Summer is here and baking is something that I try to avoid in the hot summer months. That is why I came up with these No-Bake Strawberry Lemonade Cheesecakes which are perfect when you just don’t want to turn on your oven. No bake, easy to make, and delicious. I just made a batch and my family is already asking to have them again next week–they are that good!

What I love about these no-bake cheesecakes is that they only require a few ingredients and come together in minutes. And the best part is that for this recipe you don’t have to turn on your oven. How great is that?

The recipe filling is made from a mixture of sweetened condensed milk, cream cheese and Florida’s Natural^® Brand Lemonade, which makes the filling very creamy and silky. If you would like to use maple syrup or honey instead of the condensed milk, you could. I wanted to try with something that was more of a creamy, silky consistency, and sweetened condensed milk was the perfect ingredient to achieve this texture.

These individual cheesecakes can be put into any size serving dish you like. How many servings you get will depend on the size of the jars you use. I had old glass yogurt containers, so I used them for these individual cheesecakes, but you can use any type of jars you like.

I normally make this type of dessert at night and ahead of time so that they can sit in the fridge overnight and be nice and cold the next day.

These individual cheesecakes are perfect for a summer BBQ, a family gathering or even for any 4^th of July parties you may be hosting. These no-bake cheesecakes are sweet, bright and have a fabulous, tangy flavor.

To get this flavor, I used Florida’s Natural Brand Lemonade. Florida’s Natural Lemonades are a family favorite of ours: delicious and refreshing on their own, or used in marinades, salad dressings or desserts, like these cheesecakes! They come in five tasty flavors to play around with in whatever recipe you make, including traditional Lemonade, Lemonade with Strawberry, Lemonade with Raspberry and Peach, Lemonade with Blackberry, and Zero Sugar Lemonade.

These No-Bake Strawberry Lemonade Cheesecakes are a breeze to put together. You just need just a few ingredients and the fact that they are no bake makes them even more convenient. This is the perfect individual dessert to serve your guests this upcoming holiday. 

Enjoy!

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No-bake strawberry lemonade cheesecake

Miryam's original recipe

Yield: 10 servings

Prep Time: 5 minutes

Total Time: 20 minutes

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs

For the Cheesecake:

• 16 oz cream cheese, room temperature
• 14 ounce can sweetened condensed milk
• 1/2 cup Florida’s Natural® Brand Lemonade
• 1 teaspoon pure vanilla extract
• 2 cups hulled and chopped strawberries

For the Garnish:

• whipped cream
• strawberries

Directions:

Evenly divide the crumbs between 6 individual serving dishes, this will be the bottom crust layer.

In a large bowl with a hand mixer, beat cream cheese for 2-3 minutes. Add in sweetened condensed milk mix until smooth.

Add in Florida’s Natural® Brand Lemonade and vanilla and beat for an additional 2-3 minutes until smooth and creamy.

Evenly spoon cream cheese mixture into prepared serving dishes. Add chopped strawberries and repeat layer. Refrigerate for at least 4 hours.

Before serving, top with whipped cream and strawberries.

The post No-bake strawberry lemonade cheesecake appeared first on Eat Good 4 Life.

I know cheesecake is not one of the healthiest desserts to consume but to be honest, since I don’t eat full fat desserts too often I am ok with eating such desserts once in a while. I don’t get to over eat any type of food so when the time comes I like to enjoy and indulge.

I must say, this is by far one of the best cheesecakes I have made thus far. Granted I haven’t made a cheesecake in forever but the combo of the ricotta cheese and cream cheese was just sensational. It gave the cheesecake a very creamy consistency.

I don’t know, I think you just have to try it for yourself. I mean…look at the pictures, doesn’t this lemon cheesecake look the bomb? I promise, you won’t be disappointed, and yes it is the best cheesecake I have ever made.

One word of caution, do not try to use half fat or reduced fat cream cheese or ricotta cheese, the cheesecake will not turn out the same. For starters, it will crack on the top and the taste will not be the same so I suggest you just eat a smaller piece and call it a day.

I plan of making different versions of this lemon cheesecake. Now that I found my favorite batter for cheesecake the sky is the limit. Maybe a vanilla raspberry version would be just perfect.

On another note, sorry I haven’t been to active posting recipes in the blog. It turns out that I am on my third rotation of PA school, emergency medicine to be exact, which is actually one of the hardest rotations. I have been studying most of the time when I am not in the hospital to be able to pass my exam but the minute it is over in 2 weeks I should be up and running like normal.

Wish me luck!

Well, I leave you with this super awesome lemon cheesecake recipe that I hope you get to try soon. You are not going to be disappointed.

Enjoy!

Lemon Cheesecake

Miryam's original recipe

Yield: 8 servings

Total Time: 2 hours

Ingredients:

• 16 oz cream cheese, full fat
• 15 oz ricotta cheese, full fat
• 3/4 cup unrefined sugar
• 1/2 cup fresh lemon juice
• 3 eggs
• 1 tsp arrowroot powder, or cornstarch

Base

• 1 tbs coconut oil, melted
• 4-5 oz Graham crackers, pulverized

Directions:

Preheat your oven to 300 degrees fahrenheit.

On a removable 9 inch by 3 bottom cheesecake pan place the graham crackers and melted coconut oil (this is actually the cheesecake pan that I used) Combine the crackers and coconut oil to obtain a semi moist mixture and with your fingers spread it and cover the bottom of the pan. Set aside.

Combine cream cheese, ricotta cheese and sugar in a stand mixer. Add the eggs one at a time and combine in between adding each egg. Add arrowroot powder, and lemon juice. Combine. Do not over mix trying to make the batter smooth, this prevents cracking when baking.

Bake for 1h and 30 min, depending on the oven. I normally bake mine for about 1h and 40 minutes.

After turning off the oven leave the cheesecake inside for at least another  30-45 minutes to cool. Cool at room temperature and chill in fridge for at least 6-8 hours before serving. Best to chill over night.

Before taking the cake out of the baking pan, loosely run a sharp knife around the edges. Serve.

The post Lemon Cheesecake appeared first on Eat Good 4 Life.

Anyways, these individual no bake lime cheesecakes where just plain sensational. Since the weather is getting warmer I am trying to avoid turning on the oven and sticking with no bake desserts and things of that nature.

It also saves me time since normally desserts that need to be baked require more time.

As I was making these no bake lime cheesecakes, of course, I was tasting the mixture. I couldn’t help but to think of other flavors that would go great with this ingredient combo. I don’t know exactly which flavors would be good next time but I am thinking that any type of berry together with vanilla may probably be great. Do you happen to have any other flavor combo ideas? If you do, please share.

I just remembered that yesterday was cinco de Mayo and this recipe would have been indicative of that holiday given the flavor. Oh well, maybe I should have posted the recipe yesterday instead but never the less, I don’t think you need the excuse of that especial day to make these cheesecakes.

For these no bake lime cheesecakes I sweetened the batter with Truvia’s new product, Truvia Nectar. I must say I am in love. The flavor is more subtle than using straight honey so I think it blends really well with the lime flavor and cream cheese mixture.

I am planning of making more desserts with their new product, especially for my diabetic friends, so stay tuned.

Well I hope that you like these individual no bake lime cheesecakes. You can keep them in the fridge for up to 5 days. These are extremely refreshing and light to the palate so I hope you get to try them soon.

Enjoy!

No bake lime cheesecakes

Miryam's original recipe

Yield: 6 servings

Total Time: 30 minutes

Ingredients:

• 16 oz low fat cream cheese, room temperature
• 2 cups Greek yogurt
• 1/3 cup Truvia Nectar, or honey
• 6 limes, juice
• 10 whole wheat graham crackers

Directions:

Place graham crackers in your food processor and pulse until they pulverize.

In your stand mixer, add the cream cheese, Greek yogurt, lime juice and nectar. Combine until you obtain a smooth mixture. About 30 seconds to 1 minute.

To assemble the cheesecakes, obtain small glass jars and layer graham crackers followed by the cream cheese mixture repeating layers as desired. No specific science to it, just as you wish.

Keep refrigerated for up to 5 days.

The post No bake lime cheesecakes appeared first on Eat Good 4 Life.

Because I love lemons I have been planing on making some more lemon desserts. I have thought of lemon thumbprint cookies as well as lemon popsicles, maybe even a lemon gluten free mug cake. Do you have any suggestions?

For this gluten free no bake lemon cheesecake I try to also keep it vegan by using a macadamia nut base, however, you can also use cashews as well. This is a simple way to keep cheesecakes vegan for those on a dairy free diet.

I also added some flaxseed meal for the crust, which I try to add to desserts that don’t require baking. One of my go to ingredients for increasing fiber in my diet for sure. It works like a charm plus it is a great anti-inflammatory.

If you are looking for a refreshing healthy dessert for memorial day weekend look no further. This gluten free no bake lemon cheesecake will be a crowd pleaser, I promise you. So light and comforting.

For the gluten free no bake lemon cheesecake recipe visit my friends at Nuts.com. There you will be able to find all the ingredients you need for making this cheesecake as well as any healthy ingredients you will need for your cooking and baking. They have all sorts of nuts, dried fruits, flours and much more.

Enjoy!

The post Gluten free no bake lemon cheesecake appeared first on Eat Good 4 Life.

I have several family members as well as friends on both gluten-free and vegan diets. Not because of choice but for health reasons. Since the holidays are just around the corner I want to make sure that when taking food over to friends and family I don’t have worry about some members not being able to try it. Making vegan, gluten-free recipes almost always will be safe.

This no-bake California raisin cheesecake uses both golden and dark California Raisins. These raisins are sweetened naturally and they both have several health benefits. Did you know that raisins inhibit the growth of bacteria in the mouth that cause gingivitis and tooth decay?

Raisins are also fat and cholesterol free, high in antioxidants, a good source of potassium, iron and dietary fiber and virtually sodium-free. In addition, 1/4 of a cup of California Raisins equals 1 whole fruit serving!

I love making desserts that are healthy, especially when they are sweet naturally and not loaded with simple carbohydrates like sugar. As a dietitian I always strive, especially for my kids, to serve things that contain natural sugars which are a good source of energy. This no-bake California raisin cheesecake – vegan and gluten free is a prime example.

If you are looking for something healthier and lower in sugar, you will be pleasantly surprised by this dessert. If you like raisins, this is definitely the dessert for you!

I hope you try this no-bake California raisin cheesecake soon.

Enjoy!

No bake California raisin cheesecake - Vegan and gluten free

Miryam's original recipe

Yield: 12 servings

Total Time: 25 minutes

Ingredients:

Base

• 1 cup golden California Raisins, presoaked
• 1/2 cup rolled oats, gluten free
• 1 cup almond flour
• 4 dates, pitted
• 1 tsp vanilla extract
• 1 tbsp cocoa powder

Cheesecake layer

• 2 cup cashews, presoaked
• 2 tbsp almond flour
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Top layer

• 1/4 cup golden California raisins
• 1/4 cup dark California raisins
• 1/4 cup dark chocolate chips
• 1/4 cup pecans, chopped

 

 

Directions:

Presoak the cashews for 2 hours in cold water as well as the raisins for the base for 3o minutes. Drain and set aside.

Line a 9-by-5-inch loaf baking pan with parchment paper and set aside.

In your food processor add the base ingredients and pulse until combined, about 30 seconds. Transfer the mixture to the prepared loaf baking pan with a spatula. Place the cheesecake layer in your food processor and pulse until smooth, about 2-3 minutes depending on your food processor. Evenly spread this mixture over the base layer.

In a small bowl mix the topping ingredients. Distribute the topping over the cheesecake layer and with your hands press down lightly. Place the cheesecake in the freezer for at least 3-4 hours.

Thaw cheesecake for 15-20 minutes before serving. At this time you can cut cheesecake into 2-3 inch. Store leftover cheesecake covered in the freezer.

The post No-bake California raisin cheesecake – Vegan and gluten free appeared first on Eat Good 4 Life.

I wanted to make my readers aware of an issue that will affect us all. Bees population is in trouble. Because we depend on bees for diversity in our food system it is important for us to support this cause.

While scientists are still studying the many issues plaguing bees, and why their numbers are declining at rapid rates, there is an easy way in which many of us can help. Here is how:

1. Planting wildflowers is an easy and beautiful way to increase their habitat.
2. Choosing organic means choosing foods that are better for bees and the rest of our ecosystem.
3. Raising awareness means more and more people can learn about the issue and find ways to help.
4. Donating to bee-friendly organizations helps scientists conduct essential research.

To learn more about it and watch an amazing informational 3 minute video please visit this link www.bee-friendlier.com and click on “Watch Video” to find out how you can help bees.

Also, Cascadian Farms is offering this giveaway to one of my readers. It includes:

1. Cascadian Farm Buzz Crunch Honey Almond Cereal
2. Cascadian Farm Protein Granola
3. Seedles
4. Bee finger puppets
5. Save the Bees tea tower
6. Save the Bees art print

To enter the giveaway just comment below and let me know which organic products you or your family enjoys. I will pick a winner by November 1st. LEXY HAS BEEN PICKED AS THE WINNER!! CONGRATS!

I hope you get to plant some wildflowers in your garden. I am with my little ones. Will see what we get. Until then I hope you like this raw vegan vanilla raspberry cheesecake

Enjoy!

Disclaimer: This post is sponsored by Cascadian Farm. All opinions are my own and I speak from personal experience. The end :-)

Raw vegan Vanilla raspberry cheesecake

miryam's original recipe

Yield: 10 servings

Total Time: 30 minutes

Ingredients:

• 1 cup Cascadian Farm cinnamon crunch
• 1 cup pitted dates
• 1 tbsp cacao powder
• 1-2 tbsp almond milk

Cheesecake layer

• 1 1/2 cups raw cashews
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 2-3 tbsp almond milk, if mixture is too dry

Top Layer

• 10 oz organic Cascadian Farm raspberries, defrosted
• 1/4 cup chia seeds
• 1/4 cup maple syrup

Directions:

Soak the cashews in water for 1 hour. Discard the water and line a loaf baking pan with unbleached parchment paper and set aside. In a medium mixing bowl, mix the topping ingredients and let it sit for 1 hour until it thickens.

Place the crust ingredients in your food processor and pulse until the mixture comes together; this should take about 1 minute.

Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.

Place the cheesecake ingredients in your food processor and pulse until smooth. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 1 hour. Spread topping ingredients evenly over the cheesecake layer. Freeze for another hour.

Cut the cheesecake into squares before serving. Keep leftovers covered in the freezer for up to 3 months.

The post Raw vegan Vanilla raspberry cheesecake appeared first on Eat Good 4 Life.