Cheesecakes - Home Cooking Adventure

Mini Chocolate Cheesecakes

Wed, 14 Feb 2024 14:06:52 +0000

These Mini Chocolate Cheesecakes are delicious treats packed with a lot of flavor. These cheesecakes feature a delectable Oreo cookie crust paired with a creamy blend of cream cheese, cocoa, and rich chocolate filling. These bite-sized treats are perfect for Valentine’s Day or for any moment worth celebrating.

Whether you’re sharing them with loved ones or enjoying them alone, these irresistible treats promise a burst of rich, velvety goodness in every mouthful.

Treat yourself and your loved ones to these mini chocolate cheesecakes and let their decadent charm captivate your senses completely.

How to make mini chocolate cheesecakes

Begin by preheating the oven to 320F (160C). Now, let’s prepare the crust. Place the Oreo cookies into the bowl of a food processor and crush them until crumbs form. Add melted butter and process until evenly moistened. Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon. Bake for 5 minutes, then remove and let cool slightly.

Next, prepare the cream cheese filling. Melt chocolate over a bain-marie and let it cool slightly before going further. In a large bowl, mix cream cheese with sugar, salt, cocoa powder, and vanilla extract until smooth. Add eggs one at a time until well incorporated. Add the sour cream and mix to combine. Then, add the melted chocolate and mix again to combine, being careful not to overmix and incorporate as little air as possible. Divide the filling evenly over the prepared 12 cups. Bake for about 17-20 minutes. Let cool in the pan at room temperature, then refrigerate the mini cheesecakes for at least 4-6 hours or overnight.

Now, prepare the chocolate ganache. Melt chocolate and cream over a bain-marie. Spoon the ganache on top of the cheesecakes. Refrigerate for 10-15 minutes to set. Decorate with cocoa whipped cream and fresh raspberries.

Hope you will try these delicious mini cheesecakes. If you do, don’t forget to tag me on your Instagram posts or stories. Enjoy!

Tips on making the best chocolate cheesecakes

Prepare your ingredients ahead of time. Make sure your cream cheese, eggs, and any other ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake batter.

Use good quality chocolate. The flavor of your mini chocolate cheesecakes will greatly depend on the quality of chocolate you use. Opt for high-quality chocolate with a rich cocoa content for the best results.

Don’t overmix the batter. Mix the batter until just combined to avoid incorporating too much air, which can cause cracks in your cheesecakes while baking.

Use a muffin tin. Mini cheesecakes are typically baked in muffin tin lined with paper liners. This helps them maintain their shape and makes for easy removal after baking.

Bake at a low temperature. To prevent your mini cheesecakes from cracking, consider baking them at low temperature and keep an eye on them to avoid overbaking. Aim for a slightly jiggly center when done.

Allow them to cool completely. Once baked, let your mini cheesecakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set.

Chill before serving. For the best texture and flavor, refrigerate your mini chocolate cheesecakes for at least a few hours or overnight before serving. This allows them to firm up and develop a creamy, luscious texture.

Other chocolate desserts you may like to try

This creamy decadent Chocolate Panna Cotta is a luxurious Italian dessert that combines rich cocoa flavors with silky smooth texture.

These Chocolate Raspberry Cups are delightful no-bake treats, perfectly portioned for a sweet indulgence. Each bite offers a burst of flavor that will satisfy your sweet cravings.

Try our delightful Chocolate Pots de Crème, a creamy, heavenly dessert that’s pure chocolate bliss. They’re made with the best chocolate, milk, smooth whipping cream, a hint of coffee and a touch of sweetness, all mixed into a super-soft custard.

Mini Chocolate Cheesecakes

These mini chocolate cheesecakes are delicious treats packed with a lot of flavor. These cheesecakes are featuring a delectable Oreo cookie crust paired with a creamy blend of cream cheese, cocoa, and rich chocolate filling. These bite-sized treats are perfect for Valentine's Day or for any moment worth celebrating.

Course Dessert

Cuisine American

Keyword baked cheesecake, chocolate, mini cheesecakes, Valentines Day desserts

Prep Time 20

Cook Time 20

Total Time 40

Servings mini cheesecakes

Calories 374kcal

Ingredients

For the crust

5 oz (150g) Oreo cookies
3 tbsp (45g) unsalted butter , melted

For the chocolate cream cheese filling

14 oz (400g) cream cheese , at room temperature
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 tbsp (7g) cocoa powder
2 large eggs , at room temperature
3.5 oz (100g) sour cream , at room temperature
3.5 oz (100g) semisweet chocolate

For chocolate ganache topping

2 oz (60g) semisweet chocolate
1/4 cup (60g) whipping cream

For decoration, optional

1/2 cup (120g) whipping cream
1 tsp (3g) cocoa powder
Fresh raspberries

Instructions

Preheat the oven to 320F (160C).

Prepare the crust.

Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon.
Bake for 5 minutes. Remove and let cool slightly.

Prepare the cream cheese filling.

Melt chocolate over a bain-marie. Let it cool slightly.
In a large bowl mix cream cheese with sugar, salt, cocoa powder and vanilla extract until smooth.
Add eggs one at a time, until well incorporated. Add the sour cream and mix to combine. Add the melted chocolate and mix again to combine. Don’t overmix the mixture, incorporate as little air as possible.
Divide the filling evenly over the prepared 12 cups.
Bake for about 17-20 minutes.
Let cool in the pan at room temperature.
Refrigerate the mini cheesecakes for at least 4-6 hours or overnight.

Prepare the chocolate ganache.

Melt chocolate and cream over a bain-marie.
Spoon the ganache on top of the cheesecakes.
Refrigerate for 10-15 minutes to set.

Prepare the cocoa whipped cream

Add the whipping cream and cocoa powder into a medium bowl and whip until stiff peaks form. Transfer to a piping bag fitted with a 1M tip.
Decorate the mini cheesecakes with cocoa whipped cream and fresh raspberries. Enjoy!

Video

Nutrition

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Pecan Pie Cheesecake

Wed, 22 Nov 2023 17:44:13 +0000

This decadent Pecan Pie Cheesecake is a divine fusion of two classic desserts, the rich, velvety goodness of traditional cheesecake with the comforting, nutty charm of pecan pie. It is ideal dessert for autumn and a great addition to your Thanksgiving feast.

It consists of a buttery cookie and toasted pecan crust with a luscious layer of creamy cheesecake. The cheesecake is topped generously with a pecan pie topping that has a rich, gooey caramel-like consistency.

The toasted pecans in the topping bring a satisfying crunch, creating a contrast to the smooth and creamy texture of the cheesecake beneath. This combination of velvety cheesecake, sweet caramel, and crunchy pecans makes each bite a flavorful and satisfying experience.

How to make Pecan Pie Cheesecake

Begin with preheating the oven to 300°F (150°C) to toast the pecans. Put the pecans for the crust and topping on a baking sheet. Let them toast for 15 minutes, then take them out and let them cool.

