The 7 Best Ways To Eat Leftover Cheesecake (Recipes)
By Cooking Panda
Few things hit the spot quite like sinking your fork into a rich, velvety, tangy cheesecake and savoring each luxurious bite.
But what happens if you have too much of it in the fridge?
what to do with leftover cheesecake batter?
sometimes people stuck with what to do with extra cheesecake filling?
Admittedly, few people struggle with having too much cheesecake, but if you’re looking for a new way to enjoy the tasty dessert, consider one of these excellent remixes.
P.S. In the event that you do have too much extra cheesecake batter to handle, here are your options for storage:
1. Keep it in an airtight container for five days in the fridge.
2. Freeze individually or as a whole cake. Slices will survive for around three weeks, while a whole cake will live for about four to six. Thaw overnight in the fridge, or if you like to live life on the edge, leave it on the countertop for 30 minutes.
3. Send any and all extra slices my way.
All are great solutions (though I recommend No. 3). Or you can turn your dessert into something new entirely, like so:
Got a cheesecake hater in your life? They’ll be powerless when you offer them a plate of deep-fried cheesecake balls that are crunchy on the outside and warm and creamy on the inside. They taste a bit like cream puffs and are so, so good.
Light, tender bundt chocolate cake topped with thick fudge is outstanding on its own. Add a surprise cheesecake filling (you can replace the five-ingredient filling with actual cheesecake to save time) and you’ve got something absolutely smashing. Personally, I think this would be wildly ravishing with a bit of orange zest and/or raspberries, but then again it’s also perfect as is.
I’ve never met anyone who doesn’t like cake pops. Have YOU met anyone who doesn’t like them? They are tender, decadent and so easy to make. Want to take these to the next level? Put a tiny dab of berry, pumpkin or pecan pie filling in the center for a sweet surprise.
Make Leftover Cheesecake Milkshake with only four ingredients — fewer, if you use a real slice of cheesecake instead of cream cheese and graham crackers. If you want, you can make things a little naughty by adding a glug of Baileys, whiskey and/or Kahlua. The sky is the limit.
Again, you can use actual cheesecake in place of the cream cheese and graham crackers. Use any berry pie filling, or shake things up by mixing in apple pie filling and topping it with a caramel drizzle if you want to make me jealous.
All you need are five ingredients: cheesecake, strawberries, refrigerated pie crust, an egg and Nutella. Get as creative as you like here! This would also be smashing if you sub pumpkin pie filling for the strawberries, but hey, do what you want.
Anything goes here! Cheesecake (cut into a few pieces, preferably), ice cream, toppings and sauce are a heavenly mix. Go as crazy as you like with these flavor combos. Maybe a blueberry cheesecake topped with vanilla ice cream, blueberry filling, extra graham cracker crumbles and/or a sprinkle of chopped basil, mint, lime zest or candied ginger. Wild!Featured Photo Credit: PixabayTags: Bundt Cake, bundt chocolate cake, cheese cake ice cream, cheesecake, cheesecake balls, cheesecake batter, cheesecake filled chocolate bundt cake, cheesecake filling, cheesecake ice cream, cheesecake ice cream sundae, cheesecake milkshake, cheesecake mix, cheesecake pops recipe, cheesecake recipe, chocolate bundt cake, chocolate filled bundt cake, churn cherry, churn cherry cheesecake ice cream, deep fried cheesecake balls, deep-fried cheesecake, dessert recipes, extra cheesecake filling, fried cheesecake, ice cream with cheesecake, leftover cheesecake, leftover cheesecake filling, leftover dessert recipe, nutella, strawberry cheesecake empanadas, sundae cheesecake ice cream, sundae ice cream cheesecake, tangy cheesecake