Let's get into these 20 easy Mediterranean diet dinners that are healthy, satisfying, and actually fun to make. I chose nutritious meals that are packed with protein, loaded with fiber, and perfect (easy enough!) for busy weeknights. You'll find everything from cozy skillet dinners and fresh seafood recipes to colorful veggie-packed meals made with wholesome ingredients. Many of these healthy dinners are low in calories and come together in just 30 minutes.

• PROTEIN: When I want to make a balanced Mediterranean diet dinner, I usually start with protein-rich ingredients like salmon, shrimp, chicken, beans, lentils, or chickpeas to make the meal hearty and filling.
• FIBER: Then I add fiber-rich complex carbs like quinoa, brown rice, or legumes to make the meal feel complete and satisfying. Don't forget leafy greens and colorful vegetables that bring freshness, texture, and nutrients.
• FRESH: I also love using lots of fresh herbs, garlic, and lemon juice because they add so much flavor without relying on heavy sauces or overly processed ingredients.

Peach season only comes once a year - don't let it pass without making at least one of these 15 amazing peach desserts! You're one bite away from making this your best summer yet!

These 15 peach desserts include crisps, cakes, cobblers, galettes, coffee cakes, dessert bars, and cheesecakes that look as good as they taste. Nothing tastes more like summer than fresh yellow peaches baked into warm, buttery desserts. Let's dig in!

15 BEST PEACH DESSERTS

1

Raspberry Peach Cake

With its light and fluffy texture, Raspberry Peach Cake is an ideal dessert for any summer brunch party, picnic, or family cookout. This recipe uses pantry staples, you can make it with fresh or frozen raspberries, and it takes only 15 minutes to prepare. It's an effortlessly beautiful summer cake.

VIEW THE RECIPE

2

Old-Fashioned Peach Cobbler

Looking for a classic, old-fashioned Southern-style peach cobbler recipe that's anything but ordinary? This peach cobbler with bourbon maple glaze is baked in a cast-iron skillet and drizzled with a silky bourbon-brown-sugar-butter glaze. It's perfect for cookouts, BBQs, or a family-style dessert that feels both rustic and restaurant-worthy.

VIEW THE RECIPE

3

Peach and Blueberry Greek Yogurt Cake

Greek yogurt works amazingly well in cakes.  It provides a beautiful texture, makes cakes moist, and is also a good substitute for some portion of butter. Try this Peach and Blueberry Greek Yogurt Cake and see for yourself! 

VIEW THE RECIPE

4

Strawberry Peach Cake

This straightforward, crowd-pleasing Strawberry Peach Cake is made with Greek yogurt, resulting in a light and fluffy texture. With just 20 minutes of prep and 60 minutes of baking (idle time), it's a breeze to whip up for Spring and Summer brunches, potlucks, picnics, and parties! You'll be amazed how such a simple recipe can create a delicious dessert.

VIEW THE RECIPE

5

Peach and Blueberry Crisp

Peach and Blueberry Crisp is an easy dessert made at home using fresh Summer fruit together with the pantry staples. Your family will love the sweet and crunchy oatmeal and almond topping! Serve it warm with a scoop of ice cream.

VIEW THE RECIPE

6

Peach Galette

This Peach Galette is a rustic summer tart that pairs juicy peaches with a flaky, crunchy, buttery sugar-edge crust-no pie dish needed. I drizzle it with a homemade 5-minute basil-mint simple syrup, sprinkle with pine nuts, and serve it alongside vanilla ice cream!

VIEW THE RECIPE

7

Peach Upside Down Cake

This Peach Upside Down Cake is a true summer showstopper: juicy peaches caramelized under a buttery, tender cake, then flipped to reveal a gorgeous golden topping. The brown sugar glaze makes everything even dreamier!

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8

Cherry Peach Lattice Pie

This Cherry Peach Lattice Pie is a gorgeous, classic summer pie that combines fresh summer fruit-sweet cherries and juicy yellow peaches-under a golden, buttery lattice crust. Sweet, a little tart, it's the kind of showstopper that's just begging to be brought to summer gatherings, picnics, or a weekend family dinner.

VIEW THE RECIPE

9

Raspberry Peach Cheesecake

This Raspberry Peach Cheesecake is made with a graham cracker crust, a mascarpone-cream cheese filling, and topped with roasted peaches, homemade raspberry sauce, and fresh raspberries.

VIEW THE RECIPE

10

Peach Bundt Cake with Pecans and Maple-Cream Glaze

This Peach Bundt Cake is a moist, tender butter cake studded with toasted pecans and layered with juicy, fresh peaches, then finished with a glossy maple-cream glaze. It's a summer-into-fall dessert that looks bakery-worthy yet works for weeknight baking, brunch entertaining, potlucks, and holiday tables.

VIEW THE RECIPE

11

Peach Coffee Cake

This summer peach coffee cake features a buttery vanilla batter filled with fresh diced peaches and chopped pecans, topped with a crunchy pecan-cinnamon brown sugar streusel and decorated with sliced peaches.

VIEW THE RECIPE

12

Peach Cobbler Cheesecake (2 Desserts in One)

If you love peach cobbler and creamy cheesecake, this Peach Cobbler Cheesecake with Pecans combines the two in one irresistible dessert. Made with fresh peaches, a rich cheesecake filling, and a buttery pecan streusel topping, it's the perfect summer dessert for holidays, parties, and family gatherings.

VIEW THE RECIPE

13

Apple, Blueberry, Peach Coffee Cake

Apple, Blueberry, Peach Coffee Cake - a perfect Summer cake. Luscious crumb topping is made with brown sugar and cinnamon and sprinkled on top of fruit and berries. Topped with the vanilla glaze. 

VIEW THE RECIPE

14

Peach Cream Cheese Cake with Streusel Topping

Peach Cream Cheese Cake made in a springform pan - the light and fluffy cake (made with Greek yogurt), creamy cheesecake filling, delicious peaches, and a crunchy streusel topping!

VIEW THE RECIPE

15

Peach Coffee Cake with Vanilla Glaze

Peach Coffee Cake with Vanilla Glaze - light and fluffy Greek yogurt cake baked with lots of peaches on top (mixed with brown sugar, cinnamon, and nutmeg), and topped with creamy vanilla glaze. Made in a springform baking pan. 

VIEW THE RECIPE

Bring two beloved recipes together into one in this decadent peach cobbler cheesecake. Cooked, spiced peaches are paired with a tangy cream cheese filling and a brown sugar streusel topping for a dessert your family will ask for again and again.

The Dreamiest Peach Dessert I've Ever Baked

I love that this recipe combines the best parts of peach cobbler and classic cheesecake into a single dessert. You get the rich creaminess of cheesecake and the cozy flavors of a homemade cobbler. It's like getting 2 desserts in one, similar to my carrot cake cheesecake.

I cook sweet yellow peaches down with some butter, brown sugar, and spices until they are syrupy. Unlike many peach cheesecakes that use peaches only as a topping, I add some of them right into the creamy cheesecake filling and then use extra peaches as a topping.

If you love old-fashioned peach cobbler or peach upside down cake, you are going to flip for this peach cobbler cheesecake. It's begging to be the centerpiece of your Summer dessert table or a crowd-pleaser to bring to picnics or cookouts.

Why You'll Love It

• Peach flavor in every bite: I don't just top the cheesecake with peaches; I add syrupy, perfectly spiced, cooked peaches right into the cheesecake batter. This means that every single bite is infused with the sweetness of summer-ripe peaches.
• No water bath required: Baking this peach cobbler cheesecake in a water bath can give it an even lusher texture, but it's not required. If using a water bath intimidates you, skip it!
• Make it year-round: If it's not peach season, you can use canned or frozen peaches. This recipe is also great with nectarines or apricots.
• Feeds a crowd: Cheesecakes are rich and decadent, making them the perfect dessert for a crowd because you only need a small slice to feel satisfied. Take this peach cobbler cheesecake to your next summer cookout and watch it disappear!

Ingredients and Substitutions

This peach cobbler cheesecake consists of four parts: the peach filling, a graham cracker crust, silky cheesecake filling, and a streusel topping. Find the complete ingredient amounts and recipe instructions in the full printable recipe card or continue reading for helpful tips.

1. Peach Filling Ingredients

• Fresh peaches: Look for peaches that are ripe but still firm. I find that they hold their shape better during cooking, while overly ripe peaches turn to mush.
• Unsalted butter
• Brown sugar: The molasses in the brown sugar adds a richness to the cooked peaches.
• Spices: Cinnamon and nutmeg. When possible, use freshly grated nutmeg for the best flavor.
• Vanilla extract: Or vanilla bean paste.
• Lemon juice: Freshly squeezed is always best, but bottled will work in a pinch.
• Salt: To help balance the sweetness and round out the flavors.

2. Graham Cracker Crust Ingredients

• Graham crackers: Crushed into crumbs. You could also use digestive biscuits.
• Unsalted butter: We will use room-temperature butter instead of melted butter.
• Brown sugar: Granulated sugar will work, too.
• Salt
• Milk: This is optional, but I find that sometimes this crust needs a splash or two of milk to come together.

