Very Berry Cheesecake

You may  not believe it when I tell you this, but I’ve never made a traditional cheesecake before this one.  Maybe it’s because I’m not actually a fan of cheesecake… or cream cheese for that matter.  I know, I must be nuts!

Very Berry Cheesecake with Chocolate Oreo Crust |

It really wasn’t until I went to Disneyland Paris and was served a mini cheesecake with my dinner that I started to think differently about cheesecake.  This cheesecake had a thick graham cracker crust, a sweet creamy center and was covered in a raspberry sauce that was insanely good.  All three together was amazing!

So, when I was invited to be a part of National Cheesecake Day with some of my food blogging friends I figured this would be the perfect opportunity to make my very first traditional cheesecake! A Very Berry Cheesecake!

Very Berry Cheesecake with Chocolate Oreo Crust |

Because I love chocolate and the commissary finally started carrying chocolate creme OREOs, I decided I wanted this cheesecake to have a chocolate crust.  Seriously, who doesn’t love a chocolate cookie crust?  And then to top the cheesecake, I wanted to try and replicate the tart, sweet flavor of the berry sauce that I had on the cheesecake in Paris, so I made a chunky raspberry & strawberry sauce to pour over each serving of cheesecake.

The filling of the cheesecake comes from a recipe I found on Simply Recipes.  I’m not even going to rewrite the recipe for you, I’m just going to let you head on over there and use their directions and tutorials.  It’s amazing.  Simply Recipes has provided a lot of pictures and very simple instructions.  I felt confident as a first time maker of cheesecake that I could “get it right” with this recipe! The only difference is that I used a 10in springform pan instead of the 8in or 9in their recipe calls for.

Very Berry Cheesecake with Chocolate Oreo Crust |

I really wanted each bite of cheesecake to have the flavor from the berry sauce, because to me that was the best part of the cheesecake… the contrast between the creamy smooth of the cheesecake and the tart and sweet of the fruit.  Add the crunch of the crust and WOAH… perfection.

I think that this cheesecake has made me a believer.  A cheesecake believer, that is!

If you’re a cheesecake lover, you’re going to want to check out all of these other amazing bloggers and their cheesecakes!  We’ve got bars, cakes, pops, and so much more!  I can’t wait to check them all out myself!


cheesecake dayBaked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

Very Berry Cheesecake
Prep time
Cook time
Serves: 1 10in cheescake
  • 25 chocolate cream OREO cookies
  • 3 Tbsp sugar
  • pinch of salt
  • 7 Tbsp unsalted butter, melted
  • 4 cups fresh raspberries
  • ¼ cup sugar
  • 2 Tbsp vanilla
  • pinch of salt
  • Fresh raspberries, blackberries and blueberries
  1. Preheat oven to 350F degrees.
  2. In your food processor, pulse the cookies until you have a finely ground consistency.
  3. Pour in the sugar, salt and melted butter. Pulse again until a dough forms. Scrape the sides and bottom of the processor to make sure everything has been incorporated.
  4. Prepare your springform pan according to the directions found in this recipe from Simply Recipes .
  5. Press the cookie mixture evenly into the bottom of the prepared 10in springform pan.
  6. Bake for 13 minutes. Remove from the oven to cool.
  7. Reduce heat in the oven to 325F degrees.
  1. Prepare, bake and chill the cheesecake according to the instructions on the recipe from [Simply Recipes] in the 10in springform pan with the Oreo crust.
  1. In a large pan, combine the raspberries, sugar, vanilla and salt over medium high heat.
  2. Smash the raspberries until no more pieces remain.
  3. Cook until the mixture begins to simmer and bubble. Stir constantly and cook for about 5 minutes or until the mixture begins to thicken.
  4. Remove from the heat and press the mixture through a metal/mesh strainer into a bowl. They object of this is to remove the seeds and any chunks so all that's left is a sauce.
  5. If the sauce is too thin, meaning if you dip your finger in it none stays on your finger, return it to the pan and cook on medium high, bubbling, until it's thickened to your desired consistency. Don't reduce it too far, you want as much of this delicious sauce as possible!
  6. Set the sauce aside to cool completely before using.
Assembly & Storage
  1. Cut a slice of cheesecake and put it on a plate.
  2. Spoon the raspberry sauce over the top of the cheesecake.
  3. Garnish the cheesecake & plate with fresh raspberries, blackberries and blueberries.
  4. Store the sauce & cheesecake covered in the refrigerator up to a week.

White Velvet Blueberry Cupcakes & My 4th Blogerversary!

White Velvet Blueberry Cupcakes by

One of my goals of the New Year was to get off the couch and get a life.  Ha! With that said… I may have over done myself just a little bit.  My blogs 4th Anniversary came and went and I was so consumed with my new life and responsibilities, that it took me over a week to bake, frost, take pictures of and blog the cupcakes that I had planned to celebrate my Blogerversary! ACK!

Better late than never, right?

Now that I’ve finally had a moment to breathe and blog… let me tell you about these cupcakes.  The original idea for these came from the liners.  I took a trip to the IKEA in Regensburg to get a new coffee table for my living room.  My little man has started moving around way too much for that little table we had, so a bigger one was in order! While we were there, I spotted these new liners for their one of a kind cupcake pans.  If you haven’t seen them before they make a really tall, skinny cupcake and a big muffin top! I love them for special occasions and novelty cupcakes.  Unfortunately, they don’t have much of a selection in the liner department.  I used this pan a few years ago to make Red Velvet Cupcakes and now again with these blueberry cupcakes.  The blue and purple in the liners are really what inspired the flavors of this cupcake!

My husband decided a white velvet cake would be best but I wanted to incorporate blueberry in some way.  So, I came up with a white velvet cake filled with blueberry compote and then top it all off with blueberry frosting! YUM!  They turned out super delish and the blueberry compote is TO DIE FOR!

But seriously… can you believe it’s been FOUR YEARS of blogging at JavaCupcake!  It’s been an AMAZING journey so for that’s brought me so much joy!  I can’t believe the connections it has made me both professionally and personally.  THANK YOU to everyone who has been so committed to reading my blog and who has stuck by me for four years!  My readers are really truly amazing!!

Here’s to another great year of blogging!!


White Velvet Blueberry Cupcakes by

White Velvet Blueberry Cupcakes
Serves: 18 cupcakes
White Velvet Cupcakes
  • 3 egg whites
  • ¼ cup milk
  • 1 tsp vanilla
  • 2⅓ cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 9 Tbsp unsalted butter, room temperature & cubed
  • ½ cup milk
  • 1 tsp vinegar
Blueberry Compote
  • Before the compote cools, put it through a strainer. You just want some of the juice to come through, you don't need to strain it all. The goal is have a thick, juicy compote for filling and syrup for the frosting. You only need to do this step if using the compote for this recipe.
Blueberry Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1lb powdered sugar
  • 3 Tbsp blueberry syrup from the compote
  • 1 Tbsp heavy cream
  • ⅛ tsp salt
  • Wilton food dye gel in purple (optional)
  • Purple and blue sugar sprinkles
  • Fresh blueberries for garnish
White Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a small bowl, whisk together the egg whites, vanilla and ¼ cup milk.
  3. In the bowl of a stand mixer, sift together the flour, baking powder and salt. Stir in the sugar.
  4. Add the cubed butter and ½ cup milk and mix on medium speed for 1 minute.
  5. Add the egg mixture in 4 parts and mix on medium-low after each addition until just incorporated.
  6. Fold in the vinegar making sure to scrape the sides of the bowl. DO NOT OVER MIX. The batter should still have a few small clumps of butter in it.
  7. Fill cupcake liners ¾ full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
  10. Core out the center of each cupcake and fill with blueberry compote.
Blueberry Frosting
  1. Cream together the butter and shortening.
  2. Beat in the powdered sugar until smooth.
  3. Add the blueberry syrup, heavy cream and salt and mix until combined.
  4. Scrape the sides of the bowl and mix frosting on high until light and fluffy.
  5. OPTIONAL: Add a few drops of food coloring dye to enhance the purple of the frosting. Mix until incorporated.
  6. Using a wide open star tip, frost cupcakes and top with sprinkles and a blueberry to garnish

Blueberry Compote

Blueberry Compote by JavaCupcake

I’ve made fillings for cupcakes before but never realized what I was making.  HAHA  I guess they’re called compote… which is technically a mixture of water and fruit in a sugar syrup.  D’uh.  That’s what I make.  With that said, I thought I’d start blogging the compotes separately from the cupcakes or scones I’m using it for since it can be used in so many ways!

This blueberry compote would be excellent over ice cream, on pancakes or waffles or even mixed into yogurt! YUM!  You can store it in the refrigerator for about a week so it’ll last for lots of breakfast and desserts! Since you can serve it either warm or cold, the possibilities are endless!


Blueberry Compote
Prep time
Cook time
Serves: Makes 3-4 cups compote
  • 4 cups frozen blueberries
  • ½ cup sugar
  • ¼ cup water
  • 1 Tbsp corn starch
  • 1 lemon, juiced and zested
  1. In a medium pot over medium heat, whisk together the water, lemon juice & zest, sugar and corn starch until all the clumps are out.
  2. Add 1 cup of blueberries and cook for 6-7 minutes or until the mixture has slightly thickened and the blueberry skins have broken open. Stir frequently.
  3. Add the remaining blueberries and cook an addition 5 minutes or until the blueberries have cooked through. Stir occasionally. You don't want the second half of the blueberries to break down as much as the first cup.
  4. Cool to room temperature and refrigerate until use -OR- serve warm over pancakes, waffles, scones, etc.

Strawberry Lemonade Scones

I’ve been trying to get into the kitchen at least once a week lately.  I just have to.  Baking is what makes me feel like… me.  So, this morning I whipped up a batch of scones.  Not just any scones though…




Yah… I said it.  Two of the most perfect fruits paired together to make a sweet and tart delicious breakfast treat!

I actually wanted to make these over the weekend for my family, but when I went to the store to buy the berries…. they were all out!!  How rude of them to be out of berries when I needed them.

I was inspired to make these scones by Munchkin Munchies.  She made a strawberry lemonade scone and it looked so yummy!  But, I’m lazy and didn’t want to make lemon curd to top it with… so I came up with my own recipe to incorporate the lemon more into the dough to create a stronger lemon taste.

I’m thinking they turned out pretty darn amazing!


5 from 1 reviews
Strawberry Lemonade Scones
Prep time
Cook time
Total time
Serves: 6-8 scones, depending on size
  • 1½ cups flour
  • 2¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 8 Tbsp cold unsalted butter
  • 2 Tbsp sugar
  • zest from one large lemon or 2 Tbsp
  • 1 Tbsp fresh squeezed lemon juice
  • 1 large egg yolk
  • ¼ cup plus 2 tablespoons cold buttermilk
  • 1 heaping cup fresh strawberries, cut into chunks
  • Turbinado sugar or Sugar in the Raw
  • Flour - for kneading and work surface
Lemon Glaze
  • ¼ cup + 1 Tbsp powdered sugar
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp milk
  1. Place rack in the upper third of the oven and preheat to 425 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
  2. In a small bowl, press lemon zest into sugar using the back of a spatula. Add the lemon juice, egg yolk and butter milk and whisk until just combined. Set aside.
  3. In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Cut in butter using a fork and your fingers until no large chunks of butter remain.
  4. Add the sugar mixture to the flour, stirring to make a soft dough.
  5. Fold in the strawberries. NOTE: Dough will get sticky with the addition of the berries.
  6. Turn out onto a generously floured board and knead about 15 times or until the outside of the dough is no longer sticky.
  7. Pat/press dough until it's 1 inch thick. Cut into 6-8 squares and sprinkle with Turbinado sugar.
  8. Place on prepared baking sheet and bake for 15-18 minutes or until edges and top turn golden brown.
  9. Remove to wire rack to cool.
  1. In a small bowl, mix together the sugar, juice and milk.
  2. Drizzle over cooled scones.
  3. Sprinkle more Turbinado sugar over glaze.

