If you’re looking for a Thanksgiving dessert that won’t add stress to your holiday, these pumpkin cheesecake bars are it. They’re made with a buttery graham cracker crust and a warmly spiced pumpkin cheesecake filling, and they need to be baked a day ahead, so your dessert is done and waiting in the fridge before the turkey goes in the oven.

There’s no need to pre-bake the crust. Simply press it into the pan, dollop and swirl the filling on top, and bake everything together. After a night in the fridge, the bars are perfectly creamy and ready for Thanksgiving, Friendsgiving, and every holiday gathering after.

Why These Are the Best Thanksgiving Dessert Bars

• Fully make-ahead. They need 8 to 12 hours to cool and chill, so bake them the day before to free up oven space on the big day.
• No pre-baked crust. The crust and filling bake together, which saves a step.
• Easy to serve a crowd. Slice into 9 pieces, or cut smaller squares for a dessert table with several options.
• Pumpkin pie flavor, cheesecake texture. The swirl gives you creamy plain cheesecake and spiced pumpkin in every bite.
• Freezer-friendly. Leftovers freeze well for up to 3 months.

How to Make Pumpkin Cheesecake Bars

Let’s walk through how to make this recipe!

Step 1: Prep the pan and oven

Preheat the oven to 325°F. Line a 9×9-inch metal baking pan with parchment paper, leaving an overhang on all sides.

Tip: Use binder clips to hold the parchment in place while you press in the crust, then remove them.

Step 2: Make the graham cracker crust

Process the graham crackers in a food processor to fine crumbs. Add the brown sugar, cinnamon, salt, and melted butter and pulse until evenly moistened. It should look like wet sand.

Pour the mixture into the lined pan and press it into an even layer on the bottom. You don’t need to press it up the sides. Set the pan aside.

Step 3: Make the cheesecake batter

Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low for about 30 seconds, then work up to medium. Beat until smooth, creamy, and free of visible lumps, about 1 to 2 minutes.

Add the vanilla bean paste and sour cream. Beat on medium-low until just combined, scraping the sides and bottom of the bowl and the paddle.

Add the eggs one at a time, beating on medium-low until just combined before adding the next. Scrape down the bowl and paddle again to ensure the batter is evenly mixed.

Step 4: Make the pumpkin batter

Scoop about 1¾ cups of the cheesecake batter into a separate bowl. Add the pumpkin puree and pumpkin pie spice and whisk until just combined.

Tip: Pumpkin pie spice substitute: If you don’t have it on hand, use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, and ¼ teaspoon nutmeg instead.

Step 5: Swirl and bake

Use a large spoon or small ice cream scoop to alternate dollops of the plain cheesecake batter and the pumpkin batter over the crust. Swirl them together with a butter knife.

Bake on the center rack for 40 to 45 minutes, until the edges are set, but the center still has a slight wobble. The center should not look liquidy or runny.

Step 6: Cool, chill, and slice

Set the pan on a wire rack and cool completely to room temperature. Then transfer to the fridge and chill for at least 6 hours, or overnight.

Lift the bars out using the parchment overhang, slice into 9 equal pieces, and serve.

Tips for Perfect Cheesecake Bars (No Cracks)

• Use block cream cheese. Use the brick-style kind, not the cream cheese sold in tubs.
• Use full-fat dairy. Full-fat cream cheese and sour cream give the best flavor and texture and help prevent cracking.
• Start with room temperature ingredients. Cream cheese, sour cream, and eggs at room temperature are what let the batter mix without large lumps.
• Don’t overmix. Overmixing adds air to the batter, which can make the tops crack during baking.
• Pull them while the center still wobbles. Taking the bars out with a slight wobble prevents a tougher texture and a cracked top. They continue to set as they cool.
• Don’t overbake, and cool fully. Let the bars reach room temperature before chilling for a light, creamy texture.
• Bake at least 1 day ahead. This gives them plenty of time to cool and chill.

Make-Ahead, Storage, and Freezing

Make-ahead: Bake the bars at least a day before serving, then keep them chilled until you’re ready to slice.

Storage: Keep leftovers covered in the fridge for 4 to 5 days.

Freezing: Bars that have chilled for at least 6 hours can be frozen. Flash freeze them first on a parchment-lined plate or small baking sheet. Once completely frozen, wrap each bar tightly in plastic wrap or foil, then place in an airtight container. Freeze for up to 3 months and thaw overnight in the fridge.

More Holiday Dessert Recipes

• Pumpkin Spice Tiramisu
• Pumpkin Cheesecake
• Apple Crumble Cheesecake Bars

FAQs

Can I use graham cracker crumbs instead?
Yes. Use 1⅔ cups of graham cracker crumbs instead of processing whole graham crackers.

Can I use plain graham crackers instead of cinnamon graham crackers?
Yes, use an equal amount. If you use plain ones, increase the cinnamon in the crust to 1 teaspoon total.

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Pumpkin Cheesecake Bars

Cozy pumpkin cheesecake bars with a buttery graham cracker crust and warmly spiced swirled filling. No pre-baking required, and perfect for fall gatherings and holiday meals.

Ingredients

For the graham cracker crust

Toggle ingredient group

• 12 cinnamon graham cracker sheets (about 186 grams)
• ¼ cup brown sugar, packed
• ½ teaspoon ground cinnamon
• ⅛ teaspoon sea salt
• 6 tablespoons unsalted butter, melted

For the pumpkin cheesecake

Toggle ingredient group

• 24 ounces cream cheese, at room temperature
• 1 heaped cup granulated sugar
• 1 ½ teaspoons vanilla bean paste
• ⅓ cup sour cream, at room temperature
• 3 large eggs, at room temperature
• ¾ cup canned pumpkin puree
• 2 teaspoons pumpkin pie spice

