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

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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You may also like:

Raspberry & Brownie Cheesecake Squares

Cheesecake brownies

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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Mini eggs cheesecake

Mini Eggs Cheesecake

Nothing screams Easter like a multi coloured, mini eggs, drip cheesecake (with some sneaky golden eggs for added bling, as my mother righlty said).

Mini And Golden Eggs Cheesecake with a chocolate drip

 

Easter has quickly snuck up on me, where is this year going? On the bright side, food shops are full of cheap deals on Easter chocolate, which I have been taking full advantage of. As it is only a week away, I thought it was finally acceptable to incorporate my favourite Easter treat into a no-bake cheesecake. 

This Vanilla Layered Cheesecake riddled with Mini Eggs, is decorated with a (rather trendy) chocolate drip, golden eggs and MORE Mini Eggs, but it didn’t break the bank! I’m going to let you into a little secret, all the ingredients I used where purchased in Aldi, yes even the mini and golden eggs! If you are like my mum, a die hard mini eggs fan, you will notice the difference. However, it didn’t stop her from eating the entire chocolate nest full of them on top of the cheesecake, so they couldn’t have been that bad?!

Like my hokey pokey cheesecake, I used a lined 6 1/2 inch loose bottom tin, which makes it the ideal size for a treat for 2-6 people. If you only have a larger size tin, or want to make it for an Easter family gathering, then double the mixture. You will also need a disposable piping bag and a cling filmed small round bottom bowl or mug.

Ingredients

For base:

  • 150 grams of digestive biscuits
  • 50 grams of unsalted butter, melted

For filling:

  • 375 grams of soft cheese (125 grams for each layer)
  • 3 tsp of vanilla (1 tsp for each layer)
  • 9 dessert spoons of icing sugar (3 dessert spoons for each layer)
  • 3 dessert spoons of creme fraiche (1 dessert spoon for each layer)
  • 300 ml of double cream (100 ml for each layer)
  • 3 bags of mini eggs (17 mini eggs each layer)
  • pink, green and yellow food colouring

For decoration:

  • 100 grams of milk chocolate, melted
  • 1 bag of mini eggs
  • 1 bag of Galaxy golden eggs

Method

Step 1: First, you need to make the biscuit base. Place the digestives in a large mixing bowl or zip lock bag, using the end of a rolling pin crush them into a fine crumb. Next, add the melted butter, and mix together until thoroughly combined. Pour into your lined tin, using the back of a tea spoon to pack the biscuits down. Place the tin in the fridge whilst you make the first layer.

Step 2: Place 125 grams of soft cheese, 1 tsp of vanilla, 3 dessert spoons of icing sugar and food colouring into your mixer. Wrap a tea towel over the top off your mixer, and mix the ingredients on a medium-low speed. If, like me, you are using sugar flair paste, use the tip of a tooth pick to add your colouring, keep adding a tiny bit until you get your desired colour.

green mini eggs cheesecake layer

Step 3: Remove the bowl from the mixer, and add the cream and creme fraiche. Using a spatula, stir both the ingredients together, if you need more food colouring add it now. Place the bowl back on the mixer, and whip on a medium-high speed until it is thick enough to hold its self. 

image

 

Step 4: Remove the tin from the fridge, pour the mixture in and evenly spread. Clean up the sides of your tin, before placing in 17 mini eggs. Put the tin back in the fridge whilst you make the next two layers. Repeat steps 2-4 for the pink and yellow layers. Once complete, put the cheesecake in the fridge for 4 hours or over night.

Step 5: When the cheesecake has set remove it from the tin and place on a plate. Pour the melted chocolate into a disposable piping bag, and pipe the chocolate around the edge of the top of the cheesecake. Cover the bottom of a rounded bowl, mug or other object with cling film, swirl the rest of the melted chocolate over your rounded dish. Place in the fridge for half an hour, once it is set remove it from the dish and pop it in the centre of your cheesecake. Fill it with mini and golden eggs, leave it in the fridge until you want to serve it.

This is a super fun and colourful cheesecake, perfect for an Easter treat with the family! 

Enjoy 

B x

Hot chocolate cheesecake with malteasers

Hot Chocolate Cheesecake

No better excuse to get your Great Nan’s tea set out, Hot Chocolate and Maltesers Cheesecake dip topped with Marshmallow Fluff Cheesecake.

