Honey Buttermilk Bread Recipe
Ingredients:
1 envelope yeast
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/3 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
1 teaspoon salt
3/4 teaspoon baking soda
6 cups white bread flour
Instructions:
Mix the ginger, sugar, yeast, and water and set aside for five minutes.
Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
Mix in butter until it is totally incorporated into batter.
Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
Punch down and form into two loaves. Place in greased loaf pans and grease tops.
Cover, and allow to rise for 45 minutes.
Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
Remove loaves from oven and brush with melted butter.
Allow to cool in pans for 10 minutes.
Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.
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Pineapple Sour Cream Pudding Cake
INGREDIENTS:
1 (8 ounce) can crushed pineapple in juice
1/2 teaspoon baking soda
1 (18 ounce) package yellow cake mix
1 (7 ounce) package Jell-O instant pistachio pudding mix or 1 (7 ounce) package instant pineapple pudding or 1 (7 ounce) package vanilla flavor instant pudding and pie filling mix
4 eggs
1 cup sour cream
1/4 cup oil
Directions:
In a small bowl,combine pineapple with the juice and the baking soda; mix well.
In a large mixing bowl, combine remaining ingredients; stir in pineapple.
Blend, then beat at medium speed of an electric mixer for 2 minutes.
Pour into a greased and floured 10-inch Bundt or tube pan.
Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
Cool in pan about 15 minutes.
Remove from pan and finish cooling on wire rack.
Dust with powdered sugar.
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No-Bake Strawberry Cheesecake Dessert (Easy & Creamy)
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Dessert with fresh strawberries and topping |
This no-bake strawberry cheesecake dessert is layers of graham crackers, creamy cheesecake filling, and fresh strawberries. My family’s favorite summer treat – so easy and always disappears fast!
Jump to Section
- Recipe Card
- Ingredients
- Instructions
- Why You’ll Love This Recipe
- Equipment You’ll Need
- My Best Cooking Tips & Kitchen Secrets
- Fun Variations & Substitutions
- How to Store & Make Ahead
- Perfect Serving Ideas
- Nutrition Info
- Frequently Asked Questions
Introduction
Hey friends! Let me share one of those desserts that has been a lifesaver in my kitchen for years — this No-Bake Strawberry Cheesecake Dessert.
I first made this when my kids were small and I needed something quick for a family gathering. I didn’t have time to bake, so I threw together graham crackers, cream cheese, and fresh strawberries. The first time it came out a little runny because I was impatient and didn’t let it set long enough, but everyone still loved it! My husband kept going back for more and my kids asked if we could have it every weekend.
Since then I’ve made this dessert dozens of times, especially during strawberry season. There’s something so comforting about those sweet layers — crunchy graham crackers, smooth cheesecake filling, and juicy strawberries on top. It feels fancy but is actually super simple.
Whenever I bring this to potlucks or family dinners, people always ask for the recipe. It’s cool, creamy, and perfect for hot days when you don’t want to turn on the oven. If you love strawberries and easy desserts, I promise you’re going to make this one again and again!
Recipe Card
Prep Time: 25 minutes Chill Time: 6–8 hours (or overnight) Total Time: About 6 hours 25 minutes Servings: 12–15 Difficulty: Easy Cuisine: American Course: Dessert
This is my go-to when I need a crowd-pleasing dessert without turning on the oven!
Ingredients
- 2 lbs fresh strawberries, sliced
- 2 sleeves graham crackers
- 8 oz cream cheese, softened to room temperature
- 1 can (14 oz) sweetened condensed milk
- 2 packages (3.4 oz each) instant cheesecake flavored pudding
- 3 cups milk
- 1 carton (12 oz) whipped topping, divided
Instructions
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk and mix well until creamy.
- In another bowl, whisk together the cheesecake pudding mixes and milk until it starts to thicken.
- Now here’s the fun part — fold the pudding mixture into the cream cheese mixture, then gently fold in half of the whipped topping.
- In a 9x13 dish, arrange a layer of graham crackers on the bottom.
- Spread half of the cheesecake mixture over the crackers.
- Add a generous layer of sliced strawberries.
- Repeat the layers: another layer of graham crackers, the rest of the cheesecake mixture, and more strawberries.
- Spread the remaining whipped topping on top.
- Cover and refrigerate for at least 6–8 hours (overnight is even better).