How to prepare the crust.

Preheat the oven to 350°F (180°C) and line an 8-inch (20cm) springform pan with parchment paper. Take the graham crackers or digestive biscuits, put them in a food processor, and crush them until crumbs form.

Add sugar, ground toasted pecans, cinnamon, and melted butter. Mix until it’s all evenly moistened. Press this mixture into the bottom of the pan with a spoon. Bake for 10-13 minutes and set it aside to cool completely.

Lower the oven temperature to 300°F (150°C).

How to prepare the cream cheese filling.

In a big bowl, make the cream cheese smooth. Add brown sugar, salt, ground cinnamon, and cornstarch. Mix it all up. Add eggs one at a time, making sure each one gets mixed in. Add vanilla extract and sour cream. Mix until it’s well combined. Be careful not to overmix to keep as little air as possible.

Pour this creamy mixture over the crust. Bake for 45 minutes. Turn off the heat and leave it for another hour in the oven. Take it out, run a sharp knife around the inside edge of the pan, and let it cool completely at room temperature. Cover it up and put it in the fridge overnight.

How to prepare the Pecan Pie Topping.

In a saucepan, put butter, brown sugar, whipping cream, and salt. Heat it over medium heat, stir until the butter melts, and the sugar dissolves. Bring it to a boil, then reduce the heat and simmer for 1–2 minutes.

Add the toasted pecans and take it off the heat. Let it cool a bit. It will thicken as it cools. Top the cheesecake with this delightful pecan pie filling. Now, it’s time to enjoy!

Hope you give this incredible cheesecake a try. If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other Pecan Desserts you may like to try

This Pecan Caramel Mousse Cake is an elegant delightful cake that is perfect for fall days and especially for Thanksgiving table. The cake consists of two layers of vanilla sponge cake with caramel pecan topping and with a smooth custard salted caramel mousse filling.

This Chocolate Pecan Pie is a rich chocolaty nutty dessert perfect for fall days and holiday season. Flaky buttery pie crust filled with crunchy pecans and chocolate filling… by far one of the best combinations ever.

This No-bake Chocolate Pecan Pie with Meringue Topping is a super tasty and easy dessert to make. It has a crunchy buttery cookie crust filled with a delicious toasted pecan caramel filling. Plus, it’s topped with chocolate ganache and a lot of smooth, silky meringue topping.

Pecan Pie Cheesecake

Course Dessert

Cuisine American

Keyword baked cheesecake, pecan, pecan pie cheesecake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 525kcal

Ingredients

For the Crust

7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 tsp (1g) ground cinnamon
1/4 cup ground toasted pecans
1/4 cup (60g) unsalted butter , melted

For the Cream Cheese Filling

25 oz (700g) cream cheese , room temperature
1/2 cup (100g) brown sugar
1/2 tsp (2g) ground cinnamon
1 tbsp (8g) cornstarch
1/2 tsp (2g) salt
3 large eggs , room temperature
1 tsp (5g) vanilla extract
3/4 cup (180g) sour cream

Pecan Pie Topping

1/4 cup (60g) unsalted butter
1/2 cup (100g) dark brown sugar
1/3 cup (80g) whipping cream
1/2 tsp (2g) ground cinnamon
1/4 tsp (1g) salt
1 ½ cups (150g) toasted pecan halves
1 tsp (5g) vanilla extract

Instructions

First, toast the pecans. Preheat the oven to 300°F (150°C).
Place the pecans for both the crust and topping on a baking sheet and let them toast for 15 minutes in the oven.
Remove and let them cool.

Prepare the crust.

Preheat the oven to 350°F (180°C) and line with parchment paper an 8-inch (20cm) springform pan (with a removable base).
Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form. Add sugar, ground toasted pecans, cinnamon and melted butter and mix until evenly moistened.
Press the mixture into the bottom of the pan using the back of a spoon.
Bake for 10-13 minutes. Set aside to cool completely.

Prepare the cream cheese filling.

Reduce oven temperature to 300°F (150°C).
In a large bowl mix the cream cheese until smooth. Add brown sugar, salt, ground cinnamon and cornstarch and mix until combined.
Add eggs one at a time until each egg is incorporated. Add vanilla extract and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
Pour the cream cheese mixture over the prepared crust.
Bake at 300°F (150°C) for 45 minutes. Turn off the heat and leave it for another hour in the oven.
Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

Prepare the pecan pie topping.

In a medium saucepan add the butter, brown sugar, whipping cream and salt and place over medium heat.
Stir until butter has melted and sugar is dissolved.
Bring the mixture to a boil, reduce the heat and simmer for 1–2 minutes.
Add the toasted pecans and remove from heat.
Let it cool slightly.
Top the cheesecake with the pecan pie filling. Enjoy!

Video

Nutrition

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No-Bake Chocolate Raspberry Pie

Wed, 23 Aug 2023 12:40:34 +0000

This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed by a layer of luscious raspberry sauce, with a vivid red hue that brings a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.

Each bite is a mix of chocolate, tangy raspberries, and creamy goodness that will make you ask for more. And the best part? You don’t even need to turn on the oven to enjoy this delightful treat!

How to make no-bake chocolate raspberry pie

The recipes is easy and quick to prepare. First, grease an 8-inch (20cm) pie or tart pan with butter.

How to prepare the raspberry sauce

Take a small saucepan and combine raspberries, sugar, lemon juice, and cornstarch. Heat over medium-high, stirring constantly, until it comes to a boil. Allow it to simmer for 5-10 minutes until thickens. Remove from heat and let it cool down.

How to prepare the Oreo cookie crust

To prepare the crust, use a food processor to crush Oreo cookies into crumbs. Mix in melted butter until the mixture is well combined. Press this mixture firmly into the bottom and sides of the pan using a spoon and your fingers where needed. Place the pan in the refrigerator for 15 minutes to set.

Spread the raspberry sauce evenly over the chilled crust and then place the pan in the freezer while you work on the chocolate filling.

How to prepare the chocolate cream cheese filling

Take semisweet chocolate and ¼ cup (60g) cream in a heatproof bowl. Melt them over simmering water, then let the mixture cool to room temperature. In a separate large bowl, make the cream cheese filling by mixing cream cheese until smooth. Add powdered sugar and vanilla extract, combining well. Incorporate the melted chocolate, and then add whipping cream, continuing to mix until stiff peaks form.

Assemble the chocolate raspberry pie

Pour the chocolate cream cheese filling over the raspberry layer. Smooth the top gently. Place the pie in the refrigerator to set for approximately 4-6 hours, or leave it overnight.

When you’re ready to serve, decorate the pie with fresh raspberries, chocolate mini rocks, and a dusting of powdered sugar.

The No-Bake Chocolate Raspberry Pie is a decadent dessert, a symphony of flavors, textures, and colors coming together in perfect harmony. It is the kind of dessert perfect for any occasion. Hope you wil try it out and enjoy this delightful treat! If you do, don’t forget to share the photos with me on Instagram.

