Every time I go to a famous “Cheesecake” restaurant, I order chocolate cheesecake – it’s my favorite. So, I created this easy no bake chocolate cheesecake recipe and it’s seriously the best.

My husband said he could not even tell it was different from my chocolate cheesecake recipe – it’s that good! It’s silky smooth, super creamy with a rich chocolate flavor.

This no bake chocolate cheesecake is made with 10 ingredients in under 20 minutes – so you can satisfy that chocolate cheesecake craving quickly without having to make a trip to a pricey restaurant or even turn on your oven.

No Bake Chocolate Cheesecake: Ingredients & Substitutions

The most important note about this recipe is that all the ingredients (except for the heavy whipping cream) must be room temperature. If you use cold cream cheese, eggs, or sour cream it will cause the melted chocolate to solidify and not mix well into the filling.

• Oreo Crust. You can use a store-bought Oreo cracker crust instead of making your own, if you prefer. Check out this post on how to make a Oreo pie crust (although it is not baked in this recipe) for more helpful tips!
• Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.
• Powdered sugar. You can make your own refined-sugar free powdered sugar.
• Semisweet chocolate. You can use chips or chopped chocolate bars. It will be melted so the form doesn’t matter.
• Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.

How to Make No Bake Chocolate Cheesecake

We’ll walk through this recipe step-by-step, and be sure to watch the video for extra guidance.

Make the Oreo Crust

Since the crust needs to be put in the freezer to harden, it’s the first thing we make in this recipe. Begin by tracing the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.

Then, put the Oreo cookies in a food processor fitted with an “S” blade and process until they are the texture of fine crumbs.

Then, transfer the the Oreo crumbs to a large bowl. Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.

Next, pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.

Transfer the crust to the freezer while you make the filling.

Make the Filling

While the crust is in the freezer, make the filling.

In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.

Beating the cream cheese alone ensures it will not be lumpy.

Then, add the sour cream, remaining 1 cup of powdered sugar, melted chocolate and vanilla and beat until smooth.

Then fold in the whipped cream mixture until smooth.

Assemble & Chill

Once the filling is done, spread it evenly over the frozen Oreo crust and freeze until set.

Once set, remove the no bake chocolate cheesecake from the baking pan and transfer it to a serving plate.

Garnish with fresh berries, chocolate curls, homemade whipped cream, chocolate ganache, or your favorite toppings.

Serve

Serve the no bake chocolate cheesecake chilled/cold. I suggest cutting it into slices, and a little goes a long way because it is so rich.

Store

Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for 3-5 days.

Freeze

You can freeze this recipe in 2 ways:

1. Freeze the whole no bake chocolate cheesecake. Make the recipe then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

No Bake Chocolate Cheesecake Recipe FAQS

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No Bake Chocolate Cheesecake Recipe

This No Bake Chocolate Cheesecake recipe is smooth and creamy with a rich chocolate flavor. It's easy to make in 20 minutes and best topped with homemade whipped cream.

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 14 Sercings

Calories 487kcal

Author Laura

Cost $8

Equipment

• KitchenAid Mixer
• hand mixer
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• springform pan

Ingredients

Oreo Crust

• 22 Double Stuffed Oreo Cookies about 2 cups Oreo cookie crumbs
• 2 Tablespoons granulated sugar
• 4 Tablespoons salted butter melted

Chocolate Cheesecake Filling

• 1 ½ cups heavy whipping cream (12 oz)
• 1 ½ cups powdered sugar divided
• 16 oz cream cheese room temperature
• 1 ½ cups semisweet chocolate melted (9 oz)
• 1 Tablespoon cocoa powder
• 2 Tablespoons full-fat sour cream room temperature
• 2 teaspoons vanilla extract

Toppings

• Homemade whipped cream
• Chocolate Curls

US Customary – Metric

Instructions

Make the Oreo Crust

• Trace the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
• Put Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
• Transfer the Oreo crumbs to a large bowl.
• Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
• Pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.
• Transfer to freezer while you make the filling.

Make the Chocolate Cheesecake Filling

• In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
• Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.
• Add the sour cream, remaining 1 cup powdered sugar, cocoa powder, melted chocolate and vanilla and beat until smooth.
• Add whipped cream mixture and beat until the mixture is smooth.

Assemble & Chill

• Spread the filling evenly over the frozen Oreo crust. Freeze until hardened.
• Once set, remove the no bake chocolate cheesecake from the baking pan and transfer it to a serving plate.
• Garnish with chocolate curls, homemade whipped cream or your favorite toppings and serve.

Video

Notes

Ingredient Notes:

The most important note about this recipe is that all the ingredients (except for the heavy whipping cream) must be room temperature. If you use cold cream cheese, eggs, or sour cream it will cause the melted chocolate to solidify and not mix well into the filling.

Oreo Crust. You can use a store-bought Oreo cracker crust instead of making your own, if you prefer. Check out this post on how to make a Oreo pie crust (although it is not baked in this recipe) for more helpful tips!

Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.

Powdered sugar. You can make your own refined-sugar free powdered sugar.

Semisweet chocolate. You can use chips or chopped chocolate bars. It will be melted so the form doesn’t matter.

Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.

 

Store

Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for 3-5 days.

Freeze

You can freeze this recipe in 2 ways:

1. Freeze the whole no bake chocolate cheesecake. Make the recipe then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
   2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 487kcal | Carbohydrates: 41g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 210mg | Potassium: 227mg | Fiber: 2g | Sugar: 31g | Vitamin A: 930IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 4mg

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I always choose to make frosting at home because it’s super easy and infinitely more delicious than store-bought varieties – and this vanilla buttercream frosting is no exception.

This buttercream frosting is rich with a deep vanilla flavor. It’s silky smooth, perfectly sweet and is a great decorating frosting or filling for cakes (like our favorite chocolate cake or yellow cake) and cupcakes, or cookies – especially cut out sugar cookies!

Plus, this recipe is easy to make in five minutes with five ingredients! Once you try homemade buttercream frosting, you will never go back!

Vanilla Buttercream: Ingredients & Substitutions

• Salted butter. unsalted butter works well too, however you may want to add an extra pinch of salt.
• Pure Vanilla Extract. Vanilla bean paste, or the seeds from two vanilla beans are great substitutions.
• Whole Milk. half and half or heavy cream are good substitutes. I do not suggest using dairy with lower fat percentages than whole milk.

How to Make Buttercream Frosting

Begin this vanilla buttercream frosting recipe with softened butter – if the butter is not softened you run the risk of lumpy frosting!

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt for 1 minute.  

Then, add 2 cups of the powered sugar, 1 cup at a time, beating thoroughly after each addition.

Then, add the milk and 2 more cups powdered sugar (you should be up to 4 cups by this time), and beat until smooth.

Next add an additional cup of powdered sugar and beat until  smooth and fluffy.

Use in Your Favorite Recipes

Here are some suggested uses for this vanilla buttercream frosting (other than just eating it with a spoon, of course).

• Cakes. Use it as a filling or coating for your favorite cakes. Suggestions: chocolate cake & homemade yellow cake, and chocolate chip cookie cake.
• Cupcakes: Pipe it on top of these cupcake recipe: homemade chocolate cupcakes, vanilla cupcakes, funfetti cupcakes, lemon cupcakes, strawberry cupcakes, and banana cupcakes.
• Sheet cakes. This vanilla buttercream frosting is perfect on any flavor of cake – like this chocolate zucchini cake, banana cake, pumpkin cake, etc. 
• Cookies. Either use this recipe to frost these cut-out sugar cookies or sugar cookie bars, or use it to frost or make cookie-sandwiches with the best chocolate chip cookies, chocolate cookies, oatmeal cookies, peanut butter cookies, etc. 

How to Pipe Vanilla Buttercream

This buttercream frosting pipes like a dream and hardens beautifully, making it perfect for cake decorating.  Here are some of my piping must-haves.

• Piping bags – I have both reusable and disposable piping bags and use them all the time. 
• Piping tips and couplers – I recommend a great starter tip and coupler set. However I always make this rosette style cake with a Wilton 1M tip and large coupler. 
• Pastry Scraper. I use this pastry scraper to make a smooth crumb coat.

How to Store Buttercream Frosting

There are a few different ways you can store this recipe. It’s important to note that in order to spread, this frosting needs to be room temperature.

To use the same day

If you are making this buttercream frosting to be used later on in a day, store it in an airtight container at room temperature until you are ready to use. Do not chill it in the refrigerator.

Store

Leftover buttercream can be stored in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature before using to soften. 

Freeze

This buttercream frosting recipe freezes very well. I often freeze it in the piping bag or ziplock bag pressed flat.

To thaw the buttercream frosting remove it from the freezer and let it come to room temperature or thaw in the refrigerator overnight. Do not microwave.

Vanilla Buttercream Frosting Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Vanilla Buttercream Frosting Recipe

Vanilla buttercream frosting recipe is easy to make in 5 minutes with 5 ingredients. It's rich, buttery, perfectly sweet and so much more delicious than store-bought frosting. Learn how to make buttercream frosting with our step-by-step photos & video.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24 Servings

Calories 168kcal

Author Laura

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• piping bag
• Wilton 1M tip
• large coupler

Ingredients

• 1 cup salted butter
• 1 Tablespoon pure vanilla extract
• ⅛ teaspoon fine sea salt
• 5 cups powdered sugar
• ¼ cup whole milk

US Customary – Metric

Instructions

• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt for 1 minute.
• Add 2 cups of the powered sugar, 1 cup at a time, beating thoroughly after each addition.
• Then, add the milk and 2 more cups powdered sugar (you should be up to 4 cups by this time), and beat until smooth.
• Add the additional cup of powdered sugar and beat until smooth and fluffy.

Video

Notes

*Note: you can adjust the frosting consistency by adding more/less powdered sugar to suit your needs. Firmer for cupcakes/piping, softer for filling cakes, etc.

*Frosting must be room temperature to spread (not cold). 

Ingredient Substitution Notes

• Salted butter. unsalted butter works well too, however you may want to add an extra pinch of salt.
• Pure Vanilla Extract. Vanilla bean paste, or the seeds from two vanilla beans are great substitutions.
• Whole Milk. half and half or heavy cream are good substitutes. I do not suggest using dairy with lower fat percentages than whole milk.

Store

Leftover buttercream can be stored in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature before using to soften. 

Freeze

This buttercream frosting recipe freezes very well. I often freeze it in the piping bag or ziplock bag pressed flat.

To thaw the buttercream frosting remove it from the freezer and let it come to room temperature or thaw in the refrigerator overnight. Do not microwave.

Nutrition

Serving: 2TBS | Calories: 168kcal | Carbohydrates: 25g | Protein: 0.2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 74mg | Potassium: 7mg | Sugar: 25g | Vitamin A: 240IU | Calcium: 6mg | Iron: 0.02mg

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Pumpkin roll cake is one of the very first desserts I learned to bake when I first got married, and has been a family favorite ever since.

In this pumpkin roll cake recipe, a cinnamon cream cheese filling is spread over a rich and moist pumpkin cake, then rolled together. The result: a beautiful and delicious desert perfect to serve to friends and family. Also try this pumpkin cake or pumpkin cupcakes!

In this post, we’ll walk through all the tips and tricks for a perfect pumpkin roll to ensure your success!

Pumpkin Roll Cake: Ingredients & Substitutions

• All-purpose flour. I recommend using an unbleached, all-purpose flour.  
• Cinnamon. Choose your favorite ground cinnamon.
• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Pumpkin Puree. use canned or homemade puree.
• Cream Cheese Filling. I don’t recommend substitutions in the filling recipe.

How to Make Pumpkin Roll

Let’s walk through how to make this pumpkin roll step-by-step, and don’t forget to watch the video for extra help.

Prep the towel and pan

Begin by preparing a tea towel and pan for baking and rolling. Having these things ready is important so you’re not scrambling to find the right tools once the cake comes out of the oven.

First, sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.  

Then, line a 13×17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).

Make the Pumpkin Cake

Once you’re all prepped, make the cake! Begin by combining the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl, then set the mixture aside.

Next, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).

Then, beat in the pumpkin puree and vanilla extract until the mixture is smooth.

Next, add the dry ingredients to the wet ingredients and stir until the batter is smooth and there are no lumps.

Bake & Roll

Once the batter is smooth, spread the pumpkin roll cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan.

Then, bake the cake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.

Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.

Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:

Make the Cream Cheese Filling

While the cake is cooling, make the filling. It’s incredibly important the ingredients are room temperature so there are no lumps in the filling.

Begin by beating the butter until it’s light and fluffy, either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer.

Then, add the cream cheese to the butter and beat until mixture is smooth and there are no lumps.

Next, add the vanilla and sea salt and beat until combined.

Finally, add the powdered sugar 1 cup at a time, beating thoroughly after every addition.

Assemble the Pumpkin Roll

Once the pumpkin roll is completely cool, unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.

Then, roll the cake again and place it on a serving plate and chill for at least 1 hour.  

Serve

If desired, dust with additional powdered sugar and serve chilled. Use a sharp knife to cut about ½ to 1 inch slices of the pumpkin roll cake and enjoy!

Store

Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 5 days. You can store the cake whole, or in slices.

To freeze

If you’d like to freeze this pumpkin roll, begin by flash-freezing the cake (either whole or in slices) on a baking sheet.

Once the cake/slices are frozen, wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator (do not microwave or rush the process).

Pumpkin Roll Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin Roll Cake Recipe

This pumpkin roll cake is a beautiful fall dessert. A moist, richly spiced pumpkin cake is slathered with cream cheese frosting, then rolled tightly for an eye-catching, delicious treat guaranteed to impress!

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Cooling/Chilling 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 12 Servings

Calories 361kcal

Author Laura

Cost $8

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• jelly roll pan
• tea towel

Ingredients

Pumpkin Roll Cake:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 3 large eggs
• 1 ¼ cups granulated sugar
• 1 cup pumpkin puree
• 1 tsp pure vanilla extract
• ¼ cup powdered sugar (to sprinkle on towel)

Cream cheese Filling:

• 8 oz cream cheese room temperature
• ¼ cup salted butter softened
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon cinnamon
• Pinch sea salt
• 3 cups powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.
• Line a 13×17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).

Make the Pumpkin Cake

• In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
• In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).
• Beat in pumpkin and vanilla extract.
• Add the dry ingredients to the wet ingredients and stir to combine.
• Spread the cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan).
• Bake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.
• Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.
• Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:

Make the Cream Cheese Filling

• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter until light and fluffy.
• Add cream cheese and beat until mixture is smooth and there are no lumps.
• Then, add the vanilla and sea salt and beat until combined.
• Add powdered sugar 1 cup at a time, beating thoroughly after every addition.

