Girl Scout Cookie Cheesecake Cupcakes

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Did you ever try baking with girl scout cookies?

If you have any girl scout cookies left, here is a recipe idea that makes us excited every time we see a box of Thin Mints.

Girl Scout Thin Mint Cookie Cheesecake Cupcakes

(25  Cheesecake Cupcakes)

Girl Scout Cookie Cheesecake Cupcakes – Ingredients


➦ 14  Thin Mint Cookies (ground in food processor or blender)

➦ 0.5 Cup of sugar

➦ 1 egg

➦ 2.5 Tablespoons buttermilk

➦ 6 Thin Mint cookies coarsely crumbled

➦ 2 Tablespoons of melted butter

➦ 8 oz of softened cream cheese

➦ 0.25 Cup chocolate chips

➦ 2 to 3 Tablespoons heavy cream

➦ 3 to 5 Thin mint cookies, crumbled (for the top of cupcakes)


How to make Girl Scout Cookie Cheesecake Cupcakes


Preheat your oven to 300 degrees F. Combine ground cookies and butter in a medium bowl. Drop about 1 Tablespoon of cookie mixture into 24 mini cupcake tins that have been sprayed with cooking spray. (If you have mini cupcake paper wrappers I’d use them, it was difficult to remove my cheesecake cupcakes from the tin itself).

Press crust into cups with back of a spoon.

In an electric or stand mixer cream the cream cheese and sugar until well combined. Add egg and buttermilk until well combined as well. Stir in crumbled cookies.

Pour cheesecake mixture into cupcake tins filled almost to the very top.

Bake for 25-28 minutes or until cooked through. Remove and then cool for 20 minutes. Melt the chocolate chips in the microwave until they are melted and smooth. Stir in heavy cream until smooth and shiny.

Spoon about 1 tablespoon over each cheesecake cupcake and sprinkle with additional crumbled cookies.

All that is left for you now is to enjoy 🙂

Also, make sure that you try out something from our selection of world-renowned cheesecake cupcakes!

You won’t regret it!

Chocolate Chip Cheesecake Cookie Recipes

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Cookies with cream cheese and mini chocolate chips simply melt in your mouth.

Here are our amazing recipes:

#Recipe 1

Prep time: 9 min

Cook time: 11 min

Total time: 18 min










  • 1¼ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • ¼ cup unsalted butter
  • 4 oz cream cheese
  • 1 large egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • 1¼ cup powdered sugar
  • 5-6 tablespoon mini chocolate chip



  1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
  2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
  3. Add an egg, milk and vanilla extract and continue mixing.
  4. Then, add powder sugar and mix some more until the mixture is fluffy. Add dry ingredients and mix until you get a fine dough.
  5. Finally, add mini chocolate chips and stir well. Leave in the fridge for an hour.
  6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
  7. Place them on the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
  8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
  9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
  10. Transfer them to a wire rack to cool down completely.


Store them in a well-sealed container, at a room temperature, preferably for about three days.


#Recipe 2

Now, think chocolate chips cookies meets strawberry cheesecake. Of course, the two are so delicious on their own. But put them into a cookie together and oh my goodness they’re AMAZING!

Requirements: Large Mixing Bowl, Handheld Mixer, Large Bar Pan or Large Baking Sheet, Unbleached Parchment Paper


  • 8 ounces organic full fat cream cheese
  • 4 tablespoons grass-fed butter
  • 1 cup maple sugar
  • 2 tablespoons of gelatin
  • 1 teaspoon baking soda
  • 1/2 teaspoon Celtic sea salt
  • 1 teaspoon organic vanilla extract
  • 2 cups of flour
  • 1/4 cup grass-fed collagen
  • 1/2 cup allergy-free chocolate chips, carob chips or homemade chocolate chips
  • 1/2 cup diced organic strawberries {about 6 large strawberries}



  1. Preheat oven to 350 degrees F. Line a large baking sheet with unbleached parchment paper and set aside.
  2. In a large mixing bowl add softened cream cheese, softened butter and maple sugar. Using a handheld mixer, mix on medium speed until combined and creamed. Add cassava flour, collagen, gelatin, baking soda, sea salt and vanilla extract. Using the mixer, mix until everything comes together and is smooth and fully combined, scraping down the bowl as needed. Gently fold in the chocolate chips and diced strawberries by hand.
  3. Form dough into heaping tablespoon balls, then gently press down slightly forming a cookie shape. Place shaped cookie dough cookies on a lined baking sheet. Bake for 8-10 minutes {they are perfectly soft out of my oven at 8 minutes}. Allow to cool for 10-15 minutes on the baking sheet before moving to a plate or cooling rack. Enjoy!


