Tag Archives: Cheesecake


Happy Happy Birthday to Me!

Happy Groundhog’s day!!!

And happy birthday to me! (At least it’s not on Superbowl this year)


So, I was searching around looking for a birthday cake to make for myself (what, you don’t do that?)


and I came across this Brownie Bottomed Peanut Butter Cheesecake from Cookies and Cups, which is basically all my favorite things rolled into one.


And no, I’m not sharing.

Happy Happy Birthday to Me!
Prep time
Total time
Brownie Bottom Peanut Butter Cheesecake
Serves: 12
  • 1 box brownie mix prepared per package directions
  • 1 cup hot fudge sauce, divided
  • 2  packages cream cheese, room temperature
  • 1½ cups peanut butter
  • 1 can sweetened condensed milk
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 12 peanut butter cups, chopped
  1. Bake brownies according to package directions, allow to cool completely.
  2. Remove ¾ of the cooled brownies and press into the bottom of a 9 inch springform pan.
  3. Spread ¾ of a cup of warmed chocolate sauce on the top of the brownies.
  4. In the bowl of a stand mixer beat the cream cheese and peanut until evenly combined. Stir in sweetened condensed milk.
  5. In another bowl beat the cream with the powered sugar until stiff peaks form. Reserve 1 cup of whipped cream and fold the rest into the peanut butter cream cheese mixture.
  6. Spread half of peanut butter mixture on top of brownie base. Crumble remaining brownies and sprinkle them on top of peanut butter mixture. Top with remaining peanut butter mixture and finally remaining whipped cream.
  7. Sprinkle chopped peanut butter cups on top and drizzle with remaining hot fudge sauce.
  8. Chill for at least 4 hours. Overnight is best.
  9. Remove sides of Springform pan when ready to serve.
  10. Eat!


Nutella Swirled Cheesecake Bites

These little puppies are dangerous!  I originally had planned on making them in a regular sized muffin tin, but they are so rich and decadent that 2 bites in enough.


You start with a chocolate wafer cookie crust and then fill it with a luscious cream cheese mixture.

Then add lots of Nutella! Swirl it in, bake it off, and call it a day!  So yummy!


I made some of these gluten free too by not putting a crust down and they set up beautifully and came out of the paper no problem!

5.0 from 1 reviews
Nutella Swirled Cheesecake Bites
Prep time
Cook time
Total time
Nutella Swirled Cheesecake Bites
Serves: 12
  • ¾ cup finally ground chocolate cookies
  • 2 tablespoons butter
  • 2 8oz packages cream cheese
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • pinch of salt
  • 1 cup Nutella
  1. Preheat oven to 300 degrees.  Line a mini muffin tin with paper liners or spray really well with non stick spray.
  2. Mix together the cookie crumbs and butter.  Place 1 teaspoon of mixture in the bottom of each mini muffin tin.  Using a melon baller or bottom of a skinny shot glass, press down on crumb mixture to press it into place.
  3. Beat together the cream cheese, sugar, eggs, vanilla, and salt until nice a creamy.  Fill each muffin tin about ⅔ full with the cream cheese mixture.  Then dollap about 1 tablespoon of Nutella on each of the cheesecake filled mini muffin wells.  Swirl it in with toothpick.  Bake for 15 minutes or until the middle is only slightly jiggly.  Refrigerate for at least a couple of hours or overnight.
  4. Garnish with whipped cream and piece of chocolate wafer cookie.
  5. Eat!