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Cucumber Walnut Cheese

Cucumber Walnut Cheesecake

What if we used cucumber for our cheesecake? It’s refreshing, it has a mild taste, so why not? Other than that, we’ll use for our no-bake, the usual digestive cookies, ground walnuts, cream cheese, sugar, and honey. Let’s spike it a bit with lemon juice and, voila! It’s incredible!

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Ingredients Needed for Cucumber Walnut Cheesecake

3 ounces digestive cookies
3 tablespoons ground walnuts
½ cup melted butter
2 cucumbers, thickly sliced
1 tablespoon honey
1 tablespoon lemon juice
1 cup of sugar syrup
½ cup cream cheese
2 tablespoons powdered sugar

How to Make Cucumber Walnut Cheesecake

  1. Add the cookies and ground walnuts to the blender and crush them.
  2. Pour the melted butter and mix some more.
  3. Line a springform pan with parchment paper and add the mixture to it. Evenly spread it and press it gently.
  4. Refrigerate for 1 hour.
  5. Add the sliced cucumbers, honey, and lemon juice to the blender and mash them.
  6. Pour the sugar syrup and mix some more.
  7. Add the cream cheese and powdered sugar to a bowl. Mix until smooth.
  8. Add the cucumber mixture and mix some more.
  9. Pour this into the springform pan and refrigerate for 2 more hours.
Sour Cherry Mini Cheesecakes

Sour Cherry Mini Cheesecakes

You must try the combination of sweet and acidic in the form of this sour cherry cheesecake. We portioned it into mini cheesecakes with a cookie cutter. Now trust our serving suggestion and serve these guys garnished with crumbled pistachios. You just won’t regret it!

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Ingredients Needed for Sour Cherry Mini Cheesecakes

12 ounces of amaretti cookies
3.5 ounces of oatmeal cookies
2 tablespoons of almond flour
½ cup melted butter
2 cups of frozen sour cherries, pitted
2 tablespoons of butter
1 pound cream cheese
3 egg yolks
1 ½ cups of powdered sugar
water
gelatin
⅔ cup milk

How to Make Sour Cherry Mini Cheesecakes

  1. Add the cookies and almond flour to a blender and crush them. Gradually add the melted butter in the process.
  2. Transfer the mixture to an 8-inch springform pan, evenly spread it, then press it gently with a rubber spatula. Refrigerate for 30 minutes.
  3. Add the sour cherries to a pot over low heat. Cook and stir until they become tender and start to bubble.
  4. Mash them right in the pot using a vertical blender.
  5. Add the butter. Cook and stir until melted. Add the crushed cookies and stir them in.
  6. Let it cool, then spread it into the springform pan. Refrigerate for 30 minutes.
  7. Add the cream cheese, yolks, and powdered sugar to a bowl. Mix until smooth using a hand mixer. Set aside.
  8. Soak 2-3 gelatin sheets for 5-10 minutes in a smaller bowl of cold water.
  9. Add the milk to a pot over low heat and simmer for 5 minutes. Transfer the gelatin to the milk bowl and mix until dissolved.
  10. Transfer to the cream cheese mixture bowl. Mix until even.
  11. Pour into the springform pan and refrigerate for 3 hours. Cut them into mini cheesecakes using a round cookie cutter and serve them garnished with crumbled pistachios.
Amaretti and Prune Cheesecake

Amaretti and Prune Cheesecake

Enjoy the irresistible flavors of prunes by adding them to a cheesecake. They’re known to be good for digestion and so much more. Before using them, soak them in white rum. Make the buttery base from amaretti cookies and flavor further with espresso and vanilla. You’ll have to be patient though, but it’ll be worth the wait.

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Ingredients Needed for Amaretti and Prune Cheesecake

8 ounces of pitted prunes
rum
10 ounces of amaretti cookies
2 tablespoons of almond flour
3 ounces of melted butter
1 teaspoon vanilla extract
12 ounces of cream cheese
7 ounces of powdered sugar
3 egg yolks
¼ cup espresso
1 cup milk
gelatin sheets

