Real Deal Cake Batter Flavor

I’m a big fan of funfetti, as I’m sure you’ve guessed from the number of funfetti desserts on the site (like my cake batter ice cream pie and funfetti cupcakes) but I’m pretty picky about it too. It has to actually taste like funfetti (which tastes like cake batter) – just adding sprinkles to a dessert doesn’t count. So when it comes to making the BEST funfetti cheesecake, there’s not doubt it needs legit cake flavor. To bring that flavor into this cheesecake, I use cake mix. You could use any vanilla mix, but I go for the real deal – funfetti cake mix. It adds the best flavor and really takes this cheesecake to the next level. If you love sprinkles and cake batter flavor, you have to try this cheesecake.

Why You’ll Love This No Bake Funfetti Cheesecake Recipe

• Tastes like eating cake batter. Due to the combination of cake mix and white chocolate, the cake batter flavor of this cheesecake really shines! If you love cake batter flavored things, this cheesecake will be right up your alley. It’s SO good!
• Thick and creamy. The filling of this no bake funfetti cheesecake is super thick and creamy. It’s actually thicker than your average no bake cheesecake because of the cake mix and white chocolate (which helps it set), but it doesn’t give it a weird texture at all. It’s still so smooth and creamy.
• LOTS of sprinkles. While sprinkles aren’t the only thing that makes a funfetti dessert, they are an important part. There’s no shortage of them in this cheesecake! I added sprinkles to the crust and to the filling and you’re more than welcome to decorate the top with even more sprinkles.

Looking for more no-bake cheesecake recipes? Try this No-Bake Oreo Cheesecake, or my No-Bake Vanilla Cheesecake!

Why You’ll Love This Baklava Cheesecake Recipe

Baklava is one of those desserts that I didn’t grow up on but as an adult, I’m definitely a fan. I tried it for the first time several years ago and fell in love. The honey and cinnamon are totally up my alley. Since then, I’ve used it as inspiration for a few different desserts, such as my baklava poke cake and this baklava cheesecake. Here are a few reasons why I think you’ll love this just as much as I do.

• Combination of two great desserts. This recipe is truly a marriage of a classic cheesecake and Greek baklava. The filling is your standard cheesecake filling with a twist so you have that creamy, tangy filling balanced out by the honey, walnuts, and phyllo dough from the baklava.
• Phyllo dough crust. This cheesecake begins with a phyllo dough crust. It’s used in traditional baklava so I thought it’d be fun to incorporate it here and give it more of the traditional flavor and texture. Plus, having it stick up over the edges of the cheesecake is kinda nifty and pretty.
• Walnut filling & topping. The cheesecake’s filling is your standard cheesecake with a baklava walnut filling in the middle. It’s a simple mixture of walnuts, cinnamon, melted butter, and honey, all tossed together and added to the middle of the cheesecake. It’s also added on top to finish off the dessert. So much great flavor in here!

Why You’ll Love This Cake

Have you ever noticed that cake makes almost everything better? When it comes to fall, this cake definitely makes it even better – and tastier. There are just so many things to love about it. Trust me — this cake has a few steps, but they’re worth it for the end result.

• Super moist chocolate cake. This cake starts out with my favorite moist chocolate cake. It’s the most tender, delicious chocolate cake ever, and it stays moist for daaaaaays. No joke.
• Creamy pumpkin cheesecake. The pumpkin cheesecake rocks. It’s the same as my classic pumpkin cheesecake, without a crust. You’ll bake it in a simple water bath to make a rich and creamy, pumpkin spiced layer for the center of the cake.
• Whipped chocolate cream cheese frosting. It doesn’t get any better than this frosting! It’s made with cream cheese and whipped cream so it pairs beautifully with the cheesecake and has a light, fluffy texture. So tasty!
• Easier than it looks. Seriously, while the directions might look complicated at first glance, this cake really isn’t that hard to make. The cake and cheesecake layers are nice and solid, so they stack easily without the use of a springform pan. Just stack them with thin layers of frosting to hold them together. Easy peasy!

Why You’ll Love This Cranberry Orange Cheesecake

This flavor of this cheesecake is nothing short of amazing! It’s so much better than you’d even expect. It was a HUGE hit with everyone. Even the hubs, who initially turned it down and then decided to try it, loved it. Within a few hours, he’d had 3 slices! Here’s a few more reasons you should give it a try.

• Perfect combo of flavors. If you like cranberry and orange together, you will LOVE this cheesecake. The fresh orange flavor of the cheesecake and whipped cream pairs so beautifully with the lightly tart and sweet cranberry topping. Just the right balance of bright, sweet and tart!
• Easy to make. There a number of steps, but they aren’t hard. You make the crust, the filling, and the cranberry topping. At the end, you’ll whip together the whipped cream and sparkling cranberries. The best part is you don’t have to turn on your oven!
• Fun and festive. The bright orange and cranberry reds of this cheesecake, along with the sparkling cranberries, truly make this dessert a showstopper worthy of the holidays. Whether it adorns your Thanksgiving table or comes along to a party, it’s sure to wow everyone.

For more cranberry orange recipes, check out my cranberry orange layer cake.

Why You’ll Love This Reese’s Cheesecake Recipe

I have a no bake Reese’s cheesecake, but it was time for a baked one. And it’s so good! The filling of this cheesecake is very similar to my peanut butter cheesecake, but I did reduce the peanut butter and sugar a bit. With the added Reese’s in this one, it doesn’t need the extra bit of peanut butter or sugar. I tried it with even less peanut butter and felt like this is just the right amount. There’s also plenty of chopped Reese’s.

• Perfect balance of chocolate & peanut butter. You get just the right amount of peanut butter and chocolate mixed in this cheesecake. The mini Reese’s add both chocolate and peanut butter, plus the filling and whipped cream are made with peanut butter, while a rich chocolate ganache sits on top of the cheesecake.
• Thick and creamy. This Reese’s cheesecake is thick, but also still nice and creamy from the sour cream that breaks up the peanut butter and cream cheese a bit.
• Easy to decorate. This Reese’s cheesecake is topped with a simple chocolate ganache, peanut butter whipped cream, and more Reese’s. All you need is a piping bag with a tip and you’re good to go. No fancy decorating skills required!
• Great to make ahead. Cheesecakes hold up very well for about 4-5 days, making them a great option for making ahead. They even freeze well!