Fourth of July Archives - The Almond Eater

No Bake Cherry Cheesecake

Erin Alvarez — Thu, 31 Jul 2025 09:00:50 +0000

No Bake Cherry Cheesecake is the easiest summertime dessert! It’s made with only 6 ingredients and the prep time is under 20 minutes, making this a great dessert to make and bring to your next family gathering.

This cheesecake combines two things I love: no bake desserts and cherries.

Kind of like if you were to combine my vegan cheesecake and my cherry crumb bars, except this recipe is definitely not vegan (sorry!).

Why you’ll love this family favorite recipe!

My mom made (and still makes) a very similar recipe many times throughout my childhood. In fact, it’s one of my stepdad’s favorite desserts! Here’s why:

Creamy: It has a creamy cheesecake filling made with cream cheese and homemade whipped cream.

Simple: Made using 6 simple ingredients, so it’s truly a no-fuss dessert recipe (that also happens to require zero baking!).

Light: Though this is a cheesecake, it’s surprisingly light compared to traditional cheesecake.

Ingredients

Graham cracker crust – Homemade or store-bought, just make sure if you use store-bought that it’s a 9 inch crust.

Cream cheese – Full fat cream cheese is the way to go, and soften it to room temperature before incorporating it.

Powdered sugar – I originally tested this using cane sugar but ended up preferring the powdered sugar because I think it helps hold the pie together better.

Vanilla extract – Gives the pie filling more flavor!

Heavy whipping cream – No substitution; I haven’t tested this with half and half or coconut milk or anything other than heavy cream.

Cherry pie filling – Make sure the cherry filling has actual whole cherries in it! Some of them are more like cherry jam, which we don’t want.

Instructions

Step 1: Prepare the crust. If you’re using a store-bought crust, skip this step. Otherwise, follow the steps in my vegan key lime pie recipe for how to make a homemade graham cracker crust.

Step 2: Make the cream cheese filling. Next, cream the softened cream cheese, powdered sugar and vanilla together until smooth.

Step 3: Whip the cream. In a separate bowl, add the heavy cream. Mix with a hand mixer (or stand mixer) on low speed for 1-2 minutes, then medium speed for 1-2 minutes and lastly, on high speed for 1 minute until stiff peaks form. Using a rubber spatula, fold the whipped cream into the bowl with the cream cheese mixture until combined.

Step 4: Refrigerate. Scoop the filling out into the pie crust, then place the pie in the refrigerator. Chill for at least 4 hours, but preferably overnight.

Step 5: Prepare and serve. Before serving, scoop the cherry filling out on top of the pie. Slice and enjoy!

Tips & FAQs

To make a homemade graham cracker crust: Blend whole graham crackers and melted butter together until the mixture can easily be pinched between your fingers. You don’t want it to be too wet, but you do want it to hold together.

Do NOT mix the cream cheese and whipped cream together with an electric mixer. Otherwise, the filling won’t solidify in the fridge. Instead, gently fold them together with a rubber spatula or large spoon.

My Pro Tip

Recipe Tip

Quickly soften the cream cheese by unwrapping it, then placing it on a microwave-safe dish and microwaving for 12-15 seconds.

Do I have to use canned cherries?

No, you can definitely use fresh cherries if you prefer (both taste delicious!). However, if you want the cherry topping to be juicy, you’ll want to cook down the cherries a bit rather than just putting fresh cherries on top. To do so, add fresh cherries to a saucepan, along with a little sugar and water, and cook until the cherries begin to soften.

Can I use a different fruit besides cherries?

Sure! Fresh strawberries, peaches or even blueberries would all be delicious.

Storage

Refrigerator: Keep cheesecake in the fridge wrapped in plastic wrap for up to 4 days. It probably keeps for longer, but it’s never lasted more than 4 days in our house

Freezer: You’ll want to make sure the cheesecake has already set before freezing it. But, once it’s set, wrap the entire dish in plastic wrap, and then again in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

More no bake dessert recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

No Bake Cherry Cheesecake

No Bake Cherry Cheesecake is the easiest summertime dessert! It's made with only 6 ingredients and the prep time is under 20 minutes, making this a great dessert to make and bring to your next family gathering.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword no bake cheesecake, no bake cherry cheesecake

Prep Time 4 20

Total Time 4 20

Servings

Calories 471kcal

Author Erin Alvarez

Ingredients

9" graham cracker crust store-bought or homemade
8 oz. cream cheese softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
21 oz. cherry pie filling

