Cookies & Cream Cheesecake Bars

Oreos and cheesecake.

It doesn’t get more magical than this!

This is an easy cheesecake dessert that is creamy, dreamy and absolutely delightful.

Definitely one of my faves!

Now, don’t count calories making this. Your head will explode, but trust me every bite is worth it!

So go ahead have a slice and share the rest with your family and friends.

Take it to work and you’ll become very popular I’m sure.

Also if you are afraid that your cheesecake will crack, don’t be! Just make sure your ingredients are room temp! I left everything out for about 30mins and it was fine.

Also don’t overbeat your filling!

After your cheesecake is done, let it sit at room temp for at least 1hr before putting it in the fridge.

Water baths are also great for cheesecakes I know but I don’t have the patience for that so I just skip it. So far I’ve never had issues with cracks, it’s more luck than anything else I’m sure.

Anyways, cracks or no cracks this cheesecake is deelish!

Cookies & Cream Cheesecake Bars

Serves: 24


  • 1 package of oreos
  • 4 tbsp. unsalted butter, melted
  • 3 (8oz) cream cheese*
  • 3/4 cup sugar
  • 3/4 cup sour cream*
  • 1 tsp vanilla extract
  • 1/2 tsp salt (I used fine sea salt)
  • 3 large eggs*


  1. Preheat oven to 325F.
  2. Line a 9×13 baking dish with aluminum foil letting it overhang on each end.
  3. In a large zip lock bag crush 26 oreos with rolling-pin. Add the butter, stir with a spatula.
  4. Transfer the buttered oreo crumbs to the baking sheet and press down with your hands.
  5. Bake for 10mins. Remove from oven and let cool on wire rack.
  6. In a mixer combine the cream cheese and sugar. Beat for 2 mins on medium speed.
  7. Add the sour cream, vanilla and salt, beat to combine.
  8. Add the eggs one at a time and beat after each addition.
  9. Crush the remaining oreos and fold in the cream cheese mixture.
  10. Transfer the filling over the cooled oreo crust and even out with a spatula.
  11. Bake for 40mins or until the edges are set but the middle is still wobbly.
  12. Let cool on a wire rack for 1hr.
  13. Refrigerate for at least 3 hrs**.
  14. Cut and serve!

*at room temp

** best refrigerated overnight


Cheddar Steak Quesadilla

One of my guilty pleasures is Taco Bell’s steak quesadilla.

I love it. I don’t care if it’s not real meat and how it has a thousand calories. I just love it.

But since it’s horrible for my diet, I decided to make a lighter version to satisfy my cravings.

There’s 3 reasons why I love their steak quesadillas:

1) Steak. Love it. Can eat it every day and could never be a vegetarian.

2) Cheese. Melted. Gloriuos cheese.

3) Their mild sauce. Perfect in this. Just perfect!

So for my steak quesadillas I used lean beef filet, low-fat cheddar and for the sauce a simple fry sauce (lite mayo+ketchup+a pinch of cayenne) and well it turned out ahhmazing! For the tortillas I found 100 calories whole wheat tortillas in the store and they worked and tasted great!

So if you’re craving some quesadillas but don’t want to ruin your diet, go ahead and make these I promise they’re just as good!

And did I mention they take 20mins to make? Yep, do it.

Cheddar Steak Quesadillas

Serves: 4


  • 1 lb lean beef filet
  • 1 cup low-fat cheddar, shredded
  • 4 whole wheat 100 calorie tortillas
  • 3 tbsp light mayo
  • 1 tbsp ketchup
  • a pinch of cayenne pepper


  1. Spray a heavy skillet with cooking spray and heat up over high heat.
  2. Season the steak with salt and pepper and add to the hot skillet.
  3. Cook on each side until browned and rare to medium-rare.
  4. Let rest on a cutting board for 10mins. Slice thin.
  5. In a small bowl combine the mayo, ketchup and cayenne.
  6. Heat a skillet to medium-high heat and spray with cooking spray.
  7. On half of the tortilla spread 1 tbsp of mayo spread, top with sliced steak and 1/4 cheese. Fold over. Repeat with remaining tortillas.
  8. Cook the quesadilla in the preheated skillet until golden brown on both side and the cheese melts.
  9. Slice and serve with salsa and sour cream.

