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Smiley Meals, 7646 Foster Street, Kingston, ON (2026)

01/30/2026

Cinnamon Roll Cheesecake

Ingredients:

For the crust:
- 1 cup crushed graham crackers
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted

For the cinnamon swirl:
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted

For the cheesecake filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs

For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil for a water bath.

2. Make the crust:
- Mix crushed graham crackers, sugar, and melted butter.
- Press into the pan and bake for 8 minutes. Let cool.

3. Prepare the cinnamon swirl:
- Combine brown sugar, cinnamon, and melted butter. Set aside.

4. Make the filling:
- Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time.

5. Assemble the cheesecake:
- Pour half the cheesecake filling over the crust.
- Drizzle half the cinnamon swirl mixture and use a knife to create swirls.
- Repeat with remaining cheesecake batter and swirl mix.

6. Place pan in a water bath and bake for 50–60 minutes, until center is nearly set.
- Turn off oven and let cheesecake sit inside for 1 hour. Remove, cool, then chill for at least 4 hours or overnight.

7. Drizzle with vanilla glaze before serving.

Prep Time: 25 minutes | Bake Time: 1 hour | Chill Time: 4+ hours
Servings: 10–12

01/30/2026

The best and Delicious recipes for the current week 😍❤️😍😍

01/27/2026

Strawberry Velvet Nostalgia Cheesecake Slice
A smooth vanilla cheesecake set on a tender red velvet base, topped with fresh strawberries, whipped cream, and a light strawberry glaze. Balanced, soft, and gently indulgent.
Key ingredients
Cream cheese, cocoa powder, flour, eggs, sugar, fresh strawberries
Quick steps
Bake the red velvet base. Whip the cheesecake until smooth. Bake low and slow. Chill completely. Finish with strawberries and glaze.

12/07/2025

White Chocolate Matcha Mini Cheesecakes

Ingredients:
Crust:
- 1 cup crushed graham crackers or vanilla cookies
- 3 tablespoons melted butter
- 1 tablespoon sugar

Cheesecake Filling:
- 12 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup melted white chocolate
- 1/4 cup sour cream
- 2 teaspoons matcha powder (sifted)
- 2 large eggs

Topping:
- Melted white chocolate for drizzling
- Matcha powder for dusting

Instructions:
1. Prep the Crust:
- Preheat oven to 325°F (165°C).
- Mix cookie crumbs, melted butter, and sugar.
- Press into the bottom of lined muffin tins.
- Bake for 5 minutes, then set aside.

2. Make the Filling:
- Beat cream cheese and sugar until smooth.
- Add vanilla, sour cream, and melted white chocolate.
- Mix in sifted matcha powder until fully blended.
- Add eggs one at a time, mixing on low to avoid air bubbles.

3. Bake:
- Pour filling over the crusts.
- Bake for 16 to 18 minutes until centers are slightly jiggly.
- Cool completely, then chill at least 3 hours.

4. Finish:
- Drizzle with melted white chocolate.
- Lightly dust the tops with matcha for the final effect.

5. Serve:
- Keep chilled until serving for a clean, smooth finish identical to the photo style.

11/17/2025

A penguin made from cotton and felt
With dad’s support, he shaped this chilly little friend full of warmth and smiles.
Every detail shows the joy of crafting together. 💙✨

A penguin formed from beans and lentils. 🐧❄️
You can see the struggle in his tears, but every seed was placed with a mother's love, making it glow.
A reminder that even in difficulty, creativity finds a way to blossom. 🌼 ✨

11/12/2025

Oreo cookies mini cheesecake

11/12/2025

Rasseberry white chocolat mini cheesecake

09/27/2025

Pistachio raspberry delight cheesecake

Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted

For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup pistachio paste
- 1/4 cup crushed pistachios

For the Raspberry Layer:
- 1 cup raspberry jam
- 1/4 cup fresh raspberries for garnish

Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes, then remove from the oven and let cool.

3. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.

4. Add the eggs, one at a time, mixing well after each addition. Then, blend in the heavy cream and pistachio paste until fully combined and smooth.

5. Pour half of the cheesecake filling over the cooled crust. Spread evenly, then gently spoon the raspberry jam over the filling. Use a knife or skewer to swirl the jam slightly into the filling.

6. Pour the remaining cheesecake filling on top of the raspberry layer, smoothing it out.

7. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

8. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

9. Before serving, garnish with crushed pistachios and fresh raspberries on top.

Preparation time: 20 minutes
Baking time: 60 minutes
Chilling time: 4 hours
Total time: 5 hours 20 minutes
Servings: 12 slices
Calories: Approx. 350 kcal per slice

09/27/2025

Hey 😍😍

09/27/2025

Mocha Pistachio Velvet Mini Cheesecakes

Ingredients:

For the crust:
- 1 cup chocolate cookie crumbs
- 3 tbsp melted butter
- 1 tbsp sugar

For the mocha velvet cheesecake:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 tbsp cocoa powder
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream

For the pistachio ganache topping:
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- 1 tbsp pistachio butter (or 1/2 tsp pistachio extract + green food coloring)

For garnish:
- Crushed pistachios
- Cocoa powder

Instructions:

1. Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
2. Combine cookie crumbs, melted butter, and sugar. Press into the bottom of each liner and bake for 5 minutes. Let cool.
3. In a bowl, beat cream cheese and sugar until smooth. Add cocoa powder, espresso powder, and vanilla. Mix in eggs one at a time.
4. Blend in sour cream and heavy cream until fully incorporated. Divide the mixture evenly over crusts.
5. Bake for 18–22 minutes until centers are set. Let cool to room temperature, then chill at least 4 hours.
6. For the topping, heat cream and pour over white chocolate chips. Stir until smooth, then mix in pistachio butter or extract.
7. Spoon pistachio ganache over chilled cheesecakes. Garnish with crushed pistachios and a dusting of cocoa powder.

Prep Time: 20 minutes | Cook Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 40 minutes
Yields: 12 mini cheesecakes

Smiley Meals

01/30/2026

01/30/2026

01/27/2026

12/07/2025

11/17/2025

11/12/2025

11/12/2025

09/27/2025

09/27/2025

09/27/2025

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