5 NO BAKE DESSERTS | The EASIEST Tasty Summer Recipes | Julia Pacheco
Recipes in this Video
Raspberry Lemon Cheesecake is a delightful American dessert that combines the tartness of raspberries with the zesty brightness of lemon, set in a creamy cheesecake base. This dessert is often served at special occasions and gatherings, celebrated for its refreshing flavor and beautiful presentation. Its popularity has led to numerous variations, including different fruit toppings and crusts, making it a versatile choice for dessert lovers everywhere.
Ingredients
- ●cream cheese
- ●sugar
- ●eggs
- ●vanilla extract
- ●lemon juice
- ●lemon zest
- ●heavy cream
- ●graham cracker crumbs
- ●butter
- ●raspberries
- ●powdered sugar
- ●salt
- ●gelatin
- ●water
Instructions
- 1Preheat oven to 325°F (163°C).
- 2Prepare a 9-inch springform pan by greasing it lightly.
- 3Mix graham cracker crumbs with melted butter until combined.
- 4Press the crumb mixture firmly into the bottom of the springform pan to form the crust.
- 5In a large bowl, beat cream cheese until smooth and creamy.
- 6Add sugar and continue to beat until well combined and fluffy.
- 7Incorporate eggs one at a time, mixing well after each addition.
- 8Add vanilla extract, lemon juice, and lemon zest, mixing until smooth.
- 9In a separate bowl, whip heavy cream until soft peaks form, then fold into the cream cheese mixture gently.
- 10Pour half of the cheesecake batter over the crust in the springform pan.
- 11Evenly distribute fresh raspberries over the batter.
- 12Pour the remaining cheesecake batter on top of the raspberries, smoothing the surface.
- 13Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly.
- 14Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- 15Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
- 16Before serving, whip powdered sugar with a little lemon juice and drizzle over the cheesecake.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cream cheese
Healthier: neufchâtel cheese
Cheaper: ricotta cheese
Neufchâtel offers lower fat content while ricotta is more economical
Techniques
Equipment
Also Known As
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●2 cups cream cheese, softened
- ●1 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup heavy cream
- ●2 cups fresh strawberries, sliced
- ●1/4 cup strawberry jam
- ●1/2 cup crushed freeze-dried strawberries
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 3Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
- 4In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- 5In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- 6Spread half of the cream cheese mixture over the cooled crust in the springform pan.
- 7Layer the sliced strawberries evenly over the cream cheese mixture.
- 8Spread the remaining cream cheese mixture on top of the strawberries.
- 9In a small saucepan, heat the strawberry jam over low heat until melted. Drizzle it over the top of the cheesecake.
- 10Sprinkle crushed freeze-dried strawberries on top for added crunch.
- 11Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Equipment
The chocolate éclair, a classic French pastry, is believed to have originated in the 19th century. Traditionally filled with cream and topped with chocolate icing, it reflects the French art of pastry-making. Eclairs are often enjoyed during celebrations and are a staple in patisseries. Today, variations abound worldwide, with fillings ranging from fruit to caramel, showcasing their global appeal.
Ingredients
- ●all-purpose flour
- ●water
- ●unsalted butter
- ●eggs
- ●granulated sugar
- ●vanilla extract
- ●heavy cream
- ●dark chocolate
- ●powdered sugar
- ●salt
- ●milk
- ●cornstarch
- ●gelatin
- ●coffee
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Boil water and butter in a saucepan until melted.
- 3Add flour and salt, stirring until a dough forms.
- 4Cook the dough over low heat for 1-2 minutes, stirring constantly.
- 5Remove from heat and let cool slightly before adding eggs one at a time, mixing well after each addition.
- 6Transfer the dough to a piping bag and pipe 4-inch strips onto a baking sheet lined with parchment paper.
- 7Bake for 20-25 minutes until puffed and golden brown.
- 8Remove from the oven and let cool completely on a wire rack.
- 9Whip heavy cream with vanilla extract and sugar until soft peaks form.
- 10Melt dark chocolate in a double boiler until smooth.
- 11Slice the cooled éclairs in half lengthwise and fill with whipped cream.
- 12Dip the tops in melted chocolate and let set before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: whipping cream
Greek yogurt reduces calories while maintaining creaminess
dark chocolate
Healthier: cocoa powder + coconut oil
Cheaper: milk chocolate
Cocoa powder is lower in calories and can mimic chocolate flavor with added fat.
unsalted butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is plant-based and can reduce saturated fat.
granulated sugar
Healthier: honey
Cheaper: brown sugar
Honey offers a natural sweetness and moisture.
Techniques
Equipment
Also Known As
Ingredients
- ●1 package Nutter Butter cookies (about 36 cookies)
- ●2 cups heavy whipping cream
- ●1 cup powdered sugar
- ●1 tsp vanilla extract
- ●1/2 cup creamy peanut butter
- ●1/2 cup chocolate fudge sauce
- ●1/4 cup chopped peanuts (optional)
Instructions
- 1In a large mixing bowl, whip the heavy cream until soft peaks form.
- 2Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- 3In a separate bowl, mix the creamy peanut butter with a few tablespoons of the whipped cream to lighten it.
- 4Gently fold the peanut butter mixture into the whipped cream until well combined.
- 5Spread a thin layer of the whipped cream mixture on the bottom of a 9x13 inch baking dish.
- 6Arrange a layer of Nutter Butter cookies over the whipped cream mixture, covering the bottom completely.
- 7Spread half of the remaining whipped cream mixture over the cookies, smoothing it out evenly.
- 8Drizzle half of the chocolate fudge sauce over the whipped cream layer.
- 9Repeat the layers: another layer of Nutter Butter cookies, the remaining whipped cream mixture, and the remaining fudge sauce.
- 10If desired, sprinkle chopped peanuts on top for added crunch.
- 11Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Equipment
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup sugar
- ●1/2 cup unsalted butter, melted
- ●1 cup creamy peanut butter
- ●1 cup powdered sugar
- ●1 cup heavy cream
- ●1 tsp vanilla extract
- ●1/2 cup semi-sweet chocolate chips
- ●1/4 cup milk
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined.
- 3Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
- 4Bake the crust in the preheated oven for 10 minutes. Remove and let cool completely.
- 5In another bowl, mix together the peanut butter and powdered sugar until smooth and creamy.
- 6In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- 7Gently fold the whipped cream into the peanut butter mixture until fully combined.
- 8Pour the peanut butter filling into the cooled crust and spread evenly.
- 9In a small saucepan, heat the chocolate chips and milk over low heat, stirring until melted and smooth.
- 10Drizzle the melted chocolate over the peanut butter filling.
- 11Refrigerate the pie for at least 2 hours before serving to set.
Equipment
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