Cheesecake · Chocolate · No-Bake · Vegan

Vegan Chocolate Hazelnut Cheesecake

No-bake vegan chocolate hazelnut cheesecake. This stunning dessert has a crumbly digestive biscuit base, an ultra creamy chocolate hazelnut filling and is decorated with drizzles of melted chocolate hazelnut spread, chopped hazelnuts and dairy-free whipped cream.

I’m thoroughly enjoying creating vegan cheesecake recipes and recently, I trialled out a new cheesecake flavour. I have four vegan cheesecake recipes on the WJBN blog now, with many more planned for future posts.

Before being vegan, I ate cheesecake on a regular basis. Cheesecake was a dessert I made frequently for social gatherings. I love the ease and fun involved in making cheesecake.

I thought going vegan would mean I wouldn’t get to enjoy cheesecake anymore, but I’ve said it before, I couldn’t have been more wrong! These vegan cheesecake recipes I’m creating are just as creamy and indulgent as the cheesecakes I was making containing dairy.

I’m always disappointed going out for meals. Some restaurants cater exceptionally well to vegans, but others there’s very little choice. Don’t get me wrong, there are several amazing vegan options when eating out, but I’m rarely excited or blown away, especially with the dessert choices.

I’ve tried one or two vegan cheesecakes, but unfortunately they left me unimpressed. That’s why I decided to no longer buy, but instead make my own!

I base all my vegan cheesecakes around the same recipe I devised when sharing this Vegan Biscoff Cheesecake. The only change I made was using crushed digestive biscuits instead of Biscoff and swapping the Biscoff cookie butter spread for a vegan chocolate hazelnut spread.

The vegan chocolate hazelnut spread is every bit as addictive as Nutella. I’m guilty of devouring it by the spoonful straight out of the jar…

This cheesecake is a slice of heaven!

We polished this cheesecake off in a matter of days. It’s smooth and gorgeously mousse-like, the chocolate hazelnut flavour is light but just enough with the additional drizzle of melted chocolate hazelnut spread and sprinkling of chopped hazelnuts.

The cheesecake needs at least 6 hours to set, but I recommend you leave it overnight for the best results. The longer you leave it to chill, the more set and it’ll be easier to slice neatly.

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Vegan Chocolate Hazelnut Cheesecake

No-bake vegan chocolate hazelnut cheesecake. This stunning dessert has a crumbly digestive biscuit base, an ultra creamy chocolate hazelnut filling and is decorated with drizzles of melted chocolate hazelnut spread, chopped hazelnuts and dairy-free whipped cream.
Prep Time 6 hours 30 minutes
Total Time 6 hours 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

Digestive Biscuit Base:

  • 360 g digestive biscuits finely crushed
  • 1 tablespoon sugar (I use light brown sugar) optional
  • 150 g baking block or dairy-free spread (salted or unsalted)  melted

Nutella Cheesecake Filling:

  • 200 g vegan cream cheese
  • 200 g vegan chocolate hazelnut spread
  • 50 g icing sugar
  • 250 ml dairy-free cream

Instructions

  • To make the biscuit base: Mix the crushed biscuits and a tablespoon of sugar (if using) with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  • To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, chocolate hazelnut spread and icing sugar until smooth. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the Biscoff cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
  • Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight. 
  • When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I piped extra dairy-free cream around the edge of the cheesecake, then melted some more chocolate hazelnut spread drizzling that over each slice of cheesecake and scattered over some chopped hazelnuts.
  • The cheesecake will keep stored in the fridge for up to 3 days. 

More of my vegan cheesecake recipes!

Vegan Biscoff Cheesecake

Vegan Oreo Cheesecake

No-Bake Vegan Cheesecake

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Biscuits and Cookies · Cheesecake · No-Bake · Vegan

Vegan Oreo Cheesecake

No-bake vegan white chocolate Oreo cheesecake. Ultra creamy and mousse-like cheesecake made without any dairy.

This is officially my first new recipe in 2022, it’s been two months since I last posted on here. As you might have read from my Facebook post here, the end of 2021 and start of this year have been a difficult time for me and I needed to take a break. I have my mojo back and I’m ready to crack on with blog content and sharing new recipes.

I finally picked up my camera again, after last working on my blog properly in November. It’s been nice to get back to blogging, taking the time off made me realise how much I missed it!

After sharing my Vegan Biscoff Cheesecake last year, this recipe has become one of the most viewed vegan dessert recipes on the blog.

So far, I’ve made a Biscoff version and a classic No-Bake Vegan Cheesecake. There’re three vegan cheesecake recipes on this website, if you have any cheesecake flavours you want to see, then just comment below and let me know your ideas!

Recently, I incorporated one of the best accidentally vegan biscuit/cookies into my classic vegan cheesecake recipe.

Oreos are my guilty pleasure. They’re sweet, chocolatey and an opened pack never seems to last long when I’m around!

To make this cheesecake, start by picking your favourite biscuit for the cheesecake base. I went for Oreos, but digestives or another chocolate cream filled biscuit would work (such as bourbon creams).

Because I used Oreos, I use slightly less butter – you don’t want the base too wet, with these measurements it’s just perfectly crumbly but still holds together when sliced. If you choose to use digestives instead of Oreos, increase the butter in the biscuit base part of the recipe to 140g instead of 75g (if using Oreos).

The cheesecake filling is made by combining vegan cream cheese with icing sugar, vanilla extract and melted dairy-free white chocolate, then folding through whipped dairy-free cream and crushed Oreos.

I said before, I didn’t think cheesecake would be on the menu anymore for me following a vegan lifestyle. But how wrong I was!

This Vegan Oreo Cheesecake is not only dairy-free, it’s nut-free and easy to make gluten-free. It’s a great make-ahead dessert and perfect for feeding a hungry crowd!

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Vegan Oreo Cheesecake

No-bake vegan white chocolate Oreo cheesecake. Ultra creamy and mousse-like cheesecake made without any dairy.
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

Oreo Biscuit Base:

  • 300 g Oreo cookies
  • 75 g baking block or dairy-free spread (salted or unsalted) melted

Oreo Cheesecake Filling:

  • 200 g vegan cream cheese
  • 3 tablespoons icing sugar
  • 1 teaspoon vanilla extract
  • 100 g vegan white chocolate melted and cooled slightly
  • 250 ml vegan cream
  • 154 g Oreo cookies roughly crushed

Instructions

  • To make the biscuit base: Mix the crushed Oreos with the melted dairy-free spread until moistened. Press the Oreo crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  • To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, icing sugar and vanilla until smooth. Fold through the melted vegan white chocolate until combined. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the white chocolate cream cheese mixture until all the ingredients are incorporated, then finally fold through the crushed Oreos - be careful not to over mix. 
  • Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight. 
  • When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I love serving it with extra whipped cream and some crushed Oreos. The cheesecake will keep stored in the fridge for up to 3 days. 

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Baking · Biscuits and Cookies · Cheesecake · Chocolate · No-Bake

3 Ingredient Oreo Truffles

Cookies and cream cheesecake truffles. Crushed Oreo cookies are mixed with cream cheese, rolled into balls and coated with melted chocolate. This is an easy and fun recipe everyone will enjoy getting involved in making!

Originally posted in February 2015, recipe and photographs updated October 2021.

Oreo + cheesecake + chocolate = one heavenly creation!

I first made this recipe for my blog in 2015 and now years later, I’ve updated the recipe with clearer instructions and improved photography.

This year I’ve been focussing on vegan baking and cookery, but some recipes like this one can easily be veganised with some simple ingredient swaps.

The biscuit/cookie we’re using is a Oreo. If you weren’t already aware, Oreos are 100% vegan-friendly so there’s no need to substitute. If you fancy something different to Oreos, why not try bourbon cream biscuits instead or another biscuit/cookie you enjoy.

My original recipe uses full-fat cream cheese, I’m using a tub of my go-to vegan cream cheese, which is a coconut based cream cheese alternative. I use it in my Vegan Biscoff Cheesecake and No-Bake Vegan Cheesecake recipes.

So to make this easy truffle recipe, you start by crushing the Oreos – there’s no need to remove the crème filling.