Crock-pot Wednesdays: Hawaiian BBQ Chicken Sandwiches

So Crock-pot Wednesdays are back.

If you ask me what my favorite appliance is the first answer that pops in my head is my crockpot.

No not my donut maker.

Or my frappucino maker.

It’s definitely my crockpot. Why?

Because it’s just too convenient! I go to work in the morning, I come home and dinner is already made.

I also love that I only have to clean 1 pot! That’s definitely a plus!

So let’s talk about these sandwiches. They are soo tasty!

I whipped these up in the spur of the moment.

I wanted to make dinner but was too lazy to go grocery shopping.

So I looked around my kitchen and what did I see…

Some frozen chicken in the freezer…

a can of pineapple….

and bbq sauce…

and some buns that were going to go bad soon…

And then it just clicked.

Hawaiian BBQ chicken sandwiches of course!!!

I love the sweetness of the grilled pineapple, the tang of the bbq, the sharp cheddar adds a nice saltiness to balance all the sweetness and then all served on a toasted bun.


And it all took 5mins to prepare.

Now that’s my kind of dinner.

Hawaiian BBQ Chicken Sandwiches

Serves: 2


  • 1 lb chicken breasts
  • 1/4 cup pineapple juice
  • 1 cup BBQ sauce (I used mesquite flavor -don’t use too sweet of a BBQ)
  • 2 pineapple slices
  • 2 slices cheddar (I used shredded)
  • 2 burger buns


  1. Place the chicken in the crockpot.
  2. Combine the pineapple juice and BBQ and pour over the chicken.
  3. Cook on HIGH for 3-4hrs or until the chicken is fork tender.
  4. Remove the chicken to a plate and shred with two forks.
  5. Return the chicken to the crockpot and mix with sauce.
  6. Grill the pineapple slices.
  7. Toast the buns.
  8. Spoon BBQ chicken and sauce on the buns, top with shredded cheddar and grilled pineapple.
  9. Serve and enjoy!

Bailey’s Fudgy Chewy Brownies

You know I’m not a stranger of adding booze to my food.

Especially my dessert.

Remember these:

Bailey’s Chocolate Snicker Parfaits

Grown-Up Dark Chocolate Bailey’s Pudding

Salted Mudslide Cookies

So it’s only natural to add some more booze to my brownies of course!

A few days ago I got home from work craving one thing.


Thick, fudgy, chewy brownies oozing with Bailey’s.

Warm, fresh out of the oven topped with a big dollop of vanilla ice cream.

Inhaled in one bite.

And so I made it happen.

These take about 20mins from start to finish and are super simple to make. Like simpler than a mix!

So forget about the brownie mix and do it yourself! :)

Bailey’s Fudgy Chewy Brownies

Serves: 12


  • 1 2/3 cup sugar
  • 3/4 cup coconut oil, melted
  • 2 large eggs
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 5 tsp Bailey’s coffee flavor
  • 1 tsp instant espresso
  • 3/4 cup dutch-processed cocoa
  • 1 1/3 cup AP flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup chocolate chips
  • vanilla ice cream for serving

Directions: Preheat oven to 350F.

Grease a 9×13 baking pan with cooking spray then cover with aluminum foil leaving a 2in overlap on each side (it’s easier to get the brownies out of the pan this way). Spray the foil with cooking spray.

In a bowl, whisk the sugar and coconut oil. Whisk in the eggs, water, vanilla, Bailey’s and instant espresso.

In a bowl, sift together the cocoa, flour, baking powder and salt. Slowly add the wet ingredients and stir to combine. Fold in the chocolate chips.

Spread the batter into prepared pan and bake for 18-25mins or until a toothpick inserted in the middle comes out clean but slightly sticky.

Let it cool for 10mins then cut into 12 squares and serve with vanilla ice cream.

Adapted from: