Lemon-Blueberry Cheesecake Lasagna

Published

3 months ago

July 21, 2025

Lemon-Blueberry Cheesecake Lasagna

This easy, no-bake dessert is full of layers of lemon Oreos, blueberry cheesecake, and lemon whipped cream. It’s sweet, tangy, and perfect for spring or summer parties. Let’s make it!

Ingredients

Ingredient	Quantity
Heavy cream	2 cups
Lemon curd (store-bought or homemade)	12 oz.
Cream cheese (softened)	3 packages (8 oz. each)
Confectioners’ sugar	1/3 cup (38 g)
Blueberry jam	1 jar (13 oz.)
Fresh lemon juice	1 tablespoon
Lemon Oreos	48 pieces
Lemon zest & fresh blueberries	For topping

Ingredients Description

Lemon Oreos: Adds crunchy texture. If unavailable, use golden Oreos.
Lemon curd & jam: Store-bought versions save time, but homemade versions will add special flavor.
Make-ahead tip: You can prepare this dessert the day before and refrigerate it overnight.

Cooking Instructions

In a large bowl, beat the heavy cream until stiff peaks form. Set aside 2 cups of the whipped cream in a separate bowl and refrigerate it.
Add the lemon curd to the remaining whipped cream. Mix gently and refrigerate.
In another bowl, beat cream cheese and powdered sugar until smooth. Add blueberry jam and lemon juice, then mix again.
In a 13″ x 9″ dish, spread a thin layer of the cheesecake mixture. Add a layer of Oreos over it.
Spread half the cheesecake mix on top of the Oreos. Add half the lemon curd whipped cream on top. Repeat with the remaining layers.
Top with the saved whipped cream. Chill in the refrigerator for at least 2 hours or overnight.
Before serving, sprinkle with lemon zest and fresh blueberries.

Nutrition Info (Estimated per serving)

Calories: 420
Carbohydrates: 35g
Sugar: 28g
Fat: 28g
Protein: 5g
Fiber: 1g

Cooking Tips

For extra flavor, use homemade lemon curd or jam.
Refrigerate the dessert overnight for best results.
Use a serrated knife to slice cleanly through the layers.
Top with crushed Oreos or white chocolate chips for extra decoration.

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Yellow Cake

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Yellow Cake

Published

3 months ago

July 21, 2025

Samriha Maher

Yellow Cake

Yellow cake is a simple and rich version of vanilla cake. It uses egg yolks for color and flavor. This recipe also includes a tasty chocolate frosting. Perfect for birthdays or special treats!

Ingredients Table

For	Ingredient	Quantity
Cake	All-purpose flour	2 cups
Cake	Cornstarch	3 Tbsp
Cake	Baking powder	1½ tsp
Cake	Kosher salt	1 tsp
Cake	Butter (softened)	1 cup (2 sticks)
Cake	Granulated sugar	1 cup
Cake	Brown sugar (packed)	½ cup
Cake	Large eggs	2
Cake	Egg yolks	6
Cake	Vanilla extract	2 tsp
Cake	Milk	¾ cup
Frosting	Butter (melted)	1 cup (2 sticks)
Frosting	Powdered sugar	3 cups
Frosting	Unsweetened cocoa powder	1 cup
Frosting	Heavy cream	⅓ cup
Frosting	Vanilla extract	1 tsp
Frosting	Kosher salt	Pinch

Ingredients Description

Flour & Cornstarch: Makes the cake soft and fluffy.
Baking Powder: Helps the cake rise.
Butter: Adds flavor and richness.
Sugars: White and brown sugar give sweetness and soft texture.
Eggs & Yolks: Extra yolks give the cake its yellow color and smooth taste.
Milk: Adds moisture to the batter.
Chocolate Frosting: Sweet and rich, pairs perfectly with yellow cake.

Cooking Instructions

Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and spray with cooking spray.
In a bowl, mix flour, cornstarch, baking powder, and salt.
In another bowl, beat butter and both sugars until fluffy. Add eggs and yolks one by one. Mix in vanilla.
Add dry ingredients to wet ingredients and mix. Pour in milk and stir until smooth.
Divide the batter between pans. Bake 25–30 minutes or until a toothpick comes out clean.
Let cakes cool for 10 minutes, then place them on a wire rack to cool completely.
To make frosting, beat melted butter, powdered sugar, and cocoa powder. Add cream, vanilla, and salt. Beat until fluffy.
Level the cakes if needed. Spread half the frosting on one cake, top with the second cake, and cover with the rest of the frosting.

Nutrition Info (Per Slice)

Calories: ~450
Fat: 22g
Carbohydrates: 58g
Protein: 6g
Sugar: 40g

Cooking Tips

Use room-temperature butter for better mixing.
Don’t overmix the batter—it makes the cake dense.
Use parchment paper to prevent sticking.
Let cakes cool completely before frosting.

S’mores Cupcakes

Published

3 months ago

July 21, 2025

Samriha Maher

S’mores Cupcakes

Ingredients Table

Ingredient	Amount
Chocolate cake mix	1 box (15.25 oz.)
Egg whites	4 large
Granulated sugar	1 cup (200g)
Vanilla extract	1 tsp
Salt	1/2 tsp
Semisweet chocolate chips	3/4 cup
Graham crackers	5, divided

Ingredients Description

These cupcakes are made with a simple chocolate cake base and topped with sweet marshmallow-style frosting. Egg whites and sugar are whipped to make the topping fluffy. Chocolate chips and crushed graham crackers give that classic s’mores flavor.

Cooking Instructions

Preheat oven as directed on the cake box. Line a muffin tray with paper cups.
Mix cake batter as per box and pour into muffin cups. Bake until a toothpick comes out clean. Let cool.
Heat 1/2 cup water in a pot. Place egg whites and sugar in a bowl over the pot (double boiler) and stir for 5 minutes until sugar melts.
Remove from heat and beat the mix until soft peaks form. Add vanilla and salt. Put in a piping bag.
Melt chocolate chips over hot water and keep warm.
Break 2 graham crackers into 12 square pieces. Crush the rest into crumbs and put in a bowl.
Dip cupcake edges into melted chocolate and then into crumbs.
Pipe frosting on top. Broil for 30 seconds until golden. Add cracker squares on top. Done!

Nutrition Info (per cupcake – approx.)

Calories: 250
Carbohydrates: 35g
Protein: 3g
Fat: 11g
Sugar: 24g
Sodium: 190mg

Cooking Tips

Use room temperature egg whites for easier whipping.
Don’t overheat the frosting — stop once sugar is melted.
Watch closely under the broiler so the frosting doesn’t burn.
Store in the fridge if not serving immediately.

Desserts

Frozen Espresso Martini

Published

3 months ago

July 21, 2025

Samriha Maher

Frozen Espresso Martini

On a hot summer day or during a fun night, nothing beats a cold espresso martini. But what if it’s frozen? Yes, this Frozen Espresso Martini with creamy whipped topping is a next-level treat. It’s easy to make, looks amazing, and tastes even better. Let’s get started!

Ingredients Table

Ingredient	Quantity
Whipped Cream (Optional)
Heavy cream	1/2 cup
Instant espresso powder	1 tsp
Baileys	1 Tbsp
Confectioners’ sugar	1 Tbsp
Frozen Base
Concentrated cold brew (frozen)	12 oz (1 1/2 cups)
Vodka	3 oz
Kahlúa	2 oz
Simple syrup	1 1/2 oz
Espresso beans & powder (optional)	For garnish

Ingredients Description

This drink is made in two parts. First, we whip cream with Baileys and espresso powder for a fancy topping. Then, we blend frozen cold brew with vodka, Kahlúa, and syrup to make the frozen base. Together, it’s creamy, strong, and super refreshing.

Cooking Instructions

Whipped Cream (Optional)

In a medium bowl, use a hand mixer to whip the heavy cream and espresso powder until thick.
Add Baileys and sugar, then gently fold them in.
Keep in the fridge until your drink is ready.

Frozen Base & Assembly

Add frozen cold brew, vodka, Kahlúa, and syrup to a blender.
Blend until smooth and creamy.
Pour into chilled glasses.
Top with whipped cream (if using), espresso beans, and a little espresso powder.