Cheesecake Recipes - Crazy for Crust

Caramel Cheesecake Dip

No Bake

Peanut Butter S’mores Cheesecake Dip

Cheesecake Dip

Christmas

Peppermint Mocha Cheesecake Dip

The post Salted Caramel Mocha Cheesecake Dip appeared first on Crazy for Crust.

No Bake Cherry Cheesecake Dessert

Dorothy Kern — Wed, 13 Mar 2024 08:07:51 +0000

A No Bake Cherry Cheesecake Dessert is the perfect no bake dessert with simple ingredients: An Oreo crust topped with no bake cheesecake and cherry pie filling on top. It’s perfect for summer, for a potluck, or because you love cherry!

The BEST No Bake Cherry Cheesecake Recipe

This easy Cherry Cheesecake Dessert is no bake and screams summer to me with a creamy cheesecake filling and cherry pie filling on top. It’s the best and easiest cheesecake recipe! No matter what you call it: cherry cheesecake surprise, delight, lush, or dream dessert, it’s easy, foolproof and so, so good.

My classic Oreo crust is the bottom layer – works every time! I love the chocolate and cherry combo – but if you want this recipe with graham crackers, check out my Cherry Delight recipe. This is one of my favorite easy dessert recipes, perfect for special occasions or family gatherings.

Ingredients Needed

Oreos – to make your chocolate crust – no need to remove the filling. You can use graham cracker crumbs instead if you prefer.
Butter: be sure and use Challenge Butter to make the crust.
Cream Cheese – The key to making a no bake cheesecake filling is being sure that your cream cheese is room temperature to avoid lumps in your filling.
Whipped Topping – This makes it so simple!
Cherry Pie Filling – use one can of cherry pie filling or make your own.

How to make No Bake Cherry Cheesecake

Crush cookies to a fine crumb. Stir cookies and melted butter in small bowl with a fork then press into the bottom of an 8×8-inch square baking dish. Chill until filling is ready.
Use an electric mixer on medium speed to mix powdered sugar into cream cheese until combined. Mix in vanilla and fold in whipped topping.
Spread cream cheese mixture on top of chilled crust. Top cream cheese layer with cherry pie filling in an even layer.
Chill until set, at least one hour, before serving.

Expert Tips

Make sure your cream cheese is room temperature so you don’t have lumps!
Feel free to use fresh whipped cream instead of cool whip! You would need 1 1/2 cups heavy whipping cream and 2 tablespoons powdered sugar to make enough for the recipe.
Use my homemade cherry pie filling if you don’t want to use canned.
Store loosely covered with plastic wrap in the fridge.
This would be fantastic with strawberries instead of cherry pie filling.
If you like sweetened condensed milk cheesecake (the one with lemon juice) I have that recipe too.

FAQs

Can you freeze cherry cheesecake?

Because this has whipped topping you can freeze it – without the pie filling on top for best thawing results.

No Bake Cherry Cheesecake Dessert Recipe

No Bake Cherry Cheesecake Dessert Lasagna is an easy no bake dessert recipe perfect for a potluck! It has an Oreo crust, no bake cheesecake filling and cherry pie filling on top. This dessert lush is the perfect summer recipe!

Course Dessert

Cuisine American

Prep Time 15

Chill Time 1

Total Time 1 15

Servings servings

Calories 260kcal

Author Dorothy Kern

Cost $8

Ingredients

Crust:

20 Oreo Cookies crushed with filling
4 tablespoons (57g) Challenge unsalted butter melted

Filling:

8 ounces (225g) Challenge Cream Cheese room temperature
1 cup (113g) powdered sugar
8 ounces Cool Whip 1 container
1 teaspoon vanilla extract

Topping:

1 (20 ounce) can Cherry Pie Filling

Instructions

Stir cookies and melted butter in small bowl with a fork until all cookies are moistened with butter. Press into the bottom of an 8×8-inch pan. Chill until filling is ready.
Use a hand mixer to mix powdered sugar into cream cheese until combined. Mix in vanilla and fold in whipped topping.
Spread filling on top of chilled crust. Top with cherry pie filling.
Chill until set, at least one hour, before serving.

Video

Notes

Be sure to use softened cream cheese to avoid lumps
You can use freshly whipped cream – 1 1/2 cups heavy whipping cream and 2 tablespoons powdered sugar and beat to stiff peaks.

Nutrition

Other Lush Desserts

Blueberry Delight Lush Dessert

No Bake

No Bake Pineapple Dream Dessert

No Bake Berry Dessert Lush

Peanut Butter Chocolate Dessert

This post was originally sponsored by Challenge Dairy; I used their cream cheese in the filling and butter in the crust of these cherry cheesecake bars and we loved every bite! Challenge Butter is the only dairy product company that controls the whole process when it comes to making its butter, from milking the cows to transporting milk, to making butter to packaging. Plus, as you all know, Challenge Butter is a product I’ve used my entire life. It’s from a cooperative of California family-owned dairies and is the 2nd largest butter brand in the country. (You can find it nationally!)

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My Favorite Carrot Cake Recipes

Dorothy Kern — Sat, 17 Feb 2024 17:05:59 +0000

We absolutely love carrot cake all year long – and my husband loves it so much I keep making new recipes with carrot cake flavors, like cookies or blondies, coffee cake, even cinnamon rolls. These are all my favorite carrot cake inspired recipes – you’re going to find something you love!

12 Best Carrot Cake Ideas

Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!

Carrot Cake Brownies Recipe

Fudgy brownies filled with the flavors of carrot cake topped with a cream cheese drizzle.

Carrot Cake Blondies Recipe

Carrot Cake Blondies are made with shredded carrots,cinnamon spice and topped with a luscious cream cheese frosting – which I think is the best part!

The BEST Carrot Cake Recipe

Naked Carrot Cake with Pecan Cream Cheese Icing – this easy cake recipe is the BEST carrot cake ever! Plus the frosting is to die for.

The BEST Carrot Cake Loaf

This is the BEST Carrot Cake Loaf Cake you’ll ever make. It’s soft and FULL of carrot cake flavor with a delicious cream cheese frosting!

Carrot Cake Ice Cream Cake

My favorite carrot cake recipe with a cream cheese ice cream layer and topped with cream cheese whipped topping! The perfect cake for spring!

Carrot Cake Roll

A delicious spring version of your favorite cake roll: Carrot Cake Roll! An easy spicy carrot cake rolled with cream cheese frosting inside. Check out the video and photo tutorial for tons of tips and tricks!

Coconut Carrot Bundt Cake Recipe

Coconut Carrot Cake – this easy carrot cake recipe is full of coconut with a cream cheese frosting. The perfect cake for spring, Easter, or any occasion! It’s an easy recipe that starts with a cake mix but you’d never know it.

Carrot Cake Pie

Two desserts in one! Carrot Cake Pie combines a pie crust with the flavors of carrot cake in blondie form. Perfect with the cream cheese whipped cream.

Carrot Cake Cheesecake Cupcakes Recipe

Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.

Carrot Cake Cinnamon Rolls Recipe

Carrot Cake Cinnamon Rolls start with the best cinnamon roll dough and are filled with a carrot cake brown sugar filing. These are soft and perfect with cream cheese frosting.

Carrot Coffee Cake Recipe

This Carrot Cake Coffee Cake is our absolute favorite coffee cake. A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch.

Other Fun Carrot Cake Desserts

Carrot Cake Rice Krispies Treats by Simple Joy
Skillet Carrot Cake by Cookie Rookie
Carrot Cake Fudge by Simple Joy
Carrot Cake Jam by Nutmeg Nanny
Carrot Cake Donuts by A Classic Twist
Carrot Cake Cupcakes by Grandbaby Cakes
Carrot Cake Gooey Bars by Life, Love and Sugar
Carrot Cake Scones by Chef Lindsey Farr
Carrot Cake Snickerdoodles by A Dash of Sanity
Carrot Cake Oatmeal by Rachel Cooks
Carrot Cake Dip by Lemon Tree Dwelling
Carrot Cake Pancakes by Life’s Ambrosia
Carrot Cake Muffins by EZ PZ Mealz

The post My Favorite Carrot Cake Recipes appeared first on Crazy for Crust.

