Foodiz Recipes

This light and creamy cheesecake doesn’t require any baking, just whip it up and chill it in the refrigerator! Since the summer heat is full blast here in Utah, I decided it was time to turn off the oven and whip up something cold and delicious that didn’t require ANY baking! This cheesecake is light, creamy and perfect for those hot hot days! Top it with fresh berries and it’s good to go! Making this cheesecake couldn’t be easier. The crust is just a few simple ingredients that get pressed into a springform pan (or pie dish) and then chilled until firm. For the filling you’ll want to soften three blocks of cream cheese along with some sour cream. In a stand mixer beat the cream cheese until smooth and creamy, then add in the powdered sugar, vanilla extract, a pinch of salt and the sour cream. Beat in the gelatin mixture (it’s what gives this cheesecake a firm texture as if it was baked), then fold in some freshly whipped cream (or cool whip). Carefully spread the filling...

These mini cranberry orange cheesecakes are perfect for the holidays. This simple and delicious recipe is sure to be a crowd favorite! The holidays wouldn’t be the same without some cheesecake! If you’ve been following along for some time, you’ve probably gathered that I LOVE  cheesecake – it’s one of my favorite desserts to make & eat. It can be dressed up, or down, made in just about any pan, and can take on just about any flavor imaginable. Today I wanted to share my latest creation: mini cranberry orange cheesecakes. They’ve got a cookie crumb base, thick zesty filling, and a tart and tangy cranberry swirl. For the base I used Cooper Street Orange Cranberry Cookies (biscotti). All you need to do is pop them in the food processor, then mix them with melted butter and a bit of granulated sugar. You could also use graham crackers, biscoff cookies or shortbread, however, you won’t get the same unique flavor. Make sure your refrigerated items are at room temperatu...

Cheesecake doesn’t have to be difficult! These decadent no-bake Nutella brownie cheesecakes can be whipped up in a matter of minutes! Life has been a little crazy lately! The kids have been sick, we’ve had family in town, and we just found out we’re moving to Washington D.C. next month!! With so much going on, I haven’t had much time to bake… or do much of anything for that matter. These no-bake Nutella brownie cheesecakes were my last minute attempt at making dessert for our family, and you know what? We  loved  them! Here’s how we made them: I grabbed some leftover brownies (crushed Oreos would work too), diced them up and gently pressed them into the bottom of 6 glass jars. P.S. I love my tulip Weck jars for individual treats, they’re about 8 ounces each (which is the perfect size – and they come with lids)! Then I broke out my hand mixer and whipped up the 5-ingredient filling. We had  homemade Nutella  leftover, so I used up the rest of that. You know,...

Thick, rich and dangerously decadent. If you’re looking for the perfect chocolate cheesecake, look no further! This dessert is a show stopper! Cookies are my jam, but cheesecake is my obsession! I’ve been wanting to take my  Perfect New York Cheesecake  recipe and transform it into a chocolate version for almost a year now. I finally got around to it a few weeks ago and I couldn’t be happier with the results! It’s decadent, rich and ultra thick. It truly is a chocolate lover’s dream! If you’ve never made cheesecake before, don’t be intimidated. It’s not as scary as you think. I’ve included lots of tips and tricks in the recipe below to help guide you through the process and ultimately bake the perfect chocolate cheesecake! Be patient, re-read the steps (follow the directions), and take a deep breath. It’ll look flawless and taste amazing, I promise!! The most difficult part about this recipe is waiting. Waiting for ingredients to be at room temperature, waiting for it to ...