6. Add the dissolved espresso and flour and beat until incorporated.
7. Add the eggs one at a time, beating well after each one. Make sure the eggs are fully incorporated, but do not overbeat the mixture.
8. Spoon the cheesecake batter into the prepared cupcake liners. Place the cupcake pan on the oven rack right above the tray of water.
9. Bake the cheesecakes for 25 minutes. Remove the pan from the oven and place it on a wire rack. Let the cheesecakes cool in the pan for 10 minutes.
10. Gently remove the cheesecakes from the pan and place them on the wire rack. Let the cheesecakes cool for 1 hour, then refrigerate them for 2 to 3 hours, or until completely chilled.
11. For the Topping: Swirl the espresso whipped cream on top of the chilled cheesecakes using a piping bag and icing tip 1M.
12. Place the hot fudge in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir until creamy. Drizzle the hot fudge over the tops of the cheesecakes. Top each cheesecake with a chocolate-covered coffee bean.
Nutella Mousse Cheesecakes
PREP TIME: 40 MINUTES
BAKE TIME: 18 TO 20 MINUTES
SERVING: MAKES 24 MINI CHEESECAKES
One of my guilty pleasures is eating Nutella straight from the jar with a spoon. Is there any other way to eat it, really? No one else in my house really likes that chocolate goodness, so the little jar and I hide in the pantry together from time to time to “talk.” I enjoy the creamy hazelnut spread so much that I just had to make some mini cheesecakes out of it. These little cheesecakes have two times the Nutella love inside them. A layer of chocolate cheesecake, chocolate mousse, and fresh strawberries on top made these cheesecakes look absolutely gorgeous and taste even better! I almost didn’t want to eat them…almost.
INGREDIENTS
For the Crust
20 Oreo cookies
4 tablespoons (½ stick) unsalted butter, melted
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
¼ cup sour cream
¾ cup Nutella spread
2 tablespoons unsweetened dark cocoa powder
2 large eggs
For the Mousse
1 (8-ounce) package cream cheese, at room temperature
½ cup Nutella spread
1 (12-ounce) container Cool Whip, thawed
24 fresh strawberries
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350ºF. Line two cupcake pans with paper liners.
2. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crumbs.
3. Mix together the cookie crumbs and butter. Divide the mixture evenly among the paper liners. Press the crumbs down firmly and set aside.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and sour cream and beat until smooth.
5. Add the Nutella and cocoa powder and beat until incorporated.
6. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
7. Spoon the cheesecake batter evenly into the cupcake liners. Place the pan on the rack right above the tray of water. Bake for 18 to 20 minutes.
8. Remove the pan from the oven and place it on a wire rack. Let the cheesecakes cool in the pan for 10 minutes. Gently remove the cheesecakes from the pan and set them on the wire rack.
9. Let the cheesecakes cool for 1 hour, then refrigerate them for 2 to 3 hours, or until completely chilled.
10. For the Mousse: Beat the cream cheese until creamy. Add the Nutella and beat again until smooth.
11. Fold in 2 cups of the Cool Whip gently with a rubber spatula. Spoon the mixture onto the tops of the chilled cupcakes, filling the liners to the top and smoothing them flat.
12. Swirl the remaining Cool Whip on top of the cheesecakes with a piping bag and icing tip 1M. Place a fresh strawberry on top of each cheesecake right before serving.
Black Cherry–Ricotta Cheesecakes
PREP TIME: 30 MINUTES
BAKE TIME: 28 MINUTES
SERVING: MAKES 14 MINI CHEESECAKES
My husband and I love going out for lunch dates when the kids are in school. One day, we stopped at a local grocery store and restaurant. Of course, I had to scope out all the treats, because as a dessert blogger, I’m always looking for new ideas. In one of their refrigerated dessert cases, I found mini black cherry ricotta cheesecakes and had to buy one for “research purposes.” It turns out that I absolutely love the flavor of ricotta cheese in a cheesecake, so I couldn’t wait to re-create this delicious dessert in our kitchen. For these little cheesecakes, I made a homemade cherry filling that is swirled on top. Always be willing to be adventurous and try new things when you are out for dinner. You may just find that you like those new things and will be glad you tried them.
INGREDIENTS
For the Crust
1 cup chocolate graham cracker crumbs
1 tablespoon sugar
4 tablespoons (½ stick) unsalted butter, melted
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
1 cup ricotta cheese, drained if needed
½ cup sugar
¼ cup heavy cream
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
2 large eggs
1 batch Fruit Filling (use 2 cups quartered frozen black cherries)
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350ºF. Line a cupcake pan with paper liners. Line two wells of a second cupcake pan with paper liners.