Tip the Oreo crumbs into a mixing bowl and add the cream cheese. Using a spatula or wooden spoon, mix the two ingredients together until the mixture has begun to clump/stick together.

Take a teaspoon measure and scoop pieces of the creamy Oreo mixture and roll into balls. Continue doing this until all the mixture is used up. I made 25 truffles in total, but how many you make will depend on how big or small you roll the truffles.

Place the Oreo truffles on a tray or container that’s been lined and chill for at least one hour. This allows the Oreo balls to firm up enough, so they won’t fall apart when dipping into the melted chocolate in the next step.

You can make the recipe up to this step and leave them to chill overnight, I did this and found coating the truffles easier.

To coat the truffles, take your favourite chocolate, either dark chocolate, milk or white chocolate and melt the chocolate. Dip each Oreo ball one at a time in the melted chocolate, coating the entire Oreo ball completely, shake off the excess chocolate using a fork and place the Oreo balls on a lined baking tray.

Once they’re all coated in chocolate, place the Oreo truffles back in the fridge for another 30 minutes or until the chocolate has set – at this point you can decorate further by drizzling the tops of each truffle with melted white chocolate and scatter over extra Oreo crumbs.

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3 Ingredient Oreo Truffles

Cookies and cream cheesecake truffles. Oreo cookies are crushed and mixed with cream cheese, rolled and then generously coated in melted chocolate.
Course Dessert
Prep Time 1 hour 10 minutes
Servings 25
Author What Jessica Baked Next

Ingredients

  • 400 g Oreos (don't remove the crème filling)
  • 200 g cream cheese
  • 375 g chocolate (dark, milk or white chocolate)
  • 35 g white chocolate (optional for decoration)

Instructions

  • Line a large baking tray with parchment paper and set aside. Crush the Oreos in a food processor or in a sealed food bag until they're fine crumbs.
  • Tip the Oreo crumbs into a large mixing bowl and add the cream cheese. Stir the Oreo crumbs and cream cheese together until the mixture starts to clump/stick together.
  • Take a teaspoon of the Oreo mixture at a time and roll into a ball. Place the Oreo truffles on the lined baking tray and chill for one hour until firm. You can chill these overnight if you want to.
  • Melt the chocolate and dip each Oreo truffle one at a time in the melted chocolate, coating the truffles completely. Using a fork, carefully remove the truffles and leave and place on the lined baking tray. Pop the truffles back in the fridge for about 30 minutes or until the chocolate has set.
  • This step is optional, but I like to decorate my truffles with some melted white chocolate and extra crushed Oreos. Once I've decorated the truffles, I place them back in the fridge until the chocolate drizzle has set and then serve.
  • The Oreo truffles will keep stored in the fridge in an airtight container/covered plate for up to one week.

The truffles will keep in the fridge for up to one week, but they can frozen for up to 3 months. I saved some truffles and stashed them away in the freezer ready for when a chocolate craving hits!

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Cheesecake · No-Bake · Vegan

No-Bake Vegan Cheesecake

Silky smooth vegan vanilla cheesecake (without tofu or nuts) served with homemade raspberry coulis. I challenge you to tell the difference between this vegan version and a dairy cheesecake!

I promised with this Vegan Biscoff Cheesecake that it wouldn’t be long before you saw another vegan cheesecake creation from me!

Really, I should’ve started my vegan cheesecake recipes with a classic and plain vanilla cheesecake. With this cheesecake I planned to recreate both my Best No-Bake Cheesecake and White Chocolate Cheesecake recipes.

I used the Biscoff cheesecake as a base recipe, with a little free-styling as I went along!

My vegan cheesecakes are made without tofu or nuts and they can be made gluten-free too.

The biscuit base is pretty simple: made by mixing crushed digestive biscuits and melted vegan butter. That is followed by the ultra creamy cheesecake layer, which is made by combining vegan cream cheese (I recommend Violife) with icing sugar (I used vanilla sugar which was kindly gifted to me from Santa Maria) and a bar of melted vegan white chocolate.

The vanilla sugar is divine, it smells gorgeous and it really enhances bakes. I’m looking forward to adding it to buttercream, cake batter and more cheesecakes I plan to make. If you don’t have vanilla sugar though, you can scrape the seeds from a vanilla pod and add that to your cheesecake mix or add 1 teaspoon of vanilla extract instead.

I served my cheesecake with raspberry coulis. This is such a quick and easy sauce to make, take fresh or frozen raspberries, heat those in a small saucepan with sugar and lemon juice/water until the raspberries have broken down and the sauce has thickened. Pass the raspberry mixture through a fine mesh sieve, discard the seeds and chill the coulis until ready to serve.

Drizzle the coulis over the top of your slice of creamy vegan cheesecake. I love the cheesecake its own, but drizzling the raspberry sauce make this a spectacular dairy-free dessert that’s certainly worthy of appearing on a restaurant menu.

I also served the cheesecake with extra whipped vegan cream and some mini jammie dodgers.

But as this cheesecake is plain, you can flavour it however you like or serve the dessert with other sauces such as caramel or melted chocolate.

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No-Bake Vegan Cheesecake

Silky smooth vegan vanilla cheesecake (without tofu or nuts) served with homemade raspberry coulis. I challenge you to tell the difference between this vegan version and a dairy cheesecake!
Course Dessert
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

  • 360 g digestive biscuits finely crushed
  • 140 g baking block or dairy-free spread (salted or unsalted) melted
  • 250 ml dairy-free cream
  • 200 g vegan cream cheese (such as Violife)
  • 50 g icing sugar (I used vanilla sugar)
  • 100 g vegan white chocolate melted and cooled slightly

Instructions

  • To make the biscuit base: Mix the crushed biscuits with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  • To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese and icing sugar until smooth. Fold through the melted vegan white chocolate until combined. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the white chocolate cream cheese mixture until all the ingredients are incorporated - be careful not to over mix. 
  • Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight. 
  • When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I love serving it with homemade raspberry coulis, some extra whipped cream and some mini jammie dodgers.
  • The cheesecake will keep stored in the fridge for up to 3 days. 

So now I have two vegan cheesecake recipes on my website, I’ll be continuing to add more. I have near enough a page full of various cheesecake ideas/recipes I want to make! If you have any requests, then be sure to comment below.

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Biscuits and Cookies · Cheesecake · Vegan

Vegan Biscoff Cheesecake

No-bake vegan Biscoff cheesecake. Vegans shouldn’t miss out on enjoying cheesecake, this dairy-free dessert is quick and easy to make and super delicious. 

So we’re more than halfway through the year and I now have lots more vegan bakes under my belt. I wanted to focus on sharing basic vegan recipes at first and as I get my mojo and gain confidence, I’ll explore more vegan recipe options.

I’ve had creating a vegan cheesecake on my mind for a while and today I have my FIRST completely vegan cheesecake recipe. It’s no-bake, has 6 ingredients and reminds me of this No-Bake Biscoff Cheesecake!

Not everything goes perfectly when food blogging and creating recipes in my kitchen. This cheesecake was a disaster when I first tested the recipe. I made the silly error of over mixing the cheesecake filling and from the moment I realised what I’d done wrong, I instantly regretted it! The cheesecake tasted great so I knew I was onto a winner in the taste department, but the texture was wrong because of over mixing it.

Being the perfectionist I am, I wasn’t happy at that point to share the cheesecake, so I decided to make it again as soon as I could!

The biscuit base is soft and crumbly and you can make it with any biscuit/cookie you want. Gingernuts, speculoos or digestives/graham crackers are all brilliant choices.

For the biscuit base, mix the biscuit crumbs with melted dairy-free butter/spread until the biscuit crumbs are moistened, then transfer to a 23cm / 9-inch springform cake tin and press down until firm.

The cheesecake filling is made with a pack of dairy-free cream cheese. This can be quite pricey, but my recipe uses just one pack to keep costs down, however that doesn’t mean we’re skimping on flavour or that perfect creamy cheesecake texture.

To the dairy-free cream cheese I mix in Biscoff spread (crunchy or smooth) – I used the crunchy spread this time as I got 1.5kg as a birthday present and am finding numerous ways of incorporating it into my recipes!

