream cheese (obviously), granulated sugar for sweetness, pure vanilla extract for flavor, and some sour cream for some quintessential cheesecake tanginess. You’ll also fold in some freshly made whipped cream or Cool Whip, if that’s your fancy. And of course, you cannot forget the Oreo crumbs! This is what creates that addictive cookies & cream cheesecake filling.

You’ll fold all the ingredients together until they’re smooth, creamy and fully incorporated, and then pour them into the prepared crust into an even layer. The hardest part is waiting for the cheesecake to chill and set completely, which takes about 8 hours. I like to do this the night before and let it set in there overnight so it’s ready the next day.

Once ready to serve, garnish with some more fresh whipped cream and little Oreo cookie pieces and you’re done!

Tips for Oreo Cheesecake

• For the smoothest cheesecake batter, make sure your cream cheese is at room temperature and not too cold. Cold cream cheese will be lumpy.
• I recommend using freshly-whipped whipped cream in this recipe as it maintains the structure of the cheesecake. Make sure you whip your whipped cream to stiff peaks. Depending on whether or not you use a stand mixer or handheld electric mixer, this could take anywhere from 5-7 minutes.
• Store leftover cheesecake covered with plastic wrap or foil in the fridge for up to 3 days.

This No-Bake Oreo Cheesecake is rich, creamy, chocolaty and SO delicious! You’re going to LOVE the insanely addictive cookies & cream vibes!

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No-Bake Oreo Cheesecake

This No-Bake Oreo Cheesecake is giving all the cookies & cream ice cream vibes! Cool, creamy, no-bake and SO delicious!

Course Cheesecake, No Bake Desserts

Cuisine Dessert

Prep Time 8 hours hours 10 minutes minutes

Total Time 8 hours hours 10 minutes minutes

Servings 12 servings

Ingredients

FOR THE CRUST:

• 28 regular Oreo cookies, finely crushed
• 6 Tbsp unsalted butter, melted

FOR THE CHEESECAKE:

• 1¼ cups heavy whipping cream
• 16 oz (2 packages) cream cheese, at room temperature
• 3/4 cup granulated white sugar
• 1 tsp pure vanilla extract
• 1/3 cup sour cream
• 6 regular Oreo cookies, coarsely crushed
• Additional fresh whipped cream and Oreos for garnish, optional

Instructions

• Lightly grease the bottom of a 9" round springform pan with cooking spray; set aside. Meanwhile, in a medium bowl, combine the Oreo cookie crumbs and the melted butter and stir until moistened. Pour the crumbs into the prepared pan and pat into an even, compact layer with your hands. Freeze for 10 minutes while you prepare the filling.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream until stiff peaks form, about 5-7 minutes. Spoon the whipped cream into a medium bowl and set aside.
• To the stand mixer bowl you just used, cream together the cream cheese and granulated sugar with the paddle attachment until creamy and smooth, about 1 minute on medium speed. Stop and scrape down the bottom and sides of the mixer, then add in the vanilla extract and the sour cream and mix well, stopping to scrape down the bowl as needed. Stir in the coarsely crushed Oreo crumbs.
• Fold the whipped cream into the cream cheese mixture gently with a rubber spatula until no streaks of whipped cream remain. Spread the filling evenly over the crust layer. Cover with plastic wrap or foil and refrigerate until set and firmed, about 8 hours, or overnight.
• Just before serving, if desired you can garnish with more fresh whipped cream and Oreo cookie pieces.

This cheesecake is so sinfully delicious! If you’re a fan of cookies & cream, you’re going to LOVE this!

Have a super sweet day!

xo, Hayley

The post No-Bake Oreo Cheesecake first appeared on The Domestic Rebel.

These Carrot Cake Cheesecake Bars are perfect for spring! Swirled layers of carrot cake and creamy cheesecake in one delicious bar!

I cannot believe we are already halfway through March!

I was preparing some info for my accountants to file my taxes (ew) and I was looking over transactions and thinking, I remember making this purchase… but it was in December?! It felt like yesterday! And then other days I can’t even remember what I had for lunch that same day. And yet, here we are.

Springtime and Easter are coming up and those are both great reasons to bring on delicious, springy desserts! If you need some, I’ve got ya covered with this one: Carrot Cake Cheesecake Bars. Yep, you read that right!

Here’s how they’re made!

Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars essentially have two components to them: the carrot cake portion and the cheesecake portion. Because you’re essentially making two separate desserts and blending them together, they are a bit more labor intensive to make, but I promise, they are well worth the trouble. And once the batters come together for both, it is smooth sailing.

For the carrot cake, you’re going to need carrots (but of course), oil for moisture, sugar, vanilla, eggs. spices like cinnamon and nutmeg, flour, leavening agents, salt, and then some yummy add-ins like crushed pineapple for both moisture and flavor. You’ll create the cake batter and set it aside.

Next you’ll make your cheesecake filling. This consists of cream cheese, sugar, eggs, a teensy bit of flour for stability, vanilla extract, and sour cream for a luscious tanginess.

Once the batters are both made, you’ll layer them in the pan by pouring half of the carrot cake mixture into a greased pan, then topping it with the cheesecake mixture, then dolloping the rest of the carrot cake batter on top of that and lightly swirling.

Bake it, and voila! The most gorgeous swirled Carrot Cake Cheesecake Bars.

Tips for Carrot Cake Cheesecake Bars

• I recommend tapping both your carrot cake batter bowl and cheesecake batter bowl lightly on the counter for about 30 taps to pop any air bubbles before pouring them into the pan together. This helps bake the cheesecake bars more evenly.
• Allow the cheesecake bars to cool completely at room temperature, then refrigerate for at least 4 hours to set before cutting into squares.
• For clean-cut squares, dip a sharp knife in hot water and wipe off the water with a paper towel. Cut into the bars, then wipe the knife after each cut.
• Cheesecake Bars can be stored covered in the fridge for up to 5 days.

