Cheesecake Ice Cream

This ice cream tastes exactly like cheesecake. It’s such a unique flavor that I’ve actually confused guests a time or two when serving this cheesecake ice cream. Have you tried cheesecake ice cream?

In this recipe, the cream cheese and the sour cream provide plenty of tang and that is balanced by the sweet strawberries and the sugar. A squeeze of lemon brightens the flavors and ties it all together.

Turtle cheesecake popsicles are swirled with caramel, then frozen into popsicles. Once frozen, they’re dipped in chocolate and sprinkled with nuts. I absolutely love these and my kids can’t get enough of them.

Strawberry Cheesecake Ice Cream

With a quick strawberry puree that can be made from fresh or frozen berries, strawberry cheesecake ice cream is a treat that can easily be enjoyed year-round. I absolutely love the flavor, the texture, and even the look of this ice cream.

Strawberry Puree Ingredients

• strawberries
• sugar

Ice Cream Ingredients

• cream cheese 
• sour cream
• lemon
• heavy cream
• milk
• sugar
• vanilla extract
• kosher salt

This ice cream can be made with fresh or frozen berries. If you are using frozen berries allow them to thaw at room temperature for about half an hour before attempting to smash them.

To make the strawberry puree, smash the strawberries in a medium size saucepan. Add the sugar and bring it to a boil.

Reduce the heat to simmer and while stirring constantly, cook for 5 minutes. When it’s done, remove it from the heat and allow the puree to cool completely. Then chill it in the freezer while the ice cream is churning.

The puree needs to be truly COLD before it is added to the ice cream.

Strawberry Cheesecake Ice Cream Recipe

Combine the cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla extract, and salt in a blender. Puree until smooth.

Pour the mixture into the ice cream maker and process according to the manufacturer’s instructions. When the ice cream is almost finished churning, remove the cold strawberry puree from the freezer and stir well.

When the ice cream finishes churning, transfer it to a freezer-safe container. Drizzle with about two-thirds of the strawberry puree, reserving the remaining puree for topping, if desired.

Use a knife to swirl the berry sauce through the ice cream. Freeze for a couple of hours before serving.

Strawberry Ice Cream Recipes

Fresh Strawberry Ice Cream is an old-fashioned favorite made simply with strawberries, sugar, cream, and milk. Just a few ingredients add up to a summer ice cream treat that everyone loves.

Fresh berries are tucked in between brown sugar and oat layers and then baked into bubbling golden brown heaven before being tucked into swirls of Strawberry Crisp Ice Cream.

Strawberry Ice Cream Cone Pie, yes, it’s officially a thing now. This is what happens when a box of ice cream sugar cones comes home from the grocery store with over half the cones broken.

Chocolate Covered Strawberry Ice Cream is an intense strawberry burst of flavor with melting chocolate pieces and a creamy strawberry vanilla base.

Fluffy, creamy ice cream filled with strawberries and bananas is the perfect way to cool off this summer. This recipe gets bonus points for making excellent popsicles too.

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Strawberry Cheesecake Ice Cream

This ice cream is a sweet and tangy combination of smooth, creamy cheesecake ice cream and fresh sweet strawberries.

Course Dessert

Cuisine American

Servings 6 ½ cup servings

Calories 374kcal

Ingredients

Strawberry Puree Ingredients

• 12 large fresh or frozen* strawberries about 2 cups of berries
• ¼ cup sugar

Ice Cream Ingredients

• 8 ounces cream cheese room temperature
• 1 cup sour cream
• zest of 1 large lemon about 1 tablespoon
• ¼ cup heavy cream
• ¼ cup milk
• ⅔ cup sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon kosher salt

Instructions

Puree Instructions

• Mash the strawberries in a medium size saucepan. Add the sugar and bring it to a boil. Reduce the heat to simmer and while stirring constantly, cook for 5 minutes.
• Remove from the heat, let cool, and then chill in the freezer while the ice cream is churning.

Ice Cream Instructions

• Combine the cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla extract, and salt in a blender. Puree until smooth.
• Pour the mixture into the ice cream maker and process according to the manufacturer's instructions. When the ice cream is almost finished churning, remove the cold strawberry puree from the freezer and stir well. Add ½ cup of puree to the ice cream churning in the machine.
• When the ice cream finishes churning, transfer to a freezer-safe container. Drizzle with the remaining strawberry puree, reserving about ¼ cup of the puree for topping, if desired. Use a knife to swirl the berry sauce through the ice cream. Freeze for a couple of hours before serving.

Notes

• If you are using frozen berries allow them to thaw at room temperature for about half an hour before mashing them.

Nutrition

Calories: 374kcal | Carbohydrates: 37g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 186mg | Potassium: 160mg | Fiber: 0.5g | Sugar: 35g | Vitamin A: 912IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 0.2mg

{originally published 6/21/13 – recipe notes and photos updated 4/21/23}

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Caramel Pecan Turtle Cheesecake

I make this cheesecake only once or twice a year and it is always by request. Just the smallest sliver really is a serving.

Decadent, rich, and worthy of any special occasion, this is a masterpiece of a cheesecake. It steals the spotlight at any dessert table and has been known to cause more than one person to sigh with joy.

Turtle Cheesecake

The cheesecake starts with an Oreo cookie crust that is covered in caramel sauce, then a layer of creamy cheesecake. Once cooled, it is sprinkled with toasted pecans and drizzled with both caramel and chocolate.

This Turtle Cheesecake beats just about any cheesecake I’ve had from a bakery. No exaggeration at all, my friends.

The crisscrossed swirls of caramel and chocolate drizzle make this cake look especially stunning. And it tastes even better than it looks!

Chocolate Caramel Cheesecake

Served for dessert with a strong cup of coffee, this is pure chocolate caramel cheesecake bliss. This is the dessert to bring when you want to wow a crowd!

While this cheesecake looks gorgeous and tastes even better, it’s not a fussy recipe at all. I’m happy to tell you that this dessert is much MUCH easier to make than you might expect.

Can’t get enough of that chocolate and caramel “turtle” flavor? Flourless Chocolate Turtle Cookies happen to be naturally gluten free yet still decadently tasty.

I make at least a couple batches of Shortbread Turtle Cookies and Chewy Caramel Turtle Bark to include in my holiday cookie trays every year. Pecans, chocolate, and caramel go so well together!

Cheesecake with Oreo Crust

It’s an easy swap to make this a gluten-free cheesecake. Simply substitute your favorite gluten-free cookie for the Oreo cookies in the crust.

Gluten-free chocolate sandwich cookies are easy to find at most grocery stores these days and work just as well as traditional sandwich cookies.

I’ve made this recipe for turtle cheesecake with both gluten-free cookies in the crust and regular Oreos. My family couldn’t tell the difference between the two; they’re both delicious!

Turtle Cheesecake Recipe

The buttery caramel combines with the rich chocolate crust and silky cheesecake center to make this one of the best cheesecakes I’ve ever had.

I’ve said it once already and I’ll continue saying it. This cheesecake is so much more than the sum of its parts. It tastes like a much fancier dessert than it actually is!

Every time I bring a Turtle Cheesecake somewhere it gets a ton of compliments and requests for the recipe. Everyone’s always amazed when I tell them how simple the recipe is to make.

This is the same basic nine-ingredient recipe that I made for the first time straight off the back of the Philadelphia cream cheese package over 20 years ago.

Kitchen Tip: I use a reliable springform pan when making this recipe. Both 9-inch and 10-inch pans work well for this cheesecake recipe.

You can also use a smaller-sized cheesecake pan but will need to adjust the baking time accordingly. When I make this cheesecake in an 8-inch pan it requires an additional 10 – 15 minutes of baking time.

To make this recipe:

1. Preheat the oven to 325°F. Crush the cookies in a large freezer-weight zipclose bag. You can use a rolling pin or mallet to crush them. Alternatively, you can quickly pulse them in a food processor.
2. Combine the crumbs with the melted butter and press the mixture into the bottom of an 8-10″ springform pan. Pour ½ cup of the caramel sauce over this crust and spread it out lightly with a spatula. Refrigerate the caramel-coated crust for 10 minutes.
3. Beat the cream cheese, sugar, and vanilla until smooth. Add the eggs, one at a time, mixing on low speed just until each one is blended. Pour this mixture over the refrigerated crust. Place the spring-form pan on a large baking sheet prior to placing it in the oven. (If you line the baking sheet with foil first, clean up will be a breeze.) Some of the caramel in the crust will drip through the pan onto your oven if you forget the baking sheet.
4. Bake 65 – 70 minutes, until the center is almost set. Run a knife around the edges of the pan while it is still warm. Let cool at room temperature and then refrigerate for 4 hours or overnight before removing the sides of the pan.
5. Once the sides of the pan have been removed, sprinkle the pecans across the top of the cheesecake and then drizzle with the remaining caramel and the melted chocolate. Store the remaining cheesecake in the refrigerator.

Check out all of the Gluten Free Dessert Recipes on this website and for another decadent cheesecake to try, this Coffee Cookies and Cream Cheesecake is creamy chocolate perfection!

For a cheesecake outside of the chocolate family, this Pumpkin Cheesecake Pie never fails to impress. It’s a fabulous addition to any Thanksgiving menu but we’ve been known to enjoy it all year long.

In the summer time when I’m craving light, tart citrusy desserts, a No-Bake Lemon Cheesecake from 365 Days of Baking fits the bill nicely.

Light and fluffy No Bake Caramel Cheesecake Mousse and Berry Cheesecake Mousse Cups pack rich cheesecake flavor into easy-to-make treats.

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Turtle Cheesecake

Turtle Cheesecake with Caramel, Chocolate, Pecans, and an Oreo crust is a dessert that gets talked about long after the plates are cleaned.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 16 servings

Calories 373kcal

Ingredients

• 24 chocolate sandwich cookies about 2 cups finely crushed, gluten free cookies work fine
• 6 tablespoons butter melted
• ¾ cup homemade caramel sauce (store-bought sauce is fine too)
• 3 (8 ounce) packages of cream cheese
• ¾ cup sugar
• 1 tablespoon vanilla
• 3 eggs
• ¼ cup dark chocolate or semi-sweet chocolate chips melted
• ¼ cup chopped pecans toasted if desired

Instructions

• Preheat oven to 325°F. Crush the oreo cookies in a large freezer-weight zipclose bag. (You can use a rolling pin or mallet to crush them. Alternatively, you can quickly pulse them in a food processor.)
• Combine the crumbs with the melted butter and press the mixture into the bottom of an 8-10" springform pan. Pour ½ cup of the caramel sauce over this crust and spread it out lightly with a spatula. Refrigerate the caramel-coated crust for 10 minutes.
• Beat the cream cheese, sugar, and vanilla until smooth. Add the eggs, one at a time, mixing on low speed just until each one is blended. Pour this mixture over the refrigerated crust. Place the spring-form pan on a large baking sheet prior to placing it in the oven. (If you line the baking sheet with foil first, clean up will be a breeze.) Some of the caramel in the crust will drip through the pan onto your oven if you forget the baking sheet.
• Bake 65-70 minutes, until the center is almost set. Run a knife around the edges of the pan while it is still warm. Let cool at room temperature and then refrigerate for 4 hours or overnight before removing the sides of the pan.
• Once the sides of the pan have been removed, sprinkle the pecans across the top of the cheesecake and then drizzle with the remaining caramel and the melted chocolate. Store remaining cheesecake in the refrigerator. Enjoy!

Notes

I typically use a 9″ springform pan and I have used a 10″ pan for this cake as well in the past. It simply makes for a shorter height cheesecake. An 8″ pan will work too, simply adjust the cooking time accordingly. The smaller pan may take as much as 10-15 minutes longer to cook.

Nutrition

Calories: 373kcal | Carbohydrates: 33g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 306mg | Potassium: 141mg | Fiber: 1g | Sugar: 19g | Vitamin A: 756IU | Calcium: 60mg | Iron: 2mg

{originally posted 12/14/12 – photos and recipe notes updated 12/16/22}

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Strawberry. Pretzel. Salad. It’s not really a salad and it sure isn’t my mama’s typical Sunday dinner jello either.

Strawberry Pretzel Salad Recipe

I first tasted this bit of heaven at my Aunt Judy’s house several years ago. It really was quite the experience.

I remember my cousin Lisa saying something along the lines of “you just have to taste it” and “I’ll choose this over dessert every time.” And sure enough, she was right.

This Strawberry Pretzel Salad recipe has become one of my favorite holiday dishes to make every single year.

Can you make this recipe year-round? Of course! But, it’s become a family favorite for us and it is ALWAYS on our Thanksgiving and Christmas tables.

With everything going on, and so much of our time spent at home, I’ve been making a lot of our favorite foods over the past few months.

Strawberry Jello Pretzel Salad

A few years ago, I decided to make a Strawberry Pretzel Salad completely from scratch. Let’s just say, that in the end all of that extra effort wasn’t worth it to me. Sure, you can make strawberry jello without the box and homemade stabilized whipped cream.

Was it delicious made from scratch? Sure thing. But was the original honestly the same or even better? Yes. In the end, I won’t be doing that again for this super easy treat. Half the beauty of this dish is how easy it is to make!

Jello Pretzel Salad

With a tagline here on the website of “cooking from scratch as simply as possible,” I’ve been hesitant to share a 100% from-scratch version of this recipe here because let me tell you, it wasn’t anywhere near as simple as the original.

And after a whole lot of parenting years and life, my “strict” adherence to only scratch recipes has learned to chill out on occasion. Strawberry Pretzel Salad is the ultimate excuse for me to relax and enjoy the store-bought ease of this recipe.

And if ever there was a prime time to chill out with making every single dish from scratch? Month two of staying at home is the time. (2020 sure has been a year for the books, hasn’t it?) We’ve had more frozen pizza and easy freezer meals over the past few weeks than we’ve probably ever had in our lives.

And I am 1000% okay with it. I don’t know anyone that isn’t tired of cooking these days. So, when I’m in the kitchen, I am usually making something that we love.

Can you use fresh berries for Pretzel Salad?

First choice: FROZEN BERRIES IN SYRUP – Aunt Judy’s recipe called for frozen strawberries in syrup. However, they have become increasingly difficult to find in stores. If you’re lucky enough to find them, this is my first choice for this recipe. You’ll want to use a 16-20 ounce container and include the syrup with the recipe.

Second choice: FROZEN BERRIES – If berries in syrup aren’t available, you can add 16 ounces of frozen berries to the hot jello mixture. Use a potato masher to break the berries into smaller pieces as they soften.

Third choice: FRESH BERRIES – Fresh berries make for the prettiest version. However, this version does not keep as nicely for more than a day or two. The berries on top of the dish won’t hold as nicely as the frozen ones in the jello layer. Pour the jello over the cream cheese layer and then gently scatter the berries across the jello.

Pretzel Salad Recipe

1. Pour boiling water into a mixing bowl and add the jello powder. Stir to dissolve. Add the still-frozen strawberries to the hot jello mixture and stir to combine. Set aside until the mixture reaches the consistency of egg whites.
2. Preheat the oven to 400°F. Crush the pretzels in a ziploc bag with a rolling pin. Combine the crushed pretzels, butter, and 3 tablespoons sugar in a medium-size bowl. Stir to mix well.
3. Grease a 9×13 baking pan with butter and press the pretzel mixture into the bottom of the pan. Bake 10 minutes until set. Cool completely.
4. Combine the cream cheese and 1 cup sugar in a mixing bowl and beat with an electric mixer until well combined. Use a wooden spoon or spatula to fold the whipped topping into the cream cheese mixture. Stir well to combine.
5. Spread the cream cheese mixture over the completely cooled pretzel crust, taking care to spread it well to the edges to seal the crust.
6. Use a potato masher to break the berries into smaller pieces as they soften. Pour the jello mixture over the cream cheese layer. Refrigerate until set.

