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Chocolate and Butternut Squash Cheesecake

Chocolate and Butternut Squash Cheesecake

There is no way this recipe could have passed by without being noticed! Plus, we’re top notch cheesecake fans so making this recipe was a real no-brainer. The combination of butternut squash and chocolate is exquisite, and we invite you to try the recipe and share your opinion with us.

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Ingredients Needed for Chocolate and Butternut Squash Cheesecake

10 ounces of chocolate cookies
3 ounces of butter, melted
7 ounces of cream cheese
½ cup sugar
½ cup brown sugar
1 ½ tablespoons of flour
lemon zest
4 eggs
5 ounces of butternut squash puree
2 tablespoons of yogurt
1 tablespoon sour cream

How to Make Chocolate and Butternut Squash Cheesecake

  1. Add the chocolate chip cookies in your food processor along with the melted butter. Blend them until smooth.
  2. Add the mixture in a round cake tin, approximately 10 inches (25 cm) in diameter.
  3. Slide the cake into the oven for the next 35 minutes at 350 degrees F/175 degrees C.
  4. In the meantime, grab a large bowl and add the cream cheese in it.
  5. Add the sugar, brown sugar, flour, lemon zest, eggs, squash puree, yogurt, and sour cream.
  6. Pour the liquid mixture over the cake.
  7. Slide the cake into the oven again, this time for 50 minutes at 360 degrees F/180 degrees C.
  8. To make the cake even better, you can top it with some caramel topping and chopped walnuts.
No-Bake Mango Cheesecake with Gelatin Topping

No-Bake Mango Cheesecake

Refresh yourself with this no-bake mango cheesecake. It’s a sure way to beat any heat wave. First, make a delicious and crunchy base from crushed buttery biscuits. Then add a sweet mango and cream cheese mixture and finally top everything with mango gelatin. Nothing simpler! Just be patient with the refrigeration times.

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Ingredients Needed for No-Bake Mango Cheesecake


For the base:

7 ounces of biscuits
⅔ cup melted butter

For the filling:

¾ cup cream cheese
1 cup heavy cream
1 medium mango, cubed
⅓ cup sugar
⅓ cup mango juice

For the topping:

⅓ cup mango juice
1 teaspoon sugar
1 teaspoon gelatin powder
lime zest for garnishing

How to Make No-Bake Mango Cheesecake

  1. For the base:

    Add the biscuits to a zip bag and crush them. Transfer them to a bowl.

  2. Add the melted butter. Mix until even using a spatula.
  3. Transfer the mixture to a 7 x 3 inches springform pan. Evenly spread it, then press gently using a rubber spatula. Refrigerate for 2 hours.
  4. For the filling:

    Add the ingredients for the filling to a blender. Blend until smooth.

  5. Pour the mixture into the springform pan. Refrigerate for 30 minutes.
  6. For the topping:

    Add the mango juice to a bowl and start whisking. As you whisk, gradually add the sugar and the gelatin powder.

  7. Pour the mixture into the cake pan, too. Refrigerate for 2 hours. Garnish with some lime zest.
Peanut Chocolate Cheesecake with Meringues

Peanut Chocolate Cheesecake With Meringues

If you have a weakness for chocolate this cheesecake might be the right choice for you. Because this cake is heavy on chocolate both in the filling and the glaze. You can even enrich the chocolatey goodness with crunchy peanuts and biscuit base. Did we mention the crumbled Snickers and meringue topping? It’s the icing on the cake (pun intended).

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Ingredients Needed for Peanut Chocolate Cheesecake With Meringues


For the base:

4 ounces of biscuits, crushed
⅓ cup melted butter

For the filling:

1 cup cream cheese
1 ½ cups of sour cream
6 eggs
⅔ cup sugar
2 tablespoons of cornstarch
1 teaspoon vanilla extract
2 cups of melted dark chocolate
⅔ cup peanuts

For the topping:

⅔ cup melted dark chocolate
1 snickers bar (crumbled)
3 ounces of meringues for garnishing (8 - 9 meringues)

How to Make Peanut Chocolate Cheesecake With Meringues

  1. For the base:

    Add the crushed biscuits and melted butter to a bowl. Mix them until even.

  2. Transfer the mixture to a springform cake pan. Spread it evenly, then press it gently using a rubber spatula. Set aside.
  3. For the filling:

    Add the cream cheese, sour cream, eggs, sugar, cornstarch, and vanilla extract to a bowl. Mix until smooth using a spatula and then a hand mixer.

