TEST Recipe Site

Category: Deserts

  • Cinnamon Cream Cheese Frosting

    Cinnamon Cream Cheese Frosting

    Whip up this simple cinnamon cream cheese frosting in less than 5 minutes! It’s velvety smooth and once you add it to your cake or cupcakes for a delightful treat, everyone will be asking for seconds.

    Homemade frosting is so simple and easy, there is no question that I use it on all of my baked goods. Some other fun flavors to test out and try are this Chocolate Cream Cheese Frosting, this yummy Cookie Dough Frosting, or this classic Cream Cheese Frosting.

    The top view of a sheet cake with cinnamon cream cheese frosting.

    Cinnamon Cream Cheese Frosting Recipe

    Indulge in the irresistible goodness of this heavenly cream cheese frosting recipe. With just a few simple ingredients, you can create a smooth and delicious topping. It will take your cakes and cupcakes to a whole new level. This recipe is my favorite to use on anything that has pumpkin in it like this Incredible Pumpkin Cake! But really, cinnamon cream cheese goes with just about anything!

    This recipe is so delicious, you will be tempted to eat it plain (don’t worry, I was too so I won’t judge!). It goes well with everything and the best part about it is that you can whip it up in less than 5 minutes. So no more store bought frosting for you! This one turns out perfect every time and you will never go back.

    Ingredients in Cinnamon Cream Cheese Frosting

    Not only does this recipe only take a few minutes to make but it’s ingredients list is short and sweet. You only use 5 ingredients! Check out the recipe card at the bottom of the post for exact measurements.

    • Cream Cheese: Let your cream chees sit out and come to room temperature so that when you mix it in, it’s nice and soft, and you won’t have any lumps. 
    • Cinnamon: This is how you get that delicious cinnamon flavor!
    • Butter: I used unsalted butter in this recipe and let it soften with the cream cheese.
    • Vanilla Extract: A splash of vanilla adds just the right amount of sweet flavor to the frosting.
    • Confectioners’ Sugar: The powdered sugar dissolves easily, giving the frosting that velvety smooth finish.
    2 pictures showing the ingredients being added and mixed to a glass bowl.

    How to Make Homemade Frosting

    This cinnamon cream cheese frosting can be bought at the store but trust me when I say that you’ve got to make it from scratch. It’s so much better and takes practically no time at all.

    1. Combine: Beat the cream cheese, cinnamon, butter, and vanilla with an electric hand mixer until smooth. Add the confectioner’s sugar and continue beating until smooth. 
    2. Frost: Enjoy on cake or cupcakes!
    The top view of a glass bowl with cinnamon cream cheese frosting.

    Substitutions and Variations

    There are variations and way to change this cinnamon cream cheese frosting recipe to fit your needs!

    • Can I use low-fat cream cheese for this frosting recipe? While you can technically use low-fat cream cheese, remember that it may affect the texture and overall richness of the frosting. Using regular cream cheese will result in a creamier frosting.
    • Can I use this frosting on other desserts besides cakes and cupcakes? Yes! This cinnamon cream cheese frosting can be used to top cookies, brownies, or even spread on cinnamon rolls.
    • Can I substitute margarine for butter in this recipe? It’s best to stick with butter for this frosting recipe. Margarine has a higher water content, which can affect the consistency of the frosting. When you use butter, it provides a richer flavor and a smoother texture.

    A knife being dipped into a bowl with cinnamon cream cheese frosting.

    How to Store Cream Cheese Frosting

    Cinnamon cream cheese frosting can be made ahead of time, stored in the fridge, or even frozen for later!

    • In the Refrigerator: If you have any leftovers, store the cream cheese frosting in an airtight container in your fridge. It should stay fresh for about 3-4 days. Before using it again, allow the frosting to come to room temperature and give it a quick stir to make it nice and creamy again.
    • In the Freezer: Place it in a freezer-safe container and store it in the freezer for up to 3 months. When ready to use it, you can thaw the frosting in the fridge overnight and then bring it to room temperature before using it.

    More Delicious Frosting Recipes

    You can’t have a cake or cupcake without the finishing touch of a delicious frosting. Here are some more recipes that you can try so that you can mix things up every time!

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    Cinnamon Cream Cheese Frosting

    Whip up this simple cinnamon cream cheese frosting in less than 5 minutes! It's velvety smooth and once you add it to your cake or cupcakes for a delightful treat, everyone will be asking for seconds.
    Course baking
    Cuisine American
    Keyword cinnamon cream cheese frosting, cinnamon frosting, cream cheese frosting
    Total Time 5 minutes
    Servings 24 cupcakes
    Calories 189kcal
    Author Alyssa Rivers

    Ingredients

    • 16 ounces cream cheese softened
    • 2 teaspoons cinnamon
    • 1/2 cup butter softened
    • 2 teaspoons vanilla extract
    • 4 ½ cups confectioners’ sugar

    Instructions

    • Beat the cream cheese, cinnamon, butter, and vanilla until smooth. Add the confectioner's sugar and continue beating until smooth.
    • Enjoy on cake or cupcakes!

    Nutrition

    Calories: 189kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 90mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 372IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 0.05mg
  • Red White and Blue Cheesecake Salad

    Red White and Blue Cheesecake Salad

    Introducing the red, white, and blue cheesecake salad, a delightful and patriotic summer fruit salad that combines the vibrant flavors of strawberries and blueberries with creamy cheesecake and fluffy marshmallows. It’s super easy to throw together and a hit at every potluck!

    They may not be the healthiest kind of salad, but creamy fruit salads are one of my all-time favorite side dishes to make. They taste so good, and everyone loves them! If you’re looking for more recipes to add to your summer potluck list, try strawberry cheesecake salad or pineapple fluff!

    Red, white, and blue cheesecake salad in a black bowl.

    Red White and Blue Cheesecake Salad Recipe

    The Fourth of July is just around the corner, and this red white and blue cheesecake salad is the perfect thing to make! Not only is it festive and colorful, but creamy, sweet, and bursting with berry flavor. Really, there’s no wrong time to make this fruit salad. It’s perfect for any summer potluck or barbecue!

    One of the things I love most about this cheesecake salad is that it’s so easy to make. You only need a few simple ingredients like Cool Whip, mini marshmallows, pudding mix, and berries! Mix it all together, and you have a cool, fruity side dish that looks as good as it tastes! For more great summer sides, try this very berry cheesecake salad or creamy grape salad.

    Ingredients You’ll Need

    I love this recipe because you can make a lot of fruit salad with just a few simple, inexpensive ingredients. It’s perfect for bringing to a summer potluck! Check out the recipe card at the bottom of the post for exact measurements.

    • Whipped Topping: Adds a light, creamy texture to the fruit salad.
    • Cheesecake Pudding Powder: Makes the red white and blue salad nice and sweet!
    • Vanilla Yogurt: Mixes with the pudding powder to create a smooth consistency.
    • Strawberries and Blueberries: Not only are these berries key to making the red white and blue cheesecake salad, well, red and blue, but they also add juicy flavor to every bite.
    • Mini Marshmallows: These are the best part of any creamy salad, in my opinion. The soft texture they add is so irresistible!

    How to Make Red, White, and Blue Cheesecake Salad

    With how easy this red white and blue salad is to make, you’ll want it all summer long. It’s sweet and creamy but also cool and refreshing, perfect for a hot afternoon!

    1. Cheesecake Mixture: In a large bowl mix together the yogurt and pudding powder. Fold in the whipped topping. Then cover and refrigerate to allow it to set up for about an hour.
    2. Add Berries and Marshmallows: Add the sliced strawberries, blueberries, and marshmallows right before serving. Keep refrigerated.
    2-photo collage of fruit salad ingredients being mixed together.

    Ways to Customize Your Salad

    You can add so many different delicious things to red white and blue cheesecake salad. Here are a few ideas!

    • Add More Fruit: Add fresh raspberries, cherries or blackberries!
    • Add More Texture: Add in slivered almonds, shredded coconut, or acini de pepe. (This will make it taste similar to frog eye salad.)
    • Cheesecake Pudding Substitute: If you can’t find it or just don’t have it on hand, swap out the whipped topping and pudding powder for 8 ounces of cream cheese, 1/2 cup sugar, and 2 cups heavy whipping cream all whipped together.

