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Category: Deserts

  • The BEST Oreo Cheesecake Recipe

    The BEST Oreo Cheesecake Recipe

    Let your teeth sink into the most delectable, creamy oreo cheesecake that you have ever had! Silky and smooth with the perfect bite-sized oreo bits in every single slice, you won’t be able to stop raving about this cheesecake!

    Cheesecake is my weakness! Any flavor with any topping, whether that’s fruit, chocolate, or classic cheesecake, and I am THERE! Check out my very favorite cheesecake recipes like this New York cheesecake, this pecan pie cheesecake, or this delicious death by chocolate cheesecake!

    A slice of oreo cheescake on a plate with some oreo crumbs sprinkles around it.

    The MOST Delicious Oreo Cheesecake Recipe

    Alright, alright. I know that I love cheesecake more than any other dessert but come on! Oreo cheesecake?! It’s like the best of both worlds, cookies with creamy and decadent cheesecake collided just so that I could experience this delightful dessert! This cheesecake is so delicious, and the oreo crust really takes it over the top.

    I especially love that it’s topped with whole Oreos, not only making the presentation perfect but also adding to the overall delicious taste of this cheesecake. The base is like your classic New York cheesecake, but then you add in some delicious crumbled Oreos and top it with some whipped cream. Trust me when I say that you will want to eat this cheesecake all by yourself!

    Ingredients You Need to Make Oreo Cheesecake

    This list of ingredients is actually very simple! You probably already have all of these ingredients in your kitchen already… Especially if you are an Oreo love like I am! Check out the recipe card at the bottom of the post for exact measurements.

    Crust

    • Oreos: I used regular Oreos and not double stuff (even though I love those the most when it comes to just eating them plain!)
    • Butter: I used unsalted butter in this crust.

    Cheesecake

    • Cream Cheese: Set your cream cheese out before you start on your cheesecake. Then it can get soft and mix in with no lumps.
    • Sour Cream: This adds to the deliciously creamy texture that you want in a cheesecake.
    • Granulated Sugar: Sweeten up the sour cream with some sugar.
    • Eggs: I always use large eggs whenever I am baking.
    • Vanilla Extract: Adding a splash of vanilla brings a great flavor to the base of this cheesecake.
    • Oreos: These will complement the oreo crust and be put into the actual cheesecake (and on top as a garnish).

    Ingredient Tips

    Use these helpful tips to make sure that your cheesecake has just the right consistency, texture, and taste!

    • Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Now is not the time to use reduced fat. Save that for your other recipes! 
    • Room Temperature Ingredients: To create that smooth, luscious filling, you will want all your ingredients to be at room temperature. If they are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours. 

    6 pictures showing how to make the crust and filling and put it into a prepared pan, ready to be baked.

    How to Make Oreo Cheesecake

    Get ready to make the most delicious dessert of all time. If I haven’t talked it up enough, then keep on scrolling down. The pictures will make your mouth water, and trust me. It tastes as good as it looks!

    Crust

    1. Preheat: Preheat the oven to 350°
    2. Pulse and combine: Pulse the Oreos in a food processor until the cookies have become fine crumbs. Pour in the melted butter and pinch of salt and blend until combined.
    3. Press: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of 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.
    5. Cool: Allow to cool completely.

    Prep the Oreo Cheesecake

    1. Beat the cream cheese: Add your softened cream cheese to the mixing bowl of your 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 a few seconds more. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have any lumps in it.
    2. Combine: Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    3. Add the rest of the ingredients: Add eggs and vanilla and whisk on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add chopped Oreos and fold into the cheesecake filling by hand.

    Bake the Cheesecake

    1. Wrap pan with foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil.
    2. Add to roasting pan: Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Make a 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. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    4. Bake: Bake 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 jiggly but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
    5. Let the cheesecake cool in the oven: Once the cheesecake is set yet jiggly, 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. Chill in the fridge for at least 6 hours.
    6. Top and serve: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.
    The top view of half of an oreo cheesecake on a platter.

    Baking Tips

    Oreo cheesecake sounds like an intimidating dessert, but it doesn’t have to be! Here are some baking tips and the reasons why it’s important to follow the directions exactly! You can do this, baking cheesecake isn’t hard, and the result is worth every second of trying!

    • Do not overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. 
    • Use a water bath: You may shudder at the fact that you must cook your cheesecake in a water bath! But this is the gentlest way to fully cook the cheesecake without curdling it. The best way to keep the water out of your cheesecake is 3-4 layers of 18-inch heavy-duty foil wrapped around the outside of the springform pan. Regular foil is narrower and more prone to leak since it won’t come up high enough around the sides of the pan. 
    • Let it cool: You will know your cheesecake is done when there is a slight wobble in the center, but it’s not liquid. Resist the urge to stick a knife or thermometer inside. That will cause it to crack as it cools. Once it is done, turn off the oven and let it cool to room temperature as the oven cools, which takes about an hour. Remove the cheesecake from the cooled oven and chill in the fridge for 6 hours or overnight for best results.

    A slice or oredo cheesecake being taken out with a gold pie server.

    How to Store Leftovers

    If you are lucky enough to have leftovers of this, beware… You are going to have a hard time resisting eating this as a midnight snack! Any leftover cheesecake can be stored in an airtight container in the refrigerator for up to 7 days.

    An oreo cheesecake with one slice taken out so that you can see the inside.

    More Oreo Recipes to Try!

    You can never have too many Oreo recipes on hand! They make everything better! Try out a few more of these recipes. Anyone can make them and the hardest part about any of them will be picking a favorite!

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    Oreo Cheesecake

    Let your teeth sink into the most delectable, creamy oreo cheesecake that you have ever had! Silky and smooth with the perfect bite-sized oreo bits in every single slice, you won't be able to stop raving about this cheesecake! 
    Course Dessert
    Cuisine American
    Keyword oreo cheesecake, oreo dessert
    Prep Time 40 minutes
    Cook Time 1 hour 30 minutes
    Chill Time 6 hours
    Total Time 8 hours 10 minutes
    Servings 10 Servings
    Calories 807kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 28 regular Oreo cookies
    • 4 tablespoons unsalted butter melted

    Cheesecake

    • 2 pounds cream cheese softened (four 8-ounce packages)
    • 8 ounces sour cream
    • 1 1/2 cup granulated sugar
    • 5 large eggs
    • 1 teaspoon vanilla extract
    • 18 Oreo cookies roughly chopped

    Instructions

    Crust

    • Preheat oven to 350°
    • Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
    • Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of 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 it to cool completely.

    Cheesecake

    • Add your softened cream cheese to the mixing bowl of your 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 a few seconds more. The goal is to make sure the cream cheese is as smooth as possible, so your cheesecake doesn’t have any lumps in it.
    • Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    • Add eggs and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add chopped oreos and fold in by hand.
    • Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with four sheets of foil.
    • Place your 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. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    • Bake 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 jiggly but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
    • Once the cheesecake is set yet jiggly, 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. Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.

    Nutrition

    Serving: 1slice | Calories: 807kcal | Carbohydrates: 75g | Protein: 12g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 199mg | Sodium: 538mg | Potassium: 310mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1619IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 7mg
  • Perfect Coconut Cream Pie

    Perfect Coconut Cream Pie

    This coconut cream pie recipe is made from scratch and is well worth the effort! It’s made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.

