Banana Pudding Cheesecake Bars
Banana Pudding Cheesecake Bars bring together two iconic desserts in one irresistible bite. Think creamy banana pudding layered with silky no-bake cheesecake, all on top of a buttery vanilla wafer crust. Each bar is chilled to perfection, creating a dessert that’s rich, refreshing, and perfect for any occasion.
Why You’re Going to Love This Recipe
- No-bake convenience – No oven needed, just mix, layer, and chill.
- Two desserts in one – Combines the classic comfort of banana pudding with the creamy decadence of cheesecake.
- Make-ahead friendly – Perfect for prepping ahead of time for parties, holidays, or weeknight cravings.
- Beautiful presentation – Swirls of banana pudding and cheesecake with crushed wafer topping look as good as they taste.
- Crowd-pleaser – Familiar flavors with a fun twist that everyone will love.
Ingredients You’ll Need
Wafer Crust
- Nilla wafers
- Unsalted butter, melted
No Bake Cheesecake Base
- Cream cheese, softened
- Granulated sugar
- Vanilla extract or vanilla bean paste
Whipped Cream
- Heavy whipping cream, cold
- Sugar (fine or powdered)
- Salt
Banana Pudding Mix
- Instant banana cream pudding mix
- Cold milk
Garnish
- Crushed Nilla wafers
- Whipped cream (reserved from above)
How to Make Banana Pudding Cheesecake Bars
Step 1: Prepare the Wafer Crust
Pulse Nilla wafers and melted butter in a food processor until fine crumbs form. Press firmly into the bottom of an 8×8 baking dish to create an even layer. Chill in the fridge while you prepare the filling.
Step 2: Make the Banana Pudding
Whisk instant banana cream pudding mix with cold milk until smooth. Set aside to thicken slightly.
Step 3: Whip the Cream
Beat cold heavy cream, sugar, and salt until stiff peaks form. Store in the fridge until ready to use.
Step 4: Make the Cheesecake Base
Beat softened cream cheese, sugar, and vanilla until smooth. Gently fold in half of the whipped cream to create a light, fluffy filling.
Step 5: Assemble the Layers
Spread half of the cheesecake mixture over the crust. Add dollops of banana pudding and sprinkle with crushed Nilla wafers. Repeat with the remaining cheesecake and pudding. Swirl the layers with a chopstick or spatula for a marbled effect. Sprinkle more crushed wafers on top.
Step 6: Chill and Serve
Cover with plastic wrap and refrigerate for at least 2 hours until firm. Slice into bars, top with the reserved whipped cream, and enjoy.
Storage Tips
- Refrigerator: Store bars covered in the fridge for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Reheating Instructions
These bars are best enjoyed chilled and do not require reheating. If frozen, simply thaw before serving for the best texture.
No Bake Banana Pudding Cheesecake Bars
Ingredients
- 1 cup nella wafers crushed
- caramel optional
Wafer Crust
- 3 cups nella wafers
- 1/2 cup melted butter unsalted
No Bake Cheesecake Base
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract or vanilla bean paste
Whipped Cream
- 1 cup heavy whipping cream cold
- 1/4 cup sugar fine or powdered
- 1/4 tsp salt
Banana Pudding Mix
- 1 3 oz box banana cream instant pudding
- 2 cups cold milk
Instructions
Wafer Crust
- In a food processor, add all ingredients listed under “Wafer Crust.” Pulse until the wafer turn into crumbs.
- Transfer the crumbs to 8×8 baking dish, spread out evenly, pat down to a firm layer and place in the fridge until ready to use.
Banana Pudding Mix
- In a bowl, add all ingredients listed under “Banana Pudding Mix.” Whisk until smooth and set aside.
Whipped Cream
- In a bowl or stand mixer, add all ingredients listed under “Whipped Cream.” Whisk until smooth and forms stiff peaks. Place in the fridge until you’re ready to serve.
No Bake Cheesecake Base
- In a large bowl or stand mixer add all ingredients listed under “No Bake Cheesecake Base.” Whisk until fully combined and smooth.
- Fold in half of the whipped cream that was made previously. And set aside.
Assemble
- To the 8×8 pan with the formed crust, add half of the no bake cheesecake base, scoops of the banana pudding and crushed up nella wafer cookies.
- Add another layer of the no bake cheese and banana pudding.
- Using a chopstick and spatula, swirl and spread out evenly.
- Top with more crushed wafers.
- Cover with plastic wrap and place in the fridge to chill all the way through. About 2 hours.
- Once firm, slice into equal pieces and top with the left over whipped cream. Enjoy!
Strawberry Shortcake No Churn Ice Cream
There’s something nostalgic about strawberry shortcake that makes it feel like a warm hug on a hot day. This no churn ice cream takes everything you love about that classic dessert, juicy strawberries, buttery vanilla cake flavor, and sweet cream, and swirls it into one cool creamy scoop. Whether you’re hosting a backyard cookout or just craving something sweet and simple, this recipe brings all the flavor with none of the fuss. No ice cream maker needed, just a loaf pan and a spoon ready for action.
Why You’re Going to Love This Recipe
• Combines two iconic desserts into one luscious frozen treat
• No churn method means no special equipment required
• Features real homemade strawberry preserves for bold flavor
• Crunchy strawberry shortcake topping gives every bite texture and nostalgia
• Easy to make ahead for parties, potlucks, or summer cravings
Ingredients
Strawberry Preserves
Fresh strawberries
Water
Sugar
Lemon juice
Salt
No Churn Ice Cream Base
Sweetened condensed milk
Cold heavy whipping cream
Vanilla extract or vanilla bean paste
Salt
Strawberry Crunch
Strawberry jello mix
Vanilla pudding mix
Unsalted butter
All-purpose flour
Instructions (WATCH HERE)
Strawberry Crunch
In a small bowl combine the strawberry jello mix with 4 tablespoons of unsalted butter and 1⁄4 cup of flour. Mix until fully incorporated
In another small bowl combine the vanilla pudding mix with 4 tablespoons of unsalted butter and 1⁄4 cup of flour. Mix until fully incorporated
Spread both mixtures onto a parchment lined baking sheet keeping them mostly separate and pressed down firmly
Bake at 350°F for 7 to 8 minutes or until the edges start to bubble
Refrigerate for 2 hours or until completely cooled and firm
Once cooled break into pieces and pulse in a food processor until combined into a coarse crumble
Place in the freezer until ready to use
Strawberry Preserves
To a pot over medium heat add all the ingredients listed under strawberry preserves and cook until the strawberries begin to break down about 10 to 12 minutes
Once the mixture has thickened to your liking remove from heat and set aside to cool
No Churn Ice Cream Base
In a mixing bowl combine the chilled heavy cream vanilla extract or paste and a pinch of salt. Beat using a whisk attachment until soft to medium peaks form
Gently fold in the sweetened condensed milk until just combined being careful not to deflate the whipped cream
Assemble
In a chilled loaf pan layer a fourth of the ice cream base followed by spoonfuls of strawberry crunch and strawberry preserves
Continue layering until you reach the top of the pan
Place in the freezer for at least 2 to 3 hours or until the ice cream is fully set
Serve with more strawberry crunch and extra preserves on top
Storage Suggestions
Keep your no churn ice cream tightly covered in the freezer for up to two weeks. Press a piece of parchment or plastic wrap against the surface to prevent ice crystals. Let it sit at room temperature for a few minutes before scooping for the perfect creamy texture.
Strawberry Shortcake No Churn Ice Cream
Equipment
- loaf pan
Ingredients
Strawberry Preserves
- 1 cup fresh strawberries
- 1/2 cup water
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 pinch salt
No Churn Ice Cream Base
- 1 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream cold
- 2 tsp vanilla extract or vanilla bean paste
- 1 pinch of salt
Strawberry Crunch
- 1 3 oz package strawberry jello
- 1 3.4 oz package vanilla pudding
- 8 tbsp butter unsalted
- 1/2 cup flour
Instructions
Strawberry Crunch
- In a small bowl add in the strawberry jello mix, 4 tbsp unsalted butter and 1/4 cup of flour. Mix thoroughly until fully combined.
- In another small bowl add in the vanilla pudding mix, 4 tbsp unsalted butter and 1/4 cup of flour. Mix thoroughly until fully combined.
- Spread out both mixtures on a parchment line baking sheet. Making sure to press each down firmly while keeping them mostly separated.
- Bake at 350F for 7-8 minutes or until edges start to bubble.
- Refrigerate for 2 hours or until firm and completely cooled.
- Once cooled, break into pieces and pulse in a food processor until full incorporated.
- Place in freezer until ready to use.
Strawberry Preserves
- To a pot over medium heat, add all ingredients listed under “Strawberry Preserves” and cook until the strawberries start to break down.
- This should take 10-12 minutes.
- Once a nice consistency is reached, remove from heat and set aside to cool.
No Churn Ice Cream Base
- In a mixing bowl add the chilled heavy cream, vanilla extract or vanilla bean paste and a pinch of salt. Using the whisk attachment, beat until soft to medium peaks form.
- Then, gently fold in the sweetened condensed milk until just combined.
Assemble
- To a chilled loaf pan add a fourth of the ice cream base followed by the strawberry crunch and strawberry preserves.
- Repeatedly layer until you reach the top of the loaf pan.
- Place in the freezer for at least 2-3 hours to allow the ice cream to set.
- Serve with more strawberry crunch and preserves. Enjoy!
These Cookie Butter Rice Krispies Treats are already a dream—soft, gooey, and packed with warm spiced Biscoff flavor—but take them to the next level by turning them into the ultimate ice cream sandwich. Crisp yet chewy rice cereal treats meet luscious vanilla bean ice cream, creating a dessert that’s equal parts nostalgic and indulgent. Whether you enjoy them on their own or stacked with a creamy, frozen center, these no-bake delights are an effortless way to satisfy your sweet tooth. Get ready for a treat that melts in your mouth—literally!
Why You’re Going to Love This Recipe
- Elevated Classic – The nostalgic crunch of Rice Krispies Treats meets the rich, spiced flavor of cookie butter and Biscoff cookies for a next-level dessert.
- No-Bake Simplicity – Quick and easy to make with just a few simple steps, perfect for any time you need a sweet fix.
- Irresistible Texture – Soft, gooey, crispy, and chewy all in one bite, with a drizzle of cookie butter and marshmallow fluff to seal the deal.
- Perfect for Ice Cream Lovers – Turn these treats into decadent ice cream sandwiches with a scoop of vanilla bean ice cream between two squares.
How to Make Cookie Butter Rice Krispies Treats (WATCH HERE)
Melt the Butter & Marshmallows: In a large saucepan over medium heat, melt the butter, stirring occasionally to prevent browning. Once fully melted, add most of the mini marshmallows, stirring constantly until completely smooth. Stir in vanilla extract and remove from heat.
Mix in the Good Stuff: Fold in the rice cereal, additional mini marshmallows, and crushed Biscoff cookies, stirring quickly to coat everything evenly before the mixture starts to set.
Shape the Treats: Transfer to a parchment-lined baking dish and gently press into an even layer, being careful not to compact them too much to maintain a soft, gooey texture.
Drizzle & Top: Melt the cookie butter and marshmallow fluff in the microwave in short intervals until smooth. Drizzle over the treats and sprinkle with extra crushed Biscoff cookies for a flavorful finishing touch.
Let Them Set & Slice: Allow the treats to cool at room temperature before cutting into squares.
Take It to the Next Level: For an indulgent twist, sandwich a scoop of vanilla bean ice cream between two pieces for the ultimate frozen treat. Enjoy immediately or freeze for a firmer bite. Allow to thaw a few minutes before diving in!
Storage & Reheating Tips
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: If you prefer a firmer texture, refrigerate for up to a week.
- Freezer: Wrap individual pieces in plastic wrap and freeze for up to a month. Let sit at room temperature for a few minutes before enjoying.
- For Ice Cream Sandwiches: Once assembled, wrap each sandwich in parchment paper and freeze until ready to enjoy.
These Cookie Butter Rice Krispies Treats are dangerously delicious on their own but even more irresistible when transformed into a creamy, crunchy ice cream sandwich. Whether you’re making them for a party, a cozy night in, or just because, this recipe is one you’ll keep coming back to!
Cookie Butter Rice Krispies Treats
Ingredients
- 6 ½ cups mini marshmallows divided
- 6 cups rice cereal
- 1 cup Lotus Biscoff cookies crushed, plus more for topping
- ¼ cup Biscoff cookie butter melted
- ¼ cup marshmallow fluff melted
- 8 tbsp unsalted butter
- 1 tsp vanilla extract
Optional
- Vanilla bean ice cream for serving
Instructions
- In a large saucepan over medium heat, melt the butter, stirring occasionally to prevent browning.
- Once fully melted, add 5 cups of mini marshmallows. Stir continuously with a silicone spatula until the marshmallows are completely melted and smooth.
- Add the vanilla extract and mix until incorporated. Immediately remove the pan from heat.
- Gently fold in the rice cereal, remaining 1 ½ cups of mini marshmallows, and 1 cup of crushed Biscoff cookies. Stir until the cereal is evenly coated in the marshmallow mixture, working quickly before it begins to set.
- Transfer the mixture to a parchment-lined baking dish. Using a spatula or greased hands, gently press it down into an even layer without compacting it too much—this keeps the treats soft and gooey.
- In separate microwave-safe bowls, heat the cookie butter and marshmallow fluff in 5-second intervals, stirring between each until fully melted and smooth.
- Drizzle the melted cookie butter and marshmallow fluff over the treats, then sprinkle with additional crushed Biscoff cookies for extra crunch and flavor.
- Let the treats cool at room temperature for at least 30 minutes before slicing into squares.
- Take it to the next level by sandwiching a scoop of vanilla bean ice cream between two pieces of the Rice Krispies treats for the ultimate frozen dessert. Press gently and enjoy immediately, or freeze for a firmer bite. Allow to thaw a few minutes before diving in!
- Cut, serve, and enjoy!
Notes
Recipes to Try!
If you’re a fan of Rice Krispies treats and looking to explore more delightful variations, here are some mouth-watering recipes from KingCooks that you might enjoy:
- Rice Krispie Treats A classic recipe that delivers crispy, gooey, and delicious treats, perfect for any occasion.
- Reese’s Rice Krispie Treats Indulge in this peanut butter lover’s dream, combining Rice Krispies with Reese’s peanut butter cups and chips for an irresistible twist.
- Strawberry Crunch Rice Krispie Treats Experience a fruity twist with these treats featuring a strawberry crunch topping that adds a burst of flavor and texture.
- Banana Pudding Rice Krispie Treats Enjoy the fusion of smooth banana pudding and gooey marshmallows, complemented by the crunch of Rice Krispies in this decadent dessert.
- Lemonade Rice Krispie Treats Refresh your taste buds with these zesty treats, incorporating Lemon Oreo cookies and a tangy lemon glaze for a citrusy delight.
Each of these recipes offers a unique spin on the traditional Rice Krispies treat, providing a variety of flavors to satisfy your sweet tooth.
Caramel Apple Butter Cheesecake Bars
Imagine sinking your teeth into a creamy, no bake cheesecake with layers of luscious apple butter and caramel, nestled between buttery graham cracker crumbs. These Caramel Apple Butter Cheesecake Bars are the ultimate fall-inspired dessert—simple to make and irresistible to eat. Let’s dive into why you’re going to love this recipe.
Why You’re Going to Love This Recipe
• No-Bake Convenience: No need to turn on the oven. This cheesecake comes together beautifully without baking, perfect for when you want an easy yet show-stopping treat.
• Fall Flavor Fusion: The rich, spiced apple butter adds a layer of warmth to each bite, balanced perfectly by creamy caramel.
• Perfect Make-Ahead Dessert: These bars need time to chill, making them ideal for prepping ahead for gatherings or just to have a sweet treat ready in the fridge.
• Decadent Layers: Each bite has a bit of everything—crunchy graham cracker crust, silky cheesecake filling, and swirls of apple butter and caramel.
Ingredients
Graham Cracker Crust
• Crushed graham crackers
• Butter, melted and cooled
• Dark brown sugar
• Ground cinnamon
• Salt
No-Bake Cheesecake Base
• Cream cheese, softened
• Powdered sugar
• Heavy cream
• Vanilla extract
Apple Butter & Caramel Layers
• Caramel sauce
Instructions
Step 1: Make the Graham Cracker Crust
1. Place graham crackers, brown sugar, cinnamon, and salt in a food processor. Pulse until a medium-fine powder forms.
2. Add melted butter and pulse until the mixture resembles wet sand. It should clump together when pressed.
Step 2: Prepare the No-Bake Cheesecake Base
1. In a large bowl or stand mixer, add the cream cheese, powdered sugar, heavy cream, and vanilla extract.
2. Whisk until the mixture is smooth and forms stiff peaks. Set aside.
Step 3: Assemble the Cheesecake Bars
1. Line an 8×4 loaf pan with parchment paper for easy removal. Add half of the graham cracker crust and press firmly into an even layer. Chill in the fridge for 10–15 minutes.
2. Once the crust is firm, spread half of the cheesecake base evenly on top. Add a few tablespoons of apple butter and drizzle with caramel. Swirl gently to mix.
3. Layer the remaining cheesecake base, more o apple butter, and caramel, repeating the swirl effect.
4. Add the final layer of graham cracker crust on top, pressing down firmly to help it adhere.
Step 4: Chill and Serve
1. Place the assembled bars in the fridge for 1–2 hours or until completely set.
2. Once firm, remove from the loaf pan and cut into bars. Drizzle with extra caramel before serving for that ultimate fall-inspired finish.
Storage Suggestions
Store these Caramel Apple Butter Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. They’re best enjoyed cold but can be softened slightly at room temperature if desired.
To freeze these Caramel Apple Butter Cheesecake Bars, follow these steps:
1. Chill First: Allow the bars to fully set in the refrigerator for 1–2 hours.
2. Slice and Wrap: Once set, slice the bars and wrap each piece individually in plastic wrap to prevent freezer burn.
3. Store in an Airtight Container: Place the wrapped bars in an airtight container or freezer bag. This adds an extra layer of protection and helps prevent odors from affecting the flavor.
4. Freeze: Store in the freezer for up to 2 months.
To Thaw: Remove the bars from the freezer and let them sit in the refrigerator for a few hours or overnight until fully thawed. For best texture, enjoy them chilled.
With every bite of these Caramel Apple Butter Cheesecake Bars, you’ll experience creamy cheesecake, buttery crumbs, and autumn flavors in perfect harmony.
No Bake Caramel Apple Butter Cheesecake Bars
Equipment
- 1 loaf pan 8×4
Ingredients
- 1 cup apple butter
- 1/4 caramel plus more for garnish
No Bake Cheesecake Base
- 16 oz cream cheese softened
- 1/4 cup sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract
Graham Cracker Crust
- 3 cups graham crackers crushed
- 8 tbsp butter melted and cooled
- 1 tbsp dark brown sugar
- 1 tsp cinnamon ground
- 1/4 tsp salt
Instructions
No Bake Cheesecake Base
- In a large bowl or stand mixer add all ingredients listed under “No Bake Cheesecake Base.” Whisk until fully combined and forms stiff peaks and set aside.
Graham Cracker Crust
- To a food processor, add all ingredients listed under “Graham Cracker Crust” except for the melted butter.
- Once crushed into a medium fine powder, add the melted butter and pulse until thoroughly mixed.
- Should clump together like wet sand.
Assemble
- Line an 8×4 loaf pan with parchment paper for easy release and add half of the graham cracker crust.
- Pat down to a firm layer and place in the fridge for 10-15 minutes.
- Once chilled, add half of the cheesecake base and spread out evenly. Add a few tablespoons of apple butter and a good drizzle of caramel. Swirl to mix into the cheesecake base.
- Repeat with the remaining cheesecake base, apple butter and caramel.
- Top with what’s left of the graham cracker crust and spread out evenly.
- Pat down firmly to help adhere to the cheesecake filling.
- Place in the fridge for 1-2 hours until completely firm.
- Once set, remove from the loaf pan and cut into bars.
- Drizzle with some warmed caramel and enjoy!
As the cooler weather rolls in, there’s no better way to embrace the season than with a comforting slice of Pumpkin Spice Coffee Cake. This cake combines all the warm, spiced flavors of fall with a rich pumpkin cheesecake filling, a crunchy streusel topping, and a sweet maple glaze. Perfect for breakfast, an afternoon treat, or even dessert, this coffee cake is sure to become a favorite.
Why You’re Going to Love This Recipe
- Warm, Spiced Flavor: The blend of pumpkin and spice delivers a warm embrace with each bite.
- Creamy Pumpkin Cheesecake Swirl: Adds a luscious, creamy texture that contrasts beautifully with the cake’s crumb.
- Crumbly Streusel Topping: Provides a delightful crunch and sweet, buttery finish.
- Maple Glaze Drizzle: Adds a rich, sweet touch to complete the flavor profile.
Ingredients
Pumpkin Spice Coffee Cake Batter:
- All-purpose flour
- Sugar
- Whole milk or buttermilk
- Unsalted butter
- Eggs
- Pumpkin spice blend
- Vanilla extract
- Baking powder
- Salt
Streusel Topping:
- Flour
- Dark brown sugar
- Unsalted butter
- Ground cinnamon
- Salt
Pumpkin Cheesecake Filling:
- Cream cheese
- Pumpkin purée
- Powdered sugar
- Vanilla extract
Maple Glaze:
- Powdered sugar
- Maple syrup
- Vanilla extract
- Milk
Directions
- Prepare the Streusel Topping: Combine all ingredients until small to medium-sized clumps form. Break up any large clumps and mix until well combined.
- Make the Maple Glaze: Mix all ingredients until smooth and set aside.
- Prepare the Pumpkin Cheesecake Filling: Mix all ingredients until smooth and set aside.
- Prepare the Cake Batter: Preheat the oven to 350°F. Cream together softened butter and sugar in a large bowl until fully incorporated. Mix in the milk (or buttermilk) and vanilla extract. Whisk in the eggs until combined, then fold in the flour, pumpkin spice blend, baking powder, and salt until smooth.
- Assemble the Cake: Pour half of the batter into a parchment-lined 9×6 loaf pan. Swirl in the pumpkin cheesecake filling, then top with the remaining batter. Smooth out the batter and create a line down the center for air circulation. Sprinkle the streusel topping evenly over the batter.
- Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with loose crumbs. If there’s wet batter, return to the oven for an additional 5-10 minutes.
- Cool and Glaze: Allow the cake to cool completely before removing it from the pan. Drizzle with the maple glaze, slice, and enjoy!
Storage Suggestions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps for up to a week in the fridge.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Embrace the flavors of fall with this Pumpkin Spice Coffee Cake, a delightful blend of spice, creaminess, and sweetness in every bite. Enjoy this seasonal treat as a comforting dessert or a festive addition to your holiday table!
Related Recipes:
• Biscuits & Gravy Breakfast Bake
• PB&J Breakfast Bake
• Lemon Pound CakeCozy up with a slice of this Pumpkin Spice Coffee Cake and let its rich, warm flavors brighten your day!
Pumpkin Spice Coffee Cake
Equipment
- 1 9×6 loaf pan
Ingredients
Pumpkin Spice Coffee Cake Batter
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ¾ cup whole milk or buttermilk
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tbsp pumpkin spice blend
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Streusel Topping
- 1 cup flour
- ¼ cup dark brown sugar
- ¼ cup melted unsalted butter at room temperature
- ½ tsp ground cinnamon
- ¼ tsp salt
Pumpkin Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup pumpkin purée
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Maple Glaze
- ½ cup powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp milk
Instructions
Streusel Topping
- In a bowl, mix all ingredients under “Streusel Topping” until small to medium-sized clumps form. If large clumps form, break them up and continue mixing until well combined.
Maple Glaze
- In a small bowl, mix all ingredients listed under “Maple Glaze” until smooth. Set aside.
Pumpkin Cheesecake Filling
- In a bowl, mix together all ingredients under “Pumpkin Cheesecake Filling” until smooth. Set aside.
Pumpkin Spice Coffee Cake Batter
- Preheat the oven to 350°F. In a large bowl, cream together softened butter and sugar until fully incorporated. Add in the buttermilk (or whole milk) and vanilla, and mix again.
- Whisk in the eggs until combined, then fold in the flour, pumpkin spice blend, baking powder, and salt until smooth.
- Pour half the batter into a parchment-lined 9×6 loaf pan and swirl in the pumpkin cheesecake filling. Top with the remaining batter, smooth it out, and make a line down the center for air circulation. Finish with a layer of the streusel topping.
- Bake for 50-60 minutes, or until fully cooked. Remove from the oven and let cool completely.
- Once cooled, remove from the pan and top with the maple glaze. Slice and enjoy!
Notes
A perfect blend of tangy citrus and rich, buttery goodness. Each bite of this moist, dense cake bursts with fresh lemon flavor, thanks to the generous use of zest and juice. Topped with an unforgettable lemon cream cheese frosting, this dessert is a true showstopper. Whether you’re treating yourself to a sweet escape or impressing guests with a delightful finale to any meal, this lemon pound cake promises to be a bright and irresistible highlight.
Why You’re Going to Love This Recipe
- Bursting with Flavor: The combination of fresh lemon zest and juice infuses every bite with vibrant citrus notes.
- Moist and Tender: The perfect balance of ingredients ensures a moist and dense texture that’s utterly satisfying.
- Showstopping Frosting: The lemon cream cheese frosting adds a creamy, tangy finish that elevates this cake to a whole new level.
- Simple and Elegant: With straightforward steps, this cake comes together effortlessly while still impressing with its elegant presentation.
- Versatile Delight: Perfect for brunch, dessert, or a midday treat, this cake fits any occasion beautifully.
Ingredients
Lemon Pound Cake Batter:
- All-purpose flour
- Sugar
- Whole milk or yogurt
- Unsalted butter, softened
- Large eggs
- Lemon juice
- Lemon zest
- Vanilla
- Baking powder
- Salt
Lemon Syrup:
- Lemon juice
- Powdered sugar
Lemon Cream Cheese Frosting:
- Cream cheese, softened
- Powdered sugar
- Lemon juice
- Lemon zest
- Vanilla
Instructions
Lemon Syrup:
- In a small bowl, mix together lemon juice and powdered sugar. Set aside.
Lemon Cream Cheese Frosting:
- In a stand mixer or bowl, whip the cream cheese until smooth.
- Add powdered sugar, lemon juice, lemon zest, and vanilla.
- Continue mixing until smooth and soft to medium peaks form. Set aside.
Lemon Pound Cake Batter:
- Preheat oven to 350°F.
- In a large bowl, cream together softened butter, lemon zest, and sugar until fully incorporated.
- Add yogurt (or whole milk), lemon juice, salt, and vanilla. Mix well.
- Whisk in eggs until everything is fully combined.
- Fold in flour and baking powder until incorporated.
- Transfer the batter to a parchment-lined 9×6 loaf pan.
- Spread the batter evenly and create a line down the center to allow air to pass through.
- Bake for 45-50 minutes.
- Remove from the oven and poke holes throughout the cake.
- Brush on the lemon syrup and allow the cake to absorb it all. Set aside to cool completely.
- Once cooled, remove from the pan and top with lemon cream cheese frosting.
- Slice into pieces and enjoy!
Tip: Pierce the center with a toothpick to ensure it’s cooked through. Look for loose crumbs on the toothpick. If it’s wet batter, return to the oven for an additional 5-10 minutes.
Lemon Pound Cake
Equipment
- 9×6 loaf pan
Ingredients
Lemon Pound Cake Batter
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup whole milk or yogurt
- 1/2 cup butter unsalted softened
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp salt
Lemon Syrup
- 3 tbsp lemon juice
- 3 tbsp powdered sugar
Lemon Cream Cheese Frosting
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
Instructions
Lemon Syrup
- In a small bowl, mix together all ingredients listed under “LEMON SYRUP” and set aside.
Lemon Cream Cheese Frosting
- In a stand mixer or bowl, start by whipping the cream cheese until it’s smooth.
- Then add in the powdered sugar, lemon juice, lemon zest and vanilla.
- Continue to mix until it’s nice and smooth and forms soft to medium peaks.
- Once peaks are achieved, set aside.
Lemon Pound Cake Batter
- Preheat oven to 350F.
- In a large bowl, cream together softened butter, lemon zest and sugar. Mix until fully incorporated.
- Then, add in yogurt (or whole milk), lemon juice, salt, vanilla and continue to mix.
- Now, whisk in the eggs until everything is fully combined.
- Finally, fold in flour and baking powder.
- Once incorporated, transfer to a parchment lined 9×6 loaf pan.
- Spread the batter out evenly and make a line going down the center to allow air to pass through.
- Place in the oven and bake for 45-50 minutes.
- Remove from the oven and poke holes throughout the cake.
- Then, brush on the lemon syrup and allow the cake to it all up.
- Set aside to cool completely.
- Once cooled, removed from the pan and top with the lemon cream cheese frosting.
- Slice into pieces and enjoy!
Video
Notes
Storage Suggestions
- Room Temperature: Store the lemon pound cake in an airtight container at room temperature for up to 3 days. Ensure it is kept in a cool, dry place away from direct sunlight.
- Refrigerator: For extended freshness, refrigerate the cake in an airtight container for up to a week. Bring to room temperature before serving for optimal flavor and texture.
- Freezer: Wrap the cake (without frosting) tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then frost with the lemon cream cheese frosting before serving.
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Welcome to a breakfast experience like no other! If you’re a fan of French toast and pound cake, this recipe will become your new morning favorite. Combining the rich, buttery goodness of pound cake with the classic flavors of French toast, this dish is perfect for special occasions or any time you want to treat yourself to something truly indulgent. Let’s dive into this delicious pound cake French toast recipe!
Why You’re Going to Love This Recipe
This Pound Cake French Toast is a game-changer for breakfast lovers. Here’s why you’ll absolutely adore it:
- Rich and Buttery: Using pound cake instead of traditional bread gives this French toast a dense, rich texture that’s simply irresistible.
- Flavorful Twist: The addition of orange and lemon zest in the batter adds a refreshing citrus note that perfectly complements the sweetness.
- Indulgent Toppings: Whipped caramel cream and maple butter take this dish to the next level of decadence, making every bite a heavenly experience.
- Versatile and Customizable: Top with your favorite fresh fruits—strawberries, blueberries, or even peaches—to add a burst of flavor and color.
- Perfect for Special Occasions: Whether it’s a weekend brunch, a holiday breakfast, or just a day you want to make special, this recipe is sure to impress.
Ingredients You’ll Need
For the Pound Cake French Toast:
- Butter pound cake loaf
- Fresh strawberries (or any other fresh fruit)
- Butter (for cooking)
For the French Toast Batter:
- Milk
- Large eggs
- Brown sugar
- Vanilla
- Orange zest
- Lemon zest
- Cinnamon
For the Caramel Whipped Cream:
- Heavy whipping cream (cold)
- Caramel
- Salt
For the Maple Butter:
- Maple syrup (cold)
- Butter (melted and cooled)
Instructions
Caramel Whipped Cream:
- In a bowl or stand mixer, combine the heavy whipping cream, caramel, and salt.
- Whisk until smooth and soft peaks form.
- Place in the fridge until you’re ready to serve.
Maple Butter:
- In a bowl, mix the maple syrup and melted butter until fully incorporated.
- Place in the fridge until ready to serve.
French Toast Batter:
- In a bowl, combine the milk, eggs, brown sugar, vanilla, orange zest, lemon zest, and cinnamon.
- Mix thoroughly and set aside.
Assemble:
- Cut the pound cake into slices.
- Dip each slice into the French toast batter, ensuring it’s completely covered.
- In a pan over medium heat, melt a couple tablespoons of butter.
- Working in batches, cook the pound cake slices on both sides until golden brown and crispy around the edges, about 2-3 minutes per side.
- Stack a couple pieces on a plate, top with the caramel whipped cream, add fresh strawberries (or your fruit of choice), and drizzle with maple butter.
Serving Suggestions
Serve your Pound Cake French Toast warm, with an extra dollop of whipped caramel cream on the side. The combination of flavors—citrusy, sweet, and buttery—paired with the fresh burst of strawberries, creates a symphony of taste that will leave you craving more. This dish is perfect for weekend brunches, holiday breakfasts, or any day you want to start with a bit of luxury.
Final Thoughts
This Pound Cake French Toast is more than just a meal; it’s an experience. The crispy edges of the pound cake, the creamy, caramel-infused topping, and the freshness of the fruit all come together to create a dish that’s both comforting and decadent. Whether you’re making it for yourself or serving it to guests, it’s sure to impress and satisfy. Enjoy every bite!
Pound Cake French Toast
Ingredients
- 1 12 oz butter pound cake loaf
- 1 cup fresh strawberries or any other fresh fruit
- Butter for cooking
French Toast Batter
- 1/2 cup milk
- 2 large eggs
- 1 tbsp brown sugar
- 1 tsp vanilla
- 1 tsp orange zest
- 1 tsp lemon zest
- 1/2 tsp cinnamon
Caramel Whipped Cream
- 1 cup heavy whipping cream cold
- 1/4 cup caramel
- 1/4 tsp salt
Maple Butter
- 1/4 cup maple syrup cold
- 3 tbsp butter melted and cooled
Instructions
Caramel Whipped Cream
- In a bowl or stand mixer, add all ingredients listed under “Caramel Whipped Cream.” Whisk until smooth and forms soft peaks. Place in the fridge until you’re ready to serve.
Maple Butter
- In a bowl add all ingredients listed under “Maple Butter” and mix until fully incorporated. Place in the fridge until ready to serve.
French Toast Batter
- In a bowl, add all ingredients listed under “French Toast Batter.” Mix thoroughly and set aside.
Assemble
- Cut the pound cake into slices and dip into the french toast batter making sure each piece is completely covered.
- Add a couple tablespoons of butter to a pan over medium heat. Working in batches, cook the pound cake slices on both sides until golden brown and crispy around the edges. This should take about 2-3 minutes per side.
- Once cooked, stack a couple pieces on a plate, top with the caramel infused whipped cream, add the fresh fruit of your choice and drizzle on the maple butter. I used strawberries but you can use any fresh fruit and it will be amazing. Grab a fork and enjoy this experience!
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Oreo Cheesecake Clusters: Your New Favorite Treat!
Welcome back, food lovers! Today, I’m thrilled to share a recipe that will send your taste buds on a delightful adventure: Oreo Cheesecake Clusters. This recipe is not only simple but combines the creaminess of cheesecake with the beloved crunch of Oreo cookies. Let’s dive in!
Why You’ll Love This Recipe
Imagine the smooth, tangy goodness of Greek yogurt and cream cheese, perfectly balanced with the sweetness of white chocolate and the irresistible crunch of Oreos. These clusters are the perfect treat for when you need a quick and satisfying dessert. With just six ingredients, you’ll be amazed at how easily you can whip up these little bites of heaven.
Ingredients:
- 2 cups plain Greek yogurt
- 2 cups Oreo cookies
- 1 cup white chocolate, melted
- 4 oz cream cheese, softened
- 1 tbsp sugar
- 1 tsp vanilla extract
Instructions:
- Prep the Oreos: Place 2 cups of Oreo cookies into a bag and break them into large pieces. Set aside.
- Mix the Base: In a large bowl, combine the Greek yogurt, softened cream cheese, and sugar. Mix until smooth and creamy.
- Fold in the Oreos: Gently fold in the crushed Oreo pieces, making sure they are evenly distributed throughout the mixture.
- Form the Clusters: Using a spoon, separate the mixture into mounds on a parchment-lined baking sheet.
- Freeze: Place the baking sheet in the freezer for at least one hour until the clusters are frozen solid.
- Dip in White Chocolate: Once frozen, dip each cluster into melted white chocolate until completely covered. Use a fork to tap off any excess chocolate.
- Add the Finishing Touch: Sprinkle a dusting of Oreo crumbs on top of each cluster.
- Chill and Serve: Transfer the clusters back onto a parchment-lined baking sheet and place them in the refrigerator until you’re ready to serve.
Tips for Success:
- Mixing: Ensure your cream cheese is softened to avoid lumps in the mixture.
- Crushing Oreos: For a more rustic texture, leave some Oreo pieces larger; for a smoother consistency, crush them finely.
- White Chocolate: Use good quality white chocolate for a smoother coating and better flavor.
Why This Recipe Works
The combination of Greek yogurt and cream cheese provides a tangy and creamy base that pairs beautifully with the sweet, crunchy Oreo pieces. The white chocolate coating adds a luxurious touch, making these clusters feel indulgent while still being incredibly easy to make.
Perfect for Any Occasion
Whether you’re hosting a party, need a quick dessert for family night, or simply want to treat yourself, these Oreo Cheesecake Clusters are versatile enough for any occasion. They are easy to make ahead and keep well in the fridge, so you can always have a sweet treat on hand.
I hope you enjoy making and eating these Oreo Cheesecake Clusters as much as I do. They’re a delightful, easy-to-make treat that will surely become a favorite in your household. Happy cooking, and even happier eating!
Until next time, keep experimenting in the kitchen and enjoy every bite!
If you try this recipe, I’d love to hear how it turned out for you! Share your experience in the comments below.
Oreo Cheesecake Clusters
Ingredients
- 2 cups greek yogurt plain
- 2 cups Oreos
- 1 cup white chocolate melted
- 4 oz cream cheese softened
- 1 tbsp sugar
- 1 tsp vanilla
Instructions
- Add 2 cups of Oreo cookies into a bag and break into large pieces. Set aside.
- In a large bowl, mix together the greek yogurt, soften cream cheese and sugar. Continue mixing until smooth.
- Then, gently fold in the crush Oreo pieces.
- Now, separate the mixture into mounds on a parchment lined baking sheet.
- Place in the freezer for at least one hour until frozen solid.
- Once frozen, dip into melted white chocolate to completely cover. Using a fork tap on the side of the bowl to remove excess chocolate.
- Top with more dusting of Oreo crumbs.
- Transfer to a parchment lined baking sheet and place in the refrigerator until ready to serve.
- Enjoy!
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Lemonade Rice Krispie Treats
Ingredients
- 6 1/2 cups mini marshmallows
- 6 cups Rice Krispies cereal
- 2 cup Lemon Oreo Cookies crushed
- 1/4 cup marshmallow fluff melted
- 8 tbsp butter unsalted
- 3 tbsp lemon zest
- 1 tsp vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
Lemon Glaze
- Add all ingredients listed under “Lemon Glaze” into a bowl, mix until well combined and smooth.
Assemble
- In a large sauce pan over medium heat, melt 8 tbsp of butter.
- Once butter is melted, add 5 cups of mini marshmallows. Mix constantly until fully combined.
- Then, add vanilla extract and mix until combined.
- Remove from heat.
- Add 3 tbsp of lemon zest to the 6 cups of Rice Krispies cereal and mix to combine.
- Then, transfer the lemon infused Rice Krispies cereal, 1 1/2 cup of mini marshmallows and 1 cup of crushed lemon Oreo cookies to the melted marshmallows and mix throughly.
- Transfer to a baking dish lined with parchment paper. Spread out evenly pressing down just enough to form. This step is very important and will lead to crispy and gooey treats!
- Drizzle with the lemon glaze.
- Top with remaining crushed lemon Oreo cookies and drizzles of melted marshmallow fluff.
- Allow to cool.
- Cut and enjoy!
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Lemon Cream Honey Toast
Ingredients
- 4 slices brioche thick cut
Honey Butter
- 6 tbsp unsalted butter softened
- 1/4 cup dark brown sugar
- 2 tbsp honey
- 1/4 tsp salt
Whipped Lemon Cream
- 4 oz cream cheese
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 tbsp lemon zest
- 1 tsp vanilla
Honey Lemon Butter
- 1/2 cup maple syrup
- 3 tbsp butter softened
- 1 tbsp lemon zest
Instructions
Honey Butter
- In a bowl add all ingredients listed under “Honey Butter” mix until thoroughly combined and set aside.
Whipped Lemon Cream
- In a bowl add cream cheese, powdered sugar and vanilla. Whisk until smooth.
- Then add in the cold heavy whipping cream and lemon zest.
- Using a whisk, hand mixer or stand mixer, whisk until smooth with light peaks. Set aside.
Honey Lemon Butter
- In a bowl add all ingredients listed under “Honey Lemon Butter” mix until combined and a smooth consistency. Set aside.
Assemble
- Trim the crust off the brioche slices and cover all sides with the honey butter mixture.
- Place on a prepared baking sheet and transfer to a preheated oven at 350F.
- Bake for 10 minutes then flip and bake for an additional 8 minutes.
- They are going to be soft, stick and hot so handle with care.
- Carefully transfer to a cooling rack.
- Allow to cool for 10 minutes so the honey butter can set and caramelize the crust.
- Once crust has formed, plate and top with the lemon whipped cream, drizzle on the honey lemon butter and finish with more lemon zest.
- Enjoy!