Happy Monday everyone!! I am so excited to share today’s recipe with y’all…because more mini food!  These maybe mini bites of awesome but they’re certainly not lacking in the wow factor in taste or looks. 

Red velvet is always such a beautiful deep red color with a subtle chocolaty sweetness, and this time I added a little cheesecake swirl, yum, yum, yummy y’all.  I will say that these delicious little bites were just slightly more time consuming than a plain ole’ sheet cake or cupcakes, but so worth it!

These are so perfectly hand held and nomable, moist (can we please invent a better word?), soft with just enough sweetness, and sooo pretty. 

Yes, I know, I used a cake mix which is technically cheating, but I think the amount of work it took to make the cheesecake mix that’s dramatic I know and then how I slaved away also, dramatic swirling the red velvet & cheesecake together earned me the right to use a cake mix   Have a wonderful start to your week, and I hope you get a chance to make these delicious mini bites of Heaven. 

First…cake mix, eggs, water, oil…

all mixed up, look how yummy…

now for the cheesecake mix, cream cheese…

all whipped up, time for eggs and sugar…

all mixed up…

a little red velvet mix & a little cream cheese mix…

now a little more red velvet…

swirl them all up…

all swirled…

look how pretty they bake up…

yummies!!!

Red Velvet Cheesecake Bites

2015-09-11 10:38:42

Yields 24

Mini bites of red velvet cake with a cheesecake swirl.

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THE RED VELVET CAKE

1. 1 Box of Red Velvet Cake Mix
2. 3 Large Eggs.
3. 1 Cup of Water.
4. 1/3 Cup of Vegetable Oil.
5. 2 (12 Count) Mini Muffin Tins.

THE CHEESECAKE FILLING

1. 1 (8 Ounce) Package of Cream Cheese, Softened.
2. 3 Tablespoons of Granulated Sugar.
3. 1/2 Teaspoon of Vanilla.
4. 1 Large Egg Yolk.

FOR THE RED VELVET CAKE

1. Preheat the oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment place your cake mix, eggs, water and vegetable oil in your bowl, mix all ingredients until smooth, set aside.

FOR THE CHEESECAKE FILLING

1. With a handheld or stand mixer with paddle attachment cream your cream cheese until smooth, then add your sugar, vanilla and egg yolk mixing all ingredients together until well incorporated, set aside.

ASSEMBLY

1. Spray your mini muffin tins liberally with bakers spray.
2. Spoon 3/4 of a tablespoon of red velvet batter into your muffin pan.
3. Then spoon 1 1/2 teaspoons of cheesecake mixture on top of your red velvet batter.
4. Then place 1 teaspoon of red velvet batter on top of your cheesecake mixture.
5. Using a toothpick, swirl the red velvet batter and cheesecake batter together.
6. Bake for 12-14 minutes (I took mine out at 14) or until the cheesecake is fully baked.
7. Let cool completely.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

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Happy Wednesday y’all!!!  So I have a question…can we please either move Thanksgiving back a few weeks or push Christmas to January or something? because seriously it’s like all the holidays jumble together and then it’s all over and I’m super sad to put my Christmas decorations up (yes, I believe it’s not good to start the New Year with your decorations up). 

It’s like month after month of totally awesome food related holidays and then nada for a while.  Are y’all with me on this? because I seriously can’t be the only one who thinks this would be a good idea…Anyways, to hold onto Christmas just ooonnee more day I thought I would bring y’all these mini gingerbread cheesecakes. 

Honestly these are the perfect mixture of gingerbread and cheesecake, incredibly decadent for sure, especially with the added bonus of the perfectly light and fluffy cinnamon whipped cream on top, yum, yum, yummy y’all. 

These are a cinch to make and if y’alls collapse in the middle like mine always do, then that can be covered by the whipped cream hehe, enjoy!!!    

Alrighty, cream cheese into your bowl…

nice and creamy…

now the vanilla and sugar…

the eggs…

all mixed up…

now time for the molasses and all the spices…

all mixed again, and ready to go into the liners…

Golden Oreos in the liners…

cheesecake batter into the liners…

bake, bake, bake…

and enjoy!!!

Mini Gingerbread Cheesecakes

2015-12-29 09:33:37

Yields 16

Miniature cheesecakes with all the flavor of gingerbread.

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THE MINI CHEESECAKES

1. 2 (8 Ounce) Blocks of Cream Cheese, Softened.
2. 3/4 Cup of Granulated Sugar.
3. 1 Tablespoon of Vanilla Extract.
4. 2 Large Eggs.
5. 2 Tablespoons of Molasses.
6. 1 Teaspoon of Ground Ginger.
7. 1/2 Teaspoon of Cinnamon.
8. 1/2 Teaspoon of Nutmeg.
9. Pinch of Salt.
10. Dash of Cloves.
11. 12-16 Golden Oreos.

THE CINNAMON WHIPPED CREAM (OPTIONAL)

1. 1 Cup of Heavy Whipping Cream, Chilled.
2. 1/2 Cup of Granulated Sugar.
3. 1 Teaspoon of Cinnamon.

FOR THE CHEESECAKES

1. Preheat your oven to 325 degrees F.
2. Place cupcake liners in your cupcake tins, and then place 1 Golden Oreo in the bottom of each liner and set aside.
3. With a handheld or stand mixer with paddle attachment, place your cream cheese into your bowl and mix until light and fluffy.
4. Now add the sugar and whip again until combined.
5. Now add the rest of your ingredients and mix until just combined.
6. Using an ice cream scoop or large spoon, place your cheesecake batter on top of each Golden Oreo filling each liner almost to the top.
7. Bake your cheesecakes for 20-22 minutes or until they just start to crack a little on top.
8. Let cool completely.

FOR THE CINNAMON WHIPPED CREAM

1. With a handheld or stand mixer with whisk attachment, place your chilled heavy whipping cream in your bowl and whisk until right before stiff peaks form.
2. Now add your sugar and cinnamon and whisk again until well combined, and enjoy!!

Notes

1. You don't have to make the cinnamon whipped cream, but it's so dang yummy I highly recommend it.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

The post REPOST-Mini Gingerbread Cheesecakes appeared first on HOLLY'S CHEAT DAY.

If I’m being honest (and why wouldn’t I be?) I think I waited so long to make this because I was little intimated to make this,  solely based on past attempts at making anything layered and totally botching it up. 

Holy crud, I wish I had made this sooner, it is soo darn easy to make and holy moly is it decadent and rich.  The banana bread layer smelled absolutely heavenly baking and turned out sooo moist and delicious, and the cheesecake layer couldn’t have been more creamy or easy to make. 

I seriously need to start putting this no-bake cheesecake layer on top of everything, like today.  Banana bread on it’s own is always awesome, but then throw a thick layer of cheesecake on top? wowza, this dessert is a freaking star dessert, if you bring someone this, they will officially love you forever, just saying. 

Oh, did I mention that I also made a whipped cream for a topping with just a bit of cream cheese in it to keep it stabilized with just a hint of caramel thrown in?  Oh yeah, it’s incredible, then maybe throw some bananas and a dash more caramel on top and this is not only insanely good but also beautiful.  I really hope y’all get to enjoy this soon and thank you so much for stopping by!  Have a wonderful weekend everybody!!!   

bananas to be smooshed (you’ll see semi-ripe bananas & the 1 previously frozen very ripe banana-forgive it’s ugliness)…

all smooshed…

now add the egg, oil, sugar and vanilla…

mix, then add the dry ingredients…

mix, mix, mix (don’t over mix) then into your pan…

nice and baked…

now for the cheesecake, cream cheese…

mix that up, then heat up your milk and put gelatin in it…

place milk with dissolved gelatin into the cream cheese mixture…

nice and smooth…

then onto the banana bread…

let it cool for a while and enjoy!!!

Banana Bread Bottom Cheesecake

2017-06-26 11:24:15

Deliciously moist banana bread topped with a no bake cheesecake that is rich and creamy.

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THE BANANA BREAD

1. 4 Ripe Bananas.
2. 4 Tablespoons of Vegetable Oil.
3. 1 Egg.
4. 1/2 Cup of Sugar.
5. 1 Tablespoon of Vanilla Extract.
6. 1 1/2 Cups of All-Purpose Flour.
7. 1 Teaspoon of Baking Powder.
8. 1 Teaspoon of Baking Soda.
9. 1/4 Teaspoon of Salt.
10. 1 Teaspoon of Cinnamon.
11. 9" Springform Pan.

THE CHEESECAKE LAYER

1. 4 (8 Ounce) Blocks of Cream Cheese, Softened.
2. 1/2 Cup of Sugar.
3. 1 Tablespoon of Vanilla Extract.
4. 1 Cup of Milk.
5. 1 Tablespoon of Gelatin Powder.
6. Caramel Topping For Garnish (Optional).
7. Bananas For Garnish (Optional).

THE WHIPPED CREAM TOPPING (OPTIONAL)

1. 2 Cups of Cold Heavy Whipping Cream.
2. 4 Ounces of Cream Cheese, Softened.
3. 1/2 Cup of Sugar.
4. 3 Tablespoons of Caramel Topping.

FOR THE BANANA BREAD

1. Preheat your oven to 350 degrees F.
2. Liberally spray your springform pan with non-stick cooking spray and set aside.
3. In a large bowl, mash your bananas with a fork until smooth.
4. Now add the oil, egg, and sugar and mix until combined.
5. Now add the flour, baking powder, baking soda, salt and cinnamon, mix until just combined, make sure not to over mix.
6. Pour banana batter into the pan and bake for 25-30 minutes or until the top is set, remember every oven is different so make sure not to over bake.
7. Take out of the oven and make sure to cool completely before putting the cheesecake layer on top, otherwise it might melt off.

FOR THE CHEESECAKE

1. With a handheld or stand mixer with paddle attachment, place your cream cheese into your bowl and beat until smooth.
2. Now add the sugar and vanilla and mix again until smooth.
3. Microwave your milk until hot, about 2 minutes and add the gelatin powder to the milk.
4. Quickly stir until the gelatin is dissolved thoroughly into the milk, then pour this mixture into the cream cheese and mix until smooth.
5. Pour the cheesecake mixture over the cooled banana bread and spread evenly.
6. Cover and place into the fridge for at least 3 hours or preferably overnight.
7. Top with the whipped cream (optional) banana slices and caramel and enjoy!!!

FOR THE WHIPPED CREAM (OPTIONAL)

1. With a handheld or stand mixer with whisk attachment, place your cream cheese and sugar into your bowl and beat until smooth.
2. Now add the heavy whipping cream and whisk until stiff peaks form.
3. Add the caramel topping to the whipped cream, mix until well combined, pipe or spoon this mixture onto the top of your cheesecake with banana slices and more caramel sauce if you choose and enjoy!

Notes

1. The whipped cream is totally optional but not only was is incredibly delicious but it also looked really pretty on top as well, I used an open star tip and piping bag to pipe on top.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

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All I know, is that I was practically knocked over by the incredible strawberry smell (which happens to be one of my favs) that was wafting from the produce department and I just knew that I had to make this cheesecake ‘salad’ for my next cheat day.  A couple of years ago I had this salad at some gathering (honestly cannot remember what the heck it was) but aside from the fact that I don’t remember the event, I do remember this salad (shocker I only have food on the brain). 

The host or hostess of this gathering served this salad with strawberries only and it was just to die for.  Sweet, decadent and the slight feeling that I wasn’t being completely ‘bad’ since there is fresh fruit in it hehe.  I was elated when they gave me this recipe and it’s sooo easy to make.  Really just a few ingredients, and no need for an oven which is starting to be a good thing with the rising temperatures. 

I threw bananas into this salad because I’m partial to the whole strawberry/banana combo but please feel free to substitute any fruit that you love because I see this cheesecake mixture tasting amazing with pretty much everything.  This would make for a wonderful side dish or even just dessert for your next gathering.  I hope you’re having a wonderful week so far and thank you so much for stopping by. 

First, cream cheese…

just so y’all know, I literally touched the cream cheese and my sous chef ended up like this (she is cc obsessed)

beat the cream cheese then add the pudding mix (with a very large dog underneath you, obvi)…

mix together…

this is me demonstrating slowly adding the cream (yes, it’s important to not dump it all in at once)…

all mixed in, then add powdered sugar and vanilla…

now, the strawberries and bananas mixed in with lemon juice…

the cheesecake mixture…

all mixed in and ready to be eaten…

and enjoy!!!

Easy Strawberry Cheesecake Salad

2017-05-08 11:54:54

Super easy dessert salad that has all the flavors of cheesecake and fresh fruit.

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Ingredients

1. 1 (8 Ounce) Block of Cream Cheese, Room Temperature.
2. 1 (3.4 Ounce) of Cheesecake Flavored Instant Pudding.
3. 1 Cup of Heavy Whipping Cream.
4. 3 Tablespoons of Powdered Sugar.
5. 1 Tablespoon of Vanilla Extract.
6. 1 1/2 - 2 Pounds of Strawberries, Stems Removed.
7. 3-4 Medium Bananas, Cut Into Slices.
8. 1 Tablespoon of Lemon Juice.

Instructions

1. With a handheld or stand mixer with paddle attachment, place your cream cheese into your bowl and beat until smooth, add the dry pudding mix and beat again until combined.
2. Now, with your mixer running, slowly add in your heavy whipping cream (a few tablespoons at a time so it won't clump) until all has been added and is smooth
3. Now mix in the vanilla and the powdered sugar, set aside.
4. In a separate bowl, place your washed and stem removed strawberries as well as the bananas.
5. Mix in the lemon juice making sure to coat the strawberries and bananas.
6. Now mix in your cheesecake mixture to your strawberries and bananas making sure to coat all of the fruit.
7. Serve immediately or cover and place into the fridge until ready to serve and enjoy!!!

Notes

1. Please feel free to substitute whatever fruit you like best or the amount.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

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Honestly most low carb, high protein desserts have a really bad habit of tasting like what you would expect, okay, but lacking, you know?  I can honestly say that this Snickerdoodle Cheesecake was not even remotely disappointing…does it taste like a freshly baked New York style cheesecake? no, but it definitely doesn’t taste like it’s low carb and high protein. 

This cheesecake turned out to be perfectly satisfying and just exactly what I needed in my mouth in my life at that moment so I wouldn’t be driven crazy by my cravings.  I used the PE Science brand of protein powder in snickerdoodle, which is absolutely one of my favorites and it totally added that extra oomph in this delicious dessert. 

I definitely think you should make this if you’re having a major hankering for dessert, but are not exactly allowed to at the moment.  Oh,  and did I mention this was darn easy to make, way easier than normal cheesecake in my opinion haha.  I hope you are having a wonderful day and thank you so much for stopping by!  

cream cheese into your bowl…

mix these guys up, then add your yogurt and egg whites…

mix, mix, mix, then add the vanilla and protein powder…

mix until nice and smooth…

then into your pie pan…

bake, bake, bake…

then enjoy!!!

Low Carb High Protein Snickerdoodle Cheesecake

2016-08-14 14:29:20

Delicious cheesecake with zero guilt.

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Ingredients

1. 1 Scoop of PE Science Protein Powder in Snickerdoodle.
2. 1 Cup of 0% Greek Yogurt (I Used Fage).
3. 3 (8 Ounce) Blocks of Fat Free Cream Cheese (I Used Philadelphia 1/3 Fat), Softened.
4. 8 Ounces Liquid Egg Whites.
5. Splash of Vanilla Extract.
6. Dash of Cinnamon (Optional).
7. 9" Pie Pan.

Instructions

1. Preheat your oven to 350 degrees F.
2. Spray your pie pan with non stick spray, set aside.
3. With a handheld or stand mixer with a paddle attachment, place your blocks of cream cheese into your bowl and whip until smooth.
4. Now add your Greek yogurt and egg whites and slowly mix those in.
5. Now add the rest of your ingredients and blend until smooth.
6. Place your batter in your pie pan and bake for 35-40 minutes (I took mine out at 37) or until the top starts to reach a golden brown.
7. Let cool completely, sprinkle a little cinnamon on top, serve and enjoy!

Notes

1. Macros per slice when cut into 8 slices is, 0 Grams of Fat, 10 Grams of Carbs, 30 Grams of Protein and 130 Calories.
2. You can totally substitute whatever protein powder brand or flavor you have or prefer.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

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It’s like month after month of totally awesome food related holidays and then nada for a while.  Are y’all with me on this? because I seriously can’t be the only one who thinks this would be a good idea…Anyways, to hold onto Christmas just ooonnee more day I thought I would bring y’all these mini gingerbread cheesecakes. 

Honestly these are the perfect mixture of gingerbread and cheesecake, incredibly decadent for sure, especially with the added bonus of the perfectly light and fluffy cinnamon whipped cream on top, yum, yum, yummy y’all. 

These are a cinch to make and if y’alls collapse in the middle like mine always do, then that can be covered by the whipped cream hehe, enjoy!!!    

Alrighty, cream cheese into your bowl…

nice and creamy…

now the vanilla and sugar…

the eggs…

all mixed up…

now time for the molasses and all the spices…

all mixed again, and ready to go into the liners…

Golden Oreos in the liners…

cheesecake batter into the liners…

bake, bake, bake…

and enjoy!!!

Mini Gingerbread Cheesecakes

2015-12-29 09:33:37

Yields 16

Miniature cheesecakes with all the flavor of gingerbread.

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THE MINI CHEESECAKES

1. 2 (8 Ounce) Blocks of Cream Cheese, Softened.
2. 3/4 Cup of Granulated Sugar.
3. 1 Tablespoon of Vanilla Extract.
4. 2 Large Eggs.
5. 2 Tablespoons of Molasses.
6. 1 Teaspoon of Ground Ginger.
7. 1/2 Teaspoon of Cinnamon.
8. 1/2 Teaspoon of Nutmeg.
9. Pinch of Salt.
10. Dash of Cloves.
11. 12-16 Golden Oreos.

THE CINNAMON WHIPPED CREAM (OPTIONAL)

1. 1 Cup of Heavy Whipping Cream, Chilled.
2. 1/2 Cup of Granulated Sugar.
3. 1 Teaspoon of Cinnamon.

FOR THE CHEESECAKES

1. Preheat your oven to 325 degrees F.
2. Place cupcake liners in your cupcake tins, and then place 1 Golden Oreo in the bottom of each liner and set aside.
3. With a handheld or stand mixer with paddle attachment, place your cream cheese into your bowl and mix until light and fluffy.
4. Now add the sugar and whip again until combined.
5. Now add the rest of your ingredients and mix until just combined.
6. Using an ice cream scoop or large spoon, place your cheesecake batter on top of each Golden Oreo filling each liner almost to the top.
7. Bake your cheesecakes for 20-22 minutes or until they just start to crack a little on top.
8. Let cool completely.

FOR THE CINNAMON WHIPPED CREAM

1. With a handheld or stand mixer with whisk attachment, place your chilled heavy whipping cream in your bowl and whisk until right before stiff peaks form.
2. Now add your sugar and cinnamon and whisk again until well combined, and enjoy!!

Notes

1. You don't have to make the cinnamon whipped cream, but it's so dang yummy I highly recommend it.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

The post Mini Gingerbread Cheesecakes appeared first on HOLLY'S CHEAT DAY.

Some of you might already be sick of pumpkin and for that I’m sorry, but I can’t help it, there’s never enough pumpkin in my world.  I am aware in a past post I said that I don’t like Pumpkin Spice Lattes basic girl blasphemy and I still don’t,  but don’t let the pumpkin spice part of this recipe fool you. 

These cheesecake balls have the perfect hint of pumpkin spice (not that potpourri-ness that PSL’s have), which is enhanced by the extra cinnamon I threw in.  These are not too sweet, but just enough, and the texture the graham cracker crumbs on the outside of these balls I didn’t write that with a straight face because apparently I’m 12 years old  is perfection. 

I must add that these definitely have to be kept cold due to how they get all melty which is a little annoying but they’re so darn yummy it doesn’t really matter.  Get in on some of this pumpkin spice awesomeness y’all, these are so addictive.  

Cream cheese into the bowl…

all whipped, then creamer & sugar into the bowl…

now cinnamon…

and cool whip…

all mixed…

into a ball shape & into the graham cracker crumbs…

then refreeze for a bit and enjoy!!!

Pumpkin Spice Cheesecake Balls

2015-09-30 10:44:56

Yields 25

Delicious cheesecake balls filled with the flavors of pumpkin spice.

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Ingredients

1. 3 Tablespoons of Pumpkin Spice Creamer (I used International Brand).
2. 2 (8 Ounce) Blocks of Cream Cheese, Softened.
3. 3 Tablespoons of Granulated Sugar.
4. 1 (8 Ounce) Tub of Cool Whip.
5. 1/4 Teaspoon of Cinnamon.
6. 1/2 Cup of Graham Cracker Crumbs.

Instructions

1. With a handheld or stand mixer with paddle attachment, place your cream cheese in your bowl and whip until smooth.
2. Now add your creamer and sugar and mix.
3. Now add your cinnamon and mix again.
4. Now add your cool whip and mix just until combined, don't over mix.
5. With plastic wrap cover your bowl and place in your freezer for at least 2 hours.
6. After freezing your cheesecake mixture for a couple of hours, line a baking sheet with parchment paper, set aside and pour some graham cracker crumbs on a plate and set aside.
7. Take a mini scoop or a spoon and scoop out 1" balls of your cheesecake mixture and roll in your graham cracker crumbs and place on your parchment paper.
8. After all of your balls have been rolled out place back into the freezer until ready to serve.

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When people ask me for a specific food to bring in,  there is just no way that I can say no, ask and you shall receive and all that. 

Mini cheesecakes are so much fun y’all, all the deliciousness of cheesecake without all the hassle. 

Obviously I wanted to add some extra fun to these cheesecakes, so I threw in some funfetti cake mix (hello sprinkles!) and put birthday cake golden Oreos (hello! even more sprinkles!) as the bottom crust. 

These are phenomenal y’all!! They taste like an amazing cheesecake and cupcake hybrid, and I totally did the whole eye roll, mmmm thing because these are soooo good.  Don’t even think about it,  just make these  

First, cupcake liners and Oreos…

cream cheese into the bowl…

mix it all up, then add the sugar and the vanilla…

mix, mix, then the eggs…

then the sour cream…

then the cake mix and extra sprinkles (which turned the batter a little pink btw)…

all mixed up (these sprinkles were too small and dissolved)…

into the liners…

bake, bake, bake…

yummies!!!

Mini Funfetti Cheesecakes

2015-07-14 11:28:45

Yields 22

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Ingredients

1. 22-Golden Birthday Cake Oreos.
2. 2 (8 Ounce) Blocks of Cream Cheese, Softened.
3. 1/2 Cup of Granulated Sugar.
4. 1 Teaspoon of Vanilla Extract.
5. 2 Large Eggs.
6. 1/2 Cup of Sour Cream.
7. 1 1/3 Cup of Funfetti Cake Mix.
8. 1 Tablespoon of Rainbow Sprinkles Plus More For Garnish.

Instructions

1. Preheat oven to 275 degrees F.
2. Place 22 cupcake liners into your cupcake tin, then place one golden oreo into the bottom of each liner and set aside.
3. With a handheld or stand mixer place your cream cheese into the bowl and beat until smooth.
4. Add the granulated sugar and vanilla and mix again.
5. Now add your eggs and mix.
6. Then add your sour cream and mix that in as well.
7. Now add in your funfetti cake mix and mix until smooth, intermittently scraping down the side of the bowl.
8. Using an ice cream scoop fill your cupcake liners to the top with your batter.
9. Bake your cheesecakes with 25-30 minutes (I took mine out at 27) let cool and place in your fridge for at least 3 hours to completely chill.
10. Top with whipped cream and garnish with sprinkles if you like.

Notes

1. The extra sprinkles I used in the batter were so small that they dissolved into the batter which made it a very light pink color, so I suggest using hardier sprinkles (sounds so weird) if you want to throw in some for more funfetti action.

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Also, because this recipe is usually enough for a whole pan I halved the recipe and it made just enough for 3 mini cheesecakes, but below I will put the full recipe so you can make a big wonderful batch of this stuff.  You will notice that there are only 2 cheesecakes in my pictures instead of 3 because I may or may not have dropped one, oopsies guess I really did have butter fingers hehe.  This cheesecake recipe is all things decadent and wonderful with a buttery, crumbly pecan crust with whipped cheesecake and a blueberry pie filling poured on top, yuuuummm.  This crust is also immune to my distaste of nuts in desserts because all you get is the delicious nutty flavor but not that icky crunch of biting into a big piece of one..in say a brownie (all over shivers, ewww), all I’m saying is, this stuff is good

First, lets start out with pecans (remember this is half the amount of the recipe below)…

Chop them up really fine (I used a nifty handheld chopper because I didn’t feel like getting the food processor out)…

Place nuts in a bowl, and add your butter…

Add your flour…

Mix, mix, mix (I used my hands)…

Place in your pie pans (or big pan depending upon how much you’re making)…

Bake them, and while cooling, cream your cream cheese…

Then add your sugar…

Then add your cool whip…

Mix, mix and voila you have an awesome no bake cheesecake with wonderful blueberry pie filling all over the top…

Sooo fluffy and awesome…

No Bake Blueberry Cheesecake

2015-01-30 12:28:30

A wonderful no bake cheesecake topped with blueberry pie filling and sitting on a buttery, nutty crust.

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FOR THE CRUST

1. (Remember this recipe is for the full recipe for a 9x13 pan, I halved it for the mini cheesecakes).
2. 1 Cup of Self-Rising Flour.
3. 1 Stick of Butter, Softened.
4. 1 Cup of Chopped Pecans.

FOR THE CHEESECAKE

1. 2-(8 Ounce) Tubs of Cool Whip.
2. 2-(8 Ounce) Blocks of Cream Cheese, Softened.
3. 1-(21 Ounce) Can of Blueberry Pie Filling.
4. 1 Cup of Granulated Sugar.
5. 2 Teaspoons of Vanilla Extract.

THE CRUST

1. Preheat your oven to 325 degrees F.
2. Finely chop up your nuts using whatever method works best for you, I used a hand held chopper.
3. Place your nuts in a small mixing bowl, add your butter and your flour.
4. Mix all ingredients with your hands until it becomes a cookie dough consistency, mine was a bit gooier because I warmed my butter in the microwave but it was still fine.
5. Pat your crust into the bottom of your pan or mini pans and bake for 25 minutes, take out of the oven and let it cool completely.

THE CHEESECAKE

1. With a handheld or stand mixer with whisk attachment, whip your cream cheese until smooth, then add your sugar and vanilla and mix until well incorporated.
2. Then add your cool whip and blend until smooth.
3. Pour your cheesecake mix onto your crust(s) then top with your blueberry pie filling, if making the full recipe in the pan, evenly smooth out the pie filling over the cheesecake filling instead of spooning some on top like I did with the cheesecakes.

Notes

1. The crust is very crumbly, which is exactly the texture you're going for.

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Cheesecake to me is an awesome date dessert, creamy, sweet and easily shared, and what’s better than cheesecake? red velvet cheesecake of course!  This is a slightly lighter (in color and in taste) red velvet cheesecake with this beautiful pinkish red color that looks more like a blush and just screams Valentine’s Day.  Also, the crust is an Oreo cookie, but it is just so perfect, bringing out all of the chocolate notes in the cheesecake. 

These are also miniature which should be a completely separate food group in my opinion, because well, miniature food is just so fun don’t you think?  These are quite simple to make and dang delicious y’all.  If you want to make the whipped frosting that I put on top of these little guys go here to my Sweetheart Strawberry Cupcakes frosting but just omit the cocoa powder… well actually that sounds awesome too if you want to give that a whirl.  

Start with your cream cheese…

Cream it all up…

Then add your sugar…

Then add your vanilla…

Then add your eggs…

Now add your sour cream…

Then add your red velvet cake mix…

Mix, mix, mix and look how pretty…

Oreos nicely placed in your cupcake liners…

Put your gorgeous batter on top of these guys…

Look how awesome they are baking up…

Fresh out of the oven, so yummy!

Enjoy!

Sooo good…

Oh yes…

Blushing Velvet Cheesecakes

2015-02-09 12:42:45

Yields 21

Adorable and delicious miniature blushing velvet cheesecakes with an Oreo cookie crust.

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Ingredients

1. 21 Oreo Cookies.
2. 18 Ounces of Cream Cheese, Softened.
3. 1/2 Cup of Sugar.
4. 1 Teaspoon of Vanilla Extract.
5. 2 Large Eggs, Room Temperature.
6. 1/2 Cup of Sour Cream.
7. 2/3 Cup of Red Velvet Cake Mix.

Instructions

1. Preheat the oven to 275 degrees F.
2. Line 21 muffin tins with paper liners and place a whole Oreo cookie in the bottom of each liner and set aside.
3. With a handheld or stand mixer with paddle attachment beat your cream cheese until smooth, scraping the sides of the bowl.
4. Then add your sugar and combine.
5. Now add your vanilla extract and your eggs, mix until incorporated.
6. Now add your sour cream, then add your red velvet cake mix and beat until combined but try not to over beat it.
7. Using an ice cream scoop or spoon place your batter into your cupcake liners making sure to cover the Oreo cookies and fill your liners almost to the top.
8. Bake for 30 minutes, your cheesecakes will puff up and crack which is normal.
9. Let your cheesecakes come to room temperature and then place in your fridge for two hours.
10. After removing your cheesecakes from the fridge, you may pipe or spoon whipped cream on top of your cheesecakes.
11. Enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

The post Blushing Velvet Cheesecakes appeared first on HOLLY'S CHEAT DAY.