    We are big coconut lovers around our place! This coconut cream pie is simpler than some but still completely homemade. If you love light and creamy desserts, you might also enjoy this Banoffee Pie Recipe, this No-Bake Strawberry and Cream Pie or this delicious No Bake Pistachio Cream Pie.

    A slice of coconut cream pie being served from a pie dish.

    Coconut Cream Pie

    Easter is coming, and if there’s one dessert that has to be on the table, it’s this coconut cream pie! The custard filling is made with coconut milk and coconut extract for a big coconut flavor, and it’s poured into a simple homemade pie crust. It’s cool and creamy and perfect for any occasion.

    The texture of this coconut cream pie is smooth and silky but made with less hassle than a lot of cream pie recipes because everything is whisked together in one pot before cooking. The coconut custard filling is delicious enough on its own, even without the pastry and whipped cream! And don’t get me started on the crust! It’s perfectly flaky and melts in your mouth when you eat it!

    Ingredients in Coconut Cream Pie

    This pie is simple and easy to make. Make your crust beforehand, and this pie will come together in no time at all! Check out the recipe card at the bottom of the post for exact measurements.

    Pie Crust

    • Flour: I used all-purpose flour in this recipe, and it was perfect!
    • Sugar: You want your crust to have a slightly sweet taste.
    • Salt: The sale enhances the flavor of the crust.
    • Butter: Make sure that your butter is COLD when you use it so that it bakes in the crust. This is how you get your crust to turn out perfectly flaky.
    • Water: Your water should be cold when you mix everything together for this coconut cream pie crust.

    Filling

    • Coconut Milk: This is the base of your filling and what gives it that overall coconut flavor.
    • Granulated Sugar: This sweetens up the base so that it is a deliciously sweet dessert.
    • Eggs: I always use large eggs whenever I am baking.
    • Cornstarch: This will thicken up the filling.
    • Coconut Extract: Adding this in gives it some extra coconut flavor.
    • Vanilla Extract: The splash of vanilla really enhances the flavors in the filling.
    • Toppings: Whipped cream and toasted shredded coconut are perfect for the top of this coconut cream pie!
    4 pictures showing how to assemble a coconut cream pie.

    How Do You Make Coconut Cream Pie?

    This delicious pie will have you scraping your plate clean and asking for seconds! It’s the perfect go-to dessert for any occasion and it will be a hit with your entire family at any gathering!

    Pie Crust

    1. Combine Dry Ingredients: In a medium bowl, stir together the flour, sugar and salt.
    2. Add COLD Butter: Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
    3. Press: Gradually add in cold water, stirring each time until you can press it together.
    4. Chill: Form the pie dough into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
    5. Prep: Preheat the oven to 425 degrees Fahrenheit and roll the dough out to fit a 9″ pie plate.
    6. Press, Crimp, and Poke: Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
    7. Bake: Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the coconut cream pie filling.

    Filling

    1. Combine: Combine coconut milk, sugar, eggs, and corn starch in a medium saucepan. Whisk thoroughly until combined.
    2. Cook: Cook over medium heat, add in coconut and vanilla extract, frequently whisking, until very thick. This can take up to 10 or 15 minutes — be patient! You don’t want to increase the heat too much and risk a lumpy filling.
    3. Pour: Pour into the cooled pie crust and press a piece of parchment paper onto the top. Refrigerate until well chilled or overnight.
    4. Garnish: Garnish your coconut cream pie with whipped cream and toasted coconut as desired, and serve.
    The side view of coconut cream pie with a slice taken out of the pie pan.

    How to store Coconut Cream Pie

    Coconut cream pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long.

    However, this is a great pie to make the day before a special occasion, so it has a nice long time to chill. I recommend placing some parchment or wax paper directly on the surface of the custard to chill in the refrigerator for up to 24 hours. Then remove the parchment, top with whipped cream and toasted coconut, and serve.

    A slice of coconut cream pie on a plate with a bite being cut out with a fork.

    More Delicious Coconut Desserts

    Coconut desserts are what dreams are made of! Try out a few more of my favorites, there are so many that I’m sure you will find at least one (if not more!) that you love! These are the best of the best and everyone who easts them will be asking for the recipe!

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    Perfect Coconut Cream Pie

    This coconut cream pie recipe is made from scratch and is well worth the effort! It's made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.
    Course Dessert
    Cuisine American
    Keyword coconut cream pie, pie recipe
    Prep Time 2 hours 10 minutes
    Cook Time 15 minutes
    Chill 10 hours
    Total Time 12 hours 35 minutes
    Servings 8 servings
    Calories 382kcal
    Author Alyssa Rivers

    Ingredients

    Pie crust:

    • 1 and 1/4 cups all purpose flour fluffed, spooned and levelled
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/2 cup cold butter cut into cubes
    • 3 to 4 Tablespoons cold water

    Filling:

    • 2 cups coconut milk *
    • 1/2 cup granulated sugar
    • 3 large eggs
    • 3 Tablespoons corn starch
    • 1 teaspoon coconut extract
    • 1 teaspoon vanilla extract
    • toasted coconut for topping
    • whipped cream for topping

    Instructions

    Pie crust:

    • In a medium bowl, stir together the flour, sugar and salt.
    • Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
    • Gradually add in cold water, stirring each time until you can press it together.
    • Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
    • Preheat the oven to 425 degrees Fahrenheit and roll out the dough to fit a 9" pie plate.
    • Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
    • Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the filling.

    Filling:

    • Combine coconut milk, sugar, eggs, and corn starch in a large saucepan. Whisk thoroughly until combined.
    • Cook over medium heat, add in coconut and vanilla extacts, whisking frequently, until very thick. This can take up to 10 or 15 minutes — be patient! You don't want to increase the heat too much and risk a lumpy filling.
    • Pour into cooled pie crust and press a piece of parchment paper on to the top. Refrigerate until well chilled, or overnight.
    • Garnish with whipped cream and toasted coconut as desired and serve.

    Notes

    *You can absolutely use regular milk for this recipe and increase the coconut extract to 2 teaspoons.

    Originally Posted on April 10, 2019

    Updated on August 5, 2022

    Nutrition

    Calories: 382kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 269mg | Potassium: 179mg | Fiber: 1g | Sugar: 14g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg
  • Lemon Cake Mix Cookies

    Lemon Cake Mix Cookies

    These lemon cake mix cookies are bursting with flavor and will melt in your mouth. Topped with a delicious lemon icing that compliments that bright lemon flavor, you won’t be able to stop at just one!

    I love lemon-flavored desserts, and these cookies really are perfect for any occasion! For some more delicious lemon treats, try making this Glazed Lemon Bread, this Lemon Coconut Cake, or these Lemon Cheesecake Bars!

    A stack of lemon cake mix cookies. The top one is broken in half and stacked.

    Lemon Cake Mix Cookies Recipe

    If you were looking for a simple yet delightfully delicious lemon cookie recipe, then this one is for you! I love cake mix cookies because they are quick and easy and don’t require many ingredients. These cookies really take it over the top with a smooth lemon icing which makes these look extra special.

    If you have never made a cake mix cookie before, then you will be especially surprised to find out just how delicious they are. They have a tender texture that makes this cookie so soft and chewy. The flavor takes on the cake mix, so it’s a perfect balance. It’s not overwhelming with lemon flavor. It’s just the right amount. And my favorite part? They are easy enough that my kids can easily make them themselves!