2. For the Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Spoon the mixture evenly into the cupcake liners. Press the crumbs down firmly. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the ricotta cheese and sugar and beat until smooth.
4. Add the cream, vanilla, and flour and beat until incorporated.
5. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the mixture.
6. Spoon the cheesecake batter into the prepared cupcake liners. Top each cupcake with a tablespoon of the cherry filling. Use a butter knife to gently swirl the cheesecake and filling together.
7. Place the pan on the oven rack right above the tray of water. Bake for 28 minutes, or until the cheesecakes are puffy and slightly cracked. Remove the pan from the oven and place it on a wire rack. Let the cheesecakes cool in the pan for 10 minutes. They will flatten as they cool.
8. Gently remove the cheesecakes from the pan and place them on the wire rack. Let the cheesecakes cool for 1 hour, then refrigerate them for 2 to 3 hours or until completely chilled.
Note. You can use your favorite frozen fruit in place of the cherries, if desired.
Pumpkin Oreo Cheesecakes
PREP TIME: 25 MINUTES
BAKE TIME: 25 MINUTES
SERVING: MAKES 18 MINI CHEESECAKES
I really do try to wait until October to break out the pumpkin in our kitchen, but usually I get so anxious and excited for pumpkin season that I open a can or two in September. Okay, fine, I have been known to bake with pumpkin a few times in August, too. Pumpkin lovers will get that! These fun treats were one of the first cheesecakes I shared on the blog quite a few years ago during the fall pumpkin season. I was playing around with a fun and different way to do a pumpkin dessert, and now they are always very popular with my readers around the holidays. The cookie layers on the bottom and the top give it such a fun little twist that everyone loves.
INGREDIENTS
For the Crust
18 Oreo cookies
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
2 tablespoons sour cream
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 large eggs
For the Topping
1 (8-ounce) container Cool Whip, thawed
4 Oreo cookies
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350ºF. Line a cupcake pan with paper liners. Line six wells of a second cupcake pan with paper liners.
2. For the Crust: Take the Oreo cookies and split them apart. Place one cookie half, cream filling–side up, into the bottom of each cupcake liner. Set aside, reserving the remaining cookie halves.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar, sour cream, pumpkin, and vanilla and beat until smooth.
4. Add the cinnamon, nutmeg, and flour and beat until incorporated.
5. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the mixture.
6. Spoon the cheesecake batter evenly and carefully into the prepared cupcake liners. Place the remaining cookie halves on top of the cheesecake batter, cream filling–side down.
7. Place the cupcake pan on the rack right above the tray of water. Bake the cheesecakes for 25 minutes. Remove the pan from the oven and place it on a wire rack. Let the cheesecakes cool in the pan for 10 minutes.
8. Gently remove the cheesecakes from the pan and place them on the wire rack. Let the cheesecakes cool for 1 hour, then refrigerate them for 2 to 3 hours, or until completely chilled.
9. For the Topping: Swirl the Cool Whip on top of the chilled cheesecake using a piping bag and icing tip 1M.
10. Break three of the cookies into 18 small chunks. Place the cookie chunks on top of each cheesecake. Crush the remaining cookie into fine crumbs and sprinkle on top of each cheesecake.
White Chocolate Mint Cheesecakes
PREP TIME: 25 MINUTES
BAKE TIME: 25 MINUTES
SERVING: MAKES 18 MINI CHEESECAKES
Pairing chocolate and mint around the holidays seems like a natural thing to do. These fun little cheesecakes have a pretty green swirl of mint on top of a creamy white chocolate cheesecake. Adding a chocolate mint cookie crust just adds to the flavor explosion in your mouth. Bring them to all those family and work parties and watch the cheesecakes disappear right before your eyes. But unless you want coal in your stocking, you might want to save a couple for Santa and his reindeer!
INGREDIENTS
For the Crust
35 Grasshopper cookies
4 tablespoons (½ stick) unsalted butter, melted
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
2 tablespoons sour cream
2 tablespoons all-purpose flour
4 ounces white baking chocolate, melted
2 large eggs
For the Mint Mousse
1 (8-ounce) package cream cheese, at room temperature
2 ounces white baking chocolate, melted
2 cups Cool Whip, thawed
¾ teaspoon mint extract
Green gel color
¼ cup mint baking chips
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350ºF. Line a cupcake pan with paper liners. Line six wells of a second cupcake pan with paper liners.
2. For the Crust: Place the cookies in a food processor and pulse until the cookies become crumbs.
3. Mix together the cookie crumbs and melted butter. Spoon the mixture evenly into the cupcake liners. Press the crumbs down firmly. Set aside.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and sour cream and beat until smooth. Stir in the flour.
5. Add the melted chocolate and beat until completely incorporated.
6. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
7. Spoon the cheesecake batter into the prepared cupcake liners. Place the pan on the oven rack right above the tray of water. Bake the cheesecakes for 25 minutes.
8. Remove the pan from the oven and place it on a wire rack. Let the cheesecakes cool in the pan for 10 minutes.
9. Gently remove the cheesecakes from the pan and place them on the wire rack. Let the cheesecakes cool for 1 hour, then refrigerate them for 2 to 3 hours, or until completely chilled.
10. For the Mint Mousse: Beat the cream cheese until creamy. Add the melted chocolate and beat until smooth.
11. Use a rubber spatula to fold in the Cool Whip gently until completely incorporated. Gently stir in the mint extract.
12. Use a toothpick to add a little bit of green gel color to the mixture. Stir the color in. Continue to add more green with a clean toothpick until you get the color you want. Keep in mind that the color will deepen the longer it sits.
13. Swirl the mint mousse on the tops of the cheesecakes using a piping bag and icing tip 1M. Sprinkle the tops of the cheesecakes with the mint baking chips.
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Cheesecake Bars & Bites
DOUBLE TROUBLE
I just cannot choose my favorite dessert, so most of the time I end up combining a few of my favorites into one glorious treat. And let me tell you, there is something so comforting about biting into a cookie bar that has a ribbon of cheesecake running through it. Pop a few of those in your freezer for the next time your sweet tooth needs to be satisfied!
Chocolate Chip Cheesecake Bars
PREP TIME: 30 MINUTES
BAKE TIME: 45 MINUTES
SERVING: MAKES 24 BARS
Chocolate Chip Cheesecake Bars! Say that five times fast…Okay, forget about saying it—eating five of them is easier. A chocolate cookie crust topped with creamy cheesecake creates a delicious treat to make and share at picnics and parties. Who doesn’t love a dessert loaded with lots of chocolate chips? Not this girl! I tend to buy my chocolate chips by the case and then load them into my scrumptious desserts. So open a bag of chocolate chips, and let’s get after it!
INGREDIENTS
For the Crust
30 Oreo cookies
6 tablespoons (¾ stick) unsalted butter, melted
For the Cheesecake
3 (8-ounce) packages cream cheese, at room temperature
1½ cups sugar
¼ cup sour cream
2 teaspoons vanilla extract
¼ cup all-purpose flour
3 large eggs
1¼ cups mini chocolate chips
INSTRUCTIONS
1. Preheat the oven to 325ºF. Line a 9 x 13-inch baking pan with aluminum foil and spray it with nonstick baking spray.
2. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse the cookies until they become crumbs.
3. Mix together the cookie crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes. Remove the pan from the oven and let the crust cool for at least 20 minutes. Keep the oven on.
4. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water.
5. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until smooth.
6. Add the flour and beat again.
7. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter. Stir in 1 cup of the mini chocolate chips by hand.
8. Pour the cheesecake batter over the cooled crust. Sprinkle the top of the cheesecake with th
e remaining mini chocolate chips. Place the pan on the oven rack right above the tray of water. Bake the cheesecake for 45 minutes.
9. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, and then refrigerate it for 4 hours or until completely chilled. Cut the cheesecake into 24 bars before serving.
Snickerdoodle Cheesecake Cookie Bars
PREP TIME: 25 MINUTES
BAKE TIME: 30 MINUTES
SERVING: MAKES 24 BARS
Cheesecake cookie bars were one of the very first recipes that I shared on the blog years ago. It makes me laugh every time I see the bad pictures I took of them, but I leave those pictures there as a reminder of how much I have learned over the years. Another thing I have learned since then is to make homemade cookie dough. Now, sometimes using a roll of the refrigerated cookie dough is necessary. Believe me, I still do it from time to time. For these homemade cookie bars, I changed up the dough and added quite a bit of cinnamon and nutmeg to get that sweet snickerdoodle taste. As we were testing all these recipes, my husband’s job was to get the sweets out of the house. Boy, was I glad he took these to work, because I seriously couldn’t stop taking pieces out of the pan.
INGREDIENTS
For the Cookies
1 cup (2 sticks) unsalted butter, at room temperature
½ cup granulated sugar
1½ cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon cream of tartar
1 teaspoon baking powder
Cheesecake Love Page 7