The Best Desserts to Make At Home
The Best Desserts to Make at Home
The Best Desserts to Make at Home
Cookies & Cream Cheesecake Deep-Fried Oreos
Craving a decadent treat that combines the rich flavor of cheesecake with the indulgence of deep-fried Oreos? These cookies & cream cheesecake deep-fried Oreos are the perfect solution!
Ingredients:
Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup crushed Oreo cookies
Oreos:
1 package of regular Oreos (or your favorite variety)
Batter:
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
1 cup milk
1 tsp vanilla extract
Frying:
Vegetable oil (for frying)
Toppings:
Powdered sugar (for dusting)
Extra crushed Oreo cookies (optional)
Directions:
Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese until smooth.
Add the granulated sugar, sour cream, and vanilla extract. Mix until well combined.
Fold in the crushed Oreo cookies until evenly distributed. Set aside.
Prepare the Oreos:
Using a small spoon or a piping bag, carefully stuff each Oreo with the cookies & cream cheesecake filling. Make sure the filling is evenly distributed and smooth on the sides.
Prepare the Batter:
In a bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In another bowl, whisk the egg, milk, and vanilla extract.
Combine the wet and dry ingredients, stirring until smooth.
Fry the Oreos:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Dip each stuffed Oreo into the batter, making sure it is fully coated.
Carefully drop the battered Oreos into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes. Use a slotted spoon to remove them and drain on paper towels.
Serve:
Dust the deep-fried Oreos with powdered sugar.
Optionally, sprinkle with extra crushed Oreo cookies for added flavor and texture.
Tips:
Ensure the oil is at the correct temperature to prevent the Oreos from becoming soggy or undercooked.
For a fun twist, you can dip the fried Oreos in chocolate or caramel sauce before serving.
Enjoy your Cookies & Cream Cheesecake Deep-Fried Oreos!
Fresh Strawberry Shortcake Cheesecake Stuffed Berries
The Best Desserts to Make at Home
Want to enjoy the classic flavors of strawberry shortcake in a bite-sized, fun-to-eat form? These Fresh Strawberry Shortcake Cheesecake Stuffed Berries are the perfect treat!
Ingredients:
Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/4 cup sour cream
1/2 tsp vanilla extract
1/4 cup crushed shortbread cookies
Berries:
12 large strawberries
1/4 cup crushed shortbread cookies (for garnish)
Directions:
Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese until smooth.
Add the powdered sugar, sour cream, and vanilla extract. Mix until creamy and well combined.
Gently fold in the crushed shortbread cookies until evenly distributed.
Prepare the Berries:
Wash and dry the strawberries. Carefully cut off the tops and hollow out the centers using a small spoon or a paring knife.
Fill each strawberry with the cheesecake mixture using a piping bag or a small spoon.
Garnish and Serve:
Sprinkle additional crushed shortbread cookies on top of the filled strawberries for added texture and flavor.
Arrange the stuffed strawberries on a serving platter.
Tips:
For a decorative touch, you can drizzle the strawberries with melted white or dark chocolate before adding the crushed cookies.
Chill the stuffed berries in the refrigerator for about 30 minutes before serving to allow the filling to set slightly.
Enjoy your Fresh Strawberry Shortcake Cheesecake Stuffed Berries!
Strawberry Crunch Cheesecake
Craving a dessert that combines creamy cheesecake with a sweet, crunchy strawberry topping? This Strawberry Crunch Cheesecake is sure to satisfy your sweet tooth with its perfect blend of textures and flavors!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1/2 cup heavy cream
3 large eggs
1 tsp vanilla extract
1/2 cup strawberry preserves
For the Strawberry Crunch Topping:
1 (3 oz) package strawberry-flavored gelatin (Jell-O)
1 (3 oz) package vanilla-flavored instant pudding mix
1/2 cup all-purpose flour
1/2 cup unsalted butter, melted
1 cup crushed golden Oreos
1 cup freeze-dried strawberries, crushed
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
Bake for 10 minutes, then remove from the oven and let cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the sour cream and heavy cream, mixing until smooth.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully combined.
Gently fold in the strawberry preserves until evenly distributed.
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake the Cheesecake:
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
Prepare the Strawberry Crunch Topping:
In a medium bowl, combine the strawberry gelatin mix, vanilla pudding mix, flour, and melted butter. Mix until it forms a crumbly texture.
Stir in the crushed golden Oreos and freeze-dried strawberries until well combined.
Spread the mixture evenly on a baking sheet and bake at 350°F (175°C) for 7-10 minutes, or until lightly golden and crispy. Allow to cool completely.
Assemble the Cheesecake:
Once the cheesecake is fully chilled, sprinkle the strawberry crunch topping evenly over the top.
Press the topping gently to adhere to the cheesecake.
Serve:
Carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.
Slice and enjoy the creamy cheesecake with a delightful strawberry crunch topping.
Tips:
For a more vibrant strawberry flavor, mix additional strawberry preserves or fresh strawberry slices into the cheesecake filling.
Store leftovers in the refrigerator, covered, for up to 5 days.
Enjoy your Strawberry Crunch Cheesecake!
The Best Desserts to Make At Home
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Strawberry Cheesecake Stuffed Donuts
The Best Desserts To Make at Home
Looking for a delightful treat that combines the indulgence of cheesecake with the sweetness of strawberries, all inside a soft, fluffy donut? These Strawberry Cheesecake Stuffed Donuts are perfect for you!
Ingredients:
Donuts:
2 1/4 tsp active dry yeast (1 packet)
1/4 cup granulated sugar
1/2 cup warm milk (110°F)
2 large eggs
1/2 cup unsalted butter, softened
3 cups all-purpose flour
1/2 tsp salt
Vegetable oil (for frying)
Strawberry Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 cup fresh strawberries, chopped
1/2 tsp vanilla extract
Glaze (Optional):
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract
Directions:
Prepare the Donuts:
In a small bowl, dissolve the yeast and 1 tbsp of granulated sugar in the warm milk. Let it sit for 5-10 minutes until frothy.
In a large bowl, mix the remaining granulated sugar, softened butter, and eggs until combined.
Add the yeast mixture to the bowl and mix well.
Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Prepare the Strawberry Cheesecake Filling:
In a medium bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract. Mix until fully combined.
Gently fold in the chopped strawberries.
Assemble the Donuts:
Once the dough has risen, roll it out on a floured surface to about 1/2-inch thickness. Use a donut cutter or a round cookie cutter to cut out the donut shapes. Use a smaller cutter to cut out the centers for donut holes.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the donuts in batches, about 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Fill the Donuts:
Once the donuts have cooled slightly, use a piping bag fitted with a small nozzle to fill each donut with the strawberry cheesecake filling. You can also use a small spoon to carefully stuff the filling into the donuts.
Prepare the Glaze (Optional):
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Dip the tops of the donuts into the glaze and let the excess drip off.
Serve:
Allow the glaze to set before serving.
Tips:
Make sure the oil temperature is consistent to avoid overcooking or undercooking the donuts.
For a fun twist, roll the filled donuts in cinnamon sugar or sprinkle with additional chopped strawberries before serving.
Enjoy your Strawberry Cheesecake Stuffed Donuts!