No-Bake Mini Berry Cheesecakes

Hope you all are having a wonderful day!

I’ve decided to have some of my favorite bloggers guest post every so often. My goal is to get more recipes to you, so you have more recipe choices for your family!

Today Joy of Lunches + Littles is sharing a no-bake mini berry cheesecakes recipe.   She shares all sorts of tasty, kid-friendly recipes . She also shares her on feeding and meal times. Not only does she love making meals fun with the use of natural pops of color and unexpected flavor combos. Joy enjoys posting about how she gets her family to not only eat, but eat lots of healthy options.  She’s no rookie in the “feeding kiddos department”, because she’s a full-time Mama to three little ones (ages 2, 3 and 4 years).

Without further ado, I’ll hand it over to Joy.

Happy Memorial Day Weekend! Any big plans? Do you attend a big get-together, or keep things a little closer to home?

My family and I are heading off to a larger gathering of family on Monday morning, and we are really looking forward to it. I am in charge of a few kid-friendly side/ treat options for after lunch, as well as a big ole’ fruit bowl and homemade fruit dip. I’m also bringing some of these No-Bake Mini Berry Cheesecakes w/ Granola Nut Crust.

What about you? Are you still looking for last-minute dessert idea? Or perhaps just a fun treat to make for your family? Well, youre in luck! These mini cakes are such a cute little treat, and they are made perfectly festive with an assortment of fresh berries on top. So delicious!

My kids love a special treat, especially for a family get-together and I’ll be honest–So do I! And, I love how easy these no-bake mini berry cheesecakes are to make, and how they are the perfect size for little or big hands. This recipe is also a great one for getting your kids in the kitchen with you. I use a stand-mixer to combine and beat everything (though you can also use a hand mixer), and my oldest two just love helping with turning on and off the mixture and checking to see if things are just right.

No Bake Cheese Cake

See the full recipe below, and I hope you enjoy this festive treat. And, with the red, white and blue – these would also be great for the 4th of July (if you are anything like me and already planning ahead for that)!


No-Bake Mini Berry Cheesecakes


  • INGREDIENTS (for the crust):
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/4 cup pecans
  • 1/4 tsp vanilla extract
  • 1-2tbsp water*
  • 3pitted dates
  • INGREDIENTS(for the filling):
  • 1/8 cup cold water
  • 1/2tbsp unflavored powdered gelatin (I use Knox)
  • 1 and 1/8cup whipping cream
  • 1, 8 ounce packageof cream cheese (room temp)•1tbspfresh-squeezed lemon juice
  • 1/3 cup sugar
  • 1/3 cup sour cream
  • 1 tsp. pure vanilla extract
  • 1/2 tsp kosher salt
  • *You will also need assorted fresh berries as shown, a muffin tin and muffin/ cupcake liners


  1. Place muffin/cupcake liners in wells of a regular-sized muffin/cupcake pan.
  2. Set aside.
  3. Then, start making your crusts: In a large capacity food processor, combine all of the crust ingredients, minus the water, and process until a sticky dough starts to form.
  4. Then shut off and add in a little water.*
  5. Start with just 1 tbsp and see if it is moldable enough for the crust (you want something that is still clearly made up from pieces of nuts –be careful not to over process).
  6. Add more water as necessary.
  7. Once you have your “dough” ready to go, press it into the bottom of your prepared pan (in liners).
  8. Press down/smooth as much as possible.
  9. Then place pan in the freezer for 1 hour.
  10. While dough is firming in freezer, start working on your filling...
  11. Pour cold waterinto a small saucepan(your smallest one, as it is only a little water!) and sprinkle gelatin over top water. Let sit for 5 min.
  12. Then, gently whisk mixtureand cook over medium heat until the gelatin dissolves completely.Remove from heat and set aside to cool.
  13. In a large mixing bowl or stand mixerbowl, beat whipping cream until thickened and stiff peaks form.Set aside.
  14. If using a stand mixer and you only have one mixing bowl, remove cream from that bowl and place in another bowl. You need to use the stand mixer again in the next step!
  15. In a separate bowl or empty stand mixer bowl, combine: cream cheese, lemon juice, sugar, sour cream, vanilla and salt.Beat until completely smooth.
  16. Next, add a small amount of the cream cheese mixture (above) to the gelatin you set aside earlierto cool. Whisk until well combined.
  17. Then, fold that combined gelatin mixture into the remaining cream cheese mixture.
  18. Fold together until completely smooth.•When time is up, remove prepared crusts from freezer, and divide filling between the crusts as shown below.
  19. Smooth out the tops, as needed.Then, place mini cheesecakes backin freezer for 2 hours, or refrigerate overnight (if time allows).
  20. Prior to serving, top with fresh fruit of choice: for these I used: blackberries, raspberries, strawberries and blueberries.
  21. For an extra festive touch, try using a mini food cutter to cut out star shapes, as seen above!
  22. If traveling with these, freeze prior to taking them. Or keep in a cooler. You want these to be served chilled

Thank you Easy Toddler Meals for having me here to share today. For more delicious, colorful recipes that are both vibrant and nutritious, be sure to check out my feed, @lunchesandlittles, where I am serving up easy and family-friendly dishes, treats and more all the time!

