Mini No-Bake Fresh Mint Cheesecakes

These mini no-bake cheesecakes have a wonderfully fresh flavor thanks to both mint-infused syrup and whipping cream. They come together quickly with just a bit of advance planning and are perfect for summer since you don’t even have to turn on the oven. The entire family can enjoy these bite-size desserts with no artificial colors or flavors!

An overhead shot of a batch of Mini Fresh Mint Cheesecakes and a bottle of mint-infused simple syrup.
This post is sponsored by Sonoma Syrup Co. As always, all thoughts and opinions are my own. Thank you for supporting the brands that continue to make CaliGirl Cooking possible. This post also contains affiliate links, which means I may earn a small commission when you click on them and make any subsequent purchases.

If you’re looking for an easy, refreshing dessert that’s already perfectly portion-controlled for you and your family, these Mini No-Bake Fresh Mint Cheesecakes are it! I’ve once again partnered with my friends at Sonoma Syrup Co. to come up with a tasty recipe to showcase all of the wonderful flavors of their fresh mint syrup, without any of that bright green faux mint color and flavor that shows up in most minty desserts you see. If you were a fan of my Fresh Mint Dark Chocolate Chip Ice Cream, you’re definitely not going to want to miss this one.

Special Equipment Needed for Making Mini Cheesecakes

Before we get into the recipe itself, it’s important to note a few pieces of equipment you’ll need to make it.

Mini Cheesecake Pan (optional)

If you want your cheesecakes to be the most aesthetically pleasing, I highly recommend investing in a mini cheesecake pan with removable bottoms. I have one similar to this. If you don’t feel like investing or simply didn’t plan too far in advance to make this recipe (hey, I totally get it) you can simply line a muffin tin with paper liners for ease of pulling out the individual cheesecakes once they’ve set up in the fridge.

Hand Mixer and/or Stand Mixer

To be honest, I used BOTH my hand mixer and my stand mixer for this recipe, but you certainly don’t have to. If you only use one or the other, you’ll just have to do some transferring and extra washing of dishes while you’re putting together your cheesecakes. But you will need at least one of these! No one wants to spend hours hand-whisking heavy whipping cream until it’s fluffy.

Those are all of the special tools you’ll need, everything else is pretty standard, like mixing bowls, spatulas, etc.

What You’ll Need to Prepare in Advance

This recipe comes together in no time at all, as long as you do a little advance planning. Here are the two easy steps you’ll need to take at least a few hours before you decide to put together these cheesecakes:

  1. Set out the cream cheese to come to room temperature.
  2. Steep the whipping cream with some fresh mint so it has time to cool down before you actually move forward with whipping it.

Since we’re not baking this dessert, we want to make sure everything is at the optimal temperature before moving forward with the rest of the recipe.

How to Make a No-Bake Chocolate Crust

It’s no secret that the ultimate compliment to fresh mint is chocolate, so that’s exactly the type of crust we’re going to make. A no-bake cheesecake crust is easier than ever to put together. All you need are some crushed up crispy cookies and melted butter. Once they’re mixed together, pressed into your mini cheesecake pans and refrigerated, the butter will harden up again and form a nice solid base for the mint cheesecake filling.

I used some chocolate cat cookies from Trader Joe’s for my crust, but you could also use chocolate graham crackers or even just the cookie part of Oreo’s (no filling).

An overhead shot of a mini cheesecake pan filled with chocolate cookie crust.

A Light-and-Fluffy Fresh Mint Cheesecake Filling

Once you have the chocolate crusts pressed into your mini cheesecake pan or cupcake tin, you’ll want to make the filling.

The first (and very important) step to a fluffy filling is to whip the mint-infused cream you prepared in advance until stiff peaks form. This will give your cheesecakes a silky, smooth and light texture that’s sure to please anyone who tries it. To really up the fresh mint flavor here, we’ll also whip in some of Sonoma Syrup’s Mint-Infused Simple Syrup, which is made with all-natural flavors and no artificial coloring.

An overhead shot of a mixing bowl full of whipped mint cream.

Once your mint cream is sufficiently whipped, it’s time to make the other half of the filling by combining your room temperature cream cheese and some powdered sugar.

