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cheesecake

Lemon Bar Cheesecake #SummerDessertWeek

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Lemon Bar Cheesecake – two of the best desserts in one! Creamy cheesecake with lemon curd swirls inside and topped with more lemon curd and whipped cream. 

Lemon Bar Cheesecake - two of the best desserts in one! Creamy cheesecake with lemon curd swirls inside and topped with more lemon curd and whipped cream.

Hiiii guys! I made a real cheesecake with no cracks!

This is my 2nd recipe for #SummerDessertWeek which is a yearly event organized by Angie of Big Bear’s Wife. There’s a list below of all the other recipes that went live today and right after the recipe, there’s a great giveaway featuring all of our sponsors!

So this Lemon Bar Cheesecake!

It combines 2 of my favorite summer desserts: cheesecake and lemon bars! Plus a graham cracker crust which makes every dessert better. It’s so good with the creamy sweet vanilla cheesecake and the tart lemon curd! 

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Key Lime Cheesecake Bars

 Key Lime Cheesecake Bars – creamy cheesecake bars filled with key lime juice and fresh lime zest on a graham cracker crust. Top them with whipped cream and a lime slice for the perfect summer dessert. 

Key Lime Cheesecake Bars - creamy cheesecake bars filled with key lime juice and fresh lime zest on a graham cracker crust.

Hi guys! 

I am having a week and it’s only Thursday. My week started with having to buy a new tire because my Jeep has been flashing “low tire” for literally ever and I was worried I wouldn’t pass inspection with it flashing. And I was already 3 days late on renewing my car registration because hashtag single mom. 

My 7 year old went to the gym with me first thing in the morning (he likes the snacks they have) and I was all excited to get the tire done right after and get inspected and get the Jeep legal again. I was gonna get it all done before 9 am (!!) and have a super productive start to the week!!!

Did not go as planned. 

We walked around [insert big box store that has tires] for an hour after being quoted a price for the tire and told they’d have it done right away. And then they call my name and tell me that… they don’t have the tire size I need. 

Oh. But…wait. I walked around the toy aisles FOR AN HOUR with a 7 year old boy and there’s no tire?!

Anyway. I got a tire. It took most the day, cost twice as much as the original store had quoted me, and required a trip to a subpar Mexican restaurant because it was the only thing within walking distance of the tire shop.  

That was my Monday. It’s fine. At least I have cheesecake bars. 
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Pineapple Cheesecake Bars

Pineapple Cheesecake Bars – creamy cheesecake filled with pineapple on a graham cracker crust. An easy recipe that comes out perfect every time!  

Pineapple Cheesecake Bars - creamy cheesecake filled with pineapple on a graham cracker crust. An easy recipe that comes out perfect every time!

 

I never really had an opinion on pineapple until Nicole and I got matching pineapple tattoos while we were in Salt Lake City almost 3 years ago.

We’ve both been kind of obsessed with all things pineapple since then. We send each other pictures of anything pineapple we see in stores, anything pineapple we see on menus, anything and everything pineapple.

I got the idea of pineapple cheesecake bars stuck in my head weeks ago and bought all the ingredients and have been seriously procrastating.

I finally got them made this week and omg you guys, I’m so thrilled with the results and I can’t wait for you to make them.

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Fluffy Cheesecake – No Bake Cheesecake

This post sponsored by Kraft. 

No Bake Cheesecake – creamy cheesecake in a graham cracker crust. No bake and it turns out perfect every time! Only 4 ingredients!

No Bake Cheesecake - creamy cheesecake in a graham cracker crust. No bake and it turns out perfect every time! Only 4 ingredients!

Okay.

You have to choose a favorite dessert. Have to.

What do you choose?

I 100% go for cheesecake. Plain cheesecake. Not too sweet, but sweet enough cheesecake.

Nothing beats it.

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Strawberry Cream Cheese Coffee Cake

Strawberry Cream Cheese Coffee Cake – cake for breakfast! Coffee cake filled with strawberry cheesecake and topped with crumb topping!

Strawberry Cream Cheese Coffee Cake - cake for breakfast! Coffee cake filled with strawberry cheesecake and topped with crumb topping!

I’m breaking all my rules with this one.

Normally, stuff in my favorite cake would be a big no no in my house. I like my coffee cake to be just cake with a ton of crumbly topping. And then I just eat the crumbly topping off and leave the rest in the pan.

But this cake really called out to me for some reason!

Strawberry Cream Cheese Coffee Cake - cake for breakfast! Coffee cake filled with strawberry cheesecake and topped with crumb topping!

Strawberry Cream Cheese Coffee Cake!

It’s got the cake and the crumbles that I love but it also has a layer of cheesecake-y filling and a layer of sweetened strawberries.

It’s good. It’s really, really good.

I caught both the baby and the husky trying to sneak a piece off the counter so… I mean, that probably doesn’t tell you much since both will eat pretty much anything… but, yeah I’m not sure where I was going with that one.

You should just make it. And don’t tell me you’re not a sweet breakfast person. Because I’m not either. But cake for lunch? I can get into that.

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Mocha-Chip Cheesecake Bars

Happy Monday! I hope you have the day off today and are able to spend the day relaxing or doing something you love. I’m taking the husky to get fixed and my husband is 100% convinced that I’ll spend the entire day sitting in the vet office, biting my nails and waiting for her surgery to be over.

I will actually probably spend the day stuffing my face because I tend to do that when I’m worried. Good thing I have these Mocha-Chip Cheesecake Bars in the fridge, huh?

I made this over the weekend because my husband had 24 hour duty and I do what I always do when he’s gone for 24 hours: sit on my butt and watch a marathon of whatever show I’m currently into. I took time away from that important stuff to make these so it looked like I actually did something.

I really, really love cheesecake and cheesecake is even better when it’s baked in bars instead of a fussy water bath. These bars have a delicious oat crust and crumble. Then the cheesecake itself is coffee flavored with mini chocolate chips. It’s good, really good.

Three years ago: Orange Ricotta Pancakes
Four years ago: Cinnamon Swirl Bread
Five years ago: Devil’s Food White Out Cake

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Mocha-Chip Cheesecake Bars
from Pillsbury
Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1 cup packed brown sugar
  • 1 cup butter softened
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 packages 8 ounces each cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 tablespoon baking cocoa
  • 1 teaspoon instant coffee granules
  • 3 eggs
  • 3/4 cup mini semisweet chocolate chips
Instructions
  1. Heat oven to 350F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening or spray with cooking spray. Beat flour, oats, brown sugar, butter, 1 teaspoon coffee (dry), the salt and baking soda in large bowl with electric mixer on medium speed, or mix with spoon, until crumbly. Press about 4 cups of the mixture in pan; reserve remaining crumb mixture.
  2. Beat remaining ingredients except chocolate chips in large bowl with electric mixer on medium speed until blended. Stir in 1/2 cup of the chocolate chips. Spread over crust. Stir remaining 1/4 cup chocolate chips into remaining crumb mixture. Sprinkle over cream cheese mixture; press lightly.
  3. Bake 32 to 40 minutes or until center is set and topping is light golden brown. Cool 30 minutes. Refrigerate at least 3 hours until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Marbled Brownies

I haven’t made brownies since February. That is way too long to go without a brownie.

I remedied that whole situation recently when I made these marbled brownies that are topped with M&M’S® Brand Milk Chocolate Candies before baking to add a little something special to them. I make a bunch of goodies with these candies but there’s something about the M&M’S® Holiday Blend that speaks to me. I swear they taste better when they’re green and red.

This recipe comes from BrightIdeas.com which has tons of fun recipes, featuring M&M’S® Brand Chocolate Candies like these Reindeer Antlers and even craft ideas like these Festive Reindeer Favors.

I think it goes without saying that these brownies are spectacular. Brownies + cheesecake = perfection.

It starts with a boxed mix which is always a plus since it cuts down significantly on the prep time. Then the cheesecake mixture is swirled into the brownie batter. And then it’s all topped with festive M&M’S® Brand Milk Chocolate Candies.

Don’t forget to check out BrightIdeas.com to get all sorts of holiday baking inspiration!

One year ago: Pizza Sauce
Two years ago: Dinner Rolls
Four years ago: Blueberry French Toast Bake
Five years ago: Black and White Arborio Rice Pudding

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Marbled Brownies
Ingredients
  • 1 box 8 oz. reduced fat cream cheese
  • 1/3 cup sugar
  • 1 egg
  • 1/8 cup milk
  • ½ teaspoon vanilla extract
  • 1 package brownie mix choose directions for the cake-style brownies
  • 1 cup M&M’S® Brand Chocolate Candies
Instructions
  1. In a mixing bowl, beat the cream cheese with the sugar. Add the egg, milk and vanilla extract. Set aside.
  2. Prepare the brownie mix according to the package directions. Spoon 2/3 of the brownie batter into a parchment-lined 9 x 13-inch baking pan. Spoon the reserved cream cheese mixture over the brownie batter. Now scrape the remaining brownie batter over the cream cheese mixture. Swirl the tip of a knife through the batter to make a marbled effect. Press M&M’S® Brand Chocolate Candies into the batter.
  3. Bake for 45-50 minutes in a preheated, 350-degree oven until slightly moist in the center. Cool completely before cutting 8x4 into 1½-inch squares.

®/TM/© Mars Inc. 2013

Holiday’s are better with M.  Go to Brightideas.com for recipes using M&M’S® Brand Chocolate Candies Holiday Blend.  Click. Create. Celebrate.

This is a sponsored conversation written by me on behalf of MARS®. The opinions and text are all mine.

S’mores Cheesecake Bars

S’mores Cheesecake Bars – delicious chocolate chip cheesecake bars topped with marshmallows, graham crackers, and Hershey’s bars! 

S'mores Cheesecake Bars - delicious chocolate chip cheesecake bars topped with marshmallows, graham crackers, and Hershey's bars!

When I’m not eating cheesecake, I am 100% convinced that I don’t like it. Which is ridiculous for a couple reasons. A) Cheesecake is DELICIOUS and B) I once admitted to eating an entire cheesecake with my BFF while myspace stalking our ex-boyfriends.

So when Nicole and I set out on this s’mores week project I decided to make a cheesecake because I, like just about every other wife of a deployed serviceman, am trying to lose a few pounds before my husband comes home and I knew without a doubt that the cheesecake would not sit in the fridge and call my name until I finally got out of bed at 5:30 am to have a piece. Because I don’t like cheesecake.

Duh.

But guess who was standing in front of the fridge yesterday morning with a cheesecake bar in her hand while she waited for the coffee to brew.

(Nicole made S’mores Campfire Banana Splits – go check them out!)

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Cappuccino Cheesecake

I am obsessed with espresso. When our coffee maker pooped out on us recently I decided to invest in this guy because hello, $40 espresso machine? You can’t go to Starbucks 6 times for that! So I have a latte or a cappuccino every morning and it’s pretty much the best way to start the day. Needless to say, I was pretty excited with Sarah’s Project Pastry Queen choice of Cappuccino Cheesecake.

These cheesecakes start with a crust made of crushed Oreos (always a good way to start a cheesecake) and then the actual cheesecake itself has espresso and chocolate chips inside. It’s topped with a chocolate ganache after cooling. It’s a very simple cheesecake but it’s so rich and the little muffin-sized portions I made were the perfect sweet ending to dinner.

The changes I made: halved the recipe & got 8 tiny cheesecakes. Instead of covering the entire thing with the ganache, I made a dark chocolate drizzle with a tablespoon of butter and a handful of dark chips. You can get the original recipe over at 20 Something Cupcakes if you’re interested. And make sure you visit the Project Pastry Queen page to see how everyone else did.

Strawberry Cheesecake Ice Cream

Yesterday was National Ice Cream Day. Better late than never, right?

Cheesecake ice cream is my favorite kind (after birthday cake, of course) and I hate how most store-bought ones contain strawberries but for some reason I couldn’t bear to leave out the strawberries that I had sitting in my fridge.

The ice cream turned out great! If you get a bite of the strawberry with a cream cheese piece it really does taste like a frozen cheesecake. You could definitely make it more cheesecake-y if you were willing to actually make a cheesecake and cut it up but I think that’s kind of unnecessary. The tanginess of the cream cheese provided a nice contrast which would be almost lost if you used an actual cheesecake.

Strawberry Cheesecake Ice Cream

2 egg yolks
2 cups heavy cream
1/3 cups sugar
1 teaspoon vanilla extract
1 cup strawberries (diced)
2 ounces cream cheese (cut into small pieces)

Whisk egg yolks in a small bowl. Set aside.

In a small saucepan, heat cream and sugar until sugar dissolves and cream is almost boiling. Pour a small amount of the mixture into the egg yolks, whisking constantly. Pour eggs into the cream while you continue to whisk the entire thing. Cook at low heat until the mixture has thickened. Remove from heat and stir in vanilla. Chill in refrigerator.

Once chilled, freeze in ice cream machine according to manufacturer’s instructions. About 10 minutes it, add strawberries and cream cheese. Store in airtight container.

Mini Turtle Cheesecake

Happy Mother’s Day to all the mothers out there!

I took my own mother these bad boys this morning. I have been brainstorming ideas for awhile and kept going back to the chocolate turtle candies that I know she likes and since I needed to redeem myself after my cracked cheesecake so turtle cheesecake was the plan. My mom doesn’t have a huge sweet tooth though so showing up with a whole cheesecake didn’t sound like a great idea.

I was so excited about these guys. It’s a chocolate cookie (I crushed whole oreos – with a rolling pin, thankyouverymuch – because I couldn’t get the cream off in one swipe) and pecan meal crust, a regular cheesecake, and a pecan covered in caramel and chocolate sauces. They turned out just as I had imagined them and taste amazing! A lot of times I think a whole slice of cheesecake is just too much but these muffin-sized cakes are perfect.

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Mini Turtle Cheesecake
Ingredients
For the crust:
  • 3/4 cup ground chocolate cookie crumbs
  • 1/3 cup pecan meal
  • 2 tablespoons brown sugar
  • 1/4 cup unsalted butter melted
For the filling:
  • 1 1/2 packages 12 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup plain yogurt
For the caramel drizzle:
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
For the chocolate drizzle:
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • pecans for topping
Instructions
  1. Preheat oven to 325. Line a 12-muffin pan with aluminum liners and spray lightly with oil.
  2. To make crust: Combine chocolate cookie crumbs, pecan meal, brown sugar, and melted butter. Spoon a tablespoon into bottom of each muffin liner and press lightly with your fingers. Bake for 5 minutes; remove from oven.
  3. To make filling: Beat cream cheese in a large mixing bowl until creamy. With mixer running, gradually add sugar, salt, and vanilla; beat well. Add eggs one at a time, mixing just until blended. Stir in yogurt.
  4. Spoon about 1/4 cup of filling into each muffin liner. It should come almost to the top of the liner. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight.
  5. To make caramel drizzle, combine 1/4 cup of butter, brown sugar, and salt in a saucepan over medium heat, stirring until sugar dissolves. Stir in cream. Remove from heat and stir in vanilla. Cool.
  6. To make chocolate drizzle, melt 2 tablespoons of butter in saucepan over low heat. Add chocolate chips, remove from heat and stir until melted.
  7. To assemble, carefully remove liners from cooled cheesecakes and put cheesecakes on wax paper. Place a pecan in the center of each cheesecake. Drizzle chocolate and caramel over tops. Keep refrigerated until serving.


 adapted from Blue Ribbon Recipes

Chocolate Malt Cheesecake

Have you ever had a mocha frappuccino with malt powder from Starbucks? If you haven’t, I suggest you get one. Immediately. It will change your life. This cheesecake is like that delicious drink only in cake form.

I’ve made one cheesecake previously and that one turned out so pretty that I was feeling pretty cocky about this one. I thought about using a water bath even though the original recipe didn’t call for it but decided not to worry about it. And what happened? HUGE crack down the middle that a water bath would have prevented. So please, always use a water bath so you have pretty cheesecakes.

The cheesecake was pretty amazing despite the crack. The malt flavor became more apparent as the cheesecake sat in the fridge and was super malt-y after a couple days. Yum!

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Chocolate Malt Cheesecake
Ingredients
  • 1/3 cup unsalted butter melted and cooled slightly
  • 1/4 cup sugar
  • 1 cup graham cracker crumbs
  • 3 packages 8 ounces each cream cheese, room temperature
  • 1 can 14 ounces sweetened condensed milk
  • 3/4 cp chocolate malt powder
  • 4 eggs
  • 1 teaspoon vanilla
  • whipped cream and malted milk balls to decorate
Instructions
  1. Preheat oven to 300F.
  2. Wrap the bottom a 9 x 3 inch springform pan with aluminum foil.
  3. Combine butter, sugar, and graham cracker crumbs in a bowl. Press mixture firmly into bottom of springform pan.
  4. Beat cream cheese in a large mixing bowl until fluffy. Add condensed milk and beat until well blended. Add malt powder, eggs, and vanilla and beat thoroughly. Pour filling into crust. Put springform into a larger pan and fill the larger pan with water – about halfway up the springform.
  5. Bake for 65 minutes or until cake springs back when lightly touched. Cool to room temperature and then chill in refrigerator. Decorate with fresh whipped cream and malted milk balls.