Berry Swirl Cheesecake Bars

These Berry Swirl Cheesecake Bars are made with a lush, creamy layer of classic cheesecake. I’m serving today’s recipe over a simple golden cookie crust and then topping everything off with vibrant swirls of sweet berries!  This is a rich but refreshing dessert that you’ll want to make for your family again and again!

Cheesecake is known for being rich and decadent, but with the berry swirl that we’re adding today it’s also surprisingly refreshing! Love cheesecake? You’ll want to make sure you check out Cheesecake Dessert Cups, Churro Cheesecake, and Skinny Mini Cheesecake!

sliced cheesecake bar with raspberry swirl

Berry Swirl Cheesecake Bars

Hi everyone! It’s Sam here from Sugar Spun Run and I am so excited to share this recipe today! Cheesecakes are well-known for being rich, decadent desserts, and while I love a good classic cheesecake recipe, nothing is more exciting than trying a fun variation.

Today’s berry swirl twist was actually inspired by the recent cold spell (Polar Vortex, anyone?) that we suffered last week. I was dying for a glimpse of summer and this berry swirl cheesecake with its vibrant raspberry swirls did just the trick. This will also be a great warm-weather treat and is really perfect for serving any time of the year.

Making a cookie crust in food processor for berry swirl cheesecake bars

How to Make Berry Swirl Cheesecake Bars?

  • The first step is to make your crust (see above)! I went with a golden cookie crust, though you can substitute a classic graham cracker crust instead Pulverize your cookies in a food processor until fine crumbs form, then add a sprinkle of salt and melted butter and pulse again until combined. Pour this into a foil lined 9×13 pan and press down firmly to form your crust.
  • Next prepare your cheesecake layer, creaming your cream cheese, sour cream, sugar, eggs, vanilla extract, and salt together until well-combined. Pour this over your cookie crust.
  • Now comes the best part, the berry swirl! Dollop about 1/2 cup of raspberry, strawberry, or blueberry pie filling (I used raspberry) over your cheesecake layer and swirl a knife through the batter to form those gorgeous bright swirls!
  • Bake cheesecake on 325F and then allow to cool completely, preferably chilling overnight in the fridge before slicing and serving.

Overhead view of the swirls in berry swirl cheesecake bars

How do You Tell if Cheesecake Bars are Done?

One of the easiest ways to go wrong when making cheesecake bars is to under or (worse) over-bake them. To tell that they’re finished baking, look for the following signs:

  • Slightly puffed edges that may be beginning to turn a light golden brown.
  • A center that is set but may still be slightly jiggly. It should bounce back to the touch if you tap it gently with your finger.

How Long Do Berry Swirl Cheesecake Bars Keep?

Cheesecake Bars will keep for up to five days. Be sure to store them in the refrigerator in an airtight container.

Berry Swirl Cheesecake bars also freeze very well! They will keep in an airtight container in your freezer for several months.

creamy interior of berry swirl cheesecake bar

Want More Cheesecake Recipes? Check out these!

Berry Swirl Cheesecake Bars

These Berry Swirl Cheesecake Bars are made with a lush, creamy layer of classic cheesecake. I’m serving today’s recipe over a simple golden cookie crust and then topping everything off with vibrant swirls of sweet berries!

Crust

  • 25 Golden Oreo cookies
  • 4 Tablespoons butter (melted 55g)
  • ¼ teaspoon salt

Cheesecake

  • 32 oz cream cheese softened (910g)
  • 1 cup sugar (200g)
  • 3/4 cup sour cream (180g)
  • 4 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup berry pie filling (I used raspberry)

Crust

  1. Preheat oven to 325F (160C) and line a 13×9 baking pan with foil and set aside.
  2. Place Golden Oreo cookies in a food processor and pulverize until fine crumbs form. Add melted butter and salt and pulse until completely combined.
  3. Pour mixture into prepared baking pan and use a spoon to firmly press the crumbs into an even layer. Set aside while you prepare your cheesecake layer.

Cheesecake

  1. Combine cream cheese, and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer). Beat together until creamy and well-combined. Add sour cream and stir well.
  2. Add eggs, one at a time, beating until just mixed after each addition (do not over-beat eggs and be sure to scrape down the sides and bottom of the bowl after each addition to ensure ingredients are well-combined.)
  3. Stir in vanilla extract and then pour batter evenly into prepared pan over cookie crust.
  4. Dollop pie filling evenly over cheesecake and use a knife to swirl filling evenly over the surface of the cheesecake.
  5. Bake on 325F (160C) for 35-40 minutes, or until center is set (center should bounce back if lightly touched).
  6. Allow to cool to room temperature, and then place in refrigerator for at least 4 hours before slicing and serving.

from The Recipe Critic https://therecipecritic.com/berry-swirl-cheesecake-bars/

Magnolia Bakery Banana Pudding

Magnolia Bakery Banana Pudding is a heavenly dessert made up of layers of creamy vanilla pudding, bananas, and Nilla Wafers. It’s the very recipe that the famous New York City bakery uses! This delicious and easy recipe is sure to become a family favorite!

Bananas are a staple in our home. We always have them hanging around but often they become over ripe before we get around to eating them. Instead of throwing them out we make something yummy like Banana Bread Crumb Cake, No Bake Banana Caramel Pecan Pie, or Banana Cake with Cream Cheese Frosting.

Magnolia Bakery Banana Pudding

One of my favorite things to do is make restaurant copycat recipes, especially when they’re as good as this Magnolia Bakery Banana Pudding. The amazing New York bakery is famous for it’s cupcakes and banana pudding. There are a few other locations dotted across the country but if you don’t live near one or have a trip planned to visit one, no worries! You can make this famous banana dessert right at home!

This Banana Pudding tastes just like the real deal because it is! The recipe comes right from their cook book. Not only is it delicious, it’s so easy to make! All it takes is 6 ingredients and one of those is water.

