Type what you have

Ingredients

• ✓ vanilla
• strawberry
• white sugar

Instructions

1. 1 Hull strawberries and cut them in half.
2. 2 Combine strawberries, sugar, and vanilla (if using) in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.
3. 3 Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.
4. 4 Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.
5. 5 Add pureed mixture back into the remaining sauce and stir until blended.
6. 6 Serve over a slice of cheesecake, ice cream, or you favorite dessert.

By Brad G Reynolds

Ingredients

• ✓ vanilla
• egg white
• sour cream
• white sugar

Instructions

1. 1 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
2. 2 Place mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker and follow the manufacturer's instructions.

By Daphna

Ingredients

• ✓ vanilla
• cream cheese
• confectioners' sugar
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended.
3. 3 Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.
4. 4 Shape chilled mixture into 1-inch balls.
5. 5 Roll balls into your favorite toppings, if desired. Enjoy!

By Jenny Saunders

Ingredients

• ✓ vanilla
• oreo cookie
• butter
• cream cheese
• sugar
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 To make the crust: Set aside 15 cookies for the filling. Finely crush remaining cookies in a large bowl.
3. 3 Add melted butter and mix to combine.
4. 4 Press buttery crumbs firmly into the bottom of a 9x13-inch pan. Place in the refrigerator.
5. 5 To make the filling: Coarsely chop the reserved cookies.
6. 6 Beat cream cheese, sugar, and vanilla in large bowl with an electric mixer on medium speed until well blended.
7. 7 Gently stir in whipped topping and chopped cookies.
8. 8 Spread over crust. Cover and refrigerate until firm, about 4 hours. Cut into 20 squares.

By Allrecipes Member

Ingredients

• ✓ vanilla
• oreo cookie
• butter
• cream cheese
• sugar
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.
3. 3 Place crushed cookies in a bowl. Add melted butter; mix well.
4. 4 Press mixture firmly onto bottom of a 9-inch springform pan.
5. 5 Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended.
6. 6 Beat in eggs, 1 at a time, until just blended.
7. 7 Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.
8. 8 Pour over prepared crust; sprinkle remaining chopped cookies on top.
9. 9 Bake in the preheated oven until center is just set, about 45 minutes.
10. 10 Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.

By Philadelphia

Ingredients

• ✓ vanilla
• peanut butter sandwich cookie
• butter
• cream cheese
• peanut butter
• sugar
• whipped topping

Instructions

1. 1 Combine cookie crumbs and butter in a bowl. Mix until evenly moistened; press into bottom and up side of a 9-inch pie plate.
2. 2 Beat cream cheese, peanut butter, sugar and vanilla with and electric mixer until combined. Stir in 1-1/2 cups Cool Whip; spoon into crust.
3. 3 Freeze until firm, about 4 hours. Remove from freezer 30 minutes before serving; let stand at room temperature to soften slightly. Top with remaining Cool Whip to serve.

By Cool Whip

Ingredients

• ✓ vanilla
• brownie mix
• vegetable oil
• egg
• water
• cream cheese
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Stir brownie mix, oil, 2 eggs, and water together in a medium bowl until well blended. Pour into the prepared pan.
3. 3 Beat cream cheese in a bowl with an electric mixer until creamy. Add sugar, remaining egg, and vanilla; mix until well combined. Drop tablespoonfuls cream cheese mixture over brownie batter, then swirl with a knife.
4. 4 Bake in the preheated oven until a toothpick inserted into the chocolate brownies comes out clean and the cream cheese mixture is lightly browned, 35 to 40 minutes. Let cool completely before cutting into 32 squares.

By Philadelphia

Ingredients

• ✓ vanilla
• rolled oat
• white sugar
• cocoa powder
• water
• butter
• confectioners' sugar

Instructions

1. 1 In a large bowl, combine oats, sugar, and cocoa. With clean hands, mix in water, vanilla, and butter to form a dough. Wash hands, then roll dough into balls 1 to 2 inches in diameter. Roll balls in confectioners' sugar until thickly coated (or they will become crusty). Chill 20 minutes before serving.

By Matt Erin

Ingredients

• ✓ vanilla
• pie crust
• unsweetened chocolate
• butter
• sugar
• egg
• whipped cream
• chocolate curl

Instructions

1. 1 Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. 2 In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
3. 3 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

By Pillsbury

Ingredients

• ✓ vanilla
• cooking spray
• granulated sugar
• evaporated milk
• butter
• margarine
• peanut butter
• marshmallow creme

Instructions

1. 1 Line a 9x13x2-inch pan with aluminum foil; coat with cooking spray.
2. 2 Combine sugar, milk, and butter in a large saucepan on medium heat until comes to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
3. 3 Add peanut butter; stir until combined. Add marshmallow cream and vanilla; beat until combined.
4. 4 Spread into the prepared pan. Cool.
5. 5 Cut into candy-sized pieces. Store in an airtight container.

By Jif

Ingredients

• ✓ vanilla
• oreo chocolate sandwich cookie
• butter
• margarine
• cream cheese
• sugar
• baking chocolate
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F/165 degrees C (if using a silver 9-inch springform pan) or to 300 degrees F/150 degrees C (if using a dark nonstick 9-inch springform pan).
2. 2 Combine cookie crumbs and butter. Mix until evenly moistened; press firmly into the bottom of 9-inch springform pan.
3. 3 Beat cream cheese, sugar, and vanilla together in large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; beat well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
4. 4 Bake in the preheated oven until center is almost set, 55 to 60 minutes. Run the tip of a knife or metal spatula around the edges of the pan to loosen cake; cool before removing sides of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

By Baker's

Ingredients

• ✓ vanilla
• milk
• white rice
• sugar
• raisin
• salt
• egg
• cinnamon

Instructions

1. 1 Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
2. 2 Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
3. 3 Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

By Minute Rice

Ingredients

• ✓ vanilla
• white sugar
• all-purpose flour
• egg yolk
• water
• milk
• banana
• vanilla wafer

Instructions

1. 1 Combine sugar and flour in a large bowl.
2. 2 Combine egg yolks and water in a second bowl and beat with an electric mixer until light and fluffy. Add the sugar mixture and mix until batter is well combined.
3. 3 Pour milk into a saucepan and bring to a boil over medium heat. Add batter and stir until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in bananas and vanilla extract.
4. 4 Layer vanilla wafers and banana pudding alternately into a glass bowl. Cool before serving.

By BigDaddy

Ingredients

• ✓ vanilla
• nilla wafer
• butter
• margarine
• cream cheese
• sugar
• egg
• whipped topping

Instructions

1. 1 Preheat the oven to 325 degrees F (162 degrees C).
2. 2 Mix together wafer crumbs and melted butter in a medium bowl until well combined; press onto the bottom of 9-inch springform pan.
3. 3 Beat together 3 cream cheese packages, 3/4 cup sugar, and 3 teaspoons vanilla in a large bowl with an electric mixer until well blended. Add eggs one at a time, mixing on low speed after each addition until blended. Pour batter over crust in the pan.
4. 4 Bake in the preheated oven until the center is almost set, 50 to 55 minutes. Run a knife around the rim of the pan to loosen cheesecake; cool completely in the pan.
5. 5 Beat remaining cream cheese package, 1/4 cup sugar, and 1 teaspoon vanilla in another large bowl with the electric mixer until well blended. Whisk in COOL WHIP until incorporated. Spread mixture over cooled cheesecake.
6. 6 Refrigerate for 4 hours. Remove the rim of the pan before serving.

By Philadelphia

Ingredients

• ✓ vanilla
• graham cracker crumb
• sugar
• butter
• cream cheese
• sour cream
• egg
• cherry pie filling

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Combine graham crumbs, ¼ cup sugar, and butter in a large bowl.
3. 3 Press crumbs into bottom of 9-inch springform pan.
4. 4 Beat cream cheese and remaining 1 cup sugar in large bowl with an electric mixer until blended; beat in sour cream and vanilla extract.
5. 5 Beat in eggs, one at a time, on low speed, beating until just blended after each addition.
6. 6 Pour mixture over crust.
7. 7 Bake in the preheated oven until the center is almost set, 60 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours.
8. 8 Top with pie filling before serving.

By Philadelphia

Ingredients

• ✓ vanilla
• graham cracker crumb
• butter
• margarine
• sugar
• cream cheese
• sugar
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix cookie crumbs, butter, and 3 tablespoons sugar together until combined; press firmly onto the bottom of a 9-inch nonstick springform pan.
3. 3 Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth.
4. 4 Add eggs, one at a time, mixing on low speed until just blended. Pour over crust.
5. 5 Bake in the preheated oven until center is almost set, about 45 to 55 minutes.
6. 6 Loosen cake from the pan rim; cool before removing rim.
7. 7 Refrigerate for 4 hours before serving.

By Kraft

Ingredients

• ✓ vanilla
• cocoa powder
• vegetable oil
• water
• sugar
• stevia powder
• soy milk
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine cocoa powder, oil, and water in a bowl; stir in sugar and stevia until combined. Stir in soy milk and vanilla until combined. Add flour and baking powder; stir until smooth. Transfer batter to the prepared baking pan.
3. 3 Bake in the preheated oven until top is dry and edges start to pull away from the sides of the pan, about 35 minutes.

By Cookie Starts With C

Ingredients

• ✓ vanilla
• butter
• unsweetened chocolate
• sugar
• egg
• all-purpose flour
• baking soda
• cookie dough
• bakeware pan

Instructions

1. 1 Preheat the oven to 325 degrees F (63 degrees C).
2. 2 Melt butter and chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
3. 3 Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon until just combined. Stir in vanilla extract. Stir flour and baking soda together in a small mixing bowl; stir into chocolate mixture until just combined.
4. 4 Press 1/2 cookie dough into the Reynolds bakeware pan. Spread brownie batter evenly over cookie dough in pan. Crumble remaining 1/2 cookie dough; sprinkle over brownie batter. Press down slightly.
5. 5 Bake in the preheated oven until edges are firm and starting to pull away from sides of the pan, 50 to 55 minutes. Cool on a wire rack. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ vanilla
• brown sugar
• peanut butter
• butter flavor shortening
• milk
• egg
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F. Place sheets of foil on the countertop for cooling cookies.
2. 2 Combine brown sugar, Jif peanut butter, shortening, milk, and vanilla in a large bowl. Beat with an electric mixer on medium speed until well blended. Add egg; beat until just blended.
3. 3 Combine flour, baking soda, and salt in a medium bowl. Add to sugar-peanut butter mixture; beat on low speed until just blended.
4. 4 Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly in a crisscross pattern with the tines of a fork.
5. 5 Bake 1 sheet at a time in the preheated oven until set and just beginning to brown, 7 to 8 minutes. Do not overbake. Cool for 2 minutes on the baking sheet. Remove cookies to the foil sheets on the counter to cool completely.

By Jif

Ingredients

• ✓ vanilla
• graham cracker crumb
• butter
• cream cheese
• sugar
• flour
• sour cream
• egg
• cherry pie filling

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Mix crumbs and butter together in a bowl; press mixture into the bottom of a silver 9-inch springform pan. (If using a dark, nonstick 9-inch springform pan, only preheat the oven to 300 degrees F (150 degrees C).)
2. 2 Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
3. 3 Beat cream cheese, sugar, flour, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Mix in sour cream until incorporated. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust.
4. 4 Bake until the center is almost set, about 70 minutes. Remove from the oven and let cool; refrigerate for 4 hours or overnight.
5. 5 Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan. Unbuckle pan and remove band when cheesecake is still very cold. Top cheesecake with pie filling before serving. Store leftover cheesecake in the refrigerator.

By Philadelphia

Ingredients

• ✓ vanilla
• sugar
• butter
• flour
• cream cheese
• egg
• cinnamon
• apple
• almond

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Beat 1/3 cup sugar and butter together in a small bowl with an electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread crust on the bottom and 1 inch up the sides of a 9-inch springform pan.
3. 3 Beat cream cheese and 1/3 cup sugar in same bowl with an electric mixer on medium speed until well blended. Add egg and vanilla extract; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and cinnamon. Toss with apples in a large bowl. Spoon over cream cheese layer; sprinkle with almonds.
4. 4 Bake in the preheated oven for 10 minutes. Reduce heat to 375 degrees F (190 degrees C); continue to bake until center is set, about 25 minutes. Cool on a wire rack. Loosen torte from rim of the pan. Cover and refrigerate 3 hours before serving. Store any leftovers in the refrigerator.

By Philadelphia

Ingredients

• ✓ vanilla
• pastry
• pumpkin
• evaporated milk
• egg
• natural sweetener
• natural sweetener
• pumpkin pie spice
• kosher salt
• whipped topping

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.
3. 3 Ease pastry into pan; flute and trim edge.
4. 4 Mix pumpkin, evaporated milk, and eggs on medium speed until well blended; add additional ingredients; mix well.
5. 5 Pour mixture into prepared pastry shell.
6. 6 Bake for 35 to 40 minutes or until knife inserted into center comes out clean.
7. 7 Cool on wire rack.
8. 8 Top with whipped topping, if desired.

By TruviaR

Ingredients

• ✓ vanilla
• cream cheese
• granulated sugar
• egg
• lemon juice
• red velvet cake mix
• water
• vegetable oil
• egg
• powdered sugar

Instructions

1. 1 Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
2. 2 Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
3. 3 Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
4. 4 Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
5. 5 Store covered in refrigerator.
6. 6 Garnish with powdered sugar, if desired.

By Duncan HinesR Canada

Ingredients

• ✓ vanilla
• oreo cookie
• butter
• margarine
• cream cheese
• sugar
• flour
• semi-sweet chocolate
• egg
• blueberry

Instructions

1. 1 Preheat the oven to 325 degrees F.
2. 2 Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
3. 3 Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
4. 4 Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
5. 5 Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

By Philadelphia

Ingredients

• ✓ vanilla
• graham cracker crumb
• sugar
• butter
• cream cheese
• sugar
• flour
• sour cream
• egg
• strawberry jam

Instructions

1. 1 Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan. Bake for 10 minutes.
2. 2 Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
3. 3 Bake until center is almost set, about 40 minutes. Cool completely. Refrigerate at least 4 hours or overnight.
4. 4 Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

By Philadelphia

Ingredients

• ✓ vanilla
• white sugar
• prune plum
• egg
• milk
• all-purpose flour
• lemon zest
• salt
• cinnamon
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
2. 2 Arrange plum halves, cut-side down, to cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar on top of plums.
3. 3 To make the custard: Combine remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt in a blender. Process until smooth, about 2 minutes. Pour over arranged plums in the pan.
4. 4 Bake in the preheated oven until custard is firm and lightly browned, about 50 to 60 minutes. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

By GibsonsGirl

Ingredients

• ✓ vanilla
• white sugar
• pistachio nut
• all-purpose flour
• cake flour
• baking powder
• salt
• butter
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Combine 1/2 cup sugar and pistachios in a blender; blend until finely ground.
3. 3 Sift all-purpose flour, cake flour, baking powder, and salt together into a medium bowl. Set aside.
4. 4 Beat remaining 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
5. 5 Combine milk and vanilla in a small bowl.
6. 6 Stir flour mixture into butter mixture in several batches, alternating with milk mixture, beginning and ending with flour mixture; stir until batter just comes together. Fold in pistachios until incorporated. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
7. 7 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before transferring to a wire rack to cool completely.

By Candice

Ingredients

• ✓ vanilla
• all-purpose flour
• baking soda
• salt
• butter
• white sugar
• brown sugar
• egg
• milk chocolate chip
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
2. 2 Stir flour, baking soda, and salt together in a bowl.
3. 3 Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth.
4. 4 Gradually stir flour mixture into butter mixture until just combined.
5. 5 Stir in chocolate chips and nuts. Spread cookie dough into the prepared pan.
6. 6 Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

By Chris__D

Ingredients

• ✓ vanilla
• cream cheese
• sugar
• sour cream
• all-purpose flour
• salt
• egg
• lollipop stick
• white confectioners' coating
• semisweet chocolate chip
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until smooth. Mix in sour cream, scraping down the sides of the bowl, until well blended. Add flour, vanilla, and salt until well combined. Add eggs, one at a time, beating well after each addition. Pour batter into a 9-inch springform pan.
3. 3 Bake in the preheated oven until the edges of the cake begin to turn golden, 50 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight.
4. 4 Scoop out round balls of cheesecake using a small cookie scoop. Roll into 1 ½-inch balls and place on a cookie sheet lined with waxed paper. Push lollipop sticks into each cheesecake ball. Transfer to freezer until firm, about 30 minutes.
5. 5 Melt white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating, then into preferred toppings. Place on waxed paper until coating is set. Refrigerate.

By Cher

Ingredients

• ✓ vanilla
• graham cracker crumb
• butter
• cream cheese
• mascarpone cheese
• egg
• lemon zest
• lemon juice
• sugar
• stevia
• edible flower

Instructions

1. 1 Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.
2. 2 In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.
3. 3 In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups.
4. 4 Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

By In The Raw