New recipe published today! This strawberry cheesecake pie combines an extraordinarily creamy no-bake strawberry cheesecake filling with a crunchy, salty and sweet pretzel graham cracker crust. The filling tastes like strawberry mousse and uses real strawberries without any artificial flavoring. No bake cheesecake is A LOT easier than traditional baked cheesecake because we don’t risk over-mixing the eggs (there aren’t any) or over-baking the cheesecake filling. No water bath to mess with either!
Strawberry Cheesecake Pie (No Bake Filling)
Learn how to make hot and numbing Sichuan style water boiled beef (Shui Zhu Niu Rou) at home. Sichuan style water boiled beef is one of my favorite dishes in restaurants. If you ever tasted it in China, you will crazily love the tenderness of the beef slices and shocked by how well they are… […]Read More
This “meaty” Spicy King Oyster Mushroom Salad is a tasty, refreshing Chinese-style cold appetizer. It’s sure to satisfy, and only takes a little bit of prep to pull off. If you’re like me, king oyster mushrooms have entered your regular rotation at mealtimes because they are a snap to prepare, and are so versatile for… […]Read More
Peaches and Cream Icebox Cake photo by Hannah Kaminsky Vegetarian Journal previously featured a vegan recipe piece by cookbook author and photographer Hannah Kaminsky called “Keep Your Cool! Refreshing No-Bake Desserts.” Recipes include Peaches and Cream Icebox Cake, Orange Dream Ice Cream Bars, Raspberry White Chocolate Macaroons, Root Beer Float Pie, and Bananas Foster Crème […]Read More