Thanksgiving dessert has a tricky job. It has to follow a big, rich meal, impress a table full of people, and somehow not take over a kitchen that’s already full. This no-bake pumpkin spice tiramisu does all three.

Layers of chai-soaked ladyfingers and a super-creamy pumpkin-spice mascarpone make a dessert that’s light and indulgent at the same time, and dark chocolate shavings on top make it look elegant. It’s also completely no-bake, so it never competes with the turkey and side dishes for oven space. Make it the day before, let it chill, and slice it when it’s time for dessert.

It’s light, indulgent, and make-ahead-friendly, which makes it ideal for fall gatherings and holiday meals.

Why You’ll Love This Pumpkin Tiramisu

• No oven required. Everything comes together on the stovetop and in a mixing bowl.
• Make-ahead friendly. It needs 6 to 8 hours in the fridge, so it’s done before your guests arrive.
• Chai instead of coffee. A homemade chai syrup gives the ladyfingers a warm spiced flavor that pairs perfectly with pumpkin.
• Light and creamy. Folding whipped cream into the pumpkin mascarpone keeps the filling airy rather than heavy.

Let’s walk through how to make this pumpkin tiramisu recipe.

A note on ladyfingers: Be sure to use the crisp ladyfingers, not the soft-baked ones. They’re typically labeled “biscotti savoiardi.”

How to Make Pumpkin Spice Tiramisu

Step 1: Make the chai syrup

Break up the cinnamon sticks and smash the cardamom pods open. Add them to a pot along with the cloves, fennel seeds, ginger, and water.

Bring everything to a simmer over medium heat and simmer for 5 minutes. Stir in the brown sugar until fully dissolved, then remove the pot from the heat and add the tea bags. Steep for 10 minutes, then remove the tea bags.

Strain out the whole spices and let the chai syrup cool to room temperature before moving on.

Step 2: Mix the pumpkin mascarpone

Add the mascarpone, salt, vanilla, pumpkin pie spice, pumpkin puree, and powdered sugar to the bowl of a stand mixer. Whip with the whisk attachment on low, working up to medium, until creamy and well combined (about 2 to 3 minutes).

Step 3: Fold in the whipped cream

In a separate bowl, beat the heavy cream until medium peaks form. Gently fold it into the pumpkin mixture in 3 separate additions, folding completely between each one so you don’t deflate the cream.

Step 4: Assemble the layers

Dip both sides of a ladyfinger into the cooled chai syrup. Don’t submerge it for longer than a second or two, or it will turn soggy. Arrange the dipped ladyfingers in a single layer in an 8-inch square baking dish.

Top with half of the pumpkin cream and smooth it into an even layer. Repeat with another layer of dipped ladyfingers, then top with the remaining cream and smooth the top.

Step 5: Chill

Cover the tiramisu and refrigerate for at least 6 hours, or up to 8, so the layers set and the ladyfingers soften into a cake-like texture.

Step 6: Top and serve

Right before serving, sprinkle dark chocolate shavings over the top if you like. Slice and serve.

Tips for the Best Pumpkin Tiramisu

• Drain watery pumpkin. If your puree looks a bit watery when you open the can, set it in a fine mesh sieve over a bowl to let some moisture drain off.
• Use dark chocolate shavings. I tested plain, cocoa powder, and dark chocolate shavings. The shavings were the tastiest, adding contrast to the cream and a different texture.
• Shave the chocolate with a vegetable peeler. Run it along the edge of a dark chocolate bar. I used about 1 ounce.
• Fold in three additions. This is the best way to incorporate the thick pumpkin cream into the whipped cream without deflating it.

Make-Ahead and Storage

Make ahead: Assemble the tiramisu the day before your gathering and keep it covered in the fridge. Add the chocolate shavings right before serving.

Storage: Store leftovers in the fridge and enjoy within 3 days for the best texture and flavor. I don’t recommend freezing, since the texture turns grainy after thawing

What do you think of this amazing pumpkin tiramisu recipe? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

More Fall Recipes You’ll Love

• Brown Butter Chai Snickerdoodles
• Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
• Apple French Toast Bake

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Yield: 9 servings

Pumpkin Spice Tiramisu

A no-bake pumpkin spice tiramisu with chai-soaked ladyfingers and creamy pumpkin mascarpone, finished with dark chocolate shavings. Make-ahead friendly and perfect for Thanksgiving and holiday meals.

Prep Time 40 minutes

Additional Time 8 hours

Total Time 8 hours 40 minutes

Ingredients

For the chai syrup

Toggle ingredient group

• 3 cinnamon sticks
• 1 teaspoon green cardamom pods
• ¼ teaspoon whole cloves
• 1 teaspoon fennel seeds
• 1 ½-inch piece fresh ginger root, thinly sliced
• 1 ½ cups water
• ⅓ cup brown sugar
• 2 black tea bags

For assembling the tiramisu

Toggle ingredient group

• 8 ounces mascarpone cheese, cold
• ⅛ teaspoon sea salt
• 1 teaspoon vanilla bean paste
• 1 ½ teaspoons pumpkin pie spice
• 1 cup canned pumpkin puree
• 1 cup powdered sugar
• 1 ½ cups heavy whipping cream, cold
• 7 ounces savoiardi ladyfingers (the crisp ones, not the soft-baked ones)
• Dark chocolate shavings, optional for topping

Instructions

1. Break up the cinnamon sticks and smash the cardamom pods open, then add them to a pot along with the cloves, fennel seeds, ginger, and water.
2. Bring the water and spices to a simmer over medium heat. Simmer for 5 minutes, then stir in the brown sugar until it is fully dissolved. Remove the pot from the heat and add the tea bags. Steep for 10 minutes, then remove the tea bags. Strain the whole spices out, then let the chai syrup cool to room temperature before proceeding with the recipe.
3. Add the mascarpone cheese, salt, vanilla, pumpkin pie spice, pumpkin puree, and powdered sugar to the bowl of a stand mixer. Whip with the whisk attachment on low, working up to medium, until the mixture looks creamy and is well combined (about 2-3 minutes).
4. In a separate bowl, beat the cream untill medium peaks form. Gently fold the whipped cream into the mascarpone and pumpkin mixture in 3 separate additions, making sure not to deflate the whipped cream.
5. To assemble the tiramisu, dip both sides of a ladyfinger into the cooled chai syrup. Don’t submerge them for longer than a second or two or they will become too soggy. Place them in a single layer in an 8-inch square baking dish.
6. Top the ladyfingers with half of the pumpkin cream and smooth it into an even layer.
7. Repeat with the ladyfingers and syrup to create another layer, then top with the remaining pumpkin cream, smoothing out the top. Cover the tiramisu and chill for at least 6 hours.
8. Right before serving, remove the tiramisu from the fridge and sprinkle some dark chocolate shavings over the top, if desired. Slice, then serve.
9. Store leftovers in the fridge and enjoy within 3 days for the best texture and flavor.
   

Notes

●      Make sure to use the crisp ladyfingers, not thesoft-baked ones. They are typically called “biscotti savoiardi”.

Recipe Tips and Testing Notes

●     I tested this tiramisu in an 8-inch square baking dish that is about 2 ½ inches deep. Seven
ounces of ladyfingers (two 3.5-ounce packages) was just enough for the recipe with a few left over.

●     This recipe works best with pumpkin puree that isn’t too watery. If you open your can and
it looks a bit watery, set it in a fine mesh sieve over a bowl to allow some of the moisture to drain off.

●     I tested the tiramisu with three different toppings: plain, a sprinkle of cocoa powder, and
a sprinkle of dark chocolate shavings. The dark chocolate shavings yielded the tastiest results. They provide a nice contrast to the pumpkin mascarpone cream as well as a different texture.

●     You can easily make chocolate shavings by running a standard vegetable peeler along the
edge of a dark chocolate bar. I used about 1 ounce of dark chocolate. 

In order to incorporate the thick pumpkin mascarpone cream into the whipped cream without deflating it, I found it best to add the whipped cream in three separate additions, making sure to fold the whipped cream in completely in between each addition.

Recommended Products

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  Ceramic Baking Dish Baking Pan, Casserole Dish
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  Non-Stick Pro Cake Pan Square 9 x 9 Inch
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  Pyrex Glass Mixing Bowl Set (3-Piece)

Making this Recipe?

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The post Pumpkin Spice Tiramisu appeared first on A Classic Twist.

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling. Ready with about 45 minutes of hands-on prep time, each egg is easily shaped by hand, then enveloped in a layer of rich, dark chocolate. A coating of colorful sprinkles is the perfect finishing touch.

Hey there, and welcome back, friends.

You are in for a sweet treat!

Coloring Easter eggs is a yearly tradition in my home. The boys always look forward to it. This year, we added a new tradition of making some homemade chocolate Easter eggs!

Who can resist some chocolate treats?

You know how much I love adding coconut to my treats, well, I just had to add some as a filling to these chocolate eggs. The filling is rich and creamy and oh so coconutty.

