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Rugelach with Cream Cheese Filling
Dessert Other

Rugelach with Cream Cheese Filling

4.4

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
  2. 2 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  3. 3 Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Kasey

Rose Pavlova Cakes
Dessert Other

Rose Pavlova Cakes

5.0

Prep
25 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.
  3. 3 Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
  4. 4 Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.
  5. 5 Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.
  6. 6 Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.

By Mydreamfeathers

Apricot-Cranberry Noodle Kugel
Dessert Other

Apricot-Cranberry Noodle Kugel

Prep
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
  2. 2 Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  3. 3 Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
  4. 4 Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
  5. 5 Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
  6. 6 Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
  7. 7 Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
  8. 8 Remove from the oven and let it sit for 15 minutes before serving.

By Whitney Gail Aronson

Walnut Rugelach
Dessert Other

Walnut Rugelach

3.0

Prep
30 min
Cook
15 min
Total
285 min

Instructions

  1. 1 Sift flour, baking powder, and salt together onto a sheet of waxed paper.
  2. 2 Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
  3. 3 Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
  4. 4 Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
  7. 7 Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

By Mary

Rugelach with Currants and Walnuts
Dessert Other

Rugelach with Currants and Walnuts

Prep
65 min
Cook
30 min
Total
575 min

Instructions

  1. 1 Combine butter and cream cheese for pastry in a large bowl; beat with an electric mixer until completely blended and smooth. Beat in sugar and salt. Add flour gradually, mixing on low speed to incorporate until smooth. If the dough starts to run up on the beaters while adding flour, you can stir it by hand.
  2. 2 Flour your hands lightly and form dough into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap individually in plastic wrap or waxed paper. Transfer to the refrigerator, 8 hours to overnight.
  3. 3 Position the oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with foil.
  4. 4 Prepare filling ingredients by placing melted butter in a small bowl. Mix sugar and cinnamon for filling in a second bowl. Mix walnuts and currants in a third bowl. Set aside.
  5. 5 Remove pastry dough from the refrigerator. Place 1 ball of dough on a floured surface. Pound the ball firmly with a floured rolling pin to soften it slightly. Roll out the dough to a 12-inch circle; the edges can be slightly uneven.
  6. 6 Brush the circle with 1/3 of the melted butter, then quickly sprinkle with 1/3 of the cinnamon-sugar mixture followed by 1/3 of the nut-currant mixture. Gently roll over the filling to press toppings into the dough. Cut dough into 12-pie-shaped wedges and roll each one in jelly-roll fashion, from the outside in toward the point. Place each roll, point-side down, on a cookie sheet. Repeat with remaining dough and filling ingredients.
  7. 7 Mix sugar and cinnamon for glaze together in a small bowl. Stir egg yolk and water together with a fork in a small cup. Brush egg wash over the top of each pastry then sprinkle cinnamon-sugar on top.
  8. 8 Bake 2 sheets at a time in the preheated oven until golden brown, about 30 minutes, reversing sheets halfway through to ensure even browning. Remove from the oven and immediately transfer to a cooling rack with a wide metal spatula.

By A Newby

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

Peanut Butter Pie XIX
Dessert

Peanut Butter Pie XIX

4.7

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 In a large bowl, beat cream cheese and sugar until smooth. Beat in the peanut butter. Fold in 1 container of whipped topping. Spread filling in baked pie shell. Chill for 1 hour.
  2. 2 Spread top with remaining container of whipped topping. Refrigerate 1 hour before serving.

By Andrew

Easy Oreo Truffles
Dessert American

Easy Oreo Truffles

4.8

Prep
35 min
Cook
5 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.
  3. 3 While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.
  4. 4 Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.
  5. 5 Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off.
  6. 6 Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.
  7. 7 Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving. Enjoy!

By Baker's

Bon Bon Christmas Cookies
Dessert

Bon Bon Christmas Cookies

3.8

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  3. 3 Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.
  4. 4 Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!

By Chan

Raspberry Cheesecake Cookies
Dessert American

Raspberry Cheesecake Cookies

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Beat cream cheese in a bowl with an electric mixer until soft and fluffy, then beat in egg until thoroughly combined. Mix in cookie mix, then stir in raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
  3. 3 Bake cookies in the preheated oven until the edges of the cookies are lightly golden, 10 to 12 minutes. Cool before serving.

By Melissa Goff

Chocolate Chip Cheesecake Bars
Dessert

Chocolate Chip Cheesecake Bars

4.3

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
  3. 3 Bake in the preheated oven until set in the middle, 35 to 40 minutes.

By Kymberly Brennan

Ladyfinger Cheesecake
Dessert

Ladyfinger Cheesecake

4.7

Prep
Cook
Total

Instructions

  1. 1 Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
  2. 2 In a medium bowl, whip cream until peaks form.
  3. 3 In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
  4. 4 Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
  5. 5 Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.

By mrscif

Quesitos (Puerto Rican Cheese-Stuffed Puff Pastry)
Dessert Caribbean

Quesitos (Puerto Rican Cheese-Stuffed Puff Pastry)

5.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
  3. 3 Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
  4. 4 Cut each puff pastry sheet evenly into 3 or 4 squares, no bigger than 5-to-6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
  5. 5 Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
  6. 6 Bake in the preheated oven until golden brown, 12 to 15 minutes.
  7. 7 Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.

By Milly Suazo-Martinez