easy dessert recipes


Give your sweet tooth a taste of this Cheesecake with Fudge Filling. Enjoy this one of the easy dessert recipes!


1/2 cup butter or margarine, softened
4 (8-ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon vanilla
1 cup all-purpose flour
2/3 cup chopped pistachios
1 1/2 cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini-morsels
Sweetened whipped cream (optional)
chocolate shavings (garnish)


1. Beat butter at medium speed using an electric mixer until creamy then add 1/3 cup sugar, beat well.

2. Add flour gradually and beat at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan.

3. Bake at 350° for 12 to 15 minutes or until golden. Then cool on a wire rack.

4. Beat cream cheese at medium speed with an electric mixer until light and fluffy then gradually add 1 1/2 cups sugar, beat well.

5. Add eggs to the cream cheese and sugar mixture, 1 at a time, beating just until yellow disappears. Stir in the remaining 2 teaspoons vanilla. (don’t overmix)

6. Pour half of the batter into crust then sprinkle with chocolate morsels until 3/4 inch of edge. Pour in the remaining batter starting at the outer edge and working toward the center.

7. Place the cheesecake on a baking sheet.

8. Bake at 350° for 1 hour or until set.

9. Cool on a wire rack 1 hour.

10. Serve warm (slightly) with sweetened whipped cream if desired. You can also add garnish if you desire to.

Today is Wednesday! And that calls for a Whole Wheat & Grains Recipe. Here’s a sweet Dark Chocolate Almond Biscotti for you to enjoy!


2 cups whole-wheat flour
2 tablespoons flaxseed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
2 large egg whites
1 large egg
1 1/2 teaspoons vanilla extract
2/3 cup dark chocolate chips (such as Hershey’s)
3/4 cup unsalted almonds


1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups, level using a knife.

3. Combine flourflaxseedsoda, and salt in a bowl, stir with a whisk.

4. Combine sugarsegg whites, and egg in a bowl, beat with a mixer at high speed for 2 minutes. Add vanilla, mix well. Add flour mixture to egg mixture, stir until combined. Fold in chocolate chips and almonds.

5. Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness. Bake at 350° for 28 minutes or until firm.

6. Remove rolls from baking sheet then cool 10 minutes on a wire rack. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on a baking sheet. Reduce oven temperature to 325°; bake 7 minutes. Turn cookies over, bake another 7 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet and let it cool on wire rack.

7. Serve fresh.


250g frozen berries
2 tsp sugar
2 tbs water


1. In a microwave-safe container, put frozen berries with 2 tsp of sugar and 1 tbs of water.

2. Cover the container and heat in a microwave on high for about 3 minutes.

3. Take it out, stir thoroughly then put it back in the microwave for a minute more.

4. Leave it covered for about 5-10 minutes.

Have it on top of your favorite vanilla ice cream.


Caramelized Apple slices:
Apples (sliced) or any fruit you like


cinnamon (optional)


1. Slice apples (or any fruit you like), put in a pan with sugar. Let it caramelize, slowly.

2. Mix butter, sugar and flour (1:1:1.75) for crumbles. If you like, you can add cinnamon.

3. Get the caramelized apples you set aside earlier and put it in an ovenproof dish, add the crumbles on top.

4. Bake it in an oven for 20-30 minutes at ~400°F.

5. Serve it with ice/whipped cream.


3/4 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter, melted
2 teaspoons water
Cooking spray

3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 cup of sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 (8-ounce) carton fat-free sour cream
4 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise

2/3 cup tawny port or other sweet red wine
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water


1. Preheat oven to 400°.

2. To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

3. Reduce oven temperature to 325°.

4. To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.

5. Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

6. To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.

7. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.


1 pack (10.5 oz) miniature marshmallows
3 tablespoons butter
8 cups French Toast Crunch™ cereal
1 pack (12 oz) semisweet chocolate chips (2 cups)


1. Butter bottom and sides of the 13×9-inch pan. In a large microwavable bowl, microwave marshmallows and butter uncovered on High about 2 minutes, stirring after every minute, until smooth.

2. Immediately stir in cereal until evenly coated. Press in pan.

3. In a small microwavable bowl, microwave chocolate chips uncovered on High 2 minutes, stirring after 1 minute. Stir until smooth. Spread melted chocolate evenly over bars.

4. Refrigerate bars about 30 minutes or until chocolate is set. For 24 bars, cut into 6 rows by 4 rows. Serve chocolate side down. Store loosely covered.


4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

3/4 cup semisweet chocolate chips
3 tablespoons butter


1. Preheat oven to 350°.

2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand for 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.


The Cake
1 1/2 cups dark brown sugar Packed tight into that measuring cup, of course.
1/2 cup butter That’s one stick; room temperature.
1 egg A big one.
1 tsp salt
1 tsp cinnamon or Fresh-ground if you can.
1/4 tsp nutmeg Fresh-grated of course.
1 tsp vanilla
1 cup buttermilk
1 tsp baking soda
2 cups all-purpose flour (10 oz by weight for the persnickety.)
8 oz rhubarb Fresh; sliced 1/8 in thick (Around 2 cups by volume using 2-3 stalks if I had to guess).
2 Tbsps demerara sugar For garnish.

The Sauce
8 oz rhubarb (Same as last time; around 2 cups by volume sliced 1/8 in thick).
4 oz strawberries 1/4 inch dice; about 6 medium berries.
1/3 cup sugar
1/8 tsp salt
2 Tbsps blush-style wine (Cranberry juice would do too.)


1. For the cake, preheat oven to 375F. In a stand mixer cream butter and brown sugar, then add egg, salt, cinnamon, nutmeg and vanilla and continue to beat on medium speed until the mixture lightens in color and in texture (about 2-3 minutes). Slow mixer to a stir; add buttermilk, baking soda and flour. Stir until integrated, then add the fresh rhubarb. Once the rhubarb is mixed in, spread the batter evenly into a lightly-greased 13×9 inch pan. Top with the demerara sugar and pop into the oven for 30 minutes or until a toothpick comes out clean. Let cool to room temperature before slicing.

2. For the sauce (and you can do this while the cake bakes), combine all ingredients into a small saucepan over medium heat. When the mixture just comes to a boil, reduce the heat to medium-low, and simmer for 10 minutes stirring occasionally so as to make sure it doesn’t burn. Sauce will thicken as it cools.

3. To serve, cut you a big ol’ slice of cake, set it next to a scoop of vanilla ice cream, and top it with the sauce.


1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 ounce bittersweet chocolate, chopped


1. Preheat oven to 350°.

2. Combine the first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

3. Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over the tart.


Serves: 6

1/3 cup (80ml) skim (fat-free) milk
1 (8g) envelope unflavored gelatin
2 1/2 cups (625ml) thickened cream
1/2 cup (110g) caster sugar
1 1/2 teaspoons vanilla extract


Prep:5min › Cook:10min › Extra time:4hr chilling › Ready in:4hr15min

1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.

2. In a saucepan, stir together the thickened cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

3. Cool, the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Topping fruits and sweet syrups are optional but they really add up the excitement to your Panna Cotta.