Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts


February 02, 2020
When served cooled from the oven, it’s soft and creamy, but my preferred thanks to serve it's after you’ve chilled the cheesecake overnight, making it more of a replacement York Style cheesecake — my favorite.

The toppings on this cheesecake are completely optional, but they are doing add plenty of “Wow” factor, and make the whole baking process significantly less stressful by removing any worry of a cracked top.


Your cheesecake may crack, but it’s okay because you'll douse it in caramel sauce and nuts and more Snickers and more caramel and more nuts and , you get the thought.


Low-stress cheesecake is where it’s at, people. You'll preach water baths all you would like , and that i am a believer of them, too, but sometimes you only don’t want the FUSS of all of that.

And who doesn’t love something covered in caramel? Dousing in caramel makes everything okay.


  • 3 Eggs
  • 1 cup packed Brown Sugar
  • 1/2 cup Half and Half
  • 4 Tablespoons Butter
  • extra Mini Snickers for decorating Optional
  • 1/4 cup Salted Peanuts for decorating Optional
  • 24 Oreo's regular "stuff", not Double Stuff
  • 5 tablespoons Butter melted
  • 32 ounces Cream Cheese softened
  • 1 1/4 cup White Sugar
  • 1/2 cup Sour Cream
  • 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a food processor, process the Oreo's ( filling and all ) until they are completely crushed.
  3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
  4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
  5. Bake for 8 minutes.
  6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
  7. Mix in the three eggs until just combined.
  8. Fold in the chopped up Mini Snickers.
  9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
  10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.


January 23, 2020
All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. They're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. Within the youth of baking, that's all that they had to use. 


The cookie base is ready-mix , a stick of softened butter and two eggs. Employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours. 



  • 12 Oreo Cookies
  • 2 tablespoon Unsalted Butter, melted


  • 3/4 cup Semisweet Chocolate Chips
  • 18 oz Cream Cheese, softened
  • 2/3 cup Granulated Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla Extract


  • 1/3 cup Heavy Whipping Cream
  • 1/2 teaspoon Oil
  • 1/2 cup Semi Sweet Chocolate Chips
  • 1 tablespoon Chocolate Syrup
  • Chocolate Swirls optional


  1. Line a muffin pan with 16 foil cupcake liners. Set aside.
  2. Preheat the oven to 300 F. Put Oreo cookies in a food processor and pulse until fine crumbs are made.
  3. Combine Oreo crumbs with melted butter. Divide the mixture between the cupcake liners and press. Set aside.


  1. Melt chocolate chips, following the instructions on the package and leave to cool. In a large dish, beat cream cheese, sugar and vanilla, at low speed, until creamy. Add eggs and beat until creamy.
  2. Finally, fold in melted chocolate and beat until combined. Spread over the Oreo layer and bake for 20-25 min.
  3. Take out of the oven and leave in the muffin pan to cool completely, and then transfer to the fridge for at least 2 hours, until chilled. Remove foil cupcake liners.


  1. Put heavy whipping cream in the pan, on medium heat, and then remove from heat, before it comes to boil. Add chocolate chips, oil and chocolate syrup, then stir until smooth.
  2. Spoon ganache on top of each cheesecake. Decorate with chocolate swirls.
  3. Serve cold.


January 06, 2020
Afudgy bottom layer of brownie is topped with rich and silken cheesecake, then a layer of egg-less edible cookie dough is spread on the highest and drizzled with melted chocolate. 

This is the last word cheesecake for the last word dessert lover! Brownie bottom cookie dough cheesecake deliciousness!


I mean c’mon, it’s like three desserts in one! Rich and fudgy brownies, silky cheesecake and classicly sweet cookie dough.

You’re already having an upscale piece of cookie dough cheesecake, a touch extra chocolate isn’t getting to be a drag right? plow ahead , drizzle a touch more on, it’ll be our little secret.



  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil


  • 2 eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup granulated sugar


  • 18 oz cream cheese (2 - 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or greek yogurt


  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 1 cup mini chocolate chips


  1. Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.