Next (and this is important) gently fold the mint whipped cream into the cream cheese mixture and – voila! –your light and oh-so-fluffy mint cheesecake filling is ready to go.

Gently scoop the filling into your chocolate crust cups and refrigerate for at least a few hours for the filling to firm up a bit. It won’t be super stiff, but that’s how we get the light and fluffy texture. If you need the filling to be a little stiffer for removing the cheesecakes from the pan, simply pop them into the freezer for 20 minutes or so before serving.

A stack of three mini fresh mint cheesecakes with a bottle of mint-infused simple syrup.

More Ways to Use Mint in the Kitchen

Mint is such a fun and refreshing flavor to incorporate into recipes, especially in the summer. Here are some other great ideas for adding more fresh mint flavor to your recipes during these warm-weather months:

Use it to make Fresh Mint Ice Cream with Dark Chocolate Chips.

Make a classic cocktail like a Mojito or a Mint Julep.

Stray from your usual cup of coffee with a Mint Matcha Latte.

Or stick to your OG latte but add a dash of mint syrup.

And, finally, what better way to cool off from the heat than with some Vanilla Bean Mint Lemonade?

I dare you to try this recipe and tell me these Mint Mini Cheesecakes aren’t a breath of fresh, minty air. Be sure to check out Sonoma Syrup Co.’s full range of all-natural products here and leave a rating and comment below as soon as you give the recipe a try!

A fresh mint mini cheesecake with a bite out of it with more mini cheesecakes behind it.

5 from 1 vote
A fresh mint mini cheesecake with a bite out of it with more mini cheesecakes behind it.
Mini No-Bake Fresh Mint Cheesecakes
Prep Time
30 mins
Cook Time
10 mins
Refrigerator Time
5 hrs
Total Time
5 hrs 40 mins
 

These mini no-bake cheesecakes have a wonderfully fresh flavor thanks to both mint-infused syrup and whipping cream. They come together quickly with just a bit of advance planning and are perfect for summer since you don’t even have to turn on the oven.

Course: Dessert
Cuisine: American, French
Keyword: bite-size, cheesecake, dessert, family-friendly, mint, no-bake, summer
Servings: 12 people
Calories: 378 kcal
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 1 1/2 cups chocolate wafer cookies (I used Trader Joe’s Chocolate Cat Cookies, or you could use chocolate grahams or Oreo’s without the filling.)
  • 5 tablespoons butter, melted
For the filling:
  • 1 cup heavy whipping cream
  • 5-8 leaves fresh mint
  • 2 teaspoons Sonoma Syrup Co. Mint-Infused Simple Syrup
  • 1 teaspoon vanilla extract
  • 12 ounces cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • Fresh mint, to garnish (optional)
Instructions
  1. A few hours before you want to make the cheesecakes, pull out the cream cheese to let it come to room temperature and make the mint-infused heavy cream. To make the cream, bring the heavy whipping cream and fresh mint to a gentle simmer in a small saucepan, then turn off the heat and let it cool down until it is no longer too hot to the touch. Transfer the infused cream to a heat-proof dish or container (I used a glass measuring cup) and refrigerate until completely cool.

  2. Once the cream cheese is at room temperature and the infused cream has cooled down, prepare your mini cheesecake or muffin tin pans by either spraying the cheesecake tins (with removable bottoms) with cooking spray or lining the muffin tins with paper liners. Set aside.

  3. Next, prepare the crust. Depending on the equipment you have available, either combine the chocolate cookies and melted butter in a food processor and process until finely crumbled, or smash the cookies into small pieces in a resealable plastic bag, then combine the crumbs in a small bowl with the melted butter.

  4. Firmly press the cookie and butter mixture evenly into the bottom of each of your tins and set aside.

  5. Remove the infused cream from the refrigerator and place in either a mixing bowl or the bowl of a stand mixer. Add the mint syrup and vanilla extract. Using your hand mixer or the whisk attachment on the stand mixer, whip the cream until stiff peaks form. This may take a while, 5-10 minutes.

  6. In a separate mixing bowl, beat together the cream cheese and powdered sugar until smooth. Gently fold in the mint-infused whipped cream until just incorporated, being careful not to overmix.