How to make Magnolia Bakery Banana Pudding?

  • Make the vanilla pudding by mixing the box of powdered gelatin with the ice water and sweetened condensed milk. This can be done by hand with a whisk or by using an electric mixer. Once the pudding is smooth and thoroughly mixed, cover and place in the fridge for at least 4 hours or overnight.
  • Whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the cream into the pudding until there are no more white streaks.
  • Assemble the pudding in either a large bowl, trifle dish, baking pan, or individual dishes. Layer the ingredients by first adding a layer of Nilla Wafers, followed by sliced bananas, and then pudding. Repeat layers until you reach the top of your dish(es).
  • Cover with plastic wrap and place the assembled dessert in the fridge for 4-8 hours. Top with the optional additional bananas and Nilla wafers and serve.

Can I make Banana Pudding in advance?

Yes! You need to make it in advance. The actually pudding part of this dessert needs time to thicken in the fridge so it is best to begin this dessert a night or two before you plan to serve it or in the morning at the latest if you are serving it at night. While this particular step needs to be done in advance, the assembly of the dessert should only be done 4-8 hours in advance.

How long does Magnolia Bakery Banana Pudding Last?

Once the pudding is assembled with the Nilla Wafers, it’s best to eat withing 4-8 hours. You can definitely eat it right after assembling but to get that perfect texture of the cakey Nilla Wafers, it’s best to wait 4 hours so the pudding can soften them.

After 8 hours the bananas really start to turn brown and the Nilla Wafers will get even softer and become more of a soggy texture than a cake like texture.

How to prevent bananas from turning brown:

Dip or brush the sliced bananas with any acidic fruit juice. This will result in a change in the flavor which is not favorable in some dishes. Where this is the case, use water (it won’t work as well but it will slow the browning). Non-tonic club soda can also be used and won’t affect the taste.

It is the oxidation of the fruit that causes it to turn brown. You can slow the oxidation by limiting the oxygen or air. For this recipe, seal the bananas off from the air by completely covering them in the pudding. If you plan to serve bananas on top of the pudding, wait to add those until just before eating.

Looking for more creamy desserts? Here are a few more!

Magnolia Bakery Banana Pudding

  • 1 14 ounce can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 3.4 ounce box vanilla instant pudding mix
  • 3 cups heavy whipping cream
  • 4 cups bananas (sliced)
  • 1 12 ounce box Nilla Wafers
  1. In a large mixing bowl, beat the sweetened condensed milk with an electric mixer while slowing streaming in the water. Add the pudding mix and beat until thoroughly mixed in. Cover pudding and refrigerate for at least 4 hours or overnight so it can can thicken and set up.
  2. Beat the heavy whipping cream with an electric mixer until stiff peaks from. Fold the whipped cream and chilled pudding together until there are no more streaks.
  3. Assemble the pudding in either a large bowl, trifle dish, baking pan, or individual dishes. Layer the ingredients by first adding a layer of Nilla Wafers, followed by sliced bananas, and then pudding. Repeat layers until you reach the top of your dish(es).
  4. Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours. Top with additional bananas and Nilla wafers (optional) and serve.

from The Recipe Critic https://therecipecritic.com/banana-pudding-recipe/

Flourless Chocolate Cake

Flourless Chocolate Cake is an insanely rich chocolate dessert recipe. Similar to the inside of a truffle, this gluten free dessert will satisfy cravings! This chocolate dessert is so rich, just a small sliver will be enough.

FLOURLESS CHOCOLATE CAKE

If a rich, decadent dessert is what you’re looking for, look no further. Much like my delectable creme brulee recipe, flourless chocolate cake might seem a bit intimidating to make at first, but it’s really quite easy. Plus, you can’t ask for a more decadent, rich, and drool worthy recipe that is sure to impress anyone!

How do you make Flourless Chocolate Cake?

  • Preheat oven to 300 degrees F. Line the bottom of a 9-inch spring form pan with parchment paper. Spray the inside of the pan and top of the parchment paper with cooking spray. Wrap the bottom of the spring form pan with heavy duty aluminum foil. Separately, fill a large casserole dish (I used 11×13 inch) or baking sheet with about 1/2 inch of water to form a water bath.
  • In a small saucepan over medium heat, combine sugar, coffee and salt. Stir well and heat just until the sugar and salt have fully dissolved. Remove from heat.
  • Place chocolate in microwave safe bowl. Heat in 1-minute increments on 50% power to melt, stirring well in between each minute. Alternatively, you can melt chocolate in a double boiler. As soon as all the chocolate has melted, transfer to the bowl of a stand mixer.
  • Using the paddle attachment, beat on low to medium speed, adding one tablespoon of butter at a time until all of the butter has been added and it has melted into the chocolate. With the mixer running, add the coffee sugar mixture and blend until fully mixed. Add the vanilla and Grand Marnier; mix well to combine and scrape sides of bowl as needed.
  • With the mixer still running, slowly add eggs. You want them fully incorporated, but you do not want to overly mix the batter. Scrape the sides of the bowl well and give a final stir to make sure everything is fully mixed. Transfer all of the batter to the prepared spring form pan.
  • Place the aluminum foil lined pan in the water bath and bake in preheated oven for 45-50 minutes. The center of the cake should be set but slightly jiggly.
  • For best results, chill cake in pan over night. I was able to skip this step and remove it from the pan a couple hours after I took it out of the oven, but it was even better after a night of refrigeration. To remove from pan, release spring to life side off and transfer to a cake platter.
  • Serve with freshly whipped cream or a scoop of vanilla ice cream and fresh berries.

What is flourless chocolate cake made of?

There are lots of different recipes out there for flourless chocolate cake, but the main ingredients in this recipe are sugar, chocolate, butter and eggs. The large quantity of eggs are what allow this dessert to take on the form of a cake without the addition of flour.

To make this recipe really stand out, I like to add a few other ingredients that are real game changers, in my opinion.

  • Vanilla – Okay, nothing earth shattering there. I think pretty much ever dessert recipe deserves vanilla, but I also consider it a necessary ingredient in flourless chocolate cake.
  • Grand Marnier – Everyone knows orange and chocolate are a magical duo, so adding orange flavored liqueur to a flourless chocolate cake seemed like a no brainer to me. You could take it a step further and add a bit of orange zest as well to really enhance that citrus essence.
  • Strong coffee – This is also the secret ingredient to my heavenly homemade chocolate cupcake recipe. Even if you don’t like coffee, a hint of strong coffee with rich chocolate really enhances the flavor.

What does flourless chocolate cake taste like?

If you’re wondering if flourless chocolate cake tastes like the kind of cake you get at the bakery or make at home from a mix, it does not. If you’re wondering if flourless chocolate cake tastes like a gluten free cake, it does not.

Even though this dessert recipe is called cake, it doesn’t taste much like any cake I’ve ever enjoyed.

Cake is typically moist, spongy, and almost bread-like. Flourless chocolate cake tastes more like the center of a chocolate truffle.

This chocolate dessert recipe is so rich and decadent, you will only be able to enjoy one small bite at a time. The shape and the flavor certainly remind me of a chocolate cake, but flourless chocolate cake deserves it’s own category.

How do you know when flourless chocolate cake is done?

Much like a cheesecake, you want your flourless chocolate cake to be set yet still a bit jiggly in the middle before you remove it from the oven. The water bath and low cooking temperature really make this recipe difficult to mess up, so don’t worry if you end up taking the cake out of the oven a few minutes early or late.

The “done” window is probably around 10 minutes long, so just keep checking the center as the time approaches.

If you’re looking for more decadent chocolate dessert recipes, you’ll have to try these:

Flourless Chocolate Cake

Flourless Chocolate Cake is an insanely rich chocolate dessert recipe.

  • 3/4 cup granulated sugar
  • 1/2 cup strong coffee
  • 1/4 tsp kosher salt
  • 18 ounces semi-sweet chocolate chips or bittersweet
  • 1 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 1 tsp Grand Marnier
  • 6 large eggs room temperature (slightly beaten)
  1. Preheat oven to 300 degrees F. Line the bottom of a 9-inch spring form pan with parchment paper. Spray the inside of the pan and top of the parchment paper with cooking spray. Wrap the bottom of the spring form pan with heavy duty aluminum foil. Separately, fill a large casserole dish (I used 11×13 inch) or baking sheet with about 1/2 inch of water to form a water bath.
  2. In a small saucepan over medium heat, combine sugar, coffee and salt. Stir well and heat just until the sugar and salt have fully dissolved. Remove from heat.
  3. Place chocolate in microwave safe bowl. Heat in 1-minute increments on 50% power to melt, stirring well in between each minute. Alternatively, you can melt chocolate in a double boiler. As soon as all the chocolate has melted, transfer to the bowl of a stand mixer.
  4. Using the paddle attachment, beat on low to medium speed, adding one tablespoon of butter at a time until all of the butter has been added and it has melted into the chocolate. With the mixer running, add the coffee sugar mixture and blend until fully mixed. Add the vanilla and Grand Marnier; mix well to combine and scrape sides of bowl as needed.
  5. With the mixer still running, slowly add eggs. You want them fully incorporated, but you do not want to overly mix the batter. Scrape the sides of the bowl well and give a final stir to make sure everything is fully mixed. Transfer all of the batter to the prepared spring form pan.
  6. Place the aluminum foil lined pan in the water bath and bake in preheated oven for 45-50 minutes. The center of the cake should be set but slightly jiggly.
  7. For best results, chill cake in pan over night. I was able to skip this step and remove it from the pan a couple hours after I took it out of the oven, but it was even better after a night of refrigeration. To remove from pan, release spring to life side off and transfer to a cake platter.
  8. Serve with freshly whipped cream or a scoop of vanilla ice cream and fresh berries.

from The Recipe Critic https://therecipecritic.com/flourless-chocolate-cake/

Creamy Chicken Marsala

Creamy Chicken Marsala is a creamy and delicious classic Italian dish that is ready in under 30 minutes!   The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make! 

This recipe could not be easier to make! Pan fry the chicken, create the delicious sauce that only requires a few ingredients and thickens up to coat the chicken so well. If you are loving the creamy, mushroom flavors tied together try this Creamy Tuscan Garlic Chicken, Skillet Creamy Chicken Mushroom Florentine or Creamy Garlic Parmesan Mushroom Chicken.

creamychickenmarsala

Creamy Chicken Marsala

I had plans to share another recipe with you today but this was so amazing that I could not wait to share! Do you ever make something and think, DANG!  I just made that?   This Creamy Chicken Marsala became an instant favorite with the very first bite.  It was a 5 star restaurant quality meal that I made right in my kitchen!

The creamy sauce uses the sweet marsala wine that gives such great flavor.  (Don’t worry because alcohol does burn off during the cooking process and is safe for the kids to eat.  But if you are worried about it I have provided an alternative.) All you have to add to it is some heavy cream, garlic, mustard, and voila!  All done.  I am not a huge mushroom fan but I love them cooked in sauces.  They were tender and added such great flavor and texture to the dish.

Everything about this meal is PHENOMENAL.  It is simple and packed with such amazing flavor.  It really tastes like you created a restaurant quality meal right at home that is simple and delicious.  You are going to want to put this at the top of the list of things to make.  It is even picky eater approved at our house (minus the mushrooms) and this Creamy Chicken Marsala is one we will make again and again!

How do you make Creamy Chicken Marsala?

  • In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
  • Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

How do you cut a large chicken breast in half?

