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Cheesecake

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Cake Batter Cheesecake Bars « The Teenage Taste. Happy Birthday to you, Happy Birthday dear blog, Happy Birthday to you! Oh, time really does fly by. I cannot believe it’s already been an entire year of me blogging here at The Teenage Taste ! I feel like it was just the other day that I gave birth to, I mean, made this blog. It’s funny how, a year ago, blogging was just something I did occasionally, when I felt like it, and without any real direction. I love blogging and, while I could probably go on and on and on about it, I won’t because I have a blog birthday post part two coming up (cough, giveaway, cough) so I’ll just save the rest of my rambling for there. Now onto the reason you’re probably still reading this post – cheesecake! When I realized that The Teenage Taste’s first blog birthday was coming up a few weeks ago, I knew I had to do something special.

“Boxed Funfetti cake and cheesecake are two of my all-time favorite desserts, so I figured it was about time to combine the two. Ingredients: Directions: Like this: Like Loading... Sopapilla Cheesecake. My friend, Kelsey, is amazing.

Sopapilla Cheesecake

That I already knew…but then she brought these to small group: Ingredients:-2 cans pillsbury butter crescent rolls-2 (8oz) packages cream cheese (softened)-1 cup sugar-1 teaspoon vanilla-1/4 cup butter (melted)-Cinnamon & sugar Instructions: Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. **Edit 8.20.11: to save some calories (and dough…as in mulah!

**Edit 2.2.12: I’ve been receiving a lot of questions about this recipe, so I thought I’d update with an FAQs section. Does this need to be refrigerated? Also, lots of you wonderful people have been leaving suggested variations. Marjlun: I have been making them for awhile but I use a jelly roll pan instead of a 9×13, Then I take a can of apple pie filling that I put through the blender and add it to the batter. Thank you, Kelsey! {No bake} raspberry lemonade cheesecake - COOL WHIP recipe. Thanks for stopping by!

{No bake} raspberry lemonade cheesecake - COOL WHIP recipe

To get the newest recipes subscribe or join us on facebook. Also check out our recipe box for more yummy recipes. For Memorial Day I made raspberry lemonade cheesecakes in a jar; featuring COOL WHIP whipped topping. They turned out delicious! The best part was they were super easy to make! {No bake} raspberry lemonade cheesecake Ingredients 2 cups graham cracker crumbs 1 individual pkg 7 TB butter 1/4 cup sugar 14 oz COOL WHIP whipped topping thawed 1/2 stick softened cream cheese, optional 12 oz can frozen raspberry lemonade thawed 1/2 cup (4 oz) sweetened condensed milk Instructions Combine graham cracker crumbs, butter and sugar in a medium sized bowl. Tip: You can add in a 1/2 stick of cream cheese, but I left it out since I didn’t have any. ;) I thought it was the perfect texture.

All the ingredients lined up next to my little helpers. ;) I just love food in a jar. You must try this recipe and let me know how you like them.