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Cherry Almond Macaroon Pie

Kim Beaulieu — Tue, 18 Nov 2025 11:00:00 +0000

This easy Cherry Almond Macaroon Pie Recipe combines cherry pie filling, almonds and coconut for the perfect bite every time!

I had eyed this one-crust pie recipe awhile back. I stumbled upon it on a food site. So, kudos and acknowledgement go to the Pillsbury site for their recipe for Almond Macaroon Cherry Pie.

This was the bake-off winner in 1986 and the winner’s name is Rose LeMon. I just had to try this one as I'm obsessed with easy dessert recipe ideas. Honestly, I only made one change to it.

If I make it again I’d be inclined to lose the almonds. Not sure my hubby would be on board with that though. He’s an almond lover.

I just loved it but think I would like it better with just coconut. But then I’m a coconut fiend, so there you go.

So try the original, or try it without almonds, or try it without coconut. Just try it. Trust me, you will not be disappointed.

Ingredient Notes:

Crust:

Pie Crust - I used one roll of Pillsbury pie dough for this recipe. You can use homemade or any store bought pie dough.

Filling:

Pie Filling - This recipe uses store bought cherry pie filling. Honestly, if you prefer making your own that's cool too!
Cinnamon - Any kind of cinnamon will do. It adds a nice flavour to the pie.
Salt - This enhances the flavour and sweetness of the pie filling. I recommend not cutting it out.
Lemon Juice - A little bit of tartness helps balance the filling. You can use fresh squeezed lemon juice if you have it.

Topping:

Coconut - I used shredded coconut for this. You can use sweetened or unsweetened. You will be adding sugar so unsweetened coconut works if you want a less sweet pie.
Almonds - Use sliced almonds for this recipe. They are the perfect size and texture for this recipe.
Sugar - Granulated sugar is the way to go for this one.
Salt - Again, a little bit of salt helps enhance the sweetness of desserts.
Milk - I used 2% milk for this recipe but you can use whatever kind of milk you prefer.
Butter - Honestly, you can use salted or unsalted for this particular recipe. Either works.
Extract - This recipe uses almond extract which pairs perfectly with cherry, as well as coconut extract. You can swap them out for vanilla extract if that's all you have.
Egg - I used a large egg for this recipe. Be sure to beat it before adding it into the mixture.

How to make Cherry Almond Macaroon Pie:

First, preheat the oven to 400 degrees F.
Next, roll dough and place it in the pie plate.
Then, combine pie filling with, cinnamon, salt and lemon juice in a large bowl. Mix it well then spoon the mixture over the pie crust.
Transfer the pie dish to the preheated oven and bake for 20 minutes. Remove after the 20 minute mark so you can add the topping.
Combine all of the topping ingredients in a medium bowl and stir really well. Pour the almond-coconut mixture over top of the cherry portion and spread it out. Return pie to the the oven and bake for another 20 to 3o minutes, or until the top is golden brown.
Remove from the oven, place on a wire rack and allow the pie to cool completely.
Then slice the pie into pieces.
Serve!
Grab a fork and dig in!

Tips:

Print recipe ahead of time so you can be organized.
Mise en place is a wonderful way to organize everything and ensure you have all the ingredients.
You can use an 8 inch pie pan for this recipe. A 9-inch glass pie plate works well too. You can also use a cast-iron skillet for this recipe if you like.
Use all purpose flour to lightly flour your work surface before rolling out the pie pastry.A lightly floured surface is the key to not having your dough stick to the counter.
Use your fingers to pin the edges if you want a scallop edge. Flute edges are wonderful on pies too.
Baking sheets work great under pies when baking in the oven. That way if they spill over you won't make a mess of your oven.
If you need to keep the edges of the pie from excessive browning you can use aluminum foil to cover edge of the pie as it bakes.
Let the pie bake until it is golden brown.
You can also make this with blueberry pie filling and peach pie filling.

How to Store Leftover Pie:

Store leftover pie in an airtight container or cover pie with aluminum foil, then place in the refrigerator for up to 3 days.

Yes, you can freeze leftover pie. Store in an airtight container or resealable plastic freezer bag for up to 2 months.

How to Reheat Pie:

Oven Method Instructions:

Heat oven to 350 degrees F. Cover the pie dish with aluminum foil and place on a cookie sheet in case it spills over. Place in the preheated oven for about 12 to 15 minutes.
Remove and serve.

Microwave Method Instructions:

Transfer pie to a microwave safe dish. Place in the microwave and heat for about 1 to 2 minutes, checking every 30 seconds or so after the first minute. The amount of pie you are reheating will affect the time. More pie = more time.
Remove and serve.

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Cherry Almond Macaroon Pie

This easy Cherry Almond Macaroon Pie combines cherry pie filling, almonds and coconut for the perfect bite every time!

Course Dessert, Pie

Cuisine American

Keyword cherry almond macaroon pie, cherry pie

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 250kcal

Equipment

Ingredients

1 package store bought or homemade pie crust

For the filling:

21 ounces cherry pie filling
½ teaspoon cinnamon
⅛ teaspoon salt
1 teaspoon lemon juice

For the topping:

1 cup coconut
½ cup sliced almonds
¼ cup sugar
⅛ teaspoon salt if desired
¼ cup milk
1 tablespoon butter melted
¼ teaspoon almond extract
¼ teaspoon coconut extract
1 large egg beaten

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F.
Carefully roll out the pie crust, then place in a pie plate. Set aside.
In a large sized mixing bowl combine all the filling ingredients together. Mix thoroughly. Spoon the mixture into the pie crust.
Place in the oven and bake for 20 minutes. Remove and set aside while you mix and add the topping. Leave oven on because you will be baking it again after that's added. Details in next step.
In a medium sized mixing bowl combine all of the topping ingredients. Pour the almond-coconut mixture over the cherry portion of the pie and spread the topping as evenly as you can. Return the pie to the oven and bake for another 20 to 30 minutes. Remove from oven when the top is golden brown.
Serve with a big old cherry loving smile!

Video

Notes

Recipe very slightly adapted from Pillsbury

Originally posted on May 2, 2018.

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Cherry Almond Macaroon Pie appeared first on Cravings of a Lunatic.

No Bake Cherry Cheesecake Bars

Kim Beaulieu — Mon, 11 Aug 2025 10:00:00 +0000

These easy no bake cherry cheesecake bars are sure to be a hit with family and friends. Whip up a batch or two today!

Honestly, I'm a sucker for cherry flavoured desserts. Especially cherry cheesecake. It's one of my favourite things in the whole wide world.

I can never get enough of it. To be honest, if it was socially acceptable to each it for lunch every day I totally would.

There is just something about cheesecake that just brings on "the happy". It's hard to be in a bad mood while eating cheesecake.

I mean, think about that. Have you ever seen a person scowl while eating cheesecake? It will never happen.

One of my hooligans does not like cheesecake. I am really starting to question whether he was switched at birth or something.

Honestly, he's the only member of the family who is not a fan of cheesecake. He might actually be the one person in the world who hates cheesecake.

We have tried to get him on board the cheesecake train. Repeatedly. He just won't do it.

It bums me out because I make a ton of cheesecake so I feel like I'm leaving him out when I make it. Usually, I'll make him a similar dessert with whipped cream. He loves that stuff.

He keeps telling me it's the smell of it. According to him, it smells like something from work.

The hooligan works in produce at our local grocery store. They make a taco dip with cream cheese and he just hates the smell of it. So, he just cannot bring himself to eat cheesecake. Such a big, old bummer.

However that means...

more for ME!!

Ingredient Notes:

Graham Crumbs - I used store bought graham crumbs but you can easily crush your own in a food processor.
Butter - You can use salted or unsalted butter for this recipe. You will be melting it before adding to the recipe.
Cream Cheese - Use any brand you like, just be sure to soften it prior to making the cheesecake.
Sugar - This recipe uses granulated white sugar.
Heavy Cream - You need to use heavy cream for this recipe due to the higher fat content. Don't substitute anything else.
Pie Filling - I used cherry pie filling but you can make any flavour of cheesecake with the base recipe.

How to Make No Bake Cherry Cheesecake Bars:

First, line an 8 x 8 inch square baking dish with parchment paper. Set aside.
Then, combine the graham crumbs and butter in a small mixing bowl. Mix until everything is combined then pour into baking dish. Then press down to form the crust.
Next, combine the cream cheese and the sugar in a mixer using the paddle attachment. Mix until it becomes light and fluffy.
In a separate bowl, mix the heavy cream on low at first, then increase speed to high. Mix until the heavy cream becomes whipped cream. It should form peaks.
Then, pour the whipped cream into the cream cheese mixture. Mix on high until combined and smooth. Scoop into the baking dish and smooth out with the back of a spoon or spatula.
Next, spoon the cherry pie filling out evenly over the top of the cream cheese layer. Smooth out.
Place the pan in the fridge for at least 4 hours, but preferably overnight.
Lastly, remove the pan from the fridge and cut the cheesecake into squares.
Serve!

How to Store Cheesecake:

Place the cheesecake in an airtight container before storing. This cheesecake can be stored in the refrigerator for up to 3 days.

Yes, you can freeze this no bake cheesecake. Store in an airtight container in the freezer for up to 2 months.

Other Amazing Cheesecake Recipes:

Now let's make some cheesecake!

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No Bake Cherry Cheesecake Bars

These no bake cherry cheesecake bars are sure to be a hit with family and friends. It's an incredibly easy dessert recipe for any occasion!

Course Dessert

Cuisine American

Keyword cheesecake, cherry cheesecake, no bake cheesecake

Prep Time 15

Total Time 15

Servings

Calories 544kcal

Author Kim Beaulieu

Equipment

Ingredients

2 cups graham crumbs
6 tablespoons butter melted
16 ounces cream cheese softened
½ cup granulated sugar
½ cup heavy cream
1 can cherry pie filling

US Customary - Metric

Instructions

Line an 8 x 8 inch square baking dish with parchment paper. Set aside.
In a small mixing bowl combine the graham crumbs and butter. Mix until combined. Pour into baking dish, and press down to form the crust.
In a mixer using the paddle attachment combine the cream cheese and the sugar. Mix until it becomes light and fluffy.
In a separate bowl mix the heavy cream on low at first, then increase speed to high. Mix until the heavy cream becomes whipped cream. It should for peaks.
Pour the whipped cream into the cream cheese mixture. Mix on high until combined. Scoop into the baking dish and smooth out with the back of a spoon or spatula.
Spoon the cherry pie filling out evenly over the top. Smooth out carefully.
Pop the dish in the fridge for at least 4 hours, but preferably overnight.
Remove and cut into squares.
Serve with a big old cherry cheesecake loving smile!

Video

Notes

Recipe can be doubled and prepared in a 9 x 13 inch dish instead.

You can substitute 1 cup of prepared whipped cream (like cool whip) if you prefer not to whip your own.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more dessert recipes and tons of snack recipes.

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes and fun DIY projects.

You should also follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post No Bake Cherry Cheesecake Bars appeared first on Cravings of a Lunatic.

No Bake Cherry and Chocolate Chip Cheesecake

Kim Beaulieu — Sun, 10 Aug 2025 10:00:00 +0000

This no bake cherry and chocolate chip cheesecake recipe is quick, easy and served in shot glasses. It's loaded with cherry and chocolate in each bite which makes it the perfect mini dessert for parties!

I absolutely love these no bake cherry and chocolate cheesecakes. I'm such a huge fan of mini dessert recipes.

These little cuties are layered with an oreo crumb base, chocolate cheesecake with chocolate bits inside, cherry cheesecake with cherry bits inside then topped with grated chocolate and a cherry. Cute and delicious!

I'm completely obsessed with no bake recipes, particularly cheesecake recipes. I have been on a huge cheesecake binge lately. Honestly, I should feel bad about it but I'm too busy making more cheesecake to really care all that much.

Seriously, I never get tired of chocolate. I love all things chocolate, especially milk chocolate.

In fact, I'm sitting here munching a chocolate bar called Mr Big right now. No lie, that's really the name of it. I'm not sure if they carry them in the states or not. They are a huge hit here in Canada. If you've never tried one you should totally give it a whirl.

You can also find this No Bake Cherry Cheesecake Recipe over on Food Fanatic. I was a chocolate fanatic contributor over there in previous years. Loved working with the crew over there, especially Amber!

Ingredient Notes:

Oreos - The Oreo cookies are crushed for the cheesecake base but you can substitute crushed graham crackers if you like. Or buy crumbs to make things easier.

Butter - This is mixed with the base to help it stick together. Salted or unsalted works in this recipe.

Sugar - You need white granulated sugar and confectioners sugar for this no bake cheesecake.

Heavy Cream - This is used to make the cheesecake base. You could substitute store bought whipped cream if you do not like whipping your own.

Cream Cheese - Be sure to soften the cream cheese for this recipe. Personally, I love the Philadelphia cream cheese brand but use whatever you like. You want the brick cream cheese, not the kind in the tub.

Cherries - Maraschino cherries and a little juice from the jar are used for this recipe.

Extracts - This recipe uses both almond and vanilla extract. You can use both, or just one kind if you like. Almond pairs nicely with cherry flavours so that's why I used it.

Salt - A little salt helps bring out the sweetness. Trust me.

Chocolate - This recipe calls for semi sweet and milk chocolate. Feel free to substitute if you like another kind of chocolate better.

How to Make No Bake Cherry and Chocolate Chip Cheesecakes:

Start with adorable little shot glasses.
Add a layer of Oreo crumbs on the bottom.
Then add a layer of chocolate chip cheesecake filling.
After that, add a layer of cherry cheesecake filling.
Top with a maraschino cherry.
Chill the mini desserts in the fridge for a bit.
Serve with cute little spoons!

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No Bake Cherry and Chocolate Chip Cheesecake

Course Dessert

Cuisine American

Keyword cherry cheesecake, no bake cheesecake, no bake cherry chocolate cheesecake

Prep Time 20

Total Time 20

Servings

Calories 449kcal

Author Kim Beaulieu

Equipment

Ingredients

For the base:

28 Oreo cookies
2 tablespoons butter melted
1 teaspoon granulated white sugar optional

For the cherry chip filling:

1 cup heavy cream
½ cup confectioners sugar
4 ounces cream cheese softened
12 maraschino cherries finely chopped
2 teaspoons maraschino cherry juice
1 teaspoon almond extract
1 pinch salt

For the chocolate chip filling:

1 cup heavy cream
½ cup confectioners sugar
4 ounces cream cheese softened
2 ounces semi sweet chocolate melted
1 teaspoon vanilla extract
1 pinch salt
2 ounces milk chocolate grated

Optional garnishes:

whipped cream
grated chocolate
maraschino cherries

Instructions

For the base:

Measure and transfer your graham crumbs into a small mixing bowl. Add the granulated sugar, if desired. Mix well with a spoon.
In another small bowl, melt the butter in the microwave for 30 seconds or so, then pour it over the graham crumb mix. Use a fork to stir until well combined.
Set the bowl aside for later.

For the cherry chip filling:

Use a stand mixer, or hand mixer, to whip the heavy cream until it is fluffy. Set aside.
Next, grab another bowl and use a stand mixer, or hand mixer, to mix the cream cheese until it's smooth. Add the powdered sugar then mix again until it is smooth. Then, add the cherries, cherry liquid, almond extract and a dash of salt. Mix again until well combined.
Slowly fold the whipping cream into the cream cheese mixture. Continue folding it in until it's well combined.
Set the bowl aside.

For the chocolate chip filling:

Use a stand mixer, or hand mixer, to whip the heavy cream until it is fluffy. Set aside.
In a double bowler melt the chocolate over medium heat until it's smooth. (If you are unsure how to do that all you do is place a heat proof bowl over top of a saucepan with water, but don't let the bottom of the bowl touch the water.) To keep the bowl of melted chocolate warm, keep it over the hot water until you need it. That way the chocolate stays smooth until needed.
In another bowl mix the cream cheese until it's smooth. Add the powdered sugar and mix again until smooth. Now add the melted chocolate, vanilla and dash of salt to the cream cheese mix. Mix until well combined.
Slowly fold the whipping cream into the cream cheese mixture. Keep on folding in until it's well combined. Add the grated pieces of chocolate. Fold in briefly. You want the chocolate pieces to say intact and not blend too well.
Set the bowl aside for later.

Putting it all together:

Transfer about a teaspoon of graham crumbs in each serving glass. You can tamp it down with the blunt end of a knife, or if you have a honey dipper they work super well for pressing down graham crumbs in small dishes. The glasses should be filled about ⅓ of the way full.
Next you can pipe, or spoon in the chocolate chip filling, filling each glass so it's ⅔ of the way up the sides.
Then pipe, or spoon in the cherry chip filling so it fills each glass to the top.
At this time, you can garnish with whipped cream, grated chocolate and maraschino cherries.
Serve with a big old cherry and chocolate loving smile!

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more cheesecake recipes and tons of summer recipes.

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes and fun DIY projects.

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Toodles! xx

The post No Bake Cherry and Chocolate Chip Cheesecake appeared first on Cravings of a Lunatic.

Fruity Pebbles Krispie Treats

Kim Beaulieu — Sat, 09 Aug 2025 09:00:00 +0000

These Fruity Pebbles Krispie Treats are incredibly easy to make and are always a hit with kids and adults. We used Poppin' Pebbles for this version so they are super bright and colourful!

This particular recipe can be modified to use any cereal similar to fruity pebbles. We've made lots of variations of krispies over the years, like Cocoa Pebbles Krispies and Peanut Butter Krispies. The most popular cereal treat recipe on the blog is by far my Trix Krispies!

Okay, okay, I'll admit it right here and now. I never know whether to call these "rice crispies treats" or "rice krispie treats". I tend to call them krispies, but then I always wonder if it's okay to call them that. So I filed these under "krispies" but when making the photos I tagged them "crispies".

So, these krispies are having an identity problem. They are walking the line between crispies and krispies. I'm just going to go with it and call them both. No matter whether you call them "krispies", "crispies" or "cereal treats" they will disappear super quickly. Everyone loves them.

I absolutely love baking with cereal. My favourite kind to bake with is Trix Cereal. I made Trix Krispies years ago and people just love them. There is also a wicked cool Trix Ice Cream Cake on the blog.

On occasion I experiment with other kinds of cereal. I'm one of those strange people who gets far too excited when I visit the cereal aisle in the store. Particularly when we shop state-side. The U.S. has a much better selection of cereal.

My family finds it far too amusing how much I love baking with cereal since I don't actually eat cereal. Not in the traditional sense anyway. You won't see me sit down in morning to nosh a bowl of cereal with milk. However, you will find me baking it into cookies, whipping up cereal bars and tossing it ice cream.

I wish I could explain it. It's likely because I'm not a big fan of milk. I'm also not a big fan of soggy food. My son sent me a link to an anti-soggy cereal bowl that makes it possible to eat cereal without it getting gross!

That is likely why I love baking with it so much. It keeps it crisp bite, and just makes baking so much fun. The bright pops of colour just brighten any day. It's hard to be grumpy while eating a fruity pebbles krispie treats. Try it. I bet you smile as you take the first bite.

This recipe has an added touch and pop of colour on top. I highly recommend pressing extra fruity pebbles to the top while the marshmallows are still warm. It not only looks bright and colourful, but it adds a level of crunch that is absolutely delightful. Make sure you try it. You will thank me.

How to make Fruity Pebbles Krispies

Spray your pan with non-stick spray.
Melt butter in a pot then add marshmallows and stir.
Remove pot from stovetop, add the fruity pebbles and stir.
Transfer to baking pan and press down.
Add some extra fruity pebbles to the top and press down to help them stick.
Allow to cool then slice.
Serve!

How to store Fruity Pebbles Krispies

Counter: After cooling, you can store the krispies in an air tight container at room temperature for up to 2 days. Wrapping them in parchment before placing them in a container helps. Or you can put a sheet of parchment between layers of krispies in your container.
Fridge: You can store krispies in the fridge for up to 4 days. Again, wrap them in parchment or put a sheet of parchment between the layers of krispies. It helps to keep them from sticking.
Freezer: Krispies can be stored in the freezer for about 3- 4 months. Always be sure to take them out at least 2 to 4 hours before you want to serve them.

Other great recipes using cereal

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Fruity Pebbles Krispie Treats

These Fruity Pebbles Krispie Treats are incredibly easy to make and are always a hit with kids and adults. We used Poppin' Pebbles for this version so they are super bright and colourful!

Course Dessert

Cuisine American

Keyword cereal treats, krispie treats, rice krispies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 103kcal

Author Kim Beaulieu of Cravings of a Lunatic

Ingredients

¼ cup butter
250 grams mini marshmallows
8 cups fruity pebbles cereal

US Customary - Metric

Instructions

Spray a 9 x 13 pan generously with non-stick spray. Set aside.
Place a large saucepan on the stove, I generally use a really good quality stock pot for making krispies because I can mix like crazy without making a mess.
Place butter in stock pot and melt over low heat. Add the marshmallows to the stock pot and allow them to melt completely while stirring consistently.
Now remove your pot from the heat and stir in the fruity pebbles. You can adjust how many you want depending on how you like your krispies. Stir until combined.
Pour into prepared 9 x 13 pan, and smooth out. I spray the back of a metal spoon with non-stick spray and use that to smooth and press down the krispies. It works like a charm.
While the marshmallows are still warm sprinkle the remaining ½ cup of fruity pebbles over top and press them down lightly. This just adds a little crunch and colour to the top. But you have to time it perfectly so it's still warm enough to stick to the top.
Allow them to cool for about 30 to 60 minutes.
Cut into squares or use cookie cutters to make shapes.
Serve with a big old fruity pebbles loving smile!

Notes

Store in an air tight container for up to 2 days. These are best when served within 24 hours in my humble opinion.

We made this batch with Poppin' Pebbles which varies slightly from Fruity Pebbles. You can mix the two together (so much fun), or top the fruity pebbles with poppin' pebbles for a splash of colour on top. These were a special new flavour of Fruity Pebbles so we had some fun with them. Use Fruity Pebbles or any limited release variations of it for this recipe. You'll love the results!!

Nutrition

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Thanks for visiting. Keep swinging by for more delicious recipes every week.

Toodles! xx

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No Bake Strawberry Cheesecake Tart

Kim Beaulieu — Sun, 03 Aug 2025 10:00:00 +0000

This No Bake Strawberry Cheesecake Tart is super easy to make and perfect for summer. The base is crushed Nilla Wafers, the filling is a simple no bake cheesecake mixture, and the topping is macerated fresh strawberries.

By now you probably realize I adore no bake cheesecake. Well, let's be honest here, I love any kind of cheesecake. During the hot summer months my go to dessert is always some kind of no bake cheesecake.

Strawberry just happens to be one of our favourites. I mean, look at this gorgeous cheesecake. Pretty, delicious and no bake. I think I'm in love. With a cheesecake. Totally normal right.

Of course it's normal. Honestly, I love this cheesecake, and I'll shout it from the rooftops if need be. I can never get enough strawberry cheesecake in my life.

Seriously, I could eat it every day. Many people think I do. But I don't. I take the occasional day off to eat other things. Not often, but occasionally.

Make this. Invite me over. We'll be best friends. Today is good for me. Call me. I'll sit by the phone waiting. Impatiently.

Ingredient Notes:

Cookies - This recipe uses Nilla wafer cookies. You can easily substitute graham crumbs if you prefer.
Sugar - Granulated sugar is used in the recipe. I don't recommend making substitutions for this ingredient.
Butter - Feel free to use either salted or unsalted butter in this recipe. Either works perfectly.
Heavy Cream - You can easily substitute 1 cup of prepared whipped cream if you don't have heavy cream. Heavy cream is used to make whipped cream, for those who don't know what it is. Also, heavy cream doubles in size when whipped so ½ cup of heavy cream will make 1 cup of whipped cream.
Cream Cheese - I strongly recommend using good quality brick cream cheese for this. Do not use the cream cheese that comes in a tub. For brands, I'm partial to Philadelphia cream cheese.
Extract - This recipe uses vanilla extract but you can omit it if you don't have any. You can also use other extracts instead, like almond extract or coconut extract.
Strawberries - Fresh berries are preferred but frozen will work as well. Use whatever you have on hand. This would also be fabulous if you used strawberry pie filling.
Oranges - Use a fresh orange to make the juice to macerate the strawberries. It helps soften them and gives them a great flavour, as well.

How to Make No Bake Strawberry Cheesecake Tart:

Base:

Spray your pan with nonstick spray.
Crush the Nilla wafer cookies in a food processor, or by hand. Transfer to a bowl and add sugar and melted butter. Mix well. Press into a prepared pan. Set aside.

Filling:

Add cold heavy cream and sugar to a mixing bowl. Start on slow speed then gradually increase speed to the high setting. Mix on high until the heavy cream becomes fluffy.
In a separate bowl mix the cream cheese and vanilla extract together until the cream cheese is soft and creamy.
Combine the whipped cream mixture and cream cheese mixture together in one bowl. Mix until combined thoroughly. Pour into the cake pan over top of the base layer you prepared earlier.
Place the pan in the refrigerator for at least one hour.

Strawberry Topping:

Cut the berries into pieces. Place in a large bowl.
Pour sugar and orange juice over top and mix well.
Place bowl in the fridge for at least 30 minutes, but no longer than 4 hours. I find the optimal time frame for macerating berries for this recipe to be about 30 to 60 minutes. You want the berries to be slightly softened, not completely broken down.
Drain excess liquid from the berries, then scoop the macerated strawberries over top of the cream cheese mixture in the pan that you prepared earlier.
You can serve immediately or place in the refrigerator until you are ready to serve this no bake dessert.

How to Store No Bake Cheesecake:

Cover cheesecake with plastic wrap or aluminum foil before storing it.

Do NOT leave no bake cheesecake on the counter. It uses whipped cream and cream cheese, and both of the ingredients need to be stored in the fridge, not on the counter.

Without fruit topping I would say you can store no bake cheesecake in the refrigerator for 4 to 5 days. With fresh fruit on top I would only recommend storing this for up to 2 days in the refrigerator.

This no bake strawberry cheesecake tart is best served within 1 to 2 days. The berries will start to soften too much and discolour the cheesecake filling if stored for too long. Personally, I think this is best served on the first day to ensure the best texture and colour.

Can No Bake Cheesecake be Frozen:

Generally speaking, you can store no bake cheesecake in the freezer for up to 3 months. Be sure to cover it really well and seal it in an airtight container before freezing.

For this particular no bake cheesecake recipe, I wouldn't recommend freezing it for more than about a month. I find the texture of the cheesecake and berries deteriorates more quickly than a cheesecake made with pie filling.

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No Bake Strawberry Cheesecake Tart

This No Bake Strawberry Cheesecake Tart is super easy to make and perfect for summer. You can use frozen berries to make this as well.

Course Dessert

Cuisine American

Keyword no bake strawberry cheesecake, no bake strawberry cheesecake tart, strawberry cheesecake

Prep Time 15

Resting Time 1

Total Time 1 15

Servings

Calories 341kcal

Equipment

Ingredients

For the base:

2 cups mini nilla wafers crushed
1 teaspoon granulated sugar
2 tablespoons butter melted

For the filling:

½ cup heavy cream
2 teaspoons granulated sugar
8 ounces cream cheese softened
2 teaspoons vanilla extract

For the strawberry topping:

2 cups strawberries chopped into small pieces
1 medium orange juiced
2 tablespoons granulated sugar

US Customary - Metric

Instructions

For the base:

Crush the nilla wafers in your food processor until the are the texture of graham crumbs.
Add the sugar and melted butter and pulse until mixed thoroughly.
Spray a 14 inch rectangular quiche pan, with a removable bottom, generously with non stick spray. Then spread the nilla mixture into the bottom. Use the flat edge of a honey dripper to tamp down the crust. They work great for things like this.
Set the pan aside.

For the filling:

Place your mixing bowl, beater and measuring cup in the freezer for about 10 minutes to get them cold. Then pour your heavy cream into the cold measuring cup to measure ½ cup. Pour that into your cold mixer bowl, and add the sugar. Beat on low speed initially, then increase speed to high and mix until the heavy cream turns into fluffy whipping cream.
In a separate bowl whip the cream cheese and vanilla together until the cream cheese is smooth and soft.
Scrape the cream cheese mixture into the whipping cream and mix until combined.
Smooth this mixture over the nilla crust evenly. Place in the fridge for a minimum of an hour, preferably up to 4 hours.

For the strawberry topping:

Chop up the berries into small pieces, smaller than chunks but bigger than a dice. Place them in a bowl.
Sprinkle sugar over top of the berries, then mix well with a spoon.
Juice the orange over top of the berries, mix again with a spoon.
Place in the fridge to let them soften for about an hour. You can macerate them for up to 4 hours, but not longer than that.
After the berries are macerated and soft you should drain off the excess liquid. Then scoop the berries over top of the cream cheese filling of the tart.
You can serve immediately, or place in the fridge for about an hour. Any more than that and the berries will discolour the cream cheese.
Serve with a big old summer lovin' smile.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of dessert recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post No Bake Strawberry Cheesecake Tart appeared first on Cravings of a Lunatic.

Blueberry Lemon Smoothie Mini Cheesecakes

Kim Beaulieu — Sat, 02 Aug 2025 09:00:00 +0000

These No Bake Blueberry Lemon Smoothie Mini Cheesecakes are made with jam and cheesecake filling. They are seriously scrumptious!

Honestly, I love making cheesecake. It's one of my favourite things to make and eat!

Today it was wicked hot in my area, like sweat standing still kind of hot. So, I went the no bake route for this tasty recipe.

It's super easy to whip up no bake cheesecakes. For this one, I went with a smoothie like texture and taste.

Not only did I want it to be light in texture but I wanted it to burst with flavour when it hits your tongue.

In my opinion, recipes like cheesecake should be quick and easy. No one wants overly complicated recipes when they're busy, or sweating their butts off in summer.

Personally, I like simple recipes. In all honesty, I really don't like to over-complicate things.

"The easier the better" is my motto. So, this recipe is easy to make, yet it packs a flavour punch that will impress all the cheesecake lovers in your life.

I cannot recommed the recipe for these Blueberry Lemon Smoothie Mini Cheesecakes enough. Whip up a big batch today and thank me tomorrow!

More No Bake Recipes:

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Blueberry Lemon Smoothie Mini Cheesecakes

These No Bake Blueberry Lemon Smoothie Mini Cheesecakes are made with jam and cheesecake filling. They are seriously scrumptious!

Course Dessert

Cuisine American

Keyword blueberry lemon cheesecake, mini cheesecakes, no bake cheesecake

Prep Time 20

Total Time 20

Servings

Calories 367kcal

Author Kim Beaulieu

Equipment

Ingredients

For the base:

1 ½ cups graham crumbs
2 tablespoons butter melted

For the cheesecake filling:

16 ounces cream cheese softened
3 cups confectioners sugar
1 teaspoon almond extract
1 cup whipped cream prepared
½ cup blueberry-lemon fruit spread or jam

For the topping:

½ cup whipped cream prepared

Garnish:

blueberries, lemons, lemon peel or sprinkles

US Customary - Metric

Instructions

For the base:

Pour crumbs into a medium sized bowl. Melt butter and pour over top of the crumbs. Mix together. Spoon into shot glasses. About a tablespoon in each, then tamp the mixture down with the blunt end of a honey dripper. Works like a charm for small glasses. Repeat for all glasses.

For the filling:

Pop the cream cheese in a mixer and whisk till smooth. Add confectioners sugar ½ cup at a time until you get a nice thick consistency. I used 3 cups, but you can use more or less to taste.
Add almond extract, prepared whipped cream and fruit spread, turn mixer on high and whisk until smooth and creamy. You can adjust the filling to your own taste. If you like it thicker add more confectioners sugar or cream cheese, if you like it thinner add more whipped cream. Very easy to adjust to personal taste.
Spoon into each shot glass over top of the graham crumbs.

For the topping:

Fill a pastry bag with prepared whipped cream, you can buy it already made or make your own. Pipe a little dollop of whipped cream on top of each cheesecake.
Place in the fridge for 4 hours, or overnight.
Serve with a big old blueberry and lemon loving smile!

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more cake recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Blueberry Lemon Smoothie Mini Cheesecakes appeared first on Cravings of a Lunatic.

The Best Brownies In the WORLD!!!

Kim Beaulieu — Thu, 27 Mar 2025 12:00:00 +0000

Ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!

I'm a sucker for ooey, gooey, fudgy brownies. Chocolate brownies are my weakness. This recipe gives you a fudgy brownie with crackly tops every single time. It's brownie perfection!

They really are the best brownies in the world. Yes I know, I know, this is quite a claim. But seriously they are and that is, in fact, their name. So who am I to argue.

A friend sent me this link about a year ago I think. She had found a recipe for the best brownies in the world. Well, that got my attention, for sure.

Of course when someone makes a claim like that you just have to investigate further. If for no other reason than to prove them wrong. I mean, who dares to say they make the best brownies in the whole world. So I did in fact investigate. And they are in fact the best brownies in the world.

If you like fudgy brownies these are for YOU! If you like cake-like brownies, then your hunt continues. Run off now you cake brownie loving folks. No need to read further. This is for fellow chewy, ooey, gooey, messy brownies lovers.

If you are in fact a chewy, ooey, gooey, messy brownies lover...well, you've come to the right place. Pull up a chair and hold on tight to it cuz I'm about to blow the roof off the joint. Y'all ready for this?

Oh small disclaimer, these are not my brownies. Well, I did, in fact, make them. But the recipe is not mine. I am not a genius. That distinguished honour goes to Alta from Tasty Eats At Home.

If you have not been to Alta's blog you should go, run there now. Or look at the brownies first then run there. I have tried to adapt these to no avail. I attempted to make them better but I honestly don't think it's possible.

So at some point during your reading of this post go visit Alta's blog, you need to stop by and check out her brownie recipe. Say hello, look around, enjoy her blog. She knows her stuff.

More Great Chocolate Dessert Recipes:

Tools and Supplies Used for This Recipe:

This list contains Amazon Affiliate Links so I make a small commission if you purchase items.

8 x 8 inch Baking Pan- These pans are essential for baking on a regular basis. Many recipes call for square 8 x 8 inch pans so it's worth having a couple in your cupboards.
Wooden Spoon- I have so many different brands of wooden spoons. I love using them for baking and making fudge. You can never have enough wooden spoons.
Parchment Paper- I use Kirkland parchment paper because I can buy it from Amazon or Costco. I buy a two pack because I use a lot of it.
Unsweetened Chocolate- I keep a few boxes of this on hand in my pantry at all times. Use whichever brand you prefer.
Semi-Sweet Chocolate Chips- I cannot stock enough chocolate chips in my house. I like Hershey's or Nestle. Buy in bulk if you can. I store mine in mason jars.

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The Best Brownies In the WORLD!!!

Ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!

Course Dessert

Cuisine American

Keyword brownies, chocolate brownies

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 329kcal

Author Kim Beaulieu

Ingredients

½ cup butter
2 oz unsweetened chocolate
1 cup sugar
2 eggs, beaten
½ tsp vanilla
½ cup semi-sweet chocolate chips
¼ cup flour
¼ tsp salt

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
Line your pan with parchment paper. I find wetting it gets it more pliable.
Melt the butter and unsweetened chocolate together over low heat in a medium saucepan. Stir with a wooden spoon.
Remove from heat and add the sugar. Stir well.
Now add your eggs and vanilla, stirring until it’s smooth.
Add chocolate chips, flour and salt. Stir until well blended.
Pour into pan and place in oven. I always tap my pan to get out any bubbles and make it even.
Bake for 35-45 minutes, toothpick inserted should come out clean when done.
Remove and cool on a rack.
Serve with a smile.

Video

Notes

Recipe makes 16 brownies, depending on how you cut them. If you cut them larger it makes 9 large brownies.

Nutritional information is a rough estimate. Results can vary depending on ingredients and products.

If you made this recipe considering giving it a star rating or leave a comment!

Nutrition

You can use my recipe for vanilla salt. You can substitute regular salt. But the vanilla one has so much more flavour so I prefer it. It's easy to make. You should give it a try. You'll thank me once you realize how good it is, and how easy it is to make!

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more dessert recipes and tons of snack recipes.

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes and fun DIY projects.

You should also follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

Note about the best brownies in the world:

Original post was published on August 7, 2011

The post The Best Brownies In the WORLD!!! appeared first on Cravings of a Lunatic.

Chocolate Crunch Bites

Kim Beaulieu — Thu, 27 Mar 2025 09:00:00 +0000

Chocolate Crunch Bites will satisfy your sweet tooth without needing to turn on the oven. Perfection no matter what time of the year it is!

These chocolate crunch bites taste just like Nestle Crunch Bars. Kids and adults love them and they are wildly addictive, in the best way possible.

Honestly, I crave chocolate all year round. Summer, Fall, Winter and Spring. I'm a die-hard chocolate fan so no season is off limits for noshing on chocolate.

I made this in the summer. Seriously, I don't care if it's a bajillion degrees out or not. I still want and need my chocolate fix. Pretty much daily.

Since it was hot out I made these using my microwave. You can totally make them using a double boiler if you like. Whatever works for you.

They are so super easy to make. You can shape them any way you like. Press them into a rimmed pan and cut them into squares. Or use a muffin tin like I did.

No matter how you make them I can guarantee they won't last long. These vanished so fast in my house. I'm not pointing any fingers or anything but if I did they'd be pointing right at me.

I don't even feel bad. Not. One. Little. Bit. Nor should you. Whip up a batch this minute.

These were originally made for Food Fanatic. I used to be a Chocolate Fanatic Contributor on their blog.

You can zip over to see my post about these Chocolate Crunch Bites.

Ingredient List:

Butter - Either salted or unsalted butter work in this recipe. They taste great made with either.
Chocolate - I love the flavour of milk chocolate so that is my personal preference for this recipe. You can also use semi-sweet chocolate, dark chocolate, or white chocolate if you prefer any of those. Even chocolate chips will work.
Cereal - This recipe uses rice krispies cereal. I would not recommend substituting any other cereal.

How to Make Chocolate Crunch Bites:

First, grab a mini muffin tin and spray it with non-stick spray. Then set the pan aside for later.
Next, grab a microwave safe medium bowl and place the butter and chocolate inside of it. Pop the bowl in the microwave and heat carefully. You want to heat it just long enough for the chocolate to melt. It should take about 1 to 1 ½ minutes.
Remove the bowl of melted chocolate and butter from the microwave and use a spatula, wooden spoon or tablespoon to stir the mixture well.
Then, add the rice krispies and mix with a spoon again.
Transfer the mixture to the mini muffin tin by pouring it evenly into each muffin well.
Place in the fridge for about 30 minutes to allow the chocolate to set.
Remove the muffin tin from the fridge and use a spoon or knife to pop the chocolate bites out.
Serve on a tray or platter. Or store them immediately.

Pan Options:

Mini Muffin Tins - This is what I used for mine. They are easy to use and the perfect size.
Cheesecake Pans - Mini cheesecake pans are great for making these too. You can buy the ones with removable bottoms to make it easier to remove treats.
Baking sheet - You can make these with cookie sheets or a baking pan if you like. Just pour it over the pan, smooth them out and place them in the fridge. Just be sure to score the top before they harden so they are easier to slice.
Molds - These are fun to make in candy or fudge molds that are tiny shapes. Get the kids involved and they can make them into any shape. We make them in dinosaur molds occasionally.
Chocolate Bar Silicone Molds - You can actually buy silicone molds for making your homemade chocolate bars these days. Use those if you want a more traditional shaped to these.

How to Package Chocolate Crunch Bites/Bars:

Option 1:

Place them in resealable bag. Remove any excess air from the bag.

Option 2:

You can also store them in an airtight container, preferably with parchment paper or waxed paper between each layer of chocolate bars.

How to Store Them:

Store the sealed candy in a cool, dry place.
If you can store them away from any light, that is preferred.
They can be stored for about 2 to 3 weeks.

Can You Refrigerate Chocolate Crunch Bars:

You can store these in the fridge IF you plan on eating them fairly quickly. Otherwise, store as described above.
Leaving them in the fridge too long can affect the texture.

Can you Freeze Chocolate Crunch Bars:

When I freeze candy like these crunch bars, I typically wrap in plastic wrap and store in airtight container.
The other option is to store candy between sheets of parchment paper or waxed paper in an airtight container.
They can be frozen for up to 3 months. Just make sure they are wrapped and sealed well.

More Chocolate Recipes:

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Chocolate Crunch Bites

Chocolate Crunch Bites will satisfy your sweet tooth without needing to turn on the oven. Perfection no matter what time of the year it is!

Course Candy, Dessert

Cuisine American

Keyword chocolate crunch bites, crunch bar

Prep Time 10

Total Time 10

Servings

Calories 72kcal

Author Kim Beaulieu

Equipment

1 Mini Muffin Tin
1 Wooden Spoon

Ingredients

1 teaspoon butter
8 ounces milk chocolate broken, or chopped
1 cup rice krispies cereal

US Customary - Metric

Instructions

First, start by spraying a mini muffin pan with non-stick spray. Set the pan aside.
Next, place the butter and chocolate in a microwave safe bowl. Place the bowl of butter and chocolate in the microwave, close the door, and set the cook time for about 1 to 1 ½ minutes. Stir every 30 seconds for the first minute, then every 15 seconds for the rest of the time. Every microwave is vastly different so you may need to adjust the time. Mine took 1 ½ minutes to melt but yours could take more or less time. Once the chocolate is melted remove the bowl from the microwave and stir the chocolate and butter mixture until smooth. You can also whisk it if you prefer.
Add the rice krispies to the chocolate mixture and stir with a large metal or wooden spoon until the mixture is combined well. Spoon the mixture into the mini muffin pan. Place the pan in the fridge to allow the chocolate to set up. I would suggest allowing it to set up in the fridge for about an hour or so.
Once crunch bars harden in the fridge, you can just pop them out with a spoon or butter knife.
Serve cold or room temperature.
You can store the crunch bars in an airtight container in the refrigerator. They keep for about a week but I guarantee they won't last that long.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of dessert recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Chocolate Crunch Bites appeared first on Cravings of a Lunatic.

White Chocolate and Milk Chocolate Peppermint Dip

Kim Beaulieu — Sun, 15 Dec 2024 10:00:14 +0000

This Peppermint Dip is such a quick and easy dessert recipe. It combines cream cheese, marshmallow fluff, two kinds of chocolate and crushed peppermints to make a fun dessert dip with a holiday twist!

I'm a sucker for all things peppermint, especially during the holidays. Honestly, I tend to go overboard when buying candy canes every year.

I totally love the holiday season. Seriously, it's my thing. If I'm being honest, I wish every day was Christmas.

This is not motivated by materialism at all though. It's purely motivated by the fact that it's the one day of the year where it's completely acceptable to lounge around in jammies all the live long day.

Every year we open one gift on Christmas Eve. In all honesty, I always make sure I open some comfy jammies "Santa" left for me.

The next day we get up with the hooligans and open gifts. Inevitably, "Santa" has left at least one more pair of jammies for me.

After brunch I change into my new cozy jammies. Then, we then proceed to eat all the candy in the entire universe.

Later in the day I make Christmas dinner so I slip on old jammies so I don't ruin my new ones.

Once I finish making dinner I slip into fancy jammies for dinner. I don't care who comes over, I stay in jammies on Christmas day! I know, I'm a weirdo.

This dip is a riff on one I make all the time. Honestly, I think everyone uses the one that combines marshmallow fluff and cream cheese.

You can also find this Double Chocolate Peppermint Dip over on Food Fanatic.

Ingredient Notes:

Chocolate - I used both white chocolate and milk chocolate in this recipe.
Cream Cheese - Personally, I prefer Philly cream cheese but use any brand you love. Make sure you soften it a bit before mixing.
Marshmallow Fluff - There are so many brands out there. Use whatever one you love. This ingredient takes sweets dips to the next level!
Peppermints - You can crush peppermints or candy canes. Or you can busy already crushed peppermint in stores.

For Dipping:

Pretzels
Cookies

How to Make Peppermint Dip:

Melt each kind of chocolate separately. You can either melt them using the double boiler method or you can melt them in the microwave. If you're melting them in double boilers be sure to melt them separately. Add water to the bottom pan and bring to a boil, then lower temperature and place the other pan or heat proof bowl over top. Add the chocolate to that. Melt until smooth. If you're melting the chocolate in the microwave, place each chocolate in a separate microwave safe bowl. Heat each one separately for 1 to 2 minutes, until melted and smooth. Allow both chocolates to cool down quite a bit.
Place the cream cheese in a stand mixer or use a bowl with a hand mixer. Mix until it's smooth and creamy then add the marshmallow fluff. Mix again until everything is smooth.
Then, divide the cream cheese-fluff mixture evenly into two separate bowls.
In one bowl, mix the white chocolate into the cream cheese-fluff mixture. Stir until smooth.
In the other bowl, mix the milk chocolate into the cream cheese-fluff mixture. Stir until smooth.
Optional next step: You can toss some crushed peppermint in each bowl if you like. If you want the dip to be smooth you can skip this step.
Next, spoon layers of each chocolate cream cheese-fluff mixture into serving dishes. This can be done randomly so it looks messy or you can do it carefully and swirl the colours.
Then sprinkle crushed peppermints over each dish of dip.
Serve with pretzels, cookies, fruit or anything else you love!

How to Store Dessert Dip:

You can store dessert dips (fruit dips) in the refrigerator for up to 5 days. I would recommend not adding the peppermints until you are ready to serve. They will break down and discolor the dip if you add them too early.

Dessert dip (fruit dip) can also be stored in the freezer for up to 2 months in a resealable freezer bag or airtight container. Remove it from freezer and thaw in the refrigerator before serving. I would recommend taking it out the day before you need it.

More Peppermint Recipes:

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White Chocolate and Milk Chocolate Peppermint Dip

Course Dessert, Snack

Cuisine American

Keyword chocolate peppermint dip, peppermint dip

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 649kcal

Author Kim Beaulieu

Equipment

Ingredients

6 ounces white chocolate
6 ounces milk chocolate
8 ounces cream cheese softened
8 ounces marshmallow fluff
½ cup crushed peppermints

US Customary - Metric

Instructions

Melt each kind of chocolate separately. You can either melt them using the double boiler method or you can melt them in the microwave.
If you're melting them in double boilers be sure to melt them separately. Add water to the bottom pan and bring to a boil, then lower temperature and place the other pan or heat proof bowl over top. Add the chocolate to that. Melt until smooth.
If you're melting the chocolate in the microwave, place each chocolate in a separate microwave safe bowl. Heat each one separately for 1 to 2 minutes, until melted and smooth.
Allow both chocolates to cool down quite a bit.
Place the cream cheese in a stand mixer or use a bowl with a hand mixer. Mix until it's smooth and creamy then add the marshmallow fluff. Mix again until everything is smooth.
Then, divide the cream cheese-fluff mixture evenly into two separate bowls.
In one bowl, mix the white chocolate into the cream cheese-fluff mixture. Stir until smooth.
In the other bowl, mix the milk chocolate into the cream cheese-fluff mixture. Stir until smooth.
Optional next step: You can toss some crushed peppermint in each bowl if you like. If you want the dip to be smooth you can skip this step.
Next, spoon layers of each chocolate cream cheese-fluff mixture into serving dishes. This can be done randomly so it looks messy or you can do it carefully and swirl the colours.
Then sprinkle crushed peppermints over each dish of dip.
Serve with pretzels, cookies, fruit or anything else you love!

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more Christmas recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post White Chocolate and Milk Chocolate Peppermint Dip appeared first on Cravings of a Lunatic.

Bloody Guts Dip aka Cherry Dip for Dead Eats 2: Recipes Inspired by The Walking Dead

Kim Beaulieu — Wed, 30 Oct 2024 10:00:32 +0000

Mix up this Bloody Guts Dip for your next Walking Dead Party. Celebrate in style by whipping up a batch of this easy cherry dip. Layer it so it looks like you're digging into a bloody mess. I made chocolate zombie body parts to use for dipping.

Bloody guts dip aka cherry dip is perfect for Halloween parties as well as walking dead viewing parties.

First of all, let's just get this out of the way right now. My name is Kim and I'm a Walking Dead addict. I've watched the series 35 times and have no plans to stop. Seriously, I love the show way too much.

I could not resist making something a bit icky this time around. What I love about this one is you can make it look beautiful or you can make it looks disgusting. The choice is yours.

Honestly, this recipe came to mind while watching the episode Thank You. When we see the guys fall off the dumpster and the chaos that ensues as the walkers swarm, that's the scene that inspired this particular recipe. You see all the blood and guts being torn into it's just a sea of red. That's where my mind was while making this one.

I wanted a recipe that tastes amazing but could clearly be used for a Walking Dead Party. My family goes crazy for cherry cheesecake so this easy dip seemed like the perfect recipe.

Whatever happens in the show moving forward, I just hope the carnage continues. There's no such thing as a fun and light-hearted apocalypse.

It's suppose to be gut-wrenching and difficult. People are going to die. Hell, even Rick knows that. Think back to his talk with Carol. Rick says "No more kid stuff…People are gonna die. I’m gonna die. Your mom..."

They seem to leave us breadcrumbs to follow. I just hope the foreshadowing isn't always right. I keep thinking about Daryl in the coffin or Daryl lying next to the motorcycle walker on the ground and I want to scream.

No one messes with my Daryl!

Ingredients

Cream Cheese - Personally, I love Philadelphia cream cheese because I find it the creamiest for dessert dips. However, use what you have.
Heavy Cream - This is going to make the dip fluffy and balance out the cream cheese. Any brand will do.
Confectioners' Sugar - Icing sugar is the key to a sweet dip. Use whatever brand you like the most.
Marshmallow Fluff - This just takes dessert dips to the next level. Marshmallow Fluff and Jet Puffed are both great brand options.
Cherry Pie Filling - Again, use whatever brand you love. I'm in Canada and I'm partial to E.D. Smith cherry pie filling. I think the U.S. has more options.

Directions

For the dip:

First, use a stand or hand mixer to whisk the cream cheese until it's fluffy.
Then, add the heavy cream and mix slowly, gradually increasing speed to high until the mixture is fluffy.
Next, add the confectioners' sugar and marshmallow cream, mix again until it's well combined.
Carefully alternate scooping the dip mixture and the cherry pie filling into serving dishes randomly.
Then, use the blunt end of a knife to swirl the two so it looks like splattered blood and guts.
Lastly, place the serving dishes in the fridge until ready to serve.

For the chocolate zombie parts:

First, melt chocolate in the microwave.
Then, pour it into the mold.
Next, place the mold in the freezer for about 15 to 30 minutes, or until chocolate hardens.
Carefully take the mold out of the freezer and pop the chocolate pieces out.
Lastly, place the chocolate pieces on a serving dish, or randomly inside the bloody guts dip.

No Walking Dead Post would be complete with a photo of Daryl.

How about one more for good measure? M'kay!

To be honest, I'm not even sorry. I love having Daryl join me for photo sessions.

Okay, moving on.....

Like the apron? You can order The Terminus Apron through Amazon. I'm an affiliate so if you do I earn a few pennies. So, if you do, thanks for the pennies. They add up over time. Then, I can buy more Walking Dead props. It's what I live for!

More Dead Eats:

How to Throw a Killer Walking Dead Party
Carol’s Cookies
Walker Blood Sangria
Cinnamon Pecans
Toilet Water
Dumpster Cookies from All Roads Lead to the Kitchen

Share with your TWD loving friends. We have tons of Walking Dead Inspired Recipes to share so you can throw your next Walking Dead Party in style!

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Instagram ~ YouTube ~ Kiss My Smoke

Bloody Guts Dip aka Cherry Dip

Mix up this Bloody Guts Dip for your next Walking Dead Party. Celebrate in style by whipping up a batch of this easy cherry dip. Layer it so it looks like you're digging into a bloody mess. I made chocolate zombie body parts to use for dipping.

Course Dessert

Cuisine Cheesecake Dip

Keyword bloody guts dip, cherry cheesecake dip

Prep Time 10

Cook Time 2

Total Time 12

Servings

Calories 453kcal

Author Kim Beaulieu

Equipment

Ingredients

For the dip:

8 oz cream cheese softened
½ cup heavy cream
½ cup confectioners' sugar
7.5 oz marshmallow cream
21 oz cherry pie filling

For the chocolate zombie parts:

6 oz milk chocolate broken into small pieces for even melting

US Customary - Metric

Instructions

For the dip:

In a stand mixer whisk the cream cheese until fluffy, add the heavy cream and mix slowly, then gradually increase speed to high, mix until the mixture become fluffy but still soft. Add the confectioners' sugar and marshmallow cream, mix again until well combined.
Alternately scoop small spoonfuls of the pie filling and dip mixture into small serving dishes. Just keep layering so it looks random and jumbled. Once it's layered completely take the blunt edge of a butter knife and just drag it through random areas to make it look splattered.
Place the dishes in the fridge for at least one hour, or up to about 4 hours.

To make the chocolate zombie parts:

Melt chocolate in the microwave for about 1 to 2 minutes, stir until smooth. Pour into silicone tray. Place in the freezer for about 15 to 30 minutes. Remove and turn over to remove the chocolate pieces. Serve with the dip for dunking. Watch your friends faces as they dunk zombie parts in bloody dip, it's delightful.
Serve the Bloody Guts Dip with a big old bowl of Chocolate Zombie Body Parts. Plus a big old TWD loving smile!

Notes

Originally posted on February 9, 2016.

Nutrition

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