Bake for 20 minutes. ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.

Enter your email below and we’ll send the recipe straight to your inbox! (plus more new recipes sent weekly!) These cheesecake cupcakes are essentially adorable mini Oreo cheesecakes made in a ...

The Holiday season is the perfect time to embrace the warm and comforting flavors of pumpkin. Whether you're a seasoned baker ...

"What can I bring?" you ask your Thanksgiving hosts. "Can you bring dessert?" they reply. "But don't bring pie. We've got pie ...

Some recipes use a water bath, where the cheesecake pan actually sits in a larger pan of hot water. For this recipe, just keep a pan of water on a rack underneath the cheesecake as it bakes.

You can even measure the sugar in your cheesecake recipe and process it along with the fruit to make it even easier. Using freeze-dried fruit has many advantages in a no-bake cheesecake.

For the apple topping: 2-3 medium-sized apples (approx. 14 oz./400g) 1-2 tbsp. brown sugar 1 tbsp. cornstarch 1 tsp. ground ...