Red Velvet Cheesecake Bars

Red Velvet Cheesecake Bars on Whisk Together

Happy Valentine’s Day!  I thought these would be perfect for Valentine’s.  We have made them in single and double batches for big and small crowds.  The cheesecake portion is really divine – I actually like it better the next day cold out of the refrigerator.

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Red Velvet Cheesecake Bars

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving Size: 16


  • 1 stick (8 Tb. or 1/2 cup) butter, melted
  • 1 cup (7 oz.) sugar
  • 2 tsp. vanilla
  • 1/4 cup natural baking cocoa/unsweetened cocoa
  • 1/8 tsp. salt
  • 1 Tb. liquid red food coloring
  • 3/4 tsp. white vinegar
  • 2 eggs
  • 3/4 cup all purpose flour
  • 1 cup white chocolate chips (optional)
  • 8 oz. cream cheese, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/2 tsp. vanilla


  1. Preheat oven to 350 degrees. Grease a 8x8" or 9x9" pan with baker's joy, cooking spray or parchment paper. Use a 9x13" pan to double the recipe.
  2. In a great bit bowl: mix melted butter, sugar, vanilla, cocoa, salt, coloring, and vinegar.
  3. Add eggs.
  4. Add flour. Fold in white chocolate chips (optional). Pour into the pan.
  5. In a medium bowl: mix cream cheese, sugar, egg yolk and vanilla. Drop this mixture onto the red bar mixture in large spoonfuls. Swirl with a knife. Less is usually better here.
  6. Bake the 8x8 or 9x9 pan for 28-30 minutes. Bake a 9x13" pan for 38-42 minutes. Cool, cut and eat!

Red Velvet Cheesecake Bars_1 on Whisk Together

Recipe adapted from Sunny Anderson on Food Network

Cheesecake Stuffed Strawberries

Stuffed Strawberries_17 on Whisk Together

Book Update:  Our book club over “How Children Succeed” by Paul Tough was awesome!  What a great springboard to some great questions about society, parenting, teaching and children.  My new books are both by Abraham Mlodinow.  The most recent published books is “Subliminal:  How Your Unconscious Mind Rules Your Behavior” which is more psychology and physiology.  His older book is also really interesting, but also reminds me how inept I am at higher mathematics.  It is called “The Drunkard’s Walk:  How Randomness Rules Our Lives” which is much more mathematical using algebra (Blah!), Pascal and Bournelli’s theorems (dah!) and statistics (okay… I can handle statistics).  So, if you want to learn why we all choose Pepsi over Coke except Coke is purchased more, and why someone completely blind can still avoid physical obstacles in his path, or why the legal gets so many suspects wrong – then “Subliminal” may be for you.  If you want to learn why there is no real “randomness”, why CEO’s and movie CEO’s should not really be fired for the past 5 years of past performance, why sometimes when you praise someone for something they perform worse on the next task, or want a refresher on probablities and statistics… then “The Drunkard’s Walk” may be for you.  They are not my favorite reads (uh, cuz I suck at math)… but I find them really interesting and curious concerning how we tend to make conclusions based on very little data.

Recipe Update: I’ve seen various ways to do stuffed strawberries on Pinterest, so I thought I would just figure it out by look at a photo.  Why I liked this recipe:  well it has strawberries which is like my favorite food ever, it was relatively quick to put together, it was easy to do, and you can prepare it hours in advance of your event.  For book club, I had these made in the morning while the Lemon Mascarpone Blondies baked and threw together a quick salad and stuffed celery (mixture of cream cheese and smoked mozzerella tomato blend).  Boom – everything was out on a plate before people arrived in less than 5 minutes.

Cheesecake Stuffed Strawberries
about 20 strawberries (about 6-8 people)

20 medium to large strawberries
8 oz. cream cheese or light cream cheese, softened
4 tsp. lemon lime cheesecake blend, or 2 tsp. of lemon zest (add 1 tsp. lime zest optional)
1/2 cup Cool Whip, House Whip, TruWhip or real whipped cream

1.  Soften cream cheese.

Stuffed Strawberries_1 on Whisk Together

2.  Make sure the strawberries are clean.  Cut off the tops.

Stuffed Strawberries_5 on Whisk Together

3.  Hull out the inside of the strawberry with a huller or corer or paring knife.  (Pampered Chef is selling their corer for $1 in their outlet this week!)

Stuffed Strawberries_7 on Whisk Together    Stuffed Strawberries_10 on Whisk Together

4.  In a medium bowl:  mix cream cheese and cheesecake blend or zest.
5.  Fold in the whipped cream/Cool Whip.
6.  Put the cheesecake mixture into a pastry bag or Ziplock bag with the corner cut off.  I used the Wilton 1M tip on my pastry bag.

Stuffed Strawberries_12 on Whisk Together

7.  Fill the strawberries with the mixture.
8.  You could add some crushed graham crackers to the top to add to the cheesecake effect.  I thought they looked prettier without, so I left this off.

Stuffed Strawberries_13 on Whisk Together

9.  Serve immediately or wrap and store in the fridge.  Since it is strawberries… they may last 1-2 days in the fridge.  We ate ours so fast and cut strawberries get juicey so fast I wouldn’t want to make them any sooner.

Stuffed Strawberries_19 on Whisk Together

Mini Red Velvet Cheesecakes

My friend, Bethany, really likes red velvet cheesecake.  I have made one before, but this was for the baby shower and I was doing a mini theme.  This time I made a totally baked version based on Dorothy’s (not my cousin Dorothy) Crazy for Crust blog.  She has some really cool stuff on her website  – you should check it out.

In the meantime, I may warn you that the top of the cupcake will look funny.  I was scared at first, but after covering it up with the frosting, you can’t see the different cake and cheesecake parts showing through.  All you see from the side is the pretty layers!

Mini Red Velvet Cheesecakes
yield 15 (double for a larger crowd)

1 and 1/4 cups AP flour
1 cup sugar
1/2 Tb. cocoa
1 tsp. salt
1 tsp. baking soda
1 egg
1/2 cup oil
1/2 cup buttermilk
1/2 Tb. vinegar
1/2 tsp. vanilla
1 oz. red food coloring (or 1/4 tsp. red gel food paste, I find this method harder though)

8 oz. cream cheese, room temp
1/4 cup sugar
1/2 tsp. vanilla
1 egg, room temperature

4 oz. cream cheese, soft
1/4 cup butter, soft
2 cups powdered sugar
1 tsp. vanilla

1.  Preheat the oven to 350 degrees.  Line standard muffin tin with paper liners.  Whisk together the flour, sugar, cocoa, salt and baking soda.
2.  With electric mixer on medium, or by hand, mix together the eggs, oil, buttermilk, and vinegar until well incorporated.  Then, mix in vanilla and red food color.
3.  With mixer on low, or simply add by hand the wet mixture to the dry flour mixture and mix until just combined.
4.  Dollop 2 Tb. of the red velvet cake mixture into 15 cupcake liners.  A medium cookie scoop works well here.
5.  In another bowl, beat the cream cheese until smooth.  Add in the sugar and vanilla on low until incorporated.  Again, on low speed at the egg until mixed thoroughly.  Slow is key with cheesecake.
6.  Dollop 1 Tb. of the cheesecake mixture on top of the cake mixture.  A small cookie scoop works well here.
7.  Bake for 15-18 minutes.  Mine were more towards 18 minutes.  Some may sink while they cool.
8.  Cool on a wire rack and remove from the tins about 10 minutes after taking them out of the oven.
9.  To make the frosting: Beat together the cream cheese and butter on medium speed.  On low, slowly add the powdered sugar.  Then, add the vanilla and whip on medium high for a minute.
10.  Frost cooled cupcakes

**For these cupcakes, I used pink food gel to tint the frosting.  I used a Wilton 1M tip and bag to pipe onto the top of the cupcake.  For the letter “B”, I melted some leftover white chocolate coating and put it in my Wilton candy bottle and drew lots and lots of B’s onto my silicone cookie mat.

Frozen Cheesecake Bars and Patriotic Strawberries

Since most people have seen the dipped strawberries before, I have included it here with a new recipe of mine.  I took my Blueberry Cheesecake Ice Cream and put it between graham crackers because I wanted cheesecake with a graham cracker crust, but I didn’t want to bake anything.  They were super easy and handed out easily at the party.  I love things that can be made ahead of time!

Frozen Cheesecake Bars

1 cup of cheescake ice cream
8 graham cracker, break in half into squares

1.  Take 3-4 Tb. of ice cream and dollop on top of 1 crackers.  Spread and smooth.
2.  Top with the other graham cracker and store in the freezer.  Try to put them in the freezer as you make them or they tend to start melting a lot.

Recipe for Ice Cream:

3/4c. sugar
1 pkg. (3.4oz. regular or 1 oz. sugar-free) instant cheesecake pudding mix
2 cups heavy cream
1 cup milk
1t vanilla extract

1.  Mix in a medium bowl with a whisk.  Chill in fridge 1 hour.
2.  Pour into ice cream machine and run for 25 minutes.
3.  Use on crackers or freeze harder in the freezer.

Feel free to make Blueberry Cheesecake Ice cream too!

Patriotic Strawberries

8 Strawberries
4 oz. vanilla/white almond bark (or use white chocolate)
blue sugar sprinkles

1.  Wash and dry strawberries completely.  If the strawberries are a little wet, the chocolate won’t work well.
2.  Melt almond bark in microwave.
3.  Dip strawberry 3/4 of the way into the chocolate and then let the excess fall off.
4.  Dip strawberry in blue sugar sprinkles.
5.  Let dry on wax paper or silicone mat.   Store at room temperature that day.  If you need them for tomorrow, store uncovered in the fridge overnight and sit out 30 minutes before serving.

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Chocolate Chip Cookie Dough Devil’s Food Cheesecake

This cake is crazy chocolate good.  You could even just make the chocolate chip cookie dough part as a raw cookie dough substitute.  Roll it into balls instead of putting it on the cake or just eat it out of the bowl.  Plan to make this at least 2-3 days ahead of time to allow for freezing.   It took a while to thaw as well, but at room temperature only 4-5 hours.  At room temperature, the dough may sweat a little.  I normally freeze cakes anyway.  But, you could make this all in one day.  It is possible!  One of my friends did just that.

Even if you don’t want to make this monster cake some of the components are great on there own like the crustless cheesecake or light chocolate buttercream frosting that you can use in other applications.

Based on Rose Levy Beranbaum’s Devil’s Food

1 oz. bittersweet chocolate chips or chopped chocolate
1/4 cup + 2 T. unsweetened dark cocoa powder (like Hershey)
1/2 cup hot coffee
1 egg
1 egg yolk
2 Tb. sour cream or plain yogurt
1 tsp. vanilla
1 cup + 2 Tb. AP flour
3/4 cup light brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
8 Tb. (1 stick or 1/2 cup) unsalted butter, soft

1.  Turn oven to 350 degrees.  Use a 9″ springform pan for all three parts of the cake to get all the parts the same size.  Spray with Baker’s Joy or grease and flour.  I also used a circle of parchment paper on the bottom and greased/sprayed it, too.
2.  In a small bowl, put in the bittersweet chocolate and cocoa powder.  Pour hot coffee on top to melt the chocolate and whisk until combined.
3.  In a medium bowl, whisk together the egg, egg yolk, sour cream and vanilla.  Then take half of the chocolate coffee mixture and whisk that into this egg mixture.
4.  In a large mixer bowl, stir together the flour, brown sugar, baking soda and salt.   Put in the butter and the leftover chocolate mixture (no egg in it).  Mix for 30 seconds on low then kick it up to medium for 30 seconds.
5.  Scrape the sides of the mixer to make sure everything is mixed in.  Turn off your mixer and add half of the chocolate egg mix.  Beat on low and on medium for 30 seconds.  Turn off the mixer again and put the rest of the chocolate egg mixture in.  Beat on low and then medium for 45 seconds.
6.  Pour the batter into the pan and bake 30-40 minutes.  After the cake cools on a rack for 10 minutes, you can remove the sides of the pan or just leave them on until the whole cake cools.  Wrap in plastic wrap and freeze if not using immediately.

8 Tb. (1 stick or 1/2 cup) unsalted butter, soft
1/2 cup sugar
16 oz. cream cheese, soft
2 eggs, room temp.
1.5 oz  (or 1/4 cup +2 tsp.) cook and serve vanilla pudding mix (This is HALF of the small 3 oz. box)
2 tsp. vanilla
1 tsp. baking powder

1.  Preheat oven 325 degrees.  Grease the 9″ springform pan just like before: spray with baker’s spray or grease and add parchment circle to the bottom.
2.  In a large mixer, combine the butter and sugar.  Add the cream cheese a little at a time.  Scrape the bowl and beat slowly until smooth.  It is a cheesecake – you are not looking for airy and fluffy but smooth and creamy.  Keep it slow.
3.  Add the remaining ingredients: eggs, pudding, vanilla and baking powder.  Beat on low for 30 seconds.  Scrape the bowl and make sure it all mixed.  Beat again on medium-low until all incorporated.
4.  Pour batter into pan and bake 55-60 minutes.  It will be golden brown on top.  No worries.  Allow to cool completely and wrap with plastic wrap and freeze if not using immediately.

