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Caramelitas

Caramelitas aka oatmeal caramel bars are the best dessert cookie bar! They have a chewy and buttery oatmeal base {which also doubles as the topping} and a gooey chocolate and caramel center. Super easy to make and perfect for lunch boxes, picnics and cookie trays!

caramelitas bars on parchment with a glass of milk

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

These are the best, gooey and chewy chocolate and caramel dessert squares! I've been making caramelitas for years and they always disappear in a flash.

My recipe has a generous dose of vanilla and a little more chocolate than you find in most carmelitas recipes. Your friends and family are going to think you are the most amazing baker when you serve these easy cookie bars!

For more desserts with homemade caramel you can try my caramel and brown sugar shortbread, salted caramel espresso brownies or biscoff caramel tart.

why you will love these oatmeal caramel bars

  • Flavor ~ soft buttery oats, chocolate and gooey caramel. A dreamy combo!
  • Quick to make ~ 15 minutes of prep time.
  • Perfect for holiday cookie trays, lunch boxes or sharing at a potluck.
  • No mixer required!
caramelitas on a sheet of parchment

📝ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for caramelitas
  • Old-fashioned oats ~ provides the chewy texture. Old-fashioned rolled oats work best. I have used half rolled oats and half quick oats, but have not tested this recipe with 100% quick oats, but suspect that would work if it's all you have. The finished texture will just be a little different.
  • All-purpose flour ~ adds structure to the cookie bars.
  • Brown sugar ~ either light or dark brown sugar can be used.
  • Baking soda ~ gives the caramelitas a little lift.
  • Kosher salt ~ helps to balance the sweetness.
  • Unsalted butter ~ gets melted, so no planning ahead! If you only have salted butter, leave out the kosher salt.
  • Vanilla ~ adds depth of flavor to the caramel oatmeal bars.
  • Chocolate chips ~ semi-sweet chocolate chips help to balance the sweetness of the sweet caramel. You can substitute milk chocolate, dark chocolate, white chocolate or peanut butter chips.
  • Caramel sauce ~ I usually make my own caramel sauce {use the recipe from my peanut butter caramel pretzel brownies}, but if I'm in a hurry I'll make one with store bought caramels and heavy cream.

what kind of caramels should I buy?

I have tested this gooey cookie bar recipe with Kraft caramels, Werther's Chewy caramels and Favorite Day caramels. Depending on the size of the package, you may need two packages of the Werther's caramels and Favorite Day caramels.

You could also make the oatmeal caramel bars with caramel bits, just use the gram measurements for how many to use.

If you prefer using a homemade caramel sauce, use the caramel sauce from this recipe. I haven't tested it, but think Trader Joe's salted caramel sauce would work just fine too.

stack of two caramelitas with milk and chocolate chips

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🍯how to make a quick homemade caramel sauce

Place the unwrapped caramels and heavy cream in a saucepan and warm over low heat stirring until smooth, about 5 minutes. Set aside to cool slightly while you make the buttery oat layer.

caramels and heavy cream in a small saucepan
Place the caramels and heavy cream in a small heavy bottom saucepan.
caramel sauce in a saucepan
The caramels take about five minutes to melt into the heavy cream. Be patient, slowly stirring over low heat.

👩🏼‍🍳how to make these easy caramelitas

Start by preheating the oven to 350°F and prepare an 8x8 baking pan with parchment paper. Then melt the unsalted butter and set aside.

In a medium bowl, stir together the old-fashioned oats, flour, brown sugar, baking soda and kosher salt. Then add the melted butter and vanilla and stir until combined. Save aside about a ½ cup of the oat mixture.

Now press the remaining oatmeal mixture into the bottom of the prepared pan. Bake for 10 minutes.

Remove pan from oven and spread the semi-sweet chocolate chips over the crust. Pour the prepared caramel filling over the chocolate chips.

buttery oat bottom pressed in a baking pan
Hold aside about a half cup of the oat topping and press the remaining oat mixture into a parchment lined 8x8 square.
chocolate chips spread over oatmeal base layer in a baking square
Spread the chocolate chips over the oatmeal base.
caramel being poured onto chocolate chips
Pour the caramel sauce over the chocolate chips.

Then crumble the remaining oatmeal mixture over the caramel. Return the pan to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from the oven and allow to cool completely before cutting.

caramel sauce over chocolate chips in a baking square
If needed, carefully spread the homemade caramel sauce over the chocolate chips. The chocolate may melt a little.
oat topping sprinkled over the caramel and chocolate layer
Take the remaining oat mixture and sprinkle it over the top of the chocolate and caramel.
baked caramelitas in a parchment lined baking tin
The caramelitas may caramelize a little more along the edges after baking.

🎥video tutorial

tips for the best caramel oatmeal bars

  • If making homemade caramel sauce from scratch, allow it to cool for at least 30 minutes before using in this caramelitas recipe.
  • If using caramels and heavy cream for the caramel sauce; use patience as it takes several minutes for the caramels to give in to melting.
  • Line the baking pan with parchment paper or aluminum foil with a little overhang, which makes it easier to pull the baked dessert bars out of the pan.
  • My family and friends prefer semi-sweet chocolate chips to help balance the sweet homemade caramel layer.
  • If the edges and top seem to be browning too quickly, you can lightly cover the top of the baking pan with aluminum foil.
  • Allow the caramelitas to cool completely before slicing. This allows the caramel to firm up. Letting them cool at room temperature will give you the best soft and gooey chocolate caramel layer. {I usually make mine the night before and let them cool overnight}.
  • To get nice cut squares; use a sharp knife and wipe it clean between cuts.
hand holding a oatmeal caramel bar

variation ideas

If you want to add a little saltiness; add ½ cup of your favorite nuts, chopped with the chocolate chips.

For a salted caramel version, add up to 1 teaspoon of kosher salt to the caramel filling. You can also sprinkle the tops of the baked caramelitas with flaky sea salt when they come out of the oven.

For a sweeter version, use milk chocolate chips or white chocolate chips.

Add ½ cup flaked coconut with the chocolate chips for a chocolate caramel coconut dessert.

If you are looking for a version with sweetened condensed milk, try my pumpkin caramel spice bars.

stack of caramelita squares

frequently asked questions

can I bake caramelitas in a different size pan?

Yes! This recipe easily doubles and can be baked in a 9x13 pan.

You can also use a 9x9 baking pan, but the oatmeal caramel bars will need a few less minutes of bake time.

If you have a glass baking pan, the bake time may increase.

what if I forgot to pre-bake the bottom crust?

Aghhhhh, this happens to the best of us! Don't worry; bake the fully assembled caramelitas for 15-20 minutes. Then lightly lay a sheet of aluminum foil over the top of the pan and bake another 10 minutes.

The oatmeal caramel bars feel a little more buttery on the bottoms when baked this way, but they will still taste incredible!

can I use quick oats?

These carameltias have the best chewy texture with old-fashioned rolled oats. I suspect quick oats will work, but the texture will be less chewy. Do not use steel cut oats.

how to store

Store any leftovers covered at room temperature for up to 2-3 days.

The caramelitas also freeze well for up to 3 months.

inside look at a caramelitas

Remember to snap a picture and tag me on Instagram if you make these Caramelitas aka Oatmeal Caramel Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 cookie bars

Caramelitas

upclose look at the inside of a caramelita bar

Caramelitas aka oatmeal caramel bars have a chewy and buttery oatmeal base {which also doubles as the topping} and a gooey chocolate and caramel center.

Prep Time 15 minutes
Bake Time 30 minutes
Total Time 45 minutes

Ingredients

caramel filling

  • 32-35 store bought caramels, unwrapped (256-280g)
  • ½ cup heavy cream (120mL)
  • OR homemade caramel sauce

Oatmeal Crumble

  • ¾ cup unsalted butter, melted (170g)

  • ½ cup packed brown sugar (100g)
  • 1 cup all-purpose flour (125g)
  • 1 cup old-fashioned rolled oats (100g)

  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon pure vanilla extract (15mL)
  • 8 ounces semi-sweet chocolate chips (226g), approximately 1 ¼ cups

Instructions

  1. For the caramel filling: place the unwrapped caramels (32-35/256-280g) and heavy cream (½ cup/120mL) in a saucepan and warm over low heat stirring until smooth, about 5 minutes. Set aside. (you can also make your own using the caramel sauce from this recipe).
  2. For the oatmeal crumble: Preheat the oven to 350°F and prepare an 8x8 baking pan with parchment paper. Set aside.
  3. Melt the unsalted butter (¾ cup/170g) and set aside.
  4. In a medium bowl, stir together the brown sugar (½ cup packed/100g), flour (1 cup/125g) old-fashioned oats (1 cup/100g), baking soda (1 teaspoon) and kosher salt (½ teaspoon). Add the melted butter and vanilla (1 tablespoon) and stir until combined. Save aside about a ½ cup of the oat mixture. Then press the remaining oatmeal mixture into the bottom of the prepared pan. Bake for 10 minutes.
  5. Remove pan from oven and spread the semi-sweet chocolate chips (8 ounces/226g) over the crust.. Pour the prepared caramel filling over the chocolate chips. Then crumble the remaining oatmeal mixture over the caramel. Return the pan to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from the oven and allow to cool completely before cutting.

Notes

I've used Kraft, Werther's and Favorite Day caramels, but love this recipe best with homemade caramel sauce.

If you want to add a little saltiness; add ½ cup of your favorite nuts, chopped with the chocolate chips.

If you forget (or don't want to) par-bake the bottome crust; bake the fully assembled caramelitas for 15-20 minutes. Then lightly lay a sheet of aluminum foil over the top of the pan and bake another 10 minutes.

The oatmeal caramel bars feel a little more buttery on the bottoms when baked this way, but they will still taste incredible!Store any leftovers covered at room temperature for up to 2-3 days. The caramelitas also freeze well for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 188mgCarbohydrates: 42gFiber: 2gSugar: 29gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Bars and Brownies

Butterfinger Pie

Butterfinger pie is the best easy no bake dessert! The filling uses chopped Butterfinger candy bars, peanut butter, cream cheese and homemade whipped cream. And you'll love the quick and easy 4 ingredient chocolate graham cracker crust!

slice of butterfinger pie on a plate with a bite on a fork

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Are you looking for a no bake dessert that will wow your family and friends? I tested this Butterfinger pie for 4th of July this year {a bunch of new taste testers involved} and everyone went crazy for it!

Since we are all busy bakers, we need something easy; especially during the summer and holiday season. You'll love the 4 ingredient chocolate graham cracker crust made with regular graham crackers and cocoa powder. Both the crust and the filling come together in about 15-20 minutes, so this one can definitely be considered a quick recipe!

For more dessert recipes made with peanut butter be sure to check out my peanut butter caramel pretzel brownies, peanut butter pie, and mini peanut butter espresso cheesecake.

why you'll love this quick no bake butterfinger pie

  • Easy ~ just press the chocolate graham cracker crust in a springform pan and let it chill while you mix the simple pie filling.
  • Flavorful ~ from the rich chocolate crust to the creamy Butterfinger filling, each bite is full of chocolate and peanut butter flavor.
  • No bake dessert ~ perfect for the heat of summer or when your oven is extra busy at Thanksgiving and Christmas.
  • Make ahead ~ the Butterfinger pie needs to chill at least four hours, so it's a perfect make ahead dessert.
butterfinger pie on a cake stand

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

chocolate graham cracker crust ingredients in a food processor
ingredients needed for the butterfinger filling
  • Graham crackers ~ I use Honey Maid brand and crush them in my food processor. If graham crackers aren't available where you live digestive biscuits are a good substitute. See the recipe card for how to use them.
  • Brown sugar ~ dark or light can be used. The brown sugar adds moisture, which is helpful for the no bake crust.
  • Cocoa powder ~ I use Scharffen Berger unsweetened cocoa powder, but Hershey's is a decent version too. This adds the chocolate element to the crust.
  • Unsalted butter {not shown} ~ gets melted to hold the chocolate graham cracker crust together. Salted butter can be used with no changes to the recipe.
  • Heavy cream ~ I prefer heavy cream or heavy whipping cream with a minimum of 36% fat for the Butterfinger peanut butter filling. A whipping cream {typically 30% fat} can be substituted. The heavy cream should be cold.
  • Confectioners' sugar ~ also known as powdered sugar; adds structure and sweetness to the no bake filling.
  • Vanilla ~ used in the whipped cream and filling for flavor.
  • Cream cheese ~ use full fat cream cheese for the best Butterfinger pie texture. The cream cheese should be room temperature so pull it out at least two hours prior to starting the recipe.
  • Peanut butter ~ creamy, no-stir peanut butter is best for this recipe. I like Skippy or Jif.
  • Butterfinger candy bars ~ you need a 10.2 ounce bag of fun size candy bars or a total of 10.2 ounces in larger bars. I use a knife to chop them into small bits; they get mixed into the Butterfinger pie filling and sprinkled over the top of the pie.

what is in the middle of a Butterfinger?

The middle of a Butterfinger candy bar is made up of a candy mixture which includes creamy roasted peanut butter and cornflakes. The cornflakes are different than the cereal many of us know, but it helps provide the soft flaky texture.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to make chocolate graham cracker crust with regular graham crackers

Start by pulsing the graham crackers to fine crumbs in a food processor. You can also place the graham crackers in a zip-top bag and crush them with a rolling pin. Next add the brown sugar and unsweetened cocoa powder and pulse or stir to combine.

Then pour in the melted butter and pulse or stir until fully combined. The mixture will look like wet sand.

