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This No-Bake Cheesecake is rich & creamy. Personalize by adding fresh fruit, chocolate, caramel, or just enjoy the taste of classic cheesecake!
These pumpkin cheesecake bars are a dreamy mix of creamy cheesecake, spiced pumpkin, and a buttery graham crust. The perfect fall dessert in every bite!
This banana bread with cream cheese frosting makes a flavorful, moist, and tender cake. Finish it off with a rich, smooth, and sweet frosting.
This recipe for Peanut Butter Pie is made from scratch using cream cheese, homemade whipped cream, peanut butter, and an Oreo crust. So easy!
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You’ll be hard-pressed to find another flavor combination more beloved than chocolate and peanut butter! This creamy, light Peanut Butter Pie is a great way to use extra Halloween candy, but it’s timeless! My family loves to enjoy this chocolatey, whipped, chilled treat any time of year. There’s something extra sweet about making a from-scratch dessert for your loved ones versus buying something ready-made at the store! I use homemade whipped cream and a chocolate cookie crumb crust to make this pie extra special (all on a budget, of course!)
This Peanut Butter Pie is an indulgent dessert that combines the deliciousness of peanut butter and chocolate in one irresistible treat. There are many variations of this classic pie, but I use peanut butter, cream cheese, powdered sugar, and freshly whipped cream for the filling in my recipe. The crust is made from crushed chocolate sandwich biscuits (aka Oreos!), and I top it off with more whipped cream, melted chocolate, peanut butter chips, Reese’s peanut butter cups, and peanuts…is your mouth watering yet?! It’s the perfect pie for the holidays, potlucks, or family gatherings!
Here’s what you’ll need to make this peanut butter cream pie:
I use chocolate sandwich cookies to make the crust for this chocolate peanut butter pie, but you can absolutely use another crisp cookie, like graham crackers or vanilla wafers! Just keep in mind that the creamy white filling of the Oreo cookies helps hold the crust together and adds sweetness. I’d follow the crust recipe in our no-bake cheesecake and then fill it with my peanut butter pie filling if you want to use graham crackers.
This peanut butter pie will keep in the fridge for up to 3 days, covered in plastic wrap, or stored in an airtight container. You can also freeze individual slices for up to 2 months in freezer-safe containers, but the texture may change slightly once thawed. If freezing, I’d decorate the pie with the chopped candy and melted chocolate after thawing because chocolate can bloom (turn white) in the freezer—which is fine to eat, but it doesn’t look as pretty!
See how we calculate recipe costs here.
Preheat oven to 350F. In a food processor, combine 25 Oreos and 4 Tbsp salted butter. Pulse to form a fine, crumbly crust.
Press Oreo butter mixture into a 9” pie pan and bake for 12 minutes. Allow the crust to completely cool before filling!
Wash and dry food processor (you want the filling to be nice and smooth, but if you don’t mind some Oreo crumbs, it’s ok to just wipe it out.) Add 1 cup smooth peanut butter, 8 oz cream cheese, and ¾ cup powdered sugar to processor and blend until completely smooth.
Transfer peanut butter mixture to a large mixing bowl and make your whipped cream by pouring 1 cup cold heavy whipping cream, 1 tsp vanilla, and 2 Tbsp powdered sugar in a separate mixing bowl. Whip on medium speed until peaks form. For this recipe, I like medium/firm peaks.**
Scoop half of the whipped cream into the mixing bowl with peanut butter filling and fold it together until consistent.
Scoop the peanut butter whipped cream filling into your completely cooled Oreo pie crust and smooth it out.
Spread the remaining half of the whipped cream on top of the peanut butter filling.
Decorate with 2 Tbsp melted chocolate chips, 2 Tbsp peanuts, 1 Tbsp peanut butter chips, and 6 chopped mini peanut butter cups. Cover and freeze for 1 hour before slicing and serving.
This easy peanut butter pie recipe is every bit as indulgent and delicious as it looks. Make it for the holidays, as a birthday treat, or just because!
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These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite! Why I…
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These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purĂ©e hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite!
For the Pumpkin Muffins:
For the Cream Cheese Frosting:
Step 1: Preheat oven to 400°F. Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and whisk to combine.
Step 2: In a separate bowl whisk together the butter, brown sugar, pumpkin purée, egg, milk and vanilla extract.
Step 3: Add the dry ingredients into the wet and whisk until just combined.
Step 4: Pour into greased muffins cups 3/4 full.
Step 5: Bake for 20 minutes. Allow muffins to cool before frosting.Â
Step 6: Make the frosting. Combine cream cheese, butter, confectioners sugar and vanilla extract in bowl and beat for 1-2 minutes, until fluffy. Frost muffins once cooled.
Whether you’re baking them for a special occasion or simply craving a taste of the season, these muffins muffins are a sweet treat you won’t want to miss. Let me know in the comments what you think of this recipe and leave a rating!
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The post Pumpkin Muffins with Cream Cheese Frosting appeared first on Weelicious.
