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Strawberry Tiramisu Without Eggs Recipe
Dessert Italian

Strawberry Tiramisu Without Eggs Recipe

4.6

Prep
40 min
Cook
5 min
Total
285 min

Instructions

  1. 1 Reserve 3 or 4 strawberries for garnish; slice 1/2 remaining strawberries into a bowl. Add 2 tablespoons sugar and juice of 1 lemon to sliced strawberries; stir to combine. Set aside to macerate.
  2. 2 Combine remaining strawberries, 2 1/2 tablespoons sugar, and remaining juice of 1 lemon in a blender; blend until smooth.
  3. 3 Transfer strawberry purée to a small saucepan; cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste sauce; add more sugar if not sweet enough and add water if too thick. Cool completely.
  4. 4 Beat cream cheese and remaining 2 1/2 tablespoons sugar in a large bowl with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form; fold into cream cheese mixture.
  5. 5 Arrange ladyfingers in a snug, single layer in a square glass baking dish. Pour 1/2 strawberry sauce over ladyfingers; spread 1/2 cream cheese mixture on top. Scatter 1/2 macerated strawberries on cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and macerated strawberries. Spread remaining cream mixture evenly over top; garnish with reserved strawberries.
  6. 6 Cover tiramisu with plastic wrap; refrigerate, 4 hours to overnight.

By Alemarsi

Italian Cream Cheese and Ricotta Cheesecake
Dessert Italian

Italian Cream Cheese and Ricotta Cheesecake

4.8

Prep
15 min
Cook
120 min
Total
375 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  3. 3 Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.
  4. 4 Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine.
  5. 5 Stir in sour cream and pour into the prepared pan.
  6. 6 Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.
  7. 7 Cool cheesecake completely in the refrigerator before serving.

By April Caudle

Tiramisu Cheesecake
Dessert Italian

Tiramisu Cheesecake

4.6

Prep
25 min
Cook
40 min
Total
295 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack.
  2. 2 To make the crust: Crush ladyfingers into fine crumbs. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press into the bottom of a 9-inch springform pan.
  3. 3 To make the filling: Beat cream cheese, mascarpone cheese, and sugar in a large bowl with an electric mixer until very smooth, 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If batter seems too thick, mix in heavy cream. Pour batter over the crust.
  4. 4 Bake on the center rack of the preheated oven until just set, 40 to 45 minutes.
  5. 5 Open the oven door, turn off the heat, and leave cheesecake to cool on the center rack for 20 minutes.
  6. 6 Remove from the oven, transfer to a wire rack to cool completely, about 30 more minutes.
  7. 7 Refrigerate for at least 3 hours, or overnight.
  8. 8 Just before serving, grate semisweet chocolate over the top.

By Marty Fries

Award-Winning Italian Cream Cake
Dessert Italian

Award-Winning Italian Cream Cake

4.8

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. 2 Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Beat in flour, alternating with buttermilk, beating briefly after each addition. Beat in baking soda, then beat in 1 cup walnuts and coconut.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; fold into batter. Divide batter evenly among the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool cakes in pans, 5 to 10 minutes, before turning out onto wire racks to cool completely, 25 to 30 minutes.
  5. 5 Meanwhile, beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl with an electric mixer until smooth and creamy.
  6. 6 Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.

By Chantal

Italian Lemon Cream Cake
Dessert Italian

Italian Lemon Cream Cake

4.8

Prep
20 min
Cook
30 min
Total
290 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 10-inch springform pan with cooking spray.
  2. 2 Reserve 1 cup cake mix for crumb topping; place remaining in a large bowl. Add 3/4 cup plus 1 tablespoon milk, oil, and eggs to bowl; beat using an electric mixer until batter thoroughly combined, about 2 minutes. Pour into the prepared pan.
  3. 3 Whisk melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until crumbly. Sprinkle over cake batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan until room temperature.
  5. 5 Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
  6. 6 Remove cake from springform pan. Cut cake into 2 layers, horizontally, using a serrated knife. Spread cream filling onto bottom cake layer; place top layer over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

By Cindy Catudal Shank

Italian Four-Layer Coconut Cream Cake
Dessert Italian

Italian Four-Layer Coconut Cream Cake

4.5

Prep
35 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
  2. 2 Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  5. 5 While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
  6. 6 Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

By FAYLO

Best Italian Cream Cake
Dessert Italian

Best Italian Cream Cake

4.7

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. 2 Beat egg whites until they form stiff peaks.
  3. 3 In a large bowl, cream 1/2 cup butter and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
  4. 4 Bake cakes in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely, about 1 hour.
  5. 5 Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

By cyndi

Italian Creme Layer Cake
Dessert Italian

Italian Creme Layer Cake

4.6

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
  2. 2 In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
  3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
  4. 4 Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  5. 5 To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

By Barbara

Incredibly Delicious Italian Cream Cake
Dessert Italian

Incredibly Delicious Italian Cream Cake

4.6

Prep
30 min
Cook
30 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  2. 2 To make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
  3. 3 Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.
  5. 5 To make the frosting (while cakes are cooling): Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake.

By Rory

Chocolate Italian Cream Cake
Dessert Italian

Chocolate Italian Cream Cake

4.6

Prep
45 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.
  2. 2 Make the cake: Cream butter, shortening, and sugar together. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
  3. 3 Sift flour, baking soda, and cocoa together. Add flour mixture to butter mixture in batches, alternating with buttermilk, beginning and ending with dry ingredients. Stir in coconut and pecans.
  4. 4 Beat egg whites in a separate bowl until stiff peaks form; fold into the batter. Pour batter into the prepared cake pans.
  5. 5 Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintutes.
  6. 6 While the cakes are cooling, make the frosting: Sift confectioner's sugar and cocoa together.
  7. 7 Beat cream cheese and butter until creamy. Mix in confectioners' sugar mixture, a little at a time, until well-combined. Mix in pecans and vanilla.
  8. 8 Remove cooled cakes from the pans. Frost the top of each layer, then stack and frost the sides.

By MARBALET

Italian Wedding Cake
Dessert Italian

Italian Wedding Cake

4.7

Prep
60 min
Cook
35 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
  2. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
  3. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  4. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

By BOSQUE

Italian Christmas Cream Cake
Dessert Italian

Italian Christmas Cream Cake

4.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.
  2. 2 Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total.
  3. 3 Place coconut in a blender and grind into a fine powder.
  4. 4 Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl.
  5. 5 Beat sugar, butter, and shortening until fluffy.
  6. 6 Add eggs, one at a time.
  7. 7 Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans.
  8. 8 Divide batter between the pans.
  9. 9 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes.
  10. 10 Remove cakes from pans and cool on wire racks, at least 20 minutes.
  11. 11 Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined.
  12. 12 Place 1 cooled cake on a serving platter and spread frosting all over.
  13. 13 Place the other cake on top; coat with remaining frosting.
  14. 14 Press remaining pecans around and on top of the cake to garnish.

By Yoly

Italian Frosted Chocolate Cookies
Dessert Italian

Italian Frosted Chocolate Cookies

4.4

Prep
60 min
Cook
30 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt together in a large bowl. Stir in orange zest, then mix in vegetable shortening and margarine with your hands until mixture is crumbly.
  3. 3 Beat eggs and vanilla in a bowl with an electric mixer until foamy. Add egg mixture to flour mixture along with 1/4 cup orange juice and 1/4 cup milk; knead in the bowl until dough is thoroughly combined and stiff and it doesn't stick to your hands, about 8 minutes. Knead cream cheese thoroughly into dough, followed by walnuts.
  4. 4 Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
  5. 5 Bake cookies in the preheated oven in batches until lightly browned, 12 to 14 minutes. Cool cookies on racks.
  6. 6 Make the frosting: Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth. Gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
  7. 7 Dip tops of cookies into frosting and place onto racks with waxed paper underneath to catch the drips. Let cookies dry, 8 hours to overnight.

By Allrecipes Member

Peanut Butter Cheesecake Bites
Dessert

Peanut Butter Cheesecake Bites

4.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Mix cream cheese, peanut butter, and sugar together in a bowl; form into 1-inch balls.
  3. 3 Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  4. 4 Dip each ball into the melted white chocolate, using spoons to roll ball around until evenly coated. Arrange coated balls on the prepared baking sheet; refrigerate until set, about 30 minutes.

By tmay85

Aunt Nancy's Grape Salad
Dessert

Aunt Nancy's Grape Salad

3.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a medium bowl, blend together the frozen whipped topping and cream cheese. Fold in grapes. Serve immediately, or chill for 30 minutes. This is pretty garnished with a small bunch of red grapes.

By Nancy The Blonde

Easy White Chocolate Oreo Truffles
Dessert

Easy White Chocolate Oreo Truffles

4.9

Prep
30 min
Cook
5 min
Total
95 min

Instructions

  1. 1 Line a large baking sheet with waxed paper.
  2. 2 Place all cookies in a food processor; pulse into fine crumbs.
  3. 3 Transfer cookie crumbs to a large bowl. Add cream cheese and beat with an electric mixer until a soft dough forms, scraping down the sides of the bowl and the beaters as needed to ensure even mixing.
  4. 4 Roll dough mixture into 1-inch balls. Place balls onto the prepared baking sheet and refrigerate until firm, about 30 minutes.
  5. 5 Place white chocolate into a microwave-safe glass or ceramic bowl; microwave in 1-minute intervals, stirring after each interval, until melted, 3 to 4 minutes.
  6. 6 Use two forks to dip each ball into melted chocolate; turn until ball is coated, then lift, letting excess chocolate drip back into the bowl, and return to the waxed paper. Refrigerate until chocolate coating is set, about 30 minutes.

By Lisa Altmiller

3-Ingredient Oreo Balls
Dessert American

3-Ingredient Oreo Balls

4.8

Prep
20 min
Cook
Total
90 min

Instructions

  1. 1 Line a baking sheet with parchment paper.
  2. 2 Mix Oreo cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
  3. 3 Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  4. 4 Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.

By popcornprincess13

Cream Cheese Cupcakes
Dessert

Cream Cheese Cupcakes

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.
  2. 2 In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.
  3. 3 Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.
  4. 4 When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

By Diane Mattes

3-Ingredient Japanese Cheesecake
Dessert Japanese

3-Ingredient Japanese Cheesecake

4.6

Prep
15 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. 2 Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks until well combined.
  3. 3 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in cooled white chocolate mixture. Pour into the prepared springform pan.
  4. 4 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for 15 minutes. Turn the oven off, leaving cheesecake inside for 15 more minutes.
  5. 5 Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.

By anna77

Cream Cheese-Filled Cupcakes
Dessert

Cream Cheese-Filled Cupcakes

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C) or the temperature recommended on the cake mix package. Line a 12-cup muffin tin with paper liners.
  2. 2 Cream together cream cheese and sugar in a mixing bowl until smooth. Beat in egg until well blended, then stir in chocolate chips.
  3. 3 Prepare chocolate cake mix according to package directions, but do not bake.
  4. 4 Fill the prepared muffin cups 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, then top with more chocolate cake batter.
  5. 5 Bake in the preheated oven according to package directions for cupcakes.

By Star Pooley

Filled Cookies II
Dessert

Filled Cookies II

4.2

Prep
Cook
Total

Instructions

  1. 1 Place cream cheese in a mixing bowl, and beat til light and fluffy. Add the rest of the ingredients, except for the fruit preserves, and form into a flat disk. Chill overnight.
  2. 2 Roll dough out onto a lightly floured board, and cut circles using a medium sized glass.
  3. 3 In the center of each circle, add 1/2 teaspoon of preserves; crimp edges tightly together. Natural preserves have a tendency to spill out due to the lower sugar content, but still make a great cookie.
  4. 4 Bake at 375 degrees F (190 degrees C) for 15 to 17 minutes.

By Dee

Fruit Pizza with Marshmallow Fluff
Dessert

Fruit Pizza with Marshmallow Fluff

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Smooth refrigerated sugar cookie dough into an approximately 1/4-inch-thick layer onto an ungreased baking sheet.
  3. 3 Bake in the preheated oven until edges are lightly browned and center is no longer doughy, about 10 minutes.
  4. 4 Blend marshmallow creme and cream cheese in a medium bowl. Spread mixture over crust. Chill in the refrigerator until serving.

By Lois

3-Ingredient Oreo® Bites
Dessert

3-Ingredient Oreo® Bites

4.5

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Melt almond bark in the microwave in 15-second intervals, stirring as needed.
  2. 2 Mix cookies and cream cheese. Roll into 25 bite-sized balls. Stick a toothpick in each ball and dip into melted almond bark. Allow to harden on wax paper.

By Dana Williams

White Chocolate Fudge
Dessert

White Chocolate Fudge

4.1

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Grease an 8x8 inch baking dish. Set aside.
  2. 2 In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
  3. 3 In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
  4. 4 Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

By Vicki