No-Bake Blueberry Cheesecake Parfaits

No-Bake Blueberry Cheesecake Parfaits | Revamperate No-Bake Blueberry Cheesecake Parfaits | RevamperateAs it gets hotter and hotter and summer approaches, I’ll be switching to no-bake desserts so that I don’t overheat in my little apartment. As it is, I’ve been using the oven way too much considering how warm it is. But really, I can’t NOT bake. 

Nonetheless, I find ways around the oven most of the summer, and here’s one delicious no-bake recipe I shared on RecipeChatter recently! Head over to their site to make these super simple no-bake blueberry cheesecake parfaits

Not only are they no-bake, they’re a great personal dessert for cookouts and dinner parties so you don’t have to fuss with cutting up cake or pie or even scooping ice cream. Plus, you can adapt the recipe with other types of fruit!

For more no-bake recipe ideas, check out a few others I’ve made:

Visit RecipeChatter for the complete recipe and stay tuned here for more no-bake recipes as I start to MELT here in SoCal!

Mini Creme Brûlée Cheesecakes

Mini Creme Brûlée Cheesecakes | Revamperate Mini Creme Brûlée Cheesecakes | RevamperateShow of hands – have you ever tried creme brulee? It’s such an odd but delicious dessert and I’ve only ever tried it when I’ve been on vacation and/or not paying for it myself. I guess that’s what makes it special though. I’ve only had it a few times, but it’s a delicious treat that always makes me feel like I’m celebrating a special occasion. 

For my birthday, my parents gave me a kitchen torch, which I was super excited about but didn’t really know what to use it for at the time. Creme brulee is a pretty advanced thing to make, and I haven’t given it a try yet (yes, it’s on my to-do list). Instead, I’m taking baby steps with the kitchen torch. Other than using it to make s’mores (highly recommended), it’s great for caramelizing things to achieve a similar look to broiling.

And that’s how I turned regular ‘ol cheesecake into fancy mini creme brulee cheesecakes. See what I did there? Yeah, it’s just super basic cheesecake with beautiful caramelized sugar, homemade whipped cream and beautiful berries. It doesn’t take much to make a beautiful dessert, and these mini cakes are the easiest type of cheesecake you could ever make because they use very few ingredients and don’t require any special methods like water baths or messing with oven temps. Easy peasy! 

Mini Creme Brûlée Cheesecakes | Revamperate Crust ingredients:

  • 1/2 cup vanilla wafer crumbs 
  • 2 tbsp butter, melted

Preheat the oven to 350 degrees and spray a mini muffin pan with cooking spray. 

Grind up the wafer cookies in a food processor until fine. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom of the cavities. Set aside.

Cheesecake ingredients:

  • 8 oz. cream cheese, room temperature
  • 1 egg
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract 

In the bowl of your stand mixer, beat the cream cheese for about 2 minutes until completely smooth. Add the sugar and beat well. Then mix in the egg and vanilla. Scoop spoonfuls of cheesecake into the cavities until it reaches the top and smooth it out as best you can. 

Bake for about 15 minutes until the filling does not jiggle. The outsides should not brown at all. 

Let cool for about 20 minutes until pan is cool to the touch. Cover with aluminum foil and move to the refrigerator to set for at least one hour.

Mini Creme Brûlée Cheesecakes | RevamperateTopping ingredients:

  • 2 tbsp granulated sugar
  • Whipped cream (see my recipe here
  • Strawberries, raspberries or other fruit

Line a baking sheet with foil or parchment. Remove the pan from the fridge and turn it over to flip the cheesecakes cleanly upside down onto the foil. Turn right-side up with your hands and sprinkle top with sugar. Using a kitchen torch, melt the sugar until it caramelizes. (If you do not have a kitchen torch, you can use a broiler setting on your oven but pay very close attention to the baking time so that you do not overcook the cheesecake.) 