    Ingredients in Lemon Cake Mix Cookies

    Be prepared to be shocked at how few ingredients go into these lemon cake mix cookies. Yet they are bursting with delicious flavor, so it’s the best of both worlds! Check out the recipe card at the bottom of the post for exact measurements.

    Cookies

    • Lemon Cake Mix: You will use the entire cake mix in these cookies.
    • Baking Powder: This helps the cookies stay soft.
    • Vegetable Oil: The oil adds moisture to the cookies.
    • Lemon Zest: Fresh lemon zest really brightens up the flavor.
    • Eggs: The eggs will help to bind all of the ingredients together. They will mix better if you let them come to room temperature before combining them with the other ingredients.

    Icing

    • Powdered Sugar: The powdered sugar dissolves quickly and makes it so that this icing has a smooth texture.
    • Lemon Zest: This brings a fresh taste to the lemon flavor.
    • Lemon Juice: The juice gives the icing that lemon flavor to complement the cookies.
    • Heavy Cream: You will use the cream to bind the ingredients together.

    How to Make Lemon Cake Mix Cookies

    Using a cake mix as the base of the flavor and texture for these cookies really make your job so easy! These cookies take less than 30 minutes from start to finish!

    1. Prep: Preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    2. Combine: In a large bowl, combine cake mix, baking powder, vegetable oil, lemon zest, and eggs until a thick batter forms.
    3. Scoop: Use a cookie scoop to scoop dough onto the cookie sheets, leaving at least 2 inches between cookies.
    4. Bake and Cool: Bake for 8-10 minutes until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes for the edges to set. Remove to a cooling rack and cool completely.
    5. Make the Icing: While the cookies are cooling, prepare the lemon glaze by whisking together the powdered sugar, lemon zest, lemon juice, and cream.
    6. Drizzle: When the cookies are completely cooled, scoop about two teaspoons of the icing onto the center of each cookie, letting it pool on top, and then run down the sides a bit. Let the icing form a crust before serving.
    Lemon cookies with a glaze on parchment paper with fresh lemon slices.

    Easy Tips

    Here are a couple of ideas that you can try to make sure that your lemon cake mix cookies turn out perfectly every time!

    • Lemon Zest: For brighter lemon flavor, add 1-2 additional teaspoons of lemon zest to the cookie batter. 
    • Underbake: Bake until the edges are just set, The center will look underbaked, but it will continue to cook as the cookies cool. If you bake the cookies until the centers look baked, they will cool and be hard instead of soft.
    • Lemon Juice: You can use bottled lemon juice for the icing, but fresh lemon juice will have a better flavor.

    A stack of lemon cake box cookies on a baking sheet with lemon slices.

    How to Store Leftovers

    These cookies are great to make ahead of time because they store so well! After you have finished drizzling on the icing and they have had a chance to set, then store them in an airtight container. You can store them at room temperature for up to 5 days!

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    Lemon Cake Mix Cookies

    These lemon cake mix cookies are bursting with flavor and will melt in your mouth. Topped with a delicious lemon icing that compliments that bright lemon flavor, you won't be able to stop at just one! 
    Course Dessert
    Cuisine American
    Keyword cake mix cookies, lemon cake mix cookies, lemon cookies
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Servings 18 Cookies
    Calories 157kcal
    Author Alyssa Rivers

    Ingredients

    Cookies

    • 1 box lemon cake mix
    • 1 teaspoon baking powder
    • ⅓ cup vegetable oil
    • 1 tablespoon lemon zest
    • 2 large eggs room temperature

    Icing

    • 1 1/2 cup powdered sugar
    • Zest of 1 lemon
    • 3 tablespoons lemon juice
    • 1 ½ tablespoons heavy cream

    Instructions

    • Preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    • In a large bowl, combine the cake mix, baking powder, vegetable oil, lemon zest, and eggs until a thick batter forms.
    • Use a cookie scoop to scoop dough onto the baking sheets, leaving at least 2 inches between cookies.
    • Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes for the edges to set. Remove to a cooling rack and cool completely.
    • While the cookies are cooling, prepare the icing by whisking together the powdered sugar, lemon zest, lemon juice, and cream.
    • When the cookies are completely cooled, scoop about 2 teaspoons of the icing onto the center of each cookie, letting it pool on top and then run down the sides a bit. Let the icing form a crust before serving.

    Nutrition

    Calories: 157kcal | Carbohydrates: 34g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 217mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
  • Strawberry Galette

    Strawberry Galette

    This fresh strawberry galette uses sweetened strawberries that are wrapped in a beautiful rustic buttery pastry and baked to perfection. Strawberry galette is a much easier version of a pie, and it will become your new favorite strawberry dessert!

    Fresh berry desserts just have a way of capturing happy childhood memories for me. I loved when my mom would make this delicious fruit pizza, and my kids love when I make these fun cheesecake stuffed strawberries. And if you’re looking for a beautiful cake to make for anyone that loves berries, I highly recommend this cake!

    Top view of baked strawberry galette on a marble board. Fresh whole and halved strawberries scattered beside the galette.

    What Is Strawberry Galette?

    I can’t stop thinking about this incredible dessert! The combination of the flaky sweet crust with vine-ripened strawberries. My tastebuds were so happy when I took my first bite, and I’m so excited for you to make it.

    This French-inspired tart starts with a delicious crust, and then it is filled with sweetened sliced strawberries. This recipe is so simple and straightforward that you’ll want to make a galette for every fruit. Any dessert that starts with my flaky pie crust is a crowd pleaser, like my chocolate pie or my new favorite cookie pie.

    Ingredients Needed For Strawberry Galette

    The simplicity of this easy strawberry galette recipe is what makes it easy to whip up for a perfect spring or summer dessert. The ingredients needed are basic everyday ingredients you most likely have on hand. Most of the time, I just need to make sure I have strawberries in my garden or stop at the store and grab some! Check out the recipe card at the bottom of the post for exact measurements.

    For the Crust:

    • All-purpose flour: Create a perfect homemade crust starting with all-purpose flour.
    • Salt: Because you are adding salt to the dough, make sure your butter is unsalted.
    • Granulated Sugar: A sweet pastry crust is the best base for a fruit dessert!
    • Unsalted Butter:  Cold unsalted butter is a must! Make sure your butter is very cold and cubed. This is important to achieve a flaky crust!
    • Ice Water: Cold ice water keeps the dough chilled for rolling out and is a must when making your own dough for a strawberry galette.
    • Egg Yolk: One egg yolk is whisked for the egg wash.
    • Water: You’ll be whisking water with the egg yolk for the egg wash.
    • Turbinado Sugar:  Turbinado sugar is needed for the topping and adds a sweet texture to dessert crusts.
    • Apricot Jam: A little apricot jam brushed on top gives the berries a nice beautiful shine!

    For the Filling:

    • Fresh Strawberries: In-season juicy strawberries make this galette unforgettable.
    • Lemon Juice: Lemon juice balances out the flavors
    • Granulated Sugar: The sugar helps break down the juices in the strawberries and creates a sweet mixture.
    • Cornstarch: This will help thicken the juices from the strawberries, so your strawberry galette doesn’t get soggy.
    6 photos showing how to make a strawberry galette. First photo of dough mixed in a glass bowl. Second photo of dough formed into a ball. Third photo of dough rolled out with a rolling pin. Fourth photo of strawberries added and crust being wrapped up around the berries. Fifth photo of the egg wash being brushed on the crust. sixth photo of finished assembled galette ready to go into the oven on a baking sheet.

