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Easymix Recipes, New York, NY (2026)

09/12/2026

Strawberry Banana Pudding Lush 🍓🍌

Creamy cheesecake, fresh fruit, vanilla wafers, and fluffy whipped topping come together in this easy no-bake dessert!

Prep time: 25 minutes
Chill time: 4 hours
Servings: 12–15

Ingredients

Crust

1 box (11 oz/312 g) vanilla wafers, finely crushed
½ cup (115 g) unsalted butter, melted

Cream-cheese layer

8 oz (225 g) cream cheese, softened
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
1 tub (8 oz/225 g) whipped topping, thawed

Fruit layer

3 ripe bananas, sliced
2 cups (300 g) fresh strawberries, sliced
1 can (21 oz/595 g) strawberry pie filling
1 tablespoon lemon juice

Topping

1 tub (8 oz/225 g) whipped topping
½ cup crushed vanilla wafers
Fresh strawberries and banana slices
White chocolate or vanilla drizzle, optional
Instructions
Combine the crushed vanilla wafers with the melted butter. Reserve ½ cup of crumbs for decorating.
Press the remaining mixture firmly into a 9 × 13-inch (23 × 33 cm) glass dish. Chill for 15 minutes.
Beat the cream cheese, powdered sugar, and vanilla until smooth. Gently fold in one tub of whipped topping.
Spread the cream-cheese mixture evenly over the crust.
Toss the banana slices with lemon juice to slow browning. Arrange them over the cream layer.
Combine the strawberries with the strawberry pie filling, then spread evenly over the bananas.
Cover with the remaining whipped topping. Decorate with wafer crumbs, strawberries, banana slices, and an optional drizzle.
Cover and refrigerate for at least four hours, preferably overnight. Serve cold.

Tip: Add the banana garnish immediately before serving so it stays fresh and beautiful.

09/12/2026

Blueberry Lemon Cheesecake Lush

A refreshing no-bake dessert featuring a crunchy cookie crust, creamy lemon filling, and a glossy blueberry topping.

Prep: 25 minutes
Chill: 4 hours
Servings: 10–12

Ingredients

Cookie crust

1 box golden sandwich cookies, about 30 cookies
6 tablespoons melted butter

Lemon cheesecake layer

8 oz (225 g) cream cheese, softened
½ cup (60 g) powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Zest of 1 lemon
1 tub (8 oz/225 g) whipped topping

Blueberry topping

1 cup blueberry pie filling
1 cup fresh blueberries
Extra whipped topping
Lemon curls or additional zest
Crushed golden cookies
Instructions
Crush the golden sandwich cookies into fine crumbs. Reserve about ½ cup for decorating.
Combine the remaining crumbs with melted butter. Press firmly into the bottom of a 9-inch round glass dish.
Beat the softened cream cheese and powdered sugar until smooth.
Mix in the lemon juice, vanilla, and lemon zest. Gently fold in the whipped topping.
Spread half the cheesecake mixture over the crust. Add a few spoonfuls of blueberry filling and swirl gently.
Cover with the remaining cheesecake mixture, smoothing the surface.
Spoon the blueberry filling evenly over the top.
Decorate the edge with whipped cream, fresh blueberries, lemon curls, and reserved cookie crumbs.
Refrigerate for at least 4 hours, preferably overnight, until firm.
Chill in the freezer for 15–20 minutes before slicing for cleaner layers.

Tip: For extra lemon flavor, add one teaspoon of lemon extract to the cheesecake filling.

09/12/2026

Lemon Blueberry Cream Cake 🍋🫐

Prep: 30 minutes | Bake: 25 minutes | Serves: 10–12

Ingredients

Vanilla sponge:

2 cups (250 g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (170 g) softened butter
1 cup (200 g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
¾ cup (180 ml) milk

Lemon-blueberry filling:

8 oz (225 g) cream cheese, softened
½ cup (100 g) granulated sugar
1 cup (240 ml) heavy whipping cream
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1½ cups (220 g) fresh blueberries

Decoration:

1½ cups (360 ml) heavy whipping cream
⅓ cup (40 g) powdered sugar
1 teaspoon vanilla extract
Fresh blueberries
Thin lemon slices
Lemon zest and mint
Powdered sugar
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar until light and fluffy.
Add the eggs individually, beating well after each addition. Mix in the vanilla.
Alternately add the dry ingredients and milk. Mix only until combined. Divide between the pans and bake for 22–25 minutes. Cool completely.
Beat the cream cheese and sugar until smooth. Add the lemon juice, zest, and vanilla. Gradually pour in the cream and whip until thick. Gently fold in the blueberries.
Place one sponge layer on a plate. Spread the lemon-blueberry cream evenly over it, then add the second layer.
Whip the decoration cream with powdered sugar and vanilla until stiff peaks form. Cover the cake lightly and pipe generous swirls on top.
Decorate with blueberries, lemon slices, zest, mint, and powdered sugar.
Refrigerate for at least 2 hours before slicing. Serve chilled and enjoy!

09/12/2026

Strawberry Shortcake Cheesecake Lush

A creamy no-bake dessert with a buttery cookie crust, fluffy cheesecake filling, fresh strawberries, and whipped topping.

Ingredients

Cookie crust

2 cups crushed shortbread cookies
½ cup unsalted butter, melted

Cheesecake layer

8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping

Strawberry layer

1 package (3.4 oz/96 g) instant strawberry pudding mix
1½ cups cold milk
1 cup fresh strawberries, finely chopped

Topping

2 cups whipped topping
Fresh strawberries, sliced
½ cup crushed shortbread cookies
White chocolate curls, optional
Instructions
Mix the crushed shortbread cookies with the melted butter. Press firmly into the bottom of an 8-inch square serving dish. Refrigerate for 20 minutes.
Beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy. Gently fold in 1 cup of whipped topping.
Spread the cheesecake mixture evenly over the chilled cookie crust.
Whisk the strawberry pudding mix with cold milk for approximately 2 minutes, or until thickened. Fold in the chopped strawberries.
Carefully spread the strawberry mixture over the cheesecake layer.
Add the remaining whipped topping, spreading it into an even layer.
Decorate with sliced strawberries, crushed shortbread cookies, and optional white chocolate curls.
Cover and refrigerate for at least 4 hours, preferably overnight. Serve well chilled.

Servings: 9–12
Preparation: 25 minutes
Chilling: 4 hours

Tip: Dry the strawberries thoroughly before chopping them to prevent the dessert from becoming watery.

09/12/2026

Salted Caramel Pretzel Cheesecake 🥨🍮

Sweet, salty and wonderfully creamy, this cheesecake features a crunchy pretzel crust, silky filling and generous salted-caramel topping.

Ingredients

Pretzel crust:

2½ cups crushed pretzels
½ cup melted butter
¼ cup brown sugar

Cheesecake filling:

24 oz (680 g) cream cheese, softened
¾ cup granulated sugar
1 cup sour cream
3 large eggs
2 teaspoons vanilla extract
2 tablespoons all-purpose flour

Topping:

1 cup salted caramel sauce
1½ cups whipped topping
Mini pretzels
Caramel candy pieces
Crushed pretzels
Flaky sea salt
Instructions
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Combine the crushed pretzels, melted butter and brown sugar. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
Beat the cream cheese and sugar until smooth. Mix in the sour cream, vanilla and flour.
Add the eggs one at a time, mixing on low speed just until combined. Avoid overmixing.
Pour the filling over the crust. Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.
Turn off the oven, open the door slightly and leave the cheesecake inside for one hour. Cool completely, then refrigerate for at least 6 hours or overnight.
Remove the cheesecake from the pan. Spread or drizzle the salted caramel sauce over the top, allowing it to drip down the sides.
Decorate with whipped topping, mini pretzels, caramel pieces, crushed pretzels and a light sprinkle of sea salt.

Servings: 12
Preparation: 30 minutes
Baking: 65 minutes
Chilling: 6 hours

09/12/2026

Peach Cobbler Cheesecake Lush 🍑

A creamy, no-bake dessert with a cinnamon-cookie crust, cheesecake filling, juicy peaches, and fluffy whipped topping.

Ingredients

Cookie crust

1 box (about 14 oz/400 g) cinnamon cookies
½ cup (115 g) butter, melted

Cheesecake layer

8 oz (225 g) cream cheese, softened
¾ cup (90 g) powdered sugar
1 teaspoon vanilla extract
1½ cups (360 ml) whipped topping

Peach layer

3 cups (500 g) sliced peaches, fresh or canned and drained
1 package (3 oz/85 g) peach gelatin
1 cup (240 ml) boiling water
½ cup (120 ml) cold water
½ teaspoon ground cinnamon

Topping

2 cups (480 ml) whipped topping
Fresh peach slices
Crushed cinnamon cookies
Caramel sauce, optional
Instructions
Crush the cinnamon cookies into fine crumbs. Reserve some for decorating, then combine the rest with melted butter.
Press the mixture firmly into the bottom of a 9×13-inch dish. Refrigerate for 15 minutes.
Beat the softened cream cheese, powdered sugar, and vanilla until completely smooth. Gently fold in 1½ cups of whipped topping.
Spread the cheesecake mixture evenly over the chilled cookie crust.
Dissolve the peach gelatin in boiling water. Add the cold water and refrigerate for 20–30 minutes, until slightly thickened.
Fold the peaches and cinnamon into the gelatin. Carefully spread the peach mixture over the cheesecake layer. Chill for 45 minutes.
Cover with the remaining whipped topping. Decorate with peach slices, crushed cookies, cinnamon, and optional caramel sauce.
Refrigerate for at least 4 hours, preferably overnight. Serve cold.

Servings: 12–15
Preparation: 25 minutes
Chilling: 4–6 hours

Would you try this with peaches or apples? Save the recipe and tell us below! 🍑

09/12/2026

Classic Banana Split

A nostalgic, colorful dessert loaded with creamy ice cream, fresh banana, chocolate sauce, whipped cream, crunchy peanuts, and cherries.

Prep time: 10 minutes
Servings: 1–2

Ingredients
1 large ripe banana
1 scoop vanilla ice cream
1 scoop chocolate ice cream
1 scoop strawberry ice cream
3 tablespoons chocolate sauce
¾ cup whipped cream
3 tablespoons chopped roasted peanuts
3 maraschino cherries
1 tablespoon strawberry sauce, optional
Instructions
Peel the banana and carefully slice it in half lengthwise.
Place both banana halves along the sides of a long dessert dish.
Arrange the vanilla, chocolate, and strawberry ice cream scoops between the banana halves.
Drizzle the chocolate sauce generously over the ice cream and banana. Add strawberry sauce if desired.
Top each scoop with a generous swirl of whipped cream.
Sprinkle the chopped peanuts over the entire dessert.
Place one maraschino cherry on top of each whipped-cream swirl.
Serve immediately before the ice cream begins to melt.

Tip: Chill the serving dish for 10 minutes beforehand to help keep the banana split cold longer.

09/12/2026

Peach Cobbler Cheesecake Fluff Salad 🍑

A creamy, fruity no-bake dessert filled with juicy peaches, cheesecake flavor, crunchy cookies, and warm cinnamon.

Ingredients
1 package (3.4 oz/96 g) instant vanilla pudding mix
1 cup (240 ml) cold milk
8 oz (225 g) cream cheese, softened
8 oz (225 g) whipped topping, thawed
1 can (15 oz/425 g) sliced peaches, thoroughly drained and chopped
2 fresh peaches, sliced
1½ cups crushed vanilla wafer cookies
½ cup golden crumble or granola
½ teaspoon ground cinnamon
1 tablespoon brown sugar
1 teaspoon vanilla extract
Instructions
Beat the softened cream cheese until completely smooth and creamy.
In a separate bowl, whisk the vanilla pudding mix with cold milk for approximately 2 minutes, until thickened.
Add the pudding and vanilla extract to the cream cheese. Beat until smooth and evenly combined.
Gently fold in the whipped topping, keeping the mixture light and fluffy.
Pat the drained peaches dry to prevent the dessert from becoming watery. Fold the chopped peaches and half of the crushed vanilla wafers into the cheesecake mixture.
Combine the remaining crushed wafers with the crumble, brown sugar, and cinnamon.
Transfer the fluff salad to a serving bowl. Top with fresh peach slices and the cinnamon-cookie crumble.
Refrigerate for at least 1 hour before serving. For the crunchiest topping, add the final crumble just before serving.