    Cheesecake salad being scooped up with a gold spoon.

    Storing Leftovers and Making Ahead

    If you have leftovers of your red white and blue cheesecake salad, cover bowl tightly with plastic wrap or transfer to an airtight container. It will stay good for 3-4 days. If you’re planning on making this salad ahead of time, I recommend storing your pudding mixture and fruit separately until ready to serve.

    A spoonful of red white and blue cheesecake salad.

    More Patriotic Recipes

    Here are a few more festive recipes to celebrate the Fourth of July with! They look great on a dinner table, but taste even better!

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    Red White and Blue Cheesecake Salad

    Introducing the red, white, and blue cheesecake salad, a delightful and patriotic summer fruit salad that combines the vibrant flavors of strawberries and blueberries with creamy cheesecake and fluffy marshmallows. It's super easy to throw together and a hit at every potluck!
    Course Side Dish
    Cuisine American
    Keyword red white and blue cheesecake salad
    Prep Time 15 minutes
    Chill time 1 hour
    Total Time 1 hour 15 minutes
    Servings 8 servings
    Calories 190kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounces whipped topping thawed
    • 1 small package cheesecake pudding powder 3.4 ounces
    • 2 cups vanilla yogurt about 3 6-ounce yogurt containers
    • 16 ounces sliced strawberries
    • 1 ½ cup fresh blueberries
    • 2 cups mini marshmallows

    Instructions

    • In a large bowl mix together the yogurt and pudding powder. Fold in the whipped topping. Cover and refrigerate to allow it to set up for about an hour.
    • Add the sliced strawberries, blueberries, and marshmallows right before serving. Keep refrigerated.

    Nutrition

    Calories: 190kcal | Carbohydrates: 34g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 72mg | Potassium: 272mg | Fiber: 2g | Sugar: 28g | Vitamin A: 69IU | Vitamin C: 37mg | Calcium: 136mg | Iron: 0.4mg
  • Chocolate Trifle

    Chocolate Trifle

    A classic English dessert that is every chocolate lover’s dream! This chocolate trifle is made with layers of devil’s food cake, caramel sauce, whipped cream, and toffee bits that will have you savoring each and every bite.

    Trifles are the easiest desserts to make and filled with layers of sweet goodness. Try this classic English trifle or lemon berry trifle next!

    Chocolate cake, whipped cream, caramel, and crushed toffee bits in a trifle dish.

    Chocolate Cake Trifle

    Get ready to dive into a chocolatey paradise with this easy-to-make and incredibly indulgent chocolate trifle. It’s made with Devil’s food cake mix for perfectly rich chocolate flavor! The layers of caramel sauce and sweetened condensed milk add a heavenly sweetness that will make your taste buds sing. Then to top it all off, there’s fluffy whipped topping and a sprinkle of crushed Heath bars for a delightful crunch.

    Best of all, you don’t need to spend hours in the kitchen to make this delicious dessert. With just a few ingredients and simple steps, you can enjoy a truly decadent dessert that will have you coming back for bite after bite. It’s similar to this better than anything cake, just in the traditional English layered style! Serve your trifle in a glass dish so that your guests can see all those dreamy layers.

    Chocolate Trifle Ingredients

    It only takes 5 simple ingredients to put this chocolate trifle together! Even though we’re using boxed cake mix here, the flavor of this dessert is anything but ordinary. I know you’re going to love it as much as I do! Check out the recipe card below for exact measurements.

    1. Devil’s Food Cake Mix: This convenient box of Devil’s food cake mix is the secret ingredient that gives the chocolate trifle its rich and decadent taste. Just prepare according to package directions to create a moist and flavorful chocolate cake base that will make your trifle irresistible. If you have another chocolate cake mix that you prefer, feel free to use that instead!
    2. Caramel Sauce and Sweetened Condensed Milk: These are combined together and drizzled over each cake layer. Together they add moisture and sweetness to the chocolate trifle.
    3. Whipped Topping: What’s a trifle without a light and fluffy topping? It adds a delightful cloud of creaminess to each spoonful. Instead of packaged whipped topping, you can also make your own whipped cream at home for a similar result.
    4. Crushed Heath Bars: For that irresistible crunch and a burst of toffee flavor, crushed Heath bars are the perfect addition to your chocolate trifle. Sprinkle a generous amount of the crumbs between the layers to add texture and a delightful surprise with every bite.

    Chocolate Trifle Recipe

    If you’re making this dessert for an event, be sure to leave yourself enough time. It needs to chill in the fridge for an hour to soak up the delicious caramel and condensed milk mixture. Trust me, it tastes better this way!

    1. Prepare Cake: Bake the cake according to the directions. I opted to bake it in two 8-inch rounds, but you can also bake it as a 9×13 if you choose to. Let cool completely.
    2. Add to Trifle Dish: Once cooled, cut the layers of chocolate cake into small pieces. Then layer ⅓ of the pieces in the bottom of the trifle bowl.
    3. Caramel Mixture: In a small bowl combine the caramel sauce and sweetened condensed milk. Then drizzle ⅓ of the mixture over the cake in the trifle dish.
    4. Layer Whipped Topping: Spoon ⅓ of the whipped topping over the cake and then cover with a generous handful of heath bars.
    5. Repeat: Repeat twice more so you have 3 layers of cake, sauce, whipped topping, and heath. Drizzle additional caramel on top of chocolate trifle if desired.
    6. Chill: Cover with plastic wrap and chill in the fridge for an hour before serving to allow the cake to absorb all that delicious sauce.
    3-photo collage of chocolate trifle being put together.

    Tasty Variations

    Chocolate trifle is the perfect dessert for satisfying a sweet tooth. These are a few more ways to make it just the way you like it!

    • Other Sauces: Instead of caramel sauce, try using white chocolate sauce or even just regular chocolate sauce for a death by chocolate trifle! It’s every chocolate lovers dream.
    • More Fillings: Swap the whipped topping out for a chocolate pudding layer! You can also use chocolate mousse or white chocolate mousse.
    • Mix-Ins: Add your favorite chopped nuts or cookie pieces! I love adding Oreos.
    • Brownie Layer: Instead of chocolate cake, feel free to use brownies instead. This is a great way to add a little extra fudginess.

    Taking a bite of chocolate trifle.

    Storing Leftovers

    If you have leftovers of your chocolate trifle, tightly cover your trifle dish with plastic wrap and store in the refrigerator for up to 2 days. Keep in mind that the longer this dessert sits, the more moist it will become from the sauces and whipped topping seeping into the cake.

    Chocolate cake, whipped cream, and caramel served in small glasses.

    More Desserts for Chocolate Lovers

    Satisfy your sweet tooth with a few more of my favorite chocolatey recipes! With how rich and delicious they are, you won’t be able to get enough. Need more dessert inspo? Find my full list of chocolate recipes here.

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    Chocolate Trifle

    A classic English dessert that is every chocolate lover’s dream! This chocolate trifle is made with layers of devil’s food cake, caramel sauce, whipped cream, and toffee bits that will have you savoring each and every bite.
    Course Dessert
    Cuisine English
    Keyword chocolate trifle, chocolate trifle recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    Chill Time 1 hour
    Total Time 1 hour 50 minutes
    Servings 10 Servings
    Calories 623kcal
    Author Alyssa Rivers

    Ingredients

    • 1 box Devil’s food cake mix
    • 12 ounces caramel sauce
    • 1 14- ounce can sweetened condensed milk
    • 16 ounce whipped topping thawed
    • 1 cup crushed heath bars more if desired

    Instructions

    • Bake the cake according to the directions. I opted to bake it in two 8-inch rounds, but you may bake it as a 9×13 if you choose to. Let cool completely.
    • Once cooled, cut the cake into small pieces. Layer ⅓ of the pieces in the bottom of the trifle dish.
    • In a small bowl combine the caramel sauce and sweetened condensed milk. Drizzle ⅓ of the mixture over the cake in the trifle dish.
    • Spoon ⅓ of the whipped topping over the cake and cover with a generous handful of heath bars.
    • Repeat twice more so you have 3 layers of cake, sauce, whipped topping, and heath. Drizzle additional caramel on top, if desired.
    • Cover with plastic wrap and chill in the fridge for an hour before serving to allow the cake to absorb all that delicious sauce.