Press in an even layer into the bottom of a 9-inch springform pan and place the chocolate graham cracker crust in the refrigerator while you make the filling {place a piece of parchment paper across the bottom of the pan if you want to easily be able to remove the pie from the pan bottom}.

chocolate graham cracker crust mixed in a food processor
The chocolate crust will look like wet sand once combined.
chocolate graham cracker crust pressed in the bottom of a springform pan.
Press the chocolate graham cracker crust in an even layer on the bottom of a springform pan.
two slices of butterfinger pie on their side, showing the middle texture

how to make the butterfinger filling

Start by using a handheld mixer or a stand mixer with the whisk attachment, whip the cold heavy cream, confectioners' sugar and vanilla on medium-high until stiff peaks form. Then set aside.

Using a handheld mixer or stand mixer fitted with the paddle attachment {no need to clean the beaters if using a handheld mixer}, beat the full-fat cream cheese on medium-high until smooth. Then add the peanut butter and kosher salt and beat on medium-high until fully combined. Scrape up and down the bowl and add the confectioners' sugar and vanilla and beat until fully combined.

whipped cream in a mixing bowl
Whip the heavy cream until stiff peaks.
peanut butter and salt added to creamed cream cheese in a bowl
Add the peanut butter and salt to the creamed cream cheese.
confectioners' sugar added to cream cheese and peanut butter in a mixing bowl
After the cream cheese and peanut butter are blended together, add the confectioners' sugar and vanilla.

Next add most of the crushed Butterfingers and mix on medium for about 30 seconds. Then fold in the whipped cream in two additions until fully combined.

peanut butter, cream cheese, kosher salt, vanilla and confectioners' sugar blended together in a mixing bowl
The mixture will be thick after the addition of the confectioners' sugar and vanilla.
butterfinger candy bars mixed into the filling
The no bake filling with the chopped Butterfingers before adding the homemade whipped cream.
up close look at the butterfinger pie filling after the whipped cream has been folded in.
The Butterfinger pie filling gets much lighter after folding in the homemade whipped cream.

Now pour the Butterfinger filling into the chilled chocolate graham cracker crust and smooth into an even layer. Take the Butterfingers you held aside and spread them over the top of the filling. Finally, refrigerate the Butterfinger pie for a minimum of 4 hours before serving.

filling smoothed in an even layer over the homemade crust
Smooth the no bake filling in an even layer over the chilled crust.
chopped butterfinger candy bars sprinkled over the top of the pie
Use the reserved {chopped} Butterfinger candy bars over the top of the filling.

tips for the best no bake pie

  • A food processor is the most efficient way to get finely crushed graham crackers for the crust. I have a 25+ year old Cuisinart and it's still working fabulously! If you don't have a food processor, a zip-top bag and rolling pin is another way to crush the graham crackers.
  • I use Honey Maid graham crackers. To make it easy; a full sheet is one large cracker that is scored into 4 mini crackers. Other brands may vary slightly in their weight and being off a few grams isn't going to make or break the graham cracker crust.
  • Butterfingers are sold in a variety of size packages. I found one full 10.2 ounce bag of fun size candy bars was the perfect amount. If you can't find a fun size package, just add up the weights on the package to come to the same amount.
  • A full-fat cream cheese will give you the best structure and texture to the no bake filling.
  • The heavy cream needs to be COLD when you whip it for the homemade whipped cream. I use my hand mixer, but a stand mixer or a cold bowl and a whisk {and some good arm strength!} will also work.
  • I like to be able to remove the Butterfinger pie from the bottom of the springform pan. If you would like to do the same, lay a piece of parchment paper over the bottom before placing the removable side piece.
  • Let the pie chill for at least four hours. If you are pushed for time, you can pop the whole no bake pie in the freezer for an hour or two. It can either sit at room temperature for 10 minutes or you can cut it while frozen.
three cut slices of pie

substitute ideas for the chocolate graham cracker crust

Traditional graham cracker crust ~ just omit the cocoa powder from the recipe.

Oreo crust ~ use the crust recipe from this chocolate raspberry cheesecake.

Shortbread crust ~ I didn't test this one, but imagine this flavor combination would be fantastic! You can use the shortbread crust layer from my Twix cake recipe.

While I always prefer a homemade graham cracker crust, you can substitute a store bought crust.

slice of butterfinger pie on a plate with a fork

frequently asked questions

can you make this candy bar pie ahead?

Absolutely! I recommend making it the day before. The no bake homemade pie needs to chill for a minimum of four hours before serving. I prefer to let it chill overnight in the refrigerator, which lets the graham cracker crust with cocoa powder intensify in flavor and lets the creamy Butterfinger filling firm up.

can I make it gluten free?

Yes! Butterfinger pie can be made gluten free by using gluten free graham crackers. Butterfinger candy bars are gluten free!

can I use a store bought crust?

Yes, but I highly recommend making your own since it's easy to do! The no bake pie will taste best with the quick and easy chocolate graham cracker crust.

how to store

Any leftover Butterfinger pie should be stored covered in the refrigerator for up to 5 days.

The no bake pie can also be frozen for up to 3 months; allow to thaw in the refrigerator.

butterfinger pie on a cake stand

Remember to snap a picture and tag me on Instagram if you make this Butterfinger Pie. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more chocolate peanut butter desserts

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 slices

Butterfinger Pie

slice of butterfinger pie on a plate with a fork

Butterfinger pie is the best easy no bake dessert! The filling uses chopped Butterfinger candy bars, peanut butter, cream cheese and homemade whipped cream. And you'll love the quick and easy 4 ingredient chocolate graham cracker crust!

Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

chocolate graham cracker crust

  • 1 ½ cups graham crackers, crushed (12 full sheets/180g)
  • ¼ cup packed brown sugar (50g)
  • ¼ cup unsweetened cocoa powder (20-24g)
  • ½ cup unsalted butter, melted (113g)

butterfinger filling

  • 1 cup heavy cream, cold (240mL)
  • ¼ cup confectioners' sugar (30g)
  • 1 teaspoon pure vanilla extract
  • 8 ounces full-fat cream cheese, room temperature (227g)
  • ¾ cup creamy peanut butter (190g)
  • ¼ teaspoon kosher salt
  • ¾ cup confectioners' sugar (90g)
  • 1 teaspoon pure vanilla extract
  • 10.2 ounces Butterfinger candy bars*, crushed and divided (I buy a fun size package/289g)

Instructions

  1. For the chocolate graham cracker crust: Start by pulsing the graham crackers (12 full-sheets/180g) to fine crumbs in a food processor. You can also place the graham crackers in a zip-top bag and crush them with a rolling pin.
  2. Next add the brown sugar (¼ cup packed brown sugar/50g) and unsweetened cocoa powder (¼ cup /20-24g) and pulse or stir to combine.
  3. Then pour in the melted butter (½ cup/113g) and pulse or stir until fully combined. The mixture will look like wet sand.
  4. Press in an even layer into the bottom of a 9-inch springform pan and place the chocolate graham cracker crust in the refrigerator while you make the filling (place a piece of parchment paper across the bottom of the pan if you want to easily be able to remove the pie from the pan bottom).
  5. If using fun size Butterfingers, hold 4 bars aside (you will chop them for topping the butterfinger filling), this is about 80g of candy bar. Chop the remaining candy bars (about 200g) and set aside.
  6. For the Butterfinger filling: using a handheld mixer or a stand mixer with the whisk attachment, whip the cold heavy cream (1 cup/240mL), confectioners' sugar (¼ cup/30g) and vanilla (1 teaspoon) on medium-high until stiff peaks form, about 3-4 minutes. Set aside.
  7. Using a handheld mixer or stand mixer fitted with the paddle attachment (no need to clean the beaters if using a handheld mixer), beat the full-fat cream cheese (8 ounces/227g) for 30-60 seconds on medium-high until smooth. Then add the peanut butter (¾ cup/190g) and kosher salt (¼ teaspoon) and beat on medium-high until fully combined, about 1 minute.
  8. Scrape up and down the bowl and add the confectioners' sugar (¾ cup/90g) and vanilla (1 teaspoon) and beat on medium-high until fully combined, about 2 minutes.
  9. Next add about 200g of the crushed Butterfingers and mix on medium for about 30 seconds. Then fold in the whipped cream in two additions until fully combined.
  10. Now pour the Butterfinger filling into the chilled chocolate graham cracker crust and smooth into an even layer. Take the Butterfingers you held aside and spread them over the top of the filling. Finally, refrigerate the Butterfinger pie for a minimum of 4 hours before serving.

Notes

Heavy cream or heavy whipping cream with 36% fat is what is needed for the correct texture.

Full fat cream cheese is recommended. I have not tested this recipe with low fat cream cheese.

The recipe can be prepared up to two days before serving. Store covered in the refrigerator.

Any leftover Butterfinger pie should be stored covered in the refrigerator for up to 5 days. The pie can also be frozen for up to 3 months; allow to thaw in the refrigerator.

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of brown sugar for the crust; the butter should stay the same amount. I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 534Total Fat: 36gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 62mgSodium: 285mgCarbohydrates: 48gFiber: 2gSugar: 31gProtein: 8g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Pies and Tarts

Sugar Cookie Cake

This simple sugar cookie cake is quick to make. It's soft and chewy and cheaper than the bakery! Frosted with an easy chocolate buttercream frosting and perfect for holidays and birthdays.

slices of cake on a plate

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I don't think it's any secret that I love, love, LOVE sugar cookies! So it seems crazy that it's taken me this long to post a sugar cookie cake recipe.

Perfect for our busy baking lives; just make the dough, press it in a cake pan and bake. Easy, peasy. Decorate it as fancy {or not} as you'd like. I've got a birthday coming soon and I might need one all to myself.😉

Some of my other favorite easy sugar cookie recipes include; sugar cookie bars, vanilla mint sugar cookie bars, sprinkle cookies and sugar cookie cheesecake.

  • Easy ~ mix the dough, press it in the pan and bake.
  • Quick ~ you need about 10 minutes to prep the sugar cookie cake and about 10 minutes to prep the homemade frosting.
  • Easily customized ~ I paired this with a chocolate buttercream {like classic birthday cake!}, but you could use vanilla frosting, cream cheese frosting or just top it with berries or fruit.
a slice of sugar cookie cake on a plate with a fork

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

📝ingredients {and substitutions}

ingredients for sugar cookie cake

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

  • All-purpose flour ~ use your favorite brand. If you don't use a scale for measuring {this is the one I use and love}, make sure to use the scoop and level method to ensure you don't have too much flour. If you need gluten free cookies, a 1 to 1 gluten free flour can be substituted.
  • Baking powder ~ this recipe calls for aluminum free baking powder. For the best tasting sugar cookie cake, I highly recommend making sure your baking powder is aluminum free. I use Trader Joe's or Rumford.
  • Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold. You also need unsalted butter for the homemade frosting.
  • Kosher salt ~ if you only have table salt, use half the amount.
  • Sugar ~ granulated sugar brings the classic sugar cookie taste and provides structure to the cookie. Confectioners' sugar adds to the soft texture of the cake. Confectioners' sugar is also used in the chocolate buttercream.
  • Egg ~ one large egg is needed to bind the ingredients together. I have not tested this recipe with any egg substitutes.
  • Vanilla and almond extracts ~ pure vanilla and almond extract for flavor.  If you don't like almond extract, just substitute it with more vanilla.
  • Cocoa powder and heavy cream {not shown} ~ for the chocolate buttercream frosting. Whipping cream or half and half can be substituted for the heavy cream.

👩🏼‍🍳how to make

Start by preheating the oven to 350°F.  Then prepare an 8-inch round cake pan by buttering the bottom and sides and lining the bottom with a piece of parchment paper. Set aside.

Then using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and kosher salt on medium speed until combined.  Add in granulated sugar and confectioners' sugar and beat until smooth.  Scrape up and down the bowl, then beat in one large egg, vanilla and almond extract and mix until well combined. 

creamed butter and salt in a bowl with a hand mixer
Cream the butter and salt together until light.
egg and vanilla added to creamed butter and sugar in a bowl
After the sugar has beat in, add the egg and vanilla.
sugar cookie cake dough before the flour is added
The dough will be light and fluffy before adding the flour.

Add half the flour and the aluminum free baking powder and mix on low until a few streaks of flour remain. Stop and scrape the bowl, then add the remaining flour and mix on low until just combined. 

Spread the cookie dough in an even layer in the prepared baking pan. I use an off set spatula.

cookie cake dough in a mixing bowl
Mix in the flour on low until just combined.
cookie dough spread into a cake pan
Spread the cookie dough in an even layer in the prepared pan.

Bake the sugar cookie cake in the middle of the oven, for 18 - 22 minutes. The edges will be light brown and a toothpick will come out with a few moist crumbs.  For the best, extra soft and chewy cookie cake, bake on the shorter side. Allow the cake to cool completely in the pan.

how to decorate

giant cookie with two piping bags of buttercream and chocolate sprinkles
Place the sugar cookie cake on a plate or cake stand.
four chocolate buttercream rosettes piped on the cake
Start by placing four rosettes across from one another.
chocolate buttercream rosettes piped along the edge of the cookie cake
Fill in the spaces between the first rosettes {I place two between each}.
fully decorated cookie cake
Use a second color of buttercream to pipe a few accents and add sprinkles, if desired.

variation ideas

This sugar cookie cake can be customized to any holiday. Use pastel frosting for Easter, go with red and green for Christmas and you could decorate it like the flag for the 4th of July or Memorial Day. {Here's a little video of my sugar bugs decorating patriotic cookies for inspiration}.

Use cream cheese frosting and decorate with fruit.

For a funfetti version ~ gently fold in sprinkles once the cookie dough comes together.

