Marla Meridith logo by smash

Recipe: Americana No-Bake Cheesecake

I love to make special desserts for the holidays, especially for July 4th. This Americana No-Bake Cheesecake will impress all your guests and it’s super easy to make ahead of time.

Ingredients

‘–for the crust
2 cups graham cracker crumbs (14 full sheets) you can also us ginger snaps or chocolate wafers
1/3 cup light or dark brown sugar
1/2 cup (1 stick) melted, unsalted butter
baking spray
for the filling
1 1/4 cups cold heavy whipping cream
3 (8 ounce) blocks full fat cream cheese, softened to room temperature
1/2 cup granulated sugar
2 tbsp confectioners sugar
1/4 cup sour cream, at room temperature
2 tsp freshly squeezed lemon juice
1 tsp vanilla bean paste
for the topping
1 1/2 cups fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries

Directions

Prepare the crust: Pulse the graham crackers (or your preferred cookies) in a food processor until you have a consistent crumb. Pulse in the sugar and butter until well combined. Spray a 9″ or 10″ springform pan with baking spray. Press the crust into the bottom of the pan, using your palms to make sure it’s firmly packed. Refrigerate while you are making the filling, 15-20 minutes.

Prepare the filling: Whip the cream in a stand mixer with the whisk attachment until you have stiff peaks, about 5 minutes. Transfer the whipped cream to a bowl and place in the fridge.

In the same bowl, you don’t have to rinse it, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scraping down the sides of the bowl with a soft rubber spatula as needed. On medium-high speed, beat in the confectioners sugar, sour cream, lemon juice and vanilla bean paste until smooth, scraping down the sides of the bowl as needed. Be sure that there are no lumps of cream cheese in the mixture.

Remove the bowl from the mixer and gently fold in the whipped cream being sure not to over mix, you don’t want to cream to deflate.

Scoop the cheesecake mixture over the crust. Smooth out the top with an offset spatula. Decorate with the berries.

Refrigerate for at least 6-8 hours up to two days. Serve cold.

~ Marla Meridith

Recipe: Greek Barley Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Brownie with Maple Whipped Cream

Ingredients

Directions

~ Marla Meridith

Recipe: Italian Tortellini Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Baked Garlic Parmesan Chicken Wings

Ingredients

Directions

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Ingredients

Directions

~ Marla Meridith

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

Ingredients

Directions

~ Marla Meridith

Recipe: Baked Thai Red Curry Chicken Wings

Ingredients

Directions

~ Marla Meridith

Recipe: Chipotle Macaroni Salad

This Chipotle Macaroni Salad comes together in 15 minutes. It’s the perfect dish for summer entertaining!

Ingredients

2 cups dry macaroni
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup red onion, diced
2/3 cup full fat mayonnaise
1/2 cup shredded cheddar cheese
2 chipotle peppers in adobo, diced
2 tsp chopped fresh cilantro, plus more for topping
1 tbsp freshly squeezed lime juice
salt and pepper to taste

Directions

Cook macaroni to package directions. Drain and rinse with cold water to stop cooking.

In a large bowl combine the macaroni with the peppers and onion.

In a medium bowl combine the mayonnaise, cheese, chipotle peppers, cilantro and lime juice.

Mix the mayo mixture into the macaroni until well combined.

Serve immediately. Top with chopped cilantro. Tastes great at room temperature or cold.

You can make this the day before you want to serve it. Store in the fridge until ready to serve.

~ Marla Meridith

Recipe: Italian Salad with Avocado Dressing

Ingredients

Directions

~ Marla Meridith

Best Ever Swedish Meatballs

Ingredients

Directions

~ Marla Meridith

Recipe: Italian Tortellini Salad

Ingredients

Directions

~ Marla Meridith