12 Best Carrot Cake Ideas

Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!

Get The Recipe

Carrot Cake Brownies Recipe

Fudgy brownies filled with the flavors of carrot cake topped with a cream cheese drizzle.

Get The Recipe

Carrot Cake Blondies Recipe

Carrot Cake Blondies are made with shredded carrots,cinnamon spice and topped with a luscious cream cheese frosting – which I think is the best part!

Get The Recipe

The BEST Carrot Cake Recipe

Naked Carrot Cake with Pecan Cream Cheese Icing – this easy cake recipe is the BEST carrot cake ever! Plus the frosting is to die for.

Get The Recipe

The BEST Carrot Cake Loaf

This is the BEST Carrot Cake Loaf Cake you’ll ever make. It’s soft and FULL of carrot cake flavor with a delicious cream cheese frosting!

Get The Recipe

Carrot Cake Ice Cream Cake

My favorite carrot cake recipe with a cream cheese ice cream layer and topped with cream cheese whipped topping! The perfect cake for spring!

Get The Recipe

Carrot Cake Roll

A delicious spring version of your favorite cake roll: Carrot Cake Roll! An easy spicy carrot cake rolled with cream cheese frosting inside. Check out the video and photo tutorial for tons of tips and tricks!

Get The Recipe

Coconut Carrot Bundt Cake Recipe

Coconut Carrot Cake – this easy carrot cake recipe is full of coconut with a cream cheese frosting. The perfect cake for spring, Easter, or any occasion! It’s an easy recipe that starts with a cake mix but you’d never know it.

Get The Recipe

Carrot Cake Pie

Two desserts in one! Carrot Cake Pie combines a pie crust with the flavors of carrot cake in blondie form. Perfect with the cream cheese whipped cream.

Get The Recipe

Carrot Cake Cheesecake Cupcakes Recipe

Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.

Get The Recipe

Carrot Cake Cinnamon Rolls Recipe

Carrot Cake Cinnamon Rolls start with the best cinnamon roll dough and are filled with a carrot cake brown sugar filing. These are soft and perfect with cream cheese frosting.

Get The Recipe

Carrot Coffee Cake Recipe

This Carrot Cake Coffee Cake is our absolute favorite coffee cake. A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch.

Get The Recipe

Other Fun Carrot Cake Desserts

• Carrot Cake Rice Krispies Treats by Simple Joy
• Skillet Carrot Cake by Cookie Rookie
• Carrot Cake Fudge by Simple Joy
• Carrot Cake Jam by Nutmeg Nanny
• Carrot Cake Donuts by A Classic Twist
• Carrot Cake Cupcakes by Grandbaby Cakes
• Carrot Cake Gooey Bars by Life, Love and Sugar
• Carrot Cake Scones by Chef Lindsey Farr
• Carrot Cake Snickerdoodles by A Dash of Sanity
• Carrot Cake Oatmeal by Rachel Cooks
• Carrot Cake Dip by Lemon Tree Dwelling
• Carrot Cake Pancakes by Life’s Ambrosia
• Carrot Cake Muffins by EZ PZ Mealz

The post My Favorite Carrot Cake Recipes appeared first on Crazy for Crust.

Marble Cheesecake Bites

Cheesecake is one of my favorite recipes to make around the holidays and it is always a hit. This recipe is even than my classic cheesecake because they’re mini cheesecakes baked in a muffin pan.

No water bath needed, no need to worry about cracking or anything – these are easy to make and so pretty with that marble swirl. They freeze well too so you can make them ahead of time!

Ingredients Needed

• Chocolate Graham Crackers: You can also substitute regular graham crackers or even Oreo cookies.
• Cream Cheese: Cream cheese will need to be softened to avoid lumps.
• Sour Cream: Creates a creamy cheesecake – make sure it’s room temperature.
• Egg: Room temperature is important to avoid lumps!
• Semi-Sweet Baking Chocolate: Melted chocolate is what helps create the marble look.

How to make Mini Marble Cheesecake Recipe

• Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
• Crush crackers to make a graham cracker crust. Stir together with butter and sugar. Press into the bottom of the muffin pan.
• Beat cream cheese until smooth then mix in sour cream, egg, sugar, and vanilla. Beat until no lumps remain.
• Melt semi-sweet baking chocolate in a small bowl on high power in 30 second increments, stirring between each, until melted and smooth. Place 1/4 cup of the cheesecake batter into the chocolate mixture and stir to combine.
• Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup). Scoop about 1 teaspoon of the chocolate cheesecake batter on the top and swirl with a toothpick to create the marbled look.
• Bake cheesecakes for about 18-21 minutes until the tops are puffed and slightly cracking.

Expert Tips

• Make sure that all your ingredients (cream cheese, egg, and sour cream) are at room temperature before you begin. This will combat lumps in your cheesecakes!
• Using a stand mixer is also really helpful when getting lumps out!
• Cool completely, then chill for at least 2 hours or overnight before serving.

Print

Mini Marble Cheesecakes

Mini Marble Cheesecakes with a PEEPS marshmallow topper – these easy mini cheesecakes are marbled with chocolate. Top with a PEEP for Christmas!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 12 cheesecakes

Calories 242kcal

Author Dorothy Kern

Ingredients

For the Crust:

• 1 ¼ cups chocolate graham crackers regular may be substituted, about 7-8 full graham cracker sheets
• 2 tablespoons (25g) granulated sugar
• 5 tablespoons (70g) unsalted butter melted

For the Cheesecakes:

• 8 ounces (226g) cream cheese softened
• ¼ cup sour cream room temperature
• 1 large egg room temperature
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 ounce (28g) semi-sweet baking chocolate
• Chocolate or Marshmallow Whipped Cream or Cool Whip

Instructions

• Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
• Place graham crackers in a large ziploc bag. Seal the bag except for 1” and roll with a rolling pin to crush the graham crackers to a fine crumb. This can also be done in a food processor. Stir graham cracker crumbs with sugar and melted butter. Scoop 1-2 tablespoons of the crust mixture into the bottom of each muffin cup (for a total of 12). Press to compact.
• Beat cream cheese until smooth, about 30 seconds, using a stand mixer fitted with the paddle attachment or a hand mixer. Beat in sour cream, egg, sugar, and vanilla. Beat until no lumps remain. (It’s helpful if all ingredients are room temperature before starting!)
• Melt semi-sweet baking chocolate in a small bowl on high power in 30 second increments, stirring between each, until melted and smooth. Place 1/4 cup of the cheesecake batter into the chocolate mixture and stir to combine.
• Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup). Scoop about 1 teaspoon of the chocolate cheesecake batter on the top and swirl with a toothpick to create the marbled look.
• Bake cheesecakes for about 18-21 minutes until the tops are puffed and slightly cracking. Cool completely, then chill for at least 2 hours or overnight.
• To serve: remove the cupcake liner and top with chocolate whipped cream and PEEPS® Marshmallow Snowmen or PEEPS® Marshmallow Trees!

Video

Notes

• All ingredients need to be room temperature to avoid lumps.
• These can be made ahead up to 24 hours – to allow them to chill.
• Freeze for up to 2 months.

Nutrition

Serving: 1mini cheesecake | Calories: 242kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 128mg | Sugar: 18g

Other Cheesecake Recipes

Ice Cream

No Bake Frozen Peanut Butter Cheesecake

Christmas

Peppermint Mocha Cheesecake Dip

Cheesecake

The BEST No Bake Cheesecake Recipe

Pie

Cheesecake Apple Pie

The post Mini Marble Cheesecakes appeared first on Crazy for Crust.

How to make Mini Fruit Tarts

• Make the crust by stirring together graham cracker crumbs with brown sugar and melted butter. Press into a muffin pan lined with cupcake liners.
• Beat room temperature cream cheese until fluffy. Beat in sour cream, egg, sugar, and vanilla.
• Evenly divide cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
• To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. It will thicken as it cools.
• Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve.

Expert Tips

• Cheesecakes will last up to 4 days in the refrigerator or can be frozen for up to one month, but once the fruit is on top of them eat within the day. Store loosely covered.
• This recipe calls for some room temperature ingredients – be sure to let your cream cheese, sour cream, and egg sit out for at least an hour. This is to avoid lumps in the cheesecakes.
• You can make them ahead of time, but only put the fruit on the cheesecakes day of serving to avoid the fruit going bad. 

Print

Mini Fruit Tart Cheesecakes Recipe

These mini fruit tart cheesecakes are filled with vanilla flavor and are the perfect end to any meal!

Course Dessert

Cuisine American

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Chill Time 3 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 12 mini cheesecakes

Calories 220kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Crust:

• 1 ¼ cups (128g) Graham Cracker crumbs
• 3 tablespoons (36g) packed brown sugar
• 5 tablespoons (71g) unsalted butter , melted

For the Cheesecakes:

• 8 ounces (226g) cream cheese , room temperature
• ¼ cup (61g) sour cream , room temperature
• 1 large egg , room temperature
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla bean paste or regular vanilla extract

For the Topping:

• ¼ cup (60ml) fresh lime juice
• ¼ cup (50g) granulated sugar
• ¼ teaspoon cornstarch
• 2 cups fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)

Instructions

• Preheat oven to 350°F. Line 12 muffin cup holes with liners.
• Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner. (I find that using a small shot glass or similar object can help pack the crusts easily.)
• Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla bean paste until (mostly) no lumps remain. You can use pure vanilla extract, but using the paste adds lots of flavor and the little vanilla bean flecks. (Room temperature ingredients are a must to avoid lumps, believe me!)
• Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
• To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. Remove from heat and let cool to room temperature. It will thicken as it cools.
• Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve. (The fruit is best added the same day as serving.) The fruit won’t stick to the cheesecake – it’s more of just a topping.
• Store loosely covered in refrigerator. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the fruit, eat within the day.

Video

Notes

You can find vanilla bean paste in most kitchen specialty stores (like Williams-Sonoma) or on Amazon. Feel free to substitute vanilla extract.

It’s very important your ingredients are room temperature to avoid lumps in the cheesecake. Allow cream cheese, sour cream, and egg to sit at room temperature at least one hour before starting.

Nutrition

Serving: 1cheesecake | Calories: 220kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 126mg | Potassium: 78mg | Fiber: 1g | Sugar: 17g | Vitamin A: 466IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

Other Mini Cheesecakes

Cheesecake

Mini Snickers Cheesecakes

Cheesecake

Mini Turtle Pumpkin Cheesecakes

Cheesecake

Mini S’mores Cheesecakes

Fall

Mini Marble Cheesecakes

The post Mini Fruit Tart Cheesecakes appeared first on Crazy for Crust.

Ingredients Needed

• Pecan Sandies Cookies: If you are not interested in using Sandies, shortbread cookies or Golden Oreos will go fine as well. Just use something the size of your muffin pan.
• Pecans: These need to be chopped small – that way you have pecans in every bite.
• Cream Cheese: It must be softened! Do not use low fat or fat free.
• Sour Cream: Room temperature to help the mixing go smoothly – you want to avoid lumps!
• Egg: Room temperature so it mixes in easily!

How to make Mini Pecan Pie Cheesecakes

• Preheat oven to 350°F. Line a 12-cup muffin pans with liners. Place one cookie in each cup.
• Beat room temperature cream cheese and sour cream with a hand mixer until fluffy. Beat in egg, sugar, and vanilla until no lumps remain.
• Stir in chopped pecans and toffee bits.
• Evenly divide cheesecake among cookie crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
• To make the topping, melt butter and brown sugar in a medium saucepan. Boil for about 2 minutes and remove from heat. Immediately stir in chopped pecans.
• Evenly divide onto each cheesecake. Work fast – this hardens as the mixture cools. Let cool before serving.

Expert Tips

• I recommend using the toffee bits without chocolate, but you can use your favorite.
• Make sure these mini cheesecakes have cooled completely before topping with the pecan pie mixture.
• You can toast your pecans before adding if you would like but I don’t find that necessary.

Print

Mini Pecan Pie Cheesecakes

Mini cheesecakes are easier to serve and so much easier to eat – perfect for a party!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Chill Time 3 hours hours

Total Time 4 hours hours

Servings 12 cheesecakes

Calories 319kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Cheesecakes:

• 12 Pecan Sandies Cookies (see note)
• ½ cup chopped pecans
• 8 ounces cream cheese , softened
• ¼ cup (66g) sour cream , room temperature
• 1 large egg , room temperature
• ½ cup (73g) toffee bits
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla

For the Topping:

• ½ cup chopped pecans
• ¼ cup (57g) unsalted butter
• ¼ cup (50g) packed brown sugar

Instructions

• Preheat oven to 350°F. Line a 12-cup muffin pans with liners. Place one cookie in each cup.
• Beat room temperature cream cheese and sour cream with a hand mixer until fluffy. Beat in egg, sugar, and vanilla until no lumps remain. Stir in chopped pecans and toffee bits.
• Evenly divide cheesecake among cookie crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
• To make the topping, melt butter and brown sugar in a medium saucepan. Boil for about 2 minutes and remove from heat. Immediately stir in chopped pecans. Evenly divide onto each cheesecake. Work fast – this hardens as the mixture cools. Let cool before serving.

Video

Notes

• Store in refrigerator for up to 3 days or freeze cheesecakes for up to 3 months.
• You can use any similar sized cookie to the Pecan Sandies. I love shortbread cookies for this recipe, but Golden Oreos work too, or you can make a graham cracker crust.
• If you want, you can toast your pecans before adding to the topping, but I don’t notice a difference.
• I recommend using the toffee bits without chocolate, but you can use your favorite.

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 24g | Protein: 3g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 117mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 552IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg

Other Pecan Pie Recipes

Pie

Double Chocolate Pecan Pie

Cupcakes

Pecan Pie Cupcakes

Brownies & Bars

Pecan Pie Brownies

Pie

Easy Classic Pecan Pie

The post Mini Pecan Pie Cheesecakes appeared first on Crazy for Crust.

Expert Tips

• Whatever coffee creamer you use will make your cheesecake dip that flavor. Have fun with it! 
• Making sure your cream cheese is room temperature is very important to avoid lumps in your dip!

Print

Caramel Cheesecake Dip

This cheesecake dip is so easy to make and tastes so good with caramel sauce! You can easily make this dip sugar-free or low-fat! Serve it as an apple dip this fall.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Calories 287kcal

Author Dorothy Kern

Cost $5

Ingredients

• 4 ounces regular or reduced-fat cream cheese room temperature
• 3 tablespoons International Delight Caramel Macchiato Creamer or your favorite flavor
• ½ teaspoon vanilla
• 1 cup Cool Whip
• Caramel Ice Cream Topping

Instructions

• Beat cream cheese with a hand mixer until smooth. Beat in coffee creamer and vanilla. Mix until no lumps remain. Stir in Cool Whip. Chill until ready to serve.
• Layer the cheesecake dip in a serving bowl with caramel sauce between the layers and more drizzled on top. If your caramel sauce comes in a jar, put some in a ziploc bag with the tip cut off to drizzle it.
• Serve with graham crackers or fruit, it’s especially good with apples.

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 15g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 63mg | Sodium: 220mg | Potassium: 159mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 830IU | Calcium: 98mg | Iron: 0.1mg

Other Cheesecake Dips

Christmas

Peppermint Mocha Cheesecake Dip

No Bake

Peanut Butter S’mores Cheesecake Dip

Sweet Dips

Cheesecake Dip

No Bake

Salted Caramel Mocha Cheesecake Dip

The post Caramel Cheesecake Dip appeared first on Crazy for Crust.

Ingredients

• Chocolate sandwich cookies: Oreos work great, but be sure to check out the tips section for other ideas. You do not need to remove the cream filling!
• Butter – I like to use unsalted butter and melt it in the microwave.
• Cream cheese – Leave it out at room temperature to soften, so it’s easy to mix.
• Brown sugar – pack the measuring cup with it!
• Vanilla extract – adds a hint of flavor.
• Whipped topping – don’t forget to thaw it first!
• Caramel sauce – use store-bought or homemade caramel sauce. I have tons of caramel recipes, all linked below.

How to Make Cheesecake Pie with Caramel

1. In a large bowl with a hand mixer or stand mixer, beat the cream cheese, sugar, and vanilla until smooth.
2. Fold in the whipped topping. You can also use whipped cream (see substitutions below).
3. You’ll need an Oreo Crust. You can make my homemade Oreo crust or buy one from the store. Spread the cheesecake mixture over the chilled crust.
4. Drizzle the caramel sauce over the top, and then use a skewer to swirl it over the top of the filling.

FAQ

Print

Caramel Cheesecake Pie Recipe

This easy no bake cheesecake is full of caramel in every bite! Top a simple no bake cheesecake with caramel sauce, all with chocolate cookie crust.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 242kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 9-inch Oreo Crust
• 8 ounces cream cheese softened
• ¼ cup packed brown sugar
• ½ teaspoon vanilla extract
• 1 8 ounce container whipped topping, thawed
• ½ cup caramel sauce

Instructions

• Beat cream cheese, brown sugar, and vanilla in a large mixing bowl until smooth using a hand or a stand mixer. Fold in the whipped topping.
• Spread cheesecake over crust. Drizzle some of the cooled caramel over the cheesecake and use a skewer or butter knife to swirl. Chill at least one hour.
• Serve pie with more caramel drizzle. Store pie in refrigerator loosely covered for up to 3 days.

Video

Notes

You have caramel choices:

• 3 ingredient caramel
• salted caramel sauce

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 178mg | Potassium: 88mg | Fiber: 1g | Sugar: 15g | Vitamin A: 400IU | Calcium: 29mg | Iron: 2mg

This easy no-bake Caramel Cheesecake Pie combines a chocolate cookie crust, a cream cheese filling, and a caramel swirl on top! It’s so cool and creamy and great if you need a make-ahead dessert.

Favorite No Bake Cheesecakes

Cheesecake

The BEST No Bake Cheesecake Recipe

Recipes

No Bake Cheesecake with Chocolate Macadamia Nut Crust

Pie

Chocolate Covered Pretzel No Bake Cheesecake

Cheesecake

No Bake Peanut Butter Cheesecake

The post Caramel Cheesecake Pie appeared first on Crazy for Crust.

How to make Cheesecake Bites

1. Beat cream cheese until smooth using a hand mixer. Mix in the sugar, extract, and graham cracker crumbs.
2. Scoop balls of the cheesecake mixture onto the cookie sheet.
3. To make graham-coated truffles: Roll each truffle in a bowl of graham cracker crumbs. Make a ball by rolling each truffle between the palms of your hand. Chill until they’re not too soft and you’re ready to eat.
4. To make chocolate-covered truffles: Freeze naked truffles for about 30 minutes. Melt chocolate according to package directions. Dip each truffle in the chocolate and tap off the excess, then place on a wax paper-lined cookie sheet. Chill to set.
5. To deep fry truffles: Place oil in a deep 3 or 4 Qt pot. Heat on medium heat until the oil reaches 350°F. 
6. Whisk the pancake mix and water until smooth let it sit until the oil is ready. 
7. Roll each truffle in some flour, then dip it in the batter. 
8. Carefully place the truffle into the hot oil without splattering. Cook for just a few minutes, rolling them with a spoon to make sure they get evenly cooked until they are golden brown. 
9. Remove from the oil and serve topped with powdered sugar.

Expert Tips

• I like melting the chocolate in a disposable paper bowl for easy cleanup. Learn how to dip candy and truffles without crying!
• Try dusting these balls with crushed Oreos or even flavored graham crackers.
• Eat fried truffles while warm, or at least the same day they are fried.
• The chocolate covered bites and graham coated ones will last in the refrigerator for up to 4 days and you can freeze them for up to 2 months.

Print

No Bake Cheesecake Truffles (3 ways)

Make No Bake Cheesecake Truffles three ways! This easy recipe turns no-bake cheesecake into a bite covered in grahams, chocolate, or deep fried!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 20 truffles

Calories 195kcal

Author Dorothy Kern

Cost 5

Ingredients

For the truffle base:

• 8 ounces (226g) cream cheese , softened
• ¼ cup (50g) granulated sugar
• ½ teaspoon vanilla extract
• ½ cup graham cracker crumbs

To Make Graham Coated Truffles:

• ½ cup graham cracker crumbs

To Make Chocolate Covered Truffles:

• 8 ounces Candiquik Almond Bark, or other baking chocolate for dipping

To Make Deep Fried Truffles:

• 1 ½ cups pancake mix (the kind you mix with water)
• ¾ cup (177ml) water
• ¼ cup (31g) all purpose flour
• 4 cups vegetable oil for frying

Instructions

• Make the truffle base: Beat cream cheese until smooth using a hand mixer. Mix in the sugar, extract, and graham cracker crumbs.
• Line a cookie sheet with wax or parchment paper. Scoop 1 tablespoon size balls of the cheesecake mixture onto the cookie sheet.
• If you’re making the graham coated truffles, continue without chilling. Freeze the cookie sheet of naked truffles for about 30 minutes if you’re making the chocolate covered truffles or fried truffles.
• To make graham coated truffles: roll each truffle in a bowl of graham cracker crumbs. Roll between the palms of your hand to make a uniform ball, then roll in the bowl again. Chill until they’re not too soft, about 30 minutes.
• To make chocolate covered truffles: melt chocolate according to package directions. I like melting the chocolate in a disposable paper bowl for easy cleanup. Dip each truffle in the chocolate and tap off the excess, then place on a wax paper lined cookie sheet. Sprinkle with colorful sprinkles. Chill to set, about 10-20 minutes.
• To make the fried truffles: place oil in a deep 3 or 4 Qt pot and attach a candy thermometer to the side. Heat on medium heat until the oil reaches 350°F. Meanwhile, whisk the pancake mix and water until smooth. Let it sit until the oil is ready. Place a paper towel on a cookie sheet and place the flour in a small bowl. Once the oil is ready, roll each truffle in the flour, then dip in the batter. Use two spoons to carefully get the truffle into the hot oil without splattering. Cook for just a few minutes, 2-3 at a time, rolling them with a spoon to make sure they get evenly cooked, until they are golden brown. Remove from the oil with a slotted spoon to the paper towels. Once they’re done, serve topped with powdered sugar.
• Store chocolate covered truffles or graham coated truffles in the refrigerator for up to 4 days. Eat fried truffles while warm, or at least the same day they are fried.

Video

Notes

• I like using Krusteaz or similar pancake mix – the kind you mix with water.
• You can freeze cheesecake bites for up to 2 months
• Use any cookie crumbs to coat them with in place of the graham crackers
• Fried cheesecake is best eaten the day it’s made.
• For melting chocolate, my favorite is Ghiradelli Candy Melts (in the baking aisle). Melt in a paper dixie bowl for easy cleanup!

Nutrition

Serving: 1truffle | Calories: 195kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 19mg | Sodium: 117mg | Potassium: 42mg | Sugar: 11g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.4mg

Other Truffle Recipes

Candy

Coconut Cream Truffles

Candy

Spicy Chocolate Truffles

Candy

Gingerbread Truffles

Candy

Maple Nut Truffles

The post No Bake Cheesecake Truffles (3 ways) appeared first on Crazy for Crust.

Tip From Dorothy

Expert Tips

• Use creamy or crunchy peanut butter but be sure to use a mixed version (not one you have to stir).
• Make sure your heavy whipping cream is at least 35% fat. Don’t use plain whipping cream or milk or it might not set up properly.
• Use a springform pan for easy removal.
• Feel free to make a chocolate cookie crust OR use peanut butter sandwich cookies instead (or use peanut butter filled chocolate sandwich cookies!)

Print

No Bake Peanut Butter Cheesecake

Look no further than this easy No Bake Peanut Butter Cheesecake recipe! It has an Oreo crust and just a few simple ingredients and has the best peanut butter flavor!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Chill Time 1 hour hour

Total Time 25 minutes minutes

Servings 10 servings

Calories 510kcal

Author Dorothy Kern

Cost 6

Ingredients

For the crust:

• 30 chocolate sandwich cookies (leave the cream inside)
• 5 tablespoons (70g) unsalted butter , melted

For the cheesecake:

• 3 8-ounce blocks (24 ounces total) (678g) cream cheese , room temperature
• 1 cup (268g) creamy peanut butter
• ¾ cup (85g) powdered sugar
• 1 teaspoon vanilla extract
• 1 ¼ cups (296ml) heavy whipping cream see note
• Hot fudge and melted peanut butter for garnish
• Whipped Cream for garnish

Instructions

• Crush chocolate sandwich cookies in a food processor. You want a fine crumb.
• Stir melted butter into chocolate sandwich cookies crumbs with a fork until all are moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done.
• Beat room temperature cream cheese and peanut butter with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth.
• Add the vanilla and then slowly add the whipping cream while mixing. Continue mixing until stiff peaks form (the cheesecake will stand up when you move the mixer).
• Spread cheesecake into prepared pan. Chill at least one hour before slicing and serving.
• Garnish with whipped cream before serving, optional.

Video

Notes

• Make sure heavy whipping cream has at least 35% fat content.
• To avoid lumps, make sure your cream cheese is room temperature.
• You can make this up to 24 hours ahead of time, store leftovers in refrigerator. I don’t recommend freezing.

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 40g | Protein: 9g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 56mg | Sodium: 297mg | Potassium: 267mg | Fiber: 2g | Sugar: 26g | Vitamin A: 610IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 3.6mg

Favorite Cheesecake Recipes

Cake

Red Velvet Cheesecake Cupcakes

Brownies & Bars

How to Freeze Desserts

Cheesecake

Easy Mini Cheesecakes

Ice Cream

No Bake Frozen Peanut Butter Cheesecake

The post No Bake Peanut Butter Cheesecake appeared first on Crazy for Crust.

Ingredients Needed

• Peanut butter: I always use no-stir peanut butter in my recipes to avoid the messy oil-stirring process from natural peanut butter
• Heavy whipping cream: make sure you use cold heavy whipping cream 
• Cream cheese: be sure it’s at room temperature. You can use fat-free cream cheese if you prefer. 
• Sweetened condensed milk: You can use regular or fat-free sweetened condensed milk. 
• Peanut butter cups: I’m using mini cups that are roughly chopped to add some texture.

How to make peanut butter ice cream

1. Beat the whipping cream until stiff peaks form then set it aside. 
2. Mix the cream cheese, sweetened condensed milk, vanilla, and a cup creamy peanut butter in a large bowl until no lumps remain. 
3. Add the beaten whipped cream and chopped peanut butter cups then fold them into the ice cream mixture.
4. Place the ice cream mixture into a large Tupperware bowl or loaf pan. I drizzled some warmed peanut butter over the top for an extra touch. 
5. Cover and freeze until firm. 

Expert Tips

• To make low-fat ice cream, swap 2 containers (8 ounces each) of fat-free Cool Whip for the heavy whipping cream.
• Freeze your ice cream mixture for at least 4 hours, but overnight would be best. 
• Add some Hot Fudge for a chocolate swirl.
• Use any mix-ins you like – you could add Reese’s Pieces or chopped peanut butter cookies.

Print

Easy Peanut Butter Ice Cream Recipe

Make this Easy Peanut Butter Ice Cream without an ice cream machine!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 servings

Calories 366kcal

Author Dorothy Kern

Cost 7

Ingredients

• 2 cups (474 ml) cold heavy whipping cream
• 8 ounces cream cheese (room temperature)
• ⅓ cup (89g) peanut butter
• 1 teaspoon vanilla
• 1 14 ounces can sweetened condensed milk
• ½ cup mini peanut butter cups chopped

Instructions

• Beat whipping cream until stiff peaks form. Set aside.
• Beat cream cheese, sweetened condensed milk, vanilla, and peanut butter with a hand mixer in a large bowl until no lumps remain. Fold in whipped cream.
• Add chopped peanut butter cups and fold them into the ice cream mixture.
• Place mixture into a large Tupperware bowl or loaf pan. I drizzled some warmed peanut butter over the top. Cover, and freeze until firm (at least 4 hours, but overnight is better).

Video

Notes

• You can use regular or fat-free sweetened condensed milk.
• Low fat cream cheese is fine.
• To make a low fat ice cream, swap 2 containers (8 ounces each) fat free Cool Whip for the heavy whipping cream.
• Use only a no-stir peanut butter (not natural).

Nutrition

Serving: 1serving | Calories: 366kcal | Carbohydrates: 12g | Protein: 6g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 172mg | Potassium: 173mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1008IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 0.4mg

Other Ice Cream Recipes

Ice Cream

No Churn Coffee Ice Cream

Cupcakes

Ice Cream Cupcakes

Ice Cream

Easy Peanut Butter Brownie Ice Cream

Ice Cream

Brownie Batter Ice Cream

SaveSave

The post Easy Peanut Butter Ice Cream appeared first on Crazy for Crust.

Easy Churro Cheesecake Dip

“Grazing” is the name of the game for me. If you ever lose me at a party, you can find me hovering over the appetizer table perusing my options. Is there anything truly more beautiful than dozens of platters, trays, and crockpots arranged over a plastic tablecloth? If there is, I haven’t seen it. 

But here’s the thing: hosting ain’t easy. When you’ve got party favors, games, and guests to worry about, you can’t be stuck in the kitchen rolling out pie dough or whipping up buttercream! This churro cheesecake dip is simple and easy, yet still so good that your guests are sure to gather ‘round and take a few helpings. 

Ingredients Needed

• Cream cheese – softened cream cheese is best, you can use low-fat if you want.
• Coffee creamer – french vanilla flavor – this is my secret ingredient for a sweet dip!
• Cinnamon Sugar – gives it that churro taste!

How to Make Churro Dip

• Combine ingredients: In a large bowl, mix the cream cheese and ¼ cup of sugar together with a hand mixer. Then, mix in the coffee creamer, ½ teaspoon of cinnamon, and heavy whipping cream. On high speed, beat the mixture until the texture becomes similar to whipped cream. 
• Serve: Stir together the remaining sugar and cinnamon. Scoop the dip into a serving dish and then sprinkle the combined cinnamon and sugar over the dip. 

Expert Tips

• If you want to change it up, you can simply use a different flavor of coffee creamer! Hazelnut, mocha, Irish cream, the list goes on and on! Personally, I recommend cinnamon or cinnamon bun flavors. This preserves that churro flavor – in fact it may even take it up a notch!
• I recommend serving this dip with a nice spread of graham crackers, berries, cookies, and anything else you might want to scoop with!

Print

Churro Cheesecake Dip

Churro Cheesecake Dip – an easy way to make no-bake cheesecake dip full of cinnamon sugar churro flavor! This is perfect for parties or an easy dessert; we loved it!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 201kcal

Author Dorothy Kern

Cost 5

Ingredients

• 4 ounces (113g) cream cheese softened
• ¼ cup + 1 tablespoon (50g + 13g) granulated sugar divided
• ¼ cup International Delight French Vanilla Creamer
• ¾ cup heavy whipping cream
• 1 teaspoon ground cinnamon divided

Instructions

• Place cream cheese and 1/4 cup sugar in a large bowl. Mix with a hand mixer until smooth. Mix in the creamer and 1/2 teaspoon cinnamon, then add the heavy whipping cream. Turn the mixer up to high and beat until whipped cream forms.
• Transfer to serving dish. Stir remaining cinnamon and sugar in a small bowl and sprinkle over the top of the dip. Serve with fruit or cinnamon graham crackers.

Notes

• If you want to change it up, you can simply use a different flavor of coffee creamer! Hazelnut, mocha, Irish cream, the list goes on and on! Personally, I recommend cinnamon or cinnamon bun flavors. This preserves that churro flavor – in fact it may even take it up a notch!
• I recommend serving this dip with a nice spread of graham crackers, berries, cookies, and anything else you might want to scoop with!

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 82mg | Sugar: 7g

Other Dip Recipes

Sweet Dips

Peanut Butter Football Dip

Fall

Pumpkin S’mores Dip

No Bake

Chocolate Cream Pie Dip

Sweet Dips

Peanut Butter Caramel Apple Dip

The post Churro Cheesecake Dip Recipe appeared first on Crazy for Crust.