Can we just talk a minute about how it’s almost the middle of August and it’s almost FALL?! For the first time in years I am absolutely not ready for my favorite season of the year quite yet. I feel like summer has flown by, as I’ve been a leeeeetle preoccupied with being pregnant and then having that baby, and now getting into the groove of being a mom. Which, by the way, is HARD! Why didn’t anyone tell me it was this hard?
Because of this whole mom gig, getting into the kitchen has been challenging, to say the least. While I’ve cooked a few good meals here and there, I’m far from getting back into my usual ways of meal planning, eating healthy, and consistently cooking and testing recipes for the blog.
One thing I definitely have not done is any baking. The unpredictability of being a mom makes it hard to know that I’m going to be available to take that pan of brownies out of the oven in 28 minutes, or that I’m going to be able to roll out all of the cookies with both hands before Lars wakes up from his nap.
Which, my friends, is why the no-bake dessert is a lifesaver.
Okay, technically, there’s a little bit of baking involved in this dessert with the crust. But from there on, no oven necessary.
This dessert is simple but SO good. The base is a crust made with Golden Oreos, but you can definitely use shortbread cookies if you want. The filling is a simple mixture of cream cheese, powdered sugar, heavy cream, and vanilla bean paste. You can use vanilla extract if you don’t have the paste, but I love the specks of vanilla bean you get when you use the paste.
Then you take your favorite berries, throw ’em on top, and you’ve got yourself dessert!
So let’s just slow summer down, enjoy our fresh berries while we can, and hold off on the pumpkin for a few more weeks, mmmk?
- 28 Golden Oreos or shortbread cookies about 2 cups of crumbs
- 6 tablespoons butter
- 2 tablespoons sugar
- 8 oz cream cheese
- 3/4 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 tablespoon pure vanilla paste or extract
- 1 cup sliced strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- Preheat oven to 325 degrees F.
- Spray 9” springform pan with cooking spray.
- In large food processor, process cookies until they are fine crumbs.
- Add butter and sugar until completely combined.
- Press into springform pan evenly, going up about 1” along the sides.
- Bake in preheated oven for 10 minutes, until golden brown.
- Cool completely. I put mine in the refrigerator for 15 minutes.
- To make the filling, beat cream cheese and powdered sugar until light and fluffy, about 1 minute.
- Add whipping cream and vanilla paste and beat on high until fluffy and stiff peaks form. If you don’t beat it enough, the pie filling won’t set up well so make sure you get stiff peaks.
- Pour filling into cooled pie crust.
- Top with berries.
- Refrigerate for 2 to 4 hours before serving.
- Slice and enjoy!