Cookies and Cream Cheesecake Brownies are an easy recipe for a fudgy brownie mixed with chocolate sandwich cookies topped with cheesecake and then more cookies!
I can’t believe Labor Day is just around the corner! While much of our menu is typically centered around the grill, I love to make special desserts to share. Last year I made S’mores Brownies. What could possibly top those? Cookies and Cream Cheesecake Brownies of course!
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Raspberry Swirl Cheesecake Bars are a decadent dessert made on the lighter side that is simple to make. If you’re intimidated by making a full cheesecake, or just looking for a quick and easy recipe for a cheesecake fix, then these bars are you for you! In 30 minutes you make the crust, the cheesecake filling, and even a fresh raspberry sauce….
The hands on work takes all of 10 minutes, which is awesome. First you start with a simple chocolate cookie crumb crust. Then toss the rest of the ingredients the food processor (minus the chocolate chips, which are used for topping) and process until smooth. Pour the filling over the crust, sprinkle with chocolate chips, and bake. Easy peasy! After baking, just chill the bars for a few hours, or overnight. Cut into bars and enjoy!
Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. First you make a graham cracker crust. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. Pour the plain cheesecake layer over the crust. Dollop the pumpkin layer over the cheesecake layer and try for a swirl effect, if you desire, by running a knife through the batter. I was liking the simple layered look, so left it as is. Either way, they taste like a decadent cheesecake with a pumpkin twist.
With the holidays coming up, these Pumpkin Cheesecake Bars are a light alternative to those heavier desserts (or in addition to…I don’t judge!!) You would never guess it, but they are made on the lighter side, coming in around 115 calories per bar.
If you’re looking for other lighter dessert options, this Crustless Pumpkin Pie is my favorite pie of all time!
Source: Taste of Home
Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.
Today is March 14th, which means it’s National Pi(e) Day! So in honor of this day, I am sharing with you Butterfinger Cheesecake Pie. I am not lying when I tell you this is one of the best desserts I have ever had. Plus, it is super easy to make, making it an ideal make-ahead dessert for a party, potluck, or simply to celebrate Pi!
The hands-on time takes less than 15 minutes, and the bulk of that time is in chopping the candy. The pie is baked to set the cheesecake filling and then chilled for several hours (overnight works great). I used a premade graham cracker pie crust. A from-scratch crust is pretty easy to make though. It all works.
The result is a delicious slice of cheesecake filled with chunks of Butterfinger – so good. I love this recipe because you can easily swap out the Butterfinger for the same amounts of whatever candy or cookie mix-ins strikes you. You can also mix up the crust, using a chocolate cookie crust, graham cracker, or whatever you like. The possibilities are endless, though I am quite happy to celebrate this day with a piece of Butterfinger Cheesecake Pie. Happy Pi Day!