Top with a small dollup of freshly made whipped cream and a strawberry slice, or use your favorite fruit or other toppings to finish it off! These little bites of heaven are a simple solution to any cheesecake troubles and they look/taste really fancy without the added effort. Enjoy!



Classic No-Bake Pumpkin Cheesecake

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no-bake-pumpkin-cheesecake-3Are you sick of pumpkin yet? Is that even possible? We really only have a couple months a year to get our pumpkin fill, so we have to make the most of it, right? So for all you pumpkin lovers, I’m still trying to indulge you with today’s classic no-bake pumpkin cheesecake recipe. I’m not going to lie to you…you can’t eat just one piece of this cheesecake. 

I’ve mentioned in my last few pumpkin recipes that I don’t actually like pumpkin that much. Well, that didn’t stop me from eating a piece and a half of this cheesecake before pawning it off to my coworkers. This recipe is very similar to the cookie butter cheesecake I shared recently, and there’s a reason for that. Actually, there are a couple reasons for that. 

  1. It was 92 degrees when I made this. I was not about to turn the oven on 
  2. It’s so easy I could make 20 of these and then eat them all
  3. It’s so deliciously light and fluffy

This is my new favorite way to make cheesecake. Forget baking it and turning up the heat in my apartment. Adding a little Cool Whip to the recipe means you don’t have to bake it and it gives the cheesecake a really light and fluffy texture that is so amazing. That may just be my preference, but if you’ve never made cheesecake this way before, I absolutely recommend that you try it. I find that cheesecake can be hit or miss sometimes when baked, so this takes out any of the guesswork or weird baking techniques like turning the oven temp down half way through. None of that. Just easy as, well, no-bake cheesecake. 

Classic No-Bake Pumpkin Cheesecake | Revamperateno-bake-pumpkin-cheesecake-4For the vanilla cookie crust:

  • 14-16 vanilla sandwich cookies (with cream)
  • 3-4 tbsp butter, melted 
  • 1 tbsp brown sugar

To make the cheesecake’s crust, add the cookies to a food processor and process until fine. Add the brown sugar and melted butter and pulse until all ingredients are combined or mix with a fork. 

Lightly spray a springform pan (or regular pie pan) with cooking spray. Pour in the processed graham cracker crumbs and use your hands or the bottom of a measuring cups to press the crumbs into the bottom and sides of the pan until completely pressed.

For the pumpkin cheesecake filling:

  • 16 oz cream cheese, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract 
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 4 oz cool whip

Then begin making the pumpkin cheesecake filling. In the bowl of your mixer fitted with the paddle attachment, beat the cream cheese and sugars until smooth. 

Add the vanilla, cinnamon and nutmeg and mix until all ingredients are combined. Then add the pumpkin puree and stir in the Cool Whip with a spoon or spatula. 

Pour the pumpkin filling into your already pressed graham cracker crust, and let the cheesecake cool in fridge for 3-4 hours. 

For the cinnamon whipped cream:

  • 1/2 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp cinnamon 
  • Extra cinnamon and sugar for topping (optional)

Before serving, top it with whipped cream or other toppings, like this cinnamon whipped cream. This is the same whipped cream I used on my cookie butter cheesecake because it pairs really well the pumpkin flavor. Whip the cream on high speed with a whisk attachment until peaks form. Then mix in the powdered sugar and cinnamon and move the whipped cream to a piping bag or tool. Pipe small dollops around the outside of the cheesecake and sprinkle with a little cinnamon sugar, cut and serve!  

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Cinnamon Roll Cheesecake Bars

Cinnamon Roll Cheesecake Bars | Revamperate
If you want your house to smell absolutely amazing, you’ve got to try this. I sort of wanted to bottle the smell of cinnamon topping and carry it with me…is that weird? Whatever. These cinnamon roll cheesecake bars are delicious, and it’s that cinnamon topping that really makes it. It smells like fall, which is just around the corner! I could have easily eaten five of these in one sitting but I refrained (barely). They’re an awesome combination of cinnamon sugar and cream cheese that taste like you’re eating a creamy cinnamon roll.