Mini Marble Cheesecakes

Dorothy Kern — Tue, 21 Nov 2023 09:09:21 +0000

These Marble Cheesecakes are the best holiday dessert – a mini cheesecake with cookie crust and chocolate vanilla swirl cheesecake. These are easy and perfect for dessert tables and parties. Plus – who does’t love cheesecake?

Marble Cheesecake Bites

Cheesecake is one of my favorite recipes to make around the holidays and it is always a hit. This recipe is even than my classic cheesecake because they’re mini cheesecakes baked in a muffin pan.

No water bath needed, no need to worry about cracking or anything – these are easy to make and so pretty with that marble swirl. They freeze well too so you can make them ahead of time!

Ingredients Needed

Chocolate Graham Crackers: You can also substitute regular graham crackers or even Oreo cookies.
Cream Cheese: Cream cheese will need to be softened to avoid lumps.
Sour Cream: Creates a creamy cheesecake – make sure it’s room temperature.
Egg: Room temperature is important to avoid lumps!
Semi-Sweet Baking Chocolate: Melted chocolate is what helps create the marble look.

How to make Mini Marble Cheesecake Recipe

Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
Crush crackers to make a graham cracker crust. Stir together with butter and sugar. Press into the bottom of the muffin pan.
Beat cream cheese until smooth then mix in sour cream, egg, sugar, and vanilla. Beat until no lumps remain.
Melt semi-sweet baking chocolate in a small bowl on high power in 30 second increments, stirring between each, until melted and smooth. Place 1/4 cup of the cheesecake batter into the chocolate mixture and stir to combine.
Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup). Scoop about 1 teaspoon of the chocolate cheesecake batter on the top and swirl with a toothpick to create the marbled look.
Bake cheesecakes for about 18-21 minutes until the tops are puffed and slightly cracking.

Expert Tips

Make sure that all your ingredients (cream cheese, egg, and sour cream) are at room temperature before you begin. This will combat lumps in your cheesecakes!
Using a stand mixer is also really helpful when getting lumps out!
Cool completely, then chill for at least 2 hours or overnight before serving.

FAQs

Can you freeze these cheesecakes?

You can freeze them in an airtight container for up to 2 months!

Can I make these ahead of time?

Yes! These cheesecakes need to be chilled for a while anyways, so it would work in your favor!

Mini Marble Cheesecakes

Mini Marble Cheesecakes with a PEEPS marshmallow topper – these easy mini cheesecakes are marbled with chocolate. Top with a PEEP for Christmas!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings cheesecakes

Calories 242kcal

Author Dorothy Kern

Ingredients

For the Crust:

1 ¼ cups chocolate graham crackers regular may be substituted, about 7-8 full graham cracker sheets
2 tablespoons (25g) granulated sugar
5 tablespoons (70g) unsalted butter melted

For the Cheesecakes:

8 ounces (226g) cream cheese softened
¼ cup sour cream room temperature
1 large egg room temperature
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
1 ounce (28g) semi-sweet baking chocolate
Chocolate or Marshmallow Whipped Cream or Cool Whip

Instructions

Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
Place graham crackers in a large ziploc bag. Seal the bag except for 1” and roll with a rolling pin to crush the graham crackers to a fine crumb. This can also be done in a food processor. Stir graham cracker crumbs with sugar and melted butter. Scoop 1-2 tablespoons of the crust mixture into the bottom of each muffin cup (for a total of 12). Press to compact.
Beat cream cheese until smooth, about 30 seconds, using a stand mixer fitted with the paddle attachment or a hand mixer. Beat in sour cream, egg, sugar, and vanilla. Beat until no lumps remain. (It’s helpful if all ingredients are room temperature before starting!)
Melt semi-sweet baking chocolate in a small bowl on high power in 30 second increments, stirring between each, until melted and smooth. Place 1/4 cup of the cheesecake batter into the chocolate mixture and stir to combine.
Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup). Scoop about 1 teaspoon of the chocolate cheesecake batter on the top and swirl with a toothpick to create the marbled look.
Bake cheesecakes for about 18-21 minutes until the tops are puffed and slightly cracking. Cool completely, then chill for at least 2 hours or overnight.
To serve: remove the cupcake liner and top with chocolate whipped cream and PEEPS® Marshmallow Snowmen or PEEPS® Marshmallow Trees!

Video

Notes

All ingredients need to be room temperature to avoid lumps.
These can be made ahead up to 24 hours – to allow them to chill.
Freeze for up to 2 months.

Nutrition

Other Cheesecake Recipes

Ice Cream

No Bake Frozen Peanut Butter Cheesecake

Christmas

Peppermint Mocha Cheesecake Dip

The BEST No Bake Cheesecake Recipe

Cheesecake Apple Pie

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Mini Fruit Tart Cheesecakes

Dorothy Kern — Sat, 04 Nov 2023 09:43:06 +0000

Cheesecake is good, but Fruit Tart Cheesecakes take it to another level: Mini Cheesecake Bites topped with fresh berries and a lime glaze, just like a fruit tart…but cheesecake!

Mini Cheesecake Fruit Tarts

These cheesecakes have a fluffy vanilla flavor and they are the best size for a quick dessert after your meal. Mini cheesecakes can be made in so many different ways, but the fruit topping really pairs nicely with the recipe, and the lime glaze makes me think of mini fruit tarts!

I love to bring these to any outing or party because they are so easy to grab and go. The fruit doesn’t stick to the top of the cheesecakes–it is more of a topping so it’s easy to add. Use your favorite fruit to make the perfect dessert your guests will love.

Ingredients Needed

Graham Cracker Crumbs: We’ll make a graham cracker crust to be the base of the cheesecakes.
Cream Cheese: You’ll want this at room temperature for easier mixing – don’t use low fat.
Sour Cream: Be sure that this is also room temperature, along with the Egg so that there are no lumps in your cheesecake.
Fresh Lime Juice: For the glaze – fresh lime is best but you can use bottled lime juice if necessary.
Fresh Berries for topping: I like raspberries, blueberries, blackberries, and/or sliced strawberries

Click to see the recipe card below for full ingredients & instructions!

How to make Mini Fruit Tarts

Make the crust by stirring together graham cracker crumbs with brown sugar and melted butter. Press into a muffin pan lined with cupcake liners.
Beat room temperature cream cheese until fluffy. Beat in sour cream, egg, sugar, and vanilla.
Evenly divide cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. It will thicken as it cools.
Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve.

Expert Tips

Cheesecakes will last up to 4 days in the refrigerator or can be frozen for up to one month, but once the fruit is on top of them eat within the day. Store loosely covered.
This recipe calls for some room temperature ingredients – be sure to let your cream cheese, sour cream, and egg sit out for at least an hour. This is to avoid lumps in the cheesecakes.
You can make them ahead of time, but only put the fruit on the cheesecakes day of serving to avoid the fruit going bad.

Mini Fruit Tart Cheesecakes Recipe

These mini fruit tart cheesecakes are filled with vanilla flavor and are the perfect end to any meal!

Course Dessert

Cuisine American

Prep Time 1 30

Cook Time 20

Chill Time 3

Total Time 4 50

Servings mini cheesecakes

Calories 220kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Crust:

1 ¼ cups (128g) Graham Cracker crumbs
3 tablespoons (36g) packed brown sugar
5 tablespoons (71g) unsalted butter , melted

For the Cheesecakes:

8 ounces (226g) cream cheese , room temperature
¼ cup (61g) sour cream , room temperature
1 large egg , room temperature
¼ cup (50g) granulated sugar
1 teaspoon vanilla bean paste or regular vanilla extract

For the Topping:

¼ cup (60ml) fresh lime juice
¼ cup (50g) granulated sugar
¼ teaspoon cornstarch
2 cups fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)

Instructions

Preheat oven to 350°F. Line 12 muffin cup holes with liners.
Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner. (I find that using a small shot glass or similar object can help pack the crusts easily.)
Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla bean paste until (mostly) no lumps remain. You can use pure vanilla extract, but using the paste adds lots of flavor and the little vanilla bean flecks. (Room temperature ingredients are a must to avoid lumps, believe me!)
Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. Remove from heat and let cool to room temperature. It will thicken as it cools.
Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve. (The fruit is best added the same day as serving.) The fruit won’t stick to the cheesecake – it’s more of just a topping.
Store loosely covered in refrigerator. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the fruit, eat within the day.

Video

Notes

You can find vanilla bean paste in most kitchen specialty stores (like Williams-Sonoma) or on Amazon. Feel free to substitute vanilla extract.

It’s very important your ingredients are room temperature to avoid lumps in the cheesecake. Allow cream cheese, sour cream, and egg to sit at room temperature at least one hour before starting.

Nutrition

Other Mini Cheesecakes

Mini Snickers Cheesecakes

Mini Turtle Pumpkin Cheesecakes

Mini S’mores Cheesecakes

Fall

Mini Marble Cheesecakes

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Mini Pecan Pie Cheesecakes

Dorothy Kern — Wed, 25 Oct 2023 09:47:47 +0000

These Pecan Pie Cheesecakes are the perfect easy dessert for the holidays! Plus, they’re mini cheesecake which makes them so much more fun and easy – no water bath and no worries about cracks!

Pecan Pie Cheesecake in a Cupcake Pan

Pecan pie is a classic pie recipe that cannot go wrong, but these mini pecan pie cheesecakes are a fun new twist! With the texture of a cheesecake and a pecan pie topping, they also are filled with pecans and toffee bits!

The fact that these are mini make life so much better. They are easier to eat, easier to serve, and they’re perfect for any potluck or dessert table that you’ll be needing to fill!

Ingredients Needed

Pecan Sandies Cookies: If you are not interested in using Sandies, shortbread cookies or Golden Oreos will go fine as well. Just use something the size of your muffin pan.
Pecans: These need to be chopped small – that way you have pecans in every bite.
Cream Cheese: It must be softened! Do not use low fat or fat free.
Sour Cream: Room temperature to help the mixing go smoothly – you want to avoid lumps!
Egg: Room temperature so it mixes in easily!

How to make Mini Pecan Pie Cheesecakes

Preheat oven to 350°F. Line a 12-cup muffin pans with liners. Place one cookie in each cup.
Beat room temperature cream cheese and sour cream with a hand mixer until fluffy. Beat in egg, sugar, and vanilla until no lumps remain.
Stir in chopped pecans and toffee bits.
Evenly divide cheesecake among cookie crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
To make the topping, melt butter and brown sugar in a medium saucepan. Boil for about 2 minutes and remove from heat. Immediately stir in chopped pecans.
Evenly divide onto each cheesecake. Work fast – this hardens as the mixture cools. Let cool before serving.

Expert Tips

I recommend using the toffee bits without chocolate, but you can use your favorite.
Make sure these mini cheesecakes have cooled completely before topping with the pecan pie mixture.
You can toast your pecans before adding if you would like but I don’t find that necessary.

FAQs

Does pecan pie cheesecake need to be refrigerated?

Yes, these should be stored in a fridge for up to 3 days.

Can you freeze mini cheesecakes?

You can freeze them for up to 3 months in an airtight container.

Mini Pecan Pie Cheesecakes

Mini cheesecakes are easier to serve and so much easier to eat – perfect for a party!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Chill Time 3

Total Time 4

Servings cheesecakes

Calories 319kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Cheesecakes:

12 Pecan Sandies Cookies (see note)
½ cup chopped pecans
8 ounces cream cheese , softened
¼ cup (66g) sour cream , room temperature
1 large egg , room temperature
½ cup (73g) toffee bits
¼ cup (50g) granulated sugar
1 teaspoon vanilla

For the Topping:

½ cup chopped pecans
¼ cup (57g) unsalted butter
¼ cup (50g) packed brown sugar

Instructions

Preheat oven to 350°F. Line a 12-cup muffin pans with liners. Place one cookie in each cup.
Beat room temperature cream cheese and sour cream with a hand mixer until fluffy. Beat in egg, sugar, and vanilla until no lumps remain. Stir in chopped pecans and toffee bits.
Evenly divide cheesecake among cookie crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
To make the topping, melt butter and brown sugar in a medium saucepan. Boil for about 2 minutes and remove from heat. Immediately stir in chopped pecans. Evenly divide onto each cheesecake. Work fast – this hardens as the mixture cools. Let cool before serving.

Video

Notes

Store in refrigerator for up to 3 days or freeze cheesecakes for up to 3 months.
You can use any similar sized cookie to the Pecan Sandies. I love shortbread cookies for this recipe, but Golden Oreos work too, or you can make a graham cracker crust.
If you want, you can toast your pecans before adding to the topping, but I don’t notice a difference.
I recommend using the toffee bits without chocolate, but you can use your favorite.

Nutrition

Other Pecan Pie Recipes

Double Chocolate Pecan Pie

Cupcakes

Pecan Pie Cupcakes

Brownies & Bars

Pecan Pie Brownies

Easy Classic Pecan Pie

The post Mini Pecan Pie Cheesecakes appeared first on Crazy for Crust.

Caramel Cheesecake Dip

Dorothy Kern — Sat, 23 Sep 2023 08:40:26 +0000

This Caramel Cheesecake Dip is light and fluffy with the best caramel flavor. It is sweet and perfect for the fall! This dip is great for any party and get together!

Easy Caramel Cheesecake Dip

I love dessert dips a ton because they are so versatile! You could put the dip out at a party, on a dessert board, or just have it for an afternoon snack! On top of that, you get to pick out your dippers! For this recipe specifically, I love to dip apples. Apples and caramel are the quintessential pairing and they’re perfect for the fall. If apples aren’t your thing, dip pretzels, crackers, fruit or cookies for this amazing recipe!

Ingredients Needed

Cream Cheese: You can use regular or reduced fat and it needs to be room temperature.
Coffee Creamer: Use the flavor of your choosing.
Cool Whip: You can substitute freshly whipped cream if you prefer.
Caramel Ice Cream Topping: I love my homemade caramel recipe, but you can of course use store-bought as well.

How to make Caramel Cheesecake Dip

Beat cream cheese with a hand mixer until smooth. Beat in coffee creamer and vanilla. Mix until no lumps remain. Stir in Cool Whip. Chill until ready to serve.
Layer the cheesecake dip in a serving bowl with caramel sauce between the layers and more drizzled on top. If your caramel sauce comes in a jar, put some in a ziploc bag with the tip cut off to drizzle it.
Serve with graham crackers or fruit, it’s especially good with apples.

Expert Tips

Whatever coffee creamer you use will make your cheesecake dip that flavor. Have fun with it!
Making sure your cream cheese is room temperature is very important to avoid lumps in your dip!

FAQs

How do you store cheesecake dip?

Store your dip in an airtight container in the fridge!

Caramel Cheesecake Dip

This cheesecake dip is so easy to make and tastes so good with caramel sauce! You can easily make this dip sugar-free or low-fat! Serve it as an apple dip this fall.

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings cups

Calories 287kcal

Author Dorothy Kern

Cost $5

Ingredients

4 ounces regular or reduced-fat cream cheese room temperature
3 tablespoons International Delight Caramel Macchiato Creamer or your favorite flavor
½ teaspoon vanilla
1 cup Cool Whip
Caramel Ice Cream Topping

Instructions

Beat cream cheese with a hand mixer until smooth. Beat in coffee creamer and vanilla. Mix until no lumps remain. Stir in Cool Whip. Chill until ready to serve.
Layer the cheesecake dip in a serving bowl with caramel sauce between the layers and more drizzled on top. If your caramel sauce comes in a jar, put some in a ziploc bag with the tip cut off to drizzle it.
Serve with graham crackers or fruit, it’s especially good with apples.

Nutrition

Other Cheesecake Dips

Christmas

Peppermint Mocha Cheesecake Dip

No Bake

Peanut Butter S’mores Cheesecake Dip

Cheesecake Dip

Salted Caramel Mocha Cheesecake Dip

The post Caramel Cheesecake Dip appeared first on Crazy for Crust.

Caramel Cheesecake Pie

Dorothy Kern — Tue, 05 Sep 2023 07:14:00 +0000

This easy no-bake caramel cheesecake combines a chocolate cookie crust, a cream cheese filling, and a caramel swirl on top! It’s so cool and creamy and great if you need a make-ahead dessert.

