Mini no bake key lime cheesecakes

3/4 c graham cracker crumbs

3 tbsp melted butter

8oz cream cheese

14 oz sweetened condensed milk

1/3 c key lime juice 

1 tsp lime zest

Whipped topping ( I used the kind in the bottle)

Line 12 muffin tins with paper liners.  In a small bowl combine graham cracker crumbs and melted butter.  Press a little less than 1tbsp in each liner. 

Mix cream cheese til smooth add the milk and lime juice and mix well. 

Fold in zest and 1 cup of the whipped topping. Divide mixture evenly among the cups. Freeze at least 3 hours until firm.  Remove cheesecakes from liners and garnish with whipped cream and sliced lime. 

Pineapple Cheesecake Bars

Crust:

3 C. Flour
1 1/2 C. sugar
1 1/2 C butter, softened

In med bowl combine ingredients. Mix well. Press into large cookie sheet and poke holes with fork. Bake at 350 for 15-20 min or until lightly browned.

While crust is cooking make coconut topping:

2 Tbsp melted butter

3 C. sweetened coconut, grated

In a small bowl mix together. Set aside

cream cheese filling;

16 oz cream cheese
2 eggs
4 tbsp sugar
4 tbsp milk
2 tsp almond extract
2 tsp vanilla extract
20 oz can crushed pineapple

Combine cream cheese, eggs, sugar, milk, almond & vanilla extracts in a large bowl. Beat with mixer until smooth. Add crushed pineapple.

Pour over baked crust

Sprinkle the coconut topping on top

Bake at 350 for 18-20 min or until coconut has browned and middle is set. Chill for at least ONE hour before serving.

Pumpkin Cheesecake

This is another recipe for a Pumpkin Cheesecake. I have to say I prefer this one because I love pie crust. NOt a huge fan of graham cracker crust.

Pumpkin Cheesecake

2 (8 oz each) pkg cream cheese

3/4 C. white sugar

15 oz pureed pumpkin (I use homemade)

1 1/4 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

2 eggs

1/4 tsp salt

2 (8-inch) pastry shells

Preheat oven to 450. Beat cream cheese and sugar together; then add pumpkin and spices. Beat in eggs one at a time, add salt. Beat until creamy. Pour batter evenly into both pastry shells. Bake 50 min or until knife comes out clean when inserted in center.. COOL completely. Top with homemade whip cream!

Pumpkin Cheesecake

Pumpkin Cheesecake

16 oz cream cheese

½ C. sugar

½ tsp vanilla

2 eggs

½ C. pumpkin

½ tsp cinnamon

dash of ground cloves

dash of nutmeg

1 ready to use graham cracker crust (or you can make your own)

Mix cream cheese, sugar and vanilla with mixer on med until well blended. Add eggs. mix until blended.

Stir pumpkin and spices into 1 CUP of the batter; pour remaining batter into crust. Top with pumpkin batter. Bake at 350 for 35-40 min or until center is almost set. (I did 35 and it was PERFECT!) Refrigerate 2-3 hours. Store in refrigerator. (If you have leftovers). Top with homemade whip cream.

See the finger prints?? Yup Holden got into it before cutting it.

no bake lemon cheesecake

Lemon cheesecake - from melskitchencafe.com

Crust:
9 whole rectangular graham crackers (for about 1 1/2 cups crushed)
5 tablespoons butter, melted
1 teaspoon grated lemon zest

Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
pinch salt
2 tablespoons fresh lemon juice
1 tablespoon butter
1 tablespoon heavy cream

Filling:
1/4 cup fresh lemon juice, from about 2 lemons
1 envelope (2 3/4 teaspoons) unflavored gelatin
1 1/2 pounds (3 bars) cream cheese, softened to room temperature
3/4 cup sugar
pinch salt
1 1/4 cups heavy cream, room temperature

For the crust: preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a food processor, pulse the graham crackers until they are finely ground. Add the butter and lemon zest and pulse until combined. Alternately, the graham crackers can be crushed in a resealable bag with a rolling pin and then poured into a bowl where the zest and butter can be stirred in. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until it is lightly golden brown, about 8 minutes. Cool the crust completely on a wire rack before filling.

For the curd: while the crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan. Whisk in the lemon juice and cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like, about 3-4 minutes. Remove from the heat and stir in the butter and cream. Press the mixture through a fine mesh strainer or sieve into a small bowl and refrigerate until needed.

In a small bowl, put the 1/4 cup fresh lemon juice. Sprinkle the gelatin over the top and let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds. Set aside.

For the filling: In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, and salt until smooth and creamy, scraping down the sides of the bowl, about 2 minutes. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes. Add the gelatin mixture and 1/4 cup of the refrigerated lemon curd. Beat until the mixture is smooth and airy, about 3 minutes.

Pour the filling into the cooled crust and smooth the top. Following the photos below, pour thin lines of remaining curd on top of the cake and lightly drag a pairing knife or skewer through the lines to create a marble appearance. I found it wasn’t quite as easy as I thought to “pour” the lemon curd into lines. I kind of scooped it out of the cup onto the cheesecake and spooned it into lines. It doesn’t have to be perfect since the imperfections are somewhat hidden after you drag through the lines.

Refrigerate the cheesecake until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve.

Scoop/Pour the lemon curd into thin lines. This doesn’t have to be perfect – it’s a bit hard to pour so do the best you can.


-I was having issues with the curd lines so i just poured the entire curd on top. it was still super yummy!-

Double chocolate cheesecake

Double chocolate cheesecake

24 Oreos, crushed

1 tsp vanilla

¼ C. butter melted

8 squares semi sweet chocolate melted, cool

4 pkg cream cheese

1 C. sugar

4 eggs

2 Tbsp flour

½ C. blueberries

Heat oven to 325. Mix crumbs and butter; press onto bottom of 13X9 pan lined with foil. Bake 10 min. beat cream cheese, sugar, flour and vanilla with mixer until blended, add chocolate; mix well. Add eggs 1 at a time, mixing on low after each, just until blended pour over crust.

Layered strawberry cheesecake bowl

Layered strawberry cheesecake bowl

3 c. sliced fresh strawberries

3 tbsp sugar

2 pkg (8 oz each) cream cheese, softened

1 ½ cup cold milk

1 pkg vanilla instant jello pudding

2 cups cool whip, divided

2 cups frozen pound cake cubes (1 inch)

1 square bakers semi-sweet chocolate

combine berries and sugar. refrigerate until read to use. beat cream cheese with mixer until creamy. gradually add in milk. add pudding mix; mix well. blend in 1 ½ cups cool whip. spoon half into a bowl. top with cake, berries and remaining cream cheese mixture. refrigerate 4 hours. melt chocolate; drizzle over dessert. top with remaining cool whip.

Creamy No-Bake Chocolate Cheesecakes

Creamy No-Bake Chocolate Cheesecakes

Take these Creamy No-Bake Chocolate Cheesecakes to your next summer party. They're dreamy, scrumptious, little cheesecakes, topped with whipped cream. They use vanilla wafers for a crust and are easy to make. You can make them the day before.

Ingredients

1/2 cup pure dark (semi-sweet) chocolate chips


8-ounce package of light cream cheese

1/3 cup powdered sugar

1 cup heavy whipping cream


1/2 teaspoon pure vanilla extract


1/4 cup powdered sugar


about 45 vanilla wafer cookies


chocolate sprinkles for decoration

Directions

Makes 12 to 15 desserts. Recipe can be cut in half.

1. Melt the chocolate chips in the microwave. 
2. In a medium bowl, whip the cream cheese until soft. Spoon several spoons full into the melted chocolate chips and stir. If the mixture is not smooth, reheat it the microwave and stir.
3. Add the chocolate mixture to the cream cheese mixture and whip to blend. Add the 1/3 cup powdered sugar and blend.
4. Beat the whipping cream until soft peaks form. Add the vanilla and 1/4 cup powdered sugar and continue beating until medium stiff peaks form.
5. Add a little less than half of the whipped cream to the chocolate filling and fold together until combined. Set the remaining whipped cream in the refrigerator. 
6. Place paper cupcake holders in a muffin tin. Place two cookies in the bottom of each cup. Place a large spoonful of chocolate filling in each cup on top of the cookies. Place a third cookie on top of the chocolate filling and press down slightly. Top with whipped cream. Decorate with chocolate sprinkles. Refrigerate for a least an hour before serving.

Baker’s note: If you add too much cream cheese to the melted chocolate, the chocolate may solidify and you’ll have solid chocolate flecks in the mixture. Simply reheat the chocolate mixture until it is above the melting point and whip smooth. Then add the smooth mixture to the rest of the cream cheese.

Banana Cream Cheesecake

Banana Cream Cheesecake

1 pkg (2 layer size) white cake mix

4 eggs

3 Tbsp oil

2/3 C. brown sugar

2 bananas sliced

2-pkg cream cheese soft

2 Tbsp lemon juice

1 ½ C. milk

1 ½ C. cool whip, thawed

Heat oven to 300. Reserve 1 C. of dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 C. sugar with mixer. Press onto bottom and 1” up sides of greased 13X9 baking pan; top with bananas. Beat cream cheese and remaining sugar with mixes. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. Pour into crust. Bake 45-50 min or until center in almost set. Cool. Refrigerate 4 hours. Top with cool whip. Refrigerate leftovers.

Peaches ‘n Cream No Bake Cheesecake

Peaches ‘n Cream No Bake Cheesecake

2 C. Graham cracker crumbs

6 Tbsp melted butter

1 C. sugar, divided

4 pkg cream cheese (8oz each)

1 pkg peach flavor Jell-O

15 oz sliced peaches in juice,

8 oz cool whip drained, chopped

Mix graham cracker crumbs, butter and ¼ C. sugar; press into bottom of 13X9 pan. Refrigerate while preparing the filling. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add dry jello mix; mix well. Stir in peaches and cool whip. Spoon over crust; cover. Refrigerate 4 hours or until firm. Refrigerate leftovers.

*can substitute canned peaches with 2 fresh chopped peaches *

Lemonade Cheesecake Pie

Lemonade Cheesecake Pie

1 pkg cream cheese (8 oz) soft

½ C. thawed frozen lemonade concentrate

8 oz cool whip

1 graham cracker pie crust

1-½ C. sliced fresh strawberries

2 Tbsp sugar

Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups cool whip; spoon into crust. Refrigerate 4 hours or until firm. Meanwhile toss strawberries with sugar. Refrigerate until ready to use. Pipe or spoon remaining cool whip around the edge of pie just before serving. Top with berry mixture.

Chocolate Turtle Cheesecake

Chocolate Turtle Cheesecake

1 ½ C. crushed niilla wafers

¾ C. chopped pecans, divided

¼ C. butter, melted

32 caramels

3 Tbsp milk

4 pkg cream cheese (8 oz each)

1 C. sugar

1 C. sour cream

4 eggs

1 pkg (8 squares) semi-sweet

chocolate, divided

Heat oven to 300. Mix wafer crumbs, ½ C. nuts and butter; press onto bottom of 13X9 baking dish. Microwave caramels and milk in bowl on med 4-5 min or until melted and well blended stirring every 2 minutes. Pour over crust; spread to within 1 inch of edge. Cool. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time mixing on low after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer. Bake 45-50 minutes or until center is almost set. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving, melt remaining Chocolate Square; drizzle over cheesecake.

*save 60 calories and 8 grams of fat per serving by using reduced fat cream cheese and sour cream*