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Blackberry Puff Pastry Tarts
Dessert French

Blackberry Puff Pastry Tarts

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  2. 2 Combine cream cheese, sugar, and cinnamon in a bowl; set aside.
  3. 3 Place puff pastry shells on the prepared cookie sheet. Brush shells with milk; sprinkle with turbinado sugar.
  4. 4 Bake in the preheated oven until shells puff, turn golden brown, and are thoroughly baked, 10 to 15 minutes. Remove caps from shells using a fork; set caps aside.
  5. 5 Spoon 2 tablespoons cream cheese mixture into each shell; top with 6 to 8 blackberries, then pastry cap.
  6. 6 Bake filled pastry shells in the preheated oven until filling is warm, about 5 minutes more.

By tovlakas

Fresh Strawberry Tart
Dessert French

Fresh Strawberry Tart

4.6

Prep
20 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.
  3. 3 Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
  4. 4 Use a fork to "dock" dough's bottom surface, covering it with tiny holes to prevent dough from bubbling up as it bakes.
  5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
  6. 6 Place cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest in a mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
  7. 7 Transfer filled tart to the oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
  8. 8 Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on cheese layer.
  9. 9 Place apricot jam and 2 teaspoons water in a saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to a serving plate.

By John Mitzewich

Fresh Fruit Tart with Mascarpone
Dessert French

Fresh Fruit Tart with Mascarpone

5.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
  2. 2 Make crust: Blend together flour, butter, and sugar in a large bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
  3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
  4. 4 While crusts are cooling, make filling: Beat together cream cheese, mascarpone cheese, sugar, vanilla, nutmeg, and cinnamon in a medium bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts.
  5. 5 Add topping: Arrange strawberries, blackberries, and kiwis over filling in desired design.
  6. 6 Make glaze: Mix together sugar and cornstarch in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
  7. 7 Glaze the entire top of each tart gently using a pastry brush.

By Sarah

Chocolate Decadence Yule Log
Dessert French

Chocolate Decadence Yule Log

4.0

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
  2. 2 In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
  3. 3 Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
  4. 4 Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
  5. 5 For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
  6. 6 Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

By BOOK_WORM

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

Creamy Fruit Salad II
Dessert

Creamy Fruit Salad II

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine the cream cheese and condensed milk; blend until smooth.
  2. 2 Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
  3. 3 Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.

By Cynthia R