I rarely eat After Eights, but when I do it always reminds me of my childhood. Those black wrappers looked so posh when I was younger lol.
To be honest, I’m more of a chocolate orange fan but these mint cheesecakes blew me away! I thought this would be a perfect light and refreshing dessert for Christmas. If you love mint chocolate/After Eights and cheesecake then you have to make this…right now!
The other good thing is the cheesecake looked really amazing, tasted lovely and was really easy to make.
This recipe can be easily halved and that’s what I did and placed in 12 hole push up tin.
So I know most people are used to ‘White chocolate raspberry cheesecake’ butttt I and other members of my family don’t like white chocolate so I thought why not switch the white chocolate to dark chocolate.
The combination of dark chocolate with raspberry works so well. The tartness of the raspberries cuts through the richness of the chocolate but it works alongside the sweetness of the cheesecake, it’s such an amazing flavour combination. This cheesecake is super easy to make and also is quite large size, so great for entertaining (there is way too much to eat on it’s own!) It’s also nice served with some cream to cut through the richness. Also the dark chocolate instead of the white chocolate worked well, I would make this cheesecake again, and for those who are not Gluten free it’s still the same!
This cheesecake is one of those bad boys you would only bake for a special occasion and that is exactly what I did. This was for the most special person in my life, my daddy and his favourite dessert is cheesecake.
I wanted to go all out and do something on the more luxurious side, I know my dad loves cherries also anything nutty and I thought this was perfect for him 👌🏽. This recipe was surprisingly easy to make, I found the hardest thing for me about this cheesecake was taking it out the tin. I think I was breaking out in a sweat! As I have many disasters when the whole cheesecake just collapses! However by some miracle and with a lot of help this came out in one piece yay!. Back to the cheesecake, I have to say this was something that had all the combinations of flavours I love, cherries, almonds and cream cheese. Bakewell is something I really enjoy, what I don’t enjoy though is almond extract – this stuff to me is evil, it has a horrible artificial taste that I can taste straight away and ruins the whole bakewell, so yes marzipan, bakewell and stolen is out the question I just don’t eat it. This recipe did include almond extract so if that’s your thing add it in!…that stuff just doesn’t enter my kitchen.
These little creations are for the lovers of cheesecake and tiramisu and what a perfect couple they really are! I really wanted to make a creamy dessert which had a big hit of flavour. These definitely do give you that hit of flavour with added punch of alcohol. I love tiramisu and think it makes a great dessert, it’s so creamy, subtley sweet with that extra strong taste of coffee. I also love love love cheesecake to and it’s the most versatile dessert out, you can add so many different flavours and extra additions to make it taste so good.
I looked at many different recipes online and I added my own twist to the recipe I used. Also by putting the mixture in a dessert glasses it makes them look that extra bit special. I wanted to make mini layered cheesecake instead of a huge one. I still started with a digestive biscuit base then layering it with broken soaked fingers, cheesecake mix and grated chocolate. To make it even more indulgent I topped it up with cream and extra chocolate. These are all optional and you don’t have to add the ladyfingers or the grated chocolate.
Tiramisu layered cheesecake
A creamy, rich, luxrious coffee cheesecake dessert
130g - digestive biscuits
40g - unsalted butter
1 tbsp - sugar
200g - cream cheese
200g - mascarpone
200ml - double cream (extra for decorating)
57g - icing sugar
5-6 tsp - instant coffee granules (or a strong cup of coffee)
2 tsp - vanilla extract
For assembling and decorating
225ml - hot water
5-6tsp - coffee
2tbsp - sugar
3tbsp - Tia Maria
12-20 - Ladyfingers (depending on the size of your dessert pots)
50g - grated chocolate (optional)
cocoa powder for decorating
Extra whipped cream
1. Firstly grind the biscuits or bash them in a zip lock bag. In a small bowl mix together the ground digestives and melted butter to make the digestive base and set aside.
2. Dissolve the coffee granules in the hot water. Set aside
3. In a stand mixer whip 200ml double cream until it reaches stiff peaks, empty in another bowl and place in the fridge. *If using for decorating I would beat the rest of the double cream to save washing up! and place in separate bowl.
