Steak Taco Bowls with Cilantro Lime Rice

Steak Taco Rice Bowls I can create amazing concoctions with butter and sugar and turn a few leftover refrigerator ingredients into a gourmet meal. But make a pot of rice? That I cannot do. I don’t know what it is, but I always end up with a burnt pan and crunchy rice. With brown rice being a major part of our diet now, it has become quite the joke with my family. Success Rice That is why I now turn to Success® Boil-in-Bag Rice. Success Rice is the ORIGINAL no measure, no mess boil-in-bag rice that cooks perfectly every time and is ready in 10 minutes. No more crunchy rice for us…Success is in the bag! Success Rice is convenient, and can be made on the stove or in the microwave without sacrificing its great taste or quality. It’s a great pantry staple, which can be used to make a variety of meals – breakfast, lunch or dinner. Success Rice Success® Boil-in-Bag Rice is great for quick and easy meals after a long day. About a week before school starts, we will be spending a week at the lake in central California. After spending the entire day on the water, I know the last thing I will want to do is make a big, labor-intensive meal. The kids come home famished, so I need to get food on the table quickly. That is where these Steak Taco Bowls are perfect. While my husband quickly grills the steak, I microwave the rice, mix it with cilantro and lime, and layer it with taco fixings. It is fresh, delicious, and nutritious! Cilantro Lime Rice Once school starts, Success® White Rice and Success® Whole Grain Brown Rice will become an even more important staple because it can sit in hot water after cooked for up to 30 minutes before being served, making it foolproof. Perfect for my end of the day “Mommy Brain.” Success White and Brown Rice are complex carbohydrates, gluten free, cholesterol free and sodium free. Additionally Success Brown Rice is 100% Whole Grain. With Success Brown Rice you can enjoy the same taste and similar nutritional benefits of long cooking brown rice, but in ¼ the cooking time. Steak Brown Rice Taco Bowls  Connect with Success® Rice on Facebook, Twitter, Pinterest, and Instagram. What is your favorite kind of Success Rice? Tell me in the comments for a chance to win a $100 Visa gift card! Entry Instructions: No duplicate comments. You may receive (2) total entries by selecting from the following entry methods:

    1. Leave a comment in response to the sweepstakes prompt on this post


  • Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#Sweeps” and “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post



  • Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post



  • For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.



  This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected. The Official Rules are available here. This sweepstakes runs from 7/19 – 9/30/16 Be sure to visit the brand page on where you can read other bloggers’ posts!    Steak Cilantro Lime Rice Taco Bowls For hundreds of recipe ideas, special offers and more, join the Riceipe Club®.

Steak Taco Bowls with Cilantro Lime Rice


  • 2 cups cooked Success® Brown Rice (1 bag)
  • 1 tablespoon lime juice
  • 1/2 cup chopped cilantro
  • 2 cups diced cooked steak (can substitue for chicken or pork)
  • Shredded lettuce
  • Fresh salsa
  • Fresh guacamole
  • Shredded cheddar cheese


  1. Cook Success® Brown Rice in boiling water or microwave according to the package.
  2. Mix rice with lime juice and cilantro and place in large serving bowl.
  3. Layer rice with meat and taco fixings.
  4. Mix right before serving.
  5. Makes 4 servings.


Jalapeño Popper Cheeseburgers

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias The following content is intended for readers who are 21 or older.

Jalapeño Popper Burgers

I am pretty sure that there is nothing better on a hot summer day than a cold Heineken, juicy burger, and being surrounded by friends. We finally have a great backyard and have been taking full advantage by entertaining the most we can. Since our home is pretty small, summer time is the best time to really rekindle our relationships and invite people over to hang out outside.


While my husband very jokingly tries to tell everyone that he is the king of the grill, they all know that that is my domain. After a few years of burning things to a crisp, I have finally mastered the art of grilling. So much so that I actually usually have the smoker and the gas grill going at the same time making different things.

Jalapeño Popper Burgers

I love coming up with new exciting ways to transform the traditional grill. Last weekend discovery was deemed the “Best Yet” burger by our friends. This Jalapeño Popper burger was stuffed with typical popper mixins- diced jalapeños, chopped bacon, and cream cheese, and topped with habanero sliced cheese. It was perfectly juicy and just spicy enough to need to be followed by a cold gulp of Heineken.

Heineken is our beer of choice when entertaining friends. It is a light lager with a smooth nicely blended bitterness and clean finish. It is very popular with our friends and we usually finish the 12 pack in no time!

Popper Filling

To make the burgers I mixed together all of the jalapeño popper ingredients.

Burger Mixin

I then mixed together the meat ingredients including spices, bread crumbs, and eggs.

Making the stuffed

After that, I made large thin patties and put about 1-2 tablespoons of filling in the center.

Stuffed Burgers

Each patty was then topped with another patty and formed into a large thick burger.

Cooking the burgers

I put the uncooked burgers onto my heated grill and cooked until they were no longer pink inside. Right before taking them off, I layered them with Habanero sliced cheese.

Stuffed Jalapeño Popper Burgers

Finally, to absorb some of the spiciness, I assembled the burgers with a large scoop of freshly made guacamole, because why not!? It is summer after all!

Beer and Burgers

So, if you are planning on hosting a summer backyard BBQ, I highly suggest making these burgers and serving them with a cold Heineken. Your guests will leave with a big fat smile on their face and a full belly….which is the point of every party right?!? Before you head out to the store for your beer and ingredients, make sure to pick up your mobile rebate here! Enjoy!

Jalapeño Popper Cheese Burgers

Yield: 4 large burgers


  • 3 jalapeño peppers, seeded and finely diced
  • 6 bacon strips, cooked and crumbled
  • 1 package cream cheese, room temperature
  • 1 teaspoon salt
  • 2 pounds ground beef
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1/2 cup plain bread crumbs
  • 2 eggs
  • 4 buns
  • 4 slices of cheese (I like the habanero blended cheese)
  • Fresh guacamole
  • Sliced onion
  • Lettuce
  • Sliced Tomatoes


  1. In a small bowl, mix together cream cheese, diced jalapeños, and crumbled bacon.
  2. In a large bowl, mix together ground beef, spices, bread crumbs, and eggs.
  3. Shape into eight thin patties.
  4. Spoon jalapeño mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
  5. Preheat your grill to a medium high heat and cook burgers until no longer pink inside and the juices run clear, flipping occasionally to ensure both sides cook evenly.
  6. Top with cheese. Cover and cook 1-2 minutes longer or until pepper Jack cheese is melted.
  7. Assemble burgers with buns, lettuce, tomato, onions, and a large heap of guacamole.
  8. Serve immediately.



Teriyaki Fish Burgers with Tempura Onion Rings

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Swapyourburger #CollectiveBias

Teriyaki Fish Burgers with Tempura Onion Rings

As soon as May hits, we find ourselves grilling almost every dinner until September. I love watching the sun set on our fruit trees with the smell of dinner sizzling on the grill. Making dinner outside requires a lot less clean up as opposed to the normal 10 pans I use to make dinner inside, and is easier quite frankly!

Teriyaki Fish Burgers

While the grilling possibilities are endless, I usually find myself in a cooking rut halfway through summer. There is really only so much meat that my stomach can digest, and feeding meat to a family of 5 every night is just not feasible for this Southern California Mama.

Swap your burger for these Wild Alaskan Pollock Burgers

Basting the Burgers

Teriyaki Fish Burgers

When I came across these packages of Trident Seafoods® Wild Alaskan Pollock Burgers at Costco a few weeks back, I knew they would be the perfect swap for our meat burgers. Convenient, delicious, and healthy alternative to traditional burgers and sandwiches.

Wild Alaskan Pollock Burgers

Wild Alaska Pollock mild in flavor like cod, provides all the benefits of seafood and are naturally packed with healthy Omega-3s. Not only are they great between the bun, but they are extremely versatile and can be served in other fun ways!

Teriyaki Pollock Burgers with Tempura Onion Rings

The sweet and salty flavor combination is one of our favorites here in The Seaside Baker household. Combined with the mild fish and Sriracha mayo, this burger was a slam dunk! Because the actual burger contains less fat and cholesterol, I decided to splurge that night and make some tempera onion rings! Let’s just say we had one happy family! So, tell me, would you dare to swap your burger?

Dare To #Swapyourburger #Contest

Teriyaki Fish Burgers with Tempura Onion Rings


  • 4 Wild Alaskan Pollock Burgers
  • 4 pineapple rings
  • 1/2 cup Teriyaki Sauce
  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha
  • 4 Whole Wheat Burger Buns
  • Lettuce
  • Red Onion slices
  • Tempura Onion Rings
  • 2 large onions, cut into 1/4-inch rings (preferably Vidalia or Spanish)
  • vegetable oil, for frying
  • 1 1?4 cups flour
  • 1?2 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1?4 cups ice water, plus more for soaking


  1. Grill Burgers according to the package.
  2. While burgers are cooking baste with teriyaki sauce.
  3. Grill Pineapple rings with burgers for 1 minute on each side.
  4. Mix mayonnaise and sriracha.
  5. To assemble, spread a bit of sriracha mayonnaise on each bun, layer with Pollock burgers, pineapple rings, onion slices, and lettuce.
  6. Drizzle a bit of extra Teriyaki over the inside of the burger, if desired.
  7. To make the Tempura onion rings, soak sliced onions In a large bowl of cold water for 10 to 15 minutes. Let drain on paper towels.
  8. In a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer.
  9. In a medium sized bowl, whisk the flour, cornstarch, baking powder, and salt. Add the 1 1/4 cups ice water and stir, just until a batter forms.
  10. Working in batches, coat the onion rings with the batter, letting the excess drip off.
  11. Drop the rings into the oil and fry until light golden, about 2 1/2 to 3 minutes.
  12. Transfer the rings to paper towels to drain, serve immediately.


Cherry Hand Pies

Cherry Hand Pies

Holy cow I think that this has been my longest blogging break ever! We have been having an incredible summer with long beach days and playdates galore. Next week we leave on a fun European adventure, so prepping for that has been a big time sucker too!

Mini Cherry Hand Pies

Before we leave, I wanted to share a fun adventure we had a few weeks back. Every year when the middle of May arrives, I eagerly await the email saying that the cherry orchards have opened. It is an extremely fast picking season with only a couple of weekends open to the public. Because it is a 3 hour drive to an area that endures extreme heat, I rarely find people that are as excited about it as I am.

Cherry Picking 2016


Ben Cherry Picking

This year however, I found a group of friends that are new to the area and always up for an adventure. After seeing the forecast for 107 degree weather, our mini road trip almost didn’t happen (no ac in the car). However, the stars always seem to align for me and I received an email from the kind folks at DriveShop asking me if I would like to experience one of their new cars.

Volvo XC90

2016 Volvo XC90

The Friday before we left, they delivered this BEAUTIFUL new Volvo XC90. I am pretty sure that when he drove up I began to drool. This car is everything that I could ever want in a car and more. The sleek black interior paired with the classy brown leather interior is the definition of luxury. Being the North American 2016 SUV of the year and IIHS Top Safety Pick, this seven seater car was the perfect road trip vehicle and would make an amazing family car.

Volvo XC90 Interio

Seeing as how 2 hours of our trip was spent on what is know as “Death Highway” I loved having the Pilot Assist. Pilot Assist automatically maintains a set speed or distance to the car in front, as well as giving gentle steering inputs to keep you properly aligned within your lane markings. Every time I would get too close to the lane next to me the car would automatically veer away!

Volvo XC90 Interior

The sound and navigation system in the car are superior as well. The folks at Volvo actually replicated the sound from the Gothenburg Concert Hall, taking 800 individual measurements to reflect the purest possible sound. The amazing sound system, combined with Sirius XM, made for the most amazing 90’s flashback trip we 30 (somethings) could ask for!

Fresh Cherry Pies

Minutes after we got home, my husband took the car for a spin. He is quite the car fanatic and had a field day testing out the car’s performance. While I loved the 360 degree camera that provides a bird’s eye view of everything surrounding the car on the center display and the park assist (I am horrible at parking!) my husband loved that with the push of a button the car could go from a cruise setting to turbocharged! The Volvo XC90’s smooth drive, high performance, and advanced accessories make it truly the perfect family car!

Cherry Picking Leona Valley

After returning home with over 50 pounds of fresh cherries, we knew some recipes were in order. First on our list were these Cherry Hand Pies. I love mini/handheld food! Since we were already making and canning cherry pie filling for our Thanksgiving pies, we thought that testing out the filling was the right thing to do 😉

Fresh Cherry Hand Pies

These hand pies are perfect for a summer BBQ or picnic. They are also perfect to have 5 minutes of silence while your kids enjoy them with a large glass 0f milk! Don’t let summer escape you without enjoying one of its most delectable gifts (fresh cherries) in pie form!

Cherry Hand Pies

Yield: makes 6 hand pies or 12 mini hand pies (if using a smaller cookie cutter)


  • 2 and 1/2 cups of all-purpose flour plus more for rolling
  • 1/2 teaspoon of salt
  • 1 cup butter, cold and cut into 16 slices
  • 2/3 cup ice water
  • Cherry Pie Filling
  • 4 cups pitted tart red cherries
  • 2 tablespoons water
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • Assembly
  • 1 egg slightly beaten
  • 1 and 1/2 cups powdered sugar
  • 1/3 cup of milk
  • 1/2 teaspoon almond flavoring (optional)


  1. Combine flour and salt in a large bowl or your food processor.
  2. Add butter slices and either cut into flour or pulse until it forms small pea like clumps.
  3. Add ice water and mix until dough forms a large ball (do not over mix). This is best done manually that way the dough is not overworked and will be flaky after baking.
  4. Separate dough into two balls and gently flatten. Wrap disks in plastic wrap and refrigerate for at least an hour.
  5. While your dough is chilling, make the filling.
  6. Filling
  7. Place cherries and water into a saucepan over medium heat.
  8. Stirring often, heat cherries until they release their juice and come to a simmer about 10 to 15 minutes.
  9. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the pan with the cherries and thoroughly combine. Reduce to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat and let cool.
  10. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  11. On a clean, floured surface, roll out your dough to 1/4 inch thick.
  12. Using a 5-inch-diameter cookie cutter or saucer cut out circles. Re-roll the dough as necessary.
  13. Lay the pastry circles on one of the baking sheets and top with half of the cherry filling,
  14. Fold the dough in half, and use your fingers to gently press the edges together. Using the back of a fork, gently press down to create a fluted seal along the edge, or pinch together the sides to create a ripple.
  15. Lightly beat one egg and baste each hand pie with egg wash.
  16. Bake at 350 degrees for 15 minutes or until the tops and edges are golden brown.
  17. Place baked pies on a cooling rack and cool thoroughly.
  18. To make the glaze combine powdered sugar, milk, and extract in a small bowl until smooth.
  19. Pour a spoonful of the glaze over each pie and spread it slightly.
  20. Store in airtight container until ready to serve or give. Can be made one day ahead of time.

{Lighter} No Bake Raspberry Cheesecake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LetsCheese #CollectiveBias

Raspberry No Bake Cheesecake

With the temperatures rising and busy summer days ahead of us, this summer cheesecake that does not require you to turn on your oven will be your new best friend! 

Light Raspberry No Bake Cheesecake

One of my favorite new desserts is this Raspberry No Bake Cheesecake. The cheesecake is light and refreshing and the perfect way to cool off! Fresh raspberries are not only folded into the cheesecake but also delicately layered on the top making it a delicious, easy, and beautiful dessert. You might as well make up you summer entertaining hashtag now, because you know your friends will be whipping out their phones when you serve them a slice of this!

Weight Watcher Whipped Cream Cheese

Using ingredients such as Weight Watcher Whipped Cream Cheese, will reduce the fat, but not the flavor! Made with real, all natural cheese, Weight Watcher Whipped Cream Cheese leads to a creamy and delicious slice of summer cheesecake! Lighten up other parts of your meal with Weight Watcher American Singles and Weight Watcher Original Cream Cheese found at Ralph’s. For stores that carry it near you, go here.


Light and Fresh Raspberry No Bake Cheesecake

Because this is a no bake recipe, it only takes about 10 minutes to put together and 4 hours of chilling time. However it can also be made a day ahead of time, making it the perfect dessert for your next summer cookout! Try switching out some of the raspberries for some blueberries or blackberries for an All-American dessert for the  Fourth of July!

Graham Cracker Crust

Whipped Cream Cheese

Cheesecake Filling

Slice of Raspberry No Bake Cheesecake

What kinds of desserts are you making this summer?

{Lighter} No Bake Raspberry Cheesecake

Yield: makes 8-10 slices


    For the Crust
  • 1 ½ cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 1/3 cup butter, melted
  • For the Cheesecake
  • 16 ounces (2 pkgs) Weight Watcher Whipped Cream Cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon finely grated lemon peel
  • 1 teaspoon lemon juice
  • 1 cup raspberries, lightly mashed
  • 1 ½ cups whipping cream
  • ¾ cup powdered sugar
  • 2 cups raspberries for the top of cheesecake


  1. Grease Tart pan or 8 inch springform pan with nonstick cooking spray.
  2. Mix together graham cracker crumbs, sugar, and melted butter.
  3. Press crust mixture into the bottom and sides of the pan.
  4. Place pan in freezer while making the filling.
  5. To make the filling beat cream cheese and sugar until combined and sugar has dissolved.
  6. Gently stir in lemon juice, peel, and mashed raspberries.
  7. In a separate bowl, beat whipping cream and powdered sugar on high until stiff peaks form.
  8. Fold whipped cream into raspberry cream cheese mixture.
  9. Pour cheesecake batter into the graham cracker crust.
  10. Layer with fresh raspberries.
  11. Chill cheesecake for at least 4 hours before serving.
  12. If desired, sprinkle powdered sugar over raspberries just before serving.


Banana Bundt Cake with Browned Butter Walnut Glaze

Banana Bundt with Brown Butter Glaze

With this heat I have found that my freshly purchased bananas turn brown in a matter of hours. God forbid they have one tiny brown spot, and the kids won’t get near them. Which leaves me with a ridiculous amount of yet another fruit that I need to turn into something before the fruit flies decide to make a new home. Oh the joys of summer!

Brown Butter Walnut Glazed Banana Bundt Cake

It seems that every year, about this time, I begin to stress out about the beginning of the new school year, despite my kids having just been let out for summer break. Next year, I will have to be uber organized because I will have 3 kids going to 3 different schools!

So my first thought after seeing the browning bananas this morning was to make a few loaves of bread and freeze it for a few months from now. I know it seems crazy to think so far ahead, but we will be visiting family in Switzerland for a good portion of this summer, and banana bread freezes beautifully! So why not?

Slice of delicious Banana bundt Cake

I made a few loaves for later, but apparently the kids don’t mind the browned bananas in cake for and they insisted I make one for today. In preparation for the upcoming trip, I am trying to use everything in our pantry which lead to the browned butter walnut glaze. I swear, it is times like these that the best concoctions come out of my kitchen. The nutty, caramely glaze was the perfect glaze for the bread!

Browned Butter Walnut Glaze

If you are planning on making the recipe in loaf form and freezing it for later, do not make the glaze until it has defrosted and you are ready to serve. But make sure to make it because it is that good! Enjoy!

Banana Bundt Cake with Browned Butter Walnut Glaze


    Banana Bread
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 1/3 cups mashed overripe bananas
  • For the Glaze
  • 1 cup coarsely chopped walnuts
  • 2 tablespoons butter
  • 2/3 cup powdered sugar
  • 1 tablespoon half and half


  1. Preheat oven to 350 degrees. Generously grease a bundt pan or 2 loaf pans with non-stick cooking spray.
  2. In a bowl, combine flour, baking soda, and salt.
  3. In the bowl of your mixer, beat oil and brown sugar.
  4. Add eggs, mixing until combined.
  5. Add mashed ripe bananas to mixture and mix.
  6. Using a spoon, gently mix combine flour mixture into banana batter. Do not over mix.
  7. Pour batter into prepared pan and bake for 50-55 minutes or until a knife is inserted and comes out clean.
  8. If using a bundt pan, allow to cool for 5 minutes, the invert onto a plate to allow to cool completely.
  9. To make the glaze, quickly roast walnuts on an ungreased pan on medium high heat, stirring constantly for 2 minutes.
  10. Once done remove from pan and set aside.
  11. Melt 2 tablespoons of butter in the pan over medium-high heat.
  12. Cook 3 minutes or until butter begins to brown; remove from heat. Add powdered sugar and half-and-half, stirring with a whisk until smooth.
  13. Stir in walnuts.
  14. Drizzle glaze over bread. Let stand until glaze sets.


No Bake Strawberry Cheesecake

This post is sponsored by Cheerios™ and Acorn Influencer. Thank you for supporting the companies that help make The Seaside Baker possible!

No Bake Strawberry Cheesecake

I have three kids that are all at least 4 years apart. Pretty much the only thing they all have in common is that they are hungry ALL. THE. TIME! If it were up to them, I would spend my entire day in the kitchen making them meal after meal to feed their bottomless pits.

No Bake Strawberry Cheesecake with Cheerio Crust

Thankfully, a bowl of Cheerios™ has literally become my lifesaver. As long as we have a few boxes, they can take care of themselves for at least one meal! I always make sure to pick up at least 3 different types Cheerios™ every time I am at Walmart!

No Bake Fresh Strawberry Cheesecake

Since my time in the kitchen is completely under appreciated, I thought that this summer would be a great opportunity to really get the kids involved in the cooking and cleaning process. Considering how much they love to eat, this new learning to cook experiment has been very well received and they each look forward to it everyday. However, we are still trying to gain excitement about the whole “cleaning up after yourself” part. 

Strawberry U-Pick Carlsbad

After having spent the afternoon strawberry picking at our local farm and eating their weight in strawberries (followed by some much needed haircuts), the kids all decided that a strawberry cheesecake was in order for dessert. The fact that they all agreed on the same dessert was a win in of itself!

Slice of Strawberry No Bake Cheesecake

Since another trip to the store was completely out the question, the kids came up with the idea to make the cheesecake crust out of ground Honey Nut Cheerios™. Pretty genius if you ask me!

Kids making dessert!

Kids Cooking!

I assigned the crust and strawberry chopping to the teenager, mixing of the filling to the preschooler (with my help), and the assembly to the creative and artistic eight-going-on-sixteen year old daughter. While my teen prepped the ingredients, the preschooler sat beside him to supervise and taste test.

Basting the Fresh Strawberries for our No Bake Strawberry Cheesecake

When it came time for the assembly, my daughter, turned up her music and meticulously arranged, and then rearranged, each slice. She then began moving to the beat while painting each and every strawberry with melted apricot jelly. I couldn’t help but sit back and smile. It is moments like these, when they all work together, that make me one proud mama.

Freshly Picked Strawberry No Bake Cheesecake

Then, somehow, they all disappeared when it came time to clean up, and reappeared a few hours later (on the dot) when the “chill” time was done and it was time to eat. Go figure.

Slice of fresh No Bake Strawberry Cheesecake

They end result was a light and fresh cheesecake with a deliciously sweet crust. It was the perfect end to a hot summer day. Make sure to print out this coupon the next time you buy a box of Cheerios™. Enjoy!

No Bake Strawberry Cheesecake

Yield: makes 8-10 slices


    For the crust:
  • 2 ¼ cups finely ground Honey Nut Cheerios™
  • 8 tablespoons unsalted butter, melted
  • For the filling:
  • 16 ounces (2 pkgs) cream cheese, softened
  • ½ cup granulated sugar
  • 1 ½ cups plus 2 tablespoons heavy whipping cream, divided
  • ¾ cup powdered sugar
  • 2 cups sliced strawberries
  • 1/4 cup apricot jelly


  1. To make the crust, line the bottom of a 9 inch tart or round spring-for pan with parchment paper and lightly grease the sides with non-stick cooking spray.
  2. Using a food processor, grind the Honey Nut Cheerios™ into a fine crumb.
  3. Mix in melted butter and stir until crumbs are moist.
  4. Press crumbs into the bottom and sides of pan, the refrigerate pan while you prepare the filling.
  5. To make the filling, beat softened cream cheese, 2 tablespoons whipping cream, and sugar until smooth and sugar has dissolved.
  6. Transfer to another bowl, then wash and dry mixing bowl.
  7. Add remaining 1 ½ cups whipping cream and powdered sugar and beat until stiff peaks form.
  8. Gently fold whipped cream into cream cheese mixture.
  9. Pour mixture into crust and spread evenly.
  10. In a small microwave safe bowl, heat jelly for 20 seconds (it will be hot!).
  11. Layer strawberries on cheesecake and carefully baste with warm apricot jam.
  12. Refrigerate cheesecake for at least 4 hours before serving.