Mother’s Day Desserts

Hi everyone,

I was looking at the calendar and realized that Mother’s Day is coming up, so I thought that this was the time to start looking at different food and drink options. So today I’m going to be talking about a few different desserts that are perfect for Mother’s Day. My mom has a big sweet tooth, so finding something to make for her is always fun for me. That being said, let’s get into it.

The first dessert we have is Double Lemon Cheesecake Bars. I’ve made these before and they’re super good. This recipe makes 16 servings.

What You Need:

  • 52 finely crush vanilla wafers
  • 3 tablespoons of melted butter
  • 4 eggs
  • 4 softened 8 ounce packages of cream cheese
  • 1 3/4 cups of sugar
  • 3 tablespoons of flour
  • 1 tablespoon of lemon zest
  • 1/3 cup of lemon juice
  • 1/2 teaspoon of vanilla
  • 2 tablespoons of cornstarch
  • 1/2 cup of water

What You Do (Cheesecake):

  • The first thing you’re going to do is preheat your oven to 325 degrees Fahrenheit. Then line a 13 x 9 pan with foil, making sure to have a little foil going over the sides.
  • Next take the finely crushed vanilla wafers and combine them with the butter and mix well. Pour that mixture into your foil lined pan and press down making sure to evenly distribute it and bake for 10 minutes.
  • Your next step is separating 1 egg and refrigerating the yolk until you’re ready to use it. Then add the cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons of lemon juice, and vanilla to a large bowl and mix until well combined.
  • Then add the egg white and the remaining 3 whole eggs one at a time, making sure to blend at a low speed until it’s completely blended and pour over your crust.
  • Bake for about 40 minutes or until the middle is almost set. Cool for an hour then refrigerate for four hours.

What You Do (Lemon Glaze):

  • Mix the cornstarch and remaining sugar together in a medium saucepan. Stir in water and the remaining lemon juice gradually until it’s well combined. Bring barely to a boil on medium heat and stir constantly until it’s clear and has thickened.
  • Take the egg yolk that you reserved and beat it with a fork in a small bowl. To that stir in 2 tablespoons of the cornstarch mixture then pour that back in to the saucepan and stir until well combined.
  • Cook that mixture for about 1 minute or until thickened, making sure to stir constantly. And cool slightly once it’s done.
  • Take the lemon glaze and spoon it over the cheesecake. Pop that in the fridge for an hour or until it’s firm.
  • Remove the cheesecake from the pan and slice.
  • Serve and enjoy!

The next dessert we have is Chocolate Mousse. When it’s done right, chocolate mousse is one of my favorites and this is one of the good ones. This recipe makes 8-10 servings.

What You Need:

  • 1 1/2 cups of mini marshmallows
  • 8 ounces of semi sweet chocolate, chopped
  • 1/2 cup of milk
  • 2 cups of heavy whipping cream

What You Do:

  • The first thing you want to do is add the marshmallows, chocolate and milk to a saucepan and heat it over medium low heat. Making sure to stir constantly until the marshmallows and chocolate are completely melted. Once they are completely melted, take off the heat and cool completely.
  • Next take the heavy whipping cream and beat it in a large bowl until it forms stiff peaks.
  • Then gently fold the chocolate mixture into the whipped cream until it’s well combined.
  • Spoon the mousse into whatever dishes you’re serving it in and put in the fridge for about 3 hours or until it’s set.
  • Serve and enjoy!

The second to last dessert we have is Strawberry Lemonade Cookies. Cookies are great for any occasion and this recipes makes 2 dozen.

What You Need (Cookies):

  • 1 box of strawberry cake mix
  • 2 eggs
  • 1/3 cup of vegetable oil
  • 2 tablespoons of flour
  • 2 teaspoons of lemon juice
  • 1 tablespoon of lemon zest

What You Need (Frosting):

  • 2 cups of powered sugar
  • 4-5 tablespoons of lemon juice

What You Do (Cookies):

  • First up, preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
  • Next add the cake mix, eggs, oil, flour, lemon juice and lemon zest to a large bowl and mix until it’s well combined. Your batter should be kind of sticky.
  • Then drop tablespoons of the dough onto the baking sheets and bake for 8-10 minutes. Cool the cookies completely once they come out of the oven.

What You Do (Frosting):

  • Add the powdered sugar and 4 tablespoons of lemon juice to a medium bowl and beat until smooth. If the consistency isn’t where you want it, add the additional tablespoon of lemon juice.
  • Spread the frosting over the cooled cookies.
  • Serve and enjoy!

And the last dessert we have is Key Lime Pie Mousse. I love key lime pie and this is a very easy and time efficient way to make it. This recipe makes 10 servings.

What You Need:

  • 2/3 cup of graham cracker crumbs
  • 2 teaspoons of sugar
  • 2 tablespoons of melted butter
  • 2 cups of heavy cream
  • 1 can, 14 ounces, of sweetened condensed milk
  • 1/2 cup of key lime juice

What You Do:

  • The first thing you’re going to do is take the graham cracker crumbs, sugar and butter and add them to a small bowl. Mix that together until well combined and evenly distribute into whatever you’re serving them in.
  • Next, in a medium bowl add the heavy whipping cream and beat it until stiff peaks form.
  • Then in a different bowl, add the sweetened condensed milk and key lime juice and whisk together until smooth.
  • Take the key lime mixture and fold that into the whipped cream until it’s well combined.
  • Spoon that over the graham cracker crumbs and pop in the fridge until you’re ready to serve.
  • Garnish with a fresh lime wedge.
  • Serve and enjoy!

That about wraps it up for this post, if you guys make any of these I’d love to know how it turns out and if you have any Mother’s Day dessert recommendations let me know.

Until next time, have fun baking and I hope you all have a happy Mother’s Day :).


Twitter: @KSagerson

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I want your input

Hi everyone,

This isn’t the typical blog post, but rather something I want your opinion on. I’ve been wanting to do a Q&A for a while now, and I want to know how you guys want me to do it. What I’m thinking is I can do the traditional blog post where you send me your questions and I write out my answers, or I could do a livestream on YouTube. Let me know what you guys think and remember to send in questions. The questions can be about anything you want, so don’t think it has to be solely about makeup and beauty. Anyway, let me know what you guys think :).


Twitter: @KSagerson

Instagram: Kyra Sage

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S’mores cheesecake? Yes please

Hi everyone,

This week I’m back with another baking post. And more specifically, s’mores cheesecake. Back in May my sister had a birthday and as she loves cheesecake, my mom whipped up this amazing s’mores cheesecake. I’m pretty sure this recipe is from Facebook, but either way I’m happy it exists and I’ve filed it under definitely make again.

What you need:


1 1/2 cups graham cracker crumbs

1/2 cup brown sugar

1 tsp vanilla extract

5 Tbsp melted unsalted butter

3/4 cup mini chocolate morsels

1 cup marshmallows


4 8oz packs of softened cream cheese

1/2 cup sour cream

2 eggs

3/4 cup heavy cream

3/4 cup white granulated sugar

2 Tbsp corn starch

2 tsp vanilla extract


10 oz warmed hot fudge topping

2 cups marshmallows

What you do:

Step 1: Preheat oven to 325 degrees Fahrenheit, then grease a 9 inch spring form pan. You will also need a large roasting pan, much like one you would use to roast a turkey. It doesn’t have to be disposable, but I prefer to use those. Much easier.

Step 2: In a bowl mix graham cracker crumbs, melted butter, vanilla extract, and brown sugar. Make sure to mix very well.

Step 3: Spread the crumb mixture in the bottom of the spring form pan and halfway up the sides.

Step 4: Evenly spread the mini chocolate morsels and marshmallows over the bottom.

Step 5: In a bowl beat the cream cheese on medium-high speed until it’s smooth and fluffy. Scrape the bottom and sides of the bowl and beat for another minute.

Step 6: Add and mix corn starch and sugar until well combined.

Step 7: Beat in eggs until well incorporated.

Step 8: Add sour cream, vanilla extract, and heavy cream. Beat until well mixed.

Step 9: Put batter into spring form pan and spread evenly. As a tip, if you aren’t sure your spring form will hold up once you add the water to the roasting pan you can wrap the spring form in heavy duty aluminum foil. And make sure you do it from the bottom up the sides.

Step 10: Place roasting pan in the oven and put spring form pan inside. Then, carefully add water about half way up the side of the spring form.

Step 11: Bake cheesecake for 90-95 minutes. Then turn off the oven and open the oven door half way. Let it rest for about 10 minutes and take it out of the oven.

Step 12: Let the cheesecake rest on the counter for 10 minutes, then gently run a butter knife between the spring form and the cheesecake to carefully separate it. You can leave the cheesecake in the pan until you are ready to serve it.

Step 13: Let cheesecake cool for one hour.

Step 14: Turn on the broiler in the oven.

Step 15: Spread the warm hot fudge over the top of the cheesecake and spread the marshmallows evenly on top.

Step 16: Place cheesecake back in the oven under the broiler and let the marshmallows toast. This will only take 30-35 seconds. Make sure to watch the marshmallows and take it out once they have been lightly browned. Or you could forgo the oven completely and just torch the marshmallows which is way more fun :).

Step 17:Cool cheesecake completely, cover gently and refrigerate for at least 4 hours. This is incredibly important, if you don’t cool it completely it will fall apart and the marshmallows will be too sticky when you go to slice it.

When it was all said and done, this is what it looked like:


I love cheesecake and this is probably one of the best ones I’ve had. The s’mores flavor, the chocolate morsels in the crust, it was all very good.

If any of you do recreate this tweet me or tag me on Instagram and use #BakingwithKyra because I’d love to see it. And as always my links will be down below.

Until next time, enjoy the cheesecake and have fun baking :).


Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage