These marinated pork chops go the extra mile. A second can of root beer simmers down with a few pantry favorites into a thick, syrupy glaze, and one quick blast under the broiler makes it cling to every chop. No grill required, any night of the year.

Can we talk about my husband Chad for a second? The man is a true root beer connoisseur.

Everywhere we go, he orders the local root beer, so our family vacations are basically a root beer tasting tour with a little sightseeing in between.

But at home? He’s an A&W and Mug man, through and through. He’s out there tasting craft root beers in every state, then comes home to his old faithfuls like nothing happened.

So when I told him I was putting root beer on pork chops, he looked at me like I’d finally lived up to my potential.

This recipe was inspired by our Dr Pepper Pulled Pork (Crock Pot Recipe), which has been on the site since 2011. Soda and pork are a match made in heaven, so with a root beer lover at my table, a root beer version made perfect sense.

After all my years of cooking pork chops, I can tell you the two things that make or break them: a bone-dry surface and the right number on your thermometer.

Pat those chops dry. A wet surface can’t get hotter than 212 degrees F, the boiling point of water, so the chop steams instead of searing.

Real browning, the Maillard reaction, doesn’t kick in until about 285 to 300 degrees F. Dry chop, golden crust.

That sweet, sticky glaze is where the magic happens. Under the broiler it bubbles and caramelizes into sticky, golden edges in just a couple of minutes, so stay close and pull the chops the moment they’re bubbling and kissed with color.

And pull the chops at 145 degrees F, then let them rest 3 minutes.

That’s the safe number for pork chops, and it’s the difference between juicy and chalky. (Love cooking with root beer? Try my Instant Pot Root Beer Pulled Pork Sliders next. Craving a different marinade? My Jack Daniel’s Marinated Pork Chops are a must.)

Ingredient Notes

• Regular root beer: Skip the diet kind. Diet sweeteners turn bitter when they cook down, and real sugar is what gives this glaze its rich, caramel flavor.
• Beef stock: Kitchen Basics is my go-to stock in all of my recipes. It adds a savory, meaty backbone that keeps the glaze from tasting like candy.
• Sweet chili sauce: Just 1 teaspoon adds a gentle warmth that balances all that sweetness. Like a little more kick? Go up to 1 tablespoon. It’s a sweet, mildly spicy Thai-style sauce with little flecks of red chili, and you’ll find it in the Asian or international aisle, near the soy sauce.
• Thick-cut boneless pork chops: About 1 inch thick holds up to a hard sear and still stays juicy in the oven. Working with thin chops? My Pan Seared Italian Pork Chops are made for those.

Variations

• Swap the soda. Dr Pepper or cola work the same magic, since the sugar is what cooks down into that sticky glaze.
• Fire up the grill. After the marinade, grill the chops over medium-high heat until they hit 145 degrees F, brushing on the glaze in the last few minutes.
• Make it sweet and smoky. Stir 1 finely chopped chipotle pepper in adobo into the glaze while it simmers for a smoky kick of heat.

Tips for Success

• Buy chops that are all the same thickness. Matching chops finish baking at the same time, so nobody gets a dry one.
• Got chops thicker than 1 inch? Start checking the temperature at 15 minutes and expect closer to 20. The thermometer always has the final word.
• Line the baking dish with foil. That sugary glaze gets sticky under the broiler, and foil makes cleanup a breeze.

Frequently Asked Questions About Marinated Pork Chops

How long should you marinate pork chops?

Give these 2 hours and up to overnight (about 12 hours) in the root beer marinade. Two hours is plenty for the flavor to soak in. Much past a day, the meat starts to turn soft and mushy, so skip the multi-day soak.

How do you cook pork chops after marinating them?

Pat them very dry, sear them in a hot skillet for 1 to 2 minutes per side, then bake at 350 degrees F until they reach 145 degrees F. Brush on the glaze, broil for 2 to 3 minutes, and let them rest for 3 minutes.

Can you use the marinade as a sauce?

Yes, as long as you bring it to a full rolling boil first, since it touched raw pork. Then let it simmer and reduce into an extra sauce for the cooked chops.

Can you use bone-in pork chops?

Yes! Bone-in chops usually need a few extra minutes in the oven. Push your thermometer into the thickest part, away from the bone, and pull them at 145 degrees F.

Can you make the glaze ahead of time?

Absolutely. Simmer it up to 3 days ahead and keep it covered in the refrigerator. Warm it in a small saucepan until it pours easily, then brush it on.

Enjoy!

With love, from our simple kitchen to yours.

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Marinated Pork Chops

Marinated pork chops soaked in root beer, seared, baked, then broiled under a sticky brown sugar glaze. Just 25 minutes of hands-on cooking

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Inactive Time 2 hours hours 5 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4

Calories 307cal

Author Donna Elick

Ingredients

For the Marinade

• 4 thick-cut boneless pork chops about 1 inch thick (about 2 pounds)
• 1 can regular root beer divided
• 1/2 cup beef stock I use Kitchen Basics

For the Glaze

• 1 can regular root beer
• 1/2 cup beef stock
• 1/4 cup packed light brown sugar
• 1 to 2 tablespoons Worcestershire sauce
• 1 teaspoon sweet chili sauce
• 1 to 2 teaspoons cornstarch optional
• 1 to 2 tablespoons cold water optional

For Cooking

• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 1/2 teaspoon fresh-ground black pepper

Instructions

• MARINATE THE PORK CHOPS: Lay 4 thick-cut boneless pork chops in a zip-top bag or a dish just big enough to hold them. Stir together 1 can regular root beer and 1/2 cup beef stock and pour it over the chops so they are covered. Seal or cover and refrigerate for at least 2 hours.
• SIMMER THE GLAZE: While the chops marinate, pour the second 1 can regular root beer and the remaining 1/2 cup beef stock into a small saucepan. Stir in 1/4 cup packed light brown sugar, 1 to 2 tablespoons Worcestershire sauce, and 1 teaspoon sweet chili sauce. Bring to a boil over medium-high heat, then keep it at a lively simmer, stirring now and then, for 30 to 45 minutes, until it has cooked down to about 3/4 cup. Pour it into a measuring cup to check. The glaze is ready when it coats the back of a spoon and the bubbles turn big and slow. Stir more often in the last 10 minutes, since the sugar is concentrated then and wants to stick. Taste it and stir in up to 1 more tablespoon Worcestershire sauce if you want it tangier. For a thicker, more syrupy glaze, whisk 1 to 2 teaspoons cornstarch into 1 to 2 tablespoons cold water until smooth, whisk it into the simmering glaze, and cook 1 minute. Repeat once if you want it thicker still. Set the glaze aside.
• SEAR THE PORK CHOPS: Heat the oven to 350 degrees F. Spray a broiler-safe metal or ceramic baking dish with nonstick cooking spray. Glass can crack under a broiler, so metal or ceramic gets you safely through the last step. Take the chops out of the marinade. It has touched raw pork, so pour it down the drain, or boil it into a sauce (see Donna's Notes). Pat the chops very dry with paper towels, then season both sides with 1 teaspoon kosher salt. Dry chops brown, and wet ones steam. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chops. They should sizzle loudly the moment they hit the pan. Sear 1 to 2 minutes per side, until golden brown. Move the chops to the baking dish and sprinkle them with 1/2 teaspoon fresh-ground black pepper.
• BAKE: Bake for 10 to 15 minutes, until an instant-read thermometer pushed into the thickest part of a chop, away from the bone, reads 145 degrees F.
• GLAZE AND BROIL: Move an oven rack about 6 inches below the broiler and turn the broiler on. Brush the 3/4 cup glaze over the tops of the chops. Broil for 2 to 3 minutes, staying at the oven, until the glaze bubbles and just starts to darken at the edges. Sugar goes from glossy to burnt in seconds under a broiler, so pull the dish as soon as you see those dark edges. Let the chops rest for 3 minutes, then serve warm.

Notes

MAKE-AHEAD: Simmer the glaze up to 3 days ahead and keep it covered in the refrigerator. Warm it in a small saucepan until it pours easily before brushing it on.

STORAGE: Keep leftover pork chops in an airtight container in the refrigerator for up to 4 days.

REHEATING: Warm the chops in a covered baking dish with a splash of beef stock in a 325 degree F oven until hot all the way through, about 10 to 15 minutes.

FREEZING: Freeze cooked, cooled chops in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat.

INGREDIENT TIP: Use regular root beer. Its sugar is what cooks down into a thick, shiny glaze.

SWEET CHILI SAUCE: Sweet chili sauce is a sweet, mildly spicy Thai-style sauce with little flecks of red chili. Look for it in the Asian aisle, near the soy sauce.

USING THE MARINADE: Pouring the marinade down the drain is the easy route. To use it instead, pour it into a small saucepan, bring it to a full rolling boil, then let it simmer and reduce. Once it has boiled, it is safe to eat and makes an extra sauce for the chops. It has touched raw pork, so it only goes near the cooked chops after that full boil.

STOVETOP OPTION: After searing, lower the heat to medium, cover the skillet, and cook, turning once, until the chops reach 145 degrees F. Pour the warm glaze over the top and serve.

Nutrition

Serving: 1 | Calories: 307cal | Carbohydrates: 15g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 778mg | Sugar: 14g | Fiber: 0.1g | Calcium: 28mg | Iron: 1mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Marinated Pork Chops (Root Beer Glazed) appeared first on The Slow Roasted Italian.

These no bake strawberry cheesecake bars blend fresh strawberries right into the cream cheese filling, then fold in real whipped cream for a light, fluffy set.

A pinch of salt in the crust and the filling keeps all that sweetness bright instead of heavy.

Why You’ll Love These No Bake Strawberry Cheesecake Bars

• Real strawberries go in twice, blended into the filling and folded in as juicy bits.
• Real whipped cream, not a tub of topping, so every bite tastes like a bakery cheesecake.
• The parchment handles lift the whole slab out, so you get neat, tall squares.

