No-bake Mini Oreo Cheesecakes

I love mini desserts! And I love cheesecake. So I decided to break this recipe down to fulfill both needs. Because, let’s face it...everyone needs mini cheesecakes in their life. These are so easy and yummy. This recipe only makes a dozen so it was great to have them on hand to throw in IT Guy’s lunch throughout the week and handy for me to grab one when I NEEDED one. Try these for a quick and simple treat!

No-bake Mini Oreo Cheesecakes

1 8-ounce package cream cheese ~ room temperature

3/4 cup powdered sugar

1/4 cup sour cream

1/2 cup whipping cream

1/2 teaspoon vanilla

1 14-ounce package Oreo cookies

Place 12 cupcake liners into a cupcake tin.

Place 1 Oreo cookie into each liner.

In a food processor, pulse the remaining Oreo cookies until crumbly/chunky.

In a large mixing bowl, combine the powdered sugar, cream cheese and vanilla on medium until smooth.

Add the sour cream and whipping cream and beat on high until thick and smooth....about 5 minutes.

Reserving 1 cup of the crumbs, pour remaining Oreo crumbs into the cheesecake batter and stir to combine.

Spoon batter into each of the prepared cupcake liners, filling each liner to the top.

Cover and chill for several hours or until firm.

Serve with whipping cream and sprinkle with reserved Oreo crumbs.

Let's make some cheesecakes!

Place an Oreo into the 

bottom of 12 cupcake liners.

Combine the powdered sugar, 

cream cheese and vanilla on 

medium until smooth.

Add the sour cream and whipping 

cream and beat on high until thick 

and smooth....about 5 minutes.

Reserve one cup of the crushed 

Oreos then stir the rest into the better.

Fill the liners to the top then bake!

Serve with sweetened whipped 

cream then sprinkle with the 

reserved Oreo crumbs.

Strawberry Cheesecake Shortcake

With summertime right around the corner....okay, a few months away...but still....I decided to get a head start on some refreshing desserts. And this one is spot on! This NO-BAKE little number is super easy and can be made into individual desserts or one big one. I opted for 6 little ones so I could use my mom’s old crystal parfait glasses she got with her S&H Green Stamps back in the 60’s. So fun to pull them out once in a while. I feel so fancy! But I can tell you if you make these in paper cups, you’re not sacrificing any flavor because they would still be delicious!!!

Strawberry Cheesecake Shortcake

1 12-ounce bakery shortcake ~ cut into cubes

1 8-ounce package cream cheese ~ room temperature

2 cups heavy cream ~ whipped

1 cup powdered sugar

1 pound strawberries ~ sliced

1/2 cup sugar

2 teaspoons cornstarch

2 tablespoons water

1 teaspoon vanilla

In a medium saucepan, combine the strawberries and the 1/2 cup sugar.

Combine the cornstarch and water and pour into the saucepan.

Cook over medium high heat until mixture comes to a boil and has thickened.

Add vanilla. Remove from heat and allow to cool.

In a large mixing bowl, combine the cream cheese and powdered sugar until smooth.

Fold in the whipped cream.

In serving glasses or a large trifle bowl, start layering the ingredients.

Begin with a layer of pound cake, then some of the strawberries. 

Add some of the cream cheese mixture then repeat with the ingredients.

Chill at least 4 hours or overnight.

Here we go with all 

the strawberry goodness!

Combine the strawberries 

and the 1/2 cup sugar.

Mix the cornstarch and 

water and pour that in.

Cook until thick then add the 

vanilla. Allow to cool. (I mashed 

my strawberries a little bit with my potato masher so there would be 

some smaller chunks. Your call there.)

Mix the cream cheese and 

powdered sugar until smooth.

Then fold in the WHIPPED cream.

Cut the pound cake into cubes. 

About 1 inch will do you.

Then start layering in your serving dishes.

Fun, yes?

Yummy? Definitely.

Cherry Cheesecake Dip

Okay....so this “recipe” involves no cooking so is it technically even a recipe? I’m gonna say yes because it’s super yummy and most food is yummy. So yeah. Anyway...I served this on New Year’s Day. And by “served” I mean I forgot it was in the fridge and pulled it out at the last minute for people to dig in to. But you know...forgetting to serve things to your family works out good for me because when everyone goes home....I. Get. It. All. Yep. Very yummy!!

Cherry Cheesecake Dip

1 30-ounce can cherry pie filling

1 8-ounce package cream cheese ~ softened

3.5 ounces marshmallow fluff ~ (half of a 7-ounce container)

1 8-ounce container Cool Whip

Graham crackers, vanilla wafers, etc. for dippers

In a medium bowl, combine the cream cheese and marshmallow fluff until well combined. 

Fold in the Cool Whip until mixture is smooth. 

Spread cream cheese mixture into a dish. 

Top with pie filling and chill for several hours.

Serve with graham crackers, vanilla wafers, etc for dippers.

Our ingredients.

Combine the cream cheese and marshmallow fluff.

Fold in the Cool Whip.

Spread mixture into your dish then top with cherries. Chill!

Delicious, yes?????

No-Bake Key Lime Cheesecake

A few weeks ago, I helped my daughter-in-law throw a bridal shower for one of her best friends. The bride is a big fan of key lime pie so we made an easy key lime cheesecake to serve. And since all the food at the event was finger-food we decided to cut the cheesecake into bite-sized pieces to serve. This is a yummy and easy dessert any way you slice it...haha!

