Posts by tag: 4th of July

  • Triple Berry No-Bake Cheesecake with Amaretti Crust

Triple Berry No-Bake Cheesecake with Amaretti Crust

Posted on July 10, 2017

YOU GUYS! This no-bake cheesecake is the best thing I’ve put in my mouth in the last 3 months.

And that’s saying a lot. Because I’m not even THAT big of a fan of cheesecake. Like, it’s OK. But I’m typically underwhelmed by anything that isn’t chocolate or ice cream. If I had to make a list of my favorite desserts, cheesecake would be somewhere near the bottom.

It goes something like this:
Ice cream
Chocolate cake
Chocolate chip cookies
Fruit pie

Of course, there are many other desserts to choose from. But you get the idea.

But this Triple Berry No-Bake Cheesecake with Amaretti Crust is making me re-think my list. And I know you’re going to fall in love with it, too!

Triple Berry No-Bake Cheesecake with Amaretti Crust |

The best thing about this cheesecake is that it’s no-bake (obviously, because “no-bake” is in the title of the recipe). Which is an ideal quality these days, as the temperature and humidity continues to rise as we make our way through the month of July. It’s been way too hot to bake lately, so I’m trying to lay off my oven as much as possible. I’ll save my sweating for the gym.

The cheesecake filling is unbelievably light (unlike traditional baked versions which I find to be very heavy and dense). Just imagine yourself eating the tastiest, fluffiest cloud ever. Because that is EXACTLY what a slice of this heavenly cheesecake is like.

I was inspired by a recipe from Sarah at the The Sugar Hit to use amaretti cookies for the crust instead of graham crackers, which I typically turn to for no-bake crusts. I then decided to carry that almond flavor throughout with a bit of almond extract in the filling and some amaretto in the berry topping. The almond flavor isn’t super strong, but it’s enough to make you say “hmm…what’s different about this cheesecake?”. I really enjoyed the change up. And all my friends did, too (I promptly removed this cheesecake from my house and shared it with my crew, for fear of eating it all myself!).

Summer berries are plentiful right now, so I used a mix of my favorites: blackberries, blueberries and raspberries. You could toss in some strawberries, if you have them. Or narrow it down to one or two berries. It’s all good! Just please don’t use too much sugar in the berry topping. I’ve seen recipes that call for an equal amount of sugar to berries. And that’s just freaking insane. You want to let the flavor of the berries shine through. And not give yourself a massive sugar shock in the process.

Triple Berry No-Bake Cheesecake with Amaretti Crust |

The most important thing about this recipe is not to rush things. You MUST make sure your cream cheese is super soft and you incorporate the powdered sugar slowly, or you’ll risk having a lumpy filling. And you MUST give the cheesecake ample time to chill before attempting to slice and serve it. So plan ahead. This is a great make-ahead dessert for a party!

This Triple Berry No-Bake Cheesecake with Amaretti Crust is part of our monthly round-up of seasonal recipes organized by Becky from Vintage Mixer. At the start of each new month, Becky shares a produce guide (click here for July) with tons of recipe suggestions and tips. And a bunch of my blogging friends make new recipes (see the links below) that incorporate those ingredients that are currently at their peak. It’s a great way to learn how to take advantage of the bounty of fruits and vegetables that each month offers. I hope you get the chance to check it all out. And let’s all #eatseasonal together!



Recipe adapted from my No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer

Triple Berry No-Bake Cheesecake with Amaretti Crust

Serves 8-10

Triple Berry No-Bake Cheesecake with Amaretti Crust


  • For the Crust
  • 2 cups finely ground amaretti cookies
  • 6 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 tsp. salt

  • For the Cheesecake
  • 1 cup heavy whipping cream, cold
  • 16 ounces full fat cream cheese, softened at room temperature
  • 1 cup full fat Greek yogurt
  • 3/4 cups powdered sugar
  • 1 tablespoon cornstarch
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/4 tsp. salt

  • For the Berry Topping
  • 1 1/2 cups fresh blackberries, divided
  • 1 1/2 cups fresh blueberries, divided
  • 1 1/2 cups fresh raspberries, divided
  • 1/2 cup sugar
  • 2 tablespoons amaretto


  1. Cut and fit a round of parchment paper into the bottom of a 9-inch springform pan. Set aside.
  2. In your food processor with the blade attachment, pulse together the amaretti cookie crumbs, melted butter, sugar and salt until the crumbs are moistened and everything is well combined. Dump the crumbs into your prepared springform pan and press them evenly and firmly into the bottom of the pan and approximately three-quarters of the way up the sides of the pan. Place the pan in your refrigerator to chill for 1 hour.
  3. In the bowl of your stand mixer with the whisk attachment, whisk the heavy cream until stiff peaks form. Transfer the whipped cream to a clean bowl and set it aside. In the same mixing bowl (no need to clean it out), whisk the cream cheese until it’s smooth and fluffy, about 3 minutes. Then whisk in the yogurt, powdered sugar (adding it in thirds), cornstarch, extracts and salt. With a rubber spatula, fold in the whipped cream. Spoon the cheesecake filling over your chilled crust, smoothing it out so the top is flat and even. Cover your springform pan and return it to your refrigerator to chill for at least 6 hours, or up to overnight.
  4. Add 1 cup of the blackberries, blueberries and raspberries to a medium saucepan along with the sugar. Cook over low-medium heat, stirring frequently, for about 5-7 minutes. While you’re stirring, use the back of your spoon to crush the berries so they break down and release their juices. Remove the saucepan from the heat and allow the berry mixture to cool to room temperature. Once cooled, stir in the remaining 1/2 cup of blackberries, blueberries and raspberries along with the amaretto. Cover and refrigerate until you’re ready to use.
  5. To serve the cheesecake, first release the outside ring of the springform pan and gently lift it off. Carefully slide the cheesecake off the bottom of the springform pan and onto a plate or serving tray. Top with some of the berry topping. Slice and serve. You can pass any additional berry topping at the table.
  6. Leftovers can be covered and stored in your refrigerator for up to 2 days.

July Eat Seasonal Recipes

Golden Beets with Black Beans and Dried Cherries by Letty’s Kitchen

Summer Melon Cous Cous Salad with Avocado, Grapes and Mint by Foodie Crush

Berry Frangipane Brioche Toast by Vintage Mixer

Paleo Double Chocolate Zucchini Banana Bread by JoyFoodSunshine

Kale Salad with Blueberries Cherries and Goat Cheese by Flavor the Moments

Pesto Butter Corn on the Cob by Cookin’ Canuck

Gluten-Free Strawberry Shortcakes by Food for My Family

Pickled Beets by Healthy Seasonal Recipes

Sour Cream Panna Cotta with Strawberry Compote by Simple Bites

Blueberry Acai Frozen Yogurt by Kitchen Confidante

Lower Carb Zucchini Noodle Pasta Bake by She Likes Food

  • Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Posted on June 26, 2017

I hope you’re currently experiencing a heat wave, there is ample space in your freezer and you’ve got your favorite popsicle molds at the ready (since everyone always asks me, this is mine). Because it’s officially Popsicle Week! The (unofficial) best week of the Summer!

This is the fifth installment of Popsicle Week, an event organized by Billy from Wit & Vinegar. Last year, bloggers contributed over 100 creative and unique popsicle recipes. And from the sound of things, this year is shaping up to be just as big and delicious as years past.

You can find links to ALL the popsicles from this year and the previous four years HERE!

Seriously. I wasn’t kidding when I said you need to make space in your freezer.

Two years ago, I made these Spicy Tequila Sunrise Popsicles and these Green Smoothie Breakfast Popsicles. And last year, I made these Prosecco Raspberry Popsicles. I figured for this year, it was time to go a little more indulgent.

Please silence your phones and take notice of the emergency exits. Because today’s screening of Movie Theater Candy Cheesecake Popsicles is about to start.

Movie Theater Candy Cheesecake Popsicles |

At my core, I’m a huge candy lover. But I don’t allow myself to buy it at the grocery store. Because if it’s in my house, I’ll devour the entire bag/box/bar/whatever at an alarming rate. Instead, I treat myself to all the classic candies that I love when I go out to the movies. It’s my time to indulge.

I decided to gather up a few of my favorite movie theater candies and freeze them into smooth, creamy cheesecake popsicles for the ultimate Summer treat. I choose Kit Kats, Reese’s Peanut Butter Cups, Butterfingers and York Peppermint Patties, but you could use whatever candy is your favorite (although, I might stay away from candies with a hard outer shell, for fear of cracking a tooth). Just chop them up small and drop them into the cheesecake popsicle base. Easy peasy.

Movie Theater Candy Cheesecake Popsicles |

I also used only one type of candy per popsicles, but you could definitely mix and match your candies to take these popsicles even more over the top. Why not, right?

Remember to keep tabs on Billy’s Popsicle Week webpage for all the popsicle recipes. You can also follow along on social media with the hashtag #popsicleweek. And most importantly, stay cool!



Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Yield: Makes 8-10 popsicles, depending on your mold

Movie Theater Candy Cheesecake Popsicles {Popsicle Week}


  • 8 ounces cream cheese, softened at room temperature
  • 1/4 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup whole milk
  • Your favorite movie theater candy


  1. Beat the cream cheese in a large bowl with your hand mixer until smooth. Add the powdered sugar and vanilla extract and beat until well combined. Then beat in the milk, adding in about one-third at a time, until the mixture is completely smooth. Pour the cheesecake mixture into your popsicle molds, filling them about two-thirds full. Transfer the popsicle molds to your freezer to chill for about 30 minutes. You want the cheesecake base to firm up slightly, so the candy doesn’t immediately all sink to the bottom of the molds when you add it.
  2. Chop the candy into pieces. You’ll need about 2 tablespoons per popsicle.
  3. Remove the popsicle molds from your freezer. Spoon some of the candy into the tops of each mold, then use a wooden popsicle stick to push the candy down into the molds. Insert one wooden popsicle stick into each mold, then return the molds to your freezer to freeze until completely solid, about 6-8 hours.
  4. Once the popsicles are completely frozen, run a little warm water over the molds to help loosen them from their molds. Remove and enjoy immediately.

Movie Theater Candy Cheesecake Popsicles |

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