    Nutrition

    Calories: 623kcal | Carbohydrates: 100g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 642mg | Potassium: 369mg | Fiber: 2g | Sugar: 84g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 2mg
  • Banana Coffee Cake

    Banana Coffee Cake

    Banana coffee cake is a great way to use up any overripe bananas you might have lying around! With a moist, fluffy, vanilla banana-flavored interior and a buttery streusel topping, this is a unique twist on coffee cake that will have you hooked after the first bite!

    Coffee cake is a breakfast staple and a great way to add a little sweetness to your day! More great recipes to try next: blueberry buckle, apple coffee cake, and coffee cake muffins!

    A slice of coffee cake with a bite taken out of it.

    Banana Coffee Cake Recipe

    Recently I’ve been doing a lot of baking with bananas after finding myself faced with a mile-high pile of well-browned bananas. They were just past their prime and desperately needed to be baked into something or would shortly need to be thrown out (and my freezer was and always is way too full to even consider storing them there).

    I made batch after batch of my favorite banana bread, but eventually I wanted to try something different. So, this recipe for banana coffee cake was born! Trust me when I say that this is one of the best coffee cake recipes ever. It’s so moist and sweet, with a crumbly texture and delicious glaze on top that will leave you wanting more. This banana coffee cake is a great make-ahead breakfast or Mother’s Day brunch option, it’s simple, packed with flavor, and sure to be a hit with everyone. Let’s get into all the ingredients you need!

    Coffee Cake Ingredients

    I know it looks like a lot, but trust me, this banana coffee cake is so worth it! It’s the most delicious way to use up overripe bananas. See the recipe card below for all measurements.

    Streusel

    • Melted Butter: Adds a rich flavor to the streusel and also helps everything stick together.
    • All-Purpose Flour: Gives the streusel topping structure.
    • Light Brown and Granulated Sugar: I use both for the perfect sweetness and flavor!
    • Ground Cinnamon: You can’t go wrong with a little warm spice in homemade desserts.

    Banana Coffee Cake

    • Unsalted Butter: Softened so it mixes together smoothly with the other ingredients.
    • Sugar: Adds sweetness to the cake itself.
    • Ripe Bananas: Have your overripe bananas mashed and ready to go.
    • Large Eggs: Give the banana coffee cake structure.
    • Vanilla Extract: Adds warm, sweet flavor to the cake. Use pure vanilla extract if you can!
    • Sour Cream: The secret ingredient for an ultra-moist and tender cake!
    • All-Purpose Flour: Gives the cake structure. All-purpose flour is great because it has a low protein content and will make your coffee cake light and crumbly.
    • Baking Powder and Soda: Makes your cake light and airy.
    • Ground Cinnamon: Another place to add a touch of this tasty spice.
    • Salt: A little goes a long way to boost all the flavors in this cake.

    Glaze (optional)

    • Powdered Sugar: Makes the glaze sweet and also gives it substance.
    • Milk: For adjusting the consistency.

    How to Make Banana Coffee Cake

    I’ve broken it up into 3 parts: the streusel, the cake, and the glaze! Despite all of the instructions this delicious cake is actually super easy to make.

    1. Preheat Oven, Prep Baking Dish: Preheat oven to 350 degrees Fahrenheit and lightly grease and flour a 9×9 baking pan. Then set aside.
    2. Sugar Mixture: Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined, then stir in mashed bananas.
    3. Mix In Wet Ingredients: Add eggs, stirring well after each addition, and then add sour cream and vanilla extract and stir well.
    4. Mix Dry Ingredients: In a separate, medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, and salt.
    5. Combine: Gradually add the dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
    6. Add to Pan: Pour cake batter evenly into prepared 9×9 pan. Prepare streusel.

    Streusel

    • Melt Butter: Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don’t want it to be too hot).
    • Combine With Other Ingredients: Use a fork to whisk together your flour, sugars, and cinnamon. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
    • Sprinkle Crumb Mixture on Top: Sprinkle crumb topping evenly over batter.
    • Bake: Bake at 350 degrees F for 35 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
    • Cool: Allow to cool before drizzling with glaze (if using) and slicing and serving.

    Glaze

    1. Combine Ingredients: If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled banana coffee cake.
    4-photo collage of cake and streusel being prepared.

    Tips and Tricks

    Banana coffee cake is really straightforward to make, but here are a few tips to make it turn out as perfectly as possible! I’ve also included a couple ways to customize it.

    • Use Overripe Bananas: The #1 tip is to find the ripest bananas you can! The browner and spottier they are the better; this is going to give your banana coffee cake the best flavor and soft texture. Mash them up well (you can use a potato masher or even just a fork) and add them to your butter, sugar, eggs, and other wet ingredients.
    • Don’t Overmix Streusel: Take care not to overwork the streusel mixture, or you’ll end up with a paste! You want the mixture to resemble coarse crumbs that you can use your hands to drop evenly over your banana coffee cake.
    • Mix-Ins: If you want your coffee cake to have more texture, add in chopped walnuts or pecans!
    • Add a Drizzle: Instead of the powdered sugar glaze, try adding caramel sauce or white chocolate sauce!

    Top-down view of banana coffee cake, with a slice being served with a cake spatula.

    Storing Leftovers

    Here are a few different ways to keep your banana coffee cake fresh and delicious:

    • At Room Temperature: Store wrapped with plastic wrap or in an airtight container for 2-3 days.
    • In the Refrigerator: Store for up to 5 days in an airtight container.
    • In the Freezer: Wrap in plastic wrap and then transfer to a freezer bag. Your cake will stay good for 2-3 months. Thaw overnight in the fridge, then let come to room temperature before serving.

    Glaze being drizzled onto the cake.

    More Ways to Use Overripe Bananas

    If you have some overripe bananas on hand, don’t throw them away! They’re actually super useful and make these desserts taste even better. If you love banana sweet treats, you’ve got to check out my full list of recipes here.

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    Banana Coffee Cake

    Banana coffee cake is a great way to use up any overripe bananas you might have lying around! With a moist, fluffy, vanilla banana-flavored interior and a buttery streusel topping, this is a unique twist on coffee cake that will have you hooked after the first bite!
    Course Dessert
    Cuisine American
    Keyword banana coffee cake, banana coffee cake recipe
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 16
    Calories 296kcal
    Author Alyssa Rivers

    Ingredients

    Streusel

    • 6 Tablespoons butter melted
    • 1 1/4 cup all-purpose flour
    • 1/2 cup light brown sugar tightly packed
    • 1/3 cup sugar
    • 3/4 teaspoon ground cinnamon

    Banana Coffee Cake

    • ¾ cup unsalted butter softened to room temperature
    • 3/4 cup sugar
    • 3 very ripe bananas mashed (1 ½ cups)
    • 2 large eggs lightly beaten (room temperature preferred)
    • 1½ teaspoon vanilla extract
    • 2 Tablespoons sour cream
    • 1 1/3 cup all-purpose flour
    • ¾ teaspoon baking powder
    • 1/2 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt

    Glaze (optional)

    • 1/2 cup powdered sugar
    • 2-3 teaspoons milk

    Instructions

    • Preheat oven to 350F and lightly grease and flour a 9×9 baking pan. Set aside.
    • Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined, then stir in mashed bananas.
    • Add eggs, stirring well after each addition, and then add sour cream and vanilla extract and stir well.
    • In a separate, medium-sized bowl, whisk together your flour, baking powder, baking soda, cinnamon, and salt.
    • Gradually add the dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
    • Pour batter evenly into prepared 9×9 pan. Prepare Streusel.

    Streusel

    • Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot).
    • Use a fork to whisk together your flour, sugars, and cinnamon. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
    • Sprinkle streusel evenly over batter.
    • Bake on 350F for 35 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
    • Allow to cool before drizzling with glaze (if using) and slicing and serving.

    Glaze

    • If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled banana coffee cake.

    Notes

    Originally posted April 27, 2018

    Updated on June 5, 2023

    Nutrition

    Calories: 296kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 119mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 305IU | Calcium: 23mg | Iron: 1.9mg
  • Copycat Crumbl Cookies

    Copycat Crumbl Cookies

    Look no further for the best copycat Crumbl cookies because this recipe is the one! You can now make these giant buttery chocolate chip cookies at home to enjoy them warm anytime.

