My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma
Your valentine will fall in love with this sweet treat from our Test Kitchen. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal.
Cranberries, raspberries and baking cocoa take ordinary cheesecake bars to a new level. The recipe makes a big batch so it's terrific for large gatherings.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin
“I think the ultimate dessert anytime of the year is cheesecake,” writes Darlene Brenden of Salem, Oregon. “I worked at a specialty bakery that offered 23 different cheesecakes, but not a chocolate cranberry flavor like this one. I like to top it with a thick chocolate glaze for a finishing touch.”
One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. —Brittney Segobiano, Geneseo, Illinois
Convenient refrigerated cookie dough is a delightful crust for a creamy peanut butter filling in this yummy dessert from Peg Gerhard. "It's so simple to prepare, and everyone loves it," says the Latrobe, Pennsylvania cook.