These Carrot Cake Cheesecake Bars will soon be a HUGE hit with your loved ones! Enjoy!

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Carrot Cake Cheesecake Bars

These Carrot Cake Cheesecake Bars are a fun twist between moist carrot cake and tangy cheesecake in a unique and delicious bar!

Course Bars, Cheesecake

Cuisine American, Dessert

Prep Time 4 hours hours 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 5 hours hours

Servings 15 servings

Ingredients

FOR THE CHEESECAKE:

• 16 oz (Two 8oz packages) cream cheese, softened
• 2/3 cup granulated white sugar
• 2 tsp all-purpose flour
• 2 large eggs
• 2 tsp pure vanilla extract
• 1/2 cup full-fat sour cream

FOR THE CARROT CAKE:

• 1/2 cup vegetable oil
• 8 oz (approx 1/3 cup) crushed pineapple, drained
• 2/3 cup granulated white sugar
• 1/3 cup light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1½ tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1¼ cups all-purpose flour
• 1¼ cups finely grated carrots

Instructions

• Preheat oven to 350℉. Line a 9x13" light metal rectangular pan with foil or parchment paper, allowing the excess of the foil or parchment to hang over the sides. Spray the foil or parchment with cooking spray; set aside.
• Make the cheesecake: In a large bowl of a stand mixer or in a large bowl with a handheld electric mixer, cream together the cream cheese and granulated sugar until creamy and smooth, about 2 minutes. Add in the flour and eggs, one at a time, followed by the vanilla extract, mixing well after each addition. Lastly, beat in the sour cream until mixed well. Tap the bowl on the counter about 30 times gently to pop any air bubbles. Set aside.
• Now, move onto the carrot cake. In another clean bowl, combine the oil, crushed pineapple, granulated and brown sugars, eggs, and vanilla extract and whisk together until combined, about 30 seconds. Add in the spices, baking powder, baking soda, salt, and flour and mix until just barely combined. Lastly, fold in the finely shredded carrots until just combined. Tap the bowl on the counter about 30 times gently to pop any air bubbles.
• Pour 2/3 of the carrot cake mixture into the prepared greased and lined pan and spread to the edges with a rubber spatula or spoon. Top with the cheesecake mixture which will may be on the thinner side. Dollop the remaining carrot cake batter on top of the cheesecake layer and using a clean butter knife, swirl the cheesecake and carrot cake layers together very lightly. Don't go overboard marbling this layer.
• Bake for 35-40 minutes or until the top is light golden brown and the center appears set. If it jiggles very slightly, that's okay, but it should not be sloshing around in the pan. Cool completely at room temperature, then refrigerate for at least 4 hours to set before cutting into squares to serve. Store any leftovers airtight in the fridge for up to 5 days.

I love the combination of spicy, sweet carrot cake and tangy cheesecake and I know you will, too!

Craving more carrot cake goodness? Check out this recipe!

The BEST Carrot Cake

Have a super sweet day!

xo, Hayley

The post Carrot Cake Cheesecake Bars first appeared on The Domestic Rebel.

It is FINALLY FALL!

For those of you who live in a more temperate climate, you had fall long ago. But for us Sacramentans, fall arrived yesterday and I cannot explain my utter BLISS. No more 80, 90 and 100+ degree days! No more brutal, excruciating summer weather! I cannot contain my excitement.

What better way to kick off Californian’s belated fall than with a pumpkin pie? But this is no ordinary, regular degular pumpkin pie. This one has a cheesecake bottom. A two-layer cheesecake pie, if you will. It’s spectacular and had my neighbors begging for seconds.

Introducing: Pumpkin Pie Cheesecake. A dream, really!

Pumpkin Pie Cheesecake

You won’t believe how EASY this is to bake. It only looks complicated with its beautiful layers!

First, you’ll need a crust. I went the semi-homemade route and used a store-bought 9″ graham cracker crust because that’s my prerogative. Then, you’ll make your cheesecake base which consists of cream cheese (obviously), some sugar, vanilla, and eggs. Simple enough, yes? Spread part of that creamy cheesecake layer in the bottom of your crust.

THEN you’re going to create your pumpkin layer. To the remaining cheesecake batter, you’ll add your pumpkin puree and a bunch of spices to make it deliciously pumpkin-y. Mix her up and pour that glorious orange-colored beauty over the cheesecake layer in the crust carefully, trying not to swirl the layers together. It looks gorgeous with its distinctive white and orange layers!

Bake it up until it is mostly set (a little jiggle in the middle is okay) and let her cool. Then refrigerate until totally set and serve!

A mountain of fresh whipped cream is absolutely essential, but vanilla ice cream a la mode would be fantastic as well.

How long will my cheesecake last?

Your pumpkin cheesecake will last airtight in the refrigerator about 4 days.

Can I freeze my cheesecake?

Yes, this cheesecake can be frozen. Simply wrap the entire cheesecake or pre-sliced pieces in plastic wrap, then in foil and freeze up to 1 month. Thaw in the fridge overnight.

Pumpkin-y, spicy, creamy and sweet – this delicious Pumpkin Pie Cheesecake will be a huge hit at your next gathering!

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Pumpkin Pie Cheesecake

This Pumpkin Pie Cheesecake has everything: a creamy vanilla cheesecake base, a pumpkin spice pie topping and a buttery graham cracker crust all in one easy dessert mashup! Your guests will LOVE this incredible pie!