    How to Make Strawberry Galette

    I walk you through the whole process of making this delicious strawberry galette, so you have nothing to worry about! I promise you. It is easier than pie and so fun to make. And I much prefer making a fruit-filled galette before a pie any day!

    For the Crust:

    1. Combine Dry Ingredients/ Cut in Butter: In a medium bowl whisk the flour, salt, and sugar together. Add the cold, cubed butter and cut in with a pastry cutter until the butter is pea sized.
    2. Add Water/Form Dough: Slowly add the cold water and stir with a fork until the dough begins to come together. Turn out onto a lightly floured surface and use your hands to bring the dough together in a disk.
    3. Wrap and Chill: Wrap the dough in plastic wrap and chill in the fridge for 20 minutes while you prepare the filling.

    For the Filling:

    1. Combine Strawberries and Lemon Juice: Add the sliced strawberries and lemon juice to a large bowl.
    2. Make Cornstarch Mixture/ Coat Strawberries: In a small bowl, whisk together the sugar and cornstarch. Then, pour it over the strawberries and stir to coat evenly and then set it aside.

    Assembly:

    • Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
    • Roll Out Dough: Remove the dough from the fridge and place it on a lightly floured surface. Using a rolling pin, roll out the dough into a 12-15 inch circle, depending on how thick you like your crust.
    • Add Strawberries/Fold Dough: Arrange the strawberries in the center of the dough, leaving about a 2-inch border of dough around the edge. Fold the dough over the strawberries, pinching and pleating to create the free-form edge. This free-form edge is quite forgiving, and you can pinch and tear pieces of dough to make it look how you would like.
    • Make Egg Wash: In a small bowl, mix the egg yolk and water together to make the egg wash. Use a pastry brush to brush the crust with the egg wash and then sprinkle with turbinado sugar.
    • Bake: Bake for 40-45 minutes, until the crust is nice and golden brown and the filling is bubbly. Allow the galette to cool completely.
    • Brush on Jam: Before serving, heat a tablespoon of apricot jam in the microwave for 10-15 seconds before using a pastry brush to brush the hot jam over the top of the strawberries, giving them a nice shine.
    • Serve: Enjoy the strawberry galette warm or at room temperature. I also love it topped with vanilla ice cream or whipped cream!
    Close up and top view of a slice of galette being served. Fresh strawberries garnished on the side.

    Tips For Making the BEST Galette

    Follow my tips for your Pinterest perfect-looking strawberry galette! It’s much more forgiving than a traditional pie and is an impressive dessert full of rich flavor! Use these great tips to ensure the best result each time you make your galette!

    • Use Cold Ingredients: Working with very cold butter and very cold ice water will help your crust be nice and flaky. I like to dice my butter and then throw it in the freezer for about 30 minutes before starting the preparation of the crust. You can even put the measured-out cold water in the freezer for about 10-15 minutes to get it even colder.
    • Don’t Work Dough Too Much: If you knead your dough too much, gluten will develop. This will result in a dense, shriveling crust. I like to use a pastry cutter to make my dough, but feel free to use a food processor if you prefer. A food processor will help you achieve the pea size dough. Just be careful not to over-mix the dough. 
    • Don’t Overfill: One difference between a galette and a pie is the amount of fruit in the filling. Pies are typically stuffed full of fruit, whereas galettes bake more evenly when there is an even layer of fruit. Avoid overstuffing and then if you have too much filling in the crust, leave any extra berries out.
    • Apricot Glaze: This is an optional step, but adding the apricot glaze to the top of the strawberries will take your galette over the top and give it that wow factor for presentation. Also, a little lemon zest on top would be delicious and lovely for serving!

    A closeup view of two slices cut out of the whole strawberry galette. Two scoops of ice cream are on top of the galette and starting to melt.

    Storing Leftovers

    Strawberry galette is just as good the next day as it is fresh! I even make it a day in advance to save time when I have dinner guests.

    • Room Temperature: My favorite way to store leftovers of this galette (if there is any left over!) is on a plate or baking sheet covered tightly with plastic wrap. It will keep for about 3-4 days at room temp.
    • In the Refrigerator: You can extend the shelf life of this galette by storing it in the fridge instead of on the counter. Wrap it tightly with plastic wrap on a plate or baking sheet. You can keep it in the fridge for up to 6 days. Reheat in the microwave for 20-30 seconds or enjoy cold.

    A slice of strawberry galette on a gray plate topped with a scoop of ice cream, and garnished with fresh strawberries on the side. A view of the remaining galette is pictured in the distance.

    More Fruit Desserts To Try

    Nothing says Spring or Summer like a dessert that involves fruit!  I have so many delicious recipes that my family and friends request.  Here are a few you should give a try!

    Print

    Strawberry Galette

    This fresh strawberry galette uses sweetened strawberries that are wrapped in a beautiful rustic buttery pastry and baked to perfection. Strawberry galette is a much easier version of a pie, and it will become your new favorite strawberry dessert!
    Course Dessert
    Cuisine American
    Keyword easy desserts, Fourth of July, fruit galette, Spring, strawberry galette
    Prep Time 35 minutes
    Cook Time 45 minutes
    Chill Time 20 minutes
    Total Time 1 hour 40 minutes
    Servings 8 People
    Calories 320kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cup all-purpose flour
    • ¾ teaspoon salt
    • 2 tablespoons granulated sugar
    • ¾ cup unsalted butter, very cold and cubed
    • ¼ cup ice water
    • 1 egg yolk (for egg wash)
    • 2 tablespoons water (for egg wash)
    • Turbinado sugar (for topping)
    • Apricot jam (for glaze)

    Filling

    • 1 ½ pounds fresh strawberries, sliced
    • 1 teaspoon lemon juice
    • 1/3 cup granulated sugar
    • 1 tablespoon cornstarch

    Instructions

    Crust

    • In a medium bowl whisk the flour, salt, and sugar together. Add the cold, cubed butter and cut in with a pastry cutter until the butter is pea sized.
    • Slowly add the cold water and stir with a fork until the dough begins to come together. Turn out onto a lightly floured surface and use your hands to bring the dough together in a disk.
    • Wrap the dough in plastic wrap and chill in the fridge for 20 minutes while you prepare the filling.

    Filling

    • Add the sliced strawberries and lemon juice to a large bowl.
    • In a small bowl, whisk together the sugar and cornstarch. Pour over the strawberries and stir to coat evenly. Set aside.

    Assembly

    • Preheat the oven to 400°F and line a baking sheet with parchment paper.
    • Remove the dough from the fridge and place it on a lightly floured surface. Using a rolling pin, roll out the dough into a 12-15 inch circle, depending on how thick you like your crust.
    • Arrange the strawberries in the center of the dough, leaving about a 2-inch border of dough around the edge. Fold the dough over the strawberries, pinching and pleating to create the free-form edge. This free-form edge is quite forgiving, and you can pinch and tear pieces of dough to make it look how you would like.
    • In a small bowl, mix the egg yolk and water together to make the egg wash. Use a pastry brush to brush the crust with the egg wash and then sprinkle with turbinado sugar.
    • Bake for 40-45 minutes, until the crust, is nice and golden brown and the filling is bubbly. Allow the galette to cool completely.
    • Before serving, heat a tablespoon of apricot jam in the microwave for 10-15 seconds before using a pastry brush to brush the hot jam over the top of the strawberries, giving them a nice shine.
    • Enjoy the galette warm or at room temperature. I also love it topped with vanilla ice cream or whipped cream!

