Black Forest Cheesecake

I can’t bake, and I’m not afraid to admit it. But that doesn’t mean I can’t throw together a simple delicious pie or cheesecake. I haven’t yet graduated to making my own crusts, so I ‘cheat’ and grab those pre-made ones from the store. This Black Forest cheesecake came out fantastic despite my lack of baking skills. A nice chocolatey flavor, perfect texture, and topped with yummy tart cherries. Dangerously good.
Black Forest CheesecakeWhat I do differently next time I make a Black Forest cheesecake? Nothing. Not a thing. Well, ok, I might double the recipe and make four cheesecakes instead of just two. I’ll be taking a few of these to our next family holiday get-together, that’s for sure!

Also try my no-bake red velvet cheesecake. It’s one of Anita’s all-time favorites!

Black Forest Cheesecake

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings 2 pies

Ingredients

  • 4 8 ounce packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 6 ounces semi-sweet chocolate melted per package instructions
  • 4 large eggs
  • 2 pre-made Oreo or chocolate pie crusts
  • 2-3 cups Cool Whip topping thawed
  • 1 21 ounce can cherry pie filling

Instructions

  • Pre-heat your oven to 325º F.
  • Place cream cheese, sugar and vanilla into the bowl of a mixer and mix until blended.
  • Add the sour cream and chocolate and blend.
  • With the blender running, add the eggs one at a time until blended.
  • Divide mixture between the two pie pans (they'll be pretty full) and bake 40 minutes or until the center is almost set.
  • Let cool completely then refrigerate for 4 hours.
  • Spread Cool Whip over tops of cheesecakes.
  • Serve slices with a spoonful or two of the cherry pie filling.

Mini Classic Cheesecakes on the Char-Broil Big Easy

I made mini pumpkin cheesecakes for Thanksgiving. They were a big hit. That got me jonesin’ for a more traditional cheesecake. So, that’s what I made! I love making mini classic cheesecakes on my Char-Broil Big Easy. It can’t get much easier.

The Big Easy does cook at a high temperature, so you do have to make sure you don’t overcook the cheesecakes, but it’s still easy. You’ll be rewarded with smooth creamy cheesecake with that light vanilla flavor. Perfect. And all in a single-serve size, so you’re not quite as tempted (maybe) to have more than one.
Mini Classic Cheesecakes on the Char-Broil Big Easy
I am not a baker. Not even close. Yet I found these mini classic cheesecakes on the Char-Broil Big Easy to be very easy to make. I did learn a few things along the way. You really need to make sure you don’t overcook them. Do not let them go over 150 F. And, they may crack a bit no matter how hard you try. That’s ok, the cracks add character.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Mini Classic Cheesecakes on the Char-Broil Big Easy

You'll need the Char-Broil Big Easy Bunk Bed basket to double the number of cheesecakes that you can cook at once.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 18 pies
Author Mike

Ingredients

Instructions

  • Place the cream cheese, sugar, and vanilla into a mixer and beat until blended.
  • With the mixer still running on low speed, add the eggs one-at-a-time until blended.
  • Divide mixture between the crusts. Depending on how full you fill them you might not need all 18 crusts.
  • Fire up your Big Easy.
  • Working in batches, add pies to the basket and bunk bed basket and lower into the Big Easy.
  • Cook for 10-15 minutes or until internal temperature reaches 145-150 F. Use an instant-read thermometer to test the temperature. Do not overcook. The cheesecakes will continue cooking just a bit after being removed from the Big Easy.
  • Remove and let cool.

No Bake Red Velvet Cheesecake

I cannot bake. I’m okay admitting it, too. So when Anita said the other day that she was jonesin’ for a red velvet cupcake, I came up with the next-best-thing: no bake red velvet cheesecake. I opted to make the cheesecake in miniature pre-baked (like I said, I don’t bake, and that includes baking pie crusts!). I like the little crusts because they have built-in portion control. You put a big ole cheesecake in front of me and I might have trouble keeping myself under control. Put a mini cheesecake in front of me and I can manage.
No Bake Red Velvet CheesecakeYou can’t get much easier than this cheesecake. Great vanilla and cocoa flavor with a perfect creamy texture. Very, very addicting little bites, that’s for sure.

Also try my black forest cheesecake.

No Bake Red Velvet Cheesecake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 -12 servings

Ingredients

  • 8 ounces cream cheese light is ok, at room temperature
  • 1 cup sour cream light is ok
  • 1/2 cup sugar Splenda is ok
  • 2 tablespoons red food coloring
  • 2 teaspoons cocoa powder
  • 2 teaspoons vanilla extract
  • 8 ounces frozen whipped topping thawed, plus more for topping if desired
  • 3 packages of Mini Graham pie crusts or a 9 inch pie crust

Instructions

  • Place the cream cheese into a mixer bowl and beat until smooth.
  • Add the sour cream, sugar, food coloring, cocoa powder and vanilla extract. Beat until smooth.
  • Gently fold in the whipped topping. Do not over mix.
  • Pour, spoon or pipe the filling into the crust(s).
  • Refrigerate for 4 hours before serving. Top with additional whipped cream if desired.

Mini Pumpkin Cheesecakes on the Char-Broil Big Easy

What started out as an experiment to see if I could bake miniature pumpkin cheesecakes on my Char-Broil Big Easy ended up being one of the best tasting desserts I’ve had in a long time. I was contemplating Thanksgiving, and dreaming about how great a turkey out of my Big Easy tastes, when it dawned on me…. why not also use the Big Easy for making dessert?

These little cheesecakes take less than 30 minutes to cook. They need to chill overnight. Well, they should chill overnight… I can’t say that all of them lasted that long. I think you can shortcut the chilling by placing them in the freezer for 15-20 minutes. And the taste? Phenomenal! Fantastic pumpkin flavor. Creamy. The best pumpkin cheesecake you can imagine.
Mini Pumpkin Cheesecakes on the Char-Broil Big EasyMini pumpkin cheesecakes on the Char-Broil Big Easy are the best way to cap off a great turkey dinner. If you prefer a non-Thanksgiving version, try my Big Easy mini classic cheesecakes.

I used pre-made miniature pie crusts and cooked them in the Big Easy using the baking pans designed specifically for the cooker. If you don’t have them (they’re also great for making mini pizzas) you can use the standard basket that comes with the Big Easy (you can cook 4 pies at a time) and better yet, use the bunk bed basket which doubles the number of pies you can cook at a time.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Mini Pumpkin Cheesecakes on the Char-Broil Big Easy

The filling mixture makes approximately 5 cups.
Prep Time 10 minutes
Cook Time 13 hours
Total Time 13 hours 10 minutes
Servings 24 servings
Author Mike

Ingredients

  • 4 packages of 6 Keebler Ready Crust Mini Graham Pie Crusts
  • 3 8 ounce packages cream cheese, softened
  • 3 eggs lightly beaten
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Whipped cream for serving (optional)

Instructions

  • Fire up your Big Easy or preheat an oven to 350 F.
  • Place cream cheese in a mixer and beat until creamy.
  • With the mixer still running, add the eggs one at a time.
  • Add remaining ingredients and mix well.
  • Pour mixture into the pie crusts, about 1/3 cup each. Do not overfill. You may not need all 24 crusts.
  • Place in the Big Easy (you'll have to work in batches) or oven, and cook 15-20 minutes or until batter has set.
  • Remove from oven and let cool slightly then refrigerate overnight before serving. Top with whipped cream if desired.

Snicker’s Cheesecake Bars

Oh me. These little Snicker’s cheesecake bars are dangerously good. Oooey gooeyness from the Snicker’s. Creaminess from the cream cheese. A little crunch from the Oreo crust. Yowsa. The problem (if there is such a thing) with little bites like these is that it’s easy to lose track of how many you’ve had.

Snicker's Cheesecake BarsI plan on making other versions of these bars. The base recipe is so simple, lending itself to using all sorts of other candy bars. But, I have to say, this Snicker’s version is pretty darned good and maybe shouldn’t be messed with.

Also try my sweetheart buddies.

Snicker's Cheesecake Bars

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 16

Ingredients

For the crust

  • 20 Oreos
  • 5 tablespoons unsalted butter melted

For the filling

  • 2 8 ounce packages cream cheese, softened
  • 1 large egg
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 13 fun size Snickers bars chopped

Instructions

  • Preheat oven to 350 F.
  • Tear off a piece of aluminum foil that is a few inches larger than a 9" x 9" baking pan. You want some of the foil to hang over the sides because you'll use it as a 'handle' to remove the bars later.
  • Place the Oreos in a blender or food blender and pulse until they form a fine crumb. Transfer to a medium-sized bowl.
  • Add butter to Oreo crumbs and stir.
  • Pour mixture into the baking pan and flatten out using a spatula. Press down to make a dense crust.
  • Place pan into the oven and bake 9-10 minutes. Remove from the oven and let cool.
  • Meanwhile, make the filling by beating the cream cheese, egg, sugar, and vanilla extract in a mixer for 3 minutes.
  • Gently fold in the Snickers.
  • Once the baked crust has cooled completely, spread the Snicker's mixture over the crust, pressing into the corners.
  • Bake for 30-35 minutes (ours only took 30) until the cheesecake has started to brown just a little on top.
  • Remove from oven and let cool before then placing into the fridge for 3 hours.
  • Remove the cheesecake from the pan by grabbing two sides of the overhanging foil and pulling upwards. The cake should pull out easily. Place onto a cutting board.
  • Cut cheesecake into 16 bite-sized pieces.

Strawberry Cheesecake Salad

Wow, this strawberry cheesecake salad is good. It’s sort of like a salad but you’ll want this for dessert… so it is a dessert salad!

I made this using lighter ingredients than the original recipe. It would be perfect for a picnic or family get-together.Strawberry Cheesecake SaladI am going to make this salad again soon. I might try a few variations, like using blueberries and blueberry yogurt… or even chocolate chips and chocolate pudding! The possibilities are endless, but this strawberry cheesecake salad is great just as it is, absolutely perfect with in-season ripe strawberries.

Also try my black pepper strawberries.

Strawberry Cheesecake Salad

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients

Instructions

  • Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate for 1 hour.
  • When you are ready to serve, slice the strawberries and bananas. Add them along with the marshmallows to the pudding mixture and stir gently to combine.
  • Serve garnished with additional fresh sliced strawberries.