Skip to main content

You're the STAR Blog Hop & HOME Features

T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!     WELCOME to the August 2022  " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to  HOME feature week of the August 2022  " You're the STAR " blog hop! Meet your HOME week Hosts   This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories.  Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month.   The "theme" occurs in our weekly features:

Chocolate Covered Strawberry No-Bake Cheesecake

A smooth and creamy strawberry cheesecake filling, is sandwiched between a shortbread cookie crust and sinful chocolate ganache.





For me summer is all about no bake desserts. I usually go crazy with no bake desserts during the summer, but it seems like I just haven't had time to indulge this year. We've been going non stop since the middle of July, with no signs of stopping. 


The reason I like no bake cheesecakes so much, is because they are so easy. This one was as easy as simmering frozen strawberries (which I still had in my freezer from LAST summer!), with some sugar, until nice and thick. Once my homemade strawberry jam was cooled, I mixed it in with some softened cream cheese and luscious freshly whipped cream. For the crust I used a combination of shortbread cookies, macadamia nuts (which I found in the freezer) and toasted coconut. A silky chocolate ganache tops it off, adding a wonderful sweet indulgent extra, to this fantastic cheesecake. 






No-Bake Chocolate Covered Strawberry Cheesecake


crust:

12 shortbread cookies (I used store brand cookies)

1/2 C macadamia nuts, toasted and cooled (almonds would also work)

1/3 C toasted coconut

2 Tbs sugar

1/4 C butter, melted


filling:

2 C strawberries (fresh or frozen)

2/3 C sugar

2 tsp vanilla

2- 8oz pkgs cream cheese, softened

1 C 35% heavy cream

3 Tbs powdered sugar

1 C semi sweet chocolate, chopped

1 C 35% heavy cream

2 Tbs butter

chocolate covered strawberries to garnish


Place a mixing bowl and mixer attachment(s) in the freezer, for at least 1 hr.


For the crust, place the shortbread cookies and toasted macadamia nuts, in a food processor and pulse until mixture resembles fine crumbs. Pour into a bowl and add the toasted coconut and 2 Tbs of sugar. Drizzle with the melted butter and mix until the mixture resembles wet sand. Press into an 8-inch springform pan. Refrigerate while you work on the filling.


For the filling, place the strawberries in a sauce pot with 2/3 C sugar and the vanilla. Bring to a boil, reduce heat and simmer for 15-20 minutes, breaking up berries; until they become nice and thick. Remove from heat and let cool completely.


In a large bowl, beat the softened cream cheese until nice and smooth. Beat in the cooled strawberry mixture; until well combined. Set aside.


Using the cold bowl and mixer attachment(s), beat 1C of 35% heavy cream, until soft peaks form. Slowly add in the 3 Tbs of sugar, beating until cream comes to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Pour onto chilled crust, smoothing it out evenly and refrigerate until set; about 4 hrs, to overnight.


Once cheesecake is set, start your ganache. Place the chopped chocolate into a small mixing bowl. Heat the remaining 1 C cream, in a sauce pot, over medium heat; just until bubbles start to form around the edges of the cream and pot. Pour the hot cream over the chocolate and let sit 2 minutes. Gently stir the chocolate mixture, until it becomes smooth. Stir in the remaining 2 Tbs of butter and let ganache cool slightly; about 5 minutes. Pour ganache over the cheesecake and return the the fridge to set; about 1-2 hrs.


Garnish with chocolate dipped strawberries. Run a knife, which has been dipped in scalding hot water and wiped off, around the edge of the cheesecake, before removing the outer shell of the springform pan.

Comments

  1. I don't believe I have had a no bake cake in a long time. I would love to try out this recipe. I love chocolate cake.

    ReplyDelete
  2. I'm usually skeptical of no-bake desserts, but this looks delicious! Do you think the crust would have enough structure if I skip the nuts, though? I just don't like the taste of nuts

    ReplyDelete

Post a Comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

Easy Balsamic Glazed Salmon

 This is a healthy, easy and impressive way to prepare salmon. The glaze is simple, yet flavourful, and this will quickly become your favourite salmon recipe. Salmon is a reddish fish, that is tender yet firm and it is a favourite amongst many, due to it's buttery flavour. It is low in saturated fat and high in protein and is also a great source of vitamin B12 and Potassium. These are only some of the reasons salmon has been deemed a super food. When I worked at the natural food market, I cooked quite a bit of salmon over those 3 years. It was a staple on our hot buffet and one of our most popular items. Our patrons preferred it prepared simply with dill, lemon, salt and pepper. While this is one of my favourite ways to prepare salmon, sometimes you need a little variety. The balsamic vinegar becomes wonderfully sweet as it bakes in the oven. The Dijon adds a slight tartness, to balance out the sweetness. With only a few healthy ingredients, this recipe is deliciously simple and wo