Instructions

1. Preheat the oven to 325 degrees. Line a 9x9-inch metal baking pan with parchment paper, leaving an overhang on all sides.
2. Process the graham crackers in a food processor to fine crumbs. Add the brown sugar, cinnamon, salt, and melted butter and pulse until evenly moistened. It should look like wet sand.
3. Pour the mixture into the lined pan and press it into an even layer on the bottom of the pan. You do not need to press it up the sides. Set the pan aside for now.
4. Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for about 30 seconds, then work up to medium speed. Beat on medium until the mixture is smooth, creamy, and there are no visible lumps, about 1-2 minutes.
5. Add the vanilla bean paste and sour cream. Beat on medium low until just combined, making sure to scrape the sides and bottom of the bowl along with the paddle to ensure everything has been
   incorporated.
6. Add the eggs one at a time, beating on medium-low until just combined before adding the next egg. Scrape the sides and bottom of the bowl as well as the paddle to ensure the batter is evenly mixed.
7. Scoop about 1 ¾ cups of the cheesecake batter into a separate bowl, then add the pumpkin puree and pumpkin pie spice. Whisk until just combined.
8. Use a large spoon or small ice cream scoop to alternate adding dollops of the cheesecake batter and pumpkin cheesecake batter on top of the graham cracker crust. Use a butter knife to swirl both batters together.
9. Bake the bars on the center rack of the preheated oven for 40-45 minutes until the edges are set but the center still has a slight wobble. The center should not look liquidy or runny.
10. Set the pan on a wire rack and cool the bars completely to room temperature. Once they are at room temperature, transfer them to the fridge to chill for at least 6 hours or overnight.
11. Slice into 9 equal pieces and serve!
12. Bars will keep in the fridge for 4-5 days.

Notes

Recipe Notes

●      I recommend using full-fat sour cream and creamcheese for this recipe. This will yield the best flavor and texture and willhelp prevent the filling from cracking.

●      Leftover bars that have been chilled for atleast 6 hours can be frozen. I recommend flash freezing them first on aparchment-lined plate or small baking sheet. Once they’re completely frozen,wrap each bar tightly in plastic wrap or foil then place in an airtightcontainer. Freeze for up to 3 months. Thaw overnight in the fridge.

Recipe Tips and Testing Notes

●     Make sure to use the brick style cream cheese that comes in a block, not the kind that is
sold in tubs.

●     In order to prevent a tougher texture and the top from cracking, make sure to remove the
cheesecake bars from the oven when the center still has a slight wobble. The bars will continue to set as they cool.

●     It is vitally important to use room temperature cream cheese, sour cream, and eggs to properly mix the cheesecake batter without encountering huge lumps.

●     Make sure not to overmix the cheesecake batter. Overmixing can incorporate more air into the
batter which can cause the top of the bars to crack during baking.

●     If you don’t have pumpkin pie spice on hand, you can use 1 teaspoon of cinnamon, ½ teaspoon
of ginger, ¼ teaspoon cloves, and ¼ teaspoon nutmeg in its place.

●     I like slicing these into 9 equal pieces but you can absolutely cut the slices to whatever size you prefer.

●     To ensure a light and creamy texture, don’t overbake the bars and allow them to cool fully to room temperature before chilling them in the fridge for at least 6 hours.

●     To allow plenty of time for the bars to cool, then chill in the fridge, I recommend baking these at least 1 day before you’d like to serve them.

●     To keep the parchment paper from moving around in the pan, I like to use binder clips to keep it in place while I press the crust into the bottom. Once you complete this step, you can remove the clips.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ceramic Baking Dish Baking Pan, Casserole Dish
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

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This no-bake chocolate espresso pie is an easy, make-ahead dessert featuring an Oreo cookie crust and a rich chocolate-espresso ganache filling. Packed with deep chocolate flavor and topped with a cloud of whipped cream, this no-bake pie is perfect for gatherings, special occasions, or anytime you’re craving something chocolatey. This decadent dessert is simple to prepare, requires no oven, and will impress any chocolate lover!

Hey there, and welcome back, friends.

You are in for a treat!

You know how much I love a no-bake dessert!!! I have a ton of no bake desserts on the blog like this No Bake Chocolate Tart, No Bake Oreo Cheesecake, and No Bake Strawberry Cheesecake. This no bake chocolate espresso pie dessert is a chocolate lover’s dream! It’s creamy, rich, and deeply chocolatey. 

I know summer is coming to an end, but no bake desserts are great to make all year-round and make for any celebration, especially Valentine’s Day.

This pie starts with the classic no-bake crust consisting of Oreo cookies. It pairs perfectly with chocolate and always holds its shape. 

The filling is a silky chocolate ganache that’s smooth and fudgy! I added a touch of espresso to make the chocolate taste even more decadent! If you prefer an even more intense chocolate flavor, you can use a dark chocolate bar in place of a semi-sweet chocolate bar. Just keep in mind that the finished ganache will be less sweet.

I know it might be tempting to use chocolate chips to make the ganache instead of a chocolate bar, but it will affect the ganache’s texture. Chocolate chips contain stabilizers that help them hold their shape, so they don’t always melt as easily or smoothly as a chocolate bar.

The best part about no-bake desserts, besides not having to bake them, is that you can easily make them ahead. They’re perfect for preparing for a party or taking to an event.

When it’s time to serve, top this no-bake chocolate pie with a big dollop of freshly whipped cream! The whipped cream contrasts perfectly with the rich chocolate. 

Ingredients

• Oreos cookies
• unsalted butter
• sea salt
• semi-sweet chocolate
• heavy cream
• espresso powder or instant espresso granules
• vanilla bean paste
• powdered sugar
• vanilla bean paste 
• chocolate shavings, optional for decorating

How to Make No-Bake Chocolate Espresso Pie

Put all of the Oreos into a food processor whole (both the cookies and the cream filling). Process until they are fine crumbs. Dump the Oreo crumbs into a bowl and add the melted butter and a pinch of salt. 

Mix until evenly moistened.

Next, press the crumbs into a standard 9-inch pie plate. There’s no need to grease the bottom. Press the crumbs evenly in the center and up the sides of the pie plate. 

Cover loosely with plastic wrap, then place in the freezer to set for at least 20 minutes.

Add the chopped chocolate to a large heat-safe bowl.

Add the cream to a small pot set over medium heat. Bring the cream to a very low simmer, then remove it from the heat and whisk in the espresso powder and vanilla. 

Once the espresso is fully dissolved, pour the hot cream over the chocolate. Mix the chocolate and cream until the chocolate is fully melted. 

Add the softened butter and sea salt to the chocolate-and-cream mixture, then mix until the butter is fully melted and the mixture is smooth and glossy. 

Remove the crust from the freezer. Pour the ganache filling carefully into the crust, then refrigerate the pie for at least 3 hours to set. 

When you’re ready to serve the pie, add the cold heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer. 

Beat with the whisk attachment, starting on low, working up to high as the cream gains volume. Beat to stiff peaks.

Spoon the whipped cream onto the top of the pie, then spread it out to the edges in an even layer. Top with chocolate shavings if desired, then serve!

How to Store

Store leftovers in the fridge as the ganache will soften at room temperature.

More No Bake Pie Recipes

• No Bake Key Lime Pie
• No Bake Peanut Butter S’mores Pie
• No Bake Oreo Layer Dessert
• No Bake Caramel Pie
• No Bake Peanut Butter Chocolate Pie

What do you think of this amazing no-bake chocolate pie recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

No Bake Chocolate Espresso Pie Recipe

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Yield: 10

No Bake Chocolate Espresso Pie

This no bake chocolate espresso pie is an easy, make-ahead-friendly dessert featuring an Oreo cookie crust and rich chocolate espresso ganache filling.

Prep Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

For the crust:

Toggle ingredient group

• One 13.29-ounce package Oreos (about 33 Oreos)
• 6 tablespoons unsalted butter, melted
• 1 pinch sea salt

For the ganache filling:

Toggle ingredient group

• 12 ounces semi-sweet chocolate, chopped
• 1 ¼ cups heavy cream
• 1 heaped tablespoon espresso powder, or instant espresso granules
• 2 teaspoons vanilla bean paste
• 3 tablespoons unsalted butter, softened to room temperature
• 1 pinch sea salt

For assembly:

Toggle ingredient group

• 1 ½ cups heavy cream, cold
• ¼ cup powdered sugar, sifted
• 1 teaspoon vanilla bean paste
• Chocolate shavings, optional for decorating

Instructions

1. Put all of the Oreos into a food processor whole (both the cookies and the cream filling). Process until they are fine crumbs. Dump the Oreo crumbs into a bowl and add the melted butter and a pinch of salt. Mix until evenly moistened, then press into a standard 9-inch pie plate. There’s no need to grease the bottom. Press the crumbs evenly in the center and up the sides of the pie plate. Cover loosely with plastic wrap, then place in the freezer to set for at least 20 minutes.
2. Add the chopped chocolate to a large heat-safe bowl. Add the cream to a small pot set over medium heat. Bring the cream to a very low simmer, then remove it from the heat and whisk in the espresso powder and vanilla. Once the espresso is fully dissolved, pour the hot cream over the chocolate. Mix the chocolate and cream together until the chocolate is fully melted. 
3. Add the softened butter and sea salt to the chocolate and cream mixture and mix until the butter is fully melted and the mixture looks smooth and glossy. 
4. Remove the crust from the freezer. Pour the ganache filling carefully into the crust, then place the pie in the fridge to set for a minimum of 3 hours. 
5. When you’re ready to serve the pie, add the cold heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer. Beat with the whisk attachment, starting on low, working up to high as the cream gains volume. Beat to stiff peaks.
6. Spoon the whipped cream onto the top of the pie, then spread it out to the edges in an even layer. Top with chocolate shavings if desired, then serve!

Notes

• Store leftovers in the fridge as the ganache will soften at room temperature.

• This pie is quite rich so keep that in mind when slicing it! I tend to go for 10 smaller slices rather than the standard 8.
• It’s easier to cut neat slices while the pie is cold straight from the fridge, as it prevents the crust from crumbling as much. The longer it’s at room temperature, the more crumbly the crust will become.

Recipe Tips and Testing Notes

• This recipe is formulated to work in a standard 9-inch pie plate (metal, glass, or ceramic). It is also formulated to use the entire package of Oreos for the crust to keep things easy. If you are using a deep-dish pie plate, you will need to make slightly more of the ganache filling. During testing, 16 ounces of semi-sweet chocolate, 1 ⅔ cups of heavy cream, and 4 tablespoons of butter yielded enough for a deep-dish pie plate. The amounts for the crust can remain the same, as you’ll just have a slightly thinner crust with a deep-dish pie plate.
• In order to make sure the crust is evenly distributed, I like to loosely spread it across the bottom of the pie plate then up the sides before I press it in. The easiest way to press it into the sides is to use one hand flat on the rim of the plate to keep the crust from spilling up and over while you use your other hand to press it against the sides. You can also use the bottom and sides of a measuring cup to help press the crust in.
• Since there is butter in the crust, there is no need to grease the pie plate as the pie is being chilled rather than baked. During testing, greasing the pie plate actually made it slightly more difficult to remove slices when the pie was sliced straight out of the fridge. 
• In order for the ganache to mix together easily once the hot cream is added, make sure to chop the chocolate into smaller pieces. I recommend mixing the heavy cream into the chocolate with a spoon or spoonula rather than a whisk as the goal is not to incorporate any air into the mixture. 
• Make sure to use room temperature butter in the ganache filling as it will melt and incorporate much easier. 
• If you use salted butter, you can omit the pinch of sea salt in the crust and in the filling. 
• For a more stabilized whipped cream option that also saves some prep time, use a tub of your favorite whipped topping. 
• In order to make the chocolate shavings, use a vegetable peeler and run it along the edge of a chocolate bar. 
• If you’d like a more pronounced espresso flavor, use 2 tablespoons of espresso powder or granules. You can also add ½ to 1 tablespoon to the cream before you whip it. 

FAQs

Can I use bars of dark chocolate instead of semi-sweet chocolate? Yes, you can use dark chocolate if you want a richer chocolate flavor. The ganache will be less sweet than with semi-sweet chocolate.  

Can I use chocolate chips instead of a chocolate bar? No, I do not recommend using chocolate chips instead of a bar as they will not melt as easily for the ganache filling.  


Can I use a pre-made Oreo crust? Yes, you can use a pre-made Oreo crust to save some steps and prep time. Pre-made crusts are typically a bit smaller than a standard 9-inch pie plate, so you might have a little extra ganache that does not fit in the crust. You can pour any extra into a small ramekin and chill it. Serve it with whipped cream for a crustless version of the pie!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
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• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 327Total Fat: 23gSaturated Fat: 14gUnsaturated Fat: 8gCholesterol: 42mgSodium: 147mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 3g

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These brown butter chai snickerdoodles take the classic, nostalgic cookie and give it a cozy, warmly spiced twist. Nutty brown butter and fragrant chai spices come together in a cookie with crackly sugar-coated edges and a soft, chewy center. They’re rich, buttery, and incredibly comforting, and the dough doesn’t require any chilling or resting before baking.

There’s nothing quite like the smell of brown butter and warm spices filling up the kitchen. It’s cozy, it’s nostalgic, and it makes the whole house smell like fall (even if it’s the middle of July).

If you’ve been craving a snickerdoodle with a little something extra, this recipe is for you.

These brown butter chai snickerdoodles combine everything you love about the classic bakery-style snickerdoodle — that crackly, sugar-coated exterior and soft, chewy center — with nutty brown butter and a warming blend of cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper.

I love how simple these cookies are to put together. There’s no chilling, no resting, and no fancy equipment required — just a skillet for the brown butter and a stand mixer (or hand mixer) for the dough. You’ll have warm cookies in under an hour.

Now, let’s talk about a few tips to make sure these cookies turn out perfectly. First, make sure your brown butter has cooled completely and re-solidified before you use it. If it’s still warm or liquid, it will make the dough too soft, and the cookies will spread too thin.

I also recommend using room-temperature eggs. Cold eggs can cause the brown butter to seize up, making the dough clumpy rather than smooth. I like to set my eggs out as soon as the brown butter comes off the stove, so they have plenty of time to reach room temperature.

Don’t skip mixing the chai spices into both the sugar and the dough. I tested a batch using the chai sugar only as a coating, and the spice flavor was much more muted throughout the cookie. Using it in both places really packs in that cozy chai flavor.

These brown butter chai snickerdoodles are everything you love about a classic snickerdoodle, dressed up with warm spice and nutty depth. They’re soft, chewy, and packed with cozy flavor that will have everyone reaching for seconds.

Ingredients

• unsalted butter
• granulated sugar
• ground cinnamon
• ground cardamom
• ground ginger
• ground cloves
• ground nutmeg
• black pepper
• all-purpose flour
• baking soda
• cream of tartar
• sea salt
• brown sugar
• a large egg + an egg yolk
• vanilla bean paste

How to Make Brown Butter Chai Snickerdoodles

Add the butter to a large skillet or frying pan and set it over medium heat. Once melted, keep an eye on it — when it starts to bubble and pop, stir regularly, scraping up the browned bits from the bottom of the pan. Once the bubbling slows and the bits have turned golden brown, remove the pan from the heat and let the brown butter cool completely to room temperature until it re-solidifies.

Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Mix together the granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper in a small bowl until the spices are evenly distributed. Set the chai-spiced sugar aside.

Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl, then set aside.

Add the cooled brown butter to the bowl of a stand mixer fitted with the whisk attachment, along with ½ cup of the chai-spiced sugar and the brown sugar. Beat with the paddle attachment on low until creamy, about 2-3 minutes. Add the egg, egg yolk, and vanilla, then beat on medium-low until smooth and well combined, about 1-2 minutes.

With the mixer running on low, gradually add the dry ingredients until just combined. The dough will be fairly stiff and will start to ball up on the paddle when it’s ready.

Use a 1-ounce scoop to portion the dough, roll into balls, then roll each ball in the remaining chai sugar to coat. Place on the lined baking sheets, spacing the dough about 2 inches apart.

Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone. Allow the cookies to cool completely on the baking sheets before enjoying — they’ll continue to set as they cool.

How to Store

Store baked and cooled cookies in an airtight container on the counter for 4-5 days.

To freeze: Place a small piece of parchment paper between each cookie, then transfer to a freezer bag or airtight container, removing as much air as possible. Freeze for up to 3 months. Thaw on the counter for 20-30 minutes before enjoying.

More Cozy Cookie Recipes

• Brown Butter Sugar Cookies
• Gingerbread Chai Cookies
• Pumpkin Snickerdoodles
• Pumpkin Spice Latte Cookies
• Classic Snickerdoodle Cookies

What do you think of these brown butter chai snickerdoodles? Do you have a favorite chai-spiced treat? Let me know in the comments below!

If you make these, share a photo on social media and tag me so I can see your beautiful cookies come to life.

Happy baking, friends!

FAQs

Do I need to chill the dough? No, you do not need to chill the dough for this recipe. Chilling the dough prevents the cookies from spreading as much during baking, resulting in a softer texture rather than a chewy one. 

Can I freeze leftover cookies? Yes, these cookies freeze beautifully. Place a small piece of parchment paper in between each leftover cookie, then place the cookies in a freezer bag or airtight container. Try to remove as much air as possible. Freeze for up to 3 months. Whenever you’re ready to eat a cookie, remove it from the freezer and let it thaw on the counter for about 20-30 minutes. 

Can I use a store-bought chai spice blend instead of individual spices? Yes — substitute 2 tablespoons of a pre-made chai spice blend for the cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper.

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Yield: 25 cookies

Brown Butter Chai Snickerdoodles

These brown butter chai snickerdoodles take the classic, nostalgic cookie and give it a cozy, warmly spiced twist.

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• ¾ teaspoon sea salt
• ½ cup brown sugar, packed
• 1 large egg + 1 egg yolk, at room temperature
• 1 teaspoon vanilla bean paste, or vanilla extract

Instructions

1. Add the butter to a large skillet or frying pan, then set it over medium heat. Once the butter has fully melted, keep an eye on it. When it starts to bubble and pop, stir it regularly, making sure to scrape up the bits on the bottom of the pan. Once the bubbling slows and the bits on the bottom of the pan have turned golden brown, remove the pan from the heat. Allow the brown butter to cool completely to room temperature. It’s ready once it has re-solidified (see photos). 
2. Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. 
3. Mix together the granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper in a small bowl. Mix well so that the spices are evenly distributed throughout the sugar. Set aside the chai-spiced sugar. 
4. Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
5. Add the cooled brown butter to the bowl of a stand mixer along with ½ cup of the chai-spiced sugar and the brown sugar. Beat with the paddle attachment on low until creamy (about 2-3 minutes), then add the egg, egg yolk, and vanilla. Beat on medium low until smooth and well combined, about 1-2 minutes. 
6. With the mixer running on low, gradually add the dry ingredients until just combined. The cookie dough will be fairly stiff and will start to ball up on the paddle when it’s ready. 
7. Use a 1-ounce scoop to scoop up portions of the dough. Roll the dough into a ball, then roll in the remaining chai sugar to coat. Place the dough on the lined baking sheet. Continue with the remaining dough, spacing the balls of cookie dough about 2 inches apart. 
8. Bake the cookies in the preheated oven for 10-12 minutes until the edges are set but the centers are still underdone. Allow the cookies to cool completely on the baking sheets before enjoying. 
9. Baked and cooled cookies can be kept on the counter in an airtight container for 4-5 days. 

Notes

• The cookies will continue to finish baking once you remove them from the oven, so make sure to allow them to cool fully on the baking sheets. 
• You’ll have leftover chai-spiced sugar. You can use it in coffee, tea, or combine it in a 1 to 1 ratio with water to make a chai simple syrup.

Recipe Tips and Testing Notes

• During testing, I tried the cookies with 2 whole eggs and with 1 egg and an egg yolk. I ended up preferring the texture of the batch made with 1 egg and an egg yolk because they had a chewier texture. If you prefer a slightly more cakey and softer snickerdoodle, you can use 2 whole room-temperature eggs. 
• In order to really pack in the chai spices, the chai sugar is used in the cookie dough as well as the balls of dough being coated in it. I tried a batch without the chai sugar in the cookie dough and the flavor was very muted. 
• If you happen to have a chai spice blend on hand, you can use 2 tablespoons of it in the recipe in place of all of the spices listed. 
• Make sure that your egg and egg yolk are at room temperature. This will allow them to incorporate into the dough more easily and prevent the brown butter from seizing up. I like to set my eggs out once the brown butter is finished to allow plenty of time to take the chill off. 
• If you prefer, you can make the brown butter several days ahead of time and keep it in a bowl in the fridge. Allow it to come to room temperature before using it to make the cookies. 

Recommended Products

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This no-churn strawberry cookies and cream ice cream comes together without the use of an ice cream maker! Strawberries are briefly cooked to intensify their flavor before being folded into soft-whipped cream and sweetened condensed milk. Vanilla sandwich cookies lend another layer of flavor and texture that pairs well with the sweet strawberries. Once this no-churn ice cream is frozen for 6 hours, it’s ready to scoop and enjoy! 

Every bite of this strawberry ice cream tastes like summer! It’s packed with lightly cooked strawberries and chunks of vanilla sandwich cookies. It’s sure to become a favorite recipe. How could you resist a scoop of this ice cream?

Homemade ice cream is surprisingly easy to make. You only need to whip heavy whipping cream, fold in some condensed milk and your ice cream flavors, and then freeze! That’s literally all there is to it.

The heavy whipping cream keeps the ice cream scoopable because of all the air it incorporates. There is no need to use an ice cream maker when using whipped cream.

Since I used fresh strawberries in this recipe, I brought out their flavor by lightly cooking them. It makes them a little jam-like.

My favorite part, besides the strawberries, is the cookies! Store-bought vanilla sandwich cookies work perfectly to add a little crunch and sweetness to the ice cream. It adds a little fun to a classic strawberry ice cream recipe.

If fresh strawberries aren’t in season, don’t worry. Frozen strawberries work wonderfully here, too. There’s no need to thaw them beforehand. Simply add them directly to the saucepan and cook them down, gently mashing them as they soften to help them break into smaller pieces.

Keep in mind that frozen berries usually release a bit more moisture, so they’ll need a little extra cooking time before they thicken and jam up.

While I love the flavor of vanilla sandwich cookies in this recipe, you can easily switch things up by using chocolate sandwich cookies instead. The chocolate adds another layer of richness that pairs beautifully with the strawberries and gives the ice cream a fun cookies-and-cream twist.

Ingredients

• strawberries
• granulated sugar
• lemon juice
• sweetened condensed milk
• sea salt 
• heavy whipping cream
• vanilla bean paste, or vanilla extract
• a few vanilla sandwich cookies

How to Make No-Churn Strawberry Cookies & Cream Ice Cream

Add the strawberries, sugar, and lemon juice to a large skillet or saucepan over medium heat. Once the strawberries release their juices and start to simmer, stir regularly and begin to mash the strawberries to encourage them to break down.

Once the juices start to thicken and are deeper in color, after about 5-8 minutes, remove the pan from the heat. Allow the strawberries to cool to room temperature before proceeding with the recipe.

Add the cooled strawberries to a large mixing bowl along with the sweetened condensed milk and the salt. Whisk to combine, then set aside.

Add the cold heavy whipping cream to the bowl of a stand mixer along with the vanilla bean paste.

Using the whisk attachment, beat on low, gradually working up to medium-high as the mixture thickens and gains volume. Beat until soft peaks form. 

Add the whipped cream to the bowl with the sweetened condensed milk and fold it in until well combined.

Fold in the chopped cookies, saving a handful for the top of the ice cream.

Pour the ice cream base into a large loaf pan or other similarly-sized container, then top with the remaining handful of cookies.

Cover the top with plastic wrap, then freeze the ice cream base for a minimum of 6 hours.

When you’re ready to serve the ice cream, remove it from the freezer and let it sit for 5-10 minutes before scooping.

How to Store

Keep homemade ice cream stored in the freezer. Always allow the ice cream to sit for about 15 minutes before scooping, since homemade ice cream is not scoopable straight out of the freezer.

More Homemade Ice Cream Recipes

• No-Churn Pistachio Ice Cream
• Chocolate Peanut Butter Ice Cream
• Blackberry Coconut Ice Cream
• Strawberry Cheesecake Ice Cream
• Coconut Basil Ice Cream

What do you think of this creamy homemade strawberry ice cream recipe? What would you serve with a scoop of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer, friends!

No Churn Strawberry Cookies and Cream Ice Cream Recipe

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No Ratings

Yield: 8

No-Churn Strawberry Cookies and Cream Ice Cream

This no-churn strawberry cookies and cream ice cream comes together without the use of an ice cream maker! Strawberries are briefly cooked to intensify their flavor before being folded into soft-whipped cream and sweetened condensed milk.

