Layers of chocolate and peanut butter in these easy No Bake Peanut Butter Fudge Cheesecake Parfaits will have you licking your cup clean. Great mini dessert recipe for parties.

Chocolate and peanut butter is my kryptonite. No matter how hard I try to resist this dessert combo, I cannot do it. A few weeks ago I decided that I was going to try to do the whole sugar-free thing. Why? I’m not really sure. I mean, you guys see all the recipes I share here, right? Just imagine that times 100…that’s my kitchen and pantry 24/7.

With all the cookies, brownies, and treats that I feel the urge to bake, going sugar-free isn’t really the best option. But hey, it’s either watch what I eat or say goodbye to those skinny jeans in my closet. And since I just bought 2 new pairs, it’s bye bye sugar.

Or at least I thought it was…



  • 12 chocolate cream filled cookies (Oreos)
  • 1 – 8 ounce package cream cheese, softened
  • 1/2 cup powdered sugar + 1/3 cup, divided
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1 1/4 cups quartered mini Reese’s peanut butter cups
  • 1/2 cup hot fudge ice cream topping


  1. Place the cookies in a food processor and pulse until the cookies are crumbs. Reserve 1 Tablespoon for garnish.
  2. Beat the cream cheese until creamy. Add 1/2 cup powdered sugar and beat again.
  3. Add the peanut butter, salt, and vanilla and beat until creamy again.
  4. In a clean, chilled mixing bowl beat the heavy cream and remaining powdered sugar until stiff peaks form.
  5. Fold 2 cups of the whipped cream into the peanut butter mixture. Stir in 1 cup of the chopped peanut butter cups.
  6. Spoon 2 teaspoons of cookie crumbs into the bottom of 8 – 5 ounce shot glasses. Top with a large teaspoon of the peanut butter cheesecake. Tap the glasses to even out the mixture. Divide the remaining crumbs into the glasses. Spoon the remaining cheesecake on top of the crumbs. Tap the glasses again to settle the ingredients evenly.

You can find complete recipes of this No Bake Peanut Butter Fudge Cheesecake Parfaits in


Oreo Cupcakes

Hi! It’s Laura again from Corner House.
If your New Years Resolution was to eat healthier, this post will not help with that.

I am pleased to introduce you to the very best Oreo cupcakes.


For the cupcakes

  • 1 box of triple chocolate cake mix
  • 1 cup of vegetable oil
  • 1 larger size box of unprepared chocolate pudding
  • 1 cup sour cream
  • 4 eggs
  • 1/2 cup of water
  • About a cup semi-sweet chocolate chips
  • about 6 very chopped Oreos

For the frosting

  • 1 package of cream cheese, 8oz. at room temp.
  • 4 cups powder sugar
  • 1 Tbsp vanilla
  • 1 container of Cool Whip, 8oz. thawed


  1. Preheat oven to 350 degrees
  2. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in chocolate chips and finely chopped Oreos.
  3. Bake in cupcake liners for about 18 mins.
  4. While the cupcakes cool, make the frosting.
  5. Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.
  6. On a low speed, add in the cool whip.
  7. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcake are all the way cool before adding frosting.
  8. Put your frosting in a pastry bag.

You can find complete recipes of this Oreo Cupcakes in



These are hands down, my favorite recipe on my site! Deep dark chocolate brownies with a delicious Oreo truffle layer, topped with a soft layer of chocolate. If you want a crowd pleasing recipe, these are for you!

Happy Halloween! I hope you guys have some exciting plans for today. We’re going to be trick or treating alllll day long at several different places so this should be fun! But onto more pressing matters… Triple Dark Chocolate Truffle Brownies. Need I say more? I mean, just take a look at the bite photo and tell me I need to convince you to run into the kitchen and make them right now.. -pause- I didn’t think so! Hah, just kidding. But really, these brownies are WAY too good for words. These are 100% my favorite recipe on my blog to date! Every single time we have a family gathering or are going anywhere, this is my dessert of choice because everyone always devours them. They go nuts over them! How can they not? You’ve got a rich, fudgy dark chocolate brownie layer – which is the same recipe I use in basically all of my brownie recipes because I ❤️ it too much to cheat on it with another. Then you’ve got an Oreo truffle layer – AMAZING. And then it’s all topped with a soft layer of chocolate on top.


Brownie Layer

  • 10 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup +3 tbs (regular) cocoa powder
  • 1/4 cup + 3 tbs dark cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour

Truffle Layer

  • 4 oz cream cheese, cubed at room temperature
  • 1 whole package Oreos (30 cookies)

Chocolate Coating

  • 1 1/2 cup semi-sweet chocolate chips
  • 3 tsp shortening


  1. Preheat oven to 325°. Line a 9×9 baking pan with parchment paper, set aside.
  2. Place butter, both cocoa powders and sugar in a large microwave-safe bowl and microwave for about 1 minute and 30 seconds, or until butter is melted. Mix everything together until smooth. Stir in eggs and vanilla until combined. Pour in the flour and mix until everything is completely combined. The batter will be very thick and glossy.
  3. Pour the batter into your prepared baking pan and smooth it out until level. Bake for 22-25 minutes or until a toothpick comes out slightly moist with a little bit of batter left on it – the top will not look so “wet” anymore when they are done. This is what makes them fudgy. Let them cool completely in the pan.

You can find complete recipes of this TRIPLE DARK CHOCOLATE TRUFFLE BROWNIES in



These Oreo Cheesecake Bars will give you that delicious taste of cheesecake that you know and love, without the difficulty and stress of an entire cheesecake. They are easy and quick to make and will impress anyone that eats them!
I have tried making a whole cheesecake four different times and have only been successful once. It was with this Orange Chocolate Cheesecake. {Which tastes amazing, might I add.} The other ones have all tasted great and at least looked like a cheesecake, but the middles all sank in and they cracked every single dang time!
I hear that over mixing is usually there reason for the cracks and cooking to quickly is the reason for the sunken middle, but even when trying to avoid those two things, it still happens. So annoying. One day, I will get it perfect and when that happens, you will definitely be hearing about it!
In the meantime, I think I can be happily content with these cheesecake bars instead. We’ve made a Dulce de Leche Cheesecake Bar and Reese’s Cheesecake Bar, but I will have to admit that these Oreo ones are my favorite. I love that you get that rich creamy taste of cheesecake, but it literally takes half the time and less than half the stress.


  • 19.1 oz package regular Oreo cookies
  • ¼ cup {1/2 stick} salted butter, melted
  • 3 {8 oz} packages cream cheese, softened
  • ¼ cup granulated sugar
  • ¾ cup sour cream, room temperature
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 3 large eggs, room temperature


  1. Preheat oven to 325ºF and line a 9×13 inch pan with aluminum foil, leaving a 2-inch overhanging on both sides. Spray with cooking spray and set aside.
  2. Place 28 Oreos in a food process and pulse until finely ground.
  3. Add the melted butter and stir until the crumbs are completely coated.
  4. Evenly press the cookie mixture firmly into the prepared pan.
  5. Bake for 10 minutes and transfer to a wire cooling rack.
  6. Roughly chop the remaining Oreos, either by pulsing a few times in a food processor, or chopping by hand.
  7. In a large bowl, use an electric mixer to beat the cream cheese on medium speed.
  8. Once smooth and creamy, add the sugar and blend well, about 2 minutes. Scrape down the sides as needed.
  9. Beat in the sour cream, vanilla, and salt. Scrape the bowl and mix again.
  10. Add the eggs, one at a time, beating well after each addition.
  11. Scrape down the sides and then beat again, making sure the mixture is fulling combined.
  12. Gently fold in the Oreos and mix well.
  13. Pour the cream cheese mixture over the crust and smooth out on top.
  14. Bake for 40 minutes, until filling is slight wobbly in the middle and set on the outside.
  15. Move to a wire rack and let cool completely, about 1 hour.
  16. Once cooled, chill in the refrigerator for at least 3 hours.
  17. Once cooled, lift from pan, using foil overhanging and cut into squares. Keep refrigerated until ready to serve.

