Easy Healthy No-Bake Cheesecake

This Healthy No-Bake Cheesecake is free of eggs, gluten, and refined sugar, while still tasting exactly like traditional cheesecake!

This Healthy No-Bake Cheesecake is free of eggs, gluten, and refined sugar, while still tasting exactly like traditional cheesecake!

You neeeeeeeeeeed this easy healthy dessert in your life! I’m SO excited to share it with you today because it is one of my favorites! You are going to love how easily these Healthy No-Bake Cheesecakes come together (hello no-bake!). Plus, they have no refined sugar (just a little honey and a few dates), and they are chock-full of protein and fat, which I’m always trying to get a little more of into my young active children. The texture is perfection, it’s egg-free and gluten-free, and it tastes just like a traditional no-bake cheesecake dessert, if not better. Cheesecake is one of those flavors that I have always really liked. I have posted cheesecake brownie bars, a super simple 5 minute raspberry cheesecake dip, and even a cheesecake ice cream recipe, all of which are delicious. This recipe is a bit healthier than the others so I feel like I can make it more often, not a bad thing!

 Healthy No-Bake Cheesecake is free of eggs, gluten, and refined sugar

It’s extra fun to serve individual/mini things and these mini cheesecakes are super cute. I used these one cup (half-pint) wide mouth canning jars to make them in and they are the perfect size. Plus I love having these handy little jars on hand and use them often (they fit any of my 9 favorite salad dressings perfectly). I have made a classic vanilla cheesecake for you today, which means that you can top it with just about anything. You can add fresh fruit (strawberries, pineapple, blueberries, raspberries, and/or cherries are perfect). You can top it with a little lemon or lime zest, or you could even top it with a few pretty chocolate curls.

If you don’t want to make mini no-bake cheesecake, then this will make a 9×9 inch baking dish of cheesecake that you’ll be able to dish up to share. It doesn’t slice up as cleanly as a true cheesecake (most no-bake ones don’t), but it’s still delicious.

Healthy No-Bake Cheesecake

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Chocolate Molten Lava Cakes

Chocolate Molten Lava Cakes are one of my very very favorite dessert recipes – and they only take a total of 20 minutes from start to eating!

Chocolate Molten Lava Cakes are one of my very very favorite dessert recipes - and they only take a total of 20 minutes from start to eating!

There are few desserts that I love more than those that combine chocolate plus carbs. I love chocolate cake, chocolate chip cookies, and all things chocolate + butter + sugar + salt. It’s a glorious combination that I adore. This Chocolate Molten Lava Cake recipe is one of my very very favorite dessert recipes, and I can’t believe I haven’t shared it with you before.

I started making this recipe in 2012 when my friend Kristin from Iowa Girl Eats first posted it. I have made it so many times since then that I can’t even count. I haven’t shared it though because 99% of the time I make it late at night when the need for a treat calls after the kids have gone to bed. I have made this recipe lots and lots of times when we have had overnight guests over too. It only makes four little lava cakes and having a hot little cake with some ice cream on top is just the kind of things that turns staying up talking into a treat. This is my go-to company is coming treat because I always have what I need on hand, and they only take me a total of 20 minutes from start to eating. Plus, they are amazingly chocolatey and delicious. I love this recipe.

Chocolate Molten Lava Cakes only take a total of 20 minutes from start to eating!

I thought this would also be perfect for you to have on hand for Valentine’s day! They are so much fun to make and eat, perfect for a holiday or special occasion. Sometimes at night I’ll make these for Thomas and I. I’ll hide the other two cakes in the fridge and reheat them again for the next night. The kids never find out we had dessert without them, and I get a treat two nights in a row.

Chocolate Molten Lava Cakes are one of my very very favorite dessert recipes

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Chocolate Molten Lava Cakes

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Ingredients

  • 1/2 cup butter
  • 4 squares semi-sweet baking chocolate (4 ounces)
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 Tablespoons all-purpose flour or gluten-free baking blend

Instructions

  1. Preheat the oven to 425 degrees. Grease 4 six-ounce ramekins with butter and set aside. In a microwave-safe bowl add the butter and chocolate. Microwave on high until the butter melts and the chocolate starts to soften, about 1 minute. Mix the chocolate and butter together until no lumps remain. If you need to microwave it a bit longer you can.
  2. Add powdered sugar and stir to combine. Add the eggs and egg yolks and stir to combine. Add the flour and stir to make a thick batter. Place the batter in the prepared ramekins. Place the ramekins on a baking sheet to easily move them in and out of the oven.
  3. Place the baking sheet and ramekins in the oven. Bake for 12-13 minutes until the edges are set and the center is soft (but it won’t be glossy or super jiggly). Let the cakes rest for 2 minutes and then invert them onto a serving plate. Serve right away with freshly whipped cream and berries or vanilla ice cream.

