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Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Double chocolate chip cookies are chewy chocolate cookie full of chocolate chips. This easy no chill recipe is perfect for any chocolate lover! Why You’ll Love These Chocolate Cookies No Chilling Required– These cookies hold their shape perfectly so you don’t need to wait to 

Cookie Monster Cookies

Cookie Monster Cookies

These Cookie Monster Cookies are perfect for Sesame Street themed parties. A blue chewy sugar cookie full of chocolate chip cookies pieces and a whole mini chocolate chip cookie on top. I have to say these might have been the coolest cookies I have ever 

Chocolate-Vanilla Marble Cheesecake Bars

Chocolate-Vanilla Marble Cheesecake Bars

These chocolate-vanilla marble cheesecake bars are easy to make and have the perfect soft cheesecake texture. Chocolate and vanilla cheesecake swirled together atop a graham cracker crust.

Cheesecake might be one of my favourite desserts! What I love about cheesecake bars is they’re easier to make than a traditional large, round cheesecake. There is no need for a water bath and no risk of developing large cracks.

I made these bars with the help of my two little kids and they loved spooning in the batter and swirling the knife to get that beautiful marble finish!

Chocolate-Vanilla Marble Cheesecake Bars

How to Make Chocolate-Vanilla Marble Cheesecake Bars

Preheat oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.

Making the Crust

In a medium sized bowl mix the graham cracker crumbs and melted butter together until well combined. The mixture will have the texture of wet sand.

Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan. Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.

cheesecake  graham cracker crust

Making the Cheesecake Batter

Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Once melted set aside.

Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes. Add in the sugar, salt, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed. Add in the two eggs and mix just till combined on a low speed.

Separate the batter equally into two bowls. In one bowl add in the melted chocolate and using a rubber spatula gently fold in the chocolate.

Assembling the Cheesecake

Spoon in batter from both the chocolate and vanilla cheesecake batter. Layer the batter so you get a nice mixture. I do this by first adding a few globs of one flavour then filling in the spots with the other. Keep repeating this until all the batter is added.

spooning in the cheesecake batter

Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.

adding the marble effect to the cheesecake bars

Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.

Bake cheesecake for 35 minutes or until edges are stiff and the middle is just a little jiggly. Remove pan from the oven and let fully cool to room temperature.

Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.

Serving the Cheesecake

To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.

Storing the Cheesecake

Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.

Chocolate-Vanilla Marble Cheesecake Bars

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Chocolate-Vanilla Marble Cheesecake Bars!

If you make this cheesecake bars you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Chocolate-Vanilla Marble Cheesecake Bars

Jessie M
These chocolate-vanilla marble cheesecake bars are easy to make and have the perfect soft cheesecake texture. Chocolate and vanilla cheesecake swirled together atop a graham cracker crust.
Prep Time 20 mins
Cook Time 35 mins
Chilling Time 4 hrs
Servings 9 bars

Ingredients
  

Crust

  • 1/4 C salted butter melted
  • 1 & 1/4 C graham crackers crumbs

Cheesecake Batter

  • 16 oz cream cheese at room temperature (2 blocks)
  • 3/4 C white sugar
  • 1/4 C heavy cream at room temperature
  • 1/4 tsp salt
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 6 oz bitter sweet baking chocolate

Instructions
 

  • Set oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.

Crust

  • In a medium sized bowl mix the graham cracker crumbs and melted butter together until well combined. The mixture will have the texture of wet sand.
  • Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan.
  • Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.

Cheesecake Batter

  • Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Once melted set aside.
  • Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes.
  • Add in the sugar, salt, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.
  • Add in the two eggs and mix just till combined on a low speed.
  • Separate the batter equally into two bowls.
  • In one bowl add in the melted chocolate and using a rubber spatula gently fold in the chocolate.

Assembling the Cheesecake

  • Spoon in batter from both the chocolate and vanilla batter. Layer the batter so you get a nice mixture. I do this by first adding a few globs of one flavour then filling in the spots with the other. Keep repeating this until all the batter is added.
  • Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
  • Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.
  • Bake cheesecake for 35 minutes or until edges are stiff and the middle is just a little jiggly.
  • Remove pan from the oven and let fully cool to room temperature.
  • Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
  • To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
  • Enjoy!
Keyword cheesecake, cheesecake bar, cheesecake bars, chocolate cheesecake, chocolate vanilla marble cheesecake bars, marble cheesecake, marble cheesecake bars, swirl cheesecake, vanilla
Toasted Coconut Dutch Baby Pancake

Toasted Coconut Dutch Baby Pancake

This toasted coconut dutch baby pancake is easy to make and so delicious. This toasted coconut pancake is perfect for summer brunch! I love coconut so I thought adding it into a dutch baby pancake would be amazing. Turns out I was right! This dutch 

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Simple and delicious strawberry and rhubarb crisp. This crisp is perfect for a spring or summer dessert. Sweet strawberries mixed with tart rhubarb and topped with the perfect crumble recipe! Spring always makes me think of fresh rhubarb, and of course rhubarb always makes me 

Bakery Style Coconut Muffins

Bakery Style Coconut Muffins

Bakery style coconut muffins are perfect for summer! Soft and fluffy muffins full of shredded coconut. Bakery style makes them the best muffins!

