Whenever we need a dessert for a picnic or party, I make cheesecake cookie bars. They are easy to put together, and if you cut them small enough, they feed a big crowd. And who doesn’t love a loaded cookie bar, right? Especially a cookie bar that has peanut butter, chocolate candies, and cheesecake all baked together. If you don’t want to cut them into small pieces, you can leave it uncut and have “one” cookie all to yourself!
INGREDIENTS
For the Cookie Crust
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
2 cups all-purpose flour
1 cup quick-cooking oats
2 tablespoons milk
1 cup chocolate chips
1 cup M&M’s candies, divided
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
½ cup granulated sugar
4 ounces semisweet baking chocolate, melted
2 large eggs
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9 x 13-inch baking pan with aluminum foil and spray it with nonstick baking spray.
2. For the Cookie Crust: Beat the butter and sugars until light and fluffy. Add the peanut butter and beat until creamy.
3. Add the eggs and vanilla and beat again.
4. Stir together the salt, baking soda, flour, and oats in a bowl. Slowly add the dry ingredients to the butter mixture and beat until incorporated. Add the milk and beat again.
5. Stir in the chocolate chips and ¾ cup M&M’s candies by hand.
6. Press half the cookie dough into the bottom of the prepared pan. Set the pan aside. Reserve the remaining dough.
7. For the Cheesecake: Beat the cream cheese until creamy. Add the granulated sugar and beat until smooth.
8. Add the melted chocolate and beat until creamy.
9. 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.
10. Spread the cheesecake batter over the cookie dough in the pan. Crumble the remaining cookie dough over the cheesecake batter. Sprinkle the remaining M&M’s on top.
11. Bake the cheesecake for 35 minutes.
12. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate it for 4 hours, or until completely chilled. Cut into 24 bars before serving.
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No-Bake Cheesecakes
EASY-PEASY!
There is so much you can do with cheesecake and so many mind-blowing flavor combinations to try! But sometimes I just do not want to take the time to turn on the oven. For times like this, I turn to no-bake cheesecakes. Cheesecake goodness in a matter of minutes…now that’s what I’m talkin’ about. Plus, no-bake cheesecakes in jars make the cutest parties treats or favors. Think of all the possibilities for decorating those jars with ribbons and bows.
No-Bake Malt Cheesecake
PREP TIME: 30 MINUTES
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
Growing up, my parents did all of our grocery shopping for the week on Friday nights. Sometimes they were brave and took all five of us kids shopping with them. We always tried to convince them to get a box of malt balls before we left the store. My favorites were the ones that just had a chewy chocolate shell. To this day I cannot eat malt balls without thinking of those shopping trips. I added malt powder and crushed malt candies to this no-bake cheesecake. Chocolate and more malt candies make the cheesecake so pretty. Gotta love a fun dessert that brings back childhood memories!
INGREDIENTS
For the Crust
1½ cups chocolate graham cracker crumbs
½ cup (1 stick) unsalted butter, melted
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
¾ cup powdered sugar
½ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup original malt powder
1 (8-ounce) container Cool Whip, thawed
1 cup coarsely crushed malt balls
For the Topping
½ cup milk chocolate chips
¼ cup heavy cream
12 whole malt ball candies
INSTRUCTIONS
1. For the Crust: Line a 9-inch springform pan with parchment paper. Mix together the graham cracker crumbs and butter. Press the mixture evenly into the bottom of the prepared pan. Place the pan in the refrigerator.
2. For the Cheesecake: Beat the cream cheese until creamy. Add the powdered sugar and sour cream and beat until smooth.
3. Add the vanilla, salt, and malt powder and beat again.
4. Use a rubber spatula to gently fold in 2 cups of the Cool Whip. Stir the crushed malt balls into the batter.
5. Spread the filling over the prepared crust. Refrigerate for at least 2 hours.
6. For the Topping: Place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 20 to 30 seconds. Stir the chocolate until melted and creamy. Spread the chocolate over the chilled cheesecake using an offset spatula.
7. Swirl the remaining Cool Whip around the edges using a piping bag and icing tip 27. Top the swirls with the malt balls.
No-Bake Neapolitan Cheesecake Cups
PREP TIME: 30 MINUTES
SERVING: MAKES 4 LARGE PARFAITS
Chocolate, vanilla, and strawberry is a classic flavor combo that is sure to please. It is the perfect gallon of ice cream to have at birthday parties because it covers almost everyone’s favorites. I wanted a no-bake jar treat that had those same fun ice cream flavors but with a no-bake cheesecake flair. These are so pretty and would be perfect for baby or bridal showers.
INGREDIENTS
For the Crust
10 Oreo cookies
For the Vanilla Cheesecake
1 (8-ounce) package cream cheese, at room temperature
2 tablespoons sugar
1 teaspoon vanilla extract
½ cup marshmallow crème
1½ cups Cool Whip, thawed
For the Strawberry Cheesecake
1 (8-ounce) package cream cheese, at room temperature
2 tablespoons sugar
1 tablespoon unflavored powdered gelatin
2 tablespoons boiling water
1 cup diced strawberries
½ cup Cool Whip, thawed
For the Topping
2 tablespoons heavy cream
¼ cup dark chocolate chips
4 fresh strawberries
INSTRUCTIONS
1. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse until the cookies become crumbs.
2. Divide the cookie crumbs evenly among four large parfait glasses. Set the glasses aside.
3. For the Vanilla Cheesecake: Beat the cream cheese until creamy. Add the sugar and beat until smooth.
4. Add the vanilla and marshmallow crème and beat until creamy. Fold in the Cool Whip using a rubber spatula. Spoon the cheesecake mixture into the parfait glasses very gently. Use the back of a spoon to spread it flat.
5. For the Strawberry Cheesecake: Beat the cream cheese until creamy. Add the sugar and beat until smooth.
6. Dissolve the gelatin in the boiling water. Puree the strawberries in a food processor or blender. Add the dissolved gelatin and pulse briefly to combine. Add the mixture to the cream cheese and beat until smooth.
7. Gently fold in the Cool Whip using a rubber spatula. Spoon the strawberry cheesecake onto the vanilla cheesecake layer. Use the back of a spoon to spread it flat, if needed. Place the glasses in the refrigerator and chill for at least 1 hour.
8. For the Topping: Place the cream and chocolate chips
in a microwave-safe bowl. Microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy.
9. Spoon the chocolate evenly onto the strawberry cheesecake layer. Place the glasses in the refrigerator until the chocolate is set. Place a fresh strawberry on top of each parfait immediately before serving.
Note. You could also divide the crumbs and cheesecake layers into eight small 4-ounce parfait glasses or jars.
No-Bake Salted Caramel Cheesecake Tarts
PREP TIME: 30 MINUTES
SERVING: 30 CHEESECAKE TARTS
I adore all things salted caramel. These little tarts start out with prepackaged pastry shells. Some days, store-bought conveniences just make life easier. A layer of creamy chocolate is hidden under a no-bake salted caramel cheesecake swirl. These little treats seriously come together in no time at all. They are a cute dessert to share with your family and friends. Plus, they look like they came from the bakery, so no one will know you put them together in less than 30 minutes in your own kitchen.
INGREDIENTS
2 (15-count) packages fully baked mini phyllo shells, thawed
For the Chocolate
½ cup dark chocolate chips
¼ cup heavy cream
For the Whipped Cream
½ cup heavy cream
2 tablespoons powdered sugar
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
½ cup plus 1 tablespoon powdered sugar
½ cup dulce de leche
½ teaspoon coarse sea salt
30 pecan halves
INSTRUCTIONS
1. Set the phyllo shells on a rimmed baking sheet.
2. For the Chocolate: Place the chocolate chips and cream in a microwave-safe bowl. Microwave for 20 to 30 seconds. Stir until the chocolate is melted and creamy. Divide the chocolate mixture evenly among the phyllo shells.
3. For the Whipped Cream: Beat the cream and powdered sugar on high until stiff peaks form. Set aside.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the powdered sugar and beat until smooth.
5. Add the dulce de leche and beat until creamy.
6. Gently fold in the whipped cream with a rubber spatula. Stir in the sea salt.
7. Pipe the mixture on top of the chocolate in the shells using a piping bag and 1M icing tip. Place a pecan half on top of each cheesecake swirl.
No-Bake Strawberry Cheesecake Parfaits
PREP TIME: 25 MINUTES
SERVING: MAKES SIX 8-OUNCE JARS
I never realized how long it took to fill a basket with berries, until I took our kids strawberry picking for the first time when they were little. They all started out picking berries like champs, but then slowly, the flowers, bugs, and juicy berries distracted them. Every time I would look over, one of them was taking a “break” and eating a few berries from the baskets. It’s a good thing places like that don’t weigh your kids in and out, because they would eat their fair share of berries in the field. To this day, every time I eat strawberries I think about being in the fields under the warm sun, picking berries. These easy cheesecake parfaits are made with strawberry pie filling and are so simple to put together. Everything gets layered together in little jars for an incredible presentation.
INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
¼ cup powdered sugar
1 (21-ounce) can strawberry pie filling
1 (8-ounce) container Cool Whip, thawed
2½ cups angel food cake cubes
6 fresh strawberry slices
INSTRUCTIONS
1. Beat the cream cheese until creamy. Add the powdered sugar and beat until smooth.
2. Spoon the pie filling into a large bowl. Use a knife and fork to cut the berries up into smaller chunks, if needed.
3. Add ½ cup of the pie filling to the cream cheese mixture and beat again.
4. Use a rubber spatula to fold 1½ cups of the Cool Whip gently into the cream cheese mixture.
5. Layer the cake cubes, strawberry cheesecake mixture, and the remainder of the pie filling, twice, into six 8-ounce canning jars.
6. Use a piping bag and icing tip 27 to swirl the remaining Cool Whip on top of the jars. Top each parfait with a fresh strawberry slice immediately before serving.
Note. Change out the strawberry pie filling for your favorite flavor.
No-Bake Raspberry Lemon Cream Cheesecake Parfaits
PREP TIME: 25 MINUTES
SERVINGS: MAKES SIX 8-OUNCE PARFAITS
The lemon mousse in these easy parfaits is good enough to eat alone. I kept digging my spoon into the bowl for another “taste test” before I layered everything into the jars. It’s a wonder I had any cheesecake left to actually make parfaits with. The soft angel food cake, fresh juicy berries, and creamy lemon cheesecake mousse layered together made the dreamiest dessert. I couldn’t wait to share these with my family after dinner.
INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
¼ cup powdered sugar
1 batch Lemon Curd
3 cups cubed angel food cake
2 cups fresh raspberries
1 cup Cool Whip, thawed
6 lemon peel curls, for garnish
INSTRUCTIONS
1. Beat the cream cheese until creamy. Add the powdered sugar and beat until smooth.
2. Spoon in the lemon curd, a little at a time, and beat on low until very creamy.
3. Divide the cake cubes among six 8-ounce jars. Press the cake down to fill in all the open spaces in the bottoms of the jars.
4. Set aside 6 raspberries for garnish. Divide the remaining raspberries among the jars over the cake cubes.
5. Spoon the lemon cheesecake cream evenly over the berries. Tap the jars gently on the counter to settle all the layers.
6. Swirl the Cool Whip on top of the parfaits using a piping bag and icing tip 27. Top each swirl with a fresh raspberry and a lemon peel curl.
Note
» Layer graham cracker crumbs in the bottom of twelve small 4-ounce jelly jars, then top it with the lemon cream for a mini dessert.
» Layer everything into one large trifle bowl instead of assembling individual desserts.
No-Bake Mudslide Icebox Cake
PREP TIME: 20 MINUTES
SERVING: 9 SLICES
I am a huge fan of frozen ice cream drinks in the summer. I had my first mudslide drink one year when we were vacationing on a cruise. I cannot believe it took me that long to enjoy one. It’s now one of my favorite drinks any time we go on vacation. That restaurant- style drink with coffee and chocolate was easy to transform into a no-bake cheesecake dessert. The chocolate graham crackers soften as the cheesecake mixture sets up, making the dessert taste just like a spiked ice cream sandwich. Yum!
INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
¼ cup sugar
3 ounces Kahlúa liqueur
3 ounces Baileys Irish Cream
1 (12-ounce) container Cool Whip, thawed
2 sleeves chocolate graham crackers
¼ cup hot fudge topping
INSTRUCTIONS
1. Beat the cream cheese and sugar until creamy. Add the Kahlúa and Baileys and beat until smooth. Gently fold in 3 cups of the Cool Whip using a rubber spatula.
2. Spread a thin layer of Cool Whip into the bottom of an 8-inch square baking dish with an offset spatula. Place a layer of chocolate graham crackers over the bottom of the pan.
3. Spread half the cheesecake batter evenly over the graham crackers. Place another layer of graham crackers over the cheesecake layer.
4. Spread the remaining cheesecake batter evenly over the crackers. Place one more layer of graham crackers on top of the cheesecake layer.
5. Spread the remaining Cool Whip on top of the graham crackers with an offset spatula. Refrigerate for at least 6 hours or overnight.
6. Pl
ace the hot fudge in a microwave-safe bowl and microwave for 15 to 20 seconds. Drizzle the hot fudge over the top of the cheesecake just before serving.
No-Bake Peanut Butter–Fluffernutter Cheesecake Pie
PREP TIME: 25 MINUTES
SERVING: 9 SLICES
One of my favorite things for lunches when I was growing up was a fluffernutter sandwich. For those of you who have never heard of a fluffernutter sandwich, I am so sorry. You have seriously missed out. This sandwich is made with white bread and smothered in peanut butter and marshmallow crème, and I would eat them over and over again each day. I introduced this fun sandwich to our kids when they were younger, and both our boys fell in love with the combo. They started taking them to school in their lunches, where they got a few of their friends hooked on the combo, too. This easy pie has a layer of peanut butter cheesecake and a layer of marshmallow cheesecake, just like my favorite sandwich. And of course, no peanut butter pie is complete until it is topped with lots of chopped up peanut butter cups! This pie didn’t stand a chance in our fluffernutter- loving house.
INGREDIENTS
For the Crust
20 Oreo cookies
4 tablespoons (½ stick) unsalted butter, melted
For the Peanut Butter Cheesecake
1 (8-ounce) package cream cheese, at room temperature
½ cup powdered sugar
½ cup creamy peanut butter
1 cup Cool Whip, thawed
For the Marshmallow Cheesecake
Cheesecake Love Page 9