Reeses Peanut Butter Cup Cheesecake with Peanut Butter Cookie Crust Recipe


1 package of Pillsbury Ready to Bake refrigerated Reese’s Peanut Butter cookies

2 (8 oz.) packages of cream cheese, room temperature

3/4 cup of sugar

2 eggs

1/3 cup of whipping cream

1/3 cup of sour cream


Pre-heat the oven to 350 degrees. Grease a 9-inch spring-form pan.

With fingers, press the cookies at the bottom of the pan until flat, to make the crust.  You should push about halfway up onto the sides of the pan as well.  (refer to picture above).

In a large bowl, beat the cream cheese and sugar on low speed until creamy.  Add the eggs one at a time, beating and scraping sides of bowl after each addition. Add the whipping cream and sour cream and beat until combined.  Pour the filling over the cookie crust.

Bake for 1 hour to 1 hour and 5 minutes. Open the oven door slightly and let cheesecake cool for 2-3 hours in the warm oven.  Remove cheesecake from the oven and run a butter knife gently around the sides of the pan.  Refrigerate for 1 hour before decorating.


1 jar of Hershey’s Hot Fudge
Approximately 15-20 medium sized Reese’s Peanut Butter cups

Using a spoon, cover the entire top of the cheesecake with hot fudge.  Make sure to drizzle the edges for the waterfall look.  Then cut the peanut butter cups in half and decorate as shown in the picture.

Serves: 10-12

Minnie Mouse Chocolate Cupcakes (Egg-Free) with Vanilla Buttercream Frosting Recipe

Chocolate Cupcake Ingredients
1 1/2 cups of flour
1 tsp. of baking soda
1 tsp. of salt
1/3 cup of cocoa powder
1/2 cup of oil
1 cup of water
1 tsp. of vanilla extract
1 tbsp. of vinegar

Chocolate Cupcake Directions
Mix all ingredients in a medium/large sized bowl until fully blended.

Pour into cupcake cups and bake at 350 degrees for 20-25 minutes.

*Please note that this recipe yields approximately 16 cupcakes, so you can double or triple the recipe depending on how big your party is.

Vanilla Buttercream Frosting Ingredients
1 cup of unsalted butter, softened
3 1/2 cups of confectioner’s sugar
1 tsp. of milk
1 tsp. of vanilla extract
1/8 tsp. of salt

Vanilla Buttercream Frosting Directions
In a bowl, add sugar, then add butter. Beat til well blended, and then add salt.

Finally add milk and vanilla and beat for 3-5 minutes or until smooth and creamy.

Mini Oreos
Candy Bows (can get at a local candy shop or on Etsy)
Minnie Mouse Cupcake Cups (can get at Party City)

*Buy according to the amount of cupcakes you will be making

Serves: 16

The Best Chocolate Bundt Cake Recipe

1 package of Duncan Hines Dark Chocolate Cake Mix
1 package of Instant Chocolate Pudding Mix
3/4 cup of water
1/2 cup of salad oil
4 eggs
8oz. sour cream
1 package (6oz.) chocolate chips

Place the cake mix, pudding mix, water, oil, eggs, and sour cream in a medium/large bowl. Beat at a low speed to moisten, then beat at medium speed until creamy. Fold in the chocolate chips.

Grease the bundt pan. Bake at 350 degrees for 50-55 minutes. Test by inserting a toothpick until it comes out clean.

Lastly, either sprinkle with confectioner’s sugar or serve with fresh whipped cream (1 cup of heavy cream, 1 tsp. of vanilla extract and 2 tbsp. of sugar whipped until stiff peaks).

Serves: 8-10

Chocolate Truffle Recipe

1 (16oz) package of Oreos
1 (8oz) package of Cream Cheese
2 (8oz) packages of Semi-Sweet Chocolate or White Chocolate

Crush 9 of the cookies into fine crumbs (keep for later) either using a food processor or using a plastic bag and a rolling pin. Crush the remaining cookies and place in a medium/large bowl. Add the cream cheese (softened) and mix until blended. Roll mixture into 1-inch diameter balls (should make approx. 42).

Refrigerate for 15-20 minutes.

Heat up the chocolate using a double boiler. When cookie balls have hardened in the fridge, remove and dip into melted chocolate. Make sure entire surface gets covered. Sprinkle left over cookie crumbs or sprinkles on truffles while chocolate immediately before it hardens. Or drizzle opposite colored chocolate for a fancy look.

Refrigerate for at least 30 more minutes before serving.

Servings: 42

Chocolate Truffles_1