Chocolate chip cookie dough cheesecake bars are the cheesecake dreams of cookie dough monsters.

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Somehow I made peanut butter cup cookie dough cheesecake bars before the classic cookie dough cheesecake bars but today I am remedying that oversight. Although given my affinity towards peanut butter I suppose it’s not entirely shocking that a peanut butter version came first. I do spend most of the entirety of fall and the start of winter celebrating all things peanut butter and chocolate during The Ohio State Buckeyes football season.

The recipe title says it all but in case you need further clarification, these cookie dough cheesecake bars have a classic graham cracker crust and egg-free chocolate chip cookie dough distributed throughout the layer of otherwise classic cheesecake. The pieces on top obviously get a little bit of a baked-cookie texture rather than cookie dough (these bars are baked after all) and I suppose I could have made no-bake cheesecake bars to avoid that, but personally I prefer the texture of baked cheesecake. Besides the cookie dough embedded in the cheesecake is perfectly doughy.

I made these before friends came to visit for the Sonic Temple 4-day rock music festival which brough me to LIFE. It’s hard to beat the euphoria seeing your favorite music performed live. And then we brought our fulfilled but tired feet home every night to these as our late night snack!

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

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Yield: 24 Servings Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 2 cups graham cracker crumbs (~13 sheets)
• 8 Tbsp (1 stick) unsalted butter, melted

COOKIE LAYER

• 1-1/2 cups unsalted butter, room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup mini chocolate chips

CHEESECAKE LAYER

• 16 oz. cream cheese, room temperature
• 1/2 cup sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract

 

Directions

1. Preheat the oven to 325 degrees. Line a 9-13 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. In a small bowl, mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 6 minutes, remove to a cooling rack, and keep oven on.
3. While the crust is cooling, prepare the cookie layer. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed until just incorporated. Fold in the chocolate chips by hand. Distribute half of the cookie dough over the crust, flattening each piece to cover as much as of the crust as possible. Set aside the remaining half.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter over the cookie dough in the prepared crust. Spread to cover evenly.
5. Distribute the rest of the cookie dough onto the top of the cheesecake batter, flattening each piece to cover as much of the cheesecake as possible.
6. Bake for about 45-55 minutes, until the top feels dry and firm, is just starting to turn golden, and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
7. Lift the bars out by the overhang. Slice into desired size and store in the refrigerator until ready to serve.

Source: Adapted from my Peanut Butter Cup Cookie Dough Cheesecake Bars.

That’s no robin’s egg on top, these Cadbury mini egg cheesecakes use spring’s favorite candy for a festive take on miniature cheesecake.

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Today is the official first day of spring but some of my bulb flowers already bloomed last week because of the extra freakish weather we’ve been having in Ohio. Legit it was in the 70s one day and snowing the next. Thankfully a friend gave me the novel idea of cutting them to put in vases inside. How I did not think of this on my own is a bit pathetic but they are safe indoors for as long as cut flowers can last – certainly longer than frost bitten ones.

Besides erratic weather, spring brings the best thing since the Reese’s pumpkins in the fall – Cadbury mini eggs! Personally, I prefer the royal dark ones because most mass produced milk chocolate is hardly chocolate anymore (I’m looking at you, Reese’s), but I also enjoy the dark chocolate as a contrast to an otherwise overly sweet treat. That being said, cheesecake isn’t overly sweet so you could use either type of Cadbury chocolate in these mini egg cheesecakes based on your preference.

Other than that I don’t really know what else you need to know to be convinced to make these mini egg cheesecakes, unless you are a purist and eat them straight out of the bag with no exceptions. If so, I respect that. But if you are willing to part with half a bag I think these are worth it. They are quicker to prepare than a full-sized cheesecake, can be made ahead (basically have to be due to chilling time), and are cute but not too cute to eat! But if cheesecake isn’t your jam then I also have recipes for Cadbury mini egg cookies, 7-layer bars, gooey butter cake, and rice treats.

