No Bake Strawberry Cheesecakes and No Bake Blackberry Cheesecake are always a hit for family get togethers and this blueberry version is just as amazing. If you are entertaining guests, this make ahead Lemon Blueberry Tiramisu is always a hit.

This easy blueberry and lemon cheesecake comes together in about 10 minutes and can be layered into individual glasses or served in pie or classic cheesecake form. It’s light and fluffy, full of blueberry flavor and not too overly sweet, the perfect summer dessert but also great for anytime of year.

Ingredients Needed for No Bake Blueberry Cheesecake Recipe

• Heavy Whipping Cream or Cool Whip
• Powdered Sugar
• Cream Cheese – Room temperature
• Blueberry Pie Filling
• Lemons
• Fresh Blueberries

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How to Make No Bake Blueberry Cheesecake Shooters

1. Add heavy cream to a mixing bowl and beat at low speed with an electric mixer for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form. 
2. Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering. 

3. Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 1/2- 2 minutes.
4. Add blueberry pie filling, lemon zest and lemon juice. 
5. Continue to beat until well combined.
6. Add 2 cups of reserved whipped cream.

7. Fold in until well combined.

8. Fill piping bag with blueberry filling and another with the remaining sweetened whipped cream.

9. Layer into 5 oz dessert glasses  or small bowls: berry mixture, whipped cream, blueberries and repeat. 
10. Garnish with more blueberries and a slice of lemon if desired.
11. Chill in refrigerator for 4 hours or overnight before serving.

If you are looking for a quick and easy dessert for entertaining, this No Bake Blueberry Cheesecake is sure to impress. It’s so simple to make with just a few ingredients and comes together in about 10 minutes. The creamy filling and saucy blueberries come together for the best bo bake cheesecake filling.

If you love this recipe as much as we do, please leave a comment and a star rating to let others know how it turned out.

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No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake is a quick and easy dessert to serve for any occasion. Made tons of blueberry and lemon flavor and layered with homemade whipped cream. 

Course No Bake Desserts

Cuisine American

Keyword blueberry cheesecake, blueberry dessert, blueberry-lemon cheesecake, Easter dessert, no bake dessert, purple dessert

Prep Time 10 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 Servings

Calories 477kcal

Author Milisa

Ingredients

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 8 ounces cream cheese softened
• 21 ounce can blueberry pie filling
• zest of 2 lemons
• 1 tablespoon lemon juice
• 1 cup blueberries
• lemon slices optional garnish

Instructions

• Add heavy whipping cream to a mixer bowl and beat at low speed for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form. 
• Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering. 
• Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 1/2- 2 minutes.
• Add blueberry pie filling, lemon zest and lemon juice. 
• Continue to beat until well combined.
• Fold in 2 cups of reserved whipped cream until thoroughly combined.
• Fill pastry bags with blueberry filling and another with the remaining sweetened whipped cream.
• Layer into 5 oz dessert glasses  or small bowls: blueberry filling, whipped cream, blueberries and repeat. 
• Garnish with more blueberries and a slice of lemon if desired.
• Chill for 4 hours or overnight before serving.

Notes

To Make a Pie: Prepare according to directions. Fill a prepared 9 inch graham cracker crust. Top with sweetened whipped cream. Garnish with fresh blueberries and lemon slices. Chill 6 hours or overnight before serving. 

Variation: Add a layer of crushed graham crackers into the dessert glasses if desired. 

Pie Filling: Any flavor of pie filling can be substituted. 

Storage: No bake cheesecakes can be refrigerated up to 3 days. 

Occasions: Perfect for any holiday including Easter, 4th of July, Thanksgiving or Christmas. Great for celebrations and special occasions. 

Nutrition

Serving: 1g | Calories: 477kcal | Carbohydrates: 39g | Protein: 5g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 240mg | Fiber: 1g | Sugar: 12g

More No Bake Cheesecake Recipes to Try

• No Bake Raspberry Cheesecakes
• No Bake Strawberry Cheesecake
• No Bake Cherry Cheesecake 
• No Bake Oreo Cheesecake
• No Bake Peanut Butter Cheesecake
• Berry Icebox Cake

The post No Bake Blueberry Cheesecake appeared first on Miss in the Kitchen.

This quick and irresistible dessert feels fancy but comes together easily, making it perfect for holidays, parties or anytime you want a treat that looks impressive with minimal effort. The pecan cream pie filling is adapted from Together as a Family and it’s absolutely dreamy.

Why You’ll Love This Recipe

• Creamy cheesecake filling with just the right touch of sweetness.
• Crunchy toasted pecans add the perfect nutty texture to every bite.
• Easy to make ahead and assemble right before serving.

Ingredients for Cheesecake Cannolis

• Heavy whipping cream
• Powdered sugar
• Cream cheese
• Brown sugar
• Kosher Salt
• Pure maple syrup
• Toasted pecans
• Cannoli shells

How to Make Pecan Cheesecake Cannolis

1. Whip the Cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Place in another bowl and set aside.

2. Make the Cheesecake Filling: Add softened cream cheese, brown sugar, maple syrup and chopped pecans to the mixer bowl. Beat until smooth and creamy.
3. Fold Together: Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
4. Chill the Filling: Cover and refrigerate for at least 2 hours or overnight for best texture.

5. Fill the Cannoli Shells: Spoon or pipe the chilled cheesecake filling into cannoli shells just before serving.

6. Garnish: Sprinkle the ends with reserved pecans or a light dusting of powdered sugar.

If you are looking for something new and different to make this holiday season, try these pecan cream pie cannolis or this Pumpkin Cannoli recipe for a fun twist.

These Pecan Cheesecake Cannolis are a decadent yet simple dessert everyone will love. They’re perfect for holiday gatherings, dinner parties or just a sweet treat to enjoy at home.

If you try this Pecan Cheesecake Cannolis recipe, let me know how it turns out and leave a star rating and comment below!

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Pecan Cheesecake Cannolis

Pecan Cheesecake Cannolis are a decadent dessert with crispy shells and creamy maple cheesecake filling mixed with toasted pecans. Easy to make ahead and perfect for holidays or parties!

Course Desserts

Keyword no bake desserts

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Servings 18

Calories 236kcal

Author Milisa

Ingredients

• 1 cup heavy whipping cream
• ⅓ cup powdered sugar
• 2 8 ounces cream cheese softened
• ¼ cup maple syrup pure – not pancake syrup
• ½ cup brown sugar
• ¼ teaspoons kosher salt
• 1 ½ cups pecans toasted and chopped fine (1/2 cup for garnish)
• 18 cannoli shells

Instructions

• Beat the heavy whipping cream with powdered sugar in a mixer bowl until stiff peaks form. Set aside in another bowl.
• Add softened cream cheese, brown sugar, salt, maple syrup and 1 cup of chopped pecans. Beat until smooth and creamy.
• Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
• Cover and refrigerate for at least 2 hours or overnight for best texture.
• Spoon filling into a piping bag. Pipe the chilled cheesecake filling into cannoli shells just before serving.
• Garnish: Sprinkle the ends with reserved pecans.

Video

Notes

Filling can be made up to 3 days in advance. Keep in an airtight container in the refrigerator until ready to serve.

Filled cannolis can be refrigerated for 1-2 days but will not stay crisp.

If you can’t find cannoli shells the filling can be piped into small glasses and layered with crushed graham crackers or ice cream sugar cones. Serve in pie form in a premade graham cracker crust. 

Nutrition

Calories: 236kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 38mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 4mg

More Pecan Desserts You’ll Love

Brown Sugar Pecan Pie Bars

Pecan Pound Cake

Bourbon Balls

Mini Turtle Cheesecakes

The post Pecan Cheesecake Cannolis appeared first on Miss in the Kitchen.

We love all things pumpkin all year long and come fall we enjoy making batches of Easy Pumpkin Bread and make ahead No Bake Pumpkin Cheesecake. Get the step by step video in the recipe card to see just how easy this no bake fall dessert comes together.

This fall twist on the classic Italian Cannoli is so simple to make using store bought cannoli shells. Homemade Cannoli are quite a process but none the less delicious. While traditional cannoli uses ricotta cheese as a base, we are using a fluffy cream cheese and pumpkin filling for this dessert.

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🟢 Ingredients Needed for Pumpkin Cannoli Recipe

• Heavy Whipping Cream
• Cream Cheese
• Canned Pumpkin Puree
• Powdered Sugar
• Pumpkin Pie Spice
• Vanilla Extract
• Cannoli Shells

🟢 Step By Step Instructions for No Bake Pumpkin Cannolis

1. Using an electric mixer, beat the cream until stiff peaks form. Pour into another bowl and set aside.

   

2. Beat softened cream cheese with the pumpkin, powdered sugar, pumpkin pie spice and vanilla extract until fluffy.
3. Fold in the whipped cream.
4. Cover and refrigerate 2 hours.

   

5. Scoop pumpkin filling into a piping bag.

   

6. Pipe filling into cannoli shells, filling from each end.

   

7. Sprinkle with powdered sugar and serve immediately.

🟢 Recipe Notes and Tips

• Cannoli is best served fresh for the shells to stay crisp. The filling can be made a day in advance and shells can be filled just before serving.
• Leftovers can be stored in a covered container in the refrigerator up to 24 hours.
• Optional Garnish: Mini chocolate chips or chocolate jimmies can be sprinkled over the pumpkin filling.

Try this Pumpkin Cannoli recipe that is a tasty fall dessert perfect for Thanksgiving, Friendsgiving or any celebration. A great hand held dessert pastry filled with fluffy pumpkin cheesecake filling. You’ll also love our Pecan Cheesecake Cannolis for a fun twist.

If you love this recipes as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Pumpkin Cannoli

Pumpkin Cannoli is a quick and easy no bake dessert for fall. Crispy cannoli shells filled with a no bake pumpkin cheesecake filling for a quick and easy holiday dessert. 

Course No Bake Desserts

Cuisine American

Keyword fall cannoli, filling for cannoli shells, no bake pumpkin cheesecake, pumpkin dessert, Thanksgiving dessert

Prep Time 10 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 Servings

Calories 458kcal

Author Milisa

Ingredients

• 1 ½ cups heavy whipping cream
• 8 ounces cream cheese softened
• 1 cup powdered sugar plus more for garnish
• ½ cup canned pumpkin puree
• 2 tablespoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 12 large cannoli shells

Instructions

• Add heavy whipping cream to a mixer bowl and beat at medium-high speed until stiff peaks form. Pour into another bowl and set aside.
• Place cream cheese, pumpkin, 1 cup powdered sugar, pumpkin pie spice and vanilla extract into the mixer bowl. Beat at medium speed until fluffy, about 2 minutes.
• Fold whipped cream into the pumpkin mixture.
• Cover and refrigerate 2 hours.
• Scoop pumpkin filling into a piping bag and fill cannoli shells, piping from both ends to completely fill.
• Dust with powdered sugar and serve immediately.

Video

Notes

Cannoli are best served immediately. The filling can be made up to a day in advance and shells filled just before serving.

Leftovers can be stored in an airtight container in the refrigerator up to 1 day.

Optional garnish: mini chocolate chips or chocolate jimmies.

Nutrition

Serving: 1g | Calories: 458kcal | Carbohydrates: 33g | Protein: 9g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Cholesterol: 84mg | Sodium: 106mg | Fiber: 1g | Sugar: 17g

🟢 More Delicious Pumpkin Desserts to Try

Everyone loves the classics like Easy Pumpkin Pie for a Thanksgiving dessert and we always have to have Pumpkin Roll with cream cheese icing on every fall desserts table.

My mom makes this Pumpkin Cake anytime they have company and it’s my favorite sheet cake. This quick Pumpkin Snickerdoodle Snack Cake is another one that I love to make all year long and it’s a great treat to bake and share for the holidays.

The post Pumpkin Cannoli appeared first on Miss in the Kitchen.

I love quick and easy no bake treats like the White Trash and Christmas Muddy Buddies and this bunny snack mix variation is a tasty Easter dessert that anyone can make.

Step-by-Step Instructions for Easter Snack Mix

1. Line a large baking sheet with parchment paper.
2. Sprinkle Chex cereal and mini pretzels over the baking sheet. Add one package of m&ms.
3. Melt white chocolate chips in a small non-stick pan or in the microwave, stirring every 30 seconds until smooth.
4. Pour melted white chocolate over cereal and pretzel mixture. Gently stir using 2 spoons until completely coated.
5. Spread in mixture in an even layer and set aside until completely cooled, about 15 minutes.

6. Break cereal mixture into pieces.
7. Sprinkle remaining easter M&M’s and candy eggs over the top.

Add-Ins and Substitutions

• Popcorn
• Honey Nut Cheerios
• Nuts: peanuts, pecans or your favorite mix
• Mini Marshmallows
• Easter sprinkles

Recipe Notes

• Storage: Store Bunny Bait in an airtight container at room temperature for up to a week.
• Packaging: Place in cellophane bags and tie with ribbon or jute twine for Easter baskets or as a take home gift for Easter brunch.

Bunny Bait Easter snack mix is so quick and easy, you’ll want to make extra batches to include in your Easter baskets this year.

Give this delicious treat a try and be sure to leave a comment and rating below—I’d love to hear how much your family enjoyed it!

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Bunny Bait

Bunny Bait is the cutest no-bake treat that's perfect for Easter baskets, springtime parties or just a fun snack to whip up with the kids. It's sweet, crunchy and totally irresistible!

Course Desserts

Cuisine American

Keyword Easter dessert, no bake dessert

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 24

Calories 328kcal

Author Milisa

Ingredients

• 8 cups Chex Cereal Rice Chex or Corn Chex
• 4 cups mini pretzel twists
• 20 ounces M&Ms candies divided
• 20 ounces white chocolate candy melts or vanilla almond bark or white chocolate chips
• 18 ounces Robin's Eggs candy

Instructions

• Line a large baking sheet with parchment paper.
• Sprinkle Chex cereal and mini pretzels over the baking sheet. Add one package of m&ms.
• Melt white chocolate chips in a small non-stick pan or in the microwave, stirring every 30 seconds until smooth.
• Pour melted white chocolate over cereal and pretzel mixture. Gently stir using 2 spoons until completely coated.
• Spread in mixture in an even layer and set aside until completely cooled, about 15 minutes.
• Break cereal mixture into pieces.
• Sprinkle remaining easter M&M’s and candy eggs over the top.

Notes

Add-Ins and Substitutions

• Popcorn
• Honey Nut Cheerios
• Nuts: peanuts, pecans or your favorite mix
• Mini Marshmallows
• Easter sprinkles

• Storage: Store Bunny Bait in an airtight container at room temperature for up to a week.
• Packaging: Place in cellophane bags and tie with ribbon or jute twine for Easter baskets or as a take home gift for Easter brunch.

Nutrition

Calories: 328kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 137mg | Potassium: 142mg | Fiber: 2g | Sugar: 29g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 4mg

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Every Christmas I make Christmas Cookies for family, friends and neighbors. I love having no bake treats to add in and these festive Rice Krispie Christmas Treats are the perfect addition.

Ingredients Needed for Christmas Tree Rice Krispies Treats

• Butter: I like to use salted butter but unsalted will also work.
• Marshmallows: Large or mini marshmallows.
• Rice Krispies Cereal
• Green Candy Melts
• Holiday Sprinkles

How to Make Christmas Rice Krispies Treats

1. Butter a rimmed cookie sheet or spray with non-stick cooking spray.
2. Add remaining butter to a large saucepan and place over medium heat.
3. Melt butter and then add the marshmallows.
4. Stir often until marshmallows are melted.

5. Add half of the Rice Krispies, mixing until combined. Add the remaining cereal, mixing until marshmallow mixture completely coats the cereal.
6. Pour cereal mixture into the buttered pan. Press into an even layer using buttered hands or slightly damp hands.
7. Set aside to cool.

8. Use a Christmas Tree cookie cutter to shape the treats and place on a clean baking sheet.

9. Melt candy melts in a pan over low heat or in the microwave until smooth.
10. Dip Christmas tree treats into the candy melts, using an off set spatula or spoon to even out the candy if needed.
11. Place candy side up on the baking sheet. Top with sprinkles and allow candy to set up.

Recipe Notes

• Storage: Store Rice Krispies Treats in an airtight container with a piece of parchment paper in between layers at room temperature for 4- 5 days.
• Variations: Add vanilla extract or peppermint extract to the marshmallow mixture for extra flavor.
• Decorations: Decorate with a drizzle of melted white chocolate or mini m&m candies.
• Package for Gifts: Place marshmallow Rice Krispies treats into a cellophane bag and tie with a ribbon for a festive addition to any cookie box.

I try to get all of the little kids in our family gathered up a day or two before Christmas to decorate cookies and these Rice Krispies Christmas trees are fun to make with kids. Plus

More Easy No Bake Treats to Try

• No Bake Cookies
• Chocolate Peanut Butter Cereal Bars
• White Trash (Christmas Junk Mix)
• Cinnamon Toast Crunch Bars

If you are looking for an easy holiday dessert give these Christmas Tree Rice Krispies Treats a try! They are quick to make and everyone loves them!

Have you made this Christmas Tree Rice Krispies Treats recipe? Leave a comment and rating below!

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Christmas Tree Rice Krispies Treats

Christmas Tree Rice Krispies Treats are an easy no bake dessert that are easy to make and fun to eat! Add these festive treats to your holiday desserts list.

Course No Bake Desserts

Cuisine American

Keyword Christmas Dessert

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Cooling 30 minutes minutes

Servings 36

Calories 88kcal

Author Milisa

Ingredients

• 5 tablespoons butter divided use
• 12 ounces marshmallows
• 8 cups Rice Krispies cereal
• 12 ounces Candy Melts Green
• Sprinkles

Instructions

• Butter a rimmed cookie sheet with 1 tablespoon of butter or spray with nonstick spray.
• Add 4 tablespoons of butter to a large pan and place over medium heat.
• When the butter is melted add the marshmallows.
• Stir often until marshmallows are melted.
• Add half of the Rice Krispies, mixing until combined. Add the remaining cereal, mixing until marshmallow mixture completely coats the cereal.
• Pour into the buttered pan. Press into an even layer using buttered hands or slightly damp hands.
• Set aside to cool.
• Use a Christmas Tree cookie cutter to shape the treats and place on a clean baking sheet.
• Melt candy melts in a pan over low heat or in the microwave until smooth.
• Dip Christmas tree treats into the candy melts, using an off set spatula or spoon to even out the candy if needed.
• Place candy side up on the baking sheet. Top with sprinkles and allow candy to set up.

Notes

• • Storage: Store Rice Krispies Treats in an airtight container with a piece of parchment paper in between layers at room temperature for 4- 5 days.
  • Variations: Add vanilla extract or peppermint extract to the marshmallow mixture for extra flavor.
  • Decorations: Decorate with a drizzle of melted white chocolate or mini m&m candies.
  • Package for Gifts: Place marshmallow Rice Krispies treats into a cellophane bag and tie with a ribbon for a festive addition to any cookie box.

Nutrition

Calories: 88kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 57mg | Potassium: 9mg | Fiber: 0.03g | Sugar: 9g | Vitamin A: 462IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 2mg

The post Christmas Tree Rice Krispies Treats appeared first on Miss in the Kitchen.

If you are on a keto, low carb or no sugar diet, desserts are often off limits for the holiday season. For the past few months I have given up refined sugar but I still have a bit of a sweet tooth.

No bake cheesecakes are my favorite dessert so I thought I’d try a keto version for the holidays. I made this without telling my family and they actually had no idea that it is basically sugar free.

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Ingredients Needed for Keto Peanut Butter Cheesecake

• Heavy Whipping Cream: Well chilled.
• Powdered Monk Fruit Sweetener: it’s the sugar-free version of confectioners sugar.
• Neufchatel Cheese: light cream cheese at room temperature.
• Natural Peanut Butter: Crunchy or creamy will work – I like Smucker’s brand
• Mini Chocolate Chips: I am using semi-sweet – dark chocolate is the best option if you are cutting back on sugar. You can also use sugar-free chocolate chips or skip them all together if preferred.

How to Make No Bake Keto Peanut Butter Cheesecake

1. Add heavy whipping cream to a mixer bowl and beat with the whisk attachment of an electric mixer at high speed until stiff peaks form. add 1/2 cup of the monk fruit sweetener and mix until combined. Pour into another bowl and set aside.

2. Add softened cream cheese to the mixer bowl with peanut butter (stir the peanut butter well before measuring). Mix at medium speed until well combined.
3. Reserve one cup of the whipped cream for garnish. Place remaining whipped cream into the bowl with the peanut butter mixture and another 1/2 cup of monk fruit sweetener.
4. Mix at medium speed for 1 minute, scrape down the sides of the bowl and continue to mix until well combined.

5. Fold in the chocolate chips if using.
6. Place a piping bag into a tall glass and fill with cheesecake filling.
7. Pipe into individual 2-3 ounce dessert glasses or bowls.

8. Top with reserved whipped cream and sprinkle with a few additional mini chocolate chips if desired.
9. Refrigerate for 2 hours or overnight before serving.

Recipe Notes

• Storage: No bake cheesecake can be made up to 2 days in advance. Cover with plastic wrap and add whipped cream for topping just before serving.
• Crust: If you want to add a crust layer, try finely chopped almonds.
• Make a Pie: Create a traditional no bake cheesecake in a pie plate or springform pan with and almond flour crust. Top with peanut butter cheesecake filling and sweetened whipped cream. Refrigerate 4 hours or overnight.
• Topping Ideas: Chopped peanuts or melted dark chocolate would make a great topping.

Secret Ingredient: The secret ingredient in this creamy peanut butter cheesecake is monk fruit sweetener and it doesn’t have any fake sugar or weird after taste.

This no bake cheesecake has all of the flavor of my no bake peanut butter cheesecake recipe without any refined sugar that will make blood sugar spike and the total carbs for a full serving is 11 grams.

Looking for more keto desserts? This Keto Banana Pudding looks amazing and these Peanut Butter Fat Bombs are on my list to try soon.

If you are looking for a sugar-free, low-carb dessert, give this easy Keto Peanut Butter Cheesecake a try! It is rich and delicious and so satisfying!

Have you tried this recipe? We would love for you to leave a comment and rating below!

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No Bake Keto Peanut Butter Cheesecake

Keto Peanut Butter Cheesecake is a low carb dessert that is quick and easy! A great addition to any holiday or celebration desserts table.

Course No Bake Desserts

Cuisine American

Keyword keto cheesecake, no bake dessert, sugar-free dessert

Prep Time 10 minutes minutes

Servings 12

Calories 304kcal

Author Milisa

Ingredients

• 2 cups heavy whipping cream
• 1 cup Powdered Monk Fruit Sweetener divided use
• 8 ounces neufchatel cheese
• ½ cup natural peanut butter I use Smuckers
• ½ cup mini semi-sweet chocolate chips plus more for garnish

Instructions

• Add heavy whipping cream to a mixer bowl and beat with the whisk attachment at high speed until stiff peaks form. add 1/2 cup of the monk fruit sweetener and mix until combined. Pour into another bowl and set aside.
• Add softened cream cheese to the mixer bowl with peanut butter (stir the peanut butter well before measuring). Mix at medium speed until well combined.
• Reserve one cup of the whipped cream for garnish. Place remaining whipped cream into the bowl with the peanut butter mixture and another 1/2 cup of monk fruit sweetener.
• Mix at medium speed for 1 minute, scrape down the sides of the bowl and continue to mix until well combined.
• Fold in the chocolate chips if using.
• Place a piping bag into a tall glass and fill with cheesecake filling.
• Pipe into 2-3 ounce individual dessert glasses or bowls.
• Top with reserved whipped cream and sprinkle with a few additional mini chocolate chips if desired.
• Refrigerate for 2 hours or overnight before serving.

Notes

• Storage: No bake cheesecake can be made up to 2 days in advance. Cover with plastic wrap and add whipped cream for topping just before serving.
• Crust: If you want to add a crust layer, try finely chopped almonds.
• Make a Pie: Create a traditional no bake cheesecake in a pie plate or springform pan with and almond flour crust. Top with peanut butter cheesecake filling and sweetened whipped cream. Refrigerate 4 hours or overnight.
• Topping Ideas: Chopped peanuts or melted dark chocolate would make a great topping.

Nutrition

Serving: 1g | Calories: 304kcal | Carbohydrates: 11g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 77mg | Potassium: 182mg | Fiber: 1g | Sugar: 7g | Vitamin A: 747IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1mg

The post Keto Peanut Butter Cheesecake appeared first on Miss in the Kitchen.

No bake cheesecakes are one of my favorite desserts to make when it’s too hot to turn on the oven to bake cookies and cakes. This peach and blueberry fluff is light and not overly sweet and everyone loves it.

Ingredients for No Bake Peach Blueberry Cheesecake Recipe

• Peach Pie Filling
• Heavy Whipping Cream
• Powdered Sugar
• Vanilla Extract
• Cream Cheese
• Fresh Blueberries

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Step By Step Instructions for Cheesecake Fluff

1. Pour peach pie filling into a bowl and slice the peaches up into bite-sized pieces. Set aside
2. Pour heavy whipping cream into a mixer bowl and beat at medium speed until it starts to thicken, raise to high speed and beat until stiff peaks form. Add powdered sugar and vanilla, mixing until combined.
3. Pour into another bowl and set aside.
4. Place cream cheese into the mixer bowl and beat until smooth.
5. Add sweetened whipped cream and half of the peach pie filling to the cream cheese.

6. Mix until well combined.
7. Fold in remaining peach pie filling and blueberries.
8. Pour into a serving bowl and garnish with additional blueberries if desired. Cover and refrigerate for 4 hours or overnight.

9. Serve chilled cheesecake fluff in bowls or spoon into dessert glasses.

Recipe Notes and Variations for No Bake Cheesecake

• Variations: Use any flavor of pie filling for this recipe. Blueberry, apple, strawberry or cherry are all delicious. Strawberries or raspberries are great in place of the blueberries.
• Storage: Store no bake cheesecake, covered or in an airtight container in the refrigerator up to 3 days.
• Cool Whip: If you don’t have heavy whipping cream, Cool whip can be substituted and for sweetened whipped cream.

More No Bake Cheesecakes to Try

• No Bake Strawberry Cheesecake
• No Bake Blackberry Cheesecake
• No Bake Peaches and Cream Cheesecake

This Peach Blueberry Cheesecake Fluff is a quick and easy no bake dessert that is a real crowd pleaser. It is perfect for any time of year and delicious enough for holidays and special occasions.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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No Bake Peach Blueberry Cheesecake

No Bake Peach Blueberry Cheesecake is a delicious fluff dessert that is so easy to make. Great for any day of the week and it makes a large batch for special occasions!

Course No Bake Desserts

Cuisine American

Keyword dessert fluff, no bake cheesecake, no bake dessert

Prep Time 10 minutes minutes

Chill 1 day day 4 hours hours

Servings 8

Calories 487kcal

Author Milisa

Ingredients

• 2 cans peach pie filling 21 oz each
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces cream cheese softened
• 2 cups fresh blueberries plus more for garnish

Instructions

• Pour peach pie filling into a bowl and slice the peaches up into bite-sized pieces. Set aside
• Pour heavy whipping cream into a mixer bowl and beat at medium speed until it starts to thicken, raise to high speed and beat until stiff peaks form. Add powdered sugar and vanilla, mixing until combined.
• Pour into another bowl and set aside.
• Place cream cheese into the mixer bowl and beat until smooth.
• Add sweetened whipped cream and half of the peach pie filling to the cream cheese. Mix until well combined.
• Fold in remaining peach pie filling and blueberries.
• Pour into a serving bowl and garnish with additional blueberries if desired. Cover and refrigerate for 4 hours or overnight.
• Serve chilled cheesecake fluff in bowls or spoon into dessert glasses.

Notes

• Variations: Use any flavor of pie filling for this recipe. Blueberry, apple, strawberry or cherry are all delicious. Strawberries or raspberries are great in place of the blueberries.
• Storage: Store no bake cheesecake, covered or in an airtight container in the refrigerator up to 3 days.
• Cool Whip: If you don’t have heavy whipping cream, Cool whip can be substituted and for sweetened whipped cream.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 51g | Protein: 4g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 175mg | Potassium: 190mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1311IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 1mg

The post No Bake Peach Blueberry Cheesecake appeared first on Miss in the Kitchen.

Strawberry desserts are always on the top of my favorite’s list. For large gatherings my Strawberry Slab Pie is always a hit, Strawberry Fluff is a classic and I just can’t get enough of this Easy Strawberry Cake.

If you are looking for a quick and easy dessert, you are going to love these simple no bake cheesecake shooters. They are just the right size to serve for special occasions or for any night of the week. We have also made this same cheesecake filling and turned it into Frozen Cheesecake Cones for one of the best summer desserts!

The best part of this easy no bake strawberry cheesecake is that there’s only 6 ingredients.

Ingredients for No Bake Cheesecake

• Heavy Whipping Cream or Cool Whip
• Cream Cheese
• Powdered Sugar
• Vanilla Extract
• Fresh Strawberries
• Graham Cracker Crumbs

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Step By Step Directions for No Bake Strawberry Cheesecake Recipe

1. Beat heavy cream with an electric mixer until stiff peaks form. Place in refrigerator.
2. Add softened cream cheese, powdered sugar and vanilla extract to a mixer bowl and beat together until smooth.

3. Fold in diced strawberries and whipped cream until well combined.

4. Spoon about 1/2 tablespoon of graham crumbs into each glass.
5. Fill an icing bag with cheesecake filling and pipe a bit into each glass.
6. Top with a few sliced strawberries and another 1/2 tablespoon of graham cracker crumbs.
7. Add another layer of cheesecake filling and a few more slices of strawberries.
8. Next, fill with cheesecake filling.

9. Garnish each with a whole strawberry.
10. Refrigerate for 2 hours before serving.
11. You can make these up to a day in advance if desired.

Recipe Notes and Variations

• Make a Pie: Make this into a pie by filling a pre-made graham cracker crust, garnish with additional whipped cream and strawberries.
• Springform Pan: Double the graham crackers measurement and crush into fine crumbs and mix with 2 tablespoons of melted butter and press into a springform pan. Make the cheesecake filling doubling or tripling the ingredients. Spread over crust and chill for 4 hours or over night. Top with one pound sliced strawberries.
• Fresh Berries: Use any fresh berries, sliced peaches or your favorite fresh fruit to top this no bake cheesecake recipe.
• Frozen Strawberries: Use frozen strawberries to make a strawberry puree. Layer puree, strawberry sauce or homemade jam also makes a great layer for a tasty strawberry swirl with the creamy cheesecake filling.
• Storage: Cover with plastic wrap and store in the refrigerator up to 2 days. 
• Make Ahead: After making the cheesecake filling, store in an airtight container in the refrigerator up to 4 days. Use the creamy cheesecake filling to make the layered no bake cheesecakes with real strawberries just before serving.

If you are looking for a classic Cheesecake, this one is from Ina Garten and it’s the best one I’ve ever had! We also love these Easy Strawberry Napoleons for special occasions.

More No Bake Cheesecake Desserts to Try

• No Bake Raspberry Cheesecakes are layers of creamy vanilla cheesecake, raspberry preserves and fresh raspberries. Perfect for any occasion.
• Try this No Bake Cherry Cheesecake for your next celebration or holiday gathering. It’s easier than a traditional baked cheesecake but every bit as delicious.
• If you are a fan of Reese’s Peanut Butter Cups, this No Bake Peanut Butter Cheesecake is just what you need!
• No Bake Oreo Cheesecake is crazy-delicious and simple to make. If you can’t resist cookies and cream desserts, this is a must-try.

Dessert Shooter Glasses

I found the 5 oz juice glasses from Amazon, they are the best for dessert shooters. There are also disposable cups with lids available if you are feeding a crowd for a big celebration.

Add this No Bake Strawberry Cheesecake to your list to try for any special occasion or for an easy weeknight dessert!

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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No Bake Strawberry Cheesecakes

No Bake Strawberry Cheesecakes are a delicious treat for any occasion. Only 6 ingredients and about 10 minutes to make this easy dessert!

Course Desserts

Cuisine American

Keyword cheesecake parfaits, no bake dessert, strawberries and cream dessert, strawberry cream cheese shooters

Prep Time 10 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6 servings

Calories 359kcal

Author Milisa

Ingredients

• 1 cup heavy whipping cream
• 8 oz cream cheese softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 lb strawberries
• ½ cup graham cracker crumbs

Instructions

• Add heavy whipping cream to a mixer bowl and beat until stiff peaks form, refrigerate immediately.
• Next, add softened cream cheese, powdered sugar and vanilla to a mixer bowl and beat until smooth.
• Wash strawberries and dry with paper towels. Set 6 whole berries aside for garnish.
• Dice 1 cup of strawberries and slice remaining strawberries.
• Fold 1 cup diced strawberries and whipped cream into cream cheese mixture until well combined.
• Add cheesecake mixture to a piping bag without the tip or a zip top bag with one corner snipped.
• Add 1/2 tablespoon graham cracker crumbs to each glass.
• Top each with a bit of cheesecake mixture, filling about 1/3 full.
• Layer a few sliced strawberries over filling.
• Add 1/2 tablespoon graham cracker crumbs.
• Repeat with filling, sliced strawberries and finish with cheesecake filling.
• Garnish each with a whole strawberry.
• Refrigerate 2 hours before serving.

Notes

Can be made a day in advance. Best if served within 2 days.

Make into a pie using the filling in a pre-made graham cracker crust. Top with additional whipped cream and strawberries.

Nutrition

Serving: 1g | Calories: 359kcal | Carbohydrates: 24g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Cholesterol: 83mg | Sodium: 163mg | Fiber: 2g | Sugar: 17g

The post No Bake Strawberry Cheesecakes appeared first on Miss in the Kitchen.

If you are looking for a fun and easy no-bake dessert to add to your Christmas cookie trays, these chocolate covered Oreos are perfect.

Why You Will Love this Chocolate Covered Oreos Recipe

• Easy No-Bake Dessert: The easiest no bake cookie that can be made with just 2 ingredients!
• Festive Cookies: Dipped Oreos can can be decorated with sprinkles or icing for Christmas to make Oreo Snowmen, Christmas Oreos, reindeer and more.
• Great Homemade Gift: These easy no-bake cookies are one of our favorite treats to make and share for the holiday season. They are perfect for party favors, a sweet hostess gift or add them to your Christmas cookie baskets.

Ingredients for Chocolate-Covered Oreos Recipe

• Oreo Cookies
• Almond Bark: Melting Wafers or Chocolate Chips
• Sugar Cookie Icing for decorating – optional
• Sprinkles: Candy sprinkles, candy eyes or snowmen sprinkle kits

Step-by-Step Directions for Chocolate Dipped Oreos

1. Chop the almond bark into small pieces.
2. Place chocolate pieces in double boiler or microwave safe bowl. Stir until melted (for microwave, cook in 30 second intervals, stirring in between).

3. Fill silicone cookie molds half way with melted almond bark.
4. Add an oreo cookie to each mold and cover with melted almond bark.
5. Use an off set spatula or dull side of a knife to level the tops and scrape off the excess almond bark.
6. Refrigerate for 1 hour or until chocolate is completely set.

7. Pop the chocolate covered oreos out of the molds.
8. For Christmas tree topped chocolate oreos, pipe green icing in a zig-zag pattern and add a star sprinkle to the top.
9. Chill until icing is set.

How to Make Snowman Oreos

1. Chop white almond bark or white chocolate chips in a double boiler or in a microwave safe bowl. Stir until melted (for microwave, cook in 30 second intervals, stirring in between).

2. Fill silicone cookie molds half way with melted white almond bark.
3. Add an oreo sandwich cookie to each mold and cover with remaining melted almond bark.
4. Use an off set spatula or dull side of a knife to level the tops and scrape off the excess bark.
5. Refrigerate for 1 hour or until almond bark is completely set.

6. Pop the chocolate covered oreos out of the molds.
7. Use sugar cookie icing to make dots for the eyes, nose, mouth and bows.
8. Place coal sprinkles for the eyes and mouth, carrot sprinkles for the nose and add the bow. Press slightly to stick to the Oreos. Refrigerate until set.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Recipe Notes for Chocolate Covered Oreos

• Chocolate Chips: If you would rather use real chocolate  (milk chocolate, dark chocolate or semi-sweet chocolate) in place of the almond bark, use 16 ounces melted with 1/2 tablespoon shortening.
• Storage: Store dipped oreos in an airtight container in a single layer for the best results. Refrigerate up to 3 weeks.
• Gifting: Place chocolate dipped oreos in clear plastic bags and tie with a ribbon.
• Silicone Oreo Molds: I found these silicone molds from amazon and love that they come in a set of 2.
• Dipped Oreos: If you don’t have silicone molds, just dunk oreos in the melted almond bark and remove with 2 forks. Place on lined baking sheets and chill until set.
• Oreo Pops: Dip one end of each lollipop stick into melted almond bark. Separate Oreos and place the lollipop stick between the oreos and press back together. Dip into melted almond bark and place on a baking sheet lined with parchment paper. Chill until set and decorate as desired.

More No Bake Oreo Treats to Try

• No Bake Oreo Cheesecake is a great dessert that everyone goes crazy for and great for any holiday occasion.
• No Bake Cherry Cheesecake is a decadent dessert perfect for Christmas, Valentine’s day or any special occasion and so easy to make ahead.
• Peanut Butter Oreo Cookie Balls are one of my favorites to add to cookie baskets and holiday dessert tables. An easy treat for birthday parties or a baby shower. 

Take classic Oreo cookies to the next level with these Chocolate Covered Oreos. This recipe is so easy for delicious treats that are perfect for Christmas parties or any holiday celebration.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Chocolate Covered Oreos

Chocolate Covered Oreos are an easy dessert for any occasion that the whole family loves. They are easy to decorate for any holiday or festive occasion and are the best no-bake treat for Christmas.

Course Cookies

Cuisine American

Keyword Chocolate Dipped Oreo Cookies, Christmas Oreos, oreo snowmen

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 24 Cookies

Calories 324kcal

Author Milisa

Ingredients

• 24 Oreo Sandwich Cookies
• 1 pound chocolate almond bark
• 1 pound white almond bark
• ½ cup Sugar Cookie Icing
• Sprinkles Stars, Candy sprinkles, candy eyes or snowmen sprinkle kits

Instructions

For Chocolate Dipped Oreos:

• Chop the almond bark into small pieces.
• Place chocolate pieces in double boiler or microwave safe bowl. Stir until melted (for microwave, cook in 30 second intervals, stirring in between). 
• Fill silicone cookie molds half way with melted almond bark.
• Add an oreo sandwich cookie to each mold and cover with melted almond bark.
• Use an off set spatula or dull side of a knife to level the tops and scrape off the excess almond bark. 
• Refrigerate for 1 hour or until chocolate is completely set. 
• Pop the chocolate covered oreos out of the molds. 
• Decorate with green icing in a zig-zag pattern in the shape of a Christmas tree and add gold star sprinkles.

For Oreo Snowmen:

• Chop white almond bark or white chocolate chips in a double boiler or in a microwave safe bowl. Stir until melted (for microwave, cook in 30 second intervals, stirring in between). 
• Fill silicone cookie molds half way with melted white almond bark.
• Add an oreo cookie to each mold and cover with remaining melted almond bark.
• Use an off set spatula or dull side of a knife to level the tops and scrape off the excess bark. 
• Refrigerate for 1 hour or until almond bark is completely set. 
• Pop the chocolate covered oreos out of the molds. 
• Use sugar cookie icing to make dots for the eyes, nose, mouth and bows. You can also use melted white chocolate. 
• Place coal sprinkles for the eyes and mouth, carrot sprinkles for the nose and add the bow. Press slightly to stick to the Oreos. Refrigerate until set. 

Notes

Chocolate Chips: If you would rather use real chocolate (milk chocolate, dark chocolate or semi-sweet chocolate) in place of the almond bark, use 16 ounces melted with 1/2 tablespoon shortening. 

Storage: Store dipped oreos in an airtight container in a single layer for the best results. Refrigerate up to 3 weeks.

Gifting: Place chocolate dipped oreos in clear plastic bags and tie with a ribbon. 

Silicone Oreo Molds: I found these silicone molds from amazon and love that they come in a set of 2. 

Dipped Oreos: If you don't have silicone molds, just dunk oreos in the melted almond bark and remove with 2 forks. Place on lined baking sheets and chill until set.

Oreo Pops: Dip one end of each lollipop stick into melted almond bark. Separate Oreos and place the lollipop stick between the oreos and press back together. Dip into melted almond bark and place on a baking sheet lined with parchment paper. Chill until set and decorate as desired.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 24g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 2mg | Sodium: 179mg | Fiber: 5g | Sugar: 10g

The post Chocolate Covered Oreos appeared first on Miss in the Kitchen.

If you are looking for an easy homemade Halloween treat, this layered no bake cheesecake is perfect. Made with just a few ingredients and about 10 minutes to prepare, it makes an festive presentation.

Why You Should Make Halloween No Bake Cheesecake

• Quick and Easy Recipe: This no bake cheesecake can be made up to 2 days in advance and only takes about 10 minutes to make. It’s a tasty treat that will stand out as a favorite for any Halloween party.
• Delicious Dessert: No bake cheesecake is light and fluffy and so delicious without being overly sweet. Flavor it any way you like, we are keeping it simple with vanilla flavoring.
• Bright and Colorful for Halloween: The layers of crushed oreos with orange and purple cheesecake layers plus fall sprinkles all come together for a festive and fun dessert that everyone will love.

Ingredients for Halloween Cheesecake

• Heavy Whipping Cream – chilled
• Powdered Sugar
• Vanilla Extract
• Cream Cheese – softened to room temperature
• Orange Gel Food Coloring
• Purple Gel Food Coloring
• Oreo Cookies
• Sprinkles

Step-by-Step Directions for No Bake Halloween Cheesecake

1. Add heavy whipping cream to a mixer bowl and beat at medium speed until it starts to thicken. Raise to high speed, beating until stiff peaks form. Add powdered sugar and vanilla, beating until incorporated.
2. Divide the sweetened whipped cream into 2 bowls, about 1 1/2 cups in one bowl and the remaining in another bowl.

3. Add cream cheese to the mixer bowl and beat until light and fluffy, about 2- 3 minutes.
4. Add larger bowl of sweetened whipped cream to the mixer and beat at medium speed until well combined.

5. Separate into 2 bowls. Add 8-10 drops of orange food coloring to one bowl and 8-10 drops of purple to the other bowl. Stir each until well combined (using different spoons to not mix the colors).

6. Place Oreo cookies into a zip top bag, squeeze out extra air and seal. Crush the cookies into crumbs using a rolling pin.

7. Spoon orange filling into a piping bag and purple filling into another piping bag. Place the reserved whipped cream into a piping bag. Stand each piping bag into a glass.

8. Spoon crushed Oreo cookies into each serving glass. Pipe cheesecake filling into each glass, alternating layers of orange and purple. Top with whipped cream and sprinkles.
9. Chill for 3 hours before serving.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Recipe Notes for No Bake Cheesecake

• Storage: Store no bake cheesecakes in the refrigerator up to 4 days covered with plastic wrap.
• Flavor Variations: Stir in 1/2 teaspoon orange extract to cheesecake filling for orange flavored cheesecake.
• Dessert Glasses: I use these 5 oz juice glasses to make individual servings. Plastic party cups also work well for a disposable party option.

More No Bake Cheesecakes to Try

• No Bake Snickers Cheesecake is made with vanilla cheesecake, caramel sauce and mini Snickers candy bars.
• No Bake Peanut Butter Cheesecake is perfect for Reese’s Peanut Butter Cup lovers and this easy dessert is so easy to make.
• No Bake Butterfinger Cheesecake is another favorite treat to make with candy bars and it’s one of our most requested recipes.

Add this fun and delicious Halloween No Bake Cheesecake to your plans for an easy homemade treat that is sure to be the hit of the party.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Halloween No Bake Cheesecake

Halloween No Bake Cheesecake is the ultimate homemade treat for fall. This easy recipe comes together in less than 10 minutes and can be made ahead for parties.

Course No Bake Desserts

Cuisine American

Keyword Halloween cheesecake, homemade Halloween dessert, no bake cheesecake, orange and purple cheesecake

Prep Time 10 minutes minutes

Additional Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 6 Servings

Calories 565kcal

Author Milisa

Ingredients

• 2 cups heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces cream cheese softened
• orange gel food coloring
• purple gel food coloring
• 8 Oreo cookies
• sprinkles

Instructions

• Add heavy whipping cream to a mixer bowl and beat at medium speed until it starts to thicken. Raise to high speed, beating until stiff peaks form. Add powdered sugar and vanilla, beating until incorporated.
• Divide the sweetened whipped cream into 2 bowls, about 1 1/2 cups in one bowl and the remaining in another bowl.
• Add cream cheese to the mixer bowl and beat until light and fluffy, about 2- 3 minutes.
• Add larger bowl of sweetened whipped cream to the mixer and beat at medium speed until well combined.
• Separate into 2 bowls. Add 8-10 drops of orange food coloring to one bowl and 8-10 drops of purple to the other bowl. Stir each until well combined (using different spoons to not mix the colors).
• Spoon orange filling into a piping bag and purple filling into another piping bag. Place the reserved whipped cream into a piping bag. Stand each piping bag into a glass.
• Place Oreo cookies into a zip top bag, squeeze out extra air and seal. Crush the cookies into crumbs using a rolling pin.
• Spoon crushed Oreo cookies into each serving glass. Pipe cheesecake filling into each glass, alternating layers of orange and purple. Top with whipped cream and sprinkles.
• Chill for 3 hours before serving.

Video

Notes

Storage: Store no bake cheesecakes in the refrigerator up to 4 days covered with plastic wrap.

Flavor Variations: Stir in 1/2 teaspoon orange extract to cheesecake filling for orange flavored cheesecake.

Dessert Glasses: I use these 5 oz juice glasses to make individual servings. Plastic party cups also work well for a disposable party option.

Nutrition

Serving: 1g | Calories: 565kcal | Carbohydrates: 37g | Protein: 6g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 203mg | Fiber: 1g | Sugar: 31g

The post Halloween No Bake Cheesecake appeared first on Miss in the Kitchen.