thick & creamy lemon coconut cheesecake squares

Lemon bars are one of my absolute favorite bars to make, especially in the summertime. The flavor is so refreshing, and packs a whole lot less richness than a pan of brownies if you know what I mean. I love desserts like this that are lightened up and more of a "girly" dessert. If that's a thing? Like scones and cupcakes. Girly desserts... I don't know. 

These bars have a super thick, chewy, and buttery crust. As you can tell.  Ah.ma.zing. At first, the crust  looked a little too gloopy and the cheesecake layer, a little too thin. I honestly though "Shoot. These bars are going to fail." Fail, they did NOT. They took quite awhile to set up, so don't worry if they look to liquidy when you take them out of the oven. Throw them in the fridge for a couple hours, do your best not to dig in with a fork {which I may or may not have done.}, and all will turn out fine and dandy. 

Everyone  LOVED these and said they were one of the best things I've made. Which is great, because I seem to be getting that a lot lately :) The whole pan was devoured in under 24 hours and my mom kept picking off the cheesecake part and eating only the crust. I have to say though, the crust was my favorite part. I used tea biscuits for the crust which have a slight coconutty flavor instead of graham crackers {I don't really have much of an option.} and then added some extra shredded coconut in there as well. I kept getting little chunks of cookie and coconut mixed with the creamy lemon cheesecake. Oh my heavenly. 

These lemon coconut cheesecake bars would be great as an Easter dessert. However, I suggest eating both the crust and the cheesecake. :)

thick & creamy lemon coconut cheesecake bars

crust

3/4 c. butter, melted

3 1/4 c. crushed tea biscuits {or graham crackers}

2 tbsp. granulated sugar

3 tbsp. shredded coconut

Prepare the dough by mixing all the ingredients together with a fork. It will seem slightly thin, but don't worry. Press the dough into a greased 9x13 in. pan and bake at 375ºF for about 10 minutes until slightly golden brown. 

cheesecake

2 c. plain cream cheese, softened

3/4 c. granulated sugar

2 eggs

juice + zest of one large lemon

In a large bowl, whisk together the cream cheese and sugar. Add in the eggs and lemon. Stir until smooth. Pour into the baked crust and bake for 25-30 minutes or until the edges are slightly browned and the center has set. Refrigerate for 2+ hours and cut into squares before serving. 

mini no-bake lemon cheesecakes {for two}

As I'm writing this, I'm realizing something... I ate two lemon cheesecakes for lunch. Before you go and think I'm some crazy fat kid, they weren't entire cheesecakes. Seriously, I do have some portion control. Not a lot, but SOME. So they weren't big ones. Just cute little tiny ones made in ramekins. See? It's all good. You can continue thinking I'm a skinny little runner. Thank you for your cooperation. 

I can totally justify this though. Justifying is one my skills... 

Why didn't I go running this morning? Because I needed more sleep so my brain would work good for school. Why do I need to buy that nail polish? Because my collection is lonely and needs a new friend. Why did I lounge around in sweats and a t-shirt all day? Because why waste close when you're not seeing any humans... Other than your family. But they don't count. Why did I eat two mini cheesecakes for lunch? Because I'm all for balanced meals! Cream cheese {dairy}, lemon {fruit}, and graham crackers {carb}. Derrrrrrr!

I made these in the middle of the day as I was studying for an exam. When I really get into studying, I forgot to do a lot of things. Likeeeeeee eat. And brush my teeth. However, my brain can only work for SO long, ya know? My noggin was fried, so I decided to take a break and make cheesecake. It's only logical. 

Single serving recipes on this blog are definitely among the most popular. You guys love that stuff! I thought I'd feed your obsession with some cheesecake. It's no bake. It's super quick. It only makes a little, so you don't have a whole PAN of cheesey cake laying around. And holy gracious, it's creamy, sweet, and tangy. 

Yooooooou're super duper welcome. 

mini no-bake lemon cheesecakes {for two}

crust: 

2 tbsp. butter, melted

1/2 c. graham cracker cumbs

1 tsp. cinnamon

cheesecake:

3/4 c. cream cheese

1 tbsp. lemon juice

1 tsp. vanilla

yellow food coloring {optional}

1/4 c. powdered sugar

2 tbsp. white sugar

First, prepare the crust by combining the graham cracker crumbs, butter, and cinnamon with a fork. Press into two small ramekins and set aside. Next, make the cheesecake filling by whipping the cream cheese, lemon juice, sugars, and vanilla. Add in the yellow food coloring drop by drop until you get the desired color. Pour filling into ramekins. Wrap in plastic wrap and refrigerate for at least an hour. 

