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cheesecake

Slow Cooker Italian Style Cheesecake

November 5, 2021

Making this Italian Style Cheesecake in the Slow Cooker creates an incredibly moist, tender cheesecake. This is incredibly flavorful & rich!

Small Italian Cheesecake with slivered almonds and a dusting of confectioners sugar.

Skip the stress of making a cheesecake the traditional way, and make it in the slow cooker. It makes it so easy and it is a sure fire way to avoid the troublesome crack you can get on top. This Slow Cooker Italian Style Cheesecake is a must make!

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Filed Under: Cakes and Cupcakes, Recipes Tagged With: cheesecake, Italian Style Cheesecake, recipe, Ricotta, Secret Recipe Club, slow cooker, Slow cooker Cheesecake, SRC

Easy Dutch Apple Pie Cheesecake

November 12, 2019

Easy Dutch Apple Pie Cheesecake will knock your socks off of everyone who enjoys a slice! It’s incredibly delicious and super easy to prepare. You just need 2 ingredients!

The holidays can be crazy busy but you don’t have to stress to get an awesome dessert on the table! Create a show stopping dessert just by going the freezer section at your local grocery store. Everyone will love a slice of this scrumptious Dutch Apple Pie Cheesecake. 

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Filed Under: Pies and Tarts, Recipes, Thanksgiving Tagged With: Apple Pie, cheesecake, dutch apple pie, dutch apple pie cheesecake, frozen apple pie, frozen cheesecake, semi homemade

Brownie Bottom Fluffy Cheesecake with a Homemade Strawberry Sauce

March 27, 2019

Brownie Bottom Fluffy Cheesecake with a Homemade Strawberry Sauce is made with a boxed brownie mix, no-bake cheesecake filling, and a quick sauce with fresh strawberries is simple but delightfully delicious!

Post Contains Affiliate Links. Read my full disclosure HERE

Do you have a style? How would you describe your style? I keep thinking of that since I don’t think I have one. Well, nothing that I can specifically pinpoint. I love what I feel comfortable in (duh!) so it can really vary depending on my mood and what I am doing. But the style I love the most is what you would call “preppy”.

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Filed Under: Cakes and Cupcakes, Recipes, Strawberry Tagged With: brownie, brownie mix, cheesecake, no bake cheesecake, strawberry, strawberry sauce

Quick Halloween Mini Cheesecakes with Oreo Cookie Crusts

October 30, 2018

These Halloween Mini Cheesecakes are yummy, but best of all they are quick to prepare. Just use an Oreo Cookie as the Crust to make assembly nice & easy.

Halloween is tomorrow!!! Are you ready for some spooky fun?!?!?! I’m so ready!

I’m ready to go trick or treating with the kiddos. Fun family costume, lots of candy, and a few drinks along the way. The perfect Halloween!

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Filed Under: Cakes and Cupcakes, Halloween, Recipes Tagged With: cheesecake, halloween, mini cheesecake, Oreo Cookie, oreo crust

Brownie Bottom Candy Explosion Cheesecake

October 5, 2018

Brownie Bottom Candy Explosion Cheesecake is the perfect way to use up loads of Halloween candy. The brownie bottom and the candy too- oh my!

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Post Contains Affiliate Links. Read my full disclosure HERE

I am so ready for Halloween!!! This cheesecake is so ready for Halloween too!! It is just begging for you to cover it up with yummy Halloween candy.

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Filed Under: Cakes and Cupcakes, Halloween, Recipes Tagged With: brownie, brownie cheesecake, candy, cheesecake, chocolate

Instant Pot S’mores Chocolate Cheesecake

July 30, 2018

You haven’t really lived life until you have had some Instant Pot S’mores Chocolate Cheesecake. Very decedent but easy to make. You’ll want s’more!

Post Contains Affiliate Links. Read my full disclosure HERE

It’s National Cheesecake Day and I think my pants got tighter just thinking about it! But that’s okay, right?

This Instant Pot S’mores Chocolate Cheesecake is just so irresistible and easy to make. You’ll love it for National Cheesecake Day or any day. Yum!

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Filed Under: Cakes and Cupcakes, Instant Pot, Recipes Tagged With: cheesecake, chocolate cheesecake, instant pot, instant pot cheesecake, s'mores

Buckeye Brownie Cheesecake

March 18, 2018

A sinfully rich dessert that pairs chocolate and peanut butter together in delicious layers. This Buckeye Brownie Cheesecake is the ultimate indulgent treat. Perfect if you love chocolate and peanut butter together.

Did you know that March is Peanut Month? 

I swear there is a day/week/month for everything. EVERYTHING.

But I see absolutely no problem with that as you can have a lot of fun celebrating things this month like No Pants Day (May 4th), Meatball Day (March 9th), and International Fragrance Day (March 21st) . Today is Awkward Moments Day.

The only awkward moment you would have related to this awesome Buckeye Cheesecake is that you are going to be caught in the middle of the night, sneaking a bite. So awkward!

I am a sucker for peanut butter desserts so I knew that I needed to make this Buckeye Cheesecake when I saw it in my new copy of Secret Layer Cakes cookbook.

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Filed Under: Uncategorized Tagged With: brownie bottom, cheesecake, chocolate, ganache, peanut butter, peanut butter cheesecake, peanut butter cups, secret layer cakes

Swirly Chocolate Cheesecake Bars

April 22, 2014

Swirly Cheesecake Bars

My family is a walking, talking/immobile, babbling petri dish. We are a bunch of sicks. I have a stuffy, runny nose, Autumn has a juicy cough, and Price, poor Price, has the worst of it with a mix of everything from a sore throat to cough to a possible case of pink eye.

Oh and the dog won’t stop throwing up. But not because he is sick, because he is dumb and eats Autumn’s socks that he steals off her feet or steals out of the laundry bag. In fact, on Saturday morning he threw up a sock of hers, but before I could clean it up he ATE IT AGAIN. So infurating. And then he threw it up yesterday (Monday!) afternoon. Thankfully, I got it before he did again.

Swirly Cheesecake Bars-1

Ya, still reading? Good…

Besides all the germy stuff going on, my mom came up from Florida for a long weekend visit. She was last up in January so to her Autumn was huge and ready for college. They cuddled up and snuggled up while Price and I got to go out on a date on Saturday night. A SOLO DATE! We’ve been doing really well going out with the 3 of us but having this chance to go out alone was so good. SOOOO GOOD. 10x.

We went out for dinner for hibachi in our old stomping grounds in Brookline. After an amazing stuff-yourself-silly-dinner we strolled around a bit getting a scoop of ice cream to share and then doing some shopping at Brookline Booksmith. By then my buzz from my 1 lychee martini had worn off and we headed home (Price drove anyway, chill…). On our way home we stopped by the Yawkey Train Station project Price had worked on at his old job. Always fun to see completed work getting used by the public. And then we were home snuggling Autumn before bed.

Hey mom, sorry in advanced for your upcoming cold…

Swirly Cheesecake Bars-4 Swirly Cheesecake Bars-5

Anywho… Swirly Cheesecake Bars.

Cheesecake. Chocolate. A yummy crumbly pecan crust.

Swirly Cheesecake Bars-6   Swirly Cheesecake Bars-7

I fell in love with this crust. I think I need to use it with everything. I guess I just love pecans. And butter. It’s thick and crumbly and such a good base to these creamy cheesecake bars.

You can prepare the baking pan by greasing it but I’d also suggest placing two long pieces of overhanging parchment paper in the pan. This makes it really easy to remove the whole thing later to cut out the squares vs cutting them and then trying to remove them from the pan.

Swirly Cheesecake Bars-8 Swirly Cheesecake Bars-9

These bars are so good. Not super sweet which is really nice. It uses bittersweet chocolate so they still are a bit tart from the cream cheese and the chocolate, which I tend to like with some cheeescakes. If you don’t like it being too tart then just swap out the bittersweet chocolate for some semisweet chocolate and you’ll love these bars.

Swirly Cheesecake Bars-2

The top swirl is just for decoration. So be sure to swirl it up really pretty. Please don’t judge my lack of swirl skills. I need to work on them. Hey, maybe add some food coloring to jazz it up. And then send me a pretty picture. K, thanks.

Swirly Cheesecake Bars-3

Swirly Chocolate Cheesecake Bars

Makes 16 bars

Ingredients

  • 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar or chocolate chips
  • 1 cup flour
  • 1 cup finely chopped pecans
  • 1/2 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 24 ounces cream cheese, softened at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • 3/4 cup granulated sugar

Process

  1. Preheat the oven to 325°F. Grease a 8 or 9-inch square baking pan. Or place overhanging pieces of parchment in the pan.
  2. Combine the flour, pecans, butter, and brown sugar to make the crust. Press the mixture onto the pan. Bake 15 to 16 minutes, or until light golden brown. Let cool while preparing batter.
  3.  Break the chocolate into small pieces (or use chocolate chips). Melt the chocolate in a double boiler or in a microwave until smooth. Set aside.
  4. In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until well blended. Add the eggs, one at a time, mixing well after each addition.
  5. Remove 1 cup batter and set aside.
  6. Add the melted chocolate to the batter in the large mixing bowl and combine. Spoon the chocolate batter over the cooled crust. Dallop the reserved plain batter over the chocolate batter. Using the blade of a butter knife, swirl the plain batter to create a marbled effect.
  7. Bake 30 to 35 minutes, or until the center is set. Place the pan on a wire rack and cool to room temperature. Cover and transfer the pan to the refrigerator to chill in the refrigerator approximately 3 hours. Dip a knife in warm water to warm up, waire off and then cut out the 16 squares. Whenever the knife gets dirty clean it off by dipping it into warm water again. Store covered in the refrigerator.

Sourced from Ghirardelli

Filed Under: Uncategorized Tagged With: bittersweet chocolate, cheesecake, Cheesecake Bars, chocolate, cream cheese, Swirly Cheesecake Bars

Mango Mini Cheesecakes

March 11, 2013

Mango Mini Cheesecakes

Mango Chobani + Mini Cheesecakes + Girl Scout Cookies = Mango Bombs!

Mango Mini Cheesecakes_01 Mango Mini Cheesecakes_02

So this year the Girl Scouts came out with a new cookie called Mango Cremes with nutrifusion. I ordered a box to try them out. The first thing I thought of when I opened them up was that they smelled like suntan lotion. No, I’m not saying a chemical smell! I’m saying the fruity, tropical smell that I can’t get enough of. Pure spring and summer.

Besides just eating Girl Scout Cookies I love to use them in different recipes. Most recently I made a Samoa Cookie Cocktail that I garnished with a Samoa Cookie. So I got to thinking about how I could use these cookies and I decided on using the cookies as the bottom of mini cheesecakes, just like my Mini Creamsicle Cheesecakes with Creamsicle Oreo Cookie Crusts.

Mango Mini Cheesecakes_03 Mango Mini Cheesecakes_04

I basically used the same filling recipe for my Mini Cheesecakes with an Oreo Crust, with just substituting regular yogurt for the Mango Low-Fat Chobani Greek Yogurt. This made the mango flavor shine throughout the entire cheesecake. I used the Mango Creme Cookies on the bottom of the cheesecakes, but if you don’t have them then use Golden Oreos.

Mango Mini Cheesecakes_05 Mango Mini Cheesecakes_06

I decided to invert the cheesecakes and put them in a new wrapper so that everyone could see the cute cookie bottom. You can leave them right side up and sprinkle some powdered sugar on top. Or you can take out of the wrapper and serve with a fruity sauce on top.

The thing I love most about these little cheesecakes is how easy they are to make and how yummy they are! Give them a try!!

Mango Mini Cheesecakes

Ingredients

  • 1 1/2 packages (12 ounces) cream cheese, room temperature
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup mango Greek yogurt, such as Chobani’s low fat Mango yogurt
  • 12 Mango Creme Girl Scout Cookies or Golden Oreos

 Process

  1. Preheat the oven to 325.
  2. Line a 12-muffin pan with aluminum liners and place a whole cookie of the bottom of each of the cupcake liner.
  3. Using a hand mixer or stand mixer, beat the cream cheese until creamy. Gradually add the sugar, salt, and vanilla; beat well. Add the eggs one at a time, mixing just until blended. Stir in the mango yogurt.
  4. Evenly divide the filling into the baked Oreo crusts, about a 1/4 cup of filling. The filling should should come almost to the top of the liner. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight, until serving.

Filed Under: Cakes and Cupcakes, Recipes Tagged With: cheesecake, chobani yogurt, cream cheese, Girl Scout cookies, Golden Oreos, mango, Mango Creme Girl Scout Cookies, mango greek yogurt, mango yogurt, Mini Mango Cheesecakes with Cookie Crust Bombs, oreos

Mini Pumpkin Cheesecakes with an Oreo Cookie Crust

November 14, 2011

Something that has always shocked me are the blog posts that receive the most traffic. Two of my top ones are the post about the adventure that Emily and I took to Satan’s Kingdom in MA and my recipe post about Mini Cheesecakes with an Oreo Crust. I love that people keep searching for those things and come to my blog that way. Unfortunately, with the cheesecake post the photos are awful. (must redo post and photos!)

Since the mini cheesecake post is such a hit I figured that making an autumnal version would be a hit for this time of year. At least I know it was well received with the contractors I work with. I brought dozen over for them (in addition to some peanut butter and jelly cookies) and I heard they went quickly at an afternoon meeting.

Mini Pumpkin Cheesecakes with an Oreo Cookie Crust

Makes 18 Mini Cheesecakes

Ingredients

  • 18 Oreo cookie sandwiches
  • 2 eight ounce packages cream cheese, softened
  • 1 Cup canned pumpkin purée
  • 1/2 Cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 3 eggs

Process

  1. Preheat the oven to 350F. Line 18 cups of 2 muffin tins with liners.
  2. Place 1 whole Oreo cookie at the bottom of the liner.
  3. Combine the softened cream cheese, pumpkin puree, brown sugar, vanilla extract, and pumpkin spice. Beat until completely smooth. Fold in the eggs. Divide evenly among the liners.
  4. Bake for 15-18 minutes, or until the centers are just set. Cool completely before serving.

Filed Under: Cakes and Cupcakes, Pumpkin, Recipes Tagged With: canned pumpkin, cheesecake, mini cheesecake, mini pumpkin cheesecake, Oreo cookie crust, pumpkin, pumpkin cheesecake

Cheesecake Chocolate Chip Cookie Bars

February 14, 2011

These Cheesecake Chocolate Chip Cookie Bars are so easy to make that you’ll be saying “Ta-Dah!”. You’ll also be amazing at how quickly they disappear. Yum!

Post from 2/4/18, Pictures updated 8/22/18

Do you know people who don’t cook?

I didn’t think people like that really existed, but my friend Dawn does not cook.

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Filed Under: Christmas, Cookies, Bars, and Candy, Recipes Tagged With: cheesecake, chocolate chip, cookie bars, cookie dough, cream cheese, easy dessert bar

Mini Cheesecakes with an Oreo Crust

May 15, 2010

 

I saw a mini cheesecake recipe on Fake Ginger, one of my favorite cooking blogs, that looked so good that I knew I had to try them. But the thing is I approached this recipe like how I approach scrapbooking. That means when I’m in a scrapbooking class or using a kit I completely modify it to make it my own. But the thing is that for this recipe I dumbed it down completely. Amanda at Fake Ginger made these lovely mini turtle cheesecakes but I changed it up because…

1) The quantity. I decided to make this our monthly staff meeting so I would need to make like 4 batches of them so I wanted to keep it simple. Keep it simple stupid.

2) I’m lazy. I did not feel like making my own caramel or chocolate sauce, esp for so many little cheesecakes.

3) Nut allergies. When I made a delicious chocolate cake with a peanut butter frosting last fall and saw  that a few people could not eat it I decided that I would try really really hard not to make treats with nuts so the pecan on top and the pecan meal in the crust had to go.

4) Never made this many cheesecakes before. ‘Nuf said.

Of course when Price saw the completed ones he was just slightly disappointed “Where’s the good stuff on top??”


I love the cheesecake recipe because it made a really creamy cheesecake. I don’t really like cheesecake because it seems like I’m eating a block of cream cheese, and while I like cream cheese, I like small quantities on a bagel. Anyway, take the time to let your cream cheese and butter to soften otherwise your cheesecake might have some lumps in it. Plus your mixer will hate you, and possibly make funny noises fighting the tough fight. Take the cream cheese out of the box, so it is just sitting in the foil wrapper, since this dramatically reduces the time it takes to soften up.

PS- Sorry for the crappy photos I got up at 5.45am to make them so I just wanted to bake and get ready for the day and not worry about photos. Then I forgot to take a photo of the finished result so I was stuck with taking a photo of the prettiest of the uglies, since they got banged up on the way in to work.

Mini Cheesecakes with an Oreo Crust

Makes 12 mini cheesecakes

Ingredients

Crust:

  • 1 cup of crushed Oreos
  • 1/4 cup of melted unsalted butter

Filling:

1 1/2 packages (12 ounces) cream cheese, room temperature
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup plain yogurt

Process

  1. Preheat the oven to 325. Line a 12-muffin pan with aluminum liners.
  2. To make the Crust:  Put Oreos into a large resealable bag to crush with a rolling pin. Continue rolling Oreos until they are finely crushed. In a medium bowl, combine the Oreo crumbs with the melted butter. Divide the crust mixture into the muffin liners. Press down the mixture firmly with your fingers. Bake the empty crusts for 5 minutes.
  3. To make the Filling: Using a hand mixer or stand mixer, beat cream cheese until creamy. Gradually add the sugar, salt, and vanilla; beat well. Add eggs one at a time, mixing just until blended. Stir in yogurt.
  4. Evenly divide the filling into the baked Oreo crusts, about a 1/4 cup of filling. The filling should should come almost to the top of the liner. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight, until serving.
 
 
 
 
 

Filed Under: Cakes and Cupcakes, Recipes Tagged With: cheesecake, cream cheese, mini cheesecakes, muffin tin, Oreo cookies, oreo crust, oreos, vanilla extract

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