Course Cheesecake, Pie

Cuisine American, Dessert

Prep Time 8 hours hours 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 9 hours hours

Servings 8 servings

Ingredients

For the Cheesecake Layer:

• 1 9" prepared graham cracker crust (deep dish recommended)
• 16 oz (Two 8 oz packages) cream cheese, at room temperature
• 1/2 cup granulated white sugar
• 2 large eggs
• 2 tsp pure vanilla extract

For the Pumpkin Pie Layer:

• 2/3 cup pumpkin puree (such as Libby's 100% pure pumpkin)
• 1¼ tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves

Instructions

• Preheat oven to 325° degrees F. Place the graham cracker crust on a rimmed baking sheet just in case there's any spillage during baking.
• In the bowl of a stand mixer, cream together the cream cheese and granulated sugar with the paddle attachment until smooth, about 1 minute. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract. Scrape down the bottom and sides of the bowl to ensure everything is well combined and mixture is creamy and smooth.
• Spread 1 cup of the cheesecake mixture into the bottom of the prepared crust. To the remaining bowl of cheesecake batter, add in the pumpkin puree and spices and mix well until fully incorporated. Carefully cover the plain vanilla cheesecake layer with the pumpkin pie layer in the crust, smoothing out the top evenly.
• Bake for 35-45 minutes or until the top is mostly set. If the middle jiggles just a little bit, that is normal and it will continue to set up more as it cools and refrigerates, but it should NOT be sloshing around in the pan. Cool to room temperature for about 1 hour, then refrigerate for at LEAST 4 hours, preferably overnight before serving.

Notes

Instead of the separated spices listed, you can use 2 tsp pumpkin pie spice. 

This cheesecake pie is SO dreamy and perfect for those who want two desserts in one!

Craving more pumpkin? Check out this recipe…

Salted Caramel Pumpkin Pie

Have a super sweet day!

xo, Hayley

The post Pumpkin Pie Cheesecake first appeared on The Domestic Rebel.

This Carrot Cake Cheesecake is such a fun springtime treat (or year-round if you roll like that!). A marbled dessert featuring creamy cheesecake and spiced carrot cake in one!

I cannot believe it is practically springtime!

Sacramento had its first 80 degree F day yesterday. Although it was a nice day, I want to hold onto the 70 degree days a little longer because knowing California weather, summer will be here soon and I want to postpone that as long as humanly possible! If you’re new around here, I am strictly anti-summer, lol. Why I live in a hot climate is beyond me.

Anyway, let’s focus on spring and spring desserts. Easter is next month and if you plan on celebrating or at least having a nice dinner, I bet you’re brainstorming menu ideas. This Carrot Cake Cheesecake would be a show-stopper on your dinner table! It’s a marbled confection featuring layers of spiced homemade carrot cake swirled with creamy cheesecake, then topped with a cream cheese frosting.

Seriously DIVINE.

It reminds me of the Cheesecake Factory version but even more delicious because it’s homemade! While it is a little labor intensive due to the steps involved, it is oh so worth it, I promise!

The Cake

The cake is basically my carrot cake recipe shrunk down to be a mini batch version. It has the same delicious spiced cake base with freshly grated carrots, chopped pecans and crushed pineapple for moisture and flavor.

The Cheesecake

The cheesecake is just like any other and begins with cream cheese (obviously), sugar, eggs, vanilla extract, and sour cream. Pretty standard stuff! It’s when it gets layered and swirled with the carrot cake batter that things take a turn on the wild side.

The Cream Cheese Frosting

The cream cheese frosting is just like any other you’ve had, just shrunk down into a smaller portion to frost the top of the cheesecake. This adds flavor and ties in the carrot cake portion, and also covers up any cracks or sinkage in your carrot cake. I finished it off with a small crown of chopped pecans to make it look pretty.

Spiced, nutty, creamy and sweet – this Carrot Cake Cheesecake is one to beat!

*slightly adapted from Cooking Classy

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Carrot Cake Cheesecake

This Carrot Cake Cheesecake combines two classic desserts into one magnificent mashup! Spiced, nutty carrot cake is swirled into cool and creamy cheesecake in a gorgeous dessert you don't want to miss.

Course Cheesecake, Dessert

Cuisine American, Dessert

Prep Time 6 hours hours 45 minutes minutes

Cook Time 1 hour hour

Total Time 7 hours hours 45 minutes minutes

Servings 10 servings

Ingredients

For the Cheesecake:

• 16 oz (Two 8 oz packages) cream cheese, softened
• 2/3 cup granulated white sugar
• 2 tsp all-purpose flour
• 2 large eggs
• 2 tsp pure vanilla extract
• 1/2 cup sour cream

For the Carrot Cake:

• 1/2 cup vegetable or canola oil
• 1/3 cup crushed pineapple, drained
• 2/3 cup granulated white sugar
• 1/3 cup lightly packed light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1½ tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1¼ cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1¼ cups finely grated carrots
• 1/3 cup coarsely chopped pecans

For the Frosting and Topping:

• 4 oz cream cheese, softened
• 4 Tbsp unsalted butter, softened
• 1 tsp pure vanilla extract
• 1 cup confectioners' sugar
• 2/3 cup coarsely chopped pecans

Instructions

• Preheat oven to 350° degrees F. Grease a 9" round springform pan with cooking spray and set aside.
• First, make the cheesecake mixture: In the bowl of a stand mixer, cream together the cream cheese, granulated sugar and flour together with the paddle attachment until smooth and creamy, about 1 minute. Scrape down the sides of the bowl. Add in the eggs, one at a time, followed by the vanilla extract and sour cream, mixing well. Scrape down the bottom and sides of the bowl as needed. Mixture will be thin. Forcefully tap the bowl against the countertop for about 30 taps to pop any air bubbles. Set aside.
• For the carrot cake mixture: In a large bowl, whisk together the vegetable oil, crushed pineapple, granulated sugar, brown sugar, eggs, and vanilla extract together until combined, about 30 seconds. Add in the spices, flour, baking soda, baking powder, and salt and whisk until just barely combined but still streaks of flour remain. Lastly, fold in the grated carrots and chopped pecans and fold in until combined. Tap this bowl forcefully against the countertop about 30 taps to pop air bubbles as well.
• For assembly: First, pour about 1½ cups of the carrot cake batter into the bottom of the greased springform pan and spread into an even layer. Then, add about 1/2 of the cheesecake mixture in dollops. Do not spread or swirl. Next, add the remaining carrot cake batter, followed by the remaining dollops of cheesecake batter. Resist the urge to spread or swirl. I like to dollop the cheesecake batter on rather than pour it on in one big glob; it covers more evenly this way.
• Bake for 60-65 minutes or until done (if the center jiggles very slightly, that is alright). I recommend tenting the pan around the 40-minute mark with foil to prevent from excessive browning of the cheesecake. Cool for about 1 hour, then cover with plastic wrap or foil and refrigerate for about 6 hours, or overnight, before frosting.
• For the frosting: In a medium bowl, beat together the cream cheese, butter, and vanilla extract together with a handheld electric mixer until smooth. Add in the confectioners' sugar and mix until combined.
• Spread the frosting evenly over the cheesecake. Garnish the rim of the frosted cheesecake with chopped pecans. Store any leftover cheesecake in the fridge.

