Lemon & Poppy Seed Loaf Cake with Cream Cheese Icing

Zesty Lemon & Poppy Seed ‘Bake in the Box’ Loaf Cake with a Lemon Cream Cheese Icing. This scrumptiously easy loaf cake by Dr. Oetker is perfect for a last minute pudding or an emergency sweet fix.

Lemon & poppy seed loaf cake

Dr. Oetker sent me over their three new ‘Bake in the Box’ loaf cake mixes, Double Chocolate, Lemon & Poppy Seed and Banana & Choc Chip. I absolutely love the concept of having no washing up, you simply add the sachet contents and milk into the cardboard container, mix it up and bake in the box.

I decided to share with you the Lemon & Poppy Seed Loaf Cake and how you can easily dress up these box loaves for the wow factor, cheaply and with no special kitchen equipment. I did my usual thing and gave it a cheesy addition for extra flavour and texture.

The last time I made a box cake was over six years ago and I honestly can’t remember what it tasted like. Sceptical of how good it was going to be, I was delighted to be met by a light and fluffy sponge that tasted like actual lemons. The soft cheese icing I made to go with it added a depth of flavour that really brought out the intensity of the cake.

Now I know box or packet mixes aren’t for everyone, but these are perfect for storing in your cupboard for emergency cake fixes or for aspiring bakers who don’t have all the gear. Dr. Oetker’s mission with this new range is to make home baking available to everyone.

I have built up my baking utensils over the last three years and I often forget that not everyone has a whisk let alone a stand mixer. All you need to make this cake is very basic kitchen items such as, a fork, sharp knife and wire cooling rack. For the cream cheese icing I paired with it (you know I couldn’t not add a cheesy twist), I used a cereal bowl and a piping bag, but you can use a spoon to get the same effect.

Whether you’re a university student baking on a budget or saving up to build your bakeware collection, try out this deliciously moist Lemon & Poppy Seed Loaf Cake recipe with an added punch of citrus from the Cream Cheese Icing.


Loaf Cake

Cream Cheese Icing

  • Juice of one lemon
  • 100 grams of soft cheese
  • 75 grams of icing sugar


Step 1: Preheat oven to 190c / 170c fan / Gas mark 5. Next, rip open the box and empty the contents of the sachet directly into the box.

Step 2: Pour the milk into the box, use a fork to stir together until smooth, making sure there are no pesky lumps left. Pop the box straight into the oven for 10 minutes.

Step 3: Remove from the oven and slice a 1cm deep line lengthways through the centre of the cake with a sharp knife. Place the cake back in the oven for 20-25 minutes *or until an inserted skewer comes out clean.

Step 4: Once cool, run a sharp knife between the cake and the sides of the box, then unfold the corner flaps and fold down sides. Run a knife between the base of the cake and the box to remove the cake.

Step 5: Combine the lemon juice, icing sugar and cream cheese in a mixing bowl, stir until the lumps have gone. Pour into a piping bag, snip of the end and drizzle all over the cake. Finish with a garnish of fresh lemons and enjoy.

lemon and poppy seed loaf cake

Custard Cream Cheesecake made with real custard

Custard Cream Cheesecake

A silky No-Bake Custard Cheesecake, with a buttery Custard Cream base that’s topped with raspberries, custard and more of Britain’s (arguably) favourite biscuit! This Custard Cream Cheesecake is the perfect showstopper for a quintessentially British tea party.

Custard Cream Cheesecake Slice drizzled in custard and topped with raspberries & a  custard cream.png


Spana, a charity that provides free veterinary care to working animals around the world, hosts an annual summer #WorldTeaParty fundraiser for their incredible cause. Last year, I created a simple Coconut & White Chocolate Cheesecake to inspire their supporters to get no-baking!

I was delighted when Spana reached out asking me to create another cheesy recipe for this year’s campaign, which takes place on Saturday 8th July. Raising money for these hard working animals is not limited to the 8th July, if you decide to host your own event, you can download a free world tea party pack. It includes fun activities, invites and recipe cards to make your tea party extra special!

I decided to develop another easy no-bake cheesecake, one that was sure to get us native tea drinkers splashing the cash. This Custard Cream Cheesecake is the perfect twist on a classic biscuit for a traditional British tea party.  You will need a sheet tray, a lined 8 inch loose bottom tin, a spatula, a food processor, a whisk of some sort, two piping bag and a 1/2cm round piping nozzle.


