Cheesecake

Classic cheesecake is my most favorite dessert and this recipe is the best one that I’ve ever made. The recipe comes from Ina Garten, so you know it’s going to be fabulous! 

I like simple dessert recipes and this simple recipe doesn’t require a water bath. I think you will love how easy it comes together. The hardest part is waiting on it to chill!

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How to Make Cheesecake:

• Mix graham cracker crumbs and butter together and press into a springform pan. Bake for 10 minutes at 350° and set aside to cool.
• Add cream cheese and sugar to a mixing bowl and beat at medium speed. 
• Next, add in eggs 2 at a time, beating until incorporated. 

• Add sour cream, vanilla and lemon zest and beat at medium speed. 

Pour cheesecake batter over crust. 

• Bake at 450° for 15 minutes. Lower temperature to 225° and bake another 1 hour 15 minutes. 
• Turn off oven, leaving cheesecake in the oven with the door open wide for 30 minutes. 
• Remove to a wire rack to cool completely.
• Cover tightly with plastic wrap and chill overnight. 
• Run a hot knife around the springform pan to loosen. Remove outer ring, leaving cheesecake on the bottom of the springform pan for serving. 

• Serve it plain or topped with raspberry jam and your favorite berries if desired. 
• Refrigerate leftover cheesecake tightly wrapped with plastic wrap.

How Long Will Cheesecake Keep?

Wrap cheesecake tightly with plastic wrap and it will keep for 5 days in the refrigerator. You can freeze it by wrapping in plastic wrap and a layer of foil for up to 3 months. Thaw in the refrigerator before serving.

Cheesecake makes a wonderful celebration dessert for birthdays or holiday parties. It’s a great make ahead dessert that can be made a few days in advance.

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Tips for Making Cheesecake:

• You need a mixer to make cheesecake and a stand mixer works best.
• A springform pan works best, a nine inch pan is the standard size for most cheesecakes.
• Bake on a lower oven rack to keep the top from over browning. 
• Allow your cheesecake to chill completely before slicing and serving. 
• If your cheesecake cracks, it is not ruined. Just top it with some of your favorite jam such as raspberry or strawberry. Fresh whipped cream and berries are also great additions to any cheesecake.

More Cheesecake Recipes to Try:

Chocolate Cheesecake with Caramel Ganache is extremely decadent and delicious. 

Mini Cherry Cheesecakes are always a hit for parties and they are beyond simple to make. 

Mini Chocolate Chip Cheesecakes are made with vanilla cheesecake and loaded with mini chocolate chips for a simple and delicious mini dessert.

My sister in law has been making this cheesecake for my birthday for a few years and I finally got around to baking one myself. It has the most incredible light texture and the taste is beyond delicious. 

Add this cheesecake to your baking list to serve for your next special get together or birthday celebration.

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Cheesecake

A classic cheesecake that is easier to make than you might think! Cheesecake i decadent and delicious. Serve it plain or topped with berries, it is sure to earn a top spot on your favorites list. Adapted slightly from Ina Garten.

Course Desserts

Cuisine American

Keyword best cheesecake, Ina Garten cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Additional Time 14 hours hours

Total Time 16 hours hours

Servings 12 servings

Calories 674kcal

Author Milisa

Ingredients

• 9 graham crackers crushed into crumbs
• 6 tablespoons melted butter
• 2 ½ pounds cream cheese softened
• 1 ½ cups sugar
• 6 whole large eggs at room temperature
• 2 large egg yolks at room temperature
• ¼ cup sour cream
• zest of 2 lemons
• 1 ½ teaspoons vanilla extract
• 1 cup raspberry jam
• fresh berries for serving optional

Instructions

• Preheat oven to 350°.
• Mix graham cracker crumbs and melted butter together in a small bowl. Press into bottom of a 9 inch springform pan.
• Bake for 8 minutes. Remove from oven and set aside to cool. Raise oven temperature to 450*.
• Add cream cheese to a mixing bowl with sugar on medium- high for 5 minutes. Scrape down sides of bowl.
• On medium speed add eggs, 2 at a time beating until incorporated.
• Add sour cream, lemon zest and vanilla.
• Continue mixing until well combined.
• Pour into prepared crust.
• Bake on a lower oven rack for 15 minutes. Lower oven temperature to 225° and continue baking 1 hour 15 minutes.
• Turn oven off, leaving cake in oven. Open oven door wide for 30 minutes.
• Remove cake from oven to a wire rack to cool completely.
• Wrap cake tightly with plastic wrap and chill overnight.
• Run a hot knife around edge of pan to loosen. Remove sides of pan, leaving cheesecake on springform pan bottom for serving.
• Stir jam until smooth and spoon over cheesecake. Top with berries if desired.

Notes

Store cheesecake wrapped tightly in plastic wrap in refrigerator up to 5 days.

Nutrition

Serving: 1g | Calories: 674kcal | Carbohydrates: 60g | Protein: 12g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Cholesterol: 253mg | Sodium: 453mg | Fiber: 2g | Sugar: 46g

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No Bake Peanut Butter Cheesecake

I love no bake desserts when it’s too hot to cook but they are also great for entertaining and family holidays. If you are a Reese’s Peanut Butter Cup fan, you are bound to love this no bake cheesecake dessert! 

No bake desserts are my favorite for something quick and easy. My kids go crazy for these No Bake Butterfinger Cheesecakes too.

Just take me to the No Bake Peanut Butter Cheesecake Recipe!

You will find the printable recipe card by scrolling all the way to the bottom. Read on to get the details on how quick and easy this recipe comes together. 

How to Make No Bake Peanut Butter Cheesecake:

1. Add softened cream cheese, peanut butter and powdered sugar to a mixing bowl and beat until creamy. Add cool whip and beat until well blended.
2. Chop mini Reese’s Peanut Butter Cups into fourths. 
3. Pipe or spoon cheesecake filling into individual glasses or bowls, layering with chopped peanut butter cups.
4. Top the cheesecakes with cool whip and a mini peanut butter cup.
5. Refrigerate 4 hours or until ready to serve. 

Another great dessert for peanut butter cup lovers are these Easy Peanut Butter Bars. They seriously taste exactly like a peanut butter cup and are so easy to make!

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Tips for making individual no bake cheesecake desserts:

I use these 5 oz juice glasses to make individual servings. 

Spoon filling into a disposable piping bag or zip top plastic bag to pipe the filling. 

If you are not a fan of whipped topping, substitute 1 1/2 cups whipping cream, whipped with 1/2 cup powdered sugar and 1 teaspoon of vanilla. 

No bake cheesecake is best if served in the first 24 hours but will keep for 2-3 days, covered in the refrigerator. 

More No Bake Cheesecakes to Try:

No Bake Cookie Dough Cheesecake is probably the favorite at our house. Made with vanilla cheesecake and edible chocolate chip cookie dough, they are so irresistible!

No Bake Snickers Cheesecake is a quick and easy dessert for any occasion, great for those candy bar fanatics in your life.

No Bake Oreo Cheesecake is crazy-delicious and seriously simple to make. If you can’t resist cookies and cream desserts, this one’s for you.

For a classic Cheesecake, this recipe is my absolute favorite. It has the best texture and taste and it doesn’t even need a water bath!

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No Bake Peanut Butter Cheesecake

No Bake Peanut Butter Cheesecake is a super easy and delicious dessert for any occasion. This quick dessert comes together in just five minutes with only 5 ingredients!

Course Desserts

Cuisine American

Keyword cheesecake parfait, no bake dessert, Reese's Peanut Butter Cup dessert

Prep Time 5 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 6 servings

Calories 487kcal

Author Milisa

Ingredients

• 8 oz cream cheese softened
• ½ cup peanut butter
• ½ cup powdered sugar
• 8 oz whipped topping divided use
• 24 mini Reese's Peanut Butter Cups divided use

Instructions

• Add softened cream cheese, peanut butter and powdered sugar to a mixing bowl and beat until creamy, scraping down sides.
• Add 3/4 of the whipped topping and beat until combined.
• Chop 18 of the mini peanut butter cups into fourths.
• Spoon filling into a piping bag or zip top bag and pipe into individual glasses or bowls, layering with chopped peanut butter cups.
• Top each dessert with remaining whipped topping and a whole mini peanut butter cup.
• Refrigerate 4 hours or until ready to serve.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 33g | Protein: 9g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 14g | Cholesterol: 39mg | Sodium: 281mg | Fiber: 2g | Sugar: 27g

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Mint Chocolate Chip No Bake Cheesecake

No bake desserts are my favorite, so quick and easy and also the perfect make ahead treat. No bake cheesecakes are pretty much my go-to for any last minute get together. 

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Mint Chocolate Chip is one of our favorite ice cream flavors and there’s just no resisting a bowl of Andes Mints, so I knew my family was going to go crazy for these Mint Chocolate Chip Cheesecake desserts.

Andes Mints always remind me of my grandparent’s restaurant where there was always a box of Andes Mints by the cash register, they’ve always been one of my favorite candies. 

How to Make Mint Chocolate Chip No Bake Cheesecake:

Crush a few Oreo Cookies. Easily process cookies in a food processor or add to a zip top baggie and crush with a meat mallet until you have crumbs.

Mix cream cheese, powdered sugar, peppermint extract, vanilla extract and green food coloring. Fold in whipped cream. Add chopped Andes Mints and mini chocolate chips. 

To make into parfaits: Alternate layers of cookie crumbs and cheesecake filling. Top with whipped cream. Chill until ready to serve. 

I made this into 4 parfaits, which were pretty large. You can also use smaller juice glasses or dessert shot glasses and make this into 6 to 8 individual desserts. 

Mint Chocolate Chip Pie:

• To make into a pie: Mix cookie crumbs with melted butter and press into a pie plate. Top with cheesecake mixture and additional whipped cream. Chill until ready to serve. 

I like making no bake cheesecake into individual servings, they are perfect for entertaining and holiday celebrations. Easy to make ahead and delicious to eat.

[mv_create key=”610″ layout=”hero” thumbnail=”https://www.missinthekitchen.com/wp-content/uploads/2013/02/Lemon-Cheesecake-Mousse-Recipe-2-Photo.jpg” title=”More No Bake Desserts to Try” type=”list”]If you are looking for a baked Cheesecake, this classic recipe is my favorite. It’s perfect for birthday parties and celebrations.

