Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it’s the perfect Christmas dessert!

Love peppermint? Try this Peppermint Bark Fudge or these Chocolate Peppermint Icebox Cookies next!

Peppermint Bark Cheesecake Dip is a perfect dessert dip for the holiday season.

This easy recipe combines the bold peppermint flavor with the creaminess of cheesecake and promises to be a hit at your next holiday party!

It’s similar to my No Bake Peppermint Bark Cheesecake in dip form, and that’s one of our favorite holiday desserts. It’s a hit wherever we take it!

This dip is a little quicker to throw together, so it’s perfect for last minute guests or a Christmas potluck during a busy week.

For more amazing peppermint treats that will WOW at your next holiday party, check out my Peppermint Mocha recipe, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, and these No Bake White Chocolate Peppermint Oreo Truffles.

Ingredients Needed:

• Chocolate: use white chocolate chips or a chopped white chocolate baking bar — this flavors our dip and thickens it as well.
• Heavy Whipping Cream: heavy cream gives the dip its smooth and velvety texture. Full-fat coconut milk can be a dairy-free alternative, although the taste and texture will be different.
• Cream Cheese: full-fat cream cheese is best for that classic cheesecake taste and texture. You can use a lower-fat cream cheese if you prefer, but the result will be slightly thinner.
• Powdered Sugar: to add sweetness and help achieve a smooth texture to the dip.
• Vanilla Extract: enhances the overall flavor of the dip.
• Mint Extract: to give your dip that bold peppermint flavor that’s central to the dish. You can use less or more according to your tastes.
• White Chocolate: These little bits add texture and a burst of white chocolate flavor to every bite.
• Finely Chopped Dark or Milk Chocolate: offers texture and flavor, just like chopped peppermint bark!
• Peppermint Candy Canes: They give the dip its characteristic peppermint crunch and flavor. If candy canes aren’t available, peppermint candies can be used as an alternative.

How to Make Easy Peppermint Bark Dip

This recipe is quick and easy to make, so whip up a batch to elevate your holiday dessert table! Full instructions are included in the recipe card below.

1. Mix cream cheese and sugar: Beat the cream cheese, then mix in the powdered sugar until combined.
2. Add chocolate and extracts: Mix in the melted chocolate, vanilla extract, and mint extract and beat until combined.

3. Add whipping cream: Beat in the whipping cream until it’s thick and fluffy. Adjust the flavors, if desired.
4. Add chocolate and candy canes: Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes, then chill until ready to serve.

Peppermint Bark Cheesecake Dip FAQs

Tips and Notes

• High quality ingredients. One of the best ways to ensure the best flavor here is to opt for high-quality ingredients. Use your favorite kind of chocolate, candy canes, and full-fat creams for a full texture and flavor.
• Room temperature ingredients. Make sure your cream cheese is at room temperature before you begin, to allow the ingredients to more easily whip together.
• Serving the dip. It’s worth noting that dairy-based dips like this one shouldn’t be left out at room temperature for extended periods of time. If you’re serving it for your holiday parties, you can place the serving bowl in a larger bowl filled with ice to keep it cool on the dessert table. Alternatively, serve a smaller bowl of the dip and refresh it as needed from the refrigerated supply.

Chocolate Candy Cane Cheesecake Dip Variations

• Use other kinds of chocolate. Try using semi-sweet chocolate instead of white chocolate, or use some milk chocolate if you prefer it. The dip will be less sweet overall, so add in some sweetness to balance that out. You can also add a tablespoon of cocoa to the dip for a chocolatey version.
• Try other garnishes. Garnish your dip with your favorite kind of mini chocolate chips, chocolate curls, or festive sprinkles.

Serving Suggestions

Serve this dip with your favorite Christmas cookies on your holiday dessert table for extra festive sweetness. Check out my 31 Best Christmas Cookie Recipes for some yummy inspiration!

Alternatively, serve the dip with some dipping snacks like Graham crackers, Oreos, vanilla wafers, or salted pretzels.

This delicious dip will be a decadent side to my Peppermint Bark, or serve it with my Dessert Charcuterie Board!

More Easy Sweet Dip Recipes to Try

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Desserts

Caramel Apple Dip

Desserts

Cannoli Dip

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Peppermint Bark Cheesecake Dip

Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it's the perfect Christmas dessert!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 149cal

Author Ashley Fehr

Ingredients

• ½ cup white chocolate chips (85g)* or chopped white chocolate baking bar
• ½ cup + 1 tbsp heavy whipping cream
• 8 oz full fat cream cheese (room temperature) 1 package or 250 grams
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• ¼ cup finely chopped white chocolate
• ¼ cup finely chopped dark or milk chocolate
• 4 peppermint candy canes (crushed)

US Customary – Metric

Instructions

• In a small microwave-safe bowl, heat the white chocolate chips and 1 tablespoon cream on 50% heat in 30-second intervals, stirring between each time, until melted. Set aside and allow to cool for at least 10 minutes.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add in the powdered sugar and beat until combined.
• Add melted chocolate, vanilla, and mint extract and beat until combined. For best results, chill for 20 minutes in the fridge or 10 minutes in the freezer before continuing.
• Add whipping cream and beat on low until combined, then on high speed until thick and fluffy. Taste and adjust the sweetness and mint flavor to your preferences, if desired.
• Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes. Chill until ready to serve (I recommend chilling for at least one hour, but this isn’t necessary).
• Serve with Graham crackers, cookies, or pretzels as desired.

Video

Notes

Ingredients and Substitutions:

• *White chocolate: I use Hershey’s Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted. I do find that the microwave works better for me than on the stovetop.
• Cream cheese: I use full-fat cream cheese as it stays nice and thick, but you can easily swap it for light cream cheese if you prefer.
• Powdered sugar: I prefer using powdered sugar so that my dip isn’t grainy, but you can also use granulated sugar or a sweetener of your choice. You can taste and adjust sweetness to your preferences before serving.
• Candy canes: candy canes add a festive crunch and flavor, but in a pinch, you can use any hard mint candies.

Storage

• Store: Store your chocolate candy cane dip in an airtight container, or tightly covered in plastic wrap, in the refrigerator for 2–3 days. Allow it to cool to room temperature before putting it in the fridge. Stir it well before serving it again.
• Freeze: While you technically can freeze the dip, the texture might change slightly upon thawing it. It’s best enjoyed fresh or refrigerated. As it only takes 10 minutes to whip up, it’s best enjoyed fresh!

Nutrition

Calories: 149cal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 0.1mg

The post Peppermint Bark Cheesecake Dip appeared first on The Recipe Rebel.

Mint Chocolate Lasagna is the perfect dessert for mint chocolate lovers!

This easy, no-bake dessert is perfect for special occasions like St. Patrick’s Day, Christmas, or anytime you’re in the mood for an indulgent treat.

Its vibrant green layer adds a pop of color that makes it a centerpiece-worthy dish for any dessert table.

This layered chocolate dessert only requires some mixing and layering and chilling the layers as you make them.

It’s a great make-ahead dessert that can be prepped in advance to make your celebrations hassle-free on the day!

For more dessert ideas that mint chocolate lovers will swoon over, try my Fudgy Mint Chocolate No-Bake Cookies, Homemade Mint Chocolate Oreos, Mint Hershey’s Kiss Cookies Recipe, No-Bake Mint Chocolate Bars, or these Mint Cream Cheese Brownies!

Ingredients Needed:

• Cookies: I’ve used Oreos here, but any kind of chocolate sandwich cookie will work well for the base, and for garnishing the top. You could even try different flavors of Oreo if you like.
• Butter: melted butter combines with the crushed cookies to form the perfect dessert foundation. If you only have unsalted butter, just add a pinch of salt to balance the sweetness.
• Cream Cheese: use full-fat cream cheese at room temperature for the best results. Light cream cheese has more water and may not hold up as well.
• Powdered Sugar: to sweeten and add substance to the cream cheese filling and the whipped cream topping.
• Cream: you’ll need heavy whipping cream to add to the cream cheese layer, and also to whip for the topping. A lighter cream will not work because it won’t whip to stiff peaks.
• Extracts: use mint extract to flavor the mint layer, and vanilla extract for the whipped cream on top.
• Food Coloring: you can use green food coloring to give the mint layer a vibrant green color, but it’s optional.
• Chocolate Pudding: use your favorite brand of instant chocolate pudding mix.
• Milk: use your favorite kind of milk to mix the chocolate pudding.
• Garnish: I’ve used chopped Andes mints, fresh mint leaves, chocolate shavings, and crushed Oreo crumbs for garnish, but it’s optional.