Strawberry Dessert Recipes

Have you tried a fruit crunch? There’s an extra layer of topping that makes this Strawberry Rhubarb Crunch just a little more special than a fruit crisp. Fresh fruits tossed together with citrus and cinnamon sugar, then baked in between layers of brown sugar and oat crust.

If you’re a fan of classic strawberry shortcake, this Strawberry Cobbler is going to thrill you. The cobbler is loaded with strawberries and then topped with a generous cinnamon sugar crust that is both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

Strawberries Romanoff is a dressed-up version of strawberries with whipped cream – it tastes so much fancier than it actually is!

Strawberry Crisp Ice Cream is amazing as soft serve straight out of the machine with the chunks of crisp added to it, but after a few hours in the freezer? This ice cream really shines with its blend of creamy ice cream and bite-size chunks of strawberry crisp.

Strawberry Coconut Crisp is a simple fruit dessert with layers of fresh strawberries, crisp buttery brown sugar covered oats, and chewy sweet coconut.

Strawberry Shortcake Pie has layers of strawberries, cream, and pound cake in a really fun dessert for a crowd.

Strawberry Cheesecake Ice Cream is a tangy, sweet ice cream that tastes just like cheesecake. With the addition of a quick strawberry puree made from fresh or frozen berries, this is a treat that can easily be enjoyed year-round.

Strawberry Ice Cream Cone Pie actually tastes like you are eating an ice cream cone. The crust stays a bit crunchy, just like the cones do when they are filled with ice cream, and that sugar cone flavor comes through in every bite.

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Strawberry Pretzel Salad

Strawberry Pretzel Salad is the most irresistible strawberry dessert you may ever try!

Course Dessert, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 12 servings

Calories 387kcal

Ingredients

• 2 cups crushed pretzels, about 6 cups worth of mini pretzels
• ¾ cup butter, melted
• 3 tablespoons white sugar
• 8 ounce cream cheese
• 1 cup white sugar
• 8 ounce Cool Whip topping
• 6 ounce package strawberry Jello
• 2 cups boiling water
• 16 ounces frozen strawberries in syrup, frozen berries, or fresh (see notes for alternate methods)

Instructions

• Pour boiling water into a mixing bowl and add the jello powder. Stir to dissolve. Add the still-frozen strawberries to the hot jello mixture and stir to combine. Set aside until the mixture reaches the consistency of egg whites.
• Preheat oven to 400°F. Crush the pretzels in a ziploc bag with a rolling pin. Combine the crushed pretzels, butter, and 3 tablespoons sugar in a medium-size bowl. Stir to mix well.
• Grease a 9×13 baking pan with butter and press the pretzel mixture into the bottom of the pan. Bake 10 minutes until set. Cool completely.
• Combine the cream cheese and 1 cup sugar in a mixing bowl and beat with an electric mixer until well combined. Use a wooden spoon or spatula to fold the whipped topping into the cream cheese mixture. Stir well to combine.
• Spread the cream cheese mixture over the completely cooled pretzel crust, taking care to spread it well to the edges to seal the crust.
• Pour the jello mixture over the cream cheese layer. Refrigerate until set.

Notes

FROZEN BERRIES IN SYRUP – Aunt Judy’s recipe called for frozen strawberries in syrup. However, they have become increasingly difficult to find in stores. If you’re lucky enough to find them, this is my first choice for this recipe. You’ll want to use a 16-20 ounce container and include the syrup with the recipe.

FROZEN BERRIES – If berries in syrup aren’t available, you can add 16 ounces of frozen berries to the hot jello mixture. Use a potato masher to break the berries into smaller pieces as they soften.

FRESH BERRIES – Fresh berries make for the prettiest version. However, this version does not keep as nicely for more than a day or two. The berries on top of the dish won’t hold as nicely as the frozen ones in the jello layer. Pour the jello over the cream cheese layer and then gently scatter the berries across the jello.

Nutrition

Calories: 387kcal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 413mg | Potassium: 126mg | Fiber: 1g | Sugar: 38g | Vitamin A: 646IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 1mg

{originally published 5/29/20 – recipe notes and photos updated 4/27/22}

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Cheesecake Ice Cream

In truth, this ice cream almost tastes too much like cheesecake, and here’s why.

Do not hand someone a bowl of this without telling them it is cheesecake ice cream. You will see the most peculiar confused expressions on their faces.

I laughed so hard when I saw my family’s confusion the first time I made this ice cream. If you are expecting traditional vanilla ice cream, this is nothing close.

It took a moment for them to figure out the flavor, but once they did, it was all smiles around the table.

However, if you tell a cheesecake lover what this is, and they are expecting cheesecake, this is heaven on a spoon.

I highly recommend topping your ice cream with warm caramel sauce or berry sauce for an amazing and company-worthy dessert!

How To Make Cheesecake Ice Cream

1. Cut the cream cheese into pieces and place it in the blender. Zest the lemon directly into the blender and then set aside the lemon to use later.
2. Add the remaining ingredients to the blender and puree until smooth.
3. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions. You can enjoy it straight out of the machine for a soft serve or place in the freezer for a few hours for a firmer ice cream.

Homemade ice creams are a favorite in my house and the likelihood is high that you will find my ice cream maker churning on the kitchen counter at least a couple of times a month.

This Chocolate Chip Toffee Ice Cream is one of my favorite go-to ice cream recipes. I keep the mini chips and toffee bits for that ice cream on hand in the pantry.

If you’re a fan of Reese’s peanut butter cups, this Chocolate Peanut Butter Ice Cream is going to be your new favorite. 

Brownie Berry Ice Cream was inspired by my trip to Portland and I still grin every time I make it.

Rum Raisin Ice Cream is full of rum-soaked raisins mixed in custardy vanilla ice cream with a hint of rum. This recipe is a little bit old school and a whole lot of creamy delicious.

Don’t miss the Ultimate Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs!

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

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Cheesecake Ice Cream

I love cheesecake and I love ice cream; so this ice cream called my name as soon as I saw the recipe. It really does taste just like cheesecake frozen into perfectly scoopable bites of ice cream.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 ½ cup servings

Calories 321kcal

Ingredients

• 8 ounces cream cheese
• 1 cup sour cream
• 1/2 cup half and half
• 2/3 cup sugar
• 1 lemon scrubbed clean
• 1/8 teaspoon kosher salt

Instructions

• Cut the cream cheese into pieces and place it in the blender. Zest the lemon directly into the blender and then set aside the lemon to use later. Add the remaining ingredients and puree until smooth.
• Pour into your ice cream maker and freeze according to the manufacturer’s instructions. You can enjoy it straight out of the machine for a soft serve or place in the freezer for a few hours for a firmer ice cream.

Nutrition

Calories: 321kcal | Carbohydrates: 27g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 209mg | Potassium: 158mg | Fiber: 1g | Sugar: 25g | Vitamin A: 822IU | Vitamin C: 10mg | Calcium: 105mg | Iron: 1mg

{originally published 3/16/12 – recipe notes and photos updated 3/31/22}

recipe lightly adapted from The Perfect Scoop

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This dessert is perfect for Easter or any other spring and summer event when berries are at their best. I love the bright berry flavor and the crunch of the crust works perfectly with the creamy mousse.

This post has been sponsored by NILLA Wafers. All thoughts and opinions are my own.

When NILLA wafers asked me to create a recipe to highlight how awesome their wafer cookies are, I just grinned. Could there be a more fun brand to partner with for a recipe?

My first memory of NILLA wafers is probably from around the age of 5. I was sitting in a classroom and I was beyond excited with our snacks that day. I’m pretty sure there was a cup of juice and a couple of NILLA wafers in front of me and it just thrilled my dessert-loving heart.

My desserts and sweet snacks may have gotten a little more sophisticated over the years (okay, maybe not always) but there’s still something immensely satisfying about the classic vanilla flavor that shines through with the original NILLA wafers.

Fortunately, they’re every bit as popular today as they were years ago and you can find NILLA wafers at your local Kroger store.

When I started thinking about flavors to pair with these crispy wafer cookies, I immediately thought of cheesecake. But I wanted something extra fun for spring and for our Easter dessert.

There aren’t even words for how much I adore this lightly whipped strawberry cheesecake mousse. I’ve made endless variations of it and so many of my favorite no-bake recipes start with these basic ingredients.

Cream cheese + heavy cream + sugar? There’s honestly nothing that can go wrong with that combination. When you add in the awesomeness of a classic NILLA wafer, you’ve got a winner of a dessert.

For these Berry Cheesecake Mousse Cups, I added a generous handful of fresh berries and a squeeze of fresh lemon juice to that fluffy whipped mousse. Melted butter and crushed NILLA wafers form the simple crust.

Top each little dish with another wafer cookie or two and a handful of fresh berries. You’ll have a winner of a dessert on your hands in no time.

KITCHEN TIP: Keep in mind that the sweetness of the fresh berries will determine the flavor and sweetness of the dessert.

Berry Cheesecake Mousse Cups

4 regular servings, or 8 miniature servings (miniature serving sizes are pictured)
¾ cup fresh berries: blueberries, raspberries, sliced strawberries, and/or blackberries
2 tablespoons fresh lemon juice
8 ounces soft cream cheese, room temperature
½ cup sugar
¼ teaspoon kosher salt
½ cup heavy cream, divided
16 NILLA wafers
2 tablespoons butter
For topping: fresh berries and NILLA wafers for topping

Place the berries and lemon juice in a small food processor or alternatively in a small mixing bowl. Pulse with a food processor to smash and puree the berries or smash them with a potato masher or a fork until pureed.

Place the cream cheese, sugar, and salt in a mixing bowl and beat with an electric mixer until smooth, about 2 minutes. Add the berry mixture and beat to combine. Add the cream and beat again, until smooth and fluffy, about 3 minutes.

Place the NILLA wafers in a freezer zip-close bag, remove excess air, and seal. Smash with a rolling pin or the flat side of a measuring cup until fine crumbs form. Place the butter in a small glass bowl and melt in the microwave, this should only take about 20 seconds.

Add the wafer crumbs to the butter and stir with a fork to combine. Divide the buttery crumbs into small serving dishes and press lightly with your fingers to form a crust. Spoon the berry mousse mixture over the crusts.

