Test Kitchen Approved

“I decided to make these blackberry pie bars for my daughter’s bake sale and I have one word to say – WOW! They were super low effort and easy to make several batches of. I’m going to try this recipe with raspberries next time!” — Haley, busy mom of two and passionate home cook and baker.

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How to Make Blackberry Pie Bars

Like classic pie dough, this recipe begins with cold butter cut into squares. A food processor will have the dough ready in minutes! You can also make the dough by hand, even if it takes a little longer. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

When adding the crumb topping, don’t press it down or compact the bars. You want to leave it loose for a nice texture once baked.

The tops of the bars will be a light golden color once done. Keep a close eye on them as they bake, you do not want to over bake them. You are looking for a light golden brown color. If your oven has hot spots, turning the bars halfway through baking can make them bake more evenly.

It’s best to allow the blackberry pie bars to cool completely before slicing and serving, as the filling will hold together when it’s cold. You can even place them in the fridge to help the cooling process along, if you’re in a hurry.

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Blackberry Pie Bars Recipe

Love pie but hate the hassle? These Blackberry Pie Bars deliver all the flavor of blackberry pie without having to roll out the pie dough!

Course Desserts

Cuisine American

Keyword bar pie, blackberry bars, blackberry pie bars, cheesecake pumpkin pie bars

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 pie bars

Calories 383kcal

Author Jessica

Ingredients

Dough:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• Zest and juice of one lemon divided
• 1 cup (2 sticks) cold unsalted butter cut into 1 inch slices
• 1 large egg
• 2 teaspoons vanilla extract

Filling:

• ½ cup granulated sugar
• 4 cups fresh blackberries
• 4 teaspoons cornstarch

Instructions

• Preheat the oven to 375°F. Grease a 9×13 inch pan.
• In a food processor, pulse together flour, sugar, baking powder, cinnamon, salt and lemon zest. Add the butter, egg and vanilla extract. Pulsing until dough is crumbly.
• Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
• In a medium bowl, stir together the 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
• Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook for too long – the bottom will burn).
• Cool completely before cutting into squares. Store in an airtight container.

Video

Notes

How to Store: Once cooled, store these berry pie bars in the fridge for up to 4 days. Use an airtight container or wrap them tightly in plastic wrap! 

How to Freeze: Once cooled, wrap them tightly with plastic wrap and then place them in a freezer safe ziplock bag. Freeze for up to 3 months. For best results, transfer to the fridge to thaw overnight.

Nutrition

Serving: 1 bar | Calories: 383kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 93mg | Potassium: 124mg | Fiber: 3g | Sugar: 27g | Vitamin A: 619IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg

The post Blackberry Pie Bars appeared first on The Novice Chef.

• Prepare the Oreo Crust: Pulse the Oreos in a food processor until you have crumbs, then add the butter and pulse until it looks like wet sand. Press crust into your pie plate, bake, and then set it aside to cool completely while you make the filling.
• Whip the Cream: Whip the heavy cream until stiff peaks form. Cover the bowl with plastic wrap and refrigerate.
• Cook the Eggs: Fill a pan with some water and bring to a simmer. Place a glass bowl over the pan and whisk the eggs, sugar, and salt in the bowl. Make sure the glass bowl isn’t touching the water! Whisk continuously until the mixture reaches 160°F. Let it cool for about 5 minutes.
• Add the Chocolate: Whisk the melted chocolate, vanilla, and espresso powder into the egg mixture. Let it cool for about 10 more minutes. It’s very important that you allow the egg mixture and the chocolate to cool off as stated in the recipe otherwise the filling can seize.

• Beat the Butter: This is great to do while the chocolate mixture is cooling off! Beat the butter until smooth and creamy. I like to use a hand mixer, or stand mixer, to do this easily.
• Combine the Filling: Slowly mix the egg and chocolate mixture into the creamy butter. Once combined, increase the speed and beat until fluffy. Fold in the whipped cream from earlier.
• Chill: Pour the filling into the cooled Oreo crust. Cover with plastic wrap and refrigerate pie until the filling is firm.
• Garnish: When you’re ready to serve, top the pie with whipped cream. Garnish with chocolate curls or shaved chocolate on top, if desired.

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Chocolate French Silk Pie

This decadent French Silk Pie recipe has the silkiest, rich chocolate filling, with a crisp Oreo crust, and a cloud of sweet whipped cream on top.

Course Dessert, Pie

Cuisine American

Keyword chocolate silk pie, chocolate silk pie recipe​, french silk pie, french silk pie recipe

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 10 servings

Calories 776kcal

Author Jessica

Ingredients

For the crust

• 25 Oreo cookies do not remove the cream filling
• 4 tablespoons salted butter melted

For the filling

• 1 ½ cups heavy whipping cream
• 4 large eggs room temperature
• ¾ cup granulated sugar
• ½ teaspoon salt
• 8 oz semi-sweet baking chocolate chopped fine
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder optional
• 12 tablespoons salted butter cubed, room temperature

For the topping

• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• chocolate curls or shavings optional topping

Instructions

For the crust

• Preheat oven to 350ºF.
• Add the Oreo cookies to the bowl of a food processor and pulse to create fine crumbs. Add in the melted butter and pulse until all of the butter is absorbed by the crumbs and they are the consistency of wet sand.
• Press into the bottom and up the sides of a 9-inch deep pie plate.  Bake for 10 to 12 minutes, remove from oven and then set aside to cool completely.

For the filling

• In a medium bowl, using a hand mixer, whip the heavy cream until stiff peaks are formed, about 3 to 4 minutes. Cover the bowl with plastic wrap and store in the fridge for later.
• Fill a medium saucepan with 3-inches of water and bring to a simmer. In a glass or heat-proof bowl that is big enough to sit on top of the saucepan, whisk together your eggs, sugar and salt until pale yellow.
• Place the bowl over the pot of simmering water, making sure the bottom of the bowl does not ever touch the simmering water beneath. Cook, whisking vigorously until the mixture reaches 160ºF, about 10 to 12 minutes. Once the egg mixture reaches 160ºF, remove from the heat and let cool for 5 minutes. Make sure to not stop whisking, as this can cause the eggs to start to solidify. If you do not have a thermometer look for the following visual clues: the mixture will get foamy and thicken, coating the back of a spoon.
• In a small heat proof bowl, melt the chocolate in the microwave, heating in 20-second intervals, and stirring until all the chocolate is melted and smooth. Do not overheat, as the chocolate can become grainy and seize up, you want it just melted and pourable.
• Whisk the melted chocolate, vanilla, and espresso powder into the egg mixture until fully combined. Set aside for 10 more minutes to cool.
• While the egg and chocolate mixture cools, beat the butter in the bowl of a stand mixer with a paddle attachment set to medium speed for 2 to 3 minutes, until it becomes smooth and creamy, stopping to scrape the bottom of the bowl once or twice.
• With the mixer on low, slowly add in the egg and chocolate mixture, making sure to scrape the sides and bottom of the bowl once or twice while combining. Once well combined, turn the mixer to medium high speed and whip the mixture until light and fluffy, about 4 to 5 minutes.
• Gently fold in the chilled whipped cream from the fridge in 2 batches. Pour the filling into the cooled crust, wrap tightly with plastic wrap, and refrigerate until firm, at least 6 hours (or up to 48 hours in advance).

For the topping

• Just before serving, make the whipped cream topping. Place the heavy cream in a medium size bowl and whip until thickened using the whip attachment of an electric mixer.
• Add in the powdered sugar, vanilla, and cream of tartar. Continue whipping until medium-stiff peaks are formed.
• Spoon or pipe the whipped cream onto the top of the pie and garnish with the chocolate curls or shavings, if desired. For the cleanest slices, use a sharp knife dipped in hot water and dried before making each cut. Enjoy!

Notes

Storage: French silk pie is best served the same day that it is topped with whipped cream, as the whipped cream will start to soften and weep quickly. However, leftovers can be stored wrapped in plastic wrap and kept in the fridge for up to 2 days.

Nutrition

Serving: 1 slice | Calories: 776kcal | Carbohydrates: 54g | Protein: 8g | Fat: 60g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 427mg | Potassium: 318mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1729IU | Vitamin C: 0.4mg | Calcium: 85mg | Iron: 6mg

The post Chocolate French Silk Pie appeared first on The Novice Chef.