BEST No Bake Caramel Cheesecake Pie

Let’s talk about the trifecta that is chocolate, cheesecake, and caramel. Isn’t it just the best combination? I never get tired of it, and this caramel swirl cheesecake is one of my favorite ways to combine those three magical things.

I’m sharing some variations, too! For example, you can switch up the crust, make it a salted caramel cheesecake, and use fresh whipped cream. You’re going to love this easy caramel cheesecake recipe.

Why you’ll love this recipe

It has a two-ingredient no-bake chocolate cookie crust! It’s as simple as crushing the cookies, mixing them with butter, and into the pan it goes.
The filling is almost as simple – it’s a creamy brown sugar cheesecake filling with whipped topping. It’s rich but with a light texture that just about melts in your mouth.
And don’t forget the third part – the caramel! It’s drizzled all over the top and swirled in to create a pretty pattern. Add a little more before serving for the finishing touch!
It’s so easy to make. The hardest part is waiting for it to chill before serving! But the wait is worth it – the chocolate, caramel, cream cheese combo is so hard to resist.

Ingredients

Chocolate sandwich cookies: Oreos work great, but be sure to check out the tips section for other ideas. You do not need to remove the cream filling!
Butter – I like to use unsalted butter and melt it in the microwave.
Cream cheese – Leave it out at room temperature to soften, so it’s easy to mix.
Brown sugar – pack the measuring cup with it!
Vanilla extract – adds a hint of flavor.
Whipped topping – don’t forget to thaw it first!
Caramel sauce – use store-bought or homemade caramel sauce. I have tons of caramel recipes, all linked below.

How to Make Cheesecake Pie with Caramel

In a large bowl with a hand mixer or stand mixer, beat the cream cheese, sugar, and vanilla until smooth.
Fold in the whipped topping. You can also use whipped cream (see substitutions below).
You’ll need an Oreo Crust. You can make my homemade Oreo crust or buy one from the store. Spread the cheesecake mixture over the chilled crust.
Drizzle the caramel sauce over the top, and then use a skewer to swirl it over the top of the filling.

FAQ

What caramel should I use for caramel cheesecake?

If you make your caramel sauce, be sure to chill it before drizzling it over the filling. If it’s hot or warm, it will melt the filling. The nice thing about homemade sauce is that it keeps well in the refrigerator so that you can make it in advance.

Why does my cheesecake have lumps?

For the best creamy texture, use room-temperature ingredients. Especially the cream cheese – it should be softened at room temperature before you use it.

Can I use fresh whipped cream?

Yes, you can swap frozen whipped topping for fresh whipped cream. You will need three cups.

How should you store no bake cheesecake?

It should be kept in the refrigerator loosely covered. Leftover caramel cheesecake will keep for up to three days this way.

Can I freeze it?

If you use whipped topping, you can freeze it.

Caramel Cheesecake Pie Recipe

This easy no bake cheesecake is full of caramel in every bite! Top a simple no bake cheesecake with caramel sauce, all with chocolate cookie crust.

Course Dessert

Cuisine American

Prep Time 45

Chill Time 1

Total Time 1 45

Servings servings

Calories 242kcal

Author Dorothy Kern

Cost $8

Ingredients

1 9-inch Oreo Crust
8 ounces cream cheese softened
¼ cup packed brown sugar
½ teaspoon vanilla extract
1 8 ounce container whipped topping, thawed
½ cup caramel sauce

Instructions

Beat cream cheese, brown sugar, and vanilla in a large mixing bowl until smooth using a hand or a stand mixer. Fold in the whipped topping.
Spread cheesecake over crust. Drizzle some of the cooled caramel over the cheesecake and use a skewer or butter knife to swirl. Chill at least one hour.
Serve pie with more caramel drizzle. Store pie in refrigerator loosely covered for up to 3 days.

Video

Notes

You have caramel choices:

Nutrition

This easy no-bake Caramel Cheesecake Pie combines a chocolate cookie crust, a cream cheese filling, and a caramel swirl on top! It’s so cool and creamy and great if you need a make-ahead dessert.

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