Strawberry Cheesecake Salad

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad – or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever!

With the weather warming up, everyone has Spring on their minds!

Foggy nights give way to sunny days, the air tinged with crispness. People smile more. Neighbor noise more bearable, even our “Zombie” neighbor. Strangers are a little less mean (except when parking spaces are involved). The first of the spring things are popping up at markets: rosy rhubarb and strawberries, asparagus , spring onions, and pale green garlic. And what better way to celebrate the glorious sunny weather than to savour the earlier-than-expected arrival of this year’s first crop of delicious strawberries.
Yup, It’s Strawberry Time Again !!!!! The much awaited spring gardening delicacy has finally arrived.

OK, let’s get back to the today recipe. Can I suggest you yet another delicious way to welcome spring and eat Your favorite Berry, or what I like to call a “potluck salad.”
You know, the kind of fruit salad that’s loaded with whipped cream, pudding and marshmallows – salad you’ll want for a dessert.

Easy to make Strawberry Cheesecake Salad and definately easy to go makes the most perfect salad for any potluck or family gathering. Which is good, because it tends to get a bit runny when it sits overnight, so you don’t want any leftovers. Just be sure not to add the fruit and marshmallows until just before serving!

Strawberry Cheesecake Salad
Strawberry Cheesecake Salad


  • 1 box (3.4 oz.) cheesecake or white chocolate pudding mix
  • 12 oz whipped topping
  • 3 (6 oz) containers strawberry yogurt
  • 1 lb fresh strawberries, sliced
  • 3 bananas, sliced (add just before serving or they brown)
  • 3 cups miniature marshmallows (optional)


  1. Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
  2. When you are ready to serve, slice the strawberries and bananas.

You can find complete recipes of this Strawberry Cheesecake Salad in



This Strawberry Brownie Cheesecake is such a wonderful combination of flavors. A chewy brownie topped with vanilla no bake cheesecake, fresh whipped cream and fresh strawberries! So simple, yet classic and delicious!

So I mentioned last week that the hubs was getting his wisdom teeth out last week. The one thing I was hoping for was something funny to come out of him while he was all drugged up. I remember when I had mine removed back in high school and my mom was driving me home I was saying all kinds of random and funny stuff. And I could barely keep me head up.

Sadly the hubs was actually quite together. He kept trying to talk to me but wasn’t saying anything fun. He probably would’ve made sense if I could have completely understood what he was saying through the gauze. I thought I’d have a good story for you, but he failed us. 😉

Also unlike me, when he’s not feeling well he’d just rather not eat. I mean I never have that problem. I wish. Getting him to eat the last few days has been a challenge. There are very few things that could keep me from not eating. I got some freeze dried apples from Trader Joe’s a couple weeks ago and ate so many of them at once I got a stomach ache. Had there been any left, I’d probably have kept eating them. I’m so quitter.

My love for food probably is why this whole dessert blog thing works so well for me. 🙂 And it’s why you should believe me when I say you are going to want to make this cheesecake. It’s so good you’d even want to eat it after having your wisdom teeth pulled.




  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • 3/4 cup flour
  • 1/3 cup + 2 1/2 tbsp cocoa (I used Hershey’s Dark Cocoa)
  • 1/4 tsp + 1/8 tsp baking powder
  • 1/4 tsp salt


  • 20 oz cream cheese, room temperature
  • 1 cup sugar
  • 3 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar


  • 2/3 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 lb strawberries, sliced


1. Preheat oven to 350 degrees. Grease a 9 inch baking pan, or line it with parchment paper.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add dry ingredients to the egg mixture until well combined.
6. Pour the batter into the pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs. Remove brownie from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling.
8. Once the brownie is cool, make the cheesecake. Beat cream cheese and sugar until smooth.
9. Add vanilla extract and beat until combined.
10. In a separate bowl, whip heavy whipping cream until it starts to thicken. Add the powdered sugar and whip until stiff peaks form.
11. Gently fold the whipped cream into the cream cheese mixture.

You can find complete recipes of this STRAWBERRY BROWNIE CHEESECAKE in



This super simple No Bake Strawberry Cheesecake will make for the perfect dessert. We start with a graham cracker crust, a delish strawberry cheesecake filling, and top with fresh strawberries. No baking involved and so easy.

This cheesecake will be perfect for Valentine’s Day, a special occasion, or an everyday dessert. Since we use fresh strawberries in the filling you will find amazing flavors.

I love making no bake cheesecakes. Since they are so super simple, I can make them quite quickly. I have shared quite a few no bakes cheesecakes here on my blog. Each of my kiddos have a favorite. My personal favorite is my No Bake Reese’s Peanut Butter Cheesecake. My daughter loves the No Bake Pumpkin Cheesecake I made for Thanksgiving. My boys LOVE the No Bake OREO Cheesecake. Can you see a trend here? They all have a favorite.

I made this No Bake Strawberry Cheesecake in hopes that it will be great for our Valentine’s Day dessert this year. I am so super excited that it turned out perfect. The strawberries and cream cheese work so well with the graham cracker crust.

Baked cheesecakes can be intimidating, time consuming, and need to be baked. This cheesecake resembles a high end restaurant cheesecake and can be made right at home.

Fresh strawberry desserts are always so amazing. I achieved a nice pink color that is very subtle. No additional food coloring was needed to make this cheesecake look pink. LOVE IT!




  • 30 Graham Crackers
  • 5 tbsp melted Butter
  • 2 tbsp Sugar


  • 16 oz softened Cream Cheese
  • 2 tbsp Sugar
  • 1 lb Strawberries
  • 16 ounce Heavy Whipping Cream


  • 5 Strawberries, sliced
  • Additional Whipped Topping


  1. Crush graham crackers if food processor.
  2. Add melted butter and sugar and pulse to incorporate.
  3. Press mixture into bottom an partially up the sides of a springform pan.
  4. Refrigerate at least 30 minutes to firm.
  5. In a large bowl, beat cream cheese and sugar until creamy.
  6. Whip heavy cream until stiff peaks form.
  7. Fold cream cheese mixture into whipped cream.
  8. Puree strawberries in food processor.

You can find complete recipes of this NO BAKE STRAWBERRY CHEESECAKE in



This strawberry Nutella cheesecake recipe is made with a classic Oreo crust, a somewhat lighter Greek yogurt filling, and topped with strawberries and Nutella galore!

What sort of gifts make you really excited nowadays?

I have to be honest — the older I get, the less excited I get about gifts that include more “stuff”.

Ten years ago, things were different. I was graduating college with basically a laptop and a car and a twin bed comforter to my name. So Christmases and birthdays were very exciting occasions to when basic necessities like cookware and a desk lamp and a power tools set (often used, thankyouverymuch) would come into my life.

But nowadays? The basic necessities have (gratefully) been all covered. And I have actually been intentionally downsizing ever since selling my house a few years ago. So when it comes to gift giving, my family has been simplifying there as well and trying to focus more on building traditions and spending time together rather than exchanging more “stuff”, which is awesome.

Still, I have parents who are some of the most generous, selfless, giving people I know. And they have learned over the years that the one gift I never refuse is help around the house. Ooooooh, I love me some help around the house. When I actually owned a house-house, they would graciously drive 3 hours to Kansas City for long weekends of extensive yardwork (my least favorite part of homeownership) and usually (re)painting some random room in the house. But now that I’m living the downtown loft life, there are no gardens to weed or walls to paint. So instead, they pretty regularly come up and offer my new favorite gift: help in the kitchen.

Which. Is. Awesome.




  • 2 cups crumbled Oreos (*see note below)
  • 3 Tbsp. unsalted butter, melted
  • 1 cup of granulated sugar
  • 3 (8-ounce) bricks low-fat cream cheese, softened
  • 1 cup plain Greek yogurt (I recommend using full-fat or 2% fat Greek yogurt)
  • 3/4 cup Nutella
  • 2 tsp. vanilla extract
  • 3 eggs


  • 2 pints of fresh strawberries (approximately)
  • 1/3 cup Nutella, slightly heated



  1. Preheat oven to 350°F, and grease a 9-inch springform pan. Whisk crumbled Oreos and butter together in a medium bowl until combined. Press firmly onto bottom of the pan (or up the sides, if desired). Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325 degrees F.
  2. Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. Place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.
  3. Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add the remaining 1 cup sugar and beat for an additional minute until well blended. Add Greek yogurt, 3/4 cup Nutella and vanilla extract, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. (Do not overbeat!) Pour into crust.

You can find complete recipes of this STRAWBERRY NUTELLA CHEESECAKE in

Strawberry Cheesecake Lush

Strawberry Cheesecake Lush

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

Believe it or not, until Memorial Weekend, I’ve never had a layered dessert like this before. Now that I’ve made and photographed one, I realized this type of dessert is all over the internet in various forms. Chocolate, pistachio and lemon seem to be the forerunners, and I’m making it my life’s mission to try every version possible before the end of summer.
This Strawberry Cheesecake Lush is that good.
I actually found the chocolate version of this recipe in my grandmother’s recipe box, but since it’s summer and I like to add fruit to my desserts, I decided to change the flavors around a bit and make mine a strawberry cheesecake version.

The problem with that is that you don’t get a great color variation in the layers, but once you start shoveling this in your mouth, you won’t miss that at all. 😉

My grandmother’s recipe used nuts and flour for the crust, but since the guys in my house refuse to eat nuts (??), I used Golden Oreos instead. Yep, a whole package of ’em. It was an awesome decision, if I do say so myself. And this way, I didn’t have to turn on the oven at all – a definite bonus during the hot summer months.

The next layer is simply cream cheese, powdered sugar, and Cool Whip. Just beat that goodness together, and spread it over your cookie crust.

On top of that, you’ll spread a layer of cheesecake pudding (mixed with a bit more Cool Whip), and then top that with a layer of sliced strawberries – the more, the better! Finish it off with more Cool Whip, and you’re good to go.

How easy is that?

Doodle went crazy over this dessert, and the Tall Boy {not one to get too excited over desserts}, ate more than one serving – so that’s pretty much a double thumbs-up in my house.
We really loved this Strawberry Cheesecake Lush, and I’m so excited to try other combinations of this easy summer dessert. If you’re a fan, what’s your favorite? Lemon? Chocolate? Pistachio? I can’t wait to make them all!

Strawberry Cheesecake Lush
Strawberry Cheesecake Lush


  • 1 package Golden Oreos (36 cookies)
  • 6 tablespoons butter, melted
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant cheesecake pudding mix
  • 3 cups milk
  • 3½ cups sliced strawberries


  1. Crush the entire package of Oreos. A food processor would work great for this – I don’t have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9×13 pan and refrigerate while you prepare the remaining layers.
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.

You can find complete recipes of this Strawberry Cheesecake Lush in



Fact: I absolutely love playing around in the kitchen! Sometimes my crazy cooking experiments don’t work out the way I plan… But other times… THEY DO. I obviously love it when that happens. It makes all the dirty dish disasters worth it 😉

I whipped up these thick and chewy cookies and cream cookies last week and WHOA did they deliver. These soft, chewy, 5-ingredient Oreo cheesecake cookies turned out exactly the way I had hoped. They’re all cookie (think crispy edges and chewy center), but taste as smooth and creamy as cheesecake. They’re totally addicting!

Question: Are you a fan of kitchen experiments? Or do you prefer to stick straight to the recipe?

Ok. So back to the cookies! This recipe is a total gem. Cookies that taste like cheesecake?! I mean, yes-yes-yes all the way home! The fact that they’re a breeze to bake up and only require 5 ingredients only makes the deal sweeter 🙂 I am a huge fan of 5 ingredient recipes! Sometimes minimalism is best.

These cookies do need to cool completely before being removed from the tray, so be sure to have your patience hat ready 😉 It’s so hard not to eat them all straight from the oven – I know! But I promise you these babies are worth the wait. Also, these cookies stay fresh for up to 4 days! Not that they’ll last that long… I suggest doubling or even tripling this recipe if you’re serving a crowd. I made a quadruple batch for nieces slumber party last week (14 boy CRAZY, funny, very load teenage girls – oy) and they devoured every last one… and then requested we make another few batches together. Of course I caved and said yes. 15 girls in a kitchen —> fun and bonkers all at once.

Go bake up a batch now and you’ll see why these 5-ingredient oreo cheesecake cookies are such a winner 😉 xoxo



  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • 3/4 cup sugar
  • 1 cup + 2 tablespoons all-purpose flour
  • 10 Oreo cookies, broken into pieces


  1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  2. Add the sugar and beat well.
  3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
  5. 30 minutes prior to baking, preheat oven to 350 degrees (F).
  6. Line a large baking sheet with parchment paper.

