Lemon Meringue Cheesecake is a decadent dessert that blends the creamy richness of cheesecake with the tangy brightness of lemon curd and a fluffy, toasted meringue topping. Perfect for special occasions or as a show-stopping treat, this dessert brings together the best of sweet, tangy, and creamy in every bite. It’s a must-try for lemon lovers and cheesecake enthusiasts alike!

Ingredients

For the Crust:

• 2 cups (200g) graham cracker crumbs
• ½ cup (115g) unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• ⅓ cup (80ml) sour cream
• ⅓ cup (80ml) fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Lemon Curd:

• ½ cup (120ml) fresh lemon juice
• ¾ cup (150g) granulated sugar
• 3 large egg yolks
• 4 tbsp (60g) unsalted butter, cubed
• 1 tsp lemon zest

For the Meringue:

• 3 large egg whites
• ¾ cup (150g) granulated sugar
• ¼ tsp cream of tartar

Directions

1. Prepare the Crust:
   Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
   Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until combined. Pour the filling over the cooled crust.
3. Bake the Cheesecake:
   Bake at 325°F (160°C) for 55-60 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours.
4. Make the Lemon Curd:
   In a small saucepan, whisk together lemon juice, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and whisk in butter and lemon zest. Let cool completely before spreading over the chilled cheesecake.
5. Prepare the Meringue:
   Beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, beating on high speed until stiff, glossy peaks form.
6. Assemble the Cheesecake:
   Spread the meringue over the lemon curd layer, creating peaks with a spoon or spatula. Use a kitchen torch to lightly toast the meringue until golden brown, or broil for 1-2 minutes, watching carefully.
7. Serve:
   Chill the cheesecake for 30 minutes to set the layers. Slice and serve!

Notes

• Substitutions: Swap graham crackers for vanilla wafers or digestive biscuits for the crust.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Time-Saving Tip: Use store-bought lemon curd to save time without sacrificing flavor.
• Make-Ahead: The cheesecake and lemon curd can be prepared a day in advance. Add the meringue just before serving for best results.

Lemon Meringue Cheesecake is the ultimate combination of zesty and sweet—a dessert guaranteed to impress!

Mini Strawberry Cheesecake Tacos combine the crispy texture of mini taco shells with a creamy cheesecake filling and fresh strawberry topping. These adorable, bite-sized treats are perfect for parties, potlucks, or any occasion that calls for a fun and creative dessert. Easy to make and bursting with flavor, these dessert tacos are sure to impress!

Ingredients

For the Mini Taco Shells:

• 8 small flour tortillas
• ¼ cup (50g) granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp (30g) melted butter

For the Cheesecake Filling:

• 1 (8 oz / 225g) package cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 tsp vanilla extract
• ½ cup (120ml) heavy whipping cream, whipped to stiff peaks

For the Strawberry Topping:

• 1½ cups (225g) fresh strawberries, diced
• 2 tbsp (25g) sugar
• 1 tsp lemon juice

Directions

1. Prepare the Mini Taco Shells:
   Preheat your oven to 375°F (190°C). Cut each tortilla into 3-4 smaller circles using a round cutter. Mix the sugar and cinnamon in a bowl. Brush the tortilla circles with melted butter and coat with the cinnamon-sugar mixture. Drape each circle over the edge of an oven-safe rack to form a taco shape. Bake for 7-9 minutes, or until golden and crispy. Let cool completely.
2. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and fold in the whipped cream gently until well combined. Chill in the refrigerator while preparing the topping.
3. Prepare the Strawberry Topping:
   In a small bowl, toss the diced strawberries with sugar and lemon juice. Let sit for 10-15 minutes to release juices.
4. Assemble the Cheesecake Tacos:
   Pipe or spoon the cheesecake filling into each cooled taco shell. Top with a spoonful of the strawberry mixture.
5. Serve:
   Arrange the mini tacos on a platter and serve immediately for the freshest taste.

