This Strawberry Blueberry Shortcake is the kind of dessert that makes people smile. It’s rustic, a little messy, and bursting with summery goodness. Whether you serve it up at a dinner party or eat it barefoot on the porch, it’s guaranteed to be a hit.

Want more strawberry recipes? Try my comforting Strawberry Cream Stuffed French Toast, or my fresh Goat Cheese Strawberry Salad with a creamy balsamic poppyseed vinaigrette.

WHY YOU’LL LOVE This Best Strawberry Blueberry Shortcake

• Bursting with Fresh Berries – Juicy strawberries and plump blueberries come together for a perfectly sweet and tangy combo that tastes like summer in every bite.
• Simple, Pantry-Friendly Ingredients – Made with everyday staples like flour, sugar, butter, and buttermilk—no complicated steps, no fancy tools.
• Crowd-Pleasing & Customizable – Easy to double for gatherings and endlessly adaptable—add other berries, a hint of lemon zest, or even a splash of vanilla.

INGREDIENTS

Strawberries– The star of the show! Strawberries bring vibrant color, natural sweetness, and juiciness. Macerating them with sugar enhances their flavor and creates a lovely syrup that soaks into the shortcake.

Blueberries– Blueberries add a burst of tartness and color contrast to the strawberries. Their natural juiciness complements the strawberries and adds depth to the fruit mixture.

Sugar– Used in two places: 3 tbsp for sweetening the berries and drawing out their juices, and 2 tbsp in the shortcake dough for subtle sweetness.

All-Purpose Flour– The base of the shortcake dough. Provides structure and texture. It’s versatile and ideal for a tender, biscuit-style shortcake.

Baking Powder– This leavening agent helps the shortcakes rise, creating a light, fluffy texture.

Baking Soda– Works in tandem with the acidic buttermilk to boost the rise and enhance tenderness.

Salt– A small but mighty ingredient! Salt balances sweetness and enhances all the other flavors.

Buttermilk– Adds moisture and a slight tang. Its acidity activates the baking soda and tenderizes the dough for a soft, delicate crumb.

Butter– Butter adds rich flavor and helps create a soft, tender texture in the shortcake. Melted butter is easy to mix into the dough and adds a hint of crispness to the edges when baked.

Whipped Cream- The creamy, fluffy topper that pulls everything together. It adds richness and lightness, complementing the tart berries and buttery shortcake. You can use homemade or store-bought, depending on your time and preference.

INSTRUCTIONS

1. In a large bowl, place half of the strawberries and use a potato masher to crush strawberries. Slice the remaining strawberries and add them to the bowl with the crushed strawberries. Add the 1 cup of blueberries and 3 tablespoons of sugar to the bowl. Stir until combined and let sit in the fridge until the sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
2. Meanwhile, preheat the oven to 450 degrees and line a baking sheet with parchment paper. Set it aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 2 tablespoons of sugar. Set it aside.
4. Using a measuring glass, stir the buttermilk and melted butter with a fork until well combined. Add the buttermilk mixture to the flour mixture bowl and, using a rubber spatula, stir until combined.
5. Drop scoops of biscuit batter, using a 1/3 measuring cup, onto the baking sheet to make 6 biscuits, leaving space between biscuits. Sprinkle each biscuit with extra sugar.
6. Bake biscuits until tops are golden brown, 10-12 minutes. Remove from the oven and let the biscuits cool on the baking sheet for 10 minutes. 
7. Using a fork or knife, split each biscuit in half, spooning a generous amount of strawberry/blueberry mixture onto each biscuit bottom. Top each with a spoonful of whipped cream and 1 biscuit top. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Homemade Whipped Cream Tip: Whip 1 cup of heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.

• Make Ahead: The shortcakes can be baked a few hours ahead—just store them in an airtight container until ready to use.

• Berry Swap: Try adding raspberries or blackberries for even more flavor and color.

Tips for Perfect Strawberry Blueberry Shortcake

1. Let the berries macerate.
Give them at least 30 minutes (longer if you can!) to sit with the sugar. This draws out their natural juices and creates that irresistible syrupy texture.

2. Don’t overmix the dough.
Stir just until the ingredients come together. Overmixing will make the shortcakes tough instead of light and tender.

3. Use cold buttermilk and melted (not hot) butter.
This combo gives the dough richness and helps create the perfect rise and texture.

4. Sprinkle sugar on top before baking.
A little sugar on top adds a subtle crunch and a pretty, golden finish.

5. Slice shortcakes gently.
Let them cool slightly before cutting. Use a serrated knife to avoid crushing them.

6. Assemble just before serving.
The shortcakes can get soggy if they sit too long with berries and cream. Keep everything separate until you’re ready to eat.

Storage Tips

Shortcakes: Store in an airtight container at room temperature for up to 2 days.

Berries: Store macerated berries in the fridge in a covered container for up to 2 days. Stir before using, as the juices may settle.

Assembled Shortcakes: Best enjoyed fresh! If you have leftovers, store them in the fridge and eat within a day—just know the shortcake may soften from the berry juices.

The Best Strawberry Blueberry Shortcake

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 6

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This Strawberry Blueberry Shortcake is one of my all-time favorites because it’s simple, fresh, and loaded with flavor. Whether you’re hosting a backyard barbecue or just looking for a light and delicious dessert, this one checks all the boxes- a bite of buttery shortcake piled high with juicy berries and clouds of whipped cream. It’s sweet, tender, fruity, and the perfect ending to any summer meal.

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Ingredients

• 4 cups strawberries
• 1 cup blueberries
• 5 tbsp sugar, plus extra for sprinkling
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk 
• 8 tbsp butter, melted 
• whipped cream, store-bought or homemade 

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Instructions

1. In a large bowl, place half of the strawberries and use a potato masher to crush strawberries. Slice the remaining strawberries and add them to the bowl with the crushed strawberries. Add the 1 cup of blueberries and 3 tablespoons of sugar to the bowl. Stir until combined and let sit in the fridge until the sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
2. Meanwhile, preheat the oven to 450 degrees and line a baking sheet with parchment paper. Set it aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 2 tablespoons of sugar. Set it aside.
4. Using a measuring glass, stir the buttermilk and melted butter with a fork until well combined. Add the buttermilk mixture to the flour mixture bowl and, using a rubber spatula, stir until combined.
5. Drop scoops of biscuit batter, using a 1/3 measuring cup, onto the baking sheet to make 6 biscuits, leaving space between biscuits. Sprinkle each biscuit with extra sugar.
6. Bake biscuits until tops are golden brown, 10-12 minutes. Remove from the oven and let the biscuits cool on the baking sheet for 10 minutes. 
7. Using a fork or knife, split each biscuit in half, spooning a generous amount of strawberry/blueberry mixture onto each biscuit bottom. Top each with a spoonful of whipped cream and 1 biscuit top. Enjoy!

Notes

• Homemade Whipped Cream Tip: Whip 1 cup of heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.

• Make Ahead: The shortcakes can be baked a few hours ahead—just store them in an airtight container until ready to use.

• Berry Swap: Try adding raspberries or blackberries for even more flavor and color.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

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They’re soft and chewy in the center with just the right amount of crisp around the edges. And thanks to brown sugar and a touch of sea salt on top, they’ve got that rich, balanced flavor that keeps you reaching for just one more.

