A chilled slice of smooth cheesecake on a sweltering August afternoon – it’s a date! I’ve had a sweet tooth lately, craving Homemade Key Lime Pie and now creamy cheesecake. The handful of recipes to follow show a nice range with how to dress yours up or down…
Mason jars make for a simple presentation that has a certain southern flare to it. These Cutie Cheesecake Cups from Lynnette Mendoza of Cutie Pie Cakes are rich, creamy and portioned just right to get your fill but not overdo it. Love the fresh strawberries…lots of whipped cream too on a crumbly cinnamon graham cracker crust. 🙂
These Salty Crunchy Almond Cheesecake cups define salty/sweet. They’re also vegan friendly, made with non-dairy cream cheese! Crunchy pretzels, chocolate ganache and fresh almond round out the flavor profile on this divine treat:
Many thanks to our friends at Lily’s Cookies in San Antonio for the recipe to their Raspberry Cream Cheese Swirl Brownies. These ginormous bars literally taste like your eating a cheesecake and chocolate brownie in one. Dense, fudgy, fruity and oh so exquisite!
Though it may not be time for pumpkins just yet, put a star by this guy. Bohanan’s in downtown SA makes one of my very favorite cheesecakes – this Pumpkin Cheesecake with a phenomenal ginger snap cookie crust. Even better, it’s a synch to whip together: