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

Jump to recipe

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

Print

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.

Get the party started with this easy no-bake funfetti dessert lasagna. Tastes like my childhood, licking funfetti batter off the beaters.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

All these years of blogging and I’ve only missed posting on my birthday once. It was 2019 and I was in Italy for our belated honeymoon. I was too busy eating gelato for breakfast – good enough excuse right? For 41, I decided that every new recipe I share this month will be inspired by one of my favorite things. I started with a Hawaiian SPAM pizza because I love a fruited pizza, especially the OG.

Since my birthday is also May the Fourth be with you I often post a Star Wars-inspired recipe today for my actual birthday but decided to take my Funfetti stuffed cookie for one into a multi-serving dessert instead. No-bake dessert lasagnas are one of my favorite desserts in general especially the first one I ever made – peanut butter cup dessert lasagna. I have made several variations over the years and it was finally time to make a funfetti dessert lasagna.

I debated using birthday cake Oreos instead of graham crackers but I didn’t want this to be an Oreo and Funfetti desert lasagna because the grocery only had the classic chocolate Oreo version, none of the vanilla Oreos. Although Oreo Funfetti would be delicious I wanted the cake batter flavor to shine – and if I’m being honest I find the cake batter creme in those Oreos is extra artificial tasting. I’d rather a classic Oreo than the birthday ones and that defeats the purpose of using the Oreos in the first place. But I digress.

This Funfetti dessert lasagna is pretty simple but has all the birthday vibes. Layers of graham cracker soften overnight between layers of a filling reminiscent of Funfetti batter/cheesecake Finished with a layer of whipped toping and lots of sprinkles! And yes I did eat a slice of this for breakfast this morning.

FUNFETTI DESSERT LASAGNA

Print

Yield: 2 dozen Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup heavy cream
• 1 (3.4 oz.) package vanilla instant pudding
• 3 (8 oz.) packages cream cheese, room temperature
• 1 cup white or yellow dry cake mix*
• 1 tsp cake batter flavor (or vanilla extract)
• 24 oz. frozen whipped topping, thawed, divided
• 1 (14 oz.) box classic graham crackers
• 1/2 cup rainbow sprinkles**, plus more for garnish

Directions

1. In a medium mixing bowl, whip together the heavy cream and instant pudding mix. Add cream cheese, cake mix, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add 16 ounces of the thawed whipped topping, 1 cup at a time. Continue to whip until fluffy and light. Fold in the rainbow sprinkles. Set aside.
2. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/3 of the filling mixture over the graham crackers. Gently press the next layer of graham crackers into the filling and repeat, ending with the final third of the filling.
3. Cover and chill for at least 4-6 hours (overnight for best results). When ready to serve, top with remaining 8 oz. of whipped topping and decorate with more rainbow sprinkles before cutting into 24 squares.

Notes

*Heat treat raw flour before consuming. Toast it in the oven at 350F for about 5 minutes, or microwave for 1 minute, stirring every 15 seconds, until an instant thermometer reads 160F. **Use jimmies as the nonpareils color bleeds easily.

Source: Adapted from my No-Bake Peaches and Cream Dessert Lasagna.

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.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

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

Print

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.

When life hands you chocolate, make peanut butter French silk pie bars – because obviously peanut butter is the logical next step.

Jump to recipe

It’s Saturday which means it’s peanut butter chocolate time! I realize that most of my new recipes lately are for #PBchocSat but it’s about all I have time for these days. I have a pretty demanding mouse experiment at work and I barely cook at all as a result. Heck last night I ate Cheetos for dinner. But I digress.

Since it’s pie season I decided to whip up these French silk pie bars with peanut butter layered in. I could have mixed it into the chocolate layer itself but I wanted to make sure you knew there was peanut butter in there just by looking at them.

While I obviously made these for the Ohio State vs UCLA game tonight, these peanut butter French silk pie bars would also be a great addition to your Thanksgiving or Friendsgiving menu. A chocolate pie might not be the most traditional for the holiday but I am not that traditional of a person so I see nothing wrong with it. You should make what you think sounds good!

Speaking of Thanksgiving, some of my family is coming into town for it and I have yet to plan any of the menu yet for the same reason that all I’ve posted lately is peanut butter and chocolate recipes. Do you think they would be okay with a full peanut butter and chocolate coursed menu? I could think of worse things…

PEANUT BUTTER FRENCH SILK PIE BARS

Print

Yield: 16 Servings Prep Time: 1 Hour 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 3/4 cup finely crushed chocolate graham crackers
• 1 Tbsp sugar
• 1/4 cup unsalted butter, melted

FILLING

• 3 oz. semi-sweet chocolate, chopped
• 3 Tbsp sugar
• 3 Tbsp unsalted butter
• 1 egg yolk, slightly beaten
• 3 Tbsp heavy cream
• 1/2 cup creamy peanut butter**

TOPPING

• 1 cup semi-sweet chocolate, chopped
• 1/3 cup heavy cream

Directions

1. Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper with overhang; set aside.
2. In a small bowl, whisk together the graham cracker crumbs and sugar. Stir in melted butter until evenly distributed then dump into the prepared baking dish and press into the bottom evenly. Bake for 10 minutes then set aside to cool completely on a wire rack.
3. While crust is cooling, prepare the filling. In a medium saucepan over low heat, melt the chocolate, sugar, and butter, whisking constantly until smooth, about 8-10 minutes. Remove from heat and continue to stir for one minute to cool slightly.
4. Whisk in beaten egg yolk then return to medium-low heat. Continue stirring until mixture starts to bubble and thicken, about 5 minutes. Remove from heat*.
5. Place saucepan in a large bowl of ice water, stir in heavy cream until incorporated and continue to stir occasionally until filling becomes hard to stir, about 10 minutes.
6. Transfer filling to a medium bowl and beat with an electric hand mixer until light and airy, about 2-3 minutes set aside.
7. Spread peanut butter** evenly over the top of the cooled crust, followed by the filling. Place in the fridge to chill for about 30 minutes or until firm.
8. While the filling sets, prepare the ganache. In a large microwave safe bowl, combine chocolate and whipping cream. Microwave on high for 15 second intervals, stirring in between, until just melted.
9. Pour ganache over the top of the chilled mousse and spread to cover evenly. Cover and chill for another 30 minutes or overnight until firm.
10. Lift bars out of pan using the parchment paper overhangs. Cut into 16 bars and store any leftovers in the fridge.

Notes

*Don't worry if it looks slightly curdled. **Microwave the peanut butter for a few seconds to make spreading easier.

Source: Adapted slightly from A Kitchen Addiction.

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.

Jump to recipe

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

Print

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.

My second favorite Easter candy is magicked into Easter 7 Layer Bars just in time for the holiday.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

There are a few recipes I make on repeat but change up the components and 7 layers bars is definitely one of them. Just for holidays alone I have one is Valentine’s Funfetti, a lucky 7-layer bar for St. Patrick’s Day, two for Halloween, and also two for Christmas. It seemed only fair that I finally make Easter 7 layer bars with the second best Easter candy – cadbury mini eggs.

The first is obviously Reese’s eggs – did you really even need me to say it?

Not the Cadbury creme or caramel filled eggs, and not even the regular milk chocolate Cadbury mini eggs, I am talking about the harder to find royal dark chocolate cadbury mini eggs. That sweet and crunchy candy shell over the less sweet dark chocolate is just perfection.

I have made other recipes with cadbury mini eggs for Easter before including bird’s nest krispie treats, Easter gooey butter cake, and cadbury egg cookies but it was time for the literal magic of the 7 layer bars.

The graham cracker base (1) is layered with semisweet (2) and white chocolate (3), slivered almonds (4), coconut (5), chopped Cadbury mini eggs (6), and sweetened condensed milk (7). Add some sprinkles if you dare for festive flair. Toss it in the oven for 25 minutes, patiently let it cool for at least 2 hours and then you can dig in!

CADBURY MINI EGGS 7-LAYER BARS

Print

Yield: 2 Dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 Tbsp (1 stick) unsalted butter, melted
• 18 graham crackers (10 oz.), crushed
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips
• 1 cup slivered almonds
• 1 cup sweetened shredded coconut
• 1 cup chopped Cadbury mini eggs
• 1 (14 oz.) can sweetened condensed milk

Directions

1. Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. In a medium bowl, combine melted butter and graham cracker crumbs until  distributed. Pour into the prepared pan and press evenly into the bottom.
3. Evenly sprinkle the chocolate chips, almonds, coconut, and chopped Cadbury mini eggs over the graham crumbs. Pour the condensed milk evenly over the entire dish.
4. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
5. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife cut into 24 bars.

Source: Adapted from my Chocolate Coconut Pecan 7-Layer Bars.

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.

Jump to recipe

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

Print

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.

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.

Jump to recipe

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

Print

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.

I love a good campfire s’mores, especially made with peanut butter cups. But it’s football season so let’s make easy buckeye s’mores worthy of a tailgate!

Jump to recipe

Not to be confused with my Smore’s Buckeyes (which are stuffed with mini chocolate chips, graham crackers, and coated in chocolate), today I am sharing a non-recipe for buckeye s’mores – smore’s made with buckeye candies as opposed to a bar of chocolate or my favorite, peanut butter cups.

While the weather has been perfect lately for a bonfire with s’mores, if you don’t have the ability to sit around a fire toasting marshmallows, I am sharing a method that uses your broiler instead. The added benefit is that you can make a bunch at once!

Line a cookie sheet with the graham cracker squares, top half with marshmallows and the other half with buckeyes. Place under the broil until desired toasted level has been reached, sandwich together, and enjoy.

