Coconut and white chocolate cheesecake

Coconut & White Chocolate Cheesecake

A silky No-Bake White Chocolate and Coconut Cheesecake topped with a sweet vanilla whipped cream, white chocolate curls and gold glitter ✨ A light and creamy pudding perfect for a summer tea party!

White chocolate and coconut cheesecake with vanilla cream

Earlier this month I was contacted by SPANA, a charity that provides free vet care for working animals around the world, to create a delicious cheesecake recipe for their annual summer campaign called World Tea Party.

SPANA for the working animals of the world

Many communities in less developed parts of the world, heavily rely on horses, mules, donkeys, camels and oxen for their workforce. When these animals become injured or fall ill, SPANA is there to look after them when their owners can’t afford to.

Not only do they provide free veterinary care but SPANA works hard to support the development of skilled veterinary services, whilst also helping working animal owners and local suppliers to play their part in improving welfare standards.

SPANA also offers educational programmes for children in farming communities to teach them the importance of being kind to animals, as well as, how to properly care for them.

#WorldTeaParty

SPANA contacted me to inspire their supporters to get baking! Their World Tea Party is taking place on the 9th July, if you would like to host your own cheesecake inspired tea party or theme of your choice then download your own world tea party pack. Raisng money for these hard working animals is not limited to the 9th July, whenever you decide to host your own tea party remeber to take photos and post them on social media with the hashtag #worldteaparty and tag SPANA.

I thought I would make a delicious no-bake white chocolate and coconut cheesecake recipe that requires little to no skill but will help to raise funds for such a fantastic cause. You will need to chill one can of full fat coconut milk in the fridge over night before you start making this cheesecake, you will also need one lined 6 inch loose bottom tin, a piping bag and large star nozzle.

Ingredients

For base:

  • 200 grams of digestive biscuits
  • 90 grams of unsalted butter, melted

For filling:

  • 400 grams of soft cheese, room temperature
  • 200 grams of white chocolate, melted
  • 50 grams of icing sugar
  • 1 tsp vanilla
  • 1 can (400ml) of full fat coconut milk, chilled in fridge overnight

For decoration:

  • 150 ml of double cream, chilled
  • 1/2 tsp vanilla
  • 2 tbsp icing sugar
  • 50 gram bar of white chocolate, optional
  • gold glitter, optional
  • gold crunch sprinkles, optional

Method 

Step 1: Place the digestives into a large mixing bowl, using the end of a rolling pin bash the biscuits into a fine crumb. Mix in the melted butter, when completely combined tip the buttery biscuit mix into your lined tin. Use the back of a soup spoon to press the biscuits down.

Step 2: Place the icing sugar, soft/cream cheese and vanilla into your mixer, mix on a medium low speed until thoroughly combined. Next, remove the bowl from your mixer and add the melted white chocolate, mix in quickly using a spatula. Remove the coconut milk from the fridge, DO NOT SHAKE, scoop out the coconut cream, that has seperated to the top of the can, into the mixing bowl. *Do not use the coconut water that has seperated to the bottom of the can.* Place the bowl back on the mixer and whisk until thick. 

Step 3: Remove the tin from the fridge and pour the coconut and white chocolate cheesecake mixture in. Level out using a spatula, then place it back in the fridge over night.

Coconut and chocolate cheesecake

Step 4: Once the cheesecake has set remove it from the tin and place on a plate and return it to the fridge. To make the whipped cream topping, place the chilled double cream, icing sugar and vanilla into your mixer. Using the whisk attachment whip until thick enough to pipe. Scoop it into a piping bag with a large star nozzle. Pipe large stars around the top off the cheesecake. Grate some white chocolate for the centre, dust with gold glitter and sprinkle with some gold crunch. 

I hope you enjoy this delicious cheesecake. If you want to keep up to date with what I’m making then follow me on:

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Mojito and white chocolate cheesecakes

Mojito Cheesecakes

Individual White Chocolate and Lime Cheesecakes topped with a Rum and Mint Whipped Cream, creating 20 delicious Mini Mojito Cheesecakes perfect for a summer garden party!! 

Mini white chocolate and lime cheesecakes topped with rum and mint whipped cream

Every year my mum and step dad celebrate their wedding anniversary by hosting a drunken affair in the garden with their nearest and dearest friends. This year was no exception and it was an even more boozy occasion than ever, alcohol made its way into the gummy bears, crisps and, most importantly, the cheesecakes.

Last year I made two large cheesecakes, an Eton Mess Cheesecake and a Strawberry Cheesecake. As delicious as they were, cutting and dishing them up was a pain in the bottom, and after a few tipples the last thing you want to be doing is cutting 30 identical slices so there isn’t a riot for the largest piece. My life has been made a lot easier with my 20 Hole Loose Based Mini Bites Desserts Baking Tin. It makes perfect bitesized treats that are ideal for catering a party and guarantees everyone will get a taste. Similarly you can use a muffin tin and cupcake cases, but the amount the mix makes might vary.

If you are looking for a boozy yet delicious party pudding, you will need a 20 hole loose based tin (mentioned above), two piping bags, a Wilton 1m nozzle.

Ingredients

For base:

  • 12 ginger nut biscuits
  • 4 digestives / graham crackers
  • 50 grams of unsalted butter, melted

For filling:

  • 300 grams of soft / cream cheese, room temperature
  • juice of one small lime
  • 75 grams of icing sugar
  • 100 grams of white chocolate, melted
  • 150 ml of double cream, chilled
  • 1/4 tsp vanilla

For whipped cream:

  • 150 ml of double cream, chilled
  • 3 tbsp of rum
  • 10 mint leaves
  • 1 tbsp of icing sugar

For decoration:

  • 20 raspberries
  • 20 mint leaves

Method

Step 1: Place the digestives and ginger nut biscuits into a large mixing bowl, using the end of a rolling pin bash the biscuits into a fine crumb. Mix in the melted butter until thoroughly combined. Use a teaspoon to evenly distribute the buttery biscuits among the 20 moulds, using a press or a tea spoon pack the biscuits down. Place the tin in the fridge whilst you make the lime filling.

Step 2: Juice one lime into a bowl, using a lime lemon press. Tip the juice into a large mixing bowl with the soft cheese and icing sugar, using a spatula mix together.

Step 3: Into the same bowl add the melted white chocolate and mix together quickly. Next pour in the double cream and vanilla and stir together until thick. If it isn’t thickening, use an electric whisk on a medium speed until it thickens.

Step 4: Pour the white chocolate and lime mix into a piping bag and pipe into the 20 moulds. Level with a teaspoon, then pop the tin back in the fridge for two hours or until set.

Step 5: Once the cheesecakes have set, pour the rum and mint into a food processor and blitz until the mint is very fine. Pour the boozy mint into your mixer with the cream and icing sugar, using the whisk attachment whip until thick enough to pipe. Scoop the Mojito cream into a piping bag with the Wilton 1m piping nozzle. Remove the cheesecakes from the tin and pipe the cream on top in a mr whippy style. Then place a raspberry and mint leaf onto each Mojito cheesecake.

I hope you enjoy these boozy little treats. Make sure you tag me in your bake on social media, you can find me on:

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Enjoy

B x

Mojito cheesecake. Mini white chocolate and lime cheesecakes with a rum and mint cream

White chocolate and Biscoff

Biscoff & White Chocolate Cheesecake

A silky No-Bake Lotus Biscoff Cheesecake with a hidden creamy white chocolate cheesecake centre, decorated with a melted cookie butter drip, topped with whipped cream and lotus cookies.

Biscoff cookie butter cheesecake with a white chocolate centre

Last week, I posted my Mini Biscoff Cheesecake recipe and was overwhelmed with how much love it received. One of my close friends, whom I drown in cheesecakes weekly, put in a request straight away for a birthday Biscoff cheesecake for her brother. He swoons over my white chocolate cheesecakes, which gave me the idea of making a White Chocolate AND Biscoff Cheesecake, the result was too good not to share with you.

Biscoff cookie butters do white chocolate cheesecake

If any of you are avid creme de la creme bake off watchers you will notice I was inspired by their art of hidden layers within delights. Instead of mixing the White chocolate into the mix I made a white chocolate layer inside the Biscoff Cheesecake, it definitely gave that surprise wow effect.

This recipe can be enjoyed with or without the white chocolate layer. To make the ‘hidden’ white chocolate layer you will need two tins, one 8 inch and one 6 inch. If you don’t have two tins, make the white chocolate cheesecake last and spread it over the top of the Biscoff cheesecake, to make a two layer cheesecake, it won’t be hidden but it’ll still taste delicious. You will also need three piping bags and a large closed star nozzle, I used a kitchen craft 8CS.

Ingredients 

For base:

  • 90 grams of lotus Biscoff cookies
  • 150 grams of digestives / graham crackers
  • 90 grams of unsalted butter, melted

For white chocolate filling:

  • 100 grams of soft/ cream cheese, room temperature
  • 25 grams of icing sugar
  • 1/4 tsp of vanilla
  • 75 grams of white chocolate
  • 100 ml of double cream, chilled
  • 2 lotus Biscoff cookies, broken

For Biscoff filling:

  • 450 grams soft / cream cheese, room temperature
  • 100 grams icing sugar
  • 1 1/2 tsp vanilla
  • 7 tbsp smooth Biscoff spread
  • 350 ml double cream

For decoration:

  • 200ml whipped cream
  • 1 tbsp of icing sugar
  • 1 tsp vanilla
  • 5 tbsp of smooth Biscoff spread, melted
  • 6 Biscoff cookies
  • gold sprinkles – tesco

Method

Step 1: Place the digestives and Biscoff cookies in a large mixing bowl, using the end of a rolling pin crush into a fine crumb. Add the melted butter and mix until thoroughly combined. Tip the buttery biscuit mix into a lined 8 inch tin, press the biscuits down using the back of a teaspoon. Place in the fridge whilst you make the cheese filling.

Step 2: Next you need to make the white chocolate centre. In a large mixing bowl add the soft cheese, icing sugar and vanilla, using a spatula beat until all combined. Using a spatula again, pour in the white chocolate and mix in quickly. Next add the chilled double cream, stir in until thick. If the mix isn’t thick enough use an electric whisk until it thickens. Place the 6 inch loose bottom tin into the centre of your large tin without its base, and  tape it into place. Then scoop the white chocolate cheesecake into the smaller tin. Break up two Biscoff cookies and place into the layer. Pop it into the fridge for two hours or until set.

Step 3: Once the white chocolate layer has set make the Biscoff cheesecake. Place the soft cheese, icing sugar and vanilla into your electiric mixer, mix on a low speed until combined. Next add the Biscoff, mix on a medium high speed until thoroughly combined. Remove your bowl from the mixer and pour in the double cream, using a spatula mix until thick. If it doesn’t seem thick enough place the bowl back on the mixer, using the whisk attachment, whip on a medium speed until thick.