Also, I had no idea I could make cheesecake with so few ingredients. My first attempt at this recipe left me with icky, lumpy cream cheese. I was very disappointed as it meant I had to wait an extra day to get more ingredients and ultimately wait an extra day to eat these, but the second batch came out really great. 

Cinnamon Roll Cheesecake Bars | Revamperate
Graham cracker crust:

  • 10-12 graham crackers
  • 3 tbsp butter, melted
  • 2 tsp cinnamon
  • 1/4 cup sugar 

Preheat the oven to 350 degrees.

Line a pan (I used a 9 x 9in) with parchment paper and lightly spray with cooking spray. 

Grind the graham crackers, sugar and cinnamon in a food processor and pulse until the crumbs are fine. Add melted butter and pulse for a few more seconds. Press the graham cracker mixture into the pan and set aside. 

Cheesecake filling:

  • 16 oz. cream cheese, room temperature
  • 1 egg
  • 1/2 cup sugar
  • 1 tbsp vanilla

Beat the cream cheese until smooth and creamy. Mix in the sugar, then the egg and vanilla, beating well between each addition. Pour the cheesecake filling over the crust and smooth with a spatula. 

Cinnamon Roll Cheesecake Bars | Revamperate Cinnamon Roll Cheesecake Bars | Revamperate
Cinnamon roll topping:

  • 1/4 cup butter
  • 1 tbsp cinnamon
  • 1/2 cup brown sugar 
  • 1 tsp vanilla extract
  • 1 tbs flour 

Prepare the cinnamon roll topping by melting the butter in a small saucepan on low-medium heat. Stir in the brown sugar and cinnamon. Remove from heat and stir in the vanilla and flour, which will thicken the mixture. 

Drizzle the cinnamon roll mixture over the cheesecake and use a toothpick to swirl a pattern on the top. Bake the cheesecake bars for 18-20 minutes until the cheesecake sets, making the middle of the cheesecake jiggle only slightly. Remove from the oven and leave to cool. When the pan is cool enough to touch, move it to the fridge to cool completely. 

Once cooled for at least an hour, pull the cheesecake out by the parchment and cut into squares. Yes, they taste as good as they smell. I dare you to only eat one…let me know how that goes for ya. Enjoy!

No Bake Cookie Butter Cheesecake

Cookie Butter Cheesecake Recipe | Revamperate Cookie Butter Cheesecake Recipe | Revamperate
Today is the kind of Monday that I love. No work, just me and couch. It’s a happy day. 

I had a wonderful birthday this weekend with Andrew! To bring in my 24th year, we rented a boat in Marina Del Rey and drove around Santa Monica in a little two-seater. Then we went and walked around the Santa Monica Pier and rode the ferris wheel. I absolutely love ferris wheels and heights. I love anything that puts me up high, so I was really excited to visit Santa Monica for the first time, which is amazing considering I’ve lived here for four years. There’s so much to see in LA that I have yet to do. One day! Then we had a lovely brunch with Andrew’s grandparents and cousins yesterday. I have a feeling 24 is going to be a good year! Now, let’s talk about cake. More specifically, let’s talk about what happens when you put cookie butter and cheesecake together because it’s magical. 

I think we can all agree by now that cookie butter is, like, the best thing that ever happened to the world. If you don’t agree with me, you must not love cookies as much as I do. JK! When I was making this cheesecake, it actually started as a Nutella cheesecake, which is why I started out with a chocolate cookie crust. Long story short, I opened the cupboard and, oops, turned out I didn’t have enough Nutella. At that point, I had no interest in going to the store again so I looked around for what else I could do and then it dawned on me…I had a barely touched jar of cookie butter. It sang to me. I knew I had to try it, so I did, and the result was magnificent. 

If I had planned this cookie butter cheesecake from the beginning, I probably would have tried it with a cinnamon graham cracker crust first instead of diving into the chocolate first, but I have no regrets. The chocolate is perfect with the cookie butter cream cheese filling and the cinnamon whipped cream on top is a perfect addition. 

Cookie Butter Cheesecake Recipe | Revamperate Cookie Butter Cheesecake Recipe | Revamperate
Chocolate cookie crust:

  • 15-18 chocolate sandwich cookies
  • 2 tbs butter, melted

First, blend the sandwich cookies (including the cream) in your food processor until fine. Then mix in the melted butter with a fork and press the cookie crust into a springform pan, coating the bottom and about 2 inches up the sides. Leave in the fridge while you make the cream cheese filling.

Cheesecake filling:

  • 16 oz. cream cheese (2 packages), room temperature
  • 1/2 cup granulated sugar
  • 1 cup cookie butter 
  • 1 tsp vanilla 
  • 1 tsp cinnamon
  • 1 cup Cool Whip or similar whipped topping

Whip together the cream cheese, sugar and cookie butter until well-mixed. I absolutely recommend Trader Joe’s Speculoos Cookie Butter. It’s still my favorite version! Then add the cinnamon and vanilla, mixing until creamy. Mix in the Cool Whip with your spoon or spatula until no white streaks remain. Then spread the cream cheese filling into the cookie crust and leave in the fridge for about six hours until firm.

Cookie Butter Cheesecake Recipe | Revamperate Cookie Butter Cheesecake Recipe | Revamperate
Cinnamon whipped cream:

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp cinnamon 
  • Crushed gingersnap cookies or graham crackers, topping (optional)

To make the topping, use your whisk attachment to whip the heavy cream on medium-to-high speed until peaks begin to form. Add the powdered sugar and cinnamon and continue to whip until the cream is stiff. Move the whipped cream to a pastry bag or tool and pipe dollups around the top of the cheesecake, and sprinkle with cookie crumbs or even whole cookies! I used crushed gingersnaps to give it a little kick. 

Cut the cheesecake and enjoy! 

Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream

Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | Revamperate Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | Revamperate
While I was home with my parents for Christmas, my mom and I attempted to make macarons for the first time. Of course, I ended up taking over because I am me after all. Sadly, the chocolate macarons weren’t amazing, but I came out with a couple decent looking ones. They just didn’t have quite the consistency they should have. Oh, and I also burnt most of them (oops!), but that’s ok. We live, we learn, we shall try again soon. Macarons are not easy things to make. But now that I have a bag of almond flour, which is bloody expensive stuff, I plan on trying again soon!

I decided to put those imperfect macaron shells to good use instead of throwing them away with my burnt ones, so I used them to make cheesecake crust. Sounds cool, right? Now, I’ve got to be honest and tell you that you won’t notice some crazy difference from your usual cheesecake crust, BUT it’s still awesome and tastes like a delicious mini cheesecake with a slightly chocolatey crust. As with anything, the chocolate whipped cream and topping takes the cake though. Recipe for that to follow here as well. Sometimes the fun of it is just being able to tell people that the cheesecake they’re eating has a macaron crust. Still, you’ll love the classic cheesecake topped with a dollop of cocoa flavored whipped cream and chocolate syrup. Yum! Ok, now onto the macaron crust…

Macaroon crust ingredients:

  • 1/2 cup finely ground macarons (12-15 pieces)
  • 2 tbs melted butter
  • 1 tbs granulated sugar

First, preheat the oven to 325 degrees. Finely grind the macarons in a food processor and move them to a bowl. Mix in the melted butter and sugar with a spatula, pressing into the mixture until it begins to stick together slightly. Scoop the macaron crust into a lined cupcake pan and use a large spoon or a rounded tablespoon to press the crust down. I found that using a tablespoon works much better because the different roundness allows you to push down easier in the smaller cups. Then pop the pan in the oven for 4-5 minutes to set the crust, and let it cool before pouring in the cheesecake filling.

Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | Revamperate Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | Revamperate
Cheesecake ingredients (for 7-8 mini cakes):

  • 1 package cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1 egg

Mix together the room temperature cream cheese and granulated sugar until creamy. Add in the vanilla and egg, beating well between each until the filling is well mixed. When the cupcake pan is completely cooled, scoop spoonfuls of cheesecake filling on top of the macaron crust until it is evenly poured between all of the cups. Bake on 325 degrees for about 25 minutes until the middle jiggles slightly. Let cool on the counter for a few minutes before moving to the fridge for at least an hour, but overnight is better.

Chocolate whipped cream:

  • 1 cup heavy whipping cream
  • 4 tablespoons granulated sugar
  • 1 tablespoon unsweetened cocoa powder

Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | RevamperateMacaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | Revamperate
First, set aside a couple spoonfuls of your 1 cup of whipping cream in a small bowl. Pour in the cocoa powder in and use a spoon to mix it well until it is no longer lumpy – doing it this way reduces the chances of lumps in your whipped cream. Using the whisk attachment, beat together the cocoa mixed and the rest of the whipping cream on high speed, adding the sugar as it mixes. It’s important you use a high speed to whip the cream to achieve the appropriate consistency. Beating it slowly will not make it whip and could actually cause a yucky curdling of the cream. After about 30 seconds of high speed whipping, you should begin to see the stiffness of the whipped cream. Whip it until the removed whisk creates obvious peaks in the whipped cream, and then move it to a piping bag or tool (I use this Wilton dessert decorator for small pieces like these and love it). Pipe the whipped cream on each mini cheesecake and drizzle with good ol’ fashioned chocolate syrup, or maybe add some shaved chocolate instead.

When you eat a piece of one of this mini cheesecakes, I bet you’ll never guess that the delicious slightly chocolatey crust is actually made from macarons. It certainly won’t be mistaken for your standard graham cracker crust though. In case you try making macarons, at least you know you have a use for your broken or misshaped macaron shells. Get baking and enjoy!

Mini Cheesecake Fruit Pies

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A while back I found cheesecake flavored pudding on clearance at Target. At the time I had no idea what I would do with cheesecake flavored pudding, but it was on clearance, so I obviously had to buy it.

Now here I was months later with cheesecake pudding, and I thought it was about time I used it for something. Thus, I made these mini cheesecake inspired fruit pies with cheesecake pudding filling.

To make these little pies, you’ll need:

  • Strawberries, blueberries or other fruit
  • One package of cheesecake flavored pudding
  • Low fat or nonfat milk
  • Two rollout pie crusts
  • Powdered sugar
  • Mini cupcake baking pan
  • Whisk or electric mixer
  • Round cutter, approximately 3 inches
  • Rolling pin

First, wash and cut your fruit. Then mix your pudding per the package’s directions. It should say something like, add one cup of milk to mix and whisk quickly for two minutes until pudding starts to thicken. Then pop it in the fridge for a little bit to help it thicken while you create the crusts.

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Preheat the oven per the package’s instructions. Mine called for 450 degrees. Roll out the crusts onto a cookie sheet or cutting board and use a round cutter to cut circles from the dough. I used the top from an old hot chocolate can to cut my circles. Stuff the circles carefully inside the cupcake pan, making sure there are no holes in the dough. You should be able to get all 24 pies out of your dough.

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Bake the pie crusts according to their directions or for approximately 7 minutes. They should be lightly browned. Take them out to cool.

The crusts should come out of the pan fairly easily. Use a spoon to fill each with pudding, add a few pieces of fruit to each and garnish with a sprinkle of powdered sugar!

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And there you have it – bite sized pieces of heaven in mini cheesecake pies with fruit on top. The best part is they’re not that bad for you as desserts go. My coworkers ate them up and they made an excellent dessert the next day when my boyfriend’s sister came over for dinner.