“Boo-zy” Oreos

Boy, have I got a fun Halloween treat for you today!

This fun take on the classic cookie features a bright orange, boozy filling. The perfect Halloween treat!

And an “adult” fun Halloween treat at that….That’s right, I’ve made you “Boo-zy” Oreos in every sense of the word. Not only do they have a seasonally appropriate orange buttercream filling, but said filling is also spiked with a generous amount of orange liqueur. Jell-O shots, you’ve met your match.


Since we’re not too sure when Baby D will decide to make her arrival (we’re within the two-week mark!) I’ve decided to not hold back and start sharing as many of my Halloween-themed recipes as possible. I’ve got a few fun things lined up and want to be sure I share them all with you before I’m too busy cuddling up with a snuggly newborn. These “Boo-zy” Oreos are the perfect way to kick things off and I can’t wait to tell you all about them.

These "Boo-zy" Oreos are the perfect adult Halloween treat!

It’s no secret that I’m a big fan of Thomas Keller’s Bouchon Bakery Cookbook, and his TKO recipe is one of the main reasons why. It’s the first recipe I dared to make after picking up a signed copy of what seemed like a fairly challenging cookbook at my local Napa bookstore when I lived there, but I soon discovered that, even though his recipes are long, they’re not as challenging as they look.

Since I first made the TKO’s (his name for those yummy chocolate shortbread cookies filled with white chocolate cream), I’ve ventured into a few more of his recipes, never to be disappointed. I’ve made his Chocolate Chunk and Chip Cookies and used a version of his Sticky Bun dough as my base for these Weekend Hazelnut Sticky Buns with Date Caramel. Plus, I’ve got a fun holiday recipe coming up next month using the base recipe for his homemade Vanilla Marshmallows. I guess you could say I’m officially a Bouchon Bakery Cookbook convert.

For these “Boo-zy” Oreos, I didn’t think twice about using TK’s TKO cookie dough as the base recipe for the chocolate shortbread, although I did venture out a bit with the filling in order to make it hold up better to all the booze I wanted to add. In all honesty, I tried riffing off his filling recipe at first, but the orange liqueur made it too thin and runny and the only way we could enjoy the cookies was straight out of the freezer (not that I was complaining about that or anything.)

A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!

For the second run at these cookies, I created more of a buttercream filling that turned out much thicker and creamier – it worked like a charm! The result was the perfect chocolate shortbread cookies I was used to with my beloved TKO’s, but with a creamy, boozy (and bright orange!) buttercream filling.

You can tell just by looking at these beauts that “Boo-zy” Oreos are the perfect special treat to whip up for Halloween. Even though the recipe looks long, if you just take it step by step it’s really not that difficult at all. Just be sure to read through everything first so you can plan accordingly. A couple of the steps require overnight (or very long) rests in the refrigerator, so you’ll need a couple of days to get everything prepared and ready to assemble.

Finally, I highly recommend that you invest in at least a mediocre kitchen scale (doesn’t have to be super fancy) for making these bad boys. Many of Thomas Keller’s recipes refer to weights instead of cup/tablespoon/teaspoon measurements and, as much as I’ve tried to round up or down to make it easy on you guys, I really have noticed the difference in using the EXACT amount he calls for of each ingredient.

"Boo-zy" Oreos are the perfect adult treat to bake up this Halloween.

Okay, that’s enough rambling from me. Read on for the recipe for “Boo-zy” Oreos and have a wonderful rest of your week!

A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!
Print
"Boo-zy" Oreos
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

This fun new take on the classic sandwich cookie features a boozy orange filling surrounded by delicious chocolate shortbread. The perfect Halloween treat!

Course: Dessert
Servings: 20 cookies
Author: CaliGirl Cooking
Ingredients
For the "boo-zy" buttercream:
  • 1 stick unsalted butter, at room temperature
  • 1 pound (3 3/4 cup) sifted powdered sugar
  • 1/4 cup Grand Marnier (or other orange liqueur)
  • 12-15 drops orange food coloring
For the chocolate shortbread cookies:
  • 259 grams (1 ¾ cups + 1 ½ tablespoons) all-purpose flour
  • 87 grams (1 cup + 1 ½ tablespoons) high-quality unsweetened cocoa powder (I used Scharfenberger)
  • 1.6 grams (3/8 teaspoon) baking soda
  • 227 grams (8 ounces) unsalted butter, at room temperature
  • 6 grams (2 teaspoons) salt
  • 161 grams (3/4 cup + 1 tablespoon) sugar
Instructions
  1. First, make the filling. Combine all ingredients in a stand mixer fitted with the paddle attachment and beat at medium-low speed until light and fluffy. Transfer to a resealable container and refrigerate until just before you’re ready to use. 

  2. Next, make the cookie dough. In a medium bowl, sift together the flour, cocoa powder and baking soda.

  3. Place the butter in a stand mixer fitted with the paddle attachment and beat on medium-low until smooth. Add the salt, beat for an additional 15-30 seconds, then add the sugar and beat until fluffy, about 2 minutes. 

  4. Add the flour mixture to the butter mixture in two additions, mixing until a crumbly dough comes together. 

  5. Dump dough out onto a piece of plastic wrap and mold into a 6-inch square block. Wrap block up in plastic wrap and refrigerate for 1 hour or up to 2 days. 

  6. After dough has had time to set up in the refrigerator, remove both the dough and frosting so they have a little time to soften up. You’ll want the dough soft enough to roll out with a rolling pin and the frosting soft enough to scoop into a piping bag and pipe onto the cookies.

  7. Preheat the oven to 325 degrees Fahrenheit and line two cookie sheets with parchment paper. 

  8. Place the dough between two sheets of parchment paper and, using a rolling pin, roll it out to approximately 1/8-inch thick, rotating the dough as you roll it to avoid cracking. 

  9. Once dough is rolled out, use a 2 ½-inch round cookie cutter to cut it into cookies. Place on prepared cookie sheets and bake for 9-11 minutes, rotating the pans halfway through. 

  10. Remove cookies from oven and let cool completely before adding the filling. When cookies are cool, scoop the frosting into a piping bag and pipe a ring of frosting about ¼-inch in from the edge on every other cookie (the frosting will smoosh out to the edges once you top the frosted cookies with the plain cookies.) 

  11. Enjoy your “Boo-zy” Oreos right away or refrigerate them until ready to eat, up to a few days.

Recipe Notes

Chocolate shortbread cookie recipe adapted from the TKO recipe in Thomas Keller's Bouchon Bakery Cookbook.

"Boo-zy" Oreos | CaliGirlCooking.com

Peanut Butter and Jelly Cheesecake Bars

Who’s up for a back-to-school treat?

Peanut Butter and Jelly Cheesecake Bars are the perfect way to kick off fall and back to school.

I sure am, even though it’s now officially been over 10 years since I’ve been in school. But I mean, c’mon, who doesn’t want some Peanut Butter and Jelly Cheesecake Bars in their life?


I realize it’s not been too long since I posted my last cheesecake recipe, but when you’ve got something good going on I’m all about celebrating it. And when the ideas are flowing I’m always anxious to share them all with you!

These Peanut Butter and Jelly Cheesecake Bars are definitely my jam. They’re the perfect size, meaning you don’t feel completely laden with alllll the dairy after devouring a huge piece. And did I mention they’re full of one of my favorite flavor combinations ever? Yep, in case you didn’t know, I’m a huge fan and could eat PB&J basically every day of my life until the end of time if given the opportunity.

It’s peanut butter-jelly time, my friends.

These Peanut Butter and Jelly Cheesecake Bars are the perfect back-to-school treat for your little ones!

Let me tell you, we are not skimping on any flavor here. Even though it doesn’t seem like much, the peanut butter and jelly flavors really shine along with the cheesecake. Don’t get me wrong, I’m still a huge fan of the Classic New York-Style Cheesecake but, especially at this time of year with school starting up again and fall creeping back onto the scene, it’s fun to mix it up and sneak in some classic childhood combos.

So, what do you think? Ready to hear how perfected the ultimate Peanut Butter and Jelly Cheesecake Bars? You’re going to be blown away by how easy this is…

A bite of these Peanut Butter and Jelly Cheesecake Bars is all you need to soak your day's worries away!

First, we start with a peanut butter-y graham cracker crust. All that’s required for this step is graham crackers, peanut butter, butter and a food processor. That’s it! Pulse it all together and press it into a square baking dish lined with parchment paper. We bake it off just a tad to get things to set a crisp up a bit, then we’re off to the races with our strawberry jelly swirled cheesecake batter!

The first step to Peanut Butter and Jelly Cheesecake Bars: a peanut butter-graham cracker crust!

True to my usual habits, I stuck to using one block of regular cream cheese and one block of light cream cheese for my batter base. Remember, we’re all about that balance! It’s all very similar to my other cheesecake recipes, so if you’ve made either of those before (and even if you’ve not) you’re in good shape to whip these up tonight.

Once the cheesecake batter is poured all over the peanut butter-y graham cracker crust, you’re going to want to strategically place some hefty dollops of your favorite jam or jelly over top. We’re incredibly lucky to have a huge store of homemade jams on hand from my in-laws, so I opted for some classic strawberry, but you can really use any flavor you like.

Drag the dollops through the batter with a knife or toothpick, and you’ll get the beautiful swirly look you see in the photos.

Delicious strawberry jam is swirled through the cheesecake batter in these Peanut Butter and Jelly Cheesecake Bars right before baking.

Into the oven (no water bath required) for a quick 30-ish minutes, then some time to set up in the refrigerator, and you’ll have you AND your kids’ new favorite after-school snack sliced up and ready to devour as soon as they get home from school (or as soon as 5 o’clock rolls around and you’re done with work if you don’t have kids of your own.)

It doesn’t seem like much, but what this recipe lacks in difficulty it most definitely does not lack in flavor. The peanut butter in the crust carries through the entire bar and meets up with the strawberry jam that’s perfectly swirled through the cheesecake, giving you all three flavors in every single bite.

A close-up look at super-tasty Peanut Butter and Jelly Cheesecake Bars.

If these Peanut Butter and Jelly Cheesecake Bars aren’t the perfect September treat, I don’t know what is!

Peanut Butter and Jelly Cheesecake Bars are the perfect way to kick off fall and back to school.
Print
Peanut Butter and Jelly Cheesecake Bars
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

 Combining a classic back-to-school flavor pairing - peanut butter and jelly - with creamy cheesecake, all in easy handheld bar form. The perfect after-school snack!

Course: Dessert
Servings: 12 bars
Author: CaliGirl Cooking
Ingredients
For the graham cracker crust:
  • 8 full sheets graham crackers
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons butter, melted
For the cheesecake:
  • 8 ounces cream cheese, at room temperature
  • 8 ounces light cream cheese, at room temperature
  • 2 eggs
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/4 cup light sour cream
  • 1/4 cup of your favorite jam or jelly
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit. Line a 9x9-inch glass baking dish with parchment paper, leaving an inch or two hanging off the sides. Set aside.

  2. Now, make the crust. Combine graham crackers, peanut butter and butter in a food processor and pulse until crumbly yet sticky. Press this mixture into the prepared baking dish and bake in the 325 degree oven for 10 minutes. 

  3. While crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer, combine the cream cheeses, eggs, sugar, flour, vanilla and sour cream. 

  4. Remove crust from oven and increase oven temperature to 350 degrees Fahrenheit. Pour cheesecake batter over the graham cracker crust.

  5. Place jam or jelly in a small ramekin and microwave for 20 seconds. Scoop dollops of jam evenly over top of cheesecake batter, then drag a knife or toothpick through the dollops to create a swirl pattern. 

  6. Bake cheesecake in 350 degree oven for 30-35 minutes, or until the edges begin to turn golden and the middle is still slightly jiggly. Let rest, out of the oven, until cool enough to touch and then transfer to the refrigerator. Refrigerate for at least a few hours or overnight.

  7. Remove cheesecake from the refrigerator and, using the overhanging parchment paper, pull bars out of the baking dish and onto a cutting board. Use a sharp knife to cut the cheesecake into 12 bars. Enjoy!

Peanut Butter and Jelly Cheesecake Bars | CaliGirlCooking.com

Pomegranate Soda Ice Cream Float

The perfect precursor to the weekend!

Pomegranate Soda Ice Cream Floats are the perfect way to bridge the gap between summer and fall. Plus they're easy and so refreshing!
This post is sponsored by Sonoma Syrup Co.

The perfect drink and dessert all in one, this Pomegranate Soda Ice Cream Float just might have to make an appearance at any end-of-summer festivities you’ll be hosting over the next couple of weekends. Because we can’t say “sayonara” to summer without a proper send-off now, can we?

I’m not sure if I’ve ever shared it here on the blog, but the hubs and I are just a bit obsessed with root beer floats. I’m not too sure what brought our obsession about, I think one day early on in our relationship we were talking about how it had been so long since either of us had enjoyed the favorite childhood dessert, so we then proceeded to go out to the grocery store and get all the fixin’s. Since then, root beer floats have been a go-to special treat for us. So much so that we even served them at our wedding last summer!


So when the folks at Sonoma Syrup Co. asked me to create a fun Labor Day-themed recipe using their Pomegranate Grenadine Simple Syrup, a float was the first thing that came to mind. I mean, who doesn’t want to celebrate the last long weekend of summer with ice cream and the sweet, delicious flavor of pomegranate, which just so happens to be coming into season as we speak? The Pomegranate Soda Ice Cream Float was born.

A Pomegranate Soda Ice Cream Float is the perfect end-of-summer treat to kick off the weekend. And it's so easy to make!

Now, you could be really fancy and whip up some of your own vanilla ice cream for the float, but if you’d rather spend your weekend enjoying friends, family, the outdoors, etc., you’ll be just as well off by grabbing some high-quality premade stuff from your local grocery store.

Aside from the ice cream, all you’ll need for this show-stopper of a recipe is some soda water, Sonoma Syrup Co.’s Pomegranate Grenadine Simple Syrup (the real star of the show) and fresh pomegranate arils to add some festive color and a little tart crunch to the drink.

Fresh pomegranate arils are the perfect topping for these super-easy Pomegranate Soda Ice Cream Floats.

If you haven’t made your own soda before, prepare to have your mind blown. Even if you don’t own a fancy SodaStream, as long as you have a good stock of flavored simple syrups and some bubbly water on hand (store bought is a-ok), you can make a myriad of flavors. All you have to do is stir together the syrup and soda and you have a tasty, refreshing drink in no time at all!

So that’s our first step: mixing together the Pomegranate Grenadine Simple Syrup and some soda water to make the perfect topper for our vanilla ice cream.

The next step is to load up a big glass with said ice cream (I’ll let you decide how much, I know the ratio of ice cream to soda is definitely based on one’s personal preference) and then top with the pre-made soda.

Finally, sprinkle your fresh pomegranate arils over top and be sure to serve your floats with both a straw and a spoon for maximum enjoyment.

All you need to enjoy these easy and delicious Pomegranate Soda Ice Cream Floats are a straw and a spoon!

Whether you mix these up today or wait until Labor Day weekend comes around, I’ll bet there will be no dreading going back to school when there are Pomegranate Soda Ice Cream Floats involved!

Pomegranate Soda Ice Cream Floats are the perfect way to bridge the gap between summer and fall. Plus they're easy and so refreshing!
Print
Pomegranate Soda Ice Cream Floats
Prep Time
10 mins
 

This new take on the classic float features a delicious pomegranate flavor and fresh vanilla ice cream - the perfect way to send off summer!

Course: Dessert, Drinks
Servings: 2 floats
Author: CaliGirl Cooking
Ingredients
  • 1 cup soda water
  • 2 tablespoons Sonoma Syrup Co. Pomegranate Grenadine Simple Syrup
  • Vanilla ice cream
  • Fresh pomegranate arils, for garnish
Instructions
  1. In a large measuring cup, gently stir together the soda water and pomegranate simple syrup.

  2. Fill two large glasses with desired amount of vanilla ice cream. Pour even amounts of pomegranate soda over each mound of ice cream.

  3. Garnish with fresh pomegranate arils and serve with both a straw and a spoon!

Pomegranate Soda Ice Cream Floats | CaliGirlCooking.com

Upside Down Pluot Cobbler

Humpday happiness right here ↓

Hot Upside Down Pluot Cobbler fresh out of the oven and topped with a generous scoop of vanilla ice cream.

I mean, who doesn’t need an Upside Down Pluot Cobbler to help get them through the week? I, for one, can tell you that I REALLY wish the fam and I hadn’t scarfed down this entire dessert in one sitting so I could still be enjoying a piece as I write this, but at least I came home to Santa Barbara with two bags full of stone fruits from my in-laws’ garden, so there will be another cobbler in my very near future. I hope the same is true for you!


I was actually inspired to make a cobbler by a peach one my mother-in-law made for us a couple of weeks ago. We walked into the house after a long day of travel and it smelled heavenly in there, and as soon as I took a bite I knew exactly why. It was the perfect mix of soft, crunchy, sweet and doughy and, although this isn’t her recipe here, this Upside Down Pluot Cobbler is equally as delicious, especially with the boatload of fresh pluots they gave me straight from their backyard.

I had never made a cobbler before, but after tasting my MIL’s, I knew I was up for the challenge. I wanted to keep it easy for this first go-around, so I trolled the Internet for a bit of inspiration. I really liked the idea of dumping everything – fruit topping and biscuit topping – into a baking dish at once and baking it altogether. Of course, I also had to make it photogenic, and I’d say this upside-down technique – with the pluots peeking through the center of the batter – did the trick!

A sweet, fruity filling peaks through the center of this Upside Down Pluot Cobbler.

My main inspiration for the biscuit-like batter came from this Paula Deen recipe for Peach Cobbler. But of course I couldn’t make it #basic and had to sprinkle drops of marzipan throughout. That extra kick of almond flavor compliments the pluots perfectly and is a welcome surprise when you bite into the finished product.

For the pluot filling, I simmered the fresh fruit over the stove with some sugar and water, plus a good dose of cornstarch to make the filling extra-syrupy and thick, perfect for oozing throughout the batter as the cobbler cooks.

For baking, first spread the biscuit batter throughout the pan (don’t forget the marzipan!), then carefully dump in the simmered pluots. The fruit may seem completely covered at first but have no fear, as your Upside Down Pluot Cobbler bakes, the pluots will peak through, just enough to give you a good little tease of the delicious tastes to come.

This one-dish Upside Down Pluot Cobbler is the perfect end-of-summer treat!

Of course, no cobbler of any kind, and especially no Upside Down Pluot Cobbler, should be served without some high-quality fresh vanilla ice cream, so be sure you have some on-hand before you embark on your little baking journey.

And don’t be shy to swap in other stone fruits for the pluots – nectarines, peaches and the like will all still pair beautifully with the marzipan, depending on what you happen to have on hand in your kitchen right now.

A serving of this Upside Down Pluot Cobbler will turn any week around!

With less than an hour of baking time and a list of ingredients you can easily find at any grocery store, there’s no reason why you shouldn’t be whipping up an Upside Down Pluot Cobbler this very evening. Not only is it mind-blowingly delicious but, with many schools starting up again next week, it’s the perfect treat to cap off a summer well-spent. Here’s to an ultimate end-of-summer treat!

Hot Upside Down Pluot Cobbler fresh out of the oven and topped with a generous scoop of vanilla ice cream.
Print
Upside Down Pluot Cobbler
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

This summer stone fruit cobbler has a wonderfully sweet and crunchy dough and a thick, oozy filling of perfectly ripe pluots. 

Course: Dessert
Author: CaliGirl Cooking
Ingredients
For the pluot filling:
  • 1 1/2 pounds pluots (about 6-8), pitted and sliced
  • 1 cup sugar
  • 1/2 cup water
  • 3 tablespoons cornstarch
For the biscuit batter:
  • 1 1/2 cups self-rising flour
  • 1/2 cup almond meal
  • 1 cup sugar
  • 1 1/4 cups milk
  • 1/4 cup butter, melted plus 1 tablespoon for greasing baking dish
  • 3 ounces marzipan
  • Vanilla ice cream, to serve
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 12- by 8-inch baking dish with 1 tablespoon melted butter and set aside.

  2. First, make the pluot filling. Combine pluots, sugar and water in a medium saucepan over medium heat. Bring to a simmer and stir until pluots break down and begin to form a syrupy mixture, about 5 minutes. Turn off heat and stir in cornstarch, breaking up any large clumps. Set aside while you make the batter.

  3. In a medium mixing bowl, whisk together the self-rising flour, almond meal, sugar, milk and ¼ cup melted butter.

  4. Pour the batter into your prepared baking dish. Break marzipan into small balls and sprinkle over the top of the batter. 

  5. Next, pour in the pluot filling so that it fairly evenly spreads throughout the batter, but is a bit more condensed in the center. Bake in 350 degree oven for 45-55 minutes, or until the top of the cobbler is a beautiful golden brown. 

  6. Cool just slightly before serving with vanilla ice cream. 

Upside Down Pluot Cobbler | CaliGirlCooking.com

Patriotic Cheesecake Bites

This is a very rare day where we get to call a Monday a Friday. Let’s take full advantage of it with some Patriotic Cheesecake Bites!

The cupcake liners of these Patriotic Cheesecake Bites peel away to reveal three layers of brownie, cheesecake and blueberry compote.

Let’s be real, I’m pretty dang excited to tell you about these little bites of heaven. After all, how often do you get the taste of rich red velvet brownies, creamy cheesecake and refreshing blueberry compote all in the size of a cupcake? Not very often, I’m betting.


I’m not gonna lie, these Patriotic Cheesecake Bites were a labor of love. In fact, I didn’t even attempt to photograph them the first time around because I knew it would be a recipe that needed a lot of refining. Well, I’m happy to say that my hard work paid off, and now I have delicious layered cheesecake bites to tell you all about!

These Patriotic Cheesecake Bites feature three layers of red velvet brownie, cheesecake and blueberry compote. The perfect bite-size festive dessert for 4th of July!

But first, tell me what you all are doing to celebrate 4th of July?? Did you take today off so you could have a four day weekend? Or are you stuck at your desk today madly trying to get things done so you can cut out of work early and TGIF the heck out of Monday?

The hubs and I had a nice relaxing weekend at home, full of lots of time out in the sun enjoying some beach volleyball and, as we do every weekend, cooking up oh so many delicious things! I made cinnamon rolls on Saturday morning and Sunday morning I finished up the cheesecake bites. Last night the hubs smoked up a tri tip after we did a little new car research, since we’re hoping to upgrade before baby comes in October. Right now we’re looking at either a 2017 Subaru Forester (I currently drive a 2010) or Honda Pilot. Any thoughts/input are welcome!!

The cupcake wrappers on these Patriotic Cheesecake Bites peel away to reveal red, white and blue layers of deliciousness!

We also leave for our babymoon in a week and a half (Kauai, here we come!) so unfortunately neither of us was able to take today off of work, but we’re definitely planning on relaxing with some beach time, friends and more delicious food tomorrow. I can hardly wait. I think every week should only be a four-day work week.

Okay, but I digress, and I need to keep this fairly short because I’ve got things to do and relaxing to commence. Let’s talk about these Patriotic Cheesecake Bites.

A big cake stand full of Patriotic Cheesecake Bites. The perfect dessert to celebrate the 4th of July!

They’re a little more time-consuming than just-your-average cupcake, but not nearly as bad as whipping up an entire full-size cheesecake. There are three layers, so three main steps to the process, but none of them takes very long because we’re talking cupcake-size portions.

The first layer is a rich, chocolate-y red velvet brownie. I’m the first to admit that I’m a BIG chocolate-lover, so this layer came out more of a darker red than a bright, vibrant red, but trust me, the extra chocolate flavor is worth it.

The first layer of Patriotic Cheesecake Bites: red velvet brownie!

The second layer is a classic cheesecake, which I based off of my Classic New York-Style Cheesecake I made a while back. The great news is that for these Patriotic Cheesecake Bites we don’t need to worry about the hassle of a water bath, and they cook sooooo much quicker.

The second layer of Patriotic Cheesecake Bites: creamy New York-style cheesecake!

The third and final layer is a fresh blueberry compote. You guys, this is the proverbial “icing on the cake.” I based my recipe off of this one from Martha Stewart, and added in a little gelatin to make sure the compote set enough to eventually peel off the cupcake liners and reveal the festive red, white and blue layers.

The third layer of Patriotic Cheesecake Bites: blueberry compote!

That’s it! So easy. The first time I made these, I tried making them in my mini cheesecake pan, but even with a generous coating of cooking spray they stuck quite a bit and were hard to pop out. The next time around, I decided to go with a classic cupcake pan with liners (I used these fun Fourth of July ones from Amazon!) and that turned out to be soooo much easier. If you don’t want things to get too messy, you can serve the bites right in the wrappers, or if you want people to really see why you call these “Patriotic Cheesecake Bites,” peel off the papers to reveal the surprise.

These Patriotic Cheesecake Bites are the perfect fun, festive dessert for Fourth of July!

So what do you think? Have I motivated you yet to try these out tomorrow? Better yet, get them started and into the refrigerator tonight, and you won’t have to spend any time in the kitchen tomorrow. More time to enjoy sunshine and good friends!

This post contains affiliate links.

Patriotic Cheesecake Bites | CaliGirlCooking.com
Print
Patriotic Cheesecake Bites
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 

These individually-sized festive bites feature layers of red velvet brownie, classic cheesecake and blueberry compote to make the perfect treat for the Fourth of July!

Course: Dessert
Servings: 2 dozen
Author: CaliGirl Cooking
Ingredients
For the red velvet brownie layer:
  • 1/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 5 tablespoons flour
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons red food coloring
  • 1/4 teaspoon white vinegar
For the cheesecake layer:
  • 8 ounces regular cream cheese
  • 8 ounces light cream cheese
  • 1/2 cup plus 1 tablespoon sugar
  • 2 eggs
  • 2 teaspoons flour
  • 2 teaspoons vanilla extract
  • 1/4 cup light sour cream
  • 1/2 teaspoon lemon zest
For the blueberry compote layer:
  • 2 cups fresh blueberries
  • 3/4 cup sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons unflavored gelatin
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and line 2 dozen cupcake tins with cupcake liners.

  2. First, make the brownie layer. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until pale yellow and fluffy. Beat in the egg and vanilla extract. 

  3. In a small bowl, sift together the flour, cocoa powder and salt. Add this mixture to the butter mixture and beat until combined. 

  4. Beat in the food coloring and vinegar.

  5. Spoon about 1 tablespoon of the brownie batter into each of the cupcake tins. Bake at 350 degrees for 10 minutes. Remove from oven to cool slightly, leaving oven heated to 350 degrees for baking the next layer.

  6. Next, make the cheesecake layer. In a clean stand mixer bowl, beat together the cream cheeses, sugar and eggs. 

  7. Add the flour, vanilla extract, sour cream, lemon zest and salt and beat until combined.

  8. Spoon 1-2 tablespoons of the cheesecake batter in the cupcake tins on top of the red velvet brownie layer. Return cupcake pans to the oven and bake for 20 minutes, or until cheesecake is set and not jiggly, Remove and let cool while you make the third layer.

  9. For the blueberry compote, combine all ingredients except the gelatin in a small saucepan over medium heat. Stir occasionally until the blueberries break down and a gel-ish liquid forms, about 8-10 minutes. 

  10. Turn off the heat and stir in the gelatin. Let sit for 5 minutes, then scoop 1 tablespoon of the blueberry compote over each of the cheesecake bites.

  11. Refrigerate cheesecake bites at least 2 hours or overnight. Keep refrigerated until ready to serve. You can serve them in their cupcake wrappers or remove the papers to reveal the patriotic layers. 

Patriotic Cheesecake Bites | CaliGirlCooking.com