3 Treats to Sweeten Your 4th of July Celebrations

Megan Dow of the More Momma blog and cooking school shares three festive recipes to declare independence from humdrum desserts!

1. Peach Cheesecake Bars


1/2 cup (1 stick) plus 6 tablespoons butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon vanilla extract or vanilla bean paste

1-1/2 cups all-purpose flour +1/2 cup for the topping

3 cups rolled oats


Cheesecake Filling Ingredients

16 ounces cream cheese, leave out at room temperature to soften for 30 minutes.

1/2 cup granulated sugar

1/4 cup milk

2 eggs

1 teaspoon vanilla bean paste or extract


To Top

2 cans peaches, drained or 4 fresh peaches, sliced



1. Preheat the oven to 350 F.

2. To make the crust combine the softened butter, brown sugar and granulated sugar in a stand mixer fitted with a paddle attachment.

3. Then add 2 eggs and mix on low to combine.

4. Add baking soda, salt, cinnamon and vanilla bean paste. Mix on low to combine.

5. Then add the flour and oats and mix to combine.

6. Once it’s all combined, reserve 1 cup of the cookie mixture to create the topping. Combine the cookie mixture with the extra 1 cup flour and set aside.

7. Line the 9×13 pan with parchment paper having the edges of the parchment paper hanging off the sides of the pan. Press the cookie dough into a thin layer into the parchment lined baking sheet.

8. Bake at 350 for 10 minutes.

9. While the crust is cooking make the cheesecake filling.

10. To make the cheesecake filling add the softened cream cheese and granulated sugar to a stand mixer fitted with a paddle attachment. Cream for about 30 seconds on medium or until well combined.

11. Turn the mixer on low and add 1 egg at a time. Then add vanilla bean paste. Mix for about 30 seconds.

12. Then add the milk and mix to combine. Scrape the sides down with a spatula and mix for another 30 seconds to combine.

13. Pour into the cooked oatmeal cookie crust and spread into an even layer. Cook at 350 for 15-20 minutes.

14. To make the topping crumble pour the reserved cookie dough and flour mixture and form crumbles with your hands. Place on a parchment lined baking sheet and bake at 350 for 10 minutes. Remove and let cool until you are ready to assemble the bars.

15. Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours.

16. When you are ready to serve, layer the cheesecake with drained peaches. Top the peaches with the crumb topping. Slice the cheesecake bars into 2 inch squares and serve chilled.

2. Mini Banana Splits


4 Bananas

2 cups chocolate chips

1 teaspoon coconut oil

1/2 cup multicolored sprinkles

ice cream of choice

canned whipped cream

1 jar maraschino cherries with stems



1. Peel and slice the bananas in 1-2 inch pieces. Place on a parchment lined baking sheet. Freeze for 20 minutes.

2. Microwave the chocolate and coconut oil in 30 second intervals for about a minute or until melted. Stir to combine.

3. Place a candy skewer into the center of the banana and dip the bottom half of the banana into the melted chocolate. Then place into the sprinkles to coat.

4. Freeze for an additional 20 minutes.

5. Take out the candy skewer and scoop one little scoop of ice cream on top of the banana. Push the candy skewer back in through the top of the ice cream.

6. Top with whipped cream and a cherry and freeze until ready to serve.

3. Watermelon Lime Sorbet


6 cups watermelon, cut into cubes

2 limes, juiced and zested

1 cup white sugar

pinch of Maldon Salt



1. Remove the rind from the watermelon and then cut the melon into large chunks.

2. Using a high-power blender or food processor, blend the watermelon chunks on high. It is okay to blend in batches, if needed. Add a small amount of water to blend more easily, if needed.

3. Strain the watermelon pulp through a fine mesh strainer. Pour strained watermelon juice into a medium-sized saucepan. Add sugar and bring to a simmer over medium heat.

4. Cook for approximately 7 minutes to dissolve the sugar (do not bring to a boil). Pour into a clean mixing bowl and let cool for 10 minutes.

5. Add the zest and juice of 2 limes to the watermelon mixture. Refrigerate for a minimum of 4 hours.

6. Add the cold juice mixture to a frozen ice cream machine. Churn for 15 minutes.

7. When the sorbet is done, serve immediately with a pinch of Maldon salt and fresh lime zest.


And now you’ve got three tasty ways to light up your tastebuds this 4th of July!