You can find complete recipes of this 5 INGREDIENT OREO CHEESECAKE COOKIES in



I have another fabulous copycat recipe for you today; Cheesecake Factory Red Velvet Cheesecake Cake Recipe.

This Cheesecake Factory Red Velvet Cheesecake Cake Recipe is the next addition to my #FoodIsLove blog series.

The Cheesecake Factory knows how to come up with fabulous, decadent cakes and cheesecakes. This dessert is one of my favorite’s to order there, but it’s definitely a treat to have only once {or twice} a year. I served this cake at a dinner party and everyone loved it, it was a real show-stopper! Let me show you how to make it.



  • Two (8-ounce) packages cream cheese, at room temperature
  • ⅔ cup granulated white sugar
  • pinch of salt
  • 2 large eggs
  • ⅓ cup sour cream
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla extract


  • 2½ cups all purpose flour
  • 1½ cups granulated white sugar
  • 3 tablespoons unsweetened cocoa powder (not Dutch process)
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1½ cups vegetable or canola oil
  • 1 cup buttermilk
  • ¼ cup (two 1-ounce bottles) red food coloring
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar


  • 2½ cups powdered sugar, sifted lightly to remove any lumps
  • Two (8-ounce) packages cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 1 tablespoon vanilla extract


  1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
  2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
  3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overheat).




This Eggnog Layer Cake is super moist, fluffy and FULL of eggnog flavor! It has more than one cup of eggnog between the cake and frosting, as well as rum flavoring in the frosting. So good and perfect for Christmas!

Speaking of Christmas, can you believe it’s a week from Friday?! The hubs and I finally started our Christmas shopping this weekend and it was crazy out there. Everything is super busy and people are generally a little nutty.

We actually got a lot done though, which was a relief.

Soon, I’ll hopefully get around to planning meals for the days around Christmas. The hubs is actually going to be getting his wisdom teeth pulled (yes, at the age of 30) so I imagine I’ll need to plan some softer foods as well. I have no doubt eggnog will be in the mix.

Eggnog is easily a favorite for us and there is no mistaking it’s presence in this cake. If you’re wondering which one I used in this cake, it’s the Souther Comfort regular eggnog. It’s our favorite and we pretty much stick to that one.

To put the cake together, start by creaming the butter and sugar. This step is very important. Creaming the butter and sugar actually creates bubbles which will expand as the cake bakes, resulting in a light and fluffy cake. If you don’t cream them enough, you will end up with a denser cake than intended. And that would be sad.

The other important thing about creaming is that the butter needs to be room temperature. If it’s too cold, the sugar won’t incorporate well. If it’s too warm, the air bubbles will collapse.




  • 1 1/2 cups sugar
  • 3/4 cup salted butter, room temp
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 6 egg whites
  • 2 1/2 cups all purpose flour
  • 4 tsp baking powder
  • 3/4 tsp nutmeg
  • 3/4 cup eggnog
  • 1/2 cup water


  • 1 1/4 cups butter
  • 1 1/4 cups shortening
  • 10 cups powdered sugar
  • 1/2 cup eggnog
  • 1 tbsp rum extract
  • 3/4 tsp nutmeg


  1. Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides.
  2. Beat butter and sugar until light in color and fluffy, 3-4 minutes.
  3. Add vanilla extract and sour cream and mix until combined.
  4. Add egg whites two at a time, scraping down the sides of the bowl as needed to make sure all is incorporated and smooth.
  5. In a separate bowl, combine dry ingredients. In another bowl or measuring cup, combine eggnog and water.
  6. Had half of the dry ingredients to the batter and mix until combined. Add eggnog/water mixture and mix until combined, scraping down the sides of the bowl as needed. Add remaining dry ingredients and mix until smooth.
  7. Divide batter evenly between the three 8 inch pans and bake for 21-24 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Allow cakes to cool in pans for 2-3 minutes, then remove to cooling rack to cool completely.
  9. While cakes cool, make the frosting. Beat the butter and shortening together until smooth.
  10. Add half of the powdered sugar and beat until smooth.
  11. Add eggnog, rum extract and nutmeg and beat until smooth.
  12. Add remaining powdered sugar and beat until smooth.

You can find complete recipes of this EGGNOG LAYER CAKE in

Cheesecake Bites

Cheesecake Bites

Cheesecake bites are nothing more than little chocolate-covered morsels of creamy cheesecake. No special equipment and no water bath needed, since chocolate covers any cracks. SO good!

If you ever want to impress with a lovely edible hostess gift, try something in miniature. There’s just something about taking an otherwise ordinary, classic cheesecake, slicing it into 1-inch squares, and dipping them in chocolate. I promise you these will be the first treat to go at a party!

When you find out the subject of my next cookbook (and the amazing giveaways you’ll receive if you preorder—details coming!), you’ll understand why I’ve had all things miniature on the brain.

Cheesecake Bites
Cheesecake Bites


For the crust

  • 1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)
  • 5 tablespoons (70 g) unsalted butter, melted and cooled

For the filling

  • 2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature
  • 3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version)
  • 1/8 teaspoon kosher salt
  • 2 tablespoons (18 g) cornstarch (or try arrowroot)
  • 2 eggs (100 g, weighed out of shell) at room temperature
  • 1 teaspoon pure vanilla extract

For the chocolate coating

  • 8 ounces bittersweet chocolate, chopped
  • 2 tablespoons (28 g) virgin coconut oil (or vegetable shortening)


  1. Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.
  2. Prepare the crust. In a medium-size bowl, place the cookie crumbs and the melted butter, and mix until all of the crumbs are moistened. Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Set the pan aside.
  3. Prepare the filling. In a medium-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) until light and fluffy. Add the sugar, salt, cornstarch, eggs and vanilla, beating to combine well after each addition. The mixture should be smooth and pourable. Pour the filling on top of the prepared crust. Place the pan in the center of the oven and bake until just set (about 30 minutes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove from the oven and allow to cool in the pan for about 20 minutes before covering the pan with plastic wrap and placing in the freezer until very firm (about 2 hours).

You can find complete recipes of this Cheesecake Bitese in



Do you want a delicious dessert without doing anything? Then Sopapilla Cheesecake Bars is one of the solutions for you. A beautiful combination of crescent rolls and cream cheese with just a little effort will become a recipe you will surely gladly come back to.

OH, no! What do you do when you catch yourself watching the same photo of Sopapilla Cheesecake Bars while you are drooling, but everything you are missing for the recipe is a spoon of cinnamon? I really don’t know how a woman can call herself a food blogger and doesn’t have an inkling of cinnamon in her kitchen. Of course, taking the car and going to the market for just a pinch of cinnamon didn’t look like the best of ideas.

Well, maybe the famous Sopapilla Cheesecake Bars can exist without a spoon of cinnamon. On the other hand, I will be completely fair, I will delete the word “Sopapilla” and call them Just Ordinary Cheesecake Bars.

Since everything else was there, it was time to check the beautiful cheesecake bars. They look so irresistible and believe me, the taste is also like that. One thing is sure, this dessert is rightly called “easy baked” so the refrigerated crescent rolls, cream cheese, butter, vanilla and sugar very quickly began to assume the shape of the beautiful bars I that were on the photo and that I liked so much.

The only thing left was that my husband and I check why these simple cheesecakes had so much fame. And how much we really liked them, well, there was not a piece left of this Divine cake. It didn’t even live to cool off.

“You know, maybe you should try this with the cinnamon in the next days, just to compare” said my funny husband munching the last piece of my Just Ordinary Cheesecake Bars.



  • 2 8oz. packages crescent roll dough
  • 16 oz. cream cheese-softened
  • 1/2 cup sugar
  • 2 teaspoon vanilla
  • 2 tablespoons unsalted butter-melted
  • 3 tablespoons sugar


  1. Preheat oven to 375 F, line 9×13 baking dish with aluminum foil and spray with cooking spray, set aside.
  2. Unroll 1 can crescent rolls dough and press it to the bottom of baking dish.
  3. Beat cream cheese and mix in 1/2 cup sugar and vanilla; spread over the dough (almost to the edges).

You can find complete recipes of this JUST ORDINARY CHEESECAKE BARS in