I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily. Place one chicken breast half on a cutting board, flat/smooth side down. Put the palm of your non-cutting hand on the top of the breast, and, using a very sharp knife, slowly cut horizontally through the breast, starting with cutting into the long, thick side.

What temperature does chicken need to be cooked to?

A meat or instant-read thermometer is your best instrument for determining the temperature of your chicken, The thermometer should be inserted into the thickest part of the breast. 165 degrees Fahrenheit is the safe internal temperature for both the white meat and dark meat.

creamychickenmarsala2

What is the best Marsala Wine?

Marsala is an Italian fortified wine with smoky, deep flavor. When making savory dishes like chicken or veal Marsala, dry Marsala is the classic choice; when making desserts, sweet Marsalis generally used. Marsala wine is a fortified wine from Sicily with a deep flavor and is used in this sauce to create a caramelized rich flavor. When making savory dishes like Chicken Marsala, dry Marsala is the best option.

The alcohol in the marsala wine burns off during the cooking process. If you are worried about cooking with wine, they say this recipe makes a good substitute.

  • 1/4 cup of white grape juice
  • 1 tablespoon vanilla extract
  • 2 tablespoons of sherry vinegar

What is a good side dish to use with Chicken Marsala?

  • Mashed Potatoes
  • Asparagus
  • Broccoli
  • Green Beans
  • Plain Rice
  • Noodles

creamychickenmarsala5

Are you looking for more Creamy Chicken recipes? Here are some!

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Creamy Chicken Marsala

A creamy and delicious classic italian dish that is ready in under 30 minutes! The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make!

  • 4 boneless skinless chicken breasts (thinly sliced*)
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup Marsala wine** see note
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • Fresh Chopped Parsley for garnish
  1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.

  2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. 

  3. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

** The alcohol will burn out during the cooking process but if you are worried about cooking with wine you can use this as a substitute:

1/4 cup white grape juice, 1 T Vanilla Extract, 2 T Sherry Vinegar.

 

from The Recipe Critic https://therecipecritic.com/creamy-chicken-marsala/

The Best Chocolate Chip Cookies Ever!

The Best Chocolate Chip Cookies turn out perfect every single time and don’t require any chilling time.  This is a classic tried and true chocolate chip cookie recipe that you will make again and again!

These Chocolate Chip Cookies are a traditional cookie that melts in your mouth with every bite. Let the chocolate warm you with its decadent taste and overwhelming comfort from every cookie. If you are looking for other classic cookie recipes try these Perfectly Soft Peanut Butter Cookies, Butter Pecan Cookies, or Chewy Oatmeal Cookies.

The Best Chocolate Chip Cookies

Fresh baked chocolate chip cookies right out of the oven doesn’t last long in our home. We love the sweet classic taste it brings to our family! With a few simple ingredients that you have in your pantry year round, these Chocolate Chips become the very BEST!

The best part about these cookies are watching my kids make them together on a Sunday afternoon. It is always a tradition for us to enjoy these cookies on the first day of school together and now my kiddos love to share the kitchen and create lasting memories each week after going to church together. I love watching them measure, stir and watch through the oven window as the cookies slowly bake to perfection. Simple recipe for a sweet family time!

How to make The Best Chocolate Chip Cookies?

  • Preheat oven to 350 degrees.  In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy.

  • Add flour, baking soda, baking powder, and salt until combined.  Add the chocolate chips and mix well.
  • Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or sillpat lined cookie sheet.  Bake for 7-8 minutes.  Remove from oven and transfer to a cooling rack to cool.

Can you freeze or refrigerate the chocolate chip cookie dough?

Yes! It is always great to freeze dough! If you are not quite ready to bake your cookie dough after mixing it together, place the dough in an airtight container and freeze up to a year in the freezer or 3 to 4 days in the refrigerator. If you have extra time or even need extra time when baking the cookie dough, I like to roll the dough into balls and place on a sheet pan in the freezer or refrigerator to become firm before baking. You can also do this for freezing for a long period of time and take the round balls out for cookies year round.

Once the cookies are baked, it is best to store the cookies in an airtight container. To keep them softer longer, add a piece of white bread to your container and the cookies tend to last extra days of softer cookies.

What kind of butter do you use?

I like to use unsalted butter that is left out for a few hours prior to baking the cookies. If you prefer salted butter I recommend cutting back on the salt measurement to 1/2 a teaspoon. Having soft butter sit out of the refrigerator for an hour or so is best for these cookies when mixing or even melting the butter to give that softer cookie when baking.

How do you make cookies softer and chewier?

  • Bake cookie dough at a higher temperature for less amount of time.
  • Add 1 Tablespoon of Molasses or Honey
  • Add more brown sugar and less white sugar, a 1-1 ratio.
  • Don’t cook all the way through, let them sit on the baking sheet before transferring them to a cooling rack.

What kind of chocolate chips are best?

  • Trader Joe’s
  • Scharffen Berger
  • Barry Callebaut
  • Ghirardelli
  • See’s Chocolate Chips
  • Sunspire

What Can be used instead of Chocolate Chips?

  • Semi Sweet Chocolate Chips
  • Milk Chocolate Chips
  • Dark Chocolate Chips
  • Mini Chocolate Chips
  • Bittersweet Chocolate Chips
  • Butterscotch Chips
  • Peanut Butter Chips
  • Mint Chocolate Chips
  • White Chocolate Chips

Want more Chocolate Chip Cookie Recipes? Here you go!

The Best Chocolate Chip Cookies

  • 1 cup  butter (softened)
  • 1 cup  brown sugar
  • 1 cup  sugar
  • 2  eggs
  • 2 tsp.  vanilla
  • 3 1/4 cups  flour
  • 1 tsp.  baking soda
  • 1/2 teaspoon baking powder
  • 1 tsp.  salt
  • 2 cups milk chocolate chips
  1. Preheat oven to 350 degrees.  In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy.

  2. Add flour, baking soda, baking powder, and salt until combined.  Add the chocolate chips and mix well.  

  3. Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or sillpat lined cookie sheet.  Bake for 7-8 minutes.  Remove from oven and transfer to a cooling rack to cool.  

Recipe originally published May 2012. Update 2/19

 

 

from The Recipe Critic https://therecipecritic.com/the-best-chocolate-chip-cookies/

The Best Sugar Cookie Recipe!

Cut out homemade Sugar Cookies that have a crisp edge and the softest center!  Topped with my favorite cream cheese frosting and sprinkles this is a tried and true family sugar cookie recipe!  You will agree that they are the BEST! 

Sugar Cookie Recipe

Sugar Cookie Recipe

I sure do love sugar cookies!  If a neighbor brings me over a plate of sugar cookies with frosting they will instantly become my new BFF.  What is it about a fresh baked sugar cookie with frosting that is so delicious?

I have had a lot of sugar cookies in my day.  Some are way to crisp and not soft enough on the inside.  I love this recipe because it is the best of both worlds.  A little crisp on the outside, but not too crisp, and they have the softest center!  The edges don’t expand while baking and they come out looking in the perfect shape.

The recipe is a pretty basic and traditional sugar cookie recipe.  The dough comes together in a matter of minutes.  But I found that the secret to the best sugar cookie is added almond extract.  The almond extract add such a rich and delicious almond flavor making them absolutely perfect.

How do you make sugar cookies?

  • In a large bowl beat the butter until smooth and creamy for about one minute. Add the sugar and continue to beat until creamy for about 2 minutes. Add the egg, vanilla, and almond extract and continue to beat until incorporated.
  • In a medium sized bowl, whisk together the flour, baking powder, and salt. Slowly add to the creamed mixture and continue to beat until the dough comes together. Form the dough into a ball and chill in the fridge for one hour and can be chilled overnight.
  • Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough out to desired thickness (mine were 1/4 inch thick) and cut with cookie cutters. Transfer to baking sheet.
  • Bake for 8-11 minutes or until just set. I like mine more soft so I cooked mine for 8 minutes. Let cookies cool completely before frosting.
  • To make the cream cheese frosting: Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla and continue to beat until it is smooth and creamy. Frost cooled cookies.

Homemade Sugar Cookies

How to make sugar cookies

Do I have to chill the sugar cookie dough?

The dough does require an hour of chilling time.  So go change and fold some laundry or get caught up on a netflix show. 🙂  They are ready to be rolled out and cut into perfect and cute sugar cookies.

My kids love to help make sugar cookies and we loved spending some time in the kitchen making cookies together.  We ate way to many cookies to count and had fun delivering them to friends.

How long do sugar cookies last after baking?

Store your cookies in an airtight container.  They will last for up to a week.

Best Frosted Sugar Cookie Recipe

These cookies are perfect for your Valentine’s Day festivities and are so good that you will want to make them throughout the year!  This will become your favorite go to sugar cookie recipe that you will make again and again.

You are going to quickly agree that they are the best!  Trust me.  I made sure by eating at least 3! ?

Recipe for Sugar Cookies

Sugar Cookie Recipe

The Best Sugar Cookies Ever!

Cut out Sugar Cookies that have a crisp edge and the softest center! Topped with my favorite cream cheese frosting and sprinkles this is a tried and true family recipe! You will agree that they are the BEST!

  • 3/4 cup butter (softened)
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Cream Cheese Frosting:
  • 8 oz cream cheese (softened)
  • 1/2 cup butter (softened)
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • food coloring if desired
  1. In a large bowl beat the butter until smooth and creamy for about one minute. Add the sugar and continue to beat until creamy for about 2 minutes. Add the egg, vanilla, and almond extract and continue to beat until incorporated.
  2. In a medium sized bowl, whisk together the flour, baking powder, and salt. Slowly add to the creamed mixture and continue to beat until the dough comes together. Form the dough into a ball and chill in the fridge for one hour and can be chilled overnight.
  3. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough out to desired thickness (mine were 1/4 inch thick) and cut with cookie cutters. Transfer to baking sheet.
  4. Bake for 8-11 minutes or until just set. I like mine more soft so I cooked mine for 8 minutes. Let cookies cool completely before frosting.
  5. To make the cream cheese frosting: Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla and continue to beat until it is smooth and creamy. Frost cooled cookies.

Originally published 2016

sugarcookie5

from The Recipe Critic https://therecipecritic.com/the-best-sugar-cookies-ever/

Perfect Tres Leches Cake

Tres leches cake. This easy to make tender cake is drenched in a three milk mixture, topped with fluffy whipped cream, and can be topped with a sprinkle of cinnamon or fresh fruit for a truly authentic Mexican dessert. 

This authentic Tres Leches Cake recipe is simple to recreate. A quick whipping of the egg whites ensures that we get a light airy cake, perfect for soaking up the three milk mixture that will be poured over top. The perfect ending to any meal, especially some Mexican favorites such as: Blackened Shrimp Fajitas  or Skinny Chicken Enchiladas. Or if you’re looking for some additional Mexican inspired desserts there’s these Apple Churro Cheesecake Bars.

Tres Leches Cake

Hey y’all! It’s Serene from House of Yumm back with you today, and I’m so excited to share with you one of my all time FAVORITE dessert recipes. This Tres Leches Cake is such an easy, yet impressive dessert to make. It is the perfect ending to any meal. The cake is light and airy, then drenched in a truly decadent mixture of three milks. After we let the cake soak overnight, we will top with sweet and fluffy whipped cream. The perfect crown for this regal dessert. Whenever my husband and I go out for Tex Mex, or a Mexican meal, I never feel complete without ordering a slice of tres leches cake to take home with me. And y’all, this cake is even better when made at home from scratch, so I’m definitely excited to share this recipe with you today!

How to make Tres Leches Cake

  • Prepare the cake batter. This is a simple cake batter that uses one small trick to ensure a light and airy cake. Separate the egg whites from the yolks and take the extra time to whip the egg whites with a little bit of sugar. Fold the egg whites into the batter to create a fluffy cake batter. This helps the cake soak in the milk mixture.
  • Drench the cake in a 3 milk mixture. Combine the sweetened condensed milk, evaporated milk, and regular milk in a measuring cup. Poke holes in the cake with a fork. Then pour the milk mixture over the top of the cake.
  • Cover and chill. This is the point where we need to let the cake soak in all that delicious milk. The cake needs to chill in the fridge and soak for at least 4 hours, I prefer overnight. This ensures the cake soaks up as much of the milk as possible.
  • Top with whipped cream. After the cake has soaked and you are ready to serve, whip up some heavy cream and spread it over the top of the cake. This tres leches cake doesn’t use frosting, but a light and fluffy whipped cream topping instead. At this point you can give a sprinkle of cinnamon, or top with some fresh fruit if desired right before serving.


What milks are used in Tres Leches Cake?

The milks used in this tres leches cake recipe are sweetened condensed milk, evaporated milk, and regular milk (can be whole milk or 2%). Some recipes will substitute heavy cream or half and half in place of the milk. I don’t find it necessary in this recipe, since it’s decadent enough without it. 

How do you store Tres Leches cake?

Due to the milks in the cake, this tres leches cake does need to be stored in the refrigerator. Cover the cake, to help keep in the moisture, and store in the fridge. 

How long does Tres Leches cake keep for?

This cake can be stored in the fridge and saved for up to 4 days. It is best when eaten within the first 48 hours. After the 4 day, the cake does become slightly soggy.

Can I freeze Tres Leches cake?

Yes!! You can freeze Tres Leches cake. BUT you can only freeze the actual cake. Before you drench it with the milk mixture. So after the cake has been baked, you can freeze it like you would any cake. Then when you are ready to use, bring to room temperature, drench with the milks, let it soak overnight, then top with the whipped cream.

More Cake Recipes You May Enjoy:

Tres leches cake

Tres leches cake. This easy to make tender cake is drenched in a three milk mixture, topped with fluffy whipped cream, and can be topped with a sprinkle of cinnamon or fresh fruit for a truly authentic Mexican dessert.

Cake Batter

  • 1 and 1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs (divided)
  • 1 cup white sugar (divided)
  • 2 teaspoons vanilla extract
  • 1/2 cup milk

!Mix Mixture

  • 2/3 cup whole milk
  • 1-14 ounce can sweetened condensed milk
  • 1-12 ounce can evaporated milk

!Topping

  • 1 pint 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees.
  2. In a medium size bowl combine the flour, baking powder and salt. Stir together with a fork.
  3. In a large bowl combine the egg yolks(separates the egg whites into another medium size bowl), with 3/4 cup of white sugar. Stir together until fluffy. Add in the vanilla extract. Stir to combine.
  4. Add the dry ingredients to the wet ingredients, stir to combine. Add in the milk. Stir to mix.
  5. Whisk the egg whites with a hand or stand mixer, once the egg whites start getting foamy and white in color add in the last 1/4 cup of sugar. Continue whisking or mixing on high speed until smooth, white, and stiff peaks form.
  6. Fold the egg whites into the cake batter.
  7. Grease a 9×13 cake pan. Pour the cake batter into the cake pan. Bake for about 30 minutes or until the top of the cake is golden and a toothpick inserted in the center of the cake comes out clean.
  8. In a large measuring cup combine the milks needed for the milk mixture. Whisk together.
  9. When the cake is cooled to room temperature. Poke all over the top with a fork. Then pour the milk mixture over the entire cake.
  10. Cover the cake and chill in the refrigerator for at least 4 hours to overnight.
  11. After the cake has chilled and soaked in the milks, prepare the whipped cream.
  12. Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar and vanilla extract. Continue mixing on medium to high speed until soft peaks form.
  13. Spoon the whipped cream onto the cake, spread with a spatula or butter knife.
  14. Serve the cake with a sprinkle of cinnamon or fresh fruit if desired.
  15. Store the cake in the refrigerator for up to 4-5 days, best if eaten within 48 hours.

Cook time does not include 4 hour chill time.

 

 

from The Recipe Critic https://therecipecritic.com/tres-leches-cake/

No-Bake Energy Bites aka Protein Poppers

No Bake Energy Bites are packed with protein and make the perfect healthy snack or breakfast on the go!  Loaded with oats, flax seed, peanut butter, coconut and chocolate chips, these little bites are amazing!
Feel good about what you are snacking on with these quick and easy Energy Bites! Keep your healthy goals afloat with these fun, pop-able bites. Take them on the go or just have them ready when needed. Great for kids and adults! They are simple to make and disappear just as fast! They are light and tasty and full of the flavor you need throughout the day. If you love no-bake recipes try these Dark Chocolate Pistachio Bars, No Bake Buckeye Peanut Butter Balls, or Reese’s No Bake Peanut Butter Bars today!

No Bake Energy Bites aka Protein Poppers

These are always a hit in my family! I usually have to double the recipe in order to satisfy everyones cravings on these! They are so simple to make and clean up is even better with one bowl! I love making these with my kids in our kitchen. Each of them have an ingredient they love to add, they all take turns passing the bowl around stirring it together and double points for the bonding we have laughing over our silliness. During the one hour of fridge time we love to play a quick game together. It can be I spy, a card game or a bunch of fun word games that are short and sweet. It gets our kids laughing and the bond they have grows even more.

After the mixture is chilled, rolling the balls in their hands or using a cookie scoop is their favorite part before devouring them! It has been a go-to snack for our family. They are great for driving from school to activity or sometimes I use them as a quick lunch or snack when I am out and about. You will love the flavor and how filling these little bites can be!

How Do You Make No Bake Energy Bites?

  • In a large mixing bowl, mix rolled oats, coconut flakes, nut butter, flax seed, honey, and vanilla. Make sure it is mixed well so that you can form the balls easily. Add chocolate chips if using or other desired mix ins.
  • Chill the mixture in the fridge for an hour so that balls will bind together.
  • Roll the balls into about a 1 inch diameter.

What Other Mix-Ins Work Well For Energy Bites?

There are several variations of energy bites that are just as delicious! You can make them as simple as 4 ingredients to adding in all the extra flavors or additives you love to make your own. Here are a few substitutions or additions you can make to enhance your energy bites.

  • Add in a scoop of protein powder
  • Mix in about a 1/2 cup chopped dried fruit mix, such as 1/4 cup raisins and 1/4 cup dried cranberries in place of the chocolate chips
  • Add in any of your favorite types of seed, such as sunflower, flax seeds, pumpkin or chia seeds for an extra boost
  • Replace the peanut butter with almond, cashew or any type of nut butter you prefer

How Do You Store Energy Bites?

  • Short Term: Placing the energy bites in a zip lock bag or an airtight container is best. They will usually last up to one week being stored at room temperature or two weeks in the refrigerator. Giving each bite room in the air tight container is recommended so they do not stick together.
  • Long Term: Storing them in the freezer will last about two to three months. I recommend before freezing them that you freeze the balls prior to storing them in an airtight container. This works best by placing the energy bites on a baking sheet that is covered with parchment paper. Freeze for about 15 to 20 minutes or until firm. This will hold their shape as well as not stick together when being stored for a long period of time.
  • Thawing Process: Place in the refrigerator over night and enjoy the next day!

No Bake Energy Bites

No Bake Energy Bites are packed with protein and make the perfect healthy snack or breakfast on the go!  Loaded with oats, flax seed, peanut butter, coconut and chocolate chips, these little bites are amazing! 

  • 1 cup rolled oats
  • 1/3 cup coconut flakes
  • 1/2 cup nut butter (I used natural peanut butter)
  • 1/2 cup ground flax seed
  • 1/2 cup chocolate chips (optional)
  • 1/3 cup raw honey
  • 1 tsp vanilla
  1. In a large mixing bowl, mix rolled oats, coconut flakes, nut butter, flax seed, honey, and vanilla. Make sure it is mixed well so that you can form the balls easily. Add chocolate chips if using or other desired mix ins.
  2. Chill the mixture in the fridge for an hour so that balls will bind together.
  3. Roll the balls into about a 1 inch diameter.

Recipe Updated 2/1/19

These babies are one of the best snacks that I have found.  They are packed with Protein, Omega 3, and Fiber.  I am always running out the door to my gym class in the morning and these are perfect to grab on my way out before my workout!  I love that they are no-bake and so easy to make.   I doubled the recipe so that I could keep some in the fridge for when I need them!  My kids loved them too!  These would also make a great after school snack!

from The Recipe Critic https://therecipecritic.com/no-bake-energy-bites-aka-protein-poppers/

Chewy Brown Butter Blondies

Brown Butter Blondies! These chewy blondie bars are enhanced with the rich flavor of browned butter and loaded with (optional) nuts and candy pieces. Don’t worry if you’ve never browned butter before, it’s easy and I’ll walk you through the steps below!

Two chewy brown butter blondies

Brown Butter Blondies

Hi everyone! Sam here from Sugar Spun Run with another sweet treat. Today I’m sharing a decadent recipe for Browned Butter Blondies.

I recently set out to make the perfect blondies and was pretty satisfied with my results. However, because of my sheer inability to ever leave any recipe un-changed, I couldn’t help but think about how wonderful these would taste if only I were to brown the butter…

Well, the results were every bit as incredible as I’d hoped they’d be. Richly flavored, chewy, and just simply delectable. I then decided to up the ante even further and stir in some chopped walnuts and toffee bits (I have a favorite toffee recipe but kept things simple and used the storebought “Bits o’ Brickle” pieces).

Worried about browning butter? Never tried it before? Don’t panic! It’s easy and I’ll walk you through the steps below. It takes a bit more time, but it’s worth it, just look at those beautiful browned butter flecks in the batter…

Brown butter blondie batter

How to Make Browned Butter

Browned butter (more formally known as buerre noisette, how fancy is that!?) is one of my all-time favorite things to make in the kitchen. It’s so much easier than you might think and elevates any baked good to new heights. Oh, and as a bonus, your house is going to smell amazing. Here’s how to do it:

  1. Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan over medium/low heat.
  2. Once butter is melted, increase heat just above medium
  3. Use a wooden spoon to swirl the butter frequently. The butter will begin to bubble and pop.
  4. Once the bubbling/popping slows (you should still be stirring this whole time) you’ll notice it will begin to turn brown. As soon as this happens, remove from heat quickly and transfer to a heatproof bowl.

More Tips & Tricks for Browning Butter

  • For best results, use a light-colored pan when cooking your butter, this will make it easier to see once the butter begins to brown, reducing your risk of burning your butter.
  • Never, ever, walk away from your butter while it’s browning! Even taking your attention off of it for a second can result in burnt butter, and burnt butter is every bit as awful as browned butter is wonderful. If you burn your butter even a little bit you’ll have to start all over again.
  • Have a heat-proof bowl ready for when your butter has finished browning. You’ll want to quickly transfer the butter to this container — it can still burn even after you’ve removed the pan from the heat.
  • Your browned butter will be hot! Make sure you let it cool back down to room temperature (or at least close to room temperature) before adding the rest of the ingredients for these blondies.

Slice of brown butter blondie

Enjoy!

Brown Butter Blondies
 
Chewy Brown Butter Blondies loaded with (optional) nuts and toffee!
Author: Sam
Serves: 24

Ingredients
  • 1 cup unsalted butter cut into Tablespoon-sized pieces (226g)
  • 1 cup light brown sugar tightly packed (200g)
  • ¾ cup sugar (150g)
  • 2 eggs + 1 egg yolk, room temperature preferred
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (250g)
  • 2 teaspoons cornstarch
  • 1 /2 teaspoon baking powder
  • 1 teaspoon salt
  • ⅔ cup chopped walnuts, optional
  • ½ cup toffee bits, optional

Instructions
  1. Preheat oven to 350F (175C). Line a 9×9 metal baking pan* with parchment paper or lightly grease and flour.
  2. Place butter in a medium-sized saucepan and cook over medium heat until melted. Once melted, turn up heat just a notch above medium and continue to cook, stirring constantly as it pops and sizzles. Once the popping slows and the butter begins to turn brown, remove from heat and pour into a large heatproof bowl.
  3. Allow browned butter to cool for at least 20 minutes before proceeding.
  4. Once butter has cooled, add sugars and stir well.
  5. Stir in eggs, egg yolk, and vanilla extract.
  6. In a separate bowl, stir together flour, cornstarch, baking powder, and salt.
  7. Gradually add dry ingredients to wet until completely combined.
  8. Stir in nuts and toffee bits, if using.
  9. Spread batter into prepared pan and bake on 350F (175C) for 25 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Allow to cool completely before lifting from pan, cutting, and enjoying. The blondies may seem slightly greasy while still warm, so let them cool completely before enjoying.

Notes
*This recipe will also work in a 9×13 metal pan, it will only need to bake about 18-20 minutes. This recipe will work in a glass pan, but the baking time will be longer.

3.5.3226

 

from The Recipe Critic https://therecipecritic.com/brown-butter-blondies/

Skinny Mini Cheesecake

Skinny Mini Cheesecake is a light and creamy cheesecake that will melt in your mouth with every bite! Your mouth will be MMMing and AWWWing with this low calorie, healthy dessert that won’t last long after you make it. The sweet topping of fruit, to the fluffy cheesecake middle, with the perfect amount of crust to leave you with the sweet and salty combination that you will need to get through your diet these next few months. 

When I took my first bite of these I wanted to die.  And then I started feeling guilty thinking that I ruined my diet and I was doomed forever.  No my friends.  I wasn’t.  These are only 100 calories.  100 calories!!  These are the absolute best no bake, guilt free, delicious dessert ever invented!  Run, don’t walk to the store and eat one of these for dessert tonight.  You can thank me later. For more healthy desserts to get you through try these Healthy Oatmeal Apple Raisin Cookies, Cowboy Cookies or this Healthy Greek Yogurt Lemon Poppyseeds Pound Cake.

Skinny Mini Cheesecake

It is the beginning of a New Year and most of you have made a commitment to eat better and lose weight.  But oh man what you wouldn’t do to have a bite of your favorite dessert.  Well here is your solution.  These delicious heavenly creations.  My ultimate favorite dessert is cheesecake.  But we all know that they have at least one milllllion calories.  Consider this recipe your new best friend. This dessert will make your life style changes easier and you more happy with a little sweet and salty treat you can enjoy during the day.

How Do You Make Skinny Mini Cheesecake?

  • In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, simply place them into a bag and crush them with a rolling pin or cup.
  • Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.
  • Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
  • In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenda) until fluffy. Add the cool whip and whip until smooth.
  • Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
  • Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!

Can You Freeze Mini Cheesecake?

Yes, you can! Cheesecake freezes very well! These are perfect to leave in the freezer and take one out at a time. You can leave it in the fridge to thaw and then enjoy once they soften. If you would like to individually wrap them and store in the freezer for easier access or using a Tupperware to store them is great option too. If you need the dessert sooner than later, set it out for 5 to 10 minutes at room temperature and enjoy when those cravings happen instantly.

  • To Freeze: Place the cooled cheesecake on a baking sheet and freeze, uncovered until firm. From here you will wrap each cheesecake tightly with either aluminum foil, plastic freezer wrap or place in a freezer bag. These will last about 2 to 3 months in the freezer. You can thaw the cheesecake in the refrigerator over night.
  • To Refrigerate: Place in an air tight container to store in the refrigerator. Cheesecake tastes best at room temperature. These will last about 1 week in the refrigerator.

Want More Cheesecake Recipes? Enjoy these!

5.0 from 1 reviews

Skinny Mini Cheesecake
 
Delicious mini cheesecakes with half of the calories!
Author: Alyssa

Ingredients
  • Graham Cracker Crust:
  • 7 graham cracker sheets (I used reduced fat)
  • ½ tsp. ground cinnamon
  • 2 Tbsp sugar
  • 4 Tbsp unsalted butter, melted
  • Cheesecake Mixture:
  • 8 oz. fat free Cool Whip
  • 1 (8 oz) package fat-free cream cheese
  • ¼ cup sugar (or 6 Splenda packets)
  • 2 tsp. vanilla extract

Instructions
  1. In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, simply place them into a bag and crush them with a rolling pin or cup.
  2. Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.
  3. Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
  4. In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenda) until fluffy. Add the cool whip and whip until smooth.
  5. Using a cookie dough scooper (or spoon), fill each cupcake liner with 1½ scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
  6. Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!

3.2.2885

Here are the calories from the recipe that I adapted from. This includes the pumpkin swirl and isn’t using reduced fat graham crackers so the calories for this recipe above are reduced.
Servings: 12 Serving Size: 1 mini cheesecake Calories: 106 Fat: 3.8 g Carbs: 12.1 g Fiber: 0.3 g Protein: 2.8 g Old Points: 2.4 pts Points+: 3 pts

from The Recipe Critic https://therecipecritic.com/skinny-mini-cheesecake/