  7. Scoop the cheesecake filling evenly into each of your mini cheesecake or muffin tins. Refrigerate for at least three hours before serving. If you feel the cheesecakes are still too soft, feel free to pop them into the freezer for 20-30 minutes before removing them from the pan.

Recipe Notes
  1. You can find mini cheesecake pans with removable bottoms here.
  2. Be sure to remove the cream cheese from the refrigerator and prepare the mint-infused whipping cream a few hours in advance. 
  3. It's important to make sure the cream is nice and whipped - with thick peaks - before folding it into the rest of the cheesecake batter. 
  4. The cheesecakes will be light and fluffy, even after setting in the refrigerator for a few hours. If you need them to be firmer for removing from the pan and serving, place them in the freezer for 20-30 minutes before enjoying.
Nutrition Facts
Mini No-Bake Fresh Mint Cheesecakes
Amount Per Serving
Calories 378 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 71mg24%
Sodium 345mg15%
Potassium 116mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 20g22%
Protein 4g8%
Vitamin A 818IU16%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)

This showstopper of a tart has a tasty almond crust, a Greek yogurt filling tasting of marzipan and citrus, and is loaded up with the freshest raspberries and strawberries. It’s a family-friendly recipe that’s easy to make and requires almost no baking. It’s also gluten-free!

A Greek Yogurt Berry Tart with Almond Crust surrounded by bottles of almond extract and almond syrup, plus fresh lemons.
This post is sponsored by Sonoma Syrup Co. As always, all thoughts and opinions are my own. Thank you for supporting the brands that make CaliGirl Cooking possible!

*This post contains affiliate links, which means I may make a small commission for purchases you make through them. 

If you’re like me and absolutely obsessed with the taste of marzipan, you are going to die over this Greek Yogurt Berry Tart.

If you’re obsessed with fresh berries and can think of no better way to enjoy them than in a tasty dessert, you may also die over this recipe.

And, if you have anyone in your family who is gluten-free, or just plain wish there was a slightly healthier dessert you could serve to satisfy the masses, you are most definitely going to die over this recipe.

This Greek Yogurt Berry Tart with Almond Crust is easy to make, protein-packed, and a fun way to get a few extra nutrients into your family’s diet.

Let’s dig in!

How to Prep Your Tart

While this recipe is extremely easy to make, it does require a small amount of advanced planning. The night before you’re going to make the tart, measure out and strain your yogurt to remove any excess liquid. You want that yogurt thick and creamy to make it extra-spreadable!

It’s pretty important here to use whole milk Greek yogurt, because it’s the thickest of them all. Nevertheless, it will still have some liquid. To set the yogurt up to strain, simply place a fine mesh sieve over a small mixing bowl. Line the sieve with a paper towel, then scoop in the yogurt. Cover it with plastic wrap and place it in the refrigerator overnight. The next day, you’ll see all of the liquid that strained off in the bottom of the mixing bowl.

Making a Gluten-Free Almond Crust

An overhead shot of a beautifully golden, gluten-free almond flour crust.

Once the yogurt is strained and you’re ready to “get your tart on,” you’ll want to start by making the gluten-free almond crust. This requires just a few ingredients:

Super-fine almond flour
Chilled butter
Sonoma Syrup Co. Vanilla Almond Infused Simple Syrup (or more butter!)

Combine all of these ingredients to make a crumbly dough, then press it into a greased 11-inch tart pan. Bake for 10-12 minutes (or until golden) and you’ll have a beautiful (and tasty) gluten-free tart crust on your hands!

Filling and Topping your Almond Tart

Once you’re done baking the crust, turn your oven off because this recipe requires absolutely NO additional baking. I told you it was easy!

An overhead shot of an almond tart crust filled with a zesty Greek yogurt filling.

To make the almond-flavored Greek yogurt filling, you’ll simply mix together the yogurt, some of Sonoma Syrup Co.’s delicious almond extract, a hint of lemon zest and a dash of powdered sugar. This makes for a perfectly sweet-tart base for the real showstoppers of the tart…the fresh berries!

I chose to use fresh strawberries and raspberries because (a) they’re gorgeous and (b) they pair beautifully with almonds, but you could really use any berries you like. Load up the tart with them and finish things off with a sprinkle of slivered almonds and fresh mint. Don’t skip this last step, the crunch of the almonds and freshness of the mint are both the perfect final flavors to round out this delicious dessert.

An overhead shot of a loaded Greek Yogurt Berry Tart with Almond Crust, with a piece being pulled out of it.

What You Need to Make This Greek Yogurt Berry Tart

This recipe is already easy as it is, but there are a few key pieces of kitchen equipment that will make the process even simpler:

  1. Fine mesh sieve
  2. 11-inch tart pan with removable bottom
  3. Sifter
  4. Inverted spatula
  5. Pizza sheet or large baking sheet to place the tart pan on while it bakes

I absolutely love this recipe because it has very little added sugar and is loaded with extra nutrients from the Greek yogurt, almonds and fresh berries. Something that tastes this good and also has tons of nutritional benefits?? Sign me up!

Looking down on a plate with a piece of Greek Yogurt Berry Tart on it, with the rest of the tart offset in the corner.

If you make this recipe, be sure to rate it and leave a comment below!

Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)
Prep Time
25 mins
Cook Time
12 mins
Refrigerator Time
8 hrs
Total Time
8 hrs 37 mins
 

This showstopper of a tart has a tasty almond crust, a Greek yogurt filling tasting of marzipan and citrus, and is loaded up with the freshest raspberries and strawberries. It’s a family-friendly recipe that’s easy to make and requires almost no baking. It’s also gluten-free!

Course: Dessert
Cuisine: American, French
Keyword: almond, baking, berries, dessert, family-friendly, fruit, gluten-free, yogurt
Servings: 8 people
Calories: 521 kcal
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 4 cups super-fine almond flour
  • 1 tablespoon Sonoma Syrup Co. Vanilla Almond Infused Syrup
  • 1/2 cup butter, chilled and cubed (Add 1 add'l tablespoon if you don't have the simple syrup)
For the Greek yogurt filling:
  • 2 cups whole milk Greek yogurt
  • 1 teaspoon Sonoma Syrup Co. Almond Extract
  • 1 teaspoon lemon zest
  • 1/4 cup powdered sugar, sifted
For the toppings:
  • 12 ounces fresh strawberries, sliced
  • 12 ounces fresh raspberries
  • A few sprigs of mint, julienned
  • 2 tablespoons slivered almonds, toasted
Instructions
  1. The night before you plan to make the tart, place a fine mesh sieve over a small mixing bowl and line it with a paper towel. Measure out the Greek yogurt into the sieve, cover with plastic wrap, and let sit in the refrigerator overnight so all of the liquid strains out.

  2. The next day, preheat the oven to 350 degrees Fahrenheit and spray your tart pan with nonstick cooking spray. Set aside.

  3. Combine all of the crust ingredients in a large mixing bowl using your hands. Keep working it until a crumbly dough forms, then press the dough into the prepared tart pan, doing your best to keep everything even and make sure there aren’t certain parts that are thinner than others. You want the dough to extend up all the way to the top edges of the tart pan all the way around.

  4. Place tart pan on a pizza sheet or large baking sheet (to catch any butter/grease that leaks out of the pan), and bake in the oven for 10-12 minutes, or until the crust takes on a nice golden color. Remove and let cool completely.

  5. Next, dump the water that strained off of the yogurt out of the small mixing bowl and use it to make the filling. Add the strained yogurt, almond extract, lemon zest and powdered sugar and stir until well-combined.

  6. Scoop the filling out into the cooled tart shell and, using the inverted spatula, spread it around evenly.

  7. Top the tart with the strawberries and raspberries, then sprinkle on the julienned mint and slivered almonds. Serve as soon as possible and store in the refrigerator if you don’t finish it all in one sitting!

