I came up with this recipe because I love the frozen cappuccino drinks at coffee shops and wanted a cheesecake with the same goods. If you try it, don't hold the whip. The creamy mocha-infused topping is the best part! —Becky McClaflin, Blanchard, Oklahoma
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Combining two of our favorite desserts, this is a traditional holiday treat in my Italian family. We're always certain to pass down the recipe to the next generation.—Marie McConnell, Shelbyville, Illinois
Patricia Pruett of Pueblo West, Colorado shares this smaller and easier version of the sweet classic. The vanilla filling sets beautifully, complementing the graham cracker crust and luscious chocolate coating.
Everyone will know spring is here when you serve these yummy, yellow cheesecake squares. Cool and refreshing, this dessert cuts easily and keeps for several days in the refrigerator. —Patty Auxier, Royalton, Kentucky