Slow Cooker Cocoa Peanut Butter Oat Cookies #CreativeCookieExchange

Chewy, crunchy and more-ish, these no bake slow cooker cookies are made with cocoa, peanut butter and whole rolled oats. They will have you reaching for just one more, until they are gone.

Despite my participation in the last Creative Cookie Exchange no-bake challenge in 2014 when I made Kashata Squares from Uganda, I am a neophyte at no bake cookie making.

This time I got my head in the game and hunted high and low with two recipe goals in mind. 1. It should be easy. Some weeks I’m close to in over my head and no bake could not mean complicated. 2. It should be tasty. I was hoping for something with peanut butter. I’m not much of a sweet eater but I do love the sweet and salty combination that peanut butter brings to a cookie.

This recipe on Moms With Crockpots fits both bills. Of course, my slow cooker is not an official Crockpot®, which is a registered trademark, so while changing up the method somewhat, I also changed the name.

These guys couldn’t be easier. Set your slow cooker on high and make a dent in your to-do list.

Ingredients
1 3/4 cups or 350g sugar
4 tablespoons baking cocoa
1/2 cup or 120ml milk, warmed slightly
1 teaspoon vanilla
1/2 cup or 113g unsalted butter – melted and cooled
3 cups or 300g old fashioned rolled oats (Mine are called Scottish jumbo!)
1/2 cup or 140g crunchy peanut butter

Method
In the base of your slow cooker, before you turn it on, mix together the sugar, cocoa, milk, butter and vanilla. I say to warm the milk first (just 20 -30 seconds in the microwave will do) because, in my experience, cold milk makes melted butter seize up again. We don't want that.

Pour oats on top of the chocolatey syrupy mixture. Spoon peanut butter in the middle on top of the oats. Don't mix them in!

Place the lid on your slow cooker and cook on high for 1 hour 15 minutes or until the cocoa mixture reaches a good boil around the edges. Resist opening it to look before your timer buzzes. Lifting the lid releases a lot of heat and it takes a while for your slow cooker to get back up to temperature. The peanut butter isn’t going to sink in (at least mine didn’t) but you do want it to soften in the heat.

You can see that it's bubbling!

Stir well. I mean, really well. You want the peanut butter mixed thoroughly throughout.

Use a cookie scoop to place your cookies on a clean heat resistant surface covered in baking parchment.

I don’t know if my 2-tablespoon scoop is smaller than the original recipe but I got 31 full scoops and one half scoop, way more that the two dozen promised.

Allow cookies to set for a few hours and then store in a sealed container, layers divided by parchment. (Cut up the pieces your cookies cooled on and reuse.) If it’s hot where you live, you might want to chill your cookies. Mine set perfectly but the bottoms were still a little sticky.

Many thanks to Karen of Karen’s Kitchen Stories and Renee of Magnolia Days for doing our behind-the-scenes organizing this month. It’s much appreciated!

Just in time for the heat of summer, another round of no bake cookies! Forget turning the oven on, we’ve got you covered.

• Coconut Apricot Slice from All That's Left Are The Crumbs
• Energy Bars from Baking in Pyjamas
• No Bake Almond Joy Bars from 2 Cookin Mamas
• No Bake Apricot Coconut Oatmeal Cookies from A Shaggy Dough Story
• No Bake Cookie Butter S'mores Bites from Live...Bake...Love
• No-Bake Fruit Balls from Magnolia Days
• No Bake Nutella Cookies from flours and frostings
• Slow Cooker Cocoa Peanut Butter Oat Cookies from Food Lust People Love
• Sweet and Salty Popcorn Cookies from Karen's Kitchen Stories

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life). We post the first Tuesday after the 15th of each month!

.

Coconut Pralines

Take a sweet pecan praline and add some coconut for a delicious candy that is easy to make and perfect for wrapping up to bring along to your holiday parties. If you can bear to share them.

I am not a big sweet eater but anything caramel or praline is one of my big exceptions. (Also sweet and salty together!) These things are easy to make and even easier to eat. Make a batch and see if you don't agree with me!

