Custards

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Mini Cookies and Cream Cheesecakes

Oreos and cheesecake? Yep, they are every bit of delectable as you could imagine. Bite-sized cookies and cream cheesecakes topped with homemade sweetened whipped cream and a mini-Oreo cookie. Be sure to make plenty!

Ingredients

Crust

  • 10 Oreo Cookies with Cream Filling
  • 1 tbsp. Melted Unsalted Butter

Filling

  • 12 oz. Softened Cream Cheese
  • 1/2 cup Sugar
  • 1 tsp. Vanilla
  • 1 Large Egg
  • 1/2 cup Cookie Pieces with Cream Filling Removed

Whipped Cream

  • 1/2 cup Heavy Cream
  • 2 tbsp. Powdered Sugar
  • 1/2 tsp. Vanilla
  • Mini Oreo Cookies for Topping
Rating: 5 stars
1 vote

Instructions

  1. Preheat oven to 350 F. Lightly grease a mini cheesecake pan. Set aside.
  2. Blend 10 cookies until only fine crumbs remain. Add butter and mix well.
  3. Divide cookie mixture among prepared cheesecake cavities using a small cookie scoop. One scoop each.
  4. Press down to create a flat crust. Bake for five minutes.
  5. Reduce oven temperature to 325 F.
  6. In a large bowl or stand mixer, beat cream cheese with sugar until smooth. Add in vanilla and egg.
  7. Mix until just combined.
  8. Add in cookies last, and lightly mix to prevent filling from turning into a gray color.
  9. Fill each cheesecake pan cavity 3/4 full or roughly 1 1/4 medium cookie scoop.
  10. Tap pan on counter to release air bubbles.
  11. Bake for 15-18 minutes. Cool completely on a wire rack.
  12. Transfer to fridge and chill at least 4 to 6 hours or overnight.
  13. Mix whipped topping ingredients until stiff peaks form. 
  14. Carefully remove cheesecakes from pan removing bottoms. 
  15. Top off cheesecakes with whipped cream and a mini-Oreo cookie.
  16. Store cheesecakes chilled.

Note: If not serving cheesecakes right away, use stabilized whipped cream. This whipped cream recipe will melt if in warmer temperatures over time or you can use canned whipped cream.

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Comments

Dorothy Smith
3 years ago

Looks yummy!

Banana Pudding

My spin on banana pudding, this recipe uses Pepperidge Farm Chessman Cookies which turns it up a notch. The filling isn't as dense as using a pudding filling and it's the perfect amount of sweetness. It's a super yummy, balanced, banana bite! Light and fluffy.

Ingredients

  • 2 bags Pepperidge Farm Chessman Cookies
  • 6-8 Sliced Bananas
  • 2 cups Milk
  • 1 (5 oz. box) Instant French Vanilla Pudding
  • 1 (8 oz.) Cream Cheese
  • 1 (14 oz.) Can of Sweetened Condensed Milk
  • 1 (12 oz.) Frozen Whipped Topping
Rating: 5 stars
1 vote

Instructions

  1. Line the bottom of a 13 x 9 x 2 inch dish with one bag of cookies.
  2. Layer the bananas evenly over the top.
  3. Using a handheld mixer, combine the milk and pudding in a medium bowl until well combined.
  4. In another bowl, beat the cream cheese and condensed milk together with mixer until smooth.
  5. Fold the whipped topping into the cream cheese mixture.
  6. Add the cream cheese mixture to the pudding mixture and stir until well blended.
  7. Pour the mixture evenly over the cookies and bananas. Cover the pudding mixture with the remaining cookies.
  8. Cover the dish and refrigerate until ready to serve for at least four hours.

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Old-Fashioned Homemade Ice Cream

A tried and true, Classic Homemade Vanilla Ice Cream recipe, with a rich, creamy and easy custard base. Perfect to build extra layers of decadent ice cream flavors on. I can remember my grandmother making this and wondering why she would put salt rocks in the ice cream, but it tasted so good every time! I didn't know the salt was only for the ice cream maker!

Rating: 5 stars
1 vote

Ingredients

  • 4 Eggs separated
  • 2 1/2 cups Sugar
  • 6 cups Milk
  • 2 cans Evaporated Milk
  • 1 tsp Vanilla

Instructions

  1. Beat egg whites until stiff.
  2. Mix together egg yolks, sugar, milk, and evaporated milk.
  3. Add vanilla flavoring.
  4. Put in ice cream freezer/maker and freeze.

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Mini Cheesecakes

These super easy Mini Cheesecakes with Vanilla Wafer Crust are perfectly rich, creamy and ready in a jiffy! They are so cute and perfect for guests to easily grab and enjoy and any type of fresh fruit or pie filling can be used.

Rating: 0 stars
0 votes

Ingredients

  • 2 (8oz) pkg Cream Cheese
  • 2/3 cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 24 or more Vanilla Wafers

Instructions

  1. Preheat oven to 350 degrees.
  2. Soften cream cheese at room temperature.
  3. Line cupcake pan with cupcake liners.
  4. Place vanilla wafers in the bottoms of the liners.
  5. Mix cream cheese and sugar until it's light and fluffy.
  6. Add eggs and vanilla and beat well.
  7. Fill cupcake liners 1/2 full.
  8. Bake for 15-20 minutes.
  9. Refrigerate after they have completely cooled. You can add any topping you like, whipped cream, fruit, jams, chocolate, candy, and pie fillings.

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Authentic Panna Cotta

My Mom and Dad traveled to Europe in April 2025 and brought back some true Italian recipes from a cooking class they took. They were taught by a renowned Italian chef in Florence, Italy. This is sweet cream, vanilla pudding dessert with toppings and sauce of your choice.

Rating: 0 stars
0 votes

Ingredients

  • 400g fresh cream (about 1 2/3 cups)
  • 100g fresh whole milk (about 1/2 cup)
  • 60g caster sugar (about 1/3 cup)
  • 10g gelatine (1 fully rounded tbsp)
  • 1tbsp vanilla

Instructions

  1. Heat the milk with the vanilla and sugar. 
  2. While its heating, put the gelatine in the cold water (amount on package instructions) to rehydrate.
  3. Once the gelatine is soft, squeeze out all the water and melt in the pan for at least 4 minutes, stirring constantly.
  4. Wet the gelatine molds with cold water and fill with the panna cotta up to almost the edge.
  5. Leave to rest and cool down in the fridge for an hour or more.
  6. Unmold on a platter and garnish with the sauce and toppings you like.

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Sweet Potato Cheesecake Brownies

A delightful fusion of rich, velvety cheesecake and the comforting warmth of sweet potatoes, all swirled together in a single brownie square. This dessert is perfect for those who appreciate the harmonious blend of sweet and savory flavors, creating a delightful symphony in your mouth.

Ingredients

Gingersnap Crust:

  • 3 cups gingersnap cookie crumbs (about 43 cookies)
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 6 Tablespoons unsalted butter, melted

Sweet Potato Filling:

  • ½ cup unsalted butter
  • 1 lb sweet potatoes (2-3 medium)
  • 1 cup light brown sugar, packed
  • 1 and ½ teaspoons pure vanilla extract
  • 1 Tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup heavy cream
  • 2 large eggs, room temperature

Cheesecake:

  • 3 (8-ounce) packages (24 oz) full-fat cream cheese, room temperature
  • 1 cup light brown sugar, packed
  • 1 Tablespoon cornstarch
  • ½ cup sour cream, room temperature
  • ½ cup maple syrup
  • 1 Tablespoon pure vanilla extract
  • 3 large eggs, room temperature 
  • 1 large egg yolk

Instructions

  1. Preheat oven to 350° F. Spray a 9x13-inch cake pan with nonstick spray and line it with parchment paper (leaving some hanging over the sides). Set aside.
  2. In a food processor, pulse the gingersnap cookies until you get fine crumbs.
  3. Add the brown sugar and cinnamon and pulse until combined. Add the melted butter and pulse until all the crumbs are coated. Pour and press the mixture into the bottom of the greased pan.
  4. Bake the crust for 10 minutes, then set aside to cool.
  5. Add the butter to a small saucepan, preferably one with a light bottom so you can easily see the color change.
  6. Heat over medium heat until the butter has melted.
  7. Once melted, the butter will begin to bubble and foam. Continue to stir, cooking until the butter turns golden brown. This can take about 5-10 minutes, but don’t rely on time. Keep your eyes on the butter to see when it starts to turn brown.
  8. Immediately remove the browned butter from the stovetop and pour it into a small bowl. Place in the refrigerator until it solidifies.
  9. Add the sweet potatoes to a large pot of water. Turn the heat to high and boil potatoes for 45 minutes to an hour, or until they slip off a fork. Set aside to cool for 5 minutes before carefully peeling.
  10. Add peeled sweet potatoes to a medium mixing bowl and use a hand mixer to beat them until smooth. Add the remaining pie ingredients including the solid browned butter, and mix until everything is combined and smooth. Set aside.
  11. In a large bowl using a handheld mixer beat the cream cheese on low speed until smooth and creamy.
  12. Add brown sugar and cornstarch and continue to beat on low speed until completely combined and smooth.
  13. Scrape down the sides of the bowl and add sour cream, maple syrup and vanilla and continue beating until smooth. 
  14. Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined.
  15. Using an ice cream scoop, add a few random dollops of cheesecake over the gingersnap crust.
  16. Using a second ice cream scoop, scoop dollops of sweet potato pie filling into the cheesecake dollops. Repeat alternating between dollops of cheesecake and dollops of sweet potato pie until both batters are done.
  17. Use a butter knife to swirl them together, then bake in preheated oven for 40-45 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly. 
  18. Remove from oven and allow to cool completely on a cooling rack. 
  19. Loosely cover with plastic wrap and refrigerate until firm and chilled, about 6-8 hours or overnight. Slice and serve!