Top with NILLA wafers and the berries of your choice. Serve immediately or refrigerate until ready to serve.

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Berry Cheesecake Mousse Cups

Creamy berry mousse, fresh berries, and a crisp NILLA wafer crust make up these sweet treats!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 miniature servings OR (4) large servings

Calories 285kcal

Ingredients

• 3/4 cup fresh berries
• 2 tablespoons fresh lemon juice
• 8 ounces softened cream cheese
• 1/2 cup white sugar
• ¼ teaspoons kosher salt
• 1/2 cup heavy cream
• 16 NILLA wafers
• 2 tablespoons butter

FOR TOPPING:

• fresh berries
• NILLA wafers

Instructions

• Place the berries and lemon juice in a small food processor or alternatively in a small mixing bowl. Pulse with a food processor to smash and puree the berries or smash them with a potato masher or a fork until pureed.
• Place the cream cheese, sugar, and salt in a mixing bowl and beat with an electric mixer until smooth, about 2 minutes. Add the berry mixture and beat to combine. Add the cream and beat again, until smooth and fluffy, about 3 minutes.
• Place the NILLA wafers in a freezer zip-close bag, remove excess air, and seal. Smash with a rolling pin or the flat side of a measuring cup until fine crumbs form. Place the butter in a small glass bowl and melt in the microwave, this should only take about 20 seconds. Add the wafer crumbs to the butter and stir with a fork to combine. 
• Divide the buttery crumbs into small serving dishes and press lightly with your fingers to form a crust. Spoon the berry mousse mixture over the crusts. Top with NILLA wafers and the berries of your choice. Serve immediately or refrigerate until ready to serve.

Notes

Keep in mind that the sweetness of the fresh berries will determine the flavor and sweetness of the dessert.

Nutrition

Calories: 285kcal | Carbohydrates: 24g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 242mg | Potassium: 68mg | Sugar: 18g | Vitamin A: 695IU | Vitamin C: 1.8mg | Calcium: 37mg | Iron: 0.1mg

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One bite of these cheesecake cookie bars will have you hooked and this recipe is likely to earn top ten dessert status in your house as well.

This recipe is from my friend Jocelyn’s beautiful cookbook, Cheesecake Love.

There are so many fantastic cheesecake flavor combinations in this book, the cheesecake lover in your life will never grow tired of these desserts. I’ve made a few of them myself and they never disappoint.

Cheesecake Cookie Bars start with a layer of Monster Cookie dough pressed into the bottom of the pan. Then a spatula licking delicious chocolate cheesecake batter is poured over that layer.

A top layer of cookie dough is dropped over that cheesecake layer before baking. The result is a crunchy, chewy, creamy, chocolate dessert that no one in my family could resist.

The cheesecake filled cookie bars are rich and sweet, loaded with peanut butter, chocolate chips, M&M’s, and cheesecake. I was able to cut them into very small pieces. This made them perfect for a sweet snack or a dessert.

I recommend cutting them into 24-36 pieces. I wound up cutting ours into about 48 pieces. We loved these bars straight from the refrigerator, but they were also great at room temperature.

Want a few more EASY cheesecake desserts to try? How about No-Bake Caramel Cheesecake Mousse? or a classically rich Turtle Cheesecake? This Layered Lemon Cheesecake will likely be my forever favorite lemon dessert. Raspberry Cheesecake Brownies and this Deep Fried Cheesecake both sound fantastic as well.

Kitchen Tip: I used this pan, this scoop, and this cookbook to make this recipe.

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Monster Cookie Chocolate Cheesecake Bars

Crunchy, chewy, creamy, Monster Cookie Chocolate Cheesecake Bars are a dessert dream come true!

Course Dessert

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 36 servings

Calories 270kcal

Ingredients

• COOKIE INGREDIENTS
• ½ cup butter, room temperature
• ½ cup white sugar
• 1 cup light brown sugar
• 1 cup creamy peanut butter
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp kosher salt
• ½ tsp baking soda
• 1 cup quick cooking oats
• 2 tbsp milk
• 1 cup semi-sweet chocolate chips
• 1 cup M&M’s candies, divided
• CHEESECAKE INGREDIENTS
• 16 ounces cream cheese, room temperature
• 1/2 cup white sugar
• 4 ounces semi-sweet chocolate chips, melted
• 2 eggs

Instructions

• Preheat the oven to 350°F. Line a 9×13 pan with parchment paper or line with foil and grease with butter.
• FOR THE COOKIE CRUST: Beat the butter and both sugars together until fluffy. Add the peanut butter, eggs, and vanilla, and beat until smooth. In a separate bowl, stir together the flour, salt, baking soda, and oats. Slowly add the dry ingredients to the butter mixture, and beat until combined. Add the milk and beat again. 
• Stir in the chocolate chips and the M&M’s candies by hand, reserve about 2 tablespoons of M&M’s for topping. Press half the cookie dough into the bottom of the prepared pan. Set aside the pan and the remaining cookie dough.
• FOR THE CHEESECAKE: Beat the cream cheese until creamy. Add the sugar and beat until smooth. Add the chocolate and beat until creamy again. Add the eggs, beating well to make sure they are well incorporated, but do not overbeat the batter.
• Spread the cheesecake batter over the layer of cookie dough already in the pan. Drop the remaining cookie batter by scoops or spoonfuls over the cheesecake layer. Sprinkle the remaining M&M’s on top. 
• Bake for 35 minutes. Remove the pan from the oven and place it on a wire rack. Let cool for 1 hour, then refrigerate for at least 4 hours, or until completely chilled. Cut into 24-48 bars before serving. Enjoy!

