Happy blogiversary to you…happy blogiversary to you….happy blogiversary “Gimme Some Ovennnnn”…..
It’s true. My little blog officially graduated out of the not-so-terrible twos and turned THREE today! Wahoo!!!
I can hardly believe it. Three years ago, I started this site on a total whim, knowing absolutely nothing about photography, blogging, web design, and honestly, fairly little about cooking. I was just a girl who had no fear trying new recipes, and was excited to share what little I knew with friends and family. Never in my wildest dreams, though, would I have imagined what my little site would grow to be. And of course, far better, the amazing people it would allow me to meet! I know I’ve said it countless times, but you all have been such a gift to me, and your encouragement over the years has meant so much. It has been so much to learn about this whole blogging world with your support, and I still pinch myself whenever I hear that someone has actually made one of my recipes! Such a little miracle to me. :)
So from the bottom of my heart, many thanks again for continuing to follow along recipe after recipe. I’m so grateful for you all, and can’t wait to see what this next year holds in store!
And in true Ali fashion, I decided to make a birthday “cake” recipe that harkened back to childhood. I don’t know if I have admitted this before, but for probably the first 15 years of my life, my birthday dessert of choice was always a Jello no-bake cheesecake. True story. LOVED them. (No Judgy-Mc-Judgersons out there.) Thankfully, now I have progressed a bit beyond the boxed cheesecake mix. But every now and then, I still love homemade no-bake cheesecakes for a treat. So I decided to make a simple one “cake batter style” this year. And holy moly. Let me just say that if you love cake batter, you MUST try this one. Must. Must. Must. It only takes 15 minutes, and it made this little blogger very happy. I think you will love it too!
Everyone will love these adorable little cake batter cheesecakes. And they’re a breeze to make because they’re no-bake!
1 cup graham cracker crumbs
4 oz. butter, melted
Cheesecake Filling Ingredients:
1 (8 oz.) block cream cheese, softened
4 Tbsp. butter, softened
3/4 cup favorite cake batter dry mix (straight from the box — no added ingredients)
1/4 cup milk
1 (8 oz.) tub frozen whipped cream topping, thawed
sprinkles, for decor
To Make The Crust:
Stir together graham cracker crumbs and melted butter in a bowl until well combined. Press a few tablespoons into the bottom of your containers to make the crust. (You do not need to bake this.)
To Make The Filling:
In an electric mixer, beat the cream cheese and butter together on medium speed until smooth and well blended. Add in dry cake mix and milk and continue mixing until well blended. Then gently fold in the whipped cream topping with a spatula. Be careful not to over-mix.
Spoon the filling into serving jars, or use a piping back to pipe the filling in. Garnish with sprinkles.
So cute Ali!!! Congrats!
Congrats on 3 years, I’m so glad to have discovered your site with its wonderful recipes & pictures!
This sounds fabulous! Yum!
I love how simple this recipe is! Congratulations on 3 years :)
Congrats on 3 years! Not only do we love trying your recipes, but your blog actually inspired us to start our own! Keep posting and we’ll keep following!
Tall and Small
Happy 3rd Blogiversary to you! (How funny — my 3rd is tomorrow.)
These are so cute, I love the sprinkles on top. Perfect way to celebrate 3 years!
Happy blogoversary! I’m so happy to have found your blog and you know I’ll be following you through your beautiful photography and wonderful recipes :)
These are the most adorable things ever. Happy blog birthday to you, so excited for you and for what’s to come in year 4!!
Happy blogiversary! Thanks for sharing your recipes.
Congrats on 3 years! Love these little cheesecakes!
Oh I am so loving these, and congrats!
I’ve been reading all 3 years!! Happy blogiversary, Ali!! Looking forward to many many more years!
These are adorable! Happy anniversary!
Happy Blog-o-versary!! I’m visiting because our mutual friend Sarah told me about your blog and suggested I check it out! I think we moved to town and you moved away about the same time, so I missed getting to meet you!
Anyway, you have a beautiful site, and I’ll definitely have to try out some of these recipes!
Congrats again on your anniversary!
Congrats! I just found your blog, I know where the heck have I been for the past three years? But I’ll be checking in more often now :)
Happy blog birthday, my dear!! Two years is no easy feat, even if you make it look like it is. :)
And these no-bake cheesecakes = amazing. My mom used to make us jello cheesecakes as well. Love. But I’d love this more. Hands down, no doubt.
3 years!! Congratulations, I love reading your blog and hope you’re at it for many more years :)
I’ve just discovered your blog but happy 3rd blogiversary! These cheesecakes are ridiculously cute. They look so very creamy! We don’t have the same cake mix or whipped topping in Germany, otherwise I would definitely be making these. They look perfect.
Happy Belated Blogiversary to your fantastic blog! =) and these cheesecakes look soooo delicious. love that they’re no-bake, too, since it’s been mighty toasty in nashville lately. yum!
Love this! So adorable and so simple! Plus, congratulations :)
Happy 3 years to your blog!
And I loved and still do love no bake cheesecake!
Congrats! I’d love to make this as one big dish – any suggestions what size to use??
No-bake cheesecake rules! Yours are adorable and am going to try it tomorrow night. I’ll let you know how it goes – thank you for the inspiration!!
Simple and delicious!
These look amazing! I was wondering where you got your cute little containers for these and how big they are? Thanks!
I found this recipe on Pinterest; they’re adorable!
Hi! Found this on pintrest, if I want to omit the seperate containers but put this in one big one like a 9×13 pan of some sort is it doable? If so what size would you suggest and would I need to alter any of the ingredients?
I plan on doubling or tripling this for a party this weekend.
Hello- I apologize if I missed this but do you use salted or unsalted butter?