Sometimes all you need is a warm cookie and a quiet moment. This small batch recipe is perfect for satisfying a craving without the commitment. Whether you’re baking for self-care, sharing with a friend, or just looking for a quick sweet fix, these cookies are always a good idea.

Want more chocolate chip recipes? Try my irresistible Gluten-Free Chocolate Chip Banana Muffins or my chewy and gooey Sourdough Chocolate Chip Skillet Cookie.

WHY YOU’LL LOVE THese Small Batch Chocolate Chip Cookies

• Small batch = no leftovers (unless you want them). Perfect for when you want cookies now but don’t want a mountain of them sitting around all week. This recipe makes just enough to satisfy that sweet craving without going overboard.
• Gooey chocolate in every bite. A modest amount of chocolate chips goes a long way in this small batch. Plus, pressing a few extras on top before baking gives them that “Instagram-worthy” look.
• A sprinkle of flaked sea salt = game changer. Optional, yes—but highly recommended. The salty-sweet combo takes these cookies from great to unforgettable.

INGREDIENTS

All-Purpose Flour: This is the structural backbone of the cookie. Flour provides the framework that holds everything together. The small extra 2 tablespoons help balance moisture and give the cookies just the right thickness.

Baking Powder: Baking powder adds lift. It gives the cookies a bit of puffiness and tenderness by releasing gas when it reacts with moisture and heat.

Baking Soda: Baking soda works alongside the brown sugar (which is acidic) to spread the cookies and give them a golden brown color. It helps the cookies spread just the right amount during baking.

Salt: Salt enhances flavor and balances the sweetness. It also helps bring out the rich, buttery, and chocolatey notes.

Butter: Butter gives the cookies richness, moisture, and flavor. At room temperature, it creams well with sugar, trapping air and helping with a soft texture.

Brown Sugar: This provides sweetness along with moisture and chewiness thanks to the molasses content. It also deepens the flavor with subtle caramel notes.

Granulated Sugar: White sugar adds sweetness and helps the cookies spread more than brown sugar alone, giving you crisp edges.

Egg Yolk: Using only the yolk (no white) makes the cookies extra rich and tender. It adds moisture and helps bind everything together, perfect for a small batch without being too cakey.

Vanilla Extract: Vanilla enhances all the other flavors, adding warmth and depth. Even in small amounts, it makes a noticeable difference.

Chocolate Chips: The star of the show! Chocolate chips add melty, sweet bites throughout the cookie. Feel free to use dark, milk, or even chopped chocolate chunks for variety.

Flaked Sea Salt (for sprinkling): This finishing touch elevates the cookies. The contrast between sweet and salty makes each bite more complex and craveable. It’s optional—but once you try it, you’ll want to add it every time.

INSTRUCTIONS

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
3. Place the room temperature butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes.
4. Add egg yolk and vanilla and mix until smooth.
5. Slowly mix in dry ingredients, being careful not to overmix. I usually stop when I still have some flour left around the bowl.
6. Stir the chocolate chips into the dough until combined.
7. Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop.
8. Bake the cookies for 10-12 minutes. You’re looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don’t come out in a perfect circle, I like to take the curved part of a fork and bring in any spots that have spread a little too far.
9. Sprinkle cookies with some flaked sea salt and let cool for 5 minutes. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Butter → Brown Butter: Want to level up the flavor? Brown the butter first! It adds a nutty, toasty depth that pairs beautifully with the chocolate. Just be sure to let it cool slightly before mixing.

• Brown Sugar → Coconut Sugar: For a slightly more natural alternative, coconut sugar can replace brown sugar 1:1. It still gives you that caramel flavor but with a slightly more earthy finish.

Switch up the chocolate with:

• Chopped dark or milk chocolate for more melt and texture.
• White chocolate, peanut butter chips, or toffee bits for a twist.
• A mix of chips for a fun flavor combo.

Add-ins for Texture & Flavor

• Nuts – Try chopped walnuts, pecans, or almonds for crunch.
• Dried fruit – Add a few dried cherries or cranberries for a tart contrast.
• Espresso powder – A tiny pinch (⅛ tsp) enhances the chocolate flavor dramatically.

Tips/STORAGE Small Batch Chocolate Chip Cookies

Don’t skip room temperature butter. Room temperature butter creams better with sugar, which gives the cookies a lighter texture. If you’re short on time, cut the butter into small cubes to speed up softening.

Use the right flour measurement. Spoon flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag. Too much flour = dry cookies.

Underbake slightly. Pull the cookies when the edges are golden but the centers still look a bit soft—they’ll finish baking as they cool, resulting in a perfect chewy texture.

Room Temperature– Store cooled cookies in an airtight container at room temperature for up to 3 days.

Freezer (for dough or baked cookies):

• To freeze dough: Scoop it into balls and freeze on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add an extra minute or two to the baking time.
• To freeze baked cookies: Cool completely, then store in a freezer-safe bag for up to 1 month. Thaw at room temperature or warm in a low oven for 3–5 minutes.

Small Batch Chocolate Chip Cookies

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 4 cookies

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There’s something wonderful about the smell of freshly baked cookies wafting through the kitchen—but let’s be honest, we don’t always need a few dozen staring us down from the counter. Whether you’re baking for one, treating a friend, or just trying to avoid the temptation of a full batch, these Small Batch Chocolate Chip Cookies hit the sweet spot—literally.

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Ingredients

• 1/2 cup + 2 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 tbsp butter, room temp
• 1/3 cup brown sugar
• 2 tbsp granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla
• 1/3 cup chocolate chips
• flaked sea salt for sprinkling, optional

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Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
3. Place the room temperature butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes.
4. Add egg yolk and vanilla and mix until smooth.
5. Slowly mix in dry ingredients, being careful not to overmix. I usually stop when I still have some flour left around the bowl.
6. Stir the chocolate chips into the dough until combined.
7. Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop.
8. Bake the cookies for 10-12 minutes. You’re looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don’t come out in a perfect circle, I like to take the curved part of a fork and bring in any spots that have spread a little too far.
9. Sprinkle cookies with some flaked sea salt and let cool for 5 minutes. Enjoy!

Notes

• The butter and egg yolk should be room temperature to ensure the ingredients blend correctly.
• If making smaller cookies, lessen the baking time by a few minutes.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

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These Gluten-Free Lemon Crinkle Cookies are perfect for any occasion – from afternoon tea to holiday baking or a sweet treat after dinner. Their bright, zesty flavor is sure to put a smile on anyone’s face. Whether you have dietary restrictions or not, this recipe is a crowd-pleaser that’s hard to resist!

Want more gluten-free recipes? Try my soft-baked Gluten-Free Red Velvet Cookies, my irresistible Gluten Free Chocolate Chip Banana Muffins, or my sticky and sweet Gluten Free Pecan Pie Bars.

Why You’ll Love Gluten-Free Lemon Crinkle Cookies

• Bright, Citrusy Flavor: The zest of fresh lemon combined with the tang of lemon juice gives these cookies a zesty punch perfectly balanced with sugar’s sweetness.
• Perfect Texture: The crinkly exterior paired with a soft, tender inside creates the ultimate cookie experience. The cookies spread slightly while baking, giving them a lovely texture that’s both light and chewy.
• Gluten-Free Goodness: Made with gluten-free flour, this cookie recipe doesn’t sacrifice flavor or texture. Everyone can enjoy these delightful cookies, whether they’re gluten-sensitive or not!