For base:

  • 300 grams of custard creams
  • 125 grams of butter, melted

For filling:

  • 550 grams of soft/cream cheese, chilled
  • 100 grams of icing sugar
  • 1 tsp of vanilla
  • 250 grams of custard
  • 400 ml of double cream, chilled

For Decoration:

  • 50 grams of raspberries
  • 100 grams of custard creams
  • 50 grams of white chocolate
  • 75 grams of custard
  • 25 grams of icing sugar
  • 200ml of double cream


Step 1: In a food processor, blitz the custard creams into a fine crumb. Next pour the melted butter into the food processor and blitz again until well combined. Tip the buttery custard creams into a lined tin. Using a teaspoon, pack the biscuits down into an even layer. Place the tin in the fridge whilst you make the custard cheesecake filling.

Step 2: In a mixer, whisk together the soft cheese, icing sugar and vanilla on a medium low speed. Then add the custard and mix on a medium speed. Finally add the double cream, and whisk on a medium high speed until the custard cheesecake mixture is thick enough to hold itself.

Step 3: Scoop the custard cheesecake filling into the tin, using a spatula to level out the top. Pop in the fridge for 5 hours or leave overnight to set.


Step 4: Gently melt white chocolate over a double boiler, once completely melted pour over a sheet tray lined with crinkled, flatterned tin foil. Use a spatula to spread out to an even thickness, place in the fridge until set.


Step 5: Once the cheesecake is set, pop it out of the tin onto a plate and place in the fridge whilst you make the topping. Pour the double cream, custard and icing sugar into a mixer, on medium speed whip until thick enough to hold its shape. Scoop the custard cream into a piping bag with a round tip, and pipe all round the top of the cheesecake.


Step 6:  Place the custard creams around the top of the cheesecake, with a handful of raspberries. Remove the white chocolate from the fridge (as long as it’s set), break into small shards and place around the cheesecake. If you have any custard left, pour it into a piping bag, and pipe a few drips around the cake.

Custard Cream Cheesecake made with custard & custard cream biscuits, decorated with raspberries

If you make this cheesecake make sure you tag me in your creations

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Jammie Dodger Cheesecake

Vanilla and raspberry ripple cheesecake with a Jammie dodger biscuit base

Althorp Food & Drink Festival Review

When my mum and I realised neither of us had plans last Saturday, we organised a boozy brunch at an undecided location. Due to my boyfriend studying for his final year exams I didn’t have a Saturday filled with adventure (*watching Line of Duty back to back) and my mum was not being the socialite she usually is on the weekend.

Our wish for a Prosecco filled destination was Fisher&Paykel’s command. An email late last week landed in my inbox inviting me and a plus one to a Food & Booze festival a mere 30 minutes away from my humble abode.

We hadn’t envisioned our girly day out would land us in the picturesque grounds of Althorp House, eating & drinking locally produced products. But we were very very pleased it did!


Surprisingly we didn’t head straight for the Prosecco Van, we mutually agreed lining our stomach’s first was for the best as it was only 11am! We tactically decided to share a small portion of paella, allowing ourselves to save room for other delights we were bound to find on our mooch around the stalls.

On our route to the Fizz76 Van we made a slight detour around one of the inside marquees, full of independent stalls selling goods from Northamptonshire & local counties. We sampled lots of goodies where we fibbed, “Oh yes will be back later to buy some”. However, I did splash out on some rather delicious Macarons from Maison des Macarons.

When the clock struck 12 we were stood sipping Prosecco, with a dash of limoncello for me & a drop of cassis for my mum, at the cute Fizz 76 van. Then we carried on our venture around the festival a little more frivolously.



The Biscuiter:

The alcohol munchies kicked in after my glass of bubbles and I let loose in the second indoor marquee. As soon as I walked in the enterance of the tent I spotted a viral Instagram baking trend, Cactus Macarons 🌵. My friend absolutely adores everything green, especially cacti, so I couldn’t not pick one up for her! She has now scanned The Biscuiter’s website and wants to buy everything.

