Blueberry White Chocolate Cheesecake Pie–A Summer Treat!

Grab a fork and a plate for a taste of this Blueberry White Chocolate Cheesecake Pie.

With the 4th of July weekend here don’t pass up the chance to make one of these deliciously rich and creamy pies.  This pie is easy (no-cook) to make and will wow just about any hungry crowd.  I made a pie for a gathering of six and we didn’t leave as much as a crumb.

Bluberry White Chocolate Cheesecake Pie (Recipe adapted from Jamie Cookies It Up)

Crust

1 package (not the entire box) of honey graham crackers, crushed fine

5 tbsp. butter, melted

1 tbsp. sugar

1 tsp. vanilla

Put all ingredients in a medium sized bowl and mix completely.  Press into a pie plate and bake at 375 degrees for about 7 minutes.

Filling

12 oz.  cream cheese, softened

1/2 c. white chocolate chips, melted

2 c. powdered sugar

1 tsp. vanilla

2 tbsp. milk

2 c. whipped topping

1 pint of fresh blueberries ( add an extra half a pint of berries if you LOVE fruit)

dash of salt

In a large bowl with electric mixer, beat cream cheese and melted chips together.  Add milk, vanilla, and salt.  Mix in powdered sugar and whipped topping one cup at a time until smooth and creamy.  Fold in blueberries.  Pour into prepared pie crust.  Refrigerate for two hours before serving.

Do you have plans for the  4th of July?  What are you making for dessert?

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Vanilla Cheesecake Bars with Blueberry Sauce

Anne, one of my most favorite bloggers From My Sweet Heart inspired me to write this post.  (She just doesn’t know it yet.)  All it took was one look at her Vanilla Bean Cheesecake with Strawberries and I knew that I needed to make something cheesecakey too.  With a shortage of time and baking supplies I decided to make these Vanilla Cheesecake Bars to hold me over until I get around to making Anne’s delicious recipe which I’ve filed away for future use. 

Typically, I make individual mini cheesecakes but this time I made the recipe into bars.  

*Please note –  if you opt to make bars instead mini’s you will bake them in a 9”x13” foil lined pan. Spray the foil with non-stick cooking spray and bake the bars for about 25-30 minutes, or until a toothpick comes clean when inserted in the center.  The foil helps you lift the baked bars out of the pan for easy cutting.

And for this delicious Blueberry Sauce?  The recipe can be found below.

Blueberry Sauce

Makes about 1 1/2 cups

3/4 c. of blueberries, crushed

1 c. of whole blueberries

3/4 c. water

1/2 c. granulated sugar

2 tbsp. cornstarch

1/4 tsp. butter

1/4 tsp. vanilla extract

2 drops of blue food coloring (optional)

In a large saucepan, add crushed berries, water, sugar, and cornstarch.  Mix ingredients using a whip until cornstarch is completely dissolved.  On medium heat, bring mixture to a boil and stir constantly until it thickens.  Add in whole berries and remove from stove top.  Stir in butter, vanilla extract, and food coloring. 

Keep in the fridge until ready to use. Re-warm in microwave if desired.

Oh, and I almost forgot, this topping is also great on ice cream too!

What is your favorite flavor of cheesecake?  And what is your favorite topping? 

Strawberry Kiss Cheesecakes

I’m already looking for the perfect Valentine’s Day dessert.  And this dessert only has to meet one criteria.  Please say this with me…  It must be contain chocolate!

With that in mind, I decided to do a test run on one of the desserts I’m considering.  These Strawberry Kiss Cheesecakes are absolutely delicious and ADDICTING.  Yes, I am thinking I may need to enroll in Cheesecake Overeaters Anonymous after making these.

These desserts are so simple to make, yet people will ooh and ah over them.  I just love that don’t you?

Strawberry Kiss Cheesecakes

Makes 2 dozen mini cheesecakes.  Line regular sized muffin pans with paper liners.

Crust

1 1/4 c. graham crackers, crushed

3 tbsp. granulated sugar

3 tbsp. margarine, melted

Combine ingredients in medium sized bowl; mix thoroughly.  Put a heaping tablespoon of crust mix into each paper liner. Pack  down using the bottom of a small juice glass.

Preheat oven to 350 degrees.

Filling

(2) 8 oz. packages of light cream cheese, softened

1 c. granulated sugar

2 eggs, beaten

1 tsp. vanilla extract

6 Dark Chocolate Hershey Kisses, unwrapped and ground (I used my food processor for this.)

24 Milk Chocolate Hershey Kisses, unwrapped and set aside

In a large sized bowl, add cream cheese, eggs, and sugar.  Using electric mixer, beat until smooth and creamy.  Add vanilla; mix  thoroughly.  Fill paper liners about 2/3 full with filling and sprinkle  ground dark chocolate  on top of the filling.

Bake for approximately 20 minutes, or until a toothpick comes out clean when inserted into the center.  Remove from oven and insert the milk chocolate kisses into the center of each cake.  Cool completely before removing from pan.

Strawberry Topping

Thaw one package of frozen crushed strawberries, and add sugar to taste.

Don’t forget to enter  my Hershey Candy Giveaway, and check out Celebrate with Hershey for other great Valentine’s Day ideas.

What is your favorite cheesecake?

 

 

 

 

 

 

 

 

 

 

 

Snickers Cheesecake and Blair Candy Company

Blair Candy Company recently sent me a box of candy to sample.  And yes, Snickers bars were in the box!

Blair Candy is located in Altoona, PA.  They have been a family run business for 71 years and they specialize in wholesale and retail  candy distribution.

If you have a few minutes to spare, check out their candy blog, or follow them on Facebook or Twitter.  Their social links can be found to the bottom right of their website.

As far as candy bars go, Snickers have always been one of my favorites.  They tie for first place with Reese Peanut Butter Cups.

I decided to use a couple of the Snickers bars I received in a cheesecake.  What could be better than a cheesecake?  A cheesecake with Snickers of course!

Graham Cracker Crust Recipe

1 1/4 c. crushed graham crackers

3 tbsp. butter, melted

3 tbsp. granulated sugar

1 Snickers bar chopped

Preheat oven to 325 degrees.  Line a 6” round cake pan with aluminum foil.

In a medium bowl, add all ingredients except Snickers bar; mix thoroughly.  Press mixture into bottom of prepared pan using a small glass. 

Bake for 6 minutes and remove from oven.  Sprinkle chopped Snickers bar over the top of the crust and return to the oven for 1 minute.  Remove from oven and allow crust to cool.

Cheesecake Filling Recipe

8 oz. light cream cheese

1/4 c. granulated sugar

1 egg

1/2 tsp. vanilla extract

In medium bowl, add all ingredients and mix with electric mixer until light and creamy.  Pour filling over of prepared crust.  Bake for about 40 minutes, or until center of cake is firm.

Remove from oven and cool completely. 

Cheesecake Topping

1 Snickers bar, chopped

1/4 c. semi-sweet chocolate chips, melted

Sprinkle Snickers over cake and drizzle melted chocolate on top.

Serve immediately, or refrigerate for later.

Where do you buy your candy from?  What’s your favorite candy bar?

JELL-O

Who couldn’t resist the headline (no bake) on this box of Jell-O brand cheesecake?   On a hot, extremely busy Memorial Day weekend with lots of other fun things to be doing, I for one couldn’t.

I do however, have a couple confessions to make.  I always try to make my baked goods from scratch.  Sometimes on a rare occasion I cheat a wee bit and buy a box mix, or a store-bought item.  Sure I know, and can tell the difference, but there are times it’s warranted (in my mind). 

The second part of my confession is that I have never made a homemade cheesecake.  It’s not that I don’t want to.  For one,  I don’t own a springform pan, and secondly, I know homemade cheesecake recipes make enough to feed an army, and I don’t have an army to feed. 

As it stands now, I give at least half of the baked goods I make away to friends and neighbors.   In many cases the extra goodies end up in our freezer for a day that I don’t feel like baking.  Right now there’s only a loaf of lemon-blueberry bread in our spare freezer.  Probably due to the fact that our Frigidaire side by side that I used for freezing my goods has broken down for the 2nd time this year. (Did I mention it’s only four years old? And of course there is no warranty left on it.) My last call to the company ended in frustration when I was transferred to a young woman who I could tell was very proficient in Spanish, and not so much in English.  She also had me on hold more time than she spent conversing with me, and could offer very little to remedy the problem.    Okay, enough about Frigidare…

Any who… I’ve made cute little mini cheesecakes before with Nilla Wafers and a real cream cheese mixture.  They are yummy little devils.   I’ve made this cheesecake from the box before too.  The one thing that stood out when I made this today was how little time, effort, and ingredients it took to throw this together.  Even the most apprehensive person in the kitchen could handle this recipe.   A little melted margarine, some sugar, and milk, and a topping of your choice (I’m opting for fresh strawberries from our garden)  – it’s just that simple.    

Now, I’m not advocating boxed foods – but sometimes a girl just has to do, what a girl has to do….  And, one of these days when I’m expecting an army of people  I’ll buy that springform pan and make a real homemade cheesecake.