Assemble

• Carefully unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.
• Roll the cake again, then place it on a serving plate and chill for at least 1 hour.
• If desired, dust with additional powdered sugar and serve chilled.

Video

Notes

Ingredient Notes/Substitutions

• All-purpose flour. I recommend using an unbleached, all-purpose flour. 

• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)

• Granulated sugar. use white granulated sugar or organic cane sugar.

• Pumpkin Puree. use canned or homemade puree.

• Cream Cheese Filling. I don’t recommend substitutions in the filling recipe.

Store

Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 5 days. You can store the cake whole, or in slices.

Freeze

If you’d like to freeze this pumpkin roll, begin by flash-freezing the cake (either whole or in slices) on a baking sheet.

Once the cake/slices are frozen, wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator (do not microwave or rush the process). 

Nutrition

Serving: 1slice | Calories: 361kcal | Carbohydrates: 62g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 202mg | Potassium: 116mg | Fiber: 1g | Sugar: 52g | Vitamin A: 3610IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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This

Rice Crispy Cake: Ingredients & Substitutions

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Marshmallows. I highly recommend using mini marshmallows because they are the easiest and fastest to melt!
• Crispy Rice Cereal. no substitutes here! Name brand or generic both yield great results.
• Vanilla Extract. vanilla bean paste is a good substitute.

How to make a Rice Crispy Cake

As always, I’m going to start by walking you through the process of making this Candy-Stuffed Rice Crispy Cake! It’s super simple to put together, but there are a few tips and tricks that will ensure your rice crispy cake making success!

Grease a 10-cup bundt pan, or use a silicone bundt pan. Set aside

Measure out 5 ½  cups of crispy rice cereal, set aside.

In a large pot, melt butter over medium heat, stirring often.

Once butter is mostly melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.

Add sea salt and vanilla extract and stir to combine.

Add cereal and stir until evenly distributed.

Pour the sprinkles over the mixture and stir until evenly distributed.

Pour rice crispy treat mixture into the cake pan. Press down gently with a greased spatula or your hands.  

Let the rice crispy cake cool to room temperature (30-60 minutes) before removing it from the Bundt pan and serving.

Serve

I suggest serving this Rice Crispy Cake with sprinkles on top. You can also fill the center with candy for a fun presentation.

Cut it into slices and serve on plates. It’s can be eaten with forks or by hand!

Store

Store leftovers in an airtight container at room temperature for up to 3 days.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Rice Crispy Cake

This rice crispy cake recipe is an easy dessert that is made with 5 ingredients in 10 minutes! A fun and different way to serve rice crispy treats!

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Cooling time 1 hour hour

Total Time 15 minutes minutes

Servings 12 Servings

Calories 149kcal

Author Laura

Cost $5

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• spatula
• Bundt Pan

Ingredients

• 10 oz mini marshmallows
• ¼ cup salted butter
• 5 ½ cups crispy rice cereal
• ½ teaspoon sea salt
• ½ teaspoon pure vanilla extract
• 2 Tablespoons sprinkles (optional)

US Customary – Metric

Instructions

• Grease a round, silicone Bundt cake pan. Set aside.
• Measure out 5½  cups of crispy rice cereal, set aside.
• In a largepot, melt butter over low heat, stirring often.
• Once butter is mostly melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.
• Add sea salt and vanilla extract and stir to combine.
• Add crispy rice cereal and stir until the mixture is homogenous (uniform throughout).
• Stir in sprinkles until evenly distributed. (See notes on how to add candy).
• Pour the rice crispy cake mixture into the cake pan. Press down gently with a greased spatula or your hands.  
• Allow the rice crispy cake to sit at room temperature until it has cooled, about 1 hour.
• Turn the Bundt pan onto a serving plate and remove the cake. Sprinkle a few extra sprinkles on top (if desired) and serve.

Video

Notes

Ingredient Notes/Substitutions

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Marshmallows. I highly recommend using mini marshmallows because they are the easiest and fastest to melt!
• Crispy Rice Cereal. no substitutes here! Name brand or generic both yield great results.
• Vanilla Extract. vanilla bean paste is a good substitute.

How to add Candy:

1. Before making the cake, unwrap, chop and freeze candy bars, M&M’s etc. 
2. Stir in the frozen candy pieces in step 7 (when you would have added the sprinkles). 
3. Continue with recipe as written. 

Store

Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1piece | Calories: 149kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 147mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 118IU | Calcium: 3mg | Iron: 0.3mg

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When people say that a dessert is “too fudgy” or “too chocolatey” I never, ever understand what they mean. Because, to me, there is no such thing as “too much chocolate” – and this flourless chocolate cake recipe is testimony to that.

This flourless chocolate cake is truly a show-stopper. It has been one of my most requested recipes for years. This cake is pure chocolatey & fudgy goodness, and  is a gluten-free dessert for serious chocolate lovers, (just like these flourless brownies).

This recipe recipe requires seven simple ingredients, which come together beautifully to make a truly special dessert. It’s the perfect make-ahead dessert for any occasion. Serve it with homemade whipped cream for an extra special touch! 

Flourless Chocolate Cake: Ingredients & Substitutions 

I do not recommend making any substitutions in this flourless chocolate cake recipe. It is absolute perfection as-is. But if you must, here are a few possible options.

• Chocolate. Use high-quality chocolate for the best results.  I suggest Ghirardelli 60% dark chocolate or another high-quality variety. Adjust the sweetness/darkness by using different chocolate varieties such as milk, semisweet, or dark.
• Butter. I always use salted butter in baking, but you can use unsalted as well with great results! To make this cake dairy-free, a vegan butter substitute, like Earth’s Balance, works well.
• Granulated sugar. Regular granulated sugar or organic cane sugar both work really well in this recipe. 
• Sea salt. I recommend using pure, fine sea salt. If you use table salt (iodized salt), you may need to use less. 

How to make Flourless Chocolate Cake

The first step in this flourless chocolate cake recipe is combining the water, sugar and salt and heating it until the sugar and salt are dissolved. 

Do not let the water boil, and whisk every 30 to 60 seconds. After the mixture is clear, remove it from the heat and let it cool as you make the rest of the recipe. 

Prepare the cake pan

Line your cake pan with parchment paper for easy removal. I trace the bottom of the cake pan on a piece of parchment paper, and add “handles” (see photo below) for a perfect fit.

Then grease the pan with a non-stick spray, butter, shortening, etc. 

Then, met the chocolate in the microwave or in a double boiler until it’s smooth and glossy. Transfer it to the bowl of a standing mixer. You can also use a hand-held mixer to beat the ingredients together.

Next, add the butter 1 tablespoon at a time to the warm chocolate mixture, beating after each addition. It’s ok if it doesn’t fully melt, because the addition of the warm sugar water will ensure that it does.

Then, add the slightly cooled (but still warm) sugar water to the mixture and beat on low/medium speed until the mixture is smooth. 

Next, add eggs one at a time, beating after each addition.

Then add vanilla and beat until just combined. 

Bake the Flourless Chocolate Cake in a Water Bath

Once the batter is ready, pour it into the prepared cake pan. Then put the cake pan in the preheated oven.

Pour boiling water into the bottom pan until it reaches halfway up the sides of the cake pan. Be extremely careful not to get any water into the cake pan.

I recommend pouring the water into the bottom pan while it is in the oven so you do not have to transfer the pan filled with water into the oven.

Bake the flourless chocolate cake for 45 minutes. This baking time is pretty exact as long as you use a 9″ round cake pan. If you use an 8″ round pan I suggest baking for 50-55 minutes. 

The cake is done when the top and edges look set and it is only slightly jiggly.

Chill the Flourless Chocolate Cake

This recipe needs to chill for a while, preferably overnight. I usually make it the day before and let it chill in the refrigerator overnight. The minimum amount of chilling time is 6 hours.

I actually love the fact that this fluorides chocolate cake recipe is best when served the next day. This means you can make it ahead and free yourself up to be able to focus on cooking other dishes the day of a special celebration or get together.

Serve

After the cake has chilled completely, carefully remove it from the pan, cut it into pieces and serve. I recommend removing it from the refrigerator at least 15 minutes before serving to soften up a little. Here are some serving suggestions: 

• Add a dollop of homemade whipped cream or strawberry whipped cream on top!
• Put fresh berries on the side
• Serve with homemade vanilla ice cream on the side.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

Freeze

You can freeze either the whole cake or individual slices. To do this, place the cake or slices on a flat surface (baking sheet) and put them in the freezer to freeze until hardened. Then, wrap them with plastic wrap and put in an airtight container. Freeze for up to 2 months. Thaw gradually in the refrigerator.

Recipe FAQs

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Best Flourless Chocolate Cake Recipe

This is the best flourless chocolate cake recipe ever. It is a rich, intensely chocolatey, gluten-free dessert made with only 7 ingredients! It's a delicious & elegant make-ahead treat for any special occasion.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Chilling time 12 hours hours

Total Time 13 hours hours

Servings 12 slices

Calories 422kcal

Author Laura

Cost $12

Equipment

• KitchenAid Mixer
• hand mixer
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• 3 quart saucepan
• whisk
• 9″ round cake pan

Ingredients

• ½ cup water
• ¼ teaspoon fine sea salt
• ¾ cup granulated sugar
• 18 oz (2 ¼ cups) bittersweet chocolate chips (or chopped chocolate)*
• 1 cup salted butter (room temperature)
• 6 eggs (room temperature)
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 300 degrees F. Grease one 9” round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with “handles” and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).
• In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.
• Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.
• Cut the butter into 1 Tablespoon pieces and beat it into the chocolate, 1 piece at a time.
• Mix in the warm sugar/water mixture until combined.
• Slowly beat in the eggs, one at a time until completely smooth.
• Add vanilla and mix until just combined.
• Pour the batter into the prepared pan.

Prepare the water bath

• Put the 9" cake pan in a larger pan then put the pans in the preheated oven.
• Once in the oven, pour boiling water into the larger, bottom cake pan until it reaches halfway up the sides of the 9" cake pan that contains the flourless chocolate cake.

Bake

• Bake the flourless chocolate cake in the water bath at 300 degrees F for 45 minutes. The center will still look a little wet, but the edge will look set and the cake should only jiggle slightly.
• Remove the cake from the water bath and let it cool on a wire rack.

Chill overnight

• Chill cake overnight (or for at least 6 hours) in the pan.

Serve

• Carefully lift the parchment paper out of the pan and the cake with it. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!

Video

Notes

*Nutritional information calculated based on the recipe yielding 12 servings, although it is very rich and I find it can definitely serve more! 

Note about pan size: 

The size of the pan used will effect baking times: 

• 9″ cake pan – bake for 45 minutes. 
• 8″ cake pan (must be 3″ deep) – bake for 50 minutes
• Individual ramekins – bake 25 minutes 

Ingredient Substitutions

• Chocolate. This cake will be as good as the quality of chocolate used.  My top choices in this recipe are Ghirardelli 60% dark chocolate or any other high-quality variety. The darker chocolate used, the richer the cake will taste.
• Butter. I always use salted butter in baking, but you can use unsalted as well with great results! To make this cake dairy-free, a vegan butter substitute, like Earth’s Balance, can be used.
• Granulated sugar. Regular granulated sugar or organic cane sugar both work really well in this flourless chocolate cake recipe. 
• Sea salt. I recommend using pure, fine sea salt. If you use table salt (iodized salt), you may need to use less. 

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

Freeze

You can freeze either the whole cake or individual slices. To do this, place the cake or slices on a flat surface (baking sheet) and put them in the freezer to freeze until hardened. Then, wrap them with plastic wrap and put in an airtight container. Freeze for up to 2 months. Thaw gradually in the refrigerator.

 

Nutrition

Serving: 1slice | Calories: 422kcal | Carbohydrates: 39.2g | Protein: 5.1g | Fat: 30.5g | Saturated Fat: 18.1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 9.1g | Cholesterol: 134mg | Potassium: 194.8mg | Fiber: 2.5g | Sugar: 35.5g | Vitamin A: 625IU | Calcium: 28mg | Iron: 1.7mg

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This Vanilla Bundt cake is easy to make from scratch! It’s moist with a perfect crumb and just the right amount of sweetness.

Serve it with some fresh berries, homemade whipped cream and the delicious glaze for a tried and true summertime dessert!

Vanilla Bundt Cake: Ingredients & Substitutions

• All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
• Granulated sugar. I suggest using regular white sugar or organic cane sugar for the best results. 
• Salted butter. You can replace half of the salted butter with canola oil. Unsalted butter works well.
• Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
• Whole milk. heavy cream or half and half are good substitutes for whole milk.
• Vanilla extract. You can use a different extract such as almond, peppermint, orange, etc. if you prefer a flavored Bundt cake.
• Almond extract. You can substitute almond extract with more vanilla, if desired.

How to Make Bundt Cake

Let’s walk through this vanilla bundt cake recipe step-by-step! Be sure to watch the video for additional help!

Begin by combining the flour, baking powder, baking soda and sea salt in a medium bowl, then set it aside to use later.

Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter for 1 minute.

Next, add the sugar and beat until light and fluffy – about 5 minutes.

Then, add the sour cream, milk, vanilla extract and almond extract and beat until combined.

Next, beat in the eggs, one at a time, mixing thoroughly after each addition.

Gently stir in the dry ingredients until just incorporated.

Prepare a 10-12 cup Bundt pan:

Prepare the bundt pan by rubbing softened butter into every crack and cranny of your pan (I often use a paper towel and my hands).

Then, use a small sifter to lightly dust the butter with flour, turning the pan to evenly distribute the flour.

Bake & Cool

Once the pan is ready, pour the batter into the pan and smooth the top with a spatula.

Bake the vanilla bundt cake for 55-65 minutes until toothpick comes out clean (average baking time is 60 minutes, be sure to check at 55 so you don’t over bake).

Invert the Bundt pan (so the open side is down on the cooling rack) and let it cool completely on a wire rack.

Once cooled completely, remove the cake from the plan and transfer it to a serving plate.

Make the glaze

I included a delicious vanilla glaze to use on top of this bundt cake. You can also use this chocolate ganache recipe!

To make the glaze, whisk together the powdered sugar, milk and vanilla in a medium bowl until smooth.

Immediately drizzle the glaze over cooled cake. Then let sit at room temperature until hardened (about 60 minutes).

Serve

Serve this vanilla bundt cake slightly chilled or at room temperature. 

We like eating this cake with a side of homemade vanilla ice cream or a dollop of homemade whipped cream or a drizzle of homemade chocolate sauce.

Store

Store any leftover vanilla Bundt cake in an airtight container at room temperature for 3-5 days or in the refrigerator for up to 1 week.

Freeze

You can freeze individual slices, or the entire cake, for up to 2 months. Just be sure to wrap it well and store it in an airtight container or plastic bag.

Vanilla Bundt Cake Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Vanilla Bundt Cake Recipe

This Vanilla Bundt Cake recipe is easy to make from scratch! It’s moist with a rich vanilla flavor, perfect crumb & topped with a delicious vanilla glaze.

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 14 Servings

Calories 373kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• Bundt Pan
• KitchenAid Mixer
• hand mixer

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup salted butter softened
• 2 cups granulated sugar
• 1 cup sour cream room temperature
• 2 teaspoons pure vanilla extract
• ¼ teaspoon almond extract
• ½ cup whole milk
• 4 eggs

Vanilla Glaze (optional)

• 1 ½ cups powdered sugar
• 3 Tablespoons whole milk
• 1 ½ teaspoons vanilla extract

US Customary – Metric

Instructions

• Butter and flour a 10 to 12 cup Bundt pan, set aside.
• Preheat oven to 325 degrees F.
• In a medium bowl, combine flour, baking powder, baking soda and sea salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter for 1 minute.
• Add sugar and beat until light and fluffy (5 min).
• Then, add the sour cream, milk, vanilla extract and almond extract and beat until combined.
• Beat in eggs, one at a time, mixing thoroughly after each addition.
• Stir in the dry ingredients until just incorporated.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 55-65 minutes until toothpick comes out clean (averages at 60).
• Invert the Bundt pan (so the open side is down on the cooling rack) and let it cool completely on a wire rack.
• Once cooled completely, remove the cake from the plan and transfer it to a serving plate.

Make the glaze

• In a medium bowl, whisk together powdered sugar, milk and vanilla until smooth.
• Immediately drizzle it over cooled cake.
• Let sit at room temperature until hardened (about 60 minutes).
• Serve at room temperature.

Video

Notes

Ingredient Substitutions

• All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
• Granulated sugar. I suggest using regular white sugar or organic cane sugar for the best results. 
• Salted butter. You can replace half of the salted butter with canola oil. Unsalted butter works well.
• Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
• Whole milk. heavy cream or half and half are good substitutes for whole milk.
• Vanilla extract. You can use a different extract such as almond, peppermint, orange, etc. if you prefer a flavored Bundt cake.
• Almond extract. You can substitute almond extract with more vanilla, if desired.

Store

Store any leftover vanilla Bundt cake in an airtight container at room temperature for 3-5 days or in the refrigerator for up to 1 week.

Freeze

You can freeze individual slices, or the entire cake, for up to 2 months. Just be sure to wrap it well and store it in an airtight container or plastic bag.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 317mg | Potassium: 112mg | Fiber: 1g | Sugar: 30g | Vitamin A: 590IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg

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Fresh summer peaches are my weakness. Every Saturday we go to our local farmer’s market and buy them buy them by the bushel so we can make our favorite recipes – like this peach cake, peach crisp, peach cobbler and peach cheesecake!

This peach cake recipe is easy to make with simple ingredients. It’s loaded with peaches and topped with a sweet peach glaze.

It’s an easy and simple dessert to make and enjoy all summer long. You can even top it with homemade whipped cream or homemade vanilla ice cream to make it extra special!

Peach Cake: Ingredients & Substitutions

• All-purpose flour. use an all-purpose, gluten-free baking flour to make this recipe gluten-free. Cake flour also works well.
• Salted butter. unsalted butter works well. You can substitute up to ¼ cup of the butter with canola oil, if preferred.
• Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar. 
• Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices.
• Peaches. I suggest using sweet yellow, white or donut peach varieties such as Elberta, sweet lady, O’Henry, Diamond Princess, etc.

How to Make Peach Cake

Let’s walk through how to make peach cake step-by-step, and don’t forget to watch the video.

Prepare the Peaches

Begin this recipe by preparing the peaches.

Peel and slice 3 cups peaches – about 3-5 peaches or 1 pound. We will use these in 3 different ways!

Then, use a high-powered blender (Vitamix) and blend 2 cups of the peaches until smooth.

Then, divide the peach puree into a ¼ cup portion and a ⅔ cup portion. One will be used inside the cake and one will be used to make the peach glaze. Set both portions aside.

Next, finely dice the remaining 1 cup of peaches.

Make the Peach Cake

Once the peaches are ready to go, start making the cake batter!

Begin by combining the flour, baking soda, baking powder, sea salt, and cinnamon, together in a medium bowl, then set it aside.

Then, in a large glass bowl, melt the butter. Whisk the sugars, ⅔ cup peach puree, eggs and vanilla into the melted butter until smooth.

Next, add the dry ingredients to the wet mixture and stir to combine.  

Then, gently fold in the finely diced peaches.

Once the batter is prepared, spread it evenly into the bottom of the prepared cake pan.

Bake the peach cake for 25-28 minutes, or until the cake is set and a cake tester inserted in the center comes out clean.

Let the baked peach cake cool in the cake pan completely before removing and transferring to a serving plate.

Make the Peach Glaze

Once the cake is cool, make the peach glaze!

To make the glaze, simply whisk together ¼ cup of peach puree, vanilla and powdered sugar in a medium bowl until smooth.

Then, pour the peach glaze over the cooled cake and let it set at room temperature until hardened.

Or, you can chill the cake in the refrigerator so the glaze sets faster.

Serve

Once the glaze is set, slice the peach cake and serve.

You can serve it with homemade vanilla ice cream or a dollop of homemade whipped cream, if desired.

Store

Store leftover peach cake in an airtight container in the refrigerator for 5-7 days.

Freeze

There are two ways to freeze this peach cake recipe:

1. Freeze the entire peach cake. Make the cake and let it cool to room temperature. Then, remove it from the pan and put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and transfer it to an airtight container or wrap it in foil, for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. I suggest waiting to glaze a full cake until after it has thawed.
   Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Peach Cake Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Peach Cake Recipe

This peach cake recipe is moist and bursting with fresh peaches. It's easy to make (no mixer required), and topped with the most delicious peach glaze!

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 12 Slices

Calories 282kcal

Author Laura

Cost $10

Equipment

• measuring spoons
• measuring cups
• spatula
• whisk
• 9″ round cake pan
• cake tester
• glass batter bowl
• Parchment Paper

Ingredients

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ cup salted butter melted
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• ⅔ cup peach puree
• 2 eggs
• 1 teaspoon vanilla
• 1 cup peaches diced or sliced

Peach Glaze

• ¼ cup peach puree
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

US Customary – Metric

Instructions

Prepare the Peaches

• Peel and slice 3 cups peaches – about 3-5 peaches or 1 pound. We will use these in 3 different ways in this recipe.
• Blend 2 cups peaches until smooth, divide into ¼ cup portion and ⅔ cup portion. Set both aside.
• Dice the remaining 1 cup peaches.

Make the Peach Cake

• Preheat oven to 350 degrees F.
• Line a 9” round cake pan with parchment paper and lightly grease, set aside.
• In a small bowl, combine flour, baking soda, baking powder, sea salt, and cinnamon, set aside.
• In a large glass bowl, melt the butter.
• Then, in a large glass bowl, melt the butter. Whisk the sugars, ⅔ cup peach puree, eggs and vanilla into the melted butter until smooth.
• Add dry ingredients and stir to combine.
• Gently fold in the finely diced peaches.
• Spread batter evenly into the bottom of the prepared cake pan.
• Bake for 25-28 minutes, or until the cake is set and a cake tester inserted in the center comes out clean.
• Let cool in the cake pan completely before removing and transferring to a serving plate.

Make the Peach Glaze

• In a medium bowl, whisk together ¼ cup of peach puree, vanilla and powdered sugar until smooth.
• Then, pour the peach glaze over the cooled cake and let it set at room temperature until hardened. Or, you can put the cake in the refrigerator, so the glaze sets faster.
• Once the glaze is set, slice the peach cake and serve.

Video

Notes

Ingredient Substitutions

• All-purpose flour. use an all-purpose, gluten-free baking flour to make this recipe gluten-free. Cake flour also works well.
• Salted butter. unsalted butter works well. You can substitute up to ¼ cup of the butter with canola oil, if preferred.
• Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar. 
• Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices.
• Peaches. I suggest using sweet yellow, white or donut peach varieties such as Elberta, sweet lady, O’Henry, Diamond Princess, etc.

Store

Store leftover peach cake in an airtight container in the refrigerator for 5-7 days.

Freeze

There are two ways to freeze this peach cake recipe:

1. Freeze the entire peach cake. Make the cake and let it cool to room temperature. Then, remove it from the pan and put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and transfer it to an airtight container or wrap it in foil, for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. I suggest waiting to glaze a full cake until after it has thawed.
   Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 282kcal | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 265mg | Potassium: 82mg | Fiber: 1g | Sugar: 39g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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These strawberry cupcakes are a delicious dessert to make with fresh summer strawberries.

They are delicate and moist and infused with real strawberries for a rich fruity flavor.

Strawberry cupcakes are easy to make with a handful of simple ingredients. Best served with strawberry frosting, of course!

Strawberry Cupcakes Recipe: Ingredients & Substitutions

• All-purpose flour. cake flour can be used in place of all-purpose flour.
• Salted butter. Unsalted butter works well too. You can replace up to half of the butter with canola oil.
• Granulated sugar. organic cane sugar or regular white sugar are both good choices.
• Sour cream. full-fat Greek yogurt is a great substitute.
• Whole milk. Heavy cream or half and half can be used in place of whole milk.
• Fresh strawberries. You can use frozen strawberries just be sure to thaw them and drain any excess liquid.

How to Make Strawberry Cupcakes

We’ll walk through this strawberry cupcake recipe step-by-step, and don’t forget to watch the video.

Since this recipe is made from scratch (no cake mixes), we need to begin by making the strawberry puree!

To do this, put the strawberries in the container of a high-powered blender. Blend on high speed until smooth (30-60 seconds). Set aside.

Then, combine the dry ingredients (except for the sugar) in a medium bowl and set them aside to use later.

Next, beat the butter and sugar together for one minute either in a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then, add the eggs and vanilla and beat for 1 minute.  

Once the mixture is smooth, add the sour cream, milk and strawberry puree and stir until combined.

Then add the dry ingredients to the wet ingredients and stir until the batter is smooth.

Fill each cupcake liner with ¼ cup batter.

Bake in the preheated oven for 19-23 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.

Place the baking pans on a wire cooling rack and cool for 10 minutes in the pan.

After 10 minutes, carefully remove the strawberry cupcakes from the baking pan and transfer them to a wire cooling rack to cool completely.

Frost & Serve

Once cool, frost these strawberry cupcakes with your favorite frosting, I suggest strawberry frosting, vanilla buttercream, cream cheese frosting or vanilla frosting, and serve.

At this point you can transfer them to a serving plate and store them, frosted, in the refrigerator until ready to serve.

Store

Store these cupcakes in an airtight container in the refrigerator for up to a week. Serve at room temperature or slightly chilled.

Freeze

To freeze, follow the recipe and let the strawberry cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you’re ready to frost and serve. 

Thaw them at room temperature (do not microwave or heat in the oven).

Strawberry Cupcakes Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Strawberry Cupcakes

These strawberry cupcakes are easy to make from scratch with simple ingredients including fresh strawberries. They are moist with a perfect crumb and sweet strawberry flavor.

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

cooling 15 minutes minutes

Total Time 50 minutes minutes

Servings 16 Cupcakes

Calories 152kcal

Author Laura

Cost $8

Equipment

• 2 standard muffin pan
• measuring spoons
• measuring cups
• KitchenAid Mixer
• hand mixer
• spatula

Ingredients

• 1 ½ cup strawberries (10 oz)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup butter softened
• ¾ cup granulated sugar
• ¼ cup sour cream room temperature
• ¼ cup whole milk room temperature
• 2 eggs room temperature
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Line two standard muffin pans with liners and lightly grease each liner with cooking spray, set aside.
• Put strawberries in the container of a high-powered blender. Blend on high speed until smooth (30-60 seconds). Set aside.
• In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
• In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar for 1 minute.
• Add eggs and vanilla and beat for 1 minute.
• Add sour cream, milk and strawberry puree and stir until combined.
• Add dry ingredients to the wet ingredients and stir until the batter is smooth.
• Fill each cupcake liner with ¼ cup batter.
• Bake in the preheated oven for 19-23 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.
• Place the baking pans on a wire cooling rack and cool for 10 minutes in the pan.
• After 10 minutes, carefully remove the strawberry cupcakes from the baking pan and transfer them to a wire cooling rack to cool completely.
• Once cool, frost with strawberry buttercream frosting, and serve.

Video

Notes

Ingredient Substitutions

• All-purpose flour. cake flour can be used in place of all-purpose flour.
• Salted butter. Unsalted butter works well too. You can replace up to half of the butter with canola oil.
• Granulated sugar. organic cane sugar or regular white sugar are both good choices.
• Sour cream. full-fat Greek yogurt is a great substitute.
• Whole milk. Heavy cream or half and half can be used in place of whole milk.
• Fresh strawberries. You can use frozen strawberries just be sure to thaw them and drain any excess liquid.

Store

Store in an airtight container in the refrigerator for up to a week. Serve at room temperature or slightly chilled.

Freeze

To freeze, follow the recipe and let the strawberry cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you’re ready to frost and serve. 

Thaw them at room temperature (do not microwave). 

Nutrition

Serving: 1cupcake | Calories: 152kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 110mg | Potassium: 79mg | Fiber: 1g | Sugar: 10g | Vitamin A: 237IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg

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I love cheesecake, but it takes quite a bit of effort to make. So, I created this easy no bake cheesecake recipe it’s seriously the best (also try this chocolate version – no bake chocolate cheesecake)!

My husband said he could not even tell it was different from my traditional cheesecake recipe – it’s that good! It’s rich and creamy with hints of vanilla.

This easy no bake cheesecake is made with 10 ingredients in under 20 minutes, so you can prep dessert quickly before a special event.

No Bake Cheesecake: Ingredients & Substitutions

• Graham cracker crust. You can use a store-bought graham cracker crust instead of making your own, if you prefer. Check out this post on how to make a graham cracker crust (although it is not baked in this no bake cheesecake recipe) for more helpful tips!
• Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese or the texture will be off.
• Powdered sugar. You can make your own refined-sugar free powdered sugar.
• Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.

I do not suggest substitutions for many of the ingredients, because if you use any lower-fat options you run the risk of the no bake cheesecake being runny and not setting up properly.

How to Make No Bake Cheesecake

This no bake cheesecake comes together in about 20 minutes, and is so much easier to make than regular cheesecake! Let’s walk through the process step-by-step, and don’t forget to watch the video!

Make graham cracker crumbs

You can purchase store-bought graham cracker crumbs and skip this step. However, I always have full graham crackers on hand so I always opt to make my own!

Begin by gently breaking the full graham cracker sheets into smaller pieces as you put them into the container of a food processor fitted with the “S” blade or the container of a high-powered blender.

Then process/blend the graham crackers until a flour-like powder forms. Make sure to check for un-processed pieces of graham cracker. You may need to pause, release some pieces from the blades, and continue blending/processing.

Transfer the graham cracker crumbs to a large bowl.

Make the Graham Cracker crust

Now we use the graham cracker crumbs to make the crust.

Begin by adding the sugar and cinnamon to the graham cracker crumbs in the large bowl and stir to combine.

Then, add the melted butter and stir until the mixture is uniform throughout.  

Then, pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.

Transfer to freezer while you make the filling. This is truly a no bake recipe, so we do not bake the graham cracker crust.

Make the no bake cheesecake filling

While the crust is setting in the freezer, make the filling.

Begin by beating the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form.

This can be done either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer. Set aside in the refrigerator.

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.

I prefer to beat the cream cheese alone first to ensure there are no lumps!

Next, add the sour cream, remaining 1 cup powdered sugar, lemon juice and vanilla and beat until smooth.

Gently beat in the whipped cream mixture until smooth.

Assemble & Chill

Once the filling finished, spread it evenly over the frozen graham cracker crust. Freeze until hardened.

Once set, remove the no bake cheesecake from the baking pan and transfer it to a serving plate.

Serve

Garnish the easy no bake cheesecake with fresh berries, homemade whipped cream or your favorite toppings and serve.

Store

Store leftover no bake cheesecake in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.

Freeze

This no bake cheesecake recipe freezes well in one of two ways:

1. Freeze the entire cheesecake. Make and chill the no bake cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

No Bake Cheesecake Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy No Bake Cheesecake Recipe

This no bake cheesecake recipe tastes just as delicious as regular cheesecake but requires much less work! It’s easy to make with a handful of simple ingredients in under 20 minutes!

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 14 Servings

Calories 352kcal

Author Laura

Cost $10

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• KitchenAid Mixer
• hand mixer
• springform pan

Ingredients

Graham cracker crust

• 1 ½ cups graham cracker crumbs (12 full-sheets of grahams processed in the food processor until very fine)
• ¼ cup light brown sugar
• ½ teaspoon ground cinnamon
• 6 Tablespoons salted butter (melted)

Cheesecake Filling

• 1 ½ cups heavy whipping cream
• 1 ½ cups powdered sugar (divided)
• 16 oz cream cheese
• 2 Tablespoons full-fat sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice

US Customary – Metric

Instructions

Make Graham Cracker Crumbs.

• Gently break full graham cracker sheets into smaller pieces as you put them into the container of a food processor fitted with the “S” blade or the container of a high-powered blender.
• Process/blend until a flour-like powder forms. Make sure to check for un-processed pieces of graham cracker. You may need to pause, release some pieces from the blades, and continue blending/processing.
• Transfer the graham cracker crumbs to a large bowl.

Make the Graham Cracker Crust

• Trace the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
• Add the sugar and cinnamon to the graham cracker crumbs in the large bowl and stir to combine.
• Then, add the melted butter and stir until the mixture is uniform throughout.
• Pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.
• Transfer to freezer while you make the filling.

Make the Cheesecake Filling

• In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
• Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.
• Add the sour cream, remaining 1 cup powdered sugar, lemon juice and vanilla and beat until smooth.
• Add whipped cream mixture and beat until the mixture is smooth.

Assemble & Chill

• Spread the filling evenly over the frozen graham cracker crust. Freeze until hardened.
• Once set, remove the no bake cheesecake from the baking pan and transfer it to a serving plate.
• Garnish with fresh berries, homemade whipped cream or your favorite toppings and serve.

Video

Notes

Ingredient Substitutions

• Graham cracker crust. You can use a store-bought graham cracker crust instead of making your own, if you prefer. Check out this post on how to make a graham cracker crust (although it is not baked in this no bake cheesecake recipe) for more helpful tips!
• Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese or the texture will be off.
• Powdered sugar. You can make your own refined-sugar free powdered sugar.
• Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.

I do not suggest substitutions for many of the ingredients, because if you use any lower-fat options you run the risk of the no bake cheesecake being runny and not setting up properly.

Store

Store leftover no bake cheesecake in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.

Freeze

This no bake cheesecake recipe freezes well in one of two ways:

1. Freeze the entire cheesecake. Make and chill the no bake cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for ab

Nutrition

Serving: 1slice | Calories: 352kcal | Carbohydrates: 26g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 208mg | Potassium: 94mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 971IU | Vitamin C: 0.3mg | Calcium: 63mg | Iron: 0.5mg

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Move over Cheesecake Factory – this is the best Oreo cheesecake recipe you’ll ever make or eat!

A creamy cookies and cream cheesecake filling is baked on top of an Oreo crust. Finished off with a rich chocolate ganache and homemade whipped cream, this Oreo cheesecake is a dessert dream come true.

Oreo Cheesecake: Ingredients & Substitutions

Oreo Cookies. Use your favorite sandwich cookie. We love Trader Joe’s JoJos. You can change up the flavor to make a unique Oreo cheesecake. Use gluten-free Oreos for a gluten-free version.
Granulated sugar. Organic cane sugar is a great substitute for regular white sugar.
Salted butter. Unsalted butter or coconut oil can be used in the crust instead of salted butter, if desired.
Sour Cream. I recommend full-fat sour cream for the best results, you can use heavy cream as a substitute.
Vanilla extract. Vanilla bean paste or the seeds of one whole vanilla bean are a good substitute for vanilla in this cheesecake recipe.
All-purpose flour. bread flour, cake flour, or all-purpose gluten-free flour can be used in place of all-purpose flour.

How to Make Oreo Cheesecake

Butter and flour the sides of a 9” spring form pan. Line the bottom of the pan completely with heavy-duty foil so no water can leak into the pan from the water bath. Set aside.

Locate another pan that is larger than the springform pan and in which the springform pan sits flat. The cheesecake will be baked in the larger pan in a water bath. Set aside.

Make the Oreo Crust

Begin by making the Oreo crust.

Put the Oreo cookies in a food processor fitted with an “S” blade or in a blender and process/blend until they reach the texture of fine crumbs.

Then, transfer the cookie crumbs to a large bowl, and add sugar and butter. Stir until the mixture resembles coarse crumbs.

Press the crust mixture into the bottom of a prepared springform pan.  

Bake for 8 minutes.

Remove from the oven and let cool while you make the filling.

Make the Oreo Cheesecake Filling

Begin the filling by preparing the Oreos. You will need to process some and coarsely chop the rest.

Process 6 Oreos until they reach the consistency of fine crumbs, set aside.

Coarsely chop 15 Oreos, set aside.

In a standing mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat together the cream cheese and sugar until light and fluffy and there are no lumps.

Add vanilla, sea salt and sour cream and beat until just combined.

Add eggs, one at a time and beat after each addition.

Gently stir in flour.

Stir in fine oreo cookie crumbs until evenly distributed.

Fold in larger Oreo pieces.

Prepare a Water Bath

Bring about a quart of water to a boil. Pour the filling over the baked and slightly cooled crust in the springform pan, then put the Oreo cheesecake into the larger pan. Place the pans in the oven.

Very carefully pour the boiling water into the lower pan making sure not to get any water into the cheesecake, until it reaches halfway up the sides of the springform pan.

Please note that I recommend pouring the water into the pan while the pans are already in the oven. Transferring two pans, one filled with boiling hot water, from the counter to the oven is risky.

Bake

Bake in the water bath for 45-50 minutes or until the top and edges are set and lightly browned and the cake is only very slightly jiggly.

You can test it by inserting a knife in the center of the cake and if it comes out clean you know the cake is done, however this can cause the cheesecake to crack so I don’t really recommend it (but it’s better than a soupy cheesecake if you’re unsure).

Remove the cheesecake from the water bath and set on a wire cooling rack to cool to room temperature. Once at room temperature, transfer the cheesecake to the refrigerator to chill overnight.

Make The Chocolate Ganache

The ganache is optional, but more chocolate is always the best choice, right?

To make the ganache, heat the heavy cream in a small saucepan until it just barely begins to boil around the edges.

Add the chocolate chips and whisk until the mixture is smooth, then add the vanilla extract.

Whisk until the mixture begins to thicken, which happens as it cools.

Then pour slightly thickened ganache over the top of the cheesecake and spread it into an even layer.

Chill Overnight

Transfer the Oreo cheesecake to the refrigerator to chill overnight.

Make the Whipped Cream

Once the cheesecake is sufficiently chilled, make the whipped cream.

Serve

Remove the Oreo cheesecake from the pan and transfer it to a cake plate for serving.

Decorate the top with whipped cream or chocolate whipped cream. Chill again for at least 30 minutes before cutting into slices and serving.

Store

Store any leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.

Freeze

This recipe freezes well in one of two ways:

1. Freeze the entire cheesecake. Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Oreo Cheesecake Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Oreo Cheesecake Recipe

This is the best Oreo cheesecake recipe – even better than cheesecake factory! A cookies and cream cheesecake filling is baked on top of an Oreo crust, then slathered with a rich chocolate ganache and finished off with homemade whipped cream.

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Chilling 12 hours hours

Total Time 13 hours hours 15 minutes minutes

Servings 16 Servings

Calories 414kcal

Author Laura

Cost $12

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• hand mixer
• whisk
• 3 quart saucepan
• springform pan

Ingredients

Oreo Crust

• 2 cups chocolate cookie crumbs (20 cookies)
• 2 Tablespoons granulated sugar
• 4 Tablespoons salted butter (melted)

Oreo Cheesecake Filling

• 24 oz cream cheese (room temperature)
• ¾ cup granulated sugar
• 1 teaspoon pure vanilla extract
• Pinch sea salt
• ½ cup sour cream (room temperature)
• 3 large eggs (room temperature)
• 3 Tablespoons all-purpose flour
• 15 Oreo cookies (coarsely chopped)
• 6 Oreo cookies (processed to fine crumbs)

Chocolate Ganache

• 1 cup chocolate chips
• ½ cup heavy cream
• ¼ teaspoon vanilla extract.

Homemade whipped Cream (topping)

• Homemade whipped cream

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Butter and flour the sides of a 9” spring form pan. Line the bottom of the pan completely with heavy-duty foil so no water can leak into the pan from the water bath. Set aside.
• Locate another pan that is larger than the springform pan and in which the springform pan sits flat. The cheesecake will be baked in the larger pan in a water bath. Set aside.

Make the Oreo crust:

• Place 20 Oreo cookies in a food processor fitted with an “S” blade or in a blender and process/blend until they reach the texture of fine crumbs.
• Transfer the cookie crumbs to a large bowl and add sugar and butter. Stir until the mixture resembles coarse crumbs.
• Press the crust mixture into the bottom of a prepared springform pan.
• Bake for 8 minutes.
• Remove from the oven and let cool while you make the filling.

Make the Oreo Cheesecake Filling

• Begin the filling by preparing the Oreos. You will need to process some and coarsely chop the rest.
• Process 6 Oreos until they reach the consistency of fine crumbs, set aside.
• Coarsely chop 15 Oreos, set aside.
• In a standing mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat together the cream cheese and sugar until light and fluffy and there are no lumps.
• Add vanilla, sea salt and sour cream and beat until just combined.
• Add eggs, one at a time and beat after each addition.
• Gently stir in flour.
• Stir in fine oreo cookie crumbs until evenly distributed.
• Fold in larger Oreo pieces.

Prepare a Water Bath.

• Use a large pan that will fit your cake pan and put it in the preheated oven. Bring 2 quarts of water to a boil.

Bake

• Pour the filling over the baked crust.
• Place the springform pan in a large pan in the preheated oven. Slowly fill the large pan with boiling water until it is halfway up the sides of the cheesecake pan.
• Bake in the water bath for 45-50 minutes or until the top and edges are set and lightly browned and the cake is only very slightly jiggly. You can test it by inserting a knife in the center of the cake and if it comes out clean you know the cake is done, however this can cause the cheesecake to crack so I don’t really recommend it (but it’s better than a soupy cheesecake if you’re unsure).
• Remove the cheesecake from the water bath and set on a wire cooling rack to cool to room temperature.

Make the Chocolate Ganache

• Once the cheesecake has chilled to almost room temperature, make the ganache.
• Heat the heavy cream in a small saucepan until it just barely begins to boil around the edges.
• Add the chocolate chips and whisk until the mixture is smooth, then add the vanilla extract.
• Whisk until the mixture begins to thicken, which happens as it cools. Then pour slightly thickened ganache over the top of the cheesecake and spread it into an even layer.

Chill Overnight

• Transfer the oreo cheesecake to the refrigerator to chill overnight.

Make the whipped cream

• Once the cheesecake is sufficiently chilled, make the whipped cream.

Serve

• Remove the Oreo cheesecake from the pan and transfer it to a cake plate for serving.
• Decorate the top with whipped cream. Chill again for at least 30 minutes before cutting into slices and serving.

Video

Notes

Ingredient Substitutions

• Oreo Cookies. Use your favorite sandwich cookie. We love Trader Joe’s JoJos. You can change up the flavor to make a unique Oreo cheesecake. Use gluten-free Oreos for a gluten-free version.
• Granulated sugar. Organic cane sugar is a great substitute for regular white sugar.
• Salted butter. Unsalted butter or coconut oil can be used in the crust instead of salted butter, if desired.
• Sour Cream. I recommend full-fat sour cream for the best results, you can use heavy cream as a substitute.
• Vanilla extract. Vanilla bean paste or the seeds of one whole vanilla bean are a good substitute for vanilla in this cheesecake recipe.
• All-purpose flour. bread flour, cake flour, or all-purpose gluten-free flour can be used in place of all-purpose flour.

Store

Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.

Freeze

This recipe freezes well in one of two ways:

1. Freeze the entire cheesecake. Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1Slice | Calories: 414kcal | Carbohydrates: 40g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 309mg | Potassium: 163mg | Fiber: 1g | Sugar: 27g | Vitamin A: 749IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 5mg

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