[1] A classic cherry cheesecake with a graham cracker crust. Here’s the recipe (photos #1 and #4 © DeLallo).

[2] Decorate a plain cheesecake with berries (photo © Wilton | Facebook).

[3] We have several savory cheesecake recipes below. This photo is a Blue Cheese Cheesecake. Here’s the recipe (photo © Wisconsin Dairy).

[4] Espresso truffle cheesecake. Here’s the recipe.

[5] Pumpkin cheesecake. Here’s the recipe (photo © Chef Marisa Churchill).

[6] Cherry cheesecake with a chocolate glaze. Here’s the recipe (photo © Betty Crocker).

[7] Cheesecake ice cream. Here’s the recipe (photo © Taste Of Home).

July 30th is National (and International) Cheesecake Day. There are 13 more cheesecake holidays below.

Plus, dig into our trove of 80 luscious cheesecake recipes. They include savory cheesecake recipes that are served as a first course or with the salad course.

If you like cheesecake, the savory recipes are a must-try!

> The history of cheesecake.

> The year’s 16 cheesecake holidays.
 
 
MORE CHEESECAKE RECIPES: DESSERT CHEESECAKE

 
 
CHEESECAKE BARS, POPS & MORE

 
 
SAVORY CHEESECAKE RECIPES

Savory cheesecakes can be used as an appetizer/first course or served with the salad course.

 
 
CHEESECAKE HOLIDAYS

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Before National Blueberry Month ends, our weekend baking projects include this recipe for Lemon Blueberry Cheesecake Bars, sent to us by Fruits From Chile.

What Americans call bars are a type of cookie. Bar cookies, which include such popular varieties as brownies, lemon bars, and oatmeal bars, do have a dense cake-like consistency. So why are they called cookies?

A cookie is defined as a baked sweet made in individual portions that are eaten with the fingers—i.e., finger food. Cake is eaten with a fork.

Can you serve a bar cookie on a plate with a fork?

Yes, and you can also add a scoop of ice cream.

> July 30th is National Cheesecake Day.

> The history of cheesecake.

> The history of lemons.
 
 
THE 10 BASIC TYPES OF COOKIES
There are 10 basic types of cookies:

 
> Here’s more about each of these cookie types.

> More blueberry recipes.

> The history of blueberries, one of the few fruit species native* to North America.

> The history of cheesecake.

> The history of lemons and the different types of lemons.
 
 
RECIPE: LEMON BLUEBERRY CHEESECAKE BARS

 
Ingredients For 24 Bara

 
Preparation

1. MAKE the crust. Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan.

2. SOFTEN 1/2 cup of the butter and combine it with 1/2 cup of granulated sugar in the bowl of an electric mixer. Beat until fluffy. Add 2 cups flour, the baking powder, and 1/2 teaspoon salt. Beat until crumbly.

3. TRANSFER the crumbs to the baking pan and pat to make an even layer. Bake for 10 minutes until the surface is dry but not browned. Meanwhile…

4. MAKE the filling. In the same mixer bowl, beat the cream cheese, the remaining 1/4 cup of granulated sugar, lemon zest, and juice, and almond extract until fluffy. Beat in the eggs until combined. When the crust has finished baking…

5. SPREAD the cheesecake mixture evenly over the top of the crust and bake for 20 minutes until the cheesecake has set. Meanwhile…

6. MAKE the crumb top layer. Stir together in a medium bowl the brown sugar, the remaining 3/4 cup flour, the cinnamon, and 1/4 teaspoon of salt. Cut in the remaining 3/4 cup flour, the cinnamon, and 1/4 teaspoon salt.

7. CUT the remaining 6 tablespoons of butter into 1/2-inch pieces and add them to the brown sugar mixture. Work the butter into the mixture with a pastry blender or your fingers until uniform crumbs have formed. Stir in the almonds. When the cheesecake layer has baked…

8. SPRINKLE the blueberries and crumb mixture over it and bake for 20 minutes until the crumbs have browned. Cool to room temperature and refrigerate at least 2 hours until the cheesecake is firm. Then cut into 24 bars.
 
 
FOOD TRIVIA

In the U.K., bar cookies are known as “tray bakes.”

[1] Blueberry Lemon Cheesecake Bars can be enjoyed chilled or at room temperature (photos #1 and #2 © Fruits From Chile).

[2] Fresh blueberries make this recipe taste its best, but you can also use frozen blueberries.

[3] If you’re lactose intolerant, substitute lactose-free cream cheese from Green Valley (photo © Green Valley Creamery).

[4] Zest combined with juice adds an extra dimension of flavor. If you have extra zest and juice, you can freeze them (photo © Sunkist).

[5] This recipe uses sliced almonds for flavor and texture, but if you can’t have nuts, leave them out (photo © Happy Belly | Amazon).

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[1] Outshine Smoothie Cubes turn into smoothies with no blender required (all photo © Société des Produits Nestlé S.A.).

[2] The Outshine duo: Smoothie Cubes and Fruit Bars (photo © Société des Produits Nestlé S.A).

[3] Outshine Smoothie Cubes, ready to turn into smoothies.

We have a sweet tooth, and when we need something sweet without added sugar, we turn to a piece of fruit, or to Outshine No Sugar Added Fruit Bars* from Nestlé (just 45 calories and 2g sugar).

The ice pops, in raspberry, strawberry, and tangerine, are made with real fruit or fruit juice, and really hit the spot.

Now, the brand known for its wholesome frozen fruit bars has launched a beverage version: Outshine Smoothie Cubes.
 
 
OUTSHINE SMOOTHIE CUBES

OUTSHINE® Smoothie Cubes are the perfect way to enjoy blender-free, real fruit smoothies.

They’re delicious and deliver B vitamins, fiber, and vital proteins collagen peptides.

The Smoothie Cubes are part of a Nestlé initiative to provide convenient, nutritious options for busy people. You can make them to drink at home, at work, and for grab-and-go.

All you need to do is mix with the frozen (or defrosted) liquid of your choice (water, milk, juice, coconut water, iced tea) in a container with a lid/top and let it sit for 15 minutes.

Then shake the container and you have a yummy, refreshing smoothie.

(Editor’s Tip: If it’s cocktail hour, add some fruit liqueur, rum, or white spirit—gin, tequila, or vodka.)

This refreshing snack is currently available in the freezer aisle of select retailers in three flavors:

 
Each serving contains 80 calories, 15 grams or less of total fruit sugar, and zero grams of added sugar. There are no artificial flavors or colors, and no GMO ingredients.

The Smoothie Cubes are available at stores for a suggested retail price of $6.99-$7.49.

> Here’s more information about the Outshine brand.

> National Smoothie Day is June 21st.

> Who invented the smoothie?

 
 
________________

*They do contain a bit of sorbitol.

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[1] You can make this parfait in 1-2-3 (all photos © Once Again Nut Butter).

[2] Once Again PB is available in natural and organic, creamy and crunchy.

[3] For weekend fun, make pancake “sundaes” with peanut butter and jelly.

[4] How about a slice of cheesecake topped with caramel corn? Here’s the recipe (photo © Frigo Cheese).

[5] White chocolate peanut butter cookies. Here’s the recipe (photo © Justin’s).

[6] Peanut butter soup is really delicious. Here’s the recipe (photo © Wisconsin Milk Marketing Board).

[7] Peanut dipping sauce is great with crudites, pretzels, wings, the works. Here’s the recipe (photo © Crazy Richard’s Peanut Butter).

P&J for breakfast? Yes, and it isn’t a sandwich, but a breakfast parfait.

We didn’t want to wait until the next official peanut butter holiday to share this easy, fun, and nutritious Peanut Butter & Jelly Breakfast Parfait (of course, you can substitute your nut butter of choice).

> There are more yummy peanut butter recipes below.

> The list of 20 annual peanut butter holidays and peanut holidays is below.

> The history of peanuts.

> The history of peanut butter.

> The history of the peanut butter and jelly sandwich.

> The history of the peanut butter cup.

> The history of peanut brittle.
 
 
RECIPE: PEANUT BUTTER & JELLY BREAKFAST PARFAIT

If you don’t want the sugar of jelly or jam, puréed strawberries are a good substitute. You can sweeten them with a bit of sugar, honey, or other sweeteners; or you can use them as is.

Or, add a layer of sliced bananas, raisins, granola: your pick!
 
Ingredients

 
Preparation

1. ADD a layer of yogurt to the bottom of a glass.

2. TOP with a layer of jelly.

3. TOP with a layer of peanut butter.

4. ADD a second layer of yogurt.

5. GARNISH as desired and serve.
 
 
MORE TO ENJOY

> More great peanut butter and jelly recipes.

> The history of peanut butter.

> The history of jelly.

> The different types of jelly and preserves.

> The different types of yogurt.
 
 
20+ MORE PEANUT & NUT BUTTER HOLIDAYS
Peanut Butter Holidays

 
Jelly Holidays

 
Peanut Holidays

 
 
MORE PEANUT BUTTER RECIPES

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July may be National Blueberry Month, but it’s also National Ice Cream Month. Is there any better reason to make this blueberry ice cream recipe?

The recipe was developed by culinary dietitian Marcia Stanley, MS, RDN, for Milk Means More, the website of the United Dairy Industry Of Michigan.

It’s a “better for you” recipe, using Greek yogurt instead of some of the cream. Marcia says:

“For straightforward, creamy lusciousness, skip the ginger in this fresh blueberry ice cream. However, if you’re looking for something a little different, add the ground ginger. It surprises and delights the palate.”

Check out many more delicious recipes at MilkMeansMore.com

> The history of ice cream.

> The history of blueberries.
 
 
RECIPE: BLUEBERRY ICE CREAM

Prep time is 45 minutes, and chill time is 4 hours plus churning and freezing. You can substitute frozen blueberries.
 
Ingredients For 10 Half-Cup Servings

 
Preparation

1. COMBINE the blueberries, sugar, lemon juice, and ginger in a small saucepan. Cook over medium-high heat until boiling, stirring constantly.

2. REDUCE the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Remove from the heat and cool for 20 minutes.

3. POUR the blueberry mixture into a blender. Cover and blend until nearly smooth.

4. WHISK together in a bowl the blueberry mixture, cream, yogurt, and vanilla. Pour into a bowl or food storage container. Before churning, cover and refrigerate for 4 to 24 hours or until very cold.

5. STIR the blueberry mixture. Pour it into a 1-1/2-quart ice cream freezer. Freeze according to the manufacturer’s directions.

6. STORE the freshly churned ice cream in a container in the freezer for at least 4 hours to harden the ice cream to a firm, scoopable consistency. You can also enjoy it in its “soft serve” form right out of the churn.

[1] In a bowl or in a cone, fresh blueberry ice cream is a real treat (photo © Sid Wainer | Facebook).

[2] Could you eat it from the tub? Here’s another recipe that uses half-and-half (photo © Taste Of Home).

[3] You can make this recipe year-round by using frozen blueberries (photo © Made In Cookware).

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