I have to tell you, I am a huge cheesecake fan. As a matter of fact, cheesecake was one of my mom and dad’s favorite desserts. And it seems to be hereditary. {{{wink}}}

So a cheesecake that skips the oven, comes together with no fuss and is loaded with strawberries? That’s a win-win for everyone.

These bars are cool, creamy and pretty in pink, and they’re waiting in the fridge whenever the craving hits.

With as many cheesecakes as I’ve shared on this site, I can tell you that soft cream cheese is everything.

Cold cream cheese has firm fat in it, and those little lumps never blend out, no matter how long the processor runs.

There’s no gelatin in these bars. The set comes from two things: the air you whip into the cream and the cream cheese firming back up as it chills.

That’s why you fold gently and give the pan the full 4 hours, or overnight for the cleanest slices.

And that pinch of kosher salt? It doesn’t make the bars taste salty. It makes the strawberry and vanilla taste brighter. I know you want to sneak a square at hour two. Give it the full four.

Ingredient Notes

Cream cheese: Use the 8-ounce blocks, not the soft tub-style spread. Blocks have less water, so the filling sets up thick and creamy.

Strawberries: Ripe, deep red berries give you the prettiest pink and the sweetest flavor.

Heavy whipping cream: Whipping your own cream gives the bars their light, mousse-like texture and a rich, real-dairy taste.

Graham cracker crumbs: A box of crumbs saves a step, or crush whole graham crackers in a zip-top bag with a rolling pin.

How to Serve

Strawberry syrup: Drizzle my Simple Strawberry Syrup Recipe (3 Ingredients) over each square for a sweet, extra-fruity finish.

Fresh berries and cream: A dollop of whipped cream and a sliced strawberry on top makes every square party-ready.

Variations

Prefer them baked? My Strawberry Cheesecake Bars Recipe (Real Strawberry Filling) is the oven version, with a thick strawberry layer.

Make bites: Press the crust into a lined mini muffin pan and spoon the filling on top for no bake strawberry cheesecake bites. Chill them the same way.

More no bake cheesecake: My 3 Ingredient No Bake Cheesecake and Chocolate Lasagna Recipe (Easy No-Bake Dessert) keep the oven off too.

More cheesecake love: Try my Strawberry Swirl Cheesecake or Pecan Pie Cheesecake Bars Recipe (20 Minute Prep), and find even more berry ideas in my Strawberry Recipes.

Frequently Asked Questions About No Bake Strawberry Cheesecake Bars

Can I make no bake strawberry cheesecake with Cool Whip?

This recipe uses real whipped cream for the richest flavor and a firmer set. Cool Whip folds in the same way, but the bars come out sweeter and softer.

How long does no bake cheesecake need to set?

At least 4 hours in the refrigerator, or overnight for the cleanest slices. It’s ready when the center feels firm when you press it lightly.

Why is my no bake cheesecake filling lumpy?

The cream cheese was too cold. Let the blocks sit on the counter until soft, and they’ll blend silky smooth.

Can I use frozen strawberries?

Yes! Thaw them, drain them well and pat them dry before dicing, so the extra juice doesn’t soften the filling.

Can you freeze no-bake strawberry cheesecake?

Absolutely. Wrap the bars tightly and freeze for up to 3 months, then thaw them overnight in the refrigerator.

Enjoy!

With love, from our simple kitchen to yours.

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No Bake Strawberry Cheesecake Bars

No bake strawberry cheesecake bars with a buttery graham crust and a fluffy filling blended with real strawberries. Only 15 minutes of hands-on prep.

Course Dessert

Cuisine American

Method No Bake

Prep Time 15 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 16 bars

Calories 267cal

Author Donna Elick

Ingredients

For the Crust

• 7 ounces graham cracker crumbs, about 2 cups
• 1 stick unsalted butter, melted 1/2 cup
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt

For the Filling

• 16 ounces cream cheese – two 8-ounce blocks, softened (about 2 cups)
• 8 ounces fresh strawberries, hulled and diced, divided (about 1 1/2 cups)
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 1/8 teaspoon kosher salt
• 8 ounces heavy whipping cream, cold (about 1 cup)

Instructions

• PREP THE PAN: Spray a 9×9-inch baking dish with nonstick cooking spray, then line it with parchment paper, leaving a little extra hanging over two sides. The extra paper works like handles, so you can lift the bars out in one piece later.
• MAKE AND CHILL THE CRUST: In a mixing bowl, stir together 7 ounces graham cracker crumbs, about 2 cups), 1 stick unsalted butter, melted, 1/4 cup granulated sugar, and 1/4 teaspoon kosher salt until every crumb is moistened and the mixture looks like wet sand. Squeeze a little in your hand. It holds together when it is ready. Press it firmly and evenly into the bottom of the dish with the flat bottom of a measuring cup. A firm press keeps the crust in one piece when you slice the bars. Place the dish in the refrigerator to chill while you make the filling.
• BLEND THE STRAWBERRY CREAM CHEESE: Add 16 ounces cream cheese – two 8-ounce blocks, softened, 8 ounces fresh strawberries, hulled and diced, divided, 1 cup granulated sugar, 1 tablespoon pure vanilla extract or vanilla bean paste, and 1/8 teaspoon kosher salt to a food processor or blender. Process for 2 to 3 minutes, stopping once to scrape down the sides, until the mixture is completely smooth, creamy and pink. Softened cream cheese blends silky smooth. Cream cheese straight from the refrigerator stays lumpy no matter how long you blend it.
• WHIP THE CREAM: Pour 8 ounces heavy whipping cream, cold (about 1 cup) into a separate mixing bowl. Beat with a hand mixer on medium-high speed for 3 to 4 minutes, until soft peaks form. When you lift the beaters, the cream stands up in a peak that gently curls over at the tip. Cold cream whips up fastest and holds its shape best.
• FOLD IT ALL TOGETHER: Add the whipped cream and the remaining 1/2 cup diced strawberries to the strawberry cream cheese mixture. Use a spatula to gently fold, scooping from the bottom and turning it over the top, until the filling is one even color. Gentle folding keeps all the air you just whipped in, so the bars stay light and fluffy.
• FILL AND CHILL: Pour the filling over the chilled crust and spread it into an even layer. Cover the dish and refrigerate for at least 4 hours, or overnight for the cleanest slices. The bars are ready when the center feels firm when you press it lightly with a finger.
• SLICE AND SERVE: Lift the bars out of the dish by the parchment handles. Cut into 16 equal squares (4 rows by 4 rows) with a sharp knife, wiping the knife clean between cuts for neat edges. Top with whipped cream, fresh strawberries or strawberry sauce if you like.

Notes

STORAGE: Cover and refrigerate. The bars taste best within 2 days, while the strawberries are freshest, and keep for up to 4 days.

FREEZING: Wrap the bars tightly or place them in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

INGREDIENT TIP: Frozen strawberries work too. Thaw them, drain them well, and pat them dry with paper towels before dicing.

Nutrition

Serving: 1 | Calories: 267cal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 229mg | Sugar: 21g | Fiber: 1g | Calcium: 49mg | Iron: 1mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Bake Strawberry Cheesecake Bars (Creamy, No Oven Needed) appeared first on The Slow Roasted Italian.

These are fudgy homemade brownies topped with a marshmallow frosting and pink coconut, a grown-up take on the Hostess Sno Ball.

Milk chocolate chips in the batter keep every bite rich, and a fully cooled pan keeps the topping thick and fluffy.

Why You’ll Love These Coconut Brownies

• Fudgy chocolate, fluffy marshmallow, and chewy pink coconut in every single bite.
• Homemade brownies or a family-size box mix, your call.
• It’s a snack-cake memory you can slice into squares and share.

Can we talk about core memories for a second? When I was little, before my siblings came along, it was just me, my mom, and my dad.

Every payday, my dad came home with a Yoo-hoo and a Hostess treat for each of us, and I always wanted the Sno Ball cakes.

I remember every detail of those paydays: what the living room looked like and how we sat on the floor in a circle.

I remember the sound of those Hostess treats being opened and the sound that a Yoo-hoo bottle makes when you pop it open. 

These Sno Ball coconut brownies are my grown-up version. All my favorite flavors from those snack cakes are baked right into a luscious, fudgy brownie. And every bite takes me right back to those days. 

And the brownie part? Brownies are foolproof around here. I’ve made them hundreds of times, so this pan is all about the fun on top.

I’ve baked enough brownies to know the topping is only as good as the cool-down. Canned frosting and marshmallow creme are soft to begin with, so any warmth left in the pan melts them and they slide right off.

That’s why the recipe waits about 1 hour 30 minutes and has you touch the bottom of the pan. When it feels cool, you’re ready to frost.

I know you want to frost them the second they come out of the oven. Wait for it.

Ingredient Notes

Brownie base: It’s a double batch of my Blue Ribbon Fudgy Brownies (Lazy Day Recipe), which bakes perfectly in a 9×13 pan.

Marshmallow creme: Marshmallow Fluff is one brand of it, and any 7 ounce jar works. Stirring it into the frosting turns it soft and spreadable so it holds its shape.

Coconut: Sweetened shredded coconut gives you that soft, chewy snack-cake bite.

Box mix: A family-size brownie mix (about 18 ounces) works in place of the homemade base.

Variations

Toasted marshmallow: Love a toasty top? My Ooey Gooey S’mores Brownies are calling your name.

Feeding a crowd: Bake the base as Sheet Pan Brownies and double the topping for a party tray.

More snack-cake nostalgia: If Hostess treats are your weakness too, try my Copycat Homemade Chocolate Hostess Cupcakes. And for even more ideas, browse The Ultimate Guide to Brownie Variations.

Frequently Asked Questions About Sno Ball Coconut Brownies

Can you make coconut brownies with a box mix?

Yes! Bake a family-size brownie mix (about 18 ounces) in the 9×13 pan following the box, then let it cool and top it the same way.

How long should brownies cool before frosting?

About 1 hour 30 minutes, until the bottom of the pan feels cool. Warm brownies melt the marshmallow frosting and it slides off.

How do you cut brownies with clean edges?

Grab a plastic disposable knife. It glides right through, even while the brownies are still warm, and gives you clean, sharp edges every time.

Can I add marshmallow fluff to brownies?

Absolutely. Stirring marshmallow fluff into vanilla frosting makes a fluffy layer that spreads easily and stays put.

How do you dye coconut pink?

Start with 3 drops of pink food coloring, then add 1 or 2 drops at a time until you love the shade.

How should you store Sno Ball coconut brownies?

Keep them in an airtight container in the refrigerator for up to 4 days.

Enjoy!

With love, from our simple kitchen to yours.

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Sno Ball Coconut Brownies

Coconut brownies topped with fluffy marshmallow frosting and bubblegum pink coconut, a grown-up Sno Ball. A simple touch test keeps the topping thick.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Inactive Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 15

Calories 513cal

Author Donna Elick

Ingredients

For the Brownies

• 2 sticks unsalted butter 1 cup
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 12 ounces milk chocolate chips about 2 cups

For the Topping

• 7 ounce jar marshmallow creme 1 jar
• 16 ounce can vanilla frosting 1 can
• 7 ounce bag sweetened shredded coconut (about 2 2/3 cups)
• 6 to 8 drops pink liquid food coloring

Instructions

• PREHEAT AND LINE THE PAN: Heat the oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving about 2 inches hanging over the two long sides. Those flaps are your handles for lifting the frosted slab out in one piece.
• MAKE THE BROWNIE BATTER: Melt 2 sticks unsalted butter in a large microwave-safe bowl in 30 second bursts until completely liquid. Whisk in 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract or vanilla bean paste, and 4 large eggs until the batter looks glossy and smooth. Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 12 ounces milk chocolate chips. Stir just until you see no streaks of flour. Stopping there keeps the brownies fudgy instead of cakey.
• BAKE: Spread the batter into the lined pan so it reaches all four corners. Bake 20 to 25 minutes, until the edges look set and a toothpick in the center comes out clean or with a few moist crumbs.
• COOL COMPLETELY: Set the pan on a wire rack and let the brownies cool until the bottom of the pan feels cool to the touch, about 1 hour 30 minutes. Frosting spread on warm brownies melts and slides right off, so this wait is what keeps the topping thick and fluffy.
• SPREAD THE TOPPING: Microwave the 7 ounce jar marshmallow creme with the lid off for 10 to 15 seconds so it scoops out easily. In a medium bowl, stir the marshmallow creme and 16 ounce can vanilla frosting together until the mixture is one smooth, even color with no white streaks. Spread it over the cooled brownies all the way to the edges.
• TINT THE COCONUT: Put 7 ounce bag sweetened shredded coconut in a second medium bowl. Add 3 drops pink food coloring and stir until every shred is coated. Keep adding 1 or 2 drops at a time and stirring until the coconut turns an even bubblegum pink, up to 6 to 8 drops pink liquid food coloring total. Adding the color slowly lets you stop at the shade you want.
• TOP, SLICE, AND SERVE: Sprinkle the pink coconut over the topping and pat it down lightly with your palm so it sticks, then sprinkle on the rest. Lift the slab out of the pan using the parchment handles and cut into 15 squares. Wipe the knife clean between cuts for neat edges.

Notes

STORAGE: Store the brownies in an airtight container in the refrigerator for up to 4 days.

BOX MIX OPTION: A family-size brownie mix (about 18 ounces) works in place of the homemade brownie batter. Mix and bake it in the 9×13 pan following the directions on the box, then pick up at Step 4.

Nutrition

Serving: 1 | Calories: 513cal | Carbohydrates: 89g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 200mg | Sugar: 73g | Fiber: 3g | Calcium: 43mg | Iron: 2mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sno Ball Coconut Brownies (Marshmallow Frosted) appeared first on The Slow Roasted Italian.

The short version: homemade special sauce goes into the beef and onto the bun, so every bite tastes like a Big Mac.

Draining the fat, simmering until the sauce clings, and toasting the buns keep every bun golden and toasty.

Why You’ll Love These Big Mac Sloppy Joes

• Half the special sauce goes right into the beef, so every bite tastes like a Big Mac.
• Hot, cheesy beef against crisp lettuce and crunchy pickles, the same contrast that makes the real one so good.
• Made with ingredients you have in your kitchen.
• Ready in 30 minutes.

I have to tell you, I’ve been obsessed with the flavor of a Big Mac for as long as I can remember. The layers, the textures, that tang, all those crunchy little bits tucked in there. Love, love, love!!!

So we keep making Big Mac everything around here. We’ve made the copycat Big Mac itself, the Big Mac sauce, a Big Mac pasta salad, a Big Mac salad and even Big Mac cheeseburger bombs. These sloppy joes make it six.

That’s why I built this one like the real thing, with the crisp, crunchy toppings layered on top instead of cooked into the beef.

Big Mac sloppy joes are my weeknight answer to that obsession. All the flavor, one skillet, and dinner’s on the table before anyone even asks.

I’ve made enough Big Mac copycats over the years to know the sauce has to do two jobs here, and that’s why it gets split.

Half goes into the beef for flavor all the way through. The other half stays cool and creamy for the bun, the way it does on the real thing.

That’s also why the heat comes down before the sauce goes in. Mayonnaise is an emulsion of oil and egg, and gentle heat keeps it smooth and creamy.

And the draining matters more than it looks. A pound of 85% lean ground beef is 15% fat by weight, about 2.4 ounces, and a lot of that melts out into the pan. Spooning it off keeps the sauce thick and clinging to the beef.

So yes, tip the pan and spoon it off, even when it looks like barely any. I know you want to skip it.

Big Mac Sloppy Joes Ingredient Notes

• Special sauce: This is a quick pantry version with a little ketchup and smoked paprika, so it leans closer to a classic burger sauce. Want a full jar for the fridge? Our Big Mac sauce is the make-ahead upgrade.
• Sesame seed buns: A good bakery-style bun holds up beautifully under a filling this saucy, and toasting it makes all the difference.

Big Mac Sloppy Joe Variations

• Sliders: Spoon the filling onto slider buns for a party tray. This recipe makes about a dozen sliders.
• Spicy: If you like heat, our Best Ever Spicy Sloppy Joes are the spicy cousin.
• Party snack: Our Sloppy Joe Bombs bake the filling inside soft pretzel dough.
• No bun: Our Big Mac Salad puts the whole flavor in a bowl.

Frequently Asked Questions About Big Mac Sloppy Joes

What is a Big Mac sloppy joe?

It’s a classic sloppy joe made with Big Mac flavors. Think cheeseburger sloppy joes with special sauce stirred in, then topped with lettuce, American cheese, onion and pickles on a sesame bun.

Is Big Mac sauce just Thousand Island dressing?

They’re close cousins, since both are mayo and relish sauces. This quick version also uses a little ketchup, mustard and smoked paprika, so it’s closer to a burger sauce than the McDonald’s recipe.

How do you keep the buns toasty for Big Mac sloppy joes?

Drain the fat, simmer until the sauce clings to the beef, and toast the buns cut side down. Those three steps give you a golden, toasty bun under every saucy bite of these Big Mac sloppy joes.

What are some variations of Big Mac sloppy joes?

Spoon them onto slider buns for a party tray, kick up the heat with our spicy sloppy joes, or skip the bun and pile everything into a bowl like our Big Mac salad.

How long do Big Mac sloppy joes last in the fridge?

The beef keeps up to 4 days and tastes best in the first 3. Store the sauce, toppings and buns separately, then toast fresh buns when you reheat.

Enjoy!

With love, from our simple kitchen to yours.

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Big Mac Sloppy Joes

Big Mac sloppy joes with homemade special sauce stirred right into cheesy beef, ready in under 30 minutes. One easy step keeps the buns sturdy.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 815cal

Author Donna Elick

Ingredients

For the Big Mac Sauce

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh-ground black pepper

For the Sloppy Joes

• 1 pound 85% lean ground beef
• 1 small white onion, diced and divided (about 1/2 cup)
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh-ground black pepper
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)

For Serving

• 4 sesame seed hamburger buns
• 1 cup shredded iceberg lettuce
• 4 slices American cheese
• 1/2 cup dill pickle chips

Instructions

• MAKE THE BIG MAC SAUCE: In a small bowl, stir together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon fresh-ground black pepper until smooth and one even color. Taste it and add a pinch more salt or pepper if you like. You will have about 3/4 cup. Set it aside.
• COOK THE BEEF AND ONION: Put 1 pound 85% lean ground beef and half of the 1 small white onion, diced and divided (about 1/4 cup) in a large skillet over medium heat. Break the beef into small crumbles with a spoon as it cooks, until there is no pink left anywhere and the onion is soft, about 8 to 10 minutes. Tip the pan and spoon off the fat that collects on the low side. Draining keeps the sauce from turning greasy.
• SEASON AND SIMMER: Stir in 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh-ground black pepper until the beef is evenly coated. Let it simmer until the sauce thickens and clings to the beef instead of pooling in the pan, about 2 to 3 minutes.
• MAKE IT CREAMY: Turn the heat to medium-low. Stir in half of the Big Mac Sauce (about 6 tablespoons) and 4 ounces sharp cheddar cheese, shredded until the cheese melts completely and the beef looks creamy, about 1 to 2 minutes. Take the skillet off the heat.
• TOAST THE BUNS: Set the 4 sesame seed hamburger buns cut side down in a dry skillet over medium heat. Toast until the cut sides are golden brown and firm, about 1 to 2 minutes. A toasted bun stays sturdy under the saucy beef.
• BUILD THE SANDWICHES: Spread about 1 tablespoon of the remaining Big Mac Sauce on each bottom bun. Layer on 1/4 cup shredded iceberg lettuce and 1 slice American cheese, then spoon a quarter of the warm beef over the cheese. Top each with some of the remaining diced white onion (about 1 tablespoon each), 2 tablespoons dill pickle chips, and a drizzle of the last of the sauce. Add the top buns and serve while the beef is hot.

Notes

STORAGE: Store the leftover beef mixture in an airtight container in the refrigerator, with the sauce, toppings, and buns kept separate so nothing gets soggy. The beef is at its best for 3 days and safe to eat for up to 4 days.

REHEATING: Reheat the beef mixture in a microwave-safe bowl in 30 second bursts, stirring between each one, until hot all the way through, about 1 to 2 minutes. Toast fresh buns and build the sandwiches just before serving.

INGREDIENT TIP: 90% lean ground turkey or ground chicken works in place of the beef. Cook it the same way until there is no pink left and it reaches 165 degrees F on a meat thermometer.

Nutrition

Serving: 1 | Calories: 815cal | Carbohydrates: 40g | Protein: 37g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 138mg | Sodium: 2050mg | Sugar: 15g | Fiber: 2g | Calcium: 536mg | Iron: 5mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Big Mac Sloppy Joes (Cheesy Skillet Dinner in 30 Minutes) appeared first on The Slow Roasted Italian.

This easy recipe starts with two boxes of cake mix and ends with a pan that looks like it came from a bakery. That pink and yellow swirl? Five swipes of a butter knife.

Why You’ll Love These Strawberry Brownies

• Two boxes, no mixer, no flour to measure. These strawberry cake mix brownies are about as low effort as a from-scratch-looking dessert gets.
• That swirl is one butter knife and five seconds.
• Strawberry and lemon land in the same bite, which is why they taste like a cold glass of strawberry lemonade.

We are brownie people around here. There are more than twenty kinds on this site and that is not an accident.

The one that changed everything was our lemon brownies. Those went absolutely crazy, first in our own house, then with our friends, and then with all of you, and that recipe has never slowed down since.

So of course we started asking what else we could do with the idea. A strawberry lemon dessert was the obvious next stop, because strawberry and lemon belong together the way peanut butter and chocolate do, and because it means the pan comes out pink.

Strawberry cake mix brownies bake up chewy instead of cakey, and there’s a reason for that.

A cake mix is engineered to make cake once you add the oil and water on the back of the box.

This one leaves the oil out completely and uses lemon juice and eggs for all of the liquid, so the batter carries far less fat than a cake is built for.

Less fat means less tenderizing, the crumb sets up tight and dense, and you get a chewy brownie bite instead of a soft cake one.

The lemon juice does a second job too. Acid brightens sweet the same way salt brightens savory, which is why a strawberry lemon dessert built on two boxes of cake mix tastes like neither one of them.

Strawberry Brownies with Cake Mix: Ingredient Notes

• Cake mix: Anything from 13.25 to 15.25 ounces.
• Strawberries: Fresh is what this is built on, so chop them small and pat them dry before they go anywhere near the batter. Out of season, freeze-dried work beautifully and they soften as they bake.
• Lemons: Buy five. You’ll need the zest and about three quarters of a cup of juice, and zest before you squeeze.
• Powdered sugar: Sift it if yours has been sitting a while, because lumps in a glaze this thin have nowhere to hide.

Strawberry Brownies Recipe Variations

• GO ALL PINK: Two strawberry mixes instead of one of each gives you solid pink brownies. Skip the swirl entirely.
• STRAWBERRY GLAZE: Trade the lemon glaze for Easy Strawberry Glaze and go pink on pink.
• WANT THE WHOLE PAN LEMON? Best Lemon Brownies with Lemony Glaze is the one that started all of this, and it went absolutely crazy with our readers.

More of them live in The Ultimate Guide to Brownie Variations, and the shortest one on the site is 3 Ingredient Brownies.

How Do You Swirl Two Batters for Strawberry Brownies?

Drop them in alternating spoonfuls like a checkerboard, then drag a butter knife through in four or five long S-shaped passes and smooth the top. The trick is stopping early, while you can still see distinct yellow and pink.

How Do You Know When Strawberry Brownies Are Done?

The edges pull away from the parchment and a toothpick in the center comes out clean. Thick batter sets on top before the middle’s ready, so go by the toothpick. If it comes out wet, give it three more minutes and test again.

Can I Put Strawberries in Brownie Mix?

Yes, and fresh chopped berries work beautifully as long as you pat them dry first. Wet fruit’s what leaves soggy spots, and that’s the one thing that trips people up with strawberry brownies with cake mix.

How to Store Strawberry Brownies

This strawberry brownies recipe keeps in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Let the glaze set completely before you stack them, or you’ll lose that white sheet on top.

Enjoy!

With love, from our simple kitchen to yours.

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Strawberry Lemonade Brownies

Strawberry brownies with a lemonade twist, made from two boxes of cake mix and swirled pink and yellow. The easy swirl trick keeps both flavors bright.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Inactive Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 15

Calories 313cal

Author Donna Elick

Ingredients

For the Lemon Batter

• 1 box lemon cake mix 13.25 to 15.25 ounces
• 1/3 cup fresh lemon juice
• 2 large eggs
• 2 teaspoons lemon zest

For the Strawberry Batter

• 1 box strawberry cake mix 13.25 to 15.25 ounces
• 1/3 cup fresh lemon juice
• 2 large eggs
• 3 ounces fresh strawberries, hulled and chopped (about 1/2 cup)

For the Glaze

• 6 ounces powdered sugar about 1 1/2 cups
• 3 tablespoons fresh lemon juice

Instructions

• PREHEAT AND LINE THE PAN: Heat the oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving about 2 inches hanging over the two long sides. Those flaps are your handles for lifting the whole slab out later.
• MIX THE LEMON BATTER: In a medium bowl, stir together 1 box lemon cake mix, 1/3 cup fresh lemon juice, 2 large eggs, and 2 teaspoons lemon zest until you see no dry pockets of mix. The batter will be very thick, closer to soft cookie dough than cake batter. That thickness is what makes these bake up dense and chewy like a brownie.
• MIX THE STRAWBERRY BATTER: In a second medium bowl, stir together 1 box strawberry cake mix, 1/3 cup fresh lemon juice, and 2 large eggs until you see no dry pockets of mix. Pat the 3 ounces fresh strawberries, hulled and chopped dry with a paper towel, then fold them in. Dry berries bake into the batter, and wet ones leave soggy pockets.
• FILL AND SWIRL: Drop big spoonfuls of the lemon batter into the pan in a checkerboard pattern, leaving gaps between them. Fill the gaps with spoonfuls of the strawberry batter until the pan is covered edge to edge. Drag a butter knife through the batter in 4 or 5 long S-shaped passes, then gently smooth the top. Stop while you can still see clear yellow and pink patches. A few passes give you a swirl, and more than that blends it all into one color.
• BAKE: Bake for 25 minutes, until the edges pull away from the parchment and a toothpick in the center comes out clean. Thick cake mix batter can look done on top before the middle is ready, so trust the toothpick. If it comes out wet, bake 3 minutes more and test again.
• COOL AND CUT: Let the pan cool on a wire rack until the bottom of the pan feels cool to the touch, about 1 hour. Lift the slab out using the parchment handles and set it on a cutting board. Trim off the edges if you want neat squares, then cut into 15 pieces. Warm bars will tear, so the full cool gives you clean cuts.
• GLAZE THE BARS: In a small bowl, whisk 6 ounces powdered sugar and 3 tablespoons fresh lemon juice until smooth. The glaze should drip off the whisk in a thick ribbon, like honey. If it is too thick, whisk in a few drops of water. If it is too thin, whisk in a spoonful of powdered sugar. Spoon or drizzle the glaze over the bars and let it set until it is no longer sticky when you touch it lightly, about 15 minutes.

Notes

STORAGE: Keep the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

INGREDIENT TIP: Buy 5 lemons for this recipe. You need 2 teaspoons of zest and about 3/4 cup plus 2 tablespoons of juice in total, and zest the lemon before you squeeze it.

INGREDIENT TIP: Strawberries out of season? Use 1/2 cup freeze-dried strawberries, roughly chopped, in place of the fresh. They soften as they bake.

Nutrition

Serving: 1 | Calories: 313cal | Carbohydrates: 65g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 462mg | Sugar: 41g | Fiber: 1g | Calcium: 135mg | Iron: 1mg

Originally published September 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Lemonade Brownies (Cake Mix Strawberry Brownies) appeared first on The Slow Roasted Italian.

This is the brownie cheesecake recipe for when you want it all, and you want it in one bite.

And the way to tell they’re done is the opposite of what every brownie recipe has taught you.

Why You’ll Love These

• Fudgy brownie and silky cheesecake in the same bite, with Oreo crunch running through both.
• They’re even better on day two, so party dessert is done before the party starts.
• These brownie cheesecake bars cut into neat squares that look as good on the tray as they taste.

Oh my gosh, I’ve been an Oreo girl since I was sixteen. That’s when I fell, and I fell hard.

These days I don’t count my Oreos by the cookie. I count them by the sleeve.

The whole family’s in on it, too. Every new flavor that hits the shelf comes home with us so we can sample it together. We take that job very seriously.

Brownies, though? Brownies are mine. Sassy has been making them with me since she was in diapers.

There are twenty-some brownie recipes on this site because we just can’t stop making new ones. So cheesecake Oreo brownies were a natural creation in this house.

And for a three-layer brownie cheesecake recipe, it’s so easy. Two bowls and one pan, and the actual work takes about twenty-five minutes.

Sixteen-year-old me would’ve lost her mind over these. Grown-up me isn’t doing much better.

The recipe has you pull the pan while the center still jiggles. That wobble is the whole game, and the science explains why.

That cheesecake layer is a custard, which means its structure comes from egg proteins. Heat makes those proteins bond and set. Push them too far and they tighten and squeeze out moisture. That’s where cracks and a dry, grainy texture come from.

At that jiggle, the middle of the cheesecake sits around 145°F. The heat stored in the pan carries it the rest of the way as it cools. That’s carryover cooking, and it’s how a wobbly center turns into a creamy, fully set slice.

The slow counter cool lets the layer settle evenly. Rush a hot pan into the fridge and it contracts fast, and that’s when the top splits.

Once it’s cool, the fridge firms up the cream cheese and the chocolate, giving you clean edges and that dense, fudgy bite.

Keep that knife in the drawer until they’re cold… I know you want an end piece right now.

Oreo Cheesecake Brownies Ingredient Notes

• Brown sugar: Only a quarter cup, and it pulls its weight. The molasses in brown sugar holds onto moisture, which keeps the brownie layer fudgy and chewy.
• Chocolate chips and cocoa powder: Both, on purpose. The chips bring cocoa butter for a dense, fudgy texture, and the cocoa brings deep chocolate flavor.
• Flour in the cheesecake: Two tablespoons give the cheesecake layer just enough structure to hold a clean edge in a bar.
• Oreos: These Oreo brownies use about two-thirds of a package. The rest is a head start on our Oreo Fudge or Creamy Dreamy Oreo Dessert.

Ways to Change Up These Oreo Brownies

Golden Oreos, mint, peanut butter, or whatever limited edition just hit the shelf all swap in cookie for cookie. This is where our flavor-sampling habit earns its keep.

Our ultimate guide to brownie variations has every one we love, from Ooey Gooey Millionaire Brownies to Salted Caramel Fudgy Brownies.

How Long Do Oreo Cheesecake Brownies Need to Chill?

Let them sit on the counter until the pan feels cool, about 2 hours, then refrigerate at least 2 more. Overnight is even better, and every extra hour shows in how cleanly these Oreo cheesecake brownie bars slice.

How Do You Know When Oreo Cheesecake Brownies Are Done?

Oreo cheesecake brownies are done when the edges look set and a little puffed and the center jiggles as one soft piece when you nudge the pan. A toothpick comes out coated even when they’re ready, so trust the jiggle, or an instant-read thermometer at about 145°F in the center.

Why Did My Cheesecake Layer Crack?

Cracks in any cheesecake brownie recipe come from three things: air beaten into the batter, too long in the oven, or a trip to the fridge before the pan cooled. Mix on low and pull at the jiggle. Then let the pan cool on the counter before it ever sees the fridge.

Can You Make Oreo Cheesecake Brownies Ahead of Time?

Yes, and this brownie cheesecake recipe is even better on day two. These brownie cheesecake bars keep in an airtight container in the fridge for about 3 days and freeze beautifully for up to 3 months.

Can You Use a Box Brownie Mix for Oreo Cheesecake Brownies?

Yes, it’s a handy shortcut for this Oreo cheesecake brownie recipe. Mix a family-size box per the package and layer it just like the homemade batter. The jiggle still tells you when they’re done.

Enjoy!

With love, from our simple kitchen to yours.

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Oreo Cheesecake Brownies

Oreo cheesecake brownies bake in one pan and slice clean every time. The swirl trick that keeps the cheesecake layer smooth is easier than it looks.

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Inactive Time 4 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 16

Calories 380cal

Author Donna Elick

Ingredients

Brownie Layer

• 1 stick (1/2 cup unsalted butter)
• 6 ounces semi-sweet chocolate chips (1 cup)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt

Cheesecake Layer

• 16 ounces full-fat cream cheese, softened (2 bricks)
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 2 ounces plain Greek yogurt or sour cream
• 2 tablespoons all-purpose flour

Oreo Layer

• 12 roughly chopped Oreo cookies (about 2/3 of a 14.3 ounce package)
• 12 crushed Oreo cookies
• 3 halved Oreo cookies halved, for the top

Instructions

• PREHEAT AND LINE THE PAN: Heat the oven to 325 degrees F with a rack in the center position. Line a 9×9 inch baking pan with parchment paper, leaving a 2 inch overhang on two opposite sides. Press the parchment flat into the corners so it stays down instead of floating up into the batter. Those two flaps are your handles later, and they are the difference between lifting the bars out whole and digging them out in pieces.
• MELT THE BUTTER AND CHOCOLATE: Combine 1 stick (1/2 cup unsalted butter) and 6 ounces semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 20 to 30 second bursts, stirring after each one, until the mixture is glossy and completely smooth with no lumps of chocolate left, about 90 seconds total. Stirring between bursts is what keeps the chocolate from scorching, because the bowl holds heat longer than the chocolate can take.
• BUILD THE BROWNIE BATTER: Whisk 3/4 cup granulated sugar and 1/4 cup packed light brown sugar into the warm chocolate until the mixture looks grainy and dull. Add 2 large eggs and stir hard for about a minute, until the batter turns glossy and thick and falls off the spoon in a ribbon. Stir in 1 tablespoon pure vanilla extract or vanilla bean paste. That hard stirring after the eggs go in is what gives brownies their shiny, papery top crust, so the arm work pays off.
• FOLD IN THE DRY INGREDIENTS: Add 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon kosher salt. Fold just until no streaks of flour or cocoa are visible, then stop. Folding by hand keeps these fudgy, since extra mixing develops the flour and pushes them toward cakey.
• LAYER THE BATTER AND CHOPPED OREOS: Pour about two-thirds of the brownie batter into the lined pan and spread it into an even layer that reaches all four corners, roughly 1/2 inch deep. Scatter 12 roughly chopped Oreo cookies across the surface, leaving them sitting on top rather than pressing them down so they stay in distinct chunks. Set the remaining third of the batter aside at room temperature so it stays soft enough to dollop later.
• BEAT THE CREAM CHEESE AND SUGAR: Beat 16 ounces full-fat cream cheese, softened and 1/2 cup granulated sugar until completely smooth with no lumps, about 2 minutes. The cream cheese should be soft enough that your finger leaves a dent easily. Cream cheese straight from the refrigerator stays lumpy no matter how long you beat it, and those lumps bake right in.
• FINISH THE CHEESECAKE BATTER: Keep the mixer on low from here. Add 2 large eggs, room temperature and mix just until they disappear, about 30 seconds. Add 1 tablespoon pure vanilla extract or vanilla bean paste, 2 ounces plain Greek yogurt or sour cream, and 2 tablespoons all-purpose flour, and mix until smooth, about 30 seconds more. The batter should look like thick pancake batter and fall from the spatula in a slow ribbon. Fold in 12 crushed Oreo cookies by hand until the batter turns pale gray with dark flecks running through it. Low speed is what keeps this layer flat, because beating air into it makes it puff in the oven and crack as it cools.
• POUR THE CHEESECAKE LAYER: Pour the cheesecake batter over the brownie base and spread it gently to the edges. Move slowly so the chopped Oreo pieces stay settled in the brownie layer underneath.
• SWIRL AND TOP: Drop the reserved brownie batter over the cheesecake in spoonfuls, spacing them in a rough checkerboard. Drag a butter knife or skewer through the dollops in long S-shaped passes, four or five strokes total, and stop while you can still see distinct dark and pale areas. Press 3 halved Oreo cookies into the surface at even intervals, cut side up, level with the batter. A few passes give you ribbons, and a dozen turns the whole top muddy brown.
• BAKE: Bake 40 to 45 minutes, until the edges look set and lightly puffed and the center jiggles as one soft unit when you nudge the pan, like set gelatin rather than liquid. The jiggle is your reliable signal here. If you check with a toothpick it will come out coated with cheesecake batter even when the bars are done, so trust the pan over the pick. Pull the pan while the center still has that gentle jiggle, because the bars keep firming as they cool.
• COOL, CHILL, THEN SLICE: Set the pan on a wire rack and cool all the way to room temperature, about 2 hours, until the pan feels cool to the touch. Cover and refrigerate at least 2 hours, or overnight. Lift the slab out using the parchment handles, set it on a cutting board, and cut into 16 squares with a large knife warmed under hot water and wiped dry between every single cut. Cooling on the counter first is what keeps the cheesecake layer smooth, and a warm blade is what leaves clean edges instead of dragged crumbs.

Notes

MAKE-AHEAD: These are better on day two. Bake them a full day ahead, chill overnight, and slice them cold. The extra time firms the cheesecake layer, deepens the chocolate, and gives you sharper edges on every square.

STORAGE: Store the bars in an airtight container in the refrigerator. They stay at peak quality for about 3 days, when the brownie layer is still fudgy and the cheesecake is still creamy. They are safe to eat for up to 5 days.

FREEZING: Freeze the cut bars in a single layer on a sheet pan until solid, then stack them in an airtight container with parchment between the layers for up to 3 months. Thaw overnight in the refrigerator. Freezing them solid first is what keeps the swirled tops from smudging against each other.

INGREDIENT TIP: Use full-fat block cream cheese, not the whipped or spreadable kind sold in tubs. Tub cream cheese carries extra water and air, which loosens the cheesecake layer and can leave it wet in the center.

Nutrition

Serving: 1 | Calories: 380cal | Carbohydrates: 47g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 261mg | Sugar: 33g | Fiber: 2g | Calcium: 55mg | Iron: 4mg

Originally published September 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Oreo Cheesecake Brownies (Brownie Cheesecake Bars) appeared first on The Slow Roasted Italian.

Strawberry Yogurt Popsicles

As a mother to a once-picky toddler, I’ve done my fair share of experimenting with homemade snacks!

When my daughter was very little, I threw just about every fruit known to man into a blender to make a dessert she’d like: blueberry vanilla one day, raspberry lemonade the next, pineapple orange the next… you get the picture.

Now she’s not so little and not so picky, but she still loves these strawberry lime popsicles! 

That mix of sweet and tangy is one that adults love too. After all, between the lime and strawberries, we’re basically halfway to a mojito!

Strawberries are the super summer fruit — they’re great in a salad, in a milkshake, or all on their own. Heck, I even use them in my homemade dog treats!! Truly a fruit for every member of the family.