Hot Chocolate and Maltesers Cheesecake dip

 

As you all know, last weekend was Mother’s Day (in the UK) and I’m sure if you forgot, your mum has been giving you the cold shoulder since. Luckily for me my Twitter feed was full of reminders, numerous bloggers, magazines and retailers were tweeting about the ‘perfect treat for your mum’ for a month prior to her big day.

If you follow Cooperative Food on Twitter you would have seen their promotions for a Mother’s Day #TwitterTeaParty, where bloggers and Cooperative Food shared epic foodie gift ideas. I replied to one of their tweets and Cooperative Food sent my mum some fair trade drinking chocolate as part of their #growingstories campaign.

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We have four tea sets sitting in display cabinets around our house, and since I started my blog I have been wanting to incorporate them into a recipe but had no inspiration. The tea cups are made out of bone china and I didn’t want people hacking at the biscuit base, potentially breaking the cups I set out to inherite when I’m older. I thought that inspiration would never come until I had the genius idea of a hot chocolate cheesecake dip, thank you Cooperative Food!

If you’re looking to butter your mum up into forgiving you for forgetting Mother’s Day or you just want a cold cup of Hot Chocolate Cheesecake, these are fab idea! All you will need is; four tea cups and saucers, one piping bag and a Wilton 1m nozzle.

Ingredients 

For filling:

  • 300 grams of soft cheese, room temperature
  • 3 tbsp of fair trade drinking chocolate
  • 3 tbsp icing sugar
  • 25 grams of milk chocolate, melted
  • 25 grams of dark chocolate, melted
  • 200 ml of double cream, chilled
  • 50 grams of malteasers

For decoration:

  • 100 grams of soft cheese
  • 1 tsp of vanilla
  • 1 heaped dessert spoon of marshmallow fluff
  • 150 ml of double cream, chilled
  • mini marshmallows
  • drizzle of caramel sauce
  • 4 malteasers
  • 12 Maryland cookies

Method

Step 1: Place the soft cheese, icing sugar and drinking chocolate powder into your mixer and mix on a medium-low speed until thoroughly combined. To prevent a cloud of chocolaty icing sugar taking over your kitchen, wrap a tea towel over the top of your mixer…

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You’d think I would have learned by now. Into the same bowl, add the melted chocolate and stir in quickly to prevent it from splitting.

Step 2:  Pour the chilled double cream into your chocolatey cheese mixture, and whisk on a medium-high speed until it thickens. Before the mix gets too stiff, remove the bowl from the mixer, using a spatula fold in the malteasers. Dust off your tea cups and evenly distribute the cheesecake between the four cups.

Step 3:  Now to make the marshmallow fluff cheesecake decoration. Place the soft cheese, vanilla and heaped dessert spoon of marshmallow fluff into the mixer, and mix on a medium speed. Then add the double cream, and mix until thick enough to pipe. Place the mixture into a piping bag with the open star nozzle and pipe on top of chocolate cheesecake. 

Step 4: Decorate with malteasers, marshmallows and a drizzle of caramel. 

When ready to serve, serve with a biscuit of your choice and dunk ahoy!

chocolate and marshmellow cheesecakes

Enjoy

B x

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Honeycomb Cheesecake

Yes, that’s right, Honeycomb Cheesecake with a touch of caramel!

Honeycomb and caramel cheesecake

 

This week, my friend requested a Honeycomb Cheesecake, so I put my big girl pants on and gave it a whirl. I have an irrational fear when it comes to sugar work, but after watching an episode of Come Dine With Me the contestant made it look super easy.

However, when the pan hit the stove top those fears came rushing back, which meant I ended up having a couple of goes at it. My first attempt, I bottled it and took the caramel off the heat too soon, resulting in a sticky mess. Undeterred I gave it another shot, it seemed to work fine this time, but it fell flat in the tin. It still snapped and as I was only using it for decoration, thin shards worked in my favour. I did a little googling and found out where I was going wrong, you need to use fresh bicarbonate soda. Your three month old bicarbonate soda won’t create maximum foaming power to form that melt in the mouth crisp honeycomb.

If, like me, you are terrified of sugar work then do not panic, for the filling I used Belgium chocolate coated honeycomb that I purchased in Marks & Spencer’s. Instead of making honeycomb for decoration you could break up a couple of Crunchie Bars. To make this beehive of deliciousness you will need a lined 6 1/2 inch loose-bottom tin, a well lined baking tray and some bubble wrap.