CADBURY MINI EGG CHEESECAKES

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Yield: 1 dozen Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 sleeve (2 oz, 4 sheets) graham crackers, finely ground in food processor (~1 cup)
• 2 Tbsp butter, melted

FILLING

• 12 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 24 mini candy coasted chocolate eggs*, chopped (~1/2 cup)

GANACHE

• 1/2 cup chopped dark* chocolate
• 1 Tbsp heavy cream

TOPPING

• 1/4 cup shredded coconut, toasted
• 36 mini candy coasted chocolate eggs*

Directions

1. Preheat oven to 350 degrees. Combine ground chocolate graham crackers and melted butter into a bowl until well combined.  Spoon into 12 mini cheesecake cups** that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat.  Partially bake for 5 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese and sugar until smooth. Beat in egg and vanilla until combined. Fold in the chopped chocolate eggs.
3. Pour mixture evenly into the 12 cups, filling about 3/4 way full. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
4. Meanwhile, in a small bowl add the chocolate and heavy cream. Microwave on 50% power for 1 minute, stirring every 15 seconds until melted.
5. Once cooled, remove cheesecakes from pan and top each with a teaspoonful of chocolate ganache, a sprinkle of toasted coconut, and 3 chocolate eggs. Refrigerate until ready to serve.

Notes

*I like Cadbury royal dark, but you can use milk chocolate if you prefer. **Can also use regular muffin pan with cupcake liners. Yield and cook time may differ.

Source: Adapted from my Mini Chocolate Chip Oreo Cheesecakes and decoration inspired by A Pumpkin and a Princess.

Skip the sweetened condensed milk for a layer of cream cheese filling in these Seven Layer Cheesecake Bars topped with semi-sweet and white chocolate, butterscotch, pecans, and coconut.

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It should come as no surprise that after making seven layer brownies that I made seven layer cheese cake bars. But instead of a brownie crust I went back to the traditional graham cracker crust and instead of the sweetened condensed milk there’s cheesecake filling. Giveth back one traditional component of seven layer bars (AKA Hello Dolly bars) and taketh one away.

The Layers of Seven Layer Cheesecake Bars:

• Graham cracker crust
• Cheesecake filling
• Semi-sweet chocolate chips
• White chocolate chips
• Butterscotch chips
• Pecans
• Sweetened shredded coconut

I originally made these in honor of my undergraduate student’s last day working in our lab. When I asked if he had any requests for a going away dessert he replied with 7 layer bars, cheesecake, or something Oreo-flavored. So I combined two of them into seven layer cheesecake bars!

I almost made with this an Oreo crust to encompass all three. I may regret not doing so just a little bit but they were stellar regardless. Guess that just leaves the door open to yet an Oreo 7 layer bar version in the future. I’ve certainly made my share of different versions of this recipe and I doubt I will stop anytime soon.

My favorite recipes are those that can be easily modified based upon the season and frankly what I have in stock in my kitchen and/or pantry. Which is why I also have a bounty of chocolate chip cookie variations, cheesecake bars, deviled eggs, pizza, mojitos, etc.

Speaking of recipes with versatility, it occurred to me that the start of college football season is only a month away which means it’s almost time for another round of #PBchocSat! Time to brainstorm new peanut butter and chocolate buckeye recipes.

SEVEN LAYER CHEESECAKE BARS

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Yield: 2 Dozen Prep Time: 3 Hours 30 Minutes Cooking Time: 53 Minutes 53 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 10 oz. graham crackers, finely crushed
• 8 Tbsp (1/2 cup) unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 3/4 cups pecans
• 3/4 cup sweetened shredded coconut

Directions

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine graham cracker crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
4. Pour batter into crust and spread evenly. Top with semisweet, white, and butterscotch chips, followed by the pecans and coconut.
5. Bake 40-45 minutes* or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Notes

*Cover with foil if the top browns too much.

Source: Adapted from my Birthday Cake Oreo Cheesecake Bars and 7 Layer Brownies.

Birthdays are better with Oreo Cheesecake Bars, especially when they are made with sprinkles and birthday cake creme flavored Oreos.

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Over the years I have realized how strange it is that the majority of my close friends are still those that I met in high school. I’ve made close friends since but that core group from back home remains. Despite life changes and distance, we have been able to maintain our friendships which I cherish, because evidently that is not common.

Add to this fact that my husband is a year older than me, who is part of another group of high school friends, and as a result many of our friends turned 40 this year or are about to next year (Bob’s was this past July, mine is May 2025). All of the birthday celebrations!

Speaking of celebration, for my friend Adrienne’s 40th birthday, her partner and another mutual friend schemed to send her up to Columbus, OH this past weekend so that we could celebrate together. Of course, dessert had to be involved but what kind? Since she’s a fan of both cheesecake and The Golden Girls I checked out The Golden Girls Cookbook from my library and started brainstorming.

I have a confession – Until this past weekend I had never seen a single episode of The Golden Girls. Maybe I spent too much time watching Nickelodeon and Nick and Nite, but also it came out in September of 1985, the year I was born, and ran for 7 seasons so I wasn’t exactly the right age when it was on air.

But I digress. While flipping through The Golden Girls Cookbook, I was bookmarking quite a few until I landed on Blanche’s Fortieth Birthday Cheesecake Squares recipe. Between the festive flair of the sprinkles and the reference to a fortieth birthday, it felt like a no-brainer. But of course I made them a little extra by giving them an Oreo crust with even more chopped Oreos mixed in. And I used the Oreos with birthday cake flavored creme, of course.

This recipe also doubles as not only Adrienne’s 40th birthday cheesecake but The Spiffy Cookie’s 14th birthday! It wouldn’t be my blog’s anniversary if I didn’t almost forget about it. I’d be lying if I said I didn’t have to double check the date every time.

Loved these Birthday Cake Oreo Cheesecake Bars? Check out previous Spiffy Cookie birthdays:

• One year ago: Peanut Butter Macaroon Blossoms
• Two years ago: Earl Grey Snickerdoodles
• Three years ago: Chocolate Golden Oreo White Chocolate Chip Cookies
• Four years ago: Baby Yoda Cocktail
• Five years ago: Cinnamon Pecan Snowball Cookies
• Six years ago: 8 Go-To Recipes for the 8th Year Blogiversary
• Seven years ago: Buckeye Cheesecake Cake
• Eight years ago: Chorizo Cornbread Stuffing
• Nine years ago: Five Year Blogiversary
• Ten years ago: Greek Yogurt Thumbprint Cookies
• Eleven years ago: The Bee’s Knees Peanut Butter Pie
• Twelve years ago: Funfetti Cheesecake White Chocolate Brownies
• Thirteen years ago: Funfetti Truffle Chocolate Cupcakes
• Fourteen years ago: And so it begins

BIRTHDAY CAKE OREO CHEESECAKE BARS

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Yield: 16 Servings Prep Time: 3 Hours 20 Minutes Cooking Time: 53 Minutes 53 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cup Oreo birthday cake creme cookies* (approximately 12)
• 4 Tbsp unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup sugar
• 1-1/2 Tbsp dry white cake mix**
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 6 Oreo birthday cake creme cookies*, chopped
• 1/4 cup rainbow sprinkles

Directions

1. Preheat oven to 350°F. Line a 9-inch square baking pan*** with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, flour, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended. Fold in the chopped cookies and sprinkles until distributed.
4. Pour batter into crust and spread evenly.
5. Bake 40-45 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Notes

*Can use classic chocolate sandwich cookies. **Can substitute for plain all-purpose flour. ***You could also bake this in a greased 9-inch pie or springform pan

Source: Adapted from my Peanut Butter Oreo Cheesecake Bars, inspired by The Golden Girls Cookbook, Blanche’s Fortieth Birthday Cheesecake Squares recipe.

This chocolate peanut butter pretzel salad is like a sweet and salty no-bake chocolate peanut butter cheesecake with a pretzel crust.

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Say hello to the peanut butter and chocolate version of the iconic strawberry pretzel salad. Same pretzel crust and cheesecake-like filling with peanut butter added in, but instead of a layer of strawberry Jell-O it’s Jell-O chocolate pudding. Serve with extra whipped topping, and drizzles of chocolate sauce and peanut butter.

It’s very similar to my chocolate peanut butter cup dessert lasagna. but with that salty sweet combo from the addition of the pretzels. I almost added more crushed pretzels on top but I worried they would get soggy. But don’t worry, the crust does not suffer from that affliction because it’s baked in butter and sugar to keep it crunchy!

I technically made this for election night as I figured it could be either celebratory or perfect for eating my feelings. As it ended up being the latter, instead I am sharing it today for the Ohio Sate vs Purdue game because #PBchocSat is always a day to celebrate.

But regardless of the occasion, this chocolate peanut butter pretzel salad is going to be demolished. At an event surrounded by dessert options this was the first one to be devoured.

CHOCOLATE PEANUT BUTTER PRETZEL SALAD

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Yield: 24 Servings Prep Time: 3 Hours 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups (8 oz.) finely crushed pretzels
• 1/2 cup sugar, divided
• 2/3 cup unsalted butter, melted
• 2 pkg. (16 oz. total) cream cheese, room temperature
• 1 cup creamy peanut butter
• 2-1/2 cups + 2 T cold milk, divided
• 8 oz. thawed whipped topping, divided
• 1 pkg. (5.9 oz.) instant chocolate pudding
• Peanut butter and chocolate sauce, for garnish

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of a 13x9-inch baking pan. Bake for 10 minutes then allow to cool.
3. In a large bowl, beat cream cheese, peanut butter, remaining 1/4 cup sugar, and 2 tablespoons of milk until well blended. Gently fold in 1 cup of whipped topping. Spread evenly over cooled crust.
4. In a large bowl, whisk together the cold milk and dry pudding mix for 2 minutes. Pour over peanut butter layer and spread evenly.
5. Refrigerate 3 hours or until firm*. Spread remaining whipped topping on top, drizzle with chocolate sauce and peanut butter, cut into squares to serve. Store leftovers in refrigerator.

Notes

*Overnight for best results.

Source: Adapted from my Strawberry Pretzel Salad and The Salty Cooker.

You’ll be a fiend for this no-bake peaches and cream dessert lasagna. With layers of cinnamon graham crackers, juicy peaches, and a creamy filling, it’s the perfect make ahead summer dessert.

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Another year, another dessert lasagna. Seriously, I make a new version nearly every year. The years I don’t I make up for it in the next with more than one. As proof: this will be my thirteenth dessert lasagna in the year 2024 and I started this blog in November of 2010. Although my first, chocolate peanut butter cup lasagna, didn’t happen until 2014. Immediate obsession.

While most of my early renditions were focused on different chocolate pairings, after topping my patriotic dessert lasagna with blueberries and strawberries I knew I had to do more. Shortly after I moved on to the fruit category and I pretty much haven’t looked back.

Since I made my first fruited dessert lasagna in 2017, coconut strawberry shortcake, all of those that I have made since, except for a root beer dessert lasagna, have been fruited. What can I say, other than peanut butter, fruited desserts are my favorite.

Now that you’ve had your history lesson of The Spiffy Cookie’s dessert lasagnas, it’s time for the latest – peaches and cream dessert lasagna! The idea came to me after making peaches and cream pie bars and wishing there was more of the “cream”. This peaches and cream dessert certainly has plenty of cream layered with cinnamon graham crackers, juicy peaches and then topped with whipped cream, more peaches, and crushed graham cracker.

What’s in peaches and cream dessert lasagna?

• A lot of cream cheese
• A lot of frozen whipped topping
• Whole box of cinnamon graham crackers
• Package of instant vanilla pudding
• Five peaches
• Heavy cream

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out today’s recipes:

• Sno-Cone Cupcakes from Hezzi-D’s Recipes Box
• Cherry Crisp from A Day in the Life on the Farm
• Easy Lemon Berry Puff Pastry Cups from Jolene’s Recipe Journal
• Peach Streusel Cake from Karen’s Kitchen Stories
• Banana Split Pudding Parfait in a Jar from Blogghetti
• Glazed Drumstick Crumb Cake from Sweet ReciPEAs
• Frozen S’Mores from Cheese Curd In Paradise
• Chocolate Chip Brookie from Jen Around the World
• Air Fryer Caramelized Pineapple Foster from For the Love of Food
• Summer Fruit Salad from Our Good Life

PEACHES AND CREAM DESSERT LASAGNA

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Yield: 24 Servings Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 1 cup heavy cream
• 1 (3.4 oz.) package vanilla instant pudding
• 3 (8 oz.) packages cream cheese, room temperature
• 1/2 tsp vanilla extract
• 16 oz. frozen whipped topping, thawed
• 4 peaches*, thinly sliced
• 1 (14 oz.) box cinnamon graham crackers

TOPPING

• 8 oz. frozen whipped topping, thawed
• 1 peach*, cut into 24 thin slices
• 1/2 cinnamon graham cracker sheet, crushed

Directions

1. Prepare the filling: In a large mixing bowl, whip together heavy cream, pudding mix, cream cheese, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping and continue to whip until fluffy and light. Set aside.
2. In a 9 x 13 inch dish place one layer of graham crackers. Spread 1/3 of the filling over the wafers, followed by half of the peach slices. Gently press the next layer of graham crackers into the filling. Top with a second 1/3 of the filling, peaches, repeat the graham cracker layer, and end with the final 1/3 of the filling.
3. Top with more whipped topping and 24 peach slices. Chill for at least 4-6 hours.
4. When ready to serve, crumble half of a graham cracker on top, cut into 24 squares and serve.

Notes

*I used quartered peaches that I had previously peeled and frozen, and sliced thinner for this recipe.

Source: Adapted from my No-Bake Banana Pudding Dessert Lasagna.

A southern favorite gets a bit more indulgent in this creamy banana pudding cheesecake, complete with a vanilla wafer crust.

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Evidently I am on a banana pudding kick as I shared a recipe for banana pudding cookies a couple weeks ago and now here we are again with a banana pudding cheesecake.

Although to be fair, I am very rarely not in the mood for banana pudding in any form, from classic banana pudding pie, to the more unique banana pudding dessert lasagna, or obviously this banana pudding cheesecake!

It’s always impressive how much flavor bananas pack. This recipe only uses two medium bananas (1 cup mashed), but those that ate it were surprised it wasn’t more. They key is making sure you use nice, ripe bananas!

Technically this recipe doesn’t have any actual pudding in it, but it certainly taste like banana pudding in cheesecake form. It has a majority of the components, with a vanilla wafer crust, creamy banana cream cheese filling, and whipped cream, banana slices, and more vanilla wafers on top.

For topping mine, I went the extra mile and piped stabilized whipped cream on top (more on that below), before topping with more vanilla wafers and banana slices, but you can dress it up however you like. I also added some Milk Bar-inspired vanilla wafer crumbs in the center, on top of a thinner layer of the aforementioned whipped cream because I am extra.

I didn’t include a recipe for that topping because I wasn’t sure who would actually make it. Maybe one day I will when I post an actual banana pudding recipe. But I digress, for now you can crush up the vanilla wafers for the same look.

Making this banana pudding cheesecake ahead of time?

Cheesecake is already a great, albeit necessarily so, make-ahead dessert. But the toppings on this cheesecake are best left until right before serving. However, here are my tips if you want to top it ahead of time.

• Toss the banana slices in lemon juice to slow browning.
• Add 1 oz cream cheese per 1 cup of heavy cream to make stabilized whipped cream.
• Vanilla wafers are actually supposed to be soft in banana pudding so no tricks are needed. But if you prefer them to be crunchy, wait to add until right before serving.

BANANA PUDDING CHEESECAKE

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Yield: 12-16 Servings Prep Time: 4 Hours 30 Minutes Cooking Time: 1 Hour 45 Minutes 1 Hour 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cup ground vanilla wafers
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted

FILLING

• 3 (8 oz.) pkg. cream cheese, room temperature
• 1 cup light brown sugar, loosely packed
• 1 cup mashed ripe bananas (about 2 medium)
• 3 Tbsp all-purpose flour
• 1/2 cup sour cream or plain Greek yogurt
• 1 tsp vanilla extract
• 4 eggs, room temperature
• Whipped cream*, vanilla wafers, banana slices, for topping