    Nutrition

    Serving: 1slice | Calories: 320kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 224mg | Potassium: 164mg | Fiber: 2g | Sugar: 16g | Vitamin A: 575IU | Vitamin C: 50mg | Calcium: 26mg | Iron: 2mg
  • Orange Creamsicle Cookies

    Orange Creamsicle Cookies

    If you love orange creamsicles, you’re going to LOVE these cookies! They’re soft, buttery, and loaded with orange zest and white chocolate chips.

    Making homemade cookies is the best reason to turn on your oven in the summer! Try these strawberry chocolate chip, lemon ricotta, and blueberry cookies next!

    A stack of 4 creamsicle cookies.

    Homemade Orange Creamsicle Cookies Recipe

    I have one heck of an awesome cookie recipe with you today. Ever had a 50/50 bar? AKA a dreamsicle bar? The orange-vanilla variety of ice cream bar? If you know what I’m talking about then you are probably drooling a little bit right now because they are amazing! They’re a classic summer treat and taste even better in cookie form.

    Well these orange creamsicle cookies? They’re pretty much like the non-frozen version of a 50/50 bar. Orange and vanilla plus chunks of white chocolate…. these are so incredible and absolutely perfect for summertime! They are the best way to wrap up a backyard BBQ or a long day in the sun. Perfectly buttery and zesty, your family won’t be able to get enough! Let’s get baking!

    Ingredients Needed

    As long as you’ve got some fresh oranges on hand, the rest of the ingredients are super simple! You probably have all of them in your pantry right now, so nothing’s stopping you from making a batch! You can thank me later.

    • Flour: All-purpose flour works just fine!
    • Baking Soda: Helps your cookies rise properly.
    • Salt: This will help enhance the flavor of your entire batch of cookies.
    • Butter: Adds rich flavor and makes your creamsicle cookies moist and soft.
    • Sugar: I used both white and brown sugar here!
    • Egg: Binds all of the ingredients together.
    • Vanilla Extract: Helps deepen the flavor of your cookies.
    • Orange Zest: Adds that classic orange flavor! You’ll need the zest of 1-2 oranges here. I always recommend fresh orange zest for the best flavor, but orange extract works too.
    • White Chocolate Chips: A must for creamy, chocolatey goodness!

    How to Make Creamsicle Cookies

    These orange creamsicle cookies are so easy to make! They are just as easy as making storebought cookies but taste a million times better. You’ve got to make them and see for yourself!

    1. Preheat Oven, Prepare Flour Mixture: Preheat oven to 375 degrees F. In a medium bowl whisk together flour, baking soda, and salt.
    2. Prepare Butter Mixture: In a large bowl, cream together butter and sugars until light and fluffy. Add egg, vanilla, and orange zest and mix well.
    3. Combine: Add dry ingredients to wet ingredients and mix until all ingredients are incorporated. Stir in chocolate chips.
    4. Shape: Dust hands with flour, then shape 2-3 tablespoons of cookie dough into a ball (doesn’t need to be a perfect ball, just shape it a bit) and place on baking a baking sheet. Repeat with remaining dough, placing dough balls about 2-3 inches apart on the sheet.
    5. Bake: Bake for 8-10 minutes, then allow to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
    4-photo collage of cookies being prepared and shaped.

    Tips for Making Homemade Cookies

    Here are a few simple ways to make sure your homemade creamsicle cookies turn out soft, chewy, and delicious every time!

    • Underbake: I always take my cookies out of the oven when the centers are still slightly soft. They’ll cook for a few more minutes on the cooling rack. This trick helps prevent your cookies from getting overcooked.
    • Keep the Oven Closed: I know it may be tempting to open the oven door and check on your cookies, but in doing so you let out all of the hot air needed to cook them thoroughly. Use the oven light to check on them instead!
    • Use Lemon: Want your cookies to taste like lemon bars instead? Swap out the orange zest for lemon.

    Top-down view of 7 cookies on a cooling rack.

    Storing Leftover Creamsicle Cookies

    These orange creamsicle cookies are a dream! If you have some left over, here’s how to keep them tasting fresh and delicious for the rest of the week! You’re going to love having them around to snack on.

    • At Room Temperature: In an airtight container, your creamsicle cookies will last for 1 week.

    Note: For that just-baked effect, pop leftover cookies in the microwave for 15 seconds or until warm and ooey-gooey!

    Closeup of a creamsicle cookie torn in half.

    More Delicious Cookie Recipes to Try

    Nothing beats a warm, homemade cookie! Here are a few more tried and true cookie recipes to impress your friends and family with. They’re all soft, delicious, and ready to satisfy your sweet tooth. You can find my full list of cookie recipes here!

    Print

    Orange Creamsicle Cookies

    If you love orange creamsicles, you're going to LOVE these cookies! They're soft, buttery, and loaded with orange zest and white chocolate chips.
    Course Dessert
    Cuisine American
    Keyword cookie recipes, cookies, orange creamsicle cookies
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Servings 24 Cookies
    Calories 238kcal
    Author Alyssa Rivers

    Ingredients

    • 2 3/4 cups flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup butter softened
    • 1/2 cup sugar
    • 1/2 cup brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 tablespoons orange zest 1-2 oranges
    • 2 cups white chocolate chips

    Instructions

    • Preheat oven to 375 degrees. In a medium bowl whisk together flour, baking soda, and salt.
    • In a large bowl cream together butter and sugars until light and fluffy. Add egg, vanilla, and orange zest and mix well.
    • Add dry ingredients to wet ingredients and mix until all ingredients are incorporated. Stir in chocolate chips.
    • Dust hands with flour, then shape 2-3 tablespoons of cookie dough into a ball (doesn’t need to be a perfect ball, just shape it a bit) and place on baking a baking sheet. Repeat with remaining dough, placing dough balls about 2-3 inches apart on the sheet.
    • Bake for 8-10 minutes, then allow to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool completely. Store in airtight container at room temperature.

    Nutrition

    Calories: 238kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 168mg | Potassium: 69mg | Fiber: 1g | Sugar: 18g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
  • Homemade Sorbet

    Homemade Sorbet

    Get ready for the most refreshing homemade sorbet that you have ever had with this perfect recipe! Silky smooth, packed full of flavor, and a delightful dessert for any occasion, this will knock your socks off!

    I love a cool treat after a long day in the sun. Lucky for you, I have a few different recipes that you MUST try in order to beat the heat! My peach milkshake, this homemade ice cream in a bag, or this delicious frosted lemonade will do the trick!

    A glass cup with a few scoops of homemade mango sorbet with a mint leaf on top.

    Easy Homemade Sorbet Recipe

    There is something about a refreshing dessert on a hot summer day. The food always tastes better, and this sorbet is no exception. Not only does it look gorgeous with its stunningly bright colors but the taste… It’s going to blow you away! Plus, when you hear how simple this is to make, you are never going to want to buy this from the store again!

    I chose to make 3 different flavors of this homemade sorbet (because my kids couldn’t pick just one!), and boy, I am so glad that I did! I made mango, strawberry, and lemon. You can make one or make them all. My particular favorite is adding them all to the same bowl and eating them together. It’s fruity, fresh, and a dessert that everyone will love. The texture is perfectly creamy and melts in your mouth. You won’t be able to stop yourself from having seconds!