3. Cheesecake Filling Ingredients

• Cream cheese: For the silkiest cheesecake filling without any lumps, make sure your cream cheese has softened to room temperature.
• Granulated sugar: Brown sugar would also work here.
• Large eggs
• Sour cream: This adds even more tangy flavor and helps bring the filling together.
• Vanilla extract: Or vanilla bean paste.
• All-purpose flour: To help bind the cheesecake filling together.
• Cooked peaches: These are from the peach filling, above. I roughly chop ½ cup of the cooked peaches to add to the cheesecake filling to get that peach flavor in every single bite.
• Pecans: These delicious nuts are never an option but a must!

4. Streusel Topping Ingredients

• All-purpose flour
• Brown sugar
• Cinnamon: This carries the flavor of the cinnamon in the peaches through to the streusel.
• Salt
• Unsalted butter: This time, make sure the butter is cold and cut into cubes.
• Pecans: If you or one of your family members has a nut allergy, you can omit these.

How to Make Peach Cobbler Cheesecake (Step-by-Step Photos)

This is a recipe overview. Scroll down to the full printable recipe card for the ingredient amounts and detailed instructions at the bottom of this post, or continue reading for lots of helpful tips!

• Cook the peaches: Melt butter in a skillet or saucepan, then add the peaches, brown sugar, spices, lemon juice, vanilla, and salt. Cook for about 8-10 minutes, until the peaches are softened and the mixture is syrupy. Remove from the heat and reserve ½ cup to add to the cheesecake batter later.
• Make the crust: Line the bottom of a springform pan with parchment paper. Mix the graham cracker crumbs, brown sugar, and salt until well combined. If needed, add the milk to bring the mixture together. Press into the bottom of the pan and bake at 325°F for 10 minutes. Set aside to cool.

• Make the cheesecake filling: Using a mixer, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then the sour cream, vanilla, and flour. Roughly chop the reserved cooked peaches and fold those into the batter, along with finely chopped pecans (if using.)
• Par-bake the cheesecake: Spread the cheesecake filling into the crust and bake for 40 minutes.

• Make the streusel: While the cheesecake bakes, mix together the streusel ingredients, working the cold butter in with a fork or your fingertips, until large clumps form.
• Add the streusel topping: After the cheesecake has baked for 40 minutes, sprinkle the streusel over the top. Continue baking for 25-30 more minutes, until the center is set but still has a slight jiggle.

• Cool and chill: Turn off the oven and crack the door, leaving the cheesecake inside the oven for 1 hour. Transfer to the fridge to shill for at least 6 hours, but preferably overnight.
• Serve: After the cheesecake chills, it's ready to serve! Top the cheesecake with the remaining cooked peaches and sprinkle with more chopped pecans. Enjoy!

Pro Tips to Take This Recipe to the Next Level

This peach cobbler cheesecake is already an over-the-top delicious dessert. But a few small tweaks or additions can take it to the next level:

• Add a splash of bourbon or amaretto to the peach filling. Don't have any liquor available? Adding a touch of cardamom or ginger to the peaches can also elevate the filling!
• Bake the cheesecake in a water bath (a.k.a. bain marie) for the creamiest texture and to prevent cracks from forming on the top. To do this, tightly wrap the outside of the springform pan in foil, then place the pan in a larger, such as a roasting pan. Add hot water halfway up the outsides of the springform pan just before placing it in the oven.
• For extra crunch and deeper flavor, toast the pecans before adding them to the streusel or garnishing the cheesecake. Toast them for 5-7 minutes in a dry skillet over medium heat or in the oven at 350°F.

More Cheesecake Recipes

• Mocha Cheesecake
• Grasshopper Cheesecake
• Blueberry Cheesecake Bars
• Salted Caramel Cheesecake
• No-Bake Ricotta Cheesecake

This classic French cherry clafoutis pairs sweet red cherries with a rich baked custard. Baked in a cast-iron skillet for a rustic yet beautiful presentation. Top the slices of clafoutis with a dusting of powdered sugar and serve with vanilla ice cream or a dollop of freshly whipped cream.

What is Cherry Clafoutis?

Cherry clafoutis (pronounced "kla-foo-tee") is one of my favorite recipes to make when I need a low effort, high reward dessert.

If you've never had a clafoutis, it is a French dish that bakes fresh cherries in a custard batter to create a rich, crustless tart. It is most commonly dusted with powdered sugar and served as a dessert, but it can also be served at brunch.

The most traditional clafoutis recipes call for unpitted sour cherries, but I always use pitted sweet cherries, especially since I bought a very handy cherry pitter from Amazon. Other variations include swapping the cherries for berries, like in my berry clafoutis, or other stone fruit, such as apricots, plums, or peaches.

The batter for a clafoutis is similar in consistency to pancake batter - much like the batter for a dutch baby or crepes - but bakes up with a custardy texture. It's perfect for serving with a scoop of ice cream or a dollop of whipped cream!

Why You'll Love It

• Easy to make: Cherry clafoutis is an easy recipe with a big payoff. If you can pit fresh cherries (using a handy cherry pitter), then you can make this recipe. Trust me, your guests will be so impressed, they'll never guess it was so simple to make!
• No special equipment: The batter for cherry clafoutis comes together with just a whisk and one mixing bowl. I bake mine in a cast-iron skillet, but you could also use a pie plate. The only special equipment you may want would be a cherry pitter.
• Simple presentation: Baking the clafoutis in a cast-iron skillet makes for a rustic yet beautiful presentation. All you need is to add a dusting of powdered sugar and maybe a scoop of vanilla ice cream for serving - no fancy garnishes or toppings required!
• Rich flavor and texture: The sweet, lightly tart flavor of the cherries is enhanced by a bit of almond extract in this recipe. I love almonds and cherries together and the almond extract really elevates this recipe. Add in the rich, lightly sweet custard base and you've got one indulgent dessert or brunch dish!

Ingredients and Substitutions

• Fresh sweet cherries: I make my cherry clafoutis recipe with sweet cherries instead of sour cherries, since they're easier to find even outside of cherry season.
• Eggs: Three large eggs are what make this dessert so rich and custardy.
• Granulated sugar
• Vanilla extract: You can also use vanilla bean paste.
• Almond extract: Just a bit of almond extract adds the perfect amount of almond flavor to the dish. I recommend using pure almond extract, not almond flavoring. This can also be omitted.
• Whole milk: I recommend using whole milk for the best flavor and texture.
• Heavy cream: Using a mix of milk and cream makes this clafoutis extra rich, but you can use all milk if you prefer.
• All-purpose flour
• Salt: As always, a pinch of salt helps round out the flavors in this recipe.
• Butter: Though there is no butter in the clafoutis itself, we will generously butter the baking dish. This helps give the clafoutis those beautiful crisp edges. Don't be tempted to swap the butter for nonstick cooking spray or oil.

How to Make Cherry Clafoutis (Step-by-Step Photos)

This is a recipe overview. Scroll down to the full printable recipe card for the ingredient amounts and detailed instructions at the bottom of this post, or continue reading for lots of helpful tips!

• Prepare the cherries: Wash, dry, and pit the cherries. If you don't have a cherry pitter, you can use a straw or even a chopstick to pit them.
• Butter the skillet: Generously butter the inside of a 9-inch or 10-inch cast-iron skillet. Arrange the pitted cherries in an even layer in the bottom of the skillet.
• Make the batter: Whisk the eggs and sugar until pale and the mixture is slightly frothy. Add the vanilla and, if using, the almond extract.

• Finish the batter: Gradually whisk in the flour and salt, followed by the milk and cream. The batter will be thin.

• Assemble and bake: Pour the batter over the cherries in the skillet. Bake at 350°F for 35-40 minutes. The cherry clafoutis is done when it is puffed, golden, and the center is set.

• Serve: Let the clafoutis rest at room temperature for 10-15 minutes before serving. It will deflate slightly as it cools - don't worry, this is normal. Slice and serve warm or at room temperature.

Serving Suggestions

Cherry clafoutis can be served warm or at room temperature, and makes for a delicious dessert or brunch dish.

Before serving, I like to dust my clafoutis with powdered sugar. For dessert, I love adding a scoop of ice cream or a dollop of lightly sweetened whipped cream on the side.

For brunch, try serving it alongside savory recipes such as my mini quiches, beautiful puff pastry egg tarts, or a simple yet delicious sausage frittata.

FAQs

More Cherry Desserts

• Dutch Baby with Cherries and Toasted Almonds
• Chocolate Cherry Cake
• Cherry Peach Lattice Pie
• Cherry Pie Bars

This classic baked blueberry cheesecake features fresh blueberries, a buttery graham cracker crust, and a silky cream cheese filling with sour cream and vanilla. It's one of the most stunning homemade cheesecakes you'll ever make, thanks to the glossy blueberry topping and its thick, tall New York-style filling studded with blueberries throughout.

This Blueberry Cheesecake Is Easier Than You Think

If you think homemade cheesecake is complicated, stressful, or only worth ordering at a restaurant, this recipe will change your mind. I'll walk you through every step, from the crust to the topping, so even first-time cheesecake bakers will get a flawless result with no cracks and a perfectly creamy center. It's rich, creamy, and truly the only classic blueberry cheesecake recipe you'll ever need.

If you love blueberry desserts like this one, also try my Peach and Blueberry Crisp, all-time favorite Lemon Blueberry Bread with Lemon Glaze, New-York-style Blueberry Cheesecake Bars, classic one-layer Blueberry Cake, and no-bake, coffee-free, summertime Blueberry Tiramisu.

Why You'll Love It

• Blueberries go inside and on top. Most cheesecake recipes treat the berries strictly as a topping, piling them on top of a baked cheesecake as an afterthought. In my recipe, I fold fresh blueberries directly into the batter, so every slice has fruit baked right through it.
• The blueberry topping uses both cooked and whole fresh berries for texture and shine. My blueberry cheesecake is literally packed with berries!
• Sour cream in the filling adds tang and keeps the texture light.
• Water bath baking gives you that smooth, crack-free texture.
• The oven-cooling method prevents cracking without any extra effort.
• It's also flexible and easy to adapt: swap blueberries for blackberries or raspberries, use gluten-free graham crackers for the crust, or make it extra citrusy with fresh lemon zest in the filling. I use fresh blueberries, but during colder months, frozen blueberries work beautifully in the topping. 
• I use simple, everyday ingredients to make a bakery-quality blueberry cheesecake that rivals anything you'd order at a restaurant.
• No complicated decorating skills required! The homemade glossy blueberry sauce does all the decorating for you!
• It's truly a make-ahead dream - it chills overnight and slices beautifully. It's perfect for holidays, birthdays, summer gatherings, baby showers, or entertaining guests. 

Grab Your Blueberry Cheesecake Ingredients

The photo below shows everything you'll need to make this blueberry cheesecake recipe. You'll find the full printable recipe card with exact ingredient amounts and detailed instructions at the bottom of this post, but first let me walk you through a few important ingredient tips to help you get the best possible cheesecake on your very first try.

• Use Room Temperature Ingredients. I'm talking about cream cheese, sour cream, and eggs. Room temperature ingredients blend together smoothly and evenly. Cold cream cheese can remain lumpy, and cold eggs can cause the batter to seize or curdle. When all ingredients are at room temperature, they emulsify properly, resulting in a silky, uniform batter and a smooth finished texture. I can't emphasize enough how important it is to use these ingredients at room temperature.
• Use Full-Fat Cream Cheese. Full-fat cream cheese provides structure, richness, and stability. Reduced-fat versions contain more water and stabilizers, which can lead to a softer set and a slightly grainy texture. For a dense, creamy New York-style cheesecake, full-fat cream cheese is essential.
• Beat the Eggs Before Adding. Let me explain why. Beating the eggs together before adding them ensures they incorporate evenly into the batter without overmixing. Adding whole eggs one at a time often requires extra mixing to break them down, which can introduce excess air. Too much air in the batter can cause the cheesecake to puff during baking and crack as it cools.

Expert Tips for Perfect Cheesecake

• Use a Deep Springform Pan. This recipe makes a substantial amount of filling. You will need a deep 9-inch springform pan (at least 2 ¾ inches deep) to accommodate the volume. A shallow pan may overflow or bake unevenly. The height is intentional; it gives you that tall, impressive bakery-style slice.
• How to Prevent a Soggy Cheesecake Crust. My method is simple: wrap the springform pan properly to protect the cheesecake crust, then place it in a water bath. You'll see in my step-by-step photos and instructions that I wrap the outside of the springform pan tightly with heavy-duty foil before baking the crust. It is much easier to get a tight seal while the pan is still cold. Proper wrapping prevents water from seeping into the crust during baking.
• Add a Dish Towel to the Water Bath. That's my other tip for ensuring even baking without cracks. Placing a folded dish towel in the roasting pan before adding the springform pan helps prevent the cheesecake from sliding and cushions it against direct heat from the bottom of the roasting pan. It also promotes gentler, more even baking and reduces the risk of overcooking the base.

How to Make Blueberry Cheesecake (Step-by-Step Photos)

This is a recipe overview. Scroll down to the full printable recipe card for the ingredient amounts and detailed instructions at the bottom of this post, or continue reading for lots of helpful tips!

• PREP: Preheat the oven to 325ºF. Line and grease a 9-inch springform pan, then wrap the outside tightly with heavy-duty foil.
• MAKE THE CRUST: Pulse graham crackers into crumbs, then mix with sugar and melted butter until the texture resembles wet sand. Press firmly into the pan and bake for 8-10 minutes. Cool completely.

• MAKE THE FILLING: Toss blueberries with flour. Beat cream cheese and sugar until smooth, then mix in flour, sour cream, and vanilla. Add lightly beaten eggs just until combined, then fold in the blueberries.

• ASSEMBLE & BAKE: Pour the filling over the crust and smooth the top. Place the cheesecake in a water bath and bake for 90-105 minutes, until the edges are set and the center slightly jiggles. Cool in the oven for 1 hour.
• CHILL: Cool completely, then refrigerate for at least 6 hours or overnight.

• MAKE THE BLUEBERRY TOPPING: Cook blueberries, sugar, and lemon juice until juicy. Stir in the cornstarch slurry and simmer until glossy. Remove from heat, stir in vanilla, then fold in the remaining blueberries.
• FINISH: Spoon the topping over the chilled cheesecake, chill briefly to set, then slice and serve.

How to Tell When Cheesecake Is Done

The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to firm as it cools. Check the cheesecake at the 90-minute mark. Gently tap the pan so you can see how much movement there is in the middle. If it looks sloshy it needs more time, if it jiggles like jelly it is ready.

A temperature check is a good idea, and although the thermometer will leave a hole in the center, it won't matter since the cheesecake will be covered with sauce.

How to Cool Cheesecake Properly

Let me walk you through the slow-cooling process, as it is crucial to preventing cracks and condensation. 

After baking, turn off the oven and leave the cheesecake inside with the door cracked to let it cool gradually. Sudden temperature changes can cause the surface to crack or the center to sink. This slow cooling helps the custard finish setting gently and evenly.

If you refrigerate a warm cheesecake, it can cause condensation to form on the surface and may create a slightly damp layer beneath the top. Always cool the blueberry cheesecake fully at room temperature before chilling, which ensures a smooth, dry surface and an even texture throughout.

How to Slice Cheesecake Cleanly

Once the sauce is added and you're ready to serve, for clean slices, use a sharp knife dipped in hot water and wiped dry between each cut.

Troubleshooting / FAQ

1) Why Did My Cheesecake Crack?

Cracks are usually caused by one of three things: overmixing, overbaking, or rapid temperature changes.

• Overmixing incorporates too much air into the batter. During baking, that air expands and causes the cheesecake to rise like a soufflé. As it cools, it collapses and cracks. Mix gently, especially after adding the eggs.
• Overbaking dries out the surface and causes it to split. The cheesecake is done when the edges are set, but the center still has a slight jiggle. It should not be fully firm in the middle when you remove it from the oven.
• Sudden temperature changes can also cause cracks. Always allow the cheesecake to cool gradually in the oven with the door cracked before moving it to room temperature.

2) Why Is My Batter Lumpy?

Lumps are almost always caused by cold cream cheese. Even slightly chilled cream cheese will not fully smooth out when mixed. To prevent this:

• Bring cream cheese, eggs, and sour cream fully to room temperature.
• Beat the cream cheese and sugar until completely smooth before adding other ingredients.
• Scrape down the bowl frequently.

3) Why Is My Cheesecake Grainy?

Cheesecake is a custard. It prefers gentle heat and gradual cooling. Baking low and slow in a water bath prevents the proteins from tightening too quickly, which keeps the texture creamy rather than curdled. A grainy texture can happen if:

• The batter was overmixed.
• The cheesecake was baked at too high a temperature.
• It was refrigerated while still warm.

4) Why Is the Center Too Soft?

If the center is loose or mousse-like after chilling, the cheesecake was likely underbaked.

• The cheesecake should reach approximately 150-155°F in the center before cooling.
• It should jiggle slightly when removed from the oven, but not look sloshy.
• If unsure, it is better to bake it a few minutes longer than to remove it too early.

5) Why Is There Moisture on Top?

Condensation forms when a warm cheesecake is covered or placed in the refrigerator before fully cooling. Here's how to prevent it:

• Always cool completely at room temperature before refrigerating, and do not cover it until it is fully chilled.
• If a little moisture forms, gently blot the surface with a paper towel before adding the topping.

This classic American-Chinese recipe features juicy chicken coated in a light cornstarch batter, fried until crispy, and tossed in a glossy orange-soy sauce. Ready in under an hour and faster than ordering a take-out!

One Bite and You'll Never Order Takeout Again

Orange Chicken is what I make whenever we're craving Chinese takeout without leaving the house. My husband is especially picky about orange chicken and almost always passes on restaurant versions because they're often too greasy, way too sweet, and loaded with thick breading that hides the chicken instead of letting it shine.

After testing this recipe multiple times, I can proudly say that my homemade Chinese Orange Chicken beats takeout every time. Crispy pieces of juicy chicken thighs are coated in a glossy, citrusy orange sauce made with fresh orange juice, garlic, ginger, and soy sauce. It tastes fresher, lighter, and, without a doubt, better than takeout.

If you love restaurant-style Asian-inspired dinners, don't miss my Mongolian beef, light and fresh Asian chicken rice soup, authentic beef bulgogi, or Asian beef with mushrooms and snow peas.

What Is Orange Chicken?

Orange Chicken is a Chinese-American dish rather than a traditional Chinese recipe. It became popular through American Chinese restaurants, most famously at Panda Express, which began serving it in 1987.

Authentic Chinese cuisine includes many sweet-and-sour and citrus-flavored dishes, but the heavily battered and fried orange chicken commonly found in North America is a Chinese-American adaptation.

Why You'll Love It

• I make this orange chicken in one skillet, which means easier cleanup and less mess than deep frying. The chicken turns incredibly crispy thanks to a simple cornstarch coating and a quick double-fry option.
• The baking soda marinade is a simple restaurant trick that helps tenderize the chicken. It gives it that signature takeout-style texture you usually get only at your favorite Chinese restaurant.
• Double-frying the chicken is optional, but when I do it, the coating becomes incredibly crispy and stays crunchy longer after being coated in sauce.
• I use affordable pantry staples like soy sauce, brown sugar, rice vinegar, and orange juice to create homemade orange chicken that tastes better than any American Chinese takeout.
• It's easy to customize. Make it spicier with extra chili flakes, serve it with steamed broccoli, snap peas, or bok choy, or swap white rice for cauliflower rice or brown rice.

Ingredients and Substitutions

• Chicken thighs: I use boneless, skinless chicken thighs because they stay moist and flavorful through frying. You can use chicken breasts if that's what you have. This also works well with pork loin.
• Baking soda: I use a small amount in the marinade. This is the velveting technique used in Chinese cooking to tenderize meat quickly. 
• Soy sauce (in the marinade): Regular soy sauce works here. Low-sodium soy sauce is fine if you're watching sodium levels. Tamari works as a gluten-free substitute.
• Eggs and cornstarch (for the coating): This combination creates a light, slightly chewy crust rather than a heavy breadcrumb coating. The coating is intentionally wet - that's normal. Adding a small amount of flour alongside the cornstarch helps the coating adhere and crisp up more evenly.
• Neutral oil: Any high-smoke-point oil works here - canola, vegetable, avocado, or refined sunflower oil. I don't recommend olive oil for frying; its smoke point is too low and the flavor can interfere.
• Orange juice: Freshly squeezed is the best but store-bought 100% orange juice is a perfectly good substitute. 
• Orange zest: Zest contains the essential oils from the peel, which give a sharper, more aromatic orange punch than juice alone. Use a microplane or the fine side of a box grater.
• Rice vinegar: Adds the necessary acidity to balance the sweetness of the brown sugar. You can substitute apple cider vinegar.
• Brown sugar: Light or dark brown sugar both work. You can use white sugar, but just know it will have less depth and will taste more sweet. If using white sugar, reduce the amount by 2 tablespoons.
• Hoisin sauce: Adds a sweet-savory, slightly fermented flavor. Use oyster sauce instead and add a pinch more brown sugar.
• Cornstarch slurry (for the sauce): This thickens the sauce and gives it a glossy, restaurant-style finish. Mix the cornstarch and cold water thoroughly before adding it to the pan - adding dry cornstarch directly will cause lumps.
• Red pepper flakes: Adjust to your preference. One teaspoon gives a mild, background warmth; two teaspoons makes it noticeably spicy. You can also substitute with a small amount of chili garlic sauce or sambal oelek for a different kind of heat.

Variations

• Extra Saucy Version: Double the sauce recipe if you love your chicken absolutely swimming!
• Spicier Orange Chicken: Add 1-2 teaspoon chili oil or increase chili flakes.
• Crispier Texture: Double fry the chicken (fry once, rest 5 minutes, fry again 2-3 minutes).
• Earthy: Add in 2-3 teaspoons of sesame seed oil for a more earthy, rounded flavor.

Can I make this recipe gluten-free?

Yes, with a couple of adjustments. The recipe is not gluten-free as written because of the soy sauce and all-purpose flour in the coating.

However, you can easily make it gluten-free by using tamari or certified gluten-free soy sauce and swapping the flour for a gluten-free flour blend or additional cornstarch.

Also, double-check that your hoisin sauce is labeled gluten-free (some brands contain wheat). Everything else in the recipe is naturally gluten-free.

Can I air fry the chicken?

Yes. Spray the coated chicken lightly with oil and air fry at 400°F for 12-15 minutes, flipping halfway through. The texture won't be identical to deep frying, but it still turns out crispy and delicious.

How to Serve It

• Over steamed jasmine or basmati rice: It's the classic way to serve orange chicken, and for a good reason. Rice absorbs the sauce beautifully.
• With steamed or roasted broccoli: The slight bitterness of broccoli is a perfect contrast to the sweet-tangy sauce. Roasted broccoli with garlic works especially well.
• Other veggies that pair well with orange chicken are snap peas, snow peas, green beans, asparagus, bok choy, Brussels sprouts, and roasted bell peppers.
• With fried rice: I also love serving orange chicken alongside egg fried rice.
• Over noodles: Skip the rice entirely and toss the sauced chicken over cooked egg noodles with a little sesame oil. You can also try my Asian zucchini noodles.
• Asian-inspired sides: Serve orange chicken with a simple cucumber salad, crunchy Asian salad, egg rolls, crab rangoons, or potstickers.
• As lettuce wraps: Spoon the sauced chicken into butter lettuce leaves with sliced scallions and a drizzle of sesame oil for a lighter, handheld version.

How to Make Orange Chicken (Step-by-Step Photos)

This is the recipe overview. Scroll up to the full printable recipe card for precise ingredient amounts and detailed instructions.

• MARINATE: Toss the chicken with the salt, pepper, soy sauce, and baking soda. Let sit for 10-15 minutes.
• COAT: Add the eggs and water, then mix in the cornstarch and flour until evenly coated.
• FRY: Heat ½ inch of oil to 350°F. Fry the chicken in batches for 7-10 minutes, until golden and crispy. Transfer to a paper towel-lined plate. For extra crispy chicken, fry a second time for 2-3 minutes.

• MAKE THE SAUCE: Discard the oil and return 2 tablespoons to the skillet. Sauté the garlic, ginger, and chili flakes for 30 seconds. Add the orange juice, zest, soy sauce, brown sugar, rice vinegar, and hoisin. Simmer until the sugar dissolves.
• THICKEN: Stir in the cornstarch slurry and simmer for 2-3 minutes, until glossy and slightly thickened.

• ASSEMBLE & SERVE: Add the chicken to the sauce and toss to coat. Garnish with scallions and sesame seeds, then serve over rice with steamed broccoli.

I rounded up my best Memorial Day recipes to help you plan the perfect holiday menu. You'll find everything from pasta salads, grilled chicken, BBQ ribs, and summer appetizers to fruity desserts, easy cakes, bars, and cocktails.

Memorial Day weekend is almost here, and I can't think of a better way to celebrate than with good food shared with family and friends.

To help you plan your Memorial Day menu, I gathered my 45 best summer recipes and organized them into categories like appetizers, salads, side dishes, grilled mains, desserts, and cocktails.

Everything You Need for Your Summer Cookout

Start your cookout with crowd-pleasing appetizers like Mexican street corn dip or not-your-average puff pastry pigs in a blanket. Add fresh salads like strawberry spinach salad, mango avocado salad, or my most popular Greek pasta salad!

For the main course, recipes like my BBQ ribs, finger-food baked chicken wings, the juiciest grilled pork tenderloin, or vegetarian stuffed portobello mushrooms make Memorial Day cooking easy and stress-free.

And don't skip dessert. Summer desserts are honestly the best part of this holiday weekend. My raspberry lemon cake, lemon brownies, fan-favorite blueberry peach crisp, and key lime bundt cake all deserve a spot on your Memorial Day table.

Whether you're hosting a big Memorial Day BBQ, heading to a potluck, or simply cooking for family at home, these easy 45 summer recipes are perfect for kicking off the season.

Recipe Categories

1) Pasta Salads

1

20-Minute Greek Pasta Salad

This quick and easy Greek pasta salad takes only 15 minutes and showcases traditional Mediterranean cuisine ingredients: tomatoes, cucumber, bell pepper, olives, red onions, and feta cheese. The classic homemade Greek dressing will become a family favorite in your home. This meatless, vegetarian pasta salad is perfect for a starter, side dish, lunch, or dinner! Make it ahead and share it with your family and friends at summer picnics and potlucks.

VIEW THE RECIPE

2

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is delicious comfort food that comes together in under 30 minutes! The pasta is mixed with fresh corn, cilantro, bell peppers, lime juice, and Cotija cheese. The best homemade creamy dressing combines savory and tangy flavors of mayo, Greek yogurt, lime juice, chili powder, and cayenne pepper. You can grill the corn or cook it on the stovetop. It's a perfect Summer pasta salad for potlucks, barbecues, picnics, and cookouts!

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3

Spaghetti Salad

This vibrant Spaghetti Salad features tomatoes, cucumbers, black olives, green olives, red onion, and feta cheese. The pasta and veggies are tossed with Italian dressing made with pantry staples. It's a crowd-pleasing cold pasta salad perfect for making ahead and sharing with your friends and family as a side dish at Spring and Summer picnics, potlucks, BBQs, or parties.