  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
  4. Pour cheesecake batter over brownie layer in pan.
  5. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
  6. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  7. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.


  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
  6. If you can't spread the cookie dough, gently press pieces together to "spackle" the cookie dough onto the cheesecake.


  1. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
  2. Drizzle melted chocolate over the top of the cheesecake.
  3. To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.


January 05, 2020
Churro Cheesecake Bars the crunchy cinnamony goodness of a churro crammed with a tangy cheese filling. The simplest of two desserts rolled into one!

Bar cookies like snickerdoodle blondies and cookie bars make a daily appearance at my house. They're great for feeding a crowd, and everybody loves them. These cheesecake churro bars are a replacement favorite.


Now I really like baking even quite she did! I even have several classic recipes that are favorites, but it’s always fun to experiment. These churro cheesecake bars are a fun combination of two classic desserts. My family was thrilled with the result!

Crunchy cinnamon sugar crust with a cheesecake filling. Who can resist that? These tasty bars will make your house smell like Christmas, and each bite is just scrumptious. The textures and flavors combine to form one unbeatable dessert!



  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 2 Tbsp ground cinnamon
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 2 (8 oz) cans Pillsbury crescent dinner rolls


  1. Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
  2. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
  3. Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
  4. Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. 
  5. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.
  6. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.


December 27, 2019
These cookies with cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies  are simple, light and delicious, my favorite cookie recipe.

You can make a double dose, or two or more combinations. Therein way you get a few of various tastes, from one piece of dough.


Chocolate Chip Cheesecake Cookies are soft, and that they melt in your mouth. Kids love them the maximum amount as grownups, they're perfect for the entire family.

The traditional chocolate chip cookie gets a lift with the addition of cheese, cornstarch and vanilla. Crunchy outside, chewy inside – make the simplest thanks to start your day.

We love this great combo of mini chocolate chip and cheese. My family and friends are always so excited once I make them.


  • 1/4 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 large egg
  • 1 tablespoon milk
  • 1 1/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup powdered sugar
  • 5-6 tablespoon mini chocolate chip
  1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
  2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
  3. Add an egg, milk and vanilla extract and continue mixing.
  4. Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
  5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
  6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
  7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
  8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
  9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
  10. Transfer them to a wire rack to cool down completely.


December 19, 2019
Cheesecake Chocolate Chip Muffins are a delicious combination of cheesecake and cake beat one little package called a muffin. Therefore, they're definitely sweet enough to serve at the top of a meal or place on a dessert buffet table if you’re celebrating something special. 

Cheesecake Chocolate Chip Muffins takes two of my favorite flavors and combines them into one delicious breakfast muffin which will even be served as dessert. Inspect this easy recipe for a delicious, moist, homemade muffin or even it’s a cupcake? You decide! 


This recipe is extremely almost like a Black Bottom Cupcake or Black Bottom Muffins. However, I’m calling them cheesecake chocolate chip muffins because cheesecake and me are specialized friends. It’s actually one among my all-time favorite desserts. 

The cake portion of this muffin involves Greek yogurt, but you'll definitely substitute soured cream if that’s what you've got available. 


