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Oreo Cheesecake

Dorothy Kern — Mon, 18 Nov 2024 13:04:00 +0000

Oreo Cheesecake is a creamy cheesecake recipe full of cookies ‘n cream flavor with an Oreo Cookie Crust. It’s a perfectly baked cheesecake that you’re going to love.

I love cheesecake! It is one of my favorite desserts, and I know I’m not alone. All cheesecake is delicious, but this Oreo Cheesecake Recipe takes the top spot. If you like oreo cookies and cheesecake you’ll love it too!

This recipe has a soft and creamy texture with a crunch from chopped Oreo cookies inside all baked in an Oreo Crust. It’s a cookies and cream version of my best cheesecake recipe and it’s amazing!

Ingredients Needed

Oreos: Use finely crushed Oreos for the crust and coarsely chopped for the filling.
Eggs: Make sure they’re room temperature to avoid lumps.
Sour Cream: Full fat is best but low fat may be used. Make sure it’s room temperature.
Cream Cheese: Make sure it’s softened to room temperature. Only use full fat block cream cheese.
Heavy Whipping Cream: Helps add to the creamy texture – no substitutions.

How to make Oreo Cheesecake

Make the crust: Crush Oreos in a food processor to a fine crumb. Stir together the oreo crumbs with the melted butter. I like stirring this with a fork so it doesn’t get clumpy. Press into the bottom and up the sides of a 9-inch or 10-inch springform pan.
Beat the cream cheese until smooth, then mix in sugar and one egg at a time until mixture is creamy. Make sure to scrape the sides and bottom of the bowl during mixing. It’s easiest to do this with a stand mixer fitted with the paddle attachment but an electric hand mixer works too.
Mix in vanilla, sour cream, and then slowly mix in heavy whipping cream.
Bake until the cheesecake is just slightly jiggly in the center. Turn off the oven, prop open the oven door, and let it sit for one hour. Remove from oven and remove from water bath, then let it cool completely. Cover with plastic wrap and put in the fridge 4 hours or overnight.

Bake in a Water Bath

I bake all my cheesecakes in a water bath. The steam from the water and the regulated temperature of the water keeps the cheesecake from rising too fast, which is what causes cracks. Using a water bath will help avoid rising, cracking, and falling issues.

Since a springform pan comes apart, you need to prepare it properly so no water gets into your cheesecake. Be sure to wrap your springform pan well with two or three layers of aluminum foil. For added assurance, wrap the pan in a slow cooker liner bag.

Boil a kettle of water. Place the springform pan with the cheesecake in a larger roasting pan and place the large pan in the oven. Pour the boiling water around it so the pan is sitting in the water. For visuals, see the post linked above.

Expert Tips

Make sure your eggs, sour cream, and cream cheese are totally room temperature to avoid lumps.
Cheesecake needs time for baking, resting, cooling, and chilling so plan ahead.
Use full-fat cream cheese and sour cream for the best results.

FAQs

How do I keep my cheesecake from cracking?

Make sure to use the water bath so it cooks slowly. Allow it to rest in the oven for an hour as well so it sets.

Can I use other flavor Oreos?

This recipe will work with any flavor Oreo or Golden Oreo!

Oreo Cheesecake Recipe

The BEST Oreo Cheesecake has a thick oreo crust and creamy baked cheesecake full of chopped Oreos – better than Cheesecake Factory!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Chilling Time 6

Total Time 7 30

Servings servings

Calories 334kcal

Author Dorothy Kern

Cost $12

Ingredients

Crust:

30 Oreos
6 tablespoons unsalted butter melted

Filling:

4 8-ounce block cream cheese , softened to room temperature
1 ¼ cups (250g) granulated sugar
4 large eggs room temperature
¼ cup sour cream room temperature
¼ cup heavy whipping cream
¼ teaspoon salt
1 teaspoon vanilla extract
10 Chopped Oreos

Topping:

