Friday, June 9, 2023

Sweet and fresh dessert idea(cheesecake and cakes)

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Mixed-berry icebox cake

  • 2 cups heavy whipping cream (or can use 3 1/2 cups of your favorite whipped topping like Cool Whip)
  • 8-ounce package cream cheese softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 1/3 cup powdered sugar
  • 1 teaspoon fresh lemon zest
  • 12 graham crackers
  • 2 1/2 cups mixture of fresh blackberries, raspberries blueberries, and hulled and sliced strawberries, divided leaving the prettiest slices for the top
  1. Whip heavy whipping cream in a stand mixer or in a bowl with a hand mixer just until it holds soft peaks. Add powdered sugar, vanilla extract, and lemon juice and whip to combine until stiff peaks form. Do not over mix. Set aside 1/2 cup whipped cream for topping.
  2. In a separate large bowl, beat softened cream cheese until smooth. Fold in the 3 cups of whipped cream or Cool Whip.
  3. To assemble, spread a thin layer of the cream mixture in the bottom on an 8 x 8 pan.  Place 3 graham crackers across one end of the pan and then break up 1 or 2 more crackers as needed to fill in the gaps to cover the entire layer. Spread half of the cream mixture on top. Use approximately 1/3 of the mixed berries to create the next layer of the cake.
  4. Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top and add another 1/3 of the berries.
  5. Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) evenly over the top.
  6. Place the last layer of the prettiest mixed berries reserved for the top. Sprinkle with graham cracker crumbs if desired.
  7. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and add optional toppings if desired.
Peach Vanilla Cheesecake Trifle

Peach Vanilla Cheesecake Trifle

Delicious Recipes – Peach Vanilla Cheesecake Trifle


For The Cheesecake Layer

  • 8 ounces cream cheese, softened
  • 8 ounces mascarpone cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/2 (8 ounces) container Cool Whip, thawed

For The Vanilla Pudding Layer

  • 2 small boxes Jell-O instant vanilla pudding mix
  • 3 1/2 cups milk
  • 1/2 (8 ounces) container Cool Whip, thawed

For The Peach Layer

  • 6 peaches, peeled and sliced
  • 1/3 cup sugar
  • 1 lemon, juiced

For The Cookie Layer

  • 1 (11 ounces) container vanilla wafer-style cookies (i.e. Nilla Wafers), crushed

For The Cheesecake Layer

  1. In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric hand mixer, whip together the cream cheese, mascarpone, vanilla extract, and sugar until light and fluffy. Gently fold in Cool Whip by hand.

For The Vanilla Pudding Layer

  1. Combine pudding mix and milk in a medium mixing bowl, stirring constantly for 2 minutes (as per package directions). Let stand at least 5 minutes, then gently fold in Cool Whip.

For The Peach Layer

  1. Combine sliced peaches, sugar, and lemon juice in a medium mixing bowl. Let sit for about 10 minutes to allow flavors to meld.
  2. In a serving bowl, layer crushed vanilla wafer cookies, vanilla pudding, peaches, and cheesecake. Chill in the refrigerator until ready to serve. Devour with intensity.
Frozen S’ mores Crunch Cake

Frozen S’ mores Crunch Cake

  • 1 box (8.94 oz) Nature Valley™ Crunchy Granola Bars SAVE $
  • 6 tablespoons butter, melted
  • ⅓ cup of sugar
  • 3 cups whipped topping
  • 1 (16 oz) container marshmallow fluff
  • 1 (8 oz) block cream cheese, softened
  • 1 cup thick hot fudge sauce (or chocolate hazelnut spread)
  1. Unwrap granola bars and place in a food processor. Pulse until fine crumbs form. Add melted butter and sugar, pulse to combine. Pour half of the crumb mixture into the bottom of an 8×8-inch baking dish. Press flat.
  2. In a stand mixer fitted with a beater attachment, mix together whipped topping, marshmallow fluff, and softened cream cheese until light and whippy. Spoon half of this mixture on top of the crumb crust in the baking dish. Spread hot fudge sauce on top of this layer, then layer with remaining marshmallow fluff and top with a remaining crumb crust.
  3. Cover with tin foil or plastic wrap. Place in the freezer for 2 hours until frozen. Serve by slicing into squares. Enjoy!

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