  • 2 cups all purpose flour
  • 1 egg
  • 1 cup plain Greek yogurt
  • ½ cup milk
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick – unsalted butter
  • 1 cup granulated sugar
  • ¼ cup cooled coffee
  • 1 tsp vanilla extract
  • ¾ cup mini chocolate chips
  • 1 egg
  • 8 oz cream cheese – softened
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • ¼ cup mini chocolate chips
  1. In a medium bowl, mix the cream cheese and sugar until creamy.
  2. Add in the egg and vanilla extract, continue mixing until well combined.
  3. Gently mix in the chocolate chips.
  4. Take a large Ziploc bag or piping bag and spoon the cheese cake filling into the bag.
  5. Chill in the fridge until needed.
  1. In a large bowl, combine the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.
  2. In another bowl, beat the butter and sugar until creamy.
  3. Then, add in the egg, yogurt, milk, coffee and vanilla.
  4. Mix well until everything is well combined.
  5. Slowly, add in the dry ingredients into the wet and mix until everything is well combined.
  6. Gently mix in ½ of your chocolate chips.
  1. Take a large Ziploc bag or piping bag and spoon the batter into your bag. The batter will be very thick.
  2. Cut the tips off of your bags and squeeze about a tbsp. of muffin batter into the muffin liners.
  3. Then, squeeze about 2 tbsp of cheesecake batter on top and top with more muffin batter.
  4. Finally, top with a sprinkle of chocolate chips.
  5. The liners should be about ¾ of the way full.
  1. Bake at 400 for just 5 minutes, then turn the heat down to 350 degrees and continue baking for about 13-15 minutes.
  2. Cool before unwrapping, the muffins will release better when cooled.


December 18, 2019
Like a delicious pumpkin roll, these pumpkin cheesecake muffins mix absolutely spiced pumpkin muffins with cheese filling. High the muffins with refined sugar cake topping ANd you've got an fully irresistible pumpkin spice breakfast treat.

Every year once the weather begins to cool down down, I suddenly begin desire all of the season’s comforting flavors. I’m pretty positive I’m not alone here– a pumpkin-spice alarm bangs altogether our brains! One amongst the primary recipes with pumpkin I prepare annually square measure these pumpkin cheesecake muffins!


Which a part of these pumpkin cheesecake muffins can you wish best? I’m unsure I will play favorites! There’s with great care a lot of to like as a result of each layer features a completely different texture and style. 

A dampish and flavor-packed tender pumpkin quick bread, munificently spiced and gently sweet with refined sugar. The cheesecake may be a sourish, nonetheless sweet ripple of creamy goodness. And also the buttery slightly fresh crumbles on high add the right crowning glory.


Crumb Topping:

  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (62g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted

Pumpkin Muffins:

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 2/3 cup (133g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract

Cheesecake Filling:

  • 1 egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 3 Tablespoons (36g) granulated sugar
  • 6 ounces (168g) block cream cheese, softened to room temperature


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.
  2. Make the crumb-topping first: Combine the brown sugar, flour, and cinnamon in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
  3. Make the pumpkin muffins: Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.
  4. Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.
  5. Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter– or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
  6. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-16 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
  7. Muffins taste best on the same day, though they may be covered tightly and stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.


December 17, 2019
Mini Turtle Cheesecakes feature a thick cracker crust, vanilla cheesecake filling, and ar flat-top with caramel, cooked pecans, and chocolate!

I hope it had been stuffed with the foremost glorious food you’ve devoured in a very whereas. Or, at the terribly least, sensible company! Between testing out Thanksgiving recipes to share with you, Friendsgiving, and multiple Thanksgivings with completely different elements of the family, I even have actually had my fair proportion of Thanksgiving food!


Mini Turtle Cheesecakes Tips
  • I used this mini cheesecake pan. The bottoms ar removeable a bit like a springform or tart pan thus you'll kick off every cheesecake and keep it dead in considerateness. If you don’t have a mini cheesecake pan, you may use a quick bread tin. simply make certain to line it with slippery  paper or foil liners, otherwise the cracker crust may crumble and also the cheesecake may stick once you attend take away them.
  • These babies ar flat-top with caramel sauce, I like preserved caramel. I even have a full bit-by-bit video tutorial on creating do-it-yourself caramel here. to form the direction easier, you'll in fact use boughten. simply make certain it’s high quality! i really like monger Joe’s preserved Caramel sauce.
  • Keep the cheesecakes well chilled till serving that the caramel doesn’t run an excessive amount of.


For the crust:

  • 1 sleeve (9 cookies, 4.8 ounces) graham crackers
  • 3 tablespoons (1.5 ounces) unsalted butter, melted

For the filling:

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 12 ounces cream cheese, at room temperature
  • 1 large egg

For the topping:

  • 1/2 cup pecans, chopped and toasted
  • 1/2 cup semisweet chocolate chips
  • Salted caramel sauce, homemade or store-bought

Make the crust:

  1. Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.
  2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
  3. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

Make the filling:

  1. In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, cream, salt, and cinnamon and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
  2. Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight. At this point the cheesecakes can be stored in an airtight container in the fridge for up to 3 days.

Make the topping:

  1. Once chilled, top each cheesecake with a spoonful of caramel sauce, just enough to cover but not too much that it completely overflows. Press pecans into the caramel.
  2. Place the chocolate chips in a small heatproof bowl and microwave in 20 second bursts, stirring between bursts, until melted. Transfer to a small ziptop bag and snip a small hole in one corner. Drizzle the chocolate over the caramel and pecans. Return to the fridge to chill until ready to serve.


December 08, 2019
Say howdy to the craziest cooky Cheesecake you ever had, screw-topped with shredded cookies and chocolate ganache. You won’t believe however wonderful, creamy and straightforward to form it is!

Oreo and cheesecake ar 2 words which will build a course believer out of just about anyone.

Is it the cheese or the cake half that's therefore appealing? most likely each. You can’t get it wrong with cheese followed by cake. particularly cooky cheesecake.


What makes this formula work.
Layers: this cheesecake is completely different from most in this there ar distinct cooky and cheesecake layers. Cookie crust, creamy cheese filling, cookie prime layer. That way, you get all flavors along however one by one too, if that produces any sense. Anyway, it works!
Bake ahead: like most cheesecake recipes, it's suggested that it’s baked a number of days before consumption. meaning that you simply will serve a unpunctual cooky cheesecake for course with smallest fuss.
Freezing: it will be frozen for up to a month. Wrap it well in plastic then in foil and you have got cheesecake any time you wish.
Dessert for a crowd: Oreos ar a favourite of the majority, therefore bake this formula in an exceedingly rectangular pan (the cake won't be as tall), then you'll cut it in smaller squares and feed more guests like i prefer to try and do with my Baked Cheesecake.



  • For the cookie base:
  • 1 ½ cups (150g) crushed oreo cookies
  • 3 Tbs (45g) butter, melted

For the cheesecake:

  • 1/4 cup (60g) sour cream, at room t
  • 1 ¼ cups (250g) sugar
  • 4 large eggs (room tº)
  • 2 pounds (900g) cream cheese, at room t
  • 1 teaspoon vanilla extract
  • ¼ cup cream
  • 9–10 Oreo cookies (cut into small pieces)

For the ganache:

  • ¼ cup cream
  • 2 oz (60g) semisweet chocolate

For the base:

  1. Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around sides of the pan. This makes it a snap to unmold.
  2. Melt butter. Add ground cookies and mix with a spoon. Or mix directly in the processor if you used it to grind the cookies.
  3. Put the mixture in prepared pan and press firmly onto the bottom. Refrigerate while making the filling.

For the cheesecake:

  1. Preheat oven to 350ºF/175°C.
  2. Beat cream cheese in a large bowl until smooth. Add sour cream and mix.
  3. Gradually add sugar and beat on medium speed until sugar dissolves.
  4. Add eggs, one at a time, mixing until just incorporated and scraping down sides of the bowl after each addition. At this point, I change to a hand beater because I don’t want to incorporate extra air into the mixture, so I don’t beat it, simply mix it well. 
  5. Add vanilla and cream, stirring to incorporate.
  6. Pour batter into the prepared pan.
  7. With a sharp knife cut cookies into small pieces. You will have some pieces and some crumbs.
  8. Scatter oreo pieces and crumbs on top of the cheese batter.
  9. Take a spoon and lightly push crumbs into cheese mixture until barely covered. That way the end result is a distinctive cookie crust, cheese layer and cookie crumbs on top.
  10. Bake for 15 minutes, turn the oven down to 300°F (150ºC) and bake for another 50 to 60 minutes. (This can vary depending on your oven. At this point the cheesecake should still jiggle in the center).
  11. Turn the oven off and, without opening the door, let the cheesecake inside at least 1 hour. Cool to room tº.
  12. Refrigerate for at least 12 hours (2-3 days makes it creamier) before unmolding.
  13. To do that, open springform pan, lift foil to remove from the bottom and, holding the cake in one hand, push the foil down and lift the cake with your other hand.
  14. For the ganache:
  15. Chop chocolate and place in a small bowl.
  16. Bring cream to boil, pour over chocolate and stir until very smooth.
  17. With a spoon or fork pour ganache over cheesecake.