Add your favorite candy ~ m&m's {personally I would go with the mini version} or your favorite candy bars. If adding candy, be sure to chop it into small, bite size pieces and chocolate based candy is best.

If you prefer a vanilla buttercream, use the frosting from my birthday cookie cake recipe.

can I make this into a layer cake?

Yes! Double the recipe and then bake in two 8-inch cake pans or three 6-inch cake pans.

cake on a plate showing the texture of the inside

frequently asked questions

can I bake this in a different pan?

Absolutely! A 9-inch springform pan or cake pan can be used. The sugar cookie cake will be a little thinner and will take a little less time to bake.

You can also use an 8x8 square or a heart shaped pan for a wedding, anniversary or Valentine's Day.

Once the sugar cookie cake is cool; run a knife or off-set spatula between the edge of the pan and cake. Then use one quick motion to turn the cake over {onto your hand or a plate}. If you prepared your cake pan well, it should pop out in one piece.

Your oven is different from mine, so our bake times may vary slightly. I find this easy cookie cake bakes in about 20 minutes in my oven. I prefer a very soft and tender sugar cookie so I lean on the shorter baking side.

what's the key to the best sugar cookies?

As with many from scratch cookie recipes; use room temperature ingredients. Because sugar cookies don't have a lot of ingredients use the best butter you can afford and pure vanilla extract.

Finally, don't over mix your batter. Over mixed dough = tough cookies.

how to store

The sugar cookie cake will stay fresh covered at room temperature for 2-3 days or in the refrigerator for up to 1 week. 

The cookie cake also freezes well for up to 3 months.  Wrap it tightly in plastic wrap and place in a zip-top bag or airtight container. I have frozen it both with frosting and without.

a cut slice of sugar cookie cake

Remember to snap a picture and tag me on Instagram if you make this Sugar Cookie Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 slices

Sugar Cookie Cake

slices of sugar cookie cake on a plate

This simple sugar cookie cake is quick to make. It's soft and chewy and cheaper than the bakery. Frosted with an easy chocolate buttercream frosting and perfect for holidays and birthdays!

Prep Time 20 minutes
Bake Time 22 minutes
Total Time 42 minutes

Ingredients

sugar cookie cake

  • ½ cup unsalted butter, room temperature (113g)
  • ¼ teaspoon kosher salt
  • ½ cup granulated sugar (100g)
  • ¼ cup confectioners' sugar (30g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract*
  • 1 ½ cups all-purpose flour (188g)
  • ½ teaspoon aluminum free baking powder

chocolate frosting

  • ½ cup unsalted butter, room temperature (113g)
  • pinch of salt
  • 1 cup confectioners' sugar (120g)
  • ¼ cup unsweetened cocoa powder (20g)
  • ½ teaspoon pure vanilla extract
  • 2 - 3 tablespoons whipping cream (30-45mL)**

Instructions

  1. Sugar cookie cake: Preheat the oven to 350°F.  Prepare a 8-inch round baking pan by buttering the bottom and sides and lining the bottom with a piece of parchment paper. Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (½ cup/113g) and kosher salt (¼ teaspoon) on medium speed (speed 4-6 on a KitchenAid) until combined, about 1 minute.  Add in granulated sugar (½ cup/100g) and confectioners' sugar (¼ cup/30g) and beat until smooth, about 1 ½ minutes.  Scrape up and down the bowl, then beat in one large egg, vanilla (1 teaspoon) and almond extract* (¼ teaspoon) and mix until well combined, about 1 minute. 
  3. Add half the flour (1 ½ cups/188g) and the aluminum free baking powder (½ teaspoon) and mix on low until a few streaks of flour remain. Stop and scrape the bowl, then add the remaining flour and mix on low until just combined. 
  4. Spread the cookie dough in an even layer in the prepared baking pan. I use an off set spatula.
  5. Bake the sugar cookie cake in the middle of the oven, for 18 - 22 minutes. The edges will be light brown and a toothpick will come out with a few moist crumbs.  For an extra soft and chewy cake, bake on the shorter side. Allow the cake to cool completely in the pan. Once the sugar cookie cake is cool; run a knife or off-set spatula between the edge of the pan and cake. Then use one quick motion to turn the cake over (onto your hand or a plate). If you prepared your cake pan well, it should pop out in one piece.
  6. Decorate as desired. If you want to use a colored buttercream like I did in the photos in this post; don't add the cocoa powder with the confectioners' sugar. After the buttercream comes together, pull out a small amount and color it. Then add the cocoa powder to the larger amount of buttercream and beat another 2 minutes until the cocoa powder is incorporated.
  1. Chocolate buttercream frosting: using a stand mixer with the paddle attachment or a handheld mixer, beat the butter (½ cup/113g) and a pinch of salt on medium high (speed 6 on a KitchenAid) for 3-4 minutes or until creamy and lightened in color. Add the confectioners' sugar (1 cup/120g), unsweetened cocoa powder (¼ cup/20g), vanilla (½ teaspoon) and whipping cream (2 tablespoons/30mL).
  2. Mix on low until the buttercream comes together and then increase the speed to medium high and beat another 3-5 minutes. If the frosting seems too thick, add up to 1 tablespoon/15mL more of whipping cream and beat until thoroughly incorporated.
  3. Spoon or pipe the buttercream frosting onto the top of the cooled sugar cookie cake. I used a Wilton 1M for the chocolate frosting and a Wilton 32 for the pink frosting look in these photos.

Notes

*If you do not like almond extract, use vanilla in it's place.

**Whipping cream, heavy cream or half and half can be used. Start with 2 tablespoons and add up to 1 tablespoon more if you'd like a thinner frosting.

The sugar cookie cake will stay fresh covered at room temperature for 2-3 days or in the refrigerator for up to 1 week.  The cookie cake also freezes well for up to 3 months. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 67mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Blueberry Blondies

EASY blueberry blondies with a quick crumble topping! They are a classic soft and chewy blondie bar; made with simple ingredients and bursting with blueberries.

blondie with crumble on top

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Blondie bars are super simple to make and are a great bar cookie when you are a busy baker. Blueberry blondies add a burst of fruit and the easy crumble topping {reminds me of my raspberry crumble cookies} takes these cookie bars from boring to irresistible!

If you are in the mood for more blueberry recipes try my blueberry pie or lemon blueberry cookies or blueberry ricotta cake. For breakfast ideas try my healthy lemon blueberry muffins or easy blueberry coffee cake. And if you're in the mood for ice cream try my white chocolate ice cream with roasted blueberries!

Why you will love this blondie recipe

  • Quick and easy ~ simple ingredients come together in two bowls to make these scrumptious blondie bars.
  • Soft and chewy ~ blueberry crumble blondies have a dense and chewy, soft and tender texture.
  • Crumble topping ~ a super easy crumble is added over the batter to give this blondie recipe a little something special.
  • Melted butter means no planning ahead!
  • No mixer required.
blondie bars on a parchment lined rack

what are blondie bars?

Blondies are similar to brownies, but are made with brown sugar and no cocoa powder or melted chocolate. They are a classic American cookie bar that have a texture like brownies, but a more caramel-like flavor as they have a vanilla base made with brown sugar.

Blondies can be plain, but are often loaded with nuts, chocolate chips or chopped candies. Today we are adding flavorful blueberries.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for blueberry blondies
  • Butter ~ you need melted, unsalted butter for both the crumble and blondies.
  • Brown sugar ~ the signature mark of a blondie recipe. I prefer dark brown sugar, but light brown sugar or a combination can also be used.
  • Granulated sugar ~ used in both the crumble and the blueberry blondies.
  • Egg ~ you will need one large egg.
  • Vanilla ~ adds flavor; I prefer a pure vanilla extract.
  • Cornstarch ~ helps to add softness to the blondie bars. If you don't have cornstarch, use two tablespoons of all-purpose flour in it's place.
  • Baking powder ~ to give the blondies a little lift.
  • Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
  • All-purpose flour ~ gives structure to the blueberry blondies. For gluten free blondies, use a one-to-one flour replacement.
  • Blueberries ~ my preference is fresh blueberries, but frozen blueberries can also be substituted. See the recipe card for how to use them.
two blondie bars with blueberries

how to make blueberry crumble blondies

Start by preheating the oven to 350°F and line an 8x8 baking pan with parchment paper and lightly butter or spray with non-stick spray.

Next make the crumble; in a medium bowl mix together the all-purpose flour and granulated sugar. Then pour the melted butter over the dry ingredients and stir with a fork until a clumpy mixture forms. Set aside.

Now in a large bowl, mix together the melted butter, brown sugar and granulated sugar until well combined.

Then add the egg and vanilla. Scrape the bowl as needed and beat until combined. Now add the cornstarch, baking powder and kosher salt and mix until well combined.

crumble topping in a bowl with a fork
Use a fork to mix the melted butter into the flour and sugar until it gets clumpy.
melted butter and sugars mixed in a bowl
The butter won't fully mix with the sugar until the egg is added.
blondie batter after the egg and vanilla have been mixed in
The batter becomes more cohesive after the eggs and vanilla have been fully mixed in.

Next add the all-purpose flour and mix until some large flour streaks remain. Then add about ¾ of the blueberries and gently fold to combine.

blondie batter with some large patches of flour remaining
Mix in the flour until some large patches of flour remain.
blueberries folded into the blondie batter
Use a spatula to gently fold the blueberries into the batter.

Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer.

Then sprinkle the crumble and remaining blueberries over the top.

Bake until the edges have browned and a tester in the center comes out with just a few moist crumbs.

blueberry blondie batter in a parchment lined baking pan.
Spread the batter in an even layer in a parchment lined baking pan.
crumble and blueberries sprinkled over the blondie batter
Sprinkle the crumble over the blondie batter and top with the remaining blueberries.
baked blueberry blondies in the baking pan
The blueberry blondies are done when the edges are golden and a toothpick comes out with just a few moist crumbs.

tips for making the best blondie bars

  • Using a kitchen scale will be more accurate than measuring cups, especially for the flour and blueberries.
  • Gently fold in the blueberries to avoid smooshing them into the batter.
  • Brown sugar is a key ingredient in tasty blondie recipes. You can use dark brown, light brown or a combination. If all dark brown sugar is used you'll have a touch more moisture and sweetness.
  • The cornstarch adds to the chewy and soft texture. It's an excellent secret ingredient that I also use in my blackberry coffee cake.
  • If using frozen blueberries in this quick and easy recipe, don't defrost them first.
  • For neatly cut bars; the blondie bars should be completely cool {chilling them will also help}. Use a sharp knife and wipe it clean between each cut.

variation ideas

My taste testers found these blueberry blondies to be perfectly sweet, but here are some ideas for making them your own.

Lemon blueberry blondies ~ add lemon zest to the batter. I would use 1-2 tablespoons of zest. A lemon glaze would also be lovely; this scone recipe uses my favorite lemon glaze.

White chocolate blueberry blondies ~ add ½ cup of white chocolate with the blueberries. You could also drizzle a little melted white chocolate over the top. I would use 1-2 ounces of white chocolate.

If you are in the camp of liking a more cake-like bar; add one extra egg. I'd call this version more of a blueberry crumble cake {it wasn't the texture I was going for} and it's downright delish!!

Three blueberry blondies in a stack

frequently asked questions

is a blondie the opposite of a brownie?

Blondie bars are often called blonde brownies. Both are dessert bars, but blondies have a vanilla and brown sugar base while brownies use chocolate and cocoa.

why are my blondies raw in the middle?

The oven might not be at the correct temperature. I keep an oven thermometer in my oven so I can make sure it's at the temperature I think it is. A too hot oven will cause the edges to over bake before the middle has a chance to fully cook.

If you use a glass pan, it could take up to double the amount of baking time as glass conducts heat differently then metal.

The blueberry blondies could also be under baked. When you test them with a toothpick, a few moist crumbs is ideal. If the toothpick has wet batter, bake your blondies a little longer.

can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw the blueberries before adding them to the batter. The frozen blueberries may color blondie bars a bit bluish purple.

can I use a different berry?

Yes! You can use raspberries, blackberries or strawberries in this blondie bar recipe.

how to store

Blueberry blondies will stay fresh in an airtight container at room temperature for 1-2 days or can be stored in an airtight container in the refrigerator for up to 5 days.

They also freeze well for up to three months; allow to defrost before serving. Serve chilled or at room temperature.

blueberry blondies on a parchment lined cooling rack

Remember to snap a picture and tag me on Instagram if you make these EASY Blueberry Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

other blondie bars to try

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 bar cookies

Blueberry Blondies

blueberry crumble blondies on a cooling rack

EASY blueberry blondies with a quick crumble topping! They are a classic soft and chewy blondie bar; made with simple ingredients and bursting with blueberries.

Prep Time 15 minutes
Bake Time 35 minutes
Total Time 50 minutes

Ingredients

crumble

  • ¼ cup all-purpose flour (31g)
  • 3 tablespoons granulated sugar (38g)
  • 2 tablespoons butter, melted (28g)

Blondies

  • ½ cup unsalted butter, melted (113g)
  • ¾ cup packed brown sugar (150g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cornstarch (16g)
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour (125g)
  • 1 cup blueberries* (150g)

Instructions

  1. Preheat oven to 350°F and line a 8x8 baking pan with parchment paper and lightly butter or spray with non-stick spray.
  2. For the crumble: in a small to medium bowl mix together the all-purpose flour (¼ cup/31g) and granulated sugar (3 tablespoons/38g). Then pour the melted butter (2 tablespoons/28g) over the dry ingredients and stir with a fork until a clumpy mixture forms. Set aside.
  3. For the blondies: In a medium to large bowl, mix together the melted butter (½ cup/113g), brown sugar (¾ cup/150g) and granulated sugar (¼ cup/50g) until well combined.
  4. Then add the egg (1 large) and vanilla (1 teaspoon). Scrape up and down the bowl as needed and beat until combined, about 1 minute. Now add the cornstarch (2 tablespoons/16g), baking powder (½ teaspoon) and kosher salt (½ teaspoon) and mix until well combined, about 1 minute more.
  5. Next add the all-purpose flour (1 cup/125g) and mix until some large flour streaks remain. Then add about ¾ of the blueberries (1 cup/150g) and gently fold to combine.
  6. Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer. Then sprinkle the crumble and remaining blueberries over the top.
  7. Bake for 30 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
  8. Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Notes

*Fresh, washed and dried blueberries are my preference. Frozen blueberries can be used - do not thaw them - and they will likely add more color to the batter.

I use dark brown sugar, but light brown or a combination of the two can also be used.

If you don't have cornstarch, use extra all-purpose flour in it's place. 2 tablespoons of all-purpose flour is 15-16g.

Blueberry blondies will stay fresh in an airtight container at room temperature for 1-2 days or can be stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature. They also freeze well for up to three months; allow to defrost before serving.

I recommend a metal baking pan; glass can take up to double the amount of baking time.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 74mgCarbohydrates: 24gFiber: 0gSugar: 15gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Bars and Brownies

Lemon Truffles

EASY, four ingredient lemon truffles! These delicious truffle balls are made with a simple white chocolate ganache and lemon zest. They are the ultimate no bake treat!

a hand taking a truffle from a plate

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Homemade lemon truffles are so easy to make! They are no bake, which makes them perfect for summer time or the holidays when oven space is at a premium.

The truffle balls are made with white chocolate, heavy cream and lemon zest and don't require any fancy equipment.

For more citrus desserts be sure to try my lemon white chocolate cake, lemon bar cookies or mini key lime cheesecake.

why you will love this homemade truffle recipe

  • Simple ingredients ~ only four ingredients are needed; three if you don't want to roll them in confectioners' sugar.
  • So quick and easy to make!
  • Soft and creamy texture thanks to the easy white chocolate ganache.
  • A no bake recipe ~ perfect for summer entertaining or Christmas cookie trays. They would also be great Easter treats!

🍋ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients needed for lemon truffles
  • White chocolate ~ a quality white chocolate is needed here. I tested the recipe with Callebaut chocolate as well as Trader Joe's white chocolate baking chips and Ghirardelli white chocolate chips. I cannot guarantee that any other white chocolate chip brands would work.
  • Heavy cream ~ also sold as heavy whipping cream is needed for the smooth ganache. The cream should have at least a 36% milk fat.
  • Lemon zest ~ I zested one large lemon, which yields about 1 tablespoon of lemon zest. If you like a big pop of lemon, increase the zest to 2 tablespoons. This is my favorite zesting tool.
  • Confectioners' sugar ~ also known as powdered sugar, is used for coating the outside of the truffle balls after they have chilled. You can skip this step or use one of the alternate coatings listed below with truffle decorating ideas.
lemon truffle with a bite missing

👩🏼‍🍳how to make lemon truffles

Start by placing the white chocolate {chopped finely if not using Ghirardelli or Trader Joe's white chocolate chips} in a glass or metal bowl that will fit snugly over a sauce pan. Set aside.

Then place about 1-inch of water in the bottom of a saucepan and bring to a simmer. Once the water is simmering, pour the heavy cream over the white chocolate and place the bowl snuggly on top of the saucepan {you are creating a double boiler}.

white chocolate chips and heavy cream in a bowl
Add the white chocolate and heavy cream to a glass or metal bowl that will snugly fit over a saucepan. {You are creating a double boiler}
white chocolate and heavy cream over a pot of simmering water
Place the bowl over a pot with about an inch of simmering water. Make sure the bottom of the bowl is NOT touching the water.

Now stir occasionally until about 50% of the white chocolate has melted. Carefully remove the bowl from the saucepan and continue stir in one direction until all the chocolate is melted.

Once all the chocolate is melted, add the lemon zest and stir to combine.

partially melted white chocolate chips in a bowl
When the white chocolate has melted by about 50%, remove it from the heat.
melted white chocolate and heavy cream in a bowl
The white chocolate and heavy cream will be thick once fully melted together.
lemon zest added to melted white chocolate
Add the lemon zest over the melted white chocolate and cream mixture and stir until combined.

Place plastic wrap directly on the top of the lemon truffles ganache and place in the refrigerator until firm 1-2 hours.

lemon truffle ganache in a bowl.
Once the lemon zest is mixed in, chill the ganache.
plastic wrap pressed onto lemon truffle ganache
Press plastic wrap on top of the ganache before chilling.

Use a tablespoon scoop to portion the truffles and lightly roll between your hands to make a smooth ball, then roll in the confectioners' sugar or desired topping. They can be left with no topping as well.

truffle decorating ideas

You can go simple and just roll the lemon truffles in confectioners' sugar or try rolling them in ~

red, white and blue lemon truffles
Lemon truffles rolled in finely crushed freeze dried strawberries and blueberries.

what white chocolate should I use?

I tested this easy truffle recipe with Callebaut white chocolate, Trader Joe's white chocolate baking chips and Ghirardelli white chocolate chips. Any quality white chocolate baking bar should also work.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

troubleshooting truffles

  • The white chocolate didn't melt ~ place the mixture back over the pot of simmering water and stir another minute, being careful to not get the white chocolate too hot.
  • The white chocolate is separating and looks greasy ~ the mixture got too hot. Sometimes you can rescue the chocolate by adding a little more finely chopped white chocolate and slowly stirring it in.
  • The truffle mixture is too hard to scoop ~ allow the lemon truffles ganache to sit on the counter for 10-15 minutes and try again.
  • The lemon truffles aren't accepting the toppings ~ roll the truffle balls between your hands to warm them up and make them a little sticky; then roll in the topping again.
bowl full of truffles

frequently asked questions

can I add lemon juice to the chocolate?

White chocolate can be finicky, so I prefer to use lemon zest versus a lemon juice or extract. Lemon zest adds a powerful punch of tartness, often better than lemon juice. If you love a really tart lemon dessert; use the zest of two large lemons instead of one.

do lemon truffles need to be refrigerated?

Since the no bake truffles are made with heavy cream, I feel best storing them in the refrigerator. The lemon truffles have the best texture when they are eaten at room temperature, so pull them out about 20 - 30 minutes before you plan to eat them.

They will be fine at room temperature for several hours, if serving them at a party.

can truffles be frozen?

Yes! Lemon truffles can be frozen in an airtight container for up to three months. Allow to defrost before serving.

how to store

Lemon truffles should be stored, covered, in the refrigerator for up to two weeks. See above or in the recipe card for how to freeze them.

lemon truffles on a plate with lemons in the background

Remember to snap a picture and tag me on Instagram if you make these EASY Lemon Truffles. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more no bake desserts

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: approximately 25 truffle balls

Lemon Truffles

hand grabbing a lemon truffle off a plate

EASY, four ingredient lemon truffles! These delicious truffle balls are made with a simple white chocolate ganache and lemon zest. They are the ultimate no bake treat!

Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 12 ounces white chocolate* (340g)
  • ¼ cup heavy cream (60mL)
  • 1 - 2 large lemons, zested
  • ⅓ cup confectioners' sugar, for rolling (40g)

Instructions

  1. Place 12 ounces/340g of white chocolate (chopped finely if not using Ghirardelli or Trader Joe's white chocolate chips) in a glass or metal bowl that will fit snugly over a sauce pan. Set aside.
  2. Place about 1-inch of water in the bottom of a saucepan and bring to a simmer.
  3. Once the water is simmering, pour the heavy cream (¼ cup/60 mL) over the white chocolate and place the bowl snuggly on top of the saucepan (you are creating a double boiler).
  4. Heat and stir occasionally until about 50% of the white chocolate has melted. Carefully remove the bowl from the saucepan and continue stirring until all the chocolate is melted. If the chocolate doesn't completely melt, place the bowl back on top of the simmering water for another minute or two being careful to not get the chocolate too hot.
  5. Once all the chocolate is melted, add the lemon zest and stir to combine.
  6. Place plastic wrap directly on the top of the ganache and place in the refrigerator until firm 1-2 hours.
  7. Use a tablespoon scoop to portion the truffles and lightly roll between your hands to make a smooth ball, then roll in the confectioners' sugar (⅓ cup/40g) or desired topping. They can be left with no topping as well.
  8. Lemon truffles have the best texture when served at room temperature, but they will get soft if left out for more than a few hours in a warm setting.

Notes

*Use a quality white chocolate; I tested with Ghirardelli white chocolate chips, Callebaut and Trader Joe's white baking chips. A Lindt or Ghirardelli baking bar will also work. I have not tested other brands of white chocolate chips and suspect that others will not work as well.

The zest of one large lemon gives a nice lemon flavor. If you like a big punch of lemon, use the zest of two lemons.

I use a tablespoon size scoop, which yields about 25 truffles. You can use a larger size, but will get less lemon truffles.

Sprinkles, crushed freeze dried berries, turbinado sugar or chopped nuts can all be used as toppings to roll the truffles in.

Truffles can be stored in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen in an airtight container for up to 3 months. Truffles have the best texture when served at room temperature.

Nutrition Information:

Yield:

25

Serving Size:

1
Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 13mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 1g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Candies

Blackberry Coffee Cake

This blackberry coffee cake has a super soft crumb thanks to using sour cream. This easy cake has a blackberry filling with a streusel topping. Perfect for breakfast or dessert!

coffee cake with blackberries and milk

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

You're going to love this blackberry sour cream coffee cake! It's so moist and full of flavor. Big E told me it might even be better than pumpkin roll, which is her very favorite {and I took this as a big compliment}.

As a busy home baker, we all need an EASY coffee cake recipe and this one doesn't disappoint. Eat it for breakfast with a cup of coffee or tea or enjoy it as dessert. Heck, it would be delicious with a scoop of vanilla ice cream on top!

For more berry filled desserts try my raspberry opera cake, strawberry filled cupcakes or cherry crumble muffins.

why you will love this sour cream coffee cake

  • Quick recipe ~ about 15 minutes of active time are needed to get this quick and easy blackberry breakfast cake in the oven.
  • Incredible texture ~ the crumb of this blackberry coffee cake is SO soft and tender thanks to using sour cream and one of my favorite secret 🤫 ingredients!
  • Streusel topping ~ need I say more??? The easy streusel is used as a filling and for a thick, crumbly topping.

🍰ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for streusel topping
ingredients needed for blackberry coffee cake
  • All-purpose flour ~ used for both the streusel and coffee cake.
  • Brown sugar ~ used in the streusel topping; dark or light brown sugar can be used.
  • Cardamom and cinnamon ~ both spices add some depth to the flavor of this blackberry coffee cake. If you don't have cardamom you can leave it out or substitute it with ground nutmeg.
  • Unsalted butter ~ used cold and cubed for the streusel and at room temperature for the cake.
  • Granulated sugar ~ adds sweetness and structure to the coffee cake.
  • Eggs ~ you'll need two large eggs at room temperature.
  • Vanilla ~ balances the flavors.
  • Sour cream ~ cakes made with sour cream have lovely softness to the crumb. Use full-fat sour cream at room temperature.
  • Cornstarch ~ one of my favorite secret ingredients! The cornstarch adds to the extra tender and soft texture to the cake.
  • Baking powder ~ just a little to keep from having a dense coffee cake.
  • Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
  • Blackberries ~ wash and dry the blackberries before adding them. If the berries are extra large, cut them into quarters. If raspberry is more your flavor, use them instead!
blackberry coffee cake slices piled on a cutting board

let's make the streusel topping

Start by preheating the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.

Then in a medium bowl, mix together the brown sugar, all-purpose flour, cardamom and cinnamon.

Then use your clean fingers to pinch the butter into the dry mixture until you have a crumbly mixture. Place the streusel in the freezer while you mix the blackberry coffee cake batter.

chunks of butter sitting in a mixing bowl with brown sugar and flour.
Cut the butter into smaller cubes and toss it into the dry streusel ingredients.
streusel topping for blackberry coffee cake in a bowl
Use your fingers to work the cold butter into the sugar, flour and spices.

👩🏼‍🍳how to make this easy cake

Using a stand mixer with the paddle attachment or a hand-held mixer, cream together the butter and granulated sugar on medium-high speed, until light and fluffy.

Scrape up and down the bowl and then add the eggs one at a time. Scrape up and down the bowl once, if needed to fully combine the first egg and add the vanilla and beat on medium until well blended.

Then add the room temperature sour cream and beat on medium until combined.

butter and sugar creamed in a mixing bowl
The butter will look light and fluffy once the sugar has been beat in.
butter, sugar, eggs and vanilla mixed together in a mixing bowl
The batter looks very thin after the eggs and vanilla have been added.
cake batter after the sour cream has been mixed in.
The batter will look thicker once the sour cream has been mixed in.

Pour about half the flour over the wet ingredients, then add the cornstarch, baking powder, kosher salt and remaining flour. Mix on low until a few streaks of flour remain. Use a spatula to finish mixing until just combined. The blackberry coffee cake batter is thick.

coffee cake batter in a mixing bowl with a spatula.
Stop the mixer when a few streaks of flour are still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.
blackberry coffee cake batter in a mixing bowl
The cake batter is very thick and almost fluffy.

how to layer the streusel and blackberries

Spread about half the batter into the bottom of the prepared pan.

Top with half of the cold streusel mixture and the blackberries.

cake batter in a parchment lined pan
Spread half of the cake batter into the bottom of a parchment lined pan.
streusel and fresh blackberries on top of cake batter
Layer half of the streusel topping over the layer of cake batter. Then top with the blackberries.

Add the remaining batter in spoonfuls on top of the blackberries and streusel and use an offset spatula to smooth the batter in an even layer. The batter is thick, so work slowly.

Then top with remaining streusel topping, it will seem like too much streusel, but use it all!! Bake for 30-35 minutes, until a tester comes out with just a few moist crumbs. Allow to cool in the pan set on a wire cooling rack.

cake batter dolloped over streusel and blackberries
Drop spoonfuls of the remaining batter over the top of the streusel and blackberry layer. The batter is thick so work slowly when spreading it.
streusel topping on unbaked coffee cake
Once the top layer of coffee cake batter has been spread, top it with the remaining streusel. It will seem like too much, but I recommend using all of it!

tips for the best coffee cake

Wash the fresh blackberries and make sure they are completely dry before adding to the coffee cake.

Use a kitchen scale to ensure you have the correct amount of flour. Adding too much flour can result in a dry coffee cake. If you don't have a scale, fluff the flour in it's container then spoon it into your measuring cup and use the back of a knife to level it.

The batter is very thick, which is what you want! Go slowly when layering spreading the batter in the pan. I find an offset spatula is very helpful.

Be careful not to over bake this blackberry coffee cake! Remember your oven is different than mine and baking times may vary slightly.

slice of cake on a plate

frequently asked questions

what makes coffee cake different from cake?

Coffee cake has a buttery soft crumb and a streusel topping. It can have a glaze, but is never frosted {the lemon glaze from this scone recipe would be delish}.

Is there coffee in coffee cake?

No, at least in the United States, coffee cake is typically a single layer cake with fruit or cinnamon. The cake does not have any actual coffee in it. Enjoy it for breakfast, a snack or as a dessert.

Can this blackberry coffee cake be baked in a different pan?

You can double this recipe and bake it in a 9x13 pan; the baking time should be similar. This can also be baked in a bundt pan; again double the recipe and the bake time will increase by 10-20 minutes.

Can I bake this easy cake ahead?

I have successfully baked the blackberry coffee cake the evening before. Once it has completely cooled, cover the pan and leave at room temperature.

It will be ready to go with coffee for your breakfast or brunch!

how to store

Store any cake leftovers in an airtight container at room temperature for 1 - 2 days or in the refrigerator for up to 5 days. {The streusel topping will get a little soft after the first day}.

The blackberry coffee cake can also be frozen in an airtight container for up to 2 months. Allow the cake to defrost before serving.

slices of cake with a glass of milk

Remember to snap a picture and tag me on Instagram if you make this EASY Blackberry Coffee Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more fruit desserts to enjoy

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

slice of blackberry coffee cake on a plate
Print Recipe
5 from 2 votes

Blackberry Coffee Cake

This blackberry coffee cake has a super soft crumb (thanks to using sour cream) with a blackberry filling and streusel topping. Perfect for breakfast or dessert!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Cakes and Cupcakes
Cuisine: American
Keyword: blackberry cake, breakfast cake, coffee cake, streusel topping
Servings: 12 slices
Calories: 280kcal
Author: Tasia Harper

Equipment

Ingredients

streusel topping

  • ⅔ cup packed brown sugar (133g)
  • ¾ cup all-purpose flour (94g)
  • ½ teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter cold and cubed (57g)

blackberry coffee cake

  • 6 tablespoons butter room temperature. (85g)
  • ½ cup granulated sugar (100g)
  • 2 large eggs room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup full-fat sour cream room temperature (120g)
  • 1 ¼ cups all-purpose flour (156g)
  • 2 tablespoons cornstarch (16g)
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup blackberries* washed and fully dried, cut in halves or quarters (150g)

Instructions

  • Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.

for the streusel topping

  • In a medium bowl, mix together the brown sugar (⅔ cup/133g), all-purpose flour (¾ cup/94g), cardamom (½ teaspoon) and cinnamon (1 teaspoon). Then use your clean fingers to pinch the butter (¼ cup/57g) into the dry mixture until you have a crumbly mixture. Place the streusel in the freezer while you mix the cake batter.

for the blackberry coffee cake

  • Using a stand mixer with the paddle attachment or a hand-held mixer, cream together the butter (6 tablespoons/85g) and granulated sugar (½ cup/100g) on medium-high speed (speed 6 on a KitchenAid stand mixer) for 2-3 minutes, until light and fluffy.
  • Scrape up and down the bowl and then add the eggs (2 large) one at a time. Scrape up and down the bowl once, if needed to fully combine the first egg and add the vanilla (1 ½ teaspoons) and beat on medium (speed 4) until well blended. Then add the room temperature sour cream (½ cup/120g) and beat on medium (speed 4) until combined, about 30-60 seconds.
  • Pour about half the flour (1 ¼ cups/156g) over the wet ingredients, then add the cornstarch (2 tablespoons/16g), baking powder (1 teaspoon), kosher salt (¼ teaspoon) and remaining flour. Mix on low until a few streaks of flour remain. Use a spatula to finish mixing until just combined. The batter is thick.
  • Spread about half the batter into the bottom of the prepared pan. Top with half of the cold streusel mixture and the blackberries (1 cup/150g). Add the remaining batter in spoonfuls on top of the blackberries and streusel and use an off set spatula to smooth the batter in an even layer. The batter is thick, so work slowly. Then top with remaining streusel topping, it will seem like too much streusel.
  • Bake for 30-35 minutes, until a tester comes out with just a few moist crumbs. Allow to cool in the pan set on a wire cooling rack.

Notes

*If the blackberries are large, cut them in quarters. The smaller berries can be cut in half.
This recipe easily doubles (bake in a 9x13 pan).
Store any leftovers in an airtight container at room temperature for 1 - 2 days or in the refrigerator for up to 5 days.
The blackberry coffee cake can also be frozen in an airtight container for up to 2 months. Allow to defrost before serving.

Nutrition

Serving: 1 slice | Calories: 280kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 147mg | Potassium: 86mg | Fiber: 1g | Sugar: 21g | Vitamin A: 419IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg

Mini Key Lime Cheesecake

Mini key lime cheesecake has an easy homemade graham cracker crust with a smooth and creamy key lime cheesecake filling and whipped cream on top. They are no bake and made in a muffin pan, a perfect mini dessert!

mini key lime cheesecake on a plate

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Light, creamy and mousse-like; this key lime cheesecake batter is so dreamy! With a touch of tartness from the lime, a touch of tang from the cream cheese and a touch of sweetness from the sugar, they are a perfect easy cheesecake.

This mini key lime cheesecake recipe is made without eggs and they set up in the refrigerator instead of the oven. Kind of like mini key lime pie.

If you love citrus desserts, be sure to try lemon bar cookies, lemon white chocolate cake, key lime cookies and orange creamsicle cookies.

why you will love these cheesecake bites

  • Quick recipe ~ the graham cracker crust, creamy key lime cheesecake and homemade whipped cream all come together in a matter of minutes. The hardest part is waiting for the finished mini cheesecake to set up in the refrigerator!
  • Simple ingredients ~ nine ingredients you likely already have in your kitchen and you can substitute regular limes for key limes, if needed!
  • No bake dessert ~ perfect when you don't want to turn on the oven!
cheesecake and limes with milk

ingredients needed {and substitutions}

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for mini key lime cheesecake
  • Graham crackers ~ creates the base for the crust. If graham crackers aren't available where you live digestive biscuits are a good substitute. See the recipe card for how to use them.
  • Sugar ~ granulated sugar gets mixed with the graham crackers for the crust and also brings sweetness to the key lime cheesecake batter.
  • Unsalted butter ~ gets melted to hold the graham cracker crust together. Salted butter can be used with no changes to the recipe.
  • Cream cheese ~ use full fat cream cheese for the best no bake cheesecake. The cream cheese should be room temperature so pull it out at least two hours prior to starting the recipe.
  • Sour cream ~ full fat sour cream is going to give you the creamiest and best cheesecake. I don't recommend low fat. This should also be room temperature, so pull it out with the cream cheese.
  • Key lime juice and zest ~ I tested this recipe with both key limes and regular limes. The taste isn't dramatically different, so if you can't get your hands on key limes you can still make this easy cheesecake. Regular limes are easier to zest and you can use bottled key lime juice.
  • Heavy cream ~ you want to use heavy cream or heavy whipping cream with a minimum of 36% fat for both the cheesecake filling and whipped cream topping. The heavy cream should be cold.

let's make homemade graham cracker crust

Start by lining one standard 12-count muffin pan with liners. Make sure you have room in your refrigerator for the pan.

Then use a food processor to pulse the graham crackers into fine crumbs {alternately you can place the crackers in a zip lock bag and crush them with a rolling pin}. Add the granulated sugar and melted butter and pulse until combined. Mixture will have the consistency of wet sand.

Spoon 1 and ½ tablespoons of the crust mixture into each muffin liner and use the flat bottom of a shot glass or clean fingers to pack it down tightly. Freeze or refrigerate while you prepare the mini key lime cheesecake filling.

graham cracker crust in a bowl
Combine the graham cracker crumbs, sugar and melted butter until it looks like wet sand.
shot glass pressing graham cracker crust into muffin liners
Use a small, flat bottom glass to press the graham cracker crust into the bottom of each muffin liner.

how to make the best key lime cheesecake

Now using a handheld mixer or stand mixer with the whisk attachment, whip the cold heavy whipping cream on medium-high until stiff peaks form. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the full-fat cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth.

Add the full-fat sour cream and beat until fully combined. Scrape up and down the sides of the bowl, then add the lime zest, key lime juice and a pinch of salt and beat until fully combined.

whipped cream in a bowl
Whip the cream until stiff peaks.
cream cheese and sugar creamed together
Beat the cream cheese and sugar until the mixture is thick and creamy.
lime zest and juice added to the key lime cheesecake filling
Add the key lime juice and zest to the cream cheese and sugar mixture.

Fold in the whipped cream with a spatula until combined. This takes several turns with the spatula. Work gently as you don’t want to deflate all the air out of the whipped cream.

cream cheese, sugar, lime juice and zest mixed together in a bowl
Blend the juice and zest into the cream cheese mixture until fully combined.
whipped cream being added to the key lime cheesecake base
Gently fold in the whipped cream.
mini key lime cheesecake filling in a bowl
The filling will be thick, creamy and mousse-like once the whipped cream is folded in.

You can use a spoon or piping bag to transfer the filling to the crusts. I prefer using a piping bag because it’s easier and less messy. Fit a large piping bag with a round tip or an open star and place the filling in the bag and pipe the filling into each crust. You can also use a zip lock bag and snip a corner off.

piping bag placing cheesecake into the muffin pan
Use a piping bag or a zip lock bag with a corner snipped off to add the no bake cheesecake filling to each graham cracker crust lined liner.
mini key lime cheesecake in a muffin pan
Fill each muffin liner to the top.

Refrigerate the mini key lime cheesecake in the pan until set, about 3 hours. If refrigerating for longer than 3 hours, I recommend covering the cheesecakes with plastic wrap.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

tips for how to make homemade whipped cream

Heavy cream or heavy whipping cream is what I prefer when making homemade whipped cream. They have a higher fat content than whipping cream {no heavy in the title} and tend to hold their shape better.

99.9% of the time I use my handheld mixer for making whipped cream, but a stand mixer also works. If you don't have either, a whisk will do the trick {Mr. two sugar bugs' preferred method}, but be prepared for an arm workout! It takes about 3-4 minutes of whipping with a mixer to get to stiff peaks and at least double that for whipping with a whisk.

Cold, cold, cold!! To ensure your cream whips nicely it needs to be COLD. You can also chill the bowl and beaters/whisk in the freezer for 10-15 minutes prior to making.

Confectioners' sugar is my preference for this homemade whipped cream. If you don't have confectioners'/powdered sugar, it can be substituted with granulated sugar but you may notice a slight texture.

inside look at mini cheesecake

tips and tricks for the best mini cheesecakes

  • Pack the graham cracker crust tightly into the bottom of each cupcake liner. I find using a small, flat bottomed glass {like a shot glass} works really well.
  • For a sturdier crust, bake them in a 350°F oven for 5 minutes and allow them to cool at least 15 minutes before adding the key lime cheesecake filling. This is 100% optional. {I don't bake mine and the crust can be a little crumbly, especially on the first day}.
  • Make sure the cream cheese and sour cream are at room temperature!! If these ingredients are cold you will have lumpy cheesecakes and we are going for a creamy and mousse like texture.
  • To ensure that the mini key lime cheesecake sets up; use an 8 ounce brick of full-fat cream cheese. Do not use low-fat or whipped cream cheese sold in a tub.
  • The whipping cream needs to be COLD for both the no bake cheesecake batter and the homemade whipped cream.
  • If you don't have a zesting tool, the best way to zest a lime without a zester is to use the fine holes on a box grater. Just be careful not to get the pith {the underlying white part, which can be bitter}.
overhead look at whipped cream topped cheesecake and limes

variation ideas

For a coconut twist ~ add a quarter cup of finely chopped coconut to the graham cracker crumbs. Then use full fat coconut milk for the whipped cream {Refrigerate the coconut milk for at least 24 hours. Then remove the solidified coconut milk and whip. Discard or reserve the coconut water for another use}.

Use vanilla wafers ~ for a twist make the crust with vanilla wafers. You'll need about 30-32 vanilla wafers, finely crushed.

For a shortbread crust ~ use finely crushed shortbread cookies in place of the graham crackers. Weighing the cookies is best in this case, you'll want 120g.

Frozen small cheesecakes ~ let the mini key lime cheesecake set up in the refrigerator. Then top with the whipped cream and place in the freezer in an airtight container. This is a great option for summer entertaining when a frozen treat is welcome!

mini key lime cheesecake with a glass of milk

frequently asked questions

do I have to use key limes?

Key limes are a little more tart and tangy than regular limes, but can be harder to find. My testers didn't notice a drastic difference in the flavor, so use regular limes if needed!

can I use bottled key lime juice?

Key lime juice can often be easier to find. If you can get your hands on that, use the juice and then the zest from a regular lime.

can I make them ahead?

This quick recipe can be prepared up to two days before serving. Store the no bake cheesecake covered in the refrigerator.

I do recommend not topping with the whipped cream until ready to serve.

how to store

Cover and store any leftover mini key lime cheesecake in the refrigerator for up to 5 days.

The cheesecakes can also be frozen for up to 3 months; allow to thaw in the refrigerator.

mini cheesecake with the muffin liner pulled down

Remember to snap a picture and tag me on Instagram if you make these Mini Key Lime Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more no bake cheesecake recipes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 mini cheesecakes

Mini Key Lime Cheesecake

mini key lime cheesecake on a serving plate

Mini key lime cheesecake has an easy homemade graham cracker crust with a smooth and creamy key lime cheesecake filling and whipped cream on top. They are no bake and made in a muffin pan, a perfect mini dessert!

Prep Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

Graham Cracker Crust

  • 1 cup graham cracker crumbs, 8 graham crackers (120g)
  • 3 tablespoons granulated sugar (36g)
  • 5 tablespoons unsalted butter, melted (70g)

Key lime Cheesecake

  • ¾ cup cold heavy whipping cream (180mL)
  • 8 ounces full-fat brick cream cheese, room temperature (226g)
  • ½ cup granulated sugar (100g)
  • ¼ cup full-fat sour cream, room temperature (60g)
  • 1 tablespoon lime zest (from one medium lime)
  • 2 tablespoons key lime juice (30mL)
  • Pinch of salt

Whipped Cream

  • 1 cup cold heavy whipping cream (240mL)
  • 3 tablespoons confectioners' sugar (23g)

Instructions

    1. Line one standard 12-count muffin pan with liners. Make sure you have room in your refrigerator for the pan.
    2. For the graham crust: Use a food processor to pulse the graham crackers (1 cup/8 graham cracker sheets/120g) into fine crumbs. (alternately you can place the crackers in a zip lock bag and crush them with a rolling pin)
    3. Add the granulated sugar (3 tablespoons/36g) and melted butter (5 tablespoons/70g) and pulse until combined. Mixture will have the consistency of wet sand.
    4. Spoon 1 and ½ tablespoons of the crust mixture into each muffin liner and use the flat bottom of a shot glass or clean fingers to pack it down tightly. Freeze or refrigerate while you prepare the key lime cheesecake filling.
    5. For the key lime cheesecake filling: Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream (¾ cup/180mL) on medium-high until stiff peaks form, about 3-4 minutes. Set aside.
    6. Using a handheld or stand mixer fitted with a paddle attachment, beat the full-fat cream cheese (8 ounces/226g) and granulated sugar (½ cup/100g) together on medium-high speed in a large bowl until the mixture is smooth, about 2-3 minutes.
    7. Add the full-fat sour cream (¼ cup/60g) and beat until fully combined, about 1 minute. Scrape up and down the sides of the bowl, then add the lime zest (from one medium lime), key lime juice (2 tablespoons) and a pinch of salt and beat until fully combined.
    8. Fold in the whipped cream with a spatula until combined. This takes several turns with the spatula. Work gently as you don’t want to deflate all the air out of the whipped cream.
    9. You can use a spoon or piping bag to transfer the filling to the crusts. I prefer using a piping bag because it’s easier and less messy for distributing. Fit a large piping bag with a round tip or an open star and place the filling in the bag and pipe the filling into each crust. You can also use a zip top bag and snip a corner off.
    10. Refrigerate the mini cheesecakes in the pan until set, about 3 hours. If refrigerating for longer than 3 hours, I recommend covering the cheesecakes with plastic wrap.
    11. For the whipped cream: Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream (1 cup/240mL) and confectioners' sugar (3 tablespoons/23g) on medium-high until stiff peaks form, about 3-4 minutes.
    12. To serve: Remove the mini cheesecakes from the refrigerator and place them on a serving platter or plates. Use a piping bag to pipe the whipped cream on top of each cheesecake. Alternately, you can also use a spoon to dollop the whipped cream on top of each cheesecake. Top with a mini slice of lime, if desired.

Notes

Heavy cream or heavy whipping cream with 36% fat is what is needed for the correct texture.

Full-fat cream cheese and sour cream are recommended.

If you don't have key lime juice, regular lime juice can be substituted.

The recipe can be prepared through step 10 up to two days before serving. I do recommend not topping with the whipped cream until ready to serve.

Cover and store any leftover cheesecakes in the refrigerator for up to 5 days. The cheesecakes can also be frozen for up to 3 months; allow to thaw in the refrigerator. You can also serve the cheesecakes frozen, if preferred.

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of granulated sugar for the crust; the butter should stay the same amount. I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 362Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 74mgSodium: 160mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 3g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Birthday Cookie Cake

This homemade birthday cookie cake is soft, chewy and filled with sprinkles. The giant cookie cake is quick and easy to make and sure to be a happy addition to any celebration!

slice of birthday cookie cake on a plate with a fork

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Who doesn't love cookies??? Especially when it's a super easy recipe. Whether you call this a birthday cookie cake, giant cookie, cookie pie, cookie cake or skillet cookie; it's sure to bring the happy to any birthday, graduation or celebration.

It seems we are all busy bakers these days, so let's make a homemade, from scratch birthday cake {in cookie form}!

For other easy cookie recipes, try my almond flour skillet cookie, sprinkle cookies or caramel chocolate chip cookies.

  • Easy to make ~ mix the dough recipe, press in a pan and bake. No chilling required!
  • Kid friendly ~ my girls love helping with cookie cakes. The cookie dough mixes up in one bowl. #lessdishesforthewin!!
  • Budget friendly ~ so much more affordable then buying a Mrs. Fields or Great American Cookie cake!
  • Simple decorating ~ add some chocolate chips to the cookie when it comes out of the oven and some buttercream to the border with some extra sprinkles and viola! it's done.
cut birthday cookie cake with purple frosting and sprinkles

ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients needed for birthday cookie cake
  • Unsalted butter ~ the butter gets melted, which provides extra chewiness to this giant cookie cake.
  • Sugars ~ a combination of granulated sugar and brown sugar provide that classic cookie flavor. You can use dark or light brown sugar.
  • Baking soda ~ helps the birthday cookie to rise and have the chewy texture.
  • Kosher salt ~ balances all the flavors and sweetness. If you only have table salt, use half the amount.
  • Cornstarch ~ brings softness and chewiness to the homemade cookie cake.
  • Vanilla ~ adds depth of flavor. This is one of the few recipes where I'll use imitation vanilla because it lends to birthday cake flavors.
  • Almond extract ~ just a touch to bring more of the flavors of birthday cake. If you don't like almond extract you can substitute with vanilla; I use Cook's.
  • Egg ~ one large egg is needed. It provides structure; for the best results use a room temperature egg.
  • All-purpose flour ~ use a kitchen scale for the most accurate results or use the spoon and level method. {Fluff the flour, then spoon it into the measuring cup and level it off with the back of a knife.}
  • White chocolate chips ~ add sweetness and flavor. You can substitute with milk or semi-sweet chocolate chips. I use Ghirardelli or Trader Joe's.
  • Sprinkles ~ is it just me or do sprinkles automatically bring the happy to desserts?Use rainbow jimmies. These are the long sugar strands that people use on ice cream.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

First preheat the oven to 350°F and generously butter an 8-inch round cake pan. Set aside.

Then melt unsalted butter, then mix in granulated sugar and brown sugar until combined.

Scrape down your bowl and add the egg, vanilla and almond extracts.

Then add the baking soda, cornstarch and kosher salt and stir until everything is combined.

melted butter, brown and granulated sugar in a mixing bowl
Add granulated and brown sugar to the melted butter and stir to combine.
egg, vanilla and almond extracts added to cookie dough
Add the egg, vanilla and almond extracts after the melted butter and sugars have been mixed together.
baking soda, cornstarch and kosher salt added to batter
After the butter, sugars, egg and extracts are mixed together, add the kosher salt, baking soda and cornstarch.

Next add the flour and stir until just combined and a few streaks of flour remain. I love these ThermoWorks spatulas!

Now fold in the white chocolate chips and sprinkles with a spatula.

cookie dough in a bowl with a few streaks of flour still remaining.
Stop mixing when a few streaks of flour still remain.
sprinkles and white chocolate chips on top of cookie dough
When a few streaks of flour remain, add in the white chocolate chips and sprinkles. Save a few sprinkles and chips for decorating, if desired.

Press the cookie dough into the bottom of the prepared pan making the layer as even as possible {I use an offset spatula}.

Bake until lightly brown, the edges are set and the surface looks dry. The cookie cake will look slightly underdone in the center, but will continue to bake and set up as the cookie cools.

If desired, press the reserved white chocolate chips into the top of the cake while it's still hot.

cookie dough pressed into a baking pan
Use an offset spatula or knife to evenly spread the cookie dough in the prepared pan.
baked giant cookie after it's finished baking
The birthday cookie cake will have lightly browned eggs and the center will look dry when done baking.
white chocolate chips pressed into top of freshly baked cookie
For a bakery style look, lightly press some white chocolate chips onto the top of the baked cookie cake.

Allow to cool completely in the pan set on a cooling rack. The middle will sink a bit as it cools.

baked birthday cookie cake
As the cookie cake cools, it will sink a little in the middle. This gives that perfectly soft and chewy center!

Once the birthday cookie cake is completely cool, make the buttercream frosting.

Beat the butter on medium-high with a handheld mixer or stand mixer until smooth and creamy. Scrape up and down the bowl. Add the confectioners' sugar, vanilla and heavy cream and mix on low until incorporated.

Then increase the speed to medium-high and beat until light and fluffy.

ingredients for buttercream frosting
Ingredients needed for the easy buttercream frosting.
purple frosting in a mixing bowl
Use a little food coloring to color your buttercream, if desired.

Transfer the buttercream to a piping bag fitted with a piping tip {I used a Wilton 1M} and pipe the frosting along the edge of the birthday cookie cake. Decorate with additional sprinkles, if desired.

To get this piping look; hold the piping tip straight over the top of the cake and apply steady pressure until the desired amount of frosting has come out. Then release the pressure and move around the cookie cake.

You can also make rosettes or a shell pattern. Come to think of it, the birthday cookie cake would look good with the piping on my lemon white chocolate cake too! Or just leave it frosting free, if that's more your style!

overhead look at decorated cookie cake

Butter the baking pan well to ensure the cake comes out in one piece.

A room temperature egg mixes more evenly into the dough recipe. To quickly bring the egg to room temperature; place it in a bowl of warm tap water for 5 - 10 minutes.

Try not to over bake the birthday cookie cake! It is done baking when the edges are set and the top looks dry. The giant cookie will continue to bake with residual heat as it cools.

Press additional chocolate chips into the top of the cookie when it's still hot out of the oven for a bakery style look.

The cookie cake needs to cool completely before removing it from the pan. Once it's cool, run a knife {or an offset spatula} between the edge of the pan and the cake and it should come right out when flipped upside down.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

variation ideas

To make this a custom birthday cookie cake, use sprinkles with colors that match your theme.

  • Alter the flavors by using chocolate or peanut butter chips.
  • Swap out the chocolate chips with m&m's. Personally, I like mini m&m's best!
  • Use red, white and blue sprinkles for a patriotic cookie cake for 4th of July or Memorial Day.
  • Pastel colors work great for Easter or baby showers. Go with pink, red and white for Valentine's Day. Or use red, green and white for Christmas.
  • Use chocolate buttercream or cream cheese frosting.
  • Add some ice cream to the top when it comes out of the oven and serve family style with spoons! {Funfetti ice cream or butterscotch ice cream would be delish!}
bite missing from a slice of cookie cake

frequently asked questions

A cookie cake is a giant cookie that is baked in a cake pan and sliced to serve. Cookies are portioned individually and are much smaller.

do I need special pan?

An 8-inch round pan is what gives the cookie a cake shape. If you don't have a round pan, this can also be baked in an 8x8 pan.

You can substitute a 9-inch baking pan, pie plate or skillet, but the baking time will reduce by a few minutes.

can I make this into a layered cake?

Yes, just make two cakes and layer and decorate as desired once they are cool.

does it need to be refrigerated?

No, it can stay at room temperature in an airtight container for 2-3 days. You can refrigerate the birthday cookie cake for up to 5 days, but it tastes best at room temperature.

how to store

This cookie cake will stay fresh in an airtight container at room temperature for 2-3 days.

It can also be stored in the freezer {in an airtight container or zip top bag} for up to three months.

unclose look at frosting piping on cookie cake

Remember to snap a picture and tag me on Instagram if you make this Birthday Cookie Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more birthday dessert ideas

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 8" cake, about 10 - 12 servings

Birthday Cookie Cake

slice of birthday cookie cake on a plate with a fork

Homemade birthday cookie cake is soft and chewy and filled with sprinkles. This giant cookie cake is quick and easy to make and sure to be a happy addition to any celebration!

Prep Time 15 minutes
Bake Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes

Ingredients

cookie cake

  • 6 tablespoons unsalted butter, melted (85g)
  • ⅓ cup granulated sugar (75g)
  • ⅓ cup brown sugar (75g)
  • 1 large egg
  • ½ teaspoon imitation vanilla or pure vanilla extract
  • ¼ teaspoon pure almond extract
  • ½ teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon kosher salt
  • 1 ¼ cups all-purpose flour (156g)
  • ½ cup white chocolate chips (90g)
  • ¼ cup sprinkles (44g)

vanilla buttercream

  • ¼ cup unsalted butter, room temperature (57g)
  • 1 cup confectioners' sugar (120g)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream* (15-30mL)

Instructions

  1. Preheat the oven to 350°F and generously butter an 8-inch round cake pan. Set aside.
  2. Melt unsalted butter (6 tablespoons/85g), then mix in granulated sugar (⅓ cup/70g) and brown sugar (⅓ cup/70g) until combined.
  3. Scrape down your bowl and add the egg (1 large), vanilla (½ teaspoon) and almond extracts (¼ teaspoon). Once combined, add the baking soda (½ teaspoon), cornstarch (1 teaspoon) and kosher salt (½ teaspoon) and stir until everything is combined.
  4. Now add the flour (1 ¼ cups/156g) and stir until just combined and a few streaks of flour remain.
  5. Fold in the white chocolate chips (½ cup/90g) and sprinkles (¼ cup/44g) with a spatula. (Save aside a few white chocolate chips and sprinkles for decorating, if desired)
  6. Press the cookie dough into the bottom of the prepared pan making the layer as even as possible (I use an offset spatula).
  7. Bake 17-20 minutes, until lightly brown, the edges are set and the surface looks dry. The cookie cake will look slightly underdone in the center, but will continue to bake and set up as the cookie cools. If desired, press the reserved white chocolate chips into the top of the cake while it's still hot.
  8. Allow to cool completely in the pan set on a cooling rack. The middle will sink a bit as it cools.
  9. Once the cake is completely cool, run a knife between the cake and the edge of the pan and the cookie cake should pop right out of the pan. Place the cake on a serving plate.
  10. Vanilla buttercream: beat the butter (¼ cup/57g) on medium-high with a handheld or stand mixer until smooth and creamy, about 2-3 minutes. Scrape up and down the bowl.
  11. Add the confectioners' sugar (1 cup/120g), vanilla (1 teaspoon) and heavy cream (1 tablespoon) and mix on low until incorporated. Then increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes. Scrape up and down the bowl as needed.
  12. Transfer the buttercream to a piping bag fitted with a piping tip (I used a Wilton 1M) and pipe the frosting along the edge of the birthday cookie cake. Decorate with additional sprinkles, if desired.

Notes

*The heavy cream can be substituted with half and half or milk.

For the most accurate measuring, use a kitchen scale. If not using a scale, spoon and level your flour.

If using salted butter, leave out the kosher salt.

If you only have table salt, use half the amount of salt.

I like using dark brown sugar, but light brown sugar also works.

An imitation vanilla can be used in place of pure vanilla extract. If you don't like almond extract, you can use all vanilla, but will lose some of the birthday cake flavor.

Use jimmies sprinkles and not nonpareil sprinkles as the nonpareils can bleed and make an unpleasant looking cookie cake.

Cookie cake will stay fresh in an airtight container at room temperature for 2-3 days. The cake can also be refrigerated for up to 5 days, but it tastes best at room temperature. It can also be stored in the freezer (in an airtight container or zip top bag) for up to three months.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 283Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 121mgCarbohydrates: 37gFiber: 0gSugar: 26gProtein: 2g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

Butterscotch Ice Cream

Butterscotch ice cream takes the rich classic flavor of butterscotch candies into a homemade ice cream. This churned ice cream is extra creamy with a caramel like flavor that is almost impossible to resist!

butterscotch ice cream cone with a spoon drizzling butterscotch sauce over it

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ice cream is always a winning dessert! Making it at home is easy and I love the simple ingredient list for this butterscotch ice cream.

This recipe starts with a homemade butterscotch sauce and then a custard based ice cream. It has that rich, classic butterscotch flavor while not being too sweet. Enjoy it in an ice cream cone or cup and you have the perfect make ahead dessert.

This butterscotch ice cream contains eggs and uses an ice cream maker, much like my cinnamon ice cream or Ben and Jerry's copycat cool britannia ice cream. If you prefer a no churn ice cream with no eggs, check out my white chocolate ice cream, brownie batter ice cream or funfetti ice cream.

why you will love this churned ice cream

  • Flavor ~ dark brown sugar in the butterscotch sauce and ice cream base give this homemade ice cream a bold butterscotch flavor. No artificial ingredients or melted butterscotch chips here!
  • Texture ~ this recipe has the perfect balance of milk and cream to give this butterscotch ice cream an extra creamy consistency.
  • Easy to make ~ the easy homemade butterscotch sauce whips up in about 10 minutes and the ice cream base takes about 15. The hardest part is waiting for it to cool before churning and then letting it chill until firm!
  • Budget friendly ~ have you been to Baskin Robbins or Cold Stone lately?! I took the girls for ice cream a couple weeks ago and it was $18 for the three of us to get a scoop each. Making ice cream at home is definitely easier on the budget!
scoops of butterscotch ice cream in a loaf pan

ingredient list

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for butterscotch sauce
ingredients for butterscotch ice cream
  • Butter ~ gets melted for the base of the butterscotch sauce. If you only have salted butter, leave out the kosher salt.
  • Brown sugar ~ I highly recommend using dark brown sugar in this recipe for the best butterscotch flavor. It has a richer flavor, thanks to more molasses. If you only have light brown sugar, it will work, but the butterscotch flavor won't be as bold. Dark brown sugar is used in both the sauce and ice cream.
  • Granulated sugar ~ used in the ice cream base, just use your favorite brand of white sugar.
  • Kosher salt ~ just a touch to balance the sweetness. This is not a salted butterscotch sauce. If you only have table salt, start with half the amount.
  • Heavy cream ~ brings richness to both the sauce and the ice cream. Heavy cream should have a minimum of 36% milk fat.
  • Half and half ~ used for the ice cream base. Typically half and half has a 10.5 - 18% milk fat.
  • Milk ~ I use 1% milk to balance the richness of the heavy cream and half and half. You could substitute 2% or whole milk.
  • Vanilla ~ used in both the butterscotch sauce and ice cream to add flavor.
  • Eggs ~ two large eggs are needed for the ice cream base. They add rich flavor and help to give the butterscotch ice cream a smooth and creamy texture.
ice cream in cups with spoons

how to make homemade butterscotch sauce

Melt the unsalted butter in a heavy bottomed sauce pan over medium heat. Once melted add the dark brown sugar, kosher salt and heavy cream and mix until fully combined.

Bring the mixture to a low boil, stirring and scraping the sides of the pan occasionally and allow to boil for 4-5 minutes. Remove the pan from the heat and stir in the vanilla.

boiling butterscotch in a sauce pan

Pour half of the butterscotch sauce into a heat proof container and half of the butterscotch into a bowl {I prefer a metal bowl} which is large enough to whisk the ice cream base into. Set aside while you make the ice cream.

The butterscotch sauce in the container can be stored in the refrigerator once it has cooled.

how to make the ice cream base

In a small bowl, whisk the eggs.  Set aside.

In a medium saucepan over medium-low heat, stir together the dark brown sugar, granulated sugar, half and half and ½ cup of milk.  When the mixture begins to simmer, remove it from the heat and quickly whisk half of the mixture into the beaten eggs.  Whisking quickly helps to keep the eggs from scrambling. Pour the egg mixture back into the saucepan and stir in the heavy cream and remaining ½ cup of milk. 

Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a metal spoon, approximately 10 minutes. You don't want the mixture to boil. If you want to check with a thermometer, the temperature should be around 170°F.

whisked eggs in a bowl
Whisk the eggs in a bowl and set aside.
granulated sugar, brown sugar, half and half and milk in a sauce pan on the stove.
Mix the granulated sugar, brown sugar, half and half and milk in a saucepan. Allow to come to just a simmer.
spoon with a finger wiped across showing the ice cream custard is ready
The mixture will be thick enough to coat the back of a metal spoon when it has finished cooking. If you swipe your finger across, it should hold a good line.

Remove the saucepan from the heat and whisk in vanilla.  Pour the butterscotch ice cream base into the bowl with half the butterscotch sauce in it and whisk to fully combine. Cover the bowl with plastic wrap {press the wrap down onto the top of the ice cream base} and refrigerate until completely cool. 4 hours minimum and ideally 12-24 hours. I shoot for the ice cream to be cooler than 45°F.

butterscotch in the bottom of a metal bowl
I like using a metal bowl for chilling the ice cream base.
ice cream base whisked together with half of the butterscotch.
Pour the ice cream custard over the butterscotch and whisk to combine. Then cover and chill.

time to churn the ice cream!

Once the butterscotch ice cream has chilled until very cold, pour into an ice cream maker {this is the updated version of the Cuisinart I have} and churn approximately 30 minutes.

thermometer showing the chilled butterscotch ice cream base before churning.
Chill the ice cream base. If possible, I prefer to chill overnight so the base is under 45°F.
butterscotch ice cream churned in an ice cream maker
Churn the ice cream in your machine for about 30 minutes or according to your ice cream machine's instructions.

Pull the butterscotch sauce out of the refrigerator to warm up while you churn the ice cream.

Once ice cream has finished churning, move half the ice cream to a freezer safe container and top with half of the reserved butterscotch sauce. Then add the remaining ice cream and drizzle with the remaining butterscotch. Cover the container with it's lid or plastic wrap and store in the freezer.  {An air tight container is best}.

butterscotch ice cream in a loaf pan with homemade butterscotch drizzled over the top.

tips and troubleshooting

  • If you worry that you did scramble the eggs a little, you can pour the ice cream base over a fine mesh strainer to remove any clumps.
  • If the butterscotch sauce has gotten too firm, lightly warm it. I place the butterscotch container in about an inch of water in the bottom of a sauce pan and warm the water over a medium-low temperature. Stir the sauce until it's a pourable consistency. If it still seems too thick, you can add a tablespoon or two of heavy cream.
  • Chill the ice cream base until it is very cold! Ideally 12-24 hours, but 4 hours at a minimum. I use my Thermapen to check the temperature before placing in my ice cream maker. My goal is to have it under 45°F. The colder the base is, the thicker the final ice cream will be.
  • Chill the container your ice cream will be stored in. Keeping the butterscotch ice cream as cold as possible will yield the best extra creamy texture. I usually pop my container in the freezer when I place the ice cream custard in the refrigerator to chill.
  • If you want to add any mix-ins to the ice cream, keep them small, no bigger than a blueberry!
ice cream cone with broken pieces of ice cream cone around it.

frequently asked questions

what is the difference between butterscotch and caramel?

Classic butterscotch uses brown sugar and butter. Caramel starts with granulated {white} sugar and may or may not use butter. They taste similar, but butterscotch tends to be more rich in flavor.

can I make ice cream without an ice cream maker?

Yes! No churn ice cream has been all the rage the last several years. You can use the vanilla ice cream portion of this cherry bourbon ice cream recipe. Mix the butterscotch sauce in with the sweetened condensed milk.

is butterscotch ice cream gluten free?

Yes, the butterscotch ice cream ingredient list is gluten free.

how to store

Store in an airtight container in the freezer for up to 2 months. An airtight container can help to prevent freezer burn. {I tend to use a loaf pan or cake pan because they photograph better, but I always move the ice cream to an airtight container for storage}!

three bowls of ice cream with a jar of butterscotch

Remember to snap a picture and tag me on Instagram if you make this Butterscotch Ice Cream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more butterscotch desserts to try

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: two pints - 8 servings

Butterscotch Ice Cream

double scoop of butterscotch ice cream in a cone

Butterscotch ice cream takes the rich classic flavor of butterscotch candies into a homemade ice cream. This churned ice cream is extra creamy with that caramel like flavor that is almost impossible to resist!

Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 12 hours
Total Time 12 hours 30 minutes

Ingredients

butterscotch

  • 4 tablespoons unsalted butter (57g)
  • ½ cup packed dark brown sugar (100g)
  • ¼ teaspoon kosher salt
  • ½ cup heavy cream (120mL)
  • 2 teaspoons pure vanilla extract

ice cream base

  • 2 large eggs, whisked
  • ½ cup granulated sugar (100g)
  • ½ cup packed dark brown sugar (100g)
  • 1 cup half and half (240mL)
  • 1 cup milk*, divided (240mL)
  • ½ cup heavy cream (120mL)
  • 1 teaspoon pure vanilla extract

Instructions

  1. For the butterscotch sauce: Melt the unsalted butter (4 tablespoons/57g) in a heavy bottomed sauce pan over medium heat. Once melted add the dark brown sugar (½ cup/100g), kosher salt (¼ teaspoon) and heavy cream (½ cup/120mL) and mix until fully combined.
  2. Bring the mixture to a low boil, stirring and scraping the sides of the pan occasionally and allow to boil for 4-5 minutes.
  3. Remove the pan from the heat and stir in the vanilla. Pour half of the butterscotch sauce into a heat proof container and half of the butterscotch into a bowl (I prefer a metal bowl) which is large enough to whisk the ice cream base into. Set aside while you make the ice cream. (The butterscotch sauce in the container can be stored in the refrigerator once it has cooled)
  4. For the ice cream base: In a small bowl, whisk the eggs (2 large).  Set aside.
  5. In a medium saucepan over medium-low heat, stir together the dark brown sugar (½ cup/100g), granulated sugar (½ cup/100g), half and half (1 cup/240mL) and ½ cup/120mL of milk*. 
  6. When the mixture begins to simmer, remove it from the heat and quickly whisk half of the mixture into the beaten eggs.  Whisking quickly helps to keep the eggs from scrambling.
  7. Pour the egg mixture back into the saucepan and stir in the heavy cream (½ cup/120mL) and remaining ½ cup/120mL of milk.  Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a metal spoon, approximately 10 minutes. You don't want the mixture to boil.
  8. Remove the saucepan from the heat and whisk in vanilla (1 teaspoon).  Pour the ice cream base into the bowl with half the butterscotch sauce in it and whisk to fully combine. Cover the bowl with plastic wrap (press the wrap down onto the top of the ice cream base) and refrigerate until completely cool. (4 hours minimum and ideally 12-24 hours). I shoot for the ice cream to be cooler than 45°F.
  9. Pour cooled mixture into an ice cream maker and churn approximately 30 minutes (or according to the manufacturer's instructions). Pull the butterscotch sauce out of the refrigerator to warm up while you churn the ice cream**.
  10. Once ice cream has finished churning, move half the ice cream to a freezer safe container and top with half of the reserved butterscotch sauce. Then add the remaining ice cream and drizzle with the remaining butterscotch. Cover the container with it's lid or plastic wrap and store in the freezer.  (an air tight container is best)

Notes

*I use 1% milk. 2% or whole milk can also be used. I don't recommend fat free milk.

**If the butterscotch sauce is too thick, you can lightly warm it until it is a thinner consistency. I place the butterscotch container in about an inch of water in the bottom of a sauce pan and warm the water over a medium-low temperature. Stir the sauce until it's a pourable consistency. If it still seems too thick, you can add a tablespoon or two of heavy cream.

Store in an airtight container in the freezer for up to 2 months. An airtight container can help to prevent freezer burn.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 362Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 108mgSodium: 105mgCarbohydrates: 39gFiber: 0gSugar: 39gProtein: 4g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Ice Cream

Lemon Raspberry Tart

Lemon raspberry tart has a simple lemon mascarpone filling nestled in a shortbread crust. A raspberry coulis sauce and fresh berries serve as the easy decoration for this eggless dessert.

cut slices of lemon raspberry tart

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Entertaining is fun, but can be stressful! Ya'll are busy like me, so I know you want an easy dessert that impresses. This lemon raspberry tart is just that. I'm channeling my inner Ina Garten with this one.😉

For more berry and lemon desserts, try strawberry lemonade cookies, lemon raspberry bars {no bake}, lemon raspberry cupcakes or lemon blueberry cookies {no chill}.

why you will love this lemon tart

  • Quick shortbread crust ~ this shortbread crust gets pressed into the tart pan, no rolling out required.
  • Easy lemon mascarpone filling ~ the lemon filling is silky and creamy and whips up in about 5 minutes.
  • Simple decoration ~ a raspberry coulis is used as the sauce for decoration, with fresh berries and a little lemon zest. Easy peasy!
  • Make ahead ~ this lemon raspberry dessert can be made up to two days ahead.
slices of tart showing layers of shortbread crust, lemon filling and raspberry coulis topping

🍋ingredient notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients needed for shortbread tart crust
ingredients needed for lemon raspberry tart filling
  • All-purpose flour ~ gives the shortbread crust it's structure.
  • Confectioners' sugar ~ also known as powdered sugar; brings sweetness to the crust and lemon tart.
  • Kosher salt ~ just a touch to balance the sweetness. If you only have table salt, use half the amount.
  • Unsalted butter ~ cold butter is used in the easy shortbread crust. If you only have salted butter, eliminate the kosher salt.
  • Heavy cream or heavy whipping cream ~ gets whipped to stiff peaks to provide the creamy, mousse-like texture to the lemon raspberry tart.
  • Mascarpone cheese ~ provides the structure to the tart and can be used straight from the refrigerator. If you cannot find mascarpone, you can substitute with an equal amount of block cream cheese, which will add a little tang to the filling.
  • Vanilla ~ just a touch to balance the flavors. I prefer a pure vanilla extract.
  • Lemon ~ you'll use one large lemon. Zest it first {and save a little aside for garnish}, then squeeze for the fresh lemon juice. This is my favorite zesting tool and juicer.
  • Raspberry coulis ~ for a homemade raspberry coulis, use half of the recipe from this cheesecake. Or use a high-quality store bought coulis; Fran's makes an excellent one.
  • Raspberry jam ~ this is optional, but adds another layer of raspberry to the tart. Use your favorite brand.
slice of lemon raspberry tart on a plate with a fork

how to make the shortbread crust

Start by blending the all-purpose flour, confectioners' sugar and kosher salt.

Then cut in the unsalted butter with a fork or pastry cutter until the butter is worked into the dry ingredients.

Now use your {clean} hands to gather the dough together.

Press into the bottom of a non-greased 9-inch tart pan with a removable bottom. Prick the dough with a fork a few times then place in the refrigerator while the oven preheats.

butter worked into flour, salt and sugar.
Use a fork or pastry cutter to work the butter into the dry ingredients until you have pea size pieces of butter showing.
shortbread tart dough after it's mixed together.
Use your clean hands to gather the shortbread dough before pressing it into the tart pan.
unbaked shortbread tart crust
Once you've evenly pressed the shortbread crust into the tart pan, prick the bottom several times with a fork. Then chill while the oven preheats.

Bake the shortbread crust for 15 minutes. Remove the crust from the oven and use a flat bottom cup to press the dough back down, then prick the bottom with a fork again and return to the oven for another 5-10 minutes or until the crust is lightly golden.

Remove from the oven and allow to cool completely before adding the lemon mascarpone filling. {Can be made up to one day ahead. Once cool, cover and store at room temperature}. By the way, I absolutely love this purple Thermoworks silicone hot pad!

par baked shortbread crust with a measuring cup showing how to flatten the bottom
After the crust has par baked, remove it from the oven and use a flat bottom cup to flatten the crust back in the tart pan. Then prick the bottom again and place back in the oven.
baked shortbread crust
Bake the shortbread crust until lightly golden. {I could have let this one go another minute or two}.

how to make the lemon mascarpone filling

Using a handheld mixer or a stand mixer with the whisk attachment, whip the whipping cream and confectioners' sugar on medium-high until stiff peaks and set aside.

In another bowl; whip the mascarpone cheese and vanilla on medium until well combined. Then mix in the lemon zest and lemon juice on medium until combined.

whipped cream in a bowl whipped to stiff peaks
Whip the heavy whipping cream to stiff peaks.
lemon mascarpone ingredients in a mixing bowl
For the silkiest filling, DO NOT add the lemon juice and zest before whipping the mascarpone and vanilla.

If you add the lemon juice or zest to the mascarpone before it's blended smooth {like I did in these photos😂}, it will slightly curdle the mixture. Don't worry! It will smooth back out with the addition of the whipped cream.

Now using a spatula, fold in the whipped cream until fully combined.

lemon mascarpone ingredients being whipped in a mixing bowl
If you add the lemon juice and lemon zest to the mascarpone BEFORE you've whipped the mascarpone, it will curdle like this. Don't worry, we can fix it!
creamy lemon mascarpone filling mixed in a bowl
The lemon filling becomes nice and creamy once the whipped cream is folded into it.

how to add decoration to the lemon tart

Let's put this lemon raspberry tart together! If desired, spread a thin layer of raspberry jam over the baked and cooled shortbread crust.

Then spread the lemon filling into the crust, using an offset spatula to smooth.

Now drop spoonfuls of the raspberry coulis in a circular pattern around the outside border, repeat with a smaller circle in the middle of the tart.

raspberry jam lining the shortbread crust
If desired, add a thin layer of raspberry jam over the shortbread crust before adding the lemon filling.
raspberry coulis dropped in circles over lemon filling
Drop spoonfuls of the raspberry coulis in a circular pattern around the outside border, repeat with a smaller circle in the middle of the tart.

Then take a toothpick and lightly drag the coulis from one circle to the next. Garnish with fresh raspberries and additional lemon zest.

raspberry coulis "hearts" from a toothpick running through it
Use a toothpick to "drag" the coulis from one circle to another, creating a bit of a heart pattern.

expert tips for this easy tart

  • Bake the tart crust up to a day before as it needs to be completely cool before adding the eggless lemon filling.
  • Whip the mascarpone with the vanilla before adding the lemon zest and lemon juice, which keeps the filling silky smooth.
  • This lemon tart with raspberry coulis should be stored in the refrigerator before serving, but will be okay left out for about an hour.
  • Use a sharp knife for cutting the slices and wipe the knife clean between cuts.
  • Use any leftover coulis for serving or spoon it over ice cream.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

lemon raspberry tart sitting on a cake stand

frequently asked questions

what if I don't have a tart pan?

You can use a 9-inch springform pan or bake into lemon raspberry bars by using a 9x9 baking pan. Both alternate pans will make the tart a little more rustic.

For the springform pan, you only need to line it with an overhang of parchment paper if you'd like to be able to easily remove the lemon raspberry tart from the bottom of the pan.

For the 9x9 baking pan, I would line the pan with parchment overhanging the sides so that you can remove the bars for easy cutting.

where do I find mascarpone cheese?

Most grocery stores will carry mascarpone cheese. It is typically near the deli section or with the specialty cheeses, not with the cream cheese. I often find that Trader Joe's has the best price for it.

what does lemon tart taste like?

This lemon raspberry tart has a jam lined, crumbly classic shortbread crust with a not-too-sweet and not-too-tart creamy lemon filling, which is swirled with a raspberry coulis. It's not dense like a cheesecake, but more mousse-like.

what can I garnish lemon raspberry tart with?

Fresh raspberries and lemon zest are the best garnishes for this lemon dessert. You will likely have some raspberry coulis leftover, which can also be served with the dessert.

how to store

Store any leftovers covered in the refrigerator for up to five days.

lemon raspberry tart with lemons and raspberry coulis

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more lemon recipes

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Yield: one 9" tart ~ about 12 servings

Lemon Raspberry Tart

slice of lemon raspberry tart showing the layers

A creamy lemon mascarpone filling sits nestled in a shortbread crust with a simple raspberry coulis and fresh berries for decoration.

Prep Time 20 minutes
Bake Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

Shortbread Crust

  • 1 ¼ cups all-purpose flour (157g)
  • ¾ cup confectioners' sugar (90g)
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, cold (113g)

Lemon mascarpone filling

  • ½ cup heavy whipping cream, cold (120mL)
  • ¼ cup confectioners' sugar (30g)
  • 8 ounces (1 container) mascarpone cheese* (227g)
  • ½ teaspoon pure vanilla extract
  • 1 large lemon, zested
  • 2 teaspoons fresh lemon juice

assembly and decoration

  • 3 tablespoons raspberry jam** (60-80g)
  • ¼ cup raspberry coulis
  • Fresh raspberries, optional for decorating

Instructions

    1. For the crust: Blend the all-purpose flour (1 ¼ cups/157g), confectioners' sugar (¾ cup/90g) and kosher salt (½ teaspoon). Then cut in the unsalted butter (½ cup/113g) with a pastry blender or fork until the butter is worked into the dry ingredients. Use your (clean) hands to gather the dough together. Press into the bottom of a non-greased 9-inch tart pan with a removable bottom. Lightly dampen your fingers with water, if needed. Prick the dough with a fork a few times then place in the refrigerator while the oven preheats.
    2. Preheat the oven to 350°F
    3. Bake the shortbread crust for 15 minutes. Remove the crust from the oven and use a flat bottom cup to press the dough back down***, then prick the bottom with a fork again and return to the oven for another 5-10 minutes or until the crust is lightly golden. Remove from the oven and allow to cool completely before adding the lemon mascarpone filling. If the tart shell has shrunk at all, use a flat bottomed measuring cup to lightly press the dough back up the sides when just out of the oven. Use caution as the shortbread crust will be hot. (Can be made up to one day ahead. Once cool, cover and store at room temperature)
    4. For the lemon mascarpone filling: using a handheld mixer or a stand mixer with the whisk attachment, whip the cold whipping cream (½ cup/120mL) and confectioners' sugar (¼ cup/30g) on medium-high until stiff peaks, approximately 2-3 minutes. Set aside.
    5. In another bowl; whip the mascarpone cheese (8 ounces/227g) and vanilla (½ teaspoon) on medium until well combined, about 1-2 minutes. Then mix in the lemon zest (from 1 large lemon) and lemon juice (2 teaspoons) on medium until combined. Now using a spatula, fold in the whipped cream until fully combined.
    6. To assemble: If using, spread the raspberry jam (3 tablespoons/60-80g) over the bottom of the cooled shortbread crust. Then spread the filling into the crust, using an offset spatula to smooth. Now drop spoonfuls of the raspberry coulis in a circular pattern around the outside border, repeat with a smaller circle in the middle of the tart. Then take a toothpick and lightly drag the coulis from one circle to the next. Garnish with fresh raspberries and additional lemon zest. Refrigerate until ready to serve.

Notes

*The mascarpone can be used straight from the refrigerator.

**The raspberry jam is optional for going underneath the lemon filling.

***If you would rather use pie weights for blind baking the shortbread crust, you can. I'm usually too lazy to pull mine out. 😉

If you add the lemon juice or zest to the mascarpone before it's blended smooth, it will slightly curdle the mixture. Don't worry! It will smooth back out with the addition of the whipped cream, but for the smoothest filling try to follow the instructions.

Can be prepared up to two days ahead. Store any leftovers covered in the refrigerator for up to five days.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 276Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 180mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 6g

The nutrition information is an estimate and may not be entirely accurate.

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© Tasia
Cuisine: American / Category: Pies and Tarts