Chocolate Chunk Cheesecake with Cookie Crust

Yesterday was my little brother's 10th birthday. Henry is my biggest critic when it comes to food... Or really anything for that matter. 

For Easter I made this White Chocolate Cheesecake and he told me then and there that I had to make something EXACTLY like it for his birthday… "but without all that white chocolate stuff and milk chocolate instead." 

I aim to please- chocolate chunk cheesecake it was! He was seriously reminding me every couple weeks about this cheesecake he dreamt of. 

Talk about pressure.

 

So When I was in the kitchen, I noticed we had a bunch of Chips Ahoy cookies in the cupboard... LIGHTBULB! I asked Hen if I could use the cookies for the crust and he was like "UMMMM YESSSSSS!!!" 

Alrighty then!

This cheesecake is all kinds of amazing. The crust is so soft and buttery with little bits of chocolate from the cookies. And the cheesecake part of it is as rich as all get out. 

This stuff is dangerous… Seriously if you look up the word dangerous in the dictionary I'm pretty sure a picture of this loverly cheesecake'll show up. 

But most importantly… The birthday boy was pleased! 

Chocolate Chunk Cheesecake with Cookie Crust

2 pkgs. Chips Ahoy cookies, finely crushed

1/2 c. butter

1/3 c. white sugar

2 {8 oz.} pkgs. plain cream cheese, softened

2 eggs

1 tsp. vanilla extract

3/4 c. sugar

1/2 c. chocolate chunks {or chocolate chips}

Preheat oven to 375ºF. 

In a large mixing bowl, combine the crushed cookies, butter, and sugar until it resembles a crumble. Press into a greased pie pan and set aside. In the same bowl combine the cream cheese, eggs, vanilla, and sugar. Stir until smooth. Add in the chocolate chunks. Pour the batter into the pie pan. Bake for 15-20 minutes or until middle has set. 

P.S. Wanna see who visited me yesterday? Click here!

Unique Sweets {Winner Love}

It all started with an innocent email from Sophie.

Now it's become a big ol' challenge with celebrity judges and hundred of dollars in prizes.

Today, we find out who the winners are!!

Each winner will receive their own prize pack valued from $100 to $180,

a spot on the radar of some of blog land's biggest baking names,

and the title of Unique Sweets master.  

Ok, maybe not the last one {officially}, but in our books you will be.

Here we go.

AHHHHHHHHHHHHH!!!

3rd Place Entry

{after a 5-way tie breaker}

Pineapple Upside Down Cake Fudge

from Shugary Sweets

Prize Pack:

$25 gift card to Karen's Cookies

1 month Large Ad Space and full blog feature on White Lights on Wednesday

1 pack cupcake liners from Cupcake Essentials

Gourmet Peppers and Pepper Jelly from Uncle Gary's Gourmet Peppers

Shop credit to Lilly Things

$20 Shop Credit to The Trendy Owl

2nd Place Entry

Peanut Butter & Chocolate {not quite 7} Layer Bars

from Heather's French Press

Prize Pack:

$50 gift card to Karen's Cookies

1 month ad space and social network advertising on Something Swanky

2 large decorating tips and 1 pack cupcake liners from Cupcake Essentials

1 fondant stamp from Babyjewels Designs

Candy Sweet Shop Kawaii Birthday Printable DIY Party Kit from Stockberry Studio

1st Place Entry

Andes Mint Chocolate Chip Cake

from Life Made Simple

Prize Pack:

$100 gift card to Karen's Cookies

3 month 125x125 ad space on Crazy for Crust

2 large decorating tips and 1 pack cupcake liners from Cupcake Essentials

$35 gift certificate (toward printables ONLY) from Cupcake Express

Best Ever Cupcake Icing Kit & rainbow pack of cupcake liners from Bake It Pretty

Congratulations to all the winners!!!

Just for fun, we're letting you all in on each judge's favorite 3 recipes too.

Shelly from Cookies & Cups

[ Andes Mint Chocolate Chip Cake ][ Brownie Bottom Coconut Chocolate Cream Cake ][ PB & Chocolate Layer Bars ]

Sally from Sally's Baking Addiction

[ Andes Mint Chocolate Chip Cake ][ Chipotle Chocolate Bacon Cupcakes ][ PB & Chocolate Layer Bars ]

Bridget from Bake at 350

[ Chocolate Pavlova ][ Mocha Cookie Crumble Cupcakes ][ Nutella Cheesecake Cellphones ]

Camille from Six Sister's Stuff

[ Pineapple Upside Down Cake Fudge ][ Dulce de Leche Thumbprint Cookies ][ Nutella Monster Cookies ]

Heather from Sprinkle Bakes

[ Thai Ice Tea Ice Cream ][ Chocolate Pavlova ][ Mocha Cookie Crumble Cupcakes ]

Marian from Sweetopia

[ Aztec Mocha Cupcakes ][ Andes Mint Chocolate Chip Cake ][ Strawberry Rhubarb Pie Cupcakes ]

Kristan from Confessions of a Cookbook Queen

[ Andes Mint Chocolate Chip Cake ][ Thai Iced Tea Ice Cream ][ Cotton Candy Vodka Cupcakes ]

Darla from Bakingdom

[ Pinapple Upside Down Cake Fudge ][ PB & Chocolate Layer Bars ][ Avocado Popsicles ]

Maria from Two Peas and Their Pod

[ Andes Mint Chocolate Chip Cake ][ S'mores Cups ][ Nutella Monster Cookies ]

We'd like to say a big Huge GIANT thank you to everyone for entered, judged, and sponsored the Unique Sweets Dessert Challenge.

We had an amazing time checking out everyone's posts, geeking out over the judges, and getting to know the sponsors a who lot better.

We couldn't have done without each and everyone of you!

Check out all the Unique Sweets Dessert Challenge entries

HERE

------------------------

Winners please email Julie with your shipping address at:

whitelightsonwednesday {at} yahoo {dot} com

Strawberry Cheesecake Ice Cream

I felt so horrible today. I think it was that 24 hour flu-ish thing… At least I hope it's that and not malaria or something else.

I swear I probably got about an hour of sleep total last night with all of the horrible tummy aches, chills, and what not. So when I woke up {or "decided to get out of bed"} I took a hot bath and crawled back into bed, read as much as my head could manage… which by the way was like two sentences- my head throbbed, and then I fell back asleep.

When I woke up from my nap I had a fever of 101 but it eventually went back down. So basically I spent the whole day in bed watching 30 Rock and eating crackers… FUN! Not.

 I remembered I had this ice cream in the freezer and decided to give it a shot… Hoping my tummy wouldn't get mad. It was SO good! Super creamy and thick with chunk-idy-chunks of strawberries, cream cheese, and cookie goodness.

I love that I can make ice cream without using a machine… My ice-creamy brain is thinking of a zillion different variations. This shtuff is so good especially considering that everything is just plopped in a blender and frozen…

BOOM! You have yourself a yummy summer treat right there. Oh yes you do.

Strawberry Cheesecake Ice Cream

1 can sweetened condensed milk

1 8 oz. package cream cheese

2 c. frozen strawberries {or the fresh stuff}

1/3 c. cream

1 1/2 c. tea biscuits {or graham crackers}

Put the sweetened condensed milk, cream cheese, and cream in a blender until smooth. Add the tea biscuits and strawberries. Blend until everything is in chunks. Pour into a plastic container and freeze. 

Sopapilla Cheesecake

I saw this recipe on Pinterest forever ago {I think it was one of my first pins!}, but never made it because I didn't know what to use as a substitute for crescent rolls {which they obviously don't have here…} But I did some "research" and found that I could use puff pastry instead. It was SUPER easy and WAY yummier than I expected! I think I'll be making it again:) 

Sopapilla Cheesecake

2 cans crescent rolls {I used a sheet of puff pastry- divided.}

2 {8 oz.} packages cream cheese, softened

1 c. sugar

1 tsp. vanilla

1/4 c. butter, melted

cinnamon & sugar

Unroll and spread 1 can crescent rolls on the bottom of an ungreased pan. 

Combine softened cream cheese, sugar, and vanilla.

 Spread over crescent rolls. 

Unroll and spread remaining crescent rolls over mixture. 

Spread melted butter over the top and sprinkle with TONS of cinnamon and sugar.

Bake at 350ºF for 20-30 minutes. 

Cheesecake Brownies

Cheesecake Brownies

1 package brownie mix {or your favorite homemade recipe... this is mine!}

1 {8 oz.} package cream cheese, softened

2 tbsp. butter, softened

1 tbsp. cornstarch

1 can sweetened condensed milk

1 egg

1 tsp. vanilla

1 container {16 oz.} chocolate frosting {or homemade recipe...}

1. Preheat oven to 350ºF. Grease 9x13 in. pan.

2. Prepare brownie mix according to directions. Spread into prepared baking pan.

3. In a medium bowl, beat cream cheese, cornstarch, and butter until fluffy. Gradually beat in sweetened condensed milk, egg, and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter.

4. Bake in preheated oven for 45 minutes or until top is slightly browned. Allow to cool; spread with frosting and cut into bars. 