How to Make Amaretti and Prune Cheesecake

  1. Add the prunes to a smaller bowl, cover them with rum and let them soak overnight.
  2. Add the cookies and almond flour to a blender and start mixing. Gradually, add the melted butter, in the process. Mix until even.
  3. Line an 8 or 9-inch springform pan with parchment paper and evenly spread the crushed cookie mixture. Refrigerate for 30 minutes.
  4. Add the rum-soaked prunes and the vanilla extract to the blender. Blend until smooth.
  5. Evenly spread the prune mixture over the crushed cookie base. Refrigerate for 30 more minutes.
  6. Add the cream cheese, powdered sugar, egg yolks, and espresso to a bowl. Mix until smooth using a spatula and a hand mixer. Set aside.
  7. Soak 2-3 gelatin sheets for 5-10 minutes in a bowl of cold water. Add the milk to another bowl and microwave for 1 minute.
  8. Transfer the gelatin to the milk bowl and mix until dissolved.
  9. Transfer to the cream cheese mixture bowl. Mix until even.
  10. Pour into the springform pan and refrigerate for 3 hours. Serve garnished with cocoa powder.
Salted Caramel No-Bake Cheesecake

Salted Caramel No-Bake Cheesecake

Those of you who have not yet tasted salted caramel should do this right now. And pronto! The salt makes the already tasty caramel even tastier. Try it with this lemony vanilla-flavored no-bake cheesecake with a crunchy base of Graham crackers and, oh yeah, whipped cream.

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Ingredients Needed for Salted Caramel No-Bake Cheesecake

1 ½ cups of graham crackers
3 tablespoons of melted butter
12 ounces of cream cheese
1 teaspoon vanilla extract
2 teaspoons of lemon juice
2 ounces of sugar
½ cup whipped cream
½ cup salted caramel

How to Make Salted Caramel No-Bake Cheesecake

  1. Add the crackers to a mixer and crush them. Add the melted butter and mix some more.
  2. Line an 8-inch springform pan with parchment paper and evenly spread the mixture in it. Refrigerate for 30 minutes.
  3. Add the cream cheese, vanilla extract, lemon juice, sugar, and whipped cream to a bowl. Mix until smooth using a hand mixer.
  4. Evenly spread 1/2 of this cream over the refrigerated cracker base. Do the same with the salted caramel and finish with the remaining cream.
  5. Refrigerate for 60 minutes. You can top with even more caramel.
No Bake Sour Cherry Cheesecake

No Bake Sour Cherry Cheesecake

Don’t be deterred by the apparently long preparation time of this cake. It’s mostly refrigeration (about 3-4 hours). You’ll need 15 minutes tops to put together the buttery crushed cookie base and the yummy and creamy sour cherry topping. You can garnish it any way you like it, but here is a suggestion: almond flakes and even more canned sour cherries.

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Ingredients Needed for No Bake Sour Cherry Cheesecake

10 ounces of cream-filled cookies
3 tablespoons of melted butter
1½ pounds of cream cheese
¼ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream
1 cup canned sour cherries

How to Make No Bake Sour Cherry Cheesecake

  1. Add the cookies and melted butter to a blender. Crush them.
  2. Line a 7 x 2 inches (18 x 5 cm) Springform pan with parchment paper and transfer the crushed butter cookies to it. Gently press to flatten it using a rubber spatula. Refrigerate for 60 minutes.
  3. Add the cream cheese, powdered sugar, and vanilla extract to a bowl. Mix until even using a hand mixer. Add the whipped cream and mix some more.
  4. Add the canned sour cherries and mix them in using a spatula. Transfer to the Springform pan and evenly spread it. Refrigerate for 3 hours.
Salted Caramel Oreo Cheesecake

Salted Caramel Oreo Cheesecake

Salted caramel and Oreos? In a cheesecake? Just when we thought life couldn’t surprise us anymore! All the different flavors go together just perfect in this cheesecake. Plus, it’s got a rich amount of chocolate, that will also please chocolate lovers who try it. Bake it at home and your family will literally fight for it!

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Ingredients Needed for Salted Caramel Oreo Cheesecake

1 cup sugar
3 ounces of butter
1 ½ tablespoons of whipped cream
1 teaspoon salt
2 cups of oreo
2 tablespoons of butter, melted
3 eggs
9 ounces of cream cheese
14 ounces of condensed milk
1 cup chocolate chip

How to Make Salted Caramel Oreo Cheesecake

  1. Heat a skillet over medium heat, add the sugar in it and melt it.
  2. Add the butter and melt it, while stirring. Add a touch of whipping cream and mix until smooth.
  3. Add a pinch of salt, stir, and let it cool. You should have a smooth and thick caramel.
  4. Crush the Oreos in your food processor, while mixing them with melted butter.
  5. Add the Oreo mixture on the bottom of a round baking dish, approximately 10 inches (25 cm) in diameter. Press well to remove the excess air. Refrigerate for 2 hours.
  6. Next, add the eggs in a large bowl and mix them with the cream cheese.
  7. Add the condensed milk and incorporate it by mixing.
  8. Add the chocolate chips, vanilla extract, and a pinch of salt. Mix until smooth.
  9. Pour the mixture over the biscuits.
  10. Slide the dish into the oven for the next 25 minutes at 485 degrees F/250 degrees C.
  11. Pour the salted caramel over the cheesecake and serve with some extra chocolate chips.
Baked Vanilla Cheesecake

Baked Vanilla Cheesecake

If you’re having doubts on what cake to bake next, and you want one that saves the day, we recommend this baked vanilla cheesecake! With a crunchy ginger cookie base, topped with a rich cream cheese and ricotta mixture, and with a rich vanilla flavor, this cheesecake really is to die for!

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Ingredients Needed for Baked Vanilla Cheesecake

7 ounces of ginger cookies
2 ounces of butter, melted
10 ounces of cream cheese
3 eggs
7 ounces of ricotta
½ cup sugar
2 tablespoons of sour cream
1 vanilla pod
3 tablespoons of almond flour
7 ounces of frozen forest fruits
powdered sugar

How to Make Baked Vanilla Cheesecake

  1. Add the ginger cookies in your blender and crush them. Mix them with the melted butter using a wooden spatula.
  2. Evenly spread the biscuit mixture on the bottom of a round baking tin, around 10 inches (25 cm). Refrigerate it for the next 30 minutes.
  3. Add the cream cheese and eggs in a large bowl and mix them until smooth. Add the ricotta, sugar, and sour cream. Scrape the seeds out of the vanilla pods. Add the seeds in the bowl and mix until you obtain a smooth mixture.
  4. Add the almond flour and mix it until smooth.
  5. Pour the mixture over the refrigerated dough and level it using a knife.
  6. Slide the cake tin into the oven and bake it for the next 45 minutes at 350 degrees F/175 degrees C.
  7. Serve the cake with frozen fruit on top!
No-Bake Vanilla Pudding Cheesecake

No-Bake Vanilla Pudding Cheesecake

Creamy, soft, and vanilla-flavored! And you do not need the oven for this. Use vanilla cream cookies and vanilla pudding to spice things up when making this cheesecake. This is what people call an easy dessert. 10 minutes for actually assembling it, plus 2 hours the refrigeration time. Easy enough, isn’t it?

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Ingredients Needed for No-Bake Vanilla Pudding Cheesecake

8 ounces of vanilla cream cookies
¼ cup melted butter
1 ½ cups of cream cheese
â…” cup butter
½ cup powdered sugar
2 cups of whipped cream
12 ounces of vanilla pudding
â…“ cup white chocolate, shredded (for garnishing)

How to Make No-Bake Vanilla Pudding Cheesecake

  1. Add the cookies to a blender. Crush them until smooth. Add the melted butter and blend a little more.
  2. Line an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish with parchment paper. Layer the crushed cookie mixture into the dish and spread it evenly. Refrigerate for 60 minutes.
  3. Add the cream cheese, butter, and powdered sugar to a bowl. Mix until smooth using a hand mixer. Add 1 cup of whipped cream and mix it in.
  4. Layer it over the refrigerated crushed cookie mixture. Add the vanilla pudding and then the remaining cup of whipped cream. Spread each evenly.
  5. Garnish with shredded white chocolate, then refrigerate for another 60 minutes.
No-Bake Corn Flake and Peanut Chocolate Cheesecake

No-Bake Peanut Chocolate Cheesecake

Is there really anyone here who doesn’t like chocolate? We thought so. Then let’s bring the creaminess and crunchiness back together with this no-bake peanut and chocolate cheesecake. Add cornflakes to the base mixture and crushed peanuts (you can crumble these, too, if you want) into the filling for a crunchier experience. Let the creaminess do its thing with cream cheese, heavy cream, and melted chocolate.

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Ingredients Needed for No-Bake Peanut Chocolate Cheesecake


For the base:

10 ounces of cornflakes
⅓ cup melted butter
⅓ cup cocoa powder

For the filling:

1 cup peanuts
½ cup heavy cream
1 cup cream cheese
1 teaspoon vanilla extract
⅓ cup sugar

For the topping:

7 ounces of chocolate (2 bars)
1 tablespoon heavy cream
chocolate truffle for garnishing

How to Make No-Bake Peanut Chocolate Cheesecake

  1. For the base:

    Add the cornflakes to the blender and crush them.

  2. Transfer them to a bowl and add the melted butter. Mix until even using a spatula. Add the cocoa powder and mix more.
  3. Transfer the mixture to a springform cake pan. Spread it evenly, then press it gently using your hands. Refrigerate for 30 minutes.
  4. For the filling:

    Add the peanuts to the blender and crush them.

  5. Also, add the heavy cream, cream cheese, vanilla extract, and sugar. Blend more until smooth.
  6. Pour the mixture into the springform pan over the cornflake mixture layer. Refrigerate for 2 hours.
  7. For the topping:

    Fill a medium cooking pot halfway with water and heat it over medium heat. Add a heat-proof bowl on top of it and add the chocolate to it. Cook and continuously stir using a spatula until the chocolate melts.

  8. Add the heavy cream and mix more until even. Layer the melted chocolate on top of the other two layers. Spread it evenly.
  9. Garnish with chocolate truffles, let it cool, then refrigerate for 2 hours.
No-Bake Oreo Cheesecake in a Glass

No-Bake Oreo Cheesecake in a Glass

25 minutes at most! This is how much time you need to prepare this stylish Christmas dessert in a glass. Technically these are mini no-bake cakes served in parfait glasses or what have you. Fill those glasses with buttery creamy Oreo mixture flavored with peppermint extract and enhanced with white chocolate and whipped cream. Regarding the garnishing, let your creativity run wild. Melted chocolate, stick candies, more cookies, sprinkles … This kind of stuff.

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Ingredients Needed for No-Bake Oreo Cheesecake in a Glass

5 ounces of oreos (12 Oreo package)
2 tablespoons of melted butter
¾ cup cream cheese
⅔ cup powdered sugar
1 teaspoon peppermint extract
⅓ cup white chocolate
1 cup heavy whipping cream
1 teaspoon red food coloring

How to Make No-Bake Oreo Cheesecake in a Glass

  1. Add the Oreos to a mixer bowl. Crush them until smooth.
  2. Add the melted butter and blend more until even. Set aside.
  3. Add the cream cheese, powdered sugar, and peppermint extract to a bowl. Mix until even using a hand mixer.
  4. Add the white chocolate and whipping cream. Mix more until even.
  5. Transfer 1/2 of your cream cheese and whipped cream mixture to another bowl. Add the red food coloring and mix it in. Transfer the red mixture and the white one each to a piping bag.
  6. Halfway fill 3 parfait glasses with the Oreo mixture. Creatively top with the red and white creamy mixtures from the piping bags. Optionally, garnish with 2 – 3 Oreos coated with white chocolate and crushed stick candies.
Meringue and Berry Cheesecake

Meringue and Berry Cheesecake

A crunchy base and creamy filling is the time-tested formula for cheesecake perfection. Add on top of the buttery biscuit base a smooth and refreshing vanilla-flavored berry mixture. And don’t say no to a touch of lemon. Add a French twist by topping it with meringue cream. Spend around 10 minutes preparing it; the remaining time is refrigeration time.

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Ingredients Needed for Meringue and Berry Cheesecake


For the base:

7 ounces of digestive biscuits
1 tablespoon melted butter

For the filling:

1 cup blueberries (3-4 ounces)
½ cup raspberries (2 ounces)
⅔ cup cream cheese
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

For the topping:

2 cups of meringue
blueberries for garnishing
raspberries for garnishing

How to Make Meringue and Berry Cheesecake

  1. For the base:

    Add the biscuits to a mixer bowl and start mixing. Gradually add the melted butter while mixing.

  2. Transfer the mixture to a cheesecake form. Spread it evenly and gently press it using a spatula. Refrigerate for 30 minutes.
  3. For the filling:

    Add the blueberries and raspberries to a mixer bowl and mix them together.

  4. Strain them into a bowl using a strainer and a spoon. Discard the remaining pulp.
  5. Add the cream cheese, powdered sugar, vanilla extract, lemon juice, and the berry juice to a bowl. Mix them until smooth and even using a hand mixer.
  6. Layer this cream on top of the biscuit base. Spread it evenly using a spatula. Refrigerate for 30 minutes.
  7. For the topping:

    Transfer the meringue cream to a piping bag. Form the meringues on top of the cream layer.

  8. Lightly char the meringues using a blowtorch. Garnish with blueberries and raspberries and refrigerate for 30 minutes.
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