Embracing Error

No-Bake Raspberry Cream Cheese Cake (Mousse) with a Pecan Crust

No-Bake Cheesecake

I’ve often heard food used as metaphors for life well, this recent baking experience literally allowed me to embrace and enjoy eating, my errors!  Yum!

The ingredients in this cake or mousse are sooooo what my sweet dream desserts are made of!  (Yes, when I dream, I dream of food!)

It started as a trip to the local produce market on Thursday – big produce delivery day!

Organic raspberries on sale – Yay!!!

I located a bunch of different recipes that incorporated raspberries and combined a couple to create this recipe for a Greek yogurt-infused, no-bake raspberry cheesecake.  And since I never liked graham cracker crusts — I will often make my cheesecakes with no crust — I discovered a way to make a hearty, nut-flavored crust using finely ground pecans.

I intended to make a cake however the creamy consistency could easily categorize the result as a mousse or perhaps a smoother and creamier, cheesecake.

No-Bake Cheesecake

No-Bake Cheesecake

I made this recipe work in a number of ways:  many of my raspberries were unusable explaining the low price but upon my inspection I managed to find just the right amount for this cake; the pecan crust recipe needed sugar and I happened to taste it before it was completed allowing me to make the needed adjustments.

These trials and errors enriched this baking experience enhancing both my flexibility and self-compassion.  And of course, it produced a delicious cake!

Here’s the recipe and more enticing images.

No-Bake Cheesecake

No-Bake Raspberry Cream Cheese Cake (Mousse) with a Pecan Crust


2 8-ounce packages of good quality cream cheese, softened
1 C plain Greek yogurt
½ C + 2T Confectioners’ sugar
2 t vanilla
2 t lemon juice

Freshly whipped cream

Process:  add all ingredients except the whipped cream to a large bowl and mix very well; fold in the whipped cream; chill.


1 C pecans, finely ground
1 C all-purpose flour
4 T butter
1 T sugar

Process:  add all ingredients to a food processor and blend well; press the mixture into a spring-form pan that is wrapped in foil; bake for 20 minutes; allow to cool.

Making freshly whipped cream:  combine 8 ounces of cold cream, 1 tablespoon of confectioners’ sugar, 1 teaspoon of vanilla, and 1 teaspoon of cream of tarter and whip until stiff.

Assembling the Cake
Place rinsed and dried raspberries on top of the baked and cooled pecan crust; pour the cream cheese filling over the raspberries; chill for 2-3 hours; and serve.

No-Bake Cheesecake No-Bake Cheesecake

Springtime Cobbler


Strawberry Cream Cheese Cobbler

I got the idea to make this from a combination of thoughts, recipes and recent tastes.


I had peach cobbler for the first time at Make My Cake a couple of Sunday’s ago.  I learned that a cobbler differs from a pie in that the batter for the crust is either combined with the fruit filling or on top of it before baking; the result resembling a “cobble stone street”.

This is much easier than making a pie so being that I love baking uncomplicated delicious desserts, I knew I had to give this a try.

Organic strawberries happened to be on sale and although they are not the traditional fruit one would find in a cobbler, they can and have been used before.  (Pretty much any fresh fruit can be used in a cobbler.)  I found two recipes I really liked and combined them, making my own additions and adjustments.

While the final product was indeed delicious, I was looking for a crunchier crust.  Some further adjustments are required possibly in draining more of the liquid from the strawberries and in thickening the batter.  And in re-baking it I may incorporate the butter into the batter using the creaming technique and then spoon it over the top of the fruit.

So instead of the layers being:

Melted butter → batter → fruit → cream cheese.

I would layer it this way:

Fruit → cream cheese → batter.

It really is a science.  A science that produces deliciousness!

StrawCobb StrawCobb





Strawberry Cream Cheese Cobbler

Prepping the Strawberries

Slice, wash & drain strawberries; toss with two tablespoons of confectioners’ sugar and ½ teaspoon of lemon juice; let stand for 15 minutes.

Cream Cheese Topping

Add 8 ounces of softened cream cheese, 2 tablespoons of lemon curd (or 1 teaspoon of lemon juice), 2 tablespoons of confectioners’ sugar, and ½ teaspoon of vanilla to a food process and blend well.

Prepare the 9” x 13” Baking Pan

Add 1 stick of butter to the pan then put it in preheated oven for about 5 minutes until melted; set aside and allow to cool.


1 C flour
1/2 C sugar
1 t baking powder
¼ t salt

½ C milk
½ C plain yogurt
1 egg yolk
½ t vanilla
1 t lemon zest

Process:  combine dry ingredients in one bowl and wet in another; mix each separately very well; add the wet to the dry just to combine, careful not to over mix; add this mixture to the melted butter pan; add strawberries using a slotted spoon to reduce added liquid; pour the cream cheese mixture over the top; bake at 400 F for about 25-30 minutes.


Strawberry Cream Cheese Cobbler


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