No-Bake Strawberry Cheesecake Recipe

This delicious no-bake strawberry cheesecake recipe is a healthier take on the traditional baked favorite. Make in summer for the ripest fresh strawberries, but you can also use frozen strawberries if necessary. For those with the spare time, it is always better to make your desserts at home, in order to monitor and control the sugar content, and restrict the addition of preservatives and additives that are commonly in store-bought dessert products.



11 graham crackers

6 tablespoons unsalted butter, melted


8 ounces of cream cheese, softened

2/3 cup powdered sugar

1 teaspoon vanilla extract

8 strawberries, sliced, and extra for garnishing

4 oz. whipped cream or cool whip


  1. Put graham crackers in a food processor and blend until they become crumbs. Stir through melter butter.
  2. While you can use a cake tin to make a single cake, we recommend using smaller pie tins or individual cups. Thinly cover the base and sides of the tins with the crumb mixture. Place in refrigerator while you prepare the filling.
  3. Put cream cheese, sugar, vanilla, and strawberries in a food processor and blend until smooth. Gently fold in the whipped cream.
  4. Remove the tins from refrigerator and fill evenly with filling.
  5. Let chill in the refrigerator for at least 4 hours. To speed up the process, put in the freezer for roughly half the time.
  6. When serving, garnish with strawberries and serve with vanilla ice-cream for an extra sweet treat.

Feature image via cakemerchant.com

Make Your Own Healthy Nutella

You may not have realized, but hazelnut spread is so easy to make at home. Not only is it healthier that the sugar-filled versions available in supermarkets, but it will also be cheaper in the long-run. This quick and easy recipe is a great for kids and adults, and is a killer cure for those sweet-cravings.

RELATED: Home made muesli bars recipe


2 cups roasted hazelnuts

1/2 cup maple syrup

1/2 cup cashew milk

1/4 cup cacao powder

2 tbsp coconut oil

1 tsp vanilla essence

1/4 tsp sea salt


  1. Put hazelnuts into a food processor and blend for a few minutes.
  2. Add the rest of the ingredients and keep blending at medium speed, scraping down the sides if need be. It should take up to 10 minutes before it turns into a smooth, delicious butter.

TIP: The key to making the best spread is to blend it well – unless, of course, you enjoy a bit of texture.

5-Minute Hummus Recipe

Hummus is a middle eastern dip or spread, made mostly from chickpeas. It is high in iron and Vitamin C and makes a great, healthy snack for kids and adults. You can serve with pita bread as a dip, use it on sandwiches, eat with falafel or even with carrot and celery sticks.

RELATED: Traditional Shakshuka breakfast recipe


15-ounce can chickpeas, rinsed
1 clove garlic
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp tahini
1 tsp ground cumin
Kosher salt
Paprika and flat bread to serve
  1. In a food processor, puree the chickpeas, garlic, olive oil, lemon juice, tahini, cumin, and ¾ teaspoon of salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
  2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving with flat bread.
Win a holiday to Bali
Win a holiday to Bali