The coconut filling is easy to make. It’s a simple mix of shredded coconut, cream cheese, butter, and powdered sugar. After mixing it, it needs some time to firm up in the fridge, and then you mold it by hand into an egg shape.

If you’re busy leading up to Easter, and who isn’t these days, the coconut mixture can be kept in the fridge up to a week before being shaped.

If you really love coconut, try toasting the coconut flakes for even more flavor!!! 

Then you finish making the eggs by melting some dark chocolate and coconut oil, and dipping the coconut egg filling into the melted chocolate. 

For the best results, it’s important to use a good-quality chocolate bar or baking chocolate rather than chocolate chips. Chocolate chips contain stabilizers that prevent them from melting as smoothly. Using a 16-ounce bar of your favorite dark or semi-sweet chocolate gives you that beautiful, smooth finish that sets perfectly.

These chocolate Easter eggs are sure to disappear fast!!! Serve them as a treat or give them as a homemade gift. 

Ingredients

• cream cheese
• unsalted butter
• milk
• unsweetened shredded coconut
• sea salt
• vanilla extract
• powdered sugar
• dark chocolate
• coconut oil
• sprinkles, optional

How to Make Chocolate-Covered Coconut Filled Easter Eggs

Begin by making the Easter egg filling. Start by adding the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about two minutes. Scrape down the sides of the bowl. 

With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. 

Next, add the powdered sugar slowly, about half a cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough. 

Use a one-ounce (about two tablespoons) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.

Remove the chilled Easter egg filling, then use your hands to roll each portion into a ball. 

Flatten each ball into a half-inch-thick disc, then shape it into an oval egg. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least fifteen minutes.

Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. 

Remove the chilled egg filling from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. 

Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately sprinkle some on top before the chocolate sets. 

Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, which takes about half an hour.

How to Store

Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Leftovers can also be frozen in an airtight container. Make sure to enjoy them within a month. 

More Sweet Easter Recipes

• Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting
• Easter Chocolate Cupcakes
• Easter Cookies with Buttercream Frosting
• Easter Cake Pops
• Lemon Easter Cookies

What do you think of this fun homemade Easter egg recipe? What would you serve with this snack? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Easter, friends!

Chocolate Coconut Easter Egg Recipe

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Yield: 22

Chocolate-Covered Coconut Easter Eggs

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling.

Prep Time 45 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• 4 ounces cream cheese, at room temperature
• ¼ cup unsalted butter, at room temperature
• 1 tablespoon milk, at room temperature
• 3 cups unsweetened shredded coconut
• ¼ teaspoon sea salt
• 1 1/2 teaspoons vanilla extract
• 3 ½ cups powdered sugar
• 16 ounces dark chocolate, roughly chopped
• 1 tablespoon coconut oil
• Sprinkles, optional

Instructions

1. Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. Add the powdered sugar slowly, about ½ cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough. 
2. Use a 1-ounce (2 tablespoon) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.
3. Remove the chilled dough, then use your hands to roll each portion into a ball. Flatten each ball into a ½-inch thick disc, then form into an oval egg shape. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least 15 minutes.
4. Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. Remove the eggs from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately add some sprinkles to the top before the chocolate starts to set. Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, about 20-30 minutes.  
5. Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Notes

• Since the coconut mixture is on the sweeter side, I found in testing that a dark chocolate coating yielded the most balanced flavor. If you don’t like dark chocolate, you can use an equal amount of milk or white chocolate instead!
• This recipe calls for a lot of chocolate in order to ensure there’s plenty to dunk each egg into. You will have leftover melted chocolate so I recommend pouring it into a silicone mold to enjoy later or using it for a batch of bark paired with your favorite toppings. 
• Since the eggs are dipped in the chocolate straight from the freezer, the chocolate will start to set fairly quickly. I recommend having your sprinkles ready so that you can add them to each egg as soon as they are coated and placed on the parchment paper.
• I prefer using a large fork to dunk the eggs in the chocolate and transfer them to the parchment. To eliminate the pooling of chocolate around the base of each egg, try to gently shake off any excess chocolate before transferring them to the parchment paper.
• If you prefer a deeper, toasted coconut flavor, you can toast the coconut in the oven at 350 degrees or in a large skillet over medium heat until lightly golden. Keep an eye on it because it can burn very quickly! Make sure to allow the coconut to cool fully before using it in the recipe. 
• I found that a 1-ounce cookie scoop yielded the perfect-sized eggs. If you don’t have one, you can scoop up 2 tablespoon-sized portions of the coconut mixture at a time and mound them together before chilling in the fridge. 
• Leftovers can be frozen in an airtight container. Make sure to enjoy them within a month. 
• You’ll need at least half of a standard container of sprinkles for the eggs so keep that in mind!

FAQs

How long can I chill the coconut mixture? The portioned coconut mixture can be kept in the fridge up to a week before being shaped, then coated in chocolate. I recommend making sure it is tightly covered with plastic if you plan to store it that long, so that the coconut mixture does not begin to dry out. 

Can I use chocolate chips instead of a chocolate bar? No, I do not recommend using chocolate chips here, as they tend to have stabilizers in them to retain their shape once heated. Use 16 ounces of your favorite dark chocolate bar or semi-sweet baking chocolate for the best results.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

22

Serving Size:

1
Amount Per Serving: Calories: 451Total Fat: 33gSaturated Fat: 26gUnsaturated Fat: 7gCholesterol: 13mgSodium: 60mgCarbohydrates: 37gFiber: 7gSugar: 29gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate-Covered Coconut Easter Eggs appeared first on A Classic Twist.

Creamy, light, and packed with ripe strawberries, this strawberry fool is quick to prepare without any cooking. Cream and mascarpone cheese are whipped to creamy perfection with a touch of lemon zest and vanilla bean paste. Strawberry jam and fresh strawberries are folded throughout the velvety cream before being layered in glasses with chopped strawberries. Easy to make and packed with fresh strawberry flavor, this dessert is perfect for spring and summer. 

Today, we’re going to make a strawberry fool! But not just any fool; this one will be made with mascarpone cheese. It’s an “Italian cream cheese,” but it is less tangy and slightly sweeter than cream cheese. It is softer and creamier than traditional cream cheese and helps give both body and flavor to the whipped cream in this recipe. 

If you need a substitute for mascarpone cheese, consider using crème fraîche in its place.  

If you don’t know, a fool is a traditional English dessert made by folding together lightly sweetened custard or whipped cream with stewed fruit. This version features a whipped mascarpone cream folded with macerated strawberries and strawberry jam. 

I highly recommend using only fresh strawberries to make this no bake dessert. Fresh strawberries will yield the best flavor and texture. Since this dessert relies on fresh flavors and doesn’t employ any cooking, I do not recommend using frozen strawberries.  

Ingredients

• some strawberries
• granulated sugar
• mascarpone cheese
• heavy cream
• vanilla bean paste or vanilla extract
• a lemon
• strawberry jam

How to Make Strawberry Fool

Remove the tops of the strawberries, then give them a small dice.

Toss the diced strawberries with some sugar in a medium-sized bowl. Set aside until the strawberries are glistening and have released some of their juices.

While the strawberries rest, add the mascarpone, cream, vanilla bean paste, lemon zest, and the remaining sugar to the bowl of a stand mixer fitted with the whisk attachment.

Whip on low, increasing to medium-high once the mixture starts to thicken. Whip on medium-high until very thick and creamy, about a few minutes. 

Add roughly half of the diced strawberries to a smaller bowl and mash with a fork. Add to the cream along with the strawberry jam.

Fold together until the strawberries and jam are evenly distributed throughout the cream. 

Place a layer of the cream in the serving dish.

Add a layer of the remaining diced berries.

Then add another layer of cream and garnish with a strawberry.

Serve and enjoy immediately.

How to Store

This dessert is best enjoyed right after it is made. The mascarpone cream will begin to soften and eventually split the longer it sits. 

The mascarpone cream (without the strawberries and jam added) can be made up to a day in advance and kept in the fridge. Re-whip it right before serving as needed, then fold in the mashed strawberries and jam.

More Strawberry Recipes

If you love strawberries, give these strawberry recipes a try.

• Strawberry Tiramisu
• Strawberry Trifle
• Strawberry Sherbet
• Strawberry Shortcake Cupcakes
• Strawberry Lemonade Cookies

What do you think of this amazing no bake strawberry dessert recipe? What would you serve with these parfaits? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Fool Recipe

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Yield: 4-6 servings

Strawberry Fool

Creamy, light, and packed with ripe strawberries, this strawberry fool is quick to prepare without any cooking. Strawberry jam and fresh strawberries are folded throughout the velvety mascarpone cream before being layered in glasses with chopped strawberries.

Prep Time 20 minutes

Additional Time 15 minutes

Total Time 35 minutes

Ingredients

• 1 pound strawberries
• 4 tablespoons granulated sugar, divided
• 8 ounces mascarpone cheese, cold
• 1 cup heavy cream, cold
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 lemon, zested
• 4 tablespoons strawberry jam

Instructions

1. Remove the tops of the strawberries and dice. Toss the diced strawberries with 2 tablespoons of the sugar in a medium-sized bowl. Set aside for 15 minutes until the strawberries glisten and have released some of their juices.
2. While the strawberries rest, add the mascarpone, cream, vanilla bean paste, lemon zest, and the remaining 2 tablespoons of sugar to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, increasing to medium-high once the mixture starts to thicken. Whip on medium-high until very thick and creamy, about 2 minutes. 
3. Add roughly half of the diced strawberries to a smaller bowl and mash with a fork. Add to the cream along with the strawberry jam. Fold together until the strawberries and jam are evenly distributed throughout the cream. 
4. Layer the cream and remaining diced berries in small glasses or parfait cups. Serve and enjoy immediately.

Notes

This dessert is best enjoyed right after it is made. The mascarpone cream will begin to soften and eventually split the longer it sits. 

The mascarpone cream (without the strawberries and jam added) can be made up to a day in advance and kept in the fridge. Re-whip it right before serving as needed then fold in the mashed strawberries and jam.

Use the mascarpone and cream straight from the refrigerator as they need to be cold in order to gain volume and whip properly. If your kitchen is particularly warm, you can place the bowl you’ll be using to whip them in the refrigerator or freezer for 10-15 minutes to get it nice and cold beforehand.

For a pretty presentation, add a layer of cream to the bottom of a small glass, followed by a layer of the diced strawberries, then another layer of the cream. Garnish with a fresh strawberry if desired.

Can I use frozen strawberries? Fresh strawberries will yield the best flavor and texture. Since this dessert relies on fresh flavors and doesn’t employ any cooking, I do not recommend using frozen strawberries. 

Is there a substitute for the mascarpone? The mascarpone gives this dessert flavor while also helping to stabilize the whipped cream. If you cannot find it, you can use crème fraîche in its place.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 398Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 96mgSodium: 180mgCarbohydrates: 26gFiber: 2gSugar: 21gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Fool with Mascarpone appeared first on A Classic Twist.

This no bake raspberry lemon cheesecake perfectly captures the flavors of spring with its tangy combination of raspberries and zesty lemon.

Hey there, and welcome back, friends.

You are in for a spring treat!

No-bake cheesecakes are always easy to make, and after all that Christmas baking, I’m ready for something light and easy. That’s where this cheesecake comes in. It’s perfect for making for a tasty weeknight meal or taking to an event.

Let’s talk more about this dessert because I love no bake cheesecakes! This raspberry lemon cheesecake is creamy and light. It’s paired with a classic buttery graham cracker crust.

The swirls of raspberry are picture-perfect and each swirl offers a burst of raspberry flavor! The cheesecake filling is made with whipped cream, cream cheese, lemon juice, and lemon zest for the ideal lemony flavor.

The tart lemon flavor brings out the flavor of the raspberries. These two flavors are a match made in heaven. I can’t think of anything better for spring than making this cheesecake for your family.

Ingredients

• graham crackers
• salted butter
• light brown sugar
• fresh raspberries
• white granulated sugar
• heavy whipping cream
• powdered sugar
• cream cheese
• a few lemons
• mint (optional)

How to Make No Bake Raspberry Lemon Cheesecake

Add the graham crackers to a food processor. Pulse on low until a fine crumb.

Add the butter and brown sugar. Pulse on low until you have a coarse sand.

To a 9” springform pan, add the crumb mixture. Press with the back of a measuring spoon until the crumbs are compact. Set aside.

Place the raspberries and granulated sugar into a bowl, and with a fork, mash the berries. Set aside.

To a large bowl, add the heavy whipping cream and powdered sugar. Mix for a few minutes with a hand mixer on low to medium speed until you have stiff peaks. Set aside. When you shake the bowl, the whipping cream won’t move.

In another bowl, add the cream cheese and lemon juice. Add powdered sugar and lemon zest. Mix with a hand mixer on low to medium speed for a few minutes until fluffy and creamy.

Add the whipped cream to the cream cheese mixture.

Fold with a spatula until thoroughly combined.

Transfer the cheesecake mixture to the top of the crust.

Smooth out the top of the cheesecake.

Place the mashed raspberries into the blender and process until smooth. Add dollops of the raspberry puree to the top of the cheesecake mixture.

Use a knife to swirl the raspberry throughout the cheesecake. You may not need all the raspberry puree.

Refrigerate for a few hours. Top with fresh raspberries and mint before serving.

How to Store

If you happen to have leftovers, store this no bake cheesecake in the fridge for up to 5 days in an airtight container. This cheesecake can also be frozen for up to 3 months. Unthaw in the fridge.

More Cheesecake Recipes

• Raspberry Cheesecake
• Lemon Cheesecake
• Strawberry Cheesecake Bars
• Piña Colada Cheesecake
• Lemon Macaroon Cheesecake

What do you think of this amazing cheesecake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy spring (no) baking, friends!

No Bake Raspberry Lemon Cheesecake Recipe

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Yield: serves 8

No Bake Raspberry Lemon Cheesecake

This no bake raspberry lemon cheesecake perfectly captures the flavors of spring with its tangy combination of raspberries and zesty lemon.

Prep Time 15 minutes

Cooling Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 1 ½ cups graham crackers ( about 18 sheets)
• 3/4 cup salted butter, melted
• 5 tablespoons light brown sugar
• 9 ounces raspberries, washed and dried
• 1 tablespoon white granulated sugar
• 2 cups heavy whipping cream, cold
• 1 3/4 cup powdered sugar, divided
• 32 ounces cream cheese, softened
• Juice of 3 lemons
• Zest of 3 lemons
• Mint (optional)

Instructions

1. In a food processor add the graham crackers. Pulse on low until a fine crumb.
2. Add the butter and brown sugar. Pulse on low until you have a coarse sand.
3. To a 9” springform pan add the crumb mixture. (no need to grease the pan)
4. Press with the back of a measuring spoon until the crumbs are compact. Set aside.
5. Place 1 cup of raspberries and granulated sugar into a bowl. With a fork mash the berries. Set aside.
6. To a large bowl add the heavy whipping cream and ½ cup powdered sugar. With a hand mixer on low to medium speed mix for 2-3 minutes until you have stiff peaks. Set aside. When you shake the bowl, the whipping cream won’t move.
7. In another bowl, add the cream cheese and lemon juice.
8. Add remaining 1 ¼ cups powdered sugar and lemon zest. Mix with a hand mixer on low to medium speed for 2-3 minutes until fluffy and creamy.
9. Add the whipped cream to the cream cheese mixture. Fold with a spatula until completely combined.
10. Transfer the cheesecake mixture to the top of the crust. Smooth out the top of the cheesecake.
11. Place the mashed raspberries into the blender and process until smooth.
12. Add dollops of the raspberry puree to the top of the cheesecake mixture. Use a knife to swirl the raspberry throughout the cheesecake. You may not need all the raspberry puree.
13. Refrigerate for at least 6 hours.
14. Top with fresh raspberries and mint before serving.

Notes

1. If you want a smooth puree after blending the raspberries, you can place the raspberries in a mesh strainer to remove all the seeds. Use a spoon to press the puree through the sieve. For this cheesecake, I like the consistency of the puree to be thicker.
2. Make sure you zest your lemons before juicing them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Honey Maid Graham Cracker Crumbs (13.5-Ounce Box)
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Nordic Ware Leakproof Springform Pan, 9 Inch

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 1048Total Fat: 86gSaturated Fat: 51gTrans Fat: 2gUnsaturated Fat: 26gCholesterol: 243mgSodium: 649mgCarbohydrates: 66gFiber: 4gSugar: 48gProtein: 11g

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The post No Bake Raspberry Lemon Cheesecake appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a special treat!

This dessert checks all the boxes and makes creating a dessert for that special night easy. Plus, I love that you can serve this dessert individually or in one big dish; it’s up to you.

You can enjoy this raspberry mousse any time of the year. Its vibrant pink color makes me think of it as a Valentine’s Day dessert. Its low effort makes it a winner for me!

Let’s talk a little bit more about each layer of this mousse. I didn’t want to create the usual chocolate mousse, so I made one with more texture. If you love mousse, you might also like White Chocolate Raspberry Mousse, Coconut Mascarpone Mousse, White Chocolate Mousse with Riesling, and Chocolate Coffee Mousse.

The buttery graham cracker crust is easy to assemble, just like a no bake cheesecake. The raspberry mousse filling is cream cheese, whipping cream, fresh raspberries, and powdered sugar, all whipped together to form a light mousse. The cream cheese helps to stabilize it and gives it a wonderful creamy feel.

I topped the mousse with whipped cream and a fresh raspberry. It looks elegant and yet so easy to do. It’s the ultimate treat and comes together in 15 minutes!

Ingredients

• graham cracker crumbs
• salted butter
• light brown sugar
• cream cheese
• raspberries
• heavy whipping cream
• powdered sugar
• vanilla extract
• mint (optional)

How to Make Raspberry Mousse

In a food processor, add the graham crackers.

Pulse until you have fine crumbs.

Add the butter and brown sugar to the food processor. Pulse until combined.

You will have a coarse sand texture. Set aside.

Add the cream cheese, raspberries, heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. With a hand mixer, mix for a few minutes or until thoroughly combined. Set aside.

To make the topping, add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl with a hand mixer and mix for a few minutes or until you have stiff peaks. Set aside.

Assemble the dessert by placing the graham cracker crumb into the bottom of the serving dishes. Press down softly with the back of a wooden spoon.

Add the raspberry puree on top.

Top with a dollop of whipped cream. Serve immediately, but best served refrigerated for at least 2 hours.

Before serving, top with a raspberry.

And one fresh mint leaf for each mousse.

How to Store

You can keep the leftovers covered in the fridge for up to 3 days.

More Easy Dessert Recipes

• Chocolate Nutella Tart
• No Bake Caramel Pie
• Winter Citrus Tart
• Dark Chocolate Tart
• No Bake Peanut Butter Pie

What do you think of this easy mousse recipe? What would you serve with a bowl of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Raspberry Mousse Recipe

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4.5 Stars (2 Reviews)

Yield: serves 6

Raspberry Mousse

This raspberry mousse is an easy no bake dessert, ready in 15 minutes, and is bursting with fresh tart raspberry flavor and creamy mousse texture. The bonus is a buttery graham cracker crust that makes every bite taste like a light cheesecake.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

Graham Cracker Crust

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• 1 cup graham cracker crumbs (8 full sheets of graham crackers)
• 1/2 cup salted butter, melted
• 3 1/2 tablespoons packed light brown sugar

Raspberry Puree

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• 8 ounces cream cheese, softened
• 10 ounces raspberries, washed and dried
• 1 cup heavy whipping cream
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Topping

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• 1 cup heavy whipping cream
• 1-3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Garnish

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• Mint (optional)

Instructions

1. In a food processor, add the graham crackers. Pulse until you have fine crumbs.
2. Add the butter and brown sugar to the food processor. Pulse until combined. You will have a coarse sand texture. Set aside.
3. Add the cream cheese, raspberries, heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. With a hand mixer, mix for 2-3 minutes or until thoroughly combined.  Set aside.
4. Add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl to make the topping. Mix for 1-2 minutes or until you have stiff peaks. Set aside.
5. Assemble the dessert by placing the graham cracker crumb into the bottom of the serving dishes. Press down softly with the back of a wooden spoon. Add the raspberry puree mousse on top. Top with a dollop of whipped cream.
6. Serve immediately, but best served refrigerated for at least 2 hours.
7. Before serving, top with a raspberry and fresh mint.

Notes

1. This can be made in individual serving sizes or one big dish. An 8x8 or 9x9 dish would work well.
2. Find the darkest raspberries, as they will create a darker mousse. You can use dried raspberry powder or red food dye if you want a darker color for your raspberry moussedried raspberry powder or red food dye.

Recommended Products

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Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Mousse appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a heavenly treat!

Are you excited to sink your teeth into this dessert? Me too! It’s been calling my name ever since I made it!

No-bake desserts are the best, and I have a vast collection of no-bake recipes. As much as I love baking, making a dessert that the whole family loves and that I don’t have to turn the oven on is excellent. This dessert is perfect for serving any time of the year and not just for your family, but it’s also great for taking to parties. It’s so good there won’t be any leftovers!

Let’s talk about the layers a little more. The Oreo crust is just like any Oreo crust you make for my cheesecake recipes. Then, there’s a cream cheese layer that is sweetened with powdered sugar and lightened up with whipped cream.

The chocolate pudding layer uses a store-bought mix, so it’s simple to make. Finally, a luxurious pillowy whipped cream layer finishes off this dessert. Of course, I recommend garnishing it with some chocolate fudge syrup and crushed Oreo cookies. It’s really that simple!

Ingredients

• Oreos
• unsalted butter
• cream cheese
• granulated sugar
• pure vanilla extract
• cool whip
• powdered sugar
• instant chocolate pudding dry powder
• evaporated milk
• chocolate fudge syrup

How to Make No Bake Oreo Layer Dessert

Make the Oreo crust. In a food processor, pulse all but 10 Oreos into sand-like crumbles.

Mix the crumbles with the melted butter.

Press the mixture into the bottom of a 9X13-inch casserole pan. Allow the crust to chill in the fridge while you make the filling.

Make the filling. Beat the cream cheese, sugar, and vanilla until light and fluffy.

Fold 1 cup of powdered sugar into ½ of the Cool Whip in a separate bowl. Then, fold the Cool Whip mixture into the cream cheese mixture.

Make the pudding. Whisk together the instant pudding mix and the evaporated milk until the mixture thickens. Work quickly because the pudding will begin to set and get lumpy in just a few minutes.

Assemble. Spread the cream cheese filling over the chilled crust.

Spread the pudding mixture over the cream cheese filling. Chill. Allow the dessert to chill in the fridge for at least 30 minutes.

Make the topping. Fold the remaining powdered sugar into the remaining Cool Whip.

Finish it off. Spread the Cool Whip topping over the dessert.

Crumble the remaining Oreos over the Cool Whip topping, and drizzle the whole thing with chocolate fudge syrup.

How to Store

Once the dessert is set, wrap the casserole dish tightly with plastic wrap. You could also arrange individual servings in a single layer in an airtight container. It will keep in the fridge for up to 5 days.

This dessert freezes great. Pop the Oreo layer dessert in the freezer for a few hours to set before wrapping it in a double layer of plastic wrap. You could also arrange pieces in a single layer in an airtight container. You can store it in the freezer for up to 3 months. If you choose to freeze it, allow it to thaw in the fridge before serving.

More No Bake Recipes

• No Bake Oreo Cheesecake
• Tiramisu Recipe
• Raspberry Mocha Pie
• No-Bake Peanut Butter Chocolate Pie
• White Chocolate Raspberry Mousse

What do you think of this amazing no bake dessert recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

No Bake Oreo Layer Dessert Recipe

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No Ratings

Yield: serves 12

No Bake Oreo Layer Dessert

This dessert requires no baking and is layered with creamy goodness! Each bite of this no bake Oreo layer dessert has an Oreo cookie crust, a cream cheese layer, chocolate pudding layer, and a luscious whipped cream layer with chocolate fudge sauce drizzled all over it with a sprinkling of crushed Oreo cookies!

Prep Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 1 (13.2oz) package regular Oreos (divided)
• ½ cup unsalted butter, melted
• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 16 ounces cool whip, divided
• 1 ½ cups powdered sugar, divided
• 2 3-ounce packs instant chocolate pudding dry powder
• 2 12-oz cans evaporated milk
• 1 cup chocolate fudge syrup

Instructions

1. In a food processor, pulse all but 10 Oreos into sand-like crumbles. Mix the crumbles with the melted butter and press the mixture into the bottom of a 9X13-inch casserole pan. Allow the crust to chill in the fridge while you make the filling.
2. Make the filling by beating the cream cheese, sugar, and vanilla until light and fluffy. Fold 1 cup of powdered sugar into half of the Cool Whip in a separate bowl. Then, fold the Cool Whip mixture into the cream cheese mixture.
3. Make the pudding by whisking the instant pudding mix and the evaporated milk until the mixture thickens. Work quickly because the pudding will begin to set and get lumpy in just a few minutes.
4. Spread the cream cheese filling over the chilled crust. Spread the pudding mixture over the cream cheese filling.
5. Chill. Allow the dessert to chill in the fridge for at least 30 minutes.
6. Make the topping. Fold the remaining powdered sugar into the remaining Cool Whip.
7. Spread the Cool Whip topping over the dessert, crumble the remaining Oreos over the Cool Whip topping, and drizzle the whole thing with chocolate fudge syrup.

Notes

Storage Instructions:

Refrigerator. Once it’s set, wrap the casserole dish tightly with plastic wrap. You could also arrange individual servings in a single layer in an airtight container. It will keep in the fridge for up to 5 days.

Freezer. Pop the Oreo layer dessert in the freezer for a few hours to set before wrapping it in a double layer of plastic wrap. You could also arrange pieces in a single layer in an airtight container. You can store it in the freezer for up to 3 months. If you choose to freeze it, allow it to thaw in the fridge before serving.

Some Substitution Questions:

Regular Oreo cookies – Feel free to use whatever chocolate cream-filled cookies you’d like. You could even use double-stuffed Oreos. The end product will just be a tad less chocolaty.

Vanilla extract – Almond extract will also do the trick. You’ll need a bit less; it’s a strong flavor.

Cool Whip – Feel free to make your own whipped cream and use that instead.

Evaporated milk – You could use whole milk instead. The end product just won’t be quite as rich.

Chocolate fudge syrup – Chocolate milk syrup would be a fine substitute.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 546Total Fat: 31gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 204mgCarbohydrates: 62gFiber: 0gSugar: 55gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post No Bake Oreo Layer Dessert appeared first on A Classic Twist.