Prep Time 30 minutes

Additional Time 6 hours

Total Time 6 hours 30 minutes

Ingredients

• 1 pound strawberries, hulled and diced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 14-ounce can sweetened condensed milk
• 1 pinch sea salt
• 1 ½ cups heavy whipping cream, cold
• 1 tablespoon vanilla bean paste, or vanilla extract
• 15 vanilla sandwich cookies, roughly chopped

Instructions

1. Add the strawberries, sugar, and lemon juice to a large skillet or saucepan over medium heat. Once the strawberries release their juices and start to simmer, stir regularly and begin to mash the strawberries to encourage them to break down. Once the juices start to thicken and are deeper in color, after about 5-8 minutes, remove the pan from the heat. Allow the strawberries to cool to room temperature before proceeding with the recipe.
2. Add the cooled strawberries to a large mixing bowl along with the sweetened condensed milk and the salt. Whisk to combine, then set aside.
3. Add the cold heavy whipping cream to the bowl of a stand mixer along with the vanilla bean paste. Using the whisk attachment, beat on low, gradually working up to medium-high as the mixture thickens and gains volume. Beat until soft peaks form. 
4. Add the whipped cream to the bowl with the sweetened condensed milk and fold it in until well combined. Fold in the chopped cookies, saving a handful for the top of the ice cream.
5. Pour the ice cream base into a large loaf pan or other similarly-sized container, then top with the remaining handful of cookies. Cover the top with plastic wrap, then freeze the ice cream base for a minimum of 6 hours.
6. When you’re ready to serve the ice cream, remove it from the freezer and let it sit for 5-10 minutes before scooping.

Notes

• Keep leftovers covered with plastic wrap in the freezer and enjoy within a week for the best flavor and texture.

• Cooking the strawberries first helps to intensify the flavor and eliminates icy chunks of fruit in the final ice cream. 
• You’ll know the strawberries are ready when the juices look thicker and more syrupy rather than watery. 
• Make sure to fold the whipped cream into the sweetened condensed milk rather than whisking or mixing so that you don’t knock all of the air out of it. This helps ensure a creamy ice cream texture rather than an icy one. 
• I used a pullman loaf pan (10x4x4) to freeze and store the ice cream and there was plenty of room. If you only have a standard 9x5 loaf pan, you’ll most likely need an additional smaller container for the remainder of the ice cream. 
• Though the ice cream can be eaten straight out of the freezer, I found that letting it sit at room temperature for about 5-10 minutes made scooping much easier.

FAQs

Can I use frozen strawberries instead of fresh? Yes, you can use 1 pound of frozen strawberries in place of the fresh strawberries. There’s no need to thaw them first. Make sure to mash them as they start to soften to encourage them to break down into smaller pieces. Note that frozen strawberries will most likely take longer to cook down than fresh ones. 

Can I use chocolate sandwich cookies instead of vanilla sandwich cookies? Yes! You can use chocolate sandwich cookies instead for a different flavor.  

Do I have to freeze the ice cream in a loaf pan? No, you do not need to freeze the ice cream base in a loaf pan. Any similarly sized container will work just fine.

Recommended Products

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  Tovolo Glide-A-Scoop Ice Cream Tub, 1.5 Quart,
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  Tovolo Tight-Fitting, Stack-Friendly, Sweet Treat Ice Cream Tub - Pink

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 155Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 6mgSodium: 145mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 2g

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The post No-Churn Strawberry Cookies & Cream Ice Cream appeared first on A Classic Twist.

This lemon pistachio tiramisu is a super flavorful and creamy update on the classic Italian dessert. Pistachio cream lends vibrant flavor and color to this no-bake dessert while lemon curd and a lemon simple syrup pack a tangy punch. Topped with finely chopped pistachios for beautiful color and crunch, this lemon pistachio tiramisu is the perfect make-ahead dessert for spring and summer!

Hey there, and welcome back, friends.

You are in for a lemony treat!

This tiramisu recipe is a bit unexpected. It’s pairs lemon and pistachio; a match made in heaven if you ask me! It’s completely no-bake and full of lip-smacking flavor, making it perfect for spring and summer gatherings.

If you LOVE tiramisu, as I do, I have a few other variations you need to try. My strawberry tiramisu is perfect for summer nights and a classic tiramisu recipe that can be enjoyed year-round.

This lemony version of tiramisu starts with soft ladyfingers that are lightly soaked in a homemade lemon syrup. This gives each layer extra citrusy flavor. Then it is layered with a combination of whipped cream, mascarpone, and pistachio cream; it’s light and dreamy!

Then there’s a surprise layer of lemon curd, giving it a little tangy surprise. 

Next, you follow this surprise lemon curd layer with more dipped ladyfingers and that irresistible pistachio whipped cream layer. 

I love that this is a make-ahead dessert that requires very little effort. The lemon syrup can be made up to a week in advance and stored in the fridge, and the fully assembled tiramisu can be prepared up to 24 hours ahead of time. 

This dessert tastes even better when it’s made ahead because it allows all the layers to soak up that wonderful lemon flavor. Just wait to add the finely chopped pistachios on top until right before serving, so they stay crisp and add that perfect little crunch.

Ingredients

• lemon juice
• granulated sugar
• a lemon
• mascarpone cheese
• some pistachio cream
• powdered sugar
• vanilla bean paste
• heavy whipping cream
• savoiardi ladyfingers
• lemon curd
• raw pistachios 

How to Make Lemon Pistachio Tiramisu

Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat. 

Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves. 

Remove from the heat and allow the syrup to cool completely to room temperature. 

Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it. 

Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and a few tablespoons of the heavy cream at medium-low to medium speed until thick and creamy, about 2 minutes. 

In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes.

Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions. 

To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup, then arrange them in a single layer in an 8 or 9-inch square dish. 

Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula.

Gently spread the lemon curd over the top of the mascarpone in an even layer. 

Repeat another layer with the ladyfingers dipped into the lemon syrup.

Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight. 

Before serving, scatter the finely chopped pistachios in an even layer over the top.

How to Store

Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days. 

More Lemon Recipes

• Lemon Thyme Loaf Cake
• Lemon Blondies
• Lemon Sugar Cookies
• Lemon Cheesecake
• Meyer Lemon Pound Cake

What do you think of this amazing pistachio tiramisu recipe? What would you serve with this tiramisu? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Lemon Pistachio Tiramisu Recipe

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Yield: 6-9 servings

Lemon Pistachio Tiramisu

This lemon pistachio tiramisu is a super flavorful and creamy update on the classic Italian dessert. Pistachio cream lends vibrant flavor and color to this no-bake dessert while lemon curd and a lemon simple syrup pack a tangy punch.

Prep Time 40 minutes

Additional Time 5 hours

Total Time 5 hours 40 minutes

Ingredients

For the lemon simple syrup:

Toggle ingredient group

• ½ cup water
• ½ cup lemon juice
• 1 cup granulated sugar
• Peel from 1 medium lemon

For the tiramisu:

Toggle ingredient group

• 12 ounces mascarpone cheese, cold
• ⅓ cup pistachio cream
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla bean paste
• 3 tablespoons + 1 cup heavy whipping cream, divided
• 7-ounces savoiardi ladyfingers
• 1 cup lemon curd
• 1/2 cup raw pistachios, finely chopped

Instructions

1. Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat. Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves. Remove from the heat and allow the syrup to cool completely to room temperature. Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it. 
2. Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and 3 tablespoons of the heavy cream at medium low to medium speed until thick and creamy, about 2 minutes. In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes. Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions. 
3. To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup then arrange them in a single layer in an 8 or 9-inch square dish. Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula. Gently spread the lemon curd over the top of the mascarpone in an even layer. Repeat another layer with the ladyfingers dipped into the lemon syrup. Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight. 
4. Before serving, scatter the finely chopped pistachios in an even layer over the top.

Notes

Recipe Notes

• You will have leftover simple syrup. Feel free to use it in cocktails or mocktails. 
• Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days. 
• An equal amount of vanilla extract may be used in place of vanilla bean paste. 
• If you are using a stand mixer, make sure to use the whisk attachment for both the mascarpone mixture and the whipped cream. If you’re using a hand mixer, use the beaters for both. 
• You’ll need 2-4 lemons to yield enough juice for the simple syrup.

Recipe Tips and Testing Notes

• If you want to shave off a little bit of prep time, you can use 1 standard tub of whipped topping instead of whipping 1 cup of heavy cream. You will still need 3 tablespoons of cream or half and half for the mascarpone mixture. 
• Depending on the size of your dish, you may need to trim the end of some of your ladyfingers in order to fit both rows without overlapping. 
• Make sure to use the crisp savoiardi ladyfingers instead of the soft and cakey ladyfingers. The ones I used came in a 3.5 ounce package and I used almost 2 whole packages (7 ounces total). 
• Save your strength and use your food processor to finely chop the pistachios. 
• Once you open your jar of pistachio cream, give it a good stir before measuring it for the recipe. 
• I used an 8-inch square dish that is 2 ½ inches deep for testing and it was the perfect size for the tiramisu. 

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 569Total Fat: 34gSaturated Fat: 15gUnsaturated Fat: 19gCholesterol: 93mgSodium: 320mgCarbohydrates: 61gFiber: 2gSugar: 55gProtein: 8g

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This strawberry vanilla bean tres leches cake is a summery take on the milk-soaked classic treat. Perfect as a make-ahead dessert, the light and airy vanilla bean sponge is soaked in a strawberry-flavored milk mixture for several hours. Finished with a layer of vanilla bean whipped cream and juicy macerated strawberries, this moist and delightful cake is perfect for any spring and summer gathering!

Hey there, and welcome back, friends.

You are in for a summery treat!

If you love a classic tres leches cake, this strawberry tres leches cake version is such a lovely twist for the warmer months.

The base of this cake is a soft vanilla bean sponge that’s designed to soak up all that delicious strawberry flavor. This sponge cake is allowed to slowly soak up the homemade strawberry-infused milk mixture, which transforms it into that signature tres leches texture!

It does take a few hours of preparation to make this cake, but it is worth all of the waiting time. Since the magic is in allowing this sponge cake to absorb the strawberry milk, it makes it a great make-ahead cake. This cake literally gets better the longer it sits!

This is a simple cake recipe to make that involves sponge cake, strawberry milk, whipped cream, and a strawberry topping. The strawberry milk can be made with fresh or frozen strawberries.

Then the sponge cake is topped with whipped cream and fresh strawberries that are macerated. When the berries are macerated, they release their juices and become beautifully glossy and flavorful, adding a bright and juicy contrast to the cake underneath.

This cake is a stunner and would be perfect to serve at summer get-togethers, weeknights, or any occasion you’re craving strawberries.

Ingredients

• all-purpose flour
• sea salt
• baking powder
• a few large eggs
• granulated sugar & powdered sugar
• vanilla bean paste
• whole milk & heavy whipping cream
• fresh strawberries
• evaporated milk
• sweetened condensed milk
• zest from a lemon

How to Make Tres Leches Cake with Strawberries

Preheat the oven and make sure there’s a rack in the center of the oven. Grease a rectangular baking pan with cooking spray.

Whisk together the flour, sea salt, and baking powder in a bowl, then set aside.

Add the eggs, sugar, and vanilla bean paste to the bowl of a stand mixer. Mix with the whisk attachment starting on low, working up to medium-high as the mixture gains volume. Whisk on medium-high for 6-8 minutes until the mixture thickens, turns pale yellow, and has more than doubled in volume.

Reduce the speed to low and gradually add about half of the dry ingredients, mixing until mostly combined, then gradually add the milk. Mix until mostly combined, then gradually add the remaining dry ingredients.

Mix until just combined, and there are no longer any streaks of flour remaining. Make sure not to overmix because you don’t want to knock all of the air out of the batter.

Pour the batter into the greased pan and gently spread it into an even layer. Bake the cake on the center rack of the preheated oven until golden on top, about 25 minutes, and it is pulling away from the sides of the pan, and a tester inserted into the middle comes out clean.

Place the pan on a cooling rack and allow the cake to cool fully, about an hour. 

When the cake has cooled, make the strawberry milk mixture. Add the strawberries and whole milk to a blender. Blend on high until very smooth. Add the evaporated milk and sweetened condensed milk and blend until combined. 

Use a skewer to poke holes all over the top of the cake. Space the rows of holes about half an inch apart.

Pour the strawberry milk mixture over the top of the cake. Cover and refrigerate the cake for a minimum of 4 hours or overnight until all of the milk mixture has been absorbed. 

Once the cake is in the fridge, make the macerated strawberries. Combine the strawberries with the sugar and lemon zest. Let them sit at room temperature for 15-20 minutes until juicy, then stir once more, cover, and place in the fridge with the cake. 

When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, gradually working up to medium-high as the cream gains volume. Whip on medium-high for a few minutes or until medium peaks form.

Spread the whipped cream over the top of the cake, then spoon over some of the macerated strawberries.

Slice and serve the cake with the extra macerated strawberries on the side. 

How to Store

Cover any leftovers and keep them in the fridge. Make sure to enjoy them within 3-4 days. 

More Strawberry Recipes

• Strawberry Sheet Cake
• Strawberry Fool with Mascarpone
• Strawberry Tiramisu
• Strawberry Trifle
• Strawberry Shortcake Cupcakes

What do you think of this amazing strawberry vanilla bean tres leches cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Tres Leches Cake Recipe

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Yield: 12 servings

Strawberry Vanilla Bean Tres Leches Cake

Prep Time 30 minutes

Cook Time 28 minutes

Additional Time 5 hours

Total Time 5 hours 58 minutes

Ingredients

For the cake:

Toggle ingredient group

• 1 ½ cups all-purpose flour
• ½ teaspoon sea salt
• 2 teaspoons baking powder
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 ½ teaspoons vanilla bean paste
• ½ cup whole milk, at room temperature

For the strawberry milk:

Toggle ingredient group

• 1 cup diced strawberries
• ½ cup whole milk
• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk

For the macerated strawberries and whipped cream:

Toggle ingredient group

• 1 pound strawberries, hulled & quartered
• ¼ cup granulated sugar
• 1 medium lemon, zested
• 2 cups heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 1 ½ teaspoons vanilla bean paste

Instructions

1. Preheat the oven to 350 degrees and make sure there’s a rack in the center of the oven. Grease a 13x9x2-inch baking pan with cooking spray.
2. Whisk together the flour, sea salt, and baking powder in a bowl then set aside.
3. Add the eggs, sugar, and vanilla bean paste to the bowl of a stand mixer. Mix with the whisk attachment starting on low, working up to medium high as the mixture gains volume. Whisk on medium high for 6-8 minutes until the mixture thickens, turns pale yellow, and has more than doubled in volume.
4. Reduce the speed to low and gradually add about half of the dry ingredients, mixing until mostly combined, then gradually add the milk. Mix until mostly combined then gradually add the remaining dry ingredients. Mix until just combined and there are no longer any streaks of flour remaining. Make sure not to overmix because you don’t want to knock all of the air out of the batter.
5. Pour the batter into the greased pan and gently spread it into an even layer. Bake the cake on the center rack of the preheated oven for 22-28 minutes until golden on top, pulling away from the sides of the pan, and a tester inserted into the middle comes out clean. Place the pan on a cooling rack and allow the cake to cool fully, about 1 to 1 ½ hours. 
6. When the cake has cooled, make the strawberry milk mixture. Add the strawberries and whole milk to a blender. Blend on high until very smooth. Add the evaporated milk and sweetened condensed milk and blend until combined. 
7. Use a skewer to poke holes all over the top of the cake. Space the rows of holes about 1/2 -inch apart. Pour the strawberry milk mixture over the top of the cake. Cover and refrigerate the cake for a minimum of 4 hours or overnight until all of the milk mixture has been absorbed. 
8. Once the cake is in the fridge, make the macerated strawberries. Combine the strawberries with the sugar and lemon zest. Let them sit at room temp for 15-20 minutes until juicy, then stir once more, cover, and place in the fridge with the cake. 
9. When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, gradually working up to medium high as the cream gains volume. Whip on medium high for about 2-3 minutes or until medium peaks form.
10. Spread the whipped cream over the top of the cake then spoon over some of the macerated strawberries. Slice and serve the cake with the extra macerated strawberries on the side. 
11. Cover any leftovers and keep them in the fridge. Make sure to enjoy them within 3-4 days. 

Notes

• For the most reliable results for the cake, I recommend using a metal baking pan rather than a ceramic baking dish. 

• A hand mixer can be used in place of a stand mixer. Use the beaters for both the cake batter and the whipped cream. 
• A half pound of strawberries will yield about 1 cup once hulled and diced for the strawberry milk.

Recipe Tips and Testing Notes

• It might look like a long time to beat the eggs and sugar together but it’s necessary in order to build volume! Without this step, the cake will be flat and dense rather than light and spongy.
• I tested the cake by adding all of the strawberry milk mixture at once and gradually adding 1 cup at a time over the course of about 1 hour. Neither made a difference in the final result. The amount of time that you let the milks soak into the cake is more important than how gradually you add the milks to the cake.
• Once you add the strawberry milk mixture, make sure to allow for at least 4 hours for the cake to absorb the milks. I found that in testing, there was still a little left on top and on the sides that hadn’t soaked in at the 4 hour mark, but after resting overnight, all of the milk had been absorbed. 
• The eggs and milk must be at room temperature before using them to make the cake batter. Room temperature eggs whip up and gain volume much, much faster than cold eggs. The batter will also have a more even texture when all of the ingredients are at room temperature, which means it will bake evenly. 
• The cake and macerated strawberries can be made 1-2 days in advance but I recommend making and adding the whipped cream right before serving as it tends to deflate in the fridge over time. 
• For the best vanilla flavor, I recommend using vanilla bean paste in both the cake and the whipped cream. 
• Use the heavy whipping cream straight from the fridge as it needs to be cold in order to whip properly. 

FAQs

Can I use frozen strawberries? You can use thawed frozen strawberries in the strawberry milk but I recommend using fresh strawberries for the macerated strawberry topping for the best flavor and texture. 

Can I make this tres leches cake ahead of time? Absolutely! This cake requires a minimum of 4 hours of chilling time in the fridge in order to allow the strawberry milk mixture to fully absorb. As long as it is covered, it can rest in the fridge for 1-2 days before being served. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 18gSaturated Fat: 11gUnsaturated Fat: 7gCholesterol: 114mgSodium: 244mgCarbohydrates: 49gFiber: 2gSugar: 38gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Vanilla Bean Tres Leches Cake appeared first on A Classic Twist.