Pumpkin Cheesecake Parfaits

Holy late post, y’all!

I had planned to make these delicious peanut butter pumpkins this week, but lo-and-behold, the candy melts I was using never thinned out and the “pumpkins” turned into a gloppy mess…

So off to the grocery I went to grab the ingredients for something completely different. Thank goodness for Pinterest!


These Parfaits are a pumpkin pie/cheesecake hybrid and oh-so-yummy! The fragrant cinnamon and nutmeg combined with the rich, mousse-like filling is an amazing compliment to cinnamon-graham crust. Try them ASAP!

Pumpkin Cheesecake Parfaits
– 1 sleeve cinnamon graham crackers
– 2 Tbsp. Butter, melted
– 2 bricks cream cheese, softened
– 1 cup canned pumpkin pie filling
– 1/2-3/4 cup powdered sugar
– 1 tsp. cinnamon
– 1/4 tsp. nutmeg
– whipped topping

1. Crush cinnamon Grahams and mix with melted butter until thoroughly combined. Layer 2 Tablespoons of mixture into the bottom of 6 small mason jars. Press down lightly.
2. In a mixing bowl, beat together cream cheese and pumpkin pie filling. Mix in powdered sugar, cinnamon, and nutmeg until smooth.
3. Spoon in 2 Tablespoons of filling on top of the graham layer in the mason jars. Smooth into a solid layer.
4. Layer in 2 more tablespoons of graham mixture, then level and top with 2 tablespoons of pumpkin mixture.
5. Top with a scoop of whipped topping and a sprinkle of cinnamon.

The great thing about serving these in mason jars? Just screw on the lid and take them to go!


If you love pumpkin and cheesecake, “like” this post or comment below with your favorite pumpkin treat!


Pumpkin Cheesecake Brownies

October is here, y’all! This was my favorite time of the year in Ohio. Crunchy leaves on the ground, a cool breeze in the air, boots with jeans; how could you not love Fall!

In Cali, it’s a bit different, but feeling nostalgic, I’m dedicating all of my October posts to pumpkin goodies!


This weeks dessert is smooth and chocolately with a hint of creamy pumpkin pie. Take these to the office this week and really kick off Autumn with a bang!

Pumpkin Cheesecake Brownies
– 1 8×8 brownie mix, prepared and baked
– 1 block cream cheese, softened
– 1/2 cup pumpkin purée
– 1/4 cup sugar
– 1 teaspoon vanilla extract
– 3/4 cup heavy cream
– 2 cups chocolate chips

1. Place cooked and cooled 8×8 brownie into a foiled 8×8 baking pan
2. In a mixing bowl, cream together cream cheese, pumpkin purée, sugar, and vanilla and mix until thoroughly combined.
3. Spread pumpkin mixture over brownie evenly. Place in fridge.
4. In a large heatproof bowl, heat heavy cream in microwave 1-2 minutes or until bubbly. Pour in chocolate chips and let sit for 5 minutes. Whisk until completely smooth.
5. Pour chocolate ganache over pumpkin mixture in pan. Refrigerate 2-4 hours or overnight.
6. Using a knife dipped in hot water, slice brownies into 16 pieces. Dip and clean knife after each cut.

These brownies are super easy and even more decadent. Embrace fall, y’all; it’s filled with sweet treats!


What are your favorite pumpkin desserts? Share your comments and photos below and be sure to “like” this post if you’re excited for more Fall confections

Black Bottom PB Cheesecakes

Ever find yourself scrolling through Pinterest when something on the Food&Drink board catches your eye? The kind of photo that stops you dead in your tracks and your mouth begins to water just a little bit?

Yep, me too; All. the. time.
(Hey Dessert Project, meet your maker, Pinterest!)

This week, I found an amazing looking PB cheesecake brownie here and wanted to keep the same flavor profile, but transform them into something that used items currently in my pantry. Win, win right?!


This recipe has a few more ingredients than the typical Dessert Project recipes, but it’s still a snap to put together!

Black Bottom PB Cheesecakes
– 1 pkg. Oreo cookies, crushed fine
– 1/2 stick butter, melted
– 2 pkg.cream cheese, softened
– 1/2 cup creamy Peanut Butter
– 1/2 cup sugar
– 1 teaspoon vanilla extract
– 2 eggs
– Peanut Butter Cups, chopped
– Chocolate chips, melted for drizzling

1. Preheat oven to 325 degrees.
2. Line a muffin tin with FOIL liners. This is extremely important. Paper liners will not hold up to the cheesecake filling!
3. In a small mixing bowl, combine crushed Oreos with melted butter and mix well.
4. Spoon a Tablespoon of the Oreo mixture into each muffin cup and press firmly to compact. I like to use the bottom of a shot glass for this.
5. In a separate mixing bowl, use an electric (hand or stand) mixer to beat together cream cheese and peanut butter until well incorporated and fluffy. Beat in sugar and vanilla until combined. Blend in eggs, and give a good mix on medium speed for one full minute to ensure fully combined.
6. Spoon cheesecake mixture evenly into the muffin cups, leaving about a half inch of space at the top.
7. Bake cheesecakes for 20-30 minutes or until set.
8. Let cheesecakes cool for one hour in the fridge, then top with chopped peanut butter cups and drizzle with melted chocolate.