Why You’ll Love This Classic Berry Cobbler Recipe

Juicy and bursting with fruity sweetness, this homemade cobbler with a cinnamon streusel topping will be your new go-to dessert for family dinners!

• Flavor: Nothing beats this freshly baked homemade cobbler. Nothing. Each bite is bursting with a combination of sweet, but also tart, fresh berries and a crisp oat topping with just the right amount of cinnamon.
• Homemade:You know exactly what’s in it and have full control over the amount of salt as well as the type of sugar used.
• Simple Ingredients: Aside from the fresh berries and the butter, everything else is a pantry staple you probably already have on hand!
• Easy: You only need a cast-iron skillet (or a baking dish) and a bowl for this recipe. No fancy tools required!

If you love a fruit cobbler as much as I do, make sure to also check out my easy blackberry cobbler, crockpot cherry cobbler, and crockpot peach cobbler.

What You’ll Need For Mixed Berry Cobbler

The best desserts are packed with fresh fruit! Check the recipe card at the bottom of the post for exact amounts.

• Berries: Use your favorite kind, a combination of blueberries, blackberries, strawberries work great. (Check notes below for using frozen berries.)
• Sugar: In the berries, I prefer granulated sugar to allow the berry flavor to shine.
• Flour: For the best texture, I find a combination of flour and cornstarch works best.
• Cornstarch: It helps the filling thicken.
• Salt

For the Crumble

• Flour: Don’t use whole-wheat flour because it’ll give the dessert a very earthy flavor.
• Oats: Use old-fashioned oats. Quick oats will make the topping rubbery.
• Sugar: For the topping, brown sugar will give the topping a slight caramel flavor, but you can also use granulated sugar.
• Salt
• Cinnamon: You can also add a pinch of freshly grated nutmeg if you want!
• Butter

How to Make Cobbler

This mixed berry cobbler is an effortless summer dessert that requires you to mix the filling right in the skillet. Check the recipe card at the bottom of the post for more detailed instructions.

• Prep: Preheat your oven to 375°F. Butter your 10-inch cast-iron skillet or baking dish.
• Filling: Combine the berries, half the sugar, flour, cornstarch, and salt directly in the skillet until well combined. Spread into an even layer.
• Topping: Combine the ingredients for the crumble topping in a large bowl until you get a sandy mixture with coarse lumps. I use a large fork.
• Assemble: Spread the topping over the berry mixture. Gently press it down.
• Bake: Bake until the filling is bubbly and the crumble is golden brown. Remove from the oven and let it rest to set up. Serve warm with a scoop of ice cream or whipped cream!

Tips for Success

While this cobbler recipe is super easy to whip together, here are a few tips to guarantee success!

• Don’t Knead It: Avoid beating the crumble topping until it’s almost a smooth dough. It needs to be sandy and coarse.
• Let It Rest: Allowing the cobbler to rest for 10 minutes will give the filling a chance to thicken and set up. This makes it easier to serve and also less likely to burn your mouth!
• Baking Dish: Don’t worry if you don’t have a cast-iron skillet, use a 9×9″ baking dish instead!
• Frozen Berries: If they’re completely thawed and any excess water is drained off, frozen berries will also work. They will be a little mushier than fresh, but still taste delicious!

Cobbler Variations

There are many ways you can change up this cobbler to make it your own! Here are a few fun variations:

• Vegan: Swap the butter for margarine or coconut butter for a vegan version of this dessert.
• Tart: Mix in 1/2 tablespoon of freshly squeezed lemon juice or zest to the filling for a burst of freshness.
• Biscuit Topping: If you prefer a biscuit topping, whip up a batch of the drop dumplings in my chicken and dumplings recipe, but do not add the black pepper and thyme. Instead, add 1 teaspoon cinnamon and 2 tablespoons granulated sugar. Drop tablespoon dollops of dough over the top and bake for 40 to 50 minutes, or until the biscuit topping is golden brown.
• Pie Crust Topping: If you prefer a pie crust topping, check out my other berry cobbler recipe!
• More Fruits: Swap part of the berries in this cobbler recipe for diced peaches, apricots, pitted black cherries, cranberries, etc for a fruity variation of this cobbler.
• Add Nuts: You can add 1/2 a cup of chopped pecans or walnuts to the topping to add more crunch.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftover fruit cobbler in an airtight container for up to 5 days. To reheat, pop it into the microwave for up to a minute, or in the oven at 375°F for around 10 minutes, until warmed through.

I do not recommend freezing this cobbler as the topping can become mushy once frozen and thawed again. If you don’t mind it mushy though, go ahead and freeze it in an airtight freezer safe container for up to 3 months.

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Skillet Berry Cobbler

This bubbly homemade berry cobbler with an oaty, cinnamon-y crumb topping will make your kitchen smell like your favorite bakery in under an hour. Served fresh out of the oven with a scoop of vanilla ice cream, you won't believe how quickly it disappears!

Course Desserts

Cuisine American

Keyword blackberry cobbler, easy cobbler recipe, mixed berry cobbler

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 465kcal

Author Jessica – The Novice Chef

Ingredients

• 4 cups fresh berries blueberries, strawberries, blackberries, etc
• 1 cup granulated sugar
• ½ cup all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon salt

Crumble Topping:

• 1 cup all-purpose flour
• ¾ cup old-fashioned rolled oats
• ½ cup brown sugar or granulated sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup (1 1/2 sticks) cold unsalted butter cut into small cubes

Instructions

• Preheat oven to 375°F. Butter a 10-inch cast iron skillet, or a 9×9 baking dish.
• In the skillet, toss together berries, sugar, flour, cornstarch and salt. Smooth berry mixture into an even layer.
• In a stand mixer with paddle attachment, or in a bowl with two forks, add the flour, oats, sugar, salt and cinnamon. Add the cubed cold butter and mix until the texture is in coarse clumps. Mixture should hold together in clumps when you squeeze it with your hand.
• Crumble the topping evenly over the top of berry mixture with your hands and then press it down lightly.
• Bake for 35 to 40 minutes, until the edges are bubbling and the top is golden brown. Serve warm with vanilla ice cream!

Notes

Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. To reheat, pop it into the microwave for up to a minute, or in the oven at 375°F for around 10 minutes, until warmed through.

Frozen Berries: If they’re completely thawed and any excess water is drained off, frozen berries will also work. They will be a little mushier than fresh, but still taste delicious!

Vegan: Swap the butter for margarine or coconut butter for a vegan version of this dessert.

Biscuit Topping: If you prefer a biscuit topping, whip up a batch of the drop dumplings in my chicken and dumplings recipe, but do not add the black pepper and thyme. Instead, add 1 teaspoon cinnamon and 2 tablespoons granulated sugar. Drop tablespoon dollops of dough over the top of the cobbler and bake for 40 to 50 minutes, or until the biscuit topping is golden brown.

Pie Crust Topping: If you prefer a pie crust topping, check out my other berry cobbler recipe!

More Fruits: Swap part of the berries in this cobbler recipe for diced peaches, apricots, pitted black cherries, cranberries, etc for a fruity variation of this cobbler.

Add Nuts: You can add 1/2 a cup of chopped nuts to the topping to add more crunch. Walnuts or pecans work great!

Nutrition

Serving: 1 serving | Calories: 465kcal | Carbohydrates: 72g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 299mg | Potassium: 119mg | Fiber: 4g | Sugar: 45g | Vitamin A: 591IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg

More of the Best Berry Recipes

• Strawberry pretzel pie is salty and sweet – the best combo!
• Enjoy all the best elements of pie without the effort when you make blackberry pie bars.
• Fluffy raspberry muffins are made from scratch with easy steps.
• Once you make lime blueberry pound cake, you’ll see why it’s one of my most popular recipes.

The post Berry Cobbler appeared first on The Novice Chef.

Why You’ll Love This Old-Fashioned Vinegar Pie

Why should you try this vinegar pie recipe? Here are just a few reasons!