Cacti Macarons

Beki’s Brownies:

Next I spotted Beki’s Brownies, who I had seen on Althorp Food & Drink Festival’s Twitter the day before! She makes incredible flavour combinations that I had never even imagined in a brownie, for example rhubarb & custard, as well as your classics, like Oreo Brownies which I opted for. I also picked up a White Choclate & Raspberry Brownie for my Step Dad because I’m nice like that 💁🏻

Beki's Brownies

The Lotus Bakery:

I then purchased a sausage roll from The Lotus Bakery because I got a bit peckish. Clearly drunk Becky arrived because she took a photo of all the beautiful cakes on this stall but not one of the sausage rolls 😂. I have gotten in touch with drunk Becky since and she said she’d love another one if I was offering.

The Wonder Kitchen:

We spotted the pink cupcake van at the beginning of the day, and once a little tipsy, I demanded that we went back to buy a box of the gorgeous cupcakes (after my photo shoot with the van.) They were delicious, but nobody can beat my mum’s!

They really picked a glorious weekend to host such an event, although a tad drizzly at times the weather was near perfect for an outdoor festival in May. I would like to thank Fisher&Paykel for inviting me to the festival to blog about my experience. Of course all opinions expressed are all mine, and not that of the brand’s!

Prosecco Cheesecake

A beautifully simple No-Bake Vanilla Cheesecake riddled with Prosecco soaked Strawberries & Raspberries, topped with Vanilla Whipped Cream & edible pearls. Whether you’re celebrating Galentine’s Day with your Girl Band or Valentine’s with your one true love, make sure you share a slice of Prosecco Cheesecake! 

Strawberry & Raspberry Prosecco Cheesecake

You can thank my boyfriend for this genius creation. I was struggling to think of the perfect cheesecake for my mum’s 50th birthday, when he suggested I made her favourite tipple into a creamy no-bake!

Last summer we were both obsessed with gummy bears soaked in Prosecco (absolutely boozalicious, I highly recommend you make some), which gave me the idea to soak the berries. For the “fizz” I added a genourous helping of popping candy to the buttery biscuit base (did I just make you think of Gregg Wallace?) which you can find in the baking section in Tesco or on amazon!

Show your nearest and dearest how much you love them this Valentine’s, by creating this simple but beautiful Prosecco Cheesecake. You will need, an 8 inch tin, two piping bags, a mixer / whisk, a Wilton 1m star nozzle and a spatula.


For base:

  • 200 grams of digestive biscuits
  • 75 grams of unsalted butter, melted
  • 2 tbsp of popping candy

For filling:

  • 400 grams of soft/cream cheese, chilled
  • 175 grams of caster sugar
  • 1 tsp of vanilla
  • 175 grams of crème fraiche, chilled
  • 450 ml of double cream, chilled

For boozy fruit:

  • 200 grams of strawberries
  • 200 grams of raspberries
  • Bottle of prosecco

For decoration:

  • 200 ml of double cream, chilled
  • 1 tsp of vanilla
  • 1 tbsp of icing sugar
  • Pink pearl sprinkles
  • Pearl sprinkles
  • Pink sprinkles


Step 1: 24 hours before you want to make the cheesecake, pour the Prosecco over the strawberries and raspberries in a large mixing bowl. Make sure the fruit is completely covered in the Prosecco. There will probs be a glass or two left over for you to drink. Pop cling film over the top of the bowl and place in the fridge for 24 hours.

Prosecco soaked raspberries & strawberries

Step 2: Place the digestives in a food processor and blitz until they resemble a fine crumb. Next pour in the melted butter, and give it another good wizz until thoroughly  combined. Tip in the popping candy & stir together using a spatula. Pour the buttery popping biscuit mix into a well lined loose bottom tin, using the back of a soup spoon to pack the biscuits down.

Step 3: Drain the fruit that has been soaked in Prosecco for 24 hours and place on kitchen roll. Pat the strawberries dry, using a dry piece of kitchen roll. If your strawberries are big cut them into thick slices, if they are small cut them in half. Place the inside of the strawberry against the tin. Put the tin in the fridge whilst you make the cheesecake filling.

Step 4: In a mixer, whisk together the soft cheese, caster sugar and vanilla on a medium speed. Then pour in the chilled creme fraiche and double cream, whisk on a medium-high speed until the mixture is thick enough to hold its shape.

Step 5: Scoop some of the cheesecake mix into a piping bag and pipe around all of strawberries. Then pour the drained raspberries into the rest of the cheesecake mix and fold together. Tip the filling into the tin, and level the top of the cheesecake using a spatula. Pop back in the fridge for 5 hours or overnight.

