Cheesecake Love
Page 10
½ (4-ounce) package cream cheese, at room temperature
¾ cup marshmallow crème
1 cup Cool Whip, thawed
For the Topping
1 cup Cool Whip, thawed
2 cups chopped peanut butter cups
INSTRUCTIONS
1. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse until the cookies become crumbs.
2. Mix together the cookie crumbs and melted butter. Press the mixture evenly into the bottom and sides of a 9-inch pie plate. Place the pie plate in the freezer while you make the fillings.
3. For the Peanut Butter Cheesecake: Beat the cream cheese until creamy. Add the powdered sugar and beat until smooth.
4. Add the peanut butter and beat until creamy.
5. Gently fold in the Cool Whip using a rubber spatula. Spread the filling evenly over the prepared crust.
6. For the Marshmallow Cheesecake: Beat the cream cheese until creamy. Add the marshmallow crème and beat until smooth.
7. Gently fold in the Cool Whip with a clean rubber spatula. Spread the marshmallow cheesecake filling evenly over the peanut butter cheesecake layer in the pan.
8. For the Topping: Swirl the Cool Whip around the edges of the pie using a piping bag and icing tip 27. Sprinkle the peanut butter cups over the top of the cheesecake. Refrigerate until ready to serve.
No-Bake Banana–Chocolate Chip Cookie Icebox Cake
PREP TIME: 20 MINUTES
SERVING: MAKES ONE 8-INCH CHEESECAKE (10 SLICES)
Icebox cakes are another favorite dessert of mine to make. They are so easy to prepare and put together. The soft, creamy cheesecake layer comes together in minutes using just a few ingredients. Layer the creamy cheesecake filling with store-bought chocolate chip cookies in a pan, and then refrigerate it until it softens. A hot fudge drizzle, more cookie crumbles, and fresh banana slices are all you need to give it a fun decoration. I suggest doubling the ingredients and layering it in a 9 x 13-inch dish if you are serving a crowd. Just don’t expect any leftovers to come home with you.
INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
¼ cup powdered sugar
1 teaspoon vanilla extract
1 cup mashed ripe banana
1 (16-ounce) container Cool Whip, thawed
1 (18-ounce) package crispy chocolate chip cookies (48)
¼ cup hot fudge topping
Fresh banana slices
INSTRUCTIONS
1. Beat the cream cheese until creamy. Add the powdered sugar and beat until smooth.
2. Add the vanilla and mashed banana and beat until creamy.
3. Gently fold in 4 cups of the Cool Whip with a rubber spatula.
4. Spread 2 tablespoons Cool Whip into the bottom of an 8-inch springform pan.
5. Place 12 cookies into the bottom of the pan. You may need to break and crumble a few to fit and fill in the bottom. Spread one-third of the cheesecake filling over the cookies.
6. Repeat the layers two more times. Place the remaining cookies on top of the cheesecake. Spread 1 cup Cool Whip over the cookies.
7. Cover and refrigerate the cheesecake for 4 to 6 hours or overnight.
8. Use a warm knife to run around the edge of the pan to loosen the cheesecake. Detach the springform pan and remove the cheesecake.
9. Pipe the remaining Cool Whip around the edge of the cheesecake using a piping bag and 1M icing tip.
10. Warm the hot fudge in the microwave until it is pourable. Drizzle the hot fudge over the top of the cake.
11. Right before serving, top the Cool Whip swirls with fresh banana slices.
No-Bake Chocolate Strawberry Cheesecake Trifle
PREP TIME: 40 MINUTES
SERVING: MAKES ONE LARGE TRIFLE (15 SERVINGS)
If you enjoy desserts with different textures and flavors, a dessert trifle is just what you need in your life. This trifle has layers of crunchy cookies, creamy cheesecake, and fresh berries. It is a flavor explosion in your mouth with every bite. You could also get creative and use vanilla cookies for a Neapolitan trifle. Or use banana slices instead of strawberries for a whole new flavor combo. So grab a spoon and get ready to dig in.
INGREDIENTS
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
¼ cup sugar
1 (7-ounce) jar marshmallow crème
½ cup milk
8 ounces semisweet baking chocolate, melted
1 (8-ounce) container Cool Whip, thawed
For the Layers
45 Oreo cookies, chopped into large chunks
5 cups sliced strawberries
8 whole strawberries
8 mini Oreo cookies
INSTRUCTIONS
1. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and beat until smooth.
2. Add the marshmallow crème and beat until creamy. Slowly beat in the milk until the mixture is smooth again.
3. Spoon in the melted chocolate and beat until completely incorporated.
4. Gently fold in 2 cups of the Cool Whip with a rubber spatula.
5. For the Layers: Place half the cookie chunks in the bottom of a large trifle bowl. Spoon half the cheesecake filling over the cookies. Use the back of a spoon to smooth the cheesecake out and make it flat in the bowl.
6. Place a few sliced strawberries standing up around the edge of the bowl. Place half the sliced strawberries lying flat over the cheesecake layer.
7. Repeat the layers, ending with the strawberries on top.
8. Place the whole strawberries around the top and pipe the remaining Cool Whip in between the berries using a piping bag and icing tip 27. Top each Cool Whip swirl with a mini Oreo cookie.
Note. This trifle is best served the day it is made.
No-Bake Hot Fudge Cheesecake Parfaits
PREP TIME: 20 MINUTES
SERVING: MAKES 4 LARGE PARFAITS
What could be better than getting your own jar of cheesecake? I love making individual desserts because everyone enjoys getting their own personal treat after dinner. These little parfaits are just three layers of goodness, plus a creamy topping. Chocolate cookie crumbs add a little crust to the bottom of the jar, and then you add layers of hot fudge and vanilla cheesecakes into the jars. An easy, peasy dessert in just minutes.
INGREDIENTS
For the Crust
10 Oreo cookies
For the Hot Fudge Cheesecake
1 (8-ounce) package cream cheese, at room temperature
¾ cup hot fudge topping
½ teaspoon vanilla extract
2 tablespoons milk
1 cup Cool Whip, thawed
For the White Chocolate Cheesecake
1 (8-ounce) package cream cheese, at room temperature
3 ounces white baking chocolate, melted
½ teaspoon vanilla extract
2 tablespoons milk
1 cup Cool Whip, thawed
For the Topping
1 cup Cool Whip, thawed
4 maraschino cherries with stems, patted dry
INSTRUCTIONS
1. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse the cookies until they become crumbs.
2. Reserve 1 tablespoon cookie crumbs for later. Divide the remaining cookie crumbs evenly among four large parfait glasses. Set the glasses aside.
3. For the Hot Fudge Cheesecake: Beat the cream cheese until creamy. Add the hot fudge and beat until smooth.
4. Add the milk and vanilla and beat until creamy. Gently fold in the Cool Whip with a rubber spatula.
5. Spoon the mixture evenly over the cookie crumbs in the glasses. Use the back of the spoon to smooth it out and make it level.
6. For the White Chocolate Cheesecake: Beat the cream cheese until creamy. Add the melted white chocolate and beat until smooth.
7. Add the milk and vanilla and beat until creamy. Ge
ntly fold in the Cool Whip with a rubber spatula.
8. Spoon the mixture into the parfait glasses and use the back of the spoon to smooth it out.
9. For the Topping: Top each glass with a Cool Whip swirl using a piping bag and 1M icing tip. Sprinkle the reserved cookie crumbs on top, then place a cherry on top of each.
Note. These cheesecake layers could be divided into eight small 4-ounce jelly jars, if you wanted to make even smaller desserts.
5
Cheesecake Brownies
OH YEAH!
I don’t know about you, but I crave multiple desserts all the time. So what’s a girl to do? Eat them all! By combining brownies and cheesecake, I can enjoy two desserts at once, without feeling guilty for grabbing another dessert. It’s the ultimate win-win when you can have a slice of Cherry Chocolate Cheesecake Brownies or any of these other amazing combinations after dinner.
Coconut Cream Cheesecake Brownies
PREP TIME: 30 MINUTES
BAKE TIME: 48 TO 50 MINUTES
SERVING: MAKES 24 BARS
The only thing better than a dark chocolate fudgy brownie is that same brownie topped with a coconut cheesecake layer and chocolate. This is one brownie that I have to share with someone else right away because chocolate and coconut is something I could eat all day long. One little sliver every hour seems to be how I like to enjoy my cheesecake brownies. My jeans, on the other hand, do not agree with this eating habit. Thank goodness for CrossFit!
INGREDIENTS
1 Double Batch Brownie batter
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 tablespoon cornstarch
1 (14-ounce) can sweetened condensed milk
½ teaspoon coconut extract
½ teaspoon rum extract
1 large egg
2 cups sweetened shredded coconut
For the Topping
¼ cup heavy cream
2 tablespoons unsalted butter
¾ cup dark chocolate chips
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.Spread the brownie batter in the prepared pan. Set aside.
2. For the Cheesecake: Beat the cream cheese until creamy. Add the butter and cornstarch and beat again.
3. Add the condensed milk and extracts. Beat until smooth and creamy. Use a wire whisk attachment, if needed.
4. Add the egg and beat until incorporated. Do not overbeat the batter. Stir the shredded coconut into the cheesecake.
5. Gently spoon the cheesecake batter over the brownie batter in the pan.
6. Bake the cheesecake brownies for 48 to 50 minutes.
7. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate it for 3 to 4 hours, or until completely chilled.
8. For the Topping: Place the cream, butter, and chocolate chips in a microwave-safe bowl. Microwave for 20–30 seconds. Stir the chocolate until melted and creamy. Spread the chocolate on top of the chilled cheesecake with an offset spatula.
Coffee Cookies-and-Cream Cheesecake Brownie Cake
PREP TIME: 45 MINUTES
BAKE TIME: 27 TO 28 MINUTES
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
Years ago, my husband and I found a pack of Oreo cookies filled with a coffee cream center. I can’t tell you how many packages of those cookies we went through in just one month. Seriously, they were amazing. One sad day, we couldn’t find them. It turns out they were just a specialty flavor available for a very short time. Every time I make a dessert that includes coffee and Oreo cookies, my husband and I look at each other and say, “Do you remember those cookies?” If you never had those coffee cookies, this brownie cake will give you a taste of what I’m talking about. The creamy coffee cheesecake is loaded with chocolate cookie chunks, and then it is spread on top of a chewy brownie crust. It’s a dessert dream!
