full-sized cheesecakes

party packs

Gift boxes

personal-sized cheesecakes

mini cheesecakes

Bomb Pop Float

Cherry Bomb Float

Fluffy Dr Pepper Float

Scoops (Includes 1 Free Topping)

Ice Cream Cakes (9 inch)

Coke + Chocolate Ice Cream + Cherry Puree

Dr Pepper + Marshmallow + Vanilla Ice Cream

Add toppings

Chocolate Overload Cheesecake

White Chocolate Raspberry Cheesecake

Creme Brulee Cheesecake

Tiramisu Cheesecake

Dirty Chai

Build Your Own Shakes

Build Your Own Floats

Shakes

S’mores

Cookie Monster

Build Your Own

Preheat oven to 325°F (163°C). Butter two 9-inch springform pans (or one 10–11-inch heavy springform). Line the bottoms with parchment paper rounds and butter the paper. Wrap the outside of each springform with a double layer of heavy-duty aluminum foil up to 3 inches high to prevent water from seeping in during the water bath.

Preheat and prepare springform pans

In a medium bowl, combine 3 cups graham cracker crumbs, 1 tablespoon granulated sugar, 1/4 teaspoon fine salt and 3/4 cup melted butter. Stir until evenly moistened and mixture clumps when pressed. Divide evenly between the prepared pans and press the crumbs firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) using the bottom of a measuring cup or a flat glass to compact. Chill in the refrigerator while preparing filling for 10 minutes to set.

Make crust

Ensure all cream cheese blocks are at room temperature for at least 30–60 minutes. This yields a smooth filling and prevents lumps.

Bring cheeses to room temperature

In a very large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, place the 56 oz room-temperature cream cheese and 3 cups granulated sugar. Beat on medium-low speed until very smooth and no lumps remain, scraping down the bowl frequently, about 3–5 minutes. Avoid incorporating too much air.

Beat cream cheese and sugar

Add 2 cups room-temperature sour cream, 6 tablespoons flour, 1/2 teaspoon fine salt, 2 teaspoons lemon zest (if using), and 4 teaspoons vanilla extract. Mix on low speed until combined and smooth, about 30–45 seconds, scraping down the bowl.

Add sour cream, flour and flavorings

With the mixer on low speed, add the 8 whole eggs one at a time, allowing each egg to incorporate before adding the next. Then add the 4 yolks one at a time, mixing just until blended. Do not whip—keep the speed low to minimize air incorporation. Scrape down the sides and bottom and give a final brief mix to ensure uniform batter.

Incorporate eggs

For an extra-silky texture, pour the batter through a fine-mesh sieve into a large clean bowl to remove any remaining lumps or curdled bits, using a spatula to push it through.

Strain filling (optional)

Place the wrapped springform pans on a large roasting pan. Divide the filling evenly between pans (or pour into single pan). Smooth the tops with an offset spatula. Fill the roasting pan with hot tap water until it comes about 1 inch up the sides of the springform pans—be careful not to splash water into the cheesecake.

Assemble water bath and pour batter

Bake at 325°F (163°C) for 60–80 minutes for two 9-inch pans (or 80–95 minutes for one 10–11-inch), or until the edges are set and the center slightly jiggles when the pan is gently shaken. The internal temperature should be about 150–155°F (65–68°C) if using a thermometer. Rotate the roasting pan halfway through if your oven has hot spots.

Bake

Turn off the oven and crack the oven door open. Let the cheesecakes sit in the oven for 1 hour to cool slowly; this reduces cracking. After 1 hour, remove the roasting pan from the oven and carefully lift the springform pans out of the water. Remove the foil.

Initial cool in oven

Place the cheesecakes on a wire rack to cool to room temperature for about 2 hours. Once cooled, run a thin knife around the edge to loosen (optional) and cover the tops loosely with plastic wrap. Refrigerate for at least 8 hours, preferably overnight, to fully set.

Finish cooling

If using the optional topping, whisk together 1 cup sour cream, 1 tablespoon confectioners' sugar and 1/2 teaspoon vanilla extract until smooth. Spread evenly over the chilled cheesecake. Return to refrigerator for 30 minutes to set.

Prepare sour cream topping (optional)

Run a thin knife around the pan edge to release. Unclip the springform and remove the ring. Transfer the cheesecake to a serving platter using a large spatula. Top with 2 cups fresh berries or fruit compote if desired. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices.

Unmold and garnish

Store covered in the refrigerator for up to 5 days. For longer storage, freeze whole or sliced (wrap well) for up to 2 months; thaw in the refrigerator overnight before serving.

Storage

graham cracker crumbs

granulated sugar

unsalted butter, melted

fine salt

full-fat cream cheese, room temperature

sour cream, room temperature

large eggs, room temperature

large egg yolks, room temperature

vanilla extract

all-purpose flour

lemon zest (optional)

sour cream

confectioners' sugar

fresh berries or fruit compote

unsalted butter for pan

parchment paper rounds

hot water (for water bath)

Slice each mini slider bun horizontally. Lightly spread butter (optional) on cut sides to prevent sogginess. Spread about 1/2 teaspoon mayonnaise on the bottom half of each bun and 1/8 teaspoon mustard on the top half.

Prepare buns and spreads

On the bottom half of each bun, layer 1/2 ounce of turkey (roughly one folded slice), a small piece of cheddar (one half-slice), a small lettuce leaf, and a thin tomato slice. Close the bun and secure with a toothpick. Repeat until you have 24 assembled sliders.

Assemble sandwiches

Place one sandwich into each 6–8 oz container. If containers are deeper, place a small sheet of parchment underneath and tuck the sandwich to one side to keep it from shifting. Seal lid.

Portion into containers

Peel (if desired) and slice cucumber into sticks about 3 inches long. Slice red bell pepper into similar-length sticks. Trim baby carrots if needed so pieces are uniform.

Cut vegetables

Spoon 2 tablespoons of hummus into a small container or disposable cup and 2 tablespoons of ranch into another (or use dual compartment cups). Divide the carrots, cucumber sticks, and bell pepper into 24 small portions (about 2–3 pieces of each per pack) and place alongside the dip. Close or seal the containers.

Portion dips and veg

Portion the chips into 24 small clear snack bags, about 1 oz (a small handful) per bag. Portion mixed nuts into 24 small snack bags, about 2 tablespoons each, and pretzel twists into 24 small portions (about 1/4 cup). You can combine two items in one snack bag (chips + pretzels) or keep them separate—if combining, keep nuts in their own sealed bag to preserve crunch.

Measure snacks

Seal each bag with a twist tie or clip and label if desired.

Place one mini brownie (or 2–3 bite-size cookies) into each small clear bag. Add 2–3 fresh berries to each bag or place berries into a small 6–8 oz container (about 1/8 cup per container) to keep them from crushing the brownie. Add one mini chocolate square on top if using.

Portion sweets

Seal bags/containers and label as 'Dessert'.

Decide how many components will make a single party pack. A common combination: 1 mini sandwich container + 1 veg & dip container + 1 snack bag (chips or nuts) + 1 sweet bag. For 24 packs, gather one of each portioned item together.

Group packs

Place the sandwich container, veg container, snack bag, and sweet bag into a larger clear bag or small box. Seal and affix an adhesive label with contents, allergen notes (e.g., contains nuts/dairy/gluten), and a best-by time (refrigerate sandwiches and veg packs; consume within 24 hours). If transportation is longer than 2 hours, keep the packs chilled with cool packs.

Bag or box each party pack

Store refrigerated (sandwiches, veg & dip, berries) until serving. Keep chips and pretzels at room temperature in a dry place.

mini slider buns (or small dinner rolls)

deli turkey slices

cheddar cheese slices (halved)

leaf lettuce (washed, trimmed)

tomato (sliced thin)

mayonnaise

mustard

butter (softened, optional)

baby carrots

cucumber (sliced into sticks)

red bell pepper (sliced into sticks)

hummus

ranch dressing

kettle chips (or potato chips)

mixed nuts (roasted, salted)

pretzel twists

mini brownies (or bite-size cookies)

fresh berries (strawberries, blueberries, or mixed)

mini chocolate squares (optional)

small disposable containers with lids (6–8 oz)

small clear bags (snack-size)

adhesive labels or stickers

twist ties or small clips

toothpicks (for sandwich hold)

Open the box and place 1 sheet of tissue paper inside so it covers the bottom and sides. If using thicker tissue, smooth it with your hands so there are no large creases. Leave a slight overhang (about 1 inch) on two opposite sides to help close the box later.

Line box

Fluff the shredded paper filler with your hands for 10–15 seconds to add loft. Pile the shredded paper in the center of the box on top of the tissue paper to create a soft bed approximately 1/2 inch high. Ensure there is an even cushion so small items won't rattle.

If you have fragile or small loose items (like jewelry or delicate chocolate), place them inside a small cellophane bag and seal it. Use glue dots or a small piece of tape to keep the item from shifting inside the bag.

Select the three small gift items you will include. Arrange the largest item first, placing it gently into the center of the shredded paper bed so it sits slightly nestled. Place the second item at an angle next to the first, and the third item in the remaining space to create a visually balanced triangle. Leave 1/2 inch clearance from the box walls.

For tall or unstable items, tuck extra tissue or use a glue dot under the base to anchor them so they remain upright during transport. For multiple fragile pieces, separate them with small folded tissue layers to prevent rubbing.

If the box depth allows, fold the two remaining tissue paper over the top of the gifts (the overhang left earlier). This keeps items hidden and adds an extra protective layer.

Close the box lid. If the box is slightly loose, place a strip of double-sided tape inside the lid flap to hold it closed, or use a small piece of scotch tape on the outside seam for added security.

Cut a length of ribbon about 2 feet long for an 8 x 8 box (adjust length for larger boxes). Center the ribbon under the box so equal lengths extend on both sides. Bring the ends up and cross them over the lid, wrap around, and tie a knot on top. Finish with a bow by making two loops and tying them together; trim ends at an angle for a neat look.

For a professional finish, slide a gift tag onto one ribbon tail before tying the final bow, or thread the tag onto a short piece of twine and tie it to the ribbon knot. Use a fine-tip pen to write the recipient’s name and a brief message on the tag.

If you want extra polish, place a decorative sticker or seal over the seam of the lid, or affix a small sticker to the underside of the bow to keep it from shifting.

Inspect the box for loose filler or exposed items. Tuck any visible tissue edges neatly inside or trim them so they lie flat. Remove any stray bits of shredded paper from the exterior.

If shipping the gift boxes, anchor items with extra shredded paper around each item and add a thin layer of bubble wrap over the top before closing the lid. Then place the gift box into a shipping box with at least 1 inch of cushioning on all sides (packing peanuts or additional shredded paper). Seal the shipping box with packing tape and label appropriately.

For multiple boxes, stack them carefully so heavier boxes are at the bottom. Store finished boxes in a cool, dry place away from direct sunlight until delivery or handoff.

sturdy cardboard box (8 x 8 x 3 in) or pre-made gift box

tissue paper

shredded paper filler (kraft or colored)

ribbon (satin or grosgrain)

double-sided tape

scotch tape

gift tag

pen for tagging (fine tip)

small gift item(s) (chocolate, candle, soap, etc.)

small cellophane bag (optional, for fragile or small items)

glue dots (optional)

decorative sticker or seal (optional)

scissors

ruler

bone folder or butter knife (for crisp folds, optional)

Preheat oven to 325°F (160°C). Line six 4-inch (10 cm) round removable-bottom tart pans or a 6-cup muffin tin with paper liners or cut rounds of parchment so cheesecakes release easily.

Prepare pans

Combine graham cracker crumbs, 2 tablespoons sugar, melted butter, and salt in a medium bowl. Stir until mixture holds together when pressed.

Divide the crumb mixture evenly among 6 pans or muffin cups (about 1/4 cup per cup). Press firmly into the bottom (and slightly up the sides if desired) using the bottom of a measuring cup or a spoon to create an even, compact crust.

Bake crusts for 8 minutes, then remove from oven and set aside to cool slightly. Reduce oven temperature to 300°F (150°C) if you prefer a gentler bake for cheesecakes.

Bring the single egg and sour cream to room temperature with the cream cheese to avoid lumps; room-temperature ingredients incorporate more smoothly.

In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 1–2 minutes. Scrape down the sides of the bowl.

Add 2 tablespoons granulated sugar, cornstarch (if using), and vanilla extract. Beat on low speed until combined, then increase to medium and beat until smooth, about 30–45 seconds. Scrape down the bowl again.

Add the egg and lemon zest (if using). Mix on low speed just until the egg is incorporated — avoid overbeating to minimize air in the batter, which reduces cracking.

Fold in the sour cream gently with a spatula until fully incorporated and batter is smooth. The finished batter should be pourable but thick.

Divide the batter evenly among the prepared crusts — roughly 5–6 ounces (about 3/4 cup) per personal cheesecake depending on pan size. Smooth the tops with an offset spatula. Tap pans gently on the counter to release any large air bubbles.

Bake cheesecakes at 300°F (150°C) for 20–25 minutes, or until the centers are set but still slightly jiggly (they will continue to set as they cool). Rotate pans halfway through if your oven has hot spots.

Turn the oven off and crack the oven door open. Let cheesecakes cool in the oven for 30 minutes to reduce the chance of top cracks. After 30 minutes, transfer pans to a wire rack to cool completely to room temperature (about another 30–45 minutes).

Once cooled, refrigerate cheesecakes in their pans, uncovered, for at least 3 hours and up to overnight to firm up fully.

If using berry topping: warm the jam or compote slightly (15–20 seconds in microwave) to loosen. Spoon about 1 teaspoon to 1 tablespoon jam/compote on each cheesecake just before serving. Arrange fresh mixed berries on top as desired.

If using whipped cream: pipe or dollop about 1–2 tablespoons whipped cream per cheesecake and dust lightly with powdered sugar.

To unmold (if using removable-bottom pans or liners): run a thin knife around the edge, invert onto a plate if desired, or release the removable bottom and transfer carefully. For liners, simply peel away the paper.

Serve chilled. Leftovers: keep refrigerated, covered, for up to 4 days. For firmer texture, chill overnight before serving.

graham cracker crumbs (or digestive biscuits)

cream cheese, full-fat, room temperature

large egg, room temperature

cornstarch (optional, for extra stability)

mixed berries (strawberries, blueberries, raspberries)

berry jam or fruit compote

whipped cream

powdered sugar (for dusting)

Preheat the oven to 325°F (163°C). Line a 12-cup standard muffin tin with paper liners or lightly grease a silicone mini muffin pan. Place gluten-free graham cracker crumbs and granulated sugar in a bowl and stir to combine; add the optional toasted almonds if using.

Prepare pan and crumbs

Pour the melted butter over the crumbs and stir until mixture resembles wet sand and holds together when pressed. Divide the crumb mixture evenly among the 12 wells (about 2 tablespoons per well). Use the back of a spoon or a small measuring cup to firmly press crumbs into an even layer forming a compact base. Bake the crusts for 6–8 minutes until set and slightly golden. Remove from oven and cool while preparing filling. Reduce oven temperature to 300°F (149°C).

Form crusts

Place the room-temperature cream cheese in a large mixing bowl. Beat with an electric mixer on medium speed until smooth and free of lumps (about 1–2 minutes). Scrape down the bowl as needed.

Prepare cream cheese

Add the granulated sugar and cornstarch to the cream cheese and continue beating until combined and smooth, about 30–45 seconds.

Add sugar and stabilizer

Add the eggs one at a time, mixing on low speed until just combined after each addition. Mix in the vanilla extract and lemon zest (if using). Do not overbeat; keep the mixture silky and avoid adding excess air.

Incorporate eggs and flavor

Mix in the sour cream on low speed until homogeneous and smooth. Give a final gentle stir by hand to ensure uniform texture.

Fold in sour cream

Spoon the filling over the prebaked crusts, filling each cup nearly to the top (about 2 tablespoons of filling per mini cheesecake). Smooth the tops with the back of a spoon. Place the muffin tin on a baking sheet and bake at 300°F (149°C) for 15–18 minutes, or until the centers are set but still slightly jiggly. To minimize cracking, avoid overbaking and do not open the oven during the first 12 minutes.

Fill crusts and bake

Turn off the oven and crack the oven door; let the cheesecakes sit in the warm oven for 30 minutes to cool gradually. This step helps prevent cracks. After 30 minutes, remove from the oven and transfer to a wire rack to cool to room temperature (about 30–45 minutes).

Cool gradually

Once at room temperature, refrigerate the mini cheesecakes (still in the tin) for at least 2 hours, preferably 4 hours or overnight, to fully set and develop flavor.

Chill

When ready to serve, remove the cheesecakes from the muffin tin and peel off liners. Top each mini cheesecake with a spoonful of fresh berries or a small dollop of jam. Add a small swirl of whipped cream if desired and lightly dust with powdered sugar.

Unmold and top

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze on a baking sheet until solid, then transfer to a sealed container for up to 1 month; thaw in the refrigerator before serving.

gluten-free graham cracker crumbs (or gluten-free digestive biscuits), finely crushed

finely chopped toasted almonds (optional, for texture)

cream cheese, at room temperature

fresh lemon zest (optional, for brightness)

cornstarch (to stabilize)

fresh berries (strawberries, blueberries, raspberries) or jam

powdered sugar, for dusting

In a small saucepan combine 3 tablespoons granulated sugar and 1/4 cup water. Warm over low heat, stirring until sugar dissolves completely. Remove from heat and let cool slightly. This syrup will sweeten and loosen fruit purees so they freeze with good texture.

Prepare simple syrup (if using fresh puree)

If using fresh fruit, blend 1 cup of strawberries or cherries until smooth. Stir in 1 tablespoon of the cooled simple syrup (or 1 tablespoon sugar if using juice) to taste. If using bottled juice, measure 1 cup and add 1 tablespoon sugar if the juice is unsweetened. Pour the red mixture into the bottoms of 4 popsicle molds, filling each about one-third of the way. Insert sticks and freeze until firm, about 1.5 to 2 hours.

Full-sized Cheesecakes

Party Packs

Gift Boxes

Personal-sized Cheesecakes

Mini Cheesecakes