Recipes tagged with « Cheesecake »
Mini Peanut Butter Cheesecakes
Individual peanut butter cheesecakes with a Reese’s cup base, whipped cream cheese and peanut butter filling, topped with a mini Reese’s and chocolate drizzle. No baking required. Chill until firm. Uses cream cheese and peanut butter for rich texture. Powdered sugar sweetens, vanilla and heavy cream for lightness. Easy to pipe; chilling crucial for structure. Swapped mini peanut butter cups for Reese’s Pieces; replaced heavy cream with coconut cream for a slight twist. Yields 12 servings with rich fats and moderate sugar. Perfect snack or dessert when you want creamy and peanut butter punch in a bite-sized package.
No-Bake Oreo Cheesecake Twist
A no-bake cheesecake with crushed sandwich cookies reworked for quicker chill and a richer berry swirl. Oreo crumbs pressed into buttery crust with creamy, fluffy cheesecake filling that balances tangy cream cheese, sweet pudding mix, and heavy cream. Folded-in reserved crumbs plus chocolate chunks for texture. Topped with whipped cream and fresh berry compote instead of cookie sprinkles for a fresh, tart finish. Uses cream cheese and mascarpone mix for silkiness. Adjust chilling times based on texture feel rather than clock.
Mini Oreo Cheesecakes Twist
Small no-bake Oreo cheesecake bites with a thicker crust base and cream cheese mixed with mascarpone for creaminess. Chopped pecans added for crunch, sour cream swapped for Greek yogurt to add tang and tighten texture. Egg replaced with cornstarch slurry for safety and easier prep. Whipped topping flavored with a hint of espresso powder to cut richness. Baked at 330°F for 25 minutes until edges strong but center slightly jiggly. Cooling followed by overnight chill for best set and clean slicing.
Twist White Chocolate Cheesecake
Rich baked cheesecake with white chocolate plus a dollop of mascarpone to cut richness. Graham crust tarted up with cinnamon; sour cream swapped with Greek yogurt for tang. Water bath keeps edges from cracking. White chocolate ganache whipped into frosting, spiked with a hint of lemon zest for brightness. Raspberry garnish adds tart pop. Visual cues key—bake until edges set and center jiggles slightly. Foil wrap mandatory for water bath; leaks ruin everything. Go low and slow on melting chips or seize risk is real. Frosting should pipe thick but not stiff—beat accordingly.
Mint Swirl Cheesecake Bars
A layered cheesecake bar with a graham crust, half vanilla, half mint-tinted batter, baked gently in a water bath. Uses lime zest and yogurt instead of sour cream. Substitutes white sugar with brown sugar for deeper flavor and adds a hint of cardamom for spice. Cooling in fridge overnight recommended. Soft, creamy texture with a subtle mint aroma and vibrant green swirl. Avoid cracks by using the water bath and careful mixing. Serve chilled; heat knife before slicing to keep bars intact.
Lower Fat Cheesecake with Almond Crust
A lower fat cheesecake with a crisp almond crust and a tangy Greek yogurt-ricotta filling. Uses less sugar and replaces graham crumbs with almond meal for texture and flavor. Baked in a warm water bath for even cooking and creamy texture. Ideal for light dessert without losing richness. White ricotta replaces some cream cheese to reduce fat and add creaminess. Vanilla and citrus zest lift the profile. Cooling and resting times ensure a crack-free, smooth surface. Nutty almond crust offers contrast. Perfect when paired with fresh berry sauce or a drizzle of honey.
Slow Cooker Cheesecake Twist
Individual cheesecakes cooked in a slow cooker, featuring a zesty lemon cream cheese base with coconut crumble topping and macerated raspberries. Low and slow heat keeps texture creamy, avoiding cracks common with oven baking. The crust is a toasted coconut-ginger crumb mix, adding chew and spice. Fresh raspberries macerate briefly with a splash of lime juice and honey for bright acidity. Water bath in slow cooker essential for gentle heat and steam circulation, creating subtle rising and velvety set. Swap cheese types to adapt richness, and adjust topping sweetness or texture based on preference.
Classic Cheesecake Remix
A rich cheesecake with a crispy oat crust and a zesty cream cheese-lime filling. Adjusted sugar and flour amounts for balance. Uses Greek yogurt instead of sour cream for tang and creaminess. Browned butter swapped for melted coconut oil in the crust for subtle caramel notes. Baked in a water bath to avoid cracks, wrapped securely in foil to trap moisture. Bake time varied slightly to react to oven hotspots. Cooling and chilling steps emphasized to perfect texture.
Banana Peanut Butter Cheesecake
Cheesecake combining peanut butter and banana with a graham cracker crust. Uses cream cheese, brown sugar, eggs and cream for texture. Oven baked in a water bath for gentle cooking. Topped with chopped roasted peanuts. Banana is blended in separately for layered flavors. Graham crust is baked first, then filled. Water bath helps prevent cracking. The peanut butter mix includes a hint of cocoa. Banana fold-in adds moisture and fruity touch. Chilling needed for proper setting. The original quantities altered and some ingredients swapped for twist and texture variety.