I don’t know about you but I love coconut treats! If your a coconut fan too these muffins are a must try!

What is a Bakery Style Muffin?

A bakery style muffin is the term given to a muffin when it is cooked using two temperature settings to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up. After 5 minutes lower the oven temperature to 350 F and cook at the lower heat setting until muffins are fully baked.

bakery style coconut muffins

How to Make Coconut Muffins

Start by preheating your oven to 425 F and line muffin pan with liners.

In a large bowl mix melted butter, sugar, buttermilk, eggs, vanilla extract, and coconut extract together. After all the wet ingredients are well incorporated add in the shredded coconut and mix.

Next, in a different bowl whisk flour, baking powder, baking soda, and salt together. Add the dry ingredients into the wet and use a rubber spatula to fold them into each other. Over mixing leads to dry muffins.

Divide the batter evenly am the muffin tins. Sprinkle some additional shredded coconut on top (optional).

coconut muffin batter

Bake at 425 F for 5 minutes and then reduce the oven temperature to 350 and continue baking for another 13-15 minutes. Muffins are done when a toothpick inserted into the centre comes out clean. Cool muffins in the pan for a few minutes after baking.

bakery style coconut muffins

How to Store the Muffins

Store muffins at room temperature in an airtight container or zip lock bag. If stored properly these muffins keep good for three days.

Don’t Have Coconut Extract

Coconut extract can usually be found at the grocery store in the baking isle. If you don’t have any you can omit it from the recipe, instead just add an extra 1/2 tsp of vanilla extract.

Tips for Baking Perfect Muffins

  • Use room temperature ingredients.
  • Do not over mix the wet and dry ingredients.
  • Measure the flour properly by spooning it into the measuring cup and levelling the top off.
  • Don’t over bake, this will lead to dry muffins.
the best bakery style coconut muffins recipe

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Bakery Style Coconut Muffins!

If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Bakery Style Coconut Muffins

Jessie M
Bakery style coconut muffins are perfect for summer! Soft and fluffy muffins full of shredded coconut. Bakery style makes them the best muffins!
Prep Time 10 mins
Cook Time 19 mins
Servings 12 muffins

Ingredients
  

  • 2 & 1/2 C all purpose flour spooned and levelled to measure
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C salted butter melted
  • 1 C white sugar
  • 1 C buttermilk at room temperature
  • 1 & 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 2 large eggs at room temperature
  • 1 C sweetened shredded coconut also called coconut flakes

Instructions
 

  • Preheat your oven to 425 F and line muffin pan with liners.
  • In a large bowl mix melted butter, sugar, buttermilk, eggs, vanilla extract, and coconut extract together.
  • Once all the wet ingredients are well incorporated add in the shredded coconut and mix.
  • In a different bowl whisk flour, baking powder, baking soda, and salt together.
  • Add the dry ingredients into the wet and use a rubber spatula to fold them into each other. Once they're combined, stop mixing. Over mixing leads to dry muffins.
  • Divide the batter evenly am the muffin tins. Sprinkle some additional shredded coconut on top (optional).
  • Bake at 425 F for 5 minutes and then reduce the oven temperature to 350 and continue baking for another 13-15 minutes. Muffins are done when a toothpick inserted into the centre comes out clean.
  • Let muffins cool in the pan for a few minutes after baking. Enjoy!

Notes

Store muffins at room temperature in an airtight container up to 3 days.
Keyword bakery style coconut muffins, best brunch recipe, breakfast, coconut, coconut muffin, coconut muffins, how to make bakery style muffins, summer desserts
Cookies and Cream Cookies

Cookies and Cream Cookies

These Cookies and Cream Cookies are a soft and chewy sugar cookie, that is full of crushed oreo pieces. They’re easy to make and so delicious. The perfect mix of chewy and crunchy! My two kids loved making these cookies! They had actually never had 

Chewy Caramel Turtle Brownies

Chewy Caramel Turtle Brownies

The best chewy caramel turtle brownies! A decadent brownie full of chewy caramel pieces and pecans baked inside. Topped with caramel sauce, chocolate, and pecans. If you love Turtles Chocolate these brownies will be perfect for you! I made these brownies with the help of 

Strawberry Lemonade Cake Loaf

Strawberry Lemonade Cake Loaf

Strawberry Lemonade Cake loaf is made of a moist lemon cake with sliced strawberries and topped with a strawberry lemonade glaze. Beautiful, delicious, and a perfect summer dessert!

I’ve always loved the flavour of strawberry lemonade so I thought it would be great flavour twist to a classic lemon cake! This recipe is easy to make and perfect for any lemon flavoured dessert lover.

strawberry lemonade cake loaf. Sliced with strawberry lemonade glaze.

How to Make This Strawberry Lemonade Cake

Cake Batter

Preheat oven to 325 F. Line a loaf pan with parchment paper. You want the paper to slightly overhang on the sides, this allows you to lift the cake easily from the pan.

Wash, haul, and slice strawberries into thin slices. Set aside.

In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes). Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes. Stir in the lemon zest, lemon juice, and vanilla extract.

In a separate bowl whisk together flour, salt, baking soda, and baking powder. While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.

Fold in the sliced strawberries. Add batter to your lined loaf pan bake for an hour or until a toothpick inserted into the centre comes out clean.

strawberry lemonade cake loaf batter

Cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Strawberry Lemonade Glaze

Place chopped strawberries in a small pot and bring to a simmer over medium heat, stirring constantly. Continue cooking the berries until they are soft enough to mash, about 3-5 minutes.

Once cooked, place a fine mesh strainer over a bowl and squish the strawberries through. This leaves you with a strawberry puree which is free of seeds and large chunks. You should get about 2 tbsp of strawberry puree.

In a medium sized bowl add the strawberry puree, lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice. Drizzle the glaze over you cooled cake.

strawberry lemonade cake loaf with strawberry glaze

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with this Strawberry Lemonade Cake Loaf!

If you make this cake you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

You Might Also Enjoy

Strawberry Lemonade Cake Loaf

Jessie M
Strawberry Lemonade Cake loaf is made of a moist lemon cake with sliced strawberries and topped with a strawberry lemonade glaze. Beautiful, delicious, and a perfect summer dessert.
Prep Time 25 mins
Cook Time 1 min
Servings 1 loaf

Equipment

  • loaf pan
  • fine mesh strainer

Ingredients
  

Cake Batter

  • 1 C sliced strawberries
  • 1/2 C salted butter softened
  • 1 C white sugar
  • 3 large eggs at room temperature
  • 1 tbsp lemon zest about one large lemon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 & 1/2 C all purpose flour spooned and levelled
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 C sour cream at room temperature

Strawberry Lemonade Glaze

  • 1/2 C strawberries chopped up
  • 1 tbsp lemon juice
  • 1 & 1/3 C powdered sugar

Instructions
 

  • Preheat oven to 325 F. Line a loaf pan with parchment paper.

Cake Batter

  • Wash, haul, and slice strawberries into thin slices. Set aside.
  • In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes).
  • Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes.
  • Stir in the lemon zest, lemon juice, and vanilla extract.
  • In a separate bowl whisk together flour, salt, baking soda, and baking powder.
  • While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.
  • Fold in the sliced strawberries.
  • Add batter to your lined loaf pan and bake for an hour or until a toothpick inserted into the centre comes out clean.
  • Cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Strawberry Lemonade Glaze

  • Place chopped strawberries in a small pot and bring to a simmer over medium heat, stirring constantly. Continue cooking the berries until they are soft enough to mash, about 3-5 minutes.
  • Once cooked, place a fine mesh strainer over a bowl and squish the strawberries through. This leaves you with a strawberry puree which is free of seeds and large chunks. You should get about 2 tbsp of strawberry puree.
  • In a medium sized bowl add the strawberry puree, lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice.
  • Drizzle the glaze over you cooled cake. Enjoy!

Notes

Store cake in an airtight container at room temperature up to 3 days. 
Spooned and levelled flour means using a spoon to add the flour to your measuring cup then levelling it off with a knife. This is the most accurate way of measuring flour.
Keyword cake, cake loaf, lemon, lemonade, strawberry, strawberry lemon, strawberry lemonade, strawberry lemonade cake, strawberry lemonade cake loaf
Chocolate Dutch Baby Pancake

Chocolate Dutch Baby Pancake

This chocolate dutch baby pancake is easy to make and so delicious. A fluffy pancake that can be enjoyed with a variety of toppings. As a mom of two little kids I am all about easy breakfasts. This dutch baby pancake is just that. You