Whipped Cream
Oreos

Instructions

Preheat oven to 325°F.
Prepare the pan: lay out two or three long strips of foil. Wrap the bottom and up the sides of a 9 or 10-inch springform pan with the foil making sure that the foil comes up at least halfway all the way around.
Make the crust: Crush Oreos in a food processor to a fine crumb. Stir together the oreo crumbs with the melted butter. I like stirring this with a fork so it doesn’t get clumpy. Press into the bottom and up the sides of the prepared pan. Chill while you make the filling.
Make the cheesecake: beat cream cheese with a stand mixer until smooth. Beat in sugar until smooth. Beat in eggs, one at a time, until fully incorporated. Mix in sour cream, salt, and vanilla extract just until smooth, then add heavy cream and mix about 5 seconds. Be sure to scrape down the sides and bottom of your bowl throughout the mixing process to get any clumps of cream cheese stuck to the sides or bottom. Fold in chopped Oreos. Pour into crust.
Place the cheesecake in a large roasting pan. Place pan in the center of your preheated oven. Pour the boiling water carefully in one corner of the pan, until it reaches about a third to halfway up the cheesecake.
Bake for 50-60 minutes, or until the cheesecake is just slightly jiggly in the center. Turn off the oven, prop open the oven door, and let it sit for one hour. Remove from oven and remove from water bath, then let it cool completely. Cover with plastic wrap and refrigerate 4 hours or overnight.

Video

Notes

You do not need to remove the cream from the oreos before crushing
Make sure your eggs and cream cheese are totally room temperature to avoid lumps.
The cream cheese should soften to the touch (your finger should leave a dent in the block).
For best results, only use block cream cheese (full fat)
See the lemon curd recipe for tips on how to make it.
See the whipped cream recipe for tips on how to make it.

Nutrition

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Lemon Cheesecake

Dorothy Kern — Mon, 28 Oct 2024 12:24:00 +0000

This is the creamiest Lemon Cheesecake recipe ever! The rich lemon cheesecake is on top a thick graham cracker crust and topped with tart and sweet lemon curd – it will become your favorite cheesecake recipe!

I love lemon and I love a good baked cheesecake, so I figured – why not combine them? Lemon Cheesecake has amazing layers of graham cracker crust, smooth lemon cheesecake with the best texture, and lemon curd on top. It is a soft, creamy, and delicious recipe with the best sweetness. If you love lemon, this is the recipe to try!

Ingredient Notes

Graham Crackers: Or graham cracker crumbs for the crust, along with unsalted melted butter.
Sugar: Granulated sugar goes in both the crust and the cheesecake.
Cream Cheese: It MUST be room temperature to avoid lumps.
Lemon: This recipe used lemon slices for garnish with lemon juice and lemon zest in the cheesecake itself.
Heavy Whipping Cream: Helps the cheesecake be nice and smooth and creamy.
Eggs: Large eggs should be room temperature.
Topping: I used my homemade lemon curd recipe to top the cheesecake. It is the perfect topping for so many lemon recipes – especially this cheesecake, but you can definitely buy a jar or leave it off.

How to make Lemon Cheesecake

1. Prepare the pan for a water bath: Wrap the bottom and up the sides of a 9 or 10-inch springform pan with aluminum foil. Wrap the pan in a slow cooker bag or oven bag. Springform pans are not sealed and you do not want your cheesecake to get water inside.

2. Mix the graham cracker crumbs with sugar and melted butter. Press into pan.

3. Pulse granulated sugar and lemon zest in a food processor. This will ensure there is lemon in every single bite!

4. I like to beat the cream cheese until smooth before adding the other ingredients.

5. Once the eggs and other ingredients are added, slowly add the heavy cream while the mixer is running.

Baking and Cooling Cheesecake

Baking and cooling a lemon cheesecake is a labor of love but worth every step. You’ll bake it a long time in the oven using a water bath (about 50-60 minutes). Then you’ll need to prop open the oven door for an hour – this is to let the cheesecake set before moving it. If you move it too quickly it can fall or crack. Once it’s set, let it cool on the counter to room temperature. Then you need to wrap it loosely with plastic wrap and chill it several hours or overnight.

Expert Tips

Cheesecake is done when it’s slightly puffed and no longer looks wet. When the pan is tapped it will jiggly slightly (but not roll).
I recommend using a stand mixer fitted with the paddle attachment for this recipe, but a hand mixer may be used.
It is VERY IMPORTANT that the cream cheese and eggs be room temperature to avoid lumps in your finished cheesecake.
Only use fresh lemon juice and zest.
I love topping this recipe with my homemade lemon curd, but you can use store bought. Or skip the lemon curd and just use whipped cream and raspberries or even raspberry jam.

Lemon Cheesecake Recipe

Creamy Lemon Cheesecake with graham cracker crust and lemon curd topping – this is the perfect cheesecake recipe and is full of lemon flavor in every bite.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Cooling & Chilling Time 6

Total Time 7 30

Servings servings

Calories 413kcal

Author Dorothy Kern

Cost $10

Equipment

Springform Pan

Ingredients

Crust (see note):

2 cups (175g) graham cracker crumbs
⅓ cup (67g) granulated sugar
7 tablespoons (99g) unsalted butter, melted

Cheesecake:

1 ⅓ cups (267g) granulated sugar
1 tablespoon lemon zest
3 (8 ounce/226g) each packages cream cheese, room temperature
4 large eggs room temperature
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup (59ml) lemon juice
½ cup heavy whipping cream

Toppings:

Lemon Curd see note
Whipped Cream
Lemon Slices

Instructions

Preheat oven to 325°F.
Prepare the pan: lay out two or three long strips of foil. Wrap the bottom and up the sides of a 9 or 10-inch springform pan with the foil making sure that the foil comes up at least halfway all the way around.

Crust:

Make the crust: stir together the graham cracker crumbs and ⅓ cup sugar, then stir in the melted butter. I like stirring this with a fork so it doesn’t get clumpy. Press into the bottom and up the sides of the prepared pan. Chill while you make the filling.

Cheesecake:

Place 1 ⅓ cups granulated sugar and lemon zest in a small food processor and run to incorporate the zest into the sugar. This can also be done with a fork or whisk if you don't have a processor. This is to get lemon flavor into every bite of the sugar.
Beat cream cheese with a stand mixer until smooth. Beat in lemon sugar until smooth. Beat in eggs, one at a time, until fully incorporated. Mix in salt, lemon juice, and vanilla extract just until smooth, then add heavy cream and mix about 5 seconds. Be sure to scrape down the sides and bottom of your bowl throughout the mixing process to get any clumps of cream cheese stuck to the sides or bottom. Pour into crust.
Place the cheesecake in a large roasting pan. Place pan in the center of your preheated oven. Pour the boiling water carefully in one corner of the pan, until it reaches about a third to halfway up the cheesecake.
Bake for 50-60 minutes, or until the cheesecake is just slightly jiggly in the center. Turn off the oven, prop open the oven door, and let it sit for one hour. Remove from oven and remove from water bath, then let it cool completely. Cover with plastic wrap and refrigerate 4 hours or overnight.

Video

Notes

Cream cheese and eggs MUST be room temperature to avoid lumps!
Making the lemon sugar is an extra step but so worth it.
My lemon curd recipe is perfect for topping – or you can use store bought.
Learn how to use a water bath if you need a visual.

Nutrition

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How to use a Cheesecake Water Bath

Dorothy Kern — Thu, 03 Oct 2024 16:05:16 +0000

Let’s talk about how to make a cheesecake water bath! No matter what kind of baked cheesecake you’re making, using a water bath will ensure a creamy smooth cheesecake without cracks. It may seem daunting but it’s the best way to bake any cheesecake recipe!

What is a water bath?

A cheesecake water bath is when you place your cheesecake pan in a larger pan (i.e. a roasting pan) and add it to your oven, then add water to the larger pan. The water surrounds the cheesecake pan while the cheesecake is baking. Cheesecake is a custard and it can be finicky if not baked in the just right conditions – a cheesecake water bath helps get the oven conditions just right so you get a perfect result.

Why bake cheesecake in a water bath?

Allows the cheesecake to bake with even heat: the even heat of the water helps the cheesecake cook evenly so there are no hot spots or overly done areas.
Prevents excess browning: without a water bath the cheesecake will cook faster around the edges. This is often why cheesecakes crack.
Texture: the steam from the water bath creates a moist environment and keeps the cheesecake nice and creamy.

