I’ve whipped up these decadent no-bake Chocolate Peanut Butter Dessert Cups—rich, creamy peanut butter filling encased in a crisp chocolate shell—perfect for satisfying those chocolate cravings effortlessly.

Why You’ll Love This Recipe

I adore how easy and customizable this recipe is. Minimal ingredients, no baking, and they set quickly in the fridge or freezer. Plus, they’re freezer-friendly—great to have on hand for whenever I need a sweet bite.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Semi-sweet chocolate chips (divided in half)
• Creamy peanut butter
• Powdered sugar
• Butter (softened)

Directions

1. I line 12 muffin cups with liners and set them aside.

2. I melt half the chocolate chips in 30-second intervals, stirring until smooth.

3. I scoop about ½ tablespoon of melted chocolate into each liner, spreading it across the bottom. Then I freeze the tray for 15 minutes.

4. While the chocolate sets, I mix peanut butter, powdered sugar, and softened butter until creamy.

5. I add about 1 tablespoon of the peanut butter mixture on top of each chocolate base, making sure not to touch the sides of the liners. Then I freeze them for 5 minutes.

6. I melt the remaining chocolate chips as before.

7. I cover each peanut butter layer with melted chocolate. Then I freeze them for another 10–15 minutes or refrigerate for 15–20 minutes until firm.

Servings and Timing

• Servings: 12 dessert cups

• Prep Time: 15 minutes

• Chill Time: 30–40 minutes

• Total Time: 50–55 minutes

Variations

• I sometimes swap semi-sweet chocolate for milk or dark chocolate.

• I’ve used crunchy peanut butter for a more textured bite.

• I love trying almond or cashew butter for a twist.

• A sprinkle of sea salt, chopped nuts, or mini chocolate chips on top adds extra flavor and crunch.

Storage/Reheating

I keep these dessert cups in an airtight container:

• In the fridge for up to 1–2 weeks

• In the freezer for a few months. I just thaw them for a few minutes before enjoying.

FAQs

What if I don’t have powdered sugar?

I’ve used a bit of honey or maple syrup in a pinch. The texture changes slightly, but it still tastes great.

Can I use natural peanut butter?

I don’t recommend it because the oils separate and make the filling too runny.

Do I need to line the muffin cups?

Yes, I always use liners. They make it so much easier to remove the dessert cups and keep things tidy.

Can these be made ahead of time?

Definitely. I make a batch and freeze them. They’re perfect to grab and eat straight from the freezer.

Can I double the recipe?

Yes, I’ve doubled it easily. I just make sure to use bigger mixing bowls and extend the chill time slightly if needed.

Conclusion

These Chocolate Peanut Butter Dessert Cups are my go-to treat when I want something sweet without the fuss. Between the simple ingredients, quick assembly, and delicious payoff, I always feel proud having these ready at home. I hope they become a favorite in my kitchen—as they are in mine.

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Chocolate Peanut Butter Dessert Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 50–55 minutes
• Yield: 12 dessert cups
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Decadent no-bake dessert cups featuring a creamy peanut butter filling encased in a crisp semi-sweet chocolate shell. Quick to prepare and freezer-friendly, these treats are perfect for any chocolate lover.

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Ingredients

• 1 ½ cups semi-sweet chocolate chips (divided)
• ¾ cup creamy peanut butter
• ½ cup powdered sugar
• 2 tablespoons butter (softened)

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Instructions

1. Line 12 muffin cups with liners and set aside.
2. Melt half of the chocolate chips in 30-second intervals, stirring until smooth.
3. Scoop about ½ tablespoon of melted chocolate into each liner, spreading across the bottom. Freeze for 15 minutes.
4. While the chocolate sets, mix peanut butter, powdered sugar, and softened butter until creamy.
5. Add about 1 tablespoon of the peanut butter mixture to each chocolate base, avoiding the liner edges. Freeze for 5 minutes.
6. Melt the remaining chocolate chips as before.
7. Cover each peanut butter layer with melted chocolate. Freeze for 10–15 minutes or refrigerate for 15–20 minutes until firm.

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Notes

• Swap semi-sweet chocolate with milk or dark chocolate for variation.
• Use crunchy peanut butter or other nut butters for texture and flavor change.
• Add toppings like sea salt, chopped nuts, or mini chocolate chips for extra flair.
• Store in the fridge up to 2 weeks or freeze for several months.

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Nutrition

• Serving Size: 1 dessert cup
• Calories: 210
• Sugar: 16g
• Sodium: 85mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 5mg

I adore how this old‑fashioned egg custard pie comes together—simple ingredients, warm nostalgia, and that comforting vanilla‑nutmeg flavor that always takes me back home.

Why You’ll Love This Recipe

I love this recipe for its timeless charm and ease. I mix up basic pantry staples—eggs, sugar, milk, cream, vanilla, nutmeg—pour it into a flaky crust, bake until just set, and end up with a silky, lightly wobbly custard that’s perfect warm or cold. It’s comfort food at its finest and so approachable that it’s become a family favorite in my kitchen.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (9‑inch) unbaked pie crust (homemade or store‑bought)

• 4 large eggs

• ¾ cup granulated sugar

• 1¼ cups heavy cream

• 1¼ cups whole milk

• 3 teaspoon vanilla extract

• ½ teaspoon fine salt

• ¼ teaspoon ground nutmeg (plus extra to sprinkle on top)

Directions

1. Preheat my oven to 400 °F (205 °C).

2. Place the pie crust in a 9-inch pie plate, crimping the edges neatly.

3. Par-bake the crust: Add pie weights or dried beans. Bake for 10 minutes. Remove weights, bake another 5 minutes more, then let cool—this keeps it crisp.

4. Meanwhile, whisk 4 eggs with ¾ cup sugar until smooth.

5. Stir in heavy cream, milk, vanilla, salt, and nutmeg until fully combined.

6. Pour the custard into the par-baked crust. Sprinkle a light dusting of nutmeg on top.

7. Place the pie on a baking sheet, carefully tent with foil to prevent over-browning.

8. Bake at 400 °F for 20 minutes, then reduce heat to 350 °F (175 °C) and bake another 10–15 minutes—until the edges are set and the center still gently jiggles when shaken.

9. Remove from oven and cool completely on a wire rack.

10. Chill in the refrigerator for at least 4–6 hours or overnight to let it fully set.

Servings and timing

• Servings: yields 8 generous slices

• Prep time: about 20 minutes (including par-baking)

• Bake time: roughly 35 minutes

• Chill time: minimum 4 hours, ideally overnight

Variations

• For extra richness, I sometimes substitute half the milk with cream or use all cream.

• I like adding a sprinkle of cinnamon or pumpkin pie spice alongside the nutmeg.

• Using half-and-half or scalded milk gives a creamier texture.

• For a dairy-free option, I use almond or soy milk.

Storage/reheating

• After cooling to room temperature, I tightly wrap leftovers or store in an airtight container in the fridge. It keeps well for up to 3 days.

• To freeze, I wrap securely and freeze for up to 3 months. Thaw overnight in the fridge before serving.

• I usually serve it slightly chilled. Reheating isn’t necessary, but letting it sit at room temperature for a few minutes brings out the soft, creamy texture.

FAQs

What if my custard pie is watery?

This usually means it wasn’t baked long enough or the custard wasn’t mixed thoroughly. I make sure to whisk everything well and bake until the edges are set and the center has a gentle jiggle.

Do I have to par-bake the crust?

Yes, I always par-bake to keep the crust crisp and avoid sogginess. It makes a big difference in texture.

How can I tell when the pie is done?

I look for set edges and a slight jiggle in the center. A knife inserted near the center should come out mostly clean.

Can I prepare it in advance?

Definitely. I often bake it the day before, chill it overnight, and serve the next day. It slices beautifully after resting.

How long does this pie last in the fridge?

It stays fresh in the refrigerator for up to 3 days in an airtight container. I can also freeze it for longer storage, up to 3 months.

Conclusion

This old‑fashioned egg custard pie is a humble yet time-honored dessert that celebrates simplicity: rich custard, flaky crust, and homey spices. I find each slice sweet, comforting, and utterly nostalgic—perfect for any occasion, from casual dinners to holiday gatherings. Give it a try, and let its creamy elegance bring a touch of tradition and warmth to your table.

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Old‑Fashioned Egg Custard Pie: rich, creamy, and straight from the heart of homemade tradition

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes + chill time
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A rich, creamy, and nostalgic old-fashioned egg custard pie with warm vanilla and nutmeg flavors in a flaky crust. Perfect served warm or chilled.

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Ingredients

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 4 large eggs
• ¾ cup granulated sugar
• 1¼ cups heavy cream
• 1¼ cups whole milk
• 3 tsp vanilla extract
• ½ tsp fine salt
• ¼ tsp ground nutmeg (plus extra to sprinkle on top)

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Instructions

1. Preheat oven to 400 °F (205 °C).
2. Place the pie crust in a 9-inch pie plate, crimping the edges neatly.
3. Par-bake the crust: add pie weights or dried beans. Bake for 10 minutes, remove weights, and bake for another 5 minutes. Let cool.
4. Whisk eggs and sugar until smooth.
5. Stir in heavy cream, milk, vanilla, salt, and nutmeg until fully combined.
6. Pour the custard into the par-baked crust and sprinkle lightly with nutmeg.
7. Place the pie on a baking sheet and tent with foil.
8. Bake at 400 °F for 20 minutes, reduce to 350 °F (175 °C), and bake another 10–15 minutes until edges are set and center jiggles slightly.
9. Remove from oven and cool completely on a wire rack.
10. Chill in the refrigerator for at least 4–6 hours or overnight.

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Notes

• Substitute half the milk with cream or use all cream for extra richness.
• Add cinnamon or pumpkin pie spice for variation.
• Use almond or soy milk for a dairy-free version.
• Store in an airtight container in the fridge for up to 3 days or freeze up to 3 months.
• No need to reheat; serve slightly chilled or at room temperature.

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Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 21g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 140mg

I absolutely love these Pumpkin Cinnamon Roll Muffins because they bring together everything cozy about fall—pumpkin spice, cinnamon swirls, and a soft, tender bite—with the convenience of muffins. They’re perfect for breakfast or an afternoon treat, and the swipe of cream cheese glaze on top gives them just the right sweet finish.

Why You’ll Love This Recipe

I adore that this recipe captures the indulgent feel of cinnamon rolls but in muffin form—no yeast or long rise. The pumpkin base is moist and flavorful, the cinnamon swirl adds warmth and depth, and the cream cheese glaze makes every bite feel special. It’s quick to prep, bakes in under 30 minutes, and fills my kitchen with fall aromas that feel like a hug.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup canned pumpkin puree
½ cup melted butter (or sub vegetable oil)
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon

For the cinnamon swirl:
¼ cup melted butter
¼ cup brown sugar
1 teaspoon ground cinnamon

For the cream cheese glaze:
½ cup powdered sugar
½ teaspoon vanilla extract
2–3 tablespoon milk (use more for thinner glaze)

directions

1. Preheat oven to 350 °F and line a 12-cup muffin tin with liners or spray with nonstick spray.
2. In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
3. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. Gently fold dry ingredients into wet until just combined—don’t overmix.
5. Stir cinnamon swirl ingredients (butter, brown sugar, cinnamon) in a small bowl.
6. Fill muffin cups halfway with batter. Top each with a spoonful of cinnamon swirl, then add more batter on top. Swirl lightly with a toothpick.
7. Bake 20–25 min, until a toothpick comes out clean and tops are golden.
8. While baking, whisk glaze ingredients until smooth. After muffins cool slightly, drizzle glaze over them.

Servings and timing

Makes about 12 muffins
Prep time: ~15 min
Bake time: ~20–25 min
Total time: ~35 min

Variations

• Add a pinch of nutmeg or cloves to the batter for extra fall spice.
• Stir chopped pecans or walnuts into the swirl before baking.
• Swap cream cheese glaze for a simple powdered sugar-milk glaze.
• Use whole-wheat flour (or part whole-wheat) for a nuttier texture.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them unfrosted and wrap them well—then thaw and drizzle glaze just before eating. To reheat, I microwave for about 10 seconds or pop them in a 325 °F oven for 5 minutes.

FAQs

1. Can I use pumpkin pie filling instead of puree?

No—pie filling is sweetened and spiced, which throws off texture and flavor. Use plain pumpkin puree.

2. What if I don’t have cream cheese glaze?

A simple glaze of powdered sugar, milk, and vanilla works beautifully—or skip it entirely for a less sweet version.

3. Can I make these gluten-free?

Yes—substitute a 1:1 gluten-free flour blend for all-purpose, and check your baking powder is gluten-free.

4. Can I bake this as a loaf or mini muffins?

Absolutely—use an 8×8 pan (bake ~35 min) or mini muffin tin (bake ~12 min). Adjust timing and test with a toothpick.

5. How do I prevent over-swirl?

Swirl just a few times until cinnamon mixture blurs into the batter—this keeps defined cinnamon pockets without blending too much.

Conclusion

These Pumpkin Cinnamon Roll Muffins hit all the right notes: cozy, spice-filled, and satisfying. They’re simple enough for a weekday treat, but special enough for weekend brunch or entertaining. I hope they become a fall staple in my kitchen—and yours!

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of fall—pumpkin, cinnamon, and a sweet cream cheese glaze—into soft, fluffy muffins that are easy to make and perfect for any time of day.

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Ingredients

• 1 cup canned pumpkin puree
• ½ cup melted butter (or vegetable oil)
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• For the cinnamon swirl:
• ¼ cup melted butter
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• For the cream cheese glaze:
• ½ cup powdered sugar
• ½ tsp vanilla extract
• 2–3 tablespoon milk

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Instructions

1. Preheat oven to 350 °F and line a 12‑cup muffin tin with liners or spray with nonstick spray.
2. In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
3. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. Gently fold dry ingredients into wet until just combined—don’t overmix.
5. In a small bowl, stir together melted butter, brown sugar, and cinnamon for the swirl.
6. Fill muffin cups halfway with batter. Top each with a spoonful of cinnamon swirl, then add more batter. Swirl lightly with a toothpick.
7. Bake for 20–25 minutes, or until a toothpick inserted comes out clean and tops are golden.
8. While muffins cool, whisk glaze ingredients until smooth. Drizzle over slightly cooled muffins.

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Notes

• Add nutmeg or cloves for extra warmth.
• Mix chopped nuts into the swirl for crunch.
• Sub whole-wheat flour for a heartier texture.
• Freeze muffins unfrosted and glaze after thawing.

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Nutrition

• Serving Size: 1 muffin
• Calories: 230
• Sugar: 16g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

A heavenly mash-up of fluffy cinnamon roll-inspired dough, creamy cheesecake filling, juicy strawberries, and a graham cracker crumble that tastes like dessert in every bite.

Why You’ll Love This Recipe

I adore this recipe because it combines all my favorite indulgences in one treat. The tender, lightly sweetened roll dough is an irresistible contrast to the rich cream cheese filling. The fresh strawberry pieces give it a burst of fruity brightness, and the graham cracker crumble adds a delightful crunch—it's like biting into a strawberry cheesecake wrapped in a warm roll.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• Warm milk (105–110 °F)

• Active dry yeast

• Granulated sugar

• Eggs

• Vanilla extract

• Salted butter, room temperature

• All‑purpose flour

• Salt

For the filling:

• Salted butter, softened

• Cream cheese, room temperature

• Vanilla extract

• Powdered sugar

• Crushed graham crackers

• Chopped strawberries

For the frosting:

• Salted butter, room temperature

• Cream cheese, room temperature

• Lemon juice

• Vanilla extract

• Powdered sugar

• Chopped strawberries

directions

1. Warm the milk and stir in the yeast and sugar. Let it sit until foamy.

2. Mix in eggs, vanilla, butter, flour, and salt. Knead for 7–10 minutes until the dough is smooth and elastic.

3. Shape the dough into a ball, cover it, and let it rise in a warm place until doubled in size (about 2 hours).

4. Beat together the butter and cream cheese for the filling, then add vanilla and powdered sugar. Mix in crushed graham crackers and chopped strawberries.

5. Roll out the dough into a rectangle, spread the filling evenly, and roll it into a log. Slice into 12 rolls.

6. Place the rolls in a greased baking pan and bake at 350 °F for 25–30 minutes until golden brown.

7. For the frosting, beat all the ingredients until fluffy, then spread it over the warm rolls.

Servings and timing

Makes 12 rolls

• Prep time: 15 minutes

• Rise time: 2 hours

• Bake time: 25–30 minutes

• Total time: approximately 2 hours and 45 minutes

Variations

• Swap strawberries for blueberries or raspberries for a different fruity flavor.

• Add chopped nuts like pecans or walnuts for added crunch.

• Mix in citrus zest to brighten the filling or dough.

storage/reheating

I store the rolls in an airtight container in the fridge for up to 5 days. When ready to enjoy, I reheat them in the microwave for 20–30 seconds or in the oven at 300 °F for 5–10 minutes until warmed through.

FAQs

1. Can I use frozen strawberries?

I prefer fresh berries, but thawed and well-drained frozen strawberries work too.

2. What if I don't have graham crackers?

I’ve used crushed digestive biscuits or even cinnamon sugar as a replacement.

3. Can I make the dough ahead of time?

Yes, I refrigerate the kneaded dough overnight and let it rise before assembling the rolls.

4. Can I freeze the rolls before baking?

Absolutely. I assemble and slice the rolls, freeze them in the pan, then bake from frozen with a few extra minutes added.

5. Can I use a stand mixer for this recipe?

Definitely—I find using the dough hook for the dough and paddle for the filling and frosting makes the process easier.

Conclusion

I love how these Strawberry Cheesecake Rolls feel festive and comforting all at once. Every bite delivers soft dough, creamy cheesecake filling, tangy-sweet berries, and a bit of crunch. They’re a showstopper for brunch, a sweet weekend bake, or any occasion where something special feels right. I always enjoy making them as much as eating them.

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Strawberry Cheesecake Cinnabon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 rolls
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Strawberry Cheesecake Cinnabon Rolls combine soft, sweet cinnamon roll dough with a rich cream cheese filling, juicy strawberries, and graham cracker crumble, topped with a luscious strawberry cream cheese frosting.

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Ingredients

• 1 cup warm milk (105–110 °F)
• 2 ¼ tsp active dry yeast
• ½ cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• ⅓ cup salted butter, room temperature
• 4 cups all-purpose flour
• 1 tsp salt
• ¼ cup salted butter, softened (filling)
• 8 oz cream cheese, room temperature (filling)
• 1 tsp vanilla extract (filling)
• 1 cup powdered sugar (filling)
• ½ cup crushed graham crackers (filling)
• 1 cup chopped strawberries (filling)
• ¼ cup salted butter, room temperature (frosting)
• 4 oz cream cheese, room temperature (frosting)
• 1 tbsp lemon juice (frosting)
• 1 tsp vanilla extract (frosting)
• 1 cup powdered sugar (frosting)
• ½ cup chopped strawberries (frosting)

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Instructions

1. Warm milk to 105–110 °F and mix with yeast and sugar. Let it sit for 5–10 minutes until foamy.
2. Add eggs, vanilla extract, butter, flour, and salt to the yeast mixture. Knead for 7–10 minutes until smooth and elastic.
3. Shape dough into a ball, cover, and let it rise in a warm place for about 2 hours until doubled in size.
4. Prepare the filling by creaming together butter and cream cheese, then adding vanilla, powdered sugar, graham cracker crumbs, and chopped strawberries.
5. Roll the dough on a floured surface into a 12×18-inch rectangle. Spread filling evenly, roll tightly into a log, and slice into 12 rolls.
6. Place rolls in a greased 9×13 inch baking pan. Bake at 350 °F for 25–30 minutes until golden brown.
7. Make the frosting by beating cream cheese, butter, lemon juice, vanilla, powdered sugar, and strawberries until smooth. Spread over warm rolls.

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Notes

• Use fresh strawberries for best flavor, or well-drained thawed frozen ones to avoid sogginess.
• Dough can be made ahead and refrigerated for up to 24 hours.
• Rolls can be frozen before baking; bake from frozen with 10 extra minutes.
• Add crushed nuts or citrus zest for extra flavor and texture.

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Nutrition

• Serving Size: 1 roll
• Calories: 360
• Sugar: 22g
• Sodium: 290mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 65mg

I’m excited to share my version of strawberry hot chocolate—a sweet, creamy twist on classic hot chocolate, packed with real strawberry flavor and topped with whipped cream for that comforting touch.

Why You’ll Love This Recipe

I love how this drink combines the richness of white chocolate with the natural sweetness of strawberries. It feels like sipping on a chocolate-covered strawberry in mug form, perfect for cozy evenings or a special treat any time. Plus, it’s easy to whip up in just 15 minutes!

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen strawberries, chopped

• Honey (or sugar, if preferred)

• Milk (regular or dairy‑free)

• White chocolate chips (for that velvety base)

• Vanilla extract

• Optional: a drop or two of natural red food coloring

• Whipped cream, for topping

directions

1. Prepare the strawberry puree

   • Cooked method: Combine chopped strawberries and honey in a small saucepan. Cook over medium heat for about 10 minutes, stirring often until they break down. Blend smooth, then pass through a sieve to remove seeds.

   • Cold method: Macerate strawberries with honey for 10 minutes, blend, and strain seeds—no cooking needed.

2. Make the white hot chocolate

   • In a saucepan, gently heat the milk to a simmer. Remove from heat just before boiling and stir in white chocolate chips until melted and smooth.

   • Add ½ to ¾ cup of the strawberry puree, vanilla extract, and a pinch of salt. Stir well.

   • If the color isn’t vibrant enough, add 1–2 drops of red food coloring.

3. Serve

   • Divide the hot chocolate among mugs, top generously with whipped cream, and enjoy immediately.

Servings and timing

• Yields: 4 mugs

• Prep time: ~5 minutes

• Cook time: ~10 minutes

• Total time: ~15 minutes

Variations

• Swap milk: I sometimes use almond, oat, or coconut milk for a dairy‑free version.

• Try different chocolates: A few dark or milk chocolate chips can add depth.

• Add spices: A pinch of cinnamon or nutmeg gives a warm, cozy twist.

• Toppings: Marshmallows, chocolate shavings, sprinkles, or a fresh strawberry make it extra festive.

storage/reheating

I like to store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove or in the microwave and whisk until smooth again—add a bit of milk if needed.

FAQs

Can I use frozen strawberries?

Absolutely! I often use frozen—just let them thaw completely before blending so they release their juice properly.

Can I skip the food coloring?

Yes. If your strawberry puree is rich and vibrant, it looks beautifully pink without extra coloring.

What kind of white chocolate works best?

High-quality chips or bars melt more smoothly and give richer flavor—I prefer brand-name white chocolate chips.

Can I make this ahead of time?

You can prep the strawberry puree ahead and refrigerate it for a day. Just heat it along with the milk and chocolate when you’re ready to serve.

Is this drink gluten‑free?

Yes! All ingredients—milk, strawberries, white chocolate (if certified gluten‑free), and honey—pose no gluten risks.

Conclusion

I adore how strawberry hot chocolate transforms a simple drink into something special. With its creamy texture, real fruit flavor, and

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Strawberry Hot Chocolate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 mugs
• Category: Beverage
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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Description

A sweet, creamy twist on classic hot chocolate, packed with real strawberry flavor, white chocolate, and topped with whipped cream.

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Ingredients

• 2 cups fresh or frozen strawberries, chopped
• 2 tablespoons honey (or sugar)
• 4 cups milk (regular or dairy-free)
• 1 cup white chocolate chips
• 1 teaspoon vanilla extract
• Optional: 1-2 drops natural red food coloring
• Whipped cream, for topping

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Instructions

1. Prepare the strawberry puree by cooking chopped strawberries and honey in a saucepan over medium heat for 10 minutes, stirring often, until softened. Blend until smooth, then strain to remove seeds. Alternatively, macerate strawberries with honey for 10 minutes, blend, and strain without cooking.
2. In another saucepan, gently heat milk until simmering (do not boil). Remove from heat, add white chocolate chips, and stir until melted and smooth.
3. Add ½ to ¾ cup strawberry puree, vanilla extract, and a pinch of salt to the milk and chocolate mixture. Stir well. Add red food coloring if desired.
4. Pour into mugs, top with whipped cream, and serve immediately.

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Notes

• Use almond, oat, or coconut milk for a dairy-free alternative.
• Add dark or milk chocolate chips for extra depth.
• Spice it up with cinnamon or nutmeg for a cozy twist.
• Top with marshmallows, chocolate shavings, or sprinkles for extra fun.
• Store leftovers refrigerated for up to 2 days. Reheat gently and add milk if needed.

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Nutrition

• Serving Size: 1 mug
• Calories: 350
• Sugar: 40g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 20mg

sweet chocolatey goodness, it never fails to feel indulgent and comforting. I hope you enjoy making and sipping this as much as I do!