Chocolate Frosting

1 stick butter, softened

1/4 c. milk

1-2 tsp. vanilla

3 tbsp. cocoa

2-3 c. powdered sugar

I saw these a really long time ago and wanted to make them right away! But since they had so many ingredients, I kept putting it off. Something went wrong with the brownie/cheesecake layer... when I took them out of the oven it was all lumpy and weird looking. But looks aren't everything! They were amazingly delicious! Three words to describe them... classic gone crazy! :)

All I really need is love, but a little chocolate

 now and then doesn't hurt!

- Lucy Van Pelt {in Peanuts}

P.S.
I'm looking for opportunities for guest posts this month {and next month}!
RECIPES PLEASE!
Drop me an email if you're interested and we can schedule something...
click here for guest posting requirements and what-not...
Thanks!

Linkin' up here, here, and here...

White Chocolate Cheesecake

I made this cheesecake {my first one, actually!} for our Easter dinner... It turned out

WAY better than I expected! The crust was done perfectly- nice and buttery! And the 

cheesecake was fluffy and creamy! DEEEEEEE-LICIOUS!!!

White Chocolate Cheesecake

Crust: 2 c. finely chopped cookies/wafers/biscuits{-whatever you wanna call them! I used coconut tea biscuits}

1/2 c. butter, melted

Preheat oven to 350ºF.

Mix together and press into pie pan. 

Bake for 10-15 minutes.

2 packages {8 oz. each} cream cheese, softened

1/2 c. sugat

1/2 tsp. vanilla

2 eggs

1 white chocolate bar. chopped and divided

Beat cream cheese, sugar, and vanilla in large bowl with electric mixer, on medium speed until well blended. 

Add eggs; mix just until blended. Stir in half of the chopped white chocolate.

Pour into crust. Bake 35 minutes or until center is almost set. 

Top it off with the rest of the white chocolate! Enjoy!

Have a happy Easter everyone!

"Then go quickly and tell his disciples: 'He has risen from the dead and is going ahead of you into Galilee. There you will see him.' Now I have told you."

Matthew 28:7

Homemade Graham Crackers

Homemade Graham Crackers

2 c. whole wheat flour

1 tsp. cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. butter, melted

1/2 c. honey

Mix dry ingredients and set aside.

In a separate bowl, mix melted butter and honey.

Add honey/butter mixture to dry ingredients; stir until combined.

Drop mixture onto cookie sheet and roll out, making sure the edges reach the sides of the cookie sheet.

Bake for 8-10 minutes at 400ºF, cut quickly once out of the oven.

{I poked holes in the top with a fork just for looks... :)

 And I also topped with a little bit of cinnamon sugar!}

I can't wait to share some recipes with you this week! We're having a couple people staying here a few days this week and my parents are also having meetings... You know what that means? I get to bake lots and lots of yummy stuff! :)

Last week's poll results...
"What's your favorite ice cream flavor?"
Vanilla... {4}
Strawberry... {2}
Chocolate... {5}
Cookie dough... {8}
Strawberry cheesecake... {3}
Chocolate peanut butter... {7}
Cotton Candy... {1}

-Sophie

Let's Link Up! {FEATURE TIME!}

Insert me doing my happy dance! I'm SO excited right now I could SCREAM!!! Because LOOK! There's my beloved pictures! Which means I have some catching up to do!

 I'm not going to bore you with the details, but I went on Picasa {which is where all the blog photos are kept} and tried to delete some hoping it would make more room... I totally forgot that it warned me it could take up to 24 hours to notice they were deleted! All I needed was some patience I guess. :)

Anyhoo! Since I only got 7 links, instead of only picking a couple to feature, you lucky linkers get a little minute of fame! Be sure to visit some of the links and leave a comment or somethin'! Thank you everyone who linked up!!! Hopefully next weekend we'll have a better turnout!

Speedy Chili :: @Grateful Belly

Journal Craft Tutorial :: @Enchanted Musings

Light Brownie Cheesecake Bars :: @Motivated Mommy of Two

Carrot Cake Pie :: @Crazy For Crust

White Chocolate Easter Popcorn :: @Grateful Belly

Ham & Cheese Breakfast Pies :: @Grateful Belly

Devil's Food Cake Batter Dip

W/ Pie Crust Dippers! :: @Crazy For Crust

Photography :: Thirst For Purity

Alrighty! Well I guess that's all for now! I'm going to clean out my Picasa albums and catch up on some posting! Are y'all up for another link party next weekend? I even came up with a cute little name! lol :) 

-So-Happy-Sophie