I've made Cheesecake Brownie Bites at least a dozen times now and they're a guaranteed ever single time! I mean, how can you go wrong with cheesecake AND brownie together right? I made them for the first time at this new job and people couldn't stop raving about them! Yup and 5 dozen gone within an hour! Maybe I should attend an online class on baking and pastry arts so I can make more fabulous treats like these.
Easiest Recipe EVER!
1. Preheat oven to 350ºF. Line mini muffin cups with paper liners.
2. Mix brownies according to package directions. Fill muffin cups about 2/3 full.
3. Mix an 8oz block of cream cheese (softened) with 2/3 cup sugar and 1 egg. Add about 1/2 tsp to the middle of each muffin cup.
4. Bake 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
5. Enjoy all by yourself or share, it's up to you!
As soon as I made my Mini Pecan Pies, I ran out and bought 3 more packages of Keebler's Mini Graham Cracker Crusts to make some Mini Cheesecakes. I have NO idea what took me so long to actually make them, but I'm so glad I did! They're not only cute but SUPER creamy and yummy! I used my stand mixer to make the filling but of course, you can always use a hand mixer. The hardest part was waiting 2 hours for them to cool in the fridge but TOTALLY worth it! You can top them with Whipped Cream and fruit or you can just devour them as is on a late Friday night like us!
Ingredients: (6 Mini Pies)
8 oz cream cheese, softened
1/2 c sugar
2 teaspoons lemon juice
1/4 tsp vanilla
1 egg
1 pkg Keebler's Mini Graham Cracker Crust
Prep:
1. Preheat oven to 325°F. In a mixing bowl, beat cream cheese, sugar, lemon juice and vanilla on medium speed until fluffy. Add egg, beating until just combined.
2. Place tart crusts on baking sheet. Evenly spread cream cheese mixture in tart crusts. Bake for 15 to 20 minutes or until knife inserted into filling 1 inch from edge comes out clean.
3. Refrigerate at least 2 hours for filling to set.
I've been looking for a recipe to use up the rest of my crushed pineapples and knew I'd found the perfect one when I saw Pineapple Cheesecake Squares. I modified it a bit by adding some shredded coconut on top and they tasted like creamy bites of paradise! Perfect for kicking off the summer! (Well, almost summer anyway!)
Ingredients: (9 servings)
1/2 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup cold butter
Filling:
1 c crushed pineapple
1 pkg (8 oz) cream cheese, softened
3 Tbsp sugar
1 Tbsp all-purpose flour
1 egg, lightly beaten
1 c milk
1 tsp vanilla extract
Shredded coconut
Prep:
1. Preheat oven to 325°F.
2. In the bowl of a stand mixer, mix together the flour, sugar and salt; add in butter and pulse until mixture is crumbly. Press into an ungreased 8-in square baking dish. Bake for 12 minutes. Cool on a wire rack.
3. For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In the same mixer, beat the cream cheese, sugar and flour. Add egg; beat on low just until combined. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. Sprinkle with coconut.
4. Bake for 1 hour or until a knife inserted near the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator.
My mom LOVES cheesecake and she also loves pecans in just about anything. So when I saw this recipe for Pecan Cheesecake Bars, I knew she'd love them! They were SO good with the crunchy topping and creamy middle. It's just amazing how 8 simple ingredients can make such yummy treats!
I had a few more Oreo Cookies left and searched for a good recipe to use them. I found this one for Mini Oreo Cheesecakes and knew it was THE ONE. I mean, Oreos and Cream Cheese? How good does that sound? They were INCREDIBLE! Sweet and creamy with just a bit of crunch left from the cookies. I never thought I'd say this, but these might actually be BETTER than my Oreo Brownies! *GASP!
My last batch of Cheesecake Bars were such a hit that I decided to make some more. I found this recipe for Mocha Cheesecake Bars from Betty Crocker and knew they'd be perfect! I left out the chocolate chips cuz I thought the coffee flavor would be more intense that way. They were SO good! Coffee and cream cheese definitely make the perfect breakfast treat!
Cheesecake Bars! For some reason I had cheeesecake on my mind so when I saw this recipe for Cheesecake Bars on one of my favorite blogs, Cookie Madness, I knew I had to make them! I love the fact that she saved some of the crust mixture for the topping cuz it gave these bars such a nice crunch. The cheesecake layer was so creamy and not too sweet, just the way I like it! I cut mine into 16 squares and they're the perfect bite-size treat!