How delicious do these little babies look y’all?!


Totally stop-and-drool worthy.


This recipe can easily be made into a full-sized cheesecake, just press the crust into a springform pan and up your baking time to about 40 minutes!

If you love peanut butter, cheesecake, Oreos, or all three together, “like” this post and be sure to post your recreations on the comment feed below or with the Instagram hashtag #thedessertproject

Sopapilla Cheesecake Squares

Warning: if you have diabetes or are trying to lose weight, stop reading now. You will not want to put yourself through the agony of reading this post and seeing the pictures fully well knowing that if you ate this, it would set you back 3 months progress….

So call me Paula Deen this week. I have made these rich, sweet squares before for a school event and everyone went NUTS for them. I mean, “Can I have the secret recipe?! Those were DIVINE!” (Said in the best Louisianan accent you can muster in your head) Little did they know that there’s a whole stick of melted butter as one of the ingredients….shhh…don’t tell or pretend you didn’t just read that….


Now, while unhealthy, I can just about guarantee that if you love cheesecake, these Sopapilla Cheesecake Squares will be one of your new faves. Although they aren’t thick and dense like the best 8-hour cheesecake, they will fill a craving in a pinch.

To give you an idea of what you’re getting yourself into….my house smells like a Cinnabon had a baby with The Cheesecake Factory. Heavenly, but deadly in high amounts.


Sopapilla Cheesecake Squares
from the Pillsbury Website
– 2 cans original crescent rolls
– 2, 8-oz. pkgs. cream cheese
– 1.5 cups sugar
– 1 teaspoon vanilla
– 1/2 cup (1 stick) butter, melted
– 1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees.
2. In a glass 9×13 pan, press one can of crescent rolls in to the bottom, crimping the seams.
3. In a mixing bowl, cream together cream cheese and ONE cup of sugar. Blend in vanilla and mix until smooth.
4. Spread “cheesecake” layer onto crescent roll sheet in pan.
5. Top carefully with second can of unrolled crescent rolls.
Note: do this on a cutting board instead of in the pan like I did. The crescent gods did not work in my favor…

6. Pour melted butter over the top.
7. In a small bowl, combine remaining 1/2 cup sugar with cinnamon and sprinkle mixture evenly across surface.
8. Bake for 30 minutes or until center is just barely set.

9. Cool on counter for 20 minutes, then transfer to the fridge for complete cooling. Cut when cool.


I love these served with a honey drizzle. Not that it needs any more sweetness, but it sure does make for a pretty presentation.


if you love cheesecake, like this post and don’t forget to tag your Instagram pics with #thedessertproject or post them in the comments!

No-Bake Nutella “Cheesecakes”

Holy Yum, y’all!

Remember my post on the S’mores Brownies where I said that your life was about to change if you made them? This is like that, but you will not only be forever changed, you will feel the earth moving beneath your feet when you take a bite of this delicious treat.

For real.

Just look at it.


Because, let’s be honest, what could be better than an Oreo crust, cream cheese, Nutella, and cool whip? ALL OF THEM TOGETHER IN ONE BITE!

This is serious you guys. Please, please, please make these ASAP!

No-Bake Nutella “Cheesecakes”

– 1 cup Oreos (or mini Oreos), crushed
– 2 Tablespoons butter, melted
– 1 block cream cheese, softened
– 2/3 cup (or half of a small container) Nutella
– 1 large tub (15 oz. I think?) Cool Whip

Note (I used 1/3 less fat cream cheese and Cool Whip Free to try to make myself feel less guilty…and being honest, it made it more like a light, airy mousse, but I still loved every bite)

1. In a small bowl, combine your crushed Oreos and melted butter. Mix well.
2. In a mixing bowl, combine cream cheese and Nutella until creamy and well mixed. I used my mixer, but a hand mixer or strong arm+spatula would work.
3. Carefully fold HALF of the Cool Whip into your Nutella/cream cheese mixture until fully blended.
4. In the bottom of four high ball glasses, evenly distribute Oreo crust mixture and press down until compacted.
5. Top each crust with Nutella “cheesecake” mixture and pat down lightly to create an even layer.
6. Using the remaining Cool Whip, top the “cheesecakes” until a solid layer has formed.
7. If you’re feeling fancy, drizzle some extra Nutella on top and sprinkle with a few crushed Oreos.
8. Take a bite; die a sweet, heavenly death, and make sure to take some to the pearly gates with you because it would be a sin not to share these.


With only five ingredients, you have no excuse not to try these out this week, so get to it! You won’t regret it!


If you eat Nutella from the jar like me love Nutella, then “like” and share this post. Don’t forget to send me your photos and tag #vcdessertproject on Instagram!