Simple and Delicious Dessert Recipes - The Recipe Critic https://therecipecritic.com/dessert-recipes/ Tried and True Recipes for Families | Food Blog Thu, 19 Sep 2024 21:17:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Simple and Delicious Dessert Recipes - The Recipe Critic https://therecipecritic.com/dessert-recipes/ 32 32 53477294 Graham Cracker Crust https://therecipecritic.com/graham-cracker-crust/ https://therecipecritic.com/graham-cracker-crust/#respond Sun, 22 Sep 2024 00:00:00 +0000 https://therecipecritic.com/?p=267874 Learn how to make the perfect homemade Graham Cracker Crust! It comes together in just 10 minutes with 3 simple…]]>

Learn how to make the perfect homemade Graham Cracker Crust! It comes together in just 10 minutes with 3 simple ingredients for the right amount of buttery sweetness and crunch! You’ll never buy one from the store again!

Overhead shot of someone pressing a measuring cup into the homemade graham cracker crust.

Reasons to Love This Recipe

  • No Baking Required: It doesn’t get any easier than a no-bake pie! This pie crust recipe comes together quickly with no fuss.
  • Best Taste and Texture: This crust is perfectly sweet and buttery tasting, plus it’s just the right amount of crisp and crumbly while still holding its shape.
  • Simple Ingredients: It only takes 3 ingredients to whip up this easy pie crust!

Graham Cracker Crust Recipe

Every baker needs a reliable graham cracker crust recipe to have in their arsenal. This one is simple to make and so delicious! It’s my go-to recipe, from cream cheese pie to my key lime tart. While you can always use a store-bought crust, homemade tastes so much better, and it has a much better texture than a packaged crust from the store.

Ingredients You’ll Need

One of my favorite things about this pie crust recipe is that the ingredient list is short and sweet. You need only three simple ingredients to make it! Exact measurements of the ingredients can be found below in the recipe card.

  • Graham Cracker Crumbs: You can purchase graham cracker crumbs in a box down the baking aisle or make the crumbs yourself by crushing about 12 sheets of graham crackers.
  • Granulated Sugar: For wonderful sweetness without overwhelming the graham cracker flavor.
  • Salted Butter: Melted butter is what will bind the tiny crumbs and sugar together. It also will give the crust an incredibly rich and buttery flavor. 
Overhead shot of labeled ingredients.

How to Make a Graham Cracker Crust

This recipe only takes about 10 minutes to make! Then, you can chill the crust for 30 minutes or bake it for 12 minutes before adding your filling.

  1. Mix Ingredients: Add the graham cracker crumbs and sugar to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand.
  2. Press into the Pie Dish: Pour the crumb mixture into a 9-inch pie dish and use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the sides and bottom of the pan. Set it in the refrigerator to chill while you prepare your chosen filling, or at least 30 minutes before adding the filling.
Overhead shot of melted butter, sugar and graham cracker crumbs mixed in a bowl.
Overhead shot of crust pressed into a pie dish.

Tips for Making Graham Cracker Crust

This delicious graham cracker crust really is so easy to make! Here are some tips and variations to make it just the way you like it.

  • Baking the Crumb Crust: Should you use a no-bake or baked graham cracker crust? It comes down to preference. No-bake crusts have more butter, making them softer and richer in flavor. Baked crusts are crisper and have a nuttier taste, and they use less butter since the oven helps bind the crust. Both types work for recipes that don’t require baking the filling.
  • Baked Crust instructions: If you want to prepare your own crust, mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and five tablespoons of melted salted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before adding your filling of choice.
  • Making Graham Cracker Crumbs: If you want to make your own graham cracker crumbs, mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and five tablespoons of melted salted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before adding your filling of choice.
  • Use Different Flavors: You can substitute the traditional honey graham cracker crumbs for another flavor of graham cracker, like, cinnamon or chocolate, you can swap them out for the same amount!  
  • Unsalted Butter: If you use unsalted butter instead of salted butter, add 1-2 dashes of salt to the graham cracker mixture.
Overhead shot of someone holding a handful of the crust mixture.

Make Ahead

To make this graham cracker pie crust super convenient, you can make it ahead of time, and then all you will have to do is fill it and serve it! 

  • Freezer: If you want to bake it ahead and use it much later, you can! Once you have baked it and let it cool, wrap it in plastic wrap and cover it with aluminum foil. It will last 1-2 months in your freezer! When you are ready to use it, put it in your fridge to thaw.
  • Refrigerate: If you’d like to use the crust within a day or two, then after you have baked it and it has cooled, cover it with aluminum foil and store it in your fridge for 1-2 days. You can also store it the same way without baking it.
Close up shot of the graham cracker crust.

Ways to Use a Graham Cracker Crust

Graham cracker crust can be used to make so many fabulous pies! It’s definitely a favorite of mine, and it’s way easier than a regular pastry pie crust. Here are some delicious pie recipes to use your perfect graham cracker crust!

Print

Graham Cracker Crust

Learn how to make the perfect homemade Graham Cracker Crust! It comes together in just 10 minutes with 3 simple ingredients for the right amount of buttery sweetness and crunch! You’ll never buy one from the store again!
Course Dessert
Cuisine American
Keyword graham cracker crust, graham cracker pie crust, homemade graham cracker crust, how to make graham cracker crust, no-bake graham cracker crust
Prep Time 10 minutes
chill time 30 minutes
Total Time 40 minutes
Servings 1 9-inch crust
Calories 1605kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Add the graham cracker crumbs, and sugar to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand.
  • Pour the crumb mixture into a 9-inch pie dish and use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set it in the refrigerator to chill while you prepare your chosen filling, or at least 30 minutes before adding the filling.

Notes

Baked graham cracker crust:
Mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 5 tablespoons of melted salted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before adding your filling of choice.

Nutrition

Calories: 1605kcal | Carbohydrates: 162g | Protein: 10g | Fat: 105g | Saturated Fat: 60g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1561mg | Potassium: 252mg | Fiber: 4g | Sugar: 96g | Vitamin A: 2836IU | Calcium: 127mg | Iron: 5mg
]]> https://therecipecritic.com/graham-cracker-crust/feed/ 0 267874 How to Temper Chocolate https://therecipecritic.com/how-to-temper-chocolate/ https://therecipecritic.com/how-to-temper-chocolate/#comments Tue, 10 Sep 2024 12:00:00 +0000 https://therecipecritic.com/?p=266478 Learn how to temper chocolate for all your chocolate dipping and candy-making needs! Tempering chocolate can be intimidating but my…]]>

Learn how to temper chocolate for all your chocolate dipping and candy-making needs! Tempering chocolate can be intimidating but my how-to guide will help you every step of the way.

Top view of tempered chocolate in a glass bowl with a spatula.

Reasons to Temper Chocolate

  • Use For Desserts: Tempered chocolate is used when making chocolate molds and bars, dipped candy, or edible chocolate decorations.
  • Perfect Coating Texture: Get smooth, shiny, and “snappy” chocolate for all your dipping needs! Tempering is necessary for that perfect chocolate texture.

What Does it Mean to Temper Chocolate?

Tempering chocolate is the precise process of heating and cooling chocolate. Basically, it’s melting the chocolate and then cooling the chocolate so that it hardens to the perfect texture. This texture should be smooth, shiny, and hard enough to “snap” when broken apart. Tempered chocolate will hold its shape at room temperature and is important for dipping and making chocolate candies.

Chocolate can be sensitive to temperature changes causing it to go out of temper. Once out of temper, the chocolate becomes dull, grainy, and soft. You have likely seen chocolate that has gray or white streaks on it. This is called “chocolate bloom” and indicates that the chocolate is out of temper. While the chocolate is perfectly edible, it’s not the same as tempered chocolate.

Two types of chocolate labeled bloomed chocolate and tempered chocolate.

How to Temper Chocolate

There are three different ways to temper chocolate! Choose which method you would like to use.

  1. Double Boiler: The double boiler method is when a glass or metal bowl is placed on top of a pot of steaming (not boiling or simmering) water to melt the chocolate. Once melted, the heated bowl of chocolate is removed and set in a bowl of cold water or ice to cool the chocolate down to the second temperature. Once cooled to the right temperature, the bowl is then placed back on the double boiler. This warms the chocolate up slightly to reach the final temperature for tempered chocolate.
  2. Seeding: The seeding method is similar to the double boiler method. You will use a double boiler to melt the chopped chocolate. Remove the bowl from the heat and stir in the remaining ⅓ of chopped chocolate. This is called “seeding”. The chocolate is stirred until completely melted and has reached the second temperature. Place the bowl back on the double boiler for just a few moments until the chocolate has reached the final temperature and is in temper. If the chocolate is under the final temperature, continue stirring on the double boiler until it has warmed properly. If the chocolate goes over the final temperature, the tempering process will need to begin again and you will need additional chopped chocolate to seed with. 
  3. Tabling: The tabling method uses a double boiler to melt the chocolate. Pour ⅔ of the melted chocolate onto a clean marble surface. Use a plastic bench scrape to spread the chocolate out into a large rectangle before gathering it back into a pool in the center of the marble. Repeat this 3-4 times before taking the temperature of the pool of chocolate. If it has reached the second temperature, scoop it all up and add it back to the bowl. If it has not reached the second temperature, continue to spread it out and gather it into a pool 1-2 times more before temping again. After you’ve added the cooled chocolate back to the bowl, stir it in with the remaining ⅓ of chocolate and temp it. If it is still warmer than the final temperature, remove ⅔ of it from the marble to spread and cool it 2-3 times before adding it back to the bowl. If it is cooler than the final temperature, place it on the double boiler for only a few seconds while stirring to bring it up the few degrees necessary to reach the final temperature. 
Chart to show the temperatures of chocolate for melting, warming, and cooling.

How to Make a Double Boiler

Knowing how to make a double boiler is helpful because it’s an important part of all 3 methods. You can buy a double boiler pot, but this is an easy version using a pot and bowl you most likely already have!

  1. Pour Water Into the Pot: Use about 1 inch of water when using the double boiler method. The bottom of the bowl should not touch the water in the pot! 
  2. Place the Bowl on Top of the Pot: The bowl should be large enough to cover the top of the pot and sit on top of it, but not too large that it doesn’t sit well on top of it.
  3. Add the Chocolate to the Bowl: Turn on the stove on low heat and slowly heat to melt the chocolate. Be patient and stir continuously, scraping down the sides and bottom of the bowl to keep all of the chocolate moving.
First photo of water adding to a pot to make a double boiler.
Second photo of a glass bowl placed on top of the pot of water.
Third photo of the chocolate added to the glass bowl to melt and temper.

What Kind of Chocolate Can I Temper?

Use chocolate that doesn’t have any added stabilizers and has enough cocoa butter in it since tempering is the stabilization of cocoa butter. 

  • Use High-Quality Chocolate: The best chocolate for tempering is high-quality chocolate with higher cocoa butter content. Some good brands to look for are Couverture, Callebaut, and Guittard. 
  • Avoid Chocolate Chips: Chocolate chips are made with less cocoa butter to prevent them from melting easily. If you attempt to temper chocolate using chocolate chips, you will most likely end up with streaks in it due to the lower cocoa butter content. 
  • Avoid Candy Melts, Coating Chocolate, and Almond Bark: These kinds of chocolate have added stabilizers to help them set up and look shiny, but are ineffective for tempering. Because they don’t require tempering they are a great option when you want a quick, simple way to melt chocolate for dipping or drizzling.
Top view of chopped chocolate on a cutting board.

Tips For Tempering

Here are lots of helpful tips to make sure your tempering is a success! I go over EVERYTHING!

  • Use a Metal or Glass Bowl: Plastic and ceramic bowls will not work for tempering chocolate. Metal bowls cool the chocolate faster, which requires you to work more quickly to keep the chocolate from heating or cooling too fast. Glass bowls will retain the heat longer and extend the cooling process. The chocolate will also stay in temper for longer.
  • Bowl Size: The bowl should be large enough to cover the top of the pot and sit on top of it, but not too large that it doesn’t sit well on top of it.
  • Water Tip: Use about 1 inch of water when using the double boiler method. The bottom of the bowl should not touch the water in the pot! 
  • Low Heat: Heat the water over very, very low heat. You want it steaming, but not simmering. The lower the heat, the more control you have over how quickly your chocolate will rise in temperature. 
  • Keep it Moving: Keep the chocolate moving! Agitating the bowl and constant stirring will help keep the chocolate more even in temperature.
  • Patience: Patience is key when tempering chocolate. It can take several tries before it’s correctly tempered. Each step can take time to go through all the temperature changes, especially the cooling process. Babysit your chocolate closely, stir it frequently, and be patient.
  • Seeding Tips: If you are using the seeding method, it’s important to note that the chocolate used to seed must be already in temper! You should use commercially bought chocolate that is still in temper, or if you are confident in your tempering skills you may use chocolate you have previously tempered and let fully cool and harden. 
  • Microwave Tips: If you use the microwave to melt your chocolate, set the microwave to 50% power and heat in 20-30 second increments, stirring thoroughly and temping between each increment so you don’t scorch the chocolate. 

What to AVOID When Tempering Chocolate?

There are things to avoid when working with chocolate! Remember these and you’re on your way to successful tempering.

  1. HIGH HEAT: Heat is important for melting chocolate, but it has to be controlled by keeping it very low. Chocolate is prone to scorching easily. Monitor the chocolate’s temperature closely to make sure it doesn’t overheat and burn. Use a thermometer to check the temperature! See my chart below for the correct temperatures.
  2. WATER: Water and chocolate do NOT mix well. Even one drop of water can make an entire bowl seize up. Use a kitchen towel or paper towel to wipe the bottom of the bowl dry each time it comes off the double boiler. This will help eliminate the possibility of water getting into the chocolate. 
Top close view of melted chocolate in a bowl with chopped chocolate added on top for seeding.

How Do I Know If I Tempered My Chocolate Correctly?

Here are some simple ways to know if you tempered your chocolate correctly.

  1. Parchment Paper: Use a spoon to drop a small dollop of chocolate or a smear of it onto a piece of parchment paper and let it set up.
  2. Dip a Spoon or Knife: Dip a spoon or the tip of a knife in the chocolate and set it aside to set up. 
  3. Refrigerator: You can place these in the refrigerator for no longer than 2-3 minutes to help the chocolate set up more quickly.
  4. Smooth, Shiny, and Snaps: Tempered chocolate will set up quickly and will look very shiny and smooth. When you break it apart, it will have a clean snap. The chocolate should not look dull or be soft. 
  5. No Streaks or Spots: If the chocolate has streaks, spots, or takes longer than 5 minutes to set then it is not in temper. You will have to start over!

Storing Tempered Chocolate

Place tempered chocolate in an airtight container or Ziplock bag. The best place to store chocolate is in a cool, dry place like a cupboard. Avoid storing it in places with heat, moisture, and light. Remember, temperature changes affect the chocolate and will cause the chocolate to “bloom!”

Close view of a thermometer testing the temperature of a bowl of melted chocolate.

Chocolate Dipping Recipes to Love!

Use tempered chocolate to make decadent treats! It’s perfect for dipping these peanut butter eggs, my easy Oreo balls, or making chocolate-covered pretzels. Your chocolate lovers will thank you!

]]> https://therecipecritic.com/how-to-temper-chocolate/feed/ 2 266478 No-Bake Fresh Peach Pie https://therecipecritic.com/no-bake-fresh-peach-pie/ https://therecipecritic.com/no-bake-fresh-peach-pie/#respond Sat, 07 Sep 2024 00:00:00 +0000 https://therecipecritic.com/?p=265125 Enjoy juicy, ripe peaches in this No-Bake Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches,…]]>

Enjoy juicy, ripe peaches in this No-Bake Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches, all nestled in a buttery graham cracker crust. It’s so delicious and the best part is that no baking is required!

Side shot of a slice of fresh peach pie being lifted out of the pie pan.

Reasons You’ll Love This Recipe

  • Simple: This fresh peach pie recipe requires just a handful of simple ingredients and only takes 20 minutes to whip up!
  • Delicious Flavors and Textures: The combination of peaches and cream with a buttery graham cracker crust is out of this world!
  • Quick and Easy to Prep: No baking required for this recipe! It’s perfect for a make-ahead summer dessert!

No Bake Peach Pie Ingredients

The ingredients needed to make this no-bake peach pie recipe are simple and minimal. If you’re in a pinch and need to save some time, you can use a store-bought graham cracker crust. However, it won’t have the same rich, buttery crunch. For exact measurements, scroll to the recipe card below.

Graham Cracker Crust

  • Graham Cracker Crumbs: You’ll need 1 ½ cups graham cracker crumbs, which is about 12 whole graham crackers.
  • Granulated Sugar: To sweeten the crust.
  • Salt: Balances the sweet flavor.
  • Salted Butter: Binds the crust together while adding buttery flavor.
Overhead shot of labeled graham cracker crust ingredients.

Cream Filling

  • Cream Cheese: Provides the creamy, tangy base of the filling.
  • Granulated Sugar: To sweeten the filling.
  • Vanilla Extract: Adds a hint of sweet, warm vanilla flavor.
  • Frozen Whipped Topping: Makes the creamy filling light and fluffy.
Overhead shot of labeled cream filling ingredients.

Peach Topping

  • Fresh Peaches: The star of this pie! If you love the flavor of sweet, juicy peaches, you will love this pie!
  • Brown Sugar: Adds sweetness and balances any tart taste from the peaches.
  • Lemon Juice: Brightens the flavor of the peaches.
  • Ground Cinnamon: Enhances the warm, delicious peach flavor.
  • Ground Nutmeg: Adds a warm, cozy flavor to the fresh peaches.
Overhead shot of labeled peach filling ingredients.

How to Make Fresh Peach Pie

Prepping this peach cream cheese pie will take about 20 minutes, and then it needs to set in the fridge for at least 4 hours before serving. It’s a great make-ahead dessert before a summer party!

  1. Mix the Crust Ingredients: Add the graham cracker crumbs, sugar, and salt to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand.
  2. Press the Crust into the Pie Plate: First, pour the crumb mixture into a 9-inch pie dish. Then, use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set the dish in the refrigerator to chill while you prepare the cream filling.
  3. Mix the Filling: Add the cream cheese, sugar, and vanilla to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined and smooth. Scrape down the sides and bottom of the bowl.
  4. Add the Whipped Topping: Fold in about ⅓ of the whipped topping to help loosen the cream cheese mixture.
  5. Finish Stirring the Filling: Fold in the remaining whipped topping until completely combined.
  6. Add the Filling to the Crust: Add the cream filling to the chilled pie crust and smooth over the top. Cover the pie and chill in the refrigerator for at least 4 hours.
  7. Make the Peach Mixture: Add the fresh peach slices, brown sugar, lemon juice, and spices to a large bowl.
  8. Top with Peaches and Serve: Toss the peaches until evenly coated and allow them to macerate for at least 20 minutes before topping the chilled pie and serving.
Overhead shot of graham cracker crust mixture in a glass bowl.
Overhead shot of graham cracker crust mixture pressed flat into a pie pan.
Overhead shot of sugar, cream cheese and vanilla in a glass bowl.
Overhead shot of whipped topping being folded in to the fresh peach pie cream cheese filling.
Overhead shot of the cream cheese filling mixed with all of the whipped topping.
Angle shot of someone smoothing out the cream filling into the fresh peach pie crust.
Overhead shot of a bowl of sliced peaches with brown sugar, cinnamon and nutmeg on top.
Overhead shot of the brown sugar, cinnamon, and nutmeg mixed in with the peaches in a glass bowl.

Peach Pie Tips and Variations

This fresh peaches and cream pie is fabulous because it tastes amazing, is easy, and is versatile, too! Here are some simple tips and ways to change it up!

  • Use Homemade Whipped Topping: Instead of the whipped topping, substitute it with homemade whipped cream. To make it, whip 1 1/2 cups of cold heavy whipping cream and 3 tablespoons of powdered sugar to medium-stiff peaks. Then, use this homemade whipped cream in place of the whipped topping as directed in the recipe card.
  • Use Fresh Ripe Peaches: Pick the ripest peaches for this recipe! Ripe peaches are easier to pit, and if you prefer to peel them, the skin tends to pull off much easier at peak ripeness.
  • Tip for Tart Peaches: If your peaches are a little tart, you can remove the lemon juice and up the brown sugar by a tablespoon or two.
  • How to Choose Peaches: When picking peaches for this pie, look for freestone or semi-freestone peaches instead of clingstone. These varieties will be the easiest to pit!
  • Cutting the Peaches: Slice or dice your peaches however you’d like. I love the look of peaches in big slices, but diced peaches are easy to eat.
  • Use a Pre-Made Crust: To make this pie even easier to make, you can substitute a pre-made graham cracker crust!
  • Making Graham Cracker Crumbs: If you want to make your own graham cracker crumbs, you can place 12 whole graham crackers in a large ziplock bag and crush them with a rolling pin until you have a fine crumb, or you can pulverize them into fine crumbs by pulsing the crackers in a food processor or blender.
Overhead shot of the no-bake fresh peach pie.

Making Ahead of Time and Storing Leftovers

This dessert is super convenient because you can make everything ahead of time. Plus, leftovers store well for days!

  • Make Ahead: The peach topping can be made up to 24 hours before. Store in an airtight container in the refrigerator. You can also prepare the crust and cream cheese layer a day in advance, but keep the peaches separate until just before serving.
  • To Freeze: You can make the base of the pie, cover it with 2-3 layers of plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, and top with the fresh peaches just before serving. I don’t recommend freezing the pie with the peaches on top.
  • Storing Leftovers: Leftover fresh peach pie can be stored covered in the refrigerator in an airtight container for up to 2 days. If it has not been topped with peaches, the pie can be stored in the refrigerator for up to 5 days.
Angle shot of a plated slice of the no-bake fresh peach pie.

More Fresh Peach-Inspired Recipes

Peaches are my favorite fruit, and I absolutely love peach season! Give me all of the peach recipes! Here are a few of my favorites that I know you and your family will love!

Print

No-Bake Fresh Peach Pie

Enjoy juicy, ripe peaches in this Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches, all nestled in a buttery graham cracker crust. It’s simply delightful, and no baking is required!
Course Dessert
Cuisine American
Keyword Fresh Peach Pie, No Bake Peach Pie, Peach Dessert, peaches and cream pie bars
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 Slices
Calories 465kcal
Author Alyssa Rivers

Ingredients

Graham Cracker Crust

Cream Filling

Peach Topping

Instructions

Graham Cracker Crust

  • Add the graham cracker crumbs, sugar, and salt to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand
  • Pour the crumb mixture into a 9-inch pie dish and use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set it in the refrigerator to chill while you prepare the cream filling.

Cream Filling

  • Add the cream cheese, sugar, and vanilla to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined and smooth. Scrape down the sides and bottom of the bowl.
  • Fold in about ⅓ of the whipped topping to help loosen the cream cheese before folding in the remaining whipped topping. Fold until completely combined.
  • Add the cream filling to the chilled pie crust and smooth over the top. Depending on the depth of your pie dish, you may have a little extra filling. You may discard it or save it to eat on the side plain, with peaches, or with other fruit.
  • Cover the pie with aluminum foil or plastic wrap and chill in the refrigerator for at least 4 hours before serving.

Peach Topping

  • In a large bowl, combine the sliced peaches with the brown sugar, lemon juice, and spices. Allow the peaches to sit for at least 20 minutes or up to 24 hours before topping the pie and serving.

Nutrition

Calories: 465kcal | Carbohydrates: 54g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 389mg | Potassium: 201mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1008IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg
]]> https://therecipecritic.com/no-bake-fresh-peach-pie/feed/ 0 265125 Peach Fluff Salad https://therecipecritic.com/peach-fluff-salad/ https://therecipecritic.com/peach-fluff-salad/#respond Thu, 05 Sep 2024 00:00:00 +0000 https://therecipecritic.com/?p=267239 It’s peach season which means you have to make this Peach Fluff Salad! It’s a creamy, fruity dessert that hits…]]>

It’s peach season which means you have to make this Peach Fluff Salad! It’s a creamy, fruity dessert that hits all the right notes and is packed with fresh peaches!

Reasons You’ll LOVE This Recipe!

  • Easy to Prepare: This recipe doesn’t require any baking or complicated techniques. It’s as simple as mixing, chilling, and enjoying.
  • Perfect for Any Occasion: Whether you’re hosting a summer BBQ, attending a potluck, or just want something special for your family, this peach salad fits the bill. It’s light enough to be a side dish but you can also serve it as a dessert.
  • Kid-Friendly: If you have little ones, they’re going to love this! The mini marshmallows add a fun texture, and the peach flavor is sweet without being overpowering.
  • Customizable: While peaches are the star of the show, you can easily swap them out for other fruits like strawberries or pineapples if you’re feeling adventurous. It’s a versatile recipe that you can tweak to suit your tastes.

Ingredients in Peach Fluff Jello Salad

The ingredients for this salad are simple yet delicious, combining fruity, creamy, and sweet elements. Check out the recipe card at the bottom of the post for all of the exact measurements.

  • Peach Jello: Adds a sweet peach flavor to the dessert.
  • Boiling Water: Dissolves the jello powder.
  • Cold Water: Cools the jello mixture.
  • Instant Vanilla Pudding: Gives the dessert a creamy vanilla flavor.
  • Cream Cheese: Adds a smooth, tangy creaminess.
  • Whipped Topping: Makes the dessert light and fluffy.
  • Mini Marshmallows: Add a chewy texture and extra sweetness.
  • Peaches: Provide juicy, fruity bites throughout the dessert.
A top down shot of all of the ingredients laid out on the counter and individually labeled.

Simple Steps to Making Peach Fluff

It’s as easy as mixing a few ingredients and chilling them in the fridge. In no time, you’ll have a creamy, fruity dessert ready for any occasion.

  1. Combine Jello and Water: In a large bowl, add the jello powder and boiling water. Whisk for a couple of minutes, until the jello is fully dissolved. Stir in the cold water and refrigerate for 20 minutes.
  2. Add Pudding Powder: Stir the vanilla pudding powder into the jello and refrigerate for another 20 minutes, until set.
  3. Combine: Once the jello/pudding mixture has set, mix in the cream cheese and whipped topping until fully combined.
  4. Chill: Fold in the marshmallows and peaches. Cover and chill for at least an hour before serving.
Jello and water in a glass bowl with a whisk.
Vanilla pudding powder mixed with the jello and water.
Whipped cream added to the mixture.
Fresh peaches and marshmallows added into the bowl for the peach fluff salad.

Helpful Tips

Here are some quick tips to make this peach fluff even better! From softening cream cheese to adding a little crunch, these easy changes will make your treat even better.

  • Soften Your Cream Cheese: Make sure that your cream cheese is at room temperature before mixing. Leave it on the counter for up to 2 hours or microwave it for 15-20 seconds to avoid lumps in your dessert.
  • Homemade Whipped Cream Option: If you prefer homemade whipped cream, simply whip 1 1/2 cups of heavy cream to stiff peaks and fold it in instead of the whipped topping. The dessert might be a bit softer, but it will still be delicious!
  • Fresh or Frozen Peaches: You can use either fresh or frozen peaches. For fresh peaches, peel them if you like, or leave the skin on. If using frozen peaches, make sure they are fully thawed and drained before dicing.
  • Add a Crunch: Toss in some toasted slivered almonds for extra texture. The nutty flavor pairs perfectly with the sweet peachy goodness of this dessert!
A close up of a spoonful of fresh peach fluff salad.

How to Store Leftover Peach Fluff Salad

Since peach fluff is a whipped dessert, it’s best enjoyed fresh. You can store leftovers for up to two days, but keep in mind that the longer it sits in the fridge, the more the whipped topping will lose its fluffiness and become runnier.

  • In the Refrigerator: Store any leftovers in an airtight container for up to two days. For the best taste and texture, enjoy it on the day it’s made.
A close up of peach fluff salad on a spoon.

More Delicious Peach Recipes to Try!

Print

Peach Fluff Salad

It's peach season which means you have to make this Peach Fluff Salad! It's a creamy, fruity dessert that hits all the right notes and is packed with fresh peaches!
Course Dessert, Side Dish
Cuisine American
Keyword Jello Salad, Peach Fluff Dessert, Peach Fluff Salad, Peach Jello Fluff
Prep Time 10 minutes
Chill Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 261kcal
Author Alyssa Rivers

Ingredients

  • 1 (3.4-ounce) box peach jello
  • 1 cup boiling water
  • ½ cup cold water
  • 1 (3.4-ounce) box instant vanilla pudding
  • 4 ounces cream cheese, softened
  • 1 (8-ounce) container whipped topping, thawed
  • 2 ½ cups mini marshmallows
  • 1 ½ cups peaches, diced

Instructions

  • In a large bowl, add the jello powder and boiling water. Whisk for a couple of minutes, until the jello is fully dissolved. Stir in the cold water and refrigerate for 20 minutes.
  • Stir the vanilla pudding powder into the jello and refrigerate for another 20 minutes, until set.
  • Once the jello/pudding mixture has set, mix in the cream cheese and whipped topping until fully combined.
  • Fold in the marshmallows and peaches. Cover and chill for at least an hour before serving.

Nutrition

Calories: 261kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 209mg | Potassium: 86mg | Fiber: 1g | Sugar: 37g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 0.2mg
]]> https://therecipecritic.com/peach-fluff-salad/feed/ 0 267239 Pistachio Pudding Cookies https://therecipecritic.com/pistachio-pudding-cookies/ https://therecipecritic.com/pistachio-pudding-cookies/#respond Tue, 03 Sep 2024 12:00:00 +0000 https://therecipecritic.com/?p=261887 Pistachio Pudding Cookies are super soft, chewy, and irresistible! They’re easy to make, and adding pistachio pudding mix gives this…]]>

Pistachio Pudding Cookies are super soft, chewy, and irresistible! They’re easy to make, and adding pistachio pudding mix gives this cookie recipe wonderful flavor and the perfect tender texture!

Overhead shot of baked pistachio pudding cookies.

Reasons You’ll Love This Recipe

  • Incredible flavor: If you love the subtle nutty flavor of pistachios in ice cream, dessert salad, and breads, you’re going to go crazy for these cookies!
  • Wonderful texture: The best part of this cookie recipe is the soft, tender crumb with chunks of white chocolate and pistachios. One bite, and you’ll be hooked!
  • Great for holidays: Because of their festive green color, these cookies are perfect for Christmas and St. Patrick’s Day. But they are good anytime you’re craving something sweet!

Ingredients You’ll Need

This pistachio pudding cookie recipe is made with classic baking ingredients. Just be sure to grab a box of instant pistachio pudding mix at the store. Check out the recipe card at the bottom of the post for exact measurements.

  • Butter: Use salted butter to add richness.
  • Granulated Sugar: Makes these perfectly sweet!
  • Brown Sugar: provides sweet caramel-like flavor and moisture.
  • Pudding Mix: One package of instant pistachio pudding flavors these cookies and makes them deliciously soft. Be sure to disregard any instructions on the box—this is just an add-in to the cookie dough.
  • Eggs: Binds the ingredients and provides structure to the cookies.
  • Vanilla Extract: Provides a subtle warm sweetness.
  • Almond Extract: Enhances the nutty pistachio flavor.
  • Baking Soda: Helps the cookies rise.
  • Flour: For light tenderness, use all-purpose flour.
  • White Chocolate: You can mix in chopped white chocolate or white chocolate chips.
  • Pistachios: Chopped pistachios for a nutty crunch that further enhances the pistachio flavor.
  • Green Food Coloring: To make your fun holiday parties more green, you can add a small amount of green food coloring.
Overhead shot of labeled ingredients.

How to Make Pistachio Pudding Cookies

These pistachio cookies could not be easier to prepare. They come together in just about 15 minutes, and there is no need to chill the dough!

  1. Beat Butter and Sugar: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, beat the butter and sugars together until fluffy, about 3-4 minutes.
  2. Beat in Pudding Mix: Add the pudding mix and beat until combined.
  3. Wet Ingredients: Add the eggs, vanilla, and almond extract and beat until combined. Scrape down the sides and bottom of the bowl.
  4. Add Dry Ingredients: Add the flour and baking soda and mix until combined. If desired, add a very small amount of green food coloring to make the cookies a brighter shade.
  5. Fold in Chocolate and Nuts: Stir in the chocolate chips and chopped pistachios by hand.
  6. Bake: Scoop the dough using a smaller scoop (about 1 ½ tablespoons) and place on the prepared cookie sheet. Bake for 8-12 minutes.
Overhead shot of butter and sugars separated in a mixing bowl.
Overhead shot of beat butter and sugars with pudding mix on top.
Overhead shot of the butter, sugar and pudding mixture with eggs and extracts.
Overhead shot of the dry ingredients on top of the cookie dough.
Overhead shot of the pistachio pudding cookie dough with white chocolate chunks and pistachios in a mixing bowl.
Overhead shot of cookie dough scooped into balls spread out on a cookie sheet covered in parchment paper.

Tips for Perfect Pudding Cookies

These pistachio pudding cookies are hassle-free and a hit with anyone who tries them. For best results, follow these simple tips!

  • Chill: For a thicker cookie, chill your dough for 30 minutes to an hour. Cook time will be a couple of minutes longer with chilled dough.
  • Cook time: Do not overbake! These cookies are meant to be soft and chewy, so follow the recipe time and check them often the first time you make them since all ovens are slightly different. They should be just barely set on the outside and slightly matte on top. They might look a little underdone, but they will continue to cook as they sit on the baking sheet after you remove them from the oven.
  • Cool: After pulling the cookies out of the oven, let them cool on the baking sheet for 2 minutes. Then, carefully transfer them to a cooling rack to allow them to finish cooling completely.
  • Roll: If you aren’t using a cookie scoop, I recommend rolling the dough balls before placing them on the baking sheet. This will help the cookies be more uniform and bake evenly.
close up overhead shot of baked pistachio pudding cookies.

Storing Leftover Pistachio Pudding Cookies

These pudding cookies store great and stay soft for days! You can even freeze the dough for later!

  • Baked Cookies: Store baked cookies in an airtight container on the counter for up to 5-7 days, or freeze them for up to 3 months. I recommend freezing them in a single layer on a parchment-lined baking sheet before transferring the frozen cookies to a freezer bag.
  • To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days, then you can just refrigerate the dough. Store it in an airtight container, and it will last up to 5 in the refrigerator. Allow the dough to sit on the counter for an hour or so to soften a bit before scooping.
  • To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough, then place it in an airtight container and freeze for up to 3 months in the freezer. To save time, roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.
Side shot of stacked pistachio pudding cookies on a wood cutting board.

More Ways to Use Instant Pudding Mix

Instant pudding mix is a versatile ingredient that not only makes the softest cookies but is also great for flavoring a variety of delicious desserts. Here are some of my favorite recipes using instant pudding mix. Which one will you try next?

Print

Pistachio Pudding Cookies

Pistachio Pudding Cookies are super soft, chewy, and irresistible! They're easy to make, and adding pistachio pudding mix gives this cookie recipe wonderful flavor and the perfect tender texture!
Course Dessert
Cuisine American
Keyword christmas cookies, holiday cookies, Pistachio Pudding Cookies, Pudding Mix Cookies, White chocolate pistachio cookies
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24 cookies
Calories 208kcal

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, beat the butter and sugars until fluffy, about 3-4 minutes.
  • Add the pudding mix and beat until combined.
  • Add the eggs, vanilla, and almond extract and beat until combined. Scrape down the sides and bottom of the bowl.
  • Add the flour and baking soda and mix until combined. If desired, add a very small amount of green food coloring to make the cookies a brighter shade.
  • Stir in the chocolate chips and chopped pistachios by hand.
  • Scoop the dough using a smaller scoop (about 1 ½ tablespoons) and place on the prepared cookie sheet. Bake for 8-12 minutes.

Nutrition

Calories: 208kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg
]]> https://therecipecritic.com/pistachio-pudding-cookies/feed/ 0 261887 Biscoff Cookies https://therecipecritic.com/biscoff-cookies/ https://therecipecritic.com/biscoff-cookies/#respond Mon, 19 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=262498 Satisfy your sweet tooth with loaded Biscoff Cookies. They are soft and chewy and infused with the flavor of Biscoff…]]>

Satisfy your sweet tooth with loaded Biscoff Cookies. They are soft and chewy and infused with the flavor of Biscoff cookies and cookie butter. These are easy to whip up and will be a hit for any occasion!

The cinnamon-spiced, caramel flavor of Biscoff cookies is irresistible in a variety of desserts! If you love it too, try our soft, rich Biscoff Cheesecake, easy Biscoff Oatmeal Bars and Pumpkin Chiffon Pie with Biscoff Crust.

Overhead shot of baked Biscoff cookies on a cookie sheet.

Reasons You Will Love This Recipe

  • Delicious flavor: With the combination of cinnamon-spiced Biscoff cookies with white chocolate and cookie butter in a soft and chewy cookie, one bite and you’ll be hooked!
  • Wonderful texture: Chunks of Biscoff cookie, white chocolate, and biscoff cookie butter drizzled over the top of homemade cookies are incredible. You can’t eat just one!
  • Great for any occasion: This recipe is easy enough to make for a weeknight treat for the family, yet impressive enough for your holiday cookie tray!

Biscoff Cookies Recipe

Biscoff cookies start with your basic cookie ingredients with cookie butter mixed into the dough. Pieces of Biscoff cookies (also called speculoos cookies) and white chocolate are folded into the batter. Drizzle them with more cookie butter before baking for the perfect finishing touch.

You will be absolutely obsessed with how delicious these taste! They have the perfect flavor and texture—soft on the inside and slightly crispy on the edges. Then you get bites of cinnamon-spiced cookie pieces and melty white chocolate—pure cookie perfection.

Ingredients You’ll Need To Make Biscoff Cookies

This Biscoff cookie recipe uses classic baking ingredients that you probably already have in your pantry! You just might need to purchase some Biscoff cookies and cookie butter, but it’s so worth it! Check out the recipe card at the bottom of the post for the exact measurements.

  • Unsalted Butter: Butter provides richness and a buttery flavor.
  • Brown Sugar: Brown sugar adds a warm caramel flavor adding sweetness and creating a chewy texture in the cookies.
  • Granulated Sugar: Adds sweetness to the dough.
  • Eggs: Helps with binding ingredients and provides structure.
  • Vanilla Extract: Enhances the sweet flavor.
  • Cookie Butter: If you have the time, try this homemade cookie butter recipe. It’s even better than Trader Joe’s version!
  • Flour: I recommend all-purpose flour for a perfectly soft and tender texture.
  • Cornstarch: I love adding cornstarch to my cookie dough because it makes the cookies soft and thick. 
  • Baking Soda and Baking Powder: Helps baked goods rise and makes them light and soft.
  • Salt: Balances the sweetness and brings all the flavors together.
  • White Chocolate: The taste of white chocolate with Biscoff cookies is a match made in heaven!
  • Biscoff Cookies: These crunchy biscuits have a warm spiced caramel flavor. We crunch them up and fold them into the dough for major deliciousness.
Overhead shot of labeled ingredients.

How to Make Biscoff Cookie Butter Cookies

We love baking unique cookie recipes at our house! If you’re looking for a cookie that is truly special, give these Biscoff cookies a try! Here’s how easy they are to make:

  1. Prep: Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
  2. Beat Butter and Sugars: Add the butter and both sugars to the bowl of a stand mixer and beat on high speed with the paddle attachment for 3-4 minutes, until light and fluffy.
  3. Combine Eggs and Vanilla: Add the eggs and vanilla and mix on medium speed until combined.
  4. Add Dry Ingredients: Add the flour, cornstarch, baking soda, baking powder, and salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet and mix until just combined.
  5. Stir in Mix-ins: Fold in the white chocolate chips and cookie butter cookie pieces by hand. Cover the bowl and chill for 30 minutes.
  6. Make Cookie Dough Balls: Scoop the chilled dough with a medium cookie scoop onto the prepared baking sheets, leaving 2 inches between them. Drizzle melted cookie butter over the top of each scoop of cookie dough.
  7. Bake: Bake for 8-10 minutes, until the edges begin to set and turn golden brown. The centers of the cookies will look underbaked, but they will continue to bake as they cool.
  8. Cool: Let the cookies cool on the baking sheet for 3-4 minutes before moving them to a cooling rack to finish cooling.
Overhead shot of the creamed butter and sugar in a bowl with eggs and vanilla added.
Cream butter and sugar, then add the eggs and vanilla.
Overhead shot of a bowl of cookie dough with dollop of cookie butter on top.
Mix in the cookie butter.
Overhead shot of bowl of cookie dough with dry ingredients on top.
Add the dry ingredients to the wet ingredients.
Overhead shot of bowl with Biscoff cookie bits, chunks of white chocolate over cookie dough.
Add the white chocolate and crushed cookies.
Overhead shot of a bowl of fully incorporated cookie dough.
Mix in until evenly distributed.
Angle shot of a spoon drizzling melted cookie butter over cookie dough balls on cookie sheet.
Scoop dough and drizzle additional cookie butter on top. Bake.

Here are a few recommendations that will make these Biscoff cookies bake up perfectly every time!

  • Use Room-Temperature Ingredients! This helps the ingredients blend fully and easily.
  • More Biscoff Flavor: For more Biscoff flavor, press larger chunks of broken cookies into the scooped dough before baking.
  • Make Ahead: The longer the dough sits, the softer the Biscoff crumbs inside them will become. This is helpful if you want really big chunks of cookies inside, as it makes it easier to scoop and break through them. You can prepare the cookie dough a few days in advance and keep it in an airtight container in the refrigerator until you’re ready to bake the cookies. 
  • White Chocolate: I love melty white chocolate, but white chocolate chips never seem to melt well for me. For this recipe, I chopped up a bar of quality white chocolate instead of white chocolate chips, which made the final result even better.
Close up shot of baked Biscoff cookies on a cookie sheet.

Storing Leftovers

  • Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 7 days. 
  • Freezing Baked Cookies: Baked cookies can be stored in an airtight freezer container or bag and frozen for up to 3 months. Leave them at room temperature for an hour or so to thaw, or heat the cookies one at a time in the microwave in 15-second intervals until warmed through. 
  • Freezing the Dough: The unbaked cookie dough can be scooped into balls on a parchment-lined baking sheet and placed in the freezer for 2-3 hours. Once the cookie dough balls are fully frozen, transfer them to a freezer bag or container. Bake directly from frozen at 375 degrees Fahrenheit for 12-15 minutes, until the edges are golden brown and the centers are still gooey.
Side shot of stacked Biscoff cookies.

You can’t get much better than a warm, homemade cookie! Here are a few more tried and true cookie recipes that are sure to impress your friends and family. They’re all delicious! You can find my full list of cookie recipes here!

Print

Biscoff Cookies

Satisfy your sweet tooth with loaded Biscoff Cookies. They are soft and chewy and infused with the flavor of Biscoff cookies and cookie butter. These are easy to whip up and will be a hit for any occasion!
Course Dessert
Cuisine American
Keyword biscoff dessert, christmas cookies, Cookie butter cookies, Drop cookies, holiday cookies
Prep Time 20 minutes
Cook Time 10 minutes
chill time 30 minutes
Total Time 1 hour
Servings 30 cookies
Calories 221kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
  • Add the butter and both sugars to a large mixing bowl and beat on high speed with the paddle attachment of a stand mixer or a hand mixer for 3-4 minutes, until light and fluffy.
  • Add the eggs and vanilla and mix until combined.
  • Add the flour, cornstarch, baking soda, baking powder, and salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet and mix until just combined.
  • Fold in the chocolate chips and cookie pieces by hand until evenly distributed. Cover the bowl and chill for 30 minutes.
  • Scoop the chilled dough with a medium cookie scoop (about 3 tablespoons of dough) onto the prepared baking sheets, leaving 2 inches between them. Melt some cookie butter in the microwave in 10-second intervals, until it’s runny. Drizzle a generous amount over the top of each scoop of cookie dough.
  • Bake for 8-10 minutes, until the edges begin to set and turn golden brown. The centers of the cookies will look underbaked, but they will continue to bake as they cool.
  • Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a cooling rack to finish cooling.

Nutrition

Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 173mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 208IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
]]> https://therecipecritic.com/biscoff-cookies/feed/ 0 262498 Chocolate Whipped Cream https://therecipecritic.com/chocolate-whipped-cream/ https://therecipecritic.com/chocolate-whipped-cream/#respond Thu, 15 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=261738 Fluffy Chocolate Whipped Cream is a wonderful combination of chocolate and fresh whipped cream. It’s the perfect topping for fruit,…]]>

Fluffy Chocolate Whipped Cream is a wonderful combination of chocolate and fresh whipped cream. It’s the perfect topping for fruit, waffles, pie, cupcakes, and so much more!

Homemade whipped cream is one of my favorite ways to really elevate a dessert recipe. Here are a few more must-make recipes: stabilized whipped cream, marshmallow whipped cream, and my classic whipped cream recipe!

Side view of a glass with piped chocolate whipped cream inside.

Reasons You’ll Love This Recipe

  • Simple: Skip the Cool Whip. Homemade whipped cream is so much better, and it only takes minutes to make.
  • Tastes amazing! Every dollop has the most delicious chocolate flavor, and the texture is pillowy and soft.
  • Versatile: There are so many fun and festive ways to use chocolate whipped cream! Try it as a dip with fresh berries or piled on your favorite cupcakes or pancakes!

Chocolate Whipped Cream

I cannot stop eating this easy chocolate whipped cream! It’s absolutely irresistible, with the best chocolate flavor and a silky, smooth, and fluffy consistency!

Believe me, once you try this deliciousness, you’ll want to add it to all of your sweet treats! Start by spreading it over cakes and pies. Top your hot chocolate with it for extra chocolate creaminess! Dip your strawberries in it for a twist on chocolate-dipped strawberries.

Ingredients You’ll Need

This perfectly fluffy chocolate whipped cream recipe only needs three ingredients. Check out the recipe card below for measurements so you can make a batch of your own—you won’t regret it!

  • Powdered Sugar: Sweetens the whipped cream while dissolving instantly to create a smooth and creamy consistency.
  • Cocoa Powder: This is what gives the whipped cream a rich chocolate taste.
  • Heavy Whipping Cream: The base ingredient! Be sure it’s chilled for the best results!
Overhead shot of labeled ingredients.

How to Make Chocolate Whipped Cream

Follow these simple step-by-step instructions, and you’ll have delicious whipped cream that you’ll want to eat straight from the bowl. Here’s how easy it is to create:

  1. Mix Dry Ingredients: First, whisk the powdered sugar with the cocoa powder in a small bowl.
  2. Combine: Next, add the cream and dry ingredients to a large mixing bowl.
  3. Beat: Lastly, beat the ingredients in a stand mixer fitted with the whisk attachment or using a hand mixer. Beat until the cream reaches medium-stiff peaks.
Overhead shot of dry ingredients in a glass bowl with a whisk.
Overhead shot of dry ingredients with cream in a glass bowl.
Overhead shot of chocolate whipped cream in stand mixer.

Tips and Variations

Chocolate whipped cream is super quick & easy to make at home. Follow my tips and tricks below to have the best success! You’ll never want to buy store-bought whipped cream again!

  • Smooth Whipped Cream: If your powdered sugar or cocoa powder is lumpy, sift them together instead of just whisking them together. This will prevent any powdery lumps in your final chocolate whipped cream!
  • Use a Cold Bowl and Whisk: About 20-30 minutes before place your bowl (metal is best) and whisk in the freezer. Heavy cream whips up much quicker if it is kept cold, so freezing the bowl and the whisk keeps the cream cold as it whips and speeds up the process.
  • Dark Chocolate: For an even darker chocolate flavor, swap out the cocoa powder 1:1 for dark cocoa powder!
  • Medium-Stiff Peaks: You’ll know when your cream has reached medium-stiff peaks when you lift the whisk out and turn it upright, and most of the cream holds its shape except the very tip of the peak. The tip will curl over but not completely.
Overhead shot of chocolate whipped cream in glass bowl.

Storing Leftover Whipped Cream

Chocolate whipped cream is best served immediately, but it can be stored in the fridge for a few days or in the freezer for up to three months!

  • In the Refrigerator: Homemade chocolate whipped cream can be stored in an airtight container in the refrigerator for up to 5 days, but it will start to break down and deflate after a couple of hours at room temperature or about a day in the refrigerator. If this happens, you can add a little more sugar and re-whip the chocolate whipped cream.
  • In the Freezer: You can pipe swirls of chocolate whipped cream onto a parchment-lined baking sheet and then freeze them for at least 6 hours. Once frozen solid, peel the swirls off the parchment and store in the freezer in a freezer bag or an airtight container for up to 3 months. You can use these frozen swirls to decorate cakes, cupcakes, and pies or drop them into hot chocolate.
  • Thawing: It will take about 30 minutes at room temperature to thaw.
Side shot of someone piping chocolate whipped cream into a small glass container.