Servings: 8–10
Preparation: 15 minutes
Chilling: 1 hour

Optional: Drizzle with caramel sauce before serving for an extra peach-cobbler finish. 🍑✨

09/12/2026

Peach Cobbler Cheesecake Lush 🍑

A creamy, no-bake layered dessert filled with juicy peaches, cheesecake filling, and crunchy vanilla wafers.

Prep time: 25 minutes
Chill time: 4 hours
Servings: 12–15

Ingredients

Crust

1 box (11 oz/312 g) vanilla wafers, crushed
½ cup (115 g) melted butter

Cheesecake layer

8 oz (225 g) cream cheese, softened
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
1 tub (8 oz/225 g) whipped topping, thawed

Peach layer

2 cans (21 oz/595 g each) peach pie filling
2 fresh peaches, diced, optional
½ teaspoon ground cinnamon

Topping

1 tub (8 oz/225 g) whipped topping
½ cup crushed vanilla wafers
Fresh peach pieces
Caramel or vanilla glaze, optional
Instructions
Mix the crushed vanilla wafers with melted butter. Reserve ½ cup of crumbs for the topping.
Press the remaining mixture firmly into the bottom of a 9 × 13-inch (23 × 33 cm) glass dish. Refrigerate for 15 minutes.
Beat the softened cream cheese, powdered sugar, and vanilla until completely smooth. Gently fold in one tub of whipped topping.
Spread the cheesecake mixture evenly over the chilled crust.
Stir the peach pie filling with the cinnamon and fresh diced peaches. Spoon it carefully over the cheesecake layer.
Cover the peaches with the second tub of whipped topping.
Garnish with the reserved wafer crumbs, fresh peach pieces, and a light drizzle of caramel or vanilla glaze.
Cover and refrigerate for at least 4 hours—overnight gives the cleanest layers and best flavor.

Serve cold and store leftovers covered in the refrigerator for up to three days.

09/12/2026

Chocolate Cookie Cheesecake Lush

A rich, creamy no-bake dessert with a crunchy chocolate-cookie crust, fluffy cheesecake filling, and glossy chocolate topping.

Prep time: 25 minutes
Chilling time: 4 hours
Servings: 10–12

Ingredients

Cookie crust

30 chocolate sandwich cookies
6 tablespoons melted butter

Cheesecake layer

8 oz (225 g) cream cheese, softened
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract
8 oz (225 g) whipped topping

Chocolate topping

1 cup (300 g) chocolate spread
⅓ cup (80 ml) heavy cream
2 tablespoons melted white chocolate
Crushed chocolate cookies for garnish
1 whole cookie for the center
Instructions
Crush the chocolate sandwich cookies into fine crumbs. Reserve about ½ cup for decorating.
Mix the remaining crumbs with the melted butter. Press firmly into the bottom of a round 9-inch dish.
Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
Gently fold in the whipped topping. Spread the cheesecake mixture evenly over the cookie crust.
Warm the chocolate spread and heavy cream together for 20–30 seconds. Stir until smooth, then allow it to cool slightly.
Pour the chocolate topping over the cheesecake layer and spread evenly.
Drizzle melted white chocolate across the surface. Use a toothpick to create a decorative lattice pattern.
Sprinkle the reserved cookie crumbs around the edge and place one cookie in the center.
Refrigerate for at least 4 hours, preferably overnight. Slice and serve chilled.

Tip: Freeze the dessert for 20 minutes before cutting to create cleaner, picture-perfect slices.

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