easy dessert

Check out this recipe for the absolute best strawberry cheesecake from Delish.com!

Strawberry Cheesecake

8-oz. blocks cream cheese,

c. sugar

eggs

sour cream

pure vanilla extract

lemon

strawberries,

graham crackers, crushed

tbsp. butter, melted

sugar

kosher salt

strawberry preserves

water (or lemon juice)

Great recipe! I used 8tbs of butter for 15 whole graham crackers because the crust still seemed too dry after 5tbsp. Baked the cheesecake for an hour and it really turned out fantastic. I couldn't do a water bath because my springform dish was too large for my roasting pan so I placed a roasting pan with water on the bottom rack and the cheesecake was on the rack above it. Did the trick just as well. Thanks for the recipe!

Made this twice, baking for under an hour both times and both times it cracked significantly while cooling. Flavor is good though

II love this recipe. I have already done it 4 times and I have been perfecting it. I made two for Mother's Day and I will give them in some nice Party City cake boxes as a gift. As for the doubts of other reviews, I will tell you in relation to the time of cooling in the oven, that when I left it in the oven for an hour with the open door, the cheesecake that had been baked perfect, in fact cracked after leaving it in the oven.  I cooled these last ones on the stove top and they didn't cracked. The other question regarding the number of crackers, I used one of the packages that comes in the box of Honey Maid graham crackers and it was the exact amount for the crust. This cheesecake is really delicious!!!

Turned out really well, just not sure how to get my sides cleaner. I will be using this recipe again.

1. Lack of clarity. I had to refer to other recipes to see if I was doing it right. 

2. "Cool in oven" resulted it what originally looked almost perfect to the burnt dry mess you see.

3. Texture was leathery. 

4. I learned a lot of what not to do by following this recipe.

Cake came out phenomenal! Wonderful recipe

First time making a cheesecake, it cake out so perfect. Thank you!

Are you supposed to add the preserve glaze right away off the stove? I'm going to anyways. Hopefully this turns out well!

The video says the glaze has water in it but the recipe only says lemon juice. I put a little bit of both in mine 2 be safe. Its DELICIOUS. My family enjoyed it

Came out AMAZING..... I strawberries...blueberries and raspberries...i did NOT use the lemon zest...i didn't have..lol but still MY GOODNESS I SHOCKED MYSELF. Made this for boyfriend's 1st birthday i celebrated with him...and he LOVED IT. people didn't believe i made it...because i bought the golden cardboard plate lol....

No mater what I top it with, this is my go-to recipe for cheese cake!

I thought it was strange to let the cheesecake "cool in the oven" but did it anyway.  I wish I had not followed that directive.  What started out looking yummy when it had cooked an hour and 10 min turned out to be an overcooked dark brown mess after remaining in the oven when the oven was turned off.  I searched the comments for a rebuttal to the cooling in the oven, but couldn't find one so I ended up doing it.  It probably would have been a great recipe without that part.  Sorry I am out that time and money as now I have to throw it away.

https://streaming.hearstdigitalstudios.com/manual_upload/591b139ce694aa1dace90e93/mp4/Strawberry_Cheesecake_YOUTUBE_1494946734_4000_hd_v3.mp4

Our favorite recipe for the most classic of all cheesecakes.

Indulgent and creamy with lashings of nutmeg, Simon Hopkinson's foolproof rice pudding recipe is the perfect comfort food.

Rice pudding

grams/1½oz butter

grams/3½fl oz pudding rice (or Spanish paella rice)

75 grams/2½oz caster sugar

litre/1¾pints full-fat milk

150 milliliters/5fl oz double cream

vanilla extract

salt

plenty nutmeg

This no-bake peanut butter bars are chocolatey and creamy and taste even better than your favorite peanut butter cup!

No-Bake Peanut Butter Bars

butter (melted)

graham crackers (crushed)

¼ cup creamy peanut butter

chocolate chips

peanut butter

Line a 9x9 baking dish with parchment paper, set aside.

Using either a stand mixer or a hand held mixer, combine the melted butter, powdered sugar and graham crackers.

Mix in the 1 ¼ cup of creamy peanut butter, just until well incorporated.

Evenly spread the peanut butter mixture into the bottom of the baking dish.

In a heat safe bowl, add the semi sweet chocolate chips and the remaining 3 tablespoons creamy peanut butter. Heat for 30 second intervals, stirring well after each interval until the peanut butter and chocolate are smooth.

Spread the chocolate mixture over the peanut butter base.

Chill the bars for 1 hour.

Let the bars sit 10 to 15 minutes, at room temperature, before serving.

https://embed.mediavine.com/videos/qwjtqral9ze7n7neeuuf

This no-bake peanut butter bars recipe is literally a fail-proof. Made from 5 simple ingredients and take only 10 minutes to make. They are chocolatey and creamy and taste even better than your favorite peanut butter cup!

Give your dessert game an upgrade with this easy recipe for cheesecakeadillas from Delish.com.

Cheesecakeadilla

block cream cheese, softened

flour tortillas

butter

cinnamon sugar

strawberries

Melted chocolate, for drizzling

Made this with Greek Yogurt, Lemon Extract, and Raspberries.  Low carb, low fat, and absolutley delicious!!!

https://streaming.hearstdigitalstudios.com/7576b192-aa88-49c0-8828-07de7363f36d/video_rover_16x9_1080p_hd_1562881545_77381.mp4

You've never seen cheesecake like this before!

Cheesecake + Quesadilla = Our Newest Dessert Of Choice

Delish.com brings you a recipe for a dessert bite that won't through you off your keto cycle

Cookie Dough Keto Fat Bombs

tbsp. (1 stick) butter, softened

c. Keto friendly confectioners sugar (such as Swerve)

almond flour

chocolate

I used weed butter. What a perfect keto yummy

I just had the regular swerve (not confectioners) - the dough wasn't exactly staying together so I added 2 tablespoons of MCT oil and it totally fixed the problem. I also added cacao nibs and used 85% dark chocolate instead of Lily's because I like it better and it has a super low carb count. They are delicious. I also used ghee instead of regular butter so that may be contributed to them not staying together as they might have otherwise without the additional oil.

I’m a sugar addict (trying keto to kick the habit a bit) these are going to be dangerous. Super yummy. I’m also a chronic recipe deviator... I added a serving of protein powder (I use two scoops of bulletproof collagen protein powder) and a 1/4 cup of coconut oil to the recipe. Also, I only used 1/3 or a cup of chocolate chips. Super good. And very moist. Thank you for posting!

I thought they were great. I’ve tried a few keto desserts and they weren’t worth trying a second time, but these were awesome.

I followed a suggestion in the comments to do the 1 cup almond flour and 1/3 cup coconut flour and they turned out so good! I also didn't have any of the baking chips from Amy's so I used one of the almond milk chocolate bars I had and chopped that up. It changed the macros a tiny bit but not too much. Will 100% be adding these to my normal rotation.

More vanilla 
do 1/4 cup swerve brown and 1/4 cup swerve confectioners. 
I prefer less chocolate so I did 1/2 cup still a lot. 
also for y’all doing the net carbs remember to subtract Erythritol 

these are pretty good

I just made these & the taste would have been good except for the graininess?? I ended up throwing it out because I couldn't get past that texture:(  What can you do to remedy this?

Delicious!! I love the grainy consistency of the almond flour.

these are VERY good as written, but replacing the confectioners sweetener with swerve brown sugar is a GAME CHANGER!! i like to scoop them and keep them frozen- love the texture of frozen cookie dough! i am a baker for a living so going keto was really difficult for me, cookie dough being my favorite thing. these are so good!

Can I use caco nibs instead of dark chocolate chips?

I did not at all expect these to taste like traditional cookie dough, but I did expect them to be tasty. Not at all a fan of these. Tastes grainy and just odd. Maybe sub some coconut flour or add brown sugar Swerve, but as is is not worth the effort. Keto ingredients are not cheap, this is just a waste.

Not sweet and very very gritty. Uses expensive ingredients and not worth it all. I will not bother making these again

When I added everything up and counted the chocolate chips it says 3 carbs per ball??? Can someone else calculate this the next time you make them?

I am not on any diet other than watching my carbs but my fiancé is on a strict keto diet.  I made these for him but the poor thing never got to try them.  They were gone by the time he made it home from work.

https://streaming.hearstdigitalstudios.com/f4040d96-1d88-424e-b256-72138edd253d/video_rover_16x9_1080p_hd_1543870468_6594.mp4

Going Keto Is Fun When There's Cookie Dough Fat Bombs

Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It’s delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.

Easy Fruit Compote

(16 ounces) fresh

honey

See optional flavoring ideas given

To prepare the fruit: If you’re using fresh strawberries or peaches, cut them into thin slices. If you’re using small berries like blueberries or raspberries, you can use them whole. If you’re using frozen fruit, no need to defrost or slice them before using.

In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.

Once boiling, reduce the heat to medium. If you’re using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.

Remove the compote from the heat. I’m generally satisfied with my compote at this point, but if the compote isn’t sweet enough for your liking, you can stir in a more sweetener, to taste. If you’d like it to be more smooth, mash it some more.

Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

Very nice. I am happy to know the use of berries in yogurt. Thanksgiving.

I love compote. As you say, it's so easy and it is ready to go from the fridge. It's great at this time of year, too, with the fruit harvest of Autumn just beginning. I like to dollop some into my blender with oat milk, oats, and seeds for a breakfast smoothie on the go.

I made this last night with a huge bag of frozen (started fresh) strawberries I needed to use.  It was SO YUMMY! Very easy to make... and you're right about the frozen fruit sorta melting down into a wonderful consistency.  We used this as an ice cream topping, and will definitely do so again in the future. I'm glad I made extra!

This was good timing again on your post. I had some peaches that needed to be used so I baked them (my grill is broken...) and made this compote with half a bag of frozen raspberries to serve over the peaches. Delicious! Thanks for another great recipe.

Fantastic blogs shared in this post which are stuff with good information and worth to share with others so thanx you very much for sharing the great information with us.

What an amazing list of blogs! We’re launching our nutrition blog soon, so it’s great to connect with similar bloggers!


I love to make this recipe. I find this easy and gets plenty of compliments.

Excellent and simple recipe. I used frozen blueberries, a splash of orange juice, and a T of maple syrup. Comes together quickly and keeps well. Delicious. Served over chocolate banana cake with vanilla ice cream.

So funny - that's exactly what I was going to use it for tomorrow night :) Now I can't wait to try the combo!

Made this with some blueberries that were getting squishy. I tried it with the cinnamon, which added a nice spice to the compote. Served on top of some plain yogurt for a refreshing dessert - yum!!

I made strawberry compote last week using your recipe. Yum! 

Do you leave the skin on the peaches? 

Thanks for the delicious recipes!

I was looking for dessert ideas for Thanksgiving for a few friends that are gluten free, this will work perfectly for everyone attending!

Without any liquid (outside of syrup or honey), how do you prevent from burning?

Miss 14 has been loving the very expensive fruit swirled yogurts at the supermarket each day. today we pulled out the home yogurt maker, and made a basic batch of strawberry yogurt and now have made a gorgeous compote wit frozen berries, a little honey and a dash of vanilla... 8 tubs of fresh real food ready for the next few days .. Thankyou

So good!  Used maple syrup - great in yogurt &amp; granola parfaits

This was a hit using cherries  that are in season with honey over angel food cake. Thanks for the simple idea!

Discovered a bag of wild blueberries in freezer long past their prime. Unable to throw food away decided to cook them. Berries, couple tbs sugar, pinch of salt, bit of water. Then, as usual, get zoned out and added pinch each of vanilla, black pepper, cinnamon, and cayenne. Was very tasty, but again, as usual cannot leave well enough alone and added splash of balsamic. Still tasty but definitely pushed flavor to savory use. Did blend to smooth texture. 
Typed in my ingredients just to see if anyone else in similar zone and your recipe popped up. I have to say that your suggestions of additional flavorings  are spot on for my taste. I think will be useful with a rich protein dish?

The best fruit compote ever!!! Thank you for sharing this great recipe, I'm loving it.

I love making compote - I just made one combining apples, strawberries and grapes. Didn't know how it would turn out - but it's delicious. My original reason for making compote was being short on maple syrup - I guess necessity really is the mother of invention. Thanks for sharing a simple but great recipe.

Nadiya's rocky road is a mixture of marshmallows, white chocolate, dried apples and fruity raisins. It's very sweet, so a little bit goes a long way. 


Apple And White Chocolate Rocky Road 

200 grams/7 ounces white chocolate, roughly chopped (or use chocolate chips)

golden syrup

cinnamon

cinnamon biscuits (or digestives)

100 grams/3½oz dried apples, chopped into small pieces

grams/1¾oz raisins

tbsp icing sugar,

Apple and white chocolate rocky road 

The Best Chocolate Chip And Walnuts Cookies recipe out there! This might be a keeper for some of you if you like soft cookies inside and crunchy outside.

The Best Chocolate Chip And Walnuts Cookies

butter room temperature

brown sugar

white granulated sugar

vanilla

all purpose flour

baking soda

baking powder

milk chocolate chips

nuts(I used walnuts)

The Best Chocolate Chip and Walnuts Cookies

Preheat oven to 375F.

Beat together butter, brown sugar, white sugar, egg...

Beat together butter, brown sugar, white sugar, egg and vanilla until smooth and well combined.

In a different bowl mix together flour, salt,...

In a different bowl mix together flour, salt, baking soda, baking powder.

Add the flour to the previous mixture and...

Add the flour to the previous mixture and mix until well incorporated.

Add the chocolate chips and the nuts.

Mix well.

Scoop 1/4 cup batter for each cookie about...

Scoop 1/4 cup batter for each cookie about 2 inches apart on baking sheets lined with parchment paper.

Bake for 12 to 16 minutes, depending on...

Bake for 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

An easy recipe for cheesecake pie topped with fresh blueberries.

Blueberry Cheesecake Pie

graham cracker crumbs (about 9 whole graham crackers)

unsalted butter (melted)

cream cheese (at room temperature)

eggs (at room temperature)

lemon juice

blueberries

water

cornstarch whisked into 2 tablespoons water

Make the Crust: Preheat oven to 350 degrees F. In a bowl, whisk together the graham cracker crumbs, brown sugar, cinnamon and salt. Drizzle in the melted butter and toss together with a fork until all of the crumbs are evenly moistened. Press into a 9-inch pie plate. Bake for 8 minutes. Place on a wire rack and cool completely. Reduce oven temperature to 325 degrees F.

Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, lemon juice and vanilla extract, and beat on medium-low speed until smooth and creamy and no lumps remain. Pour the filling into the prepared crust and bake for 25 minutes, or until set (the top shouldn't be browned at all). Place on a wire rack and allow to cool to room temperature, then refrigerate for at least 1 hour.

Make the Blueberry Topping: Combine the blueberries, ½ cup water and sugar in a medium saucepan over medium-high heat. Bring to a boil, then cover, reduce the heat to medium-low and simmer for 5 minutes, stirring once. Uncover, stir in the cornstarch mixture, increase the temperature to medium and bring to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and let cool to room temperature. Spoon topping over chilled cheesecake pie. Refrigerate for at least 1 hour before serving. Cover and refrigerate leftovers for up to 5 days.

rmenian Nutmeg Cake is a traditional simple cake that is aromatic and rich. With a brown sugar crust, plenty of fresh grated nutmeg and fresh walnuts, this cake looks simple but tastes heavenly! A perfect easy dessert for all occasions.

Armenian Nutmeg Cake

milk

tsp baking soda

flour

tsp baking powder

brown sugar, firmly packed

nutmeg

walnut pieces (break them up

Preheat your oven to 350 F.

In a small bowl, mix together the milk...

In a small bowl, mix together the milk and the baking soda. Set aside.

In a large bowl, whisk together the flour...

In a large bowl, whisk together the flour and the baking powder.

Whisk in the brown sugar to the flour...

Whisk in the brown sugar to the flour mixture until combined.

Using a fork (or your fingers) mash in...

Using a fork (or your fingers) mash in the cold butter cubes until you get a more-or-less uniform crumbly mixture.

Press HALF of this mixture into the bottom...

Press HALF of this mixture into the bottom of a springform pan to form a crust. Set aside.

In a medium bowl, whisk together the egg...

In a medium bowl, whisk together the egg and the nutmeg for 2-3 minutes, or until it is mixed well and frothy.

Pour the milk with baking soda into the...

Pour the milk with baking soda into the bowl with the eggs and whisk until combined.

Pour this egg mixture over the remaining half...

Pour this egg mixture over the remaining half of the crumbly mixture in the bowl, and whisk until it is incorporated (it will be very liquidy).

Pour the liquid over the crust in the...

Pour the liquid over the crust in the springform.

Gently and evenly sprinkle the walnut pieces on...

Gently and evenly sprinkle the walnut pieces on top.

Bake for 30-40 minutes, or until the top...

Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.

Allow the cake to cool in the pan,...

Allow the cake to cool in the pan, and then release.

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The most viewed easy dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine