Cooking With Betty, New York, NY (2026)

01/28/2026

Easy No-Bake Pecan Coconut Praline Cookies 🥥🌰✨

Sweet, nutty, and irresistibly chewy, these No-Bake Pecan Coconut Praline Cookies come together fast with pantry staples—no oven required. Ready in about 30 minutes, they’re the perfect quick treat for when cravings strike.

Ingredients

1 cup pecans, chopped 🌰

1 cup shredded coconut 🥥

1 cup quick oats 🌾

1 cup brown sugar

½ cup butter 🧈

¼ cup milk 🥛

1 teaspoon vanilla extract 🍦

Directions

In a large bowl, combine the chopped pecans, shredded coconut, quick oats, and brown sugar.

In a saucepan over medium heat, melt the butter. Stir in the milk and bring to a boil.

Remove from heat and stir in the vanilla extract.

Pour the hot butter mixture over the dry ingredients and mix until evenly coated.

Using a cookie scoop or spoon, drop portions onto a lined baking sheet.

Let the cookies cool and set for about 15 minutes.

Serve once firm—or enjoy slightly warm for extra gooey goodness.

Servings: 12 cookies
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Difficulty: Easy

01/28/2026

Festive Cranberry Pecan Cheesecake Dream Dessert 🍒🥧✨

Creamy, fluffy, and wonderfully festive, this Cranberry Pecan Cheesecake Dream Dessert is a no-bake delight bursting with holiday flavor. Tart cranberries, sweet pineapple, soft marshmallows, and crunchy pecans come together in a light cheesecake-style fluff that’s perfect for celebrations—or anytime you want an easy, crowd-pleasing dessert.

Ingredients

1 can (14 oz) whole cranberry sauce

1 package (3.4 oz) instant cheesecake-flavored pudding mix

1 can (8 oz) crushed pineapple, well drained 🍍

1 cup miniature marshmallows

½ cup chopped pecans 🌰

1 container (8 oz) whipped topping, thawed

½ teaspoon vanilla extract 🍦

Directions

In a large mixing bowl, combine the whole cranberry sauce and the drained crushed pineapple. Stir until evenly mixed.

Sprinkle in the instant cheesecake pudding mix and gently stir until the mixture begins to thicken.

Fold in the whipped topping until smooth, light, and creamy.

Add the miniature marshmallows, chopped pecans, and vanilla extract. Gently stir until all ingredients are evenly incorporated.

Cover and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to fully set.

Serve chilled, spooned into dessert cups or bowls.

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: ~2 hours 10 minutes (including chilling)
Calories: ~290 kcal per serving
Servings: 6

01/28/2026

No-Bake Mini Banana Cream Pies 🍌🥧✨

Creamy, dreamy, and irresistibly nostalgic, these No-Bake Mini Banana Cream Pies are the perfect sweet treat when you want maximum flavor with minimal effort. With a buttery graham cracker crust, silky banana cream filling, and fluffy whipped topping, each bite is pure comfort—no oven required.

Ingredients

1½ cups graham cracker crumbs

½ cup butter, melted

¼ cup granulated sugar

1 package (3.4 oz) instant banana cream pudding mix

2 cups cold milk

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

2 ripe bananas, sliced 🍌

Whipped cream, for topping

Honey, for drizzling 🍯

Instructions

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.

Press the mixture firmly into the bottoms and up the sides of a muffin tin to form mini pie crusts.

Refrigerate for at least 1 hour to allow the crusts to set.

In a large bowl, whisk the banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Gently fold half of the whipped cream into the chilled banana pudding until smooth and creamy.

Spoon the banana cream filling into the chilled crusts.

Top each mini pie with a dollop of the remaining whipped cream.

Garnish with fresh banana slices and a light drizzle of honey before serving.

Tips

Serve chilled for the best texture and flavor

Best enjoyed the same day, but can be stored covered in the refrigerator for up to 24 hours

01/28/2026

Zesty Lemon Coconut Cheesecake Bliss Bites 🍋🥥✨

Bright, creamy, and irresistibly soft, these Zesty Lemon Coconut Cheesecake Bliss Bites bring together tangy lemon, rich cream cheese, and sweet coconut in tender, cookie-style bites. With a cheesecake-like center and lightly golden edges, they’re the perfect balance of fresh citrus and comforting sweetness—ideal for dessert platters, afternoon treats, or anytime you crave something sunny and indulgent.

Ingredients

½ cup unsalted butter, softened 🧈

½ cup granulated sugar

¼ cup brown sugar

113 g (4 oz) cream cheese, softened 🧀

1 large egg 🥚

1 teaspoon vanilla extract 🍦

1 tablespoon lemon zest 🍋

2 tablespoons fresh lemon juice 🍋

1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup shredded sweetened coconut 🥥

½ cup white chocolate chips (optional) 🤍

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.

Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth and fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Gently fold in the shredded coconut and white chocolate chips, if using.

Scoop the dough onto the prepared baking sheet, spacing portions about 2 inches apart.

Bake for 10–12 minutes, until the edges are just beginning to turn golden while the centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Calories: ~140 kcal per cookie
Servings: 18 cookies

01/28/2026

Raspberry Pistachio Cheesecake 💚🍓

Creamy, elegant, and irresistibly rich, this Raspberry Pistachio Cheesecake is a dreamy fusion of tart raspberries and nutty pistachios. Each slice delivers smooth cheesecake layers swirled with vibrant raspberry sauce and finished with a delicate pistachio crunch—perfect for special occasions or whenever you want a truly show-stopping dessert.

Ingredients

For the Crust

1½ cups graham cracker crumbs (or crushed digestive biscuits)

½ cup finely chopped pistachios

6 tablespoons unsalted butter, melted

2 tablespoons sugar

For the Cheesecake Filling

24 oz (680 g) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

½ cup pistachio paste
(or ¼ cup finely ground pistachios + ¼ cup cream)

For the Raspberry Swirl

1 cup raspberries (fresh or frozen)

2 tablespoons sugar

1 teaspoon lemon juice

For Garnish

Whipped cream

Crushed pistachios

Fresh raspberries

Instructions

1. Prepare the crust
Preheat the oven to 325°F (160°C).
Mix the graham cracker crumbs, chopped pistachios, melted butter, and sugar.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside.

2. Make the raspberry swirl
In a small saucepan, cook the raspberries, sugar, and lemon juice over medium heat for 5–7 minutes, until thickened.
Strain to remove seeds and allow the sauce to cool.

3. Make the cheesecake filling
Beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing gently after each addition.
Blend in the vanilla extract, sour cream, and pistachio paste until fully incorporated.

4. Assemble
Pour half of the cheesecake batter over the crust.
Spoon half of the raspberry sauce on top and gently swirl with a knife.
Repeat with the remaining batter and raspberry sauce.

5. Bake
Bake for 55–65 minutes, until the edges are set and the center is just slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open.

6. Chill & garnish
Refrigerate for at least 4 hours, preferably overnight.
Before serving, garnish with whipped cream, crushed pistachios, and fresh raspberries.

01/27/2026

Tropical Coconut Cheesecakes with Fresh Raspberry Topping 🥥🍓

Creamy, light, and irresistibly tropical, these Tropical Coconut Cheesecakes bring together smooth coconut-infused cheesecake, a buttery graham cracker crust, and a bright pop of fresh raspberries. Perfectly portioned and baked in a muffin tin, they’re an elegant dessert that feels indulgent yet refreshing—ideal for summer gatherings or anytime you want a taste of the tropics.

Ingredients

For the Crust

1 cup graham cracker crumbs

2 tablespoons coconut sugar

4 tablespoons unsalted butter, melted

For the Cheesecake Filling

16 oz cream cheese, softened

½ cup full-fat coconut milk

½ cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon lime juice

2 large eggs

For the Topping

Fresh raspberries

Toasted shredded coconut (optional)

Directions

Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.

In a bowl, mix the graham cracker crumbs, coconut sugar, and melted butter until evenly combined.
Press about 1 tablespoon of the mixture firmly into the bottom of each liner using the back of a spoon.

In a large bowl, beat the softened cream cheese until smooth. Add the coconut milk, powdered sugar, vanilla extract, and lime juice, beating until creamy and lump-free.

Add the eggs one at a time, mixing just until incorporated. Do not overmix.

Spoon the cheesecake filling evenly over the prepared crusts, filling each liner nearly to the top.

Bake for 20–22 minutes, until the centers are set but still slightly jiggly.

Let the cheesecakes cool in the pan, then refrigerate for at least 2 hours until fully chilled and firm.

Just before serving, top each mini cheesecake with fresh raspberries and a sprinkle of toasted shredded coconut if desired.

Prep Time: 15 minutes
Bake Time: 22 minutes
Total Time: ~2 hours 40 minutes (including chilling)
Calories: ~235 kcal per mini cheesecake
Servings: 12 mini cheesecakes

01/27/2026

Blushing Berry Cheesecake Bars 💖🍓🍰

Whisk your taste buds away with these Blushing Berry Cheesecake Bars, where creamy vanilla cheesecake meets a delicate raspberry swirl. Beautifully marbled, lightly tangy, and irresistibly smooth, these bars are the perfect balance of elegance and indulgence—ideal for gatherings, celebrations, or a sweet everyday treat.

Ingredients

For the Crust

1½ cups graham cracker crumbs

⅓ cup granulated sugar

6 tablespoons unsalted butter, melted

For the Cheesecake Filling

4 blocks (8 oz each) cream cheese, room temperature

1 cup granulated sugar

1 cup sour cream

1 teaspoon vanilla extract

4 large eggs

2 tablespoons all-purpose flour

¼ cup raspberry purée

For the Raspberry Swirl

½ cup raspberry purée

2 tablespoons sugar

For the Topping

Whipped cream

Fresh raspberries

Powdered sugar, for dusting

Directions

1. Prepare the Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of a 9×13-inch baking pan.
Place in the refrigerator while preparing the filling.

2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Mix in the sour cream and vanilla extract.
Add the eggs one at a time, mixing just until incorporated.
Gently fold in the flour, then stir in the raspberry purée.

3. Assemble
Pour the cheesecake mixture evenly over the chilled crust.
Spoon dollops of the raspberry purée mixed with sugar over the surface.
Using a toothpick or skewer, gently swirl to create a marbled effect.

4. Bake
Preheat the oven to 325°F (163°C).
Bake for 35–40 minutes, until the center is just set with a slight jiggle.
Remove from the oven and allow to cool completely, then refrigerate for at least 3 hours.

5. Decorate and Serve
Before serving, pipe or spoon whipped cream on top, garnish with fresh raspberries, and lightly dust with powdered sugar.
Slice into bars and serve chilled.

Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: ~4 hours (including chilling)
Calories: ~320 kcal per serving
Servings: 12

These Blushing Berry Cheesecake Bars are as delightful to look at as they are to eat—creamy, fruity, and beautifully balanced for a dessert that truly stands out. 💖🍓✨

01/27/2026

No-Bake Turtle Mini Cheesecakes 🍫🍮🥜

Creamy, rich, and irresistibly indulgent, these No-Bake Turtle Mini Cheesecakes layer a buttery graham cracker crust with smooth vanilla cheesecake, finished with luscious caramel, silky chocolate ganache, and a crunchy almond topping. An elegant dessert made without baking—perfect for entertaining or sweet cravings.

Ingredients

For the Crust

1 cup ground graham cracker crumbs

1 tablespoon granulated sugar

5 tablespoons butter, melted

For the Cheesecake Filling

8 oz cream cheese, softened

½ cup powdered sugar

2 teaspoons vanilla extract

1 cup heavy whipping cream

For the Toppings

Caramel sauce (store-bought or homemade, alcohol-free)

6 oz semi-sweet chocolate, finely chopped

¼ cup heavy cream

Chopped almonds

Mini chocolate chips

Directions

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottoms of mini cheesecake cups or muffin liners.
Refrigerate for 15–20 minutes to set.

In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.

Gradually add the heavy whipping cream and continue mixing until the filling becomes thick and fluffy.

Spoon or pipe the cheesecake filling over the chilled crusts. Smooth the tops and refrigerate for at least 1 hour.

To make the chocolate ganache, heat the heavy cream until warm (not boiling), then pour it over the chopped chocolate. Let sit for 1 minute, then stir until smooth.

Spoon a layer of caramel sauce over each chilled cheesecake, followed by a layer of chocolate ganache.

Garnish with chopped almonds and mini chocolate chips.

Keep refrigerated until ready to serve.

01/27/2026

Ultimate Chocolate M&M Celebration Cake 🍫🎉

Get ready for a true showstopper! This Ultimate Chocolate M&M Celebration Cake is all about pure chocolate joy—soft, deeply chocolatey cake layers, luscious chocolate frosting, and a fun crunch of colorful M&M candies in every slice. Perfect for birthdays, parties, or any moment that deserves a little extra sweetness.

Ingredients

2 cups all-purpose flour

2½ cups granulated sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder (enhances chocolate flavor, no alcohol)

1 cup buttermilk

½ cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

2 cups chocolate frosting

1½ cups M&M candies

Directions

Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.

Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix on medium speed until smooth and well combined.

Reduce the mixer speed and carefully pour in the boiling water, mixing until the batter is fully incorporated. The batter will be thin—this is normal.

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Place one cake layer on a serving plate. Spread a generous layer of chocolate frosting on top and sprinkle with some of the M&M candies.

Add the second cake layer on top, then frost the top and sides of the cake with the remaining chocolate frosting.

Gently press the remaining M&M candies into the sides of the cake and scatter a few over the top for a festive finish.

Time & Yield

Prep Time: 20 minutes

Bake Time: 35 minutes

Total Time: 55 minutes

Servings: 12

Calories per Serving: ~530 kcal

01/26/2026

Dark Chocolate Raspberry Pie Bars 🍫🍓

Rich, fruity, and irresistibly indulgent, these Dark Chocolate Raspberry Pie Bars combine a buttery golden crust, a sweet-tart raspberry filling, and pockets of melted dark chocolate, all topped with a crunchy oat streusel. They’re the perfect balance of decadent and comforting—easy to slice, easy to share, and guaranteed to disappear fast.

Ingredients

For the Crust

1½ cups all-purpose flour

½ cup granulated sugar

½ cup unsalted butter, melted

For the Filling

1 cup seedless raspberry jam

1 cup fresh raspberries

½ cup dark chocolate chips

For the Streusel Topping

¾ cup all-purpose flour

½ cup old-fashioned oats

½ cup brown sugar, packed

½ cup unsalted butter, cold and cubed

½ teaspoon ground cinnamon

Directions

1. Prepare the Crust
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
In a medium bowl, mix the flour, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 15 minutes, or until lightly golden. Remove from the oven and let cool slightly.

2. Add the Filling
Spread the raspberry jam evenly over the warm crust.
Scatter the fresh raspberries over the jam, then sprinkle the dark chocolate chips evenly on top.

3. Make the Streusel Topping
In a bowl, combine the flour, oats, brown sugar, and cinnamon.
Cut in the cold butter using a pastry cutter or your fingers until coarse crumbs form.
Sprinkle the streusel evenly over the filling.

4. Bake
Return the pan to the oven and bake for 25–30 minutes, until the topping is golden and the filling is bubbly around the edges.

5. Cool and Serve
Allow the bars to cool completely in the pan before lifting out and cutting into squares or bars.

These Dark Chocolate Raspberry Pie Bars are rich, vibrant, and perfectly layered—an elegant dessert that feels bakery-worthy while staying wonderfully simple to make. 🍫🍓✨

01/26/2026

Orange Swirl Cheesecake 🍊

Creamy, bright, and beautifully marbled, this Orange Swirl Cheesecake blends smooth vanilla with a vibrant citrus note for a perfectly balanced dessert. The crisp cocoa cookie crust contrasts wonderfully with the rich, silky filling, making it an elegant treat for any occasion — with no pork- or alcohol-based ingredients.

Ingredients

For the Cookie Crust

1 cup crushed chocolate sandwich cookies (about 12 cookies) 🍪

2 tablespoons melted butter 🧈

For the Cheesecake Filling

16 oz (450 g) cream cheese, room temperature 🧀

½ cup sugar, divided 🍬

2 tablespoons sour cream 🥄

1 teaspoon vanilla extract 🍦

2 large eggs, room temperature 🥚

½ cup orange-flavored candy melts, melted and cooled 🍊

1 tablespoon finely grated orange zest 🍊

Instructions

1. Prepare the Crust
Lightly grease a 7-inch (18 cm) springform pan.
In a small bowl, mix the crushed cookies with the melted butter.
Press the mixture firmly into the bottom and slightly up the sides of the pan.
Place in the freezer for 10 minutes to set.

2. Prepare the Fillings
Vanilla Batter: In a mixing bowl, beat half of the cream cheese with half of the sugar until smooth. Add the sour cream and vanilla extract. Mix in one egg just until incorporated — do not overmix.

Orange Batter: In a separate bowl, beat the remaining cream cheese with the remaining sugar until smooth. Gradually mix in the melted orange candy melts. Add the second egg and the orange zest, mixing gently.

3. Create the Swirl
Spoon alternating dollops of the vanilla and orange batters over the crust.
Use a skewer or toothpick to gently swirl them together, creating a marbled effect.

4. Pressure Cook the Cheesecake
Pour 1 cup (240 ml) of water into the pressure cooker and place the trivet inside.
Carefully lower the filled pan onto the trivet using a foil sling.
Lock the lid and cook on High Pressure for 25 minutes.
Allow a 10-minute natural release, then carefully release any remaining pressure.
The center should be set but slightly jiggly, similar to set gelatin. If needed, cook for an additional 5 minutes.
Blot any condensation from the top with a paper towel.

5. Cool and Chill
Remove the cheesecake and let it cool on a wire rack.
Once cooled, cover and refrigerate for at least 4 hours, preferably overnight.

6. Decorate and Serve
Before serving, garnish with whipped cream, grated orange-flavored candy melts, and extra cookie crumbs if desired.

01/25/2026

5-Minute Breakfast for Busy Mornings – Fast, Filling & Feel-Good 🍳🥑🍞

This quick breakfast proves that a satisfying, balanced meal doesn’t need time or fuss. With eggs, avocado, and whole wheat toast, it comes together in just minutes—perfect for rushed mornings when you still want something nourishing and comforting. This recipe contains no pork and no alcohol.

Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Course: Breakfast
Cuisine: American
Servings: 1 person

Equipment:

Toaster

Skillet

Ingredients:

2 eggs

1 slice whole wheat bread

½ avocado

Olive oil spray

Salt and black pepper, to taste

Instructions:

Toast the whole wheat bread until golden.

Heat a skillet over medium heat and lightly coat with olive oil spray.

Crack the eggs into the pan and scramble quickly until just set.

Mash the avocado and spread it evenly over the toast.

Top with the scrambled eggs.

Season with salt and black pepper, then serve immediately.

Notes:

Add a squeeze of lemon or a pinch of chili flakes if you have an extra second.

This breakfast is best enjoyed fresh and hot.

Cooking With Betty

01/28/2026

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