Key Lime Cheesecake

Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion. INTRO KEY LIME CHEESECAKE WITH COCONUT GRAHAM CRACKER CRUST I first discovered this recipe in the cookbook Glorious Layered Desserts by my friend Glory of Glorious Treats.  I love …

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Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion.

Assembled key lime cheesecakes topped with whipped cream and lime wedges

INTRO

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No-Bake Frozen Cheesecake

No-Bake Frozen Cheesecake is the perfect way to celebrate summer. A sweet and salty crust combines with a layer of smooth cheesecake filling and fresh berries to create a delicious dessert for summer entertaining. It’s that time of year when I start thinking about simple summer recipes to share with you. As the temps heat …

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No-Bake Frozen Cheesecake is the perfect way to celebrate summer. A sweet and salty crust combines with a layer of smooth cheesecake filling and fresh berries to create a delicious dessert for summer entertaining.

Slice of no-bake frozen cheesecake plated on a white plate, topped with mixed fresh berries. Additional slices of cheesecake are in the background

It’s that time of year when I start thinking about simple summer recipes to share with you.

As the temps heat up, we’re outside most of the day, so I bake a lot less than I do throughout the fall and winter months.

Even though I’m not cranking up the oven as much as I normally do, I still want to share easy, delicious recipes that are perfect for the summer months and this frozen cheesecake is all of those things.

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Parmigiano Reggiano Cheesecake? Say No More.

We’ve teamed up with the Parmigiano Reggiano Consortium to share a brilliant (and sweet!) new way to use one of our all-time favorite staples: Parmigiano Reggiano. This cheese is made with only three ingredients, but the real magic comes after it’s bee…

We’ve teamed up with the Parmigiano Reggiano Consortium to share a brilliant (and sweet!) new way to use one of our all-time favorite staples: Parmigiano Reggiano. This cheese is made with only three ingredients, but the real magic comes after it's been aged for more than a year (in Italy, according to old-school methods). That aging gives it the singular taste, crumbly texture, and unique aroma we can't resist.


It’s true: A shower of freshly grated Parmigiano Reggiano cheese can make any pasta dish taste even better (and, if you ask me, is an absolute must). But there are so many ways to use this umami-rich ingredient that go way beyond a garnish—or even savory dishes, for that matter.

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Taco Salad

We LOVE taco night at our house, but sometimes we mix it up and make Taco Salad. Everyone needs a good taco salad recipe, it’s a classic! This recipe is the very best because it’s loaded with LOTS of fun toppings. It is colorful and the fla…

We LOVE taco night at our house, but sometimes we mix it up and make Taco Salad. Everyone needs a good taco salad recipe, it’s a classic! This recipe is the very best because it’s loaded with LOTS of fun toppings. It is colorful and the flavors are outstanding! It is the perfect salad for…

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Baileys Cheesecake

Baileys Cheesecake has a delicious chocolate cookie crust topped with Irish cream-spiked cheesecake filling and ganache layers. Back in my college days, I managed a small Mediterranean restaurant near campus. It was both a place for the local neighborhood to grab a quick bite to eat and for college kids to hang out and pretend …

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Baileys Cheesecake has a delicious chocolate cookie crust topped with Irish cream-spiked cheesecake filling and ganache layers.

Slice of Baileys cheesecake next to a fork on a gray plate

Back in my college days, I managed a small Mediterranean restaurant near campus. It was both a place for the local neighborhood to grab a quick bite to eat and for college kids to hang out and pretend to study while sipping cappuccinos. 

And since I worked a lot, and free food was a perk of the job, I pretty much lived on hummus and pita bread for over 4 years.

There was a super friendly older couple that were weekly regulars. Every week, they’d split a tawook dinner with extra steamed veggies. The husband would finish his meal with a piece of cheesecake, and the wife would order Baileys and coffee with just a smidgen of whipped cream and chocolate sauce (similar to an Irish coffee cocktail). 

It’s funny the things I remember from more than 15 years ago. The names of any of my undergrad professors? Not a chance. But a meal a couple ordered every week? Yep, right down to the extra veggies.

Now, I’ve never been much of a drinker, but I developed quite an affinity for Baileys and coffee with just a smidgen of whipped cream and chocolate sauce. It’s just one of those drinks that reminds me of being in my 20s, and makes me all warm and fuzzy for so many reasons.

A few weeks ago, I picked up a bottle of Baileys Irish Cream to make Simple Homemade Truffles…and perhaps whip up a Baileys and coffee or two. And then on a whim one night, I decided to try making a Baileys Cheesecake. 

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Red Velvet Cheesecake

Red Velvet Cheesecake
Layers of red velvet cake sandwich creamy cheesecake in this Red Velvet Cheesecake recipe. It’s a homemade version of the Cheesecake factory.
READ: Red Velvet Cheesecake

A slice of red velvet cheesecake on a white plate from the side with a fork in front.

Red Velvet Cheesecake

Layers of red velvet cake sandwich creamy cheesecake in this Red Velvet Cheesecake recipe. It's a homemade version of the Cheesecake factory.

READ: Red Velvet Cheesecake

White Chocolate Cheesecake Bars + June Oven

This post is sponsored by June Oven. All opinions are my own.  I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the…

White Chocolate Cheesecake Bars

This post is sponsored by June Oven. All opinions are my own.  I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the counter space to invest in one most of my adult life. Now that I have a little more room in my kitchen, I’ve been intrigued by the notion of an appliance that does some extra work. As luck would have it, I was sent a June Oven to try out this week.  The June Oven does quite a bit of extra work; the newest model (generation 3) boast of 12 different settings: convection, air fryer, grill, roaster, slow cooker, dehydrator, toaster, reheat, pizza oven, bread proofer, broiler, and warming drawer. It also is pleasing to the eye; both my kids called it “cute” when we pulled it out of the box and immediately wanted to try it out.  So we have over the last few days. We have used it for basic tasks: toasting bagels and heating up taco shells and left over pizza. We made chicken nuggets in the air […]

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No-Bake Cranberry Cheesecakes

No Bake Cranberry Orange Cheesecakes are bright and sweet, tart and tangy. Little bites of no-bake bliss for your holiday party!

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No-Bake Cranberry Cheesecakes are perfect for the holiday season. Tart cranberry sauce paired with creamy no-bake cheesecake base makes for a delightful seasonal bite!

Cranberry cheesecakes topped with cranberry sauce and orange zest on a marble counter

This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.

I know it’s December, but we’re still into no bake desserts, right? I mean, is there ever really a time not to be into them?

I shared this recipe for No-Bake Cranberry Cheesecakes years ago and decided that the post needed a little upgrade in the photo department.

Not to mention this recipe is super simple and totally delicious which makes it absolutely perfect for the holidays, or just a random Friday night when you’re craving festive cheesecake.

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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake is baked up with a sugar cookie crust and uses a secret ingredient in the cheesecake filling. This cheesecake is sweet and fun, and super unique to serve up for the holidays! I’m pretty sure it’s officially winter here in Ohio considering we got about 10 inches of snow yesterday and the …

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Sugar Cookie Cheesecake is baked up with a sugar cookie crust and uses a secret ingredient in the cheesecake filling. This cheesecake is sweet and fun, and super unique to serve up for the holidays!

Cake server about to serve up a slice of sugar cookie cheesecake

I’m pretty sure it’s officially winter here in Ohio considering we got about 10 inches of snow yesterday and the temps are downright frigid.

However, that didn’t stop Eric from snow-blowing for no less than 4 hours, or Elle from sledding down a ramp our neighbors made well into the evening hours.

As for me, I stayed inside, organized my kitchen cupboards and planned all the yummy festive desserts that I’ll be sharing with you this month – starting with this Sugar Cookie Cheesecake.

Ingredients for sugar cookie cheesecake arranged on a countertop

WHAT MAKES THIS A SUGAR COOKIE CHEESECAKE?

You know what the holiday season brings to mind for me almost every year? Endless sugar cookies. 

From soft frosted sugar cookies to decorated sugar cookies, I just love ’em. They’re entirely too poppable, too. That’s why usually, when I whip them up for cookie exchanges, I bake only enough for the cookie exchange. 

Sugar cookie crust in a springform pan

Otherwise we’d have a real problem around here.

A few years ago I discovered the magic that is sugar cookie-flavored coffee creamer. Oh boy, you guys. I was instantly smitten.

I’ve used flavored coffee creamer in my Hot Cocoa Cheesecake, so I knew that using my beloved sugar cookie creamer would make for an amazing cheesecake, too. 

Egg being added to cheesecake filling in a mixing bowl

But coffee creamer in the filling isn’t the only thing giving this cheesecake it’s sugar cookie flavor. We’re going to use sugar cookies in the crust, too!

I know a graham cracker crust is traditional, but you’ve got to go with crunchy sugar cookies as a cheesecake crust at least once in your life. 

Creamer being added to cheesecake filling in a mixing bowl

And for one last shot of sugar cookie flavor, I whipped up a mix of heavy cream and the sugar cookie creamer and used that in place of homemade whipped cream on the top of the cheesecake. 

Top it all off with some colorful sprinkles and you’ve got a cheesecake that’s fun, festive, and so delicious.

Water being poured into a water bath around a cheesecake

HOW TO MAKE THIS CHEESECAKE RECIPE

Start by mixing together sugar cookie crumbs and melted butter for the crust. Press this into the bottom of a springform pan and bake it for about 8 minutes.

Once the crust is ready, grab the ingredients for your Sugar Cookie Cheesecake filling:

  • 32 ounces (4 8-oz blocks) cream cheese
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup sugar cookie-flavored coffee creamer
Overhead view of a sugar cookie cheesecake decorated with whipped cream and sprinkles

Making the filling will be very similar to making a Vanilla Cheesecake. We’re just leaving out the vanilla extract and using the flavored coffee creamer in place of the heavy cream!

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar and mix until combined. 

Add eggs, one at a time, fully incorporating each before adding the next. Make sure to use room temperature eggs and scrape down the bowl between each egg.

Finally, add the coffee creamer and mix until smooth.

Overhead view of sliced sugar cookie cheesecake surrounded by white plates and sugar cookies

Pour the filling into the cooled crust and bake the cheesecake in a water bath for 55-60 minutes. When it’s done, the edges will appear to be set, but the center will still have some jiggle to it. 

At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.

Once one hour has passed, carefully remove the cheesecake from the water bath and place it on a cooling rack to cool completely before placing it into the refrigerator for at least 8 hours.

Sliced sugar cookie cheesecake on a gray counter surrounded by sugar cookies and sprinkles

DO I HAVE TO BAKE THIS IN A WATER BATH?

I know, I know. Baking cheesecake in a water bath is intimidating.

But I promise it’s not as hard as it looks! I wrote up a handy guide to teach you how to bake cheesecake in a water bath

But if you still aren’t sure about it, you can always skip the water bath. The top of your cheesecake might crack, but use some of the sugar cookie whipped cream to cover it up.

After all, I don’t think anyone would be mad about extra whipped cream on top of their slice of Sugar Cookie Cheesecake!

Slice of sugar cookie cheesecake next to a fork on a white plate
Cake server about to serve up a slice of sugar cookie cheesecake

Sugar Cookie Cheesecake

Yield: 8-12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Sugar Cookie Cheesecake is baked up with a sugar cookie crust and uses a secret ingredient in the cheesecake filling. This cheesecake is sweet and fun, and super unique to serve up for the holidays!

Ingredients

For the crust:

  • 8 ounces crispy sugar cookies*, crushed in a food processor until they form fine crumbs
  • 3 tablespoons unsalted butter, melted

For the filling:

  • 32 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 4 large eggs; room temperature
  • 1/2 cup sugar cookie-flavored coffee creamer

For the sugar cookie whipped cream:

  • 1/2 cup heavy cream
  • 1/2 cup sugar cookie-flavored coffee creamer

Instructions

  1. Preheat oven to 325°F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
  2. Mix together the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack.
  3. Begin to boil a pot or kettle of water for the water bath.
  4. In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add coffee creamer and mix until smooth.
  5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
  6. Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
  7. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
  8. Before serving, whip together heavy cream and coffee creamer until stiff peaks are formed. Serve whipped cream alongside the cheesecake or pipe on top and add festive sprinkles.

Notes

  • *I used about 18 Pepperidge Farm Sugar Cookies (a little less than 2 5.25-ounce bags)
Nutrition Information
Yield 12 Serving Size 1 slice
Amount Per Serving Calories 603Total Fat 43gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 17gCholesterol 169mgSodium 403mgCarbohydrates 47gFiber 0gSugar 36gProtein 9g

Did you make this recipe?

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No-Bake Cheesecake Bars with Cracked Sugar Topping

Sweet, creamy no-bake vanilla cheesecake with a cookie crust and topped with cracked sugar topping is reminiscent of creme brulee, but without any baking required! No-Bake Cheesecake Bars with Cracked Sugar Topping is a dessert you’ll want to make throughout this holiday season. This post is sponsored by Karo® Corn Syrup. Thank you for continuing […]

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Sweet, creamy no-bake vanilla cheesecake with a cookie crust and topped with cracked sugar topping is reminiscent of creme brulee, but without any baking required! No-Bake Cheesecake Bars with Cracked Sugar Topping is a dessert you’ll want to make throughout this holiday season.

No-bake cheesecake bar with cracked sugar topping on a white plate with a bottle of corn syrup in the background

This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands that make My Baking Addiction possible.

Maybe you’ve noticed by now…I have a little obsession with cheesecake recipes

My family has noticed this about me as well. Even long before I was sharing recipes with you on this site, I was bringing some sort of cheesecake to nearly every family get-together. It didn’t take long for my cheesecakes to become something of a family tradition.

In fact, I think by now my family asks me to bring dessert because they’re craving cheesecake. From classic Vanilla Cheesecake to Key Lime Cheesecake and everything in-between, they know I’m going to have a cheesecake recipe for every season of the year.

So I couldn’t disappoint everyone by not having a new cheesecake recipe to share this holiday season! 

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