More Delicious Toppings

Homemade toppings, from frosting to syrup, really take your desserts to the next level! I have lots of tried-and-true recipes that are all simple to make. Here are some of my family’s favorite recipes that I know you are going to love!

Print

Chocolate Whipped Cream

Fluffy Chocolate Whipped Cream is a wonderful combination of chocolate with fresh whipped cream! It’s the perfect topping for fruit, waffles, pie, cupcakes and so much more!
Course Dessert
Cuisine American
Keyword chocolate whipped cream, chocolate whipped cream from scratch, Homemade chocolate whipped cream
Prep Time 6 minutes
Total Time 6 minutes
Servings 3 cups
Calories 473kcal
Author Alyssa Rivers

Equipment

  • Stand mixer or hand mixer, with whisk attachment

Ingredients

Instructions

  • Whisk the powdered sugar with the cocoa powder in a small bowl.
  • Add the cream and dry ingredients to a large mixing bowl and beat with a stand mixer fitted with the whisk attachment or a hand mixer until the cream reaches medium-stiff peaks.
  • The whipped cream is best used immediately but will keep covered in the refrigerator for up to 3 hours before it will start to deflate.

Nutrition

Calories: 473kcal | Carbohydrates: 21g | Protein: 5g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 34mg | Potassium: 222mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
]]> https://therecipecritic.com/chocolate-whipped-cream/feed/ 0 261738 Baking Soda vs Baking Powder https://therecipecritic.com/baking-soda-vs-baking-powder-baking-tips/ https://therecipecritic.com/baking-soda-vs-baking-powder-baking-tips/#comments Tue, 13 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=262630 Baking soda vs baking powder….what is the difference? I’m here to teach you the basics of each so that you…]]>

Baking soda vs baking powder….what is the difference? I’m here to teach you the basics of each so that you can improve your baking skills. Learn the whys, hows, and when they’re important to achieving delicious recipes.

Baking powder and baking soda are key ingredients in so many classic recipes! Baking soda is a must when baking cookies. Sometimes I use both, like in our favorite copycat Crumbl cookie recipe. And I couldn’t make my homemade pancake mix without the help of baking powder because it makes them SO fluffy!

Top view of baking soda and baking powder spilling out of the containers with measuring spoons.

Reasons to Know How They Work

  • Improve Your Baking: The wrong use of baking powder and baking soda can affect your baking.
  • Learn When to Use Them: Improve your baking game and know when and why to use them in your recipes.
  • Best Baking Results: Get the best baking results by balancing flavors and achieving the perfect texture and shape of baked goods.

Baking Soda vs Baking Powder

Baking soda and baking powder are both chemical leavening agents. The ingredient in a recipe makes dough or batter rise through a chemical reaction. However, they are NOT the same! They have notable differences, so let’s compare baking soda vs baking powder and break it down!

What is Baking Soda?

Baking soda is powerful! It is 3 times stronger than baking powder! In the world of science, baking soda is known as a base. It will create a reaction when it comes in contact with an acid. This also translates into the world of baking! This reaction produces a carbon dioxide gas, and the bubbles from this reaction give a light texture in baked goods. Recipes that use baking soda will also call for some type of acid to create this chemical reaction.

Side view of baking soda going into a glass jar of vinegar and bubbling up.

Acids That React With Baking Soda

We’re all familiar with the reaction of baking soda and vinegar but many ingredients react in recipes to create carbon dioxide. Here is a list of acid ingredients commonly used in baking:

  • Vinegar
  • Citrus Juices
  • Buttermilk
  • Sour Cream or Yogurt
  • Cocoa Powder (Not Dutch Process)
  • Brown sugar
  • Cream of Tartar
  • Molasses or Honey

Irish Soda Bread is a bread recipe that relies on the reaction of buttermilk and baking soda to rise. My fun Wacky Cake is another example of this reaction. The baking soda and vinegar in the recipe give this cake the fluffiest texture and it’s SO yummy!

Close view of soda bread cut onto a wood board.

Too Much Baking Soda?

Using too much baking soda in your recipes without neutralizing it with an acid will result in a strong metallic flavor from the baking soda. Some people might think the more baking soda you use the more rise you’ll get, but that isn’t how baking soda works. It needs to be just the right amount and has to have an acid to react and neutralize it.

What is Baking Powder?

Baking powder actually has baking soda in it! It also contains another acid like cream of tartar or cornstarch that helps neutralize the baking soda. This means there isn’t a need for another acid for baking powder to react. Baking powder reacts in two different ways, and if you’ve ever wondered why the container says “double-acting”, here’s why:

  1. Moisture: Baking powder first becomes active when it gets wet. Air bubbles are created when it comes in contact with water, milk, or any moisture in the recipe. This is why most recipes need to be baked right away while the chemicals are still active.
  2. Heat: Baking powder also becomes active when it’s exposed to heat during the baking process. As the ingredients reach a certain temperature, the baking powder creates lift and helps the baked goods rise and become fluffy! 

My Grandma’s Perfect Fluffy Pancakes are the perfect example of this reaction. The baking powder in her pancake recipe reacts with the heat of the skillet making them fluffy and soft! Another example is this delicious Ricotta Cake! The baking powder makes it so light and fluffy as it bakes.

Top view of pancakes on a plate.

Why Use Baking Soda AND Baking Powder?

It is necessary to use both baking soda and baking powder in certain recipes! Using both can improve the texture and the flavor of your baked goods. It’s fun to see what happens when you use either baking soda, baking powder, or both! Check out the results below!

  1. Improve Texture: Some recipes use both to improve the texture. Baking soda alone doesn’t lend enough rise to some recipes. Instead of just adding more baking soda, which will only lead to a sour metallic taste, you add baking powder to give extra lift. My Twinkie Cake uses both and the texture is fluffy and delicious!
  2. Flavor: Using both can also improve the flavor of your recipes. Sometimes you need both because you want the tang of an acid in your recipe to come through in the finished product. If you only rely on baking soda for rise, it will neutralize the flavor of the acid you’re using. Using both allows the tangy acidic flavor of say buttermilk or lemon juice to come through. Try this Glazed Lemon Bread and you’ll see what I mean!
Muffin baking results of using baking soda and baking powder.

Can You Substitute One For the Other?

In short, I wouldn’t recommend it! It’s tricky to do without affecting the rise, texture, and flavor of your baked good. It’s better to follow a recipe the way it is written to get the best results!

Do Baking Powder and Baking Soda Expire?

Yes, they expire! Here are some tips for storing and keeping baking powder and baking soda fresh!

  • In the Cupboard: It is best to store baking soda and baking powder in an airtight container. Baking powder already comes in an airtight container, but baking soda should be removed from the cardboard box and stored in an airtight container. Store them both in a dry, cool place like a cupboard. Storing in the Refrigerator is not recommended.
  • Expiration Tips: It’s helpful to write the date you open them on the container. Store unopened baking soda at room temperature for 18 months. After opening, store at room temperature for 6 months. Store unopened baking powder at room temperature for 6 months. After opening, store at room temperature for 3 months!
  • How to Test the Freshness of Baking Powder: Add about ¼ cup of warm water to a bowl along with 1 tablespoon of baking powder. Stir the mixture and it should become a bit fizzy. If there isn’t any fizz then it’s bad.
  • How to Test the Freshness of Baking Soda: For baking soda, it’s the same test, but instead of warm water, use plain white vinegar. The mixture will be very fizzy and bubbly when it’s fresh. If it isn’t very active then your baking soda has gone bad.

Recipes Using Baking Soda or Baking Powder

]]> https://therecipecritic.com/baking-soda-vs-baking-powder-baking-tips/feed/ 1 262630 Chocolate Pudding Cookies https://therecipecritic.com/pudding-cookies/ https://therecipecritic.com/pudding-cookies/#comments Mon, 12 Aug 2024 12:00:00 +0000 http://www.recipecritic.com.dev/?p=224 Chocolate Pudding Cookies are soft, chewy, and irresistibly delicious!  They are quick and easy to bake and will be a…]]>

Chocolate Pudding Cookies are soft, chewy, and irresistibly delicious!  They are quick and easy to bake and will be a huge hit with anyone who tries them!

For similar soft and chewy cookies that use different mix-ins, try Chocolate Chip Pudding Cookies or White Chocolate M&Ms Pudding Cookies.  They are simple and absolutely amazing!

A platter of chocolate pudding cookies.

Reason’s You’ll LOVE This Recipe

  • Easy: Using only a few ingredients, you can whip up a batch of these soft cookies in less than 20 minutes!
  • Change up the flavor: Don’t like chocolate? All you have to do to change these pudding cookies up is change up the flavor if the pudding mix that you add in!

They are not only packed with insanely delicious chocolate flavor but they also have the most amazing texture.  The pudding in the recipe makes them so soft and melt in yout mouth. Plus, I have included the instructions on how you can easily make them ahead of time and freeze extras for later!

For more delicious pudding cookie recipes, check out these classic Banana Cream Pudding Cookies or these yummy Funfetti Cheesecake Pudding Cookies.

Ingredients in Chocolate Pudding Cookies

A short list of basic ingredients is all you need to bake the most amazing pudding cookies you have had!  The chocolate pudding adds the best rich flavor and soft cookie texture!

  • Butter: Make sure your butter is room temperature so it will easily cream together in pudding mixture.
  • Brown sugar: Rich molasses sweetness that makes these cookies stand out.
  • Sugar: Adds sweetness!
  • Instant pudding: Follow the recipe, not the package instructions.
  • Eggs: Holds the dough together and adds moisture.
  • Vanilla: Brings out the other flavors and adds rich vanilla flavor.
  • Baking soda: Causes the cookie to rise.
  • Flour: Adds the perfect structure.

Tips for the Best Pudding Cookies

These chocolate pudding cookies are easy and stress-free cookies that are a crowd-pleasing favorite.  Follow these pro tips to achieve the best ooey gooey cookies you have ever made!

  • Chill: Chill your dough for 30 minutes to an hour for a thicker cookie. Cook time will be a couple of minutes longer with chilled dough.
  • Cook time: Do not overbake! These cookies are meant to be soft and chewy, so follow the recipe time and check them often the first time you make them since all ovens are slightly different. They should be just barely set on the outside and slightly matte on top. They might look a little underdone, but they will continue to cook as they sit on the baking sheet after you remove them from the oven.
  • Cool: Let the cookies cool on the baking sheet for 2 minutes after pulling them out of the oven. Then carefully transfer them to a cooling rack to allow them to finish cooling completely.
  • Roll: If you aren’t using a cookie scoop, I recommend rolling the dough balls before placing them on the baking sheet. This will help the cookies be more uniform and bake evenly.

Let’s Bake Some Cookies!

These chocolate pudding cookies are simple and easy to prepare and come together in less than 20 minutes total.  They are a quick treat that you will love, because from start to finish they are super easy and no fuss!

A bowl of cookie batter with chocolate pudding.
A glass bowl of cookie dough with eggs added.
A bowl of chocolate pudding cookie dough with flour being added.
Cookie dough balls on a baking sheet with parchment paper.
  1. Cream the butter and sugar, then add the pudding: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large bowl, beat the butter and sugars together until fluffy, about 3-4 minutes. Add the pudding mix and mix until combined.
  2. Beat in eggs and vanilla: Add the eggs and vanilla and beat until combined. Scrape down the sides and bottom of the bowl.
  3. Dry ingredients: In a small bowl, whisk together the baking soda and flour. Add the dry ingredients to the wet and mix until combined.
  4. Scoop and Bake: Scoop the dough using a smaller scoop (about 1 ½ tablespoons), roll them in your hands to make them uniform, and place them onto the prepared cookie sheets, leaving 2 inches between them. Bake for 8-12 minutes, or until the edges are set and the centers of the cookies have turned from shiny to matte. Leave the cookies on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.

Customize these chocolate pudding cookies with easy swaps your family will love. Have fun changing the mix-ins, instant pudding flavor, or even adding toppings.  There is no limit to the creative ways you can make this recipe your own!

  • Pudding: Use any flavor of instant pudding mix in these cookies to add both flavor and soft texture. Butterscotch, French vanilla, and cheesecake, and Oreo are a few favorites just to name a few.
  • Mix-ins: You can add 1-2 cups of mix-ins to this recipe to spruce it up. Try chocolate chunks, chocolate chips, Reese’s pieces, M&M’s, sprinkles, nuts, raisins, chopped oreos, or toffee bits.
  • Toppings: Add sugar sprinkles or crushed nuts to the top of the dough just before placing them in the oven.
Cooked chocolate pudding cookies on parchment paper. Some with chocolate chunks, some without.

Storing Leftover Chocolate Pudding Cookies

These pudding cookies store great and the pudding mix keeps them soft days later! I also have tips for freezing the dough!

  • Baked Cookies: Store baked cookies in an airtight container on the counter for up to 5-7 days, or freeze them for up to 3 months. I recommend freezing them in a single layer on a parchment-lined baking sheet before transferring the frozen cookies to a freezer bag.
  • To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days then you can just refrigerate the dough. Store it in an airtight container and it will last up to 5 in the refrigerator. Allow the dough to sit on the counter for an hour or so to soften a bit before scooping.
  • To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough then place the dough in an airtight container and freeze for up to 3 months in the freezer. To save time, roll the dough into balls and then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.
A stack of chocolate pudding cookies.

Try These Instant Pudding Recipes

Print

Chocolate Pudding Cookies

Chocolate Pudding Cookies are soft, chewy, and irresistibly delicious!  They are quick and easy to bake and will be a huge hit with anyone who tries them!
Course Dessert, Snack
Cuisine American
Keyword chocolate pudding cookies, pudding cookies
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24 Cookies
Calories 134kcal
Author Alyssa Rivers

Ingredients

Ingredients:

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  • In a large bowl, beat the butter and sugars together until fluffy, about 3-4 minutes.
  • Add the pudding mix and beat until combined. Add the eggs and vanilla and beat until combined. Scrape down the sides and bottom of the bowl.
  • In a small bowl, whisk together the baking soda and flour. Add the dry ingredients to the wet and mix until combined.
  • Stir in any mix-ins by hand.
  • Scoop the dough using a smaller scoop (about 1 ½ tablespoons), roll them in your hands to make them uniform, and place them onto the prepared cookie sheets, leaving 2 inches between them.
  • Bake for 8-12 minutes, or until the edges are set an the centers of the cookies have turned from shiny to matte. Leave the cookies on the baking sheet for 2-3 minutes before transfering to a cooling rack to finish cooling.

Notes

Updated on August 12, 2024
Originally Published on July 13, 2012

Nutrition

Calories: 134kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 99mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 197IU | Calcium: 11mg | Iron: 1mg
]]> https://therecipecritic.com/pudding-cookies/feed/ 5 224 Cinnamon Roll Cheesecake https://therecipecritic.com/cinnamon-roll-cheesecake/ https://therecipecritic.com/cinnamon-roll-cheesecake/#respond Sun, 04 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=260732 Rich and creamy Cinnamon Roll Cheesecake has the delicious flavor of a cinnamon roll in decadent cheesecake form. This irresistible…]]>

Rich and creamy Cinnamon Roll Cheesecake has the delicious flavor of a cinnamon roll in decadent cheesecake form. This irresistible dessert is made with a cinnamon graham cracker crust, a velvety cream cheese filling with spiced cinnamon throughout, and a classic whipped cream topping.

Cream cheese desserts are some of my favorites! Of course, it’s wonderful in cheesecakes, but try my cream cheese pound cake, cream cheese snickerdoodles, and these amazing cream cheese brownies next.

Side shot of slice of cheesecake being lifted out of the whole cinnamon roll cheesecake.

Reasons You’ll Love This Recipe

  • A festive, unique recipe: I bet you’ve never had cheesecake with delicious cinnamon roll flavor! With just one bite, you’ll be totally obsessed!
  • Homemade with easy-to-follow instructions: Homemade cheesecake is so much better than anything you can buy! My step-by-step instructions are easy to follow, so your cheesecake will turn out perfectly.
  • Great for any occasion: From holidays to birthday celebrations, this dessert pleases both kids and adults!

Cinnamon Roll Cheesecake Recipe

This is a combination of two of my favorite treats, cheesecake and cinnamon rolls! If you love all things cinnamon and are looking for an incredible sweet treat that everyone will love, you’re in the right place.

This recipe starts with a cinnamon graham cracker crust, topped with creamy cheesecake filling that is layered with a cozy cinnamon sugar mixture. Garnish with fresh whipped cream for the ultimate ending to any meal!

Ingredients You Need to Make Cinnamon Roll Cheesecake

There are quite a few ingredients and steps needed to make this cinnamon roll cheesecake recipe, but it’s so worth it. There is nothing better than homemade cheesecake, especially one that has the flavor of a cinnamon roll!

Crust

  • Graham Crackers: This recipe calls for using cinnamon graham crackers for the crust to really infuse this cheesecake with cinnamon flavor. If you only have regular graham crackers, you can use those! All you have to do is add 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to the graham cracker crumbs. It will give a similar flavor and sugary crunch that the cinnamon graham crackers give. 
  • Granulated Sugar: Adds sweetness to the graham cracker crust.
  • Unsalted Butter: Melted butter helps to bind the ingredients together and provides a rich taste.
Overhead shot of labeled crust ingredients.

Cinnamon Filling

  • Brown Sugar: I like to sweeten the cinnamon part of the filling with brown sugar because it provides a rich, caramelized flavor. 
  • All-purpose Flour: A small amount of flour will give the cinnamon filling substance.
  • Ground Cinnamon: We’re mixing in plenty of cinnamon for a delicious, warm flavor.
  • Unsalted Butter: To bind the ingredients together.
Overhead shot of labeled cinnamon filling ingredients.

Cheesecake Filling

  • Cream Cheese: Make sure your blocks of cream cheese are softened to room temperature, so they combine well without any lumps.
  • Sour Cream: Combining sour cream with cream cheese makes for a super creamy, soft filling.
  • Sugars: The filling uses a combination of granulated sugar and brown sugar for a complex sweet taste.
  • Large Eggs: 5 large eggs proved structure and stability.
  • Vanilla Extract: Adds a subtle sweetness.
Overhead shot of labeled cheesecake filling ingredients.

Cream Cheese Whipped Cream

  • Cream Cheese: Use blocks of cream cheese that are softened to room temperature.
  • Powdered Sugar: Sweetens and dissolves instantly into the whipped cream, leaving a smooth and creamy texture.
  • Heavy Cream: Make sure it’s chilled for optimal results. Chilling helps the cream whip up faster and creates stiffer, more stable peaks.
Overhead shot of labeled cream cheese whipped cream ingredients,

How to Make a Cinnamon Roll Cheesecake

There’s no reason to be intimidated to make this cinnamon roll cheesecake! I’m sharing easy-to-follow instructions and all my top tips, so you will have major cheesecake success!

Crust

  1. Make Graham Cracker Crumbs: Add the graham crackers to a blender or food processor and pulse until you have fine crumbs. Alternatively, put the graham crackers into a large ziplock bag and crush them with a rolling pin or large, heavy glass or water bottle until they are fine crumbs.
  2. Make the Crust: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
  3. Press the Crust into the Pan: Add the crumb mixture to the prepared springform pan and press evenly into the bottom. Use the bottom of a flat glass or measuring cup to press for an even crust. Alternatively, press it into the bottom and halfway up the sides for a different crust style.
  4. Bake: Place in the oven and bake for 10 minutes. Set aside to cool completely. Leave the oven on to bake the cinnamon roll cheesecake.
Overhead shot of bowl of crushed crust ingredients.
Combine ingredients until it looks like damp sand.
Overhead shot of someone smashing graham cracker crumbs into the springform pan.
Press into the pan and bake.

Cinnamon Sugar Filling

  1. Stir Sugar with Flour and Cinnamon: Add the brown sugar, flour, and cinnamon to a small bowl and stir together to combine.
  2. Pour in Melted Butter: Add the melted butter and mix until you have a thick paste. Set aside.
Overhead shot of a bowl of mixed cinnamon sugar filling.
Mix the ingredients together until you have a thick paste.

Cheesecake Filling

  1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more, until smooth.
  2. Mix in Sour Cream and Sugars: Add sour cream and beat at medium/low speed until just combined. Scrape the bowl before adding the brown sugar and granulated sugar. Mix until just combined.
  3. Beat in Eggs: Add eggs one or two at a time and vanilla and beat on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl between each addition. At this point, the batter should be smooth and fairly runny.
  4. Prep for the Water Bath: Prepare the springform pan for the water bath by carefully wrapping the outside with 4 sheets of 18-inch heavy-duty aluminum foil. You may use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
  5. Prep for Baking: Place the wrapped pan in a deep roasting pan. You may alternatively use a baking sheet, so long as the sides are about 2 inches deep.
  6. Layer Filling in Pan: Add half of the cinnamon roll cheesecake batter to the pan. Crumble ⅔ of the cinnamon sugar filling evenly over the top of the cheesecake batter.
  7. Continue to Layer: Layer the rest of the cheesecake batter on top and crumble the remaining third of the cinnamon sugar filling on top.
Overhead shot of brown sugar, cream cheese, and sour cream in glass bowl.
Beat the sugar and sour cream into the cream cheese.
Overhead shot of eggs and vanilla added to cream cheese and sugar mixture in glass bowl.
Add the eggs and vanilla.
Overhead shot of mixed cream cheese filling in glass bowl.
Pour half of the batter on top of the cooled crust.
Overhead shot of cream cheese filling with bits of cinnamon sugar mixtures over the top in the springform pan.
Add 2/3 of the cinnamon filling, then the rest of the batter and the rest of the cinnamon filling on top.

Bake The Cheesecake

  1. Add Water: Add very hot water to the roasting pan until there is about 1 ½ inch of water around the springform pan or the water is halfway up the sides. Carefully place the pan on a rack in the lower 3rd of the oven.
  2. Bake: Place in the oven and bake for 1-1 ½ hours at 325 degrees Fahrenheit. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should wobble slightly in the center, but the outer 2 inches or so of the cheesecake should not have much wobble to it. If more than just the center wobbles or appears quite liquid, give it 10-15 more minutes before you check it again.
  3. Turn Off Oven: Once the cheesecake is mostly firm, with just a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
  4. Remove from Oven: Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan.
  5. Chill: Chill in the fridge for at least 6 hours.
  6. Prep for Removal: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

Cream Cheese Whipped Cream

  1. Beat Cream Cheese and Sugar: Add the cream cheese and powdered sugar to a medium bowl and beat together until fully combined and smooth. Set aside.
  2. Whip the Heavy Cream: Add the cream to another medium bowl and whip with a hand mixer until stiff peaks form. Add the cream cheese mixture and fold into the whipped cream until fully combined. Avoid mixing too much or stirring, as this will deflate the whipped cream.
  3. Add the Whipped Cream: Pipe or dollop the whipped cream on either the whole cheesecake or individual slices before serving.
Overhead shot of cream cheese and powdered sugar in glass bowl.
Beat the cream cheese and powdered sugar together.
Overhead shot of whipped whipped cream.
Whip the cream in a separate bowl.
Overhead shot of a dollop of cream cheese mixture in the whipped cream in glass bowl.
Add the cream cheese mixture to the cream.
Overhead shot of fully combined cream cheese mixture and whipped cream.
Fold until combined.

Tips for the Best Cinnamon Roll Cheesecake

  • Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream.
  • Room-Temperature Ingredients: To create that smooth, luscious filling, all your ingredients (cream cheese, sour cream, eggs, etc.) need to be at room temperature. If your ingredients are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours. 
  • Do Not Overbeat: Overbeating your batter will introduce too much air into the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed. 
  • Grease Your Springform Pan: Even if your springform pan is non-stick, you will want to grease it. Lightly oil with cooking spray or cold butter rubbed over all the surfaces very lightly.
  • Keeping it Moist: A water bath is the only way to guarantee the creamiest, most evenly baked cheesecake. If you do not want to place the cheesecake in the water bath, you can achieve similar results by putting the pan of water on the rack directly beneath it. 
  • No Peeking: Resist the urge to open the oven and peek at your cheesecake. You will release all that hard-earned steam, which could cause it to crack. Exposing the cake to extreme temperatures is not ideal. 
  • Let it Cool: You will know your cheesecake is done when there is a slight wobble in the center. Do not stick a knife or a thermometer inside it or it will crack. Once it is done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour and helps prevent it from cracking. Remove from the oven and place in the fridge for 6-8 hours or overnight.
Overhead shot of a slice of cinnamon roll cheesecake on a plate tipped on its side.

Storing Leftover Cheesecake

  • In the Refrigerator: Store for up to 7 days in an airtight container or wrapped tightly in plastic wrap.
  • In the Freezer: Store in an airtight container or wrap with plastic wrap followed by aluminum foil. Your cheesecake will stay good for about 3 months. Thaw overnight in the fridge before you serve it!
Side shot of plated slice of cinnamon roll cheesecake with a bit on a fork.

More Delicious Cheesecake Recipes

There are so many different irresistible cheesecake options to try! Our cheesecake page has all of our tried-and-true recipes. Here are some of our favorites to try next!

Print

Cinnamon Roll Cheesecake

Rich and creamy Cinnamon Roll Cheesecake has the delicious flavor of a cinnamon roll in decadent cheesecake form. This irresistible dessert is made with a cinnamon graham cracker crust, a velvety cream cheese filling with spiced cinnamon throughout, and a classic whipped cream topping.
Course Dessert
Cuisine American
Keyword cheesecake, cinnamon cheesecake, cinnamon roll dessert, cream cheese whipped cream
Prep Time 1 hour
Cook Time 1 hour 30 minutes
chill time 6 hours
Total Time 8 hours 30 minutes
Servings 12 servings
Calories 770kcal
Author Alyssa Rivers

Ingredients

Crust

Cinnamon Filling

Cheesecake Filling

Cream Cheese Whipped Cream

Instructions

  • Preheat the oven to 325 degrees fahrenheit. Prepare a 9 or 10-inch springform pan by spraying it well with pan spray. Set aside.

Crust

  • Add the graham crackers to a blender or food processor and pulse until they are fine crumbs. Alternatively put the graham crackers into a large ziplock bag and crush them with a rolling pin or large, heavy glass or water bottle until they are fine crumbs.
  • Mix graham cracker crumbs, sugar, and melted butter together. It should resemble damp sand.
  • Add the crumb mixture into the prepared springform pan and press evenly into the bottom. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust. You may alternatively press it into the bottom and then half way up the sides if that is the style of crust you prefer.
  • Bake for 10 minutes. Set aside to cool completely. Leave the oven on for baking the cheesecake.

Cinnamon Sugar Filling

  • Add the brown sugar, flour, and cinnamon to a small bowl and stir together to combine.
  • Add the melted butter and mix until you have a thick paste. Set aside.

Cheesecake Filling

  • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more until smooth.
  • Add sour cream and beat at medium/low speed until just combined. Scrape the bowl before adding the brown sugar and granulated sugar. Mix until just combined.
  • Add eggs one or two at a time and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl between each addition.. At this point the batter should be smooth and fairly runny.
  • Prepare the springform pan for the water bath by carefully wrapping the outside with 4 sheets of 18-inch heavy duty aluminum foil. You may use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
  • Place the wrapped pan in a deep roasting pan. Alternatively, use a baking sheet, so long as the sides are about 2 inches deep.
  • Add half of the cheesecake batter to the pan. Crumble ⅔ of the cinnamon sugar filling evenly over the top of the cheesecake batter.
  • Layer the rest of the cheesecake batter on top and crumble the remaining third of cinnamon sugar filling on top.

Bake The Cheesecake

  • Add very hot water to the roasting pan until there is about 1 ½ inches of water around the springform pan, or the water is halfway up the sides. Carefully place the pan on a rack in the lower 3rd of the oven.
  • Bake for 1-1 ½ hours at 325 degrees Fahrenheit. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should wobble slightly in the center, but the outer 2-inches or so of the cheesecake should not have much wobble to it. If more than just the center wobbles or appears quite liquid, give it 10-15 more minutes before you check it again.
  • Once the cheesecake is mostly firm, with just a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
  • Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan.
  • Chill in the fridge for at least 6 hours.
  • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

Cream Cheese Whipped Cream

  • Add the cream cheese and powdered sugar to a medium bowl and beat together until fully combined and smooth. Set aside.
  • Add the cream to another medium bowl and whip with a hand mixer until stiff peaks form. Add the cream cheese mixture and fold into the whipped cream until fully combined. Avoid mixing too much or stirring, as this will deflate the whipped cream.
  • Pipe or dollop the whipped cream on the whole cheesecake or individual slices before serving.

Nutrition

Calories: 770kcal | Carbohydrates: 74g | Protein: 9g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 370mg | Potassium: 255mg | Fiber: 1g | Sugar: 63g | Vitamin A: 1828IU | Vitamin C: 0.3mg | Calcium: 179mg | Iron: 1mg
]]> https://therecipecritic.com/cinnamon-roll-cheesecake/feed/ 0 260732