Tag: cheesecake

The Best Eggless Turtle Cheesecake – Creamy, Chocolatey & Family-Approved
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This Eggless Turtle Cheesecake is creamy, chocolatey, and layered with gooey caramel and toasted pecans—every bite feels like a celebration. Made without eggs but full of rich, bakery-style flavor, it’s the showstopping dessert that proves allergy-friendly baking can be luxurious and easy. Perfect for holidays, birthdays, or any family gathering where everyone deserves dessert.
Oriana’s Thoughts On The Recipe

There’s something magical about the first slice of cheesecake—especially when it’s one you’ve made for the people you love most. After more than a decade of baking egg-free desserts for my daughter’s severe allergies, cheesecake became my “challenge dessert.” I wanted that same velvety texture and creamy flavor without the eggs, and after many test batches, I finally got it right.

Now, this Eggless Turtle Cheesecake is the one my family asks for every holiday. Layers of chocolate, caramel, and pecans make it feel indulgent, but it’s simple enough for busy days. It’s proof that baking without eggs doesn’t mean giving anything up—it just takes a little heart and the right method.

Why You’ll Want to Try My Recipe

Allergy-friendly: Safe for families managing egg allergies—no compromise on flavor or texture.

Simple ingredients: Everything you need is likely already in your pantry.

Creamy and rich: Smooth, velvety cheesecake filling without any eggs.

Tested to perfection: Family-approved after multiple rounds of testing to get that perfect creamy bite.

Chocolate + caramel bliss: Classic turtle flavor combo that feels like a treat from a bakery.

Showstopping look: Drizzled caramel, glossy chocolate, and pecans make it holiday-table worthy.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Crust

Oreo Cookies: They create a chocolatey, sweet base that pairs perfectly with turtle flavors. Use regular, not double-stuffed.

Unsalted Butter: Binds the crumbs together. You can use a dairy-free butter if needed.

Pecan Halves: Add richness and a subtle nutty crunch to the crust. You can omit if avoiding nuts.

For the Filling

Cornstarch: Helps the cheesecake set without eggs.

Light Brown Sugar: Adds depth and caramel-like sweetness.

Cream Cheese: The heart of any cheesecake—use full-fat for the best texture.

Sour Cream: Makes the filling smooth and tangy.

Sweetened Condensed Milk: Sweetens and adds creaminess.

Fresh Lemon Juice (Optional): Just a hint brightens the flavor.

Pure Vanilla Extract: Warm, sweet flavor that ties everything together.

Heavy Cream: Helps create that silky, dreamy texture egg-free cheesecakes need.

For the Topping

Semi-Sweet Chocolate: Melted and drizzled for the “turtle” finish.

Pecan Halves: Toast them if you want extra flavor.

Caramel Sauce: Store-bought or homemade—whatever makes your life easier.

Sea Salt (Optional): A pinch of flaky sea salt balances the sweetness beautifully.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Nut-Free: Skip the pecans in the crust and topping—use extra Oreos for the base.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use gluten-free chocolate sandwich cookies.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the Crust
Preheat oven to 350ºF (180ºC). Lightly grease a 9-inch springform pan and line the bottom with parchment. Crush Oreos into fine crumbs (food processor or rolling pin method). Mix with melted butter until evenly moistened, then press firmly into the bottom and slightly up the sides of the pan. Smooth gently with a measuring cup—don’t pack too hard. Bake for 10 minutes, then cool completely while keeping the oven on.
Make the Filling
In a small bowl, mix together the cornstarch and sugar—this helps prevent lumps later.
In a larger bowl, beat the cream cheese and sour cream on low until they’re completely smooth.

Add the cornstarch–sugar mixture and mix again. Slowly pour in the sweetened condensed milk and keep mixing until creamy. Then add the lemon juice, vanilla, and heavy cream. Beat for another couple of minutes until everything looks silky and dreamy. Pour the filling into your cooled crust and tap the pan gently on the counter to pop any little air bubbles.
Assemble
Pour half of the filling into your cooled crust. Then drizzle about 1/4 cup (75 g) caramel sauce over the top, then use a knife to gently swirl it with the batter. Add the remaining batter, again smoothing the surface into an even layer. and tap the pan gently on the counter to pop any little air bubbles.
Set Up the Water Bath
First, protect your springform pan from water leaks. Wrap the outside with two layers of heavy-duty foil—or my favorite option, use a cheesecake protector. Once your pan is leakproof, place it inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cheesecake pan. This gentle water bath helps the cheesecake bake slowly and evenly for a smooth, crack-free texture.
Bake the Cheesecake
Bake for 40 minutes. When the timer goes off, turn the oven off, but don’t open the door. Let the cheesecake sit inside the warm oven for another 40 minutes so it finishes cooking gently.
When you take it out, the center will still have a little wobble—that’s exactly what we want. Remove the pan from the water bath and take off the foil. Let it cool to room temperature, then chill it in the fridge for at least 6 hours or overnight (overnight is always best!). When you’re ready to serve, run a thin knife or spatula around the edges, release the springform, and lift it onto a plate.
Add the Topping
Melt your chocolate in the microwave in short 20-second bursts, stirring in between, until smooth. Drizzle it all over the cold cheesecake—it’ll harden quickly because the cheesecake is chilled. Sprinkle on the pecans, then drizzle caramel sauce on top to help everything stick together. Finish with a little flaky sea salt if you love that sweet–salty combo. Pro Tip: If your caramel has been in the fridge, warm it slightly so it’s pourable and easy to drizzle.
Recipe Tips For Success

➤ Troubleshoot Tips:

Crust Falling Apart: If the crumbs aren’t fully moistened, the crust won’t hold together. Pro Tip: Make sure all the crumbs look evenly coated and slightly damp before pressing them into the pan. It should feel like wet sand.

Filling Turning Lumpy: Cream cheese can clump if it’s too cold. Pro Tip: Always use room-temperature cream cheese and mix it slowly at first to keep the batter smooth.

Cheesecake Cracking: Even eggless cheesecakes can crack if overmixed or baked too hot. Pro Tip: Mix just until combined, and bake low and slow. A water bath isn’t required, but placing a pan of hot water on the rack below helps.

Topping Sliding Off: Warm cheesecake + caramel = slippery topping. Pro Tip: Chill the cheesecake completely before topping and keep the caramel at room temperature—not hot—when drizzling.

Make sure all dairy ingredients are room temperature for the smoothest filling.

Chill the cheesecake overnight if possible—it tastes even better the next day.

Line the bottom of your springform pan with parchment for easier slicing.

If making ahead for a holiday, assemble the topping just before serving so it stays glossy.
Variations & Additions
- Salted Caramel Cheesecake: Increase the caramel drizzle and sprinkle with flaky sea salt.
- Extra Crunch: Mix mini chocolate chips into the filling.
- Festive Touch: Add a little cinnamon to the crust during the holidays.
Storage and Freezing Instructions

Store: Keep covered in the refrigerator for up to 5 days.

Freeze (Without Topping): Wrap tightly in two layers of plastic wrap + one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Try These Egg-Free Cheesecake Recipes Next!

Recipe Card
Eggless Turtle Cheesecake

Oriana Romero

This Eggless Turtle Cheesecake is rich, creamy, and loaded with chocolate, caramel, and toasted pecans. Made without eggs but full of indulgent flavor, it’s a bakery-style dessert that’s easy enough for home bakers and perfect for allergy-friendly celebrations.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Chilling Time: 6 hours

Total Time 8 hours

Servings 12 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat The Oven And Prepare The Pan:

Make The Crust:

In a food processor or blender, pulse 20 whole Oreos (including the cream filling) and pecans into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or about 275 g.

Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break them up.

Add the mixture to your springform pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust.Pro-Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface, but don’t press too hard, or the crust will be very difficult to cut.

Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

Make The Filling:

Combine the cornstarch and sugar in a bowl until well combined. Set aside.

Using an electric hand mixer or a stand mixer, beat the cream cheese and sour cream on low speed for 2 to 3 minutes, or until smooth and free of any lumps. Add the brown sugar mixture; continue mixing until incorporated. Gradually add the sweetened condensed milk and beat until creamy, 1 to 2 minutes. Add the lemon juice, vanilla, and heavy cream; beat on medium speed for 2 minutes.

Assemble:

Pour half of the filling into your cooled crust. Then drizzle about 1/4 cup (75 g) caramel sauce over the top, then use a knife to gently swirl it with the batter. Add the remaining batter, again smoothing the surface into an even layer. Finally, tap the pan gently on the counter to pop any little air bubbles.

Prepare The Water Bath:

First, protect your springform pan from water leaks. Wrap the outside with two layers of heavy-duty foil—or my favorite option, use a cheesecake protector. Once your pan is leakproof, place it inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cheesecake pan. This gentle water bath helps the cheesecake bake slowly and evenly for a smooth, crack-free texture.

Bake:

Bake for 40 minutes, or until the edges are just barely puffed. When the initial 40 minutes of baking is over, turn off the oven and leave the cheesecake inside the hot oven, with the door closed, for 40 more minutes. The cheesecake will continue to cook but will slowly begin to cool as well. After the seconds 40 minutes, remove the cheesecake from the oven. The center should still wobble when you remove it.

Remove the cheesecake from the water bath and wrapping. Let it cool in the pan ( do not remove the side of the pan yet) until it reaches room temperature, then refrigerate in the pan for at least 6 hours or overnight (preferred).

When ready to serve, loosen the cheesecake from the pan’s sides by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Make The Topping:

Melt the chopped chocolate, either in a double boiler or the microwave. Microwave in 20-second increments, stirring after each until completely melted. Then, drizzle chocolate on top of the chilled cheesecake. The chocolate will set almost immediately, because the cheesecake is cold. Add more chopped pecans. And then, drizzle the caramel on top. The caramel helps keep the pecans in place. Finally, lightly sprinkle flaky sea salt on top, if desired.Pro-Tip: If using homemade caramel or any caramel sauce that’s been refrigerated, make sure it’s pourable consistency by warming it in the microwave.

Store: Keep covered in the refrigerator for up to 5 days.

Freeze (Without Topping): Wrap tightly in two layers of plastic wrap + one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Nut-Free: Skip the pecans in the crust and topping—use extra Oreos for the base.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use gluten-free chocolate sandwich cookies.

Recipe Tips For Success:
➤ Troubleshoot Tips:

Crust Falling Apart: If the crumbs aren’t fully moistened, the crust won’t hold together. Pro Tip: Make sure all the crumbs look evenly coated and slightly damp before pressing them into the pan. It should feel like wet sand.

Filling Turning Lumpy: Cream cheese can clump if it’s too cold. Pro Tip: Always use room-temperature cream cheese and mix it slowly at first to keep the batter smooth.

Cheesecake Cracking: Even eggless cheesecakes can crack if overmixed or baked too hot. Pro Tip: Mix just until combined, and bake low and slow. A water bath isn’t required, but placing a pan of hot water on the rack below helps.