Notes

To melt the chocolate (for the cheesecake) in the microwave, place it in a glass bowl and heat for 1 minute at 50% power, stir, and heat an additional 30 seconds at 50% power ONLY if needed. When the chips are mostly melted, remove from the microwave and stir until smooth and fully melted.

Nutrition

Calories: 270kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 159mg | Potassium: 141mg | Fiber: 1g | Sugar: 19g | Vitamin A: 290IU | Calcium: 39mg | Iron: 1.3mg

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Fluffy cheesecake mousse is layered between salted caramel sauce and a brown sugar graham cracker crust to make this No Bake Caramel Cheesecake Mousse. I could not resist these little jars once they were stashed in the refrigerator. I worked my way through one of the jars, a tiny taste at a time as I waited through the day to serve them at night.

This is the best no-bake cheesecake dessert I’ve ever tasted. The cheesecake mousse layer is super fluffy and not at all heavy. As a result, the crumbs do not absorb the moisture from the cheesecake, allowing them to remain crisp and chewy.

I’ve served this layered into cute little jars, in fancy glasses, or layered into a larger family-style casserole dish or trifle bowl. This recipe was the result when I was craving cheesecake on a day when I lacked any motivation to actually bake one. I saw the cream next to the cream cheese in the refrigerator and one thing led to another. The whole family loved the way this dessert turned out.

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No Bake Caramel Cheesecake Mousse

Servings 6 -8 servings

Ingredients

• 16 ounces cream cheese room temperature
• 1/2 cup sugar
• 3/4 cup heavy cream
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/3 cup caramel sauce  warm enough to pour, but not hot
• 1 1/2 cups graham cracker crumbs about 10 crackers worth
• 1/4 cup butter melted
• 1/4 cup light brown sugar

Instructions

• Mix together the graham cracker crumbs, brown sugar and butter. Set aside. Cream together the cream cheese and the sugar until smooth. Slowly add the cream, mixing until well combined. Stir in the lemon juice and vanilla. Set out 4-6 small jars and scoop 2-3 tablespoons of the graham cracker mixture into each jar. Press the crumbs down to form the bottom crust. You'll want to use about 2/3 of the crumb mixture for the bottom layers.
• Scoop about half of the cheesecake filling into each jar and spread it across the crumb layer. Drizzle a tablespoon or so of caramel over the filling and then scoop another layer of cheesecake on top of the caramel. Top with another drizzle of caramel and sprinkle with the remaining graham cracker crumbs. Chill for an hour or overnight before serving. Enjoy!

{originally posted 11/8/2013 – recipe notes and photos updated 1/17/2017}

Here are some more cheesecake recipes you might like:

Cheesecake Stuffed Strawberries by Spend with Pennies

Turtle Cheesecake by Barefeet In The Kitchen

Miniature Cheesecakes by Love From The Oven

Death by Chocolate Cheesecake by Layers of Happiness

The Ultimate Lemon Cheesecake by Barefeet In The Kitchen

Raspberry Cheesecake by Tide and Thyme

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Lemon Ginger Cheesecake Mousse Cups

Servings 6 -8 servings

Ingredients

• 1 4.9- ounce package Walkers Gluten Free Ginger and Lemon Shortbread
• 16 ounces cream cheese
• 1/2 cup sugar
• 2/3 cup heavy cream
• 1/4 cup fresh lemon juice about 1 medium lemon’s worth
• 1/4 teaspoon kosher salt
• fresh berries for topping

Instructions

• Place a shortbread round in each dish. Use the end of a rolling pin or your fingers to crush each cookie and press the crumbs into the bottom of each dish.
• Place the cream cheese and sugar in a mixing bowl and beat with an electric mixer until smooth, about 2 minutes. Add the cream, lemon juice, and salt. Beat again, until smooth and fluffy, about 3 minutes. Scoop the creamy mixture over the crumb crusts, dividing it between each dish. Top with additional shortbread crumbs and the berries of your choice.
• Refrigerate until ready to serve, at least 1 hour. Enjoy!

Notes

Regular Shortbread Rounds can be substituted for the Lemon Ginger Shortbread, if you have trouble finding them in your stores. When making these for a crowd, instead of
crumbling each cookie in the bottom of a jar, place the cookies in a zip-close bag and crush them with a rolling pin, then divide the crumbs between the jars. 

The post Lemon Ginger Cheesecake Mousse Cups appeared first on Barefeet in the Kitchen.

Caramel Swirl Cheesecake Cupcakes start with smooth and creamy cheesecake over a simple graham cracker crust, then they are topped with a swirl of caramel sauce just before baking.

Do you remember when I promised you a dessert worthy of that Vanilla Bean Salted Caramel Sauce? This is it.

For an extra special dessert, I topped the last two “leftover” cupcakes with a generous drizzle of warm caramel just before serving. (I wish I’d thought of that earlier! I highly recommend doing that with ALL of them.)

