Any season is cheesecake season, but some cheesecakes seem
tailor-made for summertime. Check out our favorite summer cheesecakes to
see what a vacation on a plate looks like.
[post_ads_2]1. White Chocolate Raspberry Cheesecake
Swirls
of raspberry purée make this white chocolate cheesecake especially
luscious. Since it’s summertime, you can embellish the cheesecake with
fresh berries before serving to an adoring crowd. And maybe some chocolate sauce, because chocolate.
2. Coconut-Lime Cheesecake with Mango Coulis
Talk
about a slice of dessert paradise. CuppaTeaGirl raves, “This was
AMAZING. My first attempt at ever making a cheesecake, and I’m darn
impressed with myself.”
[post_ads_2]Hawaiian Cheesecake
Keeping
with the tropical paradise theme, this cheesecake is flavored with
pineapple and coconut, and sprinkled with pecans. If you really want to
take it to the next level, chop up macadamia nuts to shower over the
top.
Creamsicle® Cheesecake
Here’s
a flavor blast from your past. If you loved Creamsicles when you were a
kid, you’ll love the orange/vanilla combo in this playful cheesecake.
All you need now is the sound of an ice cream truck driving down your
street.
[post_ads_2]Cheesecake in a Jar
Summer
picnic, anyone? The recipe calls for strawberries, but you know you can
use any fresh summer fruit you like. These little charmers are perfect
take-alongs for music in the park or bonfires at the beach.
White Chocolate Blueberry Cheesecake
You’re
not going to want to hear this, but it’s crucial that you cool this
cheesecake overnight so it can properly firm up. What makes the waiting
even harder is knowing that the crust is made with caramel in the mix.
Hold me back!
[post_ads_2]
Key Lime Cheesecakes with Raspberry Swirls
Looking
for an easy-to-serve summer party dessert? Michele Bart says, “BIG hit
with the crowd we entertained. Nice presentation (used regular red
raspberry jam), perfect size serving (used regular sized cupcake
liners).”
[post_ads_2]Rhubarb Cheesecake
If
you’re lucky enough to have fresh rhubarb (or a bag stashed in the
freezer), you’ll love the sweet/tart/tang of this fruit-filled
cheesecake. KAEMARIE raves, “A delicious cheesecake, wonderful way to
use rhubarb, and it tasted even better the next day.”
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