Cooking time will vary with large cookies – It should take you about 12 minutes to keep them softer on the inside. Since all ovens vary, check cookies at 10 minutes. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for later.


Cheesecake Cupcake Chocolate Fantasy 


Here at Cheesecake de Granger, our mission is to ensure your chocolate fantasy sees the light of the day. With our chocolate fantasy cheesecake cupcakes, we have made your fantasy a reality. Our chocolate fantasy cheesecake cupcake has a crunchy chocolaty cookie crust filled with a double dose of delectable German chocolate and Belgium dark chocolate amalgamated into our cream cheese.

Adorning your chocolate fantasy treat is our signature chocolate whipped cream, milk chocolate drizzle, dark chocolate syrup and a pinch of 24-carat gold. Every single bite contains chocolate ecstasy! The boldly decadent chocolate fantasy cheesecake cupcake will transport you into the land of exquisite chocolates. If you want to make your chocolate fantasy true, order our chocolate fantasy cheesecake cupcakes immediately!


New York Style Cheesecake

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One of the most known cheesecake recipes in the world is the New York Style cheesecake recipe. What makes a New York Style cheesecake official is its rich and dense texture; most people cannot eat more than a small-to-medium slice without regretting it later because it is very fulfilling. Although the recipe is simplistic, New York Style cheesecake enthusiasts are adamant about its superiority.

Cream cheese, heavy cream, eggs, and sometimes egg yolks create the consistency for which New York Style cheesecake is known. “An orchestration of different textures and an exercise in flavor restraint, New York cheesecake should be a tall, bronze-skinned, and tense affair. At the core, it should be cool, thick, satiny, and creamy; radiating outward, it goes gradually from velvety to suede-like, then, finally, about the edges, it is cake-like and fine-pored,” they say in American Classics.




New York Style Cheesecake Recipe


1 ½ Cups                       Graham Crackers

3 tablespoons             Sugar

1/3  Cup                            Butter


New York Filling

32 ounces                     Cream Cheese

1 Cup                              Sugar

3 tablespoons             Flour

5                                       Eggs

1/3  Cup                            Whipping cream

1 teaspoon                   Finely shredded orange peel

1 teaspoon                   Vanilla extract         


Topping (Optional)

1 Cup                              Sour cream

2 tablespoons             Sugar

½ teaspoon                  Vanilla Extract



Mix 1 ¾ cups graham crackers & sugar together.  Melt butter and pour into sugar & graham cracker mix. Continue to stir all ingredients. Once complete, pour graham cracker crust in 9×3 inch springform pan. Press crust into the bottom of the pan.



Preheat oven to 350*.  In a large bowl, combine cream cheese, sugar, and flour. Beat with an electric mixer till smooth. Add eggs, one at a time, beating well after each addition. Stir in the whipping cream, orange peel, and vanilla extract. Pour the cream cheese mixture over the crust.

Bake at 350* for 15 minutes. Lower the temperature to 200* and bake for 1 hour and 20 minutes longer or till the center no longer looks wet or shiny. Remove the cheesecake from the oven.


Topping (Optional)

Stir together sour cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract. Spread over warm cheesecake. Return back to the oven and bake for 15 minutes more. Remove cheesecake from the oven and run a knife around the inside edge of the pan.  Turn off oven and let cheesecake sit in the oven for another hour. Take the cheesecake out the oven and allow it to cool another 2 hours. Place cheesecake in the refrigerator to chill overnight. Release from pan and then enjoy!


New York Style Cheesecake Cupcake


You have heard of New York style cheesecake, but we bet you it is the first time you are hearing about New York Style cheesecake cupcakes.

If you have heard of it, we bet you will not find one that tastes as outstanding as ours does. We have taken inspiration from the original and signature cheesecake and have transformed it into an innovative delicacy.

Both its taste and visual presentation will entice you to order it – simple yet elegant. We baked a buttery graham cracker crust. Next, we filled our cheesecake batter with touches of Madagascar vanilla bean and orange and lemon zest. Our New York Style cupcake cheesecake has been garnished with a sweet sour cream sauce. We know you will agree that it is the best New York style cheesecake cupcake!



Baking History 101

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The short history of the Cheesecake 

Did you know that the earliest cheesecake was made in Ancient Greece? Yes, that is true! And after the Roman conquest of Greece, this tasty secret fell into the Roman hands. The Romans often used cheesecakes (libum – as they called it, meaning the small sweet cake) as offering at the temples to their gods. Did you also know that the small cheesecakes were served to athletes during the first Olympic Games held in 776 B.C. on the Isle of Delos? If you are wondering what did they taste like, here is the oldest recipe known to date:


The Recipe

The basic recipe and ingredients for the first cheesecake were recorded by Athenaeus, a Greek writer, in about A.D. 230:

Take cheese and pound it till smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour.  Heat in one mass, cool, and serve.

The next recipe worth noticing is the one found in the mid 16th-century cookbook, and it reads as follows:

To make a tarte of Chese  – Take harde Chese and cutte it in slyces,and pare it, than laye it in fayre water, or in swete mylke, the space of three houres, then take it up and breake it in a morter tyll it be small, than drawe it up thorowe a strainer with the yolkes of syxe egges, and season it wyth suger and swete butter, and so bake it.


Modern Cheesecake

American dairymen achieved a technological breakthrough that ushered in the Modern Age of cheesecakes.  In attempting to duplicate the popular Neufchatel cheese of France (a soft unripened cheese originally from Neufchatel-en-Bray, France), they stumbled upon a formula for an un-ripened cheese that was even richer and creamier – hence the name cream cheese.  This richer cream cheese gave way for the famous New York Style cheesecake in the early 1900’s.  New York Style cheesecake is made with pure cream cheese, whipping cream, eggs, and sugar.  Most people have an image of New Yorkers creating the best cheesecake because the dessert soared to popularity in that region, but today you can travel anywhere and find a great cheesecake recipe incorporating sour cream, caramel, chocolate or whipped cream toppings and various flavors!


A Brief History of The Cupcake

While cakes have been in existence for centuries, cupcakes appeared around the 19th century in the United States of America. This awesome new idea behind making very tiny cakes was elaborated in ‘American Cookery’, a cookbook from 1796. However, the word ‘cupcake’ itself did not appear until approximately 1828, when celebrated author and cooking expert Eliza Leslie published her cookbook titled: ‘Receipts’. The first cupcake recipe resembled the details below:

Cup Cake 

  • Five eggs
  • Two large teacupful of molasses
  • The same of brown sugar rolled fine
  • The same of fresh butter
  • One cup of rich milk
  • Five cups of flour sifted
  • Half a cup of powdered allspice and cloves
  • Half a cup of ginger

Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and sit it away to get cool. Beat the eggs very light, and stir them into the mixture alternately with flour. Add the ginger and other spice, and stir the whole very hard. Butter small tins, nearly fill them with the mixture and bake the cakes in the moderate oven.


Once the concept was popularized, cupcakes became a favorite amongst bakers because they are the perfect size handy sweet treat that can be shared at birthday parties and other celebrations and are loved by children.

Cheesecake Cupcakes

Today, the demand for cupcakes has grown exponentially because everyone loves a decadent dessert!  Cupcake recipes are being perfected on a daily basis in thousands of bakeries around the globe.  One of those bakeries specializes in cheesecake cupcakes, an alternative to the traditional slice of cheesecake. Cheesecake de Granger is offering more than 65 flavors of this very interesting combination. If you have a sweet-tooth, and you have never eaten a cheesecake cupcake, then you need to get your hands on one of these:

These cheesecake cupcakes are a perfect way to treat yourself or say “I love you”, or perhaps “I’m sorry” to that special person in your life. Order them now, and your desserts will be freshly made for you and your loved ones!