    Crumbl cookies are known for being served warm, fresh, and extra big! I’m so excited to share this recipe with you because not everyone lives by a Crumbl. I love copycat recipes for that very reason, to make something at home if you can’t get the real thing! A few of my other favorite copycat recipes on the blog are this salad from Olive Garden, the Chic-fil-A frosted lemonade, and these egg rolls from Cheesecake Factory. They are all spot on!

    Close up view of a hand holding a large copycat Crumbl cookie.

    What Are Crumbl Cookies?

    Known for a variety of flavors and options, Crumbl is a cookie empire that has spread nationwide. The chocolate chip cookie was the original cookie they started with and everyone loves the soft thick chocolatey cookie. My recipe uses the best ingredients and methods to achieve a perfect copycat Crumbl cookie. I can’t wait for you to make them!

    These copycat Crumbl chocolate chip cookies are always requestetd at our house! Kids and adults fight over hot cookies out of the oven, and this recipe makes everyone come back for more! I have some other amazing cookie recipes for you to try like these peanut butter cookies that are SO easy. You’ll also love my chocolatey no-bake cookies, but for a twist on snickerdoodles, you have to make these cookies! They are my fave!

    Ingredients Needed

    The ingredients needed for these copycat Crumbl cookies are very important so listen up! I am very passionate about my chocolate chips because I LOVE milk chocolate chips. It can be a controversial topic because a lot of people like semi-sweet. But I’m telling you, if Crumbl uses milk chocolate chips, then that’s what we use! Following my recipe below for the exact ingredients needed to successfully make these cookies.

    • Unsalted Butter: I like to control the salt flavors in my cookies so I use unsalted.
    • Granulated Sugar: The combination of granulated sugar and brown sugar is a must in chocolate chip cookies.
    • Light Brown Sugar: Make sure to pack the brown sugar because it really matters.
    • Eggs: Room temperature is best.
    • All-Purpose Flour: Adds structure to a cookie recipe.
    • Vanilla Extract: My favorite is Mexican vanilla.
    • Baking Soda and Baking Powder: You need both to help the cookies rise and become light and fluffy.
    • Salt: Salt always enhances the sweetness of a cookie.
    • Cornstarch: Preserves the softness of the cookie.
    • Milk Chocolate Chips: Use the brand Guittard for the most accurate taste!

    This copycat Crumbl cookie recipe is easy to make at home! It’s simple and so straightforward. First, cream your butter and sugar. Add the rest of your ingredients and mix, then pop them in the oven. It’s also satisfying to know how much money you’re saving by making them yourself. Following my instructions below and you will love the outcome of your copycat Crumbl cookies.

    1. Beat Butter and Sugars: Using a stand mixer fitted with the paddle attachment beat the butter and both sugars together on medium-high speed for 4-5 minutes until it becomes pale and fluffy.
    2. Add Eggs and Vanilla: Add the eggs and vanilla and mix until combined. Be careful not to overmix.
    3. Mix Together the Dry Ingredients: In a large bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.
    4. Combine the Wet and Dry Ingredients: Add the flour to the wet ingredients and mix on low until it is fully absorbed. Turn off the mixer then scrape the sides of the bowl to make sure all the flour is incorporated.
    5. Add the Chocolate Chips: Add the chocolate chips. Then fold them in by hand using a spatula.
    6. Measure the Dough: Use a ⅓ cup measuring cup to portion the dough into balls. For more accuracy weigh the dough into 110 grams and roll it into balls.
    7. Bake: Place the balls of dough on the prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned, and remove from the oven.
    8. Slightly Cool: Let the cookies sit on the baking sheet for 10-15 minutes before transferring to a cooling rack. The centers of the cookies will look underbaked, but leave them on the baking sheets. This allows them to continue baking as they cool and they will set perfectly.
    First photo of the sugars and butter in a silver bowl. Second photo of the creamed butter and sugars with eggs and vanilla added on top. Third photo of the dry ingredients in a large clear bowl. Fourth photo of the chocolate chips added into the dough.

    Quick Tips

    I want to make sure you’re cookies turn out perfectly, so read my tips below for the best success! I’ve made these cookies enough to know how to get them to turn out. These copycat Crumbl cookies turn out chewy and soft with golden edges. You will LOVE the texture when you follow my tips below.

    • Cream the Butter and Sugars: Be sure to cream the butter and sugar for 4-5 minutes until fluffy and pale in color.
    • Higher Temperature: Bake cookie dough at a higher temperature for less amount of time.
    • Slightly Underbake: Don’t cook all the way through, let them sit on the baking sheet before transferring them to a cooling rack.
    • Don’t Overmix the Flour: Mix the flour into the dough just until combined. Over-mixing results in tough cookies.
    • Use Good Quality Chocolate Chips: Guittard is the brand to use! It’s the brand Crumbl uses and it’s the best.
    • Don’t Overbeat the Eggs: Too much beating can create too much air. This causes the cookies to rise and then fall as they bake resulting in flat cookies.

    Top view of baked copycat Crumbl cookies on a cookie sheet lined with parchment paper.

    Storing Leftover Cookies

    I love these copycat Crumbl cookies because they have cornstarch that keeps them soft days later! Make them ahead of time and freeze them until you’re ready to bake. Here is how I like to store and freeze my cookies.

    • On the Counter: Store in an airtight container for up to 5 days.
    • In the Freezer: Baked cookies can be stored in an airtight container. Store in the freezer for up to 3 months. Unbaked cookie dough can be portioned out and frozen. Frozen cookie dough will keep for up to 3 months in the freezer. Bake directly from frozen, but add 2-3 minutes of baking time.
    • To Reheat: Microwave your cookie for 15 seconds for a warm cookie experience!

    Closeup view of broke cookies stacked on top of a baking sheet pan. A pink towel is next to the pan.

    More Sweet Copycat Recipes

    Copycat recipes are so fun to make at home! Especially when it’s a delicious treat you can enjoy any time you want. Here are some more of my favorite copycat recipes that I know you are going to love too! I hope you give them a try.

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    Copycat Crumble Chocolate Chip Cookie

    Look no further for the best copycat Crumbl cookies because this recipe is the one! You can now make these giant buttery chocolate chip cookies at home to enjoy them warm anytime.
    Course Dessert
    Cuisine American
    Keyword copycat crumbl chocolate chip cookies, Crumbl cookies
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Servings 16 Cookies
    Calories 507kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ cup unsalted butter, room temperature
    • ¾ cup granulated sugar
    • 1 ½ cup light brown sugar, packed
    • 2 large eggs, room temperature
    • 4 cups all-purpose flour
    • 4 teaspoons vanilla extract
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 tablespoon cornstarch
    • 2 cups milk chocolate chips, (Guittard for the most accurate taste)

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
    • Using a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium-high speed for 4-5 minutes, until it becomes pale and fluffy.
    • Add the eggs and vanilla and mix until combined.
    • In a large bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.
    • With the mixer running on low speed, add the flour to the wet ingredients until it is fully absorbed. Turn off the mixer and scrape the sides and bottom of the bowl to make sure all the flour is incorporated.
    • Add the chocolate chips and mix in by hand.
    • Use a ⅓ cup measuring cup to portion the dough into balls, or for more accuracy weigh the dough into 110 grams and roll it into balls.
    • Place the balls of dough on the prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned, and remove from the oven.
    • Let the cookies sit on the baking sheet for 10-15 minutes before transferring to a cooling rack. The centers of the cookies will look underbaked, but leave them on the baking sheet pan. This allows them to continue baking as they cool and they will set perfectly.
    • The cookies can be served warm, chilled, or at room temperature.

    Nutrition

    Serving: 1cookie | Calories: 507kcal | Carbohydrates: 70g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 314mg | Potassium: 101mg | Fiber: 1g | Sugar: 44g | Vitamin A: 612IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 2mg
  • Chocolate Peanut Butter Pie

    Chocolate Peanut Butter Pie

    A fluffy, whipped peanut butter filling on top of an Oreo crust, all topped with chocolate ganache- what could be better than that? This chocolate peanut butter pie is the perfect dessert for anyone wanting something smooth, rich and indulgent!

    Need more smooth and creamy desserts that are perfect for summer? Try this no-bake Oreo pie or key lime pie next!

    A slice of peanut butter pie with a bite taken out of it.