- Just before serving, crush some extra graham crackers and sprinkle on top for a nice crunch.
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| No-Bake Strawberry Cheesecake Dessert |
Why You’ll Love This Recipe
- No baking needed – perfect for summer
- Layers of creamy, crunchy, and fruity goodness
- Feeds a big crowd
- Tastes like real cheesecake but easier
- My kids ask for it all the time
- Looks beautiful but is simple to make
- Gets better the longer it sits
Equipment You’ll Need
- Large mixing bowl
- 9x13 baking dish
- Electric mixer or whisk
- Spatula
My Best Cooking Tips & Kitchen Secrets
- Make sure the cream cheese is really soft so there are no lumps.
- Let it chill the full 6–8 hours – it makes a big difference in texture.
- Use ripe but firm strawberries so they don’t get too watery.
- I always save a few pretty strawberries to decorate the top.
Fun Variations & Substitutions
- Use blueberries or mixed berries instead of strawberries
- Add a layer of sliced bananas
- Try chocolate graham crackers for a different twist
- Use sugar-free pudding and lite whipped topping for a lighter version
- Drizzle chocolate syrup on top before serving
How to Store & Make Ahead
This dessert is perfect for making ahead. Keep it covered in the refrigerator for up to 3 days. The graham crackers will soften a bit but it still tastes wonderful.
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Beautiful individual serving |
Perfect Serving Ideas
- At summer potlucks and BBQs
- For birthdays or family gatherings
- With extra fresh strawberries on the side
Nutrition Info (approximate per serving)
| Item | Amount |
|---|---|
| Calories | 320–350 |
| Fat | 14g |
| Carbs | 45g |
| Sugar | 32g |
| Protein | 5g |
Frequently Asked Questions
Can I make this the night before? Yes! It actually tastes better the next day.
Do I have to use cheesecake pudding? Vanilla or white chocolate pudding also works great.
Can I use frozen strawberries? Fresh is best, but thawed frozen ones work in a pinch (drain them well).
Why does it need to chill so long? It helps the layers set and the flavors come together.
Can I make it in a smaller pan? Yes, just halve the recipe for an 8x8 dish.
How do I keep the graham crackers from getting soggy? They’re supposed to soften – that’s part of the texture!
Related Recipes You Might Like
- Grandma’s Country White Bread
- Pecan Pie Pound Cake
- Peanut Butter Balls (Buckeye Balls)
Image Placement & Alt Text Suggestions:
- Hero: “No-bake strawberry cheesecake dessert in 9x13 dish with graham cracker layers”
- Mixing the cheesecake filling
- Layering graham crackers in the pan
- Spreading the creamy filling
- Adding sliced strawberries
- Finished dessert with whipped topping and crumbs
- Slice on a plate showing all the layers
Suggested Tags / Labels: no bake strawberry dessert, strawberry cheesecake, easy layered dessert, graham cracker dessert, no bake cheesecake, summer dessert, potluck dessert
Suggested Categories:
Desserts, No-Bake Recipes, Summer Recipes, Easy Desserts
Sweet Alabama Pecanbread
INGREDIENTS:
1 c sugar
1 c brown sugar
4 eggs beaten
1 c oil
1 1/2 c self rising flour
1 tsp vanilla
2 c pecans finely chopped
How to make it :
Preheat oven to 350 degrees. Lightly grease and flour 9×13 inch baking dish.
Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth.
Stir in flour and vanilla. Add pecans, then stir until evenly mixed.
Spoon into prepared pan and bake for 30-35 minutes.
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No Peek Chicken
1 box Uncle Ben's Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders
How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture....
Cover and seal with foil......
Bake at 350 degrees for 2 1/2 hours and "Don't Peek!"
Your house will smell amazing!
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Pioneer Womans Apple Dumplings
What you need:
1 large apple {I used a Fuji- any apple will do, tart is better}
1 can Pillsbury Crescent dough
1/2 cup butter
2/3 cups sugar
1/2 tsp cinnamon
1/2 tsp vanilla
3/4 cup or 6 oz. 7-Up or equivalent {half the can}
directions :
Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.
Cut each apple into 8-10 wedges.
Slice the apple skin off as well and set aside.
Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the wide end.
Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}
Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine.
The mixture will slowly combine and thicken. When it's thickened, remove from heat and add vanilla.
Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings. Bake for 40 to 45 minutes in the preheated oven, or until golden brown!!!
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