Step 4: Run a knife around the edge of the white chocolate cheesecake, un-tape the tin and remove. Scoop the mix into a piping bag and pipe around the edge of the tin and white chocolate centre. Scoop the rest of the mix into the tin and level out using a spatula. Pop back into the fridge for four hours or over night.

Step 5: Once the cheesecake has set remove it from the tin. For the decoration melt the left over Biscoff cookie butter and pour it into a piping bag. Snip off the end of the piping bag and squeeze the melted cookie butter around the edge of the cheesecake to create a drip effect. Make the whipped cream by pouring the double cream, vanilla and icing sugar into your mixer and whip until it makes soft peaks. Scoop it into a piping bag with a large star nozzle, pipe large stars around the edge of the cheesecake, then pipe smaller stars on the second row. Go to town with the gold sprinkles. When ready to serve pop six lotus cookies around the top.

Enjoy

B

x

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Mini biscoff cookie butter cheesecakes topped with whipped cream

Biscoff Cookie Butter Cheesecakes

Creamy Bitesize No-Bake Lotus Biscoff Biscuit Cheesecakes topped with vanilla whipped cream, drizzled in biscoff cookie butter and finished with a Biscoff crumb. The Ultimate Lotus Biscoff Cookie Butter fix you will ever need!

Mini lotus Biscoff Cookie butter spread cheesecakes

Last week was a busy and exciting week for me, I finally got to meet Erica from Biscuits and Pieces, my boyfriend made a surprise visit, I watched Eurovision with my homies and my best friend returned from her world travels!!!!

In amongst all this fun, I finally made a cheesecake for my work colleagues. Many of you don’t know, unless you’ve seen me moaning on Twitter, I’ve been rather poorly for the last year. But now I’m finally on the mend and getting on with my life 🎉. One big step I’ve recently taken, has been returning back to work, although I’m not back full time yet! I started making cheesecakes as a hobby about 10 months ago and started my blog as a channel of giving me purpose and a distraction from my illness. That meant my work buddies had only ever seen my creations but hadn’t actually tasted them.

I thought I’d make mini bitesize cheesecakes, perfect for transporting to the office and less faff than cutting and dishing out a large cheesecake. And who doesn’t love Biscoff?! Thankfully they went down a treat, and as I only work in a small office, there were six left over. However, by the time I’d got home, the left over Biscoff cheesecakes had all been gobbled up by my sneaky step dad! So, 12 mini cheesecakes lasted a grand total of 8 hours. If that doesn’t scream MAKE ME I don’t know what does.

I have to pre-warn you so you don’t make the same mistake as I did, you might want to buy two jars of Biscoff cookie spread. One for you and one for the cheesecakes, trust me on this one. I learned this after two trips to Tesco because I ate the first Biscoff jar with a spoon. 👀

These were so delicious I made them twice last week! If you want to have a go at making these 12 miniature Biscoff cheesecakes you will need, a loose-based mini bites dessert tin, 3 piping bags and a 2D Wilton nozzle. If you don’t own this marvellous Lakeland tin, you could use a normal muffin tin and small cupcake cases but the amount the mixture makes might vary.

Ingredients 

For base:

  • 14 lotus Biscoff cookies
  • 3 tbsp of unsalted butter

For filling:

  • 150 grams of soft/cream cheese
  • 3 tbsp of icing sugar
  • 4 tbsp of smooth Biscoff cookie butter spread
  • 125 ml double cream
  • 1/2 tsp vanilla extract

For decoration:

  • 125 ml double cream
  • 1 tbsp icing sugar
  • 1/2 tsp of vanilla extract
  • 1 tbsp of smooth Biscoff cookie butter spread, melted
  • 6 Lotus Biscoff cookies, halved
  • 1 Lotus Biscoff cookie, crushed

Step 1: If you are using a similar tin to mine, roughly cut 12 little squares of baking paper and pop in to the bottom of each mould. Next place the lotus Biscoff biscuits into a large mixing bowl, using the end of a rolling pin or tool of your choice, crush the cookies into a fine crumb. Add the melted butter, and mix until thoroughly combined. Use a teaspoon to distribute the crumbed biscuit between 12 of the holes. Using a press or teaspoon, pack the biscuits down.

Step 2: In a clean large mixing bowl, mix the soft cheese, icing sugar and Biscoff cookie butter together, using a spatula. Into the same bowl, using a spatula again, mix in the double cream. If it is too loose, whisk it using an electric whisk until thick. Finally, fold in the vanilla.

Step 3: I find it easier and less messy to pipe the cheesecake into the holes. So scoop the mix into a disposable piping bag, snip off the end and pipe into the 12 holes with Biscoff cookie bases. Place in the fridge for 2-3 hours or until set.

Step 4: Once the cheesecakes are set remove them from the individual moulds. Pour the double cream, icing sugar and vanilla into your mixer, using the whisk attachment whip the cream until thick enough to pipe. Scoop a quarter of the double cream into the piping bag with a 2D nozzle, at a time and pipe like a mr whippy. *If you put it all in the bag at once it becomes over whipped.

Step 5: Pour the melted Biscoff cookie butter into a piping bag, snip the tip of the piping bag off, and drizzle over each of the mini Biscoff cheesecakes. Cut six of the biscuit in half, place a half onto each cheesecake. Crush one lotus cookie into a fine crumb and sprinkle on top of each cheesecake. Keep them in the fridge until you want to eat them. *the Biscoff cookies go soft in the fridge so don’t put them on until you want to serve them.

I hope you enjoy these mini cheesecakes as much as my step dad did!

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Individual sized Biscoff cookie butter Cheesecakes. These adorable mini Biscoff cheesecakes are topped with cream and melted cookie butter

Red velvet cake with a layer of cheesecake

Red Velvet Cheesecake

Red Velvet Cheesecake!! A silky Vanilla Cheesecake sandwiched between two fluffy and moist Red Velvet Cakes, iced in a White Chocolate Cream Cheese Buttercream, topped with a Dark Chocolate Ganache and more Cheesecake.

Red velvet layer cheesecake

I’m sorry I’ve been a bit quiet for the last two weeks, life has been getting in the way! Will you accept my big Red Velvet Cheesecake apology?

This is no ordinary Red Velvet Cheesecake this is a Birthday Red Velvet Cheesecake! The pressure was on this week as it was one of my best friends birthdays 😱! My friends are unfortunately force fed my cheesecakes on a weekly basis, so this one had to be bigger and better than any cheesecake I’ve attempted before!

Birthday Cheesecake

Let’s all take a moment to appreciate her face 😂

I’ve wanted to make a Red Velvet Cheesecake ever since my close friend who is travelling around America posted a picture of a slice from The Cheesecake Factory on her Instagram (I’m so unbelievably jealous). I just needed the perfect opportunity to make such a humongous cake, and I think you’ll all agree that a bestie’s burffffday is the perfect occasion!

Red velvet cheesecake cute

Normally making cakes I get stressed out because it involves the dreaded oven 😖. But, I was totally chilled out making this Red Velvet Cake because I’ve made it numerous times (minus the cheesecake filling). This recipe can be used to make a normal Red Velvet cake with out the Cheesecake layer and will taste just as amazing.

Some useful tips for storing the cake and keeping it lovely and fresh. Some tips may seem obvious such as, it needs to be kept in the fridge because of the Cheesecake layer. To prevent it from drying out in the fridge, keep it in a container or loosely wrap it in cling film once the cake has been cut. Also, use margarine not real butter in the Red Velvet Cake mixture. Using real butter will harden the cake once it’s been kept in the fridge and it won’t remain moist and fluffy (trust me I’ve learnt the hard way).

To make my copycat version (of what I imagine The Cheesecake Factory’s Red Velvet Cheesecake tastes like) you will need, an 8inch loose-bottom tin (if you have more than one that’s perfect!) 3 piping bags, a spatula, pallet knife/ buttercream smoother, and a large star nozzle (I used this).

Ingredients 

For cheesecake layer: 

  • 400 grams of soft/cream cheese
  • 125 grams of icing sugar
  • 1 tsp vanilla extract
  • 350 ml double cream

For red velvet cake:

  • 225 grams of self raising flour
  • 2 tbsp of cocoa powder
  • 1 tsp baking powder
  • 284 ml buttermilk
  • 1/2 tsp extra red sugar flair food colouring
  • 120 grams of stork margarine, room temperature
  • 300 grams of caster sugar
  • 50 grams of dark chocolate, melted
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract

For cream cheese frosting:

  • 200 grams soft/cream cheese, room temperature
  • 75 grams of unsalted butter, softened
  • 2 tsp vanilla extract
  • 350 grams of icing sugar
  • 100 grams of white chocolate

For decoration:

  • 75 ml double cream
  • 100 grams dark chocolate, finely chopped
  • 200 grams soft/cream cheese
  • 2 tbsp caster sugar
  • 1 tsp vanilla
  • 200 double cream
  • red and gold sprinkles

Method

Step 1: First you need to make the cheesecake layer as it needs 4-5 hours to set firm enough to hold a cake layer. Place the cream cheese, icing sugar and vanilla into your mixer, using the whisk attachment mix on a low speed, until thoroughly combined. Next add the double cream, and whisk on a medium-high speed, until the mixture is thick enough to hold itself. Scoop into a lined loose-bottom tin, use a spatula to make it as level as possible. Place in the fridge for 4-5 hours.

Step 2: Once the cheesecake has set preheat your oven to 160C. In a small bowl mix together the buttermilk and extra red food colouring, and set aside. In a separate bowl mix together the cocoa, self raising flour and baking powder, set aside for later.

Step 3: Put the stork margarine and caster sugar into your mixer, use the beater attachment, and mix on a medium-low speed until fluffy. Next, remove the bowl from the mixer, using a spatula add the dark chocolate and mix together quickly. Then, return the bowl to the mixer, add an egg one at a time, mixing on a medium speed. Whilst it’s still mixing add the vanilla.

Step 4: Remove the bowl from the mixer, sieve a third of the dry mix and pour a third of the buttermilk into the bowl at a time, and beat together.

Step 5: If you only have one tin, like I do, you will need to remove the cheesecake from the tin and place on a baking sheet over a flat plate. Weigh out half of the red velvet cake mix, and place into a well greased and lined tin, bake for 30-35 minutes, or until a knife/skewer comes out clean from the centre. Remove the cake from the tin and place on the cooling rack. Repeat this for the second half of the mix.

Step 6: When the cake is completely cooled (and I mean completely cooled), make the cream cheese buttercream. Place the softened butter, cream cheese and vanilla into your mixer, using the beater attachment, beat together on a medium high speed, until thoroughly combined. Remove the bowl from the mixer and fold in the icing sugar a little at a time, using a spatula. Finally add the melted chocolate and stir together quickly, using a spatula. Place in the fridge for 5-10 mins, whilst you assemble the cake.

Step 7: Place one cake on top of the cheesecake and then place your cake board on top of the cake upside down, then flip it over. Place the other cake on the top.

Step 8: I find it easiest to pipe the frosting around the cake, but if you don’t want to use a piping bag you can use a spatula. Use a pallet knife or scraper to smooth the frosting. If you don’t own either of these use a long ruler! Plop the rest of the frosting on top of the cake, use a pallet knife to smooth it round. Place in the fridge whilst you make the ganache and cheesecake topping.

Step 9: To make the ganache, finely chop the chocolate and place into a small bowl. In a small sauce pan, on a medium heat, bring the cream to the boil, remove from the heat and immediately pour over the chopped chocolate. Cover the bowl with a plate and leave for ten minutes. Remove the plate and stir the cream and melted chocolate together until all the lumps have gone. Pour the ganache into a piping bag.

Step 10: Snip the end of the piping bag off and pipe the ganache around the edge of the cheesecake to create a drip effect. Then place the cream cheese, vanilla and sugar into the mixer, mix on a medium speed until thoroughly combined. Next add the double cream and whip until thick enough to pipe and hold shape. Scoop the cheesecake mix into a piping bag with the large star nozzle and pipe large stars all over the top of the red velvet cheesecake. Then go overboard with sprinkles of your choice!

I hope you enjoy this recipe. If you don’t want to go two weeks from hearing from me ever again follow me on:

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Red velvet cheesecake with ganache drip

Enjoy

B x

Chocolate mini cheesecake with caramel centre

Millionaire Cheesecake

Six rich Mini Millionaire Cheesecakes with a Caramel centre. Individual No-Bake Chocolate Cheesecakes with a delicious Caramel surprise, drizzled in double chocolate, more caramel, a sprinkle of crunchy caramel pieces and gold glitter.

Recipe for six No-Bake Mini Millionaire Cheesecakes with a Caramel centre

I’ve been planning on making a Millionaire Cheesecake for ages, but this week I made the executive decision to make individual ‘treat size’ ones. Recently, I’ve made a lot of large cheesecakes and, although I live in a household of three, they’ve only been taking 2-3 days to be devoured (due to our identical lack of willpower). However, we sometimes have help from visitors! This week I decided to be less naughty and only made SIX mini cheesecakes.

I’ve noticed some of you who have made my cheesecake recipes live in small households too, with only two or three people. You’ve either waited for an occasion to make one or halved my original recipe. These mini chocolate and caramel cheesecakes are perfect for a small family or a treat for two that won’t burst the belt buckles. If you want to make more than six bitesize Millionaire Cheesecakes (which I highly recommend) just double the mixture!

These indulgent Miniature Millionaire Cheesecakes are as aesthetically pleasing on the inside as they are on the outside and require little, if any, skill to recreate! For the oozy caramel centre I used Carnations. Obviously, you can use any pre-made caramel sauce you want, or if you’re feeling brave you could make your own. However, using a pre-made caramel makes these no-bake mini cheesecakes super quick and easy to create. What really gives them that luxurious edge is the drizzle of white and dark chocolate with some more caramel sauce, a dusting of gold glitter and some sprinkles.

Don’t be fooled by their miniature size, these cheesecakes won’t disappoint! To make these “treat sized” Millionaire Cheesecakes you will need five piping bags, and a loose-based mini bites dessert tin. If you don’t own one of these tins, you can use a cupcake tin and paper cases instead, but the amount the mixture makes might vary!

Ingredients 

For base:

  • 75 grams of shortbread
  • 25 grams of unsalted butter, melted

For filling:

  • 25 grams of milk chocolate, melted
  • 25 grams of dark chocolate, melted
  • 75 grams of soft/cream cheese, room temperature
  • 2 tsp of icing sugar
  • 50 ml of double cream, chilled
  • 1 tbsp of caramel sauce

For decoration:

Method

Step 1: Place the shortbread in a large mixing bowl, using the end of a rolling pin to crush them into a fine crumb. Then add the melted butter to the crushed shortbread, mix until thoroughly combined. Evenly distribute the buttery crushed shortbread between six of the mini moulds. Use a teaspoon to pack the biscuits down, once complete put the tin in the fridge whilst you make the cheesecake filling.

Step 2: In a large mixing bowl, mix the soft cheese and icing sugar together, using a spatula. Then add the sweet soft cheese mix into the melted chocolate, stir together quickly using a spatula. Pour the double cream into the same bowl as the chocolate cheese mixture, and stir together until thoroughly combined. There is no need to use a whisk as the chocolate will set it! 

Step 3: Scoop the chocolate cheesecake into a piping bag, then pipe it around edge of each individual mould, leave a hole in the middle for the caramel. Pour the caramel into a piping bag, then pipe it into the hole you left in the cheesecakes. Pipe the remainder of the chocolate cheesecake on the top, and even it out with a spatula. Pop in the fridge for 2 hours or until set.

Step 4: Push the cheesecakes out of the tin, and remember to remove the little metal disks if you are using the same tin as me. Place some sprinkles into the middle of the cheesecakes. Pour you melted caramel into a piping bag, snip a tiny bit of the end off and drizzle over the top, repeat this with the white and dark chocolate. Then place some more sprinkles on top and dust with gold edible glitter. Keep them in the fridge until you want to eat them! 

Mini millionaire cheesecakes with gold edible glitter

I hope you enjoy these treat sized Millionaire Cheesecakes. Make sure you follow me on:

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and tag me in your no-bakes!

B x

 

Strawberry Cheesecake, with a brownie base topped with vanilla whipped cream

Neapolitan Cheesecake

A light and creamy strawberry cheesecake sat on a dark chocolate brownie base, topped with sweet vanilla whipped cream, finished with a generous helping of multicoloured sprinkles and halved strawberries. Creating my take on a Neapolitan Cheesecake.

Brownie topped with Strawberry Cheesecake and Vanilla Whipped Cream

One of my lovely subscribers requested a Neapolitan Cheesecake. First, I had to do a little Google to find out what exactly a Neapolitan Cheesecake was. It originates from the Italian dessert ‘Neapolitan Ice Cream’ which is made up of blocks of chocolate, strawberry and vanilla ice cream. I wanted to make it a little different, so my boyfriend suggested I mixed things up a little and make the chocolate layer a brownie, to which I decided I would make the cheesecake strawberry flavoured and top it with a vanilla whipped cream.

This turned out as one of my best cheesecakes to date. My step dad likes to say he’s not into brownies or any type of chocolate cake (unless it involves white chocolate). As much as he protests ‘brownies don’t do it’ for himit hasn’t stopped him from eating three slices since I served the Neapolitan Cheesecake Brownie after dinner yesterday. So it can’t be that bad?

It would be rude of you not to make this cheesecake, after all strawberry season is upon us! You will need, one 8 inch lined loose-bottom tin, a piping bag and a large 8CS piping nozzle. I have used a stand mixer for this recipe. If you are using a hand mixer when making the cheesecake, whip the double cream, red food colouring and strawberry sauce together in a separate bowl and then fold it into the cheese mixture, this will make life easier!

Ingredients 

For brownie base:

  • 125 grams of unsalted butter, chopped into cubes
  • 100 grams of dark chocolate, broken up
  • 5 tbsp of cocoa powder
  • 3 tbsp of plain flour
  • 1/2 teaspoon of baking powder
  • 180 grams caster sugar
  • 2 large eggs, beaten

Strawberry sauce:

  • 125 grams of strawberries, chopped
  • 100 grams caster sugar
  • 60 ml of water
  • 1 tsp vanilla

For filling:

  • 400 grams of soft/cream cheese, room temperature
  • 75 grams of icing sugar
  • 1/2 tsp of vanilla
  • 200 ml of double cream, chilled
  • 100 ml of strawberry sauce, chilled
  • red food gel colouring (I used the brand Dr. Oetker)
  • 100 grams of chopped strawberries

For decoration:

  • 300 ml double cream, chilled
  • 15 grams icing sugar
  • 1 tsp vanilla
  • multi coloured sprinkles (optional)
  • Halved strawberries to decorate

Method 

Step 1: Preheat your oven to 180C/350F/Gas mark 4. Melt the butter and chocolate over a gentle heat, using the double boiler method. Make sure the water is not touching the bottom of your bowl otherwise you’ll burn your chocolate. Once it is melted set it a side to cool.

Step 2: Sift the flour, cocoa and baking powder into your stand mixer bowl. Then add the sugar and stir together.

Step 3: Pour the melted chocolate mix into the same bowl as the dry ingredients. Mix on a medium speed until thoroughly combined. Next add the beaten eggs and mix on a medium speed until you have a silky consistency.

Step 4: Pour the brownie batter into your lined loose bottom tin (I just line the base of my tin). Pop it in the oven for 15-20 minutes. When you test it, it should still be gooey inside. Leave the brownie to cool in the tin completely before you make the strawberry cheesecake filling.

Step 5: Place the chopped strawberries, caster sugar and water into a small sauce pan. Bring it to a simmer, and let it simmer for 15 minutes until syrupy. Pass it through a fine mesh sieve to remove the bits. Let it cool completely before you do the next step.

Step 6: Place the soft cheese, icing sugar and vanilla into your mixer, mix on a medium low speed until thoroughly combined (wrap a tea towel around the top of your mixer to prevent a cloud of icing sugar taking over your kitchen.) Next add the double cream, 100ml of your strawberry sauce, and red food colouring (add as much red colouring as you want until you get a nice pink colour). Using the whisk attachment, mix on a medium high speed until the mixture is thick enough to hold itself.

Step 7: Run a knife around the edge of your tin and brownie (this makes it easier to get the cheesecake out later.) Chop 100 grams of strawberries and put them in the centre of your brownie, then pour the cheesecake filling over the top. Place in the fridge for four hours or overnight.

Step 8: Once the cheesecake has set, pour the chilled double cream, icing sugar and vanilla into your mixer. Using the whisk attachment, mix on a medium-high speed until the cream is thick enough to pipe. Once the whipped cream is ready, remove your cheesecake from the tin, scoop the cream into a piping bag with the 8CS nozzle, and pipe large stars all over the top of your cheesecake. Do this by holding your piping bag vertical, squeeze the cream out, release the pressure and pull up to make a point. Sprinkle a generous helping of sprinkles all over, and decorate with the halved strawberries. If you have any left over strawberry sauce drizzle it over the halved strawberries.

I hope you enjoy this part-bake cheesecake, make sure you subscribe to get your weekly does of cheesecakePORN!

Strawberry Cheesecake, with a brownie base topped with vanilla whipped cream

B x

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White chocolate and berry cheesecake

Mixed Berry Cheesecake

A silky smooth white chocolate chocolate cheesecake topped with blackberries, raspberries, blueberries and strawberries, drizzled in white chocolate.

White chocolate and berry cheesecake

I was up in Liverpool for a couple of days this week and I met up with some of my uni pals. One of the atendees was my bestie, Chloe, who didn’t like cheesecake until I made her a White Chocolate and Mixed Berry one last summer. So I couldn’t not make her and my uni chums one, could I?

Yes, that’s right, I travelled all the way to Liverpool with my trusty hand mixer, new copper measuring spoons and worse for wear loose-bottom tin. The last time I saw my uni gang was well over a year ago, which was before I found my cheesecake powers. It would have been unfair of me not to make one for them since I tease them every week with a new one featuring on my Instagram feed. I had to stick with my trusty White Chocolate and Mixed Berrry Cheesecake that has been known to convert non-cheesecake lovers. This recipe hasn’t failed me yet and it definitely didn’t let me down this time either.

This cheesecake was proclaimed the best one I have made so far by my boyfriend. Not that I did anything different, but the berries I got from Aldi were utterly delicious and paired well with the creamy white chocolate filling. To make this fail safe White Chocolate and Mixed Berry Cheesecake you will need an 8 inch loose-bottom tin and a piping bag.

Ingredients 

For filling:

  • 200 grams of digestive biscuits
  • 75 grams of unsalted butter, melted

For filling:

  • 300 grams of white chocolate, melted
  • 400 grams of soft/cream cheese, room temperature
  • 50 grams of icing sugar
  • 300 ml of double cream, chilled
  • 1 tsp vanilla
  • 75 grams of raspberries

For decoration:

  • blueberries
  • raspberries
  • strawberries
  • blackberries
  • 20 grams of white chocolate, melted

Method

Step 1: Place the digestives into a large mixing bowl, crush them into a fine crumb. Normally I use a rolling pin but my boyfriends ill equipped student kitchen only had a masher, which as you can see it worked very well. Next pour in the melted butter, and mix until all the crushed biscuits are soaked in butter. Tip the buttery biscuit mix into a lined tin, using the back of a tea spoon, pack the biscuits down. Once this is done set the tin in the fridge whilst you make the chocolatey mixed berry cheesecake filling.

Step 2: Pour the chilled double cream, icing sugar and vanilla into a large mixing bowl, using an electric whisk, whip together until the mixture thickens. In the same bowl, fold in the soft cheese, using a spatula.

Step 3: Stir the melted white chocolate into the vanilla cheesecake mixture quickly, using a spatula. Then add in some raspberries and fold together. Remove the tin from fridge, pour the cheesecake over the biscuit base. Use a spatula to smooth it out evenly. Pop the tin back in the fridge for 4 hours or overnight.

Step 4: Once the cheesecake has set, remove it from the tin and place it on a plate. Scatter a load of berries over the top of your cheesecake. Tip the melted white chocolate into a piping bag, snip the tip of the piping bag off and drizzle over the berries. Keep it in the fridge until you want to serve it.

Mixed berries drizzled with white chocolate

Thanks for visiting, and you may have noticed my site has had a little makeover! Let me know what you think. And enjoy this recipe!

B x

Banana and strawberry layered cheesecake smoothie

Strawberry & Banana Smoothie Cheesecake

A light and creamy cheesecake packed with strawberries and bananas, finished with a good helping of whipped cream and colourful sprinkles to make the naughtiest of all smoothies. If it tastes healthy, it means it is healthy! Right? 

Individual Strawberry and Banana Smoothie Cheesecakes

I have been a busy little bee this week! Including last weeks Creme Egg Cheesecake, I have made a grand total of six, I repeat, SIX cheesecakes over the Easter holiday. Don’t worry they’ve not been just for me. I’ve made them for family parties, family friends’ parties and one for my best friend’s family. But, that doesn’t mean we (my mum, my step-dad and I) haven’t all indulged in a cheeky slice of each one. 🙈

For my sixth cheesecake I decided we needed a detox from all the chocolate filled cheesecakes we’ve been consuming. If I see one more bit of sugar coated chocolate (Mini Eggs) I may explode. Plus I needed to use up all the leftover cheesecake ingredients in the fridge before they went out of date. So I decided to make individual fruit smoothie style cheesecakes, they are refreshing and light but I can assure you they aren’t as healthy as they appear. 

To make these strawberry and banana smoothie cheesecakes you will need, four glass tumblers, a food processor, 2 piping bags, Wilton 2D piping nozzle, 1 gold and white striped straw (I got a multi pack from Tiger) and four peacock cocktail sticks (from Primark). 

Ingredients

For filling:

  • 8 digestive biscuits
  • 200 grams of strawberries
  • 100 grams of banana 
  • 180 grams light soft cheese
  • 100 grams of icing sugar
  • 2 tbsp skimmed milk, chilled
  • 200 ml double cream, chilled
  • couple of drops of red food colouring

For decoration

  • 200 ml double cream 
  • 1 dessert spoon of icing sugar
  • sprinkles of your choice
  • 1 gold stripe straw, cut into 
  • 4 peacock cocktail sticks (Primark) 
  • strawberries for decoration 

Method 

Step 1: Roughly chop the banana and strawberries, place in the food processor along with the soft cheese. Pulsate the food processor until thoroughly combined, it should all be pink in colour when done.

Banana, strawberry and low fat cheese

Step 2: Pour the cheese smoothie mix into your mixer. Then add the sugar and vanilla, mix on a medium-low speed. 

Step 3: Next tip in the double cream and milk, add a couple of drops of red food colouring, make sure you are using the whisk attachment on your mixer, whip until thick.

Fruity smoothie mix

Step 4: Crush one digestive into each glass. Pour half of your cheesecake smoothie mixture in to a piping bag, then evenly distribute it between the four glasses. Piping it makes it a lot less messy. Again, crush one biscuit into each of the four glasses. Tip the other half of your cheesecake mixture into the same piping bag, and evenly distribute between the glasses. 

Step 5: Pour the double cream and icing sugar into your clean mixer, mix on a medium speed until thick. Scoop it into a piping bag with the 2D nozzle, and pipe the whipped cream on top of each smoothie. Decorate with sliced strawberries and sprinkles.

Step 6: Cut one gold and white striped straw into four evenly sized mini straws. Place into each cheesecake smoothie, along with peacock cocktail sticks. 

I hope you enjoy these not so healthy fruity layered smoothie cheesecakes.

B x

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Strawberry & Banana Smoothie Individual Cheesecakes topped with Whipped Cream and Sprinkles.

Chocolate Creme egg cheesecake

Creme Egg Cheesecake

Simple, yet eye catching Chocolate Creme Egg Cheesecake, definitely not for the faint hearted!

Cadbury Creme egg cheesecake

 

It’s Good Friday and I’m starting this four day weekend right, with a deliciously indulgent slice of no-bake chocolate cheesecake including a few hidden Creme Eggs. After all, it is Easter so a chocolate packed cheesecake with the naughtiest of all Easter treats had to be done! Am I right or am I right?!

Living in the countryside has its ups and its downs, sourcing white candy melts this week was definitely one of the downsides of living in the middle of nowhere! I only decided to make a Creme Egg Cheesecake at the beginning of the week, which left me with little time to source my more exotic ingredients (yes, candy melts are exotic in Northamptonshire, apparently).  After returning home a couple of times empty handed from local towns resulted in me forking out 8 bloomin’ pounds for next day delivery from Hobby Craft! That’ll teach me for not forward planning recipes, but I did make it worth the postage by treating myself to some new piping nozzles.

If, like me, you live in the wilderness and don’t fancy an 8 pound postage charge, then this easy Chocolate Creme Egg Cheesecake can certainly be enjoyed without the simple decoration. However, I’m pretty sure white chocolate and white food colouring would work just as well (but, don’t hold me to that!) If you don’t mind your egg white looking a bit yellow and you don’t want to buy white food colouring, then just use white chocolate.

How are you celebrating Easter? Maybe with a Chocolate No-bake Creme Egg Cheesecake too? Oh you are, well you’ll find my recipe very useful then. First, you will need to make sure you have a lined 6 1/2 inch loose bottom tin, a lined baking tray, two piping bags and a palette knife!

Ingredients 

For base:

  • 125 grams of digestive biscuits
  • 50 gram of unsalted butter, melted

For filling:

  • 150 grams of dark chocolate, melted
  • 100 grams of milk chocolate, melted
  • 400 grams of soft cheese, room temperature
  • 50 grams of icing sugar
  • 250 ml of double cream, chilled
  • 2 tbsp of creme fraiche
  • 1 bag of mini Creme eggs, chopped into quarters

For decoration:

  • 50 grams of white chocolate, melted
  • orange food paste
  • 100 grams of bright white candy melts
  • 75 ml double cream

Method

Step 1: Place the digestives into a large mixing bowl or zip lock bag, using the end of a rolling pin bash the biscuits into a fine crumb. Next, pour the melted butter into the crushed biscuits, and mix together. Tip the buttery biscuit mix into the prepared tin, using the back of tea spoon press the biscuits down. Place in the fridge until the filling is ready to add.

Step 2: Put the room temperature soft cheese into your mixer along with the icing sugar, and mix on a low speed. Wrap a tea towel over the top of your mixing bowl to prevent a cloud of icing sugar escaping. Remove the mixing bowl from the mixer, pour in the chocolate, using a silicone spatula mix in the chocolate quickly. This prevents it from splitting.

Step 3: Place the mixing bowl back in the mixer, and add the double cream. Whisk on a medium speed until the mixture starts to thicken. Remove the bowl from the mixer once more, and fold in the chopped cream eggs, using a silicone spatula. Pour the mixture into your loose bottom tin and smooth with a spatula. Set the tin back in the fridge for 4 hours or over night. 

Step 4: Once the cheesecake has set, remove it from the tin and place on a plate, then put it back in the fridge. Before you make the chocolate yolk, place a piece of baking paper on a baking tray, then draw around a circular glass or dish that you want the size of your yolk to be, using a pencil. Make the yolk by adding orange food paste to the melted white chocolate. Once you’ve got your Creme egg yolk colour, pour it into a piping bag, and snip of the end. Place the tip of the piping bag in the centre of your drawn circle and squeeze until the orange coloured chocolate reaches the  edge of your circle. Place in the fridge to set.

Step 5: To make the egg white, place the candy melts in a small heat proof bowl and set aside. Pour the double cream into a small saucepan and heat on a very low heat. Keep stirring the cream to stop it from burning to the pan. Remove it from the heat immediately when it starts to boil and pour over the candy melts. Keep stirring until all the candy melt lumps have gone. Leave for 10-15 minutes to thicken. Pour some of the mixture onto the top of your cheesecake keep adding more until you have your desired egg shape, use a small pallet knife to aid you. You might have some mix left over. 

Step 6: Once the chocolate yolk has set, place it in the middle of you cheesecake. Leave the cheesecake in the fridge until ready to serve. 

 

Hope you have as much fun as I do creating this naughty little Easter treat!

Enjoy

B x

Milk chocolate Creme egg cheesecake

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