Chocolate Mint desserts are the best for St. Patrick’s Day celebrations, Christmas and anytime that a chocolate mint craving strikes. Chocolate Cupcakes with Homemade Cream Cheese Mint Icing are incredibly delicious, Chocolate Mint Rice Krispie Treats are super easy.

These Chocolate Mint Oreo Truffles are amazing. I absolutely love these Dark Chocolate & Mint Cheesecake Brownies and these Thin Mint Cupcakes are on my list to make soon!

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Mint Chocolate Chip No Bake Cheesecake

Mint Chocolate Chip No Bake Cheesecake is an easy dessert with about 10 minutes of prep! Perfect if you love Andes Mints and cheesecake!

Course Desserts

Cuisine American

Keyword Christmas, mint chocolate chip dessert, no bake cheesecake, no bake dessert, St. Patrick's Day

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 503kcal

Author Milisa

Ingredients

• 8- 10 Oreo Cookies crushed into crumbs
• 1 cup heavy cream
• 8 ounces softened cream cheese
• 1 cup powdered sugar
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• 2-4 drops green food coloring
• 1 cup mini chocolate chips
• ½ cup chopped Andes Mints
• For Garnish: Sweetened whipped cream fresh mint, Andes Mints and Oreo Cookies ~ optional

Instructions

• Whip heavy cream until stiff peaks form and set in refrigerator.
• Add softened cream cheese to mixer bowl and beat 1 minute.
• Add powdered sugar and beat until combined.
• Next, add peppermint and vanilla extract plus green food coloring.
• Mix until cream cheese mixture is green with no white streaks, scraping the sides of the bowl as needed.
• Fold in chilled whipped cream, mini chocolate chips and chopped Andes Mints.
• Alternate layers of cookie crumbs and cheesecake mixture into desired glasses.
• Garnish with sweetened whipped cream, Andes Mints, Oreos and fresh mint if desired.
• Refrigerate 2 hours before serving.

Nutrition

Serving: 1g | Calories: 503kcal | Carbohydrates: 49g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Cholesterol: 66mg | Sodium: 169mg | Fiber: 2g | Sugar: 40g

The post Mint Chocolate Chip No Bake Cheesecake appeared first on Miss in the Kitchen.

This post has been sponsored by Mars Wrigley Confectionery. All thoughts and opinions are my own.

With the holidays approaching, I stock up on holiday baking supplies at Sam’s Club. The DOVE® Chocolate Pantry Jar is a must-have for the holidays. Buy at Sam’s Club today.

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Making mini cheesecakes is a snap! Especially with the mini cheesecake pan. I use it all the time to make Mini Turtle Cheesecakes, Mini Chocolate Chip Cheesecakes, Mini Chocolate Cheesecakes,  Caramel Apple Mini Cheesecakes, and Mini Mudslide Cheesecakes. You might say I’m cheesecake obsessed. 

How to Make Mini Cheesecakes:

• Crush sandwich cookies in a zip top bag until you have fine crumbs. A rolling pin or meat mallet works great.
• Mix with melted butter.

• Scoop about a tablespoon of cookie crumb mixture into mini cheesecake pan.
• Press with the back of a spoon or a shot glass.
• Mix softened cream cheese with an electric mixer until smooth.
• Add sugar, egg, and vanilla mixing until well combined.
• Melt chocolate chips in a microwave safe bowl.

• Add melted chocolate to cheesecake mixture, beating until combined.
• Mix in sour cream.
• Scoop cheesecake batter over cookie crust.

• Bake for 25 minutes.
• Remove from oven and cool on a wire rack.
• Run a sharp knife around edges of cheesecakes and remove from pan.

• Spoon about a teaspoon of dulce de leche over mini cheesecakes.
• Top each with a DOVE® Chocolate.
• Refrigerate for 2 hours or until ready to serve.

Mini cheesecakes are great for parties and holiday dinners or perfect to bake and share with friends and neighbors. Cheesecake seems to be everyone’s favorite and mini desserts are alway a hit for celebrations.

Can You Freeze Cheesecake?

• Yes, you can freeze cheesecake. Mini cheesecakes are simple to make ahead and freeze. I recommend freezing cheesecake without the toppings or ganache. 
• Place mini cheesecakes on a lined baking sheet and freeze for 4 hours. Wrap each mini cheesecake in foil or heavy plastic wrap and place in a zip top freezer bag. Freeze for up to one month. 
• Thaw in the refrigerator until ready to serve. 

Be sure to pick a DOVE® Chocolate Pantry Jar from Sam’s Club while doing your holiday shopping. Not only are they perfect for these mini cheesecakes, they are also a great addition to your holiday cookie trays and stocking stuffers!

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Mini DOVE® Cheesecakes

Mini DOVE® Chocolate Cheesecakes are perfect for holidays and celebrations. Decadent chocolate cheesecake topped with dulce de leche caramel and DOVE® Chocolates.

Course Desserts

Cuisine American

Keyword candy bar desserts, cheesecake, chocolate

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 449kcal

Author Milisa

Ingredients

• For the Crust:
• 12 chocolate sandwiches cookies crushed
• 2 tablespoons melted butter
• For the Cheesecake:
• 8 oz softened cream cheese
• 1 egg
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips melted
• 2 tablespoons sour cream
• ½ cup dulce de leche caramel
• 12 DOVE® Chocolates

Instructions

• Preheat oven to 325 degrees.
• Crush chocolate sandwich cookies in a zip top bag until you have fine crumbs. A rolling pin or meat mallet works great.
• Mix with melted butter.
• Scoop about a tablespoon of cookie crumb mixture into mini cheesecake pan.
• Press with the back of a spoon or a shot glass.
• Mix softened cream cheese with an electric mixer until smooth.
• Add sugar, egg, and vanilla extract mixing until well combined.
• Melt chocolate chips in a microwave safe bowl.
• Add melted chocolate to cheesecake mixture, beating until combined.
• Add sour cream and mix well.
• Scoop cheesecake batter over cookie crust.
• Bake for 25 minutes.
• Remove from oven and cool on a wire rack.
• Run a sharp knife around edges of cheesecakes and remove from pan.
• Spoon about a teaspoon of dulce de leche over mini cheesecakes.
• Top with a DOVE® Chocolate.
• Refrigerate for 2 hours or until ready to serve.

Nutrition

Serving: 1g | Calories: 449kcal | Carbohydrates: 48.2g | Protein: 5.8g | Fat: 27.5g | Saturated Fat: 15.5g | Cholesterol: 49mg | Sodium: 172mg | Fiber: 3.6g | Sugar: 37.6g

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Mini Mudslide Cheesecakes

Decadent desserts are a must-have for the holidays and when they are mini desserts, that makes them even better! These mini cheesecakes are inspired my the mudslide cocktail, a favorite for the holidays.

The combination of dark chocolate cheesecake along with Kahlua, coffee liqueur and Bailey’s Irish Cream makes these mini cheesecakes an irresistible flavor sensation.

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How to Make Mini Mudslide Cheesecakes:

• Crush Oreo cookies in a zip top bag until you have fine crumbs. A rolling pin or meat mallet works great.
• Mix with melted butter.
• Scoop about a tablespoon of cookie crumb mixture into mini cheesecake pan.
• Press with the back of a spoon or a shot glass.
• Mix softened cream cheese with an electric mixer until smooth.
• Add sugar, egg, Kahlua and Bailey’s Irish Cream, mixing until well combined.
• Melt dark chocolate chips in a microwave safe bowl.
• Add melted chocolate to cheesecake mixture, beating until combined.
• Mix in sour cream.
• Scoop cheesecake batter over cookie crust.
• Bake for 25 minutes.

• Remove from oven and cool on a wire rack.
• Run a sharp knife around edges of cheesecakes and remove from pan.
• Make Ganache by combining dark chocolate chips, Kahlua and Bailey’s Irish Cream in a microwave safe bowl.
• Microwave 30 seconds and stir, repeat in 15 second intervals until chocolate is melted and smooth.
• Spoon ganache over mini cheesecakes.
• Refrigerate for 2 hours or until ready to serve.

Find the full printable recipe by scrolling to the bottom of this post.

Maybe I’m a bit cheesecake obsessed, it’s seriously my favorite dessert ever. Mini cheesecakes are perfect for holidays and celebrations. That way, everyone can have a bite or two of all of the desserts!

Mini Mudslide Cheesecakes are a bit boozy, so this one’s just for the adults. If you are entertaining with the kids in mind, I have lots of delicious cheesecake recipes that everyone will love.

Some of my most popular and favorite mini cheesecakes are Mini Turtle Cheesecakes, Mini Chocolate Chip Cheesecakes, Mini Chocolate Cheesecakes, and Caramel Apple Mini Cheesecakes. Don’t you want to sample them all?

This Cheesecake Original Cheesecake Copycat recipe is one that I’m dying to try! The cheesecake obsession is real I tell you.

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Helpful Tools for Making Mini Cheesecakes:

• Mini Cheesecake Pan  ~ Totally affordable and this is the one specialty pan that gets a ton of use in my kitchen!
• Cookie Scoop ~ Perfect for getting the cheesecake batter evenly for mini cheesecakes. Also my favorite for cookies!
• KitchenAid Mixer ~ A workhorse in the kitchen. I’ve had my KitchenAid mixer for almost 20 years!
• Beater Blade ~ How did I ever bake without this? It is the best for mixing your favorite cheesecakes!

Do you find yourself constantly wondering where the time goes? I can’t believe the holidays are just around the corner.

If you are starting to make party plans or holiday dinner plans, mini cheesecakes are a great addition to the meal.

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Mini Mudslide Cheesecakes

Mini Mudslide Cheesecakes are a simple dessert for holidays and celebrations. Dark chocolate cheesecake with Kahlua and Bailey's Irish Cream Ganache.