This cheesecake is seriously out of this world! A must make for any carrot cake fan!

Have a super sweet day!

xo, Hayley

My 5-Star Carrot Cake this way…

Best Ever Carrot Cake

The post Carrot Cake Cheesecake first appeared on The Domestic Rebel.

This No-Bake Cake Batter Cheesecake is SERIOUSLY delicious! Cool and creamy, it tastes just like confetti cake batter in an easy, no-bake confection you’re going to love!

Hi! I’m back!

I’m so sorry I was MIA for 2 long months! I’ve been dealing with a LOT and needed to take December and January to myself to rest, recharge, regroup… all the re’s, ha. Long story short: last September I was diagnosed with ocular myasthenia gravis, a neuromuscular auto-immune disease affecting my eye muscles. However, around Thanksgiving it began to progress to the rest of my voluntary muscles in my body: legs, neck, jaw, arms, hands, you name it. Myasthenia gravis literally translates to “grave muscle disease” and it basically causes extreme weakening of the voluntary muscles. Doing basic tasks like cleaning my apartment, which normally takes me about 30 minutes, took hours and required several breaks. It was hard!

My illness is still progressing but I’m working with my neurologist on a treatment plan. And in late January, I made the choice to switch units at my apartment complex to an apartment with less stairs. My current apartment has 18 steps (2 flights) just to get to my front door, and my new unit will be a ground floor unit which will be so much easier on my muscles. So between navigating a new, worsening illness and moving, life’s been crazy! Thankfully I move in 12 days so it’s coming up soon

Anyway! Let’s get back to this cheesecake. I missed blogging for sure!

As you know, my no-bake cheesecakes are quite popular and for good reason: regular baked cheesecakes can be complicated! Water baths, cracked ovens – too much drama, IMO. No-bake is so much easier and has the same authentic flavor without the hassle. And this particular iteration tastes JUST like confetti cake batter. Delish!

Making Cake Batter Cheesecake

Cake batter cheesecake has just a few simple ingredients, and those are:

• Cream cheese: obviously the basis of any self-respecting cheesecake!
• Granulated sugar: for sweetness!
• Vanilla extract: for flavor
• Almond extract: the hint of almond extract gives that unmistakable cake batter flavor. Trust me!
• Sour cream: for added creaminess and structure
• Confetti cake mix: you’re just adding in the dry cake mix for flavor and structure! If you’re worried about eating raw cake mix, you can always heat treat your cake mix by microwaving it on a microwave-safe plate for 30 seconds, then let cool before using.
• Heavy whipping cream: this gets whipped into whipped cream which acts as the stabilizer for the cheesecake!
• Graham cracker crumbs: for the crust, along with some brown sugar for sweetness and melted butter to hold it together.
• Sprinkles: but of course! No cake batter cheesecake would be complete without rainbow sprinkles!

This No-Bake Cake Batter Cheesecake is creamy, dreamy, super simple to make and tastes AMAZING. If you love all things cake batter, you have to give this a go!

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No-Bake Cake Batter Cheesecake

This No-Bake Cake Batter Cheesecake is creamy, dreamy, super easy to make and tastes JUST like confetti cake batter! A magical no-bake dessert you MUST have in your arsenal!

Course Cheesecake, Dessert, No Bake Desserts

Cuisine American, Dessert

Prep Time 8 hours hours 20 minutes minutes

Total Time 8 hours hours 20 minutes minutes

Servings 12 servings

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup light brown sugar, lightly packed
• 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake:

• 1¼ cups heavy whipping cream
• 3/4 cup confetti cake mix (just the dry mix - see Note)
• 16 oz (Two 8-oz packages) cream cheese, at room temperature
• 3/4 cup granulated white sugar
• 2 tsp pure vanilla extract
• 1 tsp almond extract
• 1/3 cup full-fat sour cream
• 1/3 cup rainbow jimmies (rainbow sprinkles)

Instructions

• Lightly grease a 9" round springform pan with cooking spray on the bottom and the sides of the pan. Set aside.
• In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter until moistened and combined. Pour the crumbs into the prepared pan and press into an even layer to form a crust. Place in the freezer while you prepare the cheesecake filling.
• For the cheesecake: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream until soft peaks form, about 4 minutes. Gradually add in the confetti cake mix with the mixer still running and continue whipping the whipped cream until stiff peaks form, another 2-3 minutes. Add the whipped cream to another large bowl and set aside.
• In the same stand mixer bowl (now cleaned out), add in the softened cream cheese and the granulated sugar. Beat with the paddle attachment until smooth and creamy, about 1-2 minutes, scraping the sides and bottom of the bowl as needed. Add in the vanilla and almond extracts and mix well, followed by the sour cream, mixing well and scraping the bottom and sides of the bowl as needed.
• Fold the cake batter whipped cream and rainbow sprinkles into the cream cheese mixture using a rubber spatula carefully, taking care not to deflate the whipped cream as it is your stabilizer in this recipe. Ensure you fold it in so no streaks of cream cheese remain. Pour the filling into the prepared crust and smooth out the top.
• Cover and refrigerate the cheesecake for at LEAST 8 hours, preferably overnight, before cutting into slices to serve. Garnish with additional whipped cream and sprinkles, if desired.

Notes

Some people are concerned with eating raw flour products, and if this is you, you may absolutely heat treat your cake mix before proceeding with this recipe. To do so, place the cake mix in a single layer on a microwave-safe plate and microwave on HIGH power for about 30 seconds to 1 minute. Allow to cool before using it in the recipe. 

This cheesecake won rave reviews with my neighbors and I know your family is going to LOVE it!

Have a super sweet day!

xo, Hayley

More cake batter this way…

Levain Bakery-Style Funfetti Cake Batter Cookies 

Cake Batter Blondies

The post No-Bake Cake Batter Cheesecake first appeared on The Domestic Rebel.

This Berries & Cream Poke Cake is super delicious, light and fluffy with a creamy mixed berry filling and a sweetened whipped cream topping! So perfect for spring and summer!

If you’re looking for the springiest cake, this is it! With Mother’s Day just around the corner, this cake would be the PERFECT addition to your festivities! I’m making it for my own mom because it’s super easy, so delicious, and refreshing, thanks to the light berries and fresh whipped cream.

Poke cakes are an old-fashioned recipe that still work today because they’re super easy and timeless. Who doesn’t love a moist cake with a delicious surprise filling? From Jello fillings to pie fillings, caramel fillings to pudding, there’s truly no limit to what you can fill your poke cakes with. Today’s is a delicious mixed berry cheesecake filling. If that doesn’t scream “springtime dessert”, I don’t know what does!

The Cake

One of my favorite things about poke cakes is the fact that they start with a box mix that you doctor up. No one will know they started with a box! This one starts with vanilla cake mix (or you can use yellow or white cake mix!). Just mix it up with the ingredients called for on the back of the box – this is your standard eggs, oil, and water. Super simple! Prepare it up and pour it into a greased 13×9 light metal rectangular baking pan and bake until a toothpick inserted near the center comes out clean. Cool completely, then we’ll poke holes all over the cake using the handle of a wooden spoon. Just be careful not to puncture the holes completely through the bottom of the cake.

The Filling

The mixed berry cheesecake filling is the pride and joy of this recipe! The filling consists of mashed fresh strawberries, blackberries, and raspberries mixed with a package of softened cream cheese and a can of sweetened condensed milk. Beat it all together with a handheld electric mixer until its smooth and combined but still has little berry pieces. Then pour it over the holes in the cake and let it set in the fridge for about an hour. The mixture is quite liquidy so we’ll want it to set briefly.

The Topping

The topping has two options: fresh whipped cream or whipped topping. I opted for fresh whipped cream because I truly find it superior, but in a pinch you can absolutely use whipped topping. If using fresh whipped cream, you’ll simply whip together some heavy whipping cream, confectioners’ sugar and a little splash of vanilla until stiff peaks form and spread it over the surface of the cake. Easy peasy!

Creamy, fruity, sweet and refreshing, you guys are going to LOVE this simply perfect Berries & Cream Poke Cake!

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Berries & Cream Poke Cake

This Berries & Cream Poke Cake is simply perfect! Light and moist vanilla cake with a mixed berry filling and fresh whipped cream!

Course Cakes, Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Ingredients

• One box vanilla or white cake mix, plus ingredients on back of box
• 2 cups fresh strawberries, hulled and mashed
• 1 cup fresh raspberries, mashed
• 1 cup fresh blackberries, mashed
• 8 oz cream cheese, softened
• 14 oz sweetened condensed milk
• 1½ cup heavy whipping cream
• 1/2 cup confectioners' sugar
• 1/2 tsp vanilla extract
• Fresh berries for garnish, optional

Instructions

• Prepare and bake the cake in a greased 13x9" light metal rectangular baking pan according to package directions. Let cool, then poke holes all over the surface using the handle of a wooden spoon.
• In a medium bowl, combine the mashed berries, softened cream cheese and sweetened condensed milk. Using a handheld electric mixer, beat until smooth and combined, about 1 minute. Pour the berry mixture evenly over the cake, aiming to get it into the holes. Refrigerate for at least 1 hour to set some.
• For the whipped cream: In the bowl of a stand mixer, cream together the heavy whipping cream, confectioners' sugar and vanilla with a whisk attachment until stiff peaks form, about 5-7 minutes. Spread the mixture evenly over the surface of the cake. Serve with fresh berries, if desired. Store any leftovers in the fridge covered.

Notes

If you'd like to use whipped topping, omit the heavy whipping cream, confectioners' sugar and vanilla extract and replace with 8oz thawed whipped topping. 

This cake is absolutely amazing! I hope you enjoy!

Have a super sweet day!

xo, Hayley

The post Berries and Cream Poke Cake first appeared on The Domestic Rebel.

These may be one of my smarter hair-brained ideas and I am officially obsessed with these addictive, easy treats!

The weather has been SO nice here in Sacramento: breezy, sunny, mild and perfect springy days. Our apartment pool is open, my windows are open, and everything just feels so fresh. And of course, I am loving that I can finally shed some of my bulky sweaters (I will miss you, sweatsuits! See you next fall) and break out the shorts and cute dresses. And of course, prepare for summer.

I know you’re thinking: summer?! But we’re in April! A very valid point! However, I’m assuming you live in a normal climate with real seasons. However, here in Satan’s armpit, we have fake spring for approximately 2 seconds before it transitions briefly into full-fledged summertime which will be rearing its hideous face here very soon. Unfortunately, springtime is probably 3/4ths of the way finished already which makes me sad because this weather is truly magnificent. Oh well.

So bear with me, because summertime recipes are coming quickly whether or not you’re experiencing actual summer, prequel summer, or you can just save these for when summer happens since you live in a normal place with normal seasons (what’s that like?).

