Dessert Articles

8 Minute Cheesecake

8 Minute Cheesecake 1 8oz package of cream cheese softened

1/3 cup of sugar

2 teaspoons of vanilla

1 cup of sour cream

1 8oz container of cool whip

1 graham cracker pie crust

Beat cream cheese until smooth, gradually beat in sugar.

Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set; at least 4 hours.

Custard & Coconut Marshmallow Bars

Custard & Coconut Marshmallow Bars

Ingredients:

For the base:

1 1/2 cups crushed graham crackers

1/3 cup unsalted butter, melted

2 tbsp granulated sugar

For the custard layer:

1/2 cup cornstarch

1/2 cup granulated sugar

1/4 tsp salt

2 cups whole milk

1 tsp vanilla extract

1/2 cup shredded sweetened coconut

For the marshmallow layer:

1 packet (about 2 1/2 tsp) unflavored gelatin

1/4 cup cold water

1/2 cup granulated sugar

1/4 cup light corn syrup

2 tbsp water (additional)

1/2 tsp vanilla extract

Pink food coloring (optional)

Topping:

1/2 cup finely shredded coconut for garnish

Directions:

Line an 8x8-inch pan with parchment paper. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Chill while preparing the filling.

In a saucepan, combine cornstarch, sugar, salt, and milk. Cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat, stir in vanilla and coconut, and pour over crust. Smooth and chill until firm (about 2 hours).

For marshmallow layer: In a small bowl, bloom gelatin in cold water for 5 minutes. In a saucepan, heat sugar, corn syrup, and additional water over medium heat until sugar dissolves. Remove from heat, add bloomed gelatin and stir to dissolve.

Transfer mixture to a mixing bowl. Beat with electric mixer for 7–10 minutes until thick, white, and fluffy. Add vanilla and a drop of pink food coloring if desired.

Spread marshmallow evenly over chilled custard layer. Sprinkle shredded coconut on top. Chill for at least 1 hour before slicing.

Prep Time: 30 minutes | Chill Time: 3 hours | Total Time: 3 hours 30 minutes

Kcal: 290 kcal per bar | Servings: 12 bars

Tips:

Use parchment paper with overhangs for easy lifting and cutting.

Whip marshmallow layer until very thick for best hold and fluffiness.

Flaky Puff Pastry Italian Cream Horns

Flaky Puff Pastry Italian Cream Horns

Ingredients:

1 sheet puff pastry, thawed

1 egg, beaten

1/4 cup granulated sugar

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup mascarpone cheese

Optional: powdered sugar for dusting

Directions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Lightly flour a surface and roll out the puff pastry sheet. Cut the sheet into 1-inch wide strips.

Grease cream horn molds (or use cone-shaped molds) and wrap each strip of puff pastry around the mold, starting from the bottom and overlapping slightly as you go.

Brush the pastry with the beaten egg and sprinkle with granulated sugar.

Place the wrapped molds on the prepared baking sheet and bake for 15-20 minutes, or until golden and puffed. Let cool completely before removing from the molds.

While the pastry cools, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Gently fold in the mascarpone cheese until smooth and creamy.

Transfer the cream filling to a piping bag and fill each horn with the cream mixture.

Dust with powdered sugar before serving, if desired.

Servings: 8 cream horns

Homemade Tang/Cool-Aid Ice Cream

Homemade Tang/Cool-Aid Ice Cream

(No-churn, no machine needed!)

Ingredients:

- 2 cups heavy whipping cream (cold)
- 1 (14 oz) can sweetened condensed milk
- 2–3 tbsp Tang powder or 1 packet Kool-Aid (any flavor)
- 1 tsp vanilla extract (optional, for extra richness)
- Optional: sprinkles, fruit swirls, mini marshmallows, or candy bits for mix-ins

---

Directions:

Step 1: Whip the cream
1. In a large chilled mixing bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form (about 3–4 minutes).

Step 2: Flavor it up
1. In a separate bowl, whisk the sweetened condensed milk with the Tang powder or Kool-Aid packet until fully dissolved and bright in color.
2. Stir in vanilla extract if using.

Step 3: Combine
1. Gently fold the flavored condensed milk mixture into the whipped cream until fully combined and fluffy — don’t overmix!
2. Add any optional mix-ins if desired and swirl gently.

Step 4: Freeze
1. Pour the mixture into a freezer-safe loaf pan or container.
2. Cover tightly with plastic wrap or a lid.
3. Freeze for at least 6 hours, or overnight, until firm and scoopable.

Step 5: Serve
1. Scoop and serve in cones, cups, or with extra sprinkles for that full retro vibe!

---

Tips:

- Tang gives a bold orange creamsicle flavor; Kool-Aid adds fruity flair — try strawberry, blue raspberry, or grape!
- For swirls of flavor, divide the base and add two colors/flavors before swirling.
- Freeze in popsicle molds for easy grab-and-go treats.
- Let sit at room temperature for 5–10 minutes before scooping for best texture.

Strawberry Oreo Cups

Strawberry Oreo Cups

Ingredients:

- 16 Oreo cookies, crushed (save a few for topping)
- 1/4 cup unsalted butter, melted

For the creamy filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 1/2 cups diced fresh strawberries (plus a few extra for garnish)

---

Directions:

Step 1: Make the Oreo crust
1. In a bowl, mix crushed Oreos and melted butter until combined.
2. Spoon 1–2 tablespoons of the mixture into the bottom of small cups or dessert jars. Press down lightly to form a crust.

Step 2: Make the cream filling
1. In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
2. Fold in whipped topping gently until fluffy.
3. Gently fold in the diced strawberries.

Step 3: Assemble the cups
1. Spoon or pipe the strawberry cheesecake mixture over the Oreo crust in each cup.
2. Top with more crushed Oreos and a strawberry slice.

Step 4: Chill & serve
1. Refrigerate for at least 1 hour before serving.

---

Tips:

- Add a swirl of strawberry sauce for extra fruity flavor.
- Use Golden Oreos if you want a strawberries-and-cream vibe.
- Pipe into mini dessert cups or shot glasses for party portions.
- Make ahead and refrigerate for up to 2 days — perfect for prepping ahead!

More Articles …