Other raspberry desserts you may like to try

This No-Bake White Chocolate Raspberry Pie is a heavenly dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries.

These Raspberry Chocolate Cups are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a wonderful texture which makes these cups a memorable decadent dessert.

This Flourless Chocolate Raspberry Meringue Cake is a delightful dessert perfect for any occasion. This cake brings together the goodness of chocolate, the zing of raspberries, and the satisfying crunch of baked meringue.

For more raspberry desserts check our full collection of Raspberry Recipes.

No-Bake Chocolate Raspberry Pie

This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed with a layer of luscious raspberry sauce, with a vivid red hue that brings a a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.

Course Dessert

Cuisine American

Keyword chocolate, no-bake dessert, pie, raspberry

Prep Time 15

Chilling Time 4

Total Time 4 15

Servings servings

Calories 443kcal

Ingredients

Oreo Cookie Crust

7 oz (200g) Oreo cookies
1/4 cup (60g) butter , melted

Chocolate Cream Cheese Filling

4 oz (120g) semisweet chocolate
1/4 cup (60g) whipping cream
9 oz (250g) cream cheese , room temperature
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
1/3 cup (80g) whipping cream (35% fat) , chilled

Raspberry Sauce

5 oz (150g) raspberries , fresh or frozen
2 tbsp (30g) sugar
1 tbsp (15g) lemon juice
2 tsp (6g) cornstarch

For Decoration

fresh raspberries
powdered sugar , for dusting
mini chocolate rocks

Instructions

Grease with butter a 8-inch (20cm) pie or tart pan.

Prepare the raspberry sauce.

In a small saucepan add raspberries, sugar, lemon juice and cornstarch and bring to a boil over medium-high heat, stirring constantly.
Simmer for about 5-10 minutes or until thickens. Remove from heat and set aside to cool down until ready to use.

Prepare the crust.

Place the Oreo cookies into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate for 15 minutes.
Spread the raspberry sauce over the crust. Freeze until you prepare the chocolate filling.

Prepare the chocolate cream cheese filling.

Place semisweet chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.

Assemble the pie.

Cover the raspberry sauce with the chocolate cream cheese filling. Smooth the top.
Refrigerate the pie to set for about 4-6 hours or even overnight.
Decorate with fresh raspberries, chocolate mini rocks and dust with powdered sugar. Enjoy!

Video

Nutrition

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Ricotta Banana Blueberry Pie

Mon, 07 Aug 2023 15:44:54 +0000

This Ricotta Banana Blueberry Pie is a no-bake dessert perfect for summertime. Making it is super easy and it’s bursting with yummy flavors. It consists of a buttery biscuit crust topped with a sweet, caramelized banana layer, a creamy ricotta filling and a fresh blueberry sauce on top.

The pie looks amazing with its golden crust and colorful fillings. When you take a bite, you’ll taste the smooth ricotta cheese that’s a little tangy. The bananas are really sweet and mix perfectly with the ricotta. The blueberries add a burst of fresh and slightly sour flavor. The mix of flavors makes each bite super tasty and exciting.

Try this pie at your next dinner party, and everyone will want more than one slice!

How to prepare ricotta banana blueberry pie

At first you need to prepare the crust. Crush the biscuits using a food processor or take a zip lock bag and fill it with the biscuits, lock it, then use a rolling pin to crush all the biscuits.

Prepare the crust

In a large bowl mix together the crushed biscuits, the melted butter, brown sugar, salt and cinnamon, until all comes together. Press the mixture onto the bottom and edges of a 9 inch (23 cm) tart pan. Refrigerate the crust while you prepare the blueberry sauce and the caramelized bananas.

Prepare the blueberry sauce and caramelized banana slices

In a saucepan, boil together the blueberry (fresh or frozen), sugar and cornstarch, for 7-10 minutes. Set aside.

Slice the bananas and set aside. In a saucepan, melt the sugar until it turns golden brown, add in the butter, stir with a wooden spoon until it melts, then add in the banana slices. Keep cooking and stirring for 5-7 minutes, over medium heat, until they become soft and are completely caramelized. Set aside to cool.

Prepare the ricotta filling

In a large bowl, using a hand mixer, mix together the ricotta cheese, the cream cheese, powdered sugar and vanilla extract until stiff peaks form. Set aside.

Assemble the ricotta blueberry banana pie

Take the pie crust out of the fridge, place the caramelized bananas onto the bottom of the pie crust. Fill the pie crust with all of the ricotta filling. Top with the blueberry sauce. Refrigerate for at least an hour before serving.

Whether you share it with friends or enjoy it by yourself, every slice is full of yummy flavors. It’s a special pie that brings together richness and freshness, making it a simple pleasure to enjoy whenever you want. Hope you will try it out. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other ricotta desserts you may like to try

This Easy Lemon Ricotta Cake is a delightful dessert that effortlessly combines the tangy flavor of lemons with the creamy richness of ricotta cheese.

These delightful Ricotta Blueberry Pancakes are a fusion of creamy ricotta and juicy blueberries, creating a heavenly breakfast experience that’s irresistible.

This Strawberry and Ricotta Tart is a delightful and refreshing dessert that doesn’t require too much baking. It is a great tart perfect for berry season.

Ricotta Banana Blueberry Pie

This Ricotta Banana Blueberry Pie is a no-bake dessert perfect for summertime. Making it is super easy and it's bursting with yummy flavors. It consists of a buttery biscuit crust topped with a sweet, caramelized banana layer, a creamy ricotta filling and a fresh blueberry sauce on top.

Course Dessert

Cuisine American

Keyword blueberry pie, no-bake dessert, ricotta

Prep Time 25

Chilling Time 1

Total Time 1 25

Servings servings

Calories 397kcal

Author Medana

Ingredients

Pie Crust

10 oz (300g) digestive biscuits
1/2 cup (110g) unsalted butter , melted
1/4 cup (50g) brown sugar
1 tsp (3g) cinnamon

Blueberry Sauce

9 oz (250g) blueberries , fresh or frozen
1/2 cup (100g) sugar
1 tbsp (10g) cornstarch

Caramelized Bananas

1/3 cup (70g) sugar
2 bananas
2 tbsp (30g) butter

Ricotta Filling

9 oz (250g) ricotta cheese
5 oz (150g) cream cheese
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract

Instructions

Prepare the pie crust.

Use a food processor or take a zip lock bag and fill it with the biscuits, use a rolling pin to crush all the biscuits.
In a large bowl mix together the crushed biscuits, the melted butter, brown sugar, salt and cinnamon, mix until all comes together.
Press the mixture onto the bottom and edges of a 9-inch (23 cm) tart pan.
Refrigerate the crust until you prepare the filling.

Prepare the blueberry sauce.

In a saucepan, boil together the blueberries, sugar and cornstarch, for 7-10 minutes.
Set aside to cool.

