Are cheesecake cones the next big trending dessert? Impress your friends and family at your next gathering (perhaps to watch the summer games?) with this new take on no-bake cheesecake.

No-Bake Cheesecake

Our no-bake cheesecake recipe is adapted to make a light and fluffy pipeable filling in this easy summertime recipe. You can scoop the cheesecake filling into the waffle cones or pipe them with a pastry bag.

If you do not own a pastry bag, you can cut the corner off a disposable zip-top bag.

Waffle Cones or Sugar Cones

Waffle cones are significantly larger than sugar cones, and the top openings are slanted.

You can certainly use waffle cones for this recipe. However, we chose to use sugar cones with a round rim to mimic the shape of the famous colored rings.

Make-Ahead Instructions

A common problem among those who make dessert-filled waffle cones is that the inside gets soggy. To prevent this, we suggest brushing the whole inside with white chocolate.

Let the chocolate come all the way up to the rim, and then dip in colored sprinkles (blue, black, red, yellow, and green).

Craft supply stores sell mini packets of sprinkles and sanding sugars in every color of the rainbow. We will also link to the ones we used below.

Serve and Store Cheesecake Cones

Serve cheesecake waffle cones upright in mini shooter glasses or a wire cupcake rack.

If you lined the inside of the cones with chocolate, you could fill and refrigerate these cones beforehand.

The filled waffle cones may be frozen as well; however, the sprinkles may melt as they thaw out. In our taste tests, these dessert cones were enjoyed chilled as well as frozen!

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It’s that time of year again! There’s a chill in the air. Crowds of people are gathering. Families are divided. You know what I’m talking about… COLLEGE FOOTBALL!

Spending more of my life here in Ohio we root for the Buckeyes of course! And there is no shortage of creative buckeye recipes out there. While I like a classic buckeye ball candy I certainly don’t mind taking a shortcut and making this Buckeye Bark. Perfect flavor in half the time! And this is perfect for the holidays, as I’m sure most all Ohio families enjoy buckeyes at Christmastime.

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I am happy to be a partner with ADA Mideast and bring you this dairy-filled recipe that my family loves.

Summer is in full swing! Let’s celebrate with homemade ice cream. Since July is National Ice Cream Month this No Churn Cheesecake Ice Cream is the perfect addition to any gathering. Leave it plain or dress it up with swirls of your favorite berry pie filling. You can’t go wrong here.

My family loves ice cream and I feel a little bit better about letting them indulge when the ingredients are fresh and wholesome. Ice cream is certainly one of our favorite ways to get in our 3 daily dairy servings.

And this recipe couldn’t be easier since you don’t need an ice cream maker. Just whip up the ingredients and let freeze overnight.

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Sponsored Post- I’m happy to join 10 food bloggers from throughout the country and The American Dairy Association Mideast for the second annual Cooking Together to Give Gallons, a holiday recipe exchange to gift the gift of milk through the Great American Milk Drive.

Cheesecake is Christmas to me. You might say family, or faith, or charitable giving, but I say cheesecake. I’m kidding!

But if we’re making lists here, cheesecake would definitely make the top 10 holiday foods for our family. Making mini cheesecakes with my mom and proudly bringing them to and holiday gathering is such a fond memory for me.

Chocolate Peppermint Cheesecake

Chocolate Peppermint Cheesecake truly is a simple, showstopper dessert.

I especially like that there is basically NO DECORATING. Bash some candy canes on the countertop and throw them in the general direction of the cheesecake. Done.

Place the 9-inch cheesecake pan into a 10×10 square cake pan and bake it for 45-55 minutes. Then, turn the oven off and let the cheesecake remain in the oven for 1 more hour before removing to let cool completely. Finally, let it set up overnight in the refrigerator.

Give Gallons

This year’s partnership with The American Dairy Association Mideast couldn’t come to a more fitting close than this dairy-filled Chocolate Peppermint Cheesecake. Not only is it full of tart cream cheese, but I also like to serve it with fresh whipped cream and a tall glass of ice-cold milk. Can we talk about milk?

Milk is the No. 1 nutritious product requested by food bank clients, but it is rarely donated. The Great American Milk Drive is delivering thousands of gallons of milk to families who would otherwise go without.

Food Banks

I love working with the ADA Mideast because they truly make a difference. Of the pounds of food available in food banks, only 5.3 percent is dairy, and 95 percent of food banks say they don’t receive enough milk to meet their clients’ needs.

Without milk, families miss out on high-quality protein and milk’s 9 essential nutrients that kids need to grow up healthy.

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Chocolate Peppermint Cheesecake

This Chocolate Peppermint Cheesecake recipe is full of the classic chocolate cheesecake you love and bursting with peppermint flavor throughout.

Course Dessert

Cuisine American

Keyword candy canes, cheesecake, chocolate, christmas, peppermint

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Chill Time 5 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 8

Calories 756kcal

Author Katrina Bahl

Ingredients

• 2 cups Oreo cookies crushed (24 cookies)
• 2 Tablespoons butter melted
• 1 cup semi-sweet chocolate chips
• 24 ounces cream cheese softened (three 8 oz bricks)
• 1 cup sugar
• 1 teaspoon peppermint extract
• 3 eggs
• crushed candy canes or peppermint chocolates for garnish optional

Instructions

Crust:

• PREHEAT oven to 350° F. Wrap the bottom of a 9-inch springform pan in heavy-duty foil. Spray with nonstick cooking spray. 
• MIX graham crackers and melted butter and press into the bottom of your prepared pan and up the sides. Bake for 7 minutes. Cool on a wire rack.

Cheesecake:

• Using a microwave-safe bowl, MELT chocolate until smooth (30 second increments, stirring in between). Let cool.
• In the bowl of your mixer fitted with the paddle attachment, COMBINE the cream cheese and sugar. Beat together until smooth.
• ADD in the cooled, melted chocolate and mix until combined. One at a time, ADD peppermint and eggs, making sure to scrape down the bowl in between each egg.
• DROP batter into prepared crust. FILL a larger pan (10x10 cake pan or roasting pan) with water halfway for a water bath. PLACE the cheesecake pan into the water bath.
• BAKE 45 to 55 minutes until the edges appear to be set. The center will still have some jiggle to it. Close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour.
• After 1 hour has passed, REMOVE the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, CHILL for at least 5 hours or overnight.

Notes

Nutrition

Calories: 756kcal | Carbohydrates: 69g | Protein: 11g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 164mg | Sugar: 52g | Calcium: 115mg

Here are all of the fabulous #GiveGallons recipes:

Beef Wellington Macaroni and Cheese Climbing Grier Mountain | Frozen Whipped Cream Topping Shugary Sweets | Cranberry Sour Cream Coffee Cake Well-Plated | Chocolate Peppermint Cheesecake In Katrina’s Kitchen | Party Parfait Cups by Eat2Gather | Roasted Garlic Asiago Cheese Ball Lemons for Lulu | Avocado Mint Gluten-Free Cheesecake with Brownie Bottom Food Faith Fitness | White Chocolate Peanut Butter Pudding Pie Inside BruCrew Life | Easy Irish Cream Chocolate Fondue Wanna Be a Country Cleaver | Gingerbread Milkshake Love Grows Wild

Connect with the American Dairy Association Mideast: Website | Facebook | Pinterest | Twitter

I’m happy to partner with the American Dairy Association Mideast to bring you dairy-filled treats all year long. As always, the opinions expressed are my own. Thank you for supporting the brands that I work with and for stopping back to let me know how your family loved my recipes as much as our family does!

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One of the most popular recipes on my site is the Rainbow Swirl Cake that I made for my youngest son a few years ago. I like to give ordinary desserts a few changes and make them really extraordinary. This cheesecake is surely nothing less than extraordinary!

Celebrate with Rainbow Cheesecake

This Rainbow Cheesecake is perfect for any celebration including National Cheesecake Day.

UPDATE- I got the sweetest email from a reader who made this cheesecake for her daughter who recently came out to her family. The daughter was nervous to tell her family, but thankfully they accept her as she is with loving arms. Her mom made this cheesecake that evening to celebrate and show their unending love. I sobbed through the whole email- thank you for allowing me to share here.

If you follow KatrinasKitchen on Instagram, you got a little preview earlier this week. I used my favorite cheesecake recipe that I’ve been making for years and gave it a hint of lemon flavor with a lot of colors.

Can I make this cheesecake without food coloring?

Of course, you can make this without the coloring, too- it really is my favorite fluffy cheesecake recipe. Just don’t tell me. And you must promise to at least add a gazillion colorful sprinkles to make up for it. Just kidding!

If you don’t have a leak-proof cheesecake pan, then you’ll want to wrap the base of your cheesecake pan several times with heavy-duty foil to prevent water from seeping into the pan while baking.  Don’t skip the water bath. It prevents the cheesecake from cracking on top. Place the cheesecake pan into a larger pan that is filled halfway with water. This is called a water bath. It sounds super-fancy, but really that’s all there is to it.

I placed my 9-inch cheesecake pan into a 10×10 square cake pan and baked it for 45 minutes. Then I like to turn the oven off and let the cheesecake remain in the oven for 1 more hour before removing it to let cool completely. Finally, I let it set up overnight in the refrigerator.

In the meantime, I place threatening notes all over the kitchen, telling my boys not to dare touch this work of art before it’s ready, or they will have to sit and watch me enjoy multiple slices before I even think about letting them have a bite.

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Rainbow Cheesecake

Bright, colorful swirls make this Rainbow Cheesecake pretty to look at, and this is my favorite fluffy cheesecake recipe with a hint of lemon- divine!

Course Dessert

Cuisine American

Keyword cheesecake, rainbow, swirl

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Chill Time 8 hours hours

Total Time 9 hours hours 5 minutes minutes

Servings 12 servings

Calories 507kcal

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup butter melted

For the Cheesecake:

• 32 ounce cream cheese 4 eight-ounce bars, room temperature
• 1 ¼ cup granulated sugar
• 4 eggs
• 3/4 cup heavy cream
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• food coloring gel like Americolor (not liquid)

Instructions

For the Crust:

• PREHEAT oven to 350° F. Wrap the bottom of a 9-inch springform pan in heavy-duty foil. Spray with nonstick cooking spray. 
• MIX graham crackers, sugar, and melted butter and press into the bottom of your prepared pan and up the sides. Bake for 7 minutes. Cool on a wire rack.
• For the Cheesecake:
• In the bowl of your mixer fitted with the paddle attachment, COMBINE the sugar and cream cheese. Beat together until smooth. Add eggs, one at a time, making sure to scrape down the bowl in between each egg. Add heavy cream, lemon, and vanilla extracts. Mix until creamy and smooth.
• DIVIDE batter into 6 large ziptop bags and add food coloring to reach desired vibrancy. Alternately use small bowls to stir in the coloring. (See notes)
• DROP batters into prepared crust, letting the colors overlap. Use the tip of a butter knife to swirl the colors around once or twice, careful not to overmix. 
• FILL a larger pan (10x10 cake pan or roasting pan) with water halfway for a water bath. Place the cheesecake pan into the water bath.
• BAKE 45 to 55 minutes until the edges appear to be set. The center will still have some jiggle to it. Close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour.
• After 1 hour has passed, REMOVE the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, chill for at least 5 hours or overnight.

Notes

For best results use GEL food colors (found online or at craft stores). Liquid food coloring can be substituted, however, the colors will not be as vibrant. 

With gel food colors you only need to use 2-3 drops for a vibrant color. 

Nutrition

Calories: 507kcal | Carbohydrates: 37g | Protein: 7g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 168mg | Sodium: 372mg | Potassium: 154mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1431IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg

Items used in this recipe:

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Fried Ice Cream Cheesecake Recipe

I have a GLORIOUS new cookbook to tell you about today! My friend Glory has written her first cookbook called Glorious Layered Desserts and it is every bit as fabulous as you might imagine. You may know Glory from her popular blog Glorious Treats. The first half of the book is filled with detailed instructions for her deliciously creative layered desserts, and the second half contains her essential recipes such as crusts, crumbles, fillings, sauces, toppings, and more. The way that this book is written makes it easy to mix and match any layered dessert that you desire!

She has graciously allowed me to share her Fried Ice Cream Cheesecake recipe with you. Every bite of this mini dessert is delicious. Enjoy!

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Fried Ice Cream Cheesecake

This Fried Ice Cream Cheesecake isn't fried at all but you will enjoy it every bit as much as your favorite Mexican restaurant dessert. Creamy cheesecake, cinnamon crunch cereal, and whipped cream make up the base- don't forget the cherry on top!

Cook Time 6 minutes minutes

Total Time 30 minutes minutes

Servings 5 -6 servings

Ingredients

• 2 cups cinnamon cereal such as Cinnamon Toast Crunch
• 2 Tablespoons butter melted
• 8 oz cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 2/3 cup heavy cream cold
• whipped cream
• 6 marachino cherries

Instructions

• Preheat oven to 350° F. Crush the cinnamon cereal and stir with butter. Spread cereal onto a baking sheet and bake for 6-8 minutes. Allow to cool.
• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the powdered sugar, cinnamon, and vanilla until fully incorporated. Add the cold whipping cream and whip until smooth and fluffy (1-2 minutes).
• Assemble desserts by layering crushed cereal, cheesecake. Top with whipped cream and a cherry. Enjoy immediately or keep chilled for up to 1 hour.

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Cheesecake screams Easter to me. I can’t remember an Easter that hasn’t included cheesecake in fact. So I was happy to partner with PHILADELPHIA Cream Cheese for their Bring Out The Silver campaign along with some other delicious bloggers. Today I’m sharing the recipe for Mini Malted Milk Cheesecakes. We’re all sharing delicious mini cheesecake recipes with you today- so you’re going to have a difficult time deciding which one will make an appearance at your table this Easter!

Do you bring out the silver when it comes to cream cheese? PHILADELPHIA = silver packaging 🙂 I sure do! I love that PHILADELPHIA Cream Cheese bricks have zero preservatives and that they use fresh milk and real cream that goes from farm to fridge in just six days, all since 1872. That’s why PHILADELPHIA sets the standard for making such a rich, moist cheesecake for your family gatherings.

If you are intimidated from making a cheesecake I would suggest starting with minis- either in a mini cheesecake pan or in a muffin tin lined with paper cups. To make the best cheesecake you always want to bring your ingredients to room temperature by setting cream cheese out for at least 10 minutes. I always set my eggs in a dish of tepid water as well. Be gentle with your batter when mixing, and be patient with your oven (no peeking!) while baking. I adapted my recipe from this very delicious PHILADELPHIA Mini Cheesecake Recipe.

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This post actually comes to you straight from the request of my friends. These Salted Caramel Cheesecake Shooters literally took 10 minutes to get to the table. I threw them together at the last minute before a wine tasting event that I held in my home, and much to my surprise there wasn’t a crumb left at the end of the evening. I wasn’t going to post them because it’s not even really a recipe however, that’s the story behind In Katrina’s Kitchen; this blog was started on a whim one afternoon after chatting with friends who were asking for my recipes. I always started out, “It is so easy…” and went on from there. Well, I promise you that these ARE so easy. I used all store-bought ingredients but of course you can feel free to start from scratch. Speaking of friends…

Dear Family and Friends,

I am afraid that you are related to (or friends with) a food blogger. I am motivated by some unseen force to dream up delicious, sinful, unique, and/or sometimes weird desserts. While you sit there blissfully eating dessert I’m often thinking of what I’m going to present to you the next time. Not only that but I’m also thinking of what dishes I’m going to put this dessert on, when can I prepare it to be fresh for you and also have time to sneak in a few pictures.

There is also this problem that I have in making the same dessert twice. I know it pains you. When I walk through the door you just have no idea what crazy new dessert to expect. This has always been the case with me, but the good news is now that I have this blog I am forced to write down the recipe for you. So you are welcome to make yesterday’s creation your go-to dessert for the rest of your days if that’s what you desire.

Sincerely,
Katrina

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Salted Caramel Cheesecake Shooters Recipe

No bake cheesecake shooters layered with salted caramel and topped with Rolos candy

Prep Time 10 minutes minutes

Ingredients

• No-bake cheesecake filling purchased or prepared
• Caramel sauce purchased or prepared
• Course Sea Salt
• Rolos candy optional

Instructions

• Spoon cheesecake into a piping bag or large Zip Lock bag, and cut off the tip.
• Layer caramel. salt, and cheesecake until you reach the top of your glasses.
• Garnish with chocolate chips or Rolos candy if desired.
• Keep chilled until ready to serve.

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I apologize to you in advance for this madness. But I do have a good excuse – last week my husband and I celebrated our 10 year wedding anniversary! So he gave me a gorgeous ring and I gave him…a gorgeous cake (don’t you think?). But I couldn’t stop with peanut butter truffle mousse cheesecake. I mean, this is a once in a lifetime celebration, right?

Once in a lifetime, People!

Let’s break this down, shall we?

This fluffy and full cheesecake is resting on a chocolate peanut butter Oreo crust, topped off with a thick layer of peanut butter truffle mousse and Reese’s Cups. Then…well, then I felt the need to drizzle it with warm peanut butter sauce.

So I made my husband’s favorite dinner and then surprised him with this beauty. I ran out of time to make him a card though – that’s okay isn’t it? If you’ll excuse my ramblings for a minute let me just tell you how happy I am to be married to my best friend! We are high school sweethearts and had dated 6 years before we graduated college and got married. He still makes my heart go all aflutter and I am full to bursting with love for him. We laugh every day and truly enjoy one another’s company. Believe me when I say I count my blessings every day.

Happy anniversary, Husband!

I love you.

More than peanut butter.

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Peanut Butter Truffle Mousse Cheesecake Recipe

Fluffy cheesecake topped with a peanut butter mousse layer and drizzled in warm peanut butter sauce

Ingredients

• Crust:
• 2 cups crushed peanut butter Oreos approx. half a pack
• ¼ cup butter meltedCheesecake:
• 4 8oz sticks of cream cheese, room temperature
• 1 ¼ cup granulated sugar
• 4 eggs
• 3/4 cup heavy cream
• 1 tablespoon vanilla extractPeanut Butter Truffle Mousse
• 8 oz cream cheese room temperature
• 2/3 cup peanut butter
• 1 tablespoon milk
• 2 cups powdered sugar
• 2 8 oz tubs Cool Whip
• Reese’s Cups optional

Instructions

• Crust:
• Preheat oven to 350 degrees F. Wrap a 9 inch springform pan in heavy duty foil.
• Mix together crushed Oreos and melted butter and press into the bottom of your pan and up the sides. Bake for 7 minutes and cool on a wire rack.
• Cheesecake:
• Boil a large pot of water for the water bath.
• In the bowl of your mixer fitted with the paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time making sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until creamy and smooth.
• Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
• Bake 45 to 55 minutes until the edges appear to be set. The center will still have some jiggle to it. Close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour.
• After 1 hour has passed, remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, chill for at least 5 hours (overnight is better).
• The next morning assemble the PB Truffle Mousse:
• In the bowl of your mixer combine cream cheese, peanut butter and milk until smooth.
• Slowly beat in powdered sugar then fold in the Cool Whip.
• Spoon over the cheesecake then chill at least 3 hours. Garnish with peanut butter cups.

Now if you’ll excuse me?

I have some leftovers that need some attention.

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Did you know that yesterday was National Chocolate Chip Cookie Day? I need to get myself a calendar and start marking these things down for next year. It just so happens that I had made these little cheesecakes a while ago and never did a post about them because my husband didn’t love them (more about that later). However I thought these would be perfect to share with you this Monday morning.

The recipes are simple and the method is easy. I used the classic chocolate chip cookie recipe off of the back of the Nestle Tollhouse chocolate chips bag. I divided the dough into 6 equal portions and baked the cookies in well-greased mini (6 inch) springform pans for about 15 minutes. Let the cookies cool completely. When cooled prepare the no bake cheesecake. I have been using this cheesecake recipe for years so I’m not really sure where it came from. It’s pretty classic, nothing out of the ordinary. Pour your cheesecake over the cooled cookies and refrigerate 5 hours (or overnight). Just before serving sprinkle with mini chocolate chips. As I said, my husband didn’t quite rave over this recipe so I hesitated sharing it with you. But it really is delicious. He’s just more of a fruit guy when it comes to cheesecake.

Sometimes you have to agree to disagree, right?

I originally made this for my teenage brother. He was a supporter of the recipe from first glance all the way through to the last bite! Enjoy! And happy National Chocolate Chip Cookie Day to you!

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Chocolate Chip Cookie Cheesecake Recipe

The classic no-bake cheesecake gets a makeover with a chocolate chip cookie crust

Ingredients

• Chocolate chip cookie dough purchased or prepared
• 2 8- ounce packages cream cheese softened
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1 8 oz tub Cool Whip or about 3/4 of a 12oz tub
• 1 teaspoon lemon juice optional, to taste

Instructions

• Bake cookie dough into the bottom of 4 mini (6 inch) springform pans 350° for 11-15 minutes*
• Beat the cream cheese until smooth, then slowly add the sugar and vanilla (and lemon juice if using).
• Slowly beat the Cool Whip into the cream cheese mixture.
• Spoon filling onto cookie crust. Chill for 4-6 hours before serving. 

*Modified from original version. Updated 5/2013

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