To that I added some icing sugar and whisked until the mixture was combined and smooth (if you use the crunchy Biscoff spread it won’t be completely smooth because of the biscuit chunks).

In a separate bowl, whisk dairy-free cream until soft peaks form. Add the whipped cream to the Biscoff mixture and fold until everything is just combined. Pop the cookie butter cheesecake layer on top of the biscuit base and smooth it over. Chill the cheesecake for at least 6 hours or overnight if you’re not in such a rush to eat it!

The cheesecake serves 10-12, we found it produced 10 generous slices. I’m excited now to crack on and create lots of vegan cheesecakes, it certainly won’t be long before you see more!

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Vegan Biscoff Cheesecake

Divine no-bake vegan cookie butter cheesecake with spiced biscuit base and a layer of dairy-free Biscoff flavoured cheesecake!
Course Dessert
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

  • 360 g speculoos biscuits (such as Lotus brand) finely crushed
  • 140 g baking block or dairy-free spread (salted or unsalted) melted
  • 200 g vegan cream cheese
  • 200 g Lotus Biscoff spread (crunchy or smooth)
  • 50 g icing sugar
  • 250 ml dairy-free cream

Instructions

  • To make the biscuit base: Mix the crushed biscuits with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  • To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, Biscoff spread and icing sugar until smooth (this mixture won't be completely smooth if using the crunchy Biscoff spread). In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the Biscoff cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
  • Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight. 
  • When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I melted some extra Biscoff cookie butter spread and drizzled that over each slice of cheesecake and scattered over some Speculoos biscuit crumbs.  
  • The cheesecake will keep stored in the fridge for up to 3 days. 

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Biscuits and Cookies · Cheesecake · No-Bake

No-Bake Biscoff Cheesecake

Divine no-bake cookie butter cheesecake with a crisp and buttery gingernut/spiced biscuit base and a layer of mousse-like Biscoff flavoured cheesecake.  

I’ve been amazed to see how many people have been excited to get in the kitchen during lockdown and also how much you’ve all been enjoying baking/cooking during this difficult time, so seeing my family, friends and people from different parts of the world making recipes from my blog makes me super happy. Baking/being in the kitchen has always been a therapy for me, something that totally relaxes me and is some escapism on my days off to take my mind away from everything.

Lately I’ve been feeling inspired more than ever to share recipes with you because I’ve really enjoyed seeing pictures of the recipes you’ve been baking from my blog. This blog is a hobby of mine, it’s not my full-time job but is such a big passion of mine and something I get a lot of joy out of working on. 

Something I also get a tremendous amount of joy out of is making (and eating) cheesecake! 

I’ve not yet tasted a cheesecake I’ve disliked, it’s safe to say that I love them all!

I shared a cheesecake recipe back in March with these Mini Cheesecakes: an adorable individual serving of creamy New York cheesecake. In fact, my friend, Cassie, baked these only the other day and I instantly craved them all over again!

I’m the greatest fan of spreads like Nutella (isn’t it pretty much everybody’s favourite?) and peanut butter in particular. When I visited New York on a college trip, my friends and I made sure we popped into Trader Joe’s and we all stocked up on tasty goodies ready to bring back to the UK – I made sure to pick up mainly stuff I knew I couldn’t get back home in the supermarket. I remembered picking up a jar of cookies and creme spread, which was literally the BEST thing I’d ever tasted! It was a sad day when I scooped the last of the spread from the jar and even sadder when I couldn’t find something similar to it at my local supermarket…

But that’s totally ok, because there’s still plenty of pretty amazing spreads available on our supermarket shelves, including Biscoff aka spiced cookie butter spread. One of my good memories of food from holiday was from my last trip abroad to Ibiza last September when we found an amazing frozen yoghurt shop and you could have melted cookie butter poured over the top of your fro-yo. You guessed right, it was so yummy!

That conveniently moves me onto this recipe I have lined up for you today. A little while ago I picked up a jar of Biscoff – it’s something I rarely buy even though I absolutely love this divine spread and this is partly because I know I have zero self-control when I know I have some of it in my kitchen cupboard.

