{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.

Raspberry Moscow Mules

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

Raspberry Moscow Mules

A Moscow Mule is a cocktail made with vodka, a spicy ginger beer, and lime juice, garnished with a slice or wedge of lime and usually served in a copper mug. The cocktail originated in 1941 in Manhattan, but has recently become very popular again. While I love the traditional drink, I could not resist adding fresh mulled raspberries and a bit of mint to the mix. This Raspberry Moscow Mule is perfectly refreshing and great on a hot summer day with your girl friends!

Fresh Raspberry Moscow Mules

My go to vodka is SVEDKA. This imported vodka is not only cheap, but it is chic. The fancy bottle and smooth flavor our favorite way to get the girl’s night started! The new Stars and Stripes bottle is perfect decoration for 4th of July! Who doesn’t love a bottle that is not only decoration, but is also liquid confidence and fun too!

Homemade Ginger Beer and Raspberry Moscow Mules


Ginger Beer Ingredients

You may be able to purchase ginger beer at the store, the homemade version is so much better! This spicy ginger beer is made the old-fashioned way, using freshly grated ginger, sugar, lemon juice, and yeast to produce natural carbonation. It is a heck of a lot cheaper to make yourself and easy too!

Homemade Ginger Beer

To make the ginger beer, you simmer the sugar, water, and freshly grated ginger in a small pan until the sugar has completely dissolved. Once done, remove it from the heat and allow the syrup to steep for an hour.

Making Homemade Ginger Beer

Using a funnel, pour syrup into a 2-litre plastic bottle. It is very important to use a plastic bottle because once you add the yeast, the liquid will begin to brew and release natural gases, which could result in the bottle exploding (however, if you follow my directions, that won’t happen). Add yeast, lemon juice, and water to the ginger syrup, screw on the cap, and shake until the yeast has dissolved.

Homemade Ginger Beer

Store the bottle in a dark corner of your kitchen for 2 days to ferment. It is VERY important to unscrew the bottle every day to allow some of the gases to escape. After 2 days, refrigerate the bottle to stop the fermentation. When you are ready to serve, strain the ginger beer and enjoy!

Raspberry Moscow Mules!

Muddled Raspberries

Now, to show you how to make the really good stuff. Add your lime juice and raspberries into a cocktail shaker and muddle gently until well combined.


Cocktail Making
Fill your glasses or copper cups with ice and fine strain the contents of the cocktail shaker.Top with ginger beer. Stir and garnish with fresh raspberries, mint, and a lime wedge, then enjoy!!!

Perfect Fresh Raspberry Moscow Mules

For more great summer entertaining and cocktail recipes, be sure to check out the SVEDKA Celebrate the Summer website.

Raspberry Moscow Mules


    Ginger Beer
  • 1 cup granulated sugar
  • 1/2 cup water
  • 2 tbsp grated fresh ginger
  • 1/8 tsp active dry yeast
  • 3 tbsp freshly squeezed lemon juice
  • 7 cups water
  • Raspberry Moscow Mules- Makes 2
  • 4 oz SVEDKA Vodka
  • 2 oz freshly squeezed lime juice
  • 20 raspberries
  • Ginger Beer
  • Ice
  • Raspberries, lime wedges, and mint for garnish


  1. To make the ginger beer, simmer the sugar, water, and grated fresh ginger in a small pan until the sugar has completely dissolved.
  2. Once done, remove it from the heat and allow the syrup to steep for an hour.
  3. Using a funnel, pour syrup into a 2-litre plastic bottle.
  4. Add yeast, lemon juice, and water to the ginger syrup; screw on the cap, and shake until the yeast has dissolved.
  5. Store the bottle in a dark corner of your kitchen for 2 days to ferment. It is VERY important to unscrew the bottle every day to allow some of the gases to escape.
  6. After 2 days, refrigerate the bottle to stop the fermentation, use within 1 week.
  7. Raspberry Moscow Mules
  8. In a cocktail shaker muddle the raspberries and lime juice.
  9. Add SVEDKA Vodka and shake.
  10. Fill glasses or copper mugs with ice.
  11. Pour mixture over ice and top with ginger beer.
  12. Stir and garnish with raspberries, lime wedge, and fresh mint.




Cowboy Burgers and Ice Cream

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

Cowboy burgers

All year, I long for summer BBQ’s and cool treats to offset the heat. It is a time that we catch up with friends around the farm table while our kids play in the trees and cover themselves in a mixture of dirt and melted ice cream. These simple evenings are when we are really able to relax and soak in what a beautiful life we have. 

Cowboy Burgers

While I try to keep it simple, I still want my guests (and husband because he is rather spoiled) to enjoy a delicious meal. These Cowboy Burgers, layered with homemade BBQ sauce, crispy bacon, and perfectly fried onion rings, are certainly gourmet, yet simple and delicious. Cooking the burgers on the grill and setting up the deep fryer outside, I am still able to converse with my friends and enjoy the longer daylight hours.

Ice Cream

Ice cream

A frozen dessert is almost mandatory to offset the California heat. I like to keep it simple during the summer, and love to serve a scoop or two of ice cream. Like my burgers, the ice cream is simply made and simply delicious. DREYER’S SLOW CHURNED® Simple Recipes are made with real, simple ingredients. Containing no artificial colors, flavors or GMO Ingredients, the ice cream is proudly made with fresh milk & cream with no rBST, making it the perfect dessert to serve my kids and guests. With real caramel perfectly swirled in the vanilla custard, DREYER’S SLOW CHURNED® Caramel Delight Light Ice Cream, has quickly become our favorite dessert (and sometimes breakfast)!

Homemade BBQ Sauce

BBQ Sauce Ingredients

BBQ Sauce

I like to make a huge batch of homemade BBQ sauce at the beginning of summer, considering we use it almost daily. It only takes about 25 minutes to make, and is the perfect balance of sweet, smoky, and spicy. To make it, I simply sauté the onion and garlic in a bit of oil, then add the ketchup, molasses, brown sugar, and spices. I allow this to simmer for about 20 minutes, then blend it with my immersion blender for a smooth finish. Once done, I store it in jars in the fridge for up to 4 weeks (but it never lasts that long).

BBQ sauce for Cowboy Burgers

This homemade BBQ sauce is perfect for a dipping sauce, marinade, or burger condiment, and will be a hit at your next party! Make sure to pick up all of your ingredients and DREYER’S SLOW CHURNED® Ice Cream in the ice cream aisle at Walmart the next time you are out and about! If you happen to be heading there during the month of June, check out this list to see if there will be an ice cream demo in your area.

So tell me, what is your favorite ice cream flavor?!?

Cowboy Burgers

Cowboy Burgers

Yield: Makes 8 LARGE Cowboy Burgers!


    Homemade BBQ Sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 1 cup ketchup
  • 1/3 cup molasses
  • 1/3 cup brown sugar
  • 4 tablespoons distilled vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 tablespoon ground chipotle powder
  • Cowboy Burgers
  • 2 pounds ground beef
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 8 slices Swiss Cheese
  • 1/2 pound of cooked bacon
  • Baked or fried onion rings
  • Homemade BBQ sauce
  • Whole wheat buns


  1. To make the BBQ sauce, heat oil in a large skillet on medium low heat.
  2. Add onions and garlic and sauté for 3 minutes.
  3. Reduce heat to low and add ketchup, molasses, brown sugar, vinegar, Worcesteshire sauce, and spices.
  4. Bring sauce to a simmer and continue to cook for 20 minutes, stirring occasionally.
  5. If you would like a smooth finish, blend sauce in a blender or with an immersion blender until smooth.
  6. Store sauce in a jar and refrigerate until ready to use.
  7. To make the Cowboy Burgers, combine ground beef, bread crumbs, egg and spices in a large bowl and gently mix together.
  8. Gently shape mixture into burgers about ¾ inch thick.
  9. Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.
  10. Place burgers on a preheated grill, close lid& BBQ until no longer pink inside, turning once, about 6 – 8 minutes per side.
  11. Cover patties with cheese and continue to cook until cheese is melted.
  12. To assemble to Cowboy Burgers, smear the homemade BBQ sauce on both sides of the bun.
  13. Layer with bacon, burger patty, more bacon, and onion rings.
  14. Cover with top bun and enjoy immediately!

Ice Cream Isle

Strawberry Custard Filled Donuts

Strawberry Custard Filled Donuts

So last week was National Donut Day and while I was well prepared with a mouthwateringly delicious recipe, life got in the way of actually posting it! Story of my life! So here it is a few days later…

Homemade Strawberry Custard Filled Donuts

In January my family and I made a list of things that we wanted to accomplish this year. While traveling and losing weight were on the top of the list, making perfect yeast donuts and authentic Indian food made its way onto the list too. Surprisingly our list of about 30 goals is already halfway completed, and I successfully checked off my desire to create perfect donuts. Although I think I may have created a homemade donut monster in my husband as he now requests them weekly!

A Kid and His Donut

These donuts are the perfect combination of sweet and fruity custardiness (not sure if that is an actual word). The fried dough is light and airy and basically turns into a sugary crust once filled. The custard is swirled with fresh, sun kissed strawberries, that is good enough to eat with a spoon.

Strawberry Custard Filled Donuts

This recipe is definitely time consuming, but like most recipes that require a lot of steps, it is sooooo worth it! Since summer is upon us and I am sure, like me, you have kids that proclaim their “boredness” (again probably not a real word) within 5 minutes of waking up, take a day and make these donuts with them. Kids love kneading the dough, cutting the strawberries, mixing the custard, and finally eating the delicious donuts that they created! Enjoy and Happy Belated National Donut Day!

Perfect Strawberry Custard Filled Donuts

Strawberry Custard Filled Donuts

Yield: Recipe makes 1 dozen donuts


    Strawberry Custard Filling
  • 1 cup finely diced strawberries
  • 1 teaspoon sugar
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • Pinch of fine sea salt
  • 3 large egg yolks
  • 1 1/2 tablespoons cornstarch, mixed with 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cold unsalted butter, cut into pieces
  • Donuts
  • 1/2 cup warm water
  • 4 and 1/2 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 1/3 cup vegetable shortening
  • 3/4 cup milk
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 2 eggs
  • Vegetable Oil for Frying
  • Sugar for coating
  • Strawberry Custard Filling


  1. To make the custard, finely dice strawberries and mix with 1 teaspoon of sugar, set aside.
  2. In a small heavy bottomed pot, add heavy cream, milk, sugar, and salt and cook on medium heat until it begins to gently simmer, at this point turn off the heat.
  3. In a separate bowl, beat egg yolks until they are pale.
  4. Add cornstarch mixture to egg yolks and whisk to combine.
  5. Very slowly pour warm milk into the egg yolk mixture, mixing constantly, until all of the milk has been added.
  6. Return the custard to the saucepan and cook over medium low heat, stirring constantly, until the custard is thickened and glossy, about 3 minutes
  7. Remove from heat and add butter and vanilla, and stir until smooth.
  8. Stir in diced strawberries and refrigerate custard until cold and ready to use. This can be made up to 2 days in advance.
  9. To make the donuts:
  10. In a small bowl, combine warm water, yeast, and sugar. Allow to sit until yeast begins to "bloom".
  11. While yeast is blooming, melt shortening and milk in a small saucepan over low heat until bubbles appear on the surface.
  12. Remove from heat and transfer into a large bowl.
  13. Add salt and sugar and mix until sugar has dissolved.
  14. Add 1 cup of flour and eggs to the milk mixture and beat until combined.
  15. Beat in yeast mixture and remaining 3 cups of flour until combined.
  16. Replace your whisk attachment with the kneading hook, or place dough on a well-floured surface, and knead until smooth and no longer sticking to bowl or hands.
  17. Once dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size.
  18. Once dough has risen, place on a well floured surface and roll a flat disk, about 1/2 thick.
  19. Cut out donuts with a 3 inch biscuit cutter.
  20. Place on a wax paper lined cookie sheet and cover lightly. Allow to rest until donuts have once again doubled in size.
  21. In a heavy bottomed skillet or pot (or a deep fryer) pour oil to a depth of 2 inches deep.
  22. Heat oil to 375 degrees.
  23. Working in batches of 2-3 at a time, carefully drop donuts into hot oil and fry until golden brown, about 1 minute on each side.
  24. Remove with a slotted spoon and place on a paper towel lined plate to drain.
  25. Once donuts have cooled slightly, coat in sugar.
  26. Fill a piping bag fitted with a small tip or a plastic bag with a small corner cut out with the chilled pastry cream. Pipe a few tablespoons into each donut round.

No-Bake Grasshopper Pie

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

Grasshopper Pie

Growing up, I would love to visit my aunt’s house. Unlike our home pantry that consisted of jars of flax seed and quinoa, her pantry was filled with delicious things like Keebler cookies. On occasion, if my dad went shopping, he would bring home a few packages of SANDIES® PECAN SHORTBREAD Cookies. The cookies were immediately consumed by my dad and us kids quietly around the table with our cups of milk. Still to this day, if I am going to buy a package of cookies, it will always beF UDGE SHOPPE® E.L. FUDGE® DOUBLE STUFFED cookies or their FUDGE SHOPPE® FUDGE COVERED COCONUT DREAMS. Not only are they delicious, but they are nostalgic and represent good times with my family.

Keebler Cookies

Grasshopper Pie Slice

With temperatures rising, No-Bake desserts are soon to become very popular. After browsing through one of the vintage cookbooks that my grandmother gave me, I found a recipe for a Grasshopper Pie. I remember her making it while I was growing up, but never wanted to try it because I didn’t like it. Well, now that my tastebuds have developed and I love the combination of mint and chocolate, I thought it was time to give this pie a go. And I am so happy that I did! After a quick trip to Ralphs and a few Keebler cookie packages later, I was ready to make this dessert!

Keebler Grasshopper Cookies

To make the crust, I simply ground up a package of FUDGE SHOPPE® GRASSHOPPER® FUDGE MINT cookies in my food processor. I then added a bit melted butter to bind the crust, and pressed it into the pie pan. While chilling the crust, I made the filling. I beat together the cream cheese, sugar, mint extract, and chopped cookies. I then folded in some softened whip cream and added a bit of green dye, then poured the filling into the chilled pie crust. Finally, I topped it with a but more whip cream, fudge sauce, and more chopped cookies, and froze it until serving time. 

Keebler Cookies

Grasshopper Full Pie

The results were fantastic and just like what my grandmother used to make. It was light and fresh, making for the perfect dessert on a hot summer’s day.For more great ideas and inspiration, be sure to check out the #BiteSizedBitsOfJoy Social Hub.

Slice of No-Baker Grasshopper Pie

Keebler Cookies at Kroger: Summer 2016

No-Bake Grasshopper Pie

Yield: recipe makes on large 9 in pie and serves approximately 8 people


  • 4 teaspoons melted butter
  • 16 ounces (2 packages) softened cream cheese
  • 1 cup sugar
  • 1/2 teaspoon mint extract
  • 2 cups softened whip cream
  • 1 drop green dye
  • 1 cup softened whip cream
  • 1 cup chopped FUDGE SHOPPE® GRASSHOPPER® FUDGE MINT cookies
  • Fudge sauce, slightly warmed for pouring
  • More chopped cookies for topping


  1. In a food processor, pulse cookies until fine crumbs.
  2. Add melted butter and pulse until cookie crumbs are moist.
  3. Evenly press crumbs into the bottom and sides of pie pan and place in freezer while making the filling.
  4. To make the filling beat together cream cheese and sugar until smooth. Add extract and beat to combine.
  5. Fold in whip cream, dye, and extra chopped cookies.
  6. Pour filling into crust and spread evenly.
  7. Top with remaining whip cream and freeze for 30 minutes.
  8. Before serving, drizzle with warmed fudge sauce and top with chopped cookies.
  9. Slice and serve.