Instructions

Start by making the crust. If you're using a store-bought crust, skip this step. Otherwise, follow the steps in this post for how to make a homemade crust, making sure to use a 9" pie pan.
Next, add the cream cheese, powdered sugar and vanilla to a medium bowl and whisk with a hand mixer or stand mixer until smooth; set aside.
In a large bowl, add the heavy cream and whip until stiff peaks form, about 5 minutes. To do this, I like to start on low speed and slowly increase until I'm whipping on high speed for the final minute.
Add the whipped cream to the bowl with the cream cheese and gently fold together with a rubber spatula. Then, transfer the mixture to the prepared pie crust and smooth out the top. Place the cheesecake in the refrigerator for at least 4 hours or overnight to set.
Top the pie with the cherry pie filling, then slice and enjoy!

Video

Notes

*Calories are per slice and are an estimation

*Make sure to fold the cream cheese mixture and whipped cream together; do not over-mix or else the filling won’t set properly

Nutrition

Plum Bars

Erin Alvarez — Mon, 28 Jul 2025 09:00:57 +0000

Plum Bars are a tasty way to use plums this summer! Made with fresh plums and a simple crumb topping, they’re a great summertime treat.

Three cheers for stone fruit season, especially plums! Plums aren’t talked about as much as peaches, but they should be.

You really can’t go wrong with crumb bars. My friends and family are huge fans of these mango crumb bars and cherry crumb bars, so it’s no surprise they loved this plum variation as well.

Why you’ll love this family favorite recipe!

A delicious dessert that features fresh plums.
Can easily be made vegan and/or gluten free.
Though they feature plums, you could technically use any fruit from the stone fruit family (hello peaches and apricots!).

Ingredients

This list is to provide further clarification on a few of the ingredients. The full ingredient list is below in the recipe card.

Flour – All purpose flour, gluten free baking flour or white whole wheat flour all work in this recipe.

Sugar – Preferably regular granulated sugar. If you’re looking for a less sweet option, try coconut sugar instead.

Butter – I don’t recommend using coconut oil or anything else really. Butter is what makes the shortbread crust and topping so delicious! Make sure the butter is cold before incorporating it.

Egg – Either a regular egg or a flax egg — either option works! To make a flax egg, stir 1 tablespoon of ground flaxseed and 2.5 tablespoons of water together and let the mixture sit for 5-10 minutes until the flaxseed has absorbed the water.

Plums – Be sure to use fresh plums, not frozen. Any variety works!

Instructions

Step 1: Make the crust. Stir flour, sugar, baking powder, and salt together in a large mixing bowl. Then, use a cheese grater to grate the cold butter directly into the bowl and use your hands to mix until the butter is the size of small pebbles. Last, stir in the egg and milk.

Step 2: Soften the plums. In a separate medium bowl, add the plums, along with the sugar, flour and vanilla extract and stir to combine.

Step 3: Assemble. Line an 8×8 baking dish with parchment paper. Then, add 2/3 of the crust mixture to the pan and use your hands to press it down. Scoop the plum mixture overtop and spread them into an even layer, then sprinkle the remaining crust mixture over top.

Step 4: Bake. Place the pan in the oven and bake the bars for 30-32 minutes, or until the edges are golden brown. Allow the bars to cool in the pan at room temperature or in the fridge before removing and slicing. Enjoy!

Variations + tips

Spices: If you want to alter the flavor with a minor tweak, try adding 1/2 teaspoon of fresh grated ginger to the plum mixture. Or, add 1/4 teaspoon ground cinnamon (choose one or the other, not both).
Fruit: Use diced peaches or apricots instead of plums.
Vegan: Use a flax egg and dairy-free butter.
Gluten free: Use gluten free 1:1 baking flour.

My Pro Tip

Recipe Tip

Enjoy these bars at room temperature, or warm them up and serve alongside some vanilla ice cream!

Can I use frozen plums?

Yes! Just be sure to thaw them ahead of time.

Storage

Refrigerator – Store bars in an airtight container in the fridge for up to one week.

Freezer – Wait for the bars to cool, then transfer them to a freezer-safe container. Place layers of parchment paper or wax paper in between so the bars don’t stick together. Freeze bars for up to 2 months.

More summer dessert recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Plum Bars

Plum Bars are a tasty way to use plums this summer! Made with fresh plums and a simple crumb topping, they're a great summertime treat.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword plum bars

Prep Time 15

Cook Time 32

Total Time 47

Servings bars

Calories 285kcal

Author Erin Alvarez

Ingredients

For the crust:

1 ¾ cup all purpose flour
⅔ cup sugar
½ tsp baking powder
¼ tsp salt
½ cup butter cold
1 egg whisked
2 tbsp milk

For the filling:

4 plums diced small
¼ cup sugar
2 tbsp all purpose flour
½ tsp vanilla extract

Instructions

Preheat oven to 400° F and line an 8×8 baking dish with parchment paper.
In a large bowl, stir the flour, sugar, baking powder, and salt together. Then, use a cheese grater to grate the cold butter directly into the bowl.
Use your hands to combine until the butter resembles small pebbles. Last, add in the egg and milk and stir to combine.
In a separate medium bowl, add the plums, along with the sugar, flour and vanilla and stir to combine.
Add ⅔ of the crust mixture to the prepared baking pan, using your hands to press it down.
Scoop the plum mixture into the pan, spreading it into an even layer. Then, sprinkle the remaining crust mixture over top.
Place the pan in the oven and bake the bars for 30-32 minutes until the edges are golden brown. Remove from the oven and allow the bars to cool at room temperature. Slice and enjoy!

Notes

*Calories are per bar and are an estimation

Nutrition

Grilled Chicken Wings

Erin Alvarez — Sat, 19 Jul 2025 09:00:08 +0000

These finger-licking good Grilled Chicken Wings are lightly seasoned, fired on the grill, and tossed in the sauce of your choice! Make them for a fun and easy summer dinner or crowd-pleasing party snack.

During summer, I’ll throw whatever I can on the grill just because it’s that time of year! Grilled tempeh, grilled bison burgers and even this grilled corn kale salad — I love it all!

Chicken wings are traditionally deep-fried or baked, but I can’t resist throwing them on the grill in the summertime. It’s a fuss-free (and fun) cooking method that gives me extra crispy wings with a nice char and rich, smoky flavors!

In this Grilled Chicken Wings recipe, I’ll show you how easy it really is—no marinating, basting, or deep frying required. All you have to do is lightly season the wings, cook them on the grill until crispy, and toss them in your favorite chicken wing sauce at the end (or leave them as-is). I’m a big fan of buffalo wings, but there are plenty of other tasty sauces to choose from!

Recipe features

Just like with grilled chicken thighs, grilled pesto chicken, and drumsticks, the grill is the only way to cook chicken wings in the summer!
An easy dinner or party snack made with just 5 ingredients in 30 minutes.
Leave them plain or douse the grilled wings in buffalo, BBQ, or garlic parmesan sauce!

Grilled Chicken Wings Ingredients

Chicken wings – Opt for about 3 pounds of wings, tips, and drumettes.

Oil – I coated the wings in a little avocado oil to help the seasonings stick and to encourage them to brown on the grill. Another high-heat oil, like vegetable oil or olive oil, will work just as well here.

Seasonings – Seasoning the wings with garlic powder, salt, and pepper gives them a savory baseline flavor, helping them taste great whether you serve them plain or covered in the sauce of your choice.

Sauce – Use your favorite chicken wing sauce. I’m a big fan of grilled buffalo wings, but I’ll never say no to tossing them with garlic parmesan sauce or BBQ sauce. You can also skip the sauce or serve it on the side if you prefer grilled chicken wings with nothing on them.

How to Make Grilled Chicken Wings

Step 1: Season. Place the chicken wings in a large bowl. Pour the oil over top, then season with the garlic powder, salt, and pepper. Toss to coat.

Step 2: Grill. Place the wings on a preheated grill and cook for about 20 minutes, turning them every 3 to 4 minutes.

Step 3: Sauce and serve. Either serve the wings as-is or toss them in your favorite sauce before serving. Enjoy!

Tips and FAQs

To deepen the flavors, let the seasoned wings marinate in the fridge for up to 8 hours. Remember to take them out of the fridge 30 minutes before grilling to bring them back down to room temperature.
If your chicken wing sauce is pre-made, remember to gently warm it up on the stove before tossing it with the wings. Just pour it into a saucepan, heat on low to medium heat until it’s warmed through, and toss it with the hot wings.
Serving your chicken wings to a crowd? Toss half of the wings in the sauce and leave the other half plain. This way, you can hopefully please everyone!

