Category: Desserts

Dessert recipes

Desserts

Chocolate Covered Oreos Using a Mold

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Chocolate covered Oreos are perfect for baby showers, birthday parties, gatherings, and other events. It’s also a great treat gift. 

I got this cookie mold on Amazon. The diameter of each cookie mold is about 2 inches. It’s the perfect size for Oreos. You can get it here. If you prefer silicone molds, get it here.

I’ll show you how to get the perfect chocolate covered Oreos. I like to do it this way so that the Oreos will stay in place. I tried the other way where you don’t refrigerate and just fill the melted chocolate to the top of the mold. Sometimes the Oreos don’t stay in place.

Let’s get started!

Ingredients:

  • 6 Oreos
  • 1 pack of white chocolate chips
  • Cookie Mold
  • Piping bags
  • Food color
  • Sprinkles

Instructions:

In a small pot or bowl, melt the chocolate chips. Stir it frequently and be careful not to burn it. Add food coloring if you want. I’m going to leave it white for now.

Let the melted chocolate cool for 30 seconds to a minute then pour it into a piping bag and cut off the tip.

Fill the bottom of the mold with a thin layer of melted chocolate. Tap the mold gently against the work surface to spread the melted chocolate. Put the oreos on top of the melted chocolate. Refrigerate for 1-2 minutes. 

Take the mold out. Fill the rest of the mold until it’s covered. Refrigerate for about 15 minutes or until hardened. 

When the chocolate is hardened, pop out the oreos. 

Now it’s time to decorate and be creative. 

I made this chocolate covered Oreos for a baby shower so I bought these treat bags on Amazon. It is 4 in x 6 in. It fits perfectly. You can get it here.

This post contains affiliate links. 

chocolate covered oreos
Print Recipe

Chocolate Covered Oreos Using a Mold

Prep Time30 minutes
Total Time30 minutes

Ingredients

  • 6 Oreos
  • 1 pack of white chocolate chips
  • Cookie Mold
  • Piping bags
  • Food color
  • Sprinkles

Instructions

  • In a small pot or bowl, melt the chocolate chips. Stir it frequently and be careful not to burn it. Add food coloring if you want. I’m going to leave it white for now.
  • Let the melted chocolate cool for 30 seconds to a minute then pour it into a piping bag and cut off the tip.
  • Fill the bottom of the mold with a thin layer of melted chocolate. Tap the mold gently against the work surface to spread the melted chocolate. Put the Oreos on top of the melted chocolate. Refrigerate for 1-2 minutes.
  • Take the mold out. Fill the rest of the mold until it’s covered. Refrigerate for about 15 minutes or until hardened.
  • When the chocolate is hardened, pop out the Oreos.
  • Now it’s time to decorate and be creative.
Desserts

Chocolate & Strawberry Whipped Milk

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chocolate & strawberry whipped milk

Everyone is making these Dalgona coffee drinks. Since I don’t drink coffee I decided to try these alternatives: Chocolate and Strawberry whipped milk! These are a fun treat for the kids. My kids love them.

Ingredients:

  • 1 cup heavy whipped cream
  • ½ cup Chocolate or Strawberry Nesquik powder
  • 3 tbsp powdered sugar
  • ½ cup milk 

Optional

  • Ice
  • Sprinkles 
  • Shaved chocolate
  • Strawberries

Instructions:

Add heavy whipped cream, Nesquik powder, and powdered sugar in a bowl or stand mixer. Whipped the cream until thick and fluffy. 

Pour milk into a cup and add the Nesquik whipped cream. Top it with shaved chocolate, strawberries, or sprinkles. 

Also check out my Whipped Hot Chocolate Milk Recipe!

Print Recipe

Chocolate & Strawberry Whipped Milk

Prep Time10 minutes
Total Time10 minutes
Servings: 5

Ingredients

  • 1 cup heavy whipped cream
  • 1/2 cup Chocolate or Strawberry Nesquik powder
  • 3 tbsp powdered sugar
  • 1/2 cup Milk
  • Ice
  • Sprinkles
  • Shaved chocolate
  • Strawberries

Instructions

  • Add heavy whipped cream, Nesquik powder, and powdered sugar in a bowl or stand mixer. Whipped the cream until thick and fluffy.
  • Pour milk in a cup and add the Nesquik whipped cream. Top it with shaved chocolate, strawberries, or sprinkles.
Desserts

Oreo Truffles

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oreo truffles

I have been making oreo truffles for years. It always turns out good and everyone loves them. These are really easy to make and you only need 4 ingredients. It’s perfect to make for special occasions and holidays.

Ingredients:

1 package Oreos
8 oz. cream cheese, softened
1 tsp. pure vanilla extract
1 bag of white chocolate chips, melted



Instructions:

  1. Remove the Oreos fillings. Place the Oreos cookie into a food processor and crush the cookies into fine crumbs.
  2. Save about 2 tablespoons crushed cookies to a small bowl.
  3. In a medium bowl, add softened cream cheese, oreo crumbs, and vanilla. Stir until evenly combined.
  4. Line a baking sheet with parchment paper.
  5. Using a small cookie scoop, form mixture into small balls (or you can just roll balls with your hands).
  6. Place the balls on the baking sheet and freeze for about 15 minutes.
  7. Melt the white chocolate.
  8. Dip the frozen balls in melted chocolate until coated and put back on the parchment paper.
  9. Top it off with the extra oreo crumbs right away before it hardens. Repeat until done.
  10. Put the oreo truffles in the fridge until chocolate hardens.
  11. Enjoy!
oreo truffles
oreo truffles
Print Recipe

Oreo Truffles

Prep Time1 hour
Total Time1 hour
Servings: 2 dozen

Ingredients

  • 1 package Oreos
  • 8 oz cream cheese softened
  • 1 tsp pure vanilla extract
  • 1 bag of white chocolate chips melted

Instructions

  • Remove the Oreos fillings. Place the Oreos cookie into a food processor and crush the cookies into fine crumbs.
  • Save about 2 tablespoons crushed cookies to a small bowl.
  • In a medium bowl, add softened cream cheese, oreo crumbs, and vanilla. Stir until evenly combined.
  • Line a baking sheet with parchment paper.
  • Using a small cookie scoop, form mixture into small balls (or you can just form balls with your hands).
  • Place the balls on the baking sheet and freeze for about 15 minutes.
  • Melt the white chocolate.
  • Dip the frozen balls in melted chocolate until coated and put back on the parchment paper.
  • Top it off with the extra oreo crumbs right away before it hardens. Repeat until done.
  • Put the oreo truffles in the fridge until chocolate hardens (5-10 minutes)
  • Enjoy!
Desserts

Pumpkin Cheesecake

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Pumpkin cheesecake

It’s pumpkin spice season! One of my favorite pumpkin spice desserts is pumpkin cheesecake. It’s seriously so good! So rich and creamy. 

This recipe is easy to follow. If you like cheesecake and pumpkin pie then you’ll love this. 

Ingredients:

Crust:

  • 1 ½ cups graham cracker crumbs 
  • 8 Tbsp (1 stick) unsalted butter, melted
  • 1 Tbsp sugar
  • ½ tsp cinnamon (optional)

Pumpkin Cheesecake Filling:

  • 3 (8-ounces each) packages cream cheese, room temperature
  • 1½ cups light brown sugar
  • 15 oz canned pumpkin puree
  • 4 large eggs
  • ¼ cup sour cream
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 tbsp vanilla extract

Topping:

  • 2 cup heavy whipping cream
  • 1-2 tbsp dry vanilla pudding mix (optional and it depends on how thick you want the cream)
  • ½ cup powdered sugar



Instructions:

Preheat oven to 350 degrees.

In a medium bowl, stir together the graham crackers, melted butter, sugar, and cinnamon.

Transfer into a 9 inch springform pan. Use a spatula or spoon to press crumbs into the springform pan. Bake for 8 minutes. Remove from oven and set aside to cool.

In a mixer bowl, beat the cream cheese and brown sugar on medium speed until fluffy. Make sure to scrape the sides so there won’t be chunks of cream cheese. Add in the pumpkin puree, sour cream, eggs, vanilla, salt, and pumpkin spice. Mix on medium speed until combined scraping the sides a couple of times.

Transfer the filling into the pre-baked crust. Bake at 350 degrees for 1 hour. After an hour turn off the oven. Prop the oven door open and let the cheesecake sit for 30 minutes. Take the cheesecake out and let it cool before covering with a plastic wrap and refrigerating. Chill for at least 4 hours before serving. 

To make the topping, combine the heavy whipping cream and dry vanilla mix in a mixer then beat on high until fluffy. Add in powdered sugar and beat until well mixed. 

Before serving, spread an even layer of whipped cream on top of the cheesecake. Slice the cheesecake and pipe some whipped cream on top. Sprinkle some pumpkin spice on top of desired. 

Pumpkin cheesecake
Print Recipe

Pumpkin Cheesecake

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 8

Ingredients

  • 1 ½ cups graham cracker crumbs
  • 8 Tbsp unsalted butter melted, 1 stick
  • 1 Tbsp sugar
  • ½ tsp cinnamon optional
  • 3 packages cream cheese room temperature, 8-ounces each
  • 1 ½ cups light brown sugar
  • 15 oz canned pumpkin puree
  • 4 large eggs
  • ¼ cup Sour Cream
  • 2 tsp pumpkin pie spice
  • ¼ tsp Salt
  • 1 tbsp Vanilla Extract
  • 2 cup heavy whipping cream
  • 1-2 tbsp dry vanilla pudding mix optional and it depends on how thick you want the cream
  • ½ cup powdered sugar

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, stir together the graham crackers, melted butter, sugar, and cinnamon.
  • Transfer into a 9-inch springform pan. Use a spatula or spoon to press crumbs into the springform pan. Bake for 8 minutes. Remove from oven and set aside to cool.
  • In a mixer bowl, beat the cream cheese and brown sugar on medium speed until fluffy. Make sure to scrape the sides so there won't be chunks of cream cheese. Add in the pumpkin puree, sour cream, eggs, vanilla, salt, and pumpkin spice. Mix on medium speed until combined scraping the sides a couple of times.
  • Transfer the filling into the pre-baked crust. Bake at 350 degrees for 1 hour. After an hour turn off the oven. Prop the oven door open and let the cheesecake sit for 30 minutes. Take the cheesecake out and let it cool before covering with a plastic wrap and refrigerating. Chill for at least 4 hours before serving.
  • To make the topping, combine the heavy whipping cream and dry vanilla mix in a mixer then beat on high until fluffy. Add in powdered sugar and beat until well mixed.
  • Before serving, spread an even layer of whipped cream on top of the cheesecake. Slice the cheesecake and pipe some whipped cream on top. Sprinkle some pumpkin spice on top of desired.
Desserts

Key Lime Cheesecake Bars

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key lime cheesecake bars

Key lime cheesecake bars are perfect for spring and summer time. It is smooth, creamy, and delicious. If you love key lime pie and cheesecake then you have to try this recipe. 

Ingredients: 

Crust

  • 1 ½ cup graham cracker crumbs
  • 1 stick butter, melted
  • 2 tbsp sugar
  • Pinch of salt

Fillings

  • 1 can (14 oz) sweet condensed milk
  • 1 pack (8 oz) of cream cheese
  • 4 egg yolks
  • 1 tbsp lime zest 
  • ½ tsp vanilla extract
  • ½ cup lime juice

Toppings (optional)

  • 1 tsp lime zest
  • Whipped cream
  • Limes



Directions: 

Preheat oven to 350. 

In a small bowl, mix the melted butter with crushed graham crackers, sugar, and salt.

Line a 13×9 inch pan with parchment paper. Press crumbs evenly into the bottom of the pan. Place it in the oven and bake it for 5 minutes. 

Use a stand mixer or hand mixer to beat the cream cheese until smooth. Add the condensed milk, eye yolks, lime zest, and lime juice. Mix until combined. 

Pour the filling on top of the crust. Spread it evenly. Bake for 15 minutes or until set. Remove from oven and let it cool down. Sprinkle remaining lime zest. Refrigerate for 2-3 hours before serving. 

Cut it into squares and serve. For extras, store it in an airtight container using parchment for each layer so it won’t stick together.

key lime cheesecake bars
Print Recipe

Key Lime Cheesecake Bars

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • Crust
  • 1 1/2 cup graham cracker crumbs
  • 1 stick butter melted
  • 2 tbsp sugar
  • Pinch of Salt
  • Fillings
  • 1 can sweet condensed milk (14 oz)
  • 1 pack of cream cheese (8 oz)
  • 4 egg yolks
  • 1 tbsp lime zest
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Lime Juice
  • Toppings (optional)
  • 1 tsp lime zest
  • Whipped Cream
  • Limes

Instructions

  • Preheat oven to 350.
  • In a small bowl, mix the melted butter with crushed graham crackers, sugar, and salt.
  • Line a 13x9 inch pan with parchment paper. Press crumbs evenly into the bottom of the pan. Place it in the oven and bake it for 5 minutes.
  • Use a stand mixer or hand mixer to beat the cream cheese until smooth. Add the condensed milk, eye yolks, lime zest, and lime juice. Mix until combined.
  • Pour the filling on top of the crust. Spread it evenly. Bake for 15 minutes or until set. Remove from oven and let it cool down. Sprinkle remaining lime zest. Refrigerate for 2-3 hours before serving.
  • Cut it into squares and serve.
  • For extras, store it in an airtight container using parchment for each layer so it won't stick together.