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4

Corn Pasta Salad with Bacon and Creamy Pesto Dressing

Corn Pasta Salad with Bacon and Creamy Pesto Dressing takes only 30 minutes and makes a beautiful appetizer, light meal, or even dinner!  This crowd-pleasing side dish is perfect for sharing and bringing to picnics, potlucks, BBQs, or parties.  Your family and friends with love the fresh, savory, and sweet combination of flavors!  Make it in the Summer and year-round.

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5

Cowboy Pasta Salad


This Cowboy Pasta Salad packs Tex-Mex flavor into a hearty pasta salad loaded with seasoned ground beef, corn, tomatoes, sharp cheddar, bacon, and a tangy BBQ-mayo dressing-built for potlucks, barbecues, tailgates, and easy weeknight dinners when you want a meat-and-pasta meal that eats like a main.

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6

Stone Fruit Salad with Cherries, Peaches, Pasta, Feta, and Arugula

This Summer Stone Fruit Salad features fresh cherries, peaches, bow-tie pasta, feta cheese, and arugula. The Honey-Lemon Salad Dressing is made from scratch with lemon juice, honey, Dijon mustard, olive oil, and Italian seasoning. Serve it as a side or main dish for easy Summer weeknight meals. Or, share this quick and easy crowd-pleasing salad at picnics, potlucks, barbecues, and other friends and family gatherings!

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7

Orzo Salad

This savory and zesty orzo salad features cherry tomatoes, cucumbers, olives, feta cheese, spinach, and an Italian dressing. It's great for making ahead and sharing with the crowd at potlucks, barbecues, picnics, and cookouts!

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2) Appetizers

8

Pigs in a Blanket

These easy Pigs in a Blanket are wrapped in golden, flaky puff pastry layered with Dijon mustard, sharp Cheddar or Gruyere cheese, and fresh chives. Ready in 35 minutes. Perfect party appetizer, game day snack, or holiday finger food.

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9

Mexican Corn Dip

This Mexican corn dip combines grilled corn, creamy feta cheese, Greek yogurt, sour cream, freshly squeezed lime juice, cilantro, and Southwestern flavors! It's guaranteed to be a hit at summer parties, cookouts, and potlucks. It's just like Elote or Mexican street corn but in a convenient creamy dip form.

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10

Traditional Pico De Gallo

This fresh Pico de Gallo combines juicy tomatoes, onions, chilies, cilantro, and lime juice in a chunky, zesty, crunchy salsa. It's the perfect sidekick to your favorite Mexican dishes-tacos, burritos, or tortilla chips.

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11

Jalapeño Popper Dip

Jalapeño Popper Dip is just like classic jalapeño poppers in an easy-to-serve dip. This ultimate party appetizer combines rich cream cheese, spicy jalapeños, and sharp cheddar topped with crumbled bacon, baked until warm and gooey. Ready in 30 minutes, it's a perfect addition for game day, parties, potlucks, or any gathering.

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12

Easy Cheese Ball (Party and Holiday Appetizer)

This festive Cheese Ball is a creamy, savory, and slightly sweet appetizer that's perfect for entertaining during the holidays, parties, or for a game day spread. It combines tangy cream cheese, sharp cheddar, and fresh herbs, all coated in a crunchy layer of toasted pecans, cranberries, chives, and pumpkin seeds. It's the kind of make-ahead, crowd-pleasing party dip that instantly elevates any gathering.

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13

Mexican Street Corn Sheet Pan Nachos

These Mexican Street Corn Sheet Pan Nachos are packed with grilled corn, drizzled with a simple homemade Queso sauce, and topped with a creamy cheese blend of Cotija (or feta), Greek yogurt, sour cream, lime juice, cilantro, and Southwestern spices. Perfect for game day, the Super Bowl, summer parties, cookouts, and potlucks, these loaded nachos bring all the flavors of Elote or Mexican street corn in a fun, shareable nacho form!

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14

Strawberry Baked Brie - 30 Minute Appetizer

Strawberry baked brie is an easy party starter that comes together in only 30 minutes! Strawberries are cooked with honey and lemon juice and then poured over the melted brie cheese. This festive party food is a sure crowd pleaser and a delicious appetizer for any occasion, holidays, picnics, and potlucks!

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15

Bacon Wrapped Jalapeno Poppers

Bacon-Wrapped Jalapeño Poppers are a classic appetizer perfect for any season, year-round. These bite-sized cheese-stuffed spicy peppers are always a hit at game day parties and will make a perfect appetizer for Super Bowl! They are gluten-free, keto-friendly, low-carb, and packed with protein.

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3) Side Dishes & Salads

16

Cheesy Baked Asparagus with Gruyere cheese, Garlic, and Bacon

Cheesy Baked Asparagus is an easy side dish made with Gruyere cheese, garlic, and bacon! You can also use Parmesan, Asiago Cheese, Pecorino Romano, or shredded Mozzarella (part-skim, low-moisture). This delicious recipe is low-carb and keto-friendly.

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17

Greek Orzo

Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil is a delicious meatless meal that a whole family will love! This quick and easy side dish pairs well with any main course, and it comes together in under 30 minutes, using only one pan. Try this Mediterranean recipe, and it might become one of your new favorites.

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18

The Most Amazing Greek Salad

This 15-minute Greek salad features traditional ingredients: tomatoes, cucumber, bell pepper, olives, red onions, and feta cheese, tossed with the classic homemade Greek dressing. You won't be able to stop eating this healthy Mediterranean salad - it's that good! It keeps well refrigerated - great for making ahead and sharing with the crowd at Summer parties, picnics, potlucks, and family gatherings.

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19

15-Minute Strawberry Spinach Salad

Strawberry Spinach Salad is a healthy, vibrant, and easy-to-make recipe that comes together in 15 minutes! Featuring Feta cheese, pecans, and a simple Balsamic dressing, this salad will make a perfect side dish for any weeknight dinner. It is also a crowd-pleaser for many holiday occasions, picnics, potlucks, and other friends and family gatherings!

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20

Cilantro Lime Potato Salad

Cilantro Lime Potato Salad - turn boring potato salad into something unique!  Delicious chunks of red potatoes mixed with freshly made salad dressing: olive oil, freshly squeezed lime juice, minced garlic, chopped cilantro. Healthy, gluten free side dish.  Makes a great Summer side for picnics, potlucks, and outside grilling!

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21

Broccoli Cashew Salad with Apples and Pears

Broccoli Cashew Salad with Apple, Pear, and Cranberries. The homemade dressing is made with mayonnaise, sour cream (or kefir or Greek yogurt), honey, and lemon juice! Easy and delicious broccoli salad - perfect for home dinners, potlucks, barbecues, and parties!

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22

Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is a healthy recipe packed with nutrients and lots of fresh ingredients!  Perfect Spring and Summer salad!   Serve it as a side dish or as a complete meal!  This recipe can be easily made ahead and is perfect for potlucks, picnics, block parties, and other Summer festivities.

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23

Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing

Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing is an easy side dish that will pair well with any weeknight dinner. It is also great for picnics, potlucks, and BBQ parties. You can make this salad in the summer or any time of year!

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24

Creamy Broccoli, Cauliflower, Corn, Bacon Salad

Creamy Broccoli, Cauliflower, Corn, Bacon Salad with Sliced Carrots, Diced Red Onions, and shredded Sharp Cheddar Cheese.  There are 2 salad dressing options: Ranch dressing made with mayo/sour cream combination  or super delicious homemade creamy dressing without Ranch - you choose!

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25

Portobello Stuffed Mushrooms

These baked Portobello Stuffed Mushrooms are my go-to when I want something that tastes restaurant-quality but still works for a weeknight dinner. Each meaty mushroom cap is loaded with a savory filling of spinach, garlic, Gruyère, Parmesan, and breadcrumbs, then baked until golden and bubbly.

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26

Cilantro-Lime Black Bean Rice

Cilantro-Lime Black Bean Rice - easy, light, delicious, gluten free side dish. 

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27

Green Beans Wrapped in Bacon

These Green Bean Bundles are the ultimate holiday side: fresh green beans wrapped in smoky bacon, brushed with a brown sugar butter glaze, and roasted until caramelized-perfect for Thanksgiving, Christmas, or any special dinner! You'll love them as much as my other side dishes: lemon garlic parmesan green beans or the green beans with pine nuts.

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28

Avocado Mango Salad

Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing is everything you want in a salad. It's healthy, refreshing, colorful, and really easy to make. A perfect Summer salad that you can bring to picnics, potlucks, and BBQ parties. It pairs well as a side dish with any grilled meats and main courses. Or, make it for lunch or as a healthy snack.

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4) Main Dishes

29

The Crispiest Baked Chicken Wings (3 Dipping Sauces)

These are oven-baked chicken wings seasoned with smoked paprika, chili powder, and a spice blend, then roasted on a wire rack at high heat until crispy - no frying required. I serve them with three from-scratch sauces: blue cheese, honey sriracha, and honey mustard.

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30

Oven Baked Ribs (with BBQ Sauce)

These oven-baked ribs use baby back ribs, a smoky spice rub, yellow mustard, and barbecue sauce-no grill required, just your oven and a sheet pan. Bake for juicy, fall-off-the-bone results. Perfect for summer BBQs, holidays, or any weeknight when you want classic ribs with minimal mess.

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31

Hawaiian Grilled Teriyaki Chicken Pineapple Skewers

Juicy marinated chicken, sweet pineapple, and colorful veggies (bell peppers + red onion) get grilled to perfection with a homemade teriyaki glaze. These Hawaiian Chicken Pineapple Skewers are the ultimate summer weeknight dinner, BBQ favorite, or meal prep win!

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32

Grilled Pork Tenderloin (Best Marinade!)

Marinated Grilled Pork Tenderloin with Caramelized Pineapple, Grilled Veggies, and Garlic Herb Butter is my go-to summer grilling recipe. Pork is marinated in a sweet-savory pineapple-ginger mix, grilled, and drizzled with a soy-garlic herb butter sauce. It's impressive yet easy-perfect for BBQs, parties, or potlucks.

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33

Shrimp Tacos

These easy Shrimp Tacos come together in 30 minutes using charred corn tortillas, spicy shrimp, and fresh toppings-crisp cabbage, avocado, cilantro, feta, and jalapeño. Drizzle with the best shrimp taco sauce made from scratch with Greek yogurt, mayo, cilantro, jalapeño, and lime.

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34

Cranberry Pecan Chicken Salad with Poppy Seed Dressing

Cranberry Pecan Chicken Salad with Poppy Seed Dressing is a wonderful recipe for the holiday season, especially for Thanksgiving or Christmas.   It's a great side dish or light dinner.

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35

Grilled Steak Salad

This isn't just any steak salad-tender, marinated grilled flank steak is sliced over baby greens, arugula, cherry tomatoes, red onions, mozzarella pearls, avocado, and optional pine nuts, all finished with a homemade balsamic glaze.

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36

Grilled Pork Chops with Dijon-Honey Herb Marinade

Bone-in pork chops marinated in a bold blend of Dijon mustard, honey, olive oil, fresh herbs, and lemon, then grilled or seared and basted until glossy and flavorful.

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37

Chicken with Peaches - 30-Minute One-Pan Meal

Chicken with Peaches is a delicious 30-minute summer dinner recipe made entirely in one pan!  This quick and easy family-friendly weeknight meal features savory chicken and sweet yellow peaches, with lemon honey sauce.

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38

Creamy Chicken and Corn Pasta with Bacon

Creamy Chicken and Corn Pasta with Bacon takes only 30 minutes and is a perfect meal for busy family weeknights! Make it with fresh corn on the cob in the Summer. Or, use canned or frozen corn kernels to cook this creamy chicken pasta all year long! This restaurant-quality main dish might become your new favorite chicken dinner for both kids and adults!

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39

The Steak Marinade of Your Dreams

If you want juicy, tender steaks at home, this versatile steak marinade is your ticket to a full steakhouse experience using budget-friendly cuts (like flank steak or skirt steak) or more expensive prime cuts (like rib-eye or tenderloin). With simple pantry ingredients like olive oil, soy sauce, Worcestershire, balsamic vinegar, Dijon mustard, brown sugar, garlic, and fresh herbs, you can transform affordable steaks into restaurant-worthy mains. 

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5) Drinks and Cocktails

40

Strawberry Mocktail

This 5-minute strawberry mocktail blends muddled strawberries, basil, honey, and lemon juice, then tops it off with sparkling water to add fizz and make each sip crisp and bubbly. It's a refreshing, alcohol-free drink perfect for summer.

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41

Passion Fruit Margarita

This passion fruit margarita is my go-to summer cocktail with a tropical twist on the classic Mexican favorite. I shake up tequila, Cointreau, lime juice, and sweet passion fruit purée over ice, then pour it into a glass rimmed with chili salt or tajín for that perfect spicy-sweet combo. I love topping it off with a slice of passion fruit and an edible flower to make it pop. My other favorite is a blood orange margarita!

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42

Cucumber Gimlet

Cool, crisp and effortlessly elegant, the Cucumber Gimlet is a garden-fresh twist on a classic. Vibrant lime and botanical gin together with cucumber create a cocktail that's perfect for summer. Garnished with a thin ribbon of cucumber or simple mint leaves, this cocktail looks as stunning as it tastes-bright, zesty and irresistibly refreshing.

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43

Red Sangria with Mixed Berries

Red Sangria with Mixed Berries - a fruity Summer cocktail drink.  This sangria is made with dry red wine, triple sec, brandy, lemon juice and orange juice, and with lots of berries and fruit! You can use fresh strawberries, blueberries, blackberries, oranges, and lemon.  Serve it with carbonated beverage, such as citrus soda pop or club soda for fizz.

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6) Desserts

44

Raspberry Lemon Cake

This easy raspberry lemon cake is made completely from scratch using fresh berries and pantry staples. Only 20 minutes of prep and 45 minutes of baking (idle) time. Serve it for breakfast, brunch, or as an after-dinner dessert with vanilla ice cream! This summer dessert will become a family favorite!

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45

Lemon Brownies

These Summery lemon brownies are made with lemon-infused sugar, melted white chocolate chips, and fresh lemon juice, then topped with a simple, tangy cream cheese frosting that's brightened with even more lemon zest and juice.

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46

Key Lime Bundt Cake

This Key Lime Bundt Cake is a rich, buttery, cream-cheese-based pound cake baked in a Bundt pan and finished with a bright key lime glaze. It's dense but tender, sweet but tangy, and perfect for spring and summer entertaining, Easter, Mother's Day, brunch, cookouts, potlucks, or anytime you want a citrus dessert that feels restaurant-quality but still very homemade.

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47

Peach and Blueberry Crisp

Peach and Blueberry Crisp is an easy dessert made at home using fresh Summer fruit together with the pantry staples. Your family will love the sweet and crunchy oatmeal and almond topping! Serve it warm with a scoop of ice cream.

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48

Pistachio Bundt Cake

This homemade Pistachio Bundt Cake is soft, buttery, and packed with real pistachios, finished with a light vanilla cream cheese frosting and fresh berries. It's an easy make-ahead dessert that looks stunning and works well for entertaining, holidays, brunch spreads, or baby showers.

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49

Mini Fruit Galettes

Mini Fruit Galettes are rustic, individual hand pies made with store-bought pie crust and a medley of fresh summer fruits, gently sweetened with raspberry jam and finished with a crunchy almond-sugar edge. These easy, colorful pastries bake up in just 20 minutes, making them perfect for serving a crowd or enjoying as a fun summer weeknight treat.

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50

Lemon Thumbprint Cookies

Lemon Thumbprint Cookies are tender, shortbread-style cookies made by hand-no mixer needed-with a mix of flour, cornstarch, two sugars, cold butter, lemon zest, egg yolks, and vanilla. The chilled dough is rolled into balls, coated in granulated sugar, baked until lightly golden, then filled with lemon curd. These buttery cookies have a crisp sugary outside and a soft and tender inside.

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51

Blueberry Cheesecake Bars

Blueberry cheesecake bars are a simple dessert made in an 8x8 pan with a buttery graham cracker crust, creamy lemon-vanilla cheesecake, and a quick homemade blueberry compote swirl. These bars are kid-friendly, lunchbox-friendly, and ideal for picnics, potlucks, and parties.

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52

Strawberry Shortcake Cake

This refreshing spring and summer dessert turns classic strawberry shortcake into an easy, crowd-pleasing two-layer cake. It's made with freshly whipped vanilla cream and sweet, juicy strawberries!

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53

Strawberry Blueberry Cake

Strawberry Blueberry Cake is the ultimate Spring/Summer dessert packed with fresh berries! There is nothing complicated about this recipe: no frosting and no cake layers. It's just a simple cake made with pantry staples. It makes a perfect dessert or brunch. Serve it with whipped cream or plain vanilla ice cream.

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54

Peach and Blueberry Greek Yogurt Cake

Greek yogurt works amazingly well in cakes.  It provides a beautiful texture, makes cakes moist, and is also a good substitute for some portion of butter. Try this Peach and Blueberry Greek Yogurt Cake and see for yourself! 

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55

Key Lime Pie with Swiss Meringue

This is a classic Key Lime Pie with a buttery graham cracker crust, a tart-creamy key lime custard (egg yolks + sweetened condensed milk), and a Swiss meringue topping that gets beautifully toasted in the oven-no torch required. It's a make-ahead dessert that slices cleanly and delivers that signature Florida tang.

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56

S'mores Bars

S'mores Bars are a decadent, layered oven-baked dessert (similar to cookie sandwiches) inspired by classic summer campfire s'mores. These cookie bars feature a fudgy brownie base, gooey marshmallow creme center, and a soft, golden cookie layer on top. Topped with extra chocolate chips, graham cracker chunks, and toasted mini marshmallows.

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57

Cherry Pie Bars

These cherry pie bars have all the classic pie elements-juicy fruit filling made from scratch, buttery crust, and lemon glaze-baked in bar form for convenience. They're easier than pie yet just as flavorful, rustic, elegant, and always perfect for sharing at potlucks, summer BBQs, or holiday gatherings.

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58

Mixed Berry Crisp

This mixed berry crisp is the ultimate summer dessert. You can make it with strawberries, blueberries, raspberries, blackberries-or any combination of your favorite berries. It's topped with a crispy oat and nut crumble and best served warm with a scoop of vanilla ice cream.