  4. Transfer some 1/2 from the cream cheese mixture to another bowl. Add 1 cup of melted chocolate and mix until even. Set aside.
  5. Add the remaining cup of melted chocolate to a bowl and mix the peanuts in.
  6. Pour the chocolate and peanut mixture into the pan over the crushed biscuit base. Spread it evenly.
  7. Alternately pour the cream cheese mixture and the cream cheese – chocolate mixture over the peanut chocolate layer. Do this so that they form a two-colored circular pattern.
  8. Bake for 60 minutes at 300⁰F/150⁰C.
  9. For the topping:

    Line a baking tray with parchment paper and place a rack on top of it. Place the baked cake on the rack.

  10. Glaze the cake with melted chocolate and garnish it with crumbled Snickers and meringues.
Rhubarb-Wrapped Pineapple Cheesecake

Rhubarb-Wrapped Pineapple Cheesecake

This lovely-looking cheesecake makes for a great creamy dessert. Rhubarb strips’ sour tang is a welcomed addition to the cake’s sweetness. Its mascarpone and whipped cream filling, upgraded by juicy pineapple, is rich and refreshing.

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Ingredients Needed for Rhubarb-Wrapped Pineapple Cheesecake


For the base: :

7 ounces of digestive biscuits
4 ounces of room temperature butter
1 tablespoon sugar
salt

For the cream mixture:

⅓ cup pineapple juice
½ tablespoon gelatin powder
1 cup pineapple, mashed
⅔ cup powdered sugar
2 ½ cups of whipped cream
2 ½ cups of mascarpone

For the topping:

4 rhubarbs sticks
2 tablespoons of sugar

How to Make Rhubarb-Wrapped Pineapple Cheesecake

  1. For the base:

    Add the biscuits, butter, and sugar to a mixer. Season with salt and mix until smooth.

  2. Transfer to a 7 x 2 inch (18 x 5 cm) cake pan. Evenly spread it, then press gently using a spatula. Refrigerate for 30 minutes.
  3. For the cream mixture:

    Mix the pineapple juice with the powdered gelatin in a small bowl.

  4. Add the pineapple puree and powdered sugar to a bowl and mix until even. Add the whipped cream, mascarpone, and the pineapple mixture. Mix more until even.
  5. Transfer the cream mixture to the cake pan and spread it evenly. Refrigerate for 2 hours.
  6. For the topping:

    Cut the rhubarb sticks lengthwise into strips using a peeler. Add it to a halfway water-filled cooking pot over low-medium heat. Bring to a boil.

  7. Remove the rhubarb strips from the pot, drain them, and lay them on paper towels. Let them drain for 15 minutes.
  8. Carefully place the cake on the work surface. Cover it with the rhubarb strips, then trim them using a pair of scissors. Enjoy!
Lemon and Vanilla Cheesecake with Berries

Vanilla Cheesecake Topped With Fresh Berries

This cheesecake requires only one hour of your time and a few simple ingredients like biscuits, cream cheese, and lime zest. Though it looks decadently delicious and might be a bit intimidating for some, in fact, it can be done in the warmth of your kitchen with great results. Follow the steps!

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Ingredients Needed for Vanilla Cheesecake Topped With Fresh Berries


For the base:

9 ounces of digestive biscuits
½ cup melted butter

For the mixture:

1 ½ pounds of cream cheese
1 cup powdered sugar
2 tablespoons of cornflour
2 eggs
½ cup heavy whipping cream
1 teaspoon lemon zest
1 teaspoon vanilla extract
fresh berries for serving

How to Make Vanilla Cheesecake Topped With Fresh Berries

  1. Add the digestive biscuits to the mixer bowl and crush them. Add the melted butter and mix some more.
  2. Transfer this mixture to an 8 x 2 inch (20 x 5 cm) round cake pan. Evenly spread it and press it gently using a spatula. Bake for 10 minutes at 360⁰F/180⁰C.
  3. For the mixture:

    Add the cream cheese, powdered sugar, and cornflour to the mixer’s bowl. Mix a little and add the eggs. Mix some more.

  4. Add the whipping cream, lemon zest, and vanilla extract. Mix until even.
  5. Evenly layer this mixture over the biscuit base. Bake for 45 minutes at 360⁰F/180⁰C.
  6. Serve it topped with blackberries, raspberries, and red currants.
Butternut Squash Cheesecake

Butternut Squash Cheesecake

We really enjoy cheesecake, and why not? The cheese and sugar mix, topped with all other kinds of ingredients, make it a well-known enjoyable dessert. Also, there are lots of ingredients you can add into the mix. Like butternut squash for example, which is not the most usual cheesecake ingredient. Flavor it with cinnamon, nutmeg, and vanilla and enjoy a fresh scent of autumn.

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Ingredients Needed for Butternut Squash Cheesecake

10 ounces of biscuit crumbs
2 ounces of butter, melted
5 ounces of mascarpone
7 ounces of cream cheese
1 egg
¼ cup sugar
3.5 ounces of butternut squash puree
½ teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cinnamon
7 ounces of dark chocolate
1 tablespoon coconut oil

How to Make Butternut Squash Cheesecake

  1. Preheat the oven to 300 degrees F/150 degrees C.
  2. Mix the crumbled cookies and melted butter in a large bowl.
  3. Grab a 10 X 4 inch (25 X 10 cm) baking tray and lay the biscuits on the bottom. Press them well to release the excess air.
  4. Slide the tray into the oven for the next 15 minutes.
  5. Add the mascarpone and cream cheese in a large bowl. Add the egg, sugar, mash, and vanilla extract. Season with nutmeg and cinnamon.
  6. Set up your mixer and mix the ingredients in the bowl until smooth and creamy.
  7. Evenly spread the mixture over the biscuit crumbs.
  8. Slide the tray into the oven for the next 45 minutes at 325 degrees F/165 degrees C.
  9. Fill a saucepan halfway with water and heat it over medium heat.
  10. Bring it to a boil and place a heatproof bowl on top. Add the dark chocolate and coconut oil. Melt it while stirring with a spatula from time to time.
  11. Drizzle the melted chocolate over the cheesecake.
  12. Let it cool for the next 2 hours.
Avocado Lime Cheesecake

Avocado Lime Cheesecake

We all love a good, creamy slice of cheesecake. But what happens if you’re lactose intolerant or have other reasons for banishing dairy from your diet? Then you can make this ‘fake’ lime avocado cheesecake and still enjoy yourself!

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Ingredients Needed for Avocado Lime Cheesecake

1 cup almonds
1 cup pecan nuts
10 dates
¾ cup coconut oil melted and cooled
sea salt
5 avocados
¼ cup lime juice
1 tablespoon lime zest
½ cup raw honey
1 teaspoon vanilla extract

How to Make Avocado Lime Cheesecake

  1. Add the almonds to a bowl and cover them with cool water. Let them soak for 8 hours. Also, add the pecans to another bowl and cover them with cool water. Let them soak for 4 hours.
  2. Add the soaked almonds and pecans to your food processor. Add the dates, 1/4 cup of coconut oil, and 1/4 teaspoon of sea salt. Process until the mix is crumbly and sticks together.
  3. Add the dough to a 9-inch/22 cm tart pan, and press it to form a crust. Refrigerate the crust for 15 minutes.
  4. Peel and chop the avocados. Add them to your food processor. Also, add the lime juice, lime zest, the remaining coconut oil, raw honey, vanilla extract, and a pinch of sea salt. Process until smooth.
  5. Pour the filling into the chilled crust, smooth it evenly, and put it back into the refrigerator for about 60 minutes.
  6. If you want, decorate with freshly grated lemon zest and some small lemon pieces.
pineapple and mango no-bake cheesecake

Pineapple and Mango No-Bake Cheesecake

Try this cooling dessert on a hot summer day. You don’t need sugar for this one. For the filling, make a creamy vanilla-flavored cheesecake sweetened with maple syrup. When mixing, use whipping cream, too, for a fluffier texture. For the topping use a refreshing mango and pineapple glaze.

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Ingredients Needed for Pineapple and Mango No-Bake Cheesecake


For the base:

5 ounces of digestive biscuits
⅔ cup melted butter

For the filling:

2 cups of cream cheese
¼ cup maple syrup
1 tablespoon vanilla extract
2 tablespoons of heavy whipping cream
1 tablespoon grated chocolate

For the glaze:

1 pineapple, cubed
1 mango, chopped
¼ cup gelatine
3 tablespoons of water

How to Make Pineapple and Mango No-Bake Cheesecake

  1. For the base:

    Add the biscuits to your food processor and pulse until you get small crumbs. Add the melted butter and pulse again.

  2. Transfer the resulting dough to an 8-inch (20 cm) diameter cake pan. Spread it evenly and press gently using a spatula. Refrigerate for 30 minutes.
  3. For the filling:

    Add the cream cheese, maple syrup, vanilla extract, whipping cream, and grated chocolate to a bowl. Mix them until even using a hand mixer.

  4. Transfer this cream to the cake pan. Spread it evenly, then refrigerate again for 30 minutes.
  5. For the glaze:

    Add the mango and pineapple to your food processor and pulse until you blend the fruit well. Strain this mixture into a pot using a fine strainer and a spoon. Remove the remaining pulp.

  6. Combine the gelatine and water in a small bowl and set this mixture aside for a few minutes. Then add the gelatine to the pineapple and mango puree. Stir for 1-2 minutes.
  7. Pour the fruit glaze on top of the cake. Refrigerate the cheesecake for 30 more minutes.
No-Bake Plum Cheesecake

No-Bake Plum Cheesecake

Pan-frying plums in butter and sugar may not be an ordinary day in the kitchen for you. However, the warm, mouth-watering, juicy sweetness and the intense dark red and orange hues are truly irresistible. Pairing them with the creamy filling and the crunchy base just makes things incredibly delicious.

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Ingredients Needed for No-Bake Plum Cheesecake


For the base:

8 ounces of cookie (some 15 biscuits)
⅓ cup melted butter

For the filling:

1 ½ cups of mascarpone
½ cup sour cream
1 tablespoon honey

For the topping:

3 ounces of butter
¼ cup brown sugar
¼ cup water
6 large plums halved
lime zest for garnishing

How to Make No-Bake Plum Cheesecake

  1. For the base:

    Add the cookies to a blender and blend them. Transfer to a bowl, add the melted butter and mix. Set aside.

  2. For the filling:

    Add the mascarpone, sour cream, and honey to a bowl. Mix them.

  3. Layer the cookie breadcrumbs into a cake pan and gently press them against the bottom and the flared rim. Fill this base with the mascarpone mixture and spread it evenly. Refrigerate for 2 hours.
  4. For the topping:

    Melt the butter in a skillet over medium heat. Add the brown sugar and water. Stir and cook for 1 minute or so.

  5. Add the halved plums and cook for 1 minute or so on each side or until their skin breaks.
  6. Use the cooked plums to top the cake. Drizzle some of their drippings on top and garnish with lime zest.
Easy to Make Lime Cheesecake

Easy to Make Lime Cheesecake

Homemade desserts may seem like hard work, especially if you’re not a master chef in the kitchen. But that’s not the case for this easy to make lime cheesecake! Even a child can make it!

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Ingredients Needed for Easy to Make Lime Cheesecake

2 ounces of cracker
3 ounces of butter, melted
1 pound cream cheese
½ cup condensed milk
¼ cup lime juice
salt
2 limes

How to Make Easy to Make Lime Cheesecake

  1. Preheat the oven to 350˚F/175˚C. Add the crackers to a food processor and grind them into crumbs. Add the cracker crumbs to a large bowl.
  2. Add the melted butter, stir, and then transfer the mixture to a cake pan with a removable bottom (9-inch/23 cm in diameter) and press it in an even layer. Bake the crust for 10 minutes, then let it cool.
  3. Add the cream cheese, condensed milk, lime juice, and a pinch of salt to a bowl. Mix everything using a hand mixer. When the cheesecake crust is cool, add the cream cheese over it and level it.
  4. Refrigerate the lime cheesecake for 60 minutes. Decorate with lime slices and lime zest.
Peanut Butter Cheesecake with Oreo Crust

Peanut Butter Cheesecake With Oreo Crust

This peanut butter cheesecake with Oreo crust is one of the best desserts we’ve ever cooked! Make it the day before you want to enjoy it because it’s better if you keep it in the fridge overnight!

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Ingredients Needed for Peanut Butter Cheesecake With Oreo Crust

16 oreos
¼ cup melted butter
½ cup cream cheese
½ cup peanut butter
¼ cup sugar
1 tablespoon butter
1 tablespoon vanilla extract
½ cup whipped cream

How to Make Peanut Butter Cheesecake With Oreo Crust

  1. Start by preheating the oven to 350⁰F/175⁰C. Add 10 Oreos to your food processor and pulse until you make small crumbs.
  2. Grease a small ceramic baking pan with melted butter. Mix the remaining butter into the Oreo crumbs to make a dough. Add it to the baking pan and press it to the bottom and edges of it. Bake the crust for 10 minutes in the preheated oven.
  3. Add the cream cheese, peanut butter, sugar, butter, and vanilla extract to a large bowl. Mix everything with your hand mixer until the sugar melts. Then, incorporate the whipped cream with your mixer.
  4. Let the Oreo crust cool, then add the cheese and peanut butter filling to it. Decorate with the remaining Oreos, and refrigerate overnight.
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