How to Make this No-Bake Chocolate Lasagna Recipe

This recipe is easy to make and no oven is required! Full instructions are included in the recipe card below.

1. Make the chocolate crust: Combine the cookies and butter and press into a baking dish.
2. Add minty cream cheese filling: Combine the cream cheese, powdered sugar, cream and extracts to make your filling.

3. Add chocolate pudding layer: Make the chocolate pudding and spread over the mint layer. Chill until set.
4. Top with whipped cream: Prepare the whipped cream and garnish as desired.

Mint Chocolate Lasagna FAQs

Tips and Notes

• Let it set properly. Patience is key with this minty Oreo delight! Each layer needs its time to set, especially the chocolate pudding layer. A minimum of 4 hours is recommended to ensure each layer is firm enough for that ideal layered effect.
• Food Processor. While you can manually crush the cookies using a rolling pin, a food processor ensures the crumbs are uniformly fine, giving you that perfect crust.
• Hand Mixer. Using a hand mixer or stand mixer will give you the best results for whipping the cream. You can do it by hand with a whisk, but you can save yourself time and effort by using a mixer!

Chocolate Lasagne No Bake Dessert Recipe Variations

• Food Coloring. Omit the green food coloring if you prefer – the mint flavor will still shine through! However, if you’re making this for a special occasion or event like St. Patrick’s Day or Christmas, the green layer does add a special touch.
• Try other flavor combinations. This recipe is highly adaptable, you can change the flavor extract, type of pudding, and kind of crust used to make an entirely new kind of dessert! Try vanilla and chocolate, pumpkin pudding with a Biscoff base like in my No Bake Biscoff Cheesecake, or even a vanilla and berries version! 
• Make it from scratch: you can swap the pudding mix for a homemade chocolate pudding layer. Simply use the cooked chocolate filling in this Chocolate Cream Pie Recipe.

Serving Suggestions

Trust me, nothing complements the layers of chocolate and mint in this dessert lasagna better than a cup of coffee. Try my Cold Brew Coffee for a truly delicious experience. It’s the perfect way to balance out the sweetness and enhance the chocolatey goodness.

For the holidays, you could even go all out and serve it with a festive Peppermint Mocha Recipe or a White Chocolate Mocha.

Kids will love this Christmas dessert with a glass of cold milk. The creaminess of the milk pairs excellently with the crunch of the Oreo crust and the smooth layers of cream and pudding!

More Easy Chocolate Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

Desserts

Peppermint Bark Cheesecake Dip

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Mint Chocolate Lasagna

No Bake Mint Chocolate Lasagna is the perfect dessert for the holidays! With an Oreo cookie crust, it's made with delicious layers of mint cream cheese and chocolate pudding, topped with homemade whipped cream, Andes mints, fresh mint leaves, and chocolate curls!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12 servings

Calories 500cal

Author Ashley Fehr

Ingredients

Crust

• 300 grams chocolate sandwich cookies (about 25 cookies) like Oreo
• ½ cup melted salted butter

Cream Cheese Filling

• 2 packages full fat cream cheese (8 oz or 250 grams each) room temperature
• 1½ cups powdered icing sugar
• ⅓ cup heavy whipping cream
• 1-2 teaspoons mint extract (depending on your tastes)
• green food coloring (optional)

Chocolate Pudding

• 2 packages instant chocolate pudding mix (4 serving size)
• 3 cups milk

Whipped Cream

• 2 cups heavy whipping cream (cold)
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• Chopped Andes mints, fresh mint leaves, chocolate shavings and crushed Oreo crumbs for garnish as desired

US Customary – Metric

Instructions

Chocolate Crust

• Combine cookies and melted butter in a food processor and process until smooth and a ball forms. (You can also crush by hand and stir in the butter, just make sure they are crushed fine).
• Press into a 9×13″ baking dish and set aside.

Cream Cheese Filling

• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• Add powdered sugar, cream , 1 teaspoon mint extract and food coloring if using and beat until smooth, scraping down the sides as necessary. Taste and add remaining mint extract if desired. Then beat on high for 2 minutes until thick and fluffy.
• Spread cream cheese mixture over crust and refrigerate while you make the pudding.

Chocolate Pudding

• In a medium bowl, whisk together chocolate pudding mix and milk until completely smooth. Pour over cream cheese layer, cover with plastic wrap and refrigerate until layers are completely set, about 4 hours.

Whipped Cream

• Before serving, whip cream, powdered sugar and vanilla with an electric mixer on high speed until stiff peaks form. Spread over chilled pudding layer and top with garnishes as desired. (You can do this several hours before serving as well)

Video

Notes

Ingredients and Substitutions:

• Cream cheese: you can use low-fat, lactose-free, or non-dairy cream cheese in this recipe; it just might not set up as firmly. If using low-fat cream cheese, reduce the cream to ¼ cup.
• Whipping cream: real whipped cream is one thing I stand pretty firm on, but you can substitute with a tub of whipped topping if you must. In the cream cheese filling, stir in 1 cup of whipped topping. Then spread as much on top as you like.
• Mint extract: this recipe can easily be made with different flavors by swapping the mint extract and/or pudding flavor! Feel free to experiment.
• Chocolate Pudding: I like to use the instant pudding shortcut here, but you can use a cooked, homemade chocolate pudding if you prefer. I recommend the filling from this Chocolate Cream Pie Recipe; just be sure it is cooled to room temperature before spreading it on top.
• Milk: any kind of milk, even non-dairy milk, will work here.

Storage:

• Store: This recipe can be kept in an airtight container or covered in plastic wrap in the refrigerator for up to 3 days.
• Freeze: If you are going to freeze it, I recommend thawing just enough so that it can be served (even eating it partially frozen), because the whipped cream can droop after being frozen.

Nutrition

Calories: 500cal | Carbohydrates: 55g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 424mg | Potassium: 238mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1033IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 3mg

The post Mint Chocolate Lasagna appeared first on The Recipe Rebel.

This No Bake Biscoff Cheesecake is made with a Lotus Biscoff cookie crust, a creamy Biscoff spread cheesecake filling, melted Biscoff cookie butter, and even more crushed Biscoff cookies! It’s a no bake cheesecake perfect for cookie butter lovers!

Are you a cheesecake lover who craves a sweet treat but doesn’t want to spend hours in the kitchen baking? This No Bake Biscoff Cheesecake is creamy, crunchy, and so delicious!

It’s loaded with crunchy Lotus Biscoff biscuits as well as Biscoff spread — this easy-to-make dessert is the perfect indulgence for any occasion.

Whether you’re hosting a party, or simply satisfying your sweet tooth, this recipe is sure to impress!

The best part is that it can be made in advance, so you have more time to gather with your guests.

We have a great love for No Bake Cheesecake Recipes — there are endless flavor possibilities!

Try my No Bake Peppermint Bark Cheesecake, No Bake Chocolate Cheesecake, No Bake Cookie Dough Cheesecake, No Bake Raspberry Cheesecake, or this No Bake Peanut Butter Cheesecake for more delicious desserts!

Ingredients Needed:

• Biscoff cookies: obviously, I recommend Biscoff cookies for this Biscoff cheesecake, but any hard, unfilled cookie will work in the same amount. You’ll need them for the crust and the topping.
• Butter: to bind the Biscoff biscuit base together. Both salted and unsalted butter work great!
• Cream Cheese: full-fat cream cheese blocks will give you the best consistency for the cheesecake filling. If you use low fat cream cheese you might find the cheesecake doesn’t set quite as well.
• Powdered Sugar: use any brand of powdered icing sugar to sweeten the filling.
• Cookie Butter: I used one 400-gram jar of cookie butter in this recipe for the filling and the topping. I recommend smooth, but crunchy will work as well. 
• Heavy Cream: heavy whipping cream will give the best creamy flavor and consistency in the filling and the topping.