INGREDIENTS
1 Single-Batch Brownie batter
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
¼ cup sugar
2 teaspoons instant coffee granules
2 tablespoons hot water
1 (16-ounce) container Cool Whip, thawed
21 Oreo cookies, chopped into chunks
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9-inch springform pan with parchment paper.
2. Spread the brownie batter into the bottom of the pan. Bake the brownie for 27 to 28 minutes.
3. Remove the pan from the oven and let the brownie cool completely. Run a sharp knife around the edge of the brownie to loosen it from the pan.
4. Detach the springform pan ring to loosen it. Place another sheet of parchment paper and a plate on top of the brownie. Flip it over and peel the parchment paper off the bottom of the brownie. Place the bottom of the springform pan over the brownie and flip it right-side up again. Place the springform pan ring back on the pan with the brownie inside.
5. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and beat until smooth.
6. Dissolve the coffee granules in the hot water. Add the coffee to the cream cheese and beat until creamy.
7. Gently fold in 3 cups of the Cool Whip with a rubber spatula. Set the bowl aside.
8. Gently stir 2 cups of the cookie chunks into the cheesecake mixture.
9. Spread the cheesecake mixture evenly over the cooled brownie in the pan. Refrigerate for 2 to 3 hours, or until set.
10. Spread the remaining 3 cups of Cool Whip evenly over the top of the cheesecake. Run a sharp knife under hot water and dry it off. Run the knife around the edge of the cheesecake to loosen it from the pan before removing the springform pan ring again. Place the brownie cheesecake on a plate.
11. Sprinkle the remaining cookie chunks over the top of the cheesecake before serving.
Coconut Cheesecake Brownie Trifle
PREP TIME: 45 MINUTES
BAKE TIME: 30 MINUTES
SERVING: MAKES ONE LARGE TRIFLE (15 SERVINGS)
Trifles are a fun dessert to make when you need to take something with you to a party. They look impressive and fancy, but trifles are really quite easy to put together. If you love chocolate and coconut, you are going to love the layers in this cheesecake trifle. Homemade brownie chunks, creamy chocolate cheesecake, fluffy coconut cheesecake, and lots of toasted coconut will satisfy your sweet tooth with every bite. Putting this creation into a clear glass trifle bowl will make you pause before scooping into it because of how pretty it is. But only a short pause, because it is well worth digging into.
INGREDIENTS
1 Double-Batch Brownies, baked and cooled
For the Coconut Cheesecake
1 (8-ounce) package cream cheese, at room temperature
½ cup cream of coconut
½ cup marshmallow crème
½ teaspoon rum extract
2 cups Cool Whip, thawed
1 cup sweetened shredded coconut
For the Chocolate Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
1 cup hot fudge topping
2 cups Cool Whip, thawed
For the Topping
¼ cup Toasted Coconut
1½ cups Cool Whip, thawed
Chocolate-covered coffee beans
INSTRUCTIONS
1. Cut the brownie into 1-inch squares. Set the brownie cubes aside.
2. For the Coconut Cheesecake: Beat the cream cheese until creamy. Add the cream of coconut and beat until smooth.
3. Add the marshmallow crème and rum extract and beat until creamy. Fold in the Cool Whip with a rubber spatula, and then gently stir in the shredded coconut. Set aside.
4. For the Chocolate Cheesecake: Beat the cream cheese until creamy. Add the hot fudge and beat un
til smooth.
5. Gently fold in the Cool Whip with a rubber spatula.
6. Assembly: Place half the brownie cubes in the bottom of a large trifle bowl.
7. Spoon half the hot fudge cheesecake batter on top of the brownies. Use the back of the spoon to spread it out evenly.
8. Place all the coconut cheesecake batter in the bowl over the hot fudge cheesecake. Spread it out evenly with a spatula.
9. Add the remaining brownie cubes on top of the coconut layer.
10. Spread the remaining hot fudge cheesecake filling over the brownies. Use the back of the spoon to spread it out evenly.
11. For the Topping: Sprinkle the top of the cheesecake with the toasted coconut.
12. Swirl the Cool Whip around the edges of the trifle using a piping bag and 1M icing tip. Top the swirls with the coffee beans.
White Chocolate Raspberry Cheesecake Brownies
PREP TIME: 30 MINUTES
BAKE TIME: 50 TO 55 MINUTES
SERVING: MAKES 24 BARS
Fresh raspberries do not stand a chance in our house. Every time I bring them home from the store, my family pounces on them. When I have a recipe idea that calls for raspberries, I buy extra berries for my family to nibble on while I bake with the rest. These cheesecake brownies were one that I had to make sure the berries lasted long enough for. The layers of white chocolate cheesecake with the pops of red berries throughout are so pretty on top of these dark chocolate brownies. Not only do they look incredible, but the flavor combination is out of this world!