Ingredient Notes and Substitutions

• Strawberries – Since the berries need to soak in the honey, I wouldn’t recommend using frozen fruit. They’re still super mushy and wet once thawed, so they won’t macerate properly.
  
• Honey – The secret to these naturally sweet strawberry yogurt popsicles is letting the berries soak (or macerate) in honey to really absorb the sweetness without using a ton of added sugar.
  
  Maple syrup is another fantastic natural sweetener you can use. A homemade simple syrup or agave both work great too.
  
• Yogurt – With all the sweetness and flavor from the fruit, you don’t need to use super-sweet yogurt — I always use plain.
  
  Greek yogurt is a great way to add more protein and extra tanginess.
  
  When it comes to brands, try to avoid any that use artificial gums and pectins. Those are what give some yogurts that “chalky” texture that coats your mouth. 
  
• Lime Juice – Get a nice, ripe lime and juice it well to get about ¼ cup of juice. You could also use the bottled stuff for this strawberry lime popsicle recipe if fresh is hard to come by!

Tips and Tricks to Make Perfect Strawberry Popsicles With Yogurt

• Use fruit that’s in season for the best flavor and texture.

You’re not going to get much juice and flavor from unripe berries!

Ripe strawberries are a bright, uniform red color and are just a little squishy. Their leaves will be green, not brown.

Cut off those slightly green tips and any brownish spots!

• Use full-fat yogurt for creamy results.

The trick to creamy strawberry yogurt popsicles is to limit the amount of water you’re introducing to the mixture.

And unfortunately, those low-fat and skim substitutes all have a higher water content than their full-fat counterparts.

You totally can make strawberry popsicles with yogurt substitutes like those, but the texture will be more icy than soft and creamy.

• Variations and add-ins are fun… in moderation.

You really want to stick to a ratio of 1:1 yogurt and other ingredients to get a good texture.

So if you’re adding other fruit or ingredients that are recommended in our flavor variations section, you’ll want to replace some of the strawberries or just add a little more yogurt!

• Make your strawberry lime popsicles dairy-free!

If you have a dairy allergy or intolerance, you don’t need to skip over this strawberry lime popsicle recipe!

Substitute the yogurt with any of your preferred dairy-free yogurt brands. 

You can also use coconut milk, but it’s not as thick and creamy as yogurt. Add another thickening agent like blended bananas (yum!), a nut butter (like peanut or almond), or a tablespoon or two of coconut cream as well. 

Prep Ahead

• Chop strawberries
• Mix berries and honey
• Juice lime

Kitchen Tools You Will Need

• Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.
• Blender – A high-powered blender is a must in every kitchen!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.

Tasty Mix In Ideas

There are so many fruits that taste amazing in these strawberry and yogurt popsicles. Peaches, blueberries, bananas, and blackberries are particularly scrumptious options!

Want a few fruity chunks in your pops? Don’t blend them all the way, or simply leave out a few of the diced berries and stir them throughout before adding to the molds.

And you don’t need to stick to fruit, by the way! Add chocolate shavings or stir waves of chocolate syrup through the molds for chocolatey goodness in every bite.

Storing Strawberry and Yogurt Popsicles

I use a sort of “nesting” technique for storing homemade popsicles.

Each one goes in a sandwich bag (or wrapped in parchment), and then all of those go in a larger gallon-size bag. They stay fresh longer that way.

The texture will be best within 2 weeks, but they rarely last that long in our house!

Strawberry Lime Popsicles FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Ice Pop Recipes

Strawberry Kiwi Vitamin C Ice Pops

Raspberry Orange Juice Popsicles

Coffee Popsicles (Rocket Pops!)

Banana Split Popsicles

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Strawberry Yogurt Popsicles with Lime

These Strawberry Yogurt Popsicles are fresh, creamy, and oh-so-fruity! With a squeeze of tangy lime, they’re a healthy, yummy summer snack!

Course Snack

Cuisine American

Method Blender, Freezer

Prep Time 15 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 popsicles

Calories 26cal

Author Donna Elick

Ingredients

• 8 ounces fresh strawberries hulled and halved (about 1 1/2 cups)
• 1 tablespoon honey
• 1 cup plain yogurt
• 1 medium lime juiced (about 2 tablespoons)

Instructions

• MACERATE THE STRAWBERRIES: Place 8 ounces fresh strawberries, hulled and halved, in a large bowl. Drizzle 1 tablespoon honey over the top and stir gently to coat. Let the strawberries sit for 5 to 10 minutes, until they look shiny and a pool of juice collects in the bottom of the bowl.
• BLEND THE STRAWBERRIES: Pour the strawberries and all their juices into a blender. Blend for about 30 seconds, until the puree looks smooth and bright pink with zero visible chunks.
• MIX THE BASE: Pour the strawberry puree back into the bowl. Add 1 cup plain yogurt and 2 tablespoons fresh lime juice from 1 medium lime. Stir for about 1 minute, until the mixture turns an even pale pink with no white streaks.
• FILL THE MOLDS: Pour the mixture evenly into 10 popsicle molds, stopping about 1/4 inch from the top of each one. That little gap gives the popsicles room to expand as they freeze, so the lids stay snug and the tops stay smooth.
• INSERT THE STICKS: Cover the molds with their lids or a layer of aluminum foil. Push a popsicle stick straight down through the center of each one, until it stands upright on its own.
• FREEZE: Freeze the popsicles for at least 4 hours, until the tops feel rock hard when you press them and the molds sound solid when you tap them.
• SERVE: Run warm water over the outside of the molds for about 10 seconds, until you feel the popsicles loosen and slide free with a gentle tug. Serve immediately, while they are frosty and bursting with flavor.

Notes

MAKE-AHEAD: Make these popsicles up to several days ahead and keep them in the freezer until party time.

STORAGE: Once frozen solid, pop each popsicle into a resealable sandwich bag, then tuck the bags into a gallon-size freezer bag. They taste their very best within 2 weeks to 1 month. They stay safe to eat for up to 3 months, though ice crystals will start to dull the flavor and texture after the first month.

INGREDIENT TIP: Greek yogurt works in place of regular plain yogurt and makes a creamier, tangier popsicle. Whole milk yogurt gives the creamiest result.

LEFTOVER LIME: Save the leftover lime half for sparkling water or squeeze it over fruit salad.

Nutrition

Serving: 1 | Calories: 26cal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 11mg | Sugar: 4g | Fiber: 1g | Calcium: 32mg | Iron: 1mg

Originally published August 2013, updated and republished June 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Yogurt Popsicles with Lime appeared first on The Slow Roasted Italian.

Orange Juice Popsicles

With fresh summer fruits and a cool, icy texture, there’s no better way to cool off on a hot summer day than with these orange raspberry popsicles. Even the name just sounds refreshing!

And I know that desserts and summer fun aren’t just for the kids, so I add a splash of amaretto for a nutty, alcoholic twist. Just like an amaretto sour or cocktail!

After all, oranges and almonds are a winning combination. Throw ‘em together to make amazing citrus bars or an out-of-this-world syrup for breakfast or other desserts.

With all the homemade popsicle and ice pop recipes I’ve come up with over the years, this one might just be my favorite. 

Easy to make, easier to eat, and customizable for kiddos and adults alike… it doesn’t get much better than that!!

Ingredient Notes and Substitutions

• Orange Zest – The best oranges for zesting are Navals and Valencias — both have smooth, thick skin.
  
  But in the event you can’t get your hands on fresh oranges, a little orange extract is a good alternative for that intense punch of flavor.
  
• Granulated Sugar – You can easily use simple syrup, honey, or any other sweetener in this recipe.
  
  And if you don’t want them super sweet, then I bet your OJ will make things sweet enough as-is, no additional sweetener necessary!
  
• Orange Juice – Any brand or variety is great in these pops, so use your favorite. The only thing I’d recommend against is using OJ with pulp for texture reasons.
  
  But you know, I’m not going to rain on your parade — use it if you want to!

If you want to make these orange juice popsicles extra tangy, then squeeze a little lemon juice in there too.

• Amaretto Liqueur – This is an Italian liqueur with a sweet, nutty almond flavor. I just love it!

Don’t want to use alcohol? Just use a teaspoon of almond extract.

• Raspberries – My favorite fruit to pair with oranges! Fresh berries will have the best texture, but you can go with frozen if that’s more accessible. Don’t thaw them first — just toss them right into the molds.

Tips and Tricks for Delicious, Refreshing Orange Juice Pops

• Add a few more ingredients to mimic an Amaretto Sour!

Squeeze in a little lemon juice and pop some maraschino cherries in the mix, and you’ve got a classic Amaretto Sour on your hands!

Instead of lemon juice, you could include sweet and sour mix in these orange raspberry popsicles to get things really sweet and tangy.

Or, capture the flavors of that cocktail I mentioned earlier by swapping the raspberries in this orange juice popsicle recipe with strawberries. 

• Not an amaretto fan?

Not everyone likes the bitter almond flavor of amaretto — I get it! Luckily, just about every liquor goes with citrus, oranges, and lemons alike. 

Vodka, tequila, and rum are super popular pairings for oranges. I mean, screwdrivers, tequila sunrises, and daiquiris? Sign me up!!

• Smooth out the texture.

You can puree the raspberries (and any other fruits you might want to throw in there) to make totally smooth orange juice popsicles.

This also tends to make the flavor very rich and gives them a luscious texture!

Prep Ahead

• Muddle the zest and sugar
• Rinse and dry the raspberries
• Combine the alcohol and fruit juice

Kitchen Tools You Will Need

• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
• Mixing Bowls – We only need the small one for this recipe.
• Citrus Zester – If you don’t have one, use the small holes on a Box Grater.

More Flavor Ideas

There are tons of possibilities to play around with flavors and variations when making homemade orange juice pops!

Almost every fruit is yummy with oranges! Substitute the raspberries with strawberries, blueberries, cherries, and more.

Tropical fruits are also super summery and fantastic with oranges — mango, pineapple, and kiwi especially.

Want to turn these into dreamsicles? Just add vanilla ice cream!

And if you’re interested in other fun ways to use this concoction, consider freezing them in ice cubes to serve with drinks and cocktails during the summer!

Storage and Freezing Orange Juice Ice Pops

Once frozen, I like to wrap my homemade popsicles in parchment paper to keep them fresh in the freezer — and to keep them from sticking together. 

Stack them in a freezer-safe gallon storage bag and squeeze all of the extra air out. These orange juice ice pops will easily last 3 or 4 months this way!

Orange Juice Popsicle Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Raspberry Orange Juice Popsicles

Orange Juice Popsicles blend the flavors of summer into a simple treat! Sugary, tangy, and fruity — with a fun twist for the grown-ups!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 p

Calories 36cal

Author Donna Elick

Ingredients

• 1 medium navel orange zested (about 1 tablespoon zest)
• 1 tablespoon granulated sugar
• 16 ounces fresh orange juice about 2 cups
• 1 teaspoon amaretto Extract or liqueur
• 6 ounces fresh raspberries rinsed and patted dry (about 1 cup)

Instructions

• ZEST AND COMBINE: Use a microplane to zest 1 medium navel orange over a small bowl, about 1 tablespoon zest. Add 1 tablespoon granulated sugar. Rub the zest and sugar together with your fingertips (or press them together with the back of a fork) for about 30 seconds, until the sugar takes on a strong orange aroma and feels slightly damp to the touch.
• MIX THE BASE: Pour 16 ounces fresh orange juice and 1 teaspoon amaretto into the bowl with the orange sugar. Whisk for about 15 seconds, until the sugar fully dissolves and the liquid looks clear and smooth.
• LOAD THE RASPBERRIES: Divide 6 ounces fresh raspberries (about 1 cup) evenly among 10 popsicle molds, about 3 berries per mold. For softer berries throughout the pops, gently press each one with the back of a spoon until you see the juice start to bleed out.
• FILL THE MOLDS: Slowly pour the orange juice base into each mold. Stop pouring when you see the liquid sit about a quarter inch below the rim. That gap lets the popsicle expand cleanly as it freezes.
• CAP AND INSERT STICKS: Cover each mold with its lid or a small square of aluminum foil. Push a popsicle stick straight down through the center of the lid (or pierce the foil) until it stops at the bottom of the mold. The foil holds the stick upright while the popsicle freezes.
• FREEZE: Set the molds level in the freezer. Freeze for at least 4 hours, until the popsicles feel solid all the way through when you press the top of the stick. For best texture, freeze overnight.
• RELEASE AND SERVE: Run warm tap water over the outside of each mold for about 10 seconds, until you feel the popsicle slide free with a gentle tug on the stick. Serve right away.

Notes

MAKE-AHEAD: Double or triple the batch. These keep beautifully in the freezer for up to a year when wrapped well. One big pour now, popsicles all summer and beyond.

STORAGE: Once frozen solid, pop each popsicle out of the mold and slip it into a snack-size resealable freezer bag. Store the wrapped pops together in a gallon-size freezer bag to keep freezer burn at bay. They stay fresh for up to a year.

EQUIPMENT TIP: Working with paper cups instead of molds? Use 3-ounce paper cups. Cover each one with a small piece of foil, poke a wooden popsicle stick through the center of the foil, and freeze. The foil holds the stick straight while they set up.

INGREDIENT TIP: Fresh-squeezed orange juice gives the brightest flavor, and a 100 percent juice carton works just as well. Look for “not from concentrate” for the closest match to fresh.

Nutrition

Serving: 1 | Calories: 36cal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 6g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published June 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Raspberry Orange Juice Popsicles appeared first on The Slow Roasted Italian.

Homemade Veggie Burgers

Let me start by saying that I am not a vegetarian. I mean… my grill and smoker recipes are enough to prove that!

I just choose to eat as healthy as I can as often as I can, and sometimes that means enjoying a meat-free meal. 

And let me tell you — this vegetable burger is so delicious that I actually crave it even more than one of my gourmet burgers sometimes!

Loaded with 3 kinds of beans, sautéed vegetables, and my favorite Southwestern flavors, these vegetable burger patties will blow your mind.

They’re not just for adults, either! One time, I ordered Munchkin a burger when we were out to dinner with friends. She got so excited and asked, “Is this a bean burger, Mommy?” and then was disappointed when I told her no.

Even as a picky ‘almost 3’ year old, she preferred my homemade veggie burgers over a regular beef burger!

Go ahead and give them a try. Even meat lovers will devour them!

Ingredient Notes and Substitutions

• Onion & Peppers – Since we sauté them first, they’ll be tender and not crunchy, and the onion will lose a little bit of its bite.
  
• Garlic – Mince fresh cloves for the best flavor since jarred minced garlic can sometimes be bitter. If you don’t have any, add 1 teaspoon of garlic powder to the spice mixture.
  
• Black Olives – Canned olives are perfect, and you can buy them whole or sliced since you’ll be chopping them up!
  
• Canned Beans – A blend of black beans, white beans, and chickpeas provides loads of protein and a meaty texture.
  
  You can use navy, Great Northern, or cannellini beans for the white beans. Chickpeas may also be labeled as garbanzo beans.
  
• Old-fashioned Oats – These help bind the ingredients together and add extra texture. Be sure to use old-fashioned, not quick oats!
  
• Seasonings – Get your spice cabinet ready! You’ll need smoked paprika, New Mexico chili powder, dried oregano and parsley, red chili flakes, ground cumin, and salt and pepper.
  
  New Mexico chili powder is simply ground-up chile peppers, unlike regular “chili powder,” which is a blend of spices. Substitute with ancho chili powder or a smaller amount of chipotle chili powder.
  
• Italian Bread Crumbs – Another binder that adds flavor too. Substitute with a mixture of ½ cup plain breadcrumbs and ½ tablespoon Italian seasoning.
  
• Egg Whites – For even more protein! These also provide moisture and help bind the patties together so they don’t crumble or fall apart.

How to Make Veggie Burgers

• Prep all of the ingredients before getting started.

Chop up the veggies and peppers into tiny pieces, then sauté in just enough oil to help them brown. There shouldn’t be any liquid left in the skillet — if there is, be sure to drain it off.

You’ll also need to drain and rinse the canned beans. I like to do this first so they have plenty of time to dry while I’m at the stove.

There’s a careful balance when making this recipe for veggie burgers. Too much liquid will cause the patties to fall apart, while not enough moisture will cause them to crumble… and also fall apart!

• Mix everything together really well.

It’s important to have an even balance of flavors, and it’s even more important that everything is well coated in the egg whites. These act as the glue that holds it all together!

Go ahead and roll up your sleeves for this job. You’ll get much better results when mixing with your hands instead of a spoon or spatula.

• Shape the patties.

Portion out the mixture so there’s enough to make 12 patties. They’re going to be quite thick!

If you have a kitchen scale, you can use that to measure out 4 ounces at a time to be sure they’re all the same size.

Don’t forget to chill the patties for 30 minutes before baking! This is key to helping them hold their shape and gives the flavors a chance to meld together.

• Bake in the oven, not on the grill.

Trust me, I’ve tried them on the grill, and it did not go well!! It’s so much easier to bake them anyway, and you can have the whole batch done in one go without having to babysit them.

Go ahead and flip your homemade veggie burgers after the first 15 minutes to ensure they warm evenly and brown on both sides.

After they’re done, you can serve them up right away — no resting time needed!

Prep Ahead

• Dice onion, peppers, and olives
• Mix spices together
• Drain and rinse beans

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Large Bowl – Plenty of room for mixing up a big batch of homemade veggie burgers!
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions

Homemade veggie burgers are great on a bun with fresh lettuce, tomatoes, and onions, or in place of meat with a few side dishes.

Add a cozy bowl of broccoli cheddar soup (made with vegetable broth) or gooey mac and cheese. In the summer months, I’ll throw together a quick pasta salad and let it chill in the fridge.

Munchkin likes to eat them with mashed potatoes and corn, usually without a bun. And if I’ve made a batch of spicy roasted chickpeas, I’ll add a handful as a crunchy snack!

Storing and Reheating Vegetable Burger Patties

Because this recipe for veggie burgers makes a whopping 12 patties, I love to make a batch and freeze them for later. Then, all I have to do is take out one or two at a time for a quick lunch!

You can freeze them on a sheet pan before or after baking, then transfer them to a storage container or freezer bag. It helps to add a piece of parchment paper between each patty so they don’t stick together.

They’ll last up to 3 months in the freezer (cooked or uncooked), or you can simply pop leftovers in the fridge for 4-5 days.

Defrost frozen vegetable burger patties in the refrigerator until soft, then reheat in the microwave or in the oven at 350°F until warmed through.