My Pro Tip

Recipe Tip

Are some of the wings looking a little dark in some spots or cooking quicker than you’d like? Just move them to a cooler part of the grill to prevent them from overcooking or drying out.

Variations

From the sauces to the seasonings, you have some room to play here:

Use frozen chicken wings: Grilled frozen chicken wings are just as easy to use as fresh wings. All you need to do is thaw them overnight in the fridge, pat them dry, and season as normal. Yum!
Chicken wing sauces: After grilling, toss the wings with homemade or store-bought buffalo sauce, BBQ sauce, garlic parmesan sauce, hot honey sauce, sweet and sour sauce, teriyaki sauce, or another sauce you love.
Add more seasonings: Take the flavors up a notch by seasoning the wings with an additional 1 teaspoon of dried herbs, onion powder, cayenne pepper, and/or paprika.
More seasoning ideas: If you prefer your wings with a dry rub, you can replace the seasonings in the recipe card with 2 ½ to 3 teaspoons of jerk seasoning, poultry seasoning, lemon pepper seasoning, dry ranch seasoning, chipotle seasoning, or any dry seasoning blend you like.

Serving suggestions

These wings are calling for a creamy dipping sauce on the side. I’m talking about ranch dressing, blue cheese dip, or even my healthy caesar dressing. Or, if you left the sauce off the wings, pair them with buffalo sauce or BBQ sauce on the side.

Grilled chicken wings are great both for weeknight family dinners and parties with friends. I like grilling and serving them next to grilled zucchini and grilled potatoes to get everything done at the same time. They also pair well with more summer classics, like grilled asparagus pasta salad, carrot and celery sticks, and broccoli cauliflower salad.

I don’t have an outdoor grill. Can I cook the wings on the stove?

Yes, these wings are just as easy to cook in a grill pan on the stove. And if you don’t have either, follow the instructions in my air fryer chicken wing recipe instead.

How long does it take to grill chicken wings?

Chicken wings take approximately 20 minutes to cook on a medium-high heat grill (375ºF to 450ºF). Remember to turn the wings every 3 to 4 minutes to help them cook evenly on all sides. If you’re still unsure if they’re done or not, use a meat thermometer to measure the internal temperature. Chicken wings are cooked through when they reach 170ºF internally.

Storage

Refrigerator: Any leftover wings can be packed into an airtight container and stored in the fridge for 3 to 4 days.

Reheating: To make them crispy again, reheat the leftover grilled wings in a 350ºF oven or air fryer for 10 to 15 minutes or until warmed through.

More grilled chicken recipes

Grilled Chicken Caesar Salad

GF DF P 30

Greek Chicken Skewers

GF DF

Grilled Mango Chicken

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Grilled Chicken Wings

These finger-licking good Grilled Chicken Wings are lightly seasoned, fired on the grill, and tossed in the sauce of your choice! Make them for a fun and easy summer dinner or crowd-pleasing party snack.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword grilled chicken wings, grilled wings

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 548kcal

Author Erin Alvarez

Ingredients

3 lb. chicken wings
2 tbsp avocado oil
1 ½ tsp garlic powder
1 tsp salt
½ tsp pepper
Sauce optional – see Notes

Instructions

Place chicken wings in a large bowl. Pour the oil, garlic powder, salt and pepper over them and toss so that the chicken is coated.
Heat your grill to medium-high, then place the wings directly on the grill. Cook wings for 20 minutes, turning every 3-4 minutes, until the wings reach an internal temperature of 170°F.
Serve the wings as-is, or pour your favorite sauce overtop. Enjoy!

Notes

*Calories are per serving and are an estimation

*Can also be made on a grill pan inside!

Chicken wing sauces (optional):

Buffalo: Whisk 2 tablespoons butter, 2 tablespoons Frank’s hot sauce, ½ tablespoon distilled ½ vinegar, ½ tsp cayenne, ¼ tsp salt, and ¼ tsp garlic powder together. Or, use store-bought!
Garlic parmesan: Melt 3 tablespoons butter in a small saucepan, then add 2 minced garlic cloves and sauté for 1 minute. Pour into a bowl, then add 3 tablespoons of grated parmesan and stir to combine.
BBQ: Favorite store-bought sauce!

Nutrition