December 03, 2019
This No-Bake Raspberry stratified  vegetarian Cheesecake is gorgeous and simple to make! The cheesecake layers area unit creamy and splendid because of cashews, with a tart raspberry topping. 

I had such a lot fun creating this raspberry stratified  vegetarian cheesecake! Seriously, no-bake vegetarian cheesecakes area unit my new factor. I’m coming up with on creating a pumpkin one for Fall, and a chocolate one could also be within the works yet the probabilities area unit endless!


We had such a big amount of raspberries left, that’s once I determined to create this cheesecake. And I’m therefore glad to be sharing it with you currently. Don’t let the layers scare you, it’s really very easy to make!

This instruction are the most effective and prettiest if you have got a half-dozen in. Springform pan.

I solely had a bigger one reachable, however since this cheesecake is therefore made, I didn’t wish to create a large one. Therefore I did invest within the half-dozen in. Pan, and I’m glad I did.


For the crust:

  • 1/2 cup almond flour or meal
  • 2 medjool dates, pitted
  • 1/2 cup raw walnuts
  • 2-3 tablespoons water, as needed for processing
  • 1/4 teaspoon salt

For the filling (1st & 2nd layers):

  • 1/3 cup agave or pure maple syrup
  • 2 tablespoons lemon juice
  • 2 1/4 cups raw cashews soaked in boiling hot water for at least 5 minutes, see Note
  • 1/2 cup canned full fat coconut milk, the creamy white part
  • 1 tablespoon pure vanilla extract
  • 1/2 cup raspberries

Tart raspberry top layer:

  • 1 cup raspberries
  • 3 tablespoons agave or pure maple syrup
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice


  1. Grease a 6 inch springform pan with coconut oil, or line a 6 inch cake pan with parchment paper for easy removal. I would recommend greasing it as well.
  2. Make the crust: To a food processor, add the walnuts, almond flour, dates, 2 tablespoons water and salt. Process until a sticky dough is formed, adding another tablespoon of water (or more) if needed. Do not over process. Press the dough evenly along the bottom of the prepared pan.
  3. Make the first layer: To a high powered blender, add the soaked cashews, coconut milk, agave or maple syrup, lemon juice and vanilla. Blend for about 2 minutes, stopping the scrape the sides of the blender as needed. Blend until very smooth and creamy.
  4. Pour 2/3 of the filling on top of the crust in the pan. Place in the freezer while you make the next layer.
  5. Make the second layer: Add the 1/2 cup raspberries to the remaining mixture in the blender, and blend until incorporated. Pour this on top of the first white layer, and return it to the freezer.
  6. Make the third layer: Quickly rinse out the blender, and add the 1 cup raspberries, lemon juice, agave/maple and chia seeds (the tart raspberry top layer ingredients). Blend until smooth, and pour over the other layers. 
  7. Return to the freezer, and let set for at least 3 hours (overnight preferred). To serve, gently remove from pan and run a large heavy knife under hot water for a minute before cutting the cheesecake with the warm, dry knife. You can also let it thaw to room temperature for 10-15 minutes to make it easier to cut.
  8. Store leftovers in the fridge for a couple of weeks, but make sure to wrap it well to avoid freezer burn. Top with more fresh raspberries, if desired.

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