(Family Features) When it’s hot but you crave something sweet, turn to a delicious dessert that’s cool and creamy. French Style Cheesecake with Vanilla Wafer Crust offers the best of both worlds as a fresh, no-bake, refrigerated favorite you can top with chocolate, fruit or vanilla wafer crumbs. Find more summer dessert ideas at Culinary.net.

French Style Cheesecake with Vanilla Wafer Crust

Recipe courtesy of “Cookin’ Savvy”
Total time: 25 minutes, plus 3 hours refrigeration
Servings: 8

Crust:

• 2          cups vanilla wafers, crushed
• 1          stick butter, melted
• 1/4       cup brown sugar

Whipped Cream:

• 1          cup heavy cream
• 3          tablespoons sugar
• 1          teaspoon vanilla

Cheesecake:

• 8          ounces cream cheese, softened
• 1          teaspoon vanilla
• 1/2       cup powdered sugar

1. To make crust: Mix crushed vanilla wafers, melted butter and sugar; press into pie pan or individual pudding cups.
2. To make whipped cream: In large bowl, using electric mixer, mix heavy cream, sugar and vanilla until thickened into whipped cream.
3. To make cheesecake: Add softened cream cheese, vanilla and powdered sugar to whipped cream bowl. Using electric mixer, mix until smooth. Pour over vanilla wafer crust and chill 3 hours.

Source: Culinary.net

(Family Features) From full-course brunches to simple sit-down dinners, Easter celebrations are a time to enjoy family, friends and the delicious tastes of spring.

However elaborate the festivities, a rich and creamy dessert is the perfect finale to any Easter gathering. Made from fresh milk and real cream, PHILADELPHIA Cream Cheese is the high-quality ingredient that makes sweets stand out.

These fresh dessert ideas all feature everyone's favorite indulgence - cheesecake - along with other lively flavors, such as coconut, lemon and blueberry. Desserts this delicious will have your guests hopping up for seconds. For these and other recipe ideas, visit www.creamcheese.com.

Easter Mini Cheesecakes

Prep time: 20 minutes
Total time: 3 hours, 20 minutes
Servings: 18

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 tablespoons sugar, divided
• 3 tablespoons butter or margarine, melted
• 3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 cup plus 2 tablespoons BAKER'S ANGEL FLAKE Coconut, toasted
• 54 speckled malted milk eggs (about 9 ounces)

1. Heat oven to 325°F.
2. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
4. Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

Blueberry Streusel Cheesecake

Prep time: 15 minutes
Total time: 6 hours, 45 minutes
Servings: 16

• 1 1/2 cups plus 3 tablespoons flour, divided
• 1 1/3 cups sugar, divided
• 1/2 teaspoon ground cinnamon
• 3/4 cup cold butter, cut up
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 tablespoon vanilla extract
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 2 cups fresh blueberries

1. Heat oven to 325°F.
2. Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
3. Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.
4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Note: You can substitute cream cheese with Neufchatel cheese, or fresh blueberries with 1 (16-ounce) package frozen blueberries. Garnish with additional berries or cinnamon just before serving.

Double Lemon Cheesecake Bars

Prep time: 35 minutes
Total time: 7 hours, 15 minutes
Servings: 16

• 52 vanilla wafers, finely crushed (about 2 cups)
• 3 tablespoons butter or margarine, melted
• 4 eggs, divided
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 3/4 cups sugar, divided
• 3 tablespoons flour
• 1 tablespoon lemon zest
• 1/3 cup lemon juice (about 2 lemons), divided
• 1/2teaspoon vanilla
• 2 tablespoons cornstarch
• 1/2 cup water

1. Heat oven to 325°F.
2. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides.
3. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.
4. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
5. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
6. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.
7. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
8. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve.

Note: This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.

Recipes/photos courtesy of PHILADELPHIA Cream Cheese

Source: PHILADELPHIA Cream Cheese

A spin on a classic dessert can either make or break an entire meal. This recipe is without a doubt a winner to make your whole family say, "yum."

This Caramel Cheesecake is smooth and fluffy on the inside, but the outside is topped with warm caramel and toasted, chopped pecans for that sweet and savory crunch you’ve been craving. The recipe is rich and full of that sweet cheesecake flavor. Anyone who likes cheesecake is going to devour this spin-off recipe in seconds.

To make the cheesecake, start by assembling the crust that’s made of crushed wafers, sugar and butter formed to the bottom of your cheesecake pan. Line leftover wafers around the perimeter of the pan to create a sturdy side to give the cheesecake some stability and texture.

Set the crust aside and mix filling ingredients until smooth and blended. It’s important to make sure all the elements are perfectly combined so the consistency of your cake is spot on.

Then it’s time to bake and cool on a wire rack for about an hour after it comes out of the oven. Refrigerate the cheesecake overnight so everything is set and the flavors settle a bit.

Lastly, before serving, prepare the toppings. Microwave to heat the caramels with milk and drizzle over the perfectly baked cheesecake. Finally, sprinkle pecans on top.

This dessert is great for any occasion or just a sweet treat after a long day. It’s satisfying and creamy with some crunch – nearly everything you could ask for in a delicious dessert.

The cool cheesecake topped with the warm caramel makes for a blend of silky, satisfactory bliss. This cheesecake does take some planning ahead, but in the end, it’s totally worth it when you see the reactions of those who take a bite.

For more dessert recipes, go to culinary.net.

Watch video to see how to make this recipe!

Caramel Cheesecake

CRUST:

• 46 crushed wafers
• 1/4 cup sugar
• 1/4 cup butter, melted
• 16-18 whole vanilla wafers for side of form

FILLING:

• 3 8oz. packages cream cheese, softened
• 1 cup sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, lightly whisked

TOPPING:

• 26 caramels
• 2 tablespoons milk
• 1/2 cup chopped pecans, toasted (optional)

1. Preheat oven to 325°.
2. CRUST: Mix crushed wafers and sugar then stir in melted butter. Press wafer mix onto bottom of a greased 9-in. springform pan.
3. Arrange whole vanilla wafers around sides of pan.
4. FILLING: In a large bowl, beat cream cheese and sugar until smooth. Next beat in sour cream and vanilla. Add lightly whisked eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
5. Bake until center is nearly set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
6. TOPPING: In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.

NOTE: To freeze cheesecake: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.

Recipe adapted from Taste of Home.