Berry BlogHop: Chocolate Dipped Berry Empanadas

I’ve had my eye on these empanadas for a while now.  My friend down the street can make empanada dough from scratch and fills them with so many yummy things and then CakeSpy posted a recipe for peanut butter filled empanadas… I’ve been inspired.

So for this months Berry BlogHop I decided I needed to fill empanadas with berries and dunk them in chocolate.


4 from 1 reviews
Chocolate Dipped Berry Empanadas
Prep time
Cook time
Flaky crust filled with sweet berries dipped in chocolate... can't get much better than this!
Serves: 45-50 Empanadas
  • 2 boxes premade pie crust (4 crusts)
  • 2 12oz bags frozen berries (I used bags that contained blackberries, blueberries, raspberries, strawberries and cherries) NOTE: You can also use fresh berries - you'll need about 4 cups worth.
  • 4 tbsp butter
  • ½ cup sugar
  • 1 Tbsp vanilla
  • 3 Tbsp corn starch
  • 1 egg + 1 Tbsp water (for egg wash)
  • sugar, for dusting
Chocolate Ganache
  • ½ cup semi-sweet chocolate chunks
  • 1 Tbsp butter
  • ⅓ cup milk or cream
  1. Bring pie crusts to room temperature.
  2. Preheat oven to 450 F degrees. Line baking sheet with parchment paper.
  3. In a large pan, melt the butter on high heat.
  4. Add the berries and sugar to the pan and stir to coat the berries.
  5. Once the berry juice beings to bubble, remove ½ cup of the juice and combine it with 2-3 Tbsp of corn starch. Whisk the juice and starch together until all lumps are gone. Add this mixture back into the pan with the berries. Bring to a boil to thicken, stirring often and cook for 2-3 minutes.
  6. Once the mixture has thickened, remove from heat and allow to cool for 15 minutes.
  7. On a lightly floured surface, unroll pie crusts. Using a rolling pin, flatten out crust until it's as thin as a dime.
  8. Using a 3in round cookie cutter, cut dough rounds and place on cookie sheet.
  9. Brush egg wash around edges of dough round.
  10. Spoon 1-2 tsp of berry filling into the center of each round. Fold the round over and press the edges closed with a fork.
  11. Bake 9-11 minutes or until golden brown.
  12. Cool on wire racks.
Chocolate Ganache
  1. Melt butter and chocolate together on low heat until smooth.
  2. Add the cream and stir until combined and smooth.
  3. Dip cooled empanada in the melted ganache.
  4. Set on wire rack to cool and harden before serving.

Please be sure to check out what my fabulous co-hosts are bringing to the table:

A little bit of everything ~ Roxana GreenGirl ~ @RoxanaGreenGirl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin Meyer ~ @bigfatbaker
Bon à croquer ~ Valerie ~ @valouth
Cake Duchess ~ Lora ~
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
Hobby And More ~ Richa ~ @betit19
Java Cupcake ~ Betsy Eves ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ T.R. ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth  Quirino ~ @Mango_Queen
Rico sin Azúcar ~ Helena ~ @ricosinazucar
Simply Reem ~  Reem ~ @Simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna Segrave-Daly ~ @tspbasil
That Skinny Chick Can Bake!!! ~ Liz ~ @thatskinnychick
The Art of Cooking Real Food ~ Laura ~ @TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack ~ Jackie S. ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @vegetarianmamma