Raw Chocolate Chip Cookie Dough:

3 cups AP flour
3/4 tsp. salt
1 and 1/4 cups light brown sugar
3/4 cups sugar
1 cup unsalted butter, melted
1 and 1/4 tsp. vanilla
1 cup chocolate chips
6 Tb. milk

1.  Create another parchment paper circle for the springform pan (just trace and cut) and put into the 9″ pan.
2.   In a large bowl, pour in the flour, salt and sugars.  Stir that up.  Add the melted butter and vanilla.  Stir on the lowest speed or by hand.
3.  Add chocolate chips.  Finally, put the milk in just 1 tablespoon at a time.  When it is all combined, press the dough into the pan evenly.  Don’t worry about bumps, it will be flat on the bottom and that is what everyone will see.  Wrap and freeze if not using immediately.

Light Chocolate Frosting:

12 Tb. (1 and 1/2 sticks) unsalted butter, soft
2 cups powdered sugar
1 Tb. cocoa powder, regular natural kind
1 tsp. vanilla
1/8 tsp. salt
1 Tb. milk

1.  In large mixing bowl, beat the butter, powdered sugar and cocoa powder together.  Once combined, add the vanilla and salt.
2.  Add the milk and beat 30 seconds.  Scrape the sides of the bowl to make sure all the sugar is incorporated.  Then increase the speed to medium-high for 1-2 minutes until lighter in color and fluffy.  Store in the fridge or freezer.


As with most cakes, the frosting and construction is easier with frozen components and then let the entire cake thaw in the fridge overnight.

1.  Level the cake with a large serrated knife.  Keep the crumbs for later!
2.  Add about 1/4 cup or frosting on top and smooth it out.
3.  Put the cheesecake on top.
4.  Put the cookie dough layer on top.
5.  Frost the sides of the cake.  I didn’t frost the pretty cookie dough part, but you can.
6.   Crumble the reserved cake crumbs and press them into the sides of the cake.
7.  I used a star tip to make dollops on top and then pressed chocolate chips into those.

Recipe adapted from SprinkleBakes 

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Cheesecake Fruit Dip Recipes

So, I’m a fruit nut and the strawberries are not totally disgusting this time of year.   But anyway, here is a basic dip that does not include corn syrup.  A wide number of fruit dips include cream cheese mixed with marshmallow creme.  Though delicious, I’m trying to go for something a little less processed.

The first is your basic fruit dip.  I love it because it tastes like cheesecake… without all the baking and 1000+ calories.

**Just tried off-brand cream cheese and I would advise to go with Philadelphia brand.  The off-brands do not have consistent results for me.  **

Cheesecake Fruit Dip
yield  8oz.

1 (8 oz) package of cream cheese, softened (aka leave it on your counter for 20 minutes)
1/2 cup sugar
2 tsp. vanilla extract

Mix it all up!  Dip with berries, pineapple, cantalope, kiwi, graham crackers or oreos.  Whatever you normally would eat with a cheesecake.  Or even spread it on sugar cookies.  Drool.

 Variation:   instead of vanilla extract use a mix of lime zest/juice, or lemon juice/zest/extract

Skinny Cheesecake Fruit Dip
yield 8 oz.

1 (8 oz.) package of 1/3 less fat cream cheese, room temperature (also called Neufchatel)
1/4 cup Splenda or alternative no calorie sweetener
1/4 cup sugar
2 tsp. vanilla extract

Mix it all up!

Yes, you COULD sub all the sugar for Splenda, but then it starts to give it a nasty wang.  Blah.

You can change up the flavor for this next version.  I was trying to experiment and make my own Key Lime Cheeseball Dip and it didn’t taste quite like the mix we buy at the local store.  But it did taste very limey!  I’m sure you could try different flavors like lemon or orange.  Since there is gelatin involved, simply roll into a ball in plastic wrap and fridge for 2-3 hours to shape into a ball.

Lime Cheesecake Fruit Dip
yield 8 oz.

1 (8 oz.) package of cream cheese
7 Tbs. Lime Flavored Jello (you will need the larger 6 oz. box)
2-3 tsps. lime juice
1/2 cup crushed graham crackers (optional)

 Mix it all up except the graham crackers!  Adjust the jello and juice to taste.  You really gotta like the jello flavor to like this one!  Sprinkle the crushed graham crackers on top, or roll the cheeseball in them.

Mini Cheesecakes

I love these because they can look formal or informal and the topping choices are endless.  I read that the reason the founder of The Cheesecake Factory chose cheesecake as his main dessert is because it was always the most popular at his mom’s restaurant. These usually go very quickly on any dessert table.

The crust is up to you.  Here I have included the super easy and fast method.  I try to make everything from scratch especially considering Nilla wafers don’t even have real vanilla in them anymore, but I haven’t found a suitable copycat of their recipe.  I personally love oreo cookies as the crust.  You could also go traditional and crumble up some graham crackers and mix with melted butter and sugar.  Or crumble up some oreos and mix with melted butter (there is already enough sugar in the cookie that additional is unnecessary).

**My notes from past failures of these.**

1.  Make sure the cream cheese is good quality and fresh.
2.  Make sure the cream cheese and eggs are at room temperature.  Or you get lumps.  (They still are tasty though)
3.  I had much better luck adding the lemon juice at the very end per instructions below.  Adding it in with the eggs curdled my batter.
4.  Make them 1 day ahead of time.  They taste much much better the next day after sitting in the refrigerator.
5.  Add the topping up to 2 hours prior to serving.  Otherwise it seeps into the cheesecake.
6.  Mix everything on LOW speed.  You don’t want air in a cheesecake.

Mini Cheesecakes
yield 14 mini cheesecakes

14 vanilla wafers
2 – 8 oz.  packages of cream cheese, room temp.
2/3 cup sugar
2 eggs, room temp.
2 Tbs. lemon juice
1.5 cups cherry pie filling  (or use chocolate syrup, caramel, chocolate chips, blueberry pie filling, etc.)

1.  Preheat oven to 350 degrees.  Line a regular size muffin tin with liners and place one vanilla wafer inside flat-side down.
2.  On an electric mixer with paddle attachment on LOW, beat the cream cheese until smooth and fluffy.
3.  Add sugar until smooth.  Scrape and eggs one at a time.  Before fully incorporated, scrape slowly and frequently.  Add eggs slowly.
4.  Now add the lemon juice.  (or you could use lemon zest, or orange zest, or vanilla extract…)
5.  I use my large cookie scoop to measure 3 Tablespoons of batter.  This is enough to fill the well about 2/3 full.
6.  Put in the oven for 15-17 minutes.  They won’t jiggle in the middle and that is how I know they are done.
7.  Prefer but not necessary: store in refrigerator overnight.  Top with filling just before serving.

Recipe from

Cheesecake in a Jar

It is difficult sometimes to transport desserts.  But cook or create them in these jelly jars and you have a totally portable and delicious dessert in one.  You can find the regular mouth 4 oz.  jars in Walmart, Target, etc.  I use them in making my Strawberry Lemonade Marmalade for personal use and perfect small gifts.  The cheesecake recipe below is baked.  I think this recipe would be equally awesome and perhaps even more simple with a no-bake cheesecake recipe.  Or ready made filling mixed with some lemon zest perhaps?

Cheesecake in a Jar
yield 12 jars

12 – 4 oz. regular mouth jelly jars (photo below)
1 cup graham cracker crumbs (8 whole crackers)
1 Tb. sugar
4 Tbs. butter, melted
2 – 8oz. packages of cream cheese, room temp.
scant 1/2 cup sugar
2 eggs, room temp
1/2 cup sour cream
1/2 tsp. vanilla
zest of 1/2 lemon

Optional toppings: mini chocolate chips, caramel, cherry pie filling, etc.

1.  Preheat oven to 325 degrees.
2.  Spray jars with cooking spray.  Have a large pan ready that can hold all of the jelly jars plus water to go at least half-way up the jars.
3.  In small bowl, mix the  graham cracker crumbs, sugar and melted butter.  Pour 1 heaping tablespoonful into each jar.  Push this down into a crust using a wooden mini tart shaper or something like that.  Or use your fingers.
4.   In a large mixing bowl, beat the cream cheese and sugar on medium with an electric mixer until smooth and creamy.  Add eggs one at a time until each is fully incorporated.  Mix in the sour cream, vanilla and lemon zest.  Do not overmix as with any cheesecake.
5.  Fill the jars with 1/3 cup of cheesecake mixture.  Place jars in a large shallow pan that is at least 2″ deep.  Fill the large shallow pan with hot water so they cover up to half of the jelly jars.
6.   Carefully, place each jar into the water filled pan and place pan into the oven.  Bake 30 minutes.
7.  Remove each jar with tongs or canning tongs and place the jars onto a wire rack to completely cool.

Recipe from

Red Velvet Cheesecake

This is another one of Todd Wilbur’s Copycat recipes from one of his Top Secret Recipes books.  I have never had the original at the Cheesecake Factory, but this cake is delicious.  The chocolate is subtle in the red velvet and the cheesecake flavor really comes through in the layers as well as the icing.  My one complaint is that the cake portion dried out on the edges very quickly.  Being in between the cheesecake layers, this didn’t really matter.  As with most cakes, wrapping it in plastic wrap and putting it in the freezer or fridge is one of the best ways to keep the cake moist.   I ran out of plastic wrap.

Red Velvet Cheesecake
yield 12-14 servings

Red Velvet Cake:
1 1/2 sticks butter, soft
1 1/4c sugar
2 eggs
2 Tbs. vegetable or canola oil
1 tsp. vanilla
3/4 cup buttermilk
2 Tbs. red food coloring (I only have gel paste, so I added gel paste to the batter until it looked red enough.)
1 3/4c  cake flour
5 tsp. cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt

Cheesecake layer:
1/2c. heavy cream
3 – 8oz. packages of cream cheese, soft
1 cup sugar
1 1/2 tsp. vanilla
1 tsp. cream of tartar

1/2 cup butter, soft
8oz. cream cheese, soft
2 1/2 cups powdered sugar
1 Tbs. whole milk
3/4 tsp. vanilla

Decoration optional: white chocolate curls using a 4 oz. bar of white chocolate and vegetable peeler

1.   Preheat oven to 350 degrees.  Prepare a 9″ (mine measures 9.5″ across) springform pan with parchment paper, or cooking spray and flour, or my favorite and easiest method: baker’s joy spray.
2.  To make the red velvet cake, cream the butter and sugar together for 1 minute on medium speed.  Incorporate the eggs one at a time, oil, and vanilla.   Mix in the buttermilk and red food coloring.  At this point the mixture might look curdled and disgusting – but that is okay.  It will turn out just fine.
3.  Sift together the dry ingredients: cake flour, cocoa powder, baking soda and salt.  Mix that into the batter on low and beat 30 seconds.
4.  Bake for 35-40 minutes or until passes the toothpick test.  Cool in pan for 10 minutes, then remove and continue to cool on wire rack.  When it is cool enough to handle, you can wrap it up in plastic wrap to help keep it moist and put it in the fridge or freezer.
5.  After completely cool, use a bread knife to cut the dome off of the top.  Mine was very small.  Now slice the cake horizontally in half, so that you have two cakes.
6.  Clean off the springform pan, then place one cake inside.  Cover the other cake half and put both in the freezer for 2 hours or overnight.
7.  Make the cheesecake filling: Whip the heavy cream on high with a whisk attachment until stiff peaks form.  Switch to the paddle attachment and beat in the cream cheese, sugar, vanilla and cream of tartar on medium speed.
8.  Pour half of the cheesecake filling on top of the springform pan cake once it is completely frozen.  Place the other half of the cake on top of the filling.  Pour the rest of the filling on top.  Cover the top with saran wrap or foil and place in the freezer.  Freeze 2 hours or overnight.

9.  Make the frosting:  beat the cream cheese and butter together until fluffy.  Slowly add the powdered sugar a little at a time on low speed.  Add remaining ingredients and beat until fluffy.
10.  As with any cake, it is much easier and less  messy to frost a frozen cake.  Remove the cake from the pan and frost all of the sides and top.  Add your white chocolate curls to the sides at this point if you like.  Keep refrigerated.

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