If you don’t have access to fresh blueberries, spoon a dollop of canned blueberry pie filling on top of each bar before serving. Make cheesecake layer: In the same bowl, mix together Greek yogurt, sugar, eggs, oil, vanilla pudding, cornstarch, and milk until smooth. Pour over the crust and smooth out. Evenly distribute mandarin oranges over the mixture (Image 4). This is a simple and convenient make-ahead dessert! The cheesecake bars need to be refrigerated, so store them in an airtight container in the refrigerator for up to 3 days. To Freeze Bake the Gingersnap Crust: Place the crumb mixture into the prepared baking dish, and use a spoon or the bottom of a measuring cup to press down firmly to create the crust. Bake the crust in the preheated oven for 7 minutes, then allow it to cool while you make the filling. Seal the Dough: Press down the perforations in the crescent roll dough to create a seamless layer, which helps to contain the cream cheese filling.

After you bake the cookie crust, be sure to turn down the oven. The cheesecake will bake at 325°F/165°C. Stir, using your fingertips if necessary, until well combined with no lumps of brown sugar remaining. German Cheesecake is not as dense as American cheesecake because it is quark instead of cream-cheese-based. But quark is expensive and hard to get in North America, that’s why I use Greek yogurt instead and the result is the same – light and fluffy but still creamy!I am always looking for a cheesecake that is easy to make, but I never want to eat the whole thing by myself. When I found this recipe for these cheesecake squares, I was instantly interested in making it. Even Spreading: Aim for a uniform layer of cream cheese mixture to ensure a consistent flavor and texture in every bite. Add the flour, dry mustard, white pepper, salt, garlic powder, onion powder, and cayenne into a large bowl . Use a fork to combine. Set aside. Yes, you can even freeze these dessert bars! Store in an airtight container in the freezer for up to 2 months.Thaw in the refrigerator — not at room temperature. Recipe Variations

Flour rolling pin and surface. Roll 1/2 of the dough into an approximate 14 x 10 rectangle. Do not get the dough too thin, a smaller rectangle is fine. With a pastry wheel or pizza cutter, cut into 1 inch squares. Using offset spatula, transfer individual squares cookie sheet. Pretty, crisp, buttery homemade Southern cheese squares are an easy and tasty appetizer. The same taste as the classic cheese straw, but made into a slice and bake roll. A Great Make-Ahead Dessert – You’ll need to give these bars a few hours to chill after baking them, so I usually make this recipe the night before I need it. These Biscoff Cheesecake Squares have a base layer of Lotus Biscoff biscuits, then they're topped with creamy vanilla cheesecake which is then swirled with Biscoff cheesecake. I find making baked cheesecake in a traybake so simple to make and also really easy to portion out and serve, plus the swirled effect means there's no additional decoration needed! They are so creamy and full of caramelised biscuit flavour. They are an absolute dream for anyone who loves Biscoff and cheesecake! Ingredient Tips & Equipment Information Frozen spinach is inexpensive and easy to find, so I like to keep it on hand for lots of recipes, especially this one. You’ll just defrost it, squeeze out any excess moisture, pat dry with paper towels and then dump it in! If you prefer, you can use fresh spinach (cooked down, about 1 1/2 cups).Easy lemon cheesecake squares have a delicious crunchy ginger base and a lemony cream cheese topping. They are the perfect light melt in your mouth dessert. The recipe makes 9 squares so it's great too for serving a larger number of people! Pumpkin: Buy canned pure pumpkin puree, not pumpkin pie filling. Be careful, they are usually right next to each other on the shelf! Coffee cheesecake in 4 easy steps is a delicious no bake recipe. This simple dessert will satisfy both coffee and cheesecake lovers alike! They’re GORGEOUS – This just might be the prettiest dessert I’ve ever made or eaten. Honestly, it was a close call between baking the bars and just straight up framing them – they’re just THAT gorgeous!! Bake for about 45 minutes, until the filling is set but still a little jiggly in the center (it will continue to cook as it cools). An instant-read thermometer, inserted into the filling about 1″ in from the edge, should read 180°F-190°F. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.

These will last for up to 3 months in the freezer so bake them, wrap them tightly and place in a freezer-safe airtight container and pull them out whenever company is coming! How many Spinach Squares does the recipe make? Pour the vanilla cheesecake into the baking tin on top of the biscuit base. Add spoonfuls of the Biscoff cheesecake all over the vanilla cheesecake. Using a butter knife, swirl the mixture around to create a pretty pattern.Bake the cheesecake for 30 minutes, or until it has a slight wobble to it, then let it cool completely. Once it's cool, put it in the fridge to chill before slicing. Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, until set. Remove the crust from the oven and set aside. Sweet and Spicy Sprinkle: In a petite bowl, combine the remaining 1/4 cup of sugar with the cinnamon. Sprinkle this heavenly mixture over the entire surface for a touch of warmth and sweetness. Turn off the oven when the cheesecake is still wobbly in the middle. Remember: your cheesecake will continue cooking through even after the oven is turned off, so you don’t want to bake it until it’s completely set in the middle.Don’t get confused between these bars and my pumpkin cream cheese bars! That recipe features pumpkin cheesecake filling in between layers of crescent roll dough. They are like sopapilla bars, but with pumpkin! Add a Garnish. Finish the top of each bar with a dollop of whipped cream, a dusting of powdered sugar, or a lemon wedge. The Best Pumpkin Cheesecake Bars have three delectable and distinct layers: a sweet and crunchy cookie crust made with gingersnaps, a rich and creamy cheesecake layer, and a layer of sweetened pumpkin with warm spices. The hardest part — wait and cool thoroughly before slicing! I like to leave mine overnight in the refrigerator. Give the pan a gentle jiggle. When the pan shakes, if thecheesecakefilling looks nearly set and only a small circle in the center jiggles slightly, it’sdone. How to Cut Cheesecake Bars

The Waiting Game: Let the dish settle down and cool completely. Only then should you proceed to cut them into individual squares. Cooling ensures that your squares hold their shape and texture, making each piece a little square of joy. Baking Time: Keep an eye on the oven, and pull the squares out when they turn a lovely golden brown. Don’t Press the Top Layer: Lay the second can of crescent roll dough gently over the filling without pressing down. Can be made gluten free – As long as you use a gluten free cookie/biscuit for the cheesecake crust, these bars can easily be made gluten free.Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, baking powder, eggs, sugar, and soft butter. Mix until a crumbly dough forms. In addition to being insanely delicious, they’re also one of the best looking desserts I’ve ever made. Just look at these beautiful swirls! Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix. Some people also recommend ricotta as a substitute but I prefer Greek yogurt because it is less expensive and easier to get. Yes, they’re a fantastic make-ahead dessert, especially if you want to wow your guests without spending all day in the kitchen.