Graham crackers layered with lemony sweet whipped cream, and piles of juicy, fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no-bake dessert for spring or summer!

Please tell me you love icebox cakes as much as I do.

Icebox cakes are kind of a new obsession for me. I don’t recall my mom making any icebox cakes (or maybe they just weren’t as famous or frequent as her Chocolate Chip Cookies), so I feel like a latecomer to the phenomenon.

But now I’m totally hooked. Try my classic Easy Icebox Cake Recipe, Snickers Apple Icebox Cake, this Black Forest Icebox Cake, and my Caramel Apple Golden Oreo Icebox Cake for more yummy icebox cake ideas.

On hot summer days, there’s nothing better than getting the grill going for a full BBQ spread with friends and family. Once the saucy mess is cleared, you bring out this No Bake Lemon Raspberry Icebox Cake for the grand finale.

With layers of graham crackers, homemade lemon whipped cream, and fresh raspberries, this no-bake cake is always a hit.

This no-bake summer dessert is fancy enough for special occasions, but it’s a perfect make-ahead recipe for potlucks, parties, or a decadent summer brunch – and you know how I love brunch!

What’s not to love? With a few simple ingredients and a few hours in the fridge, you get one of the most delicious desserts you’ve ever had. That’s a win-win situation for me!

Lemon and berries are one of the BEST combinations for Spring! I know you know I’m right because you love these Baked Lemon Blueberry Doughnuts and this Lemon Blueberry Cream Cheese Coffee Cake.

Ingredients Needed:

• Cream: use heavy whipping cream, 35%, for the best consistency.
• Sugar: powdered icing sugar will balance the acidic tartness of the lemon curd to make a super indulgent cream filling.
• Vanilla: pure vanilla extract adds a subtle warmth and sweetness to the filling.
• Lemon Curd: use my Easy Homemade Lemon Curd or store bought works fine too.
• Graham Crackers: I used the original flavor graham crackers, any brand will work! Choose gluten-free graham crackers for a gluten-free dessert.
• Raspberries: it’s best to use fresh raspberries. If you only have frozen raspberries, check the variations section for how to use them!

How to Make Lemon Raspberry Icebox Cake

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Make lemon cream: Whip the cream then add sugar and vanilla, and whip again. Fold in the lemon curd.
2. Make bottom layer: Lay half of the graham crackers in the bottom of the pan.
3. Add cream and raspberries: Spread half of the whipped cream filling on top of the graham crackers and top with half of the raspberries.
4. Repeat and refrigerate: Repeat the same layers one more time, then cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

Lemon Raspberry Icebox Cake FAQs

Tips and Notes

• Whipped Cream. You can substitute whipped cream for whipped topping like Cool Whip. I get the convenience of whipped topping, and I do use it myself every once in a while, but for a dessert that is already easy to make and has so few ingredients, I really like to use THE BEST ingredients to make it extra special.
• Lemon Curd. My Easy Homemade Lemon Curd will give you the best lemon flavor, but you can buy a jar of lemon curd instead of making your own if you need to save time.
• Raspberries. I recommend using fresh raspberries instead of frozen raspberries for this icebox cake recipe, as frozen fruit will defrost to be watery which won’t hold up as well as fresh berries.

Lemon Raspberry Icebox Cake Variations

• Mix up the fruit. You can use any kind of berry and fruit combination to make an icebox cake, so long as you enjoy the flavors together. Blueberry and Lemon, or Raspberry and Orange would be good variations. 
• Graham Crackers. Use original Grahams, or mix it up by using honey, cinnamon, or chocolate graham crackers if you like. You can even use vanilla wafers or chocolate wafers if you prefer.
• Pink Raspberry Icebox Cake. If you only have frozen raspberries, you can cook on the stove top with corn starch and sugar to create a thick sauce (use this Strawberry Sauce Recipe as a guide), then stir in with the whipped cream or layer it on the graham crackers.
• Garnish. Add some fresh raspberries to the top of the cake for a classic finish. Add fresh lemon zest or slices of lemons for decoration and an extra zingy flavor too! You can also add some Nilla wafers to the top for decoration and added texture.
• Fillings. You can jazz it up by adding a layer of vanilla pudding, white chocolate pudding, lemon pudding, or even cream cheese.

Serving Suggestions

Serve Lemon Raspberry Icebox Cake after a summer BBQ, or as part of a spring brunch. Fill your dessert table with other fresh and fabulous desserts like these Blueberry Cheesecake Ice Cream Cupcakes, my Strawberry Cream Cheese Pie, classic Pineapple Cake, or this amazing Dessert Charcuterie Board!

For drinks serve my Strawberry Lemonade, this Berry Lime Slush recipe, or a Cold Brew Coffee to perk you up!

More No Bake Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

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No Bake Lemon Raspberry Icebox Cake

Graham crackers layered with whipped cream, lemon curd and a pile of fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no bake dessert for Spring!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 9 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream 35%
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• 1 cup of lemon curd
• 9-10 large graham crackers
• 3-4 cups fresh raspberries

US Customary – Metric

Instructions

• In a large bowl, whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture – it’s okay to leave a lemon swirl and not mix completely!
• In the bottom of an 8×8″ baking pan, casserole dish, or trifle bowl, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries.
• Repeat layers one more time, pressing the graham crackers down gently.
• Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

Video

Notes

• Store: Store Lemon Raspberry Icebox Cake covered in plastic wrap, or in an airtight container in the refrigerator for 2-3 days.
• Freeze: Yes! Though I recommend only freezing your Icebox Cake if you have used full-fat heavy cream to make the whipped cream. Store it in a freezer-safe container, or wrap it in foil and freeze it for up to 1 month. Defrost in the refrigerator before serving.

 

Nutrition

Calories: 361cal | Carbohydrates: 35g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 188mg | Potassium: 114mg | Fiber: 2g | Sugar: 24g | Vitamin A: 790IU | Vitamin C: 9.1mg | Calcium: 54mg | Iron: 0.8mg

The post No Bake Lemon Raspberry Icebox Cake appeared first on The Recipe Rebel.

This Slow Cooker Gingerbread Pudding cake is the perfect easy make-ahead dessert for the holidays. This spiced gingerbread cake bakes in the slow cooker to keep your oven free for other holiday recipes!

This Slow Cooker Gingerbread Pudding Cake was only my second crockpot dessert recipe. And after making it, I learned two things.

1. Slow Cooker Gingerbread Pudding Cake is insanely delicious.
2. I need to make desserts in the crockpot more often.

Now, I love a good Apple Spice Cake, Molasses Cookie or Gingersnap Cookie in the winter, but I firmly believe everything is better in pudding cake form…so I had to give this one a go.

I’d love to take all the credit for this wonder, but I’ve actually adapted it from a Taste of Home Slow Cooker cookbook. I just made it a little bit healthier by reducing the butter and using whole wheat flour!

This crockpot cake is so moist, perfectly spiced, and the perfect way to celebrate the holiday season. Serve it warm with a scoop of ice cream or topped off with whipped cream!

Try this Gingerbread Cake or these White Chocolate Gingersnap Oreos next!

Ingredients Needed:

• Butter: softened first so it can be easily incorporated with the other wet ingredients.
• Granulated Sugar: our sweetener!
• Egg: binds the ingredients together so the cake has some structure.
• Vanilla: adds flavor depth.
• Molasses: gives the cake that classic gingerbread flavor.
• Water: keeps the cake nice and moist as it bakes in the slow cooker.
• Flour: I usually use whole wheat flour, but you can totally use all-purpose flour as well.
• Baking Soda: keeps the texture lighter and fluffier.
• Spices: cinnamon and ginger, salt, and ground nutmeg
• Topping: we’re making a simple topping with brown sugar, hot water, and melted butter.

How to Make Slow Cooker Gingerbread Pudding Cake

Once the cake batter and topping are made, this cake is so hands-off. Just combine, get the crockpot cooking, and you can walk away til it’s done!

Full instructions are included in the recipe card below.

1. Combine the wet ingredients: Use an electric mixer to beat butter and sugar together. Add egg and beat, then mix in vanilla, molasses, and water.
2. Add the dry ingredients: Add all the dry ingredients to the bowl, mix it all up, then transfer the mixture to a greased crockpot.
3. Top and cook: Sprinkle the batter with brown sugar, then mix together butter and hot water. Pour that on top. Cover and cook on high for 2.5-3 hours.

Slow Cooker Pudding Cake FAQs

Tips and Notes

• Grease the crockpot. This prevents the cake from sticking to the bottom during the long cook time.

• Trust the process. I’ll be honest. I was a little nervous about this cake not working. I mean, you pour the batter in, it looks a little gross, and it doesn’t seem like you add enough brown sugar to justify the extra liquid on top…but trust me. It just works!
• Serve warm. This cake is so good warm with a scoop of ice cream or whipped cream!
• Need extra time? I cooked my cake on high for about 2.5-3 hours and it was perfect. If you do need it to go a little longer, however, I’m sure you could cook for 2.5 hours on high, then set it to low for a bit longer.

More Slow Cooker Desserts You’ll Love

Desserts

Slow Cooker Caramel Apple Pudding Cake

Desserts

Easy Crockpot Blackberry Cobbler Recipe + VIDEO

Desserts

Slow Cooker Cranberry Apple Cobbler

Desserts

Slow Cooker Peach Cobbler Recipe

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Slow Cooker Gingerbread Pudding Cake

This Slow Cooker Gingerbread Pudding cake is the perfect easy make-ahead dessert for the holidays. This spiced gingerbread cake bakes in the slow cooker to keep your oven free for other holiday recipes!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 6 servings

Calories 393cal

Author Ashley Fehr

Ingredients

• 1/4 cup butter softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup molasses
• 1 cup water
• 1 1/4 cups whole wheat flour or sub all purpose
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Topping

• 6 tablespoons brown sugar
• 3/4 cup hot water
• 1/4 cup butter melted

US Customary – Metric

Instructions

• With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but that’s okay.
• Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
• Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
• Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.

Video

Notes

Notes:

• Grease the crockpot. This prevents the cake from sticking to the bottom during the long cook time.

• Trust the process. I’ll be honest. I was a little nervous about this cake not working. I mean, you pour the batter in, it looks a little gross, and it doesn’t seem like you add enough brown sugar to justify the extra liquid on top…but trust me. It just works!
• Serve warm. This cake is so good warm with a scoop of ice cream or whipped cream!
• Need extra time? I cooked my cake on high for about 2.5-3 hours and it was perfect. If you do need it to go a little longer, however, I’m sure you could cook for 2.5 hours on high, then set it to low for a bit longer.

Storing:

Leftover Gingerbread Pudding Cake will last in an airtight container in the fridge for up to 3 days. To reheat, simply warm individual portions in the microwave!

Nutrition

Calories: 393cal | Carbohydrates: 59g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 397mg | Potassium: 527mg | Fiber: 2g | Sugar: 41g | Vitamin A: 510IU | Calcium: 85mg | Iron: 2.5mg

The post Slow Cooker Gingerbread Pudding Cake appeared first on The Recipe Rebel.

This really is the Best Vanilla Cheesecake Recipe! It’s light, creamy, luscious, and perfect topped with fresh berries.

You know, I actually can’t remember the last time I made a baked cheesecake. I make No-Bake Cheesecake, and Mini Baked Cheesecakes, but a whole baked cheesecake?! Seems like a lot of work, right?

But when I saw The Ultimate Cheesecake in the April edition of Canadian Living, I was intrigued. The recipe promised a perfect, crackless baked cheesecake with no water bath.

What?!

And so The Best Vanilla Cheesecake was born! It’s light, creamy, perfect…and it doesn’t require a water bath. Win!

The secret is loads of sour cream or yogurt and a low oven temperature. It is seriously luscious and perfect with all kinds of toppings!

Ingredients Needed:

• Crust: we’re making a simple homemade crust with graham cracker crumbs, melted butter, and sugar.
• Cream Cheese: use full fat blocks of cream cheese for the best texture.
• Granulated Sugar: all cheesecakes need a sweetener.
• Eggs: helps hold the cheesecake together.
• Lemon Juice: no, this is not a lemon cheesecake. You can’t taste it, but the lemon juice is necessary.
• Vanilla Extract: gives the Vanilla Cheesecake its flavor.
• Salt: cuts the sweetness and brings out the flavor.
• Sour Cream or Greek Yogurt: using sour cream will give a little more tang than yogurt will, but I love how it complements a dollop of sweetened whipped cream and some fresh summer berries. Choose whichever you prefer.

How to Make Baked Vanilla Cheesecake

This Vanilla Cheesecake takes a quick 20 minutes to prep! See the detailed recipe down in the recipe card.

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom and up the sides of a greased springform pan, then bake at 325ºF until firm. Remove from the oven, then drop the temperature of the oven to 275ºF.
2. Prepare the filling: In a bowl, beat cream cheese until smooth, then add sugar, eggs, lemon juice, vanilla, and salt. Beat on low until smooth, then add the sour cream.
3. Assemble and bake: Pour the filling into the crust, smooth the top, then bake until the outer 2 inches are set. It will still be jiggly at this point! Do not worry.
4. Cool slowly: Turn the oven off and let the cheesecake sit for 1 hour, then remove from the oven and let it sit for 15 minutes on the counter. Carefully run a knife around the edge to loosen the cheesecake, cool to room temperature, then chill further in the fridge for at least 8 hours.

Baked Vanilla Cheesecake FAQs

Tips and Notes

• Pre-bake the crust. Pre-baking firms the crust up so it doesn’t get soggy once you add the filling.
• Don’t over-mix the filling. Over-beating the eggs will incorporate too much air and can result in cracks on the top of your cheesecake.
• Use a springform pan. A springform pan is the key to removing the cheesecake without damaging it.
• Make sure your pan is 9″ across. This recipe is designed for a 9″ pan. A different size will alter the baking time.
• If you use a smaller pan, you can adjust the time and bake the leftover crust and filling in muffin cups for about 20 minutes to make mini cheesecakes.
• Cool slowly! You’ll cool the cheesecake for 1 hour in the oven, set it out on the counter until it’s room temperature, then chill it in the fridge for at least 8 hours. Be patient. This time is essential to the perfect texture and no cracks!
• Cheesecake texture. We love a soft, creamy cheesecake, so that’s exactly what this one is. If you prefer a drier, firmer cheesecake, this may not be the one for you!

Serving Suggestions

This Vanilla Cheesecake is absolutely delicious on its own, but you can also decorate it with a number of different toppings!

• Drizzles. Top it off with a drizzle of melted chocolate, fudge sauce, or caramel sauce.
• Fresh fruit. Raspberries, blueberries, strawberries, you name it! If your berries aren’t quite sweet enough, slice them and toss them in a bowl with a teaspoon of sugar. Let that marinate for 20 minutes until they start to release some of their juices, then add them on top of the cheesecake.
• Jam. Add a dollop of your favorite raspberry jam, strawberry jam, Strawberry Sauce, or lemon curd.
• Crunchies. Sprinkle on crushed candy bars, chopped nuts, crushed pretzels, or anything your heart desires.

More Cheesecake Recipes You’ll Love

Desserts

No Bake Raspberry Cheesecake

Desserts

BEST Easy Cheesecake Recipe

Desserts

Easy Instant Pot Cheesecake

Desserts

No Bake Lemon Cheesecake

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The Best Vanilla Cheesecake

This really is the Best Vanilla Cheesecake Recipe! It's light, creamy, luscious, and perfect topped with fresh berries.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 16

Calories 327cal

Author Ashley Fehr

Ingredients

Crust!

• 2 ½ cups graham cracker crumbs
• ⅓ cup butter melted
• 1 tablespoon sugar

Filling

• 24 oz full fat cream cheese (3 8 oz or 250 gram packages)
• 1 ½ cups granulated sugar
• 4 large eggs
• 4 teaspoons lemon juice
• 2 teaspoons vanilla extract
• a pinch of salt
• 2 cups sour cream or Greek yogurt

US Customary – Metric

Instructions

• Preheat the oven to 325 degrees F and lightly grease a 9″ Springform pan.
• In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm no longer moist. When done, reduce the oven heat to 275 degrees F.
• Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low speed until smooth. **DO NOT overmix. Overbeating the eggs will result in too much air which will result in cracks.
• Add sour cream and beat on low until combined.
• Pour into crust and smooth the top. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake.
• Let cool to room temperature before chilling in the fridge completely (chill at least 8 hours before serving), then remove from the pan and serve.
• Baked cheesecakes store perfectly in the fridge for a few days, and the freeze wonderfully as well!

Video

Notes

*This recipe has updated since the original version, reducing the sour cream to 2 cups from 3 cups. It is still rich and creamy, but this should help with any problems readers may have had with it being too soft. We like a soft cream cheesecake. If you like a dry, firm cheesecake, this is not the recipe for you. 

*There should never be a problem with having too much batter. Please measure your Springform pan and ensure it is at least 9″ across. If you are using a smaller pan, you can bake the leftover crust and filling in muffin cups for about 20 minutes.

Nutrition

Calories: 327cal | Carbohydrates: 36g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 366mg | Potassium: 234mg | Sugar: 25g | Vitamin A: 555IU | Vitamin C: 0.9mg | Calcium: 141mg | Iron: 0.8mg

The post The Best Vanilla Cheesecake Recipe appeared first on The Recipe Rebel.

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

It’s hard to go wrong with anything in mini form, and these mini Apple Crisp Cheesecakes are one of my favorite bite-sized treats!

Not only are they insanely delicious, but they’re so easy to prep ahead of time and they’re already portioned out making them absolutely perfect for parties.

You can easily swap the apples for almost any other fruit (think blueberries, raspberries, chopped strawberries, peaches, pears, etc., etc.), or you can leave it out and simple have a coffee cake style cheesecake.

Want a little more variety? Serve them alongside these Lemon Cheesecake Bars and these Easy Cheesecake Cupcakes.

Looking for something a little more classic? Try my Easy Apple Crisp next!

Ingredients Needed:

• Crust: we’re making a super simple crust with graham cracker crumbs and melted butter.
• Cream Cheese: use full-fat blocks of cream cheese for the richest, creamiest cheesecake.
• Granulated Sugar: we gotta sweeten things up a bit, right?!
• Sour Cream: plain Greek yogurt will work great too for a lighter option.
• Eggs: helps the cheesecakes hold their shape.
• Lemon Juice: adds a touch of brightness to contrast the richness from the cream cheese.
• Vanilla: adds flavor depth and warm sweetness.
• Apple: I love the tart flavor of granny smith apples in desserts, but feel free to use another variety if preferred. Just be sure to peel and finely chop it!
• Streusel: we’re topping the mini cheesecakes off with a simple streusel made up of melted butter, flour, oats, cinnamon, and brown sugar.

How to Make Apple Crisp Cheesecakes

These mini fruit crisp cheesecakes are so simple to whip up. Full instructions included in the recipe card below.

1. Make the crust: In a bowl, mix together graham cracker crumbs and melted butter. Divide evenly between 20 muffin cups with paper liners and press into the bottom firmly. Bake at 325ºF until dry in the center.
2. Mix the cheesecake filling: In another bowl, beat the cream cheese until smooth, then add sugar, sour cream, eggs, lemon juice, vanilla, and salt. Beat again until smooth.
3. Portion it out: Divide the cheesecake evenly between the muffin cups, then top with chopped apple.
4. Add the streusel: In a bowl, mix together oats, flour, sugar, butter, and cinnamon. Sprinkle over the top of the cheesecakes.
5. Bake: Bake at 300ºF until the centers are nearly set, then remove from the oven and cool in the pan for 15-20 minutes. Transfer to a wire rack and cool completely, then chill in the fridge.

Apple Crisp Cheesecake FAQs

Tips and Notes

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

More Fruity Cheesecake Recipes to Try

Desserts

No Bake Raspberry Cheesecake

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Blueberry Cheesecake

Bars & Squares

Lemon Cheesecake Bars

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Apple Crisp Cheesecakes

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 20 mini cheesecakes

Calories 184cal

Author Ashley Fehr

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup butter melted

Cheesecake

• 16 oz cream cheese 2 (8oz/250g) packages, room temperature
• 1 cup granulated sugar
• ½ cup sour cream or plain Greek yogurt
• 2 eggs
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• 1 granny smith apple peeled and finely chopped

Streusel

• 3 tablespoons salted butter melted
• ⅓ cup flour
• ½ cup oats
• ½ tsp cinnamon
• ¼ cup brown sugar

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
• In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 8 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add the sugar, sour cream, eggs, lemon juice and vanilla and beat on medium-high speed until smooth, 2-3 minutes — don't overmix!
• Divide evenly between muffin cups (they should be about almost full). Top with chopped apple.
• In a medium bowl, stir together oats, flour, sugar, butter and cinnamon until crumbly. Sprinkle over top of apples.
• Bake for 20-22 minutes or until the centers are nearly set.
• Remove from the oven and let cool in the pan for 15-20 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.

Notes

These freeze wonderfully, and will keep for quite some time in the fridge or freezer before you need them.

 

Tips:

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

 

Storing:

These mini apple cheesecakes will last in an airtight container in the fridge for 4-5 days.

To freeze your cheesecakes, let them cool and chill completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When you’re ready to serve, simply thaw in the fridge first.

Nutrition

Calories: 184cal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.5mg

The post Apple Crisp Cheesecakes appeared first on The Recipe Rebel.

This Apple Spice Cake is a delicious fall dessert made healthier with applesauce, whole wheat flour, and reduced sugar. It’s moist, flavorful, and topped with whipped cream and caramelized apples.

I know at most holiday gatherings, pie is the dessert of choice. But I’m a cake girl; not a pie girl.

So, this Apple Spice Cake is my idea of the perfect holiday dessert…and I bet it can convert some pie lovers into cake lovers too.

I mean, a fluffy, moist apple spice cake layered with tender caramelized apples and homemade whipped cream. What’s better than that?

Bonus: it’s lighter and healthier than most desserts, so it’s perfect to enjoy after a big holiday meal!

Love apple desserts as much as I do? Try my Perfect Apple Pie, Cinnamon Apple Muffins, or Fried Apples next!

Ingredients Needed:

• Canola Oil: oil adds moisture to the cake. Feel free to use any neutral flavored oil you have on hand.
• Unsweetened Applesauce: adds more apple flavor and natural sweetness.
• Brown Sugar: brown sugar adds the perfect amount of sweetness and keeps the cake nice and moist.
• Egg: binds everything together to help the cake hold its shape.
• Vanilla Extract: adds flavor depth and a touch of extra sweetness.
• Flour: I use a blend of all-purpose flour and whole wheat flour which creates the perfect texture.
• Baking Soda: keeps the cake light and fluffy.
• Salt and Cinnamon: salt enhances flavor while cinnamon gives a hint of sweet spice.
• Caramelized Apples: for the caramelized apples you’ll need a firm apple such as Granny Smith, margarine or butter, cinnamon, and brown sugar.
• Whipped Cream: we’re making a simple homemade whip with whipping cream, powdered sugar, and vanilla extract.

How to Make Apple Spice Cake

This holiday cake takes just 20 minutes to prep!

1. Make the batter: In a bowl, whisk together oil, applesauce, egg, brown sugar, and vanilla. Add in the dry ingredients and whisk until just combined.
2. Bake: Transfer the batter to a greased cake pan, then bake at 350ºF until a toothpick comes out clean. Cool to room temperature.
3. Caramelize the apples: In a pan, melt butter, then stir in cinnamon and brown sugar. Add the apples and cook until tender. Cool to room temperature.
4. Make the whipped cream: Beat the heavy cream with a mixer until soft peaks form, then add powdered sugar and vanilla. Beat to stiff peaks.
5. Assemble the cake: Cut the cake into slices, then serve topped with caramelized apples and homemade whipped cream.

Apple Spice Cake FAQs

Tips and Notes

• Peel the apple. The peel can become chewy when the apple chunks are cooked.
• Don’t over-mix. Over-mixed batter can dry out and become too dense. Mix only until just combined.
• Check for doneness. I like to use a toothpick to make sure the cake is done before I pull it out of the oven. Just insert it into the center of the cake. If it comes out clean, it’s ready to go. If there are still moist crumbs, it needs a little bit longer to bake.
• Cool the apples and cake before serving. If they’re hot, the whipped topping will just melt right off.

More Apple Desserts You’ll Love

Breakfast

Cinnamon Apple Muffins Recipe

Desserts

Fried Apples

Desserts

Perfect Apple Pie

Desserts

Maple-Glazed Apple Crisp Cookies

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Apple Spice Cake (Reduced Sugar)

A moist spice cake made better for you with applesauce, whole wheat flour and reduced sugar, topped with whipped cream and caramelized apples — the perfect holiday treat!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 301cal

Author Ashley Fehr

Ingredients

Cake

• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/3 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Caramelized Apples:

• 2 tablespoons margarine or butter
• 1/4 teaspoon cinnamon
• 1 tablespoon brown sugar
• 1 large apple peeled and sliced (I like a firm apple like Granny Smith)

Whipped cream:

• 1/2 cup whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• CakePreheat oven to 350 degrees F. Lightly grease an 8″ round cake pan.
• In a large bowl, whisk together canola oil, applesauce, egg, applesauce, brown sugar and vanilla until combined. Add flours, baking soda, salt and cinnamon and whisk until just combined.
• Spread into prepared pan and bake for 22-25 minutes or until a toothpick inserted near the center comes out clean. Set aside to cool.
• Caramelized Apples: In a medium pan, melt butter over medium heat. Stir in cinnamon and brown sugar until combined. Add apples and cook, stirring occasionally, until tender but not mushy (cook to your desired texture). Set aside to cool to room temperature.
• Whipped Cream and Assembly: When cake and apples are cooled to room temperature, make the whipped cream and assemble the cake.
• To make whipped cream, beat with an electric mixer until soft peaks form. Add powdered sugar and vanilla, and beat until stiff peaks form.
• Place cake on serving plate, top with whipped cream and caramelized apples.

Notes

*If you want to skip the whipped cream, this cake would be great served warm with warm caramelized apples!

Nutrition

Calories: 301cal | Carbohydrates: 28g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 209mg | Potassium: 91mg | Fiber: 2g | Sugar: 15g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.8mg

The post Apple Spice Cake appeared first on The Recipe Rebel.

This Lemon Blueberry Cream Cheese Coffee Cake Recipe is the perfect addition to brunch! It’s made up of a soft, moist lemon coffee cake filled with cream cheese and blueberries, then topped with a crumbly streusel topping.

We are big lemon lovers here!

Blueberries are such a great pair that this Lemon Blueberry Coffee Cake has been a hit ever since I posted it 6 years ago.

My Baked Lemon Blueberry Donuts, my Cream Cheese-Filled Blueberry Lemon Bread, my Lemon Blueberry Greek Yogurt Pancakes, and my Blueberry Lemon Muffins are also favorites!

This Lemon Blueberry Cream Cheese Coffee Cake recipe is no exception to my love for lemon everything. It has the perfect amount of lemon flavor that’s contrasted deliciously with just the right amount of sweetness. It’s dense, moist, soft, and loaded with fresh or frozen blueberries, then finished off with a sweet and crunchy crumble topping.

This coffee cake is perfect for Easter or any holiday brunch or dessert table. It also travels well and can easily be made in advance and frozen! Find more Easter Brunch Ideas here!

Are you a lemon lover like me? Try this Lemon Blueberry Cake or this Blueberry Lemonade next!

Ingredients Needed:

• Crumb Topping: we’re making a simple crumb topping out of melted butter, all-purpose flour, brown sugar, and vanilla.
• Butter: melted butter adds flavor depth.
• Oil: I use canola oil for its neutral flavor. It makes the coffee cake extra moist!
• Granulated Sugar: gives the cake just the right amount of sweetness to balance the tart flavor from the lemon.
• Eggs: binds the ingredients together so the cake can hold its shape.
• Vanilla: adds a touch of warm sweetness.
• Plain Yogurt or Sour Cream: adding plain yogurt or sour cream to the coffee cake keeps the coffee cake moist and adds extra protein.
• Lemon Juice and Lemon Zest: we’re using both lemon juice and zest to add tangy, fruity, lemony flavor.
• All-Purpose Flour: gives the coffee cake its structure.
• Baking Powder and Baking Soda: keeps the cake light and fluffy.
• Salt: enhances flavor and cuts the sweetness of the cake.
• Blueberries: you can use either fresh or frozen. If using frozen blueberries, be sure to add them from frozen and only right before baking.
• Lemon Glaze: we’re making a simple and sweet lemon glaze out of lemon juice and powdered icing sugar.

How to Make Lemon Blueberry Cream Cheese Coffee Cake

1. Make the crumble topping: In a bowl, combine melted butter, flour, sugar, and vanilla until crumbly.
2. Mix the cake batter: In a large bowl, whisk together butter, oil, and sugar until creamy. Add eggs, vanilla, yogurt, lemon juice, and lemon zest, then whisk until fully combined. Mix in flour, baking powder, baking soda, and salt, then stir in the blueberries.
3. Make the cream cheese filling: With an electric mixer, beat together cream cheese, sugar, egg, and lemon zest until smooth.
4. Assemble and bake: Spread ½ of the cake batter into a greased springform pan lined with parchment paper, then spread the cream cheese filling in the center. Top with the remaining cake batter, sprinkle the crumb topping over the top, then bake until the center is set. Cool to room temperature.
5. Add the glaze: Whisk together powdered sugar and lemon juice until a glaze forms, then drizzle over the top of the cake and serve.

Cream Cheese Coffee Cake FAQs

Tips, Tricks, and Notes

• Use a springform pan. A 9-10″ springform pan is the perfect size for this lemon blueberry coffee cake. Using a springform pan also makes it incredibly easy to remove the cake. Keep in mind a 9″ pan will bake a little longer, and a 10″ pan will bake a little quicker.
• Line and grease the pan. I recommend lining the pan with parchment paper, then spraying the parchment paper with non-stick spray. The parchment makes it easy to lift the cake out when it’s done.
• If you use frozen blueberries, you may want to reduce the oil to 2 tablespoons instead of ¼ cup. Frozen blueberries release more moisture as they cook.
• When you’re adding the cream cheese filling, try to stay away from the edges of the cake. If the filling is touching the hot pan, it may burn and will not create as clean a layer.
• Bake fully. While it usually takes me between 60 and 70 minutes to fully bake my coffee cake, it can sometimes take up to 80 minutes to bake all the way through. I recommend checking that it’s done by inserting a toothpick into the center. If it comes out with just a few moist crumbs, it’s ready to go.
• Cool to room temperature. This isn’t necessary, but it does make it easier to slice the cake.

Serving Suggestions

This cream cheese coffee cake is delicious on its own alongside a cup of coffee, but can also be served as part of a larger breakfast spread or even as dessert!

Serve it with your favorite smoothie, creamy fruit salad, crustless quiche, yogurt parfaits, you name it!

More Coffee Cake Recipes to Try

Fall/Winter

Medjool Date Coffee Cake

Desserts

Blueberry Coffee Cake

Fall/Winter

Apple Coffee Cake with Crumb Topping Recipe

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Lemon Blueberry Cream Cheese Coffee Cake

This Lemon Blueberry Cream Cheese Coffee Cake Recipe is the perfect addition to brunch! It's made up of a soft, moist lemon coffee cake filled with cream cheese and blueberries, then topped with a crumbly streusel topping.

Course Bread and Baked Goods, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

Calories 555cal

Author Ashley Fehr

Ingredients

Crumb Topping:

• ½ cup butter melted
• 1 ½ cups all-purpose flour
• ¾ cup packed brown sugar
• 1 teaspoon vanilla

Cake:

• ¼ cup melted butter
• ¼ cup canola oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup plain yogurt or sour cream
• ¼ cup lemon juice (about one lemon)
• 2 tablespoons lemon zest (from 2 lemons)
• 2 cups all-purpose flour (260 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups fresh or frozen blueberries*

Cream Cheese filling:

• 250 grams cream cheese (8 oz – 1 package)
• ¼ cup granulated sugar
• 1 large egg
• zest from one lemon

Lemon Glaze

• ¾ cup powdered icing sugar
• 1 tablespoon lemon juice

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.

Make the crumble:

• In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

Make the cake

• In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
• Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
• Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.

Cream cheese filling:

• With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

Assemble and bake

• Spread ½ of the cake batter into the bottom of the prepared pan.
• Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
• Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
• Sprinkle the crumb topping over top.
• Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.

Glaze

• Whisk together powdered sugar and lemon juice.
• Let cake cool to room temperature (not a must but it will be easier to slice!) and drizzle the glaze over top. Serve.

Video

Notes

*Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.

Nutrition

Calories: 555cal | Carbohydrates: 76g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 341mg | Potassium: 199mg | Fiber: 2g | Sugar: 46g | Vitamin A: 728IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg

The post Lemon Blueberry Cream Cheese Coffee Cake Recipe appeared first on The Recipe Rebel.

This No Bake Peanut Butter Cup Cheesecake is perfectly smooth and creamy, and so easy! It is the ultimate dessert for peanut butter and chocolate lovers! Includes step by step recipe video

Peanut butter and chocolate is a favorite dessert combo around here, and this No Bake Peanut Butter Cup Cheesecake is one seriously decadent way to enjoy them together!

With a chocolate oreo crust, chopped peanut butter cups, a rich and creamy chocolate peanut butter filling, and topped with whipped cream and more peanut butter cups, it’s a decadent treat for the peanut butter lovers in your lives!

It’s true that I’m not all that picky when it comes to cheesecake, but the light and fluffy texture you get from a no bake cheesecake will always be one of my favorite things.

This No Bake Strawberry Cheesecake is perfect for those days you’re feeling fruity, and this No Bake Lemon Cheesecake is a great combination of sweet and tart.

Want to really impress your friends? Opt for this No Bake White Chocolate Raspberry Cheesecake — it’s a stunner!

How to make No Bake Peanut Butter Cup Cheesecake:

Here are a few step by step photos to show you how the process goes! There is also a full step by step video down in the recipe card.

1. Make your crust — I recommend using a food processor for the oreos because it’s the best way to get them really fine! Line a springform pan with parchment paper (optional) and press it into the bottom.
2. Top your crust with chopped peanut butter cups.
3. Microwave your chocolate with the oil until melted and smooth, then set aside to cool slightly.
4. Mix up your filling — be sure to beat the cream cheese by itself first to ensure it is super smooth!
5. Spread your filling into the crust and let it chill for a long time. Then top as desired!

Ingredients and Substitutions:

• Oreo cookies: any store brand of chocolate sandwich cookies will work just fine, but you will want the cookies with the frosting in them as it helps to “glue” your crust together.
• Peanut Butter: I have only tested this recipe with regular smooth peanut butter, not natural. Natural peanut butter tends to be runnier and more oily so I don’t recommend it here.
• Chopped chocolate: I prefer to use dark chocolate because it’s less sweet, but any chocolate will do. Don’t skip the chocolate because it does help to firm up the cheesecake as it cools.
• Cream cheese: Full fat cream cheese is recommended for a sturdier cheesecake, since low fat cream cheese has a higher percentage of water in it. Lactose free cream cheese may be substituted.
• Heavy whipping cream: Your cream should be at least 30% fat — heavy cream or whipping cream. A lower fat cream will not whip and we want our cheesecake to slice perfectly.

Tips for making Perfect No Bake Cheesecakes:

• Plan ahead: this is the most important thing! If you can make your cheesecake the day before you want to serve it, that’s the best way to ensure it will slice perfectly. A minimum of 6-8 hours is needed so that it is well-chilled, but overnight is better.
• Make sure your cream cheese is room temperature — to get a perfectly smooth and creamy cheesecake!
• For easy removal, line the bottom of your springform pan with a piece of parchment paper (pinching it in the edges). Then simply run a knife carefully around the edge, pop off the sides, and slide it out onto a plate!

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No Bake Reese’s Peanut Butter Cup Cheesecake

This No Bake Reese’s Peanut Butter Cup Cheesecake is perfectly smooth and creamy, and so easy! It is the ultimate dessert for peanut butter and chocolate lovers!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Chilling time: 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12 servings

Calories 451cal

Author Ashley Fehr

Ingredients

Crust:

• 300 grams Oreo sandwich cookies with filling, about 25
• 3 tablespoons smooth peanut butter
• 3 tablespoons melted butter
• 12-14 full sized Reese’s peanut butter cups chopped

Filling:

• ½ cup chopped chocolate about 75 grams
• 1 teaspoon canola oil
• 3 packages cream cheese 750 grams, room temperature
• 1-1½ cups powdered icing sugar
• ½ cup creamy peanut butter
• 1 cup heavy whipping cream

Toppings:

• 1 cup heavy whipping cream
• 3 tablespoons powdered icing sugar
• 1 cup mini peanut butter cups chopped
• 7 Reese’s peanut butter cup thins halved

US Customary – Metric

Instructions

• In a food processor, combine cookies, peanut butter and butter and process until crushed and combined.
• (Optional: line a Springform pan with parchment paper for easy removal) Press into the bottom of a 9" Springform pan and top with a layer of chopped peanut butter cups and set aside.
• In a small bowl, stir together chopped chocolate and oil. Microwave on high in 30 second intervals, stirring each time, until smooth. Set aside.
• In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary. Add in the melted chocolate and beat until combined.
• In a separate bowl, beat cream with an electric mixer on high until stiff peaks form.
• Fold whipped cream into cream cheese mixture gently, being careful not to deflate the cream.
• Spread cheesecake mixture into the crust and smooth the top. Refrigerate at least 8 hours or overnight.
• Before serving, beat 1 cup whipping cream and 3 tablespoons icing sugar with an electric mixer on medium-high speed until stiff peaks form. Spread over the top of the cheesecake or pipe into swirls.
• Decorate with crushed peanut butter cups and peanut butter cup halves as shown or as desired.

Video

Nutrition

Calories: 451cal | Carbohydrates: 36g | Protein: 10g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 48mg | Sodium: 222mg | Potassium: 227mg | Fiber: 2g | Sugar: 30g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 0.8mg

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These Banana Split Trifles are made with white cake, vanilla pudding, bananas, strawberries and pineapple. Topped with whipped cream, nuts and a cherry, they are the perfect summer treat!

Banana Splits are one of the quintessential desserts of summer, and these easy trifles are one of my favorite way to do them up!

True, there’s no ice cream, but without the cream they are perfectly portable and great for picnics and barbecues!

I love making these in mason jars (large or small!) so that individual servings are ready to grab and go.

Ingredients and Substitutions:

• Vanilla cake mix: I’ll admit, I’m not much of a cake mix baker these days, but when I first published these in 2015 with a blog, a full time job, and a toddler, I took shortcuts where needed! Feel free to swap in a homemade vanilla cake that you love (or hey, even store bought!)
• Vanilla pudding: Taking a shortcut on the cake gives us more time to make homemade pudding, and it’s worth it! That being said, a vanilla pudding mix is an easy swap when needed.
• Fruit: there are a few different variations on the Banana Split, but I chose to use bananas, strawberries and pineapple for my added flavors here. Feel free to swap them out with another fruit (try raspberries in place of strawberries!), or add in some chocolate sauce for extra indulgence.

Can I make this in one large bowl?

Absolutely!

Simply create your layers in a large glass trifle bowl or any large glass bowl will do.

You can even layer it up in a 9×13″ pan for easy serving if you wish!

Can I make them ahead?

Because the bananas brown quickly (even when brushed with lemon or pineapple juice), I prefer not to make them more than a few hours in advance.

There’s nothing wrong with eating brown bananas, so you can make it earlier, but they just won’t be as pretty.

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Banana Split Trifles

These Banana Split Trifles are made with vanilla cake cubes, pudding, bananas, pineapple and strawberries.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 503cal

Author Ashley Fehr

Ingredients

• 1 vanilla cake mix prepared according to package directions cooled and cubed

Vanilla pudding:

• 4 cups milk
• 1 cup sugar
• 6 tbsp corn starch
• ½ tsp salt
• 3 tsp vanilla
• 2 tbsp butter

To assemble:

• 4 cups fresh strawberries chopped
• 4 cups fresh pineapple chopped
• 4 bananas sliced
• 2-3 cups prepared whipped topping
• 8-10 cherries

Instructions

To make vanilla pudding:

• In a large pot, bring milk to a simmer over medium-high heat, stirring often (you don’t want the milk to scorch).
• In a medium bowl, combine sugar, corn starch, salt, and vanilla. When milk is nearly boiling, whisk in the sugar mixture and continue cooking over medium heat, stirring constantly, until thickened. Stir in butter. The pudding will continue to thicken as it cools. Set aside to cool to room temperature.

To assemble:

• Layer trifle in this order: cake, bananas, pudding (cooled to room temperature), pineapple, strawberries.
• I like to do 2 layers of this, then top with whipped cream and cherries – you can obviously adjust to your tastes!
• Chill until ready to serve. You can store in the refrigerator for a couple days if you need to, but I wouldn’t leave it too long because you want your fruit as fresh as possible.

Notes

*When making trifle, I like to work with the pudding before it’s chilled and set, this way it sinks into the cake layer more.

*I like to brush banana slices with lemon juice to prevent browning. You could also use pineapple juice!

*This recipe will make 8-10 trifles, depending on the size.

Nutrition

Calories: 503cal | Carbohydrates: 100g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 550mg | Potassium: 519mg | Fiber: 4g | Sugar: 66g | Vitamin A: 315IU | Vitamin C: 70mg | Calcium: 254mg | Iron: 1.6mg

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This Greek Yogurt Lemon Bundt Cake is so moist and packed with lemon flavor! It’s made healthier with greek yogurt and is perfect topped with whipped cream and fresh berries.

My love for lemon is big, friends. BIG.

Lemon French Toast.

Lemon Coffee Cake.

Lemon Cheesecake.

Lemon Chicken.

Lemon Monkey Bread.

I love it in EV-ery-thing. Am I alone here?

I love citrus, well, let’s be honest, year round. But it is so fresh and perfect for bringing me out of those winter blues!

I also happen to love cake (surprise!), and I love using Greek yogurt to make super light and moist cake, so here we are.

Can’t get enough lemon? Try this Lemon Bread Recipe next!

Here are a few tips and tricks for making the perfect Lemon Bundt Cake:

• I use a combination of oil and Greek yogurt to make this cake incredibly moist. I know sometimes people get weird about using oil in baking, but oil is really the (not-so) secret ingredient here. Oil makes for a moist-er (it’s a word, right?) cake than any other fat, so don’t swap it.
• Measure your lemon juice, and be sure not to just juice your lemons right into the bowl. You really want the perfect amount so that the cake is moist but not soggy (I’ve been there).
• Weigh your flour if at all possible: it is just too difficult to ensure the perfect amount of flour when using measuring cups, and a little extra flour means a dry cake. Since bundt cakes are already on the denser side as far as cakes go, you really don’t want it dense and dry.
• Let it cool completely on a wire rack before slicing: I know this one is hard, but cutting into baked goods before they’ve had a chance to cool can lead to stale and dry cake. Not what we’re going for!

Variations on this Lemon Bundt Cake:

• For extra lemon flavor, create a lemon simple syrup and brush it all over the cooled cake. You can see my lemon simple syrup recipe here as an ingredient in this easy Lemonade recipe.
• Add some blueberries! We all love lemon and blueberries together, so it’s a natural fit. The most important thing to note when adding in fruit, is that it will increase our batter. For this reason, you need to scoop out some batter and bake a couple of muffins or a mini loaf so that the cake does not run over.
• For extra lemon flavor without the work, you can always add a bit of lemon extract (don’t go crazy — that stuff is powerful!)
• This cake is denser than most cakes, as most bundt cakes are (they are more “pound cake” in texture.) For this reason, I prefer not to use it for layer cakes or in a 9×13″ pan unless I am cutting it up to use in a trifle or something similar.

This cake is perfect with frosting, or whipped cream, a cream cheese glaze, or just a dusting of powdered sugar and some fresh berries. Pile them up on top for a showstopping dessert! You won’t regret it — I promise

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Greek Yogurt Lemon Bundt Cake

This Greek Yogurt Lemon Bundt Cake is so moist and packed with lemon flavor! It’s made healthier with greek yogurt and is perfect topped with whipped cream and fresh berries. Includes how to recipe video

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 pieces

Calories 479cal

Author Ashley Fehr

Ingredients

• 1 cup canola oil
• 2 1/2 cups granulated sugar 500g
• zest of 3 lemons
• 4 large eggs
• 1 1/4 cup plain 0% Greek yogurt (312 grams)
• 1/2 cup freshly squeeze lemon juice (2-3 lemons)
• 1 tablespoon vanilla
• 3 cups all purpose flour (fluffed!) (390 grams)
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Cream Cheese Glaze (optional)

• 1/4 cup cream cheese (2 oz) room temperature
• 1/4-1/2 cup powdered sugar
• 2 tablespoons freshly squeeze lemon juice

Instructions

• Preheat oven to 350 degrees and grease a 12 cup bundt pan. I like to flour the very bottom as well (sprinkle a little bit in the bottom and tap it around, then dump and tap out the excess) for extra insurance.
• Zest lemons — it's important to do this before juicing!
• In a large bowl, whisk together oil and sugar until smooth. Add in eggs, yogurt, lemon juice and vanilla and whisk until smooth.
• Add flour, baking soda, baking powder, salt and zest and stir just until combined.
• Pour batter into prepared pan and bake for 30-40 minutes. When top of cake is golden brown, cover with lightly greased tin foil and bake another 20-25 minutes, until a toothpick comes out clean. (My total bake time is usually around 60 minutes)
• Cool in the pan for 10-15 minutes before removing onto a wire rack to cool completely. Serve with whipped cream and fresh berries if desired.

Cream Cheese Glaze

• Whisk or beat cream cheese until smooth. Stir in powdered sugar.
• Add just enough lemon juice to form a glaze (a drizzling consistency) and drizzle over cake.

Nutrition

Calories: 479cal | Carbohydrates: 68g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 173mg | Potassium: 163mg | Fiber: 1g | Sugar: 43g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg

 Recipe adapted from Martha Stewart’s Lemon Bundt Cake.

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Vanilla cupcakes, filled with homemade cranberry filling and topped with a swirl of white chocolate frosting — the perfect festive holiday treat!

White chocolate and cranberry  just scream “Christmas” to me.

And around the week before Halloween, I start thinking about Christmas.

I know, you probably think that’s ridiculous, but I just love everything about Christmas and the months leading up to it.

The snow (I’ll take the snow and leave the cold!), the long evenings, the lights, and how much more enjoyable cooking and baking is when it’s absolutely frigid outside.

The way people gather to enjoy all of these things (although not as much this year). Shopping and picking out gifts for loved ones. Seeing how my toddler’s face lights up over a tube of Lipsmackers or a new pair of socks.

But now that we’re getting closer to December, it’s finally acceptable for me to share with you all of the Christmas treats I’ve been dreaming up (and devouring!) lately.

These cupcakes are totally indulgent.

They are perfect for making and sharing, as the recipe produces quite a few. And since they’re individually portioned, you can feel better about indulging right? Even if you happen to have 2.. or 3… individual portions.

Also, they freeze perfectly, so feel free to make a batch and stash them in the freezer, even if you don’t have a crowd to feed this holiday season.

No one’s judging here.

Variations on these Cranberry Vanilla Cupcakes:

• Not into frosting? Feel free to serve with whipped cream or whipped white chocolate ganache if you’re feeling fancy (no recipe here, just find a recipe for whipped ganache and use white chocolate)
• Swap the cranberries for another berry you love
• Swap the vanilla cupcakes for chocolate if you’re digging that dark chocolate and tangy cranberry vibe

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Cranberry Vanilla Cupcakes with White Chocolate Frosting

Perfectly sweet and fluffy vanilla cupcakes filled with sweet, tart cranberry filling and topped with a silky white chocolate buttercream — perfect for the holidays! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 cupcakes

Calories 429cal

Author Ashley Fehr

Ingredients

Cupcakes

• 1/2 cup melted butter 1 stick
• 1/4 cup canola oil
• 1 1/2 cups granulated sugar
• 3 eggs
• 1/4 cup milk 1%, whole milk, buttermilk — I use 1%
• 1 tsp vanilla
• 1 1/2 cups all-purpose flour (195 grams)
• 1 tsp baking powder
• 1/4 tsp salt

Cranberry Filling

• 1/4 cup sugar
• 1/4 cup water
• 1 cup cranberries I used frozen, but fresh would also work
• 1 tsp vanilla
• 1 tsp corn starch

Frosting

• 1/3 cup chopped white chocolate or chips
• 1 tablespoon cream (any kind)
• 1/4 cup butter softened
• 1 1/2 cups icing sugar
• 1 tsp vanilla

Instructions

• Cupcakes: Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners.
• In a large bowl, whisk together melted butter, oil and sugar until smooth and fluffy. Add eggs one at a time, and beat until combined. Add milk and vanilla and beat until combined.
• Add flour, baking powder, and salt and beat just until combined.
• Fill muffin cups about ⅔-¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean or with moist crumbs.
• Set aside to cool.
• Filling: In a medium pot, combine sugar, water, cranberries, vanilla and corn starch (make sure there are no lumps of corn starch before you begin cooking). Bring to a simmer and cook 3-5 minutes, until cranberries start to soften and burst, and the sauce has thickened.
• Remove from heat and set aside to cool.
• Frosting (make just before using — this frosting firms up nicely so it's difficult to pipe after it's been refrigerated)Combine white chocolate and milk in a medium bowl or measuring cup and microwave on high in 20-30 second intervals, stirring each time, until melted. Set aside to cool slightly.
• In the bowl of a stand mixer, beat butter until smooth and fluffy.
• Add chocolate, icing sugar and vanilla and beat on low for 1-2 minutes until the sugar is incorporated. Beat on medium-high for 3-4 minutes until light and fluffy. Set aside.
• Assembly: Using a sharp knife, cut a small hole into the top of each cupcake, making sure not to cut through the bottom or any of the sides. Set cake pieces aside for another use (they're great for trifle, or just for munching!)
• Spoon about 1 tsp of filling into the top of each cupcake.
• Spread or pipe frosting on top of cupcake, completely covering the filling. If desired, garnish with additional cranberries and colored sprinkles or sugar.
• Refrigerate if not serving for quite a while. Remove from the fridge 20 minutes before serving to allow the frosting to soften slightly, as it firms up quite a bit in the fridge.

Notes

*These can be made in stages. I made my cupcakes and filling one day, and I put my filled cupcakes into a container and in the freezer for about 3 days until I had time to frost them. I made the frosting the day I photographed and served them. You could definitely freeze them completely frosted, as long as they come close to room temperature before serving as the chocolate in the frosting sets up quite firmly when cooled.

Nutrition

Calories: 429cal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 174mg | Potassium: 102mg | Fiber: 1g | Sugar: 48g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Cake recipe adapted from Add a Pinch.

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