Topping Sliding Off: Warm cheesecake + caramel = slippery topping. Pro Tip: Chill the cheesecake completely before topping and keep the caramel at room temperature—not hot—when drizzling.

➤ Extra Tips:

Make sure all dairy ingredients are room temperature for the smoothest filling.

Chill the cheesecake overnight if possible—it tastes even better the next day.

Line the bottom of your springform pan with parchment for easier slicing.

If making ahead for a holiday, assemble the topping just before serving so it stays glossy.

➤ Variations & Additions:

Salted Caramel Cheesecake: Increase the caramel drizzle and sprinkle with flaky sea salt.

Extra Crunch: Mix mini chocolate chips into the filling.

Festive Touch: Add a little cinnamon to the crust during the holidays.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 669kcalCarbohydrates: 59gProtein: 9gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 98mgSodium: 341mgPotassium: 375mgFiber: 2gSugar: 47gVitamin A: 1219IUVitamin C: 1mgCalcium: 195mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 669

Keyword cheesecake egg-free recipe
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Oriana Romero

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November 21, 2025
When You Want Cheesecake but Don’t Want to Bake…
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If you’re craving something creamy, sweet, and a little bit fancy, these No Bake Mini Cheesecakes are just the thing! With a buttery graham cracker crust, smooth cheesecake filling, and a bright raspberry sauce on top, they are the perfect holiday dessert. No tying up the oven for hours, and they look so sophisticated but are really so simple to make!

I love treating myself to something sweet, especially when it’s simple to make and sure to impress. No-bake mini cheesecakes are perfect for sharing with the whole family or for a special Christmas treat or Valentine’s Day dessert.

A buttery graham cracker crust holds a rich, creamy cheesecake filling, all topped with a bright raspberry drizzle. The result is a stunning, bite-sized dessert that looks as good as it tastes. I promise you these won’t last on your counter for long!

Mini Cheesecake Ingredients

These mini cheesecakes come together with a handful of simple, easy-to-find ingredients. Here’s what you’ll need to make the crust, filling, and raspberry sauce. Best of all, there is no need to turn on the oven because these are no-bake.

The Crust
- Graham Cracker Crumbs: Base for the mini cheesecake crusts.
- Sugar: Adds sweetness to the crust.
- Unsalted Butter: Binds the crumbs together and adds richness.
Mini Cheesecake Filling
- Heavy Cream: Whipped to add lightness to the filling.
- Cream Cheese: Creates a creamy, tangy cheesecake base.
- Crème Fraîche: Adds richness and a slight tang.
- Confectioners’ Sugar: Sweetens the filling.
Raspberry Topping
- Cornstarch: Thickens the raspberry sauce.
- Sugar: Sweetens the raspberry sauce.
- Water: Combines with cornstarch to make a smooth sauce.
- Frozen Raspberries: Main flavor for the sauce.
- Fresh Raspberries: Garnish for serving.
Why Crème Fraîche?

This recipe uses crème fraîche, which adds a smooth, velvety texture and elevates the flavor compared to a standard cream cheese cheesecake batter. You can usually find it at Whole Foods, Trader Joe’s, or larger grocery stores.

How to Make Mini Cheesecakes

Follow these easy steps to assemble these creamy, no-bake treats!
1. Prep: Line 10–12 muffin tins with plastic wrap.
2. Crust: In a small bowl, combine the crumbs from the graham crackers and sugar, then stir in melted butter until it’s the texture of wet sand. Divide the mixture among the muffin tins and press into cups. Freeze while making filling.
3. Whip: Beat heavy cream with a whisk attachment until medium-stiff peaks form. Transfer to another bowl.
4. Mix: Beat cream cheese, crème fraîche, and confectioners’ sugar with paddle attachment until smooth, being sure to scrape the sides of the bowl periodically.
5. Fold: Gently fold the whipped cream into the cream cheese mixture until combined into a thick batter.
6. Assemble: Spoon filling into crusts and freeze until firm, about 30 minutes.
7. Sauce: In a small saucepan, combine cornstarch, sugar, and water. Add raspberries and cook over medium heat, stirring constantly until boiling. Cook one more minute. Strain to remove seeds and cool.
8. Serve: Remove cheesecakes from muffin tin using the plastic wrap. Drizzle with raspberry sauce and garnish with fresh raspberries.
How Do I Make Uniform Graham Cracker Crumbs For Mini Cheesecake Crusts?

You can smash graham crackers with a rolling pin or wooden spoon, but I prefer using a food processor. It’s quick, creates perfectly even crumbs, and avoids the mess that comes from the inevitable punctured plastic bag.

Other Mini Cheesecake Topping Ideas

The cheesecake base is a blank canvas for endless flavor possibilities. We’ve tried caramel, strawberry, mixed berries, chocolate ganache, and more! The options are limitless. These mini cheesecakes also make a stunning presentation, especially when arranged on a serving platter for parties, showers, or any special gathering.

Can You Make No-Bake Mini Cheesecakes Ahead of Time?

Yes! The raspberry sauce can be prepared in advance and stored in the refrigerator until you’re ready to use it. The cheesecakes themselves are quick to assemble, but they need at least 30 minutes in the freezer to set. You can make them ahead, then transfer to the refrigerator until serving.

Any leftover raspberry sauce keeps well in the fridge and is perfect drizzled over yogurt or ice cream.

When it comes to dessert, it doesn’t get much easier — or prettier — than these no bake mini cheesecakes. I love that you can make them ahead of time, top them with fresh raspberry sauce, and pull them out when it’s time to celebrate.

Whether you’re hosting a dinner party, baby shower, or just want a sweet treat after dinner, these little cheesecakes always impress. They’re simple, delicious, and proof that you don’t need to turn on the oven to make something truly special.

You’ll Love These Cheesecake Recipes:

Watch How These Mini Cheesecakes are Made…
Cook ModePrevent your screen from going dark

To make the crust, line 10-12 muffin tins with plastic wrap.

In a small bowl, combine the sugar and graham cracker crumbs.

3 Tablespoons Sugar, 2 Cups Graham Cracker Crumbs

Stir in the melted butter.

½ Cup Unsalted Butter

Divide the graham cracker mixture among the prepared muffin tins.

Press mixture into each well forming a small cup.

Place in freezer to chill while preparing filling.

To prepare filling, in an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form.

1 Cup Heavy Cream

Transfer whipped cream to another bowl and set aside.

Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners’ sugar on medium speed until combined.

10 Ounces Cream Cheese, 6 Ounces Crème Fraîche, ⅔ Cup Confectioners’ Sugar

Gently fold whipped cream into the cream-cheese mixture until combined.

Spoon filling into crusts and freeze until firm, about 30 minutes.

While the cheesecakes are chilling, prepare the raspberry sauce.

In a small saucepan, combine the cornstarch, sugar and water.

2 ½ teaspoons Cornstarch, 3 Tablespoons Sugar, ⅓ Cup Water

Add the raspberries and cook over medium heat.

12 Ounces Frozen Raspberries

Stir constantly until the mixture boils.

Once boiling, cook and stir for one additional minute.

Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds.

Cool to room temperature or chill in refrigerator until ready to serve.

Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap.

Remove from plastic and drizzle with raspberry sauce.

Garnish with fresh raspberries, as desired.

Fresh Raspberries

Recipe from Spoonful of Flavor with crust and filling adapted from Martha Stewart
Covered, cheesecake will keep for 5 days in the refrigerator.

Serving: 1cheesecake, Calories: 439kcal, Carbohydrates: 35g, Protein: 5g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 80mg, Sodium: 225mg, Potassium: 144mg, Fiber: 3g, Sugar: 23g, Vitamin A: 1025IU, Vitamin C: 9mg, Calcium: 68mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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November 17, 2025
17 Rich, Creamy, and Egg-Free: Cheesecakes That Wow a Crowd

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If you think making cheesecake without eggs is impossible, think again! This collection of eggless cheesecake recipes is rich, creamy, and downright irresistible—perfect for birthdays, holidays, or anytime you want to wow a crowd. Whether you’re dealing with food allergies, baking for someone special, or simply curious about trying something new, these egg-free cheesecakes prove you don’t need eggs to enjoy a decadent dessert. Get ready to fall in love with each slice—because no one will believe these cheesecakes are eggless!

Cheesecakes have always been one of those desserts that feel extra special— creamy, rich, and meant to be shared with the people you love. But if you or someone in your family can’t have eggs, it can feel like cheesecake is off the table. I know that struggle all too well, which is exactly why I put together this collection of Eggless Cheesecake Recipes that are every bit as decadent as the classic versions.

From silky no-bake cheesecakes to impressive baked favorites, these recipes prove you don’t need eggs to create a dessert that wows a crowd. Whether you’re planning a holiday gathering, a birthday celebration, or just want a sweet treat to brighten the week, you’ll find a cheesecake here that’s easy to make, allergy-friendly, and absolutely delicious. Trust me—once you try these, no one will even miss the eggs!

Best Eggless Cheesecake [Video]

This recipe makes the BEST Eggless Cheesecake you will ever try! It’s wonderfully creamy and silky, and it’s also one of the easiest to make! A delicious and melt-in-your-mouth classic dessert that will leave everyone asking for seconds. Must try!

Eggless Chocolate Cheesecake

This Eggless Chocolate Cheesecake is indulgently rich and creamy! An easy, fully make-ahead dessert that everyone will LOVE!

Eggless Easy Blueberry Cheesecake

This Eggless Easy Blueberry Cheesecake is creamy, smooth, rich, and bursting with the sweet and tangy flavor of fresh blueberries. It’s incredibly easy to make. There are no fancy techniques or hard-to-find ingredients here, and there is no need for a tricky water bath. Plus, it’s eggless, making it a great option for those with egg allergies or dietary restrictions.

Eggless Lemon Cheesecake

This Eggless Lemon Cheesecake is smooth, creamy, and melts in your mouth! Nestled inside a traditional graham cracker, this delicious eggless dessert won’t disappoint.

Eggless Oreo Cheesecake (Easy & Creamy)

This Eggless Oreo Cheesecake is incredibly creamy and smooth. Each bite melts in your mouth, giving you that perfect cheesecake texture that’s both dense and velvety. It’s completely egg-free without sacrificing any of the deliciousness. The recipe is straightforward (no water bath needed) and uses simple ingredients, making it easy to follow and foolproof.

Easy Eggless Mini Cheesecakes

These Eggless Mini Cheesecakes are smooth and creamy, with a little tang. Simple and quick to make. Perfect for any occasion and easy to change up!

Easy Instant Pot Eggless Cheesecake

This Easy Instant Pot Eggless Cheesecake is unbelievably delicious and super easy to make! It’s light, creamy, and rich just like the baked version. Made with just a few ingredients, this luscious Instant Pot cheesecake will make everyone who tries it immediately fall in love.

Eggless Burnt Basque Cheesecake (Easy!)

This Eggless Burnt Basque Cheesecake is rich, velvety, and effortlessly decadent, with a golden caramelized top and a luscious center. Made with simple ingredients, it’s the perfect egg-free dessert that wows with flavor, texture, and ease!

Eggless Raspberry Cheesecake

This Eggless Raspberry Cheesecake is sweet, creamy, and smooth, with a slight tang from the homemade raspberry sauce that adds the perfect balance of flavors. Plus, it’s so easy to make with simple ingredients you probably already have in your kitchen. This dessert is ideal for any occasion, whether it’s a special celebration or just because you’re craving something sweet. It’s pretty and completely irresistible!

Best No-Bake Strawberry Cheesecake

This Best No-Bake Strawberry Cheesecake is rich, creamy, sweet, and so refreshing! Its light and perfectly balanced flavor will magically melt in your mouth.

Eggless Pecan Pie Cheesecake

This Eggless Pecan Pie Cheesecake is rich, creamy, and totally decadent! Baked from scratch, this delicious dessert is perfect for sharing with loved ones.

Eggless Red Velvet Cheesecake

This Eggless Red Velvet Cheesecake is smooth, velvety, and decadent! Whether you’re enjoying it at a dinner party with your loved one or serving it to friends, it is sure to impress.

Eggless Pumpkin Cheesecake

Eggless Pumpkin Cheesecake is creamy, silky, and smooth! Made with simple ingredients, this delicious dessert will be the perfect centerpiece on your fall table.

Easy Baked Easter Cheesecake (Egg-Free)

This Easy Baked Easter Cheesecake is creamy, dreamy goodness that melts in your mouth with every bite. With its cheerful colors, velvety texture, and irresistible flavor, it’s sure to be a hit at your Easter celebration.

Mini Yogurt Strawberry Cheesecakes (No-Bake!)

These light and bright Mini Greek Yogurt Strawberry cheesecakes are perfect for when it’s too hot to turn on the oven. Made with Greek yogurt, these little treats are easy to make and will definitely be a crowd pleaser.

Eggless Lemon Blueberry Cheesecake Bars

These Eggless Lemon Blueberry Cheesecake Bars are sweet and fruity, and they’re as delicious as they are simple to make. The perfect plan-ahead dessert.

Eggless Cheesecake Brownies

These Eggless Cheesecake Brownies are incredibly fudgy, rich, decadent, and super easy to make! With a thick layer of delicious cheesecake and plenty of chocolatey goodness, these will become your new favorite. Step-by-step photo tutorial included.

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Oriana Romero

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August 30, 2025
Nutella Cheesecake Pumpkin Muffins – Simply Scratch

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Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Filled with a creamy Nutella cheesecake, these tender, perfectly spiced and not overly sweet pumpkin muffins are always a hit. Yields 20 muffins.

I distinctly remember the moment I fell in love with Nutella.

I was instantly smitten with its creamy texture, distinct hazelnut flavor, and how well it tasted spread over a banana then sprinkled with coconut. Ever since that very moment, I knew if there was one thing I was to make sure to always have in my pantry… it’s Nutella. It quickly became a pantry staple as would peanut butter or flour for that matter. What ever you decide to do with it, you’re sure to love it as there is simply no way to ruin any recipe that has Nutella in it!

So when I came upon this recipe for Nutella Cheesecake Pumpkin Muffins I instantly knew this recipe was going to be a keeper. I could hardly wait for the cold weather to really set in so I could curl up with a cup of coffee and a plate of these muffins! I mean the thought of Nutella cheesecake alone sounds heavenly, but Nutella cheesecake in the center of a pumpkin muffin?! Only one word comes to mind… magical. And that’s exactly what they are.

To make these Nutella Cheesecake Pumpkin Muffins You Will Need:

unbleached all-purpose flour – Helps bind the mixture.

cinnamon – Lends distinct warm and woodsy flavor.

nutmeg – Warm, aromatic with subtle hints of clove.

baking soda – Creates a gas which helps the batter to rise while baking.

fine salt – Use either sea salt or pink himalayan.

granulated sugar (white) – For sweetening and flavor.

pumpkin puree – Use 100% pure pumpkin puree and not pumpkin pie filling.

eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.

unsweetened applesauce – A little trick for adding moisture without the extra fat.

oil – Adds moisture to the batter. I like to use a neutral oil like extra-light olive oil.

cream cheese – Set out to soften to room temperature.

nutella – Lends a chocolaty hazelnut flavor.

vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.

Preheat your oven to 375°F (or 190°C).

Line 2 muffin tins with 20 paper baking liners. These days you can find liners in all sorts of different colors or designs, which can really add personality and dress up any cupcake or muffin!

Make the Pumpkin Muffin Batter:

In a large mixing bowl, measure and add the 3 cups unbleached all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 2 teaspoons baking soda and 1 teaspoon fine salt. Whisk the dry ingredients together and set aside for just a moment.

In a large bowl, preferably with a spout, add 1-1/2 cups granulated white sugar, 1 (15 ounce) can pumpkin puree, 4 eggs, 1/2 cup unsweetened applesauce and 1/2 cup natural oil – I use extra light olive oil.

Stir until the wet ingredients are thoroughly combined.

Pour the wet ingredients in with the dry.

Use a rubber spatula to stir until all ingredients are incorporated.

The batter should be smooth yet slightly thick.

Make The Cheesecake Filling:

In a separate mixing bowl, measure and 8 ounces softened cream cheese, 1/2 cup of Nutella, 1 egg and 1/4 teaspoon vanilla extract.

Using a hand mixer, blend until smooth.

To the lined muffin tin, add 2 tablespoons of the pumpkin batter.

Place 1 heaping tablespoon of the Nutella cheesecake mixture on top of that.

Lastly, top the Nutella mixture with two more tablespoons of the pumpkin batter. Place in your preheated oven for 18-20 minutes. See so easy!

My muffins baked up perfectly at 18 minutes. They were light and fluffy and my home filled up with the smell of pumpkin! Here are some words of advice, let them cool slightly before removing from the pan and attempting to eat.

What I really liked about this recipe, besides the whole entire thing, was that the measurements are spot on. I didn’t have any leftover batter or cheesecake filling. The perfectly moist pumpkin cake with creamy Nutella cheesecake a match made in heaven!! They’re delicious with a cup of tea or coffee which make them great morning treat, afternoon snack or evening dessert!

HOW TO STORE NUTELLA CHEESECAKE PUMPKIN MUFFINS:

In my opinion these muffins are best day, however you can store them (once cooled) in an air-tight container and keep refrigerated.

HOW TO FREEZE NUTELLA CHEESECAKE PUMPKIN MUFFINS:

Once cooled, place in a freezer-safe container or re-sealable bag and freeze.

HOW LONG WILL NUTELLA CHEESECAKE PUMPKIN MUFFINS LAST?

If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.

Click Here For More Muffin Recipes!

Enjoy! And if you give this Nutella Cheesecake Pumpkin Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Yield: 20 muffins

Nutella Cheesecake Pumpkin Muffins

Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Filled with a creamy Nutella cheesecake, these tender, perfectly spiced and not overly sweet pumpkin muffins are always a hit. Yields 20 muffins.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

FOR THE PUMPKIN MUFFINS:

3 cups unbleached all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

2 teaspoons baking soda

1 teaspoon fine salt, like sea salt or pink Himalayan

4 large eggs, room temperature

1½ cups granulate white sugar

15 ounces 100% pumpkin puree, 1¾ cups if homemade

1/2 cup neutral oil, like extra light olive oil

1/2 cup unsweetened applesauce

FOR THE NUTELLA CHEESECAKE FILLING:

8 ounces cream cheese, softened

½ cups nutella

1 large egg

1/4 teaspoon pure vanilla extract

MAKE THE MUFFINS:

Preheat your oven to 375℉ (190℃).Line 2 standard muffin tins with 20 paper baking liners.

In a large mixing bowl, measure and add the unbleached all-purpose flour, ground cinnamon, ground nutmeg, baking soda and salt. Whisk the dry ingredients together and set aside for just a moment.

In another large bowl, preferably with a spout, add eggs, sugar, pumpkin puree, unsweetened applesauce and oil. Stir until all the wet ingredients are thoroughly combined.

Pour the wet ingredients in with the dry and use a rubber spatula and stir until all ingredients are incorporated.

MAKE THE FILLING:

In a medium mixing bowl, add the softened cream cheese, Nutella, egg and vanilla extract. Using a hand mixer, blend until smooth.

To the lined muffin tin, add 2 tablespoons of the pumpkin batter. Then place 1 heaping tablespoon of the Nutella cheesecake mixture on top of that. Lastly, top the Nutella mixture with 2 more tablespoons of the pumpkin batter. Place in your preheated oven and bake for 18-20 minutes or until a tester comes back clean with a few crumbs attached.

Let cool until safe to handle then carefully remove to a wire rack to finish cooling. See blog post for storing information.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1muffin, Calories: 283kcal, Carbohydrates: 37g, Protein: 5g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 58mg, Sodium: 284mg, Potassium: 133mg, Fiber: 2g, Sugar: 21g, Vitamin A: 3532IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American

This recipe was originally posted on November 11, 2011 and has been updated with clear and concise instructions, new photography and helpful information. Recipe was adapted from mynameissnickerdoodle.com.

This post may contain affiliate links.

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Laurie McNamara

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October 3, 2024
Eggless Oreo Cheesecake (Easy & Creamy)

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This Eggless Oreo Cheesecake is incredibly creamy and smooth. Each bite melts in your mouth, giving you that perfect cheesecake texture that’s both dense and velvety. It’s completely egg-free without sacrificing any of the deliciousness. The recipe is straightforward (no water bath needed) and uses simple ingredients, making it easy to follow and foolproof. Whether it’s a birthday, holiday, or just a casual get-together, this cheesecake is sure to impress your family and friends. It looks stunning and tastes even better!

Oriana’s Thoughts On The Recipe

When I first made this Eggless Oreo Cheesecake, we were instantly in love. The combination of the rich, creamy filling with the crunchy Oreo crust is simply irresistible. Plus, it’s eggless, which means more people can enjoy it, especially those with egg allergies or dietary restrictions. The simplicity of the ingredients and the straightforward process (no water bath needed) make it a go-to recipe for me, whether I’m hosting a party, celebrating a birthday, or just craving something sweet.

It’s perfect for any occasion, from casual get-togethers to fancy dinners. The Oreo chunks add a delightful texture that makes every bite a little piece of heaven. And let’s not forget the wow factor—every time I serve this cheesecake, it’s met with oohs and ahhs!

What I Love About This Recipe

Oreo Lovers’ Delight: We are big fans of anything Oreo, so this cheesecake is one of our favorites. The crunchy Oreo crust and chunks throughout the filling make it a delightful treat for Oreo enthusiasts.

Foolproof Recipe: Easy to make with simple ingredients, this cheesecake is perfect even for novice bakers. The steps are straightforward, ensuring a successful bake every time.

Perfect Texture: Smooth, creamy, and dense—this cheesecake has a texture that’s just right. It’s firm enough to hold its shape but melts in your mouth with every bite.

Skip the Water Bath: This cheesecake recipe skips the traditional water bath, yet still delivers a creamy and velvety texture. By carefully controlling the baking and cooling processes, the cheesecake achieves the same luxurious smoothness without the added complexity of a water bath.

Versatile Dessert: Perfect dessert for any occasion, from birthday parties to dinner gatherings. Its appealing look and delicious taste make it a crowd-pleaser.

Potential Cons Of The Recipe

High Caloric Content: As a rich and indulgent dessert, this cheesecake is quite calorie-dense.

Time-Consuming: It requires some time for chilling.

Tips To Mitigate These Cons

Portion Control: Serve smaller slices to keep the calorie intake in check.

Plan Ahead: Make the cheesecake a day in advance to allow enough time for chilling.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For The Crust:

Oreo Cookies: Provides the classic Oreo flavor and a crunchy base. You can use any chocolate sandwich cookie if you prefer.

Butter: Helps bind the crust together. Use melted unsalted butter for best results.

For The Eggless Cookies-And-Cream Filling:

Cornstarch: Acts as a thickening agent to help the cheesecake set.

Granulated Sugar: Adds sweetness to balance the tanginess of the cream cheese.

Cream Cheese: The star of the show, providing a creamy texture and tangy flavor. Note: Use full-fat version that comes in blocks.

Sour Cream: Adds extra creaminess and a slight tang. Note: If sour cream is hard to find in your country, check out my How to Make Sour Cream at Home recipe.

Sweetened Condensed Milk: Contributes to the sweetness and smooth texture. Note: Use full-fat version.

Vanilla Extract: Enhances the flavor.

Heavy Whipping Cream: Adds richness and a creamy consistency.

Oreo Cookies: Adds the signature cookies-and-cream flavor and texture.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make The Crust

Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan and line it with parchment paper. I like to line the bottom and sides to prevent any stickiness.

In a medium mixing bowl, combine Oreo crumbs and sugar with a fork until evenly moistened. Put the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.

Step 2 – Make The Cheesecake Filling

Mix cornstarch and sugar until well combine. Set aside. Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy for 1-2 minutes. Add lemon juice and vanilla extract; beat until well incorporated. Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Foil in the chopped Oreos until evenly distributed.

Step 3 – Bake

Pour the cheesecake batter evenly over the prepared crust. Smooth the top with a spatula and tap gently to remove any air bubbles. Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well. After 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature. Then refrigerate for at least 8 hours or overnight (recommended).

Step 4 – Chill, Decorate, and Serve

Just before serving, decorate the cheesecake as your heart desires. I topped it with whipped cream and more Oreo cookies.

Achieving Perfect Cheesecake Without Water Bath

For this Eggless Oreo Cheesecake, the water bath is not necessary! You can still achieve a nice, smooth cheesecake by doing three things:

Bake low and slow: This cheesecake bakes at 325°F. I recommend monitoring your oven’s temperature with an oven thermometer. Also, avoid opening the oven door, as this causes the temperature to fluctuate.

Add a pan filled with water to the bottom rack. I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.

Release from the sides: To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing it from the oven so it can be released from the edges of the pan. Don’t remove the rim of the springform pan yet.

Gradual Cooling: After baking, turn off the oven and let the cheesecake cool inside for 40-60 minutes. Then, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it overnight or for at least 8 hours.

Recipe Tips

Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to chill and set.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.

Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.

Avoid overcooking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter.

To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.

Allow the cheesecake to chill for at least 8 hours in the refrigerator before attempting to cut it. For a very clean cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.

Food Allergy Swaps

Gluten-Free: Use gluten-free chocolate sandwich cookies.

Dairy-Free: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting dairy ingredients for non-dairy. Here are some suggestions:

Storing and Freezing Instructions

Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 days

Freeze: Eggless Cheesecake can be frozen for up to three months.

First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.

Next, remove the outer rim of the springform pan (leave the base).

Then, wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, followed by a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!

When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually benefits from being made a day in advance, giving it time to set properly.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but a springform pan is recommended for easy removal.

Can I use light cream cheese?

I do not recommend that, since the cheesecake won’t set up properly.

More Egg-Free Cheesecake Recipes You’ll Love!

Recipe Card 📖

Eggless Oreo Cheesecake

Oriana Romero

This Eggless Oreo Cheesecake is incredibly creamy and smooth. Each bite melts in your mouth, giving you that perfect cheesecake texture that’s both dense and velvety. It’s completely egg-free without sacrificing any of the deliciousness. The recipe is straightforward (no water bath needed) and uses simple ingredients, making it easy to follow and foolproof. Whether it’s a birthday, holiday, or just a casual get-together, this cheesecake is sure to impress your family and friends. It looks stunning and tastes even better!

Prep Time 15 minutes

Cook Time 40 minutes

Chilling Time: 10 hours

Total Time 10 hours 55 minutes

Servings 12 slices

Ingredients

For the Eggless Cookies-and-Cream Filling:

Instructions

Make the Crust:

Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan with baking spray and line the bottom and sides of the pan with parchment paper to prevent any stickiness.

In a medium mixing bowl, combine Oreo crumbs and sugar with a fork until evenly moistened.

Put the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.

Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.

Reduce oven temperature to 325º F (165º C).Extra Tip: Since this recipe does not call for a water bath, I like to place a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.

Make the Cheesecake Filling:

Mix cornstarch and sugar until well combine. Set aside.

Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and vanilla; beat until creamy and smooth, for 1-2 minutes.

Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Foil in the chopped Oreos until evenly distrubuted.

Pour the cheesecake batter evenly over the prepared crust. Smooth top with a spatula and tap gently to remove any air bubbles.

Bake:

Place the springform pan in the middle rack of your oven (just above the rack with the pan with the water). Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you're not looking for golden brown. After the inicial 40 minutes, turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well.

After the second 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature for 15 minutes, then, loosen the cheesecake from the sides of the pan by carefully running a thin metal spatula or knife around the inside rim. Do not remove the rim yet. Let the cheesecake cool completely at room temperature. Then, refrigerate for at least 8 hours or overnight (recommended).

Unmold:

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again. Remove the rim. Unmold and transfer to a cake plate.

Decorate with whipped cream and more Oreos if desired.

Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 days Freeze: Eggless Cheesecake can be frozen for up to three months.

First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.

Next, remove the outer rim of the springform pan (leave the base).

Then, wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, followed by a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!

When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.

Food Allergy Swaps: Gluten-Free: Use gluten-free chocolate sandwich cookies. Dairy-Free: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting dairy ingredients for non-dairy. Here are some suggestions: Recipe Tips:

Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to chill and set.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.

Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.

Avoid overcooking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter.

To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.

Allow the cheesecake to chill for at least 8 hours in the refrigerator before attempting to cut it. For a very clean cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.

Achieving Perfect Cheesecake Without Water Bath: For this Eggless Oreo Cheesecake, the water bath is not necessary! You can still achieve a nice, smooth cheesecake by doing three things:

Bake low and slow: This cheesecake bakes at 325°F. I recommend monitoring your oven’s temperature with an oven thermometer. Also, avoid opening the oven door, as this causes the temperature to fluctuate.

Add a pan filled with water to the bottom rack. I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.

Release from the sides: To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing it from the oven so it can be released from the edges of the pan. Don’t remove the ring of the springform pan yet.

Gradual Cooling: After baking, turn off the oven and let the cheesecake cool inside for 40-60 minutes. Then, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it overnight or for at least 8 hours.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 653kcalCarbohydrates: 66gProtein: 9gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 96mgSodium: 409mgPotassium: 332mgFiber: 1gSugar: 48gVitamin A: 1177IUVitamin C: 1mgCalcium: 177mgIron: 6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 653

Keyword cheesecake egg-free oreo recipe

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July 31, 2024
Cherry Pie Mini Cheesecakes Have the Most Brilliant (Store-Bought!) Surprise

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You don’t even have to make a crust or topping.
READ MORE…

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Christine Gallary

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June 18, 2024
Cherry Cheese Danish Sliders [+Video] – Oh Sweet Basil

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Sweet sliders are becoming my new obsession and these cherry cheese danish sliders are like eating a cherry cheese Danish and a cherry cheesecake at the same time.

Sweet cherry pie filling and tangy cheesecake filling all enclosed in sweet Hawaiian rolls, baked to golden perfection and topped with a creamy glaze and sliced almonds.

I made a big batch of cherry pie filling to shoot a bunch of cherry recipes and then I got creative with how to use it. I had a package of slider buns in the freezer and I thought, why not make some cherry sliders? I’d photographed the s’mores sliders the day before sooooo…let’s keep a good thing going!

Whether you are looking to change things up for Saturday breakfast or you want a simple fruit dessert, these cherry cream cheese sliders can please a crowd and they take less than 30 minutes to make.

Ingredients for Cherry Cheese Danish Sliders

Pull your phone out and start adding these items to your grocery pick up list! You’re going to want make these ASAP…

Hawaiian Sweet Rolls: you can use store bought or make your own if you have the time

Cream Cheese: make sure it is room temperature and preferably full fat

Powdered Sugar: adds all the sweetness to the cheesecake filling

Lemon Juice: adds a pop of acidity

Egg Yolk: makes the cream cheese filling extra creamy and rich

Butter: mixed with the sugar and brushed on the bottom of the pan to help the sliders not stick and to create a sugary crust on the bottom

Sugar: adds a sweet caramel-y crust to the bottom of the sliders

Cherry Pie Filling: homemade or store-bought will work just fine. You could also use any filling you want…strawberry, apple or blueberry.

Egg: combined with water, creates an egg wash for the tops of the buns

Water: whisked with egg to create an egg wash

Drizzle

Powdered Sugar: the sweetness and structure for the drizzle

Whole Milk: helps create the drizzle

Sliced Almonds: adds texture to the sliders and resembles a classic cherry cheese danish

This is meant to just be an overview of all the ingredients. For all the measurements and details, keep scrolling to the recipe card at the end of the post.

How to Make Dessert Sliders

Here are the step by step instructions for making these cherry sliders:

Prep: Preheat the oven to 350 degrees.

Cut: Using a sharp bread knife, cut an entire sheet of Hawaiian sweet rolls in half and set them aside.

Filling: Make the cream cheese filling by beating the cream cheese, powdered sugar, lemon juice and egg yolk with a hand mixer until smooth.

Melt: In a small bowl, melt the butter and add the sugar. Mix to combine and then pour into the bottom of a 9×13 baking dish and brush around to cover the whole bottom.

Layer: Place the bottom of the rolls into the pan and then spread the cream cheese filling all over the rolls. Spread the cherry filling on top of that and then add the top of the roll.

Whisk: In a small bowl, whisk together the water and egg to create an egg wash and brush it all over the top and sides of the rolls.

Sprinkle: Sprinkle the rest of the sugar all over the tops of the rolls.

Bake: Place the baking dish into the oven and bake for 12-15 minutes

Whisk: While the sliders are baking, whisk together the ingredients for the glaze.

Drizzle: Once the sliders have baked, drizzle the glaze all over the top and then sprinkle with the sliced almonds.

The complete instructions can also be found in the recipe card at the end of this post.

Why You Will Love This Cherry Danish Slider Recipe

Feed a Crowd: When you’re done with this recipe, you have a dozen delicious sweet sliders ready for everyone to devour!

Quick and Easy: This recipe can be completed from start to finish in less than a half hour and it’s so easy that my 8 year old made the last batch.

Perfect Flavors: The tangy cream cheese filling combined with the sweet cherry filling all sandwiched in the subtly sweet Hawaiian rolls will satisfy any sweet tooth.

Customizable: You can change up the type of fruit filling you use and add extracts or other flavors to the glaze to make these dessert sliders exactly what you want.

Great for All Occasions: Holiday breakfast, baby shower, brunch with the ladies, dessert with the family…this recipe hits the spot no matter what the occasion is.

Tips for the Best Cherry Cheese Danish Sliders

When I go to make any type of slider, I take a whole pack of King’s Hawaiian rolls and slice through them with a long bread knife all at once. It makes them easier to transfer them and to spread the toppings all over them, almost like a sheet of rolls.

Pretty much any time you use cream cheese in baking, you want it to be at room temperate so it can mix with other ingredients smoothly. You don’t want cream cheese lumps in your filling!

Brushing an egg wash over the tops of the buns helps the sliders become golden, crispy and slightly shiny.

Storing Cherry Cream Cheese Sliders

Cherry pie sliders should be stored in an airtight container in the refrigerator. They will keep for up to 4-5 days.

Cherry cheese danish sliders are a cross between cheesecake and a danish all in a delicious handheld sweet dessert sandwich. You totally have to give this recipe a try!

More Delicious Cherry Desserts:

Servings: 12

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Description

Sweet cherry pie filling, tangy cheesecake all enclosed in sweet Hawaiian rolls, baked to golden perfection and topped with a creamy glaze and sliced almonds.

Cook ModePrevent your screen from going dark

Preheat the oven to 350 degrees F.

Using a bread knife, cut the entire 12 rolls in half creating a top and bottom. Set aside.

1 Package Hawaiian Sweet Rolls

In a bowl, add the cream cheese, powdered sugar, lemon juice, and egg yolk to a bowl and using a hand mixer, mix until smooth.

1 Cup Cream Cheese, 1/4 Cup Powdered Sugar, 1/2 teaspoon Lemon Juice, 1 Egg Yolk

In a small bowl, melt the butter and add 1 Tablespoon of sugar. Pour into the bottom of a 9×13 baking pan and spread around to cover the bottom. Place the bottom of the Hawaiian rolls in the pan.

1 Tablespoon Butter, 4 Tablespoon Sugar

Spread the cream cheese filling onto the bottom half of buns. Top with cherry pie filling. Place the top of the buns on the filling.

2 Cups Cherry Pie Filling

Whisk together the water and egg. Brush the egg wash onto the tops and sides of the sweet rolls. Sprinkle the tops and sides with the sugar.

1 Egg, 1/4 Cup Water, 4 Tablespoon Sugar

Bake for 12 to 15 minutes or until warmed. Remove and whisk together the glaze and drizzle all over the top.

1 Cup Powdered Sugar, 2 teaspoons Whole Milk

Sprinkle a few sliced almonds and enjoy!

1/4 Cup Sliced Almonds

Serving: 1sliderCalories: 275kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 84mgSodium: 134mgPotassium: 116mgFiber: 0.5gSugar: 19gVitamin A: 653IUVitamin C: 2mgCalcium: 53mgIron: 0.4mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes, Over 200 Favorite Easy Breakfast Recipes

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Sweet Basil

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June 16, 2024
Super Easy No-Bake Cheesecake (Sets Beautifully)

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This Easy No-Bake Cheesecake is the epitome of silky, smooth, and creamy perfection! It sets beautifully every time, making it a versatile and impressive crowd-pleaser dessert. This cheesecake is your go-to treat when you need a fuss-free, delicious dessert.

Oriana’s Thoughts On The Recipe

Hey there, fellow dessert lovers! If you’re like me, you adore a sweet treat that’s both delicious and easy to whip up. This no-bake cheesecake ticks all the boxes. It’s my go-to dessert when the weather is warm or when my oven is packed with other goodies. This cheesecake is delightfully sweet with a slight tang, making it an instant crowd-pleaser every single time.

What I absolutely adore about this recipe is how it sets perfectly without the need for baking. You get that silky, smooth, and creamy texture that’s to die for! Plus, it’s versatile enough to let your creativity shine with any topping your heart desires. Whether you’re in the mood for fresh berry sauce, a drizzle of caramel, or even lemon curd, this cheesecake is your blank canvas.

So, let’s dive into this foolproof recipe that will become a favorite in your household.

If you prefer the classic baked cheesecake, check out my Best Eggless Cheesecake recipe.

What I Love About This Recipe

Effortless to Make: You don’t need to be an expert baker to whip up this beauty. It’s straightforward and doesn’t require any fancy techniques or equipment. Just mix, chill, and enjoy!

Lucious Texture: The combination of full-fat cream cheese, sour cream, and heavy whipping cream gives this cheesecake a luxurious, smooth, and creamy texture.

Perfect for Warm Days: When it’s too hot to turn on the oven, this cheesecake comes to the rescue. It’s cool, creamy, and refreshingly satisfying, making it the perfect summer dessert.

Crowd-Pleaser: Whether you’re hosting a party or want to treat your family, this cheesecake is guaranteed to be a hit. Its classic flavor and smooth texture appeal to everyone, young and old alike.

Versatile and Fun: You can customize it with any topping you love—fresh berries, chocolate drizzle, caramel sauce—the sky’s the limit! It’s a blank canvas waiting for your creative touch.

Reliable Results: This cheesecake sets perfectly every single time. No need to worry about it being too runny or too firm. Just follow the simple steps, and you’ll have a flawless dessert.

Potential Cons Of The Recipe

While this no-bake cheesecake is a fantastic dessert, there are a few potential downsides:

Requires Chilling Time: The cheesecake must chill for several hours to set properly, so it’s not an immediate dessert option.

Needs Precise Measurements: Precise measurements are crucial for the best texture, especially for the cream and cheese mixture.

Tips To Mitigate These Cons

Plan Ahead: Make the cheesecake a day before to ensure enough time to chill.

Measure Accurately: Use kitchen scales and measuring cups to ensure the right quantities for the perfect consistency.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Crust:

Graham Cracker Crumbs: Provides the base and crunch. Substitute with digestive biscuits or any other cookie crumbs.

Brown Sugar: Adds a caramel-like sweetness. It can be replaced with white sugar if needed.

Unsalted Butter: Binds the crumbs together.

For the Filling:

Full-Fat Cream Cheese: This ingredient gives the cheesecake its rich texture. Ensure it’s at room temperature for easier blending. I do not recommend using low-fat cream cheese.

Sour Cream: Adds a slight tang and smoothness. Greek yogurt can be an alternative.

Confectioners’ Sugar: Sweetens the filling without grittiness.

Lemon Juice: Enhances the tanginess and balances the sweetness.

Pure Vanilla Extract: Adds depth of flavor. Vanilla bean paste can also be used.

Heavy Whipping Cream: Whips up to add volume and creaminess.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make The Crust

Line a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine graham crumbs, sugar, and butter with a fork until evenly moistened. Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Refrigerate until you make the filling.

Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.

Step 2 – Make The Cheesecake Filling

In a medium bowl, whip cream with an electric mixer until stiff peaks form. Refrigerate until you prepare the cream cheese filling. Place the cream cheese and sour cream in the bowl and beat over medium speed until it is smooth, creamy, and free of lumps. Add confectioners’ sugar and mix, scraping the bottom and sides of the bowl occasionally, until incorporated. Add lemon juice and vanilla and mix to combine. Fold the whipped cream into the cream cheese mixture using a silicone spatula until just combined. This takes several turns of your silicone spatula. Combine slowly, as you don’t want to deflate all the air in the whipped cream.

Step 3 – Pour The Mixture Over The Crust and Refrigerate

Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 6 – 8 hours, ideally overnight for up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer it is refrigerated, the nicer the no-bake cheesecake will set up.

Step 4 – Unmold and Decorate

Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp the sides of the pan and remove the cheesecake. Decorate and/or add topping(s) as your heart desires.

Recipe Tips

Use full-fat ingredients: I highly recommend using full-fat cream cheese and sour cream, or the cheesecake will not set properly.

Room Temperature Ingredients: Ensure cream cheese is at room temperature to avoid lumps.

Smooth Crust: Press the crust mixture firmly and evenly into the pan to ensure it holds together. I like pressing the crumbs evenly on the bottom of a measuring cup or glass.

Fold Gently: Fold the whipped heavy cream gently and slowly as you don’t want to deflate all the air in the whipped cream.

Chill Time: For best results, allow the cheesecake to chill for at least 6 – 8 hours or overnight.

Food Allergy Swaps

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of cream cheese, use vegan cream cheese. There are many brands available in stores. I usually Violife Just Like Cream Cheese Original. For the whipped cream, you can use Silk Heavy Whipping Cream Alternative. Check out my favorite dairy-free substitutes here.

Gluten-Free: Ensure the graham crackers are gluten-free.

Variations & Additions

Fruit Swirl: Swirl in a fruit puree like strawberry or blueberry for added flavor and color.

Spices: Add a pinch of cinnamon or nutmeg to the crust for a warm, spicy note.

Oreos: Add 2 cups of chopped Oreo cookies to the batter.

Caramel: Drops spoonfuls of homemade caramel on top and then swirls.

Nutella: Soften the Nutella in the microwave for a few seconds. Then, drop spoonfuls of warm Nutella on top and swirl.

Cookie Butter: Soften the cookie butter in the microwave for a few seconds. Then, drop spoonfuls on top and swirl.

Topping Suggestions

Serve slices chilled, topped with your favorite toppings. A dollop of whipped cream on the side complements it beautifully. Here are my favorite toppings:

Fresh Fruit: Top with a mix of strawberries, blueberries, raspberries, and blackberries for a burst of freshness and color. I also love to top it with peaches and kiwis.

Chocolate Ganache: Drizzle a rich chocolate ganache over the cheesecake for a decadent touch.

Caramel Sauce: A sweet, sticky caramel sauce pairs wonderfully with the creamy cheesecake. Here is my Fail-Proof Easy Salted Caramel Sauce (Thick) recipe.

Crushed Cookies: Sprinkle crushed Oreo cookies or graham crackers on top for added crunch.

Fruit Sauce: Use a homemade fruit sauce like blueberry or strawberry to add a fruity flavor. Here are my Easy Strawberry Topping Sauce Recipe and Quick and Easy Homemade Blueberry Sauce Topping (Chunky)

Whipped Cream: A dollop of whipped cream makes each slice extra luxurious.

Nuts: Chopped nuts like pecans, walnuts, pistachios, or almonds add a nice texture and flavor contrast.

Shaved Chocolate: Use a vegetable peeler to create chocolate shavings for a simple yet elegant topping.

Citrus Curd: Drizzle some lemon, lime, or orange curd for a zesty flavor. This is my Easy Eggless Lemon Curd recipe.

Crushed Candy: Add a fun twist with crushed candy bars or toffee bits.

Storing and Freezing Instructions

Storing: Keep the cheesecake covered in the refrigerator for up to 5 days.

Freezing: Freeze individual slices or the whole cheesecake, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use low-fat cream cheese?

I do not recommend low-fat cream cheese because it will affect the texture, making it less creamy.

How long should the cheesecake chill?

At least 6 – 8 hours, but overnight is best for a firm set.

Can I make this cheesecake ahead of time?

Absolutely! It’s perfect for making a day or two in advance.

What toppings work best?

Fresh fruit, chocolate shavings, caramel sauce, or nuts are all great options.

More No-Bake Recipes You’ll Love!

Recipe Card 📖

Super Easy No Bake Cheesecake

Oriana Romero

This Easy No-Bake Cheesecake is the epitome of silky, smooth, and creamy perfection! It sets beautifully every time, making it a versatile and impressive crowd-pleaser dessert. This cheesecake is your go-to treat when you need a fuss-free, delicious dessert.

Prep Time 15 minutes

Chiling Time 8 hours

Total Time 8 hours 15 minutes

Servings 12 slices

Ingredients

For the Cheesecake Filling:

Instructions

Make The Crust:

Line a 9-inch round springform pan with parchment paper.

In a medium mixing bowl, combine graham crumbs, sugar, and butter with a fork until evenly moistened.

Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.

Refrigerate until you make the filling.

Make The Cheesecake Filling:

In a medium bowl, whip cream with an electric mixer until stiff peaks form. Refrigerate until you prepare the cream cheese filling.

Place the cream cheese and sour cream in the bowl and beat over medium speed until it is smooth, creamy, and free of lumps. Add confectioners’ sugar and mix, scraping the bottom and sides of the bowl occasionally, until incorporated. Add lemon juice and vanilla and mix to combine.

Using a silicone spatula, fold the whipped cream into cream cheese mixture until just combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.

Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 6 – 8 hours, ideally overnight up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp the sides of the pan and remove the cheesecake.

Decorate and/or add toppings as your heart desires.

Storing: Keep the cheesecake covered in the refrigerator for up to 5 days. Freezing: Freeze individual slices or the whole cheesecake, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving. Food Allergy Swaps: Recipe Tips:

Use full-fat ingredients: I highly recommend using full-fat cream cheese and sour cream, or the cheesecake will not set properly.

Room Temperature Ingredients: Ensure cream cheese is at room temperature to avoid lumps.

Smooth Crust: Press the crust mixture firmly and evenly into the pan to ensure it holds together. I like to use the bottom of a measuring cup or glass to press down the crumbs evenly.

Fold Gently: Fold the whipped heavy cream gently and slowly, as you don’t want to deflate all the air in the whipped cream.

Chill Time: For best results, allow the cheesecake to chill for at least 6 – 8 hours or overnight.

Variations & Additions:

Fruit Swirl: Swirl in a fruit puree like strawberry or blueberry for added flavor and color.

Spices: Add a pinch of cinnamon or nutmeg to the crust for a warm, spicy note.

Oreos: Add 2 cups of chopped Oreo cookies to the batter.

Caramel: Drops spoonfuls of homemade caramel on top of the cheesecake and swirl.

Nutella: Soften the Nutella in the microwave for a few seconds. Then, drop spoonfuls of warm Nutella on top of the cheesecake and swirl.

Cookie Butter: Soften the cookie butter in the microwave for a few seconds. Then, drop spoonfuls on top of the cheesecake and swirl.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 468kcalCarbohydrates: 30gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 103mgSodium: 288mgPotassium: 137mgFiber: 1gSugar: 21gVitamin A: 1327IUVitamin C: 1mgCalcium: 92mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 468

Keyword cheesecake dessert no bake recipe

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June 9, 2024
Blackberry Cheesecake Brownies – Oh Sweet Basil

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Blackberry cheesecake brownies that will have everyone begging for seconds. A rich brownie base, tangy cheesecake and sweet blackberry swirl!

Brownies are perfect in every way. Fudgy, moist, chocolatey, and oh-so-satisfying. I’ve loved brownies ever since I was a little girl. I had to share these blackberry cheesecake brownies with you all.

These brownies look gourmet and no one will know that you actually made these babies in your PJs! That beautiful purple swirl in the white creamy cheesecake is just stunning!

Blackberry Cheesecake Brownies

These blackberry cheesecake brownies are perfect: a rich chocolate brownie base topped with tangy cheesecake, all swirled with tart blackberries. Here are the ingredients you will need for each component:

Blackberry Puree

Blackberries: frozen or fresh blackberries work fine

Sugar: regular white granulated sugar

Water: helps thin out the puree

Brownies

Butter: adds flavor, richness, and all the fat you need for moist tender brownies

Sugar: adds sweetness to balance out the bitterness of the cocoa

Eggs: gives structure to the brownies

Vanilla Extract: adds flavor

Salt: enhances all the flavors

Cocoa Powder: gives all the rich chocolatey flavor

Flour: regular all-purpose flour is all you need

Cheesecake

Cream Cheese: make sure it’s softened to room temperature

Greek Yogurt: adds creaminess and tang to the cheesecake layer

Egg: adds structure to the cheesecake

Sugar: adds sweetness

Salt: enhances all the flavors

The measurements and details for all the ingredients can be found in the recipe card at the end of this post.

How to Make Cheesecake Brownies from Scratch

To make cheesecake brownies from scratch you only need basic ingredients like butter, sugar, eggs, flour, cocoa, etc. for the brownies. You’ll also need a few ingredients for the blackberry puree and cream cheese layers. Here are the step-by-step instructions:

Blackberry Puree

Combine: add all the ingredients to a saucepan and place over medium-high heat stirring occasionally to break down the blackberries.

Strain: pour the puree into a fine mesh strainer over a small bowl and push the blackberries through with a spatula preserving all the liquid and dispose of the solids.

Cool: allow the strained puree to cool to room temperature.

Brownies

Prep: preheat the oven to 325°F and line a square baking dish with parchment paper.

Melt: add the butter to a microwave safe bowl and melt the butter in 30 second increments until completely melted.

Stir: add the sugar, eggs, vanilla and salt and stir to combine.

Fold: add in the cocoa powder and flour and fold in until combined then pour the batter into the prepared baking pan.

Cheesecake

Mix: add all the ingredients for the cheesecake to a stand mixer and whisk until combined thoroughly.

Pour: pour the cream cheese over the brownie batter and spread to the edges of the dish.

Swirl: add dollops of the blackberry puree to the top of the of the cream cheese layer and swirl with a knife or toothpick being careful to not get down to the brownie batter layer.

Bake: place in the preheated oven and bake for 1 hours or until the cheesecake starts to turn golden.

Cool: allow the brownies to cool and place in the fridge to cool for at least 2 hours or overnight.

Serve: cut into 9 large squares and serve.

All of these instructions can also be found in the recipe card at the end of the post.

How to Swirl Cheesecake Brownies

Swirling brownies doesn’t take a lot of talent but you should know how to do it properly otherwise the swirls just disappear or you end up with holes in your batter.

Place your swirl batter in a window pattern as dollops on top of the cheesecake batter. For example, if you have three dollops in a row, the next row would have two dollops in the spaces between the first dollops.

Now take a toothpick or small knife and place it down in the center of a dollop and drag the mixture through more dollops. Resist the urge to keep swirling, stop once a nice pattern has been created and you can see both the cheesecake and the blackberry.

Are Wild Blackberries Safe to Eat?

There are many, many types of wild edible berries. Wild black berries are safe to eat and provide a delicious late summer treat! Just beware of the thorns on the blackberry bushes, they can be brutal!

Can Blackberries Be Frozen?

Most berries, including blackberries freeze well and can be used frozen for smoothies or thawed for use in baking and sauces.

How to Store Cheesecake Brownies

Do Cheesecake Brownies need to be refrigerated? That’s often the first question we get about how to store cheesecake brownies. Technically it’s best to refrigerate cheesecake, but sugar actually acts as a stabilizer so these cheesecake brownies do not need to be refrigerated. In fact, refrigeration can often dry out brownies.

To store cheesecake brownies, merely cover the pan with aluminum foil or place the brownies in an airtight container on the counter for up to 3 days.

Can Cheesecake Brownies be Frozen?

Brownies can be frozen successfully, though we are a little hesitant on freezing cheesecake brownies as they can sometimes “sweat” a little upon thawing. You can still eat them, they will just be a little moist on top. You can freeze the brownies for up to 3 months, making sure that they are wrapped tightly with plastic wrap and foil to reduce the risk of freezer burn.

Indulge your sweet tooth with these delectable blackberry cheesecake brownies. The perfect combination of rich chocolate, creamy cheesecake, and tangy blackberries, these brownies will satisfy all your dessert cravings.

More Brownie Recipes to Try:

Servings: 9 large brownies

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 2 hours

Total Time: 3 hours 15 minutes

Description

Blackberry cheesecake brownies that will have everyone begging for seconds. A rich brownie base, tangy cheesecake and sweet blackberry swirl!

Cook ModePrevent your screen from going dark

For the Blackberry Puree

Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes.

6 oz Blackberries, 1/4 Cup Granulated White Sugar, 1/4 Cup Water

Use a whisk or spoon to help break down the blackberries.

Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids.

Let cool to room temperature.

For the Brownies

Preheat oven to 325°F.

Line an 8″x8″ baking dish with parchment paper and set aside.

In a microwave-safe mixing bowl, melt the butter.

12 Tablespoons Unsalted Butter

Stir in sugar, eggs, vanilla extract, and salt.

1 1/2 Cups Sugar, 2 Eggs, 2 teaspoons Vanilla Extract, 1/2 teaspoon Salt

Once combined, fold in cocoa powder and flour.

3/4 Cup Cocoa Powder, 1/2 Cup All-Purpose Flour

Pour the brownie batter into the baking dish, spreading evenly to the edges.

For the Cheesecake

Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment.

8 oz Cream Cheese, 1/4 Cup Greek Yogurt, 1 Egg, 1/4 Cup Sugar, 1/2 teaspoon Salt

Cream for 2-3 minutes on medium-high speed.

Pour over brownie batter, spreading evenly to the edges.

Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife, or toothpick.

Try to swirl only into the cheesecake batter, not the brownie batter.

Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean.

Place in fridge and allow to cool for at least 2 hours but up to overnight.

Cut into 9 large squares.

Store brownies in the fridge in an airtight container for up to 5 days.

Store in a covered container in the refrigerator.

Serving: 1browmieCalories: 470kcalCarbohydrates: 57gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 120mgSodium: 365mgPotassium: 215mgFiber: 4gSugar: 47gVitamin A: 925IUVitamin C: 4mgCalcium: 60mgIron: 2mg

Author: Sweet Basil

Course: 100 Best Brownies and Bars Recipes

Recommended Products

This post was originally posted by Sarah from Broma Bakery.

More chocolate deliciousness:

Samoas Brownies

Reese’s Marshmallow Bars

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Sweet Basil

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May 14, 2024
Cheesecake Fruit Salad recipe by Oh sweet basil ..

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This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof! The perfect summer salad!

Ummmmm I could eat this berry cheesecake salad recipe for the rest of my life and die happy. Seven years ago we posted this recipe and I’ve been waiting all winter for berry season to hit so we could bring this recipe back to the front for everyone to enjoy.

It’s sweet deliciousness. It seems a little wrong to take all of those healthy berries and turn them into a calorie fest with everything you put in this dish, but guess what, WORTH IT!!

Seriously, you should all make this on a perfect sunny day and eat outside with the family. Or maybe take it to a BBQ so everyone can ask you what the amazing recipe is.

Cheesecake Fruit Salad Ingredients

This fruit salad recipe is so versatile. I’m going to list out the ingredients that we love, but know from the start that you can totally swap out different fruits or flavors of yogurt. Here is what you will need:

Instant Cheesecake Pudding: You want just the pudding powder to add that yummy cheesecake flavor.

Cool Whip: adds sweetness and creaminess

Strawberry Yogurt: adds more fruity flavor and creaminess to the salad

Bananas: cut into 1/2 inch slices

Strawberries: stem removed and sliced

Raspberries: left whole but rinsed

Optional: Blueberries, Blackberries, Peaches, Cherries or Grapes

Graham Crackers: If you really want to make this salad taste like a true cheesecake, add crushed up graham cracker.

PRO TIP: After trying many different combinations of fruit in this recipe, I’ve decided my favorite concoction is fresh bananas, fresh strawberries, fresh blueberries, fresh raspberries and fresh blackberries. So fresh! Haha!

The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Cheesecake Fruit Salad

One of my favorite things about this side dish is that it couldn’t be easier! Just two quick steps and you have a delicious fruit salad.

In a large bowl, mix the pudding powder, whipped topping and yogurt together.

Add the fruit and carefully fold it into the creamy cheesecake mixture. Then let it chill in fridge until it’s ready to serve (at least 30 minutes).

These instructions can also be found in the recipe card below where you can also print or save the recipe.

Watch How This Fruit Salad is Made…

How Do You Keep Fruit Salad Fresh?

Add a little lemon or lime juice to your fruit salad to stop fruits from oxidizing, and keep your fruit salad in the refrigerator to keep it from going mushy.

This should keep your salad “fresh” for at least the following day.

Is Fruit Salad a Salad or a Dessert?

Refreshing fruit salad is perfect as a side dish or a healthy dessert.

I looooooove how creamy it is and the cheesecake pudding gives it so much more deliciousness!!! And the best part is that it’s easily adaptable to any personal preferences, add blueberries, forget the peaches, etc.

Can I Use Frozen Berries?

I wouldn’t recommend using frozen berries in this recipe. The texture ends up mushy and frozen berries release extra juices. Definitely stick with fresh fruit for this recipe.

Where Can I Find Cheesecake Pudding Mix?

Jello brand makes it, you should find it in any grocery store where they sell pudding/gelatin.

What to Eat with Berry Cheesecake Salad

Storing Berry Cheesecake Salad

Store this fruit salad in the refrigerator all the way up until serving. Then store any leftovers in an airtight container. They will keep for up to 2-3 days.

This recipe will not freeze well, so I don’t recommend trying to freeze it.

Bookmark it, print it, write it down, do whatever you do to save a recipe and make this soon! Looking for a healthier berry salad? No problemo! We have this awesome Strawberry Feta Spinach Salad that is the best!

This delicious recipe for fluffy cheesecake fruit salad is perfect for any occasion. With a light and creamy texture and a burst of fresh fruit, it’s sure to be a hit. Plus, check out our step-by-step video for easy preparation!

More Fruit Salad Recipes:

Servings: 5 -6 cups fruit salad

Prep Time: 5 minutes

Total Time: 5 minutes

Description

This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof!

Cook ModePrevent your screen from going dark

Mix in a large bowl the dry cheesecake pudding powder, cool whip and strawberry yogurt.

1 Package Instant Cheesecake Pudding, 1 1/2 Cups Cool Whip, 2 Containers Strawberry Yogurt

Fold in the fruit being careful not to smash and chill in the fridge for 30 minutes.

1 Banana, 1 Pint Raspberries, 1 Cup Grapes, 1 Peach

If desired, sprinkle some crushed graham crackers on top for even more cheesecake similarity.

Graham Crackers

There have been questions about actually mixing up the pudding first. You do not mix the pudding before making this recipe. You are only using the dry powder mixed with the other ingredients.
Use whatever fruit you prefer, blackberries, strawberries, raspberries, grapes, peaches etc.
Best when eaten right away, but can be stored for 2-3 days in the refrigerator.

Serving: 1gCalories: 224kcalCarbohydrates: 45gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 270mgPotassium: 369mgFiber: 7gSugar: 31gVitamin A: 287IUVitamin C: 30mgCalcium: 48mgIron: 1mg

Author: Sweet Basil

Course: 100 + Salad Recipes to Obsess Over, 200+ Easy Side Dish Recipes Every Mom Needs, America’s Best 4th of July Desserts, Recipes and Sides

Recommended Products

A hint of lemon and that wonderful graham cracker crust make one of my favorite trifles ever!

This is our favorite salad ever. It’s full of fresh berries and brown sugar almonds but that sweet lemon dressing is the real star.

Still looking for a yummy fruit salad? Try this ambrosia salad!

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Sweet Basil

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April 6, 2024
NO BAKE CHERRY CHEESECAKE

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This no-bake cherry cheesecake is so easy to make, and the homemade crust takes it up a level! It’s the perfect addition to any gathering!

If you love this one you will also love this Blueberry Cheesecake! Both are made almost the same except with fresh blueberries.

❤️WHY WE LOVE THIS RECIPE

This cherry cheesecake is very easy to make and the homemade crust is so good! It’s the perfect dessert for any cheesecake fan! It comes together very quickly and one of our favorites!

🍴KEY INGREDIENTS

For the crust:

Graham Crackers

Quick Cooking Oats

Walnuts or pecans

Brown Sugar

Butter

For the cheesecake

Cream Cheese

Sweetened Condensed Milk

Lemon Juice

Vanilla

Cherry Pie Filling

SWAPS

You can use a store bought graham cracker crust for this recipe to save time. I promise you it won’t be as good though.

🍽️HOW TO MAKE

You will find this cheesecake very simple to make!

Step 1 – Crust
Combine all ingredients. Press into 9 inch regular pie shell. Bake in preheated 350 degree oven for 15 minutes. Let cool before adding pie filling.

Step 2
Let cream cheese stand at room temperature until softened. In a medium bowl, beat cream cheese until light and fluffy. Slowly add condensed milk, lemon juice and vanilla, beating until smooth. Pour into crust. Chill at least 3 hours until firm and then top with cherry pie filling.

OTHER NO BAKE RECIPES

If you love cheesecake you will love these mini cheesecake tarts! They are perfect for any baby shower/wedding shower and people love them.

STORING

Store this in the refrigerator. It will keep for a few days.

No Bake Cherry Cheesecake

Anne Walkup

This no bake cherry cheesecake is delicious! It’s made with a wonderful homemade crust and one of our favorites. Perfect for any occasion.

Prep Time 15 minutes

3 hours

Total Time 3 hours 15 minutes

Course Dessert

Cuisine American

Crust Ingredients

1 1/2 cups graham cracker crumbs

1 cup quick cooking oats

1 cup nuts finely chopped or ground (I used walnuts)

3 tablespoons brown sugar

12 tablespoons butter melted

Filling Ingredients

1 graham cracker pie crust can make your own or use a bought one

1 8 ounce package cream cheese, softened

1 14 ounce can sweetened condensed milk (not evaporated milk)

1/3 cup lemon juice fresh or bottled, not lemon extract

1 teaspoon vanilla

1 21 ounce can cherry pie filling

Filling Instructions

Let cream cheese stand at room temperature until softened. In a medium bowl, beat cream cheese until light and fluffy. Slowly add condensed milk, lemon juice and vanilla, beating until smooth. Pour into crust. Chill at least 3 hours until firm and then top with cherry pie filling. Makes 1 pie.

Can use a store bought graham cracker crust if you don’t want to make your own.

Keyword No Bake Cherry Cheesecake

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Anne Walkup

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March 26, 2024
Cheesecake Filled Strawberries – Simply Scratch

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These Cheesecake Filled Strawberries are a simple sweet treat that everyone will love! Strawberries are hollowed out and filled with a creamy cheesecake filling and sprinkled with graham cracker crumbs. Yields 16 to 18 strawberries.

When given the option, I’ll choose cheesecake every time. That’s not completely true, it’s cheesecake or something lemon. I love the smooth texture, simple vanilla flavor and graham cracker crust.

These filled strawberries have all that.

Hollowed out strawberries are filled with a homemade vanilla cheesecake filling and are sprinkled with brown butter graham cracker crumbs. They’re pretty simple to make and are light yet decadent at the same time.

To Make These Cheesecake Filled Strawberries You Will Need:

strawberries – Use medium to large size strawberries.

graham crackers – I used a 2 ounce package. I had some leftovers but plan to use them for something else.

sugar – Lends sweetness to the graham cracker crumbs.

cinnamon (ground) – Lends a distinct warm and woodsy flavor.

nutmeg (ground) – Warm, aromatic with subtle hints of clove.

butter (salted) – Quickly browned in a skillet for subtle nutty flavor.

heavy cream – Helps thin the cheesecake filling.

pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.

cream cheese (softened) – Set out 1 hour ahead of making. Otherwise follow package directions for softening.

powdered sugar – Lends sweetness to the cheesecake filling.

Prep the Strawberries:

Hollow out 16 to 18 medium to large strawberries and set aside.

Make The Graham Cracker Crumbs:

In the bowl of a mini food processor, break up 2 ounces graham crackers. Secure the lid and pulse until you have fine crumbs. Transfer them to a bowl and add in 1 teaspoon sugar, 1/4 teaspoon each ground cinnamon and ground nutmeg. Whisk to combine.

Meanwhile melt butter in a small skillet over medium to medium-low heat, stirring often until fragrant and golden brown.

Remove iff of the heat and add in the graham cracker crumbs and stir to combine.

Make The Cheesecake Filling:

In a large mixing bowl, measure and add 1 tablespoon heavy cream, 1-1/2 teaspoons pure vanilla extract, 8 ounces (softened) cream cheese and 1/3 cup sifted powdered sugar.