Step 6: Once the cheesecake has set, pour the double cream, vanilla and icing sugar into a mixer, on a medium speed whip the cream until it forms stiff peaks. Spoon the whipped cream into a piping bag with a Wilton 1m nozzle (or any star nozzle you own!). Pipe the cream in upward swirls around the cheesecake. Sprinkle your pink and pearl edible beads all over your piped cream (and probably the floor).

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Toblerone Cheesecake

An indulgent No-Bake Milk Chocolate Toblerone Cheesecake, topped with Toblerone Triangles, Nougat and Salted Caramel. The perfect cheesecake recipe to use up your mound of Christmas chocolate.

Toblerone Chocolate cheesecake

If you can’t stand the sight of the new Toblerone bars or like me you received an excessive amount of chocolate at Christmas, then why not melt them down and turn it into a delicious cheesecake that you can share with friends.

As soon as I spotted the TWO Toblerones my mum put in mine and Spencer’s Santa sack, I immediately burrowed them away. I had planned to make a Toblerone Cheesecake over the Christmas period but didn’t have the time, but thought it would make the perfect blog post for “using up Christmas chocolate” (not sure anyone actually ever has leftover chocolate, I just purely wanted to make a Toblerone Cheesecake and thought this would be a good excuse 😂).

I was going to make my own nougat but I couldn’t find rice paper in my local Tesco or Waitrose. However, I did find Barrett’s Jumbo soft Raspbery & Vanilla flavoured Nougat in Tesco which was a steal at 59p. I decided to decorate this cheesecake in the same simple yet effective style as my No-Bake Maltesers Cheesecake recipe (throw loads of stuff on top and smother it in caramel 👀).

This Toblerone cheesecake is very easy to recreate, the only real skill you need is stacking for the decoration (this took me a couple of attempts to get a sturdy structure). You will need a lined six inch tin (or an 8 inch tin but it won’t be as deep), a mixing bowl, spatula, food processor, 1 piping bag, and a knife.


For base: 

  • 250 grams of chocolate digestives
  • 75 grams of unsalted butter, melted

For filling:

  • 400 grams of soft / cream cheese, room temperature
  • 175 grams of Toblerone, melted
  • 125 grams of milk chocolate, melted
  • 50 grams of icing sugar
  • 300ml double cream, chilled

For decoration:


Step 1: Pop the chocolate biscuits in a food processor and give them a good wizz until they resemble a fine crumb. Then add the melted butter and give them another wizz. Pour the buttery biscuit mix into your lined tin, using a soup spoon press the biscuits into an even layer. Place the tin in the fridge whilst you make the cheesecake filling.

Step 2: Melt the Toblerone and milk chocolate gently over a double boiler, once completely melted remove from the heat and set aside. In a large mixing bowl using a spatula, beat the soft cheese and icing sugar together until it is completely combined. Then add the melted chocolate, and mix together quickly, using the spatula again.

Step 3: Pour the double cream into the chocolate cheesey mix, using the spatula to stir together until it thickens. If it doesn’t seem to be thickening use an electric whisk to help it along. Remove the tin from the fridge, pour in the Toblerone cheesecake filling, use a spatula to level out the top. Pop the tin back into the fridge for 4 hours or overnight.

Step 4: Once the cheesecake has set, remove it from the tin and place on a plate. Chop the Toblerone into its triangles and cut the nougat into pink and white squares. Pile the on top of the cheesecake. Place the carnations caramel and salt in a heat proof bowl and microwave for 10 seconds, pour it into a piping bag, snip off the end and drizzle all over the cheesecake.

Voila, a super simple No-Bake Toblerone Cheesecake drizzled in caramel sauce! Remember to tag me on social media if you recreate and follow me on the following platforms for more delicious goods:

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English cheesecake company

Ferrero Rocher Cheesecake: Review

An assortment of 12 decadent Ferrero Rocher Mini Cheesecakes from the English Cheesecake Company. The perfect Christmas puds delivered straight to your front door!

English cheesecake company

You can only imagine how much I was fan girling when an email from the English Cheesecake Company landed in my inbox, asking me if I would like a box of their Mini Ferrero Rocher Cheesecakes to review! I mean who would ever pass up the opportunity of free cheesecake delivered to their front door!? (Obviously not me 😂)

I decided to have the cheesecakes delivered to my work address so I could suprise my parents when I got home. With a perplexed look on her face my mum said, ‘you haven’t bought these have you?’ Not only was she delighted with the news that they were free (with the mere cost of a review), she was also ecstatic that these Cheesecakes didn’t cause havoc in her kitchen, only a few (licked clean) plates.

I was sceptical as to whether or not they would look as good as they did in the photo on their website, but because they are delivered frozen they arrived in perfect condition. Opening up the packaging felt so luxurious, a nice sturdy box (Ooo I love me some thick cardboard) in which the Cheesecakes were incased in a delicate paper. The only downside was I couldn’t sneakily pinch one at work as I had to wait for them to defrost. This is something you definitely need to consider if you are buying some for an occasion.

English cheesecake company delivery

We took the taste testing pretty seriously, one plate for each of the four different Ferrero Rocher Cheesecake flavours; Chocolate Cheesecake, Vanilla Cheesecake, Praline Frosted Cheesecake Cupcake & Chocolate Frosted Cheesecake Cupcake. When it comes to cheesecakes we are pretty snobby, so we had our best game faces on (they didn’t last long).

Whilst lifting another spoonful of the Chocolate Ferrero Rocher Cheesecake to her lips my mum muttered ‘I was not expecting them to be this good’. We have this preconceived perception on shop bought cheesecake, that it is fluffy, a bit dry and all round crap. (This snobbery only developed once I started making my own cheesecakes.)

Pleasantly surprised at the vanilla and chocolate cheesecakes’ creaminess and not overly sweet base, we moved onto the cheesecake cupcakes. Now this might shock a few of you but I’ve never actually eaten a Cheesecake Cupcake 😱

I have no idea what they are meant to be like, all I know is the English Cheesecake Company’s are dayummm good. Both of the Cheesecake Cupcakes were a moist chocolate sponge containing a creamy baked cheesecake centre. I don’t know about you but I’m feeling 22 it’s not often I come across a chocolate sponge that is both rich in flavour and moist. They were top notch 👌🏼

Both the Chocolate Cheesecake and Praline Frosted Cheesecake Cupcake tasted exactly like a Ferrero Rocher. You’re probably reading this like ‘well aren’t they meant to? Idiot!’ However I have had my fair share of puddings that are purely topped with the ingredient that they are named after. This isn’t a bad thing but for a pudding to actually taste like the name 😍 Now that’s a good un’!

The Vanilla Cheesecake and Chocolate Frosted Cheesecake Cupcake had a more subtle nutty taste. Unlike my mum and I, my stepdad is not keen on rich chocolatey cakes (doesn’t stop him eating them though). The Vanilla Cheesecake was his fave and if I didn’t have to write a review on them we wouldn’t have stood a chance of even having a little taste!

He is also very particular with frosting, he doesn’t like it overly sweet. If he can feel the grains of sugar in your buttercream, he sure as hell will let you know that he doesn’t have a sweet tooth (as he embarks on to his second cake). But, we were all pleased that the frosting on both cakes was smooth (and grain free). I would have been happy if they just sent a box full of frosting, it was delicious.

English cheesecake company

The box of minis contained three of each of the four flavours. Personally I think they would be ideal for a Christmas Party, they’re a delicious twist on the ultimate Christmas Chocolate. A selection of flavours to suit everyone’s preferences (unless you’re allergic to nuts or you don’t like Ferrero Rocher’s).

Who else’s opinion would you trust when it involves Cheesecake? I mean I practically live off the stuff!

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).


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


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


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!


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:


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!


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


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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Cheesecake brownies

Chocolate Button Cheesecake

What’s a better excuse to make a cheesecake, than your grandparents coming round for dinner?

Personally, I think any excuse is a good excuse to make a cheesecake (admittedly I’m a little HUGELY biased). When my mother told me my grandparents were coming round for supper the following evening, they became my excuse to make this chocolate button cheesecake. After all, it would have been rude not to present them with a deliciously indulgent cheesecake after travelling all that way to see me. (They live on the other side of my tiny village.)


Due to short notice and the closest supermarket being a 30 minute drive, I had to make do with what we had in the kitchen cupboards. Luckily, living with my mum means the treat cupboard is always stocked with everything chocolate and the fridge bares emergency cheesecake essentials (soft cheese and double cream). This allowed me to make a quick and easy chocolate cheesecake with an eye catching chocolate button floral design.