Vegetable Burger FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Power House Homemade Veggie Burgers

Make Homemade Veggie Burgers with 3 kinds of beans, sautéed vegetables, and a delicious blend of Southwestern flavors. Picky kid approved!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 37 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Servings 12 burgers

Calories 115cal

Author Donna Elick

Equipment

• mixing bowls
• rimmed baking sheet
• 3-quart sauté pan

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion diced (about 1/2 cup)
• 1 medium red bell pepper diced (about 1 cup)
• 1 medium jalapeno pepper seeded and diced (about 1/4 cup)
• 5 cloves garlic minced (about 1 1/2 tablespoons)
• 1/4 cup canned black olives drained and diced
• 15 ounce can black beans drained and rinsed (about 1 1/2 cups)
• 15 ounce can chickpeas drained and rinsed (about 1 1/2 cups)
• 15 ounce can white beans drained and rinsed (about 1 1/2 cups)
• 2 cups old-fashioned oats
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons New Mexico chile powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 1/2 teaspoons red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1/2 cup Italian breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh-ground black pepper
• 6 large egg whites about 3/4 cup
• Olive oil spray

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly coat it with Olive oil spray and set aside.
• DRAIN AND RINSE BEANS: Open and drain one 15 ounce can black beans (about 1 1/2 cups), one 15 ounce can chickpeas (about 1 1/2 cups), and one 15 ounce can white beans (about 1 1/2 cups). Rinse each can under cold running water until the water runs clear, about 30 seconds per can. Shake off the extra water and set the colander in the sink so the beans can dry while you cook the vegetables.
• SAUTE VEGETABLES: Heat 2 tablespoons extra virgin olive oilin a large skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute. Add 1/2 medium red onion, diced (about 1/2 cup), 1 medium red bell pepper, diced (about 1 cup), and 1 medium jalapeno pepper, seeded and diced (about 1/4 cup). Cook, stirring occasionally, until the vegetables are soft, the onion is translucent, and the edges start to turn golden, 5 to 7 minutes.
• ADD GARLIC AND OLIVES: Stir in 5 cloves garlic, minced (about 1 1/2 tablespoons) and 1/4 cup canned black olives, drained and diced. Cook until the garlic is fragrant and just starting to turn golden, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly while you mash the beans, about 5 minutes.
• MASH BEANS: Transfer the drained beans to a large mixing bowl. Use a potato masher to break them down until about two-thirds of the beans are mashed and the rest are still in small chunks. The mixture should hold together when pressed but still have visible bean pieces for texture.
• MIX BURGER BASE: Add the cooled vegetable mixture to the mashed beans. Add 2 cups old-fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh-ground black pepper. Pour in 6 large egg whites (about 3/4 cup). Use your hands to mix everything together until every piece is coated in egg white and the spices are evenly distributed, about 2 minutes. The mixture should feel moist and hold its shape when you squeeze a handful.
• FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each if you have a kitchen scale). Shape each portion into a patty about 3/4 inch thick. The patties will feel soft and a bit fragile at this point, which is perfectly normal.
• CHILL PATTIES: Place the patties on a plate or parchment-lined tray, cover with plastic wrap, and refrigerate for 30 minutes. This firms the patties so they hold their shape during baking and gives the oats time to absorb moisture from the egg whites.
• BAKE VEGGIE BURGERS: Arrange the chilled patties on the prepared baking sheet in a single layer with a little space between each one. Bake for 15 minutes, then carefully flip each patty with a thin spatula. Bake for another 15 minutes until the outside is lightly browned and firm to the touch, about 30 minutes total.
• SERVE: Serve the veggie burgers warm on buns with your favorite toppings, or enjoy them on their own alongside your favorite sides.

Notes

MAKE-AHEAD: Patties can be formed up to 1 day ahead and stored covered in the refrigerator before baking. The extra chill time actually helps them hold together even better.

STORAGE: Cooked veggie burgers stay at peak quality in an airtight container in the refrigerator for 3 to 4 days. Safe to eat for up to 5 days, though the texture starts to soften past day 4.

REHEATING: Reheat in a skillet over medium heat for 2 to 3 minutes per side until warmed through and the outside is crispy again. The oven works too: spread on a baking sheet and warm at 350F for about 10 minutes.

FREEZING: Freeze cooked or uncooked patties for up to 3 months at peak quality, safe for up to 6 months. Place a piece of parchment paper between each patty so they stay separate, then store in a freezer-safe bag with the air pressed out. Defrost in the refrigerator overnight before reheating.

INGREDIENT TIP: New Mexico chile powder is pure ground chile peppers, milder and sweeter than regular chili powder (which is a spice blend). Substitute with ancho chile powder for a similar heat level, or use half the amount of chipotle chile powder for a smokier kick. For Italian breadcrumbs in a pinch, mix 1/2 cup plain breadcrumbs with 1/2 tablespoon Italian seasoning.

AIR FRYER VERSION: Preheat the air fryer to 375F. Place chilled patties in a single layer without touching (work in batches). Cook for 8 minutes, flip carefully, then cook another 6 to 8 minutes until golden brown and firm to the touch. The air fryer gives a crispier outside while keeping the inside moist.

PAN-FRY VERSION: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until the oil shimmers. Cook chilled patties for 4 to 5 minutes per side until a golden crust forms and the burger is warmed through.

Nutrition

Serving: 1 | Calories: 115cal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0.05mg | Sodium: 362mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 1mg

Originally published November 2012, updated and republished June 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Power House Homemade Veggie Burgers appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE TORTELLINI SALAD COLD 

• Fresh, crisp, and full of texture
  
• That Greek flavor combo just works every time
  
• Light enough for a side, hearty enough for a meal
  
• Easy to prep ahead for gatherings
  
• Simple dressing with big flavor

Greek Tortellini Salad

When I first made this, I was absolutely in love with it.

I don’t mean casually liked it… I mean that I made it once and then kept making it over and over again. That whole summer? I was eating this tortellini salad cold pretty much every day.

Truth is, I still love it. I just went a little overboard with it that year.

And it’s easy to see why. It’s fresh, it’s got crunch, that salty bite from the olives and feta, and just enough dressing to pull everything together without weighing it down.

Nothing complicated. Nothing fussy. Just one of those recipes that sticks with you.

Try this Greek Spaghetti Salad for all those same bold Mediterranean flavors tossed with spaghetti for a fun crowd-pleaser!

INGREDIENT NOTES

• Cheese Tortellini: Soft, rich, and filling… this makes a Greek salad feel more like a meal than a side. Use fresh or frozen, whichever is available.
  
• Bell Peppers (Orange + Yellow): Sweet, crisp, and colorful. Sweet peppers are a good substitute.
  
• English Cucumber: Less watery, more crunch. It’s perfect for salads, and you don’t even have to peel it.
  
• Kalamata Olives: Salty, briny, and essential for that Greek flavor.
  
• Feta Cheese: Creamy and tangy. Don’t skip or swap this lightly!
  
• Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this Greek tortellini pasta salad needs.
  
• Minced Olives in Dressing: Such a small detail, but it’s a big flavor boost.

VARIATIONS

Add Chicken: Grilled or rotisserie chicken make it a full meal.

Extra Veggies: Add spinach, artichokes, or zucchini.

Lower Salt: Reduce the amount of olives slightly if needed.

No Tortellini: Use rotini or bowties for a lighter version.

Lemon Boost: Squeeze fresh lemon over Greek tortellini salad for extra brightness.

Spicy Touch: Include a pinch of red pepper flakes in the dressing.

Dairy Free: Use regular pasta and skip the feta (or use a dairy-free alternative).

SERVING SUGGESTIONS

• Enjoy Greek pasta salad with tortellini chilled straight from the fridge on hot days.
  
• Serve alongside our Tuscan-Inspired Mediterranean Burger.
  
• Add lemon garlic butter chicken bites or slices of flank steak for extra protein.
  
• Great for picnics, potlucks, and meal prep

GREEK TORTELLINI PASTA SALAD FAQ

Pasta salad is an art form, and it all comes down to texture. You want crisp vegetables, tender pasta, and just enough dressing to coat everything without weighing it down.

That’s why I like adding the dressing right before serving… it keeps everything fresh instead of soft and tired.

And chopping everything bite-sized matters more than people think. You want a little bit of everything in each bite, not separate pieces on a fork.

TOOLS NEEDED

• Large Pot: For cooking the tortellini.
  
• Colander: To drain and cool the pasta.
  
• Large Mixing Bowl: Plenty of space to toss Greek pasta salad and tortellini.
  
• Sharp Knife + Cutting Board: For all the fresh prep!
  
• Mason Jar or Whisk: For mixing the dressing easily.

Enjoy!

With love, from our simple kitchen to yours.

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Print

Greek Tortellini Salad

Greek Tortellini Salad is loaded with fresh vegetables, pasta, olives, and feta cheese. Tossed with a sweet and tangy homemade dressing!

Course Salad

Cuisine Greek

Method Mixed

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 228cal

Author Donna Elick

Ingredients

Salad

• 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
• 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
• 1/2 medium red onion, thinly sliced (about ½ cup)
• 1 English cucumber, cut into spears and quartered (about 2 cups)
• 16 ounces cherry tomatoes, halved (about 3 cups)
• 1/2 cup Kalamata olives, sliced divided
• 4 ounces feta cheese, crumbled (about 1 cup)
• 8 ounces tortellini, uncooked about 2 cups

Greek Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon Kalamata olives, finely minced (from above)

Instructions

• COOK TORTELLINI: Bring a large pot of water to a boil. Add 8 ounces tortellini, uncooked and cook according to package directions until tender, about 5 to 7 minutes. Drain and let cool.
• PREP VEGETABLES: While the pasta cooks, cut 1 medium orange bell pepper, cut into bite-size pieces, 1 medium yellow bell pepper, cut into bite-size pieces, 1/2 medium red onion, thinly sliced, 1 English cucumber, cut into spears and quartered , and 16 ounces cherry tomatoes, halved . Slice 1/2 cup Kalamata olives, sliced, reserving 1 tablespoon for the dressing.
• MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano (crush between your fingers as you add), 1/2 teaspoon fresh ground black pepper, 1 teaspoon granulated sugar, and 1 tablespoon Kalamata olives, finely minced to a mason jar. Seal and shake until well combined.
• COMBINE SALAD: In a large bowl add the cooled tortellini, bell peppers, red onion, cucumber, cherry tomatoes, remaining sliced olives, and 4 ounces feta cheese, crumbled .
• TOSS SALAD: Pour the dressing over the salad and gently toss until evenly coated.
• SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: Prepare all ingredients and store separately for up to 1 day. Toss with dressing just before serving to keep the vegetables crisp.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Travel Tip: Layer ingredients in the bowl in the order listed and keep dressing separate until ready to serve for best texture.

Nutrition

Serving: 1 | Calories: 228cal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 425mg | Sugar: 4g | Fiber: 3g | Calcium: 134mg | Iron: 2mg

Originally published April 2013, updated and republished May 2026

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