How to Make No Bake Biscoff Cheesecake

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make crust: Combine the cookies and melted butter in a food processor. Press the crust mixture into the bottom of the springform pan and chill it in the fridge or freezer.
2. Make cheesecake filling: Beat the cream cheese until smooth. Add powdered sugar and biscoff spread and beat until combined.
3. Add whipped cream: Whip cream, then add it to the cream cheese mixture and mix on low speed until combined.
4. Add filling layer: Spread the cheesecake mixture onto the prepared crust and refrigerate. Don’t rush this step! A no bake cheesecake needs lots of time to chill to set properly.
5. Make Biscoff topping: Combine heavy cream and Biscoff cookie butter, then melt them in the microwave, periodically stirring to combine them together.
6. Add topping: Pour cooled Biscoff cream over the top of the cheesecake and refrigerate. Serve with whipped cream or crushed Biscoff cookies.

No Bake Biscoff Cheesecake FAQs

Tips and Notes

• Easy removal. Place a piece of parchment paper between the top and the bottom of a 9-inch springform pan, closing the latch so that it covers the bottom. I like to do this to make my cheesecakes easier to remove.
• Making Ahead. This delicious cheesecake only requires 30 minutes of hands-on time, but there’s a lot of chilling time in between each layer. I’d recommend making it a day ahead of your event, if not a couple days.
• Whipping cream: Heavy whipping cream cannot be substituted with a lighter cream since it will not whip to stiff peaks. You may be able to use whipped topping, but I have not tested it with this recipe.

No Bake Biscoff Cheesecake Variations

• Mix up the crust. You can use a store bought crust for this cheesecake, or use other types of cookie to make it. Try a Graham Cracker crust like in my Apple Crisp Cheesecakes, or use pretzels like in this No Bake Chocolate Peanut Butter Cheesecake with a Pretzel Crust.
• Use a different spread. You can use smooth or crunchy peanut butter in place of the cookie butter here, or use Nutella for a chocolatey flavor!
• Make it individual! You can make minis by prepping these cheesecakes in a muffin pan lined with paper liners, or make them in small jars. That way, you can pop the lid on and take along on a picnic!

Serving Suggestions

Top this decadent dessert with some Homemade Whipped Cream, or a scoop of ice cream.

My Butter Pecan Ice Cream, Coffee Ice Cream, or this Homemade Vanilla Ice Cream would go well with the warm flavors in this creamy cheesecake.

Also try it with a glass of Cold Brew Coffee, or a Caramel Frappuccino for a cooling pick-me-up treat!

More Delicious No Bake Desserts You’ll Love

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

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No Bake Biscoff Cheesecake

This No Bake Biscoff Cheesecake is the BEST thing to happen this year for all you Biscoff lovers out there! It's made with a Lotus Biscoff cookie crust, a creamy Lotus Biscoff spread cheesecake filling, melted Biscoff cookie spread, and even more crushed Biscoff cookies!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12 servings

Calories 476cal

Author Ashley Fehr

Ingredients

Crust

• 32 Biscoff cookies (1 250 gram package)
• ½ cup butter (melted)

Cheesecake

• 3 packages full-fat cream cheese (750 grams or 24 oz total) at room temperature
• ¾ cup powdered icing sugar
• 1 cup Biscoff cookie butter (290 grams)
• ¾ cup heavy whipping cream (cold)

Topping

• ½ cup heavy whipping cream
• ⅓ cup Biscoff cookie butter

US Customary – Metric

Instructions

Crust

• Combine the cookies and melted butter in a food processor and crush until you get fine crumbs and the mixture is relatively smooth.
• Optional: Place a piece of parchment paper between the top and the bottom of a 9-inch springform pan, closing the latch so that it covers the bottom. I like to do this to make my cheesecakes easier to remove.
• Press the crust mixture into the bottom of the springform pan firmly. Place it in the fridge or freezer while you make the cheesecake filling.

Cheesecake

• In a large mixing bowl, beat the cream cheese with an electric mixer or a stand mixer with a whisk attachment until smooth.
• Add powdered sugar and biscoff spread and beat until combined.
• In a separate large bowl, whip cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and mix on low speed (you can also do this by hand, but I am lazy). Be careful not to mix too quickly, or you’ll deflate the cream.
• Spread the cheesecake mixture onto the prepared crust and refrigerate.

Topping

• In a medium bowl, combine heavy cream and Biscoff cookie butter. Microwave on high for 20–30 second intervals, stirring well each time, until melted and smooth.
• Allow it to cool to room temperature, and then pour over the top of the cheesecake.
• Refrigerate for at least 8 hours or overnight before serving.
• Garnish with whipped cream or crushed Biscoff cookies as desired.

Video

Notes

Ingredients and Substitutions:

Whipping cream: Heavy whipping cream cannot be substituted with a lighter cream since it will not whip to stiff peaks. You may be able to use whipped topping, but I have not tested it with this recipe.

Storage:

• Refrigerator: this cheesecake can be refrigerated for 5-6 days after making it.
• Freezer: you can freeze this cheesecake, but keep in mind that the crust may be softer after thawing. I usually serve previously frozen cheesecake half-frozen so that it is not too soft but is easily sliced.

Nutrition

Calories: 476cal | Carbohydrates: 39g | Protein: 4g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 164mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 624IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg

The post No Bake Biscoff Cheesecake appeared first on The Recipe Rebel.

No Bake Chocolate Peanut Butter Pie is the perfect dessert for peanut butter lovers! Made with a chocolatey Oreo crust, it’s filled with a chocolate and creamy peanut butter filling, topped with rich chocolate drizzle and chopped peanuts!

This No-Bake Chocolate and Peanut Butter Pie is a surprisingly easy dessert that’s such a crowd-pleaser!

It’s great as part of a dessert table, but it’s a beautiful dessert for any occasion on its own.

Decadent and dreamy, it has layers of creamy peanut butter and chocolate filling on top of an Oreo pie crust.

This is then all drizzled with chocolate and peanut butter and chopped nuts for a great presentation and added textures.

It’s easy enough to make for a potluck, but fancy enough to make for special occasions like a birthday party or dinner party!

For more easy no-bake recipes, check out my No Bake Peanut Butter Cup Cheesecake, this No Bake Cookie Dough Cheesecake, or my Lemon Lush Dessert. Alternatively, a Dessert Charcuterie Board is a great way to make a no-bake dessert with a bit of something for everyone!

Ingredients Needed:

• Oreo: different kinds of Oreos or cookies will change up the flavor of this pie, so feel free to experiment! Any sandwich cookie with frosting will work here in the same amount. 
• Butter: use unsalted butter for this recipe.
• Cream Cheese: I always use full-fat blocks of cream cheese for desserts as they hold up and slice better without falling apart. You are welcome to try light cream cheese or non-dairy cream cheese, but I have not tested this recipe with those. 
• Peanut Butter: only regular creamy peanut butter will work here. The natural peanut butter will be too runny. You are welcome to use smooth or crunchy peanut butter. 
• Powdered Sugar: AKA confectioners’ sugar, we’ll use it to add some substance and sweetness to each layer of filling.
• Cream: Only heavy whipping cream will work well in this recipe, I do not recommend any lighter varieties. You are welcome to experiment with store-bought whipped topping for a low-fat option, but I have not.
• Chocolate: use a solid chocolate bar instead of chocolate chips for the best results.
• Garnish (optional): Top your chocolate peanut butter pie with chopped peanuts, peanut butter cups, chocolate shavings, or Homemade Whipped Cream!

How to Make No-Bake Chocolate Peanut Butter Pie

This recipe is easier to make than you’d think! Full instructions are included in the recipe card below.

1. Make chocolate base: Process the cookies and melted butter in a food processor, then press the mix firmly into the bottom and sides of an 8 or 9″ pie plate. Put in the freezer until needed.
2. Make peanut butter layer: Place one package of cream cheese in a mixing bowl and beat until smooth. Add peanut butter and powdered sugar and beat until combined. Pour in the cream and continue beating until thick and fluffy.
3. Add peanut butter layer: Spread the peanut butter mixture into the pie crust and refrigerate.
4. Make chocolate layer: Microwave chocolate and some cream together until smooth. Beat the remaining cream cheese in a separate bowl, then add the melted chocolate and powdered sugar and beat until combined.
5. Thicken chocolate layer: Add cream to the chocolate filling mixture, and beat so that is fully mixed in and thickens slightly.
6. Add chocolate layer: Spread the chocolate filling mixture on top of the peanut butter layer in the pie crust and refrigerate overnight. Add peanut butter drizzle, and chocolate drizzle, then garnish as desired before serving.

Chocolate Peanut Butter Pie FAQs

Tips and Notes

• Good quality chocolate. Choose a good quality solid chocolate bar if you can. Chocolate chips may not melt smoothly. 
• Pie crust. You can save time and use a pre-made pie crust instead of the Oreo cookie crust if you prefer.
• Springform pan. You can use a springform pan for more of a cheesecake look. This will also be easy to slice without having to dig it out of a pie plate.
• Chill for a minimum of 6 hours. This pie needs a minimum of 6 hours to chill to fully set. Mind not to slice into it too soon either or you’ll just end up with a big mess!
• Get clean slices. Run a sharp knife under warm water, dry completely, then slice into the cake. Repeat between slices.

Chocolate Peanut Butter Pie Variations

• Mix up the topping. Top with dark chocolate chips to get a combination of chocolate flavors, peanut butter chips, store-bought chocolate sauce, or chocolate sprinkles – use what you have, or just get creative!
• Change the cookie base. You can use any kind of no-bake pie base for this no-bake pie. Replace the Oreo cookies with chocolate graham crackers for a similar taste, or use another flavor of Oreo cookies for a different flavor.
• Banana. Banana is a great addition to chocolate and peanut butter. Either add some banana slices to this pie, or try my No Bake Reese Peanut Butter Chocolate Banana Cream Pie for more banana flavor!

More No-Bake Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

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No Bake Chocolate Peanut Butter Pie

No Bake Chocolate Peanut Butter Pie is the perfect dessert for peanut butter lovers! Made with a chocolatey Oreo crust, it's filled with a chocolate and creamy peanut butter filling, topped with rich chocolate ganache!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Chilling Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 10

Calories 651cal

Author Ashley Fehr

Ingredients

Crust

• 300 grams Oreo cookies 25 cookies
• ½ cup butter melted

Peanut Butter Layer

• 1 package full-fat cream cheese
• 1 cup smooth peanut butter 265 grams
• ¾ cup powdered sugar 90 grams
• ¾ cup heavy whipping cream cold

Chocolate Layer

• ¾ cup chopped chocolate a solid chocolate bar preferably over chocolate chips, about 120 grams
• ¾ cup + 2 tablespoons heavy whipping cream divided
• 1 package full-fat cream cheese
• ¾ cup powdered sugar 90 grams

Peanut Butter Drizzle

• 2 tablespoons cream
• 1 tablespoon peanut butter

Chocolate Drizzle

• 2 tablespoons chocolate 15g
• 1 tablespoon cream

Garnishes

• chopped peanuts, chocolate shavings, peanut butter cups, and fresh whipped cream as desired

US Customary – Metric

Instructions

Chocolate Base

• Place cookies and melted butter in a food processor. Process until cookies are finely crushed and butter is incorporated.
• Remove from processor and press firmly into the bottom and up the sides of an 8 or 9″ pie plate. Freeze while you make the layers.

Peanut Butter Layer

• Place one package of cream cheese in a mixing bowl and beat until smooth. Add peanut butter and powdered sugar and beat until combined, scraping down the sides of the bowl as necessary.
• Pour in the cream and continue beating until thick and fluffy (this might take a few minutes). Spread into pie crust and refrigerate.

Chocolate Layer

• Place chocolate and 2 tablespoons of cream in a medium glass bowl. Microwave on high in 30-second intervals, stirring each time, until smooth. Let cool slightly.
• In a large bowl, beat the remaining cream cheese until smooth. Add melted chocolate and powdered sugar and beat until combined.
• Add cream and beat on low until incorporated, then on high speed until thick and fluffy (this can take a few minutes). Spread on top of the peanut butter layer in the pie crust and refrigerate for at least 6 hours or overnight.

Peanut Butter Drizzle

• Combine peanut butter and cream in a small bowl and microwave on high in 30-second intervals, stirring each time, until smooth. Allow it to cool slightly.

Chocolate Drizzle

• Combine chocolate and cream in a small bowl and microwave on high in 30-second intervals, stirring each time, until smooth. Allow it to cool slightly.
• Garnish the pie with peanut butter and chocolate drizzle, chopped peanuts, peanut butter cups, chocolate shavings, or whipped cream as desired.

Video

Notes

Storage:

• Store: This pie can be stored in the refrigerator for up to 5 days.
• Freezer: This pie can also be frozen, and is even delicious served half-frozen! Cover well in plastic wrap and freeze for up to 3 months.

Nutrition

Serving: 230grams | Calories: 651cal | Carbohydrates: 60g | Protein: 11g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 353mg | Potassium: 339mg | Fiber: 3g | Sugar: 42g | Vitamin A: 856IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 5mg

The post Chocolate Peanut Butter Pie appeared first on The Recipe Rebel.

This Chocolate Lasagna is the best no-bake dessert. It’s a buttery Oreo crust layered with cheesecake filling, chocolate pudding, and homemade whipped cream. For true chocolate lovers!

Try this Mint Chocolate Lasagna next for a new twist!

I’m sure we’ve all had regular Lasagna, but have you ever had a dessert Lasagna?

This Chocolate Lasagna is one of my favorites! It’s so simple to make and there’s no baking required. It’s made with a chocolate cookie crust, a layer of cheesecake, chocolate pudding, and homemade whipped cream.

It’s similar to this homemade Lemon Lush Dessert in that it has four delicious, creamy layers, but I did opt for pudding mix and a no-bake crust in this recipe. Let’s call it semi-homemade 😉

This no-bake dessert lasagna so decadent, so delicious, and an easy dessert that everyone will love!

If you love chocolate desserts, you’ll also enjoy these Double Chocolate Chip Cookies, this No Bake Chocolate Cheesecake, this easy Chocolate Trifle, and this Chocolate Cream Pie. All gloriously fudgy and decadent!

Ingredients Needed:

• Crust: we’re making a simple crust with crushed Oreo cookies and melted butter. You will crush the whole cookie, including the filling (it acts as glue!). Any store bought sandwich cookie will work for the crust.
• Cream Cheese and Heavy Whipping Cream: the base for our cheesecake layer. Use full-fat cream cheese blocks for the best texture and flavor. You can substitute 1 cup of cool whip if you prefer (but why??).
• Powdered Sugar: whipped with the cream cheese to give the cheesecake layer structure and sweetness.
• Vanilla: adds flavor depth to the cream cheese filling.
• Chocolate Pudding Layer: our chocolate pudding layer is made with instant chocolate pudding mix and milk. I’ve included a link to a homemade chocolate filling layer in the recipe card if you prefer that!
• Whipped Cream: we’re whipping up a homemade whipped cream to top it all off. It’s made with heavy whipping cream, powdered icing sugar, and vanilla extract. You can add 1 tablespoon of cocoa powder to make it chocolate whipped cream.
• Garnishes: I love to finish my Chocolate Lasagna off with more crushed Oreos and chocolate shavings, but feel free to garnish as you desire!

How to Make Chocolate Lasagna

Here are a few step by step photos to guide you! Please see the detailed recipe down in the recipe card.

1. Make the crust: Crush the cookies and combine with melted butter. Press into a baking dish and set aside.
2. Add the filling: In a bowl, beat cream cheese until smooth. Add the powdered sugar, cream, and vanilla, then beat until thick and fluffy. Layer over the crust and refrigerate.
3. Add the pudding: Pour the pudding over the cream cheese layer, then cover and refrigerate until set. Give it time! We don’t want it all to fall apart when we slice it.
4. Top it off: Use an electric mixer to whip together cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled lasagna, then garnish and serve.

Chocolate Lasagna FAQs

Tips and Notes

• Use regular Oreos. Not double stuffed. Double stuffed Oreos have too much filling which will affect the texture of the crust.
• No food processor? You can easily crush the Oreos in a ziplock baggie using a rolling pin or something similar. Make sure you get the crumbs nice and fine!
• Soften the cream cheese. Softening the cream cheese makes it so much easier to beat smoothly.
• Chill each layer. If the layers are cold when you add another, there’s less of a risk of a mess. Just stick it in the fridge for 5-10 minutes or while you prep the next layer for the best results.
• To cut clean slices, run a sharp knife under warm water, dry it, then slice. Repeat this between slices.

Variations

• Make the chocolate layer homemade. If you’d rather make this dessert completely from scratch, use the filling recipe for Chocolate Cream Pie instead of the instant pudding and milk. It works perfectly! Just be sure to chill the cream cheese layer and allow the filling to cool to room temp before you spread it on.
• No Oreos? Use shortbread crust from Lemon Lush instead or swap for any sandwich cookie.
• Use other toppings. Feel free to get creative with the toppings you use. I love chocolate shavings and crushed Oreos, but you could also use mini chocolate chips, Reese’s pieces, chocolate sauce, marshmallows, you name it.

More No-Bake Desserts You’ll Love

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Desserts

No Bake Peanut Butter Cup Cheesecake

Desserts

No Bake Mint Chocolate Bars

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Chocolate Lasagna

This Chocolate Lasagna is the best no-bake dessert. It's a buttery Oreo crust layered with cheesecake filling, chocolate pudding, and homemade whipped cream.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 16 servings

Calories 331cal

Author Ashley Fehr

Ingredients

Crust

• ½ cup melted butter
• 300 grams chocolate sandwich cookies (about 25 cookies)

Cream cheese layer

• 2 packages cream cheese (8 oz or 250 grams each) room temperature
• 1½ cups powdered sugar
• ⅓ cup heavy whipping cream
• 1 teaspoon vanilla

Chocolate pudding layer

• 2 packages instant chocolate pudding mix 4 serving size
• 3 cups milk

Whipped Cream

• 2 cups heavy whipping cream
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• Chocolate shavings and crushed Oreo crumbs for garnish as desired

US Customary – Metric

Instructions

Crust

• Combine melted butter and cookies in a food processor and process until smooth and a ball forms. (You can also crush by hand and stir in the butter, just make sure they are fine).
• Press into a 9×13" baking dish and set aside.

Cream cheese layer

• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• Add powdered sugar, cream and vanilla and beat until smooth, scraping down the sides as necessary. Then beat on high for 2 minutes until thick and fluffy.
• Spread cream cheese mixture over crust and refrigerate while you make the pudding.

Chocolate pudding layer

• In a medium bowl, whisk together chocolate pudding mix and milk until completely smooth. Pour over cream cheese layer, cover with plastic wrap and refrigerate until layers are completely set, about 4 hours.

Whipped Cream

• Before serving, whip cream, powdered sugar and vanilla with an electric mixer on high speed until stiff peaks form. Spread over chilled pudding layer and top with garnishes as desired. (You can do this several hours before serving as well)

Video

Notes

*If you prefer a homemade chocolate layer, use the filling recipe for this Chocolate Cream Pie. It will work perfectly! Just be sure to chill the cream cheese layer and allow the filling to cool to room temperature before spreading on the cream cheese. 

**No oreos? You can use the shortbread crust recipe from this Lemon Lush Dessert.

Nutrition

Calories: 331cal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 147mg | Potassium: 150mg | Fiber: 1g | Sugar: 24g | Vitamin A: 776IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 2mg

The post Chocolate Lasagna appeared first on The Recipe Rebel.

This No Bake Peppermint Bark Cheesecake is the perfect Christmas dessert. It’s rich, creamy, loaded with white chocolate, peppermint bark and topped with whipped cream and crushed candy canes.

You might also like this Peppermint Bark Cheesecake Dip or this Peppermint Mocha Recipe!

There’s nothing I love more than having dessert already prepped and ready to go before a holiday party. And this No Bake Peppermint Cheesecake is the perfect way to do that!

It’s also seriously delicious, rich and creamy — with little bits of crunch from the chopped peppermint bark.

This recipe takes just 20 minutes to prep and is the perfect make-ahead dessert since it needs 8 hours to chill in the fridge. It’s so light and fluffy and has just the right amount of peppermint flavor.

Looking for more easy Christmas desserts? Check out my Christmas Desserts, 31 Best Christmas Cookies Recipes, Christmas Sugar Cookies and loads of no bake Easy Christmas Treats.

Ingredients Needed:

• Crust: our two-ingredient crust is made up of melted butter and crushed chocolate sandwich cookies.
• White Chocolate Chips: melted with heavy whipping cream to create the base for the cheesecake filling.
• Heavy Whipping Cream: make sure you use heavy whipping cream, not a lighter cream, for the creamiest texture.
• Cream Cheese: get full-fat cream cheese blocks for the perfect cheesecake texture.
• Powdered Sugar: sweetens and stabilizes the filling.
• Vanilla: adds flavor depth.
• Mint Extract: gives the cheesecake its peppermint flavor.
• Peppermint Bark: we’re using crushed peppermint bark in the filling to add texture and extra peppermint flavor.
• Garnishes: heavy whipping cream, powdered sugar, crushed candy canes

How to Make No Bake Peppermint Bark Cheesecake

This delicious no-bake dessert takes a quick 20 minutes to prep! You can find the detailed recipe down in the recipe card.

1. Make the crust: Combine crushed cookies and melted butter, then press into a springform pan.
2. Make the filling: Melt your chocolate first so it can cool, then combine cream cheese with other filling ingredients. Add in melted, cooled chocolate.
3. Chop the peppermint bark and mix that into the filling.
4. Assemble and chill: Spread the filling into the crust, then chill in the fridge until firm. Garnish and serve!

No Bake Cheesecake FAQs

Tips and Notes

• Use a springform pan. A springform pan is the key to removing the cheesecake without damaging it. I like to pinch a piece of parchment between the bottom and the sides so I can easily lift the cheesecake out after.
• Use full-fat cream cheese blocks. Other varieties of cream cheese won’t yield nearly the same creamy texture.
• Chill fully. The cheesecake needs a minimum of 8 hours in the fridge to set up properly. Give it time!
• No Oreos? Swap them out for 2 ½ cups crushed chocolate cookies and ½ cup melted butter.

More No-Bake Cheesecake Recipes You’ll Love

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Desserts

No Bake Chocolate Cheesecake + VIDEO

Desserts

No Bake Peanut Butter Cup Cheesecake

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No Bake Peppermint Bark Cheesecake

This No Bake Peppermint Bark Cheesecake is the perfect holiday dessert. It's rich, creamy, infused with peppermint flavor, and topped with chopped peppermint bark.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 12 slices

Calories 600cal

Author Ashley Fehr

Ingredients

Crust

• ½ cup melted butter
• 300 grams chocolate sandwich cookies (about 25 cookies)

Cheesecake Filling

• 1 cup white chocolate chips (170g)* (or chopped white chocolate baking bar)
• 1 cup + 2 tablespoons heavy whipping cream (divided)
• 24 oz full fat cream cheese (room temperature) 3 packages or 750 grams
• 1-1 ¼ cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon mint extract
• ½ recipe peppermint bark (prepared)* (about 300 grams or 1¼ cups chopped)
• 2 peppermint candy canes optional

Garnish

• 1½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• crushed candy canes for garnish

US Customary – Metric

Instructions

• In a medium bowl, stir together white chocolate and 2 tablespoons cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge just to cool to room temperature, stirring occasionally.

Crust

• Combine melted butter and cookies in a food processor and process until smooth and a ball forms (Alternately, you could crush the cookies finely and stir together with melted butter)
• Press into a 9″ Springform pan.

Cheesecake Filling

• In a large bowl, beat cream cheese with an electric mixer until smooth. Add 1 cup sugar, vanilla, mint extract and beat on high until light and fluffy, 2-3 minutes.
• Add cooled melted white chocolate and beat on medium speed until incorporated.
• In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture. Crush candy canes and stir in if using. Taste and remaining ¼ cup sugar if desired.
• Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.
• Spread cheesecake filling into the prepared crust and smooth the top. Refrigerate at least 8 hours (overnight is even better) until chilled and firm.

Garnish

• In a medium bowl, whip cream and powdered sugar with an electric mixer until stiff peaks form.
• Swirl around the edge of the cheesecake and garnish with the remaining peppermint bark and some crushed candy canes as desired.
• Slice and serve.

Video

Notes

*I use Hershey Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted.

*This recipe uses prepared or store bought peppermint bark, but if you don’t have any you can get a similar effect but adding a mix of finely chopped chocolate, finely chopped white chocolate and crushed peppermint candy canes.

**No Oreos? Swap for 2 ½ cups crushed chocolate cookies and ½ cup melted butter.

 

Nutrition

Calories: 600cal | Carbohydrates: 59g | Protein: 13g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 598mg | Potassium: 354mg | Fiber: 1g | Sugar: 50g | Vitamin A: 715IU | Vitamin C: 0.4mg | Calcium: 300mg | Iron: 3mg

The post No Bake Peppermint Bark Cheesecake appeared first on The Recipe Rebel.

This really is the Best Vanilla Cheesecake Recipe! It’s light, creamy, luscious, and perfect topped with fresh berries.

You know, I actually can’t remember the last time I made a baked cheesecake. I make No-Bake Cheesecake, and Mini Baked Cheesecakes, but a whole baked cheesecake?! Seems like a lot of work, right?

But when I saw The Ultimate Cheesecake in the April edition of Canadian Living, I was intrigued. The recipe promised a perfect, crackless baked cheesecake with no water bath.

What?!

And so The Best Vanilla Cheesecake was born! It’s light, creamy, perfect…and it doesn’t require a water bath. Win!

The secret is loads of sour cream or yogurt and a low oven temperature. It is seriously luscious and perfect with all kinds of toppings!

Ingredients Needed:

• Crust: we’re making a simple homemade crust with graham cracker crumbs, melted butter, and sugar.
• Cream Cheese: use full fat blocks of cream cheese for the best texture.
• Granulated Sugar: all cheesecakes need a sweetener.
• Eggs: helps hold the cheesecake together.
• Lemon Juice: no, this is not a lemon cheesecake. You can’t taste it, but the lemon juice is necessary.
• Vanilla Extract: gives the Vanilla Cheesecake its flavor.
• Salt: cuts the sweetness and brings out the flavor.
• Sour Cream or Greek Yogurt: using sour cream will give a little more tang than yogurt will, but I love how it complements a dollop of sweetened whipped cream and some fresh summer berries. Choose whichever you prefer.

How to Make Baked Vanilla Cheesecake

This Vanilla Cheesecake takes a quick 20 minutes to prep! See the detailed recipe down in the recipe card.

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom and up the sides of a greased springform pan, then bake at 325ºF until firm. Remove from the oven, then drop the temperature of the oven to 275ºF.
2. Prepare the filling: In a bowl, beat cream cheese until smooth, then add sugar, eggs, lemon juice, vanilla, and salt. Beat on low until smooth, then add the sour cream.
3. Assemble and bake: Pour the filling into the crust, smooth the top, then bake until the outer 2 inches are set. It will still be jiggly at this point! Do not worry.
4. Cool slowly: Turn the oven off and let the cheesecake sit for 1 hour, then remove from the oven and let it sit for 15 minutes on the counter. Carefully run a knife around the edge to loosen the cheesecake, cool to room temperature, then chill further in the fridge for at least 8 hours.

Baked Vanilla Cheesecake FAQs

Tips and Notes

• Pre-bake the crust. Pre-baking firms the crust up so it doesn’t get soggy once you add the filling.
• Don’t over-mix the filling. Over-beating the eggs will incorporate too much air and can result in cracks on the top of your cheesecake.
• Use a springform pan. A springform pan is the key to removing the cheesecake without damaging it.
• Make sure your pan is 9″ across. This recipe is designed for a 9″ pan. A different size will alter the baking time.
• If you use a smaller pan, you can adjust the time and bake the leftover crust and filling in muffin cups for about 20 minutes to make mini cheesecakes.
• Cool slowly! You’ll cool the cheesecake for 1 hour in the oven, set it out on the counter until it’s room temperature, then chill it in the fridge for at least 8 hours. Be patient. This time is essential to the perfect texture and no cracks!
• Cheesecake texture. We love a soft, creamy cheesecake, so that’s exactly what this one is. If you prefer a drier, firmer cheesecake, this may not be the one for you!

Serving Suggestions

This Vanilla Cheesecake is absolutely delicious on its own, but you can also decorate it with a number of different toppings!

• Drizzles. Top it off with a drizzle of melted chocolate, fudge sauce, or caramel sauce.
• Fresh fruit. Raspberries, blueberries, strawberries, you name it! If your berries aren’t quite sweet enough, slice them and toss them in a bowl with a teaspoon of sugar. Let that marinate for 20 minutes until they start to release some of their juices, then add them on top of the cheesecake.
• Jam. Add a dollop of your favorite raspberry jam, strawberry jam, Strawberry Sauce, or lemon curd.
• Crunchies. Sprinkle on crushed candy bars, chopped nuts, crushed pretzels, or anything your heart desires.

More Cheesecake Recipes You’ll Love

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The Best Vanilla Cheesecake

This really is the Best Vanilla Cheesecake Recipe! It's light, creamy, luscious, and perfect topped with fresh berries.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 16

Calories 327cal

Author Ashley Fehr

Ingredients

Crust!

• 2 ½ cups graham cracker crumbs
• ⅓ cup butter melted
• 1 tablespoon sugar

Filling

• 24 oz full fat cream cheese (3 8 oz or 250 gram packages)
• 1 ½ cups granulated sugar
• 4 large eggs
• 4 teaspoons lemon juice
• 2 teaspoons vanilla extract
• a pinch of salt
• 2 cups sour cream or Greek yogurt

US Customary – Metric

Instructions

• Preheat the oven to 325 degrees F and lightly grease a 9″ Springform pan.
• In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm no longer moist. When done, reduce the oven heat to 275 degrees F.
• Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low speed until smooth. **DO NOT overmix. Overbeating the eggs will result in too much air which will result in cracks.
• Add sour cream and beat on low until combined.
• Pour into crust and smooth the top. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake.
• Let cool to room temperature before chilling in the fridge completely (chill at least 8 hours before serving), then remove from the pan and serve.
• Baked cheesecakes store perfectly in the fridge for a few days, and the freeze wonderfully as well!

Video

Notes

*This recipe has updated since the original version, reducing the sour cream to 2 cups from 3 cups. It is still rich and creamy, but this should help with any problems readers may have had with it being too soft. We like a soft cream cheesecake. If you like a dry, firm cheesecake, this is not the recipe for you. 

*There should never be a problem with having too much batter. Please measure your Springform pan and ensure it is at least 9″ across. If you are using a smaller pan, you can bake the leftover crust and filling in muffin cups for about 20 minutes.

Nutrition

Calories: 327cal | Carbohydrates: 36g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 366mg | Potassium: 234mg | Sugar: 25g | Vitamin A: 555IU | Vitamin C: 0.9mg | Calcium: 141mg | Iron: 0.8mg

The post The Best Vanilla Cheesecake Recipe appeared first on The Recipe Rebel.

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

It’s hard to go wrong with anything in mini form, and these mini Apple Crisp Cheesecakes are one of my favorite bite-sized treats!

Not only are they insanely delicious, but they’re so easy to prep ahead of time and they’re already portioned out making them absolutely perfect for parties.

You can easily swap the apples for almost any other fruit (think blueberries, raspberries, chopped strawberries, peaches, pears, etc., etc.), or you can leave it out and simple have a coffee cake style cheesecake.

Want a little more variety? Serve them alongside these Lemon Cheesecake Bars and these Easy Cheesecake Cupcakes.

Looking for something a little more classic? Try my Easy Apple Crisp next!

Ingredients Needed:

• Crust: we’re making a super simple crust with graham cracker crumbs and melted butter.
• Cream Cheese: use full-fat blocks of cream cheese for the richest, creamiest cheesecake.
• Granulated Sugar: we gotta sweeten things up a bit, right?!
• Sour Cream: plain Greek yogurt will work great too for a lighter option.
• Eggs: helps the cheesecakes hold their shape.
• Lemon Juice: adds a touch of brightness to contrast the richness from the cream cheese.
• Vanilla: adds flavor depth and warm sweetness.
• Apple: I love the tart flavor of granny smith apples in desserts, but feel free to use another variety if preferred. Just be sure to peel and finely chop it!
• Streusel: we’re topping the mini cheesecakes off with a simple streusel made up of melted butter, flour, oats, cinnamon, and brown sugar.

How to Make Apple Crisp Cheesecakes

These mini fruit crisp cheesecakes are so simple to whip up. Full instructions included in the recipe card below.

1. Make the crust: In a bowl, mix together graham cracker crumbs and melted butter. Divide evenly between 20 muffin cups with paper liners and press into the bottom firmly. Bake at 325ºF until dry in the center.
2. Mix the cheesecake filling: In another bowl, beat the cream cheese until smooth, then add sugar, sour cream, eggs, lemon juice, vanilla, and salt. Beat again until smooth.
3. Portion it out: Divide the cheesecake evenly between the muffin cups, then top with chopped apple.
4. Add the streusel: In a bowl, mix together oats, flour, sugar, butter, and cinnamon. Sprinkle over the top of the cheesecakes.
5. Bake: Bake at 300ºF until the centers are nearly set, then remove from the oven and cool in the pan for 15-20 minutes. Transfer to a wire rack and cool completely, then chill in the fridge.

Apple Crisp Cheesecake FAQs

Tips and Notes

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

More Fruity Cheesecake Recipes to Try

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No Bake Raspberry Cheesecake

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Easy No Churn Cherry Cheesecake Ice Cream

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Blueberry Cheesecake

Bars & Squares

Lemon Cheesecake Bars

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Apple Crisp Cheesecakes

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 20 mini cheesecakes

Calories 184cal

Author Ashley Fehr

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup butter melted

Cheesecake

• 16 oz cream cheese 2 (8oz/250g) packages, room temperature
• 1 cup granulated sugar
• ½ cup sour cream or plain Greek yogurt
• 2 eggs
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• 1 granny smith apple peeled and finely chopped

Streusel

• 3 tablespoons salted butter melted
• ⅓ cup flour
• ½ cup oats
• ½ tsp cinnamon
• ¼ cup brown sugar

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
• In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 8 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add the sugar, sour cream, eggs, lemon juice and vanilla and beat on medium-high speed until smooth, 2-3 minutes — don't overmix!
• Divide evenly between muffin cups (they should be about almost full). Top with chopped apple.
• In a medium bowl, stir together oats, flour, sugar, butter and cinnamon until crumbly. Sprinkle over top of apples.
• Bake for 20-22 minutes or until the centers are nearly set.
• Remove from the oven and let cool in the pan for 15-20 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.

Notes

These freeze wonderfully, and will keep for quite some time in the fridge or freezer before you need them.

 

Tips:

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

 

Storing:

These mini apple cheesecakes will last in an airtight container in the fridge for 4-5 days.

To freeze your cheesecakes, let them cool and chill completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When you’re ready to serve, simply thaw in the fridge first.

Nutrition

Calories: 184cal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.5mg

The post Apple Crisp Cheesecakes appeared first on The Recipe Rebel.

This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!

I love all no-bake desserts, but I will say a no-bake cheesecake has to be one of my favorites! And this No Bake Cookie Dough Cheesecake is no exception.

Now, while I do go crazy for the simplicity of a classic no bake Cheesecake Recipe, I absolutely love to play around with the endless cheesecake possibilities. There are just so many flavor variations!

This variation is a buttery Oreo crust filled with a rich and creamy cookie dough filling topped with homemade whipped cream and more cookie dough.

But don’t worry! Although this cheesecake is totally indulgent, there are no raw eggs! It’s safe, incredibly delicious, and so simple to make.

Does it get any better than that?!

Ingredients Needed:

Crust

• Butter: you’ll need ½ cup of melted butter to bind the cookie crumbs into a crust.
• Sandwich Cookies: blended up chocolate sandwich cookies make the best cheesecake crust. No need to scoop out the frosting!

Cookie Dough

• Brown Sugar: gives the cookie dough that classic warm sweetness.
• Butter: you’ll need ½ cup of butter for the dough. Be sure to soften it first so it’s easy to stir together!
• All-Purpose Flour: you can either heat treat your all-purpose flour or use oat flour instead.
• Milk: creates the perfect moist texture without adding eggs.
• Vanilla: adds a subtle sweetness to help flavor the dough.
• Salt: cuts the sweetness and brings out flavor.
• Mini Chocolate Chips: just use your favorite!

Cheesecake

• Cream Cheese: use full fat blocks of cream cheese for the best texture. Low fat cream cheese has more water and will result in a less stable cheesecake.
• Powdered Sugar: adds sweetness and helps thicken the filling.
• Vanilla: gives the cheesecake filling just the right amount of flavor depth.
• Heavy Whipping Cream: use 35% cream for a thick and creamy texture.
• Whipped Cream: you can use store-bought whip or make a batch of homemade whipped cream to top off the cheesecake.

How to Make No Bake Cookie Dough Cheesecake

This No Bake Cookie Dough Cheesecake is a whole lot simpler than it looks!

1. Form the crust: In a food processor, combine melted butter and cookies until smooth. Press into a 9″ springform pan.
2. Make the cookie dough: In a bowl, mix together sugar and softened butter. Add in flour, milk, vanilla, and salt, then stir until a dough forms. Stir in chocolate chips, then set in the fridge to chill.
3. Make the cheesecake filling: In a bowl, beat the cream cheese until smooth. Add sugar and vanilla, then beat again until smooth. In a separate bowl, whip the cream until stiff peaks form. Add half of the cream cheese mixture, mix on low until combined, then add the rest.
4. Roll the cookie dough: Divide the cookie dough into thirds. Roll 1 third into a circle the size of your pan. Lay that on top of the crust. Roll the rest of the dough into small balls. Stir half into the cheesecake mixture and set the rest in the fridge to use for garnish.
5. Assemble and chill: Spread the cheesecake filling over the crust, then place it in the fridge until set.
6. Add the topping: Remove the cheesecake from the pan, top with whipped cream and extra cookie dough balls, then serve or store in the fridge.

No Bake Cheesecake FAQs

Tips and Notes

• Use a springform pan. A springform pan makes it so much easier to remove the cheesecake without breaking it. If you don’t have one, you can also make this in a 9×13″ pan or two pie plates.
• Use cold heavy cream. The colder cream will whip much more easily into stiff peaks.
• Use full-fat cream cheese. Use full-fat cream cheese blocks for the cheesecake filling. Anything else won’t yield that delicious rich and creamy texture.
• Chill for at least 6 hours. The cheesecake needs a minimum of 6 hours, but sometimes more, to fully set. Don’t slice into it too soon or you’ll just end up with a big mess.
• For clean slices, run a sharp knife under warm water, dry completely, then slice into the cake. Repeat between slices.
• Cookie Dough: Many store bought cookie doughs are safe to eat raw so you can save time by using one of those. Just be sure to check the package!
• To heat treat the flour, microwave it on high for 4-6 minutes or spread it on a baking sheet and bake for 5 minutes at 350ºF. The flour is safe at 165ºF.

More Cheesecake-Inspired Recipes You’ll Love

Desserts

Cherry Cheesecake Brownies

Desserts

No Bake Turtle Cheesecake

Desserts

No Bake Nanaimo Bar Cheesecake Recipe + VIDEO

Desserts

No Bake Peanut Butter Cup Cheesecake

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No Bake Cookie Dough Cheesecake

This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 45 minutes minutes

Chilling time 6 hours hours

Total Time 45 minutes minutes

Servings 12 servings

Calories 810cal

Author Ashley Fehr

Ingredients

Crust

• ½ cup melted butter
• 300 grams chocolate sandwich cookies (about 25 cookies)

Cookie Dough*

• 1¼ cup brown sugar
• ½ cup softened butter
• 2¼ cups all-purpose flour (heat treated – see notes)**
• 5 tablespoons milk
• 1 teaspoon vanilla
• ½ teaspoon salt
• ¾ cup mini chocolate chips

Cheesecake

• 750 grams cream cheese (24 oz or 3 packages)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup heavy whipping cream 35% cream
• homemade whipped cream for serving

US Customary – Metric

Instructions

Crust

• Combine melted butter and cookies in a food processor and process until smooth and a ball forms.
• Press into a 9″ Springform pan (or a pie plate or square pan works just fine, too!).

Cookie Dough

• In a medium bowl, stir together sugar and softened butter with a spoon or beat with an electric mixer. Add flour, milk, vanilla and salt and stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
• Set in the refrigerator to chill.

Cheesecake

• In a large bowl, beat together cream cheese until smooth. Add sugar and vanilla and beat until completely smooth.
• In a separate bowl, whip cream with an electric mixer until stiff peaks form. Add half to the cream cheese mixture and beat on low until combined. Add remaining whipped cream and beat on low just until combined.
• Divide the cookie dough in thirds. Roll 1 third into a circle the size of your pan and lay on top of your crust (I do this between 2 sheets of wax paper and it works perfectly!). Roll remaining ⅔ into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnish.
• Spread the cheesecake mixture over the crust and set in the refrigerator to chill until set, at least 6 hours.
• Remove cheesecake from pan and garnish with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.

Video

Notes

*Cookie Dough: Many store bought cookie doughs are safe to eat raw so this is one place you can save time if you want to! Just be sure to check the package before consuming.

Another option is to swap the all purpose flour for oat flour, since it is safe to consume uncooked.

**To heat treat flour, you can microwave on high for 4-6 minutes or spread on a baking sheet and bake 5 minutes at 350 degrees F. The temperature you are looking for is 165 degrees F.

Nutrition

Calories: 810cal | Carbohydrates: 80g | Protein: 9g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 534mg | Potassium: 231mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1642IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 5mg

The post No Bake Cookie Dough Cheesecake appeared first on The Recipe Rebel.

This No Bake Chocolate Cheesecake is smooth, creamy and comes together with just a few ingredients! Top it with caramel sauce, extra chocolate or fresh fruit and berries. 

If you know me, you know I love cheesecake.

From The Best Vanilla Cheesecake Recipe to The Best Chocolate Cheesecake and these fun Easy Cheesecake Cupcakes, I love it all!

But summer is here, and I’m turning more and more to my favorite no bake desserts.

This No Bake Chocolate Cheesecake is perfectly rich and creamy, but it also holds up beautifully when sliced because of the melted and chilled chocolate in the base.

It’s also easy to make with milk chocolate or white chocolate if you prefer!

This Chocolate Cheesecake is rounding out my cheesecake collection nicely, filling in the gaps between this No Bake Lemon Cheesecake, No Bake White Chocolate Cheesecake and No Bake S’mores Cheesecake so you’ve got lots of options for summer!

If you’re just a straight up chocolate lover, you’ll want to try this Chocolate Lasagna, Chocolate Trifle or my Chocolate Crinkle Cookies next!

And however you choose to top it, it’s going to be a show stopper.

Ingredients Needed:

• Melted butter: acts as our glue for the crust! I use unsalted but salted will work as well, you just might want to add a tablespoon of sugar to offset the additional salt.
• Oreo cookies: we’re using the whole cookie, frosting and all.
• Chocolate: any kind of chocolate will work — just choose a solid chocolate bar, something that will melt smoothly and set up firmly.
• Cream: heavy whipping cream is needed here, at least 30-35% fat.
• Cream cheese: full fat cream cheese is best because it contains less water, meaning a firmer cheesecake. You can use light cream cheese for a softer cheesecake.
• Powdered sugar: powdered sugar sweetens and thickens the cheesecake. Using powdered sugar also means that our filling is perfectly smooth.

How to make No Bake Chocolate Cheesecake:

Tips for making this No Bake Chocolate Cheesecake:

• I used to add my cream to the cheesecake filling and beat it all together. This worked great for me, to be honest, but I know it can be hard to tell when you’re done whipping and was not as foolproof. If you’ve made the recipe that way before and it worked well for you, you can continue to do that. If not, try my new method! I guarantee you you won’t regret it 😉
• You need to give it time to chill. A significant amount of time. If you’re serving this with dinner, you might want to prepare it in the morning so it can chill all day. You can also make it the day ahead and let it chill for up to 24 hours. You don’t want to let it sit much more than 24 hours because the crust can start to get a little soggy.
• Use a chocolate you enjoy eating. If that’s dark chocolate, use dark. If it’s milk chocolate, use that. You can even get crazy and use white chocolate! The choice is yours.

Variations on this Chocolate Cheesecake:

• Turtle: top with caramel sauce, toasted pecans and chocolate shavings
• Black forest: top with cherry pie filling and whipped cream
• Fresh fruit: load it up with blueberries, raspberries, strawberries and more
• Triple chocolate: serve it with a chocolate whipped cream and chocolate sauce or shavings

What if I’m looking for a baked Chocolate Cheesecake?

You can find my recipe for the best Chocolate Cheesecake here — it is smooth and silky and not dense and heavy like a lot of baked cheesecakes!

Craving more cheesecake recipes?

Find my list of favorite No Bake Cheesecake recipes here — so many to explore and indulge in!

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No Bake Chocolate Cheesecake

This No Bake Chocolate Cheesecake is smooth, creamy and comes together with just a few ingredients! Top it with caramel sauce, extra chocolate or fresh fruit and berries. 

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12 slices

Calories 625cal

Author Ashley Fehr

Ingredients

• ½ cup melted butter
• 300 grams Oreo cookies with filling (1 regular pack, 25 cookies)
• 200 grams good quality chocolate (or about 1 ¼ cups chocolate chips)
• 1 ½ cups heavy whipping cream divided, cold
• 750 grams cream cheese (24 oz or 3 packages), room temperature
• 255 grams powdered sugar (2 cups)

US Customary – Metric

Instructions

• In a food processor, process the butter and cookies until cookies are fine crumbs and the mixture starts to stick together.
• Place a piece of parchment paper in between the bottom and the rim of a 9″ springform pan (optional — just helps to remove the cheesecake later).
• Press the crust mixture firmly into the bottom of the pan and about ½" up the sides. Set aside.
• In a medium bowl, combine chocolate and ½ cup cream. Microwave in 20-30 second intervals on high, stirring well each time, until melted and smooth. Set aside to cool slightly.
• In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and melted chocolate, and beat on low speed until combined.
• In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture with a spatula or an electric mixer on low.
• Spread into the prepared crust, cover, and refrigerate for at least 6 hours or overnight. Slice and serve with whipped cream or as desired.

Video

Notes

*An 8″ springform pan will work just fine — you will just have a taller cheesecake.

Nutrition

Calories: 625cal | Carbohydrates: 52g | Protein: 6g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 117mg | Sodium: 355mg | Potassium: 210mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1365IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 2.9mg

The post No Bake Chocolate Cheesecake + VIDEO appeared first on The Recipe Rebel.