Avocado Hummus Roll Ups

Anyone else having a hard time with lunch ideas? I’m always looking for fast and easy nutritious mid day meals. Sometimes peanut butter and jelly sandwiches just doesn’t make the cut anymore. I love adding this Avocado Hummus Roll Ups recipe to the rounds to change it up a bit. I couple it with some dairy free yogurt and it’s a huge hit!

Avocado Hummus Rolls

A word on picky eaters. Just like many adults, at least me anyway, I get bored of eating the same foods everyday. Making it a different shape or size brings a new dynamic to a meal. These look like sushi rolls and are so fun to eat! They’re perfect little bite size sandwiches.  These Avocado Hummus Roll ups are also vegan and vegetarian for folks on a specific diet.

Also, hummus is best tasting in room temperature, so I’ve packed these on road trips before. It is however, a perishable item so I’d pack an ice pack in your kids lunch to be safe. You can also spritz a little lemon to prevent browning if your kids care about the change in color.

Avocados have more than 20 vitamins and minerals .On a recent trip to the farm, I learned a fun fact. Anything with a seed is a fruit, at least from the botanical standpoint. So essentially an avocado is a fruit. Would you believe that beans, corn, bell peppers, and eggplants are all fruits? So even nuts are fruits. Grains, which are really just oversized seeds, are also fruits. Anyway, I thought that was a fun fact!


Avocado Hummus Roll Ups


  • Avocado, thinly sliced
  • Bread
  • Hummus


  1. Using a rolling pin or glass, flatten bread completely
  2. Remove crusts if deisred
  3. Spread hummus on bread making sure to add on ends for easy sealing
  4. Fill with a couple thin slices
  5. Roll and cut if desired

Another fun fact: Did you know this is all paper and takes about 1,000 photos to create?

Thank you Califia Farms for sponsoring this post.

Crispy Parmesan Chicken with Creamy Lemon Sauce

The lemon tree in my back yard is overflowing with lemons. Problems is, a girl can only make so much lemonade right?  This is how this recipe came about, coupled with the rarity of being able to go out with toddlers.

Before kids, trying new restaurants was my hobby. It’s probably because I loved it when other people cooked for me. Of course it’s the best thing when someone else cleaned up too! Not to  Yes, we could have gone out for dinner and ordered this somewhere, but that would have taken more than the 30 minutes it takes to whip this up. The husband offered to clean after so it was a win win for everyone.

Furthermore, my boys have an appetite of teenagers and it gets pricey. I remember enjoying this dish at a restaurant in downtown Los Angeles, and I was craving it. Crispy Parmesan Chicken with Creamy Lemon Sauce

On any given day I’ll have chicken in the refrigerator.  I almost always have some form of pasta in my pantry.  Crispy Parmesan Chicken is always an easy fix.  It’s hands down one of my favorite 30 minute recipes for white sauce pasta. It’s incredibly delicious and my whole family enjoyed it. My toddler enjoyed the chicken more than the noodles, however.  I mean it’s pretty much a chicken nugget right? On some occasions,  I’ve also added spiralized zucchini to the noodles to add some veggies to the dish. I have also paired it with some steam veggies on the side to make it a complete meal.

Crispy Parmesan Chicken with Creamy Lemon Sauce

Tastes like a gourmet chicken nugget! Makes everyone in the family happy!

Try this Crispy Parmesan Chicken with creamy lemon sauce recipe on a weeknight or weekend and enjoy.

Parmesan Chicken in Creamy Lemon Sauce


  • 6 small chicken thighs
  • 6 tbs. butter, divided
  • 1/2 c. bread crumbs
  • Dash of onion powder
  • Dash of garlic powder
  • Dash of italian seasoning
  • 1 c. grated parmesan cheese, divided
  • 1/4 c. flour
  • 1/2 c. heavy whipping cream
  • 8 oz thin spaghetti noodles
  • Juice of 1/2 lemon
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


  1. Cook noodles per box instructions, set aside
  2. In a bowl, melt 4 tbs of butter in the microwave
  3. In another bowl, mix bread crumbs, dash of onion, garlic, and italian seasoning, 1/2 c. parmesan cheese, and flour
  4. Dip chicken in the melted butter then bread crumb mixture
  5. Melt 2 tbs of butter in a large skillet and cook chicken on medium heat and 165f internal temperature
  6. In a medium skillet, add cream, cheese, lemon juice, garlic powder, salt and pepper. Whisk until it starts to thicken
  7. Add cooked pasta to cream sauce, top with chicken


For a lower carb option try this Baked Parmesan Chicken “Pasta” recipe.   It’s a similar recipe where I combined zucchini noodles to the dish, just a different sauce.

This recipe was adapted from The Recipe Critic