No-Bake Key Lime Cheesecake



2 cups graham crackers crumbs
1/2 cup butter ~ melted
1/4 cup sugar
3/4 cup key lime juice
1 can sweetened condensed milk
1 8-ounce package cream cheese ~ room temp
1 8-ounce container Cool Whip ~ thawed

In a medium bowl, combine the graham cracker crumbs, melted butter and sugar. Press into a 9-inch springform pan. Chill.

In a mixing bowl, mix the cream cheese and sweetened condensed milk until smooth then slowly add the key lime juice. Mix well.

Fold in the Cool Whip until well combined.

Pour filling onto the chilled crust and allow to chill for several hours or overnight.

Serve with whipped cream.

 

The line-up!

 

Mix together the cracker crumbs, 

melted butter and sugar.

 

Press into a springform pan.

 

Mix together the sweetened 

condensed milk and cream 

cheese then add the key lime juice.

 

Fold in the Cool Whip.

 

Pour into the prepared crust. Chill.

 

Slice and serve.

Strawberry Cheesecake Crescents

These easy and yummy little bundles might be just what you're looking for when the fam needs a snack. Canned crescents rolls sometimes can be a cook's best friend! I use them quite often for all kinds of things. Switch up the strawberries if you want....double the whole thing if you're feeding a crowd. These disappeared pretty quickly around here. I threw a few into IT Guy's lunch and I think he even sneaked one for breakfast one day!

Strawberry Cheesecake Crescents




1 8 count package Pillsbury Crescent rolls ~ the "Grands" size
1 cup diced strawberries
4 ounces cream cheese ~ room temperature
2 tablespoons sugar
1/2 teaspoon vanilla
3 tablespoons powdered sugar

Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray.

In a small bowl, combine the diced strawberries and the 2 tablespoons sugar. Set aside.

In another small bowl, combine the cream cheese, powdered sugar and vanilla until smooth.

Open the Crescent rolls and separate them into 8 pieces. Flatten out each roll with your fingers a little larger than normal.

Divide the cream cheese mixture between the rolls and spread evenly over the entire roll.

Place a heaping teaspoonful of the strawberries on top of the cream cheese at the widest part of the roll.

Fold the top over the berries and continue to roll and tuck dough over the berries, making a little package.

Place bundles on the prepared cookie sheet.

(Optional: Brush each bundle with a little heavy cream before baking)

Bake for 10 - 15 minutes or until lightly browned and dough is cooked.

Glaze with powdered sugar glaze, if desired or sprinkle with cinnamon sugar.

 

Let's get started!

 

Combine the diced berries and the 

2 tablespoons of sugar. Set aside.

 

Blend together the cream cheese, 

powdered sugar and the vanilla.

 

Open up the can of crescents and 

flatten them out a bit. In this photo, 

you can see the flattened one at the 

bottom and the top one is not flattened.

 

Spread some of the cream cheese 

mixture onto each crescents then 

add a scoop of the berry mixture.

 

Start rolling!

 

Place them on a greased cookie sheet.

 

Bake!

 

Glaze with some powdered sugar 

glaze or cinnamon/sugar! Yummy!

Creamy No-Bake Raspberry Cheesecake Bars

If you love cheesecake but are too intimidated by it to bake one, then this recipe is for YOU! No baking in sight! There's a little stove top cooking but you can eliminate that too, by using canned pie filling for the topping, if you want! This is SO easy and SO yummy! I made it and IT Guy had two pieces right outta the gate...and he's not even that much of a cheesecake fan. So yay! Yep...you gotta try this...and soon!



Creamy No-Bake 
Raspberry Cheesecake Bars





Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
7 tablespoons of butter ~ melted

Combine all ingredients in a medium bowl. Press into a 8x8 or a 9x9 inch pan. Chill.
Filling:

2 8-ounce blocks cream cheese ~ room temp
1 cup powdered sugar
2 cups heavy cream
1 1/2 teaspoons vanilla

In a medium mixing bowl, beat cream cheese until smooth.

Add powdered sugar and mix well.

Add the heavy cream and vanilla and beat until thick, about 3-5 minutes.

Gently spread filling over the chilled crust.


Topping: (or use a can of pie filling instead)

2 cups fresh or frozen raspberries ~ reserve 1/2 cup for the finished topping as raspberries will break down in the cooking process.
2/3 cups sugar
1 tablespoon butter
1 1/2 tablespoons cornstarch
1 teaspoon vanilla

Combine all ingredients in a medium saucepan. Cook over medium/high heat for 5 - 10 minutes until sauce becomes thick. 

Strain raspberries through a fine mesh strainer to eliminate the seeds. 

Gently stir in reserved raspberries.

Allow to cool then gently spread over cheesecake.

Chill for 3-4 hours until set.

Slice into bars.


 
The cast of characters.

 
Mix up the crust ingredients.

 
Then press into an 8x8 or a 9x9 inch pan. Chill.

 
Now for the topping. Combine 
everything in a saucepan and 
cook until thickened.

 
Strain the seeds. Now at this point 
you don't want to be like me and 
forget to throw in a few reserved 
berries. I'm a ditz. You don't want 
to be a ditz.

 
Now for the filling. Beat the cream 
cheese until smooth then add the powdered sugar.

 
Add the cream and vanilla 
then beat until thick and creamy.

 
Like this!

 
Spread the filling on top of the chilled crust.

 
Then the topping...WITH SOME 
BERRIES IN IT!!!

 
Still yummy anyway you serve it!