This recipe is a pint-size version of the big thing. You can make these miniature Vanilla Cheesecake Cake Pops for your next ...

These bite-sized delights are not only easy to make, but they also pack a flavor punch that will surely please everyone at any gathering or serve as a little treat just for you.

This simple no-bake vanilla cheesecake uses speculoos biscuits in the base for a gentle hint of spice. Feel free to top the cheesecake with whatever suits you – fresh berries, lemon curd or ...

It’s impossible to say no to cheesecake – so here ... If you’ve time on your hands for a leisurely bake, try Elisabeth Prueitt’s creamy vanilla cheesecake created with oat digestive ...

When you just don't have the energy to mess about with baking, an easy cheesecake is a make-ahead ... Finally, mix in the vanilla. The mixture should be very light and fluffy.

This cheesecake highlights the volatile flavor of the pawpaw and ... In food processor (or by hand), beat pawpaw pulp and lemon juice until smooth. Add cheese and vanilla. Mix well. 4. Slowly add ...

vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 50 to 55 ... spread over cheesecake. Refrigerate 4 hours.

The filling is made with actual eggnog — fortified with vanilla ... release air bubbles. Bake at 325°F for 30 minutes. Reduce oven temperature to 250°F (do not remove cheesecake from oven ...