Frosting lovers, rejoice! We have the perfect pairing for your favorite pumpkin bread, cookies, spice cake, and more: Pumpkin spice buttercream frosting! It’s decadent, sweet, buttery (but vegan + dairy-free!), and perfectly pumpkin-spiced.
This …
Frosting lovers, rejoice! We have the perfect pairing for your favorite pumpkin bread, cookies, spice cake, and more: Pumpkin spice buttercream frosting! It’s decadent, sweet, buttery (but vegan + dairy-free!), and perfectly pumpkin-spiced.
This fluffy fall dream is just 1 bowl, 5 minutes, and 4 ingredients away. Grab your favorite pumpkin treat and let’s get to frosting!
Puppy Chow, also known as Muddy Buddies, is a delicious and addictive snack that’s made with Chex cereal coated in a mixture of chocolate, peanut butter, and powdered sugar. I have been making puppy chow since I was a kid. It is a classic treat, …
Puppy Chow, also known as Muddy Buddies, is a delicious and addictive snack that’s made with Chex cereal coated in a mixture of chocolate, peanut butter, and powdered sugar. I have been making puppy chow since I was a kid. It is a classic treat, very nostalgic for me, and always SO good! I recently… Oreo buttercream frosting is a dreamy mix of creamy butter, powdered sugar, and crushed Oreo cookies, giving you the perfect blend of smooth and crunchy. It’s fantastic for topping cakes, cupcakes, cookies, or even filling macarons!
This simple Lemon Bars recipe offers a refreshing, sweet, and slightly tart delight with a lemony custard filling atop a buttery shortbread crust.
This Strawberry Sheet Cake is fluffy, moist, and made with fresh strawberries and a simply irresistible strawberry cream cheese frosting.
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Summer is here and one of my favorite fruits to buy during this season are fresh strawberries. This is the time when they’re ripe, juicy, super sweet, and perfect to incorporate into recipes like this homemade Strawberry Sheet Cake! This strawberry cake is fluffy, moist, and made with fresh pureed strawberries that have been reduced for a more concentrated strawberry flavor. And the best part…it’s topped with an absolutely dreamy, irresistible strawberry cream cheese frosting! This strawberry sheet cake is perfect for almost any occasion including birthdays, potlucks and holiday gatherings. It definitely stands out from any boxed cake and is always a crowd-pleaser!
Here’s everything you need to make this delicious strawberry sheet cake recipe:
The fresh strawberry puree is a key ingredient in this cake. I tested this recipe by just adding pureed strawberries straight from the food processor; then a second test by reducing the strawberries in a saucepan with a little sugar over medium heat. The strawberry reduction was the winner! It removes a lot of the extra liquid and adds a more concentrated strawberry flavor to the cake. And it tastes ahh-mazing in the homemade strawberry frosting!
The strawberry frosting on this cake is my absolute favorite part! The intense strawberry flavor from the reduced strawberries, mixed with the cream cheese and powdered sugar is just heavenly. And if you’ve never made your own homemade cake frosting, then you’ll be surprised by just how easy it is to make. It only requires a few ingredients and it tastes wayyy better than store-bought icing.
You can easily store any leftover strawberry sheet cake in an airtight container in the refrigerator for up to 4 days, or you can freeze it for longer storage. To freeze, wrap the cake slices in a double layer of plastic wrap and foil, then freeze for 2-3 months. To thaw, simply let the cake come to room temperature for about 30 minutes then enjoy!
See how we calculate recipe costs here.
Preheat the oven to 350°F. Next wash, remove the stems, and quarter 1 lb. strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.
Add the pureed strawberries, 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree.
Transfer the reduced strawberry puree to a bowl and allow it to cool.
While the strawberries are simmering, in a large bowl whisk together 2 3/4 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
In a separate large bowl, whisk together 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 4 large eggs (2 at a time) and 2 tsp vanilla extract until well combined.
Now add in 3 oz. strawberry gelatin and ¾ cups of the reduced strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).
Next add the dry ingredients to the same bowl as the wet ingredients.
Then pour in 1 cup of milk. Stir together until just combined and there are no traces of dry flour left in the bowl. Be careful not to overmix at this point.
Pour the batter into a butter greased 9×13” baking dish and bake in the preheated oven for 40-43 minutes or until a toothpick inserted into the center comes out clean. You can also line your baking dish with parchment paper if you prefer.
Remove the cake from the oven and allow it to cool completely at room temperature before frosting.
To make the frosting, first combine 8 oz. softened cream cheese and 1/2 cup softened salted butter in a large bowl using a handheld mixer until smooth. Then add 3 cups of powdered sugar (1 cup at a time), 1 tsp vanilla extract, and ¼ cup of the strawberry puree.
Blend together with the hand mixer until creamy and smooth.
Once the cake has cooled, spread the fresh strawberry frosting on top.
Feel free to garnish with extra fresh strawberries (optional) and enjoy with a glass of milk or some vanilla ice cream. Serve this delicious strawberry cake at your next potluck, holiday, or family gathering!
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