Course Desserts

Cuisine American

Keyword cheesecake, mini desserts, mudslide desserts

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 269kcal

Author Milisa

Ingredients

• For the Crust:
• 12 Oreo Cookies crushed
• 2 tablespoons melted butter
• For the Cheesecake:
• 8 oz softened cream cheese
• 1 egg
• ¼ cup sugar
• 1 teaspoon Kahlua coffee liqueur
• 1 teaspoon Bailey's Irish Cream
• ½ cup dark chocolate chips melted
• 2 tablespoons sour cream
• For the Ganache:
• ½ cup dark chocolate chips
• 1 tablespoon Kahlua coffee liqueur
• 1 tablespoon Bailey' Irish Cream

Instructions

• Preheat oven to 325 degrees.
• Crush Oreo cookies in a zip top bag until you have fine crumbs. A rolling pin or meat mallet works great.
• Mix with melted butter.
• Scoop about a tablespoon of cookie crumb mixture into mini cheesecake pan.
• Press with the back of a spoon or a shot glass.
• Mix softened cream cheese with an electric mixer until smooth.
• Add sugar, egg, Kahlua and Bailey's Irish Cream, mixing until well combined.
• Melt dark chocolate chips in a microwave safe bowl.
• Add melted chocolate to cheesecake mixture, beating until combined.
• Add sour cream and mix well.
• Scoop cheesecake batter over cookie crust.
• Bake for 25 minutes.
• Remove from oven and cool on a wire rack.
• Run a sharp knife around edges of cheesecakes and remove from pan.
• Make Ganache by combining dark chocolate chips, Kahlua and Bailey's Irish Cream in a microwave safe bowl.
• Microwave 30 seconds and stir, repeat in 15 second intervals until chocolate is melted and smooth.
• Spoon ganache over mini cheesecakes.
• Refrigerate for 2 hours or until ready to serve.

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 132mg | Fiber: 1g | Sugar: 19g

The post Mini Mudslide Cheesecakes appeared first on Miss in the Kitchen.

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Cheesecake is my absolute favorite dessert and it has been since I was a teenager. In my younger days, I would bake a cheesecake every weekend. One of my favorites was a caramel apple cheesecake.

Everyone in our family is an excellent cook. So when we cook for the holidays, we end up with enough food to feed a small country. Mini desserts are a great idea for these huge family dinners!

I like to try all of the desserts, don’t you? With mini cheesecakes, I can have a bite or two of more than one dessert. Plus they are so dang cute!

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How to Make Caramel Apple Mini Cheesecakes:

• Make the crust by mixing melted butter and graham cracker crumbs.
• Press into mini cheesecake pan. A shot glass works great to press the crumbs into the pan.
• Mix cream cheese with an electric mixer until smooth.
• Beat in sugar, egg and then vanilla.
• Add sour cream until well blended.
• Scoop over prepared crust and bake.
• Allow to cool to room temperature and remove from pan.
• Cook diced apples in butter and brown sugar.
• Mix dulce de leche caramel with heavy whipping cream and microwave 1 minute. Whisking until smooth.
• Drizzle each cheesecake with caramel, top with apples and toasted pecans.
• Chill until ready to serve.

I love my mini cheesecake pan! I have a kitchen full of crazy gadgets that I forget to use, but I actually use this cheesecake pan often. Plus, it’s actually quite affordable from Amazon.

You are also sure to love my Mini Chocolate Cheesecakes, Mini Chocolate Chip Cheesecakes, Mini Mudslide Cheesecakes and Mini Turtle Cheesecakes! The possibilities are endless!

Mini cheesecakes are the best dessert for birthday parties, celebrations, Thanksgiving, Christmas and any other gathering. They are honestly easy enough for dessert any night of the week.

Nothing says fall like caramel apples but really I love this flavor combination any time of the year. I made my caramel topping with dulce de leche and whipping cream but you can easily use your favorite caramel sauce or make homemade!

Dulce de leche is usually found on the baking isle or near the Mexican sweetened condensed milk. I have also found it at Amazon.

You could also whip these Caramel Apple Mini Cheesecakes up for tailgating or game day parties. However, you don’t really need an excuse, just someone to share with because they are so irresistible!

I guess I love every kind of cheesecake and I’ve had my eye on this incredible Cinnamon Roll Cheesecake!

More Caramel Apple Desserts to Check Out:

• Caramel Apple Pie Cheesecake Shooters
• Caramel Apple Danish
• Caramel Apple Pie Cream Cheese Pie
• No Bake Caramel Apple Pudding with Gingersnap Crust ~ Brown Eyed Baker

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Caramel Apple Mini Cheesecakes

Caramel Apple Mini Cheesecakes are a favorite, bite- sized dessert for any occasion. These delicious mini vanilla cheesecakes are topped with caramel apples and toasted pecans. A great addition to any celebration or holiday dinner. 