Ingredients

Gluten-Free All-Purpose Flour– serves as a substitute for regular wheat flour. In this recipe, the gluten-free flour provides structure and texture to the cookies. Xanthan gum is included in some gluten-free flour blends (like Bob’s Red Mill) to help provide elasticity and structure, mimicking the effects gluten would have in a traditional recipe. It prevents the cookies from being too crumbly and helps them hold together.

Baking Powder- a leavening agent that helps the cookies rise and become fluffy. It contains both an acid (usually cream of tartar) and a base (baking soda) to create carbon dioxide gas when mixed with moisture, which causes the dough to expand and become lighter and airier.

Sea Salt– enhances the flavors of the other ingredients in the dough. Salt helps to balance sweetness, accentuate the lemon flavor, and bring out the depth of taste in the cookies.

Butter- adds richness and flavor to the cookies. It helps with the texture, making the cookies soft and chewy on the inside. The melted and cooled butter ensures the dough combines easily without becoming greasy and helps create a tender crumb.

Eggs- bind the ingredients together and provide moisture. They also help the cookies rise slightly and add richness. Using room-temperature eggs ensures that the dough combines more evenly and results in a smoother texture.

Granulated Sugar- provides sweetness and helps the cookies spread during baking. It also contributes to the formation of the signature crinkly texture by dissolving slightly during the baking process.

Lemon Juice- provides the tart, refreshing citrus flavor that makes these cookies so zesty. The acid in the juice also reacts with the baking powder, helping with the cookie’s rise and texture.

Vanilla Extract– adds a warm, aromatic flavor that complements the tartness of the lemon. It enhances the overall taste profile of the cookies and helps balance the sharpness of the lemon juice.

Lemon Zest- the outer, yellow peel of the lemon. It contains the oils that give a bright, intense citrus flavor. Using the zest enhances the lemony taste of the cookies without adding too much acidity. It also adds a pleasant fragrance to the dough.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and sea salt).
2. In a small bowl, combine wet ingredients (melted butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest). Whisk until smooth.
3. Add wet ingredients to dry ingredients, and whisk together until a soft dough forms – it should look runny like cake batter (that’s normal and will firm up when chilling the dough).
4. Chill the dough for at least 2 hours or overnight. The dough will firm up more but will still be a bit sticky.
5. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
6. Prepare two shallow bowls, one with granulated sugar and the other with powdered sugar.
7. Shape the dough into balls using a 2 tbsp scoop.
8. Roll each dough in granulated sugar, then in powdered sugar until fully coated.
9. Place on the baking sheet 2 inches apart, working in batches if they don’t all fit (keep any dough that’s not being baked right away in the fridge).
10. Baking for 9-10 minutes until they spread a little and get puffy with a crack on top.
11. Cool for 10 minutes, then use a spatula to carefully transfer to a cooling rack to cool completely. They’ll be soft and delicate but will set as they cool. Enjoy!

Tips for Perfect Gluten-Free Lemon Crinkle Cookies:

• Lemon zest is key: The lemon zest adds an aromatic citrus flavor that’s a signature element of these cookies. Be sure to use fresh lemons for the best taste!
• Storage: These cookies will stay fresh in an airtight container for up to 7 days at room temperature. For longer storage, freeze the cookies for up to three months. To thaw, simply leave them at room temperature for an hour or so.
• Add-ins: Want to get a little creative? You can add a handful of white chocolate chips or a sprinkle of dried cranberries for an extra twist.

Storage for Gluten-Free Lemon Crinkle Cookies:

1. Room Temperature Storage (Up to 5 Days)

If you plan on eating the cookies within a few days, store them in an airtight container at room temperature. This will help maintain their chewy texture while keeping them fresh. Be sure to layer parchment paper between each layer of cookies to prevent them from sticking together.

2. Freezing for Longer Storage (Up to 3 Months)

If you want to keep your cookies for longer, freezing them is a great option! Here’s how you can do it:

• Before Baking: If you have leftover dough or want to prepare ahead of time, scoop the dough into balls and place them on a baking sheet. Freeze the dough balls for 1-2 hours until firm, then transfer them to a freezer-safe bag or container. You can bake them directly from frozen; just add a couple of extra minutes to the baking time.
• After Baking: Allow the cookies to cool completely, then place them in a single layer on a baking sheet to freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to enjoy them, simply thaw them at room temperature for about 30 minutes, and they’ll be as good as fresh!

Gluten-Free Lemon Crinkle Cookies

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5 from 1 review

• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 20 cookies

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If you’re a fan of sweet and tart treats with a delightful, melt-in-your-mouth texture, then these Gluten-Free Lemon Crinkle Cookies are a must-try! With their soft, chewy interior, crispy exterior, and refreshing lemon zing, they’re the perfect balance of sweetness and citrusy brightness. Whether you’re gluten-intolerant or simply looking for a delicious dessert option, this gluten-free cookie recipe will become a favorite in your household!

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Ingredients

For the cookie dough

• 1 3/4 cup gluten-free all-purpose flour with xanthan gum – I used Bob’s Red Mill
• 1 tsp baking powder
• 1/2 tsp sea salt
• 6 tbsp butter, melted and cooled
• 2 large eggs at room temperature
• 3/4 cup organic granulated sugar
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• Zest of 2 lemons

For rolling

• 1/3 cup organic granulated sugar
• 1/3 cup powdered sugar

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Instructions

1. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and sea salt).
2. In a small bowl, combine wet ingredients (melted butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest). Whisk until smooth.
3. Add wet ingredients to dry ingredients, and whisk together until a soft dough forms – it should look runny like cake batter (that’s normal and will firm up when chilling the dough).
4. Chill the dough for at least 2 hours or overnight. The dough will firm up more but will still be a bit sticky.
5. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
6. Prepare two shallow bowls, one with granulated sugar and the other with powdered sugar.
7. Shape the dough into balls using a 2 tbsp scoop.
8. Roll each dough in granulated sugar, then in powdered sugar until fully coated.
9. Place on the baking sheet 2 inches apart, working in batches if they don’t all fit (keep any dough that’s not being baked right away in the fridge).
10. Baking for 9-12 minutes until they spread a little and get puffy with a crack on top.
11. Cool for 10 minutes, then use a spatula to carefully transfer to a cooling rack to cool completely. They’ll be soft and delicate but will set as they cool. Enjoy!

Notes

• Make sure to chill the dough before baking. Crinkle cookies, in general, start as a soft dough. Chilling allows the dough to firm up a bit and prevents it from spreading too thin.
• Store any leftover lemon cookies in an airtight container for up to a week. You can also freeze these cookies for up to 3 months. Let them cool completely, then store them in a freezer bag or container in the freezer. Thaw for a few minutes and enjoy!

• Prep Time: 10 minutes
• Cook Time: 10 minutes

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If you love citrusy desserts with a touch of fruit, this cake will quickly become your go-to recipe. Plus, it’s incredibly easy to make—no fancy techniques required! Let’s dive into this simple yet delicious recipe and take your taste buds on a journey.

Want more spring dessert recipes? Try my easy No Bake Lemon Cheesecake Bars or my delicious Sourdough Discard Key Lime Ricotta Cookies.