Side note: Is there ever really a “leftover” dessert? I typically look forward to that last serving and stash it away for an afternoon snack later in the week. So, does it truly count as a leftover? These are the food things that I ponder late at night.

Check out all of the Gluten Free Dessert Recipes on this website!

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Caramel Swirl Cheesecake Cupcakes

Smooth and creamy Caramel Swirl Cheesecake Cupcakes with a simple graham cracker crust, topped with a swirl of caramel before baking.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 27 minutes minutes

4 hours hours

Total Time 4 hours hours 47 minutes minutes

Servings 24 cupcakes

Ingredients

• 1½ cups graham cracker crumbs about 10 crackers worth (gluten free crackers work fine)
• ¼ cup butter melted
• ¼ cup light brown sugar
• 24 ounces cream cheese
• ¾ cup sugar
• 2 teaspoons vanilla
• 3 eggs
• Homemade Caramel Sauce or Vanilla Bean Salted Caramel Sauce

Instructions

• Preheat oven to 325°F. Mix together the graham cracker crumbs, brown sugar and butter. Scoop 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Press down the mixture with a small measuring cup or the bottom of a drinking glass. Bake for 5 minutes and then remove from the oven.
• Beat the cream cheese until it is smooth. Add the sugar and beat for about a minute to combine. Add the vanilla and then the eggs, one a time. Beating until the mixture is smooth again between each egg. Scoop 3-4 tablespoons of the filling over the slightly cooled crusts. Smooth slightly or tap the tray to spread across the crusts. Drizzle 1 teaspoon of caramel over the top of each cupcake and then swirl lightly with a toothpick.
• Bake for 22 minutes and then remove from the oven. The cupcakes will be puffy and rounded when you remove them from the oven, they will sink as they cool. Let cool at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 4 hours. Drizzle with warm caramel sauce just before serving, if desired. Enjoy!

Notes

If you are looking for a gluten free alternative or simply something a little different, this almond crust would work beautifully as well.

{originally posted 5-10-13 – recipes notes updated 6/17/22}


ONE YEAR AGO: Roasted Potatoes, Brussels Sprouts, Peppers, and Bacon
TWO YEARS AGO: Mini Smoked Corn Dogs {gluten free and traditional recipes}
THREE YEARS AGO: Blueberry Banana Kale Smoothie

The post Caramel Swirl Cheesecake Cupcakes appeared first on Barefeet in the Kitchen.

Caramel Chocolate Chip Toffee Cheesecake Cookie Bars, as if the name wasn’t more than enough, just imagine each of those ingredients on their own and now picture them all stacked into the ultimate cookie bar with a perfect layer of creamy cold cheesecake in the center. No joke, these bars are amazing. I first saw them here and I couldn’t get them out of my mind!

One bite, just one bite, is all it took to know that I couldn’t keep these in the house. I immediately sent half of them to the office with Sean, shared a few with the family, and dropped the remaining bars off at a friend’s house. These are crazy good and I can’t wait for an excuse to make them again. (I know better than to make them when I’ll be left alone with the whole pan!) These bars are an awesome potluck or party treat, perfect for sharing with friends.

Check out all of the Gluten Free Dessert Recipes on this website. For a low carb treat that everyone will love, try these Magic Cookie Bars too!

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The Best Cheesecake Cookie Bars

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 24 servings

Calories 273kcal

Ingredients

Cookie Dough Ingredients

• 1 cup butter softened
• 1½ cups light brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 2 cups all-purpose flour*
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ⅔ cup semi-sweet chocolate chips plus ¼ cup for topping if desired
• ⅓ cup caramel bits
• ⅓ cup toffee bits

*Gluten-Free Alternative

• 1¼ cups brown rice flour
• ⅔ cup tapioca starch
• ⅓ cup potato starch

Cheesecake Ingredients

• 8 ounces cream cheese room temperature
• ½ cup sugar
• 1 egg
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Line a 9×13 pan with parchment paper. Beat together the butter and sugar. Add the vanilla and the egg and beat again until smooth and creamy. Beat in the flours, soda, and salt just until combined. Stir in the chocolate chips, caramel bits, and toffee bits.
• Press half the dough into the bottom of the parchment lined pan. (If you're like me and only have one mixer, place the rest of the dough in a small bowl and wipe out the mixing bowl to use for the cheesecake layer.)
• Beat together the cream cheese and sugar until smooth. Add the egg and vanilla and beat again until completely smooth. Pour the cheesecake layer over the cookie crust in the pan.
• Use your hands to drop chunks of the remaining cookie dough into flat discs and layer them over the cheesecake filling. Don't stress making it look perfect or covering the entire pan.
• Bake for 28-33 minutes, just until the bars are cooked through and the top has lightly browned. Allow them to cool completely, before lifting them from the pan with the parchment paper. Slice into bars and store in the refrigerator. Enjoy!

Notes

Toffee bits or caramel bits may be substituted for each other in this recipe if you don’t happen to have both on hand.

Nutrition

Calories: 273kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 207mg | Potassium: 87mg | Fiber: 1g | Sugar: 24g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

ONE YEAR AGO TODAY: Southwest Chicken Bits Recipe

TWO YEARS AGO TODAY: Lemon Butter Chicken with Peppers and Mushrooms

THREE YEARS AGO TODAY: Balsamic Butter Sauce

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