Course Desserts

Cuisine American

Keyword caramel apple, cheesecake, mini cheesecake, mini desserts

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 12

Author Milisa

Ingredients

• FOR THE CRUST:
• 9 graham crackers crushed
• 3 tablespoons melted butter
• FOR THE CHEESECAKE:
• 1 8 oz package cream cheese softened
• ¼ cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 tablespoons sour cream
• FOR THE TOPPING:
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 cup peeled and diced apples I used Gala
• ½ cup dulce de leche caramel
• 4 tablespoons heavy whipping cream
• ⅓ cup toasted pecans chopped

Instructions

• Preheat oven to 325 degrees.
• Mix crushed graham cracker crumbs and butter together until well combined. Spoon into mini cheesecake pan.
• Press crust into pan with a shot glass or small cup. Set aside.
• Add cream cheese and sugar to a mixer bowl and beat at medium speed until cream cheese is smooth. Add egg and vanilla and continue beating until egg is incorporated. Add sour cream and beat 1 minute.
• Spoon over crust.
• Bake 25 minutes or until cooked through.
• Place on a wire rack to cool to room temperature. Loosen edges with a knife and carefully remove from pan.
• While cheesecake is baking, add butter, diced apples and brown sugar to a skillet.
• Place over medium heat and cook for about 5 minutes, just until apples start to soften. Remove from heat and set aside.
• Combine dulce de leche and heavy whipping cream and microwave 1 minute. Whisk until smooth.
• When cheesecake is cooled, drizzle with caramel, top with apples and sprinkle with pecans.
• Refrigerate for 2 hours or until well chilled.
• 
  

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Cheesecake is my all- time favorite dessert. Mini desserts are the best for the holidays. Then you can have a bite or two of every dessert.

I’ve always been a fan of turtle candies, the combination of caramel, chocolate and pecans is just unbeatable and makes the perfect topping to these mini cheesecakes!

I am a total fanatic for that combination just like in my Salted Caramel Cookie Bars and my Caramel Pecan Brownie Sundae!

This post is sponsored by The Partnership for Food Safety Education. All thoughts and opinions are my own.

PFSE provides simple actions you can take to reduce the risk of food borne illness on The Story of Your Dinner site.

Click over and watch the video with a behind- the- scenes look at the process your food takes from the farm to the local supermarket to your kitchen.

We all play an important part in food safety. PFSE has everything you need to know from food preparation, clean up and proper food storage. I’ve been cooking a very long time and still found it very helpful.

Cheesecake seems like a finicky dessert to make but these mini cheesecakes are not. They are simple and with the amazing turtle topping, you don’t even have to worry about cracks or imperfections.

How to Make Mini Turtle Cheesecakes

I start with graham cracker crumbs, sugar and melted butter for the crust.

I stir the mixture together with a fork until it’s well combined.

The crust is spooned into the bottom of a mini cheesecake pan (it has handy removable bottoms to make it easy to remove the cheesecakes).

I add softened cream cheese, sugar and eggs to my mixer bowl and beat it well.

I beat this mixture until well combined.

See how smooth and creamy it is? That’s just what you want.  I used my cookie scoop to add the batter over the crust and baked them for about 25 minutes.

Not perfect, they are cracked and they may settle with a little indention in the top. That is totally fine, it just means more room for the ooey gooey caramel!

When I removed the cheesecakes from the oven, I popped this cookie sheet of pecans in to toast. Toasted pecans are irresistible in my book!

I removed them from the pan and let them chill in the fridge before I topped them. You can do this just before serving or you can add the toppings and just refrigerate until you are ready to serve them.

The toppings are simple dulce de leche caramel, chocolate sauce (made with melted chocolate chips) and toasted pecans.

Spoon the caramel over the cooled cheesecakes and top with chopped pecans.

Top each with a dollop of the chocolate sauce and a pecan half for garnish. Aren’t they gorgeous? I have to say they taste even better than they look. They were gone in a flash at our house. Seriously, GONE!

Don’t be intimidated by cheesecake, it’s really quite simple and my favorite dessert for holiday entertaining!

More Mini Cheesecake Recipes to Try:

• Caramel Apple Mini Cheesecakes
• Mini Mudslide Cheesecakes
• Mini Chocolate Cheesecakes
•  Mini Chocolate Chip Cheesecakes

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Mini Turtle Cheesecakes

Mini Turtle Cheesecakes are the perfect bite sized dessert for holiday parties or any special celebration. 

Course Desserts

Cuisine American

Keyword cheesecake with caramel, chocolate and pecans, holiday desserts, mini cheesecake, turtle cheesecake

Prep Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 24 mini cheesecakes

Author Milisa

Ingredients

For the Crust:

• 1 cup graham cracker crumbs about 8 whole crackers, crushed
• ¼ cup sugar
• ¼ cup melted butter

For the Cheesecake:

• 2 8 oz packages cream cheese softened
• ½ cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream

For the Turtle Topping:

• 3 oz pecans toasted
• 1 cup semi-sweet or milk chocolate chips
• 2 tablespoons whole milk
• 1 cup dulce de leche caramel

Instructions

• Preheat oven to 325ºF.
• In a small bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter.
• Spoon into cheesecake pan and set aside.
• Add cream cheese, sugar and eggs to a mixer bowl. Wash your hands after handling the raw eggs. Beat 3 minutes at medium- high speed, stopping to scrape sides and bottom about halfway through.
• Add vanilla and heavy whipping cream. Continue to beat 2 minutes at medium-high heat.
• Scoop filling over crust. Bake for 25 minutes and make sure cheesecakes are set on top.
• Remove from oven to a wire rack to cool to room temperature.
• Run a sharp knife around edges of cheesecakes and carefully remove from pan and place on a serving dish. Refrigerate for 2 hours or until chilled.
• Place pecans on a baking sheet and bake for 7-10 minutes or until lightly toasted. Set aside.
• Reserve 24 pecans for garnish. Chop remaining pecans and set aside.
• Add chocolate chips and milk to a microwave safe bowl and heat in 30 second intervals, stirring in between until chocolate is melted and smooth.
• Top each cheesecake with caramel, pecans and chocolate sauce. Place half a pecan on each cheesecake for garnish.
• Refrigerate until ready to serve.

Notes

Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.

A special thanks goes out to Cargill, Frozen Food Foundation and Costco Wholesale for sponsoring this campaign.

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Berry Cheesecake Bars

I am cheesecake obsessed but I don’t make it as often as I want it because that would be every day.

I found myself with a major cheesecake craving and only had one package of cream cheese to my name. So I decided these easy cheesecake bars would do the trick. No fancy cheesecake pan needed for these either.

They have a quick shortbread crust and a lemon cheesecake filling plus loads of fresh blackberries and blueberries that I coated in raspberry jam.

I don’t get too wound up about my cheesecakes cracking. I almost always top them with whipped cream or ganache. You know perfect isn’t my thing….

Patience isn’t really my thing either and I could’ve let these bars chill a little longer before I decided to have a piece. They were still dang good but even better the next day.

These Berry Cheesecake Bars are perfect for summer barbecues and potlucks. Fresh berries are my favorite and I really want to find a fresh berry patch this summer. We have tons of wild blackberries but I would love to pick fresh strawberries and blueberries to put in the freezer.

This week is the last week of school! Wahoo! I know it seems early but our school year usually starts around the second week of August. I am so ready for the summer break. Just four more days and then a break from the hectic school mornings.

We don’t have summer travel plans but I’m sure there will plenty of time at the lake.

I haven’t been posting much lately. I have been cooking up a storm, making videos and I’ve made a couple of trips to see my folks. I promise lots of new recipes to come!

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Berry Cheesecake Bars

Berry Cheesecake Bars are an easy dessert perfect for summer entertaining or as an every day treat.

Course Desserts

Cuisine American

Keyword cheesecake bars, easy cheesecake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Inactive Time 5 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Author Milisa

Ingredients

for the crust

• 1 cup all purpose flour
• ¼ cup sugar
• ½ cup butter softened

for the cheesecake

• 8 oz cream cheese softened
• ¾ cup sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• ⅓ cup sour cream
• 2 cups berries I used blueberries and blackberries
• ½ cup raspberry jam

For garnish

• sweetened whipped cream or whipped topping and fresh berries

Instructions

• Preheat oven to 325 degrees.
• Add flour, sugar and butter to a mixing bowl and mix together with a fork or pastry blender until well combined.
• Pour into an 8 x 8 baking pan. Bake for 10- 12 minutes.
• Meanwhile, add cream cheese and sugar to a mixing bowl and beat with an electric mixer until well combined. Add eggs, one at a time until incorporated. Add lemon juice and continue to beat 2 minutes. Add sour cream and beat until well combined.
• Pour into baked crust.
• Add berries and jam into a bowl and stir until berries are well coated. Spoon over cheesecake filling and swirl to spread evenly.
• Bake for 45-50 minutes or until cheesecake is set in center.
• Cool one hour and place in refrigerator 4 hours or until well chilled.
• Serve with whipped cream and berries.

Video

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Strawberry Cheesecake Breakfast Parfaits

Over the weekend I made these easy breakfast parfaits. While my kids love breakfast food, they don’t very often hang around for it. They are always out the door to do the early morning chores.

When they came back through after feeding and checking the cows, I was just finishing them up and as always they were hungry.  

I am a total cheesecake fanatic and no bake cheesecakes are my thing. I’ve made No Bake Blackberry Cheesecake, No Bake Chocolate Cheesecake and No Bake Vanilla Bean Cheesecake, the list goes on. I thought a breakfast twist on my favorite dessert was in order.

I whipped a bit of low fat cream cheese with Greek Yogurt for the no bake cheesecake filling. Did you know it’s super easy to make Homemade Greek Yogurt? It is so good!

I layered it with crunchy granola and Smucker’s Strawberry Fruit & Honey Spread. I had these ready to go in less than 10 minutes and that is something I can do any morning of the week!
Since they are so simple they are a great idea for hectic school mornings. I also think they are pretty enough to serve for a weekend brunch. The entire family is sure to love them and you can even mix it up with different granola varieties, bananas and other fresh berries.

I pick Emmet up from school every afternoon. He is always starving after a long day at school, so I always pack a snack for him to eat on the way home. Dannon Oikos Yogurt is always on my Kroger shopping list. It is one of Emmet’s favorites for his after school snack and it’s so simple for me to pack in a small mason jar.

Smucker’s Fruit & Honey Spreads are made with ripened fruit and naturally sweetened with honey and were the perfect compliment to the yogurt for an amazing breakfast or after school treat. I used Smucker’s Strawberry Fruit & Honey Spread for these and I know the Triple Berry and Blueberry Lemon spreads would be just as amazing.

Download this coupon to your Kroger card and save $1.75 on Dannon and Smucker’s products!
Strawberry Cheesecake Breakfast Parfaits are so delicious for a quick and easy breakfast, mid morning or afternoon snack. Honestly they are so good, I could totally enjoy them for a little something sweet after dinner!

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Strawberry Cheesecake Breakfast Parfaits

Strawberry Cheesecake Breakfast Parfaits are an easy breakfast that the entire family will love. Easy enough for busy mornings and perfect for a weekend brunch!

Course Breakfast

Cuisine American

Keyword breakfast parfait, yogurt parfait

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Author Milisa

Ingredients

• 1 cup Oikos Vanilla Yogurt
• 2 oz low- fat cream cheese softened
• 4 tablespoons Smucker’s Strawberry Fruit and Honey Spread
• 1 cup granola
• Fresh strawberries for garnish

Instructions

• Add Oikos yogurt and cream cheese to a medium- sized mixing bowl and beat until fluffy, about 2 minutes.
• Spoon granola into serving dishes, top with half of yogurt, add about 1 1/2 teaspoons fruit and honey spread, add remaining yogurt, top with another 1 1/2 teaspoons fruit spread. Garnish with fresh strawberries and granola.
• Serve immediately.

Disclosure: This post contains affiliate links. If you make a purchase through these links I will earn a small amount at no cost to you.

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I love candy bars! All of them actually but Snickers are definitely on of my top favorites. I have had this No Bake Snickers Cheesecake on my mind for the longest time and I finally made them!

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My love for candy bars runs deep. I intended to write a whole dessert cookbook featuring candy bar desserts but instead, I’ve just been sharing them here ever so often.

My No Bake Peanut Butter Cheesecake made with mini Reese’s Peanut Butter Cups, No Bake Butterfinger Cheesecakes is another favorite with the peanut butter lovers. Both recipes are super quick and easy.

This Peanut Butter Whatchamacallit Pie is one of my most popular desserts and these Heath Shortbread Bars and Kit Kat Skillet Cookies are all worth trying when those sweet tooth cravings hit.

You are going to want to run to the store right quick for these ingredients! This might be my favorite no bake cheesecake ever.

It only takes about 10 minutes to put these together and then you can chill them for an hour or overnight if you want to make them ahead.

I have spent as much time as possible this week on my accounting work but it’s a struggle to stick with it, I can think of a bazillion other things I’d rather be doing. After a long afternoon of bookwork, this no bake Snickers cheesecake was just the ticket.

I love the individual servings – even though I think I could totally eat every one of them. They are perfect for entertaining or family potlucks.  They will also be the perfect beat the heat dessert for summer!

The weather has been hot then cold, hot then cold lately and the trees are starting to bloom. Everyone’s allergies are going nuts but we have been spending a few evenings getting the garden planted.  So far we have potatoes, onions, peas and head lettuce. I’m so excited for the garden this year.

I have my porch furniture set up and I think I will be spending these lovely spring days working from the porch, well just as soon as I finish up the accounting work. That can be my motivation I suppose.

Looking for more no bake cheesecake desserts? Try my Mint Chocolate Chip No Bake Cheesecake, and No Bake Chocolate Cheesecake.

No bake desserts are great or summer parties and these Berry Cheesecake Parfaits, No Bake Oreo Cheesecake, or Caramel Apple Pie Cheesecake Shooters are a sure to be a it with the crowd! 

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Other candy bar desserts to love:

• Candy Bar Pie from Crazy for Crust
• Reese’s Peanut Butter Pudding Cookies from Inside BruCrew Life
• Candy Bar Cookie Pizza from Dinner, Dishes and Desserts

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No Bake Snickers Cheesecake

No Bake Snickers Cheesecake is a decadent dessert that is incredibly easy for any occasion! Layers of creamy cheesecake filling, caramel, and Snickers candy bars make for an irresistible treat!

Course Desserts

Cuisine American

Keyword caramel, cheesecake, no bake dessert, Snickers, Snickers cheesecake

Prep Time 10 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 626kcal

Author Milisa

Ingredients

• 3 chocolate whole graham crackers crushed
• 8 oz cream cheese softened
• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ⅓ cup caramel sauce
• 1 cup Snickers Bites cut into quarters plus more for garnish

Instructions

• Add crushed graham crackers to each glass or dessert bowl.
• Add softened cream cheese to a mixer bowl and beat with whisk attachment for 2 minutes, scraping down the sides half way through.
• Add heavy cream, powdered sugar and vanilla extract. Beat on low until mixture is combined. Raise to high and beat 3-4 minutes or until light, fluffy and smooth.
• Pipe a bit of the filling over the graham cracker crumbs.
• Add about a tablespoon of caramel over each.
• Pipe a bit more filling over caramel.
• Add chopped Snickers Bites.
• Fill the remainder with cheesecake filling.
• Top with additional caramel and Snickers Bites.
• Refrigerate at least an hour before serving.

Nutrition

Serving: 1g | Calories: 626kcal | Carbohydrates: 51g | Protein: 8g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 301mg | Fiber: 1g | Sugar: 44g

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.

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