    Peanut Butter Pie With Chocolate Ganache

    Calling all peanut butter lovers: this is the dessert for you! Creamy and chilled to perfection, this chocolate peanut butter pie is the perfect summer treat. It’s rich and creamy without being too heavy. You’re going to love it!

    It all starts with a crumbly Oreo crust, topped with a peanut butter filling made with cream cheese and whipped topping. Then we add the finishing touch- a smooth layer of chocolate ganache. This pie is so rich, creamy, and flavorful. You’ll love every bite.

    Ingredients Needed

    It really doesn’t take many ingredients at all to put this chocolate peanut butter pie together. To find exact measurements for the crust, filling, and ganache, see the recipe card below.

    Crust

    • Crushed Oreos: I used about 16 cookies worth. You can place your Oreos in a bag and crush with a rolling pin or use a food processor.
    • Unsalted Butter: To add richness to the crust and also hold it together.
    • Salt: Just a pinch to enhance the flavors.

    Filling

    • Cream Cheese: Full-fat cream cheese will give you the best flavor and texture. I recommend using room temperature cream cheese so that it blende together smoothly with the other ingredients.
    • Creamy Peanut Butter: I used creamy peanut butter, but you can also use crunchy peanut butter if you want a little texture.
    • Powdered Sugar: Helps to stabilize the filling and also gives it sweetness.
    • Vanilla Extract: Gives the filling a little extra warmth and sweetness.
    • Whipped Topping: Adds more creaminess to the filling.

    Ganache

    • Chocolate Chips: Semi-sweet, milk, and dark chocolate chips all work great! Use your favorite!
    • Heavy Cream: Adds creaminess and also adjusts the consistency of the ganache.

    How to Make Chocolate Peanut Butter Pie

    This pie is so simple, but so delicious! Its nutty chocolate flavor is sure to be a hit with friends and family. You can also keep the whole pie for yourself, no judgment here.

    Crust

    1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
    2. Oreo Crumbs: Crush the Oreos in a blender or food processor, or place them in a ziplock bag and use a rolling pin to crush them to a powder. Mix with the melted butter until it resembles damp sand, or mud.
    3. Press Into Pan: Add the mixture to a 9-inch pie dish and press in with your fingers, the flat bottom of a heavy glass, or the bottom of a flat measuring cup.
    4. Bake: Bake for 10 minutes. Then let cool completely.

    Filling

    • Cream Cheese Mixture: Add the cream cheese, peanut butter, powdered sugar and vanilla to a large bowl. Use a hand mixer to beat until smooth.
    • Fold in Whipped Topping: Add ⅓ of the whipped topping to the mixture and mix until smooth. Add the remaining whipped topping and fold in until fully incorporated.
    • Add to Crust: Fill the cooled crust with the filling and smooth the top.

    Ganache

    1. Heat Cream: Heat the cream in the microwave until steaming, about 45 seconds.
    2. Pour Over Chocolate: Pour the steaming cream over the chocolate chips and let sit for 2-3 minutes.
    3. Mix: Use a fork or a whisk to stir until the chocolate is fully melted and the ganache is shiny and smooth.
    4. Add to Pie, Chill: Spoon the ganache over the peanut butter filling and smooth. Chill in the fridge for an hour or so, until the ganache is set.
    4-photo collage of the crust and filling being prepared.

    Tips and Variations

    Here are a few ways to customize this delicious pie with ingredients you already have on hand!

    • Creamy Peanut Butter: I recommend using creamy peanut butter for a nice smooth filling. You can also use chunky peanut butter but it will change the texture.
    • Use Whipped Cream: Instead of using 8 ounces of whipped topping, you can whip up 1 ½ cups of heavy whipping cream with 3 tablespoons of powdered sugar to stiff peaks. 
    • Switch Up the Chocolate: Use your favorite type of chocolate for the ganache! Some people like semi-sweet, while others prefer milk chocolate, which makes the pie a little more like a peanut butter cup.
    • Different Crust: I love the chocolatey flavor that the Oreo crust adds, but you can use graham cracker or Nilla wafer crumbs instead to switch things up.

    Top-down view of chocolate peanut butter pie with a slice cut out of it.

    How Long Does Chocolate Peanut Butter Pie Last?

    Since this is a chilled pie, it’s great for making ahead and storing any leftovers you may have! Just make sure to store it in an airtight pie container or covered with plastic wrap to keep it fresh.

    • In the Refrigerator: Store leftover pie covered in the fridge for 3-5 days.

    A slice of pie being served with a cake spatula.

    More Peanut Butter Recipes

    Whenever I’m craving a dessert that’s rich, nutty, and indulgent, peanut butter is always the way to go. It’s something I always have on hand, and it can be used in so many different ways! Here are a few of my favorite recipes to try out:

    Print

    Chocolate Peanut Butter Pie

    A fluffy, whipped peanut butter filling on top of an Oreo crust, all topped with chocolate ganache- what could be better than that? This chocolate peanut butter pie is the perfect dessert for anyone wanting something smooth, rich and indulgent!
    Course Dessert
    Cuisine American
    Keyword chocolate peanut butter pie, chocolate peanut butter pie recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Chill Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 6 Servings
    Calories 706kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 16 Oreos crushed
    • 2 tablespoons unsalted butter melted
    • 1 dash of salt

    Filling

    • 4 ounces cream cheese room temperature
    • ¾ cup creamy peanut butter
    • ¾ cup powdered sugar
    • 1 teaspoon vanilla extract
    • 8 ounces whipped topping thawed

    Ganache

    • ½ cup semi-sweet or milk chocolate chips
    • ⅓ cup heavy cream

    Instructions

    Crust

    • Preheat the oven to 350 degrees fahrenheit.
    • Crush the oreos in a blender or food processor, or place them in a ziplock bag and use a rolling pin to crush them to a powder. Mix with the melted butter until it resembles damp sand, or mud.
    • Add the mixture to a 9-inch pie dish and press in with your fingers, the flat bottom of a heavy glass, or the bottom of a flat measuring cup.
    • Bake for 10 minutes. Let cool completely.

    Filling

    • Add the cream cheese, peanut butter, powdered sugar and vanilla to a large bowl. Use a hand mixer to beat until smooth.
    • Add ⅓ of the whipped topping to the mixture and mix until smooth. Add the remaining whipped topping and fold in until fully incorporated.
    • Fill the cooled crust with the filling and smooth the top.

    Ganache

    • Heat the cream in the microwave until steaming, about 45 seconds.
    • Pour the steaming cream over the chocolate chips and let sit for 2-3 minutes.
    • Use a fork or a whisk to stir until the chocolate is fully melted and the ganache is shiny and smooth.
    • Spoon the ganache over the peanut butter filling and smooth. Chill in the fridge for an hour or so, until the ganache is set.

    Nutrition

    Calories: 706kcal | Carbohydrates: 66g | Protein: 12g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 364mg | Potassium: 335mg | Fiber: 3g | Sugar: 51g | Vitamin A: 627IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 5mg
  • Strawberry Cheesecake Cookies

    Strawberry Cheesecake Cookies

    Meet your new favorite cookie recipe: soft and sweet strawberry cookies filled with a gooey cheesecake center. These golden-brown morsels of goodness will be devoured as soon as they’re out of the oven!

    Craving cookies, but don’t want something chocolatey? Fruit-filled cookies are the answer! Try these strawberry cake mix cookies, lemon ricotta cookies, or blueberry cookies next!

    5 cookies stacked on top of each other. One is broken in half so the cheesecake filling can be seen.

    Strawberry Cheesecake Cookies Recipe

    When it comes to desserts, you can’t go wrong with cheesecake. Especially when it’s stuffed inside a golden brown cookie made with strawberry pieces. Honestly, I think that these are some of the best cookies I’ve ever tried. The soft and buttery cookie base combined with tangy cheesecake and sweet strawberry… it’s dreamy.

    This is the perfect summer potluck dessert and trust me when I say, they will fly off the table. It’s no surprise why when they’re soft and buttery with an ooey-gooey cheesecake core! The good news is, unlike making a homemade cheesecake, these cookies are super simple to whip up. Easy to make, and even easier to devour! Once you get a taste, you’ll want to keep the whole pan for yourself.