4. Meanwhile, beat together the mascarpone, cream cheese and powdered sugar with a hand mixer until smooth and there are no lumps.
5. Mix in the vanilla extract and 4 tablespoons of the coffee mix, taste at this point and add in more coffee, sugar or vanilla if desired
6. Fold in the double until incorporated don't over mix.
7. Now it's ready to assemble.
Step 1: Firstly have another bowl ready for the coffee for the ladyfingers. In there add 1/2 teaspoon of sugar, coffee and Tia Maria to taste, you may need more sugar, coffee or Tia Maria. You will need a lot as the biscuits soak up a lot of the liquid.
Step 2: Place two tablespoons (as a guide) of the digestive mix at the bottom of the dessert pot and press down to make smooth.
Step 3: Break a ladyfinger in three pieces and place them to the coffee mix working quickly take it out and place in the dessert pot, squish them so it fits into place and is flat. Then layer it with the cream cheese and finally sprinkle the chocolate. Repeat the layers until it you reached the top.
Step 4: Pipe the top with whipped cream and sprinkle with extra grated chocolate
8. Set the Tiramisu Cheesecake in the fridge overnight to firm up.
I have this addiction to cornflakes and crunchy nut cornflakes, they are so moreish. I love how they are so crispy, yet so light! They have the right amount of crunch and I’m known to snack on them right from the cereal box, like a fat pig, I have no shame! Yes I’m one of them people! but who needs the milk anyway, it works so well without it!
This has got to be one of the easiest cheesecakes I’ve made and super quick too! Also it’s very yummy. Anyone who’s a novice to baking they should try this recipe out, they could definitely make it and it won’t go wrong.
I made this for my birthday gathering and I thought everyone would find this quite rich but they really loved it. I changed the original recipe by adding pieces of crunchie bar to give it a bit of bite and a lovely honeycomb taste. I think most people love that flavour. I also made half the recipe as I thought the small slices would be enough, a lot of people had half but then went back for the other half! Lol, I’m just glad they enjoyed it. If you don’t have any crunchie bars don’t worry you can leave it out as the original recipe doesn’t have it although I would advise it as it works really well.
This cheesecake should be frozen but who actually has room in their freezer to add a 8” tin (or even the small one I was using) I don’t have any room. I put it in the fridge overnight it did work but yes, it was much softer. I would advise to take it out the fridge only 5-10mins before so it’s not totally cold.
Nutella Crunchie Cheesecake
Rich, chocolate, crispy and crunchy
200g - honey nut cornflakes
400g - chocolate hazelnut spread
180g - Cream cheese
2 – Crunchie bars broken into small pieces
1. Line a 6” cake tin or something equivalent sized with a sprinform or push up (so it will come out easily).
2. In a food processor or using a ziplock bag grind/bash the cornflakes until they resemble fine breadcrumbs. In a small bowl and the cornflakes and 200g of the chocolate spread and press the mix into the base tin, making sure it’s levelled out.
3. In a stand mixer or using a electric beater, beat the cream cheese and the remaining chocolate spread until smooth. Add 11/2 of the crunchie bar and fold in. Smooth the mixture onto the cornflake base, wrap tightly in cling film and keep in the fridge overnight.
4. Remove from the fridge 5-10 mins before serving and sprinkle over the remaining crunchie bar.
These mini beauties were another part of my birthday celebrations as well Brooklyn Blackout Cake.
I adore these biscuits and their lovely caramel taste. I usually call them hairdresser biscuits, as you generally get them from there when you’re getting your hair did! Also I know it’s one of my aunts favs who wouldn’t be eating the chocolate cake so an extra bonus!
I really fancied having cheesecake, I think I had it the week or two before and it made me realise how much I’ve missed it. Note to cheesecake: I won’t leave it too long to make you again :). I love cheesecakes they are such an amazing dessert and can be made in so many different ways.
BUT hello, can you imagine when I found this recipe…cheesecake + lotus biscuits, this combo is just too much! couldn’t handle how incredible it will be. I can’t tell you how excited I was to try and obviously tasting the damn thing. It didn’t disappoint either, I really liked the taste, it was creamy, rich, smooth with slightly crunchy bits and the caramel taste came through really well.