    Ingredients in Homemade Sorbet

    Since I couldn’t just decide on one flavor, I made three! This works out for you because now you have a few more options to choose from! Check out the recipe card at the bottom of the post for exact measurements.

    Strawberry Sorbet

    • Frozen Strawberries: Bring these straight out of the freezer. You don’t want them to thaw.
    • Simple Syrup: This is just like it sounds. a simple syrup. The ingredients and instructions are on the recipe card.
    • Lemon Juice: This mixes with the strawberries and doesn’t just add flavor but keeps it fresh.

    Mango Sorbet

    • Frozen Mango: You can buy this in a bag at your local grocery store.
    • Simple Syrup: Made from sugar and water, this is what will sweeten up the sorbet.
    • Lemon Juice: Add some brightness to the lemon flavor.

    Lemon Sorbet

    • Simple Syrup: You probably can tell by now that simple syrup is a must when making sorbet!
    • Lemon Juice: You will use a lot of lemon juice to achieve a good flavor. Don’t be afraid. It’s the perfect amount for this homemade sorbet!
    • Lemon Zest: You get that fresh lemon taste from lemon zest.

    Simple Syrup

    • Granulated Sugar: This will act as the sweetener for the homemade sorbet.
    • Water: The water is mixed in with the sugar. Once blended with the fruit, this is what gives the homemade sorbet a creamy texture.
    2 pictures of frozen mangos being pulsed in a blender.

    How to Make Homemade Sorbet

    Get ready to see just how easy this homemade sorbet is to make. Not only is it delicious, but it makes SO much! And has such a better taste than anything that you could get at the store or a restaurant. After all, fresh is best!

    Simple Syrup

    1. Boil: Bring the water and sugar to a gentle boil in a medium saucepan. Reduce heat and simmer for 1-2 minutes until all the sugar has dissolved.
    2. Cool: Turn off the heat and let it cool completely. Store in an airtight container in the fridge until ready to prepare your homemade sorbets or for up to 1 month.
    3 different flavors of homemade sorbet frozen in bread tins.

    Strawberry Sorbet

    1. Pulse: Place the frozen strawberries, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
    2. Adjust with Lemon Juice: Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.
    3. Freeze: Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover, and freeze for 2-3 hours.
    4. Soften and Serve: When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

    Mango Sorbet

    1. Pulse: Place the frozen mangos, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
    2. Adjust with Lemon Juice: Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.
    3. Freeze: Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover, and freeze for 2-3 hours.
    4. Soften and Serve: When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

    Lemon Sorbet

    1. Whisk: Add the simple syrup, lemon juice, and lemon zest to a bowl and whisk together.
    2. Freeze: Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover, and freeze for 5-6 hours, removing it from the freezer and stirring with a fork every thirty minutes for the first 3 hours to help give the sorbet a lighter texture.
    3. Soften and Serve: When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.
    The top vew of strawberry sorbet in a bread pan with a scoop scooping out the sorbet.

    Variations

    This homemade sorbet is delicious and easy! There are a few things that you may want to try to make it turn out perfectly for you!

    • Change up the flavor: The fruit in this recipe can be replaced with whatever frozen fruit you want to use. I love any kind of berries (but especially raspberries), lime, peach, or even watermelon! The amount of simple syrup and lemon juice may need to be adjusted to make up for different fruit’s sweetness or tartness. 
    • Fresh fruit MUST be frozen before using: When using fresh fruit, place sliced fruit on a parchment-lined baking sheet and freeze overnight before using in this recipe. Reduce the simple syrup to ¼-⅓ cup.
    • Try different citrus: The lemon sorbet can be adjusted for any other citrus, though sweeter citrus (like oranges) will require more juice and less simple syrup to avoid being too sweet. 
    • Don’t leave out the simple syrup: The simple syrup can be reduced in any recipe to cut the sweetness, but avoid eliminating it completely. The simple syrup has a lower freezing point than water or fruit, which helps the sorbet have a soft, silky smooth texture when you are ready to scoop it. 
    • Make the syrup ahead of time: The simple syrup can be made in smaller or larger batches, with equal parts water and sugar. It can be stored for up to a month in the fridge. 

    A closup of the strawberry sorbet in a scoop.

    How to Store Leftover Homemade Sorbet

    You can easily store any leftover sorbet and enjoy it all month long! Keep your homemade sorbet in the freezer in an airtight container. Make sure that you are putting it on a shelf in the freezer and not the door. If you store it in the door, then it can get ice crystals because the temperature there is not consistent (because it gets opened and closed often). Your sorbet will last in your freezer for about one month.

    The topview of strawberry sorbet, lemon sorbet and mango sorbet scooped in glass cups.

    More Delicious Frozen Treats

    I know that you can buy all sorts of yummy frozen treats at the store but why do that when you can make them at home? Check out a few more of myfavorite recipes and you will have a freezer packed full of fruity and juicy treats to last all summer!

    Print

    Homemade Sorbet

    Get ready for the most refreshing homemade sorbet that you have ever had with this perfect recipe! Silky smooth, packed full of flavor, and a delightful dessert for any occasion, this will knock your socks off! 
    Prep Time 15 minutes
    Chill Time 6 hours
    Total Time 6 hours 15 minutes
    Servings 5 Servings Per Flavor
    Calories 337kcal
    Author Alyssa Rivers

    Ingredients

    Strawberry Sorbet

    • 16 ounces frozen strawberries
    • ½ cup simple syrup
    • 2 tablespoons lemon juice

    Mango Sorbet

    • 16 ounces frozen mango
    • ½ cup simple syrup
    • 1 tablespoon lemon juice

    Lemon Sorbet

    • 2 cups simple syrup
    • 2 cups lemon juice
    • 2 tablespoons lemon zest

    Simple Syrup

    • 2 ⅓ cups granulated sugar
    • 2 ⅓ cups water

    Instructions

    Simple Syrup

    • Bring the water and sugar to a gentle boil in a medium saucepan. Reduce heat and simmer for 1-2 minutes, until all the sugar has dissolved.
    • Turn off the heat and let cool completely. Store in an airtight container in the fridge until ready to prepare your sorbets, or up to 1 month.

    Strawberry Sorbet

    • Place the frozen strawberries, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
    • Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.
    • Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover and freeze for 2-3 hours.
    • When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

    Mango Sorbet

    • Place the frozen mangos, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
    • Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.
    • Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover and freeze for 2-3 hours.
    • When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

    Lemon Sorbet

    • Add the simple syrup, lemon juice, and lemon zest to a bowl and whisk together.
    • Transfer to a freezer-safe container (I prefer a 9×5 bread pan), cover and freeze for 5-6 hours, removing it from the freezer and stirring with a fork every thirty minutes for the first 3 hours to help give the sorbet a lighter texture.
    • When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

    Nutrition

    Calories: 337kcal | Carbohydrates: 90g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 42mg | Potassium: 178mg | Fiber: 1g | Sugar: 87g | Vitamin A: 333IU | Vitamin C: 44mg | Calcium: 22mg | Iron: 3mg
  • Vegan Chocolate Chip Cookies

    Vegan Chocolate Chip Cookies

    These are the absolute best vegan chocolate chip cookies out there!! They are soft and chewy, and the chocolate melts in your mouth, making it impossible to stop at just one!

    Delicious vegan recipes can be hard to come by, but I have a few more that you MUST try. They are so delicious and easy that everyone will want a taste of! Check out this Buddha Bowl, this Air Fryer Falafel, or these delightful cabbage steaks.

    A stack of vegan chocolate chip cookies. The top cookie has a bite taken out of it.

    Not only will any of your vegan friends go crazy over these cookies, but everyone else will too. In fact, I bet that once you eat these, you won’t be able to tell the difference between them and classic chocolate chip cookies! And not only that… This version has the same texture. Nice and soft and chewy. It takes a lot to convince me that something can be different from the original and taste just as good, but… These totally do.

    In order to make this recipe vegan, I used vegan butter, vegan chocolate chips, and some ground flaxseed. If you are familiar with vegan cooking, you probably already have these on hand; if not, you can find them at any local grocery store. Bake these up for any gathering, and your vegan friends will not stop thanking you! They are so good!

    Ingredients in Vegan Chocolate Chip Cookies

    This recipe uses pretty standard pantry ingredients except for maybe a few items. The exact measurements are on the recipe card at the bottom of the post. Look over the list, grab the stuff at the store, and stock up… You are going to be coming back to this recipe again and again!

    • Ground Flax Seed: If you don’t have any ground flax seed, you can use chia seeds instead!
    • Water: You will combine this with the flax seed and allow it to sit and thicken for a few minutes before you add it to the dough. This is what replaces the egg in a vegan recipe.
    • Vegan Butter: Let this dairy-free butter sit out and come down to room temperature. Then it will mix in without any lumps.
    • Brown Sugar: I love the depth that brown sugar brings to any recipe.
    • Granulated Sugar: I said that these cookies were delicious, not healthy…
    • Vanilla Extract: A splash of vanilla makes the perfect flavor.
    • Flour: I used all-purpose flour in this recipe.
    • Baking Soda and Baking Powder: These will help the cookies to rise and be soft and chewy and not flat.
    • Cornstarch: The cornstarch helps the cookies to be tender.
    • Salt: The salt enhances all of the flavors in the cookies.
    • Vegan Chocolate Chips: I love that they make vegan chocolate chips so that you don’t have to go without them! They are SO good!

    How to Make Homemade Vegan Chocolate Chip Cookies

    These vegan cookies are super easy. If you can make regular chocolate chip cookies, then you will have no problem making these vegan ones. Plus, these are so delicious, that you may want to double the batch so that you for sure have extras!

    1. Thicken: In a small bowl, combine the flax meal or chia seeds with the water. Set aside for 5 minutes to thicken.
    2. Prep: Preheat the oven to 350℉. Line two baking sheets with parchment paper or a Silpat and set aside.
    3. Cream the Sugars: In a large bowl, cream together the butter and sugars for 2-3 minutes, until light and fluffy. Add the flax or chia mixture and vanilla and beat until incorporated.
    4. Combine: Add the flour, baking soda, baking powder, cornstarch, and salt and mix until combined. Add the chocolate chips and mix in by hand until evenly dispersed throughout the dough.
    5. Scoop the Dough: Using a 1-inch cookie scoop, scoop out the cookie dough and drop it on the prepared baking sheets leaving about 2 inches between each cookie.
    6. Bake: Bake for 7-8 minutes. They will look underdone, but they will continue to cook as they cool and leave you with a nice chewy texture. Let cool on the baking sheet for 2 minutes before transferring to a cooling rack to finish cooling.
    The top view of cookies on parchment paper. A cookie is broken in half showing the soft inside and melted chocolate.

    Substitutions and Variations

    There are a couple of things you want to do when making these vegan chocolate chip cookies to ensure they turn out right!

    • Chia Seeds: If you don’t have ground flax seed, you can replace them with chia seeds. I prefer the flax seed meal, but the chia seeds worked just as well but had a bit of an added crunch. 
    • Butter: I used Country Crock Plant Butter with olive oil in this recipe, but it should work just fine with any vegan butter or margarine. 
    • Don’t Overbake! For the best chewy texture, make sure you’re not over-baking the cookies! They will look underdone when you take them out, but that’s exactly how they should look.
    • Double Check Ingredients: Make sure you check the ingredients on your chocolate chips to ensure no added milk products are added to them.

    The side view of a stack of 2 chocolate chip cookies with other cookies surrounding them.

    How to Store Leftovers

    For this vegan chocolate chip cookie recipe, you can store leftover cookies or leftover dough. Here is how you can safely do both.

    Dough

    • In the Fridge: Any extra, unbaked dough can be stored in the fridge in an airtight container for up to 4 days.
    • In the Freezer: Unbaked dough can be stored in an airtight container and kept in the freezer for up to a year. I prefer to scoop the dough into portions on a baking sheet and freeze it overnight before transferring it to a freezer bag. 

    Baked Cookies

    • Room Temperature: Baked cookies can be stored at room temperature for up to 5 days. Add a slice of bread to the container to help keep your cookies nice and chewy.

    More Delicious Cookie Recipes to Try

    If you are looking for delicious cookies, vegan and non vegan alike, then I have some more delicious options for you! They are simple and easy and your kids will go crazy over them! 

    Print

    Vegan Chocolate Chip Cookies

    These are the absolute best vegan chocolate chip cookies out there!! They are soft and chewy, and the chocolate melts in your mouth, making it impossible to stop at just one! 
    Course Dessert
    Cuisine American, Vegan
    Keyword vegan, vegan chocolate chip cookies
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Servings 24 Cookies
    Calories 259kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons ground flax seed OR chia seeds
    • 5 tablespoons water
    • 1 cup vegan butter room temperature
    • ¾ cup brown sugar
    • 1 cup granulated sugar
    • 2 teaspoons vanilla
    • 3 ½ cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon cornstarch
    • 1 teaspoon salt
    • 2 cups vegan chocolate chips

    Instructions

    • In a small bowl combine the flax meal or chia seeds with the water. Set aside for 5 minutes to thicken.
    • Preheat the oven to 350℉. Line two baking sheets with parchment or a silpat and set aside.
    • In a medium sized bowl, cream together the butter and sugars for 2-3 minutes, until light and fluffy. Add the flax or chia mixture and vanilla and beat until incorporated.
    • Add the flour, baking soda, baking powder, cornstarch, and salt and mix until combined. Add the chocolate chips and mix in by hand until evenly dispersed throughout the dough.
    • Using a 1-inch cookie scoop, scoop out the dough and drop on the prepared baking sheets leaving about 2 inches between each cookie.
    • Bake for 7-8 minutes. They will look underdone, but they will continue to cook as they cool and leave you with a nice chewy texture. Let cool on the baking sheet for 2 minutes before transferring to a cooling rack to finish cooling.

    Nutrition

    Calories: 259kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 206mg | Potassium: 54mg | Fiber: 2g | Sugar: 22g | Vitamin A: 360IU | Vitamin C: 0.003mg | Calcium: 37mg | Iron: 2mg
  • Lemon Cheesecake Bars

    Lemon Cheesecake Bars

    These are the most delicious and creamy lemon cheesecake bars. They have a buttery shortbread crust with a cheesecake and lemon layer and are dusted with powdered sugar. They are the perfect dessert!

    A delicious, bright, and fresh lemon dessert can’t be beaten! I love them so much and lucky for you, I have a bunch more that you MUST try! This no-bake lemon pie, this lemon coconut cake or this delicious lemon curd that you can use in just about anything!