But what if you are out tailgating at the game without a fire pit or broiler? You can easily make these s’mores on the grill. Either place the cookie sheet/foil on the grill of you can individually wrap each one in foil and place directly on the grill.

Welcome to our #FootballFood! 

We have delicious recipes from across the country to make your next tailgating or game day party the best and most delicious party ever!

• Air Fryer Honey BBQ Wings from Cheese Curd In Paradise
• Everything Bagel Ham and Cheese Sliders from Jen Around the World
• Easy Pull Apart Meatball Sliders from Hezzi-D’s Books and Cooks
• New England Style Hot Dog Buns Using Tangzhong from Karen’s Kitchen Stories
• Turkish Kabobs from Art of Natural Living

EASY BUCKEYE SMORES

Print

Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 1 Minute 1 Minute

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 graham cracker squares (4 whole rectangles split in half)
• 4 large marshmallows (or 16 mini)
• 4 buckeye candies

Directions

1. Preheat broiler and line a small cookie sheet with foil.
2. Place crackers on the prepared cookie sheet, with the perforated sides facing down. On four crackers place the buckeye candies, and on each of the other four place a marshmallow.
3. Place in oven until lightly toasted and the buckeye starts to melt. Watch carefully because the marshmallows will toast very quickly, about 30 seconds to 1 minute. Remove from oven and immediately sandwich together, matching a marshmallow with a buckeye. Serve immediately.

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

What the heck is a S’mores Root Beer Float Dessert Lasagna? Layers of graham cracker, root beer-marshmallow filling, chocolate chips, whipped topping, and toasted marshmallows on top.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

If your dad is anything like mine, he loves a good brown cow or root beer float. I remember making them for him as a kid, even though I personally don’t like ice cream floating in my pop or root beer (I am a root beer purist, don’t dare put ice in it either). I just liked serving him something he enjoyed, maybe because he was always cooking for us.

Besides my father, the inspiration for this recipe started when a fellow root beer connoisseur friend (The Root Beer Aficionado to be specific) gifted me a box of Sonic’s instant root beer float pudding. Sure, I could have just made the pudding and eaten it as is but where’s the fun in that? So with Father’s Day coming up I decided to make a root beer float dessert lasagna with a s’mores twist.

What is a s’more root beer flat dessert lasagna you ask? Layers of graham crackers alternating with root beer-marshmallow filling, chocolate chips, and marshmallow bits, topped with whipped topping and toasted marshmallows. It’s pretty much my favorite no-bake dessert to make. As proof here’s all the other variations I’ve made (heavy on the s’mores options):

• Banana Pudding Dessert Lasagna
• Chocolate Peanut Butter Cup Dessert Lasagna
• Coconut Strawberry Shortcake Dessert Lasagna
• Monster Mash Dessert Lasagna
• Patriotic Dessert Lasagna
• Pineapple Lush Dessert Lasagna
• Pumpkin S’mores Dessert Lasagna
• S’mores Dessert Lasagna
• S’mores Dessert Lasagna for One

Today also happens to be National Stewart’s Root Beer Day, but unfortunately I did not realize this fact before making the recipe with Ithaca Root Beer (clearly in the background), so my apologies to Stewart’s. I do have their Marion, Ohio location on my list of root beer places to hit up this summer so I’ll make up for it later ;-).

NO-BAKE S'MORES ROOT BEER FLOAT DESSERT LASAGNA

Print

Yield: 2 dozen Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 1 cup heavy cream, divided
• 1 (3.4 oz.) package root beer float instant pudding
• 2 (8 oz.) packages cream cheese, room temperature
• 1 (7 oz.) jar marshmallow creme
• 1 tsp vanilla extract
• 16 oz. frozen whipped topping, thawed
• 1 (14 oz.) box graham crackers
• 1/2 cup mini semi-sweet chocolate chips
• 1/2 cup marshmallow bits

TOPPING

• 8 oz. frozen whipped topping, thawed
• Mini marshmallows 

Directions

1. Prepare the filling: In a large mixing bowl, whip together 1/2 cup of the heavy cream and instant pudding mix, set aside.
2. In a separate bowl, whip together the remaining 1/2 cup heavy cream, cream cheese, marshmallow creme, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the cream cheese mixture to the bowl with the pudding. Add thawed whipped topping and continue to whip until fluffy and light. Set aside.
3. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/4 of the filling over the graham crackers, sprinkle with chocolate chips and marshmallow bits. Gently press the next layer of graham crackers into the filling and repeat layers ending with the final 1/4 of filling.
4. Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and marshmallow bits. Chill for at least 4-6 hours (overnight is best).
5. Before serving, top with mini marshmallows and toast using a kitchen torch (or toast under a broiler for 1 minute). Cut into 24 squares and serve.

Source: Adapted from my S’mores Dessert Lasagna.

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