The cheesecake is simple to make it has cream cheese obvs, and the other usuals but the one distinctive ingredient is lotus biscoff spread, if you haven’t tried this bad boy then you’re missing out but it’s so darn calorific, can you imagine crushed biscuits in a jar!!! lol calories on top of calories…it’s very much a treat and when you think Nutella is pretty bad this just tops it!
I would definitely make it again as everyone loved it, so if you want to make a dessert that’s simple and is absolutely yummy this is the one!
No Bake Mini Lotus Biscoff Cheecake
A totally creamy, caramel, no bake cheesecake which is absolutely yummy.
150g - Digestives
150g - Lotus/Biscoff Biscuits
150g - Butter, Melted
560g - Philadelphia Cream Cheese at room temp
1 tsp - vanilla bean extract
100g - sifted icing sugar
300ml - Double Cream* (I would buy a larger tub if your going use it for decoration)
250g - Lotus Biscoff Cookie Butter (crunchy or smooth)
1. In a food processor (or bashing them in a zip lock bag) blitz both of the biscuits for the base in until they resemble fine crumbs. Mix with the melted butter and press down firmly into either a 8″ deep springform tin or the mini lose base tin.
2. In a stand mixer or hand mixer whip the double cream until it reaches stiff peaks and empty into a bowl.
3. Using the same mixing bowl (no need to wash) whip the cream cheese, vanilla, icing sugar and cookie butter until smooth, then fold in the double cream, until its thick and holds itself completely.
4. Divide the mixture evenly over each biscuit base/or entire 8" tin and chill in the fridge for at least 5-6 hours, but I personally prefer overnight.
5. Once chilled, remove from tin carefully. Then to decorate whip the cream until stiff peaks and using a 1M wilton pipe the a swirl on each cheesecake. Add a half broken biscuit, biscuit crumbs and drizzle some melted lotus cookie butter over.
6. Keep refrigerated when not eating, and should last 4 days in the fridge covered, depending on the date on the cream/cream cheese.
I wanted to make this for my cousin who’s house I was staying at.
A long while ago, my cheeky cousin as my sister in law would describe him, asked me one day to make a salted caramel cheesecake and he did get a telling off!!! What she didn’t realise was that it’s so much easier for me to bake something that someone wants to eat rather then thinking what shall I make? Anyway remembering that day I just knew what I wanted to bake which was great, I thought.
When I envisioned this salted caramel cheesecake, I wanted it to include a caramel sauce within the cheesecake as well as being on top. So, was this recipe easy to find, NO not particularly. Most of the salted caramel cheesecakes are based around a vanilla based cheesecake with salted caramel sauce on top.
Butttt……..luckily I found one, and even better it was very simple to make! wohooo result.
I was however very heartbroken with this cheesecake, as I had issues, very big issues I might add. The issue was in taking the cheesecake out from the tin. The base came apart and broke! I was so disheartened and it really looked like a patch job. Luckily my cousin was fine with it but I wasn’t. I usually don’t use these huge tins as I prefer small individual tins, so this has put me off from making cheesecakes in these huge springform tin now! I do think there are slight adjustments I need to make to make this exceptional and it was just lacking that oomph! Next time I would add a lot more caramel sauce on the top and a bit more salt as that didn’t come through. Also I would add some caramel sauc on the base of the cheesecake too. Apart from that the cheesecake was super simple to make.
Salted Caramel Cheesecake
Salted caramel gooey cheesecake
1 hr 15 min
1 hr 15 min
For the base
225g - digestive biscuits
110g - unsalted butter
For the cheesecake
560g - Cream cheese, softened
300ml - Creme Fraiche
1 cup - packed light brown sugar
1/4 cup - salted caramel sauce
1 tsp - vanilla extract
4 - large eggs, room temperature
For the base
1. Start by lining and greasing a 10" spring form pan or mini spring form tin.
2. In a food processor or zip lock bag grind/bash the biscuits until they form crumbs. Place in the fridge to set.
3. Preheat oven to 160°C. Wrap foil tightly around pan to form a barrier against water. Foil should come as high up pan as possible all the way around.
For the cheesecake.
1. In a stand mixer add the brown sugar and blend until clumps are removed, add the caramel and mix again until smooth. Add the cream cheese and sour cream until combine then mix in vanilla. Add eggs, one at a time – on low – blending gently after each addition, don’t over mix.
2. Pour into prepared crust and place into a large roasting pan.
3. Pour boiling water carefully outside pan, creating a hot water bath. Make sure the water level is below the top of the foil.
4. Bake for 70 – 80 minutes, checking frequently. Cheesecake is done when outside stops jiggling*
5. Leave to cool in the fridge preferably overnight.
6. Top with additional salted caramel sauce.
*For best results leave the cheesecake to cool in the oven.
When I think of Autumn I think of colours, warmth and spice. I love walking through crunchy leaves that have fallen from trees with their vast array of orange, red and yellow colours. Autumn also makes me think of spice and warmth as the nights starts to get chilly all I can think of having is some hot comforting soup.
Pumpkin is a very autumnal vegetable and when autumn arrives I always attempt to make something sweet with pumpkin. I have previously made pumpkin scones and pumpkin strudel with molten chocolate, both were so delicious. I always have been interested in pumpkin pie, I did make one when I was younger but it didn’t turn out well :s. maybe one day I will aim to make another.
When I make pumpkin recipes I do prefer that the pumpkin doesn’t taste so raw, I like the pumpkin to be sweet but not too sweet just sweet enough to take the taste of pumpkin away. I also like there to be enough spice.
I really enjoyed these cheesecakes they were full of spice (I added a lot more), the texture was soft and moist and were generally yummy!
The only downside I would say was I just had enough mixture to make 12 mini cheesecakes, I prefer there to be a bit more mixture so they are taller. When I make these again I will have to adjust the cheesecake mixture so I can get a lot more mixture from it.
Spiced Pumpkin Cheesecake
Mini spiced pumpkin cheesecakes, delicious and smooth
For the crust
12 - Oreo cookies (whole)
1/2 tbsp - caster sugar
30g - unsalted butter, melted
For the cheesecake
280g tub - Philadelphia cream cheese, softened
3/4 cup - brown sugar packed
1/2 cup - pumpkin puree
1 large egg - room temperature
1 tbsp - Greek yogurt or sour cream
1 tsp - pure vanilla extract
2 tsp - pumpkin pie spice
For the spiced whipped cream
300ml - double cream
3 tbsp - icing sugar
2 tsp - pumpkin spice
1. Preheat the oven to 175°C and tin and grease a mini tin.
For the base
1. Process the cookies and sugar in a food processor until ground into fine crumbs or bash in a bag. Then add the melted butter. Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 5 minutes. Set on a cooling rack while the filling is prepared.
Prepare the cheesecake filling
1. Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the brown sugar, pumpkin, Greek yogurt or sour cream, egg, vanilla, pumpkin spice, and beat until smooth and well combined, don't over mix.
2. Divide the filling evenly between the 12 cavities. Bake on the middle rack of the oven for about 12-15 minutes or until set but just a bit wobbly in the center. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably. Cool completely in the refrigerator for a minimum of 2 hours or overnight.
Prepare the whipped cream
1. In the stand mixer whip the cream, sugar and spice until it forms stiff peaks. Decorate to your liking and dust with extra spice.
I was craving cheesecake and ferroer roche chocolate, so you guessed it, I made a Ferroer Roche cheesecake!
I scowered the internet in pursuit of finding my envisioned recipe but most of them weren’t all chocolate, they were a vanilla cheesecake with ferrero bits inside, noooooo my dream ferroer cheesecake wasn’t pictured like that. I thought, why don’t use my recipe for my black forest cheesecake (which I have made a few times and is a success) and omit the topping and add some crushed ferroers in the mix, what a brilliant idea, if I do say so myself! As this was an experiment I didn’t mind if it didn’t work out, but luckily it did work out. The only thing I would change is increase the amount of crushed Ferreros or I could add some hazelnuts in, instead. I felt it lacked that extra bite and texture I was after.
This is good for those who are lovers of chocolate, it’s quite rich for some but I could eat it in one sitting.
Well, at least my family and one of my friends really enjoyed it and that’s the main thing!
I would make it again but next time I will adjust the recipe slightly to make it that extra bit special.
Ferrero Roche Cheesecake
Indulgent Ferrero Roche Cheesecake
For the base
8 - Oreo cookies (whole)
1/2 tbsp - caster sugar
40g - unsalted butter, melted
For the Cheesecake
2/1/2 ounces - chocolate, finely chopped
230g - cream cheese, at room temperature
73g - caster sugar
1/4 cup - cocoa powder
1 - egg at room temperature (I used medium)
4 - crushed Ferrero Roches
For the decoration
Some chopped Hazelnuts
1. Preheat oven to 175°C. Butter a 9-inch round springform pan or a mini Victoria sponge tin set aside.
2. Place the chocolate in a ban marie to melt and stir occasionally once melted, leave to cool.
3. Whilst that is melting, make the base. Either process the cookies and sugar in a food processor until ground into fine crumbs or bash in a bag. Then add the melted butter. Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 8 minutes. Set on a cooling rack while the filling is prepared.
4. Place the cream cheese, sugar and cocoa powder in a stand mixer bowl beat together until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl before adding another. Add the cooled, melted chocolate and crushed ferrero roches beat until just combined. Using a rubber spatula to give it a final mix (the batter will be on the thick side) and pour the filling over the crust, smoothing the top into an even layer.
5. Bake until the center just barely wiggles when moved and the top looks dry, about 15-20 minutes. Cool for 5 minutes, then run a thin knife between the cake and the sides of the pan to loosen. Transfer the cheesecake to the refrigerator and chill, uncovered, overnight.
Place a thick layer of Nutella on top of the cheesecake and add some chopped hazelnuts and the top off with a Ferrero Roche.
We had quite a few punnets of strawberries left over and had guest coming round. I wasn’t sure what to make but thought of making mini baked vanilla cheesecake with a strawberry sauce topping. I have made a few cheesecakes in my time, I do find them to be a very indulgent and very satisfying dessert, most people I know do like cheesecake but I know it’s not to everyones taste.
I used my recipe for the pistachio cheesecake I made to make this cheesecake, I really liked that recipe and my cheesecake worked well so I just tweaked it to fit this vanilla cheesecake. The cheesecakes turned out really well and the guests really liked it too, which I was pleased about. There was even enough for them to take home.
Mini Baked Vanilla Cheesecake with Strawberry Sauce
An amazing mini baked vanilla cheesecake with a luxurious strawberry topping.
For the base
130g - digestive biscuits
40g - unsalted butter
1 tbsp - sugar
For the filling
375g - cream cheese at room temperature
125g - sour cream at room temperature
100g - caster sugar
2 - medium eggs at room temperature
2tsp - vanilla extract*
For the strawberry sauce
1 cup - strawberries sliced and cubed
sugar to taste (try strawberries first and adjust accordingly)
1 tsp - lemon juice
For the base and cheesecake
1. Grease and line a 12 cup base tray.
2. In a microwavable bowl add the butter and cook for 1min or until butter is totally melted. Meanwhile break the biscuits down and in a food processor process until fine. Place in bowl with butter add the sugar and mix until combined.
3. Place over 11/2 tablespoons of the base mixture into the 12 cup pan. Then place in the fridge to cool whilst making the cheesecake mix.
4. Preheat the oven to 160°C. In a stand mixer or hand mixer add the cream cheese and sour cream and beat, add the sugar, vanilla extract and beat until combined. On low speed add the eggs, one at a time, scraping sides after each additions. Do not overmix. Transfer batter to the prepared pan and tins .
5. Bake for 20-25 minutes. Turn oven off and leave the oven door slightly ajar, let cheesecakes cool in the oven for 2 to 3 hours then place in the fridge to cool completely before serving.
For the strawberry sauce
1. Place all the ingredients in a saucepan and bring to the boil and then let it cook for about 20-30mins.
2. Leave to cool before placing on top of cheesecakes.
*Please use really good vanilla extract here it will make such a difference.