Why You’ll Love This Cake:

• Light, moist texture: Thanks to greek yogurt, the cake is rich and tender without being heavy.
• Perfect balance of flavors: The tangy lemon pairs wonderfully with the sweetness of fresh blackberries, creating a harmonious taste in every bite.
• Easy to make: From prep to baking, this recipe is beginner-friendly and doesn’t require any special skills. It’s just about mixing the ingredients, folding in the blackberries, and popping the batter into the oven.

INGREDIENTS

All-Purpose Flour– Flour is the primary structure builder of the cake. All-purpose flour provides the right balance of protein content, giving the cake enough structure without making it too dense. It combines with the baking powder to give the cake its rise and airy texture.

Baking Powder– Baking powder is a leavening agent that helps the cake rise. It reacts with the wet ingredients and releases carbon dioxide, which causes the batter to puff up during baking, resulting in a light, fluffy texture.

Salt– Salt enhances the flavors in the cake. While you may not taste the salt directly, it balances the sweetness and brings out the other flavors, particularly the tartness of the lemon and the sweetness of the blackberries.

Unsalted Butter– Butter adds richness, moisture, and flavor to the cake. It also helps create a tender crumb. Softened butter incorporates air when creamed with sugar, which is essential for achieving a light, airy texture.

Granulated Sugar– Sugar not only sweetens the cake but also contributes to its moisture. It helps tenderize the crumb by inhibiting gluten formation and contributes to browning as the cake bakes, giving it that golden crust.

Eggs– Eggs bind the ingredients together, providing structure and stability. The proteins in the eggs also contribute to the cake’s rise and help it set properly as it bakes. They add moisture and richness to the flavor.

Vanilla Extract– Vanilla extract is a flavor enhancer. It adds depth and warmth to the cake, complementing the lemon and blackberry flavors.

Lemon Zest-The zest of the lemon contains essential oils that give the cake a bright, fresh, and fragrant lemon flavor. It’s the perfect complement to the sweet berries and adds a citrusy punch without the sourness of lemon juice.

Greek Yogurt– Greek Yogurt adds moisture and richness to the cake. It also helps make the crumb tender and soft due to its fat content. Plus, the acidity in yogurt reacts with the baking powder to enhance the cake’s rise.

Fresh Blackberries– Blackberries add natural sweetness and a burst of fruity flavor to the cake. They also create little pockets of juiciness throughout the cake. The seeds of the blackberries may be noticeable, but they contribute to the texture and overall flavor of the cake.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

For the cake:

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan or line it with parchment paper. Set aside.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
4. Beat in the eggs until fully incorporated. Then, add the vanilla extract, lemon zest, and Greek yogurt, and beat till combined.
5. Gradually add the dry ingredients to the wet ingredients and mix with a wooden spatula until just combined.
6. Gently fold in the blackberries using a spatula. Be careful not to crush them too much.
7. Pour the batter into the prepared loaf pan and smooth the top. Add additional blackberries to the top if you’d like. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze:

1. Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
2. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Enjoy!

Serving Suggestions:

This Blackberry Lemon Pound Cake is perfect as an afternoon treat with tea or coffee. It also makes a wonderful dessert for picnics, brunches, or holiday gatherings. For extra indulgence, serve a slice with a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips for Success:

• Use fresh berries: Fresh blackberries are key to getting that sweet burst of fruit flavor. If you need to use frozen berries, make sure to fold them in gently to prevent the batter from turning purple.
• Room temperature ingredients: Ensure that your butter, eggs, and greek yogurt are at room temperature for the best texture.
• Don’t overmix: Overmixing the batter can lead to a denser cake. Mix only until combined for a light and fluffy result.

Storage Tips for Blackberry Lemon Pound Cake:

To ensure your Blackberry Lemon Pound Cake stays fresh and delicious for as long as possible, here are some simple storage tips:

1. Room Temperature Storage:

• Up to 3 days: If you plan to eat the cake within a few days, you can store it at room temperature. Place it in an airtight container or wrap it tightly with plastic wrap. Make sure it’s stored in a cool, dry place away from direct sunlight or heat sources to prevent it from drying out.

2. Refrigeration (for Longer Freshness):

• Up to 1 week: To keep your cake fresh for a little longer, refrigerate it. Wrap the cake tightly in plastic wrap, or store it in an airtight container. The cold will help preserve its moistness and flavor. Just remember that refrigerated cakes can sometimes become a little denser, so allow it to come to room temperature before serving for the best texture.

3. Freezing:

• Up to 2-3 months: If you need to store the cake for an extended period, freezing is the way to go. Wrap the cake tightly in plastic wrap, then place it in a resealable freezer bag or airtight container. This double protection helps prevent freezer burn. When you’re ready to enjoy it, let it thaw at room temperature, and it will taste as fresh as the day you made it. You can even slice the cake before freezing for easy, individual servings!

Reheating Tips:

• If you prefer a warm slice of cake, pop it in the microwave for about 15-20 seconds. If it’s frozen, thaw the slice first before warming it up. A quick reheat will bring back that soft, tender texture and melt the glaze for that perfect bite.

Blackberry Lemon Pound Cake

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• Author: Michelle Powell
• Total Time: 1 hour 10 minutes
• Yield: 8 servings

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There’s something about the combination of juicy blackberries and tangy lemon that just screams spring. Whether you’re hosting a tea party, enjoying an afternoon snack, or looking for a simple yet delightful dessert to serve at a family gathering, this Blackberry Lemon Pound Cake is the answer. It’s a perfect blend of sweet and tart, with a soft, tender crumb that will melt in your mouth.

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Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest (about 1 lemon)
• ½ cup greek yogurt (sour cream)
• ½ cup fresh blackberries (plus a few extra for topping)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest

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Instructions

For the cake:

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan or line it with parchment paper. Set aside.

2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).

4. Beat in the eggs until fully incorporated. Then, add the vanilla extract, lemon zest, and Greek yogurt, and beat till combined.

5. Gradually add the dry ingredients to the wet ingredients and mix with a wooden spatula until just combined.

6. Gently fold in the blackberries using a spatula. Be careful not to crush them too much.

7. Pour the batter into the prepared loaf pan and smooth the top. Add additional blackberries to the top if you’d like. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze:

1. Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

2. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Enjoy!

Notes

• If you plan to eat the cake within a few days, you can store it at room temperature for up to 3 days. To keep your cake fresh for a little longer (about a week), refrigerate it. Wrap the cake tightly in plastic wrap, or store it in an airtight container.
• If you prefer a warm slice of cake, pop it in the microwave for about 15-20 seconds. If it’s frozen, thaw the slice first before warming it up. A quick reheat will bring back that soft, tender texture and melt the glaze for that perfect bite.

• Prep Time: 10 minutes
• Cook Time: 1 hour

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These No-Bake Lemon Cheesecake Bars are the ultimate dessert for anyone who loves a creamy, tangy, and sweet treat. It’s simple to make, light yet indulgent, and totally customizable with your favorite toppings. Whether you’re making it for a special occasion or just to satisfy a sweet tooth, this cheesecake will be a hit. Don’t forget to share with friends and family—though we won’t judge if you decide to keep it all to yourself!

Want more no-bake dessert recipes? Try my rich No Bake Mini Chocolate Cheesecakes or my ridiculously quick and easy Copycat Heavenly Hunks.

WHY YOU’LL LOVE These No Bake Lemon Cheesecake Bars

Perfect for Hot Days: Since this cheesecake doesn’t require any baking, it’s an ideal treat for warm weather when you don’t want to turn on the oven.

Tangy and Sweet: The bright lemon flavor is balanced with the richness of the cream cheese and whipped cream, making every bite a delightful experience.

Make Ahead: This cheesecake requires a few hours to chill, making it the perfect dessert to prepare ahead of time for parties, barbecues, or gatherings.

INGREDIENTS

Graham Cracker Crumbs: Graham cracker crumbs provide a crunchy and slightly sweet base that contrasts beautifully with the smooth, creamy filling.

Sugar: Sugar sweetens the crust slightly, balancing out the savory flavor of the graham crackers.

Unsalted Butter: Butter adds richness and moisture to the crust, helping the graham cracker crumbs stick together and form a firm, stable base.

Heavy Whipping Cream: Heavy whipping cream is the base for making whipped cream and provides a rich, smooth texture.

Powdered Sugar: Powdered sugar (or confectioners’ sugar) is used in whipped cream to sweeten it while maintaining the smooth, fluffy texture.

Vanilla Extract: Vanilla extract adds a subtle, aromatic flavor that enhances the sweetness of the whipped cream and complements the lemony notes of the cheesecake.

Cream Cheese: Cream cheese is the star ingredient of cheesecake. It contributes to the smooth, rich texture and provides a tangy, slightly savory flavor.

Lemon: Lemon provides a fresh, bright, and tangy flavor that cuts through the richness of the cream cheese and whipped cream, adding a refreshing contrast.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

For the crust:

1. Line an 8-inch square baking dish with parchment paper, leaving about a 2-inch overhang on all sides so the bars can be easily removed.
2. In a medium bowl whisk together the graham cracker crumbs, sugar and melted butter until combined. Press the mixture into the bottom of the prepared pan and refrigerate until firm, about 45 minutes. Meanwhile, make the whipped cream and filling.

For the whipped cream:

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium/high speed until medium peaks form, about 3-4 minutes. Set aside for filling.

For the cheesecake filling:

1. Add the cream cheese, sugar, vanilla, lemon zest and lemon juice to a blender. Blend until smooth, scraping down the sides as necessary. Pour the mixture into a medium bowl and fold in ½ cup of the whipped cream. Fold in another ½ cup of whipped cream until the mixture is smooth. Save some whipped cream to serve with.
2. Pour the cheesecake filling over the chilled crust and smooth with a spatula. Cover and freeze cheesecake for at least 4 hours.
3. When ready to serve, remove the parchment paper from the pan. Use a warm knife to cut into 9 bars (or smaller for more bars). Place in the refrigerator 30 minutes before serving. Serve with a dollop of whipped cream and some berries, if desired. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Crust swap. If you want a gluten-free option, you can use gluten-free graham crackers or even crushed gluten-free cookies like almond flour cookies or gluten-free shortbread.
• Cheese layer alternative. For a tangier, lower-fat option, you could swap half of the cream cheese for Greek yogurt.
• Toppings:
  • Berries: For a different topping, you can add mixed berries like raspberries, strawberries, or blueberries. They add a burst of freshness and color.
  • Caramel or Chocolate Sauce: If you’re in the mood for something sweeter, drizzle some caramel sauce or melted chocolate over the top.
  • Toasted Coconut or Nuts: To add some crunch and texture, consider topping the cheesecake with toasted coconut flakes, almonds, or pistachios.

Tips for Making a Perfect No Bake Lemon Cheesecake Bars:

Chill the Crust:
After pressing the crust mixture into your pan, chill it in the fridge for at least 45 minutes before adding the filling. This helps the crust firm up and prevents it from falling apart when serving.

Room Temperature Cream Cheese:
Make sure the cream cheese is at room temperature before mixing. This helps create a smoother, lump-free filling.

Use Fresh Lemon:
Fresh lemon juice and zest will provide the brightest, freshest flavor. If you’re using lemon juice from a bottle, be aware that the flavor may not be as vibrant.

Don’t Overmix:
Be careful not to overmix the filling, as this can cause the cheesecake to become too runny or lose its texture. Mix until smooth and well combined.

Storage Tips for No Bake Lemon Cheesecake Bars:

1. Refrigeration:
   Store your cheesecake in the fridge, as it needs to stay cool to maintain its structure. Place it in an airtight container or cover it tightly with plastic wrap. It should stay fresh for about 3-4 days.
2. Freezing for Long-Term Storage:
   If you want to store it for a longer time, you can freeze the cheesecake. To freeze:
   • Let it chill in the fridge for a few hours first to firm up.
   • Then, wrap the cheesecake tightly in plastic wrap and aluminum foil or place it in an airtight container.
   • It can be frozen for up to 1-2 months.
   • To serve, let it thaw in the fridge for a few hours or overnight before eating.
3. Slice Before Freezing:
   If you prefer to freeze individual slices, cut the cheesecake into slices before wrapping and freezing. This makes it easier to thaw only the amount you need.

No Bake Lemon Cheesecake Bars

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• Author: Michelle Powell
• Total Time: 4 hours 45 minutes

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If you’re craving something light, refreshing, and effortlessly delicious, these No-Bake Lemon Cheesecake Bars are the perfect dessert to try! With a buttery graham cracker crust, a smooth and tangy cheesecake filling, and a fluffy whipped cream topping, this treat will surely please everyone at your next gathering. Plus, it’s super easy to make with a handful of simple ingredients. No oven required, just chill time for the ultimate creamy texture.

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Ingredients

For The Crust:

• 2 cups graham cracker crumbs
• 2 tbsp sugar
• 1 stick unsalted butter, melted

For The Whipped Cream:

• 1 cup cold heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For The Cheesecake:

• 2 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 1 lemon, zested and juiced

Optional Toppings:

• Whipped cream, Fresh berries, and Lemon Zest

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Instructions

For the crust:

1. Line an 8-inch square baking dish with parchment paper, leaving about a 2-inch overhang on all sides so the bars can be easily removed.
2. In a medium bowl whisk together the graham cracker crumbs, sugar and melted butter until combined. Press the mixture into the bottom of the prepared pan and refrigerate until firm, about 45 minutes. Meanwhile, make the whipped cream and filling.

For the whipped cream:

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium/high speed until medium peaks form, about 3-4 minutes. Set aside for filling.

For the cheesecake filling:

1. Add the cream cheese, sugar, vanilla, lemon zest and lemon juice to a blender. Blend until smooth, scraping down the sides as necessary. Pour the mixture into a medium bowl and fold in ½ cup of the whipped cream. Fold in another ½ cup of whipped cream until the mixture is smooth. Save some whipped cream to serve with.
2. Pour the cheesecake filling over the chilled crust and smooth with a spatula. Cover and freeze cheesecake for at least 4 hours.
3. When ready to serve, remove the parchment paper from the pan. Use a warm knife to cut into 9 bars (or smaller for more bars). Place in the refrigerator 30 minutes before serving. Serve with a dollop of whipped cream and some berries, if desired. Enjoy!

Notes

• After pressing the crust mixture into your pan, chill it in the fridge for at least 45 minutes before adding the filling. This helps the crust firm up and prevents it from falling apart when serving.
• It should stay fresh for about 3-4 days.

• Prep Time: 45 minutes
• Freeze Time: 4 hours
• Cook Time: 0 minutes

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If you’re a chocolate lover, our No Bake Mini Chocolate Cheesecakes and Peppermint Hot Chocolate Cookies will be a family favorite in your kitchen and you’ll love this easy Triple Chocolate Cinnamon Rolls recipe too.

WHY YOU’LL LOVE THeSe Triple Chocolate Cinnamon Rolls

• Triple Chocolate Goodness: The combination of rich chocolate in the dough, the sweet chocolate filling, and the decadent chocolate cream cheese frosting is a dream come true for chocolate lovers. 
• Spiced Sweetness: The hint of cinnamon adds a warm, spiced flavor that perfectly complements the chocolate, creating a cozy and indulgent experience.
• Irresistibly Gooey: Each bite is a delightful mix of gooey chocolate and soft, fluffy dough, making them impossible to resist, especially when they’re fresh and warm.

INGREDIENTS

All-Purpose Flour- The base of this easy triple chocolate cinnamon roll recipe.

Cocoa Powder– The chocolate flavor in the dough and in the filling.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of this cinnamon roll dough.

Light Brown Sugar- The warm and deeper sweetness of filling.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Chocolate Chips- More chocolate is added to the cream cheese frosting.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Cinnamon Roll Dough

1. Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
2. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
3. Pour into the dry ingredients with the egg and combine using a wooden spoon.
4. Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
5. Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
6. It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
7. Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
8. While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
9. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
10. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
11. Spread the filling evenly, leaving a 1/2 inch around the dough.
12. Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
13. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
14. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
15. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
16. Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
17. Place in a warm spot and cover with a towel to rise for 1 hour.
18. After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
19. Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

1. Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
2. In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.
3. Add the melted chocolate and vanilla and combine with the same fork.
4. Next, add the powdered sugar mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
5. Spread onto the warm rolls. Enjoy!

Tips/Storing these Triple Chocolate Cinnamon Rolls

Fast rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof. 

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

Easy Triple Chocolate Cinnamon Rolls

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• Author: Michelle Powell
• Total Time: 1 hour 42 minutes
• Yield: 12 rolls

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Make these easy Triple Chocolate Cinnamon Rolls for the chocolate lovers in your life! These rolls are soft and fluffy, with a rich, gooey filling and a delicious chocolate cream cheese frosting. They’re perfect for breakfast or as a dessert. These are truly a chocolate lover’s dream come true!

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Ingredients

Cinnamon Roll Dough

• 4 1/2 – 5 cups all-purpose flour
• 1/3 cup organic granulated sugar
• 2 packets rapid-rise yeast (about 4 1/2 tsp)
• 1 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups water, warm
• 6 tbsp unsalted butter
• 1 large egg

Filling

• 1/4 cup unsalted butter, room temp
• 1/2 cup light brown sugar, packed
• 1 tbsp cinnamon
• 1 tbsp unsweetened cocoa powder

Chocolate Cream Cheese Icing

• 4 oz cream cheese, room temp
• 1/4 cup unsalted butter, room temp
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 1/2 cup chocolate chips, melted
• 1 tbsp butter, melted (for chocolate chips)

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Instructions

Cinnamon Roll Dough

1. Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
2. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
3. Pour into the dry ingredients with the egg and combine using a wooden spoon.
4. Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
5. Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
6. It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
7. Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
8. While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
9. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
10. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
11. Spread the filling evenly, leaving a 1/2 inch around the dough.
12. Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
13. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
14. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
15. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
16. Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
17. Place in a warm spot and cover with a towel to rise for 1 hour.
18. After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
19. Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

1. 1. Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
   2. In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.

1. 1. Add the melted chocolate and vanilla and combine with the same fork.

1. 1. Next, add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.

1. 1. Spread onto the warm rolls. Enjoy!

Notes

• Fast rise tip- preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof.
• Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

• Prep Time: 20 minutes
• Cook Time: 22 minutes

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If you’re a fan of sweet recipes, like our Gluten Free Pecan Pie Bars and Easy Paleo Apple Crisp, you’ll love this easy Copycat Heavenly Hunks recipe.

WHY YOU’LL LOVE THeSe Copycat Heavenly Hunks

• No Bake. These Copycat Heavenly Hunks come together in 30 minutes from start to finish and require no baking. These oatmeal cookie bars are the real deal, made with real ingredients, and easy to go together. 
• Chewy Texture. The oats and careful ingredient ratios create a chewy texture that’s oh-so-satisfying.
• Anytime Snack. Heavenly Hunks fit every occasion, whether as a healthy snack, a sweet ending to a meal, or a pleasant gift for friends. 

INGREDIENTS

Old Fashioned Gluten-Free Oats- The soft texture of this cookie bar.

Coconut Flakes- Adds a delicious sweetness to every bite.

Cashew Butter– A sub for almond butter if desired for almond butter hunks.

Coconut Oil- Brings the hunk together, making it a tasty and soft bar.

Pure Maple Syrup- Adds natural sweetness to the heavenly hunk cookie.

Brown Sugar– Adds depth to the sweetness from the molasses.

Pure Vanilla Extract- The vanilla flavor enhances the cookie bar.

Mini Dark Chocolate Chips or Chunks- Quality chocolate makes a difference in these cookie bars.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350 and line two sheet pans with parchment paper. Set aside.
2. In a large mixing bowl, add softened butter, brown sugar, white sugar and cream them using a mixer for a couple of minutes until very creamy.
3. Add optional red food coloring, vanilla, and egg, and carefully blend until all ingredients are well combined.
4. In a separate, small mixing bowl, add flour, cocoa powder, baking soda, and salt, and whisk until they’re well combined.
5. Pour the dry ingredients into the wet ingredients and use your mixer, on low speed to combine, but avoid overmixing. Add your chocolate chips and gently fold into your batter.
6. Use a cookie scoop to scoop dough onto the pans, evenly spreading the cookies apart by a couple of inches, with no more than 8 cookies per pan. Bake in the oven for 9-10 minutes, or until the edges of the cookies are done but the center may look slightly underdone. As they cool they will cook through.
7. Once out of the oven, top with additional chocolate chips, if desired. Let the cookies cool before enjoying them!

VARIATIONS for Copycat Heavenly Hunks

1. Add Nuts: Incorporate your favorite nuts such as chopped almonds, pecans, or walnuts for an added crunch and nutty richness
2. Add Dried Fruit: Mix in dried fruits like cranberries, raisins, or chopped dried apricots to bring a burst of sweetness and chewiness.
3. Salted Caramel Flavor: Drizzle caramel sauce over the hunks before baking or sprinkle a pinch of flaky sea salt on top for a satisfying sweet and salty contrast.

Storing these Copycat Heavenly Hunks

Store your Heavenly Hunks at room temperature or refrigerator for 5-7 days in an airtight container to preserve their chewy texture and prevent them from drying out.

Freeze by individually wrapping them in plastic wrap or placing them in a freezer-friendly container. When the craving strikes, let them thaw at room temperature or in the refrigerator.

Copycat Heavenly Hunks

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 21 pieces

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This Copycat Heavenly Hunks recipe is ridiculously quick and easy to make, and your kids will gobble them up! A no-bake simple recipe that results in a delicious dessert or snack that’s naturally gluten-free and dairy-free. This copycat recipe is even better than the store-bought option.

