Tag Archives: cheesecake

Cheesecake pops

Cheesecake Pops

Say cheese for these cheesecake pops! Make these tasty little cheesecake pops so that you can try all of the varieties with ease.

Ingredients:

1 box Food Club® no-bake cheesecake

1 bag Food Club® white chocolate chips

1 bag Food Club® milk chocolate chips

12 food safe sticks

Crushed graham crackers, coconut shreds, and sprinkles for topping

Instructions:

Make Food Club® no-bake cheesecake according to box instructions and chill completely.

Roll cheesecake into 1-inch balls and pierce with food-safe stick. Freeze for 1 hour.

Melt white chocolate chips and milk chocolate chips in tall cups.

Remove cheesecake balls from freezer and dip into melted chocolate, alternating between white and milk chocolate. Top each cheesecake pop with sprinkles, crush grahams or coconut shreds.

Refrigerate for 2 hours and serve chilled.

Churro Cheesecake Bars

Food Club® Churro Cheesecake Bars

Churro Cheesecake Bars

We have taken the opportunity to combine two of our most favorite desserts- churros and cheesecake. Follow the recipe below for a rich, creamy and cinnamon sugar-filled dessert.

Ingredients:

2 cans Food Club® Crescent Rolls

8 oz. Food Club® Cream Cheese

1 1/4 cups sugar

1/4 cup cinnamon

Instructions:

In a greased 9×13 inch pan, unfold 1 can of crescent rolls and lay them across the bottom of the pan.

With an electric mixer, mix cream cheese and 1 cup sugar until light and fluffy. Spread evenly on top of crescent rolls.

Top with additional can of Crescent Rolls.

Mix cinnamon and remaining sugar together and top entire pan with a thick layer.

Bake at 350 degrees for 30 minutes and enjoy!

No-Bake Cheesecake Cups

Warm weather is here to stay! Time to start enjoying sweet summer treats–like these delicious single serve cheesecakes.

What you’ll need:

  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 6 tsp. melted butter
  • 8 oz. cream cheese, softened
  • 1 can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 tsp vanilla extract
  • fresh strawberries

Combine graham cracker crumbs, melted butter and sugar. Press into the bottom of single serve containers. You will have enough for 12 single servings. Let chill in fridge for 30-60 minutes. While cooling make cheesecake filling. Beat cream cheese until smooth and fluffy. Slowly beat in sweetened condensed milk until combined. Mix in lemon juice and vanilla. Spoon cheesecake mixture on top of cooled graham cracker crust. Chill for 3 hours. Top with sliced fresh strawberries. Enjoy!

Classic with a Twist: The Ultimate Cheesecake Topping Guide

Spring means new beginnings. After a long winter our kitchens are in need of a taste lift. We’re here to rejuvenate a forever classic dessert; cheesecake. Creamy, soft and delicious, cheesecake is the perfect choice for almost any occasion, and spring and summer are the perfect time to brighten up your cheesecake repertoire with the ultimate topping guide.

Salted Caramel: Caramel sauce, cashews and a sprinkle of sea salt. Need we say more?

Berry Fulfilling: Blackberries, Raspberries, strawberries, any berries will do. Leave them whole and drizzle with honey or make a simple fruit sauce.

Lemon Love: Lemon curd, lemon zest and fresh fruit of your choice combine to make a beautiful and refreshing treat.

Banana Split: Hot fudge sauce, banana, nuts and a dollop of whip cream gives you the best of both worlds.

Tropical dream: Macadamia nuts, toasted coconut and fresh mango or mango sauce. Can you say summer!

Peppermint Twist: White chocolate sauce, peppermint candies and fresh mint. Calling all mint lovers.

Apple Crumble: Fresh apple slices, candied pecans and caramel sauce.

Cheesecake is the perfect canvas for creativity. The possibilities are endless and the taste can be unforgettable when you master the art of cheesecake. Use our suggestions to get you started, but don’t be afraid to try your own creation.

Lemon Cheesecake Bars

Lemons

Lemon Cheesecake Bars

  • 1/3 cup butter
  • 1/3 cup brown sugar
  • 1 cup flour
  • 1/2 cup pecans or walnuts (finely chopped)
  • 1 cup sugar
  • 8 oz pkg cream cheese, softened
  • 1 egg
  • 2 Tbsp. milk
  • 1 Tbsp. lemon juice
  • 1/2 tsp. vanilla

Pre-heat oven to 350 degrees.

Crust: Cream butter with brown sugar in a small mixing bowl. Add flour and walnuts. mix together, mixture will be crumbly. Reserve one cup for topping. Press remainder of mixture into the bottom of an 8″ square pan. Bake for 12-15 minutes until lightly browned.

Cheesecake: Blend sugar with cream cheese until smooth. Add egg, milk, lemon juice and vanilla. Beat well. Spread over baked crust and sprinkle with reserved topping. Bake for 25-30 minutes. Cool and refrigerate for 4 hours or overnight.