Happy Father’s Day!  For my dad, I made this easy blackberry cheesecake bars with an added twist — I incorporated some sweetened condensed milk into the cheesecake batter to add a new layer of creaminess.  Something special for one special dad :) .

To start, in a stand mixer, beat the cream cheese at medium speed until it’s light and fluffy.

Add in the eggs, one at a time.

And, here’s the twist to this cheesecake:  condensed milk.  If regular milk tasted like this, I know I’d easily get my daily dose vitamin D (sadly, that is not the case).

Slowly add in the condensed milk to the cream cheese mixture.  Beat until the mixture is well-blended.

In a bowl, crush about 5-6 pieces of graham crackers.

Mix in some sugar.

Then, pour in some melted butter.  Mix well.

Press the mixture into  a baking pan.

Pour the cream cheese mixture onto the graham cracker mixture.

Now for the blackberries.

Place the blackberries evenly on the cheesecake mixture.

In the oven it goes …

Here’s what it looks like coming out.  Some of the blackberries have disappeared into the cheesecake.  Poor things.

The creaminess of the cheesecake compliments well with the sweet and tartness of the blackberries.

If you like your cheesecake on the thinner-layer side, you can reserve about 1.5 cups of the cream cheese batter and 3 tablespoons of the graham cracker mixture for a half dozen cupcakes.  Each cupcake liner will get about a 1/2 tablespoon of graham cracker mixture.

Using a 1/4 cup measuring cup, pour in a cupful of cream cheese batter to each cupcake.

Dress each with a blackberry on top.


Blackberry Cheesecake Bars

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Makes 16 bars
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Ready in: 8 hours


  • 2 – 3 cups crushed graham crackers (about 5-6 pieces)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 16 ounces cream cheese, softened
  • 3 large eggs
  • 14 ounces can sweetened condensed milk
  • 1 pint fresh blackberries


  1. Preheat oven to 325 degrees F (160 degrees C).
  2. Beat cream cheese at medium speed with an electric mixer until light and fluffy.  Add eggs, 1 at a time, beating just until blended.
  3. Gradually add sweetened condensed milk, and continue beating until blended.
  4. In a bowl, stir together graham cracker crumbs, sugar, and melted butter.  Once the mixture is evenly blended, press the mixture into the bottom of a 9×9-inch baking pan.
  5. Pour the cream cheese mixture into the baking pan on top of the crust.  Sprinkle the blackberries evenly on top of the cheesecake batter.
  6. Bake for 45 minutes to 1 hour.  Turn off oven, and let cheesecake stand in oven 30 minutes.
  7. Remove cheesecake from the oven, and let cool completely.
  8. Cover and chill for 6 – 8 hours before serving.

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It was my friend’s birthday this past weekend, and you better believe I took advantage of this opportunity to make these Oreo Cookie and Cream Cheesecake Cupcakes from Martha Stewart’s Cupcakes.  (baking and eating 24 of these all by myself would have been a disaster.)

A whole oreo + cheesecake batter + crumbled oreo bits = whole lot of deliciousness.  No matter how full our bellies were after our delicious birthday meal, there was always a little room for one (or two) of these.  And who needs milk when you can wash these down with cocktails. :)

To makes these Oreo Cookie and Cream Cheesecake Cupcakes, start lining the cupcake tins.

Then place a whole Oreo of each cupcake liner.

Tigger, the cat, is patiently waiting.  She’s hoping to lick up some potential batter drippings.  Silly girl.

Reserve some Oreo to roughly chop up.

Pour the chopped Oreo bits into the cheesecake batter (made from cream cheese, sugar, eggs, and vanilla extract).

Gently mix the Oreo bits into the batter.

Dive in.

Just kidding.


When the cupcakes come out of the oven, let it cool before refrigerating for at least 4 hours.

Viola!  Ready to eat.

Oreo Cookies & Cream Cheesecake Cupcakes

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From Martha Stewart’s Cupcakes.
Yield: 24 – 30
Prep time:  30 minutes
Total cooking time:  1 hour
Ready in: 5 hours


  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • Pinch of salt


  1. Preheat oven to 275 degrees F. Line standard muffin tins with paper liners.
  2. Place 1 whole cookie in the bottom of each lined cup.
  3. With an electric mixer or KitchenAid Stand on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.
  4. Gradually add sugar, and beat until combined.  Beat in vanilla.
  5. Mix in eggs, one at a time, beating to combine and scraping down the sides of the bowl as needed.
  6. Beat in sour cream and salt.
  7. Stir in chopped cookies by hand.
  8. Divide batter evenly among cookie-lined cups, filling each almost to the top.
  9. Bake for 22 – 25 minutes until filling is set.
  10. Transfer to wire racks to cool completely.
  11. Refrigerate at least 4 hours (or up to overnight).
  12. Remove from tins just before serving.


Cheesecake Cupcake with Cherry Filling Topping

Mmmm.   Cheesecake.  Need I say more?

Unless you’re lactose intolerant (and maybe that won’t even stop you), how can you possibly say no to cheesecake?  So, if you like cheesecake like the majority of the population, you will looove me.   Why?  Because I’ll tell you something that’s even better than regular cheesecake: cheesecake cupcakes!  Let’s take a moment while you experience that aha! moment.

Okay, so cheesecake cupcakes are basically cheesecake but made in individual portions in a cupcake liner, making them easy to pack, eat and share.  Plus, they’re so easy to make!   Does it get any more perfect than that?

With Valentine’s Day just around the corner, this recipe would be a great and easy end-of-the-meal dessert that will be sure to impress your Valentine.

Cheesecake Cupcake with Cherry Filling Topping Recipe

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Yields 12 cupcakes
Prep Time: 30 minutes
Total Time:  1 hour 30 minutes


  • 2 cups of crushed graham crackers
  • 4 tablespoon of butter, melted
  • 2 (8 ounce) packages cream cheese (room temperature)
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 (21 ounce) can cherry pie filling


  1. Preheat oven to 350 degrees F (175 degrees C).  Line cupcake tins with cupcake liners
  2. Crush the graham crackers and mix with butter.  Place 1 tablespoon of this mixture in each cupcake liner, and press down on the mixture to make the crust.
  3. In a mixing bowl, beat room temperatured cream cheese, sugar, eggs and vanilla until light and fluffy.
  4. Fill each cupcake liner with the cream cheese mixture, almost to the top.
  5. Bake for 15 minutes.  Remove from oven and cool.
  6. Top with a teaspoonful of cherry pie filling.
  7. Remove cupcake liner before serving (optional).