Items Needed

Springform Pan: This is the pan that you bake your cheesecake in. It’s round with a removable bottom, which means the seams aren’t tight. If you don’t prepare your pan properly the water from the bath will leak into your cheesecake and ruin it. If you’re using a water bath for your cheesecake but don’t prepare your pan adequately the pan will leak, causing a soggy cheesecake.
Aluminum Foil: I like using heavy duty foil. I use about 3-4 sheets of foil to be sure and have a barrier to block the water from getting into the seam of the pan.
Roasting Bag or Slow Cooker Bags: This is your insurance item – I never used to use this until I started having issues with leakage so now I always wrap the foil lined pan in an oven bag: large or turkey size is best, or you can use a slow cooker bag.
Roasting Pan or Large Pan: It needs to fit the springform pan, with room.
Hot Water: To fill the pan with (it needs to be hot or boiling when you add it to the pan in the oven).

How to Make a Cheesecake Water Bath

I use 2 or 3 layers of heavy duty aluminum foil. Lay them out on your counter and place the springform pan in the center (BEFORE you add your cheesecake).
Wrap the pan as shown, up the sides of the pan at least 2 inches. It’s very important that the foil is the same all the way around the sides – with no “low” spots – so the water doesn’t leak in.
Place the wrapped pan in your oven bag or slow cooker bag. If there is excess bag, tie it in a knot to tighten around so it’s not loose.

How to Use a Water Bath for Cheesecake

After you’ve prepared your pan, add your crust and cheesecake batter.
Place the pan in the large pan or roasting pan. Meanwhile, bring water to a boil in a kettle or the microwave.
Place the pan in the oven on a center rack. Carefully pour the hot water into the large pan being careful not to get it inside the plastic/foil or springform pan.
Bake the cheesecake as directed.

Expert Tips

I prefer heavy duty foil but if you’re using regular foil, you may want to use a few extra layers.
You can use any large pan that is bigger than your springform pan (a turkey pan, large roasting pan, even a large skillet).
Don’t pour the hot water into the roasting pan until it’s in the oven. It’s very hard (and dangerous) to carry a pan full of boiling water so don’t do that – place the pan in the oven first.
Don’t be scared – if you follow these directions you’ll end up with the perfect cheesecake every time!

FAQs

How much water do you need for a water bath?

It depends on the size of your larger pan: you want to fill it up about 1 inch around your springform pan, so I’d say at least 4 cups, probably more. Just fill up your kettle and you’ll have enough.

How you know your cheesecake is done?

You never want to overbake your cheesecakes or it will be dry. Your cheesecake should pass the wiggle test: it should wiggle a bit in the center (like Jell-O) when it’s done. The outer part of the cheesecake won’t move – the wiggle test is just for the center. If the cheesecake ripples or wiggles entirely, then it’s not done.

What happens if a water bath gets in cheesecake?

Unfortunately, if you don’t prepare your pan properly, water will get into your cheesecake and ruin it. The water will soak the graham cracker crust and make it soggy. This is why it’s so important to use layers of foil and the oven bag.

How to make a Cheesecake Water Bath

A cheesecake water bath ensures a creamy, silky, perfectly baked cheesecake without cracks!

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings cheesecake

Calories 1kcal

Author Dorothy Kern

Cost $10

Equipment

Ingredients

Cheesecake
Hot Water

Instructions

Lay out several strips of foil on the counter. Make sure they're larger than your springform pan.
Wrap the foil up the sides of the pan, being sure the layers reach over halfway to the top.
Place the foil covered pan in a large oven bag or slow cooker liner. If there is excess bag, tie it in a knot at one side, being sure the bag comes all the way to the top of the pan, covering all the foil.
Make cheesecake as directed and add it to the prepared pan.
Bring several cups of water to a boil in a kettle or pot or in the microwave.
Place your cheesecake in a larger roasting pan or skillet (it needs to be larger than your springform pan).
Place the large pan in a preheated oven.
Carefully pour boiling water into the larger pan, being careful not to get it in the oven bag or springform pan.
Bake cheesecake as directed.

Nutrition

Serving: 1serving | Calories: 1kcal

Favorite Cheesecake Recipes

Apple Cheesecake Bars

Dorothy Kern — Mon, 23 Sep 2024 10:28:31 +0000

These Apple Cheesecake Bars have a crunchy cookie crust with a delicious apple cheesecake filling and crunchy crumble topping. They’re so good and perfect for fall baking!

The BEST Apple Cheesecake Bars

Fall is one of my favorite times of year, and the best way to get into the fall spirit is with these apple bars that have a great cheesecake layer. It starts with a graham cracker and Nilla wafer crust, then they have a soft and gooey cheesecake center and the bars finish off with a streusel topping – the perfect fall dessert.

Ingredients Needed

Apples: Use whatever apples you love best. We typically use Granny Smith for baking, but you could use gala, fuji, or honeycrisp apples too. You’ll need to peel and dice them small.
Graham Cracker and Nilla Wafers: The perfect combination for a thick cookie crust. You can use all of one or the other if you prefer.
Butter: I use unsalted butter but you can use salted if that’s all you have.
Sugar: This recipe calls for both granulated sugar and brown sugar for the cheesecake and the topping.
Cream Cheese: Make sure your cream cheese is room temperature to avoid lumps.
Sour Cream: Make sure it’s room temperature to avoid lumps; regular or low fat can be used (don’t use fat free).
Eggs: Room temperature is key!
Oats: I use quick oats in the crumble topping.

How to make Cheesecake Bars

I line my pan with foil or parchment paper for easy removal. Pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs then stir in melted butter and cinnamon and press into pan.
Heat apples in the microwave to soften, then toss with cinnamon and sugar. Cool. Beat cream cheese, eggs, sour cream, sugar, and vanilla until smooth, then fold in apples.
Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer on medium speed. Mixture will be crumbly.
Spread cheesecake mixture over crust then sprinkle crumble evenly over the top.
Bake until the edges are golden and the center is set. These need to cool to room temperature and then chill before slicing.

Expert Tips

Using an electric mixer or stand mixer for this recipe will make your life a lot easier and help get out the lumps.
Your ingredients need to be room temperature to avoid lumps.
Don’t skip the chilling and cooling steps; cheesecake needs the time to rest and chill.
To add some more fall flavors, make these caramel apple cheesecake bars by taking caramel sauce to drizzle over top!

Storing and Freezing

Store in an airtight container in the fridge or at room temperature for up to 5 days, or freezer these bars in the freezer and cover them with plastic wrap. They can stay in the freezer for 3 months.

Apple Cheesecake Bars Recipe

These Apple Cheesecake Bars are the perfect Fall dessert with a crunchy cookie crust, creamy cheesecake and apple filling and crumble topping.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 45

Cooling Time 4

Total Time 5 45

Servings bars

Calories 171kcal

Author Dorothy Kern

Cost $10

Ingredients

For the Crust

12 Graham Cracker Sheets (184g)
50 (184g) Nilla Wafer Cookies
¼ teaspoon ground cinnamon
12 tablespoons 170g) unsalted butter , melted

For the Cheesecake

2 (8-ounce) packages cream cheese, room temperature
2 large eggs , room temperature
½ cup (124g) sour cream , room temperature
½ cup (50g) granulated sugar plus 2 tablespoons (25g), divided
1 teaspoon vanilla extract
2 Granny Smith apples peeled, cored, and finely chopped
½ teaspoon cinnamon

For the Topping:

1 cup (200g) packed light brown sugar
1 cup (124g) all-purpose flour
½ cup (50g) quick cooking oats
½ cup (113g) unsalted butter , softened

Instructions

Line a 9×13” pan with foil and spray with cooking spray. Preheat oven to 350°F.
Make the Crust: Pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs. Place in a bowl and stir in cinnamon and melted butter. Press into prepared pan.
Beat cream cheese, eggs, sour cream, sugar, and vanilla with a hand held or stand mixer. Place apples in a small bowl and sprinkle with 2 tablespoons sugar and cinnamon. Stir apples with cream cheese mixture. Pour over crust in pan.
Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer. Mixture will be crumbly.
Sprinkle crumble evenly over the cheesecake mixture. Bake for 40-45 minutes or until the top is golden brown and the cheesecake seems set. Cool to room temperature and then chill for at least 4 hours before cutting.