Notes

A 4 cup glass Pyrex measuring cup is the perfect size to make the batter in and then you have a nice little lip to pour from too.
If you don’t have semi-sweet baking chocolate you can substitute good quality chocolate chips (it’ll be just over ½ cup of chocolate chips). I like the Guittard brand of semi-sweet and extra dark chocolate chips for this recipe.
You make need to run a thin knife around the edge of the cake (between the cake and the ramekin) before you invert them on a serving plate.
If you have a hard time getting the cakes out of the ramekins you can always serve them in them. They taste the same 🙂

 

Chocolate Molten Lava Cakes

You can serve these right in the little dish you baked them in or you can carefully run a butter knife along the outside and turn them onto a plate so that they come out of the dish. We like them with vanilla ice cream or freshly whipped cream and a few berries. Both ways are delicious, but I think I like the ice cream option best. There’s something magical about warm desserts and cold ice cream.

Chocolate Molten Lava Cakes are one of my very very favorite dessert recipes - and they only take a total of 20 minutes from start to eating!

I can’t wait for you to try these lava cakes! Here’s a list of some of my all time favorite chocolate desserts in case you need some more ideas for your Valentine.

Triple Chocolate Brownies
Lunch Lady Brownies (they have icing!)
Red Velvet Cheesecake Brownie Bars
Cheesecake Brownie Bars
Homemade Chocolate Peanut Butter Ice Cream
Brookies (Brownies + Chocolate Chip Cookie Bars) – easy and made with a mix
Dark Chocolate Valentine’s Cookies
The Ultimate Chocolate Peanut Butter Brownie Sundae

Now that’s a good looking list! Enjoy some sweets, from my kitchen to yours.

Pumpkin Sheet Cake with Caramel Frosting

Easy pumpkin sheet cake with a rich caramel icing that will feed a crowd!
Pumpkin Sheet Cake with Caramel Frosting

Fall is upon us, and that means that wonderful things like pumpkin, boots, hay rides, and pumpkin patches are just around the corner. With the heat of the summer behind us, we tend to have lots of parties and evening outside. We might roast hot dogs or just spend the evening on the porch swing; but either way, gatherings and groups often mean food! This simple Pumpkin Sheet Cake with Caramel Frosting is one of my favorite recipes to make in the fall because it’s perfect for a party or an evening around the fire. The cake is moist with just the right amount of spice, and the caramel frosting is extra-rich, so the thin layer on top is just right. This fuss-free cake is just the kind of dessert a fall with friends is made of.

Pumpkin Sheet Cake with Caramel Frosting is part of Pumpkin Week and my, what a glorious week it is! Cassie from Wholefully and I have been prepping just for you, because we know you love pumpkin as much as we do. Today Cassie is sharing a gorgeous Savory Pumpkin Hummus recipe that I can’t wait to dip something into. Isn’t it pretty? If you like the recipes, feel free to share. Use Facebook, Pinterest, or Instagram to share the love because we all know that there is no such thing as too many pumpkin recipes. Your friends are going to love them.

Easy pumpkin sheet cake with a rich caramel icing that will feed a crowd!

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Chocolate Zucchini Cake

Chocolate Zucchini Cake made from 3 cups of grated zucchini with a rich pourable icing on top.

There are few things that I love more than chocolate zucchini cake. I’ve been making this cake for 3 years now and it is one of my all-time favorite recipes. I make lots of recipes once and move on (I love trying new things!), but there are a handful that I go back to again and again and again; this is one of those recipes. I took pictures of it last year to share with you and then had a cute little newborn in the middle of the summer and never got it posted. I’m finally sharing this amazing chocolate zucchini cake recipe with you and I’m so glad. It kind of feels like a moral obligation to get this recipe to you now. I hope you have zucchini on hand because this chocolate zucchini cake would be the best simple Sunday afternoon dessert to make.

The Best Chocolate Zucchini Cake recipe ever! It turns out perfect every time!

Here’s what I love about this Chocolate Zucchini recipe:

  • Your family will have no idea that there’s 3 cups of vegetables hiding inside, but you’ll feel great about serving a dessert that also includes vegetables #momwin
  • You can’t mess it up. This cake is so simple and it comes out right every time. The cake batter is actually a lot like a quick bread recipe and always works really well. It doesn’t fall, it’s always moist, and it’s super chocolaty. Even if you aren’t much of a baker, you can make this cake.
  • You can make the frosting two different ways. You can heat up the icing on the stove and make a warm pourable frosting and drizzle it over the warm cake. This method lets the frosting soak into the cake and then it’s extra moist, (it’s a lot like my Grandma’s sheet cake recipe we love). OR you can make the icing more like a traditional chocolate butter cream which means you have chocolate cake with a nice layer of buttercream on top. The ingredients are all the same but it feels like two different cakes. My husband loves the first method of pourable frosting (he loves extra moist cake) and I love the buttercream because I love icing. You can do whichever. I make this so often that I rotate which icing I make. OR if you don’t like icing, skip it, serve it with a dusting of powdered sugar, or serve the cake warm with a little whipped cream or vanilla ice cream. You have so many options.
  • It travels great, serves a crowd, and can be made ahead of time. I love taking this cake to picnics, church gatherings, and to parties all year long (perk of grating a little zucchini and sticking it in the freezer!).

Here’s what the baked cake looks like. Isn’t it pretty?!

The Best Chocolate Zucchini Cake recipe ever! It turns out perfect every time!

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Watermelon Cake with Whipped Cream

Watermelon Cake with Whipped Cream for a fun birthday treat.

Baby Graham, also fondly know as Mr. Squishy, turns one this month. Where has the time gone friends?! It seems like just yesterday that I was gigantic and miserably pregnant and now I have a baby trying to walk around the house! I’m so grateful I’m not where I was a year ago; pregnancy is rough. All that work was worth it, though. I managed to create the world’s cutest baby ,and he was well worth all the suffering to get him here.

This little lamb is a bright spot in our family. His siblings adore him, and so do his parents. He’s my fattest baby by far, he’s silly and snorts, and he loves to keep up with his siblings. We love this little guy and are so excited to celebrate his birthday.

A few weeks ago we went to a first birthday party, and the one-year-old had a smash cake (a cake just for the baby to play in). My older kids thought this was the cutest thing ever. In the past the most I have done is give the baby a piece of cake or a cupcake, but my big kids are begging me to make a smash cake for Graham’s birthday. I did really want to make a cake just for him, so I got to looking around and thought I might try making a watermelon cake!

I have seen a few “watermelon cakes,” and I always thought they looked like a lot of fun. I finally decided to try making one, and I’m so glad that they did. Watermelon plus fresh whipped cream is delicious together! A watermelon cake didn’t heat up my kitchen, it looked amazing, and I didn’t even mind when the kids wanted seconds. More fruit you say? Sure thing!
I’m pretty sure I’ll end up making a watermelon cake for Baby’s birthday because it’s super easy, it’ll still be nice and messy, and he loves watermelon!

DSC_6791

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Homemade Cake Batter Ice Cream

cake batter ice cream1

Making homemade ice cream in the summer is something that I love to do. I feel like after a full day of working in the garden/playing/swimming/bike riding, then sitting down to a healthy seasonal meal (like anything on the grill + fresh beans and corn from the garden + sun sweet peaches or melon), that dessert just follows naturally. Eating healthy is pretty easy, since so many delicious things are in season. And getting in lots of sunshine and movement is also a natural part of the summer season, so I have no worries about giving my family a homemade treat after a full day. Ice cream is always at the top of my list of things to make.

Thomas got me this ice cream maker for Mother’s Day a few years ago and I love it. You don’t have to mess with ice and salt, you just freeze the whole bowl instead. Once you add your liquid, it only takes about 20 minutes to make ice cream too, which I think is great. I might have to get a second one as my family gets bigger though, because the 1.5 quarts is just enough right now. The ice cream maker would make a great summer wedding gift too! My sister has the same one (in red), and when she comes to visit she packs it down so that we can make ice cream for all of our kids.

This cake batter ice cream recipe is actually from my sister and one that we make lots and lots. I like that it doesn’t have any eggs and that you don’t have to cook the liquid before churning it because that means I can make it on a whim and it’s done in about 25 minutes. I love all things cake batter, and this ice cream is perfection. You can use just about any cake mix you’d like, and that will change your flavor. I normally make this with Funfetti cake mix, but I’ve also made it with white and yellow cake mix – all of them are delicious. I’m positive that you could use chocolate, cherry, and even lemon cake mix too, depending on the flavor you’d like in the end. No matter what cake mix you choose, this cake batter ice cream is sure to please.

cake batter ice cream2

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Whole Wheat Honey Cake

 

Whole Wheat Honey Cake a great whole food dessert recipe!

It’s day three of whole food dessert week and I have this gorgeous Whole Wheat Honey Cake recipe for you today. Did you see those Oatmeal Chocolate Chip Cookies (made with whole wheat and honey) and those amazing Blueberry Muffin Date Bites? See, eating whole foods doesn’t have to be all vegetables all the time!

This cake comes from the King Arthur Flour Whole Grain Baking cookbook. A million years ago my mom picked it up from the library, told me how much she loved it, I proceeded to get it from the library where I was, and we both fell in love. We both have purchased the book since and I know we both love and use it. It’s a whopping 500 page whole grain baking bible if you ask me. It’s full of great recipes from everything from pizza crust to layered cakes, but it also really teaches you about how to use whole grains so that you are not only getting the health benefits, but things also taste good. The gigantic hardback book is just over $20 and I’m pretty sure you should ask the Eater Bunny to stick one in your basket this year (this whole wheat pita bread and these whole wheat hot cross buns recipes are both from the book, check them out!).

The book said something about how this cake was perfect for a light dessert or snack. It’s considered a snack cake, meaning it’s not fancy or fluffy or full of icing. It’s sweet and has the texture of a quick bread. The honey is just right and the almonds on top make it look just beautiful (you bake them right into the cake). I took this to a family birthday party and folks really enjoyed it. The outside that was a little crusty was my favorite. You can serve this cake with a few fresh berries and freshly whipped cream or you could give it a sprinkle of powdered sugar on the top and serve it with ice cream. All good options.

I plan on making this cake again as soon as the million (ok, 60) strawberry plants I planted last spring start to bear fruit. Oh man, it’s going to be so good with some fresh homegrown strawberries! I literally cannot wait until they are ready.

 

Whole Wheat Honey Cake a great whole food dessert recipe!

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Extra Thick Pumpkin Cake

Extra Thick Pumpkin Cake the stuff cake dreams are made of!I’m a huge fan of dense, sweet, moist, and extra thick cakes; add pumpkin and a little pumpkin pie spice to that combo and I’m sold. This extra thick pumpkin cake is the stuff my dreams are made of! I saw this recipe on my friend Carrian’s site and just knew that I had to make it. The recipe is different from any I’ve seen and I just knew it would be a good one. You mix together butter, sugar, six eggs (six!), pumpkin, evaporated milk, and then throw in a cake mix for good measure. What?! I don’t know who came up with this extra thick pumpkin cake but I thank them from the bottom of my heart. It is delicious! Carrian actually says in her post that it’s an old family favorite her mom has been making for years;  it’s definitely a family favorite for good reason.

This cake is super moist and dense, which I love. It sure doesn’t need any frosting or icing, but a little bit of freshly whipped cream just makes this perfect. This would be the perfect dessert to bring to Thanksgiving if you aren’t much of a pie maker. It’s can be made a day in advance and travels great!

I can’t wait for you to try this!

 

Extra Thick Pumpkin Cake the stuff cake dreams are made of!

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Pumpkin Sheet Cake with a Simple Cream Icing

Pumpkin Sheet Cake with a Simple Cream Icing
I’m a big fan of sheet cakes because they are pretty quick and easy to make, they bake quickly, they make a bunch (perfect for our big family dinners, parties, and church functions), and because the cake is thin, you can eat a big old square of it and not even feel bad about it. Today I’m sharing a fabulous recipe for Pumpkin Sheet Cake with a Simple Cream Icing.

My love of sheet cake stems from my childhood in Indiana. My grandma made the most fabulous chocolate sheet cake and it’s very nostalgic for me (I just made that recipe on Sunday to celebrate birthdays in our family). That chocolate sheet cake is the one that I make over and over again, but every once in a while I like to try something new. King Arthur Flour shared this pumpkin sheet cake recipe on their Facebook page and it was just calling my name. It turned out just perfect and I knew you all would like it too. Long live pumpkin season.

Pumpkin Sheet Cake with a Simple Cream Icing

I did a very simple cream icing and left it on thin side. I didn’t need a stiff buttercream icing because sheet cakes are casual and I didn’t mind if it was a little drippy and glossy. My icing was soft and just kind of settled into the cake nicely. If you’d like a stiffer icing, use a little more powdered sugar. The original recipe called for a cream cheese icing, which would also be fabulous on this cake. I like cream cheese icing on cinnamon rolls but it isn’t my favorite (I made too much of it when I was pregnant with Henry one day and I haven’t quite gotten back to liking it again). So if cream cheese icing is your jam, by all means, whip up a batch to compliment this tender, lightly spiced cake.

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