    Ingredients for the Cookies and Cheesecake Filling

    These ingredients combine to create a dessert that’s the perfect blend of cheesecake and cookie! I love this recipe because it uses a lot of standard baking ingredients. Just make sure you have some freeze-dried strawberries on hand! The sweet strawberry pieces bring all of the flavors together. Note: all measurements can be found below in the recipe card.

    Cheesecake Filling

    • Cream Cheese: This acts as the base of the filling and makes it smooth and creamy. I used regular full-fat cream cheese.
    • Powdered Sugar: Helps to stabilize the filling and also adds sweetness!
    • Vanilla: Adds a warm, sweet taste to the cheesecake filling. For the best flavor, use pure vanilla extract or make your own blend.

    Cookies

    • Unsalted Butter: It’s best if your butter is at room temperature so it mixes together smoothly with the other ingredients.
    • Sugar: I used both brown and white sugar here for a deep sweetness.
    • Large Eggs: Bind all of the strawberry cheesecake cookie ingredients together!
    • Vanilla: Adds warmth and enhances all of the cookie flavors.
    • Flour: For giving the cookies structure. All-purpose flour works great!
    • Baking Powder: A must-add so your cookies rise properly.
    • Salt: Just a pinch to make everything taste better.
    • White Chocolate Chips: Add melty, creamy goodness to the cookies!
    • Freeze-Dried Strawberries: For sweet strawberry flavor in each bite. Fresh strawberries can also be used. I would avoid using frozen strawberries because they release liquid as the cookies bake, making them soggy.

    How to Make Strawberry Cookies Filled With Cheesecake

    It’s not difficult at all to make these strawberry cheesecake cookies. If anything, it’s kind of fun to put them together and then see how perfectly they turn out! This has quickly become one of my favorite cookie recipes and I know you will love it just as much. Especially if you’re a fan of both strawberries and cheesecake like me!

    To Make the Cheesecake Filling:

    1. Preheat Oven, Prepare Pans: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
    2. Cream Cheese Filling: In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Be sure to scrape down the bowl to make sure it is all well combined. Scoop teaspoon sized dollops of the cream cheese mixture onto a parchment lined baking sheet and place in the freezer while you prepare the dough.

    For the Cookies:

    1. Sugar Mixture: In a large bowl, cream together the butter, brown sugar, and granulated sugar for 3-4 minutes, until light and fluffy. Add the eggs and vanilla and beat until combined
    2. Mix Dry Ingredients: Add the flour, baking soda, baking powder and salt just until combined. Fold in the white chocolate chips and freeze dried strawberries by hand.
    3. Scoop: Using a larger cookie scoop, about 3 tablespoons, scoop the cookie dough onto the baking sheets and flatten out.
    4. Fill: Add one dollop of the chilled cheesecake filling in the center of the flattened cookie dough and form the cookie dough up around the filling. Make sure to pinch the edges so the dough seals the filling inside. I found that a few cookies needed a pinch or two of additional cookie dough to fully seal the filling inside.
    5. Bake: Place the stuffed cookie balls on the baking sheet leaving 2 inches between them. Bake for 12-14 minutes, until the edges of the cookies are just barely starting to brown and the center still look underbaked. The cookies will still be light in color, they won’t brown very much. Remove strawberry cheesecake cookies from the oven and let cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack.
    4-photo collage of cookie dough and cheesecake filling being prepared, and cookies assembled.

    Tips for Making the Best Cookies

    To get bakery-worthy cookies, here are a few simple tips to keep in mind! Strawberry cheesecake cookies are seriously so good, you’re going to want to make them all the time.

    • Chill Cheesecake Filling: Take the time to really chill the cheesecake centers. This will prevent the cheesecake filling from melting into the cookie dough as it bakes. 
    • Strawberry Pieces: When crushing the freeze dried strawberries, I left some pretty chunky pieces, but also crushed some into powder. This gives the cookie dough a nice strawberry marbled look and makes sure every bite is packed with strawberry flavor. For more strawberry flavor, you can also add a teaspoon of strawberry extract to the cookie dough.
    • Leave Out the Chocolate: The white chocolate chips can be omitted if desired.
    • Don’t Overbake! These strawberry cheesecake cookies will look underbaked when they come out of the oven, but they will continue to bake as they cool. Trust the process. 
    • Using a Smaller Cookie Scoop: Smaller cookie scoops will work, but the amount of filling for each cookie will need to be reduced in order to allow the cookie dough to form a seal all around it. 

    Top-down view of baked strawberry cheesecake cookies.

    Storing Leftover Strawberry Cheesecake Cookies

    These creamy cookies never last long whenever I make them. If by some slim chance you have leftovers, here’s how you can keep your cookies fresh.

    • In the Refrigerator: Store in an airtight container for 4-5 days.
    • Reheating: For that just out of the oven freshness, pop your cookies in the microwave for 10-15 seconds until warm and melty.

    Top-down view of strawberry cheesecake cookies, with some of them broken in half.

    Looking for More Summer Strawberry Recipes?

    I’ve got you covered! From drinks to desserts, here are a few great recipes that are sure to please any strawberry lover. Need more ideas? Check out my full list of strawberry treats here.

    Print

    Strawberry Cheesecake Cookies

    Meet your new favorite cookie recipe: soft and sweet strawberry cookies filled with a gooey cheesecake center. These golden-brown morsels of goodness will be devoured as soon as they’re out of the oven!
    Course Dessert
    Cuisine American
    Keyword strawberry cheesecake cookies, strawberry cheesecake cookies recipe
    Prep Time 40 minutes
    Cook Time 14 minutes
    Total Time 54 minutes
    Servings 24 Cookies
    Calories 320kcal
    Author Alyssa Rivers

    Ingredients

    Cheesecake Filling

    • 8 ounces cream cheese chilled
    • ½ cup powdered sugar
    • ¼ teaspoon vanilla

    Cookies

    • 1 cup unsalted butter room temperature
    • ¾ cup brown sugar packed
    • 1 cup granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla
    • 3 ½ cup flour
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup white chocolate chips
    • 1 cup freeze dried strawberries roughly crushed

    Instructions

    • Preheat the oven to 350° Fahrenheit and line two baking sheets with parchment paper. Set aside.
    • In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Be sure to scrape down the bowl to make sure it is all well combined. Scoop teaspoon sized dollops onto a parchment lined baking sheet and place in the freezer while you prepare the dough.
    • In a large bowl, cream together the butter, brown sugar, and granulated sugar for 3-4 minutes, until light and fluffy. Add the eggs and vanilla and beat until combined
    • Add the flour, baking soda, baking powder and salt just until combined. Stir in the white chocolate chips and freeze dried strawberries by hand.
    • Using a larger cookie scoop, about 3 tablespoons, scoop the cookie dough onto the baking sheets and flatten out.
    • Add one dollop of the chilled cheesecake filling in the center of the flattened cookie dough and form the cookie dough up around the filling. Make sure to pinch the edges so the dough seals the filling inside. I found that a few cookies needed a pinch or two of additional cookie dough to fully seal the filling inside.
    • Place the stuffed cookie balls on the baking sheet leaving 2 inches between them. Bake for 12-14 minutes, until the edges of the cookies are just barely starting to brown and the center still look underbaked. The cookies will still be light in color, they won’t brown very much. Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack.

    Nutrition

    Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 142mg | Potassium: 219mg | Fiber: 2g | Sugar: 29g | Vitamin A: 385IU | Vitamin C: 121mg | Calcium: 46mg | Iron: 3mg
  • Quick and Easy Fairy Bread

    Quick and Easy Fairy Bread

    Fairy bread is the easiest treat to make and the best way to add a little magic to your day! These slices of buttery, sprinkled goodness are a classic Australian recipe, and sure to win your kids over.

    Now that school is out for the summer, entertain your kids with a few of these fun and easy recipes: crystal candy, dunkaroo dip, and ice cream in a bag!

    6 slices of fairy bread on a white serving dish.

    Classic Fairy Bread

    Fairy bread is a magical treat that kids absolutely love! It’s a super simple snack that originated in Australia (typically served at birthday parties) and is perfect for parties and get-togethers. Here’s how to make it: take slices from of white bread and spread them with butter. Then, sprinkle colorful hundreds and thousands (sprinkles) all over the bread. Cut the bread into small triangles or squares, and voila! You’ve got yourself a delightful and tasty treat that kids can’t resist.

    Fairy bread is not only delicious but also a great activity for kids. It’s easy for them to get involved in the kitchen and let their creativity shine. They can spread the butter, decorate the bread with sprinkles, and have a blast doing it! Plus, the bright colors and fun appearance of fairy bread make it even more appealing to little ones. So, if you’re looking for a simple yet tasty treat that will bring joy to your kids’ faces, you’ve got to try out fairy bread!

    Ingredients Needed

    It only takes 3 simple ingredients to whip up this whimsical treat. You can switch up the sprinkles to make festive versions of fairy bread, or let your kids make their own colorful designs.

    • White Bread: If your kids are anything like mine, they won’t touch wheat bread, so soft and fluffy white bread is a must! Some other great options that I’ve tried are potato bread and Hawaiian bread for an extra touch of sweetness. You can also use gluten-free bread if you have any dietary restrictions.
    • Butter or Margarine: I used salted butter, but you can use whatever you have on hand. The butter adds richness to this snack and also helps the sprinkles stick. I recommend using softened butter so it spreads onto the bread easily. (You can also try making homemade butter if you’re up for the challenge!)
    • Nonpareils Sprinkles: These are called “hundreds and thousands” in Australia. Multicolored sprinkles are a must for this treat, and truly make each slice look magical!

    How to Make Fairy Bread

    It only takes a few minutes, and the best part is- kids can do it all themselves! This traditional fairy bread recipe is the perfect solution for busy moms and bored kids.

    1. Butter Bread: Spread a generous amount of butter on however many slices of bread you’d like, making sure to go all the way to the edge.
    2. Add Sprinkles: Sprinkle the nonpareils rainbow sprinkles over the butter until it is completely covered.
    3. Slice and Serve: Slice into triangles and enjoy!
    A plate of bread, a bowl of sprinkles, and a stick of butter.

    Tips and Variations

    I think this is one of the easiest recipes on the blog to date. Fairy bread is just as easy to customize, so let your creativity run wild!

    • High-Quality Ingredients: Use a nice, soft white bread and high quality butter.
    • Seasonal Fairy Bread: For festive fairy bread, use different colored nonpareils for different occasions.
    • Different Spreads: Swap out butter for peanut butter, Nutella, Biscoff spread, or marshmallow fluff!
    • Cut Into Shapes: Use cookie cutters to create fun shapes!

    How Long Does Fairy Bread Last?

    I recommend serving your fairy bread immediately to keep your bread from drying out or getting too soggy from the spread. It can be stored in an airtight container in the fridge for a few hours, but I would eat it as soon as possible for the best flavor.

    Closeup of a slice of fairy bread being picked up.

    More Kid-Friendly Recipes

    If you’re looking for more recipes that are tasty and fun to make, you’re in the right place. Here are a few more of my favorite treats that also double as a fun activity for the kids!

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    Fairy Bread

    Fairy bread is the easiest treat to make and the best way to add a little magic to your day! These slices of buttery, sprinkled goodness are a classic Australian recipe, and sure to win your kids over.
    Course Snack
    Cuisine Australian
    Keyword fairy bread, fairy bread recipe, how to make fairy bread
    Prep Time 3 minutes
    Total Time 3 minutes
    Servings 4 Servings
    Calories 203kcal
    Author Alyssa Rivers

    Ingredients

    • white bread
    • salted butter room temperature
    • nonpareils sprinkles hundreds and thousands

    Instructions

    • Spread a generous amount of butter on however many slices of bread you’d like, making sure to go all the way to the edge.
    • Sprinkle the nonpareils over the butter until it is completely covered.
    • Slice into triangles and enjoy!

    Nutrition

    Calories: 203kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 270mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Calcium: 83mg | Iron: 1mg
  • Strawberry Mango Smoothie

    Strawberry Mango Smoothie

    This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you’ll be sipping on this refreshing treat in no time.

    If you are a smoothie lover like me and will eat them no matter what time of day, you should try out some of my favorites! This Creamy Pineapple Smoothie, this Fresh Watermelon Smoothie, and this yummy Avocolada Smoothie are ones that you can’t miss!

    A strawberry mango smoothie in a clear glass with a gold spoon. Strawberries and mangoes are around the cup.

    Strawberry Mango Smoothie Recipe

    Smoothies are so delicious and versatile, and this strawberry mango smoothie is no exception. I especially love the addition of ice in this recipe because it gives the smoothie a refreshing texture. This strawberry mango smoothie is perfect for hot summer days or whenever you need a cool pick-me-up.

    You can use frozen or fresh fruit when you make this smoothie, but using frozen fruit will help this be a little bit thicker. Not to mention that when you use frozen fruit, it’s a lot easier to make this recipe all year round! This smoothie not only has vitamin C, but because it uses Greek yogurt, it has additional fiber, potassium, and probiotics. This makes this recipe a healthy and delicious choice!

    Strawberry Mango Smoothie Ingredients

    You can use fresh strawberries and mangoes instead of frozen ones if they’re in season. And, if you want to easily change this up, try adding a squeeze of lime juice or a handful of spinach to make it even healthier! Check out the exact ingredient measurements on the recipe card at the bottom of the post.

    • Ice: This adds a refreshing and icy-cold element to the smoothie.
    • Frozen Strawberries: Bursting with sweet and tangy flavors, they bring in a bright color and a dose of vitamin C.
    • Frozen Mangoes: These not only add flavor but they help make your smoothie nice and creamy.
    • Mango Juice: This complements all of the other ingredients in the smoothie.
    • Greek Yogurt: This adds a velvety and creamy texture to this strawberry mango smoothie.
    • Honey: The honey adds some natural sweetness

    Steps to Make a Strawberry Mango Smoothie

    All you have to do is gather your ingredients, toss them all into the blender, and let it work its magic. This recipe takes less than 5 minutes, and you’ll be sipping on this in no time. It’s perfect for summer!

    1. Blend: Place all the ingredients in a blender. Blend until smooth and serve immediately.
    The top view of a blender with smooth ingredients.

    Variations and Substitutions

    This strawberry mango smoothie is delicious as is, but if you want to, there are simple ways to change it up! Here are a few ideas that you can try:

    • Bananas: Add half of a banana to the mix to add some sweet flavor.
    • Spinach: I always love adding spinach to my smoothies. You can’t taste the greens, but it takes it one step further in making this smoothie extra healthy. Keep in mind that adding this to the smoothie will change the color.
    • Berries: I love adding raspberries to this smoothie! It complements the other flavors, and you can’t go wrong with adding additional berries.
    • Juice: If you don’t have mango juice, you can use orange juice, pineapple juice, or a combination of both to get that tropical flavor.
    • Sweetener: To make the smoothie vegan or reduce the sugar content, substitute honey with maple syrup, agave nectar, or a few drops of liquid stevia instead!

    The top view of a glass with strawberry mango smoothie in it and a spoon scooping some out.

    Storing Leftovers

    If you anticipate not being able to finish the leftovers within a couple of days, you can freeze the strawberry mango smoothie.

    In the Freezer: Pour any leftovers from your smoothie into an ice cube tray. Once frozen, transfer the cubes into an airtight container to prevent freezer burn. When you are ready to eat it again, throw the frozen smoothie cubes into your blender with a little bit of liquid. This will make it taste nice and fresh!

    A close up of a spoon in a glass filled with strawberry mango smoothie.

    More Delicious Strawberry Recipes

    Strawberries are so delicious and can be used in so many different recipes! They not only add in a bright pop of color but their flavor complements everything! Try them out in a salad, a dessert or something in between!

    Print

    Strawberry Mango Smoothie

    This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you’ll be sipping on this refreshing treat in no time.
    Course Beverage, Breakfast, Drinks, Snack
    Cuisine American
    Keyword mango smoothie, Strawberry Mango Smoothie, strawberry smoothie
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 2 Servings
    Calories 1158kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup of ice
    • 1 ½ cups frozen strawberries
    • ½ cup frozen mangoes
    • 1 ¼ cup mango juice
    • ¼ cup Greek yogurt
    • 2 tablespoons honey

    Instructions

    • Place all the ingredients in a blender. Blend until smooth and serve immediately.

    Nutrition

    Calories: 1158kcal | Carbohydrates: 53g | Protein: 4g | Fat: 110g | Saturated Fat: 89g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 318mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1546IU | Vitamin C: 102mg | Calcium: 77mg | Iron: 1mg

    Quick Tips Title

    • For the best flavor, cut up fresh mangoes and strawberries that are very ripe and freeze. These will give your smoothie the best flavor.
    • Adjust the amount of honey to add more or less sweetness, according to your preference.
    • If the smoothie is having a hard time blending smoothly, add a small splash more of juice and blend again.

  • Key Lime Cheesecake

    Key Lime Cheesecake

    Experience the perfect summer treat with this key lime cheesecake. Made with a scrumptious graham cracker crust and topped with lime zest whipped cream, this creamy but juicy dessert is a refreshing delight! Each bite is the perfect combination of tart and sweet.

    Once you get the hang of making cheesecake from scratch, you won’t want it any other way. Looking for more ways to impress friends and family at your next get-together? Try making lemon cheesecake or Bailey’s cheesecake!

    Hero image of key lime cheesecake slice with a bite taken out of it.

    Key Lime Cheesecake Recipe

    Key lime is the quintessential summer dessert flavor. I have quite a few key lime desserts already on the blog (no-bake key lime cheesecake and key lime cake are great!) but I thought that a classic cheesecake recipe needed to be added to the list. Key lime cheesecake is creamy, sweet, just a little bit tart, and everything that a summer dessert should be.

    The light and fluffy cheesecake filling sits on top of a buttery graham cracker crust. It’s then finished off with a homemade whipped topping, lime zest for some extra citrus flavor, and key lime slices for a picture-perfect presentation! If you want to bring a show-stopping dessert to your next potluck, this key lime cheesecake is the way to go. With how creamy, flavorful, and indulgent it is, everyone will want a slice!

    Ingredients for Key Lime Cheesecake

    This is everything you will need to create a bakery-worthy key lime cheesecake. Trust me, you’ll think the grocery trip is worth it once you try a bite of this creamy, tangy heaven. Looking for measurements? They can all be found below in the recipe card.

    Crust

    • Graham Cracker Crumbs: Crushed graham crackers give the crust nutty flavor and delicious texture!
    • Granulated Sugar: To add a touch of sweetness to the crust.
    • Unsalted Butter: Adds a tasty richness to the crust. Butter also helps to hold everything together. Since we’re adding salt separately, I used unsalted butter here.
    • Salt: You only need a pinch to make the crust even more delicious.

    Cheesecake

    • Cream Cheese: It’s best if your cream cheese is at room temperature. This way, it mixes together smoothly with the other filling ingredients. Also, full fat cream cheese is the way to go. It will make your cheesecake nice and rich.
    • Granulated Sugar: To balance out the tartness of the key lime juice and zest.
    • Sour Cream: I know it seems out of place, but sour cream helps to make the cheesecake so soft and dreamy!
    • Key Lime Juice: Freshly squeezed is best. Save the rind for some zest!
    • Large Eggs: Give the cheesecake structure.
    • Vanilla Extract: Adds warm, sweet flavor to the mixture.
    • Key Lime Zest: A great way to add an extra pop of key lime flavor.

    Topping

    • Heavy Whipping Cream: To whip up into light, fluffy goodness.
    • Powdered Sugar: Helps to sweeten and stabilize the whipped topping.
    • Key Lime Zest: Because you can’t go wrong with more lime flavor!
    • Key Lime Slices: For that bakery-worthy finishing touch.

    Let’s Get Cooking!

    Making homemade key lime cheesecake isn’t as difficult as it seems. I know this is a lot to read, but I’ve included a lot of tips and tricks on how to get your cheesecake to turn out perfectly. Patience and attention to detail is key (or should I say, key lime) here!

    Crust

    1. Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying with cooking spray. To crush graham crackers, place in a sealed bag and use a rolling pin, or pulse in a food processor.
    2. Combine Crust Ingredients: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
    3. Press Into Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes. Allow to cool completely.

    Cheesecake Filling

    1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth.
    2. Add Sugar and Sour Cream: Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
    3. Mix in Remaining Ingredients: Add the lime juice, eggs, vanilla, and key lime zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the key lime cheesecake batter should be smooth and fairly runny.
    4-photo collage of cheesecake filling being prepared.

    Baking

    1. Wrap Springform Pan: Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    2. Add to Roasting Pan: Place the wrapped pan in a large roasting pan with deep sides. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Prepare Water Bath: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
    4. Bake: Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be only slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
    5. Cool in the Oven: Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    6. Chill in the Fridge: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.
    7. Add Topping: Before serving, whip together the cream, powdered sugar, and zest until medium soft peaks form. Either pipe or spread the whipped cream over the top of the key lime cheesecake and garnish with slices of fresh key limes.
    A slice of key lime cheesecake being served with a metal cake spatula.

    Tips for Making the Best Key Lime Cheesecake

    Making homemade cheesecake can be tricky. I’ve added a few tips below to help you out!

    • Use Room Temperature Ingredients: Using room temperature ingredients will help you achieve a silky smooth key lime cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple hours before I’m ready to start baking to ensure they have enough time to soften. 
    • Scrape Sides: Scrape down the bowl several times between each step. Doing this will prevent thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy. 
    • Wrap With Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a waterbath, but prevents ANY water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of the foil, making sure it is a big enough piece to go ALL the way up each side of the pan.
    • Cool in the Oven: Letting the key lime cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down. 
    • Use Regular Limes: If you can’t find key limes, they can be substituted for regular limes, although the flavor will be slightly different than actual Key limes. 
    • Use Bottled Key Lime Juice: Since juicing key limes is time consuming and takes a lot of limes, you can use bottled key lime juice if desired.

    A whole cheesecake, garnished with whipped cream and sliced limes.

    Storing Leftover Cheesecake

    Key lime cheesecake is best stored covered in the fridge for up to 5 days. You can either store it in an airtight cake container or wrap carefully with plastic wrap.

    Can Key Lime Cheesecake Be Frozen?

    Yes! Wrap it tightly in plastic wrap then place in a large freezer bag. It will keep for up to 2 months. Thaw overnight in the fridge when you’re ready to enjoy it. The texture may change slightly, but it will still be delicious!

    Top-down view of cheesecake, cut into slices.

    Other Amazing Key Lime Desserts

    Key lime desserts are the best combination of tart and sweet. They’re creamy and indulgent, but also juicy and refreshing! Here are a few more great recipes to try that will satisfy your sweet tooth:

    Print

    Key Lime Cheesecake

    Experience the perfect summer treat with this key lime cheesecake. Made with a scrumptious graham cracker crust and topped with lime zest whipped cream, this creamy but juicy dessert is a refreshing delight! Each bite is the perfect combination of tart and sweet.
    Course Dessert
    Cuisine American
    Keyword key lime cheesecake, key lime cheesecake recipe
    Prep Time 1 hour
    Cook Time 1 hour 30 minutes
    Chill Time 6 hours
    Total Time 8 hours 30 minutes
    Servings 12 Servings
    Calories 554kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cups graham cracker crumbs
    • ⅓ cup granulated sugar
    • ¼ cup unsalted butter melted
    • 1 pinch salt

    Cheesecake

    • 2 pounds cream cheese room temperature 4 8-ounce packages
    • 1 ½ cups granulated sugar
    • 6 ounces sour cream room temperature
    • ½ cup fresh Key Lime juice
    • 5 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 2 tablespoons Key Lime zest

    Topping

    • ½ cup heavy whipping cream
    • 2 teaspoons powdered sugar
    • 1 teaspoon Key Lime zest
    • Slices of key limes for garnish

    Instructions

    Crust

    • Preheat the oven to 325 degrees fahrenheit. Prepare a 10-inch springform pan by spraying with cooking spray.
    • In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Allow to cool completely.

    Cheesecake Filling

    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth..
    • Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
    • Add the lime juice, eggs, vanilla, and key lime zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.

    Baking

    • Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
    • Bake at 325 degrees fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be only slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
    • Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.
    • Before serving, whip together the cream, powdered sugar, and zest until medium soft peaks form. Either pipe or spread the whipped cream over the top of the cheesecake and garnish with slices of fresh key limes.

    Nutrition

    Calories: 554kcal | Carbohydrates: 45g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 344mg | Potassium: 186mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 1472IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg