A Recipe That’s Too Good to Share

If you’ve ever dreamed of combining the elegance of crab dip with the indulgence of fried mozzarella, welcome to your new obsession. These Jumbo Lump Crab Mozzarella Sticks are cheesy, savory, and absolutely decadent. A creamy blend of lump and claw crab meat is folded into softened cream cheese, seasoned to perfection, and loaded with gooey mozzarella. Each piece is double dredged in crispy panko, then fried until golden and irresistible. The inside? Silky, melty, and packed with flavor. Dip them in a tangy homemade remoulade and prepare to be ruined for regular mozzarella sticks forever.

Why You’re Going to Love This Recipe

• Combines two crowd favorites into one crave-worthy bite
• Uses both lump and claw crab for incredible texture and flavor
• Cream cheese and mozzarella create an ultra-luxurious filling
• Double breaded for that satisfying crunch with every bite
• Easy to prep ahead and fry fresh when ready to serve
• Pairs perfectly with a creamy, zesty remoulade sauce

Jumbo Lump Crab Filling (WATCH HERE)

In a bowl, mix together the cream cheese, shredded mozzarella, cubed mozzarella, shallots, red bell pepper, parsley, chives, Worcestershire sauce, garlic, Old Bay, and black pepper. Once fully combined, gently fold in the lump crab meat so it stays intact.

Spread the mixture onto a parchment-lined sheet pan and press it into an even layer. Freeze for at least two hours until firm enough to slice cleanly.

Remoulade Sauce
While the filling chills, combine all the ingredients for the remoulade sauce in a bowl. Stir well and set aside. This sauce gets better as it sits, so feel free to make it ahead.

Seasoned Breadcrumbs
Mix panko breadcrumbs with salt and black pepper in a shallow dish and set aside.

Egg Wash
In a separate bowl, whisk together the eggs and water until smooth.

Assemble
Once the crab filling is firm, slice it into equal pieces. Working one at a time, dip each piece into the egg wash, then the breadcrumbs, back into the egg wash, and again into the breadcrumbs for a double coating. Press the breadcrumbs firmly onto each piece so they adhere well.

Heat oil and fry the crab sticks in batches until golden brown and crispy on the outside. Drain briefly on paper towels and serve hot with the remoulade sauce.

Tips for Success

• Make sure the crab filling is completely frozen before cutting for clean edges
• Use a sharp knife or bench scraper for slicing the filling into sticks
• Double coating helps keep the filling from leaking while frying

Storage and Reheating
You can freeze the breaded crab sticks in a single layer on a tray, then transfer them to a freezer-safe bag or container. When you’re ready to fry, you can cook them straight from frozen.

To fry from frozen: deep fry for five to six minutes until golden brown and hot in the center.

Leftovers can be stored in the fridge for up to two days. Reheat in an air fryer or oven until warmed through and crisp again.

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Jumbo Lump Crab Mozzarella Sticks

If crab cakes and mozzarella sticks had a baby, this would be it. These Jumbo Lump Crab Mozzarella Sticks are stuffed with a rich, creamy blend of crab, herbs, and melty mozzarella, then double breaded for the ultimate golden crunch. Every bite gives you the delicate sweetness of fresh crab with a gooey cheese pull that hits all the right notes. Served hot and crispy with a tangy remoulade on the side, they’re perfect for parties, date nights, or whenever you’re in the mood to impress. Make a batch, fry them up, and watch them disappear.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword air fryer, crab, crab cakes, mozzarella sticks

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Servings 12

Author kingcooks

Ingredients

• Canola oil for frying

Jumbo Lump Crab Filling

• 16 oz cream cheese softened
• 8 oz lump crab meat
• 4 oz claw crab meat
• 1 1/2 cups mozzarella shredded
• 1/4 cup mozzarella cubed
• 1/4 cup shallot minced
• 1/4 cup red bell pepper minced
• 1 tbsp parsley freshly chopped
• 1 tbsp chives minced
• 1 tsp Worcestershire sauce
• 1 tsp garlic paste or minced
• 1 tsp Old Bay seasoning
• 1 tsp black pepper

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Remoulade Sauce

• 1/2 cup mayo
• 1 tsp parsley freshly chopped
• 1 tsp chives freshly chopped
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp Old Bay
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper optional

Instructions

Jumbo Lump Crab Filling

• In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Remoulade Sauce

• Mix together all ingredients listed under “Remoulade Sauce” and set aside.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Heat a large pot of canola oil to 350F.
• Once the crab filling is firm, cut into equal pieces. You should get 6 large pieces or 12 medium sized pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of remoulade sauce and enjoy!

Notes

*Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.*

*If frying from frozen, cook for 5–6 minutes, or until golden brown.*

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!

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Cookie Butter Rice Krispies Treats

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!

Course Dessert, Snack

Cuisine American

Keyword easy snacks, rice krispie treats, treat

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 30 minutes minutes

Servings 8

Author kingcooks

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

If you’re making ice cream sandwiches out of these, I recommend eating them right after you assemble. If you want to freeze them, I would freeze for 10-15 minutes max. 

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.

Flaky, buttery croissants stuffed with a rich, creamy filling loaded with crispy bacon, gooey cheese, and a kick of jalapeño, all brushed with garlicky butter and baked until golden brown. These croissants are pure indulgence, perfect for brunch, game days, or anytime you need a crave-worthy bite.

Why You’re Going to Love This Recipe

• Savory, cheesy, and slightly spicy – The perfect balance of rich flavors and textures.
• Quick and easy – Minimal prep with simple ingredients that come together effortlessly.
• Great for any occasion – Whether it’s a weekend brunch or a party appetizer, these croissants always impress.
• Customizable – Adjust the spice level, switch up the cheeses, or add your own twist to the filling.

Ingredients You’ll Need

For the Filling: A creamy mixture of softened cream cheese, crispy bacon, shredded cheddar and mozzarella, diced jalapeños, minced shallots, chives, and garlic, seasoned to perfection.

For the Garlic Butter: Melted butter infused with garlic and a touch of salt for brushing over the croissants.

For the Garnish: Fresh chives add a pop of color and an extra layer of flavor.

How to Make Bacon Jalapeño Croissants

1. Prepare the Garlic Butter – Mix melted butter with garlic and salt, then set it aside.
2. Make the Filling – Combine cream cheese, bacon, cheeses, jalapeños, shallots, chives, garlic, and seasonings in a bowl until smooth.
3. Fill the Croissants – Cut shallow slits in each croissant, being careful not to slice all the way through. Pipe or spoon the filling into each opening.
4. Brush and Bake – Generously brush the croissants with garlic butter and bake until golden brown and crispy.
5. Finish and Serve – Once baked, brush with more garlic butter, sprinkle with chives, and enjoy warm.

Storage & Reheating Tips

• To store: Keep leftovers in an airtight container in the fridge.
• To reheat: Warm in the oven for a few minutes to restore their crispiness.
• Freezing option: Assemble and freeze unbaked croissants, then bake straight from frozen, adding a few extra minutes.

More Irresistible Recipes to Try

If you love these Bacon Jalapeño Croissants, try these next:

• Cheddar Bay Biscuit Seafood Pot Pie – A creamy seafood filling wrapped in buttery biscuit goodness.
• Salmon Stuffed Croissants – Flaky croissants filled with a luscious smoked salmon mixture.
• Chinese Takeout Wings – Crispy, flavorful wings with a restaurant-style glaze.

These croissants are guaranteed to be a hit—crispy, cheesy, and packed with flavor. Let me know if you make them!

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Bacon Jalapeño Croissants

Flaky croissants meet creamy, smoky, and spicy perfection in this indulgent recipe. Stuffed with a luscious blend of cream cheese, crispy bacon, gooey cheddar and mozzarella, and a kick of jalapeño, these croissants are pure comfort. Brushed with a garlicky butter glaze and baked until golden, they’re an effortless way to elevate any breakfast, brunch, or snack spread. Whether you’re serving them fresh out of the oven or savoring every last bite, these croissants deliver bold flavor in every layer.

Course Appetizer, Breakfast, Snack

Cuisine American

Keyword bacon, croissants, jalapeno, poppers

Prep Time 10 minutes minutes

Author kingcooks

Ingredients

• 4-6 croissants

Bacon Jalapeño Filling

• 8 oz cream cheese softened
• 1/2 cup bacon cooked and chopped
• 1/2 cup mild cheddar cheese shredded
• 1/2 cup mozzarella cheese shredded
• 2 tbsps jalapeño peppers diced
• 1 tbsp shallot minced
• 1 tbsp chives minced
• 1 tsp garlic minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Garlic Butter

• 5 tbsp unsalted butter melted
• 1 tsp garlic minced
• 1/4 tsp salt

Garnish

• Chives minced

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Bacon Jalapeño Filling

• In a bowl add all the ingredients listed under “Bacon Jalapeño Filling” and mix thoroughly until well combined.
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the openings in the croissants with the bacon jalapeño filling to the best of your ability.
• Brush on the garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the tops are golden brown.
• Once baked, topped with remaining garlic butter and chives.
• Serve while warm and enjoy!

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

• Apple Butter

• 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.

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No Bake Caramel Apple Butter Cheesecake Bars

Get ready to savor fall’s richest flavors in every bite of these Caramel Apple Butter Cheesecake Bars. Imagine layers of velvety cream cheese filling, laced with warm apple butter and drizzles of smooth caramel, all nestled between buttery graham cracker crusts. Best of all, there’s no baking involved, so this dreamy dessert comes together effortlessly. Whether you’re looking to impress at a gathering or just craving something decadent for yourself, these bars are the ultimate cozy treat, bringing together all the flavors we love most about autumn.

Course Dessert

Cuisine American

Keyword cheesecake, no bake cheesecake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 People

Author kingcooks

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!

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:

1. In a small bowl, mix together lemon juice and powdered sugar. Set aside.

Lemon Cream Cheese Frosting:

1. In a stand mixer or bowl, whip the cream cheese until smooth.
2. Add powdered sugar, lemon juice, lemon zest, and vanilla.
3. Continue mixing until smooth and soft to medium peaks form. Set aside.

Lemon Pound Cake Batter:

1. Preheat oven to 350°F.
2. In a large bowl, cream together softened butter, lemon zest, and sugar until fully incorporated.
3. Add yogurt (or whole milk), lemon juice, salt, and vanilla. Mix well.
4. Whisk in eggs until everything is fully combined.
5. Fold in flour and baking powder until incorporated.
6. Transfer the batter to a parchment-lined 9×6 loaf pan.
7. Spread the batter evenly and create a line down the center to allow air to pass through.
8. Bake for 45-50 minutes.
9. Remove from the oven and poke holes throughout the cake.
10. Brush on the lemon syrup and allow the cake to absorb it all. Set aside to cool completely.
11. Once cooled, remove from the pan and top with lemon cream cheese frosting.
12. 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.

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Lemon Pound Cake

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.

Course brunch, Dessert

Cuisine American

Keyword lemon, lemon pound cake, pound cake

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 slices

Author kingcooks

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

Tip: Pierce the center with a toothpick to assure that it’s cooked through.

Loose crumbs is what you what to see on the toothpick. If it’s wet batter, return to the oven for an additional 5-10 minutes.

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.

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:

1. Prep the Oreos: Place 2 cups of Oreo cookies into a bag and break them into large pieces. Set aside.
2. Mix the Base: In a large bowl, combine the Greek yogurt, softened cream cheese, and sugar. Mix until smooth and creamy.
3. Fold in the Oreos: Gently fold in the crushed Oreo pieces, making sure they are evenly distributed throughout the mixture.
4. Form the Clusters: Using a spoon, separate the mixture into mounds on a parchment-lined baking sheet.
5. Freeze: Place the baking sheet in the freezer for at least one hour until the clusters are frozen solid.
6. 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.
7. Add the Finishing Touch: Sprinkle a dusting of Oreo crumbs on top of each cluster.
8. 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.

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Oreo Cheesecake Clusters

You’re six ingredients away from giving your taste buds what they’ve been craving. These Oreo cheesecake clusters are made easy; while maintain the same delicious smoothness we all know and love. Crushed up Oreo pieces running throughout to make every bite that much more satisfying. Enjoy this one. You’re gonna love it.

Course Dessert, Snack

Cuisine American

Keyword cookies and cream, dessert, oreo

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Author kingcooks

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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