Prepare the caramelized bananas

Slice the bananas, set aside.
In a saucepan, melt the sugar until it turns golden brown.
Add in the butter, all at once, and stir with a wooden spoon until is completely melted.
Add in the banana slices.
Keep cooking and stirring for 5-7 minutes, over medium heat, until they are covered in caramel.
Set aside to cool.

Prepare the ricotta filling.

In a large bowl, using a hand mixer, mix together the ricotta cheese, cream cheese, powdered sugar and vanilla extract until stiff peaks form.
Set aside.

Assemble the pie.

Take the pie crust out of the fridge.
Place the caramelized bananas onto the bottom of the pie crust.
Fill the pie crust with all of the ricotta filling.
Top with the blueberry sauce.
Refrigerate for at least an hour before serving. Enjoy!

Nutrition

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Blueberry Cheesecake Bars

Wed, 02 Aug 2023 15:08:16 +0000

These Blueberry Cheesecake Bars are a heavenly dessert that combines the rich creaminess of cheesecake with the sweet flavor of juicy blueberries, creating a mouthwatering delight that you won’t be able to resist.

The bars have a smooth and dense layer of cheesecake made from creamy cream cheese, vanilla, and a hint of lemon. This creamy base pairs perfectly with the burst of flavor from the fresh blueberry sauce, which creates a beautiful, marbled pattern as they swirl together during baking.

Beneath the cheesecake and blueberries, there’s a crumbly crust made from digestive biscuits or graham crackers. This buttery and slightly sweet crust adds a delicious contrast in texture and taste, making each bite a delightful experience.

These Blueberry Cheesecake Bars are not only scrumptious but also convenient. They’re cut into easy-to-hold portions, making them a great option for parties, gatherings, or a quick snack. They add a touch of elegance to any dessert table and are sure to impress your guests.

If you love blueberries and cheesecake, or just want to try something delicious, our Blueberry Cheesecake Bars will satisfy your cravings. The creamy cheesecake, juicy blueberries, and crumbly crust create a delightful treat that will leave you wanting more.

Hope you will try them out and if you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you. Enjoy!

How to make the blueberry cheesecake bars

There are few simple steps you need to follow to create this mouthwatering treat that will impress your family and friends. First prepare the blueberry sauce, then continue with the crust and cream cheese filling. Assemble the cake and bake. Chill and enjoy of the best cheesecake bars ever.

How to prepare the blueberry sauce

In a saucepan, combine fresh blueberries, sugar, lemon juice, and cornstarch. Stir the mixture and bring it to a boil. Allow it to simmer for approximately 5 minutes until the blueberries become soft and the sauce thickens. Once done, strain the sauce and set it aside to cool.

How to make the crust

Preheat your oven to 350°F (180°C). Take an 8-inch (20cm) square springform pan and line it with parchment paper. In a food processor, crush graham crackers or digestive biscuits until they turn into fine crumbs.

Add melted butter and sugar to the crumbs and mix until they are evenly moistened. Press this crumbly mixture firmly onto the bottom of the prepared pan using the back of a spoon. Bake the crust in the preheated oven for 10-13 minutes until it turns golden. Once baked, set it aside to cool completely.

How to prepare the cream cheese filling

In a large bowl, beat the cream cheese until it becomes smooth and creamy. Add sugar, a pinch of salt, and cornstarch to the cream cheese, mixing until everything is well combined. Crack an egg into the mixture and blend it thoroughly. Stir in the vanilla extract, lemon zest, and sour cream, ensuring a smooth and well-blended batter. Be cautious not to overmix the batter to avoid incorporating excess air.

How to assemble and bake the blueberry cheesecake bars

Pour the prepared cream cheese filling over the cooled crust in the pan. Take the blueberry sauce you prepared earlier and gently spoon it on top of the cream cheese layer. Use a skewer to create beautiful swirls on the surface, combining the two layers to create an enticing marbled pattern.

Lower the oven temperature to 300°F (150°C) and bake the cheesecake bars for 25-30 minutes. Once done, remove the pan from the oven and run a sharp knife around the inner edge to loosen the bars. Allow the cheesecake to cool completely at room temperature. Cover the pan and refrigerate the bars overnight to allow them to set perfectly.

The next day, carefully transfer the chilled Blueberry Cheesecake Bars onto a serving platter. Cut them into squares and enjoy the delightful combination of creamy cheesecake and juicy blueberry swirls.

Other bars you may like to try

These Raspberry Yogurt Bars are one of the most delightful summer desserts, so refreshing and full of raspberry and lemon flavor. The addition of Greek yogurt makes these crumble bars even more balanced as the creamy yogurt complements so well with the crust and crispy crumble on top.

These Caramel Apple Cheesecake Bars have a buttery crust topped with creamy cheese and tender apples and streusel topping made with rolled oats and almonds.

You can also try these Cream Cheese Marble Brownies, a heavenly fusion of rich, fudgy chocolate brownie swirled with velvety cream cheese, creating a perfect balance of flavors.

For more bars recipes check our full collection here.

Blueberry Cheesecake Bars

These Blueberry Cheesecake Bars combine the rich creamy cheesecake with the sweet flavor of juicy blueberries. They consist of a buttery biscuit crust, lemon cream cheese filling with a freshly made blueberry sauce which creates a beautiful, marbled pattern as they swirl together during baking.

Course Dessert

Cuisine American

Keyword bars, blueberry, cheesecake bars

Prep Time 20

Cook Time 25

Chilling Time 4

Total Time 4 45

Servings servings

Calories 338kcal

Ingredients

For the Crust

7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 cup (60g) unsalted butter , melted

For the Blueberry Sauce

9 oz (250g) blueberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch

Cream Cheese Filling

9 oz (250g) cream cheese , room temperature
2 tbsp (30g) sugar
1/4 tsp (1g) salt
lemon zest from a lemon
1 tsp (5g) vanilla extract
1 large egg , room temperature
1/4 cup (60g) sour cream
2 tsp (4g) cornstarch

Instructions

Prepare the blueberry sauce.

In a saucepan add the blueberries, sugar, lemon juice and cornstarch.
Bring to a boil and let it simmer for about 5 minutes.
Sieve and allow to cool.

Prepare the crust.

Preheat the oven to 350°F (180°C) and line with parchment paper a 8-inch (20cm) square springform pan (with a removable base).
Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form. Add sugar and melted butter and mix until evenly moistened.
Press the mixture into the bottom of the pan using the back of a spoon.
Bake for 10-13 minutes. Set aside to cool completely.
Reduce oven temperature to 300°F (150°C).

Prepare the cream cheese filling.

In a large bowl mix the cream cheese until smooth. Add sugar, salt, cornstarch and mix until combined.
Add the egg and mix until it is well incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
Pour the cream cheese mixture over the prepared crust.
Gently spoon the blueberry sauce on top.
Use a skewer to create swirls on top.
Bake at 300°F (150°C) for 25-30 minutes.
Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
Transfer the cheesecake to a serving platter and cut into squares.

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Nutrition

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No-Bake White Chocolate Raspberry Pie

Sat, 29 Jul 2023 13:25:14 +0000

This delightful No-Bake White Chocolate Raspberry Pie is a heavenly dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries. This pie features a buttery cookie crust, a smooth white chocolate cream cheese filling, and juicy raspberries inside for a burst of flavor.

The foundation of this treat is a crunchy cookie crust. Crushed cookies mixed with melted butter create a delicious base that perfectly complements the creamy filling.

The heart of the pie is its luscious white chocolate cream cheese filling. It’s a rich blend of white chocolate and tangy cream cheese that melts in your mouth and leaves you wanting more.

What makes this pie extra special is the addition of fresh raspberries. With each bite, you’ll enjoy the juicy and tangy surprise that enhances the overall taste.

The best part? No baking required! You can relish this delightful dessert without the need for an oven.

How to make no-bake white chocolate raspberry pie

Grease an 8-inch (20cm) pie or tart pan with butter. Prepare the crust by placing the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined. Press the mixture firmly into the bottom and edges of the pan using the back of a spoon and your fingers where necessary. Refrigerate the crust while you prepare the filling.

To make the white chocolate cream cheese filling, place the white chocolate and 2 tbsp (30g) cream in a heatproof bowl. Set the bowl over a pan with simmering water to melt the chocolate over low heat. Once melted, let it cool to room temperature. In a large bowl, mix the cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon zest, and mix to combine. Stir in the melted chocolate. Add the whipping cream and continue mixing until stiff peaks form. Now, it’s time to assemble the pie.

How to assemble the pie

Spread a bit of the white chocolate filling over the crust as the first layer. Arrange fresh raspberries in a single layer over the filling. Make sure to cover the raspberries with the remaining cream cheese and white chocolate filling and smooth the top for an even finish. Refrigerate the pie for about 4-6 hours or even overnight to allow it to set properly.

Once it’s ready, decorate the pie with fresh raspberries, white chocolate decorations, and a dusting of powdered sugar for an elegant touch. Now, it’s time to indulge in the delightful flavors of your homemade No-Bake White Chocolate Raspberry Pie.

Whether it’s a family get-together or a fancy dinner, this No-Bake White Chocolate Raspberry Pie will impress everyone. Treat yourself and your loved ones to this amazing dessert, and savor the delightful combination of flavors and textures in every mouthful.

Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy every scrumptious bite!

Other raspberry no-bake desserts you may like to try

This Vanilla and Raspberry Panna Cotta is a decadent dessert that is sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate vanilla layer and a tangy raspberry layer.

This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes you can make and it’s very easy to prepare.

These Raspberry Chocolate Cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a wonderful texture which makes these cups a memorable decadent dessert.

For more raspberry desserts check our full collection of Raspberry Recipes.

No-Bake White Chocolate Raspberry Pie

This delightful No-Bake White Chocolate Raspberry Pie is a heavenly dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries. This pie features a buttery biscuit crust, a smooth white chocolate cream cheese filling, and juicy raspberries inside for a burst of flavor.

Course Dessert

Cuisine American

Keyword no bake tart, no-bake pie, raspberry, white chocolate

Prep Time 15

Chilling Time 4

Total Time 4 15

Servings servings

Calories 438kcal

Ingredients

Cookie Crust

7 oz (200g) digestive biscuits or graham crackers
1/3 cup (80g) butter , melted

White Chocolate Cream Cheese Filling

3.5 oz (100g) white chocolate , small pieces
2 tbsp (30g) whipping cream
9 oz (250g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
Lemon zest of a small lemon
1 tsp (5g) vanilla extract
1/2 cup (120g) whipping cream (35% fat) , chilled
4 oz (120g) fresh raspberries

For Decoration

fresh raspberries
white chocolate decorations
powdered sugar for dusting

Instructions

Prepare the crust.

Grease with butter an 8-inch (20cm) pie or tart pan.
Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate until you prepare the filling.

Prepare the white chocolate cream cheese filling.

Place white chocolate and 2 tbsp (30g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar, vanilla extract and lemon zest and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.

Assemble the pie.

Spread a bit of white chocolate filling over the crust.
Arrange fresh raspberries in a single layer.
Cover the raspberries with the remaining cream cheese and white chocolate filling.
Smooth the top.
Refrigerate the pie to set for about 4-6 hours or even overnight.
Decorate with fresh raspberries, white chocolate decorations and dust with powdered sugar. Enjoy!

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Blueberry Cheesecake

Thu, 29 Jun 2023 10:17:39 +0000

This Blueberry Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of blueberries. It is a feast for the eyes. The cheesecake filling is smooth and velvety, and it sits on top of a buttery cookie crust. The star of this dessert is the blueberry crisp topping. The blueberries are generously scattered over the creamy cheesecake, creating a vibrant burst of color. The blueberries are coated in a sweet and buttery oatmeal crisp, which adds a delightful crunch and golden hue to the dessert.

With each bite, you’ll experience a harmonious symphony of flavors and textures. The combination of the creamy cheesecake, buttery crust, and the irresistible blueberry crisp topping creates a dessert experience that is truly unforgettable. Each spoonful is a delightful journey through layers of creamy, crunchy, and fruity goodness that will leave you wanting more.

How to make Blueberry Cheesecake

To make a scrumptious blueberry cheesecake, start by preparing the crust. Continue with preparing the blueberry filling and crisp topping. Next prepare the cream cheese filling and then you can assemble the cheesecake. Bake the cheesecake and let cool to room temperature before refrigerating.

Prepare the cookie crust

Place the crackers or digestive biscuits into the bowl of a food processor and crush them until they turn into fine crumbs. Add sugar to the crumbs and pour in the melted butter. Mix everything together until the mixture is evenly moistened.

Take the mixture and press it firmly into the bottom of a 8-inch (20 cm) pan. Bake the crust at 350°F (180°C) for 10-13 minutes until the crust becomes lightly golden. Once baked, set the crust aside and allow it to cool completely.

Now, it’s time to reduce the oven temperature to 300°F (150°C) in preparation for baking the cheesecake.

Prepare the crisp topping and blueberry filling

For the crisp topping, combine oats, sugar, and all-purpose flour in a medium bowl, whisking until well combined. Incorporate melted butter into the mixture until it becomes crumbly. Set it aside for now.

In another medium bowl, place the blueberries and add lemon juice, sugar, and flour. Stir until the blueberries are evenly coated. Set this aside as well while you move on to the cream cheese filling.

Prepare the cream cheese filling

In a large bowl, mix the cream cheese with sugar, salt, lemon zest and flour, mixing until everything is combined. Then, add the eggs one at a time, ensuring each egg is fully incorporated. Add vanilla extract and sour cream and mix until well combined. Be careful not to overmix the batter to avoid incorporating too much air.

Assemble the blueberry cheesecake

Pour the cream cheese mixture over the prepared crust in the baking pan. Gently spread the blueberries on top, and sprinkle the oat topping over the blueberries. Place the cheesecake in the oven and bake at 300°F (150°C) for approximately 45 minutes to 1 hour.

After baking, turn off the heat and leave the cheesecake in the oven for an additional hour. Then, carefully remove it and run a sharp knife around the inside edge of the pan. Allow it to cool completely at room temperature before covering and refrigerating overnight.

When ready to serve, transfer the cheesecake to a serving platter and dust it with powdered sugar. Enjoy it as is or serve it with a delicious blueberry sauce on the side.

Whether you enjoy it on a warm summer day or as a comforting treat during colder times, this blueberry cheesecake is a classic dessert that never disappoints. Hope you will try it out. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

Other blueberry desserts you may like to try

This White Chocolate Blueberry Lemon Cheesecake is simply heavenly. Bursting with blueberry jam and lemon flavor this cheesecake is totally irresistible. The texture of the cheesecake is very well balanced. It has a creamy filling, a crunchy crust with sweet fresh ripe blueberries on top.

Savor the delightful combination of blueberries and lemon in our moist and flavorful Blueberry Lemon Bundt Cake. This classic dessert features a tender and fluffy cake infused with zesty lemon flavor, studded with juicy blueberries throughout. Perfectly baked in a beautiful Bundt shape, it’s a slice of pure bliss that will brighten up any occasion.

This Poppy Seed Blueberry Cake is a delightful and irresistible treat that combines the delicate flavors of poppy seeds and the burst of sweetness from fresh blueberries. This delectable cake is a perfect fusion of moist texture, nutty undertones, and fruity brightness, creating a harmonious balance that will captivate your taste buds.

Blueberry Cheesecake

This Blueberry cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of blueberries. The cheesecake filling is smooth and velvety, and it sits on top of a buttery cookie crust. The star of this dessert is the blueberry crisp topping. The blueberries are generously scattered over the creamy cheesecake, creating a vibrant burst of color. The blueberries are coated in a sweet and buttery oatmeal crisp, which adds a delightful crunch and golden hue to the dessert.

Course Dessert

Cuisine American

Keyword blueberry, cheesecake, crisp topping, summer

Prep Time 40

Cook Time 1

Total Time 1 40

Servings servings

Calories 538kcal

Ingredients

For the Crust

7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 cup (60g) unsalted butter , melted

Blueberry Filling

2 cups (300g) fresh blueberries
2 tbsp (30ml) lemon juice
2 tbsp (30g) sugar
1/4 cup (30g) all-purpose flour

Crisp Topping

1/2 cup (50g) oats
1/2 cup (65g) flour
1/4 cup (60g) butter , melted
1/3 cup (70g) sugar

Cream Cheese Filling

25 oz (700g) cream cheese , room temperature
1/2 cup (100g) sugar
1/2 tsp (2g) salt
lemon zest from 2 lemons
1 tsp (5g) vanilla extract
3 large eggs , room temperature
2/3 cup (160g) sour cream
1 tbsp (10g) flour

Instructions

Prepare the crust.

Preheat the oven to 350°F (180°C) and line with parchment paper a 8-inch (20cm) springform pan (with a removable base).
Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form. Add sugar and melted butter and mix until evenly moistened.
Press the mixture into the bottom of the pan using the back of a spoon.
Bake for 10-13 minutes. Set aside to cool completely.
Reduce oven temperature to 300°F (150°C).

Prepare the crisp topping.

In a medium bowl, combine oats with sugar, all-purpose flour. Whisk to combine, then incorporate melted butter until the mixture feels crumbly. Set the mixture aside until all the other ingredients are prepared.

Prepare the blueberry filling.

Place the blueberries into a medium bowl. Add lemon juice, sugar and flour and stir to coat. Set aside until the cream cheese filling is ready.

Prepare the cream cheese filling.

In a large bowl mix the cream cheese until smooth. Add sugar, salt, lemon zest and flour and mix until combined.
Add eggs one at a time until each egg is incorporated. Add vanilla extract and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.

Assemble the cheesecake.

Pour the cream cheese mixture over the prepared crust.
Gently spread the blueberries on top. Sprinkle the oat topping over the blueberries.
Bake at 300°F (150°C) for 45-60 minutes. Turn off the heat and leave it for another hour in the oven.
Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
Transfer the cheesecake to a serving platter and dust it with powdered sugar. Serve as is or with some blueberry sauce on the side. Enjoy!

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Easy Lemon Ricotta Cake

Fri, 09 Jun 2023 09:08:38 +0000

This Easy Lemon Ricotta Cake is a delightful dessert that effortlessly combines the tangy flavor of lemons with the creamy richness of ricotta cheese. This simple yet impressive cake is an Italian-inspired dessert that is perfect for any occasion. Whether you’re hosting a dinner party or simply craving a sweet treat to enjoy with your afternoon tea, its tangy lemon flavor and creamy ricotta texture is sure to please.

The cake features a moist and tender crumb, thanks to the addition of creamy ricotta cheese in the batter. The ricotta not only adds a velvety texture but also lends a subtle richness that complements the bright and zesty lemon flavor. The combination of these two ingredients creates a harmonious balance that is sure to tantalize your taste buds. The cake is like a combination between a cheesecake and a sponge cake that simply melts in your mouth.

What makes this recipe truly irresistible is its simplicity. With just a handful of basic ingredients and straightforward instructions, even novice bakers can achieve incredible results. From start to finish, this cake can be whipped up in under an hour, making it an ideal choice for those times when you need a quick and impressive dessert.

How to make lemon ricotta cake

To prepare this easy lemon ricotta cake, begin by preheating your oven to 340F (170C). Next, lightly grease an 8-inch (20cm) springform pan, and ensure the bottom and sides are lined with parchment paper. It’s important that the sides are approximately 4 inches (10cm) in height to accommodate the cake mixture.

Now, separate the egg whites from the yolks. Take the yolks and whisk them together with ½ cup (100g) of sugar and the zest of two lemons. Add in the vanilla extract and freshly squeezed lemon juice, and mix everything together until well combined. Incorporate the flour and ricotta cheese into the mixture, ensuring they are thoroughly mixed.

In a separate bowl, sprinkle a pinch of salt over the egg whites. Begin whipping the whites until they become foamy, gradually adding ⅓ cup (70g) of sugar as you continue to mix. Keep whisking until soft peaks start to form.

Gently fold the whipped egg whites into the ricotta mixture, ensuring they are fully incorporated without overmixing. Pour the batter into the prepared pan, smoothing the top to create an even surface.

Place the pan in the preheated oven and bake for approximately 40-45 minutes, or until the cake turns a golden color. Once baked, allow the cake to cool completely.

Before serving, invert the cake onto a serving platter and add a dusting of powdered sugar to the top of the cake for an elegant touch. You can also decorate with lemon slices and halves of fresh strawberries if desired.

This Easy Lemon Ricotta Cake is a crowd-pleaser that will leave your guests craving more. Its light and refreshing flavors make it a perfect dessert for spring and summer, but it’s equally enjoyable all year round. So, go ahead and indulge in a slice of this delightful cake for a truly memorable dessert experience. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other lemon recipes you may like to try

Indulge in a luscious, no-bake dessert featuring the perfect blend of creamy white chocolate, tangy lemon, and juicy blueberries with our No-Bake White Chocolate Blueberry Lemon Cheesecake.

This Lemon Meringue Tart combines a buttery, flaky crust with a smooth and zesty lemon filling, topped with a fluffy and toasted meringue. It’s the perfect balance of sweet and tart, creating a mouthwatering treat that will leave you craving more.

Indulge in the perfect harmony of flavors with our Blueberry Lemon Bundt Cake as sweet blueberries meet tangy lemon in this moist and tender bundt cake. With its beautiful golden crust and bursts of blueberry goodness, this cake is a delightful centerpiece for any gathering.

Easy Lemon Ricotta Cake

This Easy Lemon Ricotta Cake is a delightful dessert that effortlessly combines the tangy flavor of lemons with the creamy richness of ricotta cheese. This simple yet impressive cake is an Italian-inspired dessert that is perfect for any occasion. Whether you're hosting a dinner party or simply craving a sweet treat to enjoy with your afternoon tea, its tangy lemon flavor and creamy ricotta texture is sure to please.

Course Dessert

Cuisine Italian

Keyword easy dessert, lemon cake, ricotta, ricotta cake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 204kcal

Ingredients

4 medium eggs , separated
1/2 cup (100g) sugar , for mixing with the yolks
Zest of two lemons
1 tsp (5g) vanilla extract
3 tbsp (45ml) lemon juice
2 cups (480g) Ricotta cheese
1 cup (125g) all-purpose flour
1/4 tsp (1g) salt
1/3 cup (70g) sugar , for whipping the egg whites

For Decoration

Instructions

Preheat the oven to 340F (170C). Lightly grease an 8-inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4-inch (10 cm) in height.
Separate the egg whites from the yolks.
Whisk the yolks with ½ cup (100g) sugar and lemon zest. Add the vanilla extract and lemon juice and mix to combine.
Mix in the flour and ricotta cheese and mix until well combined.
Add salt over the whites and start whipping until foamy. Gradually add ⅓ cup (70g) sugar and continue mixing until soft peaks form.
Gently fold the whites into the ricotta mixture.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes until golden. Let it cool completely.
Before serving, invert the cake onto a serving platter.
Dust with powdered sugar and decorate with lemon slices and fresh strawberry halves. Enjoy!

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Puff Pastry Strawberry Cheesecake

Fri, 03 Mar 2023 08:18:53 +0000

This Puff Pastry Strawberry Cheesecake is an irresistible dessert that combines cheesecake’s rich and creamy texture with the buttery and flaky layers of puff pastry. This dessert combines sweet, tangy, and creamy flavors that melt in your mouth with every bite.

I love this cake as it reminds me of my childhood. As a child, I used to buy a similar cake from the local pastry shops and it was one of my favorite desserts. The base of this dessert is a layer of buttery puff pastry that is baked to perfection, creating a crispy and flaky texture that complements the soft and creamy strawberry filling.

The original cake is made with a meringue and strawberry filling. For this recipe, I use cream cheese and strawberry filling instead. The cheesecake filling is made from a mixture of cream cheese, powdered sugar, fresh strawberry jam, and whipped cream. This filling is evenly spread over the puff pastry base and topped with puff pastry crumbs.

Finally, this delicious dessert is finished with a dusting of powdered sugar, adding a finishing touch of sweetness and elegance to the dish. The combination of the crisp puff pastry, creamy cheesecake and strawberry filling make this dessert a crowd-pleaser that is perfect for any occasion.

How to make this Puff Pastry Strawberry Cheesecake

First, prepare the puff pastry crust. For this, roll the puff pastry sheet very thinly and bake at 400F (200C) until golden brown and crispy.

Prepare the cream cheese strawberry filling. For this, first, prepare the homemade strawberry jam. Place the strawberries with sugar and lemon juice into a medium saucepan and boil for about 10 minutes until thickens. Crush the strawberries while cooking, to get a smooth strawberry sauce. Let it cool to room temperature. Soak the gelatin powder in cold water, dissolve it over low heat, and mix it with the strawberry jam.

Mix cream cheese with powdered sugar and strawberry jam mixture. Gently fold the whipped cream into the strawberry jam mixture.

To assemble the cake, cut an 8-inch (20cm) square of baked puff pastry and place on a serving platter. Place a square cake ring around and line with acetate sheet for easier removal. Spread the cream cheese strawberry mixture evenly and top with puff pastry crumbs. Refrigerate to set for several hours or overnight. Dust with powdered sugar before serving.

This puff pastry strawberry cheesecake is a dessert that is perfect for satisfying your sweet tooth. It is a dessert that is easy to make, yet looks impressive and tastes delicious. This dessert is perfect for serving at a dinner party, as a sweet treat after a meal, or simply for indulging in when you want something sweet and satisfying.

Hope you will try this amazing Puff Pastry Strawberry Cheesecake. If you do, don’t forget to tag me on Instagram as I would love to see your creations.

Other Puff Pastry desserts you may like to try

If you like puff pastry desserts, you may also like to try this easy Strawberry Puff Pastry Braid recipe. It looks great and quite fancy even though it takes no more than 10 minutes to have it done and ready to bake. This Vanilla Custard Cake or Cremeschnitte is another puff pastry dessert we love and is very appreciated in many European countries. This French Raspberry Mille Feuille (Napoleon) is an irresistible treat perfect for various occasions. One of our favorite summer puff pastry desserts is this Cherry Puff Pastry Cake with Caramelized White Chocolate Frosting which is simply bursting with summer flavor.

Puff Pastry Strawberry Cheesecake

This Puff Pastry Strawberry Cheesecake is an irresistible dessert that combines cheesecake's rich and creamy texture with the buttery and flaky layers of puff pastry. This dessert is perfect for serving at a dinner party, as a sweet treat after a meal, or simply for indulging in when you want something sweet and satisfying.

Course Dessert

Cuisine European

Keyword cheesecake, puff pastry, strawberry

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 480kcal

Ingredients

9 oz (250g) 1 package puff pastry

Strawberry sauce

10 oz (300g) fresh or frozen strawberries
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice

For cream cheese filling

2 tsp (6g) gelatin powder
2 tbsp (30ml) water
10 oz (300g) cream cheese
1/3 cup (40g) powdered sugar
1 ¼ cup (300ml) whipping cream

Instructions

Prepare the puff pastry crust.

Preheat the oven to 400F (200C).
Roll the puff pastry thin and transfer to a baking sheet lined with parchment paper.
Bake for about 15-18 minutes or until golden. Cool completely.
Prepare the strawberry sauce. Place strawberries, sugar, and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 10 minutes until thickens. Remove from heat and set aside to cool.
Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and pour over the strawberry sauce. Mix to combine.

Prepare the strawberry cream cheese filling.

In a large bowl mix cream cheese with powdered sugar. Add strawberry mixture and mix to combine.
In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold into cream cheese and strawberry mixture.

Assemble the cake.

Cut an 8-inch (20cm) square from the baked puff pastry.
Place the puff pastry square on a serving platter.
Place a square cake ring around it and line it with acetate sheets.
Add the strawberry cream cheese filling and smooth the top.
Break the remaining puff pastry into crumbs. Spread them evenly on top of the strawberry filling.
Refrigerate for at least 4-6 hours or overnight.
Dust with powdered sugar before serving. Enjoy!

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Red Velvet Trifle Cups

Sat, 04 Feb 2023 17:00:00 +0000

Red velvet everything seems like a natural food for Valentine’s Day. These red velvet trifle cups are a delicious and beautiful way to share the love! It’s dense with a moist velvety crumb and the cream cheese frosting is delicately sweet and very creamy.

Trifles are super easy to make, all you need to do is make a red velvet roll, cut it into smaller rolls, then layering all the ingredients and they come together beautifully in any glass, clear dish, or mason jar!

How to prepare the red velvet trifle cups

First, you have to make the red velvet cake roll. Begin by mixing the sugar and butter, then add the oil, vanilla, egg, and red food coloring. Start with only 1 teaspoon of food coloring, you can add a little more at the end if you want it more intense. Keep in mind that the color intensifies while baking. Then fold in all the dry ingredients, alternating with the buttermilk. At the end beat the egg white with a fork just a little bit and fold it in the batter. This will give a velvety touch to the cake.

While the cake is in the oven you can prepare the cream cheese frosting and the berry jam.

For the sauce, you simply bring to a boil the fruits and sugar, let them boil for 3 minutes and that’s it. You can replace the mixed berries with just raspberries or blueberries, whatever you like best.

For the cream cheese frosting, you only need to mix all the ingredients until stiff peaks form and then you can start assembling the dessert.

While the cake is still hot, carefully trim the edges to neaten. Take a kitchen towel and spray water over it to be lightly wet. This helps the cake not stick to the towel, and also helps cool the cake faster. Flip the cake over the towel and remove the parchment paper. While still hot, roll the cake up in the towel. You will have to do it while is still hot, otherwise it cracks, so be carefull. Let cool completely. Unroll the cake and spread a very thin layer of cream cheese frosting, then re-roll the cake back up. Refrigerate for at least 1 hour before cutting it.

How to assemble the Trifle Cups

In the glass containers of your choosing, fill a third of the glass with frosting, then cut the cake roll into small pieces about 1/2 inch (1cm) thick and place them in the glasses, over the frosting, to touch the sides of the glasses. Add the berry sauce over the rolls. Then finish with the remaining cream cheese frosting. Decorate with fresh fruits.

Hope you will try these amazing and decadent Red Velvet Trifle Cups. Tag me on Instagram if you do and enjoy as much as we did.

Other desserts perfect for Valentine’s Day

This Red Velvet Lava Cake is one of our favorite red velvet desserts you can prepare for your loved ones on special occasions. It is decadent and very flavorful. These Red Velvet Cheesecake Brownies with Chocolate Lace Cups is another dessert you may like to try for this special day that is very easy to prepare. This Heart Shaped Chocolate Pavlova is an impressive dessert drizzled with chocolate and topped with fluffy cream cheese and fresh berries. These Chocolate Raspberry Whoopie Pies are super fun to make and are a perfect treat for Valentines.

Red Velvet Trifle Cups

Red velvet everything seems like a natural food for Valentine’s Day. These red velvet trifle cups are a delicious and beautiful way to share the love! It's dense with a moist velvety crumb and the cream cheese frosting is delicately sweet and very creamy.

Course Dessert

Cuisine American

Keyword red velvet, trifle, trifle cups, Valentine’s Day dessert

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 832kcal

Author Medana

Ingredients

Red velvet cake batter

1 cup (125g) all-purpose flour
1/3 tsp (2g) baking soda
1 tsp (5g) cocoa powder
1/4 tsp (1g) salt
3 tbsp (45g) unsalted butter , softened
2/3 cups (135g) granulated sugar
1/3 cup (80ml) vegetable oil
1 large egg , room temperature and separated
1 tsp (5g) vanilla extract
1-2 tsp (5-10 g) red gel food coloring
1/3 cup (80ml) buttermilk , at room temperature

Berry Sauce

5 oz (150g) fresh or frozen berries
1/4 cup (50g) sugar

Cream cheese frosting

9 oz (250g) cream cheese
1/3 cup (40g) powdered sugar
1/2 tsp (3g) vanilla extract

For Decoration

fresh berries

Instructions

Prepare the berry sauce.

In a medium saucepan bring the berries and sugar to a boil, simmer for 3 minutes, and remove from heat. Cool to room temperature.

Prepare the red velvet cake roll.

Preheat the oven to 350F (180C). Grease and line with parchment paper one 8×9 inch (20x23cm) baking tray.
Beat the butter and sugar together on medium-high speed until combined.
Add the oil, egg and vanilla extract and beat on high for 2 minutes.
Beat in your desired amount of food coloring just until combined. I used 1 teaspoon of red gel food coloring.
Whisk the flour, baking soda, cocoa powder, and salt together in a bowl.
With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk.
Lightly beat the egg white with a fork, then fold it into the cake batter.
Pour the batter into the prepared baking tray and spread evenly.
Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
While the cake is still hot, carefully trim the edges to neaten.
Take a kitchen towel and spray water on it. Flip the cake over the wet towel and remove the parchment paper. While still hot roll the cake up in the towel. Let it cool to room temperature.

Prepare the cream cheese frosting.

In a bowl beat together all the ingredients until stiff peaks form, for about 2 minutes. Keep it in the fridge until you assemble the dessert.
Unroll the cake and spread a very thin layer of cream cheese filling evenly over the cake, about 5 tbsp (70g).
Roll the cake back up. Refrigerate for at least 1 hour.

Assemble the Trifle Cups.

I have used 2 large 14 fl.oz. (400ml) capacity wine glasses. But you can easily adjust for smaller glasses or cups. On the bottom of your trifle dish, put a generous layer of cream cheese frosting, about 1/3 cups (70g) per glass.
Cut the red velvet cream cheese rolls into 1/2 inch (1cm) thick slices. Arrange on top of the cream cheese in the glasses. Try to stick the rolls to the glass walls. About 4-5 roll slices per glass, it depends on your glass size.
Using a tablespoon, simply apply the sauce over the cake rolls. 4-5 tbsp (70g)/glass are enough, just to cover the rolls and to drip between them.
Fill a piping bag with the remaining cream cheese frosting and pipe evenly over the cake rolls.
Garnish with fresh berries. Enjoy!

Nutrition

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