This rich cheesecake roughly serves 8 people, which meant I could munch on a left over slice whilst watching the GBBO. I used an 8 inch springform cake tin, however any large cake tin you have will do. Make sure it is properly lined for easier removal.


For base:

  • 200 grams of double chocolate digestive biscuits
  • 100 grams of unsalted butter

For filling:

  • 300 grams of milk chocolate
  • 400 grams of soft cheese
  • 50 grams of icing sugar
  • 100 ml of double cream, chilled

For decoration:

  • 1 packet of large white chocolate button
  • 1 packet of small white chocolate buttons
  • 1 packet of maltesers
  • 1 packet of yogurt covered honeycomb (or white chocolate chips)
  • 1 packet of milk chocolate chip


Chocolate button cheesecake ingredients


  • Step 1: Place the double chocolate biscuits in a mixing bowl or large zip lock bag. Bash the biscuits into a fine crumb by using the end off a rolling pin, or tool of your choice.


  • Step 2: Chop the unsalted butter into small cubes, and put in a microwaveable safe bowl. Heat the butter in the microwave on full power for 5 seconds, take it out and stir, repeat until the butter is completely melted. Similarly, if you don’t own a microwave (because you don’t believe in them), place the cubed butter into a small pan, and melt it over a gentle heat. 


Pour the melted butter into the crushed double chocolate biscuits, and mix together. If it looks like something your pet makes in your back garden, than you’re doing it right (Gross!! Sorry). The chocolate from the biscuit melts to make it a very wet mix, but don’t worry the base isn’t unbreakable once it has set.


  • Step 3: Line the base of the springform tin, then evenly distribute the buttery chocolate biscuit mix around the bottom of the tin. With the back of a soup spoon gently pack the biscuits down.


Once the base is covered in the chocolate buttery biscuit mix, place the tin in fridge, whilst you make the chocolate cheese filling. This will allow the chocolate base to set.


  • Step 4: Break the chocolate into small chunks and place in either a glass or metal mixing bowl.


Pour an inch of boiling water into a small pan, that your bowl sits snuggly on top of. Make sure the water in the pan is not touching the bottom of your bowl, otherwise the chocolate will burn.


Stir the chocolate occasionally, until it is completely melted. Once it’s melted, remove it from the heat, and place on the side to cool down.


  • Step 5: Place the chilled double cream in a large mixing bowl. Use an electric whisk (preferably) to whip the double cream into soft peaks. If you are using a normal whisk, this step will take you a while, but don’t give up, keep whipping until you have soft peaks. Otherwise, your cheesecake won’t set. 


  • Step 6: In the same bowl as the whipped cream, use a spatula or wooden spoon to fold in the icing sugar. Make sure you don’t knock any air out!


Keep an eye out for thieving family members!!! I didn’t do a very good job of protecting the melted chocolate. As you can see I caught my mother in the act.


  • Step 7: Add the soft cheese into the same bowl as the sugary whipped cream. If like me at this point your feeling lazing, use the electric whisk to mix the ingredients together. Defending the melted chocolate from greedy family members with marshmallows is tiring work.


  • Step 8: Finally add the chocolate, to the cheesy cream mixture and stir together, until the chocolate has turned the mix completely brown.


  • Step 9: Remove the tin from the fridge and pour the chocolate filling over the double chocolate biscuit base. With a silicone spatula make sure the mix is spread evenly around the tin. 


  • Step 10: Now get your creative hat on a start making your flowers. It is best to make the chocolate button flowers before you put the cheesecake in the fridge to set. First place the Malteser down, and then fan the large white chocolate buttons around the Malteser. Push each large white chocolate button half way into the cheesecake, this means they won’t fall over. Use small white chocolate buttons, milk chocolate chips and white chocolate chips / yogurt honey comb pieces to decorate around your flowers.


Once the top of the cheesecake is completely covered, place it in the fridge to set for four hours, or over night.


  • Step 11: When the cheesecake has set, run a knife a round the edge of the tin and place on top of a mixing bowl or mug, pop it open and then push the tin down. 


Run a knife between the tin base and biscuit base, and place on a plate.


And enjoy!! I hope you enjoy this quick and simple recipe for a deadly chocolate cheesecake.

B x