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59

Strawberry Galette

My Strawberry Galette is a rustic, flaky summer dessert made with a rolled pie crust, packed with fresh strawberries, lemon zest, and vanilla, and finished with crunchy turbinado sugar and almonds. Perfect for Spring and Summer entertaining, brunch, or a weeknight treat.

VIEW THE RECIPE

The best Memorial Day menus have a little bit of everything: fresh summer salads, creamy pasta dishes, easy appetizers, grilled burgers, colorful fruit desserts, and recipes that can feed a crowd without keeping you stuck in the kitchen all day.

I hope you found something exciting and something you like in this menu! Let me know if you have any suggestions, feedback, or anything else you'd like to see on a summer cookout menu. And let me know in the comments below what YOUR FAVORITES are for Memorial Day!

These Blackberry Cheesecake Bars feature a buttery graham cracker crust, creamy vanilla cheesecake filling, and a vibrant homemade blackberry sauce swirled into every bite. Perfect make-ahead dessert for any occasion.

If You Love Cheesecake, You Need These Blackberry Bars

Similar to my popular blueberry cheesecake bars, I just love that these blackberry cheesecake bars are much easier than baking a traditional cheesecake. No water bath, no springform pan, and simple everyday ingredients. I make everything in one pan (8x8 baking dish) - minimal cleanup.

The homemade sweet-tart blackberry swirl sauce comes together in under 10 minutes and pairs perfectly with the rich vanilla cheesecake filling. It also doubles as a gorgeous garnish. Top the bars with fresh blackberries, and you have a stunning dessert with little effort!

If you enjoy easy cheesecake desserts and berry baking recipes, try my no-bake ricotta cheese cheesecake with berries, carrot cake cheesecake, pretty-in-pink all-natural raspberry cookies, summertime raspberry peach cheesecake, better-than-pie key lime bundt cake, and pear almond cake.

4 Reasons You'll Love Them

1. These blackberry cheesecake bars are make-ahead friendly and actually taste even better chilled overnight. Perfect for entertaining, holidays, brunches, baby showers, cookouts, or summer parties.
2. The homemade blackberry swirl adds fresh berry flavor and stunning color without artificial dyes, gelatin mixes, or canned pie filling.
3. I love how versatile they are year-round. Use fresh blackberries in summer or frozen berries during colder months. You can even swap blackberries for raspberries, blueberries, or mixed berries.
4. They're also naturally gluten-free adaptable. Use gluten-free graham crackers in place of regular graham crackers, and the crust will turn out just as buttery and crisp. All of the other ingredients are naturally gluten-free. As always, check all ingredient labels to ensure they are certified gluten-free.

Grab Your Ingredients

This photo shows everything you'll need to make this recipe. You'll need only 9 simple ingredients - all labeled in the photo below. Scroll down to the full printable recipe card for precise ingredient amounts and complete instructions, or keep reading for helpful tips.

Best Tips for Perfect Blackberry Cheesecake Bars

1. Use fully softened cream cheese. Cold cream cheese creates lumps that are hard to smooth out. I leave mine out for at least an hour before mixing.
2. Do not overmix the eggs. Once the eggs go in, mix gently and just until combined. Too much air in the batter can cause cracks and puffing.
3. Cool the blackberry sauce completely. Hot or even warm sauce will start to cook the cheesecake filling when it touches it, making the swirl muddy instead of creating those clean swirls on top. I usually make the sauce first and let it sit while I prep everything else.
4. Bake on the center rack. The center rack provides the most even heat distribution. Placing the bars too high or too low in the oven can cause uneven baking, with the edges overcooking before the center is set.

5. Strain the blackberry puree. Removing the seeds gives the bars a smoother, more polished texture that feels bakery-quality.
6. Bake until slightly jiggly in the center. The bars are done when the edges look set and matte, but the center still has a slight wobble. The cheesecake continues to set as it cools. If the center looks completely firm in the oven, it's probably overbaked.
7. Chill before slicing. I know it's tempting to cut into them early, but a full chill time gives you clean slices and the best texture.
8. Use a hot, clean knife to slice. Run your knife under hot water and wipe it dry between each cut. This gives you those clean, picture-perfect edges instead of smeared, sticky cuts.

Why did my cheesecake bars crack?

Cheesecake usually cracks from overmixing or overbaking. I always mix the eggs gently and pull the bars from the oven while the center still has a slight jiggle.

Can I use frozen blackberries?

Yes. Frozen blackberries work very well in this recipe. I use them often when berries are out of season. Just cook them directly from frozen.

How do I get clean slices?

I chill the bars in the fridge for the full 4-6 hours (overnight is even better). Before slicing, run a sharp knife under hot water and wipe it completely dry. Cut in one smooth downward motion and wipe the knife clean between every single cut. Do not drag or saw, just press straight down.

Can I double this recipe for a 9x13 pan?

Yes, with some adjustments. Double all the ingredients and press the crust into a 9x13 pan. The baking time will increase to roughly 55-65 minutes, so watch for the same visual cues: set edges, slight jiggle in the center. Chill time remains the same.

More Cheesecake Bars To Try:

• Blueberry Cheesecake Bars
• Strawberry Cheesecake Bars

How to Make Blackberry Cheesecake Bars (Step-by-Step Photos)

This is the recipe overview. Scroll up to the full printable recipe card for precise ingredient amounts and detailed instructions.

• PREP: Preheat the oven to 325°F and line an 8x8-inch baking dish with parchment paper.
• MAKE THE CRUST: Mix the graham cracker crumbs, sugar, and melted butter until combined. Press into the pan and bake for 8-10 minutes. Cool slightly.

• MAKE THE BLACKBERRY SAUCE: Cook the blackberries, sugar, and lemon juice in a saucepan until softened. Mash the berries, strain out the seeds, and let the sauce cool.

• MAKE THE FILLING: Beat the cream cheese and sugar until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time, mixing just until combined.

• ASSEMBLE: Pour the cheesecake filling over the crust. Drizzle the blackberry sauce on top and swirl with a toothpick or skewer.

• BAKE: Bake for 50-55 minutes until the edges are set and the center is slightly jiggly.

• CHILL & SLICE: Cool completely, then refrigerate for 4-6 hours before slicing and serving. Use a hot, clean knife to slice. Run your knife under hot water and wipe it dry between each cut. This gives you those clean, picture-perfect edges instead of smeared, sticky cuts.

This salmon rice dinner features pan-seared salmon, fluffy cilantro-lime black bean rice, and a creamy avocado cilantro-lime sauce. Easy high-protein weeknight meal ready in 35 minutes!

About This Salmon and Rice Dinner

• I make this salmon and rice recipe in one skillet, which means fewer dishes and easy cleanup.
• I use simple, affordable pantry staples (canned black beans, long-grain rice, smoked paprika) to create a salmon rice dinner that feels like something from a Mediterranean restaurant. And, have you tried my immensely popular Mediterranean salmon with rice, chickpeas, veggies, and feta yet?!
• The cilantro-lime crema takes this salmon and rice to the next level. It comes together in minutes in a blender or food processor.
• It's healthy, naturally gluten-free, high in protein, and packed with fiber from the black beans. It feels fresh, wholesome, and perfect for the Mediterranean diet, just like my Salmon Rice Bowl with Mango Salsa.
• I also love how versatile this recipe is. It's flexible and endlessly adaptable: swap white rice for brown rice or cauliflower rice, swap black beans for corn, or use Greek yogurt instead of sour cream in the crema.
• This salmon rice recipe reheats well, making it great for meal prep and lunches throughout the week. If you love easy protein-packed salmon dinners, try my Creamy Tuscan Salmon, Salmon Piccata, Mediterranean Salmon, and Lemon Dill Salmon.

Ingredients & Substitutions

This recipe consists of 3 key components: Salmon, Cilantro-Lime Black Bean Rice, and Cilantro-Lime Crema. Scroll down to the full printable recipe card below for precise ingredient amounts and complete instructions, or keep reading for helpful tips.

The Ingredients for Salmon

• Salmon Fillets: I use skin-on salmon, which works best because the skin helps protect the fish while searing and adds texture. Choose fresh, high-quality, boneless salmon. Sockeye, Scottish, Skuna Bay, or King Salmon is a great choice. If fresh salmon isn't available, thawed frozen fillets work too. You can use skin-on like I did or skinless fillets.
• Smoked Paprika adds a subtle smoky flavor without overpowering the salmon. Regular paprika works too.
• Ground Cumin: If you want a milder flavor, reduce the amount slightly or replace it with mild or non-spicy chili powder.
• Olive Oil: I use a light olive oil meant for high-heat cooking rather than extra virgin olive oil. Other neutral oils like avocado oil or canola oil also work well for searing the salmon.
• Seasonings: You'll also need salt and black pepper.

Rice Ingredients:

• Long-Grain White Rice: It stays fluffy and separate, which works best for this salmon rice recipe. Jasmine rice is a great substitute.
• Chicken Broth: I cook the rice in broth instead of water, which adds much more flavor. Vegetable broth works perfectly, too!
• Black Beans make the rice heartier and more filling. Pinto beans or even corn can work if you want a variation.
• Leeks add a softer, sweeter flavor than onions. You can easily substitute yellow onion, shallots, or green onions.
• Garlic: I use 2 freshly minced garlic cloves.
• Fresh Cilantro gives the rice and crema their bright flavor. If you're not a cilantro fan, fresh parsley or basil will work.
• Green Onions, Scallions, or Chives.
• Lime Juice and Zest: I use freshly squeezed. 

The Ingredients for Cilantro-Lime Crema

• Sour Cream makes the crema rich and tangy. Greek yogurt works well if you want a lighter option.
• Avocado helps create a creamy texture naturally while balancing the acidity from the lime.
• Fresh Cilantro appears in both the rice and the crema, which keeps the flavor consistent throughout the whole dish.
• Other ingredients you'll need for the cilantro-lime crema are a garlic clove, freshly squeezed lime juice, and 1 tablespoon of mayo. 

How to Make Salmon and Rice (Step-by-Step Photos)

This is a recipe overview. Scroll down to the full printable recipe card for the ingredient amounts and detailed instructions at the bottom of this post.

• MAKE THE CREMA: In a food processor or a blender, blend the sour cream, cilantro, avocado, mayonnaise, lime juice, garlic, and salt until smooth. Refrigerate until ready to serve.
• SEASON SALMON: Pat the salmon dry and season with smoked paprika, cumin, salt, and black pepper.
• SEAR SALMON: Heat olive oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until cooked through. Transfer to a plate and wipe the skillet clean.

• SAUTÉ: Add olive oil to the same skillet. Cook the leek for 2-3 minutes until softened, then stir in the garlic and cook until fragrant.
• TOAST: Add the uncooked rice and cook for 1-2 minutes, stirring occasionally, until lightly toasted.

• SIMMER: Pour in the chicken broth and season with salt and pepper. Bring to a boil, cover, reduce the heat to low, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed.
• ASSEMBLE THE RICE: Stir in the black beans, cilantro, green onions, lime juice, and lime zest into cooked rice.

• SERVE: Add the pan-seared salmon on top of the cilantro-lime black bean rice and drizzle generously with the cilantro lime crema. Garnish with extra cilantro and lime wedges before serving.

Can You Make It Ahead?

• You can make the cilantro-lime crema up to 24 hours in advance and refrigerate it in a sealed container.
• You can prepare the cilantro-lime black bean rice ahead of time and refrigerate it for up to 3 days. 
• Salmon tastes better when freshly seared, but it can be cooked in advance too and gently reheated.

How can I make this dish dairy-free or gluten-free?

• Dairy-free. Use a plant-based yogurt, vegan mayo, or dairy-free sour cream for the crema.
• Gluten-free. The recipe is naturally gluten-free. Check the labels on canned beans, spices, broth, and mayo to ensure it's gluten-free. 

How do I know when the salmon is cooked through?

The most reliable method is to use an instant-read thermometer. Salmon is done at an internal temperature of 125-130°F (52-54°C) for medium, or 145°F (63°C) for fully cooked according to food safety guidelines.

Visually, cooked salmon will flake easily when pressed gently with a fork and the flesh will have turned from translucent to opaque. A 1-inch-thick fillet typically takes about 3-4 minutes per side over medium-high heat.

Serve Salmon and Rice With:

This is a complete meal on its own, with protein, starch, and a sauce all in one bowl. If you want to add side dishes that pair well with salmon rice, here's what I recommend:

• A simple avocado, tomato, and cucumber salad balances the richness of the crema.
• Roasted or grilled corn on the side adds a natural sweetness that works really well with the smokiness of the salmon.
• Warm tortillas alongside so guests can wrap the salmon and rice into a loose taco format.
• Roasted Asparagus with Tomatoes and Burrata Cheese
• Mexican Street Corn Pasta Salad
• Mexican Street Corn Dip

More Salmon Recipes

• Creamy Salmon and Spinach Orzo
• Greek Salmon with Olives and Feta
• Grilled Marinated Salmon (with Pineapple Tomato Avocado Salsa)
• Garlic Parmesan Crusted Salmon with Asparagus
• Sheet Pan Salmon and Broccoli
• Pan-Seared Salmon with Spinach and Sun-Dried Tomatoes
• Basil Pesto Salmon Orzo
• Greek Salmon Salad (with Spinach, Olives, Tomatoes, Cucumber, Feta)

These glazed raspberry cookies are made with real freeze-dried raspberries for intense berry flavor and a naturally vibrant pink color. Soft, chewy, buttery, and finished with a sweet raspberry glaze. Perfect for Valentine's Day, baby showers, spring baking, or holiday cookie trays.

What These Raspberry Cookies Are All About

Let me introduce you to my new favorite Spring and Summer cookies: raspberry cookies with pink raspberry glaze! Even though they look impressive, the actual recipe is super simple. You don't need complicated decorating skills or fancy ingredients beyond freeze-dried berries. And, the only specialty equipment you need is a food processor!

No artifical ingredients: I specifically use freeze-dried raspberries instead of fresh berries or jam because they bring concentrated raspberry flavor without adding extra moisture to the dough. That keeps the cookies soft, buttery, and perfectly sweet-tart. I don't use any artificial extracts, gelatin mixes, or food dyes, which are common in many online raspberry cookie recipes.

If you love fruity cookies and desserts made with real, not artificial, ingredients, try my lemon curd thumbprint cookies, easy strawberry banana bread muffins, and raspberry lemon cake.

Pretty in Pink Cookies

I LOVE how impressive these cookies look without requiring complicated decorating skills. The crackled sugar coating creates the prettiest texture as the cookies bake, and the glossy raspberry glaze settles naturally into every crevice, highlighting all those beautiful ripples and cracks.

I add a sprinkle of crushed freeze-dried raspberries on top, which adds even more color and texture! Even better, that vibrant pink color comes entirely from real raspberries, so there's no need for artificial food coloring.

The pink hue makes raspberry cookies perfect for Valentine's Day, baby showers, Easter, Mother's Day, or spring brunches! That said, I'll happily bake them all year long because raspberry desserts are always a good idea.

And don't worry about hunting down specialty ingredients. Freeze-dried raspberries are easy to find at stores like Trader Joe's, Whole Foods Market, and Target, and they're widely available online, too.

Grab Your Ingredients

This photo shows everything you'll need to make this recipe. Scroll down to the full printable recipe card for precise ingredient amounts and complete instructions, or keep reading for helpful tips.

A Few Important Tips Before You Bake

• Don't overmix the dough. Over mixing will reduce cracking and lead to tougher cookies. Mix just until the dough comes together, then stop. The dough should be soft but not sticky.
• Keep the glaze thick. The glaze should be thick, opaque, and slow-moving. If it is too thin, it will soak into the cookie rather than sitting on top, dulling both flavor and appearance. If it thickens as it sits, simply whisk in a teaspoon of milk to loosen.
• Let the glaze set for 15 to 20 minutes before serving. This gives the cookies a smooth, polished finish while keeping the glaze slightly soft, which helps prevent cracking and creates the best texture once the cookies are ready to eat.

The Secret to Crackled Tops

I designed these cookies to have soft centers, lightly crisp edges, and that beautiful crackled surface. Rolling the dough in granulated sugar before baking helps dry the outside slightly, which encourages the cookies to crack as they spread and rise in the oven.

Halfway through baking, I firmly bang the baking sheet on the counter to help the centers collapse slightly and create even more texture and ripples on top.

Why Freeze-Dried Raspberries Work Best

I use freeze-dried raspberries instead of fresh because they give these cookies a brighter raspberry flavor and natural pink color without adding extra moisture or artificial flavoring.

However, don't add too much raspberry powder to the glaze, or the flavor can become overly tart instead of smooth and fresh.

Freeze-dried raspberries can vary by brand. Always taste the glaze before adding more powder, as a little goes a long way.

More Raspberry Desserts

• Raspberry Peach Cake
• Lemon Raspberry Bundt Cake
• Raspberry Brownies
• Raspberry Cheesecake
• Raspberry Lemon Cake
• Raspberry Peach Cheesecake

How to Make Raspberry Cookies (Step-by-Step Photos)

This is the recipe overview. Scroll up to the full printable recipe card for precise ingredient amounts and detailed instructions.

• PREP: Line two baking sheets with parchment paper.
• BLEND: Blend the freeze-dried raspberries into a fine powder and set aside.

• WET INGREDIENTS: Beat the butter and sugar until light and fluffy. Mix in the egg, milk, and vanilla.

• DRY INGREDIENTS: Whisk together the flour, baking soda, salt, and raspberry powder.
• COMBINE: Add dry ingredients to the wet ingredients and mix just until a dough forms.
• CHILL: Refrigerate the dough for 20 minutes while the oven preheats to 350°F.

• ROLL: Scoop and roll the dough into balls, coat in sugar, and place on the baking sheets.
• BAKE: Bake for 6 minutes, bang the pan on the counter, then bake 4 minutes more until crackled and set around the edges.
• COOL: Let the cookies cool completely on a wire rack.

• GLAZE: Whisk together the glaze ingredients until thick but spreadable.

• DIP: Lightly dip the tops of the cookies into the glaze and sprinkle with crushed freeze-dried raspberries. Let the glaze set before serving.