Ingredients

For base:

  • 150 grams of caramel digestive biscuits / graham crackers
  • 25 grams of unsalted butter, melted

For filling:

  • 400 grams of soft cheese / cream cheese
  • 50 grams of icing sugar
  • 1 tsp of vanilla extract
  • 300 ml of double cream
  • 50 grams of creme fraiche
  • 80 grams of Belgium chocolate coated honey comb (I bought mine from Marks & Spencer’s) or 4 crunchie bars chopped

For decoration:

  • 100 grams of white chocolate, melted
  • 2 tbsp of caramel (I used tinned caramel)
  • 80 grams of unsalted butter
  • 80 grams of golden syrup
  • 160 grams of caster sugar
  • 2 tsp of fresh bicarbonate soda

Method

Step 1: Place the caramel digestive biscuits in a food processor and blitz into a fine crumb. Next, add the melted butter and blitz again until thoroughly combined. Pour the buttery biscuit crumb into your prepared tin, use the back of a teaspoon to pack the biscuits down. Once the biscuits cover the base of your tin, pop it in the fridge, whilst you make the filling.

Step 2: Put the soft cheese, icing sugar and vanilla into your mixer, using the whisk attachment, mix on a medium-low speed. Place a tea towel over the top of your mixer to stop a cloud of icing sugar engulfing your kitchen. Once that is thoroughly mixed, add the double cream and creme fraiche, and mix on a medium-high until the mixture thickens. Remove the bowl from the mixer and fold in the chocolate honeycomb, using a spatula. When the mixture is thick enough to hold itself, remove the tin from the fridge and pour in the filling. Place back in the fridge for four hours or overnight.

Step 3: When the cheesecake has set, remove it from tin. To make the honeycomb-esque white chocolate collar, you will need to cut bubble wrap to the same height as your cheesecake. Then wrap it round your cheesecake and cut it to the right length.

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Peel it back off your cheesecake and place it on your counter, bubble side up. Pour the melted chocolate over the bubble wrap, use a pallet knife to smooth the chocolate all over the bubble wrap.

Chocolate bubble wrap collar

Next, wrap it around the cheesecake, with the chocolate side touching the cheesecake.

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Place in the fridge for one hour to set. Once it has set peel the bubble wrap off the chocolate. And you have an easy chocolate collar.

Chocolate bubble wrap collar

Step 4: Place the caramel in a microwave safe bowl and heat for 10 seconds. Mix until all the lumps have gone, then spread it over the top of your cheesecake using a pallet knife. Put it back in the fridge whilst you make the honeycomb.

Step 5: Now the scary part 😁 Making the honeycomb. I used the crunchy honey comb recipe by SORTEDfood if you follow the link there is also a video which shows you how to do it. Once you place the mixture on the heat do not stir!!! Only swirling the pan is permitted. Put the butter, golden syrup and sugar in a tall saucepan, and place over a low heat until completely melted. Turn up the heat and boil quickly, it will start to form large bubbles, this is why you need to use a deep pan. Boil until it is an Amber colour (the colour of maple syrup.) Once the caramel is golden in colour remove it from the heat, let the bubbles die down a bit, then add the bicarbonate soda and whisk quickly, poor immediately onto your prepared baking tray. Leave to cool until it is completely set. Then smash it into pieces and place on top of your cheesecake.

I hope you enjoy this super fun recipe as much as I did, and remember honey comb is difficult to make, so don’t be deterred! Alternatively you can decorate it with Crunchie bars.

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Enjoy

B x

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Double Chocolate Cheesecake

So a lot has happened since I last posted!

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Firstly, it is 2016, HAPPY BELATED NEW YEAR GUYS!! Fortunately, there will be no “New year New me” attitude on this blog, I can’t say I didn’t contemplate it. I was thinking about going down the route of a raw vegan cheesecake but then I thought, “Nahh” it’s nearly the end of January and you lot have probably all broken your New Years resolutions of kale eating by now. If you are still going strong then I’m here to tempt you 😈. Life is for living and I’m not letting you live another day without some more naughty cheesecake!

I GOT A PUPPY! This is by far the most exciting news I have to tell you. My family is officially a crazy dog family, we have three dogs. THREE! I’m loving it, if only I could go back in time and tell 11 year old (dogless) me that in 12 years I would have THREE dogs. I would love to see her face. Anyway, that is enough of me blabbering. I will show you the little cutie, drum roll pleassssse…

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I did ask for his permission to feature on my blog and he said “only if I can bite you”. 🙄 Longing for the day he loves me.

This is probably not that exciting but for me it is, I reached 2000 followers on Instagram!!! I initially started my Instagram account because I felt sorry for all my friends on my personal account being spammed weekly with the same style cheesecake. Starting my Instagram and blog has pushed me to experiment and create different yummy cheesecakes every week! I mean sometimes they fail…

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But, that’s what happens when you’re experimenting with recipes, right? I call this success my drunk Bailey’s cheesecake! Obviously, this didn’t make it onto my Instagram, which leads me nicely to my next milestone.. I started a Twitter account! I share everything I create even if it is a giant flop. I also tweet about life and stuff which is probably not that interesting, but it doesn’t stop me. So please feel free to join me on my new Twitter adventure.

Lastly but by no means least, I got a Kitchen Aid. Well, technically my mum got a Kitchen Aid but that’s beside the point, I GOT A KITCHEN AID! Which obviously means this recipe will be featuring my (mum’s) beautiful new toy. This scrumptious ‘Death by Chocolate Cheesecake’ was the first thing I made with it, and boy has it sped up the process of making a cheesecake. It literally takes me half the time and I create half the mess.

You will need an 8 inch loose bottom tin, lined with baking paper. I also bought a new cake nozzle for the fancy ganache decoration; a large closed star nozzle (tip opening 20mm). Make the ganache an hour before serving your cheesecake because when it goes in the fridge it sets quite firm.

Ingredients

For base:

  • 200 grams of milk chocolate digestives / Oreo’s
  • 90 grams of unsalted butter, melted

For filling:

  • 200 grams of dark chocolate, melted
  • 100 grams of milk chocolate, melted
  • 400 grams of soft/cream cheese, room temperature
  • 100 grams of icing sugar
  • 30o ml of double cream, chilled

For ganache:

  • 300 grams of dark chocolate, finely chopped
  • 170 ml of double cream

Decoration:

  • 1 punnet of strawberries
  • 1 punnet of blueberries
  • 1 packet of milk chocolate chunks
  • a sprinkle of dried raspberries

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Method

Step 1: Place the chocolate biscuits in a large mixing bowl or zip lock bag and crush into a fine crumb, using the end of a rolling pin. Next, add the melted butter into the biscuit crumb.

Mix the butter and biscuit crumb, until thoroughly combined. Pour the buttery biscuit base into a lined loose bottom tin. Press the mixture down with the back of a soup spoon, until the base of your tin is evenly covered in your buttery biscuit. Place the tin in the fridge whilst you make the filling.

Step 2: Before you do anything melt your chocolate over a double boiler (make sure the water doesn’t touch the bottom of your bowl) or in the microwave. Once it is completely melted set it a side to cool.

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Step 3: Place the cream cheese and icing sugar into your mixer and whisk on medium high until thoroughly mixed. Make sure you scrape the sides and the bottom, of the bowl with your spatula and then whisk for another minute. 

Step 4: Add your chilled double cream into your soft cheese mixture and whisk again on a medium high speed until the mixture thickens. Make sure you stop every now and again to scrape the sides and bottom of the bowl.

Step 5: Scoop a heaped table spoon of the cheesecake mixture into the cooled melted chocolate, and mix really quick. This stops the chocolate going grainy when added to the rest of the mixture. Then add the chocolate paste into your mixer and whisk again on a medium high until the chocolate is throughly mixed. Make sure you again scrape the sides and bottom of the bowl.

Step 6: Remove the loose bottom tin from the fridge, BUT do not get distracted by a cute puppy…

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Step 7: Spoon the mixture into the tin and evenly spread with a spatula. Place it in the fridge for 4 hours or over night.

Step 8: Make the ganache before you decide to serve the cheesecake. Finely chop the chocolate and place into a large glass bowl. Heat the double cream on a medium high heat until it is boiling. Remove from the heat and immediately pour over the chopped chocolate. Cover the bowl and leave for five minutes, then whisk the mixture until completely mixed and glossy. Leave the mixture for 25-30 minutes or until thick enough for piping.

Step 9: Remove cheesecake from the tin and pipe the ganache in a continuous swirling motion around the edge of the cheesecake. Then place the strawberries around the inside of the ganache boarder and fill the centre with chocolate chunks and blueberries. Sprinkle some dried raspberries on top to finish.

Enjoy this delicious naughty double chocolate cheesecake and feel free to join me on my Instagram and Twitter.

B x

Keep up to date by following me on:

Twitter | Instagram | Pinterest

Double Chocolate Cheesecake finished with a dark chocolate ganache border