Coconut Pralines

When I was a child, my grandmother made fudge and other candies to give away at Christmas time. I don't specifically remember her making pralines, but since we were in southern Louisiana, it's quite likely. I think she would like my coconut version.

Ingredients- For about 3 dozen pralines
2 1/2 cups or 500g sugar
1/2 cup or 120ml milk
1/2 cup or 120ml corn syrup
1/2 cup or 113g butter
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups or 270g chopped pecans
2 cups or 175g sweetened shredded coconut

Method
In a bowl, combine coconut and pecans; set aside. Line a pan with nonstick aluminum foil, wax paper or a silicone liner.

Put your sugar, milk, corn syrup, butter and salt in a medium-sized pot and stir well to combine.

Cook over a medium-high heat and continue stirring until the mixture comes to a full rolling boil.

Let it boil while stirring for 5 minutes. If you want to use a candy thermometer, you are looking for the mixture to reach almost 230°F or 110°C.

Remove the pot from the heat and stir in the vanilla extract, then tip in the coconut/pecan mixture and stir well until everything is coated with the syrup.

Drop the mixture by large spoonfuls on your lined pan.

Leave to cool until the pralines harden completely.  This could take several hours or even overnight, depending on the temperature of your home.

Enjoy!

Recipes from Christmas Week Bloggers

• Apricot Spice Biscotti from Savoring Italy
• Blueberry Overnight Sweet Rolls from My Catholic Kitchen
• Bourbon Soaked Eggnog Cake from Cooking In Stilettos
• Caramel Bacon Bark from Dixie Chik Cooks
• Chanukah Olive Oil Cookies from Mother Would Know
• Chocolate Fruit 'n Nut Bites from All Roads Lead to the Kitchen
• Chocolate Chip Shortbread Cookies from Daily Appetite
• Chocolate Dipped Gingersnaps from Try Anything Once Culinary
• Christmas Sweets and Treats from Food Done Light
• Coconut Lemon Raspberry Bundt Cake from Desserts Required
• Coconut Pralines from Food Lust People Love
• Coquito Cinnamon Roll Bundt from Mind Over Batter
• Dark Chocolate Almond Cheesecake Cups from Savory Experiments
• Dark Chocolate Peppermint Cupcakes from Amee's Savory Dish
• Easy Cream Cheese Cookies from Everyday Southwest
• Easy Macadamia Cashew Brittle from Aloha Flavor
• Easy White Chocolate Peppermint Fudge from Big Bear's Wife
• Eggnog Pound Cake from The Redhead Baker
• Eggnog Truffles from Crumb: A Food Blog
• Fancy Chocolate Covered Marshallows from Hezzi-D's Books and Cooks
• Ginger Snap Cocktail from Food Babbles
• Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
• Gingerbread Cookie Bars from From Gate to Plate
• Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
• Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
• Easy Cream Cheese Cookies from Everyday Southwest
• Marzipan Fruits from The Little Ferraro Kitchen
• Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
• Molasses Ginger Cookies from Karen's Kitchen Stories
• No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
• Peppermint Fudge from The Bitter Side of Sweet
• Pistachio Brittle from Cravings of a Lunatic
• Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
• Spiked Hot Cocoa Gift Mix from Farm Fresh Feast

.

Tiganopsomo - Feta-Stuffed Fried Bread #BreadBakers

Tiganopsomo is a traditional Greek bread, so named because it is bread or psomi that is fried in a pan or tigani. Easy, right? It’s made of soft yeast dough, filled with cheese, then pan-fried in light oil. The finished bread circle is crispy and light, perfectly complemented by the salty filling.

This month’s Bread Bakers is being hosted by my friend Jenni, from Jenni Field’s Pastry Chef Online and her chosen theme is Stuffed Breads. Initially I signed up to make Char Siu Pau but when those didn’t work out so well, I started hunting around the interwebs for something new to try. And I found a winner!

Here’s my disclaimer: I have never been to Greece. I have never tasted tiganopsomo made in a Greek restaurant or by a Greek cook. Truth is, I had never even heard of tiganopsomo before. I have no idea if mine turned out the way they are supposed to. But I can tell you this: They are divine. And this is a dangerous recipe to have found and learned. It’s quick to put together and the dough only needs a  30-minute rest before you are ready to fill it and fry. Time enough to crumble or grate some cheese and chop some mint. And get the cocktails ready. Cut into small triangles, tiganopsomo would be perfect finger food for a cocktail party.

I used this recipe from My Greek Dish and made a couple of the suggested additions, mixing a harder yellow cheese with the feta – I used a sheep’s milk Kashkaval along with a sheep’s milk feta – and some fresh mint. Next time I am going to add some fresh chopped hot chilies. Don’t know why I didn’t think of it in time, this time.

Ingredients
1 1/4 cup or 160g flour, plus a little extra for kneading
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/2 teaspoons dried yeast
1/4 cup or 60ml olive oil
1/2 cup or 120ml lukewarm water (You may not use it all.)
7 oz or 200g feta cheese, crumbled or a mixture of feta and hard cheese
(I used 3 oz or 85g feta and 4 oz or 115g Kashkaval cheese.)
About 8-9 fresh mint leaves
Vegetable oil for frying

Method
Add the flour to a large mixing bowl and make a well in the middle. Add in the yeast, salt and sugar.

Pour in the olive oil and use your hands or a spatula to mix the flour in a little at a time.

When there is still quite a bit of dry flour showing, start adding the water, mixing as you go, until you have a soft dough.

I didn’t use quite all the water before my dough already looked really wet and sticky but I was surprised as I started kneading it because it wasn’t actually sticking to me at all. That’s what oil in your dough will do, it seems.

Knead your dough on a very lightly floured surface for just a few turns. Cover the dough with cling film and allow to rest for half an hour.

Meanwhile, wash and dry your mint leaves and cut them into thin strips, chiffonade-style.

Grate or chop your harder cheese, if using, and crumble your feta. Add the mint into the cheese and mix well.

When the rest period is up, cut your dough into four equal pieces and use a rolling pin to roll them into thin circles about 1/4 in or 1/2 cm thick. Any thicker and you risk the dough not cooking through before it gets brown. We are looking for light and crispy.

Top two of the circles with the cheese mixture and cover with the other dough circles. Use your hands to squeeze the air out from between them before pressing the edges together.

Seal the edges well, using a fork to add a decorative pattern all around the outsides. This is important, as you don’t want your filling leaking out.

Heat your skillet over a medium flame and add just enough oil to cover the bottom.

Fry the stuffed breads one at a time.

Turn when golden on the bottom.

Put them on paper towels to absorb any excess oil when they are crispy on both sides.

Cut into wedges to serve. These are fabulous warm but can also be eaten at room temperature or reheated till crispy once more in a dry non-stick skillet after being refrigerated. (I’ve tested all three ways!)

Enjoy!

For appetizers, cut the circles into eight or 12 wedges instead of just four!

Many thanks to our host, Jenni from Jenni Field’s Pastry Chef Online for a great challenge! My fellow Bread Bakers have exceeded themselves this month and I can’t wait to try all the stuffed breads they’ve made.

Sweet Breads

• Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
• Cinnamon Roll Quick Bread from Laura at Baking in Pyjamas
• Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap
• Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
• Jam filled Danish Pastries from Holly at A Baker's House
• No-Knead Apricot Sweet Rolls from Renee at Magnolia Days

Savory Breads

• Baked Peas Kachori from Shilpi at SimplyVeggies
• Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
• Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
• Cheesy Pizza Wheels from Tara at Noshing with the Nolands
• Chicken Stuffed Casserole Bread from Vimala at Cooking Club
• Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
• Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
• Jalapeño Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
• Jamaican Meat Loaf from Kelly of Passion Kneaded
• Paneer Kulchi from Anshie at Spice Roots
• Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
• Russian Pirozhki from Mireille at Chef Mireille's East West Realm
• Sri Lankan Seeni Sambol Buns from Pavani at Cook's Hideout
• Stuffed Bazlama - Turkish Bread from Sneha at Sneha's Recipe
• Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
• Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
• Tiganopsomo - Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
• Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.

Bourbon Peach Frozen Yogurt

Creamy Greek-style yogurt and canned peaches, blended together with sugar, fresh lemon juice and a touch of bourbon make a wonderful frozen treat everyone will enjoy! Especially my mother. 

My mom is on my subscribers list so she gets every new post by email. (Hi, Mom!) She doesn’t comment here on the blog much but she sends me her thoughts by return email and those often include the request that I make the recipe for her next time we are together. Or some additional family history is that is pertinent to my story. I love that this space is a place we can connect, even when I live so far away. And, because she is subscribed to the feed from other blogs as well, sometimes she shares those posts with me, which brings to mind a quote from Nobel laureate, François Mauriac:

“’Tell me what you read and I'll tell you who you are’ is true enough, but I'd know you better if you told me what you reread.”

In this new day and age, I’d change that to say, “I'd know you better if you told me what you share.”

I’ve gotten to know my mother better from what she shares. And she has made it amply clear that peach is her favorite fruit. Also, she adores thick Greek yogurt. So, for Sunday Supper’s Mother’s Day event, I decided to create a frozen peach yogurt in her honor. It’s creamy, it’s peachy and I know she’d love it. And I’ll be making it again next month when we are together again! (You don’t even need to ask, Mom. Happy Mother’s Day! I love you!)

Note: The bourbon flavor is extremely subtle but the alcohol does help the frozen yogurt stay creamy.

Ingredients
1 large can (29 oz or 825g, drained weight 16.9 oz or 480g) peach halves in light syrup
2 1/2 cups or 625g plain whole milk Greek yogurt
1/2 cup or 100g sugar
1/4 cup or 60ml fresh lemon juice
2 tablespoons bourbon

Method
Drain the peaches well and discard the light syrup. (Or use it to sweeten iced tea!)

Set aside three or four peach halves and chop the rest into chunks.

Put the chopped peaches, yogurt, sugar, lemon juice and bourbon in a food processor or blender and purée till the peaches are in tiny, tiny pieces.

Slice the reserved peaches.

Pour the creamy mixture into a bowl or plastic container and chill it in the refrigerator or freezer until very cold but still pourable.

Scrape it into your ice cream maker and follow manufacturer’s instructions.

Put the frozen yogurt in a freezer friendly sealable container and stir in a little more than half of the sliced peaches.

Top the mixture with the rest of the sliced peaches and put the container in the freezer.

Remove from the freezer about 10 minutes before you are ready to serve.

Once it has thawed slightly, scoop into bowls or pretty glasses to serve.

Enjoy!

Many thanks to Camilla of Culinary Adventures with Camilla for hosting today’s great Sunday Supper theme. If you are still looking for Mother’s Day menu inspiration, you’ve come to the right place! And Happy Mother's Day, everyone!

Celebratory Sips

• Ginger Shandy by Nosh My Way
• La Vie en Rose by Culinary Adventures with Camilla
• Momma's Mimosa by Our Good Life

Starters and Salads

• Cheese Bread by Ninja Baker
• Classic Basil Pesto Crostini by Cooking Chat
• Fennel and Radish Citrus Salad by Tasting Page
• Healthy Ham Salad Minis by Momma's Meals
• Pate with Spiced Pears by The Joyful Foodie
• Pesto Pasta Salad by Peanut Butter and Peppers
• Super Sunny Dutch Oven Sourdough by What Smells So Good?

Hearty Mains

• Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
• Broccoli Cheddar Frittata with Tomatoes by The Wimpy Vegetarian
• Chicken and Pepper Rice with Fried Egg by Family Foodie
• Chicken Tajine with Prunes and Almonds by The Petit Gourmet
• Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
• Dutch Baby Pancake by Curious Cuisiniere
• Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
• Mimosa Waffles by Sew You Think You Can Cook
• Mushroom Manchego Cream Filled Crepes by Lifestyle Food Artistry
• Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
• Smoked Salmon & Shaved Asparagus Gruyere Quiche with a Pine Nut Crust by Simply Healthy Family

Treats and Sweets

• 5 Favorite Pancake Toppings by Sunday Supper
• Angel Food Cakes in a Jar by Hezzi-D's Books and Cooks
• Black Cow Cupcakes by Cindy's Recipes and Writings
• Blueberry Breakfast Cake by Noshing With The Nolands
• Bourbon Peach Frozen Yogurt by Food Lust People Love
• Cherry Cheesecake Pastry Braid by The Redhead Baker
• Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
• Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
• Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
• Lemon Blackberry Mini Tarts by Life Tastes Good
• Lemon Brownies by Pies and Plots
• Lower Fat Peach Cheesecake by Food Done Light
• Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
• Mini Lemon Almond Cupcakes by Caroline's Cooking
• Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
• Pavlova by The Freshman Cook
• Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
• Raspberry Mascarpone Mini Tarts by Palatable Pastime
• Rose Apple Custard Tart by Jane's Adventures in Dinner
• Soft-Baked Lemon Coconut Cookies by One Sweet Mess
• Steamed Strawberry Coconut Poke Cake by Wallflour Girl
• Sunshine Lemon Cake Pop Bouquet by A Day in the Life on the Farm
• Triple Chocolate Layer Cake by Take A Bite Out of Boca

No-Bake Berry Cheesecake #NationalCheesecakeDay

Despite the richness of the ingredients, this no-bake cheesecake tastes light and fresh, especially with sweet summer berries on top and the crunchy oat-y crust underneath. 

Happy Cheesecake Day! Today I am celebrating with a fabulous group of food blogger friends and we have cheesecakes and cheesecake related recipes galore for you! Make sure to scroll to the bottom of this post to see all the links.

I don’t have a problem turning the oven on when it is summertime and temperatures are soaring. If I want to bake, I’m going to bake. (I offer into evidence, this week’s vibrant pink beet cornbread muffins. That said, when it’s not necessary to heat up the kitchen, I am grateful. This week I’m on Jersey, the largest of the Channel Islands and we are having brilliant summer weather. Some edibles are produced on the island, notably Jersey Royal potatoes and fresh super creamy dairy products from the famous Jersey cows, but much of it is imported from either France or the United Kingdom by ferry. A couple of weeks ago, one of the boats ran aground so supermarkets are struggling to fill their shelves with the now limited incoming stock. Such are the vagaries of island life but the shortage meant that I couldn’t find enough raspberries to cover my cheesecake. Feel free to increase the amount of berries and completely cover yours.

Ingredients
For the crust:
11 Hobnobs or other crunchy cookie or biscuit (6 oz or 170g by weight)
1/3 cup or 75g unsalted butter, melted and cooled
4 1/2 teaspoons sugar
Pinch salt

For the filling:
1/2 cup or 120ml heavy cream
8 oz or 225g cream cheese, at room temperature
1/2 cup or 60g confectioners' or icing sugar
1/2 cup or 125g Greek yogurt (full-fat)
1 teaspoon pure vanilla extract
Pinch salt

For topping:
1 cup fresh berries (or more to cover the cheesecake)
Optional garnish: one sprig of mint

Method
Put your Hobnobs or similar cookies in a plastic bag and use the side of meat tenderizing mallet or a rolling pin to crush them into fine crumbs.

Put them in a small mixing bowl and add 4 1/2 teaspoons granulated sugar and a healthy pinch of salt. Pour in the melted butter and mix thoroughly.

Cut a piece of waxed paper or parchment to fit your nine-inch or 23cm square springform pan.

Press the buttery crumbs evenly onto the bottom and up the sides.

Using the whisk attachment of your stand mixer or electric beaters, whip your cream until stiff peaks form.

Check out the color of my Jersey cream! It is so full of fat that it whips extremely quickly and is pale yellow, almost like butter.

If you are using a stand mixer, transfer the whipped cream to another bowl because you will need that one again for the next step. If you are using electric beaters, proceed accordingly.

Beat the cream cheese, powdered sugar, yogurt, vanilla, and a pinch of salt until smooth.

With a rubber spatula, gently fold the whipped cream into the cream cheese mixture.

Pour the mixture into the crust.

Spread it around evenly, making sure to get it right into the corners.

Cover and refrigerate until firm. Mine took just a couple of hours.

Top with fresh berries of your choice and perhaps a sprig of mint for contrast.

Carefully remove the sides of your springform and pour some Champagne for the celebration.

Cut into slices, making sure each person gets some side crust. Try not to fight over the crunchy corner pieces.

Enjoy!


Are you a lover of cheesecake? This is your day! Start celebrating!

Baked Cheesecakes:

• Apricot ricotta cheesecake from Diethood
• Blackberry Goat Cheese Cheesecake from Baking a Moment
• Blueberry Ricotta Cream Cheesecake from Hungry Couple
• Caramel Macchiato Cheesecake from Wishes and Dishes
• Chocolate Cheesecake w/ Whisky Toffee Shards from girlichef
• Chocolate chip cookie mini cheesecake from My Sweet Zepol
• Chocolate-Covered Strawberry Cheesecake from Savvy Eats
• Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food
• Hawaiian Chantilly Layer Cheesecake from Wallflour Girl
• Hawaiian Mini Cheesecakes from Pint Sized Baker
• Key Lime Pie Cheesecake from Love and Confections
• Lemon Cheesecake from Shugary Sweets
• Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce from Girl Versus Dough
• Lightened Up Apricot-Swirl Cheesecake from Take A Bite Out of Boca
• Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter's Downfall
• Mango Cheesecake (vegan) from Jessiker Bakes
• Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine
• Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore
• Mom's Cheesecake from Magnolia Days
• New York Style Cheesecake from URBAN BAKES
• Oreo Cheesecake (vegan) from Namely Marly
• Oreo Ripple Cheesecake from Overtime Cook
• Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker
• Pumpkin Cheesecake from Lady Behind The Curtain
• Rainbow Cheesecake from In Katrina's Kitchen
• Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom
• Ricotta Cheesecake from French Press
• Salted Caramel Apple Cheesecake from Jane's Adventures in Dinner
• Snickers Cheesecake from Life, Love and Sugar
• Sugar cookie cheesecake from Munchkin Munchies
• Vanilla Bean Cheesecake from Wine & Glue
• Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake
• White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell
• White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake
• White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles

No Bake Cheesecakes:

• Berry Cheesecake from Food Lust People Love
• Blackberry Cheesecake from You Made That?
• Butter Pecan Caramel Mini Cheesecakes from Simply Southern Baking
• Cherry and Pistachio Cheesecake with Animal Cracker Crust from Cravings of a Lunatic
• Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan
• Limoncello Cheesecake from Cake Duchess
• Mini Lime Cheesecakes from Miss in the Kitchen
• Neopolitan Cheesecake from Grandbaby Cakes
• Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday
• Peanut Butter Cheesecake from Crunchy Creamy Sweet
• Peanut Butter Cheesecake from Dinners, Dishes, and Desserts
• S'mores Cheesecake from The Gunny Sack

Cheesecake Beverages:

• Black Raspberry Cheesecake Milkshake from Blahnik Baker
• Caramel Cheesecake Martini from Happy Food, Healthy Life

Cheesecake Cookies and Bars:

• Caramel Apple Cheesecake Bars from Cooking with Jax
• Caramel Overload Cheesecake Bars from Crumbs and Chaos
• Cherry Cheesecake Brownies from Inside BruCrew Life
• Chocolate Brownie Cheesecake Cookies from Lemons for Lulu
• Chocolate Peanut Butter Cheesecake Bars from Chez CateyLou
• Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking
• Lemon Blueberry Cheesecake Bars from Cooking In Stilettos
• No Bake Coconut Lime Cheesecake Bars from Beyond Frosting
• No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon
• Pear cheesecake with gingersnap crust from Roxana's Home Baking
• Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction

Cheesecake Desserts and Treats:

• Banana Foster No Bake Cheesecake Shooters from Mind Over Batter
• Blackberry Cheesecake Brownies from Jen's Favorite Cookies
• Chocolate Nutella Cheesecake Cake from gotta get baked
• Key Lime Trifles from Hoosier Homemade
• Strawberry Cheesecake Pots from Barbara Bakes
• Triple Brigadeiro Cheesecake Tart from From Brazil To You

Frozen Cheesecakes and Treats:

• Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen
• Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey
• Frozen PB&C Cheesecake from Noshing With The Nolands
• Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust