No-bake cheesecakes are a perfect summer dessert: they use ingredients you regularly have at home, don’t require an oven, and are easy to decorate with in-season summer fruits!
This recipe has been around for a long time. I remember it from when I was a kid, and I see it all the time on the Internet. It’s got a graham cracker crust that is topped with a cream cheese, condensed milk, and lemon/lime juice and zest. That’s it. Place it in the freezer or fridge to set, and top with whatever berries you have on hand. You can also top with cherry pie filling.
I make this no-bake cheesecake in a 9 or 10 inch springform pan. It’s easier and more presentable if you use a springform pan, but you can use a regular pie plate or dish. You can even buy a ready-made crust from the store.
We like lemon and lime zest in this cheesecake. You can use a mix, or stick with one flavor. If you keep this cheesecake in the freezer and use lime juice and zest, it almost tastes like a key lime pie – so yummy!
Here’s the recipe:
No-Bake Cheesecake With Cream Cheese & Condensed Milk
For the crust:
1 stick butter (1/2 c), melted
2 c graham cracker crumbs
1 T sugar
1/2 tsp cinnamon
For the pie filling:
1 1/2 bricks cream cheese (12 oz), at room temperature
1 can condensed milk
1/3 c lemon or lime juice
Zest of 1-2 lemons or limes, depending on taste
Line the bottom of a 9 inch springform pan with parchment paper and grease the sides
Melt the butter in a bowl and add the graham cracker crumbs, sugar, and cinnamon. Mix until combined
Spread evenly in the bottom of the pan and 1 1/2 inches up the side of the pan. Use the back of a spoon or a small glass to smooth out the bottom and edges
Beat the cream cheese until smooth
Add the condensed milk and mix
Add the zest and citrus juice
Pour into the crust and spread evenly with a spatula
Refrigerate for at least 8 hours, or overnight, or freeze
To serve, release from the springform pan and top with in-season berries or pie filling. Garnish with mint leaves or flowers
Don’t skip the citrus juice – it thickens the filling
Substitute 1/3 cup of brown sugar for the 1 T of granulated sugar in the crust for an even sweeter tasting crust
Omit the cinnamon if you wish
Leave at room temperature for about 15 minutes before cutting and serving, if you’re storing it in the freezer
Make the filling with 1, 1 1/2, or 2 bricks of cream cheese and the result is still yummy
Use a 10 inch springform pan and take the crust up one inch of the sides only
Be careful when using a store-bought crust: you will have extra filling, so you may want to use only one brick of cheese
If you find yourself craving those large, decorated chocolate chip cookie cakes you can get at the mall, then you’ll love this post about making one for a celebratory occasion or as a gift for someone special.
I love classic-sized chocolate chip cookies as much as anyone else, but making a huge chocolate chip as a cookie cake is truly something fun and different. I can thank the Covid-19 pandemic for inspiring me to make chocolate chip cookie cakes as gifts. My daughter and I have made them for Canada Day, as graduation gifts, and as hostess gifts. You can check out my last post (click here) on making graduation day memorable with lots of desserts, including this cookie cake.
During the Covid-19 pandemic, it’s been bittersweet celebrating my daughter’s graduation from high school, but we’ve done our best to celebrate in many ways, including making as many sweet treats as possible!
We love dessert in our family and, yes, we understand the need to balance healthy food with yummy treats. But, what I”m sharing today is purely sugar based! The best part about making these celebratory desserts was searching for some of the ideas, choosing a theme (pink and blue), and decorating the house.
We received a lawn banner from the school and bought and received balloons as gifts. We decorated inside with balloons, garland, and streamers on archways in the house. And, one night I spent quite a bit of time going through old photos of the first day of school, group school photos, and other fun school and family moments. I put these on poster boards in the hallway and put up a long ‘congratulations’ banner underneath the boards. She absolutely loved this idea and the photos and boards are still up!
We were still in the ‘shelter at home’ phase when my daughter had her virtual graduation, so it was a nuclear family celebration. My daughter helped me make and decorate these dessert menu items, and we had a lot of fun decorating and catching up together.
I always have energy balls or squares on hand because they’re the perfect snack right before a workout! Sometimes you don’t have time to eat something that takes a lot of prep time before you go for a run or before you head out the door. These chocolate almond bites are perfect as a grab-and-go healthy option.
BTW, you can also check out my recipe for Vegan Chocolate Fudge that I have shared in the past. The ‘fudge’ recipe is date-based whereas the recipe I’m sharing today is made with almond flour.
I’ve tried making energy balls with almond flour in the past and I love the texture and taste of almond flour, so I was very pleased when I came up with this recipe with the addition of cocoa powder.
What I like about making energy balls is the different ways you can ‘dress’ up these treats. Here, I’ve topped them with sea salt, peanuts, and slivered almonds. I highly recommend topping them with either peanuts or almonds so everyone knows that these energy balls contain nuts! Plus, it’s a fun way to decorate these bites and to make them presentable for gifting.
Eid Mubarak to all of my friends and followers celebrating this week! Today marks the end of Ramadan, the Muslim holy month of fasting. And, it’s time to celebrate with lots of traditional desserts, like Qatayef!
I grew up in Saudi Arabia where I was lucky enough to experience all of the activities, sights, sounds, and tastes of Ramadan. The night life in the souks was incredible, full of music, open shops, lots of fun foods, and lots of staying up late. One Ramadan night my brother was invited to hang out in a tent under the stars in the desert and I will always remember his description of how magical that experience was.
When I was a kid, Ramadan fell during the hottest months of the year but, because it’s a lunar holiday, it moves back about 11 days a year. That means that it takes about 33 years for Ramadan to complete its cycle and that some years it’s easier to fast than others. For example, the winter months are easier in that the days are shorter, and the summer months are the hardest.
There are many traditions around Ramadan, including the daily Iftar, which is the meal eaten after sunset when breaking the fast for the day. Iftar is a meal often shared with family and friends and there is always lots of food. I loved being invited to my friends’ homes for Iftar and just hanging out. In the Middle East, it’s very common to be invited to business Iftar meals as well. You always wonder what the host will serve and you almost always hope it includes qatayef!
Qatayef are similar to a pancake stuffed with cheese or nuts or ashta (a type of cream). Qatayef are traditionally fried and served with simple syrup and a sprinkling of nuts on top. The qatayef I’m sharing here are not fried because I wanted to keep things light. If you want them fried, shallow fry them in a pan or bake them in the oven after brushing them with some oil. I stuffed these qatayef with a mixture of crushed walnuts, sugar, and orange blossom water.
Caramel popcorn is my favorite way to eat popcorn and, thank goodness, it’s very easy to make at home! As you know, I have a very sweet tooth, and this popcorn makes it to the top of the list for many reasons.
Caramel corn takes me right back to my childhood when one of my friend’s moms used to make it and sell it out of their house. I would treat myself to it after school on many occasions. Of course, caramel corn also has a nostalgic place in my heart because it reminds me of street fairs and festivals.
To make this caramel corn, I have to admit that I cheat a little bit with the recipe: I use micro-waved popcorn. It’s just easier and you get to the end result quicker. Of course, it’s healthier and more economical to make it with fresh popcorn that you make in a pot or in a popcorn maker or air popper. But, microwaved popcorn works just as well.
The secret to making this recipe is the baking soda. It makes the caramel sauce foam up and that’s how it becomes easier to spread over more of the popcorn. It ‘grows’ in volume with the soda.
I’m kind of a plain Jane person with my caramel corn, adding sprinkles to it occasionally. You can add many other toppings like candy, pretzels, peanuts, chocolate chips, chocolate drizzle, etc. You decide!
Here’s how I made the Caramel Corn in these photos:
8 cups of popped popcorn (or one 85g or 3 oz package of micro-wave popcorn)
1/4 c butter (salted or unsalted)
1/2 c dark brown sugar
2 T white corn syrup
1/4 tsp baking soda
1/2 tsp vanilla
2 T sprinkles
Prepare popcorn and place it in a large mixing bowl, leaving plenty of room to toss the popcorn with the caramel sauce. Make sure you remove any kernels.
In a medium saucepan, melt the butter over low to medium heat. Add the brown sugar and corn syrup and stir until everything is melted together and combined well. It will start to bubble slightly on the sides.
Add the soda and vanilla and keep stirring until the mixture foams up. Stir and let it cook for another 30 seconds.
Quickly spread the caramel over the popcorn and toss with a spoon until all the popcorn is coated.
Add the sprinkles after the popcorn is fully coated and toss again.
To ensure you separate all the kernels out, I recommend you place the micro-wave popcorn in a bowl and give the bowl a few light tosses so that the kernels settle at the bottom. Use your hands to carefully lift out the popped corn, without any kernels, and place them in your large mixing bowl.
Do NOT leave the caramel on the stove while you go do other things. It will burn. And, once you add the vanilla and soda, the mixture may splatter from the vanilla, and it will foam from the soda. You cannot walk away!
Work quickly to spread the caramel over the big bowl of popcorn.
Do NOT use your hands to toss the caramel and popcorn together – the caramel mixture is super hot!
What have you added to your caramel corn? Comment below!
Hello Dollies are the one dessert we can all agree on…as long as I make two flavors!!
You may also know Hello Dollies as Magic Layer Bars or 7 Layer Magic Cookie Bars. The Hello Dolly name seems to be a reference to a scene from Hello Dolly on Broadway. You can read more in this article here.
The classic Hello Dollies recipe includes a graham cracker crust layered with chocolate chips, coconut flakes, nuts, and condensed milk. Eagle Brand shares their recipe on their site but I’m sharing a few twists here. These bars are absolutely delicious, decadent, and soo easy to make!!
Banana Bread recipes have got to be some of the most popular breads circulating on social media right now! Spending time at home due to the Covid-19 pandemic means that many of us are cooking and baking more. I have seen many versions and recipes of banana bread, but the one I’m sharing here is truly delicious!
I have no idea what recipe I followed prior to this one – that’s how good this recipe is. My dear friend made this banana bread for me one day when I went over to have coffee with her. It’s her mom’s recipe and I had to have it right away. It’s got 1/2 a cup of oil in it and uses no butter. I have to say that I’m not a fan of cakes that uses butter because I prefer the lightness and airiness of oil-based cakes.
It’s optional to add the walnuts, but I find it tastes that much better when you do add the nuts. Feel free to add a handful of mini chocolate chips into the batter. You can also add a sprinkle of coconut flakes or banana chips on top.
Gonna brag, because my carrot cake recipe is truly world famous! Everyone who tastes it, loves it. It’s the most requested cake by my family and friends. It’s always the birthday cake of choice for my youngest daughter. And, when my neighbor found out he had to follow a gluten-free and dairy-free diet, the first thing he thought about was missing my carrot cake!
You know what they say about needing 10,000 hours to perfect something? Well, I’ve put in the hours because I’ve been making this cake since I was 15. My roommate in high school’s mom made this for us when we first visited and I had to have the recipe.
What makes this carrot cake delicious is the simplicity of the ingredients (the only add-ins are carrots; there are no pineapples, walnuts, raisins, or coconut) as well as the generous 2 cups of grated carrots. It’s also made with 2 cups of sugar, so it’s sweet and moist. I’ve tweaked the original recipe by using 1/2 a cup of yogurt and 1 cup of canola oil, instead of the 1 1/2 cups of oil the original recipe calls for. I think this makes the difference in how moist the cake is. You can, of course, use 1 1/2 cups of oil if you don’t have yogurt on hand (and, if you want to keep the cake portion dairy-free.)
There is nothing easier to make than chocolate bark, period. Chocolate bark is one of those desserts that you can make for any occasion: birthdays, holidays, graduations, confirmations, teacher gifts, office treats, hostess gifts, etc. All you need is baking chocolate and your choice of toppings. If you want to be extra fancy, you can use food coloring, different grades of chocolate, and unusual toppings.
With Passover and Easter this week, I thought I would post some fun recipes to make with ingredients you likely already have in your pantry. This Easter white chocolate bark is made with Baker’s White Chocolate, Cadbury Mini Eggs, Sweetapolita Sprinkles, and fresh pistachios. It took about 15 minutes from start to finish. The hard part is waiting for it to firm up!
Here’s how I made this Easter-themed White Chocolate Bark.