Recipe Notes
  1. Straining the yogurt the night before you make this is absolutely essential so that you don't end up with a soggy tart.
  2. Crust: If you don't have access to the Sonoma Syrup Co. almond-infused syrup, simply add 1 additional tablespoon of chilled butter.
  3. Utilizing a tart pan (with removable bottom) will ensure you'll have a beautiful-looking tart that's easy to serve.
  4. You can easily use your favorite brand of almond extract.
  5. This tart is best if consumed within two days.
Nutrition Facts
Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)
Amount Per Serving
Calories 521 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 9g56%
Cholesterol 33mg11%
Sodium 122mg5%
Potassium 217mg6%
Carbohydrates 28g9%
Fiber 10g42%
Sugar 13g14%
Protein 18g36%
Vitamin A 369IU7%
Vitamin C 36mg44%
Calcium 200mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

How to Make Your Own Pumpkin Purée

Forget the canned stuff, learn how to make your own homemade pumpkin purée from scratch. It takes just one simple ingredient and less than an hour to make!Homemade pumpkin puree in a glass dish surrounded by a black spoon, black and white checked napkin and a small bowl of ground cinnamon.

The recent pumpkin spice-everything craze has made it hard to ignore the rows and rows of canned pumpkin that pop up on grocery store shelves once summer starts coming to a close. I’ll be the first to admit that I love pumpkin so much I’ve been known to stock up on it right after the holidays to get me through the better part of a year.

But what if you could easily make your own and store it in the freezer to have ready to go at a moment’s notice? It’s easier than you think, and today I’m going to tell you all about it!

Health Benefits of Pumpkin

Since I’ve become a mom, having some pumpkin purée on hand has become even more important as I love using it as a way of sneaking some extra nutrients into my little one’s diet. It’s super easy to mix into baked goods like pancakes, donuts, muffins and breads to up the healthiness factor. Not only does pumpkin have loads of Vitamin A, it’s also rich in antioxidants and can boost immunity – and it’s tasty to boot!

Pumpkin’s sweeter flavor is often appreciated by tiny eaters so if you have kids, take advantage of it and add some pumpkin to their diet. I’ll give you some great recipe ideas below.

An overhead shot of a glass bowl of pumpkin puree surrounded by a black and white checked napkin, a spoon, cinnamon sticks and a bowl of ground cinnamon.

What You Need to Make Pumpkin Purée

Perhaps the most exciting thing about making your own pumpkin purée (besides having it on hand to use whenever you want) is that you need next to nothing to make it. We’re talking one ingredient and a couple of common kitchen appliances/utensils. That’s my kind of recipe!

Here’s what you’re going to want to gather up before you start cooking:

A baking pumpkin
A knife and cutting board
A jelly roll pan
Aluminum foil
A food processor

That’s it! Well, you’re also going to need an oven, but I’m hoping you’ve already got one of those on hand 😉

How to Make It

The first step in making the perfect homemade pumpkin purée is to cook your pumpkin. To make the process go a bit faster, you’ll go ahead and cut the pumpkin in half, scoop out the seeds, and wrap each half in aluminum foil to really seal in some steam from the oven.

After just 30 minutes baking away (and a little bit of cooling time) your cooked pumpkin will be scooped into the food processor – sans skin – and puréed until smooth. I mean, could it be any simpler?? No oil, no butter, no liquid, no nothing. Just good ol’ pumpkin to make all your fall baking dreams come true.

An overhead shot of homemade pumpkin puree in a food processor.

How to Use Homemade Pumpkin Purée

Oh let me count the ways! There are so many great uses for homemade pumpkin purée. Here are just a few ideas:

In some super-simple muffins

In a twist on Shepherd’s Pie

In an adults-only latté

In a healthy smoothie

Or a cozy coffee cake

To add some extra sweetness to marinara sauce

Or in ooey-gooey cinnamon rolls.

Even in a spicy curry!

The possibilities are endless.

Get the easy recipe for homemade pumpkin purée below. For more pumpkin inspiration, be sure to check out my Fall Foodie Ideas board on Pinterest (so many delicious recipes I’m dying to try) or sign up for my weekly newsletter where I’ll be sending out all the fun fall content in the coming weeks!

Homemade Pumpkin Purée
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Forget the canned stuff, learn how to make your own homemade pumpkin purée from scratch. It takes just one simple ingredient and less than an hour to make!

Course: Condiment, Dessert
Cuisine: American
Keyword: baking, condiment, fall, homemade, pumpkin
Servings: 6 people
Calories: 59 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 baking pumpkin May also be called a Sugar Pie pumpkin
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Cut the pumpkin in half horizontally and scoop out all the seeds.

  3. Tear two pieces of aluminum foil that are each large enough to wrap around one half of the pumpkin. Wrap each pumpkin half, sealing the aluminum foil as much as possible.

  4. Place wrapped pumpkin halves on the jelly roll pan.

  5. Bake at 400 degrees Fahrenheit for approximately 30 minutes, or until you can easily squeeze the pumpkin halves with tongs. You want the pumpkin to be soft enough that you can scoop it out of the skin.

  6. Let pumpkin halves cool for at least 10 minutes, or until they are cool enough to touch.

  7. Scoop the inside of the pumpkin into the food processor, discard the skin and foil.

  8. Turn the food processor on and process until smooth.

Recipe Notes
  1. Purée can be stored in the refrigerator for up to five days or in the freezer for up to 6 months.
  2. Use as a substitute in any recipe that calls for canned pumpkin.
Nutrition Facts
Homemade Pumpkin Purée
Amount Per Serving
Calories 59 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 771mg22%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 19296IU386%
Vitamin C 20mg24%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The Easiest Three-Ingredient Raspberry Meyer Lemon Sorbet

This recipe for Raspberry Meyer Lemon Sorbet is so easy and requires only three ingredients. It’s the perfect blend of sweet and sour and the ultimate refresher for a warm summer’s day.

An overhead shot of three servings of Raspberry Meyer Lemon Sorbet and a bottle of Raspberry Syrup lying next to them.
This post is brought to you in partnership with my friends at Sonoma Syrup Co. Although I received compensation for this post, all thoughts and opinions are mine and I wouldn’t share them with you if I didn’t absolute love these products. Thanks for supporting the brands that make CaliGirl Cooking possible!

 

What do you get when you combine fresh raspberries, tangy Meyer lemon juice and sweet Raspberry Syrup?? The most luscious, refreshing and flavor-packed Three-Ingredient Raspberry Meyer Lemon Sorbet! And you’re in luck, because I’m sharing the super simple recipe with you today.

Not going to lie, if I’m given the choice between ice cream and sorbet, I’ll almost always take the creamy stuff. HOWEVER, there are certainly times when I prefer the lighter, more refreshing taste of sorbet, especially when it’s homemade and I know exactly what went into it.

If you’ve been following me for a while, you know that I’ve been partnering with Sonoma Syrup Co. for quite some time and sharing my love for their all-natural flavored cane syrups, extracts and more. I can totally get behind a company that prides itself on quality and its use of whole foods, and that makes a product that’s not only a welcome addition to many baked goods and sweet treats, but also to cocktails.

When they challenged me to come up with a summer-y recipe featuring their Raspberry Syrup with Meyer Lemon, I knew a homemade raspberry sorbet was exactly what I needed to make. We’ve been stuck in June gloom here in Santa Barbara for what seems like months now (which in non-Santa Barbarian speak means the overcast marine layer lasts ALL DAY), so I’m taking any excuse I can get to bring a little summer into my life.

Three clear glasses full of fresh Raspberry Meyer Lemon Sorbet, garnished with fresh mint.

I’ve got to tell you, I could not be more thrilled about the little spark of sunshine this Three-Ingredient Raspberry Meyer Lemon Sorbet provided for me. So let’s get to it and I’ll tell you how it’s done!

WHAT YOU NEED

You can tell from the title that you’re only going to need THREE ingredients to bring this Raspberry Meyer Lemon Sorbet to life:

Raspberries
Meyer lemons
Sonoma Syrup Raspberry Syrup with Meyer Lemon

That’s it!

But you’re also going to need some equipment:

A blender
A fine mesh sieve
An ice cream maker (but an 8- or 9-inch loaf pan could also work in a pinch)

[These are affiliate links.]

Once you have the ingredients and equipment ready to go, your sorbet will be ready with very little hands-on time and a little bit of patience.

A hand holding a scoop of Raspberry Meyer Lemon Sorbet in a sugar cone.

HOW IT’S MADE

The first important step in making this easy raspberry Meyer lemon sorbet is making your raspberry puree. To do this, you’ll simply whir the raspberries in a blender until liquid, then pour the mixture through your sieve to get out all the seeds.

Many classic raspberry sorbet recipes ask you to make your own “simple syrup” out of sugar and water to mix with your raspberry puree, but this is where we’re taking things up a notch. By adding Sonoma Syrup Co.’s Raspberry Syrup with Meyer Lemon, we’re getting double the flavor you would get with plain old syrup. Plus, you don’t have to waste time making the simple syrup on the stove!

Since we’re amplifying our flavor here, this recipe wouldn’t be complete without adding some extra Meyer lemon flavor. Fresh Meyer lemon juice is perfect. It’s not too tart and rounds out the sorbet beautifully.

Once the three ingredients are combined, simply add the mixture to an ice cream maker or pour into a loaf pan to freeze. You’ll have to wait a few hours to enjoy the fruits of your not-so-difficult labor, but it will be sooooo worth it in the end.

An overhead shot of three glasses filled with Three-Ingredient Raspberry Meyer Lemon Sorbet garnished with fresh mint.

This Three-Ingredient Raspberry and Meyer Lemon Sorbet is the perfect treat for kids and adults alike. And if you’re over 21, I highly suggest adding a scoop to your next glass of sparkling wine 😉

Three-Ingredient Raspberry Meyer Lemon Sorbet
Prep Time
20 mins
Freezer Time
4 hrs
Total Time
4 hrs 20 mins
 

This recipe for Raspberry Meyer Lemon Sorbet is so easy and requires only three ingredients. It’s the perfect blend of sweet and sour and the ultimate refresher for a warm summer’s day.

Course: Dessert
Cuisine: American
Keyword: dairy-free, dessert, ice cream, lemon, raspberry, sorbet, summer
Servings: 6 people
Calories: 290 kcal
Author: CaliGirl Cooking
Ingredients
  • 6 cups fresh raspberries
  • 1 1/2 cups Sonoma Syrup Co. Raspberry Syrup with Meyer Lemon
  • 2 tablespoons fresh Meyer lemon juice Sub regular lemon juice if needed
Instructions
  1. Place raspberries in blender and puree until liquid. Strain through sieve into mixing bowl, using the spatula if needed to push liquid through.

  2. Stir in syrup and lemon juice.

  3. Add mixture to ice cream maker and freeze according to manufacturer’s directions, or pour into loaf pan and place in freezer for at least 4 hours before serving.

Recipe Notes
  1. DISH DENSITY: Medium
  2. If you're looking for an easy-to-use ice cream maker, here's the perfect one for you. You can also use an 8- or 9-inch loaf pan in lieu of an ice cream maker and just pour the mixture in and freeze until set.
  3. To make your own Raspberry Meyer Lemon Simple Syrup: Make 1/2 cup of extra raspberry purée and stir in 1-2 teaspoons of fresh meyer lemon juice. Next, boil 1 cup water and 1 cup sugar together on the stove and simmer until mixture is reduce by half. Stir in the raspberry purée, turn off the heat and let cool. Once cool, run the mixture through a strainer and voila! You'll have homemade Raspberry Meyer Lemon Simple Syrup.
  4. For an adult treat, add a scoop of the sorbet to your next glass of sparkling wine!
Nutrition Facts
Three-Ingredient Raspberry Meyer Lemon Sorbet
Amount Per Serving
Calories 290 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 50mg2%
Potassium 234mg7%
Carbohydrates 76g25%
Fiber 8g33%
Sugar 67g74%
Protein 1g2%
Vitamin A 40IU1%
Vitamin C 33mg40%
Calcium 41mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars

These Easy No-Bake Honey Roasted Peanut Butter and Jelly bars have a honey roasted peanut and oat crust and a jammy strawberry filling. The gluten-free treat is sure to please adults and kids alike!

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Is there any combo more classic or delicious than good ol’ PB&J? I don’t think so. And if you beg to differ, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are here to show you what’s up.

To all my fellow Trader Joe’s fans, I know you won’t blame me when I say one of their kitschy products inspired me to make this totally addicting, no-bake recipe. Sure, I’d enjoyed my share of honey roasted peanuts back in the day when my dad would take down that classic Planter’s can from the kitchen shelf after a long day at work, but my indulgence in those sweet and salty goobers stopped as soon as I was responsible for buying my own groceries. It’s not that I didn’t like them, it just never crossed my mind to throw them in the shopping cart.

That all changed, of course, when I saw a gleaming bag of Honey Roasted Peanuts staring back at me from the “What’s New” section of my local TJ’s (anyone else ALWAYS get sucked in by that section?) Let’s just say they’re now a regular item on the hubs’ and my weekly shopping list, and we enjoy them almost daily in the same way my dad always did – as a little late afternoon nibble to hold us over until dinnertime.

I’d been racking my brain trying to figure out some delicious way to work them into a recipe when my Instagram feed was suddenly filled with all my friends’ kids starting their first days of school, holding up those cute letter boards saying what they wanted to be when they grow up, showing off their cute new back-to-school clothes. Almost immediately, I realized the perfect recipe would be something easy and semi-healthy that all these mamas and papas could make as a treat for their little ones after a long day in the classroom.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

We all know that PB&J is a quintessential back-to-school combo, and I was going to make it into something special that these kiddos would look forward to coming home to. Hence, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars were born!

I’m all for a little indulgent treat now and then, but I also believe that there are tonnnnns of delicious healthier options we can all choose from every day. So in creating this recipe, I wanted to find the balance between indulgent treat and healthy sweet. The recipe is also extremely easy and requires no baking, so you can make it at any time during the day (or even the night before) and it will be ready to be enjoyed by your hungry little ones as soon as that dismissal bell rings.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Everything for these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars comes together in just a couple of easy steps.

First, you’ll want to make a strawberry “jam” that will serve as the top layer of the bars. This is an easy, stovetop process that takes only 20 minutes or so (mostly unattended) so don’t stress because I mentioned the word “jam.” Once you’ve simmered some strawberries, maple syrup and water until everything is broken down and combined, you’ll simply stir in some chia seeds to help it all thicken up and not make TOO big of a mess when you go to cut into everything.

Strawberries simmer over the stove to make a delicious jam for Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

While your jam is simmering, combine those OG honey roasted peanuts, oats, butter and some dates quickly in a food processor to make a crumb mixture that is then pressed into a baking dish to form the crust. Spread the “jam” over top, pop everything in the refrigerator and, voila! You’ll have these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars sliced and ready to feed some very hungry little mouths.

A honey roasted peanut and oat crust makes up the base of these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

Now, I know I’ve mentioned the kids gobbling these up, but be sure to set aside a few for yourself. You’re not going to want to miss them. Plus, they’re gluten-free! Even more reason for every single person in your family to enjoy them.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Read on for the recipe!

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars
Prep Time
30 mins
Refrigerator time
2 hrs
Total Time
30 mins
 

A tasty, no-bake bar with a honey roasted peanut and oat crust and a jammy strawberry filling, this gluten-free treat is sure to please adults and kids alike!

Course: Dessert
Cuisine: American
Keyword: after-school, dessert, gluten-free, jelly, kid-friendly, no-bake, peanut butter, snack
Servings: 12 bars
Calories: 200 kcal
Author: CaliGirl Cooking
Ingredients
For the jam:
  • 1 pound strawberries, hulled and sliced
  • 2 tablespoons maple syrup
  • 1/3 cup water
  • 1 tablespoon chia seeds OR 1 teaspoon tapioca flour
For the crust:
  • 1 cup honey roasted peanuts
  • 1/2 cup old-fashioned rolled oats
  • 3 dates, pitted and halved
  • 1/2 cup unsalted butter, melted
Instructions
  1. Line an 8-inch square baking dish with parchment paper, leaving enough on each side to assist you in pulling the bars out. Set aside.

  2. Combine the strawberries, maple syrup and water in a saucepan over medium heat. Bring to a simmer and allow to simmer until fruit is broken down and forms a jam-like consistency. Remove from heat and stir in chia seeds. Let cool slightly. 

  3. While the strawberries are simmering, make the crust. Combine all crust ingredients in a food processor and pulse until mixture resembles the texture of wet sand. Dump contents of food processor into prepared baking dish and use your fingers to press it evenly along the bottom. 

  4. Spoon cooled strawberry jam on top of the crust and spread evenly. Cover and chill for at least two hours, if not longer. 

  5. Cut into 12 bars and enjoy!

Nutrition Facts
Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars
Amount Per Serving
Calories 200
* Percent Daily Values are based on a 2000 calorie diet.