Anyhoo, let’s talk about these Cheesecake Deviled Strawberries, shall we? They’re AMAZING.

The Strawberries

For this recipe, you want to use big, fresh strawberries. Frozen strawberries just won’t work, and itty bitty strawberries won’t be good for this, either. We’re going to slice the strawberry in half lengthwise and keep the stems on – the stems are almost like a little handle for them. The reason we want larger berries is because we’re going to slightly carve out a little bowl in the strawberry half so we can pipe the cheesecake filling into the bowl. If you use too small of a strawberry, it is just harder to work with. Another tip is to cut off a sliver of the fat rounded part of the berry so it has a flat edge to sit evenly on as opposed to rolling around.

The Cheesecake Filling

The cheesecake filling is what makes these special. It consists of cream cheese (obviously), confectioners’ sugar for sweetness and stability, vanilla extract for flavor, and whipped cream for stability and great fluffy texture. We’ll also sprinkle some graham cracker crumbs on top to really drive home the cheesecake flavor.

When combined, the juicy, ripe strawberries with the creamy, fluffy cheesecake filling makes these Cheesecake Deviled Strawberries absolutely heavenly!

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Cheesecake Deviled Strawberries

These Cheesecake Deviled Strawberries are absolutely heavenly! Juicy, ripe strawberries filled with a creamy and fluffy cheesecake and sprinkled with crushed graham cracker crumbs for an easy, no-bake treat!

Course Cheesecake, Dessert, No Bake Desserts, Treats

Cuisine American, Dessert

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 3 lbs

Ingredients

• 3 lbs fresh large strawberries
• 8 oz (1 package) cream cheese, softened
• 1 cup confectioners' sugar
• 1 tsp vanilla extract
• 1½ cups heavy whipping cream
• 1/4 cup graham cracker crumbs

Instructions

• Take a strawberry and split it down the center lengthwise, keeping the stems attached. Take a small piece off of the fat rounded side so when you set it down, it rests flat as opposed to rolling around. Using a small paring knife or melon baller, carve out a very small piece of strawberry flesh on the flat side of the strawberry to create a small bowl. This is where you'll pipe your filling. Repeat with remaining strawberries.
• In the bowl of a stand mixer with the whisk attachment, whip the heavy whipping cream on high speed until stiff peaks form, about 5-7 minutes. Scrape out of the bowl and place in a medium bowl; set aside. Back in the stand mixer bowl, add in the cream cheese, confectioners' sugar and vanilla. Beat on medium speed until fluffy and creamy, about 1 minute. Fold in the whipped cream until no streaks remain and everything is incorporated.
• Fill a piping bag with the cheesecake mixture. Pipe the cheesecake mixture into the "bowl" of the strawberry you created. Immediately sprinkle with graham cracker crumbs. Cover and refrigerate or serve immediately. Makes about 3lbs of large strawberries.

I love how bright, refreshing and oh so EASY these treats are! You’re going to LOVE these!

Have a super sweet day!

xo, Hayley

The post The BEST Cheesecake Deviled Strawberries first appeared on The Domestic Rebel.

Reminiscent of our childhood, this No-Bake Orange Creamsicle Cheesecake is absolutely AMAZING! Swirled layers of creamy cheesecake and bright orange combine to create a decadent yet light and fluffy no-bake dessert.

Apparently I am very inspired by ice cream bars this month because I have not one but two ice cream-inspired desserts. As one does, I suppose!

I didn’t even plan this, but I’m not mad at it, either! Who doesn’t love ice cream bars or the treats inspired by them? And if you love orange dreamsicles, you’re going to LOVE this cheesecake!

I’ve been trying to think of some springtime treats and desserts for Easter events and figured a nice, dreamy and light cheesecake would be perfect. Cheesecakes are always a relatively easy but totally impressive dessert to serve to company or for a holiday meal and this one is not only delicious but gorgeous, too. Plus, the orange flavor is super spring-y and just perfect.

There are a few elements to making this Orange Creamsicle Cheesecake happen, so let’s go over them:

The Crust

The crust is your standard graham cracker crust. I chose a graham cracker crust because I find graham crackers have the finest crumb which is best for cheesecake crusts. You could use Nilla Wafers but just make sure you grind them really finely because if they’re too coarse, your crust will be too crumbly. You need your crust to be really compacted in there. The crust is just some brown sugar, graham cracker crumbs, and melted butter. Pretty standard!

The Filling

The filling has two components: the regular cheesecake and the orange part. The regular cheesecake is just cream cheese, granulated sugar, and vanilla whipped together until smooth, and then we’ll fold in some freshly whipped cream to make it fluffy and extra creamy. For the orange part, we’ll whisk together some orange gelatin, fresh orange zest and boiled water and let it cool completely, then whisk in some of that fresh whipped cream. This makes the orange part super creamy and thickens it up as well. Then you’ll just layer the two mixtures in the pan alternating them to create that layered and swirled effect. Both mixtures have different textures (the no-bake cheesecake is very thick and the orange one is thinner) so you can’t spread them or even swirl with a knife as well, but it looks amazing in its imperfection, trust me! It may even look lumpy because of the different textures, but this is normal! The photo above ^ is right before I spread the dollops of cream cheese as best I could and before the final orange layer was added. As you can see, it will be kinda lumpy. No biggie!

Garnish

I garnished this simple cheesecake with some more freshly whipped cream and some orange segments to really drive home the orange flavor!

Bright and zesty orange, cool and creamy cheesecake – you’re going to LOVE this refreshing No-Bake Orange Creamsicle Cheesecake!

*adapted from Cincy Shopper

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No-Bake Orange Creamsicle Cheesecake

This No-Bake Orange Creamsicle Cheesecake is a real show-stopper and will be sure to impress anyone! Layers of bright and zesty orange and creamy cheesecake combine in this layered no-bake wonder!

Course Cheesecake, Dessert

Cuisine American, Dessert

Prep Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 12 servings

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Orange Layer:

• 3 oz box (1 small box) orange gelatin
• 3/4 cup boiling water
• Zest of one medium orange

For the Cheesecake:

• 16 oz (2 packages) cream cheese, softened
• 3/4 cup granulated white sugar
• 2 tsp vanilla extract divided
• 16 oz heavy whipping cream
• 1/2 cup confectioners' sugar

Instructions

• Lightly grease a 9" round springform pan with cooking spray. If desired, place a parchment paper round on the bottom of the pan and spray again. Set aside.
• In a medium bowl, combine the graham cracker crumbs, light brown sugar and melted butter until moistened and combined. Pour the crust mixture into the prepared pan and press into an even layer. Place in the freezer for at least 30 minutes.
• Next, add the orange gelatin to a heat-safe bowl and whisk the boiling water and orange zest into it until dissolved. Let cool completely to room temperature (about 30 minutes).
• In the bowl of a stand mixer, cream the cream cheese, granulated sugar and 1 teaspoon of the vanilla extract together with the paddle attachment until fluffy and smooth, about 1 minute. Scrape out of the stand mixer bowl and place in another small bowl. In the stand mixer bowl, add the heavy whipping cream, confectioners' sugar and remaining 1 teaspoon vanilla extract and using the whisk attachment, whip on HIGH speed until stiff peaks form, about 5-7 minutes. Fold half of the whipped cream mixture into the cream cheese mixture. Fold the remaining half of the whipped cream mixture into the cooled orange gelatin mixture.
• Add half of the cream cheese mixture to the bottom of the pan and spread it out into an even layer; top with half of the orange mixture. Remember, we are working with two different textures and the orange mixture, while thickened, will still be runnier than the cream cheese mixture so layering will be tricky. Dollop the remaining cream cheese mixture evenly over the orange layer and try your best to spread a little - doesn't have to be perfect and it may look lumpy; this is okay! Lastly, add the last of the orange mixture.
• Cover and refrigerate at least 8 hours or overnight. Carefully remove from the pan and garnish with whipped cream and orange segments, if desired.

I love how cool, refreshing and creamy this tangy and bright cheesecake is!

Have a super sweet day!

xo, Hayley

The post The BEST No-Bake Orange Creamsicle Cheesecake first appeared on The Domestic Rebel.

This No-Bake Pumpkin Cheesecake is absolutely the BEST ever! It tastes like a cross between pumpkin pie and a creamy cheesecake. Super delicious, perfectly spiced and SO easy!

Happy Unofficial Pie Week, everyone!

It’s unofficial because I suck at planning anything other than waking up in the mornings nowadays, and because I have a ton of pie and pie-related recipes to share with you before Thanksgiving! But Hayley, you say, Thanksgiving is still a month away! Yes, Brenda, I’m aware! However, I want the recipes to be ready for YOU when YOU are ready to make them! That’s how Pinterest works, btw. Look at you with your newfound blogger knowledge!

Anyhoo, I figured we should start a Thanksgiving Pie Week kinda thing early so you have plenty of time to plan your menu, test the recipe if you so choose and of course, swoon.

So we’re kicking things off after yesterday’s pie crust taste test with this seriously scrumptious No-Bake Pumpkin Cheesecake!

This thing is SERIOUS business, y’all. It is SUPER pumpkin-y and reminds me in texture and taste of a pumpkin pie that was cross-bred with a creamy cheesecake. It’s light and fluffy but still creamy and rich, with plenty of pumpkin spice flavor on top of a gingersnap crust. If you love pumpkin, you’re going to swoon over this recipe, trust me!

I love no-bake cheesecakes because I find them easier and less finicky to make than a traditional cheesecake. I mean, any dessert I have to draw a LITERAL BATH for is a little too high maintenance for lil ol me. I mean, seriously, do you need cucumbers over your eyes and spa music rigged to the interior of the oven? What am I, a day spa now? Not only that, but traditional cheesecake can be such a little persnickety brat that you can pamper and spoil it all you want and it may still turn out with a giant crack in the center. I don’t have time for games, people.

No-bake cheesecakes taste just like traditional cheesecake but tend to have a lighter and fluffier texture while still retaining plenty of creaminess and that signature tang of a classic cheesecake. And with the holidays coming up, you need allllll the shortcuts, time savers and oven space you can possibly afford, so having the ability to create a show-stopping cheesecake ahead of time and save your precious oven square footage is clutch.

Now who is ready and willing to face plant this No-Bake Pumpkin Cheesecake?!

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Best Ever No-Bake Pumpkin Cheesecake

This Pumpkin Cheesecake has earned its reputation for being the BEST! It's super easy to make, entirely no-bake, tastes like a cross between a pumpkin pie and a classic cheesecake and is a total show-stopper!

Course Cheesecake, Dessert, No Bake Desserts

Cuisine American, Dessert

Prep Time 6 hours hours 20 minutes minutes

Total Time 6 hours hours 20 minutes minutes

Ingredients

For the Crust:

• 2½ cups (One box) gingersnap cookies finely crushed into crumbs
• 1/4 cup light brown sugar lightly packed
• 10 Tbsp melted unsalted butter

For the Cheesecake:

• 24 ounces (3 packages) full-fat cream cheese at room temperature
• 1 cup lightly packed light brown sugar
• 1/2 cup granulated white sugar
• 15 ounces (1 can) 100% pure pumpkin puree do NOT use pumpkin pie filling
• 2 tsp vanilla extract
• 1 Tbsp pumpkin pie spice See Note for individual spice amounts
• 1¼ cups heavy whipping cream
• 1/4 cup confectioners' sugar
• Fresh whipped cream and pumpkin candies for garnish, optional

Instructions

• Lightly grease a 9" or 10" round springform pan with cooking spray. Set aside.
• In a medium bowl, combine the gingersnap crumbs, the brown sugar and melted butter and stir until crumbs are moistened. Pour the moistened crumbs into the bottom of the prepared pan and pat in an even layer for your crust. Freeze for 20 minutes while you prepare the filling.
• In the bowl of a stand mixer, cream together the cream cheese, brown sugar, and granulated sugar together until light and fluffy, about 1 minute. Mixture should be smooth. Scrape down the sides of the bowl as needed. Add in the pumpkin puree, vanilla and spices and beat until combined. Set aside.
• In another medium bowl, whip the heavy whipping cream and confectioners' sugar together on high speed until stiff peaks form, about 5-7 minutes. Fold the whipped cream into the pumpkin mixture gently until fully combined and no whipped cream streaks remain.
• Pour the pumpkin filling into the crust and smooth out the top. Cover with plastic wrap and refrigerate until firm, about 6 hours or overnight (preferable). Just before serving, garnish with more fresh whipped cream and pumpkin candies.

Notes

If you do not have a pumpkin pie spice blend, you can use the following spices and measurements to make your own for the cheesecake filling.

3 teaspoons ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves

Cool, creamy, addictively smooth and richly pumpkiny! You’re going to LOVE this one!

Have a super sweet day!

xo, Hayley

The post Best Ever No-Bake Pumpkin Cheesecake first appeared on The Domestic Rebel.

This Best Ever No-Bake Strawberry Cheesecake is divine! Ultra simple no-bake cheesecake topped with a scrumptious homemade strawberry sauce. You don’t want to miss this easy summertime recipe!

Hard for me to believe that Fourth of July is this week! How did we even get this far in this CRAZY whirlwind of a year?

Do you guys have any July 4th plans?

I am a self-proclaimed Fourth of July grinch. I hate everything about it, honestly, but especially the heat and fireworks which, let’s be real, IS what Fourth of July is pretty much all about. So I usually shelter in my AC and binge-watch some Netflix while eating take-out. No sweaty BBQs for me, but I like it that way!

Whether you’re like me or you’re out partying like it is 1776, there is one thing you should most definitely include in your (anti)festivities: this No-Bake Strawberry Cheesecake! My No-Bake Cheesecake recipe has been going gang-busters lately, so I wanted to make a strawberry version and it does not disappoint!

Strawberry cheesecake is all about the strawberry topping that crowns the cheesecake itself, and I am picky about how I like my strawberry topping. I don’t want it to taste artificial or overly processed which usually means pie filling and strawberry “syrup” is out for me. But I don’t want just fresh berries on top because I like the sauce element. This Strawberry Sauce is perfect: combining fresh chunks of juicy strawberries in a thick homemade sauce with REAL strawberry flavor.

The cheesecake itself is super light and fluffy with a luscious creaminess and that signature cheesecake tanginess. It is so delicious and simple!

When combined, the sweet and tangy cheesecake with the fresh, saucy strawberries is a combination that cannot be missed!

Best Ever No-Bake Strawberry Cheesecake: your new BFF!

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Best Ever No-Bake Strawberry Cheesecake

This Best Ever No-Bake Strawberry Cheesecake is delightful! Light, fluffy and ultra creamy no-bake cheesecake topped with a sweet and juicy fresh homemade strawberry sauce. This is about to become a new family favorite!

Course Cheesecake, No Bake Desserts

Cuisine American, Dessert

Prep Time 2 hours hours

Cook Time 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 1/2 cup (1 stick) unsalted butter melted
• 1¼ cups heavy whipping cream
• 2 (8-ounce) packages cream cheese softened
• 3/4 cup granulated white sugar
• 2 tsp vanilla extract
• 2 tsp lemon juice
• 1/3 cup full-fat sour cream

For Strawberry Sauce

• 1 Tbsp cornstarch
• 3 Tbsp warm water
• 1 lb fresh strawberries washed, hulled and sliced
• 1 Tbsp lemon juice
• Zest of 1/2 a lemon
• ¼ cup granulated white sugar

Instructions

• Very lightly grease a 9" or 10" round springform pan with cooking spray. Set aside.
• In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter, stirring until moistened. Pour the crumbs into the springform pan and pat and spread the crumbs into an even layer along the bottom and slightly up the sides of the pan. Freeze for 10 minutes while you prepare the filling.
• In the bowl of a stand mixer, beat the heavy whipping cream on high speed with the whisk attachment until stiff peaks form, about 5-7 minutes; set aside. In another bowl, beat together the cream cheese, sugar, vanilla and lemon juice with the paddle attachment for about 2 minutes or until light and fluffy. Scrape down the sides of the bowl with a spatula if needed. Add in the sour cream and mix well until combined. Lastly, fold in the whipped cream until fully incorporated.
• Spread the cheesecake mixture evenly onto the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate for at least 2 hours or until set. Just before serving, top with the strawberry sauce.

For the Strawberry Sauce:

• Whisk together the cornstarch and warm water in a small bowl until combined. Add the cornstarch mixture, sliced strawberries, lemon juice and zest and granulated sugar to a medium saucepan over medium heat. Break some of the strawberries up with a wooden spoon as you stir.
• Simmer the strawberry mixture for 5 minutes, then remove from heat and let cool completely. The longer it sits (especially in the fridge) the thicker it'll get. I recommend it being at least room temperature, if not chilled, before garnishing the cheesecake.

Notes

Strawberry sauce can be stored in an airtight jar in the fridge for up to 1 week.

Cool, creamy, tangy and sweet with juicy, ripe strawberry sauce – you are going to LOVE this easy cheesecake!

Craving more cheesecake? Check out these recipes:

German Cheesecake

No-Bake Fruity Pebbles Cheesecake

And some cheesecake recipes from around the blogs!

Hot Fudge Sundae No Bake Cheesecake by Brown Sugar Food Blogger

Cream Cheese Bars with Fruit Topping by Margaritas on the Rocks Blog

Have a super sweet day!

xo, Hayley

The post Best Ever No-Bake Strawberry Cheesecake first appeared on The Domestic Rebel.