Red velvet isn’t complete without cream cheese. These cheesecake bars have a layer of red velvet cheesecake topped with a plain layer. Don’t forget the Oreo crust!
Welcome to Day 2 of #TripleSBites where 20 bloggers including myself are sharing spicy, saucy, and secy recipes for Valentine’s Day and beyond (said like Buzz Lightyear)! When it comes to Valentine’s Day desserts, decadent desserts as king and red velvet is a popular category. It’s time to splurge after 1-1/2 months of abiding by your new years resolutions so let’s make some red velvet cheesecake bars!
These bars have an Oreo cookie crust, topped by a layer of red velvet cheesecake, followed by another layer of plain cheesecake. The result is a bar that resembles a red velvet sheet cake topped with cream cheese frosting. Top them with fruit, fresh whipped cream, sprinkles, or enjoy them straight up. Whatever tickles your fancy!
Don’t forget to enter for a chance to win the big #TripleSBites giveaway. Click HERE and use the widget located at the bottom of the post.
One year ago: Smoked Sea Salt Caramel Dark Chocolate Chip Cookies
Three years ago: Nutella Recipe Roundup
Caramel cheesecake, speculoos cookie crust, apples, more caramel, pecans, and cinnamon whipped cream. If that’s not the works for an epic caramel cheesecake I don’t know what is.
Time for the obligatory “I woke up to snow this morning” proclamation. Funny how living in the South for the past 8 years has already altered my Northerner mind set into thinking it is way too early for below freezing temperatures, let alone snow. But it will probably melt by noon so all is well, at least down here. I know some of my friends still living in the North are about to get pounded with snow. Not that they don’t know how to handle it up there but it is a bit early to be getting that much snow. Stay warm, my friends!
You will notice that I did not take the photos of this cheesecake during this snowy event. This is the dessert I made for Friendsgiving, when it was still warm and sunny out (was that really only 1-1/2 weeks ago?). Instead of making pumpkin or apple pie, since I knew we were get our fill in a couple weeks on Thanksgiving, I made a caramel cheesecake with a speculoos cookie crust, topped with apples, more caramel sauce, pecans, and even cinnamon whipped cream. And yes every last bit of it was devoured. One of my friends even took it upon himself to top his slice with all of the excess whipped cream.
One year ago: Penne with Butternut Squash, Kale, and Goat Cheese
Three years ago: Baked Apple Cider Doughnut Minis
Reese’s and Oreo lovers unite! These mini Reese’s-Oreo cheesecakes not only have bits of peanut butter cup Oreo in them, but also as the crust. Top it off with a peanut butter-chocolate ganache.
As you may have noticed I love trying all the different kinds of Oreos they come out with. I stand by my belief that peanut butter Oreos were the best flavor ever. As such when I spotted the Reese’s peanut butter cup ones they jumped into my shopping basket. Their filling is half chocolate/half peanut butter giving them the flavor of a peanut butter cup sandwiched between chocolate Oreo cookies.
When I decided to chop them up and mix them into cheesecake I thought about making the cheesecake peanut butter flavored, but instead let the Oreos shine through on their own (not that I would’ve argued with more peanut butter). With Oreos as the crust, pieces in the cheesecake, and a peanut butter-chocolate ganache there’s nothing missing.
One year ago: Beginner Fondant
Two years ago: Sweet Potato Breakfast Biscuits
Is it a pie or is it cheesecake? Whatever it is, the combination of raspberry and white chocolate is undeniable. The vanilla wafer crust is worth attention as well.
(After I point it out, please ignore the chip in the plate pictured above. It saddens me but not enough to dispose of the plate.)
Two pies in one week, what is this madness?! But just wait this one is different. I thought that after heating up your oven making the peach pie you would not be keen to turn it on again for a prolonged period of time so how about a pie where all you have to bake is the crust? A delicious, vanilla wafer crust which blows graham cracker crusts out of the
water pie. The filling requires no baking and actually reminds me more of a cheesecake than a pie. Raspberry-white chocolate cheesecake/pie or whatever you want to call it, just make it.
One year ago: Honey Pecan Milkshakes
Creamy cheesecake with a sweet swirl of blackberries makes for one decadent and delicious summer dessert. Top it off with fresh blackberries and whipped cream.
This post has been a long time in the making. I made it Easter weekend and finally planned to share the recipe back in May only to discover that the images had magically disappeared from my camera’s memory card. With blackberry season upon us I figured it was a good time to try again. Thankfully it was good enough to warrant a second appearance and was gobbled up just as fast as the first time. The only thing I did differently the second time around was using chocolate graham crackers in the crust instead of regular. It was a most excellent substitution.
One year ago: Gluten-Free Caramel S’mores Bars
Get ready for the best day ever – it’s Chocolate Peanut Butter Day! Join our hosts, Carla (Chocolate Moosey) and Miriam Overtime Cook), and a group of 31 bloggers who are sharing their favorite chocolate peanut butter recipes, ranging from cookies and bars to scones and muffins. Follow the hashtag #chocPBday on social media and join us with your favorite chocolate and peanut butter recipes. Looking for recipes all in one place? Follow our Pinterest board. We are also teaming up with OXO, King Arthur Flour, and Peanut Butter & Co. to bring you three fabulous prize packs. You don’t want to miss this opportunity! Giveaway details are at the end of this post.
When it comes to mini desserts, mini cheesecakes are my favorite. Combining these cute cite-sized treats with peanut butter and chocolate seemed like a fantastic way to celebrate Chocolate Peanut Butter Day. Peanut Butter & Co.’s Dark Chocolate Dreams peanut butter was used in these cheesecakes to ensure complete peanut butter and chocolate saturation, but were also stuffed with caramel-peanut butter candy bars and topped with more candy, peanuts, and caramel sauce. You might want to take a moment to admire their beauty, but only a moment because they deserve to be devoured.
Check out all the chocolate and peanut butter action going on today:
- Peanut Butter Chocolate Mousse Parfait by Hip Foodie Mom
- Dark Peanut Butter Chocolate Chip Sandwich Cookies by Mind Over Batter
- Chocolate & Peanut Butter Crumb Parfait by Hungry Couple
- Chocolate Peanut Butter Pretzel Doughnuts by It’s Yummi!
- Flourless Peanut Butter Cup Swirl Brownies by Cupcakes & Kale Chips
- Buckeye Cheesecake Bars by Chocolate Moosey
- Peanut Butter & Chocolate Scones by All Day I Dream About Food
- Chocolate Chip Peanut Butter Jam Bars by Poet in the Pantry
- Crunchy Chocolate Peanut Butter Balls by Cindy’s Recipes and Writings
- Chocolate & Peanut Butter Cannolis by Souffle Bombay
- 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting by Neighborfood
- Mini Chocolate Caramel Peanut Butter Cheesecakes by The Spiffy Cookie
- Peanut Butter Nanaimo Bars by Crumb: A Food Blog
- Chocolate Stuffed Peanut Butter Cookies by Jen’s Favorite Cookies
- Chocolate Peanut Butter Brownies by In The Kitchen With KP
- Peanut Butter & Chocolate Thumbprint Cookies by The Cooking Actress
- Chocolate Peanut Butter Trifle by Kelli’s Kitchen
- Dark Chocolate Peanut Butter Ice Cream by Kelly Bakes
- Peanut Butter Chocolate Biscotti by Lauren Kelly Nutrition
- Chunky Peanut Butter Stuffed Brownies by Snappy Gourmet
- Chocolate Peanut Butter Caramel Bars by That Skinny Chick Can Bake
- Peanut Butter Bundt Cake with Chocolate Cheesecake Filling by Overtime Cook
- Chocolate Peanut Butter Cinnamon Rolls by Gotta Get Baked
- Peanut Butter Chocolate Chip Quick Bread by Magnolia Days
- Peanut Butter Chocolate Chip Ice Cream by Kudos Kitchen By Renee
- Peanut Butter and Chocolate Chips Bars by Roxana’s Home Baking
- Chocolate-Covered Peanut Butter Blondies by What Smell’s So Good
- Chocolate Peanut Butter Earthquake Cake by I Wash You Dry
- Dark Chocolate Peanut Butter Squares by Food Lust People Love
- Dark Chocolate Peanut Butter Mousse Cups by The Girl In The Little Red Kitchen
- Skinny Chocolate Peanut Butter Krispie Cheesecake Bars by Food Faith Fitness
One year ago: Creamy Tomato Tortellini Soup
These mini rainbow cheesecake bites have a hidden piece of gold on the bottom – a golden Oreo. Perfect for St. Patrick’s Day!
For St. Patrick’s Day last year, I made Hidden Pot o’ Gold Cupcakes which had gold colored cores hidden inside and rainbows on top to lead the way. Added to my repertoire this year are these mini rainbow cheesecake bites with a hidden piece of gold underneath, in the form of a golden Oreo! A marshmallow crispie golden Oreo in fact, but any golden Oreo variety will suffice.
These vibrantly colored treats are made by dividing the cheesecake mixture into 6 small bowls, dying them according to the rainbow, and then spooning each in rainbow order into a mini cheesecake pan. Don’t have a mini cheesecake pan? You can use a cupcake pan with cupcake liners but they will be slightly bigger cheesecakes and therefore yield less than 12.
One year ago: Skinny Chocolate Peanut Butter Swirl Cupcakes
Before Thanksgiving, hearing Christmas music turned me into a Grinch. Even seeing a billboard for a radio station playing 24/7 Christmas music annoyed me. But guess what radio station I tuned into yesterday while on my usual daily commute? I caved, but don’t really enjoy the newer Christmas songs. I tend to prefer the classics or covers of the classics. What is your favorite kind of Christmas music?
However since Thanksgiving recently past, here’s another recipe that will help you use up any leftover cranberry sauce while transitioning into the wintry holidays with the flavor of eggnog – eggnog cheesecake with a cranberry swirl! Awfully pretty arn’t they? I was a little sad that the swirls cracked away from the cheesecake a little, so next time I would mix the cranberry puree with a little bit of the cheesecake filling first. This would result in a paler color but hopefully keep the swirls intact with the rest.
If you need some more help getting into the holiday spirit, head on over to Twitter and retweet my tweet for a chance to win a giveaway from Baker’s Secret!
— Erin (@thespiffycookie) December 2, 2013
One year ago: Hot Cocoa Blossoms