You can find complete recipes of this OREO CHEESECAKE BARS in



Chocolate Chip Cookies and Cream Cookies: These easy cake mix cookies are full of chocolate chips and cookies and cream cookies. They are the perfect after school snack, lunch box snack, or midnight snack. You choose! For some reason this week I am obsessed with cookies.
I really think it is because last week we were on vacation, and I ate anything and everything I wanted. It was fun, for a while. Unfortunately, eating like that isn’t great for summer clothes wearing. I know summer is coming in just a few short months. Time to back off the sweets again.
Drinking smoothies + eating heathy dinners = cookie dreams! You would not believe how many new combos I have thought through…just in one day! It must be the sugar withdrawals hitting me big time. Maybe just one little bite wouldn’t hurt…
I had to giggle at my daughter last night. My husband and I were discussing our food intake for the day, and he was telling me that I had plenty of room to have a protein bar if I wanted. I must have been grumbling under my breath about this said healthy bar as I left the room, because all of a sudden I heard laughing in the living room.
Apparently my daughter was informing my hubby that “Mommy, doesn’t want that kind of bar…she wants Reese’s gooey cake bars.” Man, does she know me or what!!!
Of course, now I have tons of ideas running through my head for gooey bars too…
These are one of my daughter’s favorite cookies. Of course, anything cookies and cream related gets her vote. Cookies get made at least once a week around here. Then I have to really stay out of the kitchen because those cookies tease me. I think they know that I am trying to cut back on sugar! Cookies made from cake mixes are starting to become regulars around here. I hope you don’t mind a few more variations that I’m thinking through.
It is a fun trick to turn a cake mix into cookies. I like to add a little bit of cream cheese. It makes the cookies so soft and incredible tasting. Feel free to use your favorite mix-ins. Today we went with Oreo cookie chunks and two kinds of chocolate chips. There is no right or wrong combo when it comes to these cookies.


  • 1 vanilla cake mix
  • 8 Tablespoons butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 cups Oreo cookie chunks
  • 1/2 cup white chocolate chips
  • 1/2 cup chocolate chips


  1. Combine the cake mix, butter, egg, vanilla, and cream cheese.
  2. Beat until a soft dough forms. Stir in the cookie chunks and chips by hand.
  3. Refrigerate the dough for 30 minutes to an hour. Roll into 24 balls.
  4. Place on a baking sheet and bake at 350 degrees for 10 minutes. Do not over bake.
  5. The cookies will seem under done, but will continue to set up as they cool.
  6. Let the cookies cool on the baking sheet for 2-3 minutes.
  7. Tap the tops of the cookies with a flat spatula to even them out.
  8. Move the cookies to a wire rack to cool completely.

You can find complete recipes of this CHOCOLATE CHIP COOKIES AND CREAM COOKIES in


White Chocolate Blueberry Lasagna

White Chocolate Blueberry Lasagna is perfect summer dessert recipe- light, easy and no oven required!!! It starts with Golden Oreo crust and just keeps getting more delicious with every layer- cream cheese, blueberries, white chocolate and blueberry pudding, cool whip and a generous layer of white chocolate curls on top! Everything’s just better with chocolate, right?!
It’s the middle of May and I’m already all into summer recipe ideas. And summer simply means SIMPLE, REFRESHING, NO BAKE DESSERT RECIPE!!!
I have whole collection of lasagna dessert recipes on my blog. My Lasagna obsession started with Chocolate Lasagna, than I made Pumpkin Lasagna and Key Lime Pie Lasagna. I thought, “I had to make it into a blueberry version” and that’s exactly what I did. That’s how my White Chocolate Blueberry Lasagna was born. And it is quite amazing, too.
So let me introduce you to this tasty treat.
First layer of this Blueberry White Chocolate Lasagna is mixture of crushed Golden Oreo cookies and melted butter pressed into bottom of the pan. It’s amazing no-bake crust and perfect base for every mouthwatering dessert. It’s followed by yummy cream cheese, butter and cool whip mixture boosted with blueberries. I had to use frozen blueberries because fresh is still not in season, but I think it would be great with fresh berries.
At first I thought to use vanilla flavor for pudding layer, but I decided to go with white chocolate instead , because like I said, everything is better with chocolate!!! I added pulverized freeze dried blueberries into pudding mix to get beautiful purple color and enhance blueberry flavor in my lasagna.
On top is just a simple layer of cool whip, but to make this easy summer dessert a little bit fancy and suitable to show off at any party, I shaved whole block of white chocolate and cover my Blueberry Lasagna with a bunch of crunchy chocolate curls. If you do not have time or patience to make the chocolate curls you can use white chocolate chips instead. It will work just fine as well.

For the Crust:

  • 36 Golden Oreo cookies ( whole cookies with filling )
  • 6 tablespoon unsalted butter-melted

For Cream Cheese Layer:

  • 8 oz. cream cheese-softened
  • 1/2 cup unsalted butter-softened
  • 1 cup powdered sugar
  • 1 ¼ cup Cool Whip
  • 1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)

For Pudding Layer:

  • 2 – 3.9 ounce packages White Chocolate Instant Pudding
  • 3 cups cold milk
  • 2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)

For Topping:

  • 1 ½ cup Cool Whip
  • white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)


  1. In a food processor ground whole Oreo cookies with the filling to get fine crumbs.
  2. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened.
  3. Press the mixture into the bottom of 9 x 13 inch dish. Set in the fridge to firm while making the filling.
  4. In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat well.
  5. Mix in 1 ¼ cup Cool Whip. Fold in blueberries.
  6. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you don’t want to get dark purple color for your filling than drained them well at several layer of paper towel!!!
  7. Spread the mixture over the crust.
  8. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk.
  9. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze dried blueberries.
  10. Spread over cream cheese layer. Set in the fridge to firm.

You can find complete recipes of this White Chocolate Blueberry Lasagna in


Peanut Butter Chocolate Cheesecake

This is quite possible my most favorite dessert I have ever made. Layers of chocolate and peanut butter cheesecake, on top of a bed of Reese’s pb cups, in an oreo crust, topped with chocolate ganache.
Behold, the glory of Peanut Butter Chocolate Cheesecake. There may just be Reese’s PB cups in here. Mmmhmmm. You heard me. REESE’S PB CUPS IN THIS CHEESECAKE.
Cheesecake has been a long time favorite dessert of mine. When I was younger I always would get the cheesecake desserts at restaurant. As I’ve gotten older, it’s usually the chocolate desserts. But when there’s chocolate cheesecake? No contest. I don’t care how much I’ve stuffed myself with appetizer bread and dinner. Gosh darn it I’m going to order and eat all of that chocolate cheesecake. Or this one. This Berry Cheesecake is pretty darn good too.


  • 20 oreos
  • 4 tbsp buter – melted


  • 24 oz cream cheese – room temperature
  • 1 cup sugar
  • Pinch of salt
  • 1 tsp vanilla
  • 3 eggs
  • ½ cup sour cream
  • ½ cup peanut butter
  • 6 oz semi sweet chocolate – melted
  • 15 Reese’s peanut butter cups


  • 2 cups cream
  • 1 bag (12 oz) semi sweet chocolate chips


  1. Heat oven to 350.
  2. Place the oreos in a food processor and blend until completely chopped.
  3. Mix the chopped oreos with the melted butter.
  4. Press the oreo mixture into the bottom of a buttered 9 inch spring form pan.
  5. Bake for 5 minutes.


  1. In a mixer with the paddle attachment, blend the cream cheese and the sugar until smooth.
  2. Add in the salt, vanilla, eggs and sour cream – blend until smooth.
  3. Divide the cheesecake batter evenly between two bowls.
  4. In one bowl mix in the peanut butter.
  5. In the second bowl, mix in the melted chocolate.

You can find complete recipes of this Peanut Butter Chocolate Cheesecake in



Little Boy #1 found this cute little Chocolate Covered Strawberry Christmas Tree project in his Clubhouse magazine this month. He begged to make them, and even though I knew I would be cleaning ground up sprinkles out of the my kitchen tile grout until next Christmas, I gave in because, well… it’s CHRISTMAS! #embracethemess #justhisonce
But really this was super fun to do with the boys and really didn’t get too out of control. I helped them each make a few trees one at a time, and I let them pick which color sprinkles and star they wanted to decorate with.


  • 12 ounces dark green candy melts (found at Amazon, Hobby Lobby or Michael’s)
  • 1 pound of strawberries, stems removed
  • 24 Oreo cookies
  • White Icing
  • Sprinkles
  • Candy Stars (order them from Amazon)


  • 2 1/2 cups powdered sugar
  • 3 tablespoons heavy cream
  • Add water by the teaspoon and whisk until the desired consistency is reached. You want it to be thick like toothpaste.


  1. Set a heat proof bowl over a small pot of simmering water on the stovetop (double boiler). Slowly melt the candy melts in the bowl, stirring occasionally. Do not allow moisture to come in contact with the candy.
  2. Spoon or pipe a small amount of icing onto the top of each Oreo. This will adhere the strawberry to the cookie base.
  3. Once candy melts are fully melted, turn the heat to low while you dip the strawberries using a toothpick inserted into the cut end.

You can find complete recipes of this CHOCOLATE COVERED STRAWBERRY CHRISTMAS TREES in


Peanut Butter Oreo Icebox Cake

So who’s done with New Years Resolutions and ready for some sugar again??
*hand raised*
But, if you’re not, no worries. I’ve still gotcha covered: Healthy Dark Chocolate Chip Oatmeal, 100+ Weight Watchers Desserts, PB Chocolate Banana Green Smoothie, Single Serve Skinny Brownie Batter Dip, and seriously a ton more!
As far as I’m concerned, I’m quite happy to have already started on my annual red velvet craze (I made Red Velvet Brookies and Red Velvet Macadamia Nut Cookies, YUM!), and I have a list of about eleventy million more recipes I’m hoping I can squeeze in between now and V-day.
But I know you’re not all Red Velvet fanatics like I am, so I thought breaking up some of the recipes with other flavors might be a good idea. …and who doesn’t love Oreos and Peanut Butter?!
This ice box comes together in about 5 minutes. Serious. However you do have to put in some wait time– that’s the hardest part. It needs to chill for a couple of hours in the fridge to soften the Oreos and then another few hours in the freezer if you like it frozen like I do (although, you could certainly just serve it right out of the refrigerator if you wanted). Either way, it needs to chill for at least 4 hours. But overnight is really best!


  • 16 oz Cool Whip
  • 1 cup peanut butter (I like crunchy)
  • 16-20 Double Stuff Oreos


  1. Line a standard loaf pan with foil.
  2. Line the bottom of the pan with 8 Oreos (if you can fit more in there, go for it).
  3. Whisk together the peanut butter and the cool whip in a large bowl. Pour half of the mixture over the Oreos.
  4. Line another layer of 8 Oreos over the Cool Whip layer. Pour the remaining Cool Whip mixture over the Oreos.
  5. Optional: crumble Oreos over top, drizzle with melted peanut butter or hot fudge (or both).

You can find complete recipes of this Peanut Butter Oreo Icebox Cake in


No Bake Reese’s Peanut Butter Lush

Happy Hump Day, y’all!
If you’re in California and you have kids, chances are, they were turned loose on ya for the summer! At least, my sister’s school was. Well, is. Their last day of school is technically tomorrow.
And that means my sweet baby sister is graduating high school! Where in the world did the time go?!
Seems like just yesterday she was graduating from the 8th grade and now she’s a woman, free from the confines of high school to explore the world and get a taste of real life.
Or something like that. I may have stolen that from a greeting card.
So we’re doing ample celebrating around these parts. I’m baking her a cake for her graduation, obviously, but I’m also trying to make some of her favorite desserts to have on hand in the fridge or freezer so she can celebrate her freedom all summer long. And the first thing I made was this No Bake Reese’s Peanut Butter Cup Lush.
I am obsessed with lush desserts – they’re so simple to make and they taste AMAZING. Plus, they’re versatile and only limited to your imagination. Seriously! If you don’t like the peanut butter Oreos I used here for the base, substitute Nutter Butters or regular Oreos. Or, if you’d rather make a vanilla & peanut butter pudding instead of chocolate, do that instead! See? EASY.
And by the way, it’s called ‘lush’ for a reason. Super creamy, fluffy, light-as-air and packed with flavor. Also, the whole no-bake factor is a serious win-win since it’s already in the 100 degrees here.
This *does* need plenty of time to set in the fridge, so make it the night before you plan on serving it or in the early AM so it’s ready by nighttime. The more time it has in the fridge, the better – otherwise, while it will still taste phenomenal, it may be a little on the gloopy side. ‘Gloopy’ being the scientific term here.


  • 1 pkg Peanut Butter Oreos, coarsely crushed
  • 1 stick (1/2 cup) butter, melted
  • 1 (3.4 oz) box instant chocolate pudding mix
  • 1 & ¾ cups milk
  • ¼ cup creamy peanut butter
  • 1 (16 oz) tub Cool Whip, thawed
  • 1 cup miniature Reese’s Peanut Butter Cups, chopped in half
  • Chocolate syrup


  1. Liberally grease an 8×8″ or 9×9″ square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside.
  2. Wipe out the bowl and add in the pudding mix, milk and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool Whip. Sprinkle on the peanut butter cups.

You can find complete recipes of this No Bake Reese’s Peanut Butter Lush in