Andy Lyons. Reminiscent of peanut butter cookies, this no-bake cookie recipe is peanut butter and honey at its core. Coconut, oats, chocolate, and fruit make these bites look pretty and amp up the flavor. Roll each ball through shredded coconut before chilling to give the exterior a fancier finish. 17 of 25. Make the filling. Now combine the cream cheese, sugar, salt, vanilla, melted chocolate, and cocoa in a large bowl. Add the whipped cream. Whip the heavy cream and mix it to the cheesecake filling. Then pour it over the crust and chill for at least 4 hours. 2.) Transfer the mixture to a 13×9 baking dish and press it into the bottom. It should spread to all the edges and be compacted enough to hold together. Set aside. 3.) In a large mixing bowl, add the cream cheese and sugar. Beat together with an electric hand mixer until smooth. Add in the vanilla and sour cream. In a large bowl, beat the softened cream cheese on medium speed until its smooth and creamy. Add the pumpkin puree, confectioner’s sugar, Karo® syrup, vanilla extract, spices, and salt, and beat everything together until smooth. While mixing, slowly pour in the gelatin- make sure it gets fully incorporated. Add in melted butter and process a couple times until blended. Pour crumbs into the bottom of the 13×9 and press firmly into the bottom (use a cup or heel of your hand). Set aside. In a large mixing bowl, beat cream cheese with sweetened condensed milk and lemon juice for several minutes until smooth and fluffy. First, make the apple topping. Add butter to pan over medium-high heat. Then, once the butter is melted melted, add the apples, maple syrup, cinnamon, ground nutmeg, sea salt, and lemon juice and stir to combine. Saute over medium-high heat until softened and browned just slightly (5-7 minutes). Inpp. Add the melted butter, and pulse in the processor a few more times to combine. Pour the crumb mixture into the lined pan, and press firmly to the bottom of the pan. Set aside. With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary. Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight. For the easiest cheesecake ever, start with prepared graham cracker crusts. Then, whip heavy cream until soft peaks form and fold it with macerated strawberries and cream cheese. The first step to making lemon bars is to make the no-bake crust. It’s a combination of almond flour, toasted coconut, almond butter, sweetner, and cocoa butter. Step 1: Mix all the ingredients together in a bowl. Stir well until the almond flour and toasted coconut are evenly coated in the almond butter and cocoa butter mixture. Form the Crust. Combine. Add the dates, almonds, and shredded coconut to the bowl of a food processor, and pulse until a coarse, sand-like texture is formed. Add the pudding mix and salt, and pulse again. Finally, add the coconut oil 1 tablespoon at a time, pulsing to combine until the mixture is sticky. Press. To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Press the mixture onto the bottom and 1-inch up the sides of an ungreased 9-inch springform pan. Refrigerate the crust for 30 minutes or until firm to the touch.

cheesecake bars recipe no bake