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:
Chocolate chip cookies
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!
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.
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
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
Recipe inspiration comes to me in many forms. Random ideas often pop into my head when I’m out walking or taking a shower. I scrupulously study menus at restaurants in search of new-to-me flavor combinations. And a quick scroll through Instagram will have me jumping out of my chair and speeding off to grocery store for supplies in a heartbeat.
But nothing will get my creative juices flowing like a trip to the farm.
A few weeks ago, our chive fields were in full bloom. There was a seemingly endless sea of purple and green that stretched out from my feet for as far as the eye could see. And I was there for the taking (literally). Armed with my camera, a pair of scissors, a handful of small rubber bands and an empty shopping bag, this bumper crop was coming home with me. Well, at least a tiny portion of it was.
I snatched up several bunches of chives and once I found myself back in my own kitchen, I got to work experimenting with their blossoms. I made a chive blossom vinegar. I whipped some of the purple buds into a honey-sweetened goat cheese, which I then proceeded to slather on everything. And I started tossing them into salads, soups and side dishes. Chive blossoms have a delicate onion flavor and so far, I haven’t found a single savory dish that they don’t work well in. The possibilities appear limitless. Also, their cuteness factor is on point.
Today’s recipe for Blistered Green Beans with Apricots and Chive Blossoms is a variation of this green bean and apple salad that I created last September. I also took some cues from Brooke’s brilliant green bean and nectarine pairing, which you can find beautifully photographed and written up here. Her recipe is what really inspired me to give my previous version a facelift for Summer.
This is a dish that only takes a few minutes to prepare and uses a minimal number of ingredients. But it’s anything but boring. There are several layers of flavors and textures, which makes eat bite something to write home about. From the slight char on the still crisp green beans (a cast iron skillet is your best option here for cooking the green beans), to the jam-sweetened dressing, to the fresh pops of purple and orange from the chive blossoms and apricots, respectively. It all just works in an effortless kind of way. Exactly how a Summer side dish should be.
This dish is great served either warm or chilled. And it’s completely dairy free (= no immediately spoilage concerns). Which, in my humble opinion, makes it the perfect dish to serve at an outdoor gathering. Those 4th of July parties will be here before you know it. Time to start planning.
And playing. I encourage you to try swapping out the apricots for peaches, plums or even cherries. And try adding in a handful of toasted almonds or walnuts, if you want more crunch.
I’m sharing this recipe for Blistered Green Beans with Apricots and Chive Blossoms as part of a very special event that’s taking place today on the internet today: the Virtual Midsummer Potluck for Peace organized by Saghar from Lab Noon.
This virtual event is a chance for myself and other like-minded bloggers to stand together and make our voices and opinions known. To deliver a positive message. To say “hey, I’d rather share a dish and a conversation with you, instead of fighting with you”. Or “let’s celebrate all the things we have in common, instead of battling over the things that make us different”.
My voice may be small. But it’s what I have. And I’m not afraid to use it. To say “NO” to terror, oppression and hate. And to say “YES” to peace, love and respect.
I hope you’ll be inspired to make your voice heard as well.
You can find out who all the other bloggers are who are participating in our Virtual Midsummer Potluck for Peace by clicking on this link. Or check out the hashtag #VirtualMidsummerPotluck4Peace on social media. You’ll discover a lot of uplifting messages and stories. As well as some wonderful Summer food and drink recipes that are perfect for sharing.