Directions

1. Make the crust: Heat oven to 350 degrees.
2. In a medium bowl combine vanilla wafer crumbs, sugar and butter. Press onto bottom of 9-inch springform pan and set aside.
3. Make the filling: In a large bowl, cream together the cream cheese, brown sugar, mashed bananas, and flour on low speed until smooth. Scrape down the sides of the bowl. Add sour cream (or yogurt) and vanilla and mix on low until combined. Add eggs one at a time, mixing slowly until combined. Scrape down the sides of the bowl to make sure everything is combined.
4. Pour the filling into the crust and bake for 45 minutes or until center is almost set. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. After 30 minutes, crack open the door and allow to cool slowly for another 30 minutes. Remove from own and let sit on counter for 15 minutes before refrigerating until cool, at least 4 hours or overnight.
5. Remove the spring form, slice and serve topped with whipped cream and additional vanilla wafers and banana slices.

Notes

*If topping ahead of time, toss banana slices in lemon juice to slow browning, and add 1 oz cream cheese per 1 cup of heavy cream to give your whipped cream more stability long term. If you don't mind soft vanilla wafers (which is how they should be for banana pudding), go ahead and top those ahead of time. If you prefer them to be crunchy, add right before serving.

Source: Adapted from my Chocolate Hazelnut Cheesecake.

Bigger is not always better, such as these bite-sized Peanut Butter Oreo Pumpkin Cheesecake Bites! With a peanut butter Oreo crust, pumpkin peanut butter filling, and chocolate ganache on top.

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The combination of pumpkin and chocolate is not new to me. I often tout it as the fall version of peanut butter and chocolate – a combination which I love. But food doesn’t need to be monogamous, so why not all three at once?

I know that this three-way not only works but is quite delicious – as shown in peanut butter pumpkin pie with a chocolate crust and white chocolate reese’s pumpkin blondies. So naturally I decided peanut butter oreo pumpkin cheesecake bites needed to happen next.

I actually have made a version of these pumpkin cheesecake bites before but instead with the chocolate hazelnut spread Nutella, so it was an easy adaptation to use peanut butter and the result did not disappoint.

These peanut butter oreo pumpkin cheesecake bites use whole peanut butter creme stuffed Oreos as the crust. No need to crush, add butter, and press into the bottom of the pan, just toss a whole cookie in there. Oreos perfectly fit into the bottom of a12 mini cheesecake cups pan, but you can also use a regular cupcake pan if you don’t want to buy new baking supplies. Personally I love that pan because you don’t need liners, it has removeable bottoms! But I digress.

Once you’ve situated the Oreos in the bottom of your chosen pan, chop a few more up to mix into the peanut butter-pumpkin cheesecake filling, before you commit the rest to you belly via the traditional route. Once the Oreo crusts are topped with filling, bake, cool, top with a peanut butter-chocolate ganache and peanuts, and enjoy!

PEANUT BUTTER OREO PUMPKIN CHEESECAKE BITES

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 12 peanut butter cream filled Oreos*

FILLING

• 8 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup + 2 Tbsp pumpkin puree
• 2 Tbsp creamy peanut butter
• 4 peanut butter cream filled Oreos*, chopped

TOPPING

• 1/4 cup semisweet chocolate chips
• 2 Tbsp creamy peanut butter
• 2 Tbsp heavy cream
• 2 Tbsp chopped peanuts

Directions

1. Preheat oven to 350 degrees.
2. Place Oreos into the bottom of 12 mini cheesecake cups ** that have been sprayed with cooking spray.
3. In a stand or electric mixer beat the cream cheese and sugar until smooth.  Beat in egg, vanilla, cinnamon and nutmeg until combined. Add the  and peanut butter and mix until incorporated. Fold in the chopped Oreos.
4. Pour the pumpkin mixture evenly into the 12 cups filling about 3/4 full.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely.
5. Meanwhile, in a small bowl add the chocolate, peanut butter and heavy cream. Microwave on 50% power for 1 minute, stirring every 15 seconds until melted.
6. Remove cheesecakes from pan and top each with a spoonful of ganache and peanuts.  Refrigerate until ready to serve.

Notes

*If you cannot find them, use regular Oreos. **Can also use regular muffin pan with cupcake liners. Yield and cook time may differ.

Source: Adapted from my Pumpkin Nutella Mini Cheesecake Bites and Mini Reese’s-Oreo Cheesecakes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These key lime pistachio cheesecake bars are the perfect combination of two delicious desserts. Complete the fusion with a little sprinkle of crushed pink peppercorn on top.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

What’s better than key lime pie and pistachio cheesecake? When you combine them into one – key lime pie pistachio cheesecake bars.

Let’s start from the bottom to the top.

The crust isn’t just your standard graham cracker, but with a little bit of pulverized pistachios as well. Then the filling is cream cheese, key lime juice and zest, and some homemade pistachio butter. To finish it off I topped it with whipped cream, more pistachios, and a little bit of crushed pink peppercorns.

Pink peppercorns as a garnish for key lime pistachio cheesecake bars? Yes trust me, the addition enhances the key lime citrus flavor as well as the cream cheese. It’s such a small thing but a tiny bit really does bring this dessert to full fruition.

Of course if you are still a skeptic you can omit it, but I challenge you to try it out on just one bite. Live a little!

KEY LIME PISTACHIO CHEESECAKE BARS

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Yield: 16 Pieces Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup crushed graham crackers
• 1/3 cup finely chopped pistachios, plus extra for garnish
• 4 Tbsp unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 2/3 cup sugar
• 1/4 cup pistachio butter
• 2 tsp cornstarch
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 2 tsp key lime zest
• 1/2 cup key lime juice
• Few drops green food coloring

TOPPING

• Fresh whipped cream
• Reserved chopped pistachios (from crust)
• Crushed pink peppercorn, optional for garnish

Directions

1. Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine graham cracker crumbs, chopped pistachios, and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set and just barely golden. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, sugar, pistachio butter, and cornstarch until well blended. Add eggs, 1 at a time, vanilla, lime zest and juice, beating on low speed just until blended. Add a few drops of green food coloring, if using and stir until just blended.
4. Spoon batter evenly into crust. Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving topped with whipped cream, more pistachios, and crushed pink peppercorn, if using.

Source: Adapted from my Orange Creamsicle Cheesecake Bars, AllRecipes Key Lime Cheesecake, and Recette Magazine’s Labneh Cheesecake with Pistachio Crust.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

This isn’t just an Oreo cheesecake, it’s a spiderweb cheesecake. The perfect festive dessert for any of your Halloween celebrations.

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.

Jump to recipe

It’s the most wonderful time of the year… SPOOKY SEASON! With the help of my friend Haley who was visiting, we pulled out all my decorations and did the place up right. Then almost every night last week we watched a different Halloween-ish movie including Beetlejuice, Labyrinth, Donnie Darko, and House on Haunted Hill.

Bob and I are also currently watching the newest season of What We Do In the Shadows, which if you are unaware is about vampires.

Also I regularly read Harry Potter to my nephews in California over the phone every Sunday evenings (we are on The Half Blood Prince).

And it’s #HalloweenTreatsWeek so prepare yourself for ALL THE HALLOWEEN THINGS.

For starters I made this easy Oreo Spiderweb Cheesecake. I even stole a plastic spider from one of my fake cobwebs strewn all over my house.

Technically this cheesecake could be made with any kind of cheesecake because the ganache decoration on top is what really makes it. But who can deny any Oreo cheesecake? Especially when I found dark chocolate creme filled Oreos.

I had a little bit of white chocolate ganache leftover so I added some spiderwebs to the leftover Oreos as well. And served the cheesecake on a spiderweb cake stand. Spiderweb everything!!

For more fun Halloween recipe check out what else was shared today for #HalloweenTreatsWeek below. And don’t miss the giveaway from our generous sponsors at the end of this post!

Check out all of these great #HalloweenTreatsWeek recipes for today

• Disney Villain Charcuterie Board from Big Bear’s Wife
• Grave Yard Snack Mix from Semi Homemade Recipes
• Jelly Filled Ghost Donuts from Jen Around the World
• Cake Top Forward Halloween Cake from Pint Sized Baker
• Witch Finger Pretzels from Fresh April Flours
• Caramel Apples from Devour Dinner
• Easy Frankenstein Cupcakes from Hezzi-D’s Books and Cooks
• Halloween Haunted Fault Line Cake from The Redhead Baker
• Blood & Guts Cinnamon Rolls from 4 Sons ‘R’ Us
• Bloody Vampire Cherry Floats from Cookaholic Wife
• Candy Corn Cookies from Eat Move Make
• Halloween Chocolate Covered Pretzel Rods from House of Nash Eats
• Friday the 13th Pancakes from Cheese Curd In Paradise
• Spider Donuts from The Flour Handprint
• Haunted House Cake from Sweet ReciPEAs
• Peanut Butter Ghost Cookies from Karen’s Kitchen Stories
• Apple Spice Cake Donuts from It’s Shanaka
• Pumpkin Patch Cookie Cups from Sweet Beginnings
• Candy Corn Butterfinger Bark from Pastry Chef Online
• Spiderweb Cheesecake from The Spiffy Cookie
• Peanut Butter Chocolate Mummy Cookies from Strawberry Blondie Kitchen
• Oozing Red Velvet Cake from A Kitchen Hoor’s Adventures
• Black Velvet Cake from Lemon Blossoms
• Monster Burgers from An Affair from the Heart
• Spider Web Soup (Roasted Pumpkin Tomato Soup) from I am a Honey Bee
• Candy Corn Fudge from Back To My Southern Roots
• Dark Chocolate Black Cat Cookies from Savory Moments
• Three Ingredient Pumpkin Cookies from Our Good Life
• Binx Marshmallow Fudge Brownies from For the Love of Food

Two years ago: Day of the Dead Margaritas (Blood Orange Hibiscus)

Four years ago: October 2017 Stitch Fix #25

Six years ago: Chocolate Chip Peanut Pie

Seven years ago: Homemade Peanut Butter Goo Goo Clusters

Eight years ago: Crispy Gnocchi

Ten years ago: Butternut Squash Soup

OREO SPIDERWEB CHEESECAKE

Print

Yield: 12-16 servings Prep Time: 1 Hour Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cup Oreo cookie crumbs (approximately 12 cookies)
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted

CHEESECAKE

• 3 (8 oz.) pkgs. cream cheese, room temperature
• 1/2 cup sugar
• 2 tsp vanilla extract
• 3 eggs
• 12 Oreo cookies, chopped

GANACHE TOPPING

• 4.5 oz. (2/3 cup) dark chocolate, coarsely chopped
• 1/2 Tbsp unsalted butter
• 2 Tbsp white chocolate chips
• 2 Tbsp powdered sugar
• 1/2 cup heavy cream, divided

Directions

1. Heat oven to 350 degrees. In a medium bowl combine Oreo cookie crumbs, sugar, and butter. Press onto bottom of 9-10-inch springform pan.
2. In a large bowl beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Fold in chopped Oreos. Spoon filling into the crust and spread evenly.
3. Bake 45 minutes or until center is set. Turn off the oven and let cool completely in oven with the door ajar.
4. For the ganache: Place dark chocolate and butter in a medium bowl and the white chocolate and powdered sugar in a small bowl. Heat the cream in the microwave for 1 minute or just until it starts to boil. Pour two tablespoons over the white chocolate and the remainder over the dark chocolate. Stir until chocolate is melted and smooth. Cool to room temperature.
5. Spread the dark chocolate ganache over the top. Place the white chocolate ganache in a piping bag and pipe a spiral on top of the ganache. Using a toothpick, starting from the center drag through to the outside to crate a spiderweb effect. Refrigerate until set. About 45 minutes.
6. When ready to serve, cut into 12-16 slices. Store leftover cheesecake in refrigerator.

Source: Adapted from my Oatmeal Creme Pie Cheesecake.

Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!

Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Prize #1 from Dixie Crystals

41 Pieces Silicone Bakeware Set

3 Piece Halloween Silicone Spatula Set

Nordic Ware Haunted Skull Cakelet Pan

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.