Video

Notes

Be sure to cool to room temperature before chilling.
Bars should be stored in the refrigerator in an airtight container. They can also be frozen.

Nutrition

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Healthier Fruit Dip

Dorothy Kern — Sat, 11 May 2024 15:39:17 +0000

This is a healthier fruit dip recipe that your kids will love! If you’re trying to get your family to eat more fruit this easy recipe is a great way to do it. It’s made with Cool Whip and yogurt, so it’s less sweet than ones made with marshmallow fluff. Plus, you can customize the flavors to switch it up.

Why You’ll Love This Fruit Dip

I’m always looking for ways to get them (and me!) to eat more fruit and this easy yogurt fruit dip is one of my favorite secret weapons. Unlike other recipes that are made with cream cheese or pudding mix, this version has yogurt so it’s lighter and less sweet.

It takes minutes to make and is flavored with fresh orange juice and zest for a citrus twist. What I love about it is that I can switch up the flavors by using different kinds of yogurt and adding different extracts – it’s fun to experiment and come up with new flavor combinations.

This is the best fruit dip – it’s great as a snack or light dessert and always disappears fast. You’ll love this and it’ll get you and your family to eat more fresh fruit!

Ingredients Needed

Cool Whip – keeps the dip light and fluffy without marshmallow cream. You can use any kind of cool whip.
Yogurt – You can use whatever kind of yogurt you like fat-free, sugar-free, plain yogurt, or Greek yogurt. You can use plain yogurt or try flavored one – I use vanilla.
Orange Zest and Juice – For some fresh flavor.

Flavoring Fruit Dip

There are tons of options for flavored yogurt, but I usually go with vanilla because it pairs really well with the fresh orange juice and orange zest that’s also in the dip. Here are other flavor ideas:

Add a touch of vanilla extract
Switch out the orange juice for fresh lime or lemon juice and lemon zest.
Try a different extract to add a different flavor – there are so many kinds to choose from. You can try almond or a little mint extract but I’ve also seen fruit extracts like strawberry, raspberry and even mango that would work well, too.

How to make Fruit Dip with Yogurt

Place all ingredients in a large bowl. It’s easiest if the yogurt is room temperature.
Stir everything together – if needed you can use an electric mixer.
Serve the mixture with your favorite fruit!

Expert Tips

Be sure to taste as you’re making it – you can always add a little more sweetness, but it’s hard to take it out if you add too much. You can also sweeten your dip with a sugar substitute, honey, or maple syrup.

Serving Ideas

Sliced bananas, whole strawberries
Pineapple chunks or apple slices
Raspberries, blueberries, and blackberries
Sliced melon like cantaloupe or watermelon
Grapes or Orange segments
Or serve with Nilla wafers, graham crackers, pound cake slices, pretzels, or cookies

Healthier Fruit Dip Recipe

This Easy Fruit Dip recipe is made with yogurt so it's a healthier option! This is the perfect way to get your kids to eat more fruit! Yogurt fruit dip with cool whip is the best simple dip recipe!

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 83kcal

Author Dorothy Kern

Cost $5

Ingredients

8 ounces cool whip
1 cup plain or vanilla Greek yogurt can use nonfat if desired
1 tablespoon orange zest
1 tablespoon fresh orange juice
¼ cup sugar optional (see note)

Instructions

Stir together cool whip and yogurt. Stir in zest and juice and sugar (if using).
Serve with fruit for dipping.
Store in an airtight container in the refrigerator for up to 4 days.

Notes

Note on sugar: if you’re using vanilla yogurt, taste before adding sugar, it probably won’t need it. If you’re using plain yogurt, taste as well. I liked it without the sugar but some might want it sweeter. You can also use a sugar substitute or honey or maple syrup.

Nutrition

Salted Caramel Mocha Cheesecake Dip

Dorothy Kern — Sat, 04 May 2024 11:46:43 +0000

This Salted Caramel Dip is an easy no bake dip recipe – when you’re craving that mocha flavor turn it into a sweet dip for fruit or pretzels – this is going to become a favorite!

Caramel Mocha Cheesecake Dip

Cheesecake dips like this one are so light and fluffy, and they can have so many different flavors! This one is sweetened with my favorite creamer: Salted Caramel Mocha! I love adding coffee creamer to recipes to add tons of flavor – I’ve done it so many times! With the addition of hot fudge and caramel and a bit of instant coffee to punch up the mocha flavor, I think this is my favorite invention yet!

Aside from eating this recipe with a spoon, there are so many great dippers to choose from! Fruit, like apple slices or strawberries, pair great with the chocolate and caramel. You can also use your favorite cracker, pretzels, or cookies. Make this appetizer for any party or potluck and add it to a snack board!

Ingredients Needed

Cream Cheese: Make sure it’s softened. Regular block cream cheese is best.
Coffee Creamer: Use your favorite brand (and flavor) coffee creamer
Hot Fudge: Buy hot fudge ice cream topping from the store, or make my homemade recipe!
Caramel: Buy store-bought caramel sauce or make my homemade caramel sauce recipe!
Espresso Powder: Optional. If you don’t want any caffeine, you can leave it out.

How to make Cheesecake Dip

Beat cream cheese until smooth using a hand mixer in a large bowl. Mix in coffee creamer, hot fudge, and caramel sauce until smooth. Mix in espresso powder, if using, then stir in whipped topping.
Place dip in a bowl and chill for at least 30 minutes before garnishing and serving. To garnish, add hot fudge to a sandwich bag and cut off one tip, then pipe over the top. Do the same with extra caramel sauce. Sprinkle with sea salt just before serving.
Serve with cookies, pretzels, or fruit for dipping.

Expert Tips

Make sure to properly chill this dip because it will hold it’s shape better!
Buying hot fudge and caramel sauce is perfect, but making my homemade salted caramel sauce and hot fudge recipes is a must try at least once!

FAQs

How do you store this dip?

Store this dip covered in a refrigerator for up to 2 days.

Salted Caramel Mocha Cheesecake Dip Recipe

Easy no bake Salted Caramel Mocha Cheesecake Dip – this is the perfect fruit dip for any occasion – it tastes just like a coffee house drink!

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 34kcal

Author Dorothy Kern

Cost $6

Ingredients

8 ounces (226g) cream cheese softened
2 tablespoons (30ml) Salted Caramel Mocha Coffee Creamer (see note)
1 tablespoon hot fudge ice cream topping (plus more for garnish)
1 tablespoon caramel ice cream topping (plus more for garnish)
½ teaspoon instant espresso powder optional
1 cup whipped topping or whipped cream
Sea salt for garnish, optional

Instructions

Beat cream cheese until smooth using a hand mixer in a large bowl. Mix in coffee creamer, hot fudge, and caramel sauce until smooth. Mix in espresso powder, if using, then stir in whipped topping.
Place dip in a bowl and chill for at least 30 minutes before garnishing and serving. To garnish, add hot fudge to a sandwich bag and cut off one tip, then pipe over the top. Do the same with extra caramel sauce. Sprinkle with sea salt just before serving.
Serve with cookies, pretzels, or fruit for dipping.

Notes

Use any brand and any flavor coffee creamer (for a new flavor twist).

Nutrition

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Peanut Butter S’mores Cheesecake Dip

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No Bake Cherry Cheesecake Dessert

Dorothy Kern — Wed, 13 Mar 2024 08:07:51 +0000

A No Bake Cherry Cheesecake Dessert is the perfect no bake dessert with simple ingredients: An Oreo crust topped with no bake cheesecake and cherry pie filling on top. It’s perfect for summer, for a potluck, or because you love cherry!

The BEST No Bake Cherry Cheesecake Recipe

This easy Cherry Cheesecake Dessert is no bake and screams summer to me with a creamy cheesecake filling and cherry pie filling on top. It’s the best and easiest cheesecake recipe! No matter what you call it: cherry cheesecake surprise, delight, lush, or dream dessert, it’s easy, foolproof and so, so good.

My classic Oreo crust is the bottom layer – works every time! I love the chocolate and cherry combo – but if you want this recipe with graham crackers, check out my Cherry Delight recipe. This is one of my favorite easy dessert recipes, perfect for special occasions or family gatherings.

Ingredients Needed

Oreos – to make your chocolate crust – no need to remove the filling. You can use graham cracker crumbs instead if you prefer.
Butter: be sure and use Challenge Butter to make the crust.
Cream Cheese – The key to making a no bake cheesecake filling is being sure that your cream cheese is room temperature to avoid lumps in your filling.
Whipped Topping – This makes it so simple!
Cherry Pie Filling – use one can of cherry pie filling or make your own.

How to make No Bake Cherry Cheesecake

Crush cookies to a fine crumb. Stir cookies and melted butter in small bowl with a fork then press into the bottom of an 8×8-inch square baking dish. Chill until filling is ready.
Use an electric mixer on medium speed to mix powdered sugar into cream cheese until combined. Mix in vanilla and fold in whipped topping.
Spread cream cheese mixture on top of chilled crust. Top cream cheese layer with cherry pie filling in an even layer.
Chill until set, at least one hour, before serving.

Expert Tips

Make sure your cream cheese is room temperature so you don’t have lumps!
Feel free to use fresh whipped cream instead of cool whip! You would need 1 1/2 cups heavy whipping cream and 2 tablespoons powdered sugar to make enough for the recipe.
Use my homemade cherry pie filling if you don’t want to use canned.
Store loosely covered with plastic wrap in the fridge.
This would be fantastic with strawberries instead of cherry pie filling.
If you like sweetened condensed milk cheesecake (the one with lemon juice) I have that recipe too.

FAQs

Can you freeze cherry cheesecake?

Because this has whipped topping you can freeze it – without the pie filling on top for best thawing results.

No Bake Cherry Cheesecake Dessert Recipe

No Bake Cherry Cheesecake Dessert Lasagna is an easy no bake dessert recipe perfect for a potluck! It has an Oreo crust, no bake cheesecake filling and cherry pie filling on top. This dessert lush is the perfect summer recipe!

Course Dessert

Cuisine American

Prep Time 15

Chill Time 1

Total Time 1 15

Servings servings

Calories 260kcal

Author Dorothy Kern

Cost $8

Ingredients

Crust:

20 Oreo Cookies crushed with filling
4 tablespoons (57g) Challenge unsalted butter melted

Filling:

8 ounces (225g) Challenge Cream Cheese room temperature
1 cup (113g) powdered sugar
8 ounces Cool Whip 1 container
1 teaspoon vanilla extract

Topping:

1 (20 ounce) can Cherry Pie Filling

Instructions

Stir cookies and melted butter in small bowl with a fork until all cookies are moistened with butter. Press into the bottom of an 8×8-inch pan. Chill until filling is ready.
Use a hand mixer to mix powdered sugar into cream cheese until combined. Mix in vanilla and fold in whipped topping.
Spread filling on top of chilled crust. Top with cherry pie filling.
Chill until set, at least one hour, before serving.

Video

Notes

Be sure to use softened cream cheese to avoid lumps
You can use freshly whipped cream – 1 1/2 cups heavy whipping cream and 2 tablespoons powdered sugar and beat to stiff peaks.

Nutrition

Other Lush Desserts

Blueberry Delight Lush Dessert

No Bake

No Bake Pineapple Dream Dessert

No Bake

No Bake Berry Dessert Lush

Peanut Butter Chocolate Dessert

This post was originally sponsored by Challenge Dairy; I used their cream cheese in the filling and butter in the crust of these cherry cheesecake bars and we loved every bite! Challenge Butter is the only dairy product company that controls the whole process when it comes to making its butter, from milking the cows to transporting milk, to making butter to packaging. Plus, as you all know, Challenge Butter is a product I’ve used my entire life. It’s from a cooperative of California family-owned dairies and is the 2nd largest butter brand in the country. (You can find it nationally!)

My Favorite Carrot Cake Recipes

Dorothy Kern — Sat, 17 Feb 2024 17:05:59 +0000

We absolutely love carrot cake all year long – and my husband loves it so much I keep making new recipes with carrot cake flavors, like cookies or blondies, coffee cake, even cinnamon rolls. These are all my favorite carrot cake inspired recipes – you’re going to find something you love!

12 Best Carrot Cake Ideas

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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!

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.

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!

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!

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!

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.

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.

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.

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.

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.