Blend until smooth. Transfer the cheesecake filling to a piping bag or resealable bag.

You can use a bag with a piping tip, however just snipping the corner of the bag is fine too.

Grab a hollowed out strawberry.

Fill with cheesecake filling. I fill them all up and then go back and add more if needed.

Lastly, sprinkle on the brown butter graham cracker crumbs.

That’s it my friends! These are SO easy and taste incredible!

Make In Advance:

Hollow out the strawberries and fill with cheesecake filling. Make crumb mixture and save it to sprinkle right before serving.

Enjoy! And if you give this Cheesecake Filled Strawberries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Yield: 16 servings

Cheesecake Filled Strawberries

These Cheesecake Filled Strawberries are a simple sweet treat that everyone will love! Strawberries are hollowed out and filled with a creamy cheesecake filling and sprinkled with graham cracker crumbs. Yields 16 to 18 strawberries.

Prep Time: 35 minutes

Total Time: 35 minutes

16 to 18 medium to large strawberries, washed and patted dry

2 ounces graham crackers

1 teaspoon granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon salted butter

1 tablespoon heavy cream

1½ teaspoons pure vanilla extract

8 ounces cream cheese, softened

1/3 cup powdered sugar, sifted

Hollow out the strawberries and set aside.

In the bowl of a mini food processor, break up the graham crackers. Secure the lid and pulse until you have fine crumbs. Transfer them to a bowl and add in sugar, cinnamon and nutmeg. Stir to combine.

Meanwhile melt butter in a small skillet over medium to medium-low heat, stirring often until fragrant and golden brown. Remove iff of the heat and add in the graham cracker crumbs and stir to combine.

In a large mixing bowl, measure and add heavy cream, vanilla, (softened) cream cheese and sift in the powdered sugar. Use a hand mixer and blend until smooth. Transfer the cheesecake filling to a piping bag or resealable bag.You can use a bag with a piping tip, however just snipping the corner of the bag is fine too.

Fill each hollowed strawberry with cheesecake filling. I fill them all up and then go back and add more if needed.

Lastly, sprinkle on the brown butter graham cracker crumbs.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1strawberry, Calories: 86kcal, Carbohydrates: 6g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 17mg, Sodium: 74mg, Potassium: 28mg, Fiber: 0.2g, Sugar: 4g, Vitamin A: 226IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 0.2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American

This post may contain affiliate links.

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Laurie McNamara

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February 1, 2024
Cookie Dough Cheesecake

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Indulge in the ultimate dessert with this cookie dough cheesecake recipe!

Creamy cheesecake batter is fukked with chocolate chip cookie dough balls in a crunchy cookie crumb crust. Irresistibly decadent.

Cookie Dough Cheesecake

Move over Cheesecake Factory; there’s a new cheesecake in town! This copycat is an easy, everyday recipe and really delicious!

There are limitless options for customizing cookie dough cheesecake! Use this base recipe to make a new recipe every time using different mix-ins and toppings.

Party perfect, this recipe can be made 5 days in advance, and it freezes beautifully for up to 4 months!

Ingredients for Cookie Dough

Crust – Buy it or make a graham or cookie crust. Other cookie crust options are crushed Oreos, Nilla Wafer, or Nutter Butter.

Cookie Dough – Like the crust, you can either make cookie dough from scratch or use edible cookie dough to save some time. Flour should be heat treated per the recipe below for homemade cookie dough.

Cheesecake – Softened cream cheese will make for easy blending; I recommend full-fat for the best flavor and texture. Room-temperature eggs blend easier into the cheesecake base.

Toppings – Extra cookie dough crumbles, whipped cream, caramel sauce, and chocolate sauce add new twists to this family favorite!

Prepare the cookie dough

Chill the cookie dough

Make the cookie crust

How to Make Cookie Dough Cheesecake

Prepare the edible cookie dough if making from scratch and refrigerate (per the recipe below).

Prepare the cheesecake batter and pour into the crust.

Add the cookie dough balls. Bake until the center is almost set.

Cool the cheesecake in the oven and gently remove from the pan.

Cool completely before garnishing with reserved cookie dough and whipped cream before serving.

Making a Water Bath for Cheesecake

A water bath, also known as bain-marie, ensures that the cheesecake cooks evenly and helps keep it from cracking. It’s really easy to do!

Wrap the bottom of the springform pan in two layers of foil and set in a larger casserole dish.

Place the casserole dish in the oven and then fill it about half way with water.

Bake as directed.

Storing Leftovers

Cookie dough cheesecake should be covered with plastic wrap and stored in the refrigerator for up to 5 days.

Freeze whole or portioned pieces by wrapping each in plastic wrap and transferring to zippered bags or airtight containers for up to one month.

Thaw in the refrigerator or at room temperature before enjoying.

More Cheesecake Recipes

Did your family love this Cookie Dough Cheesecake? Leave us a rating and a comment below!

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Or to leave a comment, click here!

Cookie Dough Cheesecake

This recipe combines cookie dough and cheesecake for a rich and decadent dessert!

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Cool Time 5 hours

Total Time 6 hours 35 minutes

Cookie Dough (or use packaged edible cookie dough)

Crust (or use a premade graham crust)

Cookie Dough

Beat butter with a hand mixer until fluffy. Add brown sugar and continue beating until combined. Mix in milk and vanilla.

Add flour a little bit at a time until incorporated. Fold in chocolate chips. Scoop into heaping teaspoon-sized balls and place onto a parchment-lined sheet pan. Refrigerate.

Cookie Crust

Pulse the cookies in a food processor to create crumbs.

Combine all crust ingredients in a bowl and mix well. Press into a 9″ springform pan on the bottom and sides. Refrigerate.

Cheesecake

Preheat the oven to 350°F.

Beat cream cheese, sugar and vanilla until fluffy.

Add eggs one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).

Toss 1 cup of the cookie dough balls in 1 tablespoon of flour (set aside the remainder of the cookie dough for decorating). Shake off the excess flour and fold the cookie dough into the cheesecake batter.

Pour cheesecake into the prepared crust. *See notes for baking tips.

Bake for 45-50 minutes or until the center is just set.

Turn the oven off, open the door slightly and allow the cheesecake to cool in the oven for 1 hour. Gently run a knife around the edge of the crust to loosen.

Remove springform pan and cool completely in the fridge at least 4 hours or overnight.

Top with the reserved cookie dough and garnish with whipped cream if desired.

Raw flour should be heat treated for the cookie dough, it just takes a few minutes. Sprinkle it onto a baking sheet and bake at 350°F for 5 minutes. Let the flour cool completely before using.
How to Avoid Cracks
Waterbath: To avoid cracks, the springform pan can be wrapped in 2 layers of foil and placed in a pan of water to bake. Pour enough hot water into the pan to reach half way up the springform pan. Bake as directed.
Cool in the oven: Allowing cheesecake to cool in the oven ensures that it cools slowly, which helps to avoid cracking.

Calories: 572 | Carbohydrates: 55g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 351mg | Potassium: 151mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1116IU | Vitamin C: 0.05mg | Calcium: 79mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Holly Nilsson

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November 28, 2023
Banana Pudding Cheesecake

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This banana pudding cheesecake is a triple-decker dessert!

Banana cheesecake is baked over crushed Nilla wafers and topped with more bananas, creamy vanilla pudding, and a thick layer of whipped cream.

Ingredients for Banana Pudding Cheesecake

Crust – Nilla wafers and bananas are a perfect pair! However, feel free to make your own graham cracker crust, or buy one. Even chocolate Oreo crust will taste delish with this recipe.

Bananas – Use ripe bananas with spots for the cheesecake and fresh and firm bananas for the top layer in Step 6.

Cheesecake Filling – This recipe uses a block of full fat cream cheese, lighter versions don’t hold up as well.

Pudding – Whole milk and heavy whipping cream provide the rich and creamy flavor this dessert is so popular for. Banana, cheesecake, or coconut pudding can be swapped for vanilla but we prefer the flavor of vanilla pudding in this recipe.

Toppings – Top with whipped cream or whipped topping like Cool Whip. Sprinkle extra crushed Nilla wafers on the top or go for some mini toffee, butterscotch, or chocolate chips.

How to Make Banana Pudding Cheesecake

Prepare Nilla Wafer crust (as per the recipe below).

Combine the cheesecake layer ingredients in a blender until smooth and pour over the crust.

Bake until set. Cool the cheesecake completely (two hours or overnight in the fridge).

Whisk the pudding mixture together. Beat the whipping cream and fold half into the pudding mixture, reserving the other half for the end.

Arrange the remaining banana slices over the cooled cheesecake and sprinkle with Nilla Wafers.

Top with pudding and the last layer of whipped cream. Refrigerate before serving.

Tips for a Great Cheesecake

Line the bottom of the springform pan with a sheet of parchment paper for a guaranteed no-stick cheesecake and easier transfer to a serving dish.

If you don’t have a springform pan, use a square 8×8 pan with parchment paper on the bottom and overlapping on two sides for easier removal.

Be sure you are using instant pudding and not the cooking kind!

Cream cheese and eggs will blend faster if they’re at room temp for faster blending in Step 2.

Allow the cheesecake to chill in the refrigerator for several hours or overnight. This helps it set properly and develop its full flavor.

Storing Cheesecake

Banana pudding cheesecake tastes best when it’s chilled so store it in the refrigerator for up to 2 days.

Add the final topping of whipped cream and any garnishes just before serving.

More Cheesecake Recipes

Did your family love this Banana Pudding Cheesecake? Leave us a rating and a comment below!

5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Banana Pudding Cheesecake

Enjoy this decadent dessert with layers of bananas, pudding, and cheesecake!

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Chill Time 7 hours

Total Time 8 hours 40 minutes

Preheat the oven to 350°F.

To make the crust, in a medium bowl combine cookie crumbs and butter. Press into the bottom of an 8-inch springform pan.

Place cheesecake ingredients into a blender. Blend until smooth and pour the mixture into the prepared crust. Bake for 45 minutes or until set. Turn the oven off, open the door slightly, and let cool for 1 hour.

Transfer to the fridge and cool for at least 2 hours or overnight.

For the pudding mixture, whisk together milk and vanilla pudding mix. Set aside. In a separate bowl, beat the whipping cream until soft peaks form. Fold ½ cup of the whipped cream into the pudding mixture.

Slice the remaining bananas and place over the cheesecake layer. Sprinkle with the crushed Nilla Wafers and top with the vanilla pudding. Decorate the top with the remaining whipped cream.

Refrigerate at least 4 hours.

Store cheesecake tightly sealed in the fridge for up to 4 days.

Calories: 428 | Carbohydrates: 48g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 277mg | Potassium: 315mg | Fiber: 2g | Sugar: 33g | Vitamin A: 869IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Holly Nilsson

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October 27, 2023
40 Cheesecake Facts Every Foodaholic Must Know!

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40 Cheesecake Facts Every Foodaholic Must Know!

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December 29, 2022

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