    A stack of lemon cheesecake bars with a lemon slice on top.

    Homemade Lemon Cheesecake Bar Recipe

    What better way to celebrate the warm summer months than with some amazing lemon cheesecake bars? I am a huge lemon lover, but I think even the non-lemon lover would love these bars! I brought them to a party and they were the first things to fly off the table. They got eaten so fast! Next time I will make a batch for myself and keep it at home to eat later!

    These lemon cheesecake bars are so delicious! They have a buttery shortbread crust on the bottom. The crust is followed by a lemon cheesecake layer and a lemon layer on top! This is the ultimate lemon lover dessert. But I think that these became my favorite because I love cheesecake and this combined the best of both worlds!

    Ingredients in Lemon Cheesecake Bars

    This dessert is simple to make and delightful to eat! Plus, the ingredients are simple and you probably already have most of them in your pantry! To see the exact measurements for each ingredient then just check out the recipe card at the bottom of the post.

    Crust Layer

    • Butter: You definitely want your butter to be cold when you mix it in. This allows the butter to melt while it’s cooking and creates the perfect crust!
    • Flour: I used all-purpose flour for this recipe
    • Light Brown Sugar: I love the deep and sweet flavor that brown sugar adds to the crust.
    • Salt: The salt enhances all of the flavors in the crust.

    Cheesecake Layer

    • Cream Cheese: Unlike the butter, I let this sit out on my counter and come to room temperature before baking with it. Then I don’t have any lumps when I mix it in.
    • Sugar: granulated sugar brings in the perfect, sweet taste.
    • Egg: I always use large eggs whenever I am baking.
    • Milk: I used one percent milk but you can use whatever you have on hand.
    • Lemon Juice: You can use fresh lemon juice or juice from a bottle.
    • Vanilla Extract: A splash of vanilla really complements the sweet flavor.

    Lemon Layer

    • Eggs: Let your eggs come to room temperature and they will mix in better.
    • Sugar: This balances out the tart flavor of lemon.
    • Lemon Juice: Adding this in really makes this lemon layer stand out and brings the dessert together.
    • Lemon Zest: The lemon zest makes the lemon flavor bright and fresh.
    • Flour: I used all-purpose flour in this recipe!
    6 process pictures showing how to make the crust, the cheesecake layer and the lemon layer.

    How to Make Cheesecake Lemon Bars

    This dessert only takes a little over an hour from start to finish and that includes baking time! Plus, this is a great dessert to make ahead of time and have it ready to go for any occasion!

    Press and Bake the Crust

    1. Combine ingredients: Preheat oven to 325 degrees. In a food processor or blender, combine cold butter, flour, brown sugar and salt. Pulse until it is incorporated and the pieces are tiny and course.
    2. Press and bake: Press into the bottom of a 9×13 inch baking dish and bake for 12 minutes. Remove from oven.

    Make the Cheesecake Filling 

    1. Combine and add to warm crust: Combine cream cheese, and sugar. Beat with an electric mixer until smooth and creamy. Add the egg, milk, lemon juice, and vanilla. Pour cheesecake over the warm crust and bake for 15 minutes. Remove and reduce the oven to 300 degrees.

    Add the Lemon Layer on Top

    1. Whisk and pour: Whisk together eggs, sugar, lemon juice, lemon zest, and flour until combined. Pour the mixture CAREFULLY over the warm cheesecake layer. If you pour too fast the cheesecake layer will lift. If it does lift a little, (mine did) it is ok! It will still taste amazing.
    2. Bake: Bake for an additional 25-30 minutes until the lemon layer is set. Remove from the oven and let cool. You can refrigerate for 3 hours and serve cold if desired. I think that way is best. Sprinkle powdered sugar on top of the lemon cheesecake bars, cut them into squares with a sharp knife and enjoy!

    Should I Serve Lemon Cheesecake Bars Cold?

    Personally, I love to put these lemon cheesecake bars in the fridge for at least a couple of hours before serving them. It allows them to set up and I think they taste more delicious when you serve them cold. Plus, doing it this way makes them an easy dessert to make ahead of time! Just take them out of the fridge when you are ready to serve them to your guests. Then you can enjoy the day without spending all of it in the kitchen!

    Lemon cheesecake bars on parchment paper. One is turned to the side so that you can see all of the layers.

    How to Store Leftovers

    If you are lucky enough to have leftovers, or you want to make these ahead of time then you will be happy to know that they store extremely well.

    • In the Refrigerator: Put your lemon cheesecake bars in an airtight container and store them in your fridge. They will last about 3 days.
    • In the Freezer: Once your bars have cooled then place them in an airtight container. If you need to stack them then just make sure to put some parchment paper between your layers. Label your container with the date and store it for up to 3 months!

    Lemon cheesecake bars cut into squares and sprinkled with powdered sugar.

    More Delicious Lemon Recipes to Try

    If you are a lmeon lover like myself then you are going to love all of these other lemon recipes that you need to try! Savory, sweet and everything in between, there is definitely something for everyone!

    Print

    Lemon Cheesecake Bars

    These are the most delicious and creamy lemon cheesecake bars. They have a buttery shortbread crust with a cheesecake and lemon layer and are dusted with powdered sugar. They are the perfect dessert!
    Course Dessert
    Cuisine American
    Keyword cheesecake bars, lemon cheesecake bars
    Prep Time 20 minutes
    Cook Time 55 minutes
    Total Time 1 hour 15 minutes
    Servings 12 Bars
    Calories 450kcal
    Author Alyssa Rivers

    Ingredients

    Crust Layer:

    • ¾ cup butter cold
    • 2 cups flour
    • ½ cup light brown sugar packed
    • ¼ teaspoon salt

    Cheesecake Layer:

    • 8 ounces cream cheese softened
    • ½ cup sugar
    • 1 large egg
    • 2 tablespoons milk
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla

    Lemon Layer:

    • 4 large eggs
    • 1½ cups sugar
    • 1/2 cup lemon juice
    • zest of one lemon
    • ⅓ cup flour

    Instructions

    To make the crust:

    • Preheat oven to 325 degrees. In a food processor or blender, combine cold butter, flour, brown sugar and salt. Pulse until it is incorporated and the pieces are tiny and course.
    • Press into the bottom of a 9×13 inch pan and bake for 12 minutes. Remove from oven.

    To make the cheesecake layer:

    • Combine cream cheese, and sugar. Beat until smooth and creamy. Add the egg, milk, lemon juice, and vanilla. Pour cheesecake over warm crust and bake for 15 minutes. Remove and reduce oven to 300 degrees.

    To make the Lemon Layer:

    • Whisk together eggs, sugar, lemon juice, lemon zest and flour until combined. Pour CAREFULLY over the warm cheesecake layer. If you pour too fast the cheesecake layer will lift. If it does lift a little, (mine did) it is ok! It will still taste amazing.
    • Bake for an additional 25-30 minutes until lemon layer is set. Remove from the oven and let cool. You can refrigerate for 3 hours and serve cold if desired. I think that way is best. Sprinkle powdered sugar on top and enjoy!

    Notes

    Originally Posted on May 10, 2015

    Updated on July 15, 2022

    Nutrition

    Calories: 450kcal | Carbohydrates: 63g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 232mg | Potassium: 107mg | Fiber: 1g | Sugar: 43g | Vitamin A: 707IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg