As you know, Valentine’s Day is soon approaching. In preparation for our dinner at home, I’ve been experimenting with a No Bake Layered Cheesecake recipe that I can finally be happy with. This is why it takes me forever to post a new recipe. I’m so critical of my own work. But, seeing how we DO plan a nice dinner at home every year for Valentine’s Day I needed to start working on a dessert!
We’ve never been big fans of going out to dinner on Valentine’s Day, especially with the kids. I cannot imagine an evening at a restaurant with my kids on one of THE busiest days of the year. Besides, Valentine’s Day isn’t just for couples! Valentine’s Day is for EVERYONE!! Children, friends, parents, siblings, teachers,……blogger buddies! Yup, I said it, blogger buddies have made it to my Valentine list.
This post in fact, is inspired by a blogger I have been following for a long time now. Maggie Zam @TheTwiddles is a sweetheart with some mad creative crafting skills. I think we’ve been following each other for as long as I’ve had Spanglish Spoon in fact! Anyway, if you’re looking for craft ideas, you should definitely check her out. She also has an online store with all her beautiful hand made products. Maybe you’ll find something there for your Valentine? Only one way to find out! But first, here’s the how-to for my No Bake Layered Cheesecake.
- one 6oz package Marias cookies
- six tablespoons butter (melted)
- two 8oz blocks of Philadelphia cream cheese
- eight tablespoons powdered sugar
- two 5.3oz vanilla flavored non-fat greek yougurt
- two cups frozen berries mix
- one tablespoon honey
Tools you will need:
- two small cookie sheets (mine measure 12 x 8 1/2 each)
- parchment paper to use as a liner for the cookie sheet (optional)
- plastic wrap
- one scraper or pastry knife
- cookie cutter shapes (optional)
Set aside in a large mixing bowl.
In a large bowl, add the butter to the crumbs and mix well with a fork.
Using a parchment lined cookie sheet, Use your hands to press the cookie crust down to form a hard crust layer.
Set aside in the fridge.
Be sure to scrape the cream cheese off the sides of the mixer in between mixing time.
Plastic wrap helps spread the cream cheese filling a little easier. Return the tray back to the fridge.
In a small sauce pot, add the berries and cook them until there are no frozen pieces left. By this time you should have a chunky salsa-like berry sauce. Add the honey, stir well, and turn off the burner. Let it cool a little.Once it’s cool enough to handle (doesn’t have to be completely cooled), use a hand blender or any other small blender to turn the berries into an even smooth filling.
Remove the plastic wrap if you used it to spread the first layer of cream cheese onto the crust. Pour 3/4 of the filling on top. Spread evenly with the scraper or pastry knife.
Using the second cookie sheet, lay another sheet of plastic wrap down, making sure to leave at least 1 inch of plastic wrap on the sides. Spread the remaining half of the cream cheese filling on top of the plastic wrap and spread the same way you did the first layer.
Once the final layer is made, place the two cookie sheets side-by-side. Flip the final cheese cake layer over onto the berry filling gently by holding the corners of the plastic wrap – like closing a book.
Use the remaining berry filling to decorate the top with swirls and a toothpick. I found that this design style works (and looks) better if you dip the toothpick into the filling and write on the pie as opposed to pouring it on.