Notes

• Substitutions: Use graham crackers or crushed cookies for the taco shell coating instead of cinnamon-sugar.
• Make-Ahead: Prepare the shells and filling a day in advance; assemble right before serving.
• Storage: Store assembled tacos in the fridge for up to 2 hours. Keep the shells and filling separate for longer storage.
• Flavor Variations: Swap strawberries for blueberries, raspberries, or even a mixed berry topping.

Mini Strawberry Cheesecake Tacos are a delightful, no-fork-required dessert that’s as fun to eat as it is to make!

Chicken Bubble Biscuit Bake Casserole is the perfect solution for a cozy, family-friendly dinner. This casserole combines tender chunks of chicken, fluffy biscuits, and a creamy sauce, all baked to golden perfection. With just a handful of ingredients and minimal prep time, it’s an easy, delicious dish that everyone will love. Perfect for busy weeknights or a comforting weekend treat, this recipe is guaranteed to be a crowd-pleaser!

Ingredients

For the Casserole:

• 3 cups (450g) cooked chicken, shredded or diced
• 1 can (10.5 oz / 295g) cream of chicken soup
• 1 cup (240ml) sour cream
• 1½ cups (150g) shredded cheddar cheese
• 1 can (16 oz / 450g) refrigerated biscuit dough, quartered
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste

Optional Garnish:

• Chopped fresh parsley

Directions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set aside.
2. Prepare the Sauce:
   In a large bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
3. Assemble the Casserole:
   Add the cooked chicken and half of the shredded cheddar cheese to the sauce mixture, stirring until evenly combined. Fold in the quartered biscuit dough pieces, ensuring they are well coated in the sauce.
4. Bake the Casserole:
   Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese over the top. Cover loosely with foil and bake for 25 minutes.
5. Finish Baking:
   Remove the foil and bake for an additional 10-15 minutes, or until the biscuits are golden brown and cooked through.
6. Serve:
   Remove from the oven and let cool slightly. Garnish with fresh parsley, if desired, and serve warm.

Notes

• Substitutions: Swap sour cream with Greek yogurt for a lighter option, or use a different cheese like mozzarella or Monterey Jack for a flavor twist.
• Add Veggies: Incorporate frozen peas, diced carrots, or broccoli florets for added nutrition and texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Freezing: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking.

Chicken Bubble Biscuit Bake Casserole is creamy, cheesy, and absolutely irresistible, making it a fantastic addition to your recipe rotation!

Butternut Cookies are a delightful treat that blends rich, nutty flavors with a soft, chewy texture. These cookies, inspired by the classic butternut flavor, are perfect for those who crave a dessert that’s both comforting and indulgent. With their delicate sweetness and buttery goodness, these cookies will surely become a new favorite in your baking rotation. Ideal for sharing at parties or enjoying with a warm cup of tea, Butternut Cookies are the perfect balance of flavor and texture.

Ingredients

For the Cookies:

• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup (120g) butternut squash puree (or canned pumpkin puree for a twist)

For the Butternut Glaze (Optional):

• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) butternut squash puree
• 1 tsp vanilla extract
• 1-2 tbsp (15-30ml) milk (adjust for consistency)

Directions

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar:
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
3. Add the Wet Ingredients:
   Beat in the egg and vanilla extract until fully combined. Then, add the butternut squash puree and mix until smooth.
4. Mix the Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Shape the Cookies:
   Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.
6. Bake the Cookies:
   Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Prepare the Glaze (Optional):
   While the cookies are cooling, mix the powdered sugar, butternut squash puree, vanilla extract, and milk in a small bowl. Adjust the consistency by adding more milk if necessary. Drizzle the glaze over the cooled cookies for an added touch of sweetness.
8. Serve and Enjoy:
   Once the glaze has set, serve your Butternut Cookies and enjoy!

Notes

• Storage: Store these cookies in an airtight container at room temperature for up to 4 days.
• Substitutions: If you don’t have butternut squash puree, pumpkin puree works wonderfully as a substitute.
• Make-Ahead: You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. This helps the cookies maintain their shape.

Butternut Cookies bring a warm, comforting flavor that’s perfect for the fall season or any time you’re craving something sweet and indulgent. The optional glaze adds a sweet finish, but these cookies are just as delicious without it!