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Ingredients

• 3 1/2 cups gluten-free quick oats, divided
• 3/4 cup coconut flakes
• 2 tbsp brown sugar
• 2/3 cup pure maple syrup
• 1/2 cup coconut oil, melted
• 1/2 cup cashew butter
• 3/4 cup mini chocolate chips

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Instructions

1. Line a bread loaf pan with parchment paper and set aside.
2. Using a high-powered blender, blend 1 1/2 cups of the oats on high to create fine oat flour.
3. In a large bowl, combine the oat flour, remaining dry ingredients, and all wet ingredients excluding chocolate chips.
4. Fold in chocolate chips using a rubber spatula.
5. Add mixture to the prepared bread loaf pan and press down firmly.
6. Put in refrigerator to set for 1-2 hours. Can speed up the process by adding to the freezer for 20 minutes or until they are firm.
7. Cut into bite-size squares and store in the fridge for up to 5-7 days.

Notes

• Store your Heavenly Hunks at room temperature or refrigerator for 5-7 days in an airtight container to preserve their chewy texture and prevent them from drying out.
• Freeze by individually wrapping them in plastic wrap or placing them in a freezer-friendly container. When the craving strikes, let them thaw at room temperature or in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

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If you’re a fan of cookie recipes, such as Soft Gingerbread Thumbprint Cookies and Brown Butter Sourdough Chocolate Chip Cookies, you’ll love this easy Gluten-Free Red Velvet Cookies recipe.

WHY YOU’LL LOVE THeSe Gluten-Free Red Velvet Cookies

• Easy to Make. These gluten-free red velvet chocolate chip cookies come together in 20 minutes from start to finish. The hardest part is letting the cookies cool after baking, but it is so worth the wait!
• Flavorful. These thick, soft red velvet cookies are filled with cocoa powder and chocolate chips for a double chocolate flavor,
• Beautiful to Gift. These cookies are a super simple way to get a little festive, without going crazy, and they will quickly become an easy Valentine’s Day dessert or gift for a cookie lover!

INGREDIENTS

Butter- Adds rich flavor and soft texture to the cookie.

Sugar- The combo of organic granulated sugar and brown sugar adds a delicious sweetness to the cookies.

Red Food Coloring– This ingredient is optional but provides the classic red coloring in the red velvet cookie.

Egg- Brings the cookie together, making it a rich and soft cookie.

Gluten-Free Flour- The foundation of a yummy cookie recipe and what keeps this recipe gluten-free.

Cocoa Powder– The delicious chocolate cookie comes to life with a rich cocoa powder.

Chocolate Chips- The classic red velvet cookie is enhanced with added chocolate chips to the mix.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350 and line two sheet pans with parchment paper. Set aside.
2. In a large mixing bowl, add softened butter, brown sugar, white sugar and cream them using a mixer for a couple of minutes until very creamy.
3. Add optional red food coloring, vanilla, and egg, and carefully blend until all ingredients are well combined.
4. In a separate, small mixing bowl, add flour, cocoa powder, baking soda, and salt, and whisk until they’re well combined.
5. Pour the dry ingredients into the wet ingredients and use your mixer, on low speed to combine, but avoid overmixing. Add your chocolate chips and gently fold into your batter.
6. Use a cookie scoop to scoop dough onto the pans, evenly spreading the cookies apart by a couple of inches, with no more than 8 cookies per pan. Bake in the oven for 9-10 minutes, or until the edges of the cookies are done but the center may look slightly underdone. As they cool they will cook through.
7. Once out of the oven, top with additional chocolate chips, if desired. Let the cookies cool before enjoying them!

Tips for Making Gluten-Free Red Velvet Cookies

1. Do not overmix: Be sure not to overmix the dough. This leads to tough cookies, and we want soft and tender cookies.
2. Sift cocoa powder: Sifting the cocoa powder will result in a soft cookie and prevent clumps of cocoa powder in the baked cookie.
3. To make these cookies dairy-free: You can use coconut oil (or a dairy-free butter alternative), and dairy-free chocolate chips.

Storing these Gluten-Free Red Velvet Cookies

Enjoy these red velvet cookies within 5 days, stored in an airtight container at room temperature. 

Gluten-Free Red Velvet Cookies

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 18 cookies

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Description

These gluten-free red velvet cookies boast a delicious red velvet flavor and are packed with chocolate chips. Enjoy the soft-baked centers and chewy edges, which offer hints of buttery cocoa and vanilla flavors. While the cookies are still warm, gently press a few chocolate chips onto the tops for a delightful treat, perfect for Valentine’s Day, Christmas, or whenever you’re craving red velvet.

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Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 tsp red food color, optional 
• 1 tsp vanilla
• 1 egg
• 1 cup gluten-free all-purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup chocolate chips or chopped chocolate bar

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Instructions

1. Preheat oven to 350 and line two sheet pans with parchment paper. Set aside.

2. In a large mixing bowl, add softened butter, brown sugar, white sugar and cream them using a mixer for a couple of minutes until very creamy.

3. Add optional red food coloring, vanilla, and egg, and carefully blend until all ingredients are well combined.

4. In a separate, small mixing bowl, add flour, cocoa powder, baking soda, and salt, and whisk until they’re well combined.

5. Pour the dry ingredients into the wet ingredients and use your mixer, on low speed to combine, but avoid overmixing. Add your chocolate chips and gently fold into your batter.

6. Use a cookie scoop to scoop dough onto the pans, evenly spreading the cookies apart by a couple of inches, with no more than 8 cookies per pan. Bake in the oven for 9-10 minutes, or until the edges of the cookies are done but the center may look slightly underdone. As they cool they will cook through. Once out of the oven, top with additional chocolate chips, if desired. Let the cookies cool before enjoying them!

Notes

• Do not overmix: Be sure not to overmix the dough. This leads to tough cookies, and we want soft and tender cookies.
• Sift cocoa powder: Sifting the cocoa powder will result in a soft cookie and prevent clumps of cocoa powder in the baked cookie.
• To make these cookies dairy-free: You can use coconut oil (or a dairy-free butter alternative), and dairy-free chocolate chips.
• Enjoy cookies within 5 days, stored in an airtight container at room temperature. 

• Prep Time: 10 minutes
• Cook Time: 10 minutes

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Get your dose of chocolate in the form of Gluten Free Chocolate Chip Banana Muffins! These muffins have a fluffy and moist texture while bursting with banana and chocolate chip flavor- the best combo in my opinion. They’re easy to make and made gluten-free with the use of almond flour and naturally sweetened with bananas. Speaking of easy and healthy recipes, try these other quick and delicious muffins like our Gluten-Free Blueberry Lemon Poppy Seed Muffins or Quick Banana Oatmeal Blueberry Muffins.

WHY YOU’LL LOVE THeSe Gluten Free Chocolate Chip Banana Muffins

• Easy to Make. These Gluten Free Chocolate Chip Banana Muffins come together in 10 minutes or less. The longest part is baking the muffins, but everything else is quick and easy.
• Individual Size. Muffins are the best because they are personal size! No need to slice and serve.
• Perfect Texture. These muffins are fluffy and moist with the best banana flavor and loaded with chocolate chips that make them irresistible.

INGREDIENTS

Banana: The ripe bananas are the natural sweetener in these muffins and give a delicious banana flavor.

Almond Butter: You could use any nut butter just be sure to use the creamy ones. This adds wonderful texture to the muffins.

Eggs: Binds everything together to create these wonderful muffins.

Vanilla Extract: Adds a hint of vanilla to the muffins.

Almond Flour: The base ingredient for the muffins that offers structure and keeps these gluten-free.

Baking Soda: This helps the muffins rise and lends to a nice tall muffin.

Spices: The cinnamon and nutmeg give these muffins the classic banana bread flavor.

Chocolate Chunks: You can use mini chocolate chips instead of chunks. Either way, the muffins will be delicious.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

SUBSTITUTIONS/VARIATIONS

• Swap the nut butter. Use any preferred nut butter from organic peanut butter to cashew butter. The amount used is the same.
• Add chopped nuts. Crushed pecans or walnuts would taste delicious in these muffins and add a crunchy texture.

Tips/STORAGE

For best results, use ripe bananas as it acts as the natural sweetener in this recipe.

Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 

Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

Gluten Free Chocolate Chip Banana Muffins

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 12 muffins
• Diet: Gluten Free

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Description

These one-bowl Gluten Free Chocolate Chip Banana Muffins are fluffy, moist with the best banana flavor, and loaded with chocolate chips that make them irresistible. They’re great for breakfast, a snack, or even a dessert. This recipe is simple to make and yields a batch of muffins that everyone will love.

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Ingredients

• 1 cup mashed banana (about 2 large or 3 small bananas)
• 1/2 cup almond butter
• 1 egg
• 1/2 tsp vanilla
• 1.5 cups almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chocolate chips or chunks

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Instructions

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

Notes

• Ripe bananas work best as they act as the natural sweetener in this recipe.
• Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 
• Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

The post Gluten Free Chocolate Chip Banana Muffins appeared first on .

Get your dose of chocolate in the form of no-bake mini chocolate cheesecakes! These mini cheesecakes have a creamy chocolate filling- almost like chocolate mousse in my opinion. This personal-sized dessert is perfect for at-home date nights or whenever you’re entertaining guests. Speaking of entertaining guests, try these other quick and delicious desserts like our Peppermint Hot Chocolate Cookies or Gluten Free Pecan Pie Bars.

WHY YOU’LL LOVE THeSe No Bake Mini Chocolate Cheesecakes

• Easy to Make. This No Bake Mini Chocolate Cheesecake recipe comes together in 20 minutes or less. The longest part is chilling the cheesecakes, but everything else is quick and easy.
• Individual Size. Mini desserts are the best because they are personal size! No need to slice and serve.
• Perfect Texture. The cheesecake filling is light and creamy, which complements the thick cookie crust well.

INGREDIENTS

Cream Cheese: Use block-style cream cheese. It has less air than the tub-style. This will make a thick, stable filling.

Sour Cream: Full-fat sour cream is a must for the best-tasting cheesecake! Bring to room temperature before using. Plain Greek yogurt makes a great substitute.

Classic Cookies: For the crust, crush up some classic cream-filled cookies (including the cream filling).

Chocolate Chips: It is melted and used in the rich cheesecake filling.

Heavy Cream: To make the creamy filling and whipped topping.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

To make the crust:

1. Line a 12-cup muffin tin with paper liners. Set it aside. 
2. Put the cream-filled cookies in a gallon sandwich bag, and using a dough roller, smash the cookies into crumbs. Add the cookie crumbs and melted cooled butter to a bowl. Use a fork to combine until moistened.
3. Divide the crumb mixture among the cups in the muffin tin and press to get a solid layer. Place in the fridge until the filling is ready. 

TO MAKE CHOCOLATE CHEESECAKE FILLING:

1. To a saucepan, add 1 inch of water and heat over medium heat. Place a stove-safe bowl over the pan so that the bottom does not touch the water. 
2. Add the chocolate chips to the bowl and when the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let the chocolate cool.
3. Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth. Then, in a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.
4. Add the cooled melted chocolate to the cheesecake filling and mix until smooth. Then, gently fold in the whipped cream.
5. Split the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Place in the fridge for 5-6 hours or overnight.

TO MAKE WHIPPED TOPPING:

1. Once the cheesecakes are ready, beat the heavy whipping cream and powdered sugar in a bowl, until stiff peaks form.
2. Smooth whipped cream with a spoon onto each mini cheesecake. If desired, top with grated chocolate. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Swap the sour cream. Use plain Greek yogurt in place of sour cream. The amount used is the same.
• Add a fruity topping. Crushed raspberries or strawberries would taste delicious with these mini cheesecakes.

Tips/STORAGE

For best results, leave cream cheese at room temperature for at least one hour before using it and it will be easier to beat it and there won’t be any lumps.

Do not overbeat chocolate cake filling. Mix it until smooth. If you overbeat, the filling will be full of air holes and it will lose its smooth texture. 

Storage: keep refrigerated, in an airtight container, for up to 5 days. 

Freeze: You can freeze them without whipped cream topping. Cool them at room temperature completely, then in the refrigerator for at least 4 hours. After that, transfer them to the freezer. Store them in a container with parchment paper between layers, for up to 30 days.  Thaw them in the fridge overnight and top with whipped cream.

No Bake Mini Chocolate Cheesecakes

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• Author: Michelle Powell
• Total Time: 6 hours 20 minutes
• Yield: 12 mini cheesecakes

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Description

Craving something sweet? These creamy No Bake Mini Chocolate Cheesecakes are the perfect solution and easy to whip up in less than 20 minutes. They are so deliciously rich, cool, and creamy. Plus, they’re super simple to make since these are no-bake, you can make them ahead of time until you’re ready to enjoy or share at your next gathering!

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Ingredients

CRUST

• 16 organic classic cream-filled cookies, whole
• 4 tbsp unsalted butter, melted 

CHOCOLATE CHEESECAKE

• 16 ounces cream cheese, full fat, room temperature 
• 2 tbsp sour cream
• 1 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

TOPPING

• 3/4 cup heavy whipping cream
• 3 tbsp powdered sugar
• grated chocolate, optional

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Instructions

TO MAKE CRUST

1. Line a 12-cup muffin tin with paper liners. Set it aside. 
2. Put the cream-filled cookies in a gallon sandwich bag, and using a dough roller, smash the cookies into crumbs. Add the cookie crumbs and melted cooled butter to a bowl. Use a fork to combine until moistened.
3. Divide the crumb mixture among the cups in the muffin tin and press to get a solid layer. Place in the fridge until the filling is ready. 

TO MAKE CHOCOLATE CHEESECAKE FILLING

1. To a saucepan, add 1 inch of water and heat over medium heat. Place a stove-safe bowl over the pan so that the bottom does not touch the water. 
2. Add the chocolate chips to the bowl and when the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let the chocolate cool.
3. Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth. Then, in a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.
4. Add the cooled melted chocolate to the cheesecake filling and mix until smooth. Then, gently fold in the whipped cream.
5. Split the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Place in the fridge for 5-6 hours or overnight.

TO MAKE WHIPPED TOPPING

1. Once the cheesecakes are ready, beat the heavy whipping cream and powdered sugar in a bowl, until stiff peaks form.
2. Smooth whipped cream with a spoon onto each mini cheesecake. If desired, top with grated chocolate. Enjoy!

Notes

• For best results, leave cream cheese at room temperature for at least one hour before using it and it will be easier to beat it and there won’t be any lumps.
• Use organic classic cream-filled cookies to avoid bioengineered ingredients found in most non-organic cream-filled cookies. 
• Do not overbeat chocolate cake filling. Mix it until smooth. If you overbeat, the filling will be full of air holes and it will lose its smooth texture. 

• Prep Time: 20 minutes
• Chill Time: 6 hours

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