• Sweet and Tangy: Vinegar pie tastes creamy, sweet, and tangy, with a slight warmth from the pinch of cinnamon and/or nutmeg.
• Basic Ingredients: You don’t need any fancy ingredients to make this easy pie. Just basic pantry staples like butter, sugar, eggs, and (of course!) vinegar.
• Traditional: This classic dessert will take you back to simpler times. Its old-timey charm is just…well… charming!
• Complex and Elegant: Despite its minimal ingredients, vinegar pie makes a lovely, even impressive dessert! With its complex flavors and pretty, silky custard, this is a festive pie that guests will love.

Why Do You Put Vinegar in a Pie?

So, why vinegar? Vinegar is added to vinegar pie for a few reasons. First, it balances the sweetness of the pie, adding a unique tangy flavor that will remind you a bit of lemon pie, cheesecake, or other tangy-sweet desserts.

Historically, vinegar pie is an old-fashioned depression era recipe that was also often called desperation pie. During the Great Depression, many desserts were made using staple ingredients like butter, sugar, eggs and flour. Vinegar was used to enhance flavor during times when cooks might have had limited ingredients, and it might have also helped preserve the pie. Overall, vinegar adds complexity to the pie’s taste and texture, which is why this old-fashioned recipe is still a big-time favorite.

What Is Vinegar Pie Made Of?

• Pie Crust: You can either use a pre-made pie crust or make my homemade pie crust.
• Butter: Softened butter is essential! It needs to be very, very soft, so that you can whisk it with the other ingredients.
• Flour: All-purpose flour is used to thicken the filling and give it the right consistency.
• Sugar: I use both granulated sugar and light brown sugar. 
• Eggs: A key ingredient that gives structure and texture to the filling.
• Vinegar: You can use white vinegar or apple cider vinegar. Either one adds a tangy flavor that balances the sweetness of the pie.
• Water
• Vanilla: Pure vanilla extract gives the best flavor.
• Spices (Optional): Either cinnamon or nutmeg (or a little of both!) can be used to add warmth and depth of flavor to the filling.
• Powdered Sugar (Optional): If desired, you can sprinkle powdered sugar on top of the finished pie for a decorative touch.

How to Make Vinegar Pie

Vinegar pie strikes the perfect balance between sweet and tangy, all in a smooth, custardy filling. Let’s dive into the easy steps to create this unique dessert:

• Pre-Bake the Pie Crust. Preheat the oven to 400°F, and line a pie pan with homemade or store-bought crust. Place a sheet of parchment over the crust, and fill it with pie weights or dried beans to keep it from puffing up. Bake for 10 minutes. Take out the weights, and bake for 5 minutes more.
• Make the Filling. Take a big mixing bowl, and whisk the filling ingredients (butter, flour, granulated sugar, brown sugar, eggs, vinegar, water, vanilla, and cinnamon) to combine.
• Fill and Bake the Pie. Pour the pie filling into the baked crust, and turn the oven temperature down to 375°F. Bake the pie for 20 minutes, or until the filling is set and only jiggles slightly when moved.
• Cool and Enjoy! Cool for 15 minutes if you want to serve your vinegar pie warm, or let it cool completely and then chill it for a couple of hours to serve cold. Dust it with powdered sugar just before serving, if you like!

Baking Tips for the Best Southern Vinegar Pie

I have made this pie with regular vinegar and apple cider vinegar, we can’t really tell the difference. You can use either one! Here are a few more helpful tips:

• Spices: Traditionally no nutmeg or cinnamon were added to vinegar pie, but I find just a little pinch of either one adds a lot more depth of flavor. You can feel free to skip it if you prefer a more traditional version.
• Granulated Sugar: I like to use half granulated sugar and half brown sugar to give the pie more flavor. You can choose to use all granulated sugar instead.
• Garnishing: Instead of powdered sugar, you can also garnish it with a dollop of whipped cream.

How to Store This Pie

To store vinegar pie, cover it with plastic wrap or foil to keep in the flavor and moisture. Store it in the refrigerator for up to 5 days. 

Does Vinegar Pie Freeze Well?

Unfortunately, creamy pies like this don’t always freeze well. Sometimes the filling gets a bit watery after thawing. However, if you want to give it a try, I recommend wrapping it tightly in two layers (foil or plastic wrap – either one is good for freezing). Mark it with the date, and freeze it for up to 2 months. Thaw it out in the fridge before serving.

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Vinegar Pie

This classic Southern dessert blends the tanginess of vinegar with the sweetness of a silky custard filling, to create a sweet and tangy pie. With an added pinch of cinnamon, Vinegar Pie is a comforting favorite!

Course Pie

Cuisine American

Keyword chess pie, desperation pie, homemade pie crust, southern pie, vinegar pie, vinegar pie recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 1074kcal

Author Jessica – The Novice Chef

Ingredients

• 1 9- inch homemade pie crust or store bought
• ½ cup (1 stick) salted butter room temperature
• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• 4 large eggs
• 2 tablespoons white vinegar or apple cider vinegar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon or nutmeg
• Powdered sugar optional garnish

Instructions

• Preheat the oven to 400°F. Roll out the premade pie crust then place it in a 9-inch pie dish.
• Tuck the crust into the ledge of the pan and crimp the edges in whatever design you like.
• Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans and bake for 10 minutes.
• Remove the paper and weights and continue baking for 5 more minutes.
• While the pie crust baked, whisk to combine the butter, flour, granulated sugar, brown sugar, eggs, vinegar, water, vanilla, and cinnamon, in a large bowl.
• Pour the filling into the pie crust. Reduce the oven temperature to 375°F and bake the pie for 20 minutes, or until the filling is set and only jiggles slightly when moved.
• Allow the pie to cool for 15 minutes and serve warm, or let pie cool completely and transfer to the fridge for 2 hours to serve chilled. Dust pie with powdered sugar before serving if desired.

Notes

Storing: To store vinegar pie, cover it with plastic wrap or foil to keep in the flavor and moisture. Store it in the refrigerator for up to 5 days. 

Spices: Traditionally no nutmeg or cinnamon were added to vinegar pie, but I find just a little pinch of either one adds a lot more depth of flavor. You can feel free to skip it if you prefer a more traditional version.

Granulated Sugar: I like to use half granulated sugar and half brown sugar to give the pie more flavor. You can choose to use all granulated sugar instead.

Garnishing: Instead of powdered sugar, you can also garnish it with a dollop of whipped cream.

Nutrition

Calories: 1074kcal | Carbohydrates: 110g | Protein: 15g | Fat: 63g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 918mg | Potassium: 233mg | Fiber: 5g | Sugar: 10g | Vitamin A: 381IU | Vitamin C: 0.002mg | Calcium: 56mg | Iron: 6mg

The post Vinegar Pie appeared first on The Novice Chef.

Why You’ll Love Making No Bake Cherry Cheesecake

There are so many reasons I love this easy no-bake cherry cheesecake, but here are just a few:

• Easy: This no-bake cherry cheesecake is so simple – no oven, no worries! It’s perfect for making in the summer, when you want a sweet treat without heating up the kitchen!
• Creamy: No-bake cheesecake is famous for it’s smooth, creamy texture and decadent flavor…and this recipe absolutely delivers! With a luscious cherry topping, it is unbeatably delicious!
• Versatile: You can easily change up the flavors in this cheesecake by using a different topping, extracts, or mix-ins! Read below in the post to see some of my favorites!
• Affordable: This recipe uses simple affordable ingredients and a can of cherry pie filling to keep your wallet happy.
• Travels Well: And most of all, this no-bake cherry cheesecake travels wonderfully! If you are going further than 30 minutes, pop it in a cooler, but otherwise it travels great to take to a party.
• Crowd Favorite: Cheesecake? Who says no to cheesecake? It’s a well loved classic dessert that everyone will want a slice of!

What You’ll Need

The ingredients here are so basic and simple, you might already have most of them on hand! A can of pie filling, some cream cheese, and a few more ordinary baking items are all you need.

• Crust: A store-bought graham cracker crust, or you can make your own Homemade Graham Cracker Crust if you prefer.
• Heavy Whipping Cream: Don’t substitute half and half or milk – you need to be able to whip the cream.
• Cream Cheese: Set this out and let it come to room temperature before you bake.
• Powdered Sugar: Be sure to use powdered sugar, not granulated – granulated sugar is harder to dissolve and can leave tiny spots of moisture.
• Vanilla: Pure vanilla extract, or vanilla bean paste if you prefer.
• Lemon: A bit of lemon juice and freshly grated lemon zest elevates this dish and makes it taste homemade.
• Cherry Pie Filling: Just like in my easy black forest cake recipe, I use canned Cherry Pie Filling to keep this recipe simple. It makes the perfect no-hassle topping! However, if you would prefer, you can always make your own instead.

How to Make No-Bake Cherry Cheesecake

Get ready to make the easiest dessert ever! This is so fun and simple to do. Here are the steps:

• Whip the Cream: Beat the heavy whipping cream in a medium bowl, until stiff peaks form. Set the whipped cream aside.
• Beat the Remaining Filling Ingredients. In another medium bowl, beat the softened cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until creamy and smooth.
• Fold in the Whipped Cream. Gently fold the whipped cream into the cream cheese mixture, to get a lighter cheesecake filling.
• Fill the Crust and Chill. Spread the cheesecake mixture into the crust, smoothing the top. Refrigerate for 30 minutes.
• Add Topping and Chill Longer. Gently spoon the cherry pie filling over the center of the cheesecake using a spoon. Leave the edges of the cheesecake. Cover with plastic wrap, and refrigerate for at least 4 more hours, or overnight.
• Enjoy! Once set, carefully slice and serve!

Tips For Success

So there you have it – a scrumptious chilled cheesecake dessert, effortless to whip up and gorgeous, as well. Be sure to read through these tips and variations before you get started, for an even better result:

• Cool Whip: If you would prefer to use Cool Whip instead of whipped cream, that’s fine! You will need 2 and ½ cups of cool whip.
• Cream Cheese: Bringing the cream cheese to room temperature before making the recipe is also important, to ensure that it blends well with the other ingredients without any lumps.
• Stiff Peaks: Whipping the heavy cream to stiff peaks is crucial for adding air and lightness to the cheesecake layer. Stiff peaks means that you can lift the beater out of the whipped cream, and the “peaks” of whipped cream that are stuck to the beater are stiff and firm. If the peaks sink back down or drip off, keep beating the cream. 
• Over-Whipping the Cream: Be careful not to overbeat the whipped cream, or it will turn grainy – those grains are actually butter, and can’t be turned back into whipped cream.
• Chilling: Refrigerating the cheesecake layer before adding the cherry pie filling is an important step because it helps to set the cheesecake layer and prevent the cherry pie filling from sinking in.

Flavor Variations

Cherries and cheesecake is a classic combo, but there are a ton of ways you can change up this easy basic recipe to feature different flavors.

• Extracts: You can use extracts to change up the flavor easily in a no-bake cheesecake. Like almond extract, maple extract, etc.
• Mix-Ins: Crushed or chopped Oreos, cookies, candy bars, M&Ms, nuts, etc.
• Toppings: You can use any canned pie filling for a topping or this easy Homemade Apple Pie Filling. Lemon Curd, Homemade Nutella, Salted Caramel Sauce, Dulce De Leche or any jam/jelly are also great cheesecake toppings. Simple fresh fruit, like sliced strawberries, blueberries or blackberries are a refreshing and easy topping.

(By the way, for a fun spin on cherry cheesecake, try these cute Cherry Cheesecake Tacos!)

How to Store No-Bake Cherry Cheesecake

Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to five days. (Not that it would last that long around here!)

Can I Freeze This? 

Yes, you can freeze this easy no-bake cherry cheesecake! For best results, freeze it without the topping. Just add it when you’re ready to serve. 

If you want to freeze individual slices, wrap them tightly and then store them in a freezer bag. You can also store the entire cheesecake if you prefer, wrapped in two layers of plastic wrap, or a layer of plastic wrap and another of foil. Either way, the cheesecake will keep in the freezer for up to 3 months. Thaw in the fridge before serving.

More Delicious Cheesecake Recipes

If you love cheesecake, you have come to the right place! My family *LOVES* cheesecake! Here are some of my other cheesecake recipes I think you will enjoy:

• Easy Instant Pot Cheesecake
• Triple Coconut Cheesecake
• Easy Sopapilla Cheesecake Bars
• Almond Amaretto Cheesecake
• Easy Pumpkin Pie Cheesecake
• Banana Pudding Cheesecake
• Tiramisu Cheesecake
• Easy Eggnog Cheesecake
• Best Pumpkin Cheesecake

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No Bake Cherry Cheesecake

Cheesecake is a classic dessert that never fails to impress, and adding a sweet cherry pie topping takes it to the next level. This light and airy No Bake Cherry Cheesecake is quick and easy to whip together, but looks and tastes like you spent hours on it!

Course Dessert

Cuisine American

Keyword cheesecake, cherry cheesecake, no bake cheesecake, no bake cherry cheesecake

Prep Time 30 minutes minutes

Chilling Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 10 Slices

Calories 219kcal

Author Jessica

Ingredients

• 1 batch graham cracker crust
• 1 ¼ cups heavy whipping cream
• 3 8 oz blocks cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons grated fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 (21 oz) can cherry pie filling

Instructions

• Line a 9-inch springform pan with parchment paper and set it aside. Prepare the graham cracker crust and transfer the mixture to the springform pan and press it firmly up the sides. Chill for 2 hours or freeze for 10-15 minutes in freezer. 
• Beat the heavy whipping cream in a medium bowl until stiff peaks form. Set aside.
• In another medium bowl, beat the softened cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until creamy and smooth.
• Gently fold the prepared whipped cream into the cheesecake mixture.
• Spread the cheesecake mixture over the crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 more hours, or overnight.
• When ready to serve, you can gently add the cherry pie filling in the center of the cheesecake layer using a spoon then slice and serve. Or you can add the cherry pie filling on top of each individual slice as you serve them!

Notes

• Mini Cheesecakes: You can use the same recipe and make mini cherry cheesecakes, using a muffin pan!
• Cool Whip: If you would prefer to use Cool Whip instead of whipped cream, that’s fine! You will need 2 and ½ cups of cool whip.
• Cream Cheese: Bringing the cream cheese to room temperature before making the recipe is also important, to ensure that it blends well with the other ingredients without any lumps.
• Stiff Peaks: Whipping the heavy cream to stiff peaks is crucial for adding air and lightness to the cheesecake layer. Stiff peaks means that you can lift the beater out of the whipped cream, and the “peaks” of whipped cream that are stuck to the beater are stiff and firm. If the peaks sink back down or drip off, keep beating the cream. 
• Over-Whipping the Cream: Be careful not to overbeat the whipped cream, or it will turn grainy – those grains are actually butter, and can’t be turned back into whipped cream.
• Chilling: Refrigerating the cheesecake layer before adding the cherry pie filling is an important step because it helps to set the cheesecake layer and prevent the cherry pie filling from sinking in.
• Storing and Freezing: Store in an airtight container in the refrigerator for up to 5 days. Freeze without the cherry topping for up to 3 months.

Nutrition

Calories: 219kcal | Carbohydrates: 30g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 20mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 564IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 0.2mg

The post No Bake Cherry Cheesecake appeared first on The Novice Chef.

Why You’ll Love This Easy Cobbler Recipe

Everyone loves a classic berry cobbler, but here’s why I love this one so much:

• Convenient. Made with a combination of fresh or store-bought ingredients, this cobbler is anything but fussy to make.
• Easy. On the table in less than an hour, making this fruity treat is quite simple even if you’re not a pro home-baker.
• Versatile. You can do this recipe with any fresh berries or fruit you like! You can use a mixture of berries or just one type of berries. You can even use diced apples, peaches, pears, etc.
• A year-round dessert. Don’t worry if it’s not berry season anymore. Use frozen berries help you put it on the table any time of year.
• Crowd-pleaser. Everyone loves buttery, golden pastry and sweet berries. They’re a match made in heaven! This dessert will be a hit at all your gatherings. Don’t forget the vanilla ice cream!

Looking for more ways to make cobbler? How about a crockpot cobbler, berry cobbler with crumb topping, or this easy cobbler with cake mix.

What Goes In Berry Cobbler?

This yummy fruit cobbler uses your favorite berries, whether they’re fresh or frozen. Check the recipe card at the bottom of the post for full ingredient amounts.

• Fresh berries – Use your favorite kind or a combination of them!
• Granulated sugar – Feel free to use light brown sugar instead.
• All-purpose flour – Don’t use bread or cake flour for this.
• Salt
• Pie dough – Try my Homemade Pie Crust, but you can use your own recipe too.
• Butter – I prefer unsalted butter. If you use salted, remove the salt in the rest of the recipe.
• Ground cinnamon
• Vanilla ice cream

Can I Use Frozen Berries?

Absolutely! Allow the berries to thaw fully and then drain them to keep the cobbler from having too much moisture. Never add the berries straight from the freezer to any dessert or batter because they’ll make things very watery.

How To Make Berry Cobbler

This is easy recipe that comes together very quickly. Make sure you have all your ingredients ready to go.

• Prepare The Berries: Toss together berries, sugar, flour and salt and pour into baking dish.
• Crust: Cut the pie dough into 2-inch squares and arrange on top of the berries. Brush the pie dough with melted butter and sprinkle with sugar and cinnamon.

• Bake: Bake for 30 to 35 minutes or until crust is deep golden and berry mixture is bubbly. Transfer to a wire rack to cool slightly.
• Serve: Serve cobbler warm with a big scoop of ice cream or whipped cream.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate the berry cobbler in an airtight container for up to 3 days. You can also keep it in the baking dish, but away from any strong-smelling foods like onions to avoid the transfer of odors.

Reheat it in the microwave for up to a minute or until warm. If you’re reheating large portions, do it in the oven. Set it to 350°F and heat it for 10-15 minutes before serving.

Can I Freeze Homemade Fruit Cobbler?

Yes, but it needs to be frozen before baking for best results. If you freeze it after it’s baked, the pie dough will soften too much once thawed.

Assemble the cobbler in a baking dish and then wrap it with plastic wrap twice. Then wrap it in foil once. Freeze it for up to 3 months. When ready to bake, remove the wrapping and pop it into the oven straight from the freezer. Add 15-20 minutes of extra baking time or until nice and golden.

More Fruit Desserts

• Old Fashioned Apple Dumplings
• Pineapple Banana Bread
• Pumpkin Cobbler with Pecans and Caramel
• Crockpot Peach Cobbler
• Pineapple Coconut Bars
• Old Fashioned Banana Pudding with Meringue
• Strawberry Pretzel Pie
• Blueberry Scones

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Berry Cobbler Recipe

This berry cobbler has everything you could want from a classic summer dessert: a short baking time, a buttery crust, and lots of berries.

Course Desserts

Cuisine American

Keyword berry cobbler, blackberry cobbler recipe, fruit cobbler, mixed berry cobbler

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 393kcal

Author Jessica – The Novice Chef

Ingredients

• 4 cups your choice of fresh berries I used blackberries & raspberries
• 1 cup granulated sugar
• ½ cup all purpose flour
• ½ teaspoon salt
• 1 9-inch pie dough homemade or store bought
• 1 tablespoon butter melted
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Vanilla ice cream optional

Instructions

• Preheat oven to 400°F. Grease a 9×9 baking dish. Set aside.
• In a medium bowl, toss together berries, sugar, flour and salt. Pour into prepared baking dish.
• Cut pie dough into 2-inch squares. Arrange squares in a patchwork pattern over berry mixture, leaving openings for steam to escape. Brush dough with melted butter and sprinkle with sugar and cinnamon.
• Bake for 30 to 35 minutes or until crust is deep golden and berry mixture is bubbly. Transfer to a wire rack to cool slightly. Serve warm with a big scoop of vanilla ice cream.

Notes

Storage: Once fully cooled, refrigerate the berry cobbler in an airtight container for up to 3 days. You can also keep it in the baking dish, but away from any strong-smelling foods like onions to avoid the transfer of odors.

Reheat: Reheat it in the microwave for up to a minute or until warm. If you're reheating large portions, do it in the oven. Set it to 350°F and heat it for 10-15 minutes before serving.

Nutrition

Serving: 1 serving | Calories: 393kcal | Carbohydrates: 71g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 347mg | Potassium: 202mg | Fiber: 6g | Sugar: 42g | Vitamin A: 265IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg

The post Berry Cobbler Recipe appeared first on The Novice Chef.

A Dreamy Retro Pie Recipe with Fresh Strawberries!

Confession time: I am a huge fan of old-fashioned icebox pies. I mean, everyone loves a good homemade baked apple pie or pumpkin pie. But icebox pies are creamy, retro frozen delicacies that truly have my heart! They have all the richness of your favorite ice cream, but with added toppings and crusts that really put the whole dessert over the top.

A perfect example is this strawberry pretzel pie. It’s a play on old-fashioned strawberry pretzel salad, which you’ll see at church potlucks and family get-togethers all across the south. Made with a cream cheese and strawberry filling, Jello-glazed strawberries on top, and a crushed pretzel crust, this pie tastes as good as it looks – and that’s saying a lot.

What’s the Deal with Strawberries and Pretzels?

You might be wondering, “what is up with the combination of strawberries and pretzels?” It’s a fair question, but I’ll just say this: don’t knock it till you’ve tried it! Pretzels here are used very similarly to graham crackers, in order to create a buttery, crunchy pie crust.

But pretzels are even tastier in my opinion, because they add that touch of saltiness to the pie. The salt in the pretzels brings out the sweet, fresh, tangy flavor of the strawberries and cream. This combination has become a classic, and once you taste it, you’ll see why.

The Ingredients You’ll Need

Let’s talk ingredients. I don’t mind taking shortcuts in my recipes sometimes, including by using Cool Whip instead of making whipped cream for this pie. However, feel free to make your own homemade whipped cream if you like! Here’s the complete list of ingredients you’ll need:

Crust

• Pretzels: Crush them up finely. You can use a rolling pin for this, toss them in a food processor, etc. Be careful not to overprocess them into mush!
• Brown Sugar: Granulated sugar would also work, but brown sugar adds a warm molasses flavor you’ll love.
• Butter: Unsalted butter, melted.

Filling

• Cream Cheese: It’s helpful to have the cream cheese softened for easy whipping.
• Powdered Sugar: Powdered sugar is better than granulated sugar for the filling, because it dissolves so easily and won’t leave a grainy texture.
• Lime Juice: For a fresh, zesty tanginess. Lemon juice is also fine.
• Strawberry Extract: You can often find this in the baking aisle, or if your grocery store doesn’t stock it, it can be ordered online.
• Vanilla: Pure vanilla extract, or vanilla bean paste for a stronger vanilla taste.
• Salt
• Cool Whip: Feel free to substitute homemade whipped cream if you prefer.

Topping

• Water
• Sugar: Granulated sugar is best for this part of the recipe.
• Cornstarch: This adds a silky smoothness to the glaze.
• Jello: You’ll need a small box (3.4 oz) of strawberry Jello.
• Strawberries: Whole, fresh strawberries.

How to Make Classic Strawberry Pretzel Pie

This recipe is super easy, but it does involve a few steps. It can be helpful to get familiar with the recipe before you start, so that you know what to do next. Here are the steps:

• Make the Crust Mixture: This crust is a baked crust (check out the tips for more on that). Preheat the oven to 350°F, and combine the pretzels and brown sugar in a medium bowl. Add in the melted butter, and mix until well-coated and the texture is like wet sand.
• Bake the Crust. Transfer the mixture to a 9” pie plate. Press it evenly into the bottom and up the sides of the pie plate. Place the crust into the preheated oven on the center rack. Bake for 10 minutes. Then take it out of the oven and set it aside.

• Cream the Powdered Sugar and Cream Cheese: Combine the cream cheese and powdered sugar in a stand mixer, and mix on low speed until the powdered sugar is incorporated. Then turn the speed up to medium-high, and beat the mixture until fluffy.
• Finish Making the Filling. Add the lime juice, strawberry extract, vanilla, and salt to your cream cheese mixture. Mix until combined. Fold in the Cool Whip using a rubber spatula. Set the filling aside.

• Make the Jello Glaze: In a small saucepan, bring the water to a boil over medium-high heat. Add the sugar and cornstarch, and whisk them until they are fully dissolved. Remove the saucepan from the heat and whisk in the Jello until dissolved. Set this aside to cool down.

• Assemble the Pie: Place the filling in the cooled crust, and smooth it out. Cut the stems off of the strawberries, and arrange them on top of the cheesecake.
• Add the Jello Glaze: Once the Jello topping mixture is cool, but not set, pour it over the strawberries. Loosely cover the pie with plastic wrap, and place it into the fridge to chill for at least 4 hours before serving.

Helpful Tips

To make sure your strawberry pretzel pie is a smashing success, I’ve collected a few helpful tips and tricks here. Be sure to give them a read, and enjoy!

• Scrape the Bowl: When mixing up the filling, make sure you stop the mixer and scrape down the sides of the bowl with a rubber spatula from time to time. This will ensure that all of the ingredients are well-combined, resulting in a smooth, lump-free filling.
• Jello Glaze: You may put the Jello in the fridge to help it to cool down faster. Just be sure to not let it set, or you won’t be able to pour it over the strawberries.
• Crust: While I bake my own pretzel crust, you can substitute a store-bought crust instead, if you like. Or use a classic Graham Cracker Crust or pre-bake a traditional Pie Crust.

Strawberry Pretzel Pie Variations

Want some ideas for changing up this easy recipe? I’ve got you covered! Here are just a few simple changes you can try:

• Change the Crust: Use crushed cookies, graham crackers, or even ground almonds for the crust. Remember, each of these will have its own unique taste and consistency.
• Strawberry Banana: For a strawberry-banana spin, try adding pureed banana to the filling mixture. This makes an extra delicious, super creamy filling.
• Whipped cream: Pipe homemade or store-bought whipped cream on top of the pie for a beautiful finish that adds a touch of creamy sweetness.

How to Store Strawberry Pretzel Pie

Let’s be honest, a fresh strawberry pie is so scrumptious, there will probably not be any leftovers! However, if you’re lucky enough to have some, save them in your fridge for up to three days. Make sure to store them tightly covered, or in an airtight container.

Can I Freeze This Pie?

You can freeze strawberry pretzel pie, but keep in mind that the strawberries may become mushy after freezing and thawing. I recommend freezing the pie without the strawberry topping, and then adding that on the day of.

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Strawberry Pretzel Pie

Strawberry Pretzel Pie combines creamy, fluffy cheesecake filling with a sweet and salty, crunchy, pretzel crust, and a topping of fresh glazed strawberries! Easy to make and utterly addictive!

Course Pie

Cuisine American

Keyword strawberry desserts, strawberry pie, strawberry pie with jello

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 8 Servings

Calories 504kcal

Author Jessica – The Novice Chef

Ingredients

Crust:

• 2 ¾ cups crushed pretzels
• ⅓ cup brown sugar
• 1 cup melted butter

Filling:

• 8 oz cream cheese
• ¼ cup powdered sugar
• 2 teaspoon lime juice
• 1 teaspoon strawberry extract
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup Cool Whip or whipped cream

Topping:

• ½ cup water
• ⅓ cup granulated sugar
• 1 ½ tablespoons cornstarch
• 1 3.4 oz box strawberry jello
• 2 cups whole strawberries

Instructions

• Preheat the oven to 350°F. In a medium sized mixing bowl combine pretzels and brown sugar. Add in the butter and mix until well coated and the texture is like wet sand.
• Transfer the mixture to a 9” pie plate. Press evenly into the bottom and up the sides of the pie plate.
• Place the crust into the preheated oven on the center rack. Bake for 10 minutes, until set. Once baked, remove from the oven and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and powdered sugar. Mix on low speed until the powdered sugar is incorporated, then turn up to medium-high speed and beat until fluffy.
• Add in lime juice, strawberry extract, vanilla and salt. Mix until combined.
• Remove the bowl from the stand mixer and add in the Cool Whip. Fold in using a rubber spatula. Set aside and make the topping.
• Add water to a small saucepan. Bring to a boil over medium-high heat. Add sugar and cornstarch and whisk until dissolved. Remove from the heat and whisk in the jello until dissolved. Set aside to cool down.
• Add the filling to the cooled crust and smooth out.
• Cut the stems off of the strawberries and line them on top of the cheesecake.
• Once the jello topping mixture is cooled, but not congealed, pour over the top of strawberries.
• Loosely cover with plastic wrap and place into the fridge to chill for as least 4 hours before serving.

Notes

Storage: Pie may be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1 | Calories: 504kcal | Carbohydrates: 44g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 569mg | Fiber: 1g | Sugar: 27g

More Easy Strawberry Desserts

• Strawberry Cupcakes with Strawberry Buttercream Frosting
• Fresh Fruit Sandwich
• Homemade Strawberry Milk
• Strawberry Smoothie Bowl
• Lemon Strawberry Trifle
• Strawberry Shortcake Ice Cream Cake
• Strawberry Icebox Cake

The post Strawberry Pretzel Pie appeared first on The Novice Chef.

A Pretty Pastel Cheesecake that’s Perfect for Spring!

Cheesecake is a magical dessert, and I have to say, no bake cheesecake is almost more fantastic than regular cheesecake. Why? Because it’s so easy! Light, foamy layers of rich, creamy cheesecake are completely irresistible. When you add soft pastel food coloring to your no bake cheesecake, you have a treat that’s just right for spring. It’s like the unicorn of cheesecakes!

Of course, you could also use more intense food coloring to make a more brightly-colored no bake cheesecake. Or tint the cheesecake filling with just one color to match a specific theme. Finally, if you don’t care about the color and just want to eat a cheesecake without much effort – and I can completely sympathize – forget layers and food coloring, and just assemble the no bake cheesecake with one untinted layer. It will be amazing no matter how you slice it. (See what I did there?)

Is No Bake Cheesecake Better than Baked Cheesecake?

This is a good question. I think the answer depends on what you’re going for. No bake cheesecake recipe tends to have a much lighter, cloud-like texture than a classic baked cheesecake. No bake cheesecakes are made with gelatin and pudding mix, which helps the filling set but doesn’t make it as heavy, rich, and dense as traditional baked cheesecake.

If you want an old-fashioned cheesecake texture, then this dessert may be too light for you. (Instead, try making this Triple Coconut Cheesecake, an Easy Instant Pot Cheesecake, or a luscious Bananas Foster Cheesecake… yum.) If you just want tons of creamy cheesecake flavor with a melt-in-your-mouth texture and super easy no-bake method, you’re in the right place!

Ingredients

So what ingredients will you need to make this recipe? It’s a mixture of several yummy dairy ingredients, plus gelatin, pudding, vanilla, and whipped topping. Here’s the list:

• Cream: Heavy whipping cream. It should be cold from the fridge.
• Gelatin: Unflavored, powdered gelatin. 
• Cream Cheese: Unlike the heavy whipping cream, the cream cheese should sit out for a bit to come to cool room temperature.
• Condensed Milk: Make sure to get sweetened condensed milk, not evaporated milk! They come in similar containers but aren’t the same thing.
• Whole Milk: Cold from the fridge, like the whipping cream.
• Pudding Mix: Cheesecake-flavored or vanilla-flavored instant pudding mix.
• Vanilla: Pure vanilla extract gives the best flavor.
• Whipped Topping: Such as Cool Whip. Thaw it out before using it. You can also use homemade whipped cream if you prefer.
• Gel Food Coloring: You’ll want pastel gel food coloring to make the pale, spring-like colors like the ones in the photos.
• Pie Crusts: This recipe makes two cheesecakes, so grab two store-bought or homemade graham cracker crusts.
• Sprinkles: Optional, but cute! This is the pastel sprinkle mix I used!

How to Make a Rainbow No Bake Cheesecake

If you haven’t worked with unflavored gelatin before, this recipe is a great place to start. Mixing up the creamy filling is so satisfying!

• “Bloom” the Gelatin. Pour the cold, heavy whipping cream into a bowl, and sprinkle the unflavored gelatin over the cream. Allow these ingredients to stand for 2 minutes, so that the gelatin softens and dissolves a bit.
• Beat the Cream Cheese and Sweetened Condensed Milk. Place the cream cheese and sweetened condensed milk in a large bowl, and beat until smooth. A hand mixer is fine, or you could use a stand mixer if you like.
• Finish Dissolving the Gelatin. Heat the heavy cream and gelatin mixture for 45 seconds in the microwave (or over a double-boiler). Stir until the gelatin is completely dissolved and combined. If needed, you can heat for an extra 15 to 30 seconds.  

• Combine Everything Except Cool Whip and Sprinkles. Once the gelatin is completely dissolved, beat the whipping cream mixture into the cream cheese mixture. Add the milk, pudding mix,and vanilla, and beat until well combined.
• Beat in Half the Cool Whip. Add 1 container of whipped topping to the cheesecake mixture, and beat on low for 30 seconds, just until combined. (Save the second cool whip container for topping cheesecake!)

• Tint the Filling. Divide the cheesecake filling into five bowls, one for each color. Add a different food coloring to each bowl. Stir with a spoon until combined.

• Make the Cheesecakes. Pour half of the first color into the bottom of each pie crust. Spread it out if needed with a spatula. Then gently spoon on another color, and spread it out evenly. Repeat until all the colors have been added.  

• Chill. Refrigerate the cheesecakes until they are set, about 2 to 3 hours.

• Decorate and Serve. Before serving, pipe the remaining whipped topping on top of the cheesecakes, and add sprinkles if using. Serve and enjoy!

Should You Bake the Crust of a No Bake Cheesecake?

You can always bake a graham cracker crust for a few minutes, but you don’t have to. I don’t for this recipe, because hey – it’s no bake! That includes the buttery crust.

Helpful Tips for Success

So there you have it, a pretty pastel cheesecake recipe that doesn’t require baking at all! And these helpful tips will make this simple dessert even easier.

• Whipped Topping: If you don’t want to use store-bought whipped topping, you can use homemade whipped cream instead.
• Food Coloring: I like to use gel food coloring (or icing colors), because you only need a couple of drops.
• Pudding Mix: For this recipe, cheesecake-flavored instant pudding is my favorite, because it adds more cheesecake flavor. However, vanilla is also delicious.
• Blooming the Gelatin: Allowing the gelatin to sit on top of the cream before heating and mixing may seem a bit fussy, but it helps the gelatin dissolve and melt correctly. That’s what gives the cheesecake its lush, silky texture.

How Many Days Is a No Bake Cheesecake Good For?

This no bake cheesecake with keep for up to five days in the refrigerator, properly stored. Make sure to keep it as fresh as possible by storing it in an airtight container. Covering the pie plate with plastic wrap or press-n-seal also works.

Can I Freeze This Dessert?

Sure! Wrap it well in a couple of layers of foil, or slip it into a freezer bag or airtight container. Then freeze it for up to three months. Thaw in the fridge before cutting and serving.

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Rainbow No Bake Cheesecake

This Rainbow No Bake Cheesecake is a fluffy, festive dessert with pastel rainbow colors! An easy, sweetly-perfect treat that is just right for Easter.

Course Dessert, No Bake

Cuisine American

Keyword easter dessert recipes, easy no bake cheesecake, homemade cheesecake

Prep Time 20 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 16 9-inch Cheesecakes

Calories 289kcal

Author Jessica – The Novice Chef

Ingredients

• ½ cup cold heavy whipping cream
• 1 (.25 oz) envelope unflavored powdered gelatin
• 16 oz (2 blocks) cream cheese room temperature
• 1 (14 oz) can sweetened condensed milk
• 2 cups cold whole milk
• 1 (3.4 oz) package instant pudding mix cheesecake or vanilla flavored
• 1 teaspoon vanilla extract
• 2 (8 oz) tubs cool whip thawed (or whipped cream)
• Gel food coloring pastel colors
• 2 (9 inch) graham cracker pie crusts homemade or store bought
• Pastel sprinkles optional

Instructions

• Pour the heavy whipping cream into a bowl and sprinkle the unflavored gelatin over the cream.  Allow to stand for 2 minutes.
• Place the cream cheese and condensed milk in a large bowl and beat until smooth.
• Heat the heavy cream for 45 seconds in the microwave and stir in the gelatin until completely dissolved and combined. If needed, heat for an extra 15 to 30 seconds.  
• Once the gelatin is completely dissolved, beat it into the cream cheese.
• Add the milk, pudding mix and vanilla to the cream cheese and beat until well combined.
• Add 1 container of cool whip to the cheesecake mixture and beat on low for 30 seconds just until combined. (Save the second cool whip container for topping cheesecake.)
• Divide the cheesecake filling into 5 bowls and add a different food coloring to each bowl. Stir until combined.
• Pour half of one color into the bottom of each of the pie crusts, gently spoon on another color and spread evenly. Repeat until all the colors have been added.  
• Refrigerate the pie until set, about 2 to 3 hours.
• Before serving, pipe the remaining cool whip on top of the pie. Add sprinkles, if desired.

Notes

Storage: This no bake cheesecake with keep for up to five days in the refrigerator in an airtight container, or freeze for up to 3 months.

Whipped Topping: If you don’t want to use store-bought whipped topping, you can use homemade whipped cream instead.

Food Coloring: I like to use gel food coloring (or icing colors), because you only need a couple of drops.

Pudding Mix: For this recipe, cheesecake-flavored instant pudding is my favorite, because it adds more cheesecake flavor. However, vanilla is also delicious.

Blooming the Gelatin: Allowing the gelatin to sit on top of the cream before heating and mixing may seem a bit fussy, but it helps the gelatin dissolve and melt correctly. That’s what gives the cheesecake its lush, silky texture.

Nutrition

Serving: 1 slice | Calories: 289kcal | Carbohydrates: 29g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 186mg | Potassium: 214mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 0.1mg

More Creative Cheesecake Recipes

• Tiramisu Cheesecake Recipe
• Almond Amaretto Cheesecake
• Oreo Cheesecake Cookie Cups
• Pumpkin Pie Cheesecake
• Banana Pudding Cheesecake
• Best Pumpkin Cheesecake

The post Rainbow No Bake Cheesecake appeared first on The Novice Chef.

Why You’ll Love This Apple Dumplings Recipe

• A classic recipe. Sometimes old recipes are the best, and if you taste a bite of these tender, flaky apple dumplings, I’m sure you’ll agree this is one of them. Each pastry-wrapped apple is a cute, warmly-spiced indulgence!
• Easier than you think. There is some “work” involved in making apple dumplings but the process is fun and they’re easier to make than you may think.
• All the flavors of apple pie. Apple dumplings taste very similar to apple pie so if you love that flavor, you’ll love this apple dumpling recipe too!

If you like this recipe, be sure to check out these Easy Cranberry Apple Dumplings, Mountain Dew Apple Dumplings, and Rum Apple Dumplings. You may also like my Mini Apple Pie recipe or my Dutch Apple Pie.

What Are Apple Dumplings Made Of?

Apple dumplings are basically made of apple pie ingredients, so if you have baked apple pies before, this will be very familiar to you. Scroll down to the recipe card for measurements.

For the Dumplings

• Apples: Large, Granny Smith green apples, peeled and cored.
• Pie Crusts: You’ll need two 9-inch pie crusts, either store-bought or homemade. (Try my Easy Homemade Pie Crust recipe for a quick tutorial on making your own!)
• Brown Sugar: Be sure to pack the brown sugar into your measuring cup for accuracy. Light brown sugar gives a pleasingly warm, homey flavor, while dark brown sugar will add a more intense molasses taste.
• Spices: I use cinnamon and nutmeg – you could also go with apple pie spice.
• Salt
• Butter: Salted or unsalted is fine. If you use salted butter, you may want to slightly reduce the amount of salt in the filling mixture. 

For the Sauce

• Apple Cider: Plain apple cider, not hard cider.
• Brown Sugar: Again, you can choose light or dark depending on how intense you want the molasses flavor to be.
• Butter
• Vanilla: Pure vanilla extract.
• Cinnamon: Or apple pie spice.

How to Make Old-Fashioned Apple Dumplings

Who wouldn’t adore a juicy, baked apple covered in flaky pastry? Here’s how to make melt-in-your-mouth, homemade apple dumplings. Scroll down to the recipe card for more detailed instructions.

• Get Ready to Bake. First things first: go ahead and preheat your oven to 375°F, and grease a 9×13 inch baking pan with butter.
• Roll and Cut the Crusts. Divide the pie crust into 6 equal portions, and roll each one out into a square (or circle) about seven inches across. You want the pieces to be large enough to wrap completely around the apples. 

• Place and Fill the Apples. Place an apple in the center of each pie crust, with the center core facing upward. Then whisk together the brown sugar, cinnamon, nutmeg, and salt. Divide this mixture between the apples, poking some inside each core, and sprinkling the rest around the base of each apple.

• Add Butter and Seal the Crusts. Slice the butter into 6 even slices, and place one piece of butter in the opening of each apple. Fold the edges of the dough over the apple, to create the dumpling. Be sure to pinch the edges together to seal the dough, so that the juices and steam stay inside and cook the apple. Carefully move the dumplings to your prepared baking pan.

• Make the Sauce. Now that the dumplings are ready to bake, place a medium-sized saucepan over medium-high heat, and add all of the sauce ingredients to it. Stir constantly while the mixture comes to a boil. Once the sugar has dissolved, boil the sauce for one more minute, and then take it off of the heat to cool for about five minutes. 
• Add Sauce to Dumplings, and Bake. Carefully pour the sauce over the dumplings, and then place them in the preheated oven for 50 to 55 minutes, or until the apples are tender and the pie crusts are golden brown.

• Rest and Serve. Let the apple dumplings rest for 10 minutes, and then serve them up with ice cream and the sauce from the baking dish drizzled on top.

Baker’s Notes

So there you have it, a scrumptiously old-fashioned dessert that the whole family will devour. This is a special recipe to pull out during fall and winter when apples are in season! Check out these helpful tips for baking up the perfect batch.

• The Best Apples for Apple Dumplings: I like to use green granny smith apples, because they give the perfect amount of tartness. However, you can use any apple you like! Fuji, Honey Crisp, or Snapdragon apples are great in these dumplings too.
• Apple Cider: If you don’t have apple cider, you can also use apple juice. Apple cider just adds an extra depth of flavor.
• Cinnamon Candies: If you want to switch it up, you can add cinnamon imperials (red hot candies) to the center of your apples before wrapping them. This retro twist on the classic adds a spicy cinnamon center to each dumpling.

Do You Eat Apple Dumplings Cold or Hot?

You can serve apple dumplings cold, hot, or anywhere in between. My favorite way to serve them is warm, with ice cream. Whipped cream would also be fantastic!

Storing and Reheating

• Fridge. Store leftover apple dumplings in an airtight container in the fridge, for up to 3 days.
• Reheat. Reheat before serving in the oven at 350°F.
• Freezer. Freeze individual apple dumplings in a freezer-safe container for up to 3 months. Reheat in a 350°F oven until warmed through, covering loosely with foil if the dumplings start to get too brown. 

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Old Fashioned Apple Dumplings

Baked till tender, wrapped in a flaky pie crust, and served with a sweet apple cider sauce, these gorgeous Old Fashioned Apple Dumplings are irresistible!

Course Desserts

Cuisine American

Keyword apple dumpling recipe, apple dumplings, apple dumplings recipe

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Additional Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 654kcal

Author Jessica – The Novice Chef

Ingredients

Dumplings:

• 6 large Granny Smith green apples peeled and cored
• 2 9- inch pie crusts
• ½ cup packed brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 6 tablespoons butter

Sauce:

• 2 cups apple cider
• 3 tablespoons brown sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Instructions

• Preheat oven to 375°F. Butter a 9×13 inch baking pan, set aside.
• Divide pie crust into 6 equal pieces and roll each into about a 7” square or circle. You want the pie dough to be large enough to wrap completely around your apples. Place an apple on each pie dough with the center core facing upward.
• In a small bowl, whisk together brown sugar, cinnamon, nutmeg and salt. Divide brown sugar mixture between apples, poking some inside each cored opening and the rest around the base of each apple.
• Slice butter into 6 even slices and place 1 piece of butter in the opening of each apple.
• Fold the corners of the dough over the apple to create the dumpling around the apple, being sure to pinch the edges together to seal the dough around the apples. Transfer dumplings to prepared baking pan.
• In a medium sized saucepan over medium-high heat, add all sauce ingredients and bring mixture to a low boil, stirring constantly. Once the sugar has dissolved, cook for 1 minute longer and then remove from the heat. Let sauce cool for 5 minutes and then carefully pour it evenly over the apples.
• Bake for 50 to 55 minutes, until golden brown and apples are tender.
• Let dumplings rest for 10 minutes after coming out of the oven. Serve dumplings warm with ice cream and extra sauce poured on top.

Video

Notes

• Storage: Store leftover apple dumplings in an airtight container in the fridge, for up to 3 days. Freeze for up to 3 months. Reheat in the oven at 350°F.

• The Best Apples for Apple Dumplings: I like to use green granny smith apples, because they give the perfect amount of tartness. However, you can use any apple you like! Fuji, Honey Crisp, or Snapdragon apples are great in these dumplings too.
• Apple Cider: If you don’t have apple cider, you can also use apple juice. Apple cider just adds an extra depth of flavor.
• Cinnamon Candies: If you want to switch it up, you can add cinnamon imperials (red hot candies) to the center of your apples before wrapping them. This retro twist on the classic adds a spicy cinnamon center to each dumpling.

Nutrition

Serving: 1 | Calories: 654kcal | Carbohydrates: 92g | Protein: 5g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 549mg | Fiber: 9g | Sugar: 53g

The post Old Fashioned Apple Dumplings appeared first on The Novice Chef.

Love peanut butter? Then you’ve got to check out my peanut butter cake and no bake chocolate peanut butter bars.

• Place Reese’s cups in the pie crust. Open the chocolate pie crust, and line the bottom of it with Reese’s cups in a single layer. (I was able to fit 10 whole Reese’s cups.) Set the pie crust aside.
• Make the filling. Next, beat the peanut butter, cream cheese, and powdered sugar together until smooth. I do this in my stand mixer, but a hand mixer would also work. Using a rubber spatula, fold in 8 ounces of the whipped topping or whipped cream, until well combined.

• Assemble the pie. Spoon the filling over the Reese’s cups in the pie crust, and smooth it out. The filling should spread to the edges. Heat up the hot fudge topping for 1 minute in the microwave, stir, and pour it on top of the pie. Spread it out to the edges. 
• Chill. Cool the pie until it is set, about 2 hours.

• Garnish the pie. Once the pie is set, spread the rest of the whipped topping over the fudge layer. Chop up the remaining Reese’s cups, and sprinkle them on top.
• Enjoy! Refrigerate the pie until you are ready to serve.

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No-Bake Reese’s Peanut Butter Pie

This Reese's Peanut Butter Pie recipe is a light and fluffy chocolate peanut butter dream! A rich and creamy no-bake dessert loaded with peanut butter cups and whipped cream, perfect to make ahead for parties and potlucks.

Course Pie

Cuisine American

Keyword chocolate peanut butter pie, easy peanut butter pie, easy pie recipe, no bake desserts

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 slices

Calories 784kcal

Author Jessica – The Novice Chef

Ingredients

• 1 Chocolate Pie Crust
• 24 unwrapped Reese’s Cups divided
• 1 cup creamy peanut butter
• 1 (8 oz) block cream cheese softened
• ½ cup powdered sugar
• 12 oz cool whip or whipped cream whipped into stiff peaks, divided
• 1 (11.5 oz) jar smucker’s hot fudge topping

Instructions

• Line bottom of pie crust with whole reese’s cups in a flat layer. I was able to fit 10. Set aside.
• In a stand mixer, beat peanut butter, cream cheese and powdered sugar until smooth. Fold in 8 oz of cool whip or whipped cream into peanut butter mixture by hand, until well combined.
• Spoon mixture into pie shell and smooth mixture to edges of pie using a spatula or the back of a spoon.
• Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until it reaches the edges.
• Cool pie until set, about 2 hours.
• Once pie is set, spread remaining whipped cream over hot fudge layer. Chop up the remaining Reese’s cups and sprinkle on top.
• Refrigerate until ready to serve!

Notes

Storage:

• Store for 3 days in the fridge, wrapped in saran wrap or in an airtight container.
• Freeze for up to 3 months. Let thaw in fridge overnight before serving.

Nutrition

Serving: 1 slice | Calories: 784kcal | Carbohydrates: 80g | Protein: 17g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 576mg | Potassium: 551mg | Fiber: 5g | Sugar: 56g | Vitamin A: 484IU | Vitamin C: 0.2mg | Calcium: 148mg | Iron: 2mg

The post Reese’s Peanut Butter Pie appeared first on The Novice Chef.