No Bake Strawberry Cheesecake


This strawberry cheesecake is a fun recipe to make during the strawberry season with plenty of fresh strawberries at hand!  This cheesecake will be a cool, refreshing hit and does not need to be baked.  It is light and airy as well.

You’ll need to chill a can of evaporated milk so you can whip it until it is stiff.  Be sure to put it in the refrigerator for several hours ahead of when you want to mix up this strawberry cheesecake. I used sugar-free jello in this recipe, but you can use regular jello if you’d like.

Slice fresh strawberries and fold into the mixture before putting it in the pan, or just put them on top as a garnish – or do both. I got this recipe from my Aunt Iva, who liked to make it for her husband (my uncle), and I adapted it for strawberry season.

Refrigerate this strawberry cheesecake until ready to serve. It freezes well also.

strawberry cheesecake

No Bake Strawberry Cheesecake
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
A simple, easy and refreshing dessert with a flavor of strawberries. It's a non-bake dessert as well.
  • 1½ Tbsp. powdered sugar
  • 1½ cups graham cracker crumbs
  • 6 Tbsp. butter
  • 1 box strawberry jello (3 oz) - sugar-free or regular
  • 1 cup boiling water
  • 1 can evaporated milk (chilled)
  • 8 oz. cream cheese
  • 1½ cups sugar
  • ½ - 1 cup sliced strawberries
  1. Dissolve jello in water; chill, but do not jell
  2. Mix graham cracker crumbs, butter, and powdered sugar together
  3. Save ½ cup crumb mixture for topping
  4. Spread remaining crumb mixture in the bottom of a 13 x 9 in pan (or 9 x 9 Tupperware)
  5. Mix sugar and cream cheese together
  6. Whip chilled milk until STIFF.
  7. Fold milk into jello and cream cheese mixture
  8. Beat for 2 minutes
  9. Fold sliced strawberries into the mixture
  10. Pour into pan on top of the graham cracker crumbs
  11. Sprinkle with topping (optional)
  12. Chill.
  13. Freezes well also

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Strawberry Swirl Cheesecake

Strawberry cheesecake

                                                                                              Real strawberries swirled in the top layer!

This strawberry swirl cheesecake is easier to make than it might look, but it does take some time. Be sure to follow the directions to let it refrigerate overnight so it will set well.  Ask me how I know about this!

If you’re wanting something light, not too sweet, and still fancy, this strawberry swirl cheesecake takes the cake. You’ll need to hang around the kitchen for a while as it is baking, so you can add your second layer. That’s okay. Just clean out some cabinets if you’re industrious or read a book if you’re feeling lazy.

You’ll need flour, sugar, butter, whipping cream, cream cheese, eggs, vanilla, and strawberries. You’ll need over 90 minutes of baking time in three stages. And, like I mentioned earlier, an overnight to let it set.  Other than that, it’s a great piece of cheesecake!

You mix your crust and bake it first – for 15-20 minutes.

Strawberry cheesecake

                                        The baked crust. Yes, that spring-foam pan has been in my kitchen for almost thirty-four years.

While that’s happening, mix up the rest of the cheesecake. You’ll need to divide the batter in two because you’ll add real strawberries to the bottom layer and then swirl them on the top layer (after you bake the bottom layer for thirty-five minutes).

Then you add half the batter to the crust and bake it for thirty-five minutes. Once that layer is baked, you add the remaining batter and put your pureed strawberries on top. Using a knife, swirl the strawberries through the top unbaked layer. I had a lot of fun making my swirls!

Back into the oven it goes for the last time – baking for forty-fifty-minutes longer – or until the center is set.

strawberry cheesecake

                                                                            The final product. Yummmmm!

One nice thing about this recipe is that you don’t have cool-down time between bakings. Just don’t forget the overnight set time. Did I mention that?  Oh yes, I did. That’s because you really want to remember you need that much time before you can serve it. That’s because I didn’t read that part the day I planned to serve it for dinner and I tried to let it cool for four hours instead of overnight as the recipe calls. It was not a good idea but my guests were pleasant about it. The following evening, I served the rest of this strawberry swirl cheesecake to a bunch of adults and kids who couldn’t praise it enough and kept coming back for seconds.

I found this recipe on Taste of Home, ( where you’ll be able to find many more delicious tried-and-true recipes.

strawberry cheesecake


Strawberry Cheesecake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
This cheesecake takes a little more time and effort but is worth every bit of the energy you invest in making this dessert. Just remember to give enough time for it to chill overnight so it has time to set well.
  • Crust:
  • 1½ cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon grated lemon peel
  • ½ cup cold butter, cubed
  • 32 ounces softened cream cheese
  • 1⅓ cups sugar
  • 2 Tablespoons flour
  • 2 Tablespoons heavy whipping cream
  • 4 lightly beaten eggs
  • 1 Tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup pureed fresh strawberries, divided
  • 8-10 drops food coloring (optional - I did not use)
  1. CRUST:
  2. Grease a 9-inch springform pan.
  3. For the crust, combine flour, sugar and lemon peel, then cut in the butter until it is crumbly.
  4. Pat the dough onto the bottom and up about 1 inch on the sides of the springform pan.
  5. Using double layers of heavy-duty foil, wrap the foil around the pan and put it on a baking sheet.
  6. BAKE at 325 for 15-20 minutes or until it is done. Cool.
  8. Using a large bowl, beat the cream cheese, sugar and flour until smooth.
  9. Beat in the cream. Add eggs, beating on low speed just until combined.
  10. Stir in lemon juice and vanilla.
  11. Pour 2½ cups batter into a bowl and set it aside.
  12. Stir ¾ cup pureed strawberries (and optional food coloring) into the rest of the batter.
  13. Put this mixture into the crust.
  14. Put the springform pan on a large tray or baking pan and add 1 inch of hot water to the tray or pan.
  15. BAKE for 35 minutes.
  16. Remove from oven and carefully put the rest of the batter over the bottom layer.
  17. Spoon the remaining pureed strawberries over the batter in circles.
  18. Using a knife, carefully cut through the TOP layer and swirl the berries.
  19. BAKE 40-50 minutes longer or until the center is set.
  20. Remove the springform pan from over and the water/tray/pan.
  21. COOL on a wire rack for 10 minutes.
  22. Run a knife around the edge of the pan to loosen.
  23. COOL 1 hour longer.
  24. REFRIGERATE overnight

Pinterest Strawberry Swirl Cheesecake

Roast Beef with Homemade Gravy



                      Roast Beef, Mashed Potatoes with Homemade gravy, homegrown corn,                             and green beans sauteed with almonds in olive oil and sea salt.  

There’s  nothing like coming home from church on Sunday noon and having the aroma of slow-juicy-oven-roasted beef fill your senses when you walk in the door. It says comfort, and it says home!

There is really no magic formula for doing an oven-roast, but there are a few things I do that I think help make it tender all the way through. Depending on the size of the roast, you’ll want to bake it longer. Just tweak this for the size of your roast.


        A liberal sprinkling of pepper and not so much sea salt.

You choose your seasonings and fix it the way you like it. I use onion, sea salt, and pepper. Add anything else you’d like to satisfy your taste buds.

For starters, I put the roast into a roaster or stoneware, add my seasonings and water (the more water you add, the more broth you will have).  I added about a cup of water to this 2.5-pound roast and should have added a little more.


                        One whole onion sliced and put on the top.

Put the roast into the oven at 400 and let it heat through for at least 15 minutes.  For a larger roast, you might want to let it at that temperature for 20-25 minutes. Sometimes I put it into the oven when I turn the oven on, and allow it to get to 400 slowly. The reason I do this is because I like the idea of getting the center of that roast hot before I turn it down to a slow-roast for several hours.

Turn your oven down to 250-275 for three to four hours. I turned mine down at 9 AM and when we got home at 12:30 PM, the place smelled heavenly.

If you check your roast and it’s not gone done fast enough, you can always turn the oven up a little or leave it in longer while you’re fixing the rest of the meal.


                                                                                        Those are onions, not pieces of fat!

You can follow this same idea in a slow cooker. I would still put it in on high for an hour so it gets heated through the center before putting it down to low.

Remove your liquid/broth and use it to make gravy.

Cut your roast the way you prefer, and it’s ready to go.


                                                                           Finished product minus the broth.

To make gravy, put your broth into a kettle and bring it to a boil. While you’re waiting on the broth to boil, put 1-2 Tablespoons flour into a bowl and mix in enough milk to make a thin paste. When the broth is boiling, add the flour/milk mixture slowly, stirring constantly.  To thicken more, allow the gravy to simmer longer.  OR you can add more milk/flour. Be sure to give it some time first so your gravy tastes like roast and not like flour.



Your roast can be done at a lower temperature for a longer period of time if you’d like.  Set your temperature by the amount of time you need to get it done. The secret to a tender roast is to get it hot all the way through and then roast it slowly in a not-too-hot oven.


Roast Beef with Homemade Gravy
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 2-3 pound beef roast
  • 1 whole onion, sliced
  • Salt and Pepper to taste
  • 1-2 cups water
  1. Put roast into roaster or stoneware
  2. Season with Salt and Pepper
  3. Place sliced onion on top
  4. Pour water over all
  5. Cover with lid
  6. Put into 400-degree pre-heated oven for 15-20 minutes
  7. Turn oven down to 250-275 and continue to bake for 3-4 more hours until roast is tender

Pinterest Roast Beef

Poppyseed Bread

poppyseed bread

This poppyseed bread recipe is a tried and true tradition in our house.

It is so easy to make, and it’s also very moist. I used to make a dozen of these at Christmas to share with our children’s school teachers. The pans I used were the mini-loaf pans. The bread is easy to freeze and nice to have for the time you need an easy pull-out-of-the-freezer snack when you need a quick addition for an “everybody’s coming over to hang out” event.

Fix this for teacher appreciation week or for other times when you want a special homemade gift for a friend. I can guarantee that it will be a hit.

To mix this recipe, you just put everything into the mixer bowl and beat it for two minutes. When that is done, you pour the batter into your bread pans. Be sure to grease and flour the pans first. To do that, just dab some vegetable oil inside the pan – on all sides and the bottom. Then put about a tablespoon of flour into the pan and move it around from side to side until the entire inside of the pan is coated with flour. This helps keep the batter from sticking to the sides of the pan.

How hard is that?!

Oh, and one other thing. Don’t forget that eating poppy seeds prior to a drug test can give you a false positive. Just to be safe, stay away from this bread if you’re due to have bloodwork done. 🙂  Other than that, go ahead and enjoy!

Poppyseed Bread


Poppyseed Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
I always make extra of this recipe and put some in the freezer. It's a great one to serve after Christmas caroling, for gifts, or just for a Sunday evening snack.
  • 3 cups flour
  • 2 cups sugar
  • ¾ cup oil
  • 3 eggs
  • 1 ½ cups milk
  • 1 ½ tsp. salt
  • 1 ½ tsp. almond flavoring
  • 1 ½ tsp. butter flavoring
  • 1 ½ tsp. b. powder
  • 1 ½ tsp. poppyseed
  • 1 ½ tsp. vanilla
  1. Beat all 11 ingredients for two minutes.
  2. Pour into greased and floured bread pans.
  3. Bake at 350 for 1 hour.
  4. Cool 10 min. before removing from pans. Makes 2 loaves.

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