After a long day of Saskatoon berry picking, it’s time to fantasize about what you’ll make with all those delicious berries! I’ve rounded up my favourite Saskatoon berry pie, muffins, cake and more for your baking pleasure.
This post is sponsored by Dusty Plains Cold Brew Coffee. All thoughts and opinions are my own.
This Christmas season often means a lot of preparation, parties, concerts (for me and my fellow musicians anyway!), and late nights. I’ve created a stunning and easy dessert you can take to the office or the party with a little caffeine boost to keep you going.
P.S. You’ll want to read all the way to the end to find out how to win your own free bottle of cold brew coffee. Makes a perfect gift for yourself or someone special.
Currently the temperature is hovering around 30 degrees celsius these days and I will do anything to avoid turning on my oven. Enter the no-bake saskatoon berry cheese cake.
No oven, no cracking cheesecake, and no worrying about burning or undercooking a traditional cheesecake.
Every summer, my family searched high and low for a coveted box of New York Cherry Cheesecake ice cream. Not just any grocery store would carry it, and even the ones that did didn’t always have it in stock.
It was the small-town-holy-grail of ice cream.
When I was in grade three we managed to secure a box during a sleepover with my best friend. We happily devoured the ice cream, fearing no consequence. Unfortunately, the next day I woke up with small red spots all over my body.
“Yikes, must have been the cherry cheese cake ice cream we ate last night. Maybe you’re allergic.” proclaimed my concerned nine-year-old friend.
I felt itchy all over as I imagined my fate without my favourite ice cream.
Turned out, it was chicken pox.
While I’m positive that the ice cream had nothing to do with chicken pox, it is a fun memory that I always think of when I eat this ice cream.
What hasn’t changed? New York Cherry Cheesecake ice cream is still hard to find in Saskatchewan. (Thank you Twisted Sisters in Chamberlain, SK for carrying it!!)
I set out to make my own.
If you could have brownies or cheesecake, what would you choose? Tough decision. Take the third option and make these cheesecake brownie bites instead! It’s also the perfect way to treat a deserving Mom in your life this Mother’s Day.
Like most dessert posts I make, this creation came about because I needed a treat for my show choir. They were taking time out of final exams to come and perform at a fundraising event and deserved something special.
The bottom layer is made up of a super gooey brownie. No cake-textured brownies here! Chocolate chips are the star of these brownies with no cocoa powder in sight. There’s not a lot of flour either, so this brownie needs more time to cool and set before eating. The cheesecake topping is super simple; just cream cheese, eggs, sugar, vanilla, and a few chocolate chips. This dessert takes 40 minutes to bake, but it won’t look set when you take it out of the oven. As long as the edges are golden brown, don’t panic. Let it cool on the counter until most of the heat is gone, then transfer to the fridge and leave overnight. Then, and only then, can you cut into it and serve. Cut your pieces small because this dessert is rich! Cheesecake topping: 2 8 oz pkgs cream cheese 2 eggs, slightly beaten 2/3 cup sugar 2 tsp vanilla 1 cup chocolate chips Brownie bottom: 2 cups semi-sweet chocolate chips 1 cup butter 1 1/4 cups flour 4 beaten eggs 2 tsp baking powder Bake at 350 for 40 minutes. It’s done when the edges are golden brown. The centre will not look done, but it is. Do not cut into the dessert before it has cooled completely. Cool and put in the fridge to set for at least 4 hours, and preferably overnight. Cut and serve.
Pin me for later!! What do you make when you need a crowd pleasing dessert? As always, I’d love to hear if you try the recipe!