No Bake

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1 pound cream cheese, softened to room temp

¾ cup organic raw sugar

2 cups freshly hand whipped cream

1 tablespoon vanilla extract

⅓ cup blueberries

1 box girl scout shortbread cookies, crumbled

a stick melted butter

mint tips for garnish


1.    In mixer, blend cream cheese, vanilla, and sugar until whipped consistency.

2.   slowly incorporate whipped cream, not blending too much.

3.   In a mixing bowl, mix shortbread cookies and butter until butter is incorporated.

4.   In small pie shells, press crust mixture into pie shells evenly on bottom and sides

5.    place 4 or 5 blueberries on top crust

6.   spoon in filling mixture on top blueberries up to the rim

7.   garnish with mint top

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)



-      Bake the graham cracker crust for 8 to 12 minutes, set aside to cool

-      Whip the heavy cream to soft peaks with the sugar, and vanilla, then set aside

-      Whip the cream cheese until smooth and gently fold in the cream cheese into the whipped cream in 3 batches, careful not to break the peaks

-      Smooth out the top of the cheesecake and set in the refrigerator for at least 5 hours, then garnish with the strawberries

-      When ready to serve top with some melted chocolate sauce

  • 16 ounces cream cheese, room temperature
  • 2 cups heavy whipping cream
  • 2 baskets of strawberries, stemmed and sliced
  • 1 graham cracker crust, (can be store-bought)
  • 1 teaspoon vanilla extract
  • 2/3 cup organic white sugar
  • 1 cup chocolate sauce


-      Sauté garlic and shallot with olive oil/butter blend in a deep saucepan.

-      Add half & half when shallots have softened.

-      When mixture is warm, add cheeses.

-      Stir to incorporate cheese before adding pasta and parsley.

-      Mix pasta until coated in cheese sauce.

-      Mix in crab meat.

-      Garnish with additional shredded cheese and parsley.

-      Serve, and enjoy!

  • 4 tablespoons olive oil/butter blend
  • 1 tablespoon rough chopped garlic
  • 1 shallot, chopped
  • 2 cups half & half
  • 2 cups. low-fat shredded cheddar cheese
  • 1 cup smoked Gouda
  • 1 tablespoon chopped parsley
  • 1 pound whole wheat penne pasta, cooked
  • 1 cup lump crab meat
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