For anyone who doesn’t know, Biscoff is a spread made from crushed speculass/speculoos biscuits which are spiced with cardamom, cinnamon, cloves, ginger and nutmeg. The biscuit is a favourite in Belgium and The Netherlands, but it’s become increasingly popular all around the world. 

There are so many different cheesecakes you can make, but I’ve had sharing a no-bake cheesecake with Biscoff on my agenda and I’m pleased to finally tick it off my to-do list.

I’ve actually been making this cheesecake for years, but I never really thought about sharing it until I really fancied making it again recently. The cheesecake sets up perfectly without the need for any gelatine added, which is great if you’re like me, a vegetarian and unable to eat certain desserts because of some of the ingredients added.    

For the biscuit base I used crushed gingernut biscuits, but you can use actual Lotus speculoos biscuits. I used my speculoos to decorate the cheesecake, but it’s good to remember to decorate your cheesecake with biscuits right before you want to serve it, otherwise the biscuits will soften and lose their crunchiness. 

I simply decorate my cheesecake with swirls of whipped cream and some crushed speculoos biscuit crumbs – but you can be as imaginative with your decoration as you want. 

(Serves 10-12)

Ingredients:

Biscuit Base:

300g gingernuts or speculoos biscuits (such as Lotus brand)

140g (salted or unsalted) butter, melted and cooled slightly 

Cheesecake Filling:

300ml double cream, chilled

3 tablespoons icing sugar, sifted

500g full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften 

1 teaspoon vanilla extract (optional) 

300g Biscoff cookie butter spread

Method:

  1. To make the biscuit base: Mix the crushed biscuits with the melted butter until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  2. To make the cheesecake filling: In a large mixing bowl whisk the cream and icing sugar until soft peaks form. In another large mixing bowl beat the cream cheese with the vanilla and cookie butter spread until combined and mixture is smooth. Fold the whipped cream into the cheesecake mixture and mix until all the ingredients are combined. 
  3. Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 8 hours or overnight. 
  4. When ready to serve remove the cheesecake from the springform tin and decorate as desired. I love whipping extra cream and sprinkling each slice with crumbles of Lotus speculoos biscuits. You could also melt some extra Biscoff cookie butter spread and drizzle that over your slice of cheesecake.  
  5. The cheesecake will keep stored in the fridge for up to 3 days. 

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Baking · Biscuits and Cookies · Cheesecake

Mini Cheesecakes

Made in a muffin tin, these mini cheesecakes are a yummy bitesize dessert with whipped cream and decorated with various toppings. This easy recipe makes a dozen delicious mini vanilla cheesecakes – I dare you not to eat the whole batch!

Originally posted in January 2015, recipe and photographs updated March 2020.

We’re pressing fast forward and jumping straight from 2015 to 2020 with the recipe re-do I’m sharing today! Back in 2015, little did I know many times I would bake these divine (and super adorable) mini cheesecakes. I had so much fun going back and baking an older blog recipe and I’m really pleased with the updated photographs I’ve taken of these cheesecakes.

These mini vanilla cheesecakes are scrumptious little bites of creamy cheesecake bliss and what’s so amazing about this recipe is that you can bake a cheesecake in a muffin tin! I even adapted the recipe by adding lemon juice and zest to the cheesecake filling to make Mini Lemon Cheesecakes (one of the most viewed recipes on my blog).

It’s not really a secret, I think I’ve probably told you a million times already that cheesecake is my favourite dessert? Chocolate brownies/cake is a very close second, but cheesecake (something I used to hate when I was younger) takes the crown for my most loved dessert ever.

I usually prefer No-Bake Cheesecake, but lately I’ve been really enjoying baked cheesecakes, as when made well, they’re super light and creamy and a gourmet dessert that’s pretty hard to resist.

This recipe perfect for when you don’t have the time to make a whole cheesecake, they take less than half the time to make compared to a full-sized cheesecake baked in springform tin does! These mini cheesecakes remind me of my favourite New York Baked Cheesecake, but you won’t have to wait as long to devour these. I love cheesecake a lot, but sometimes I don’t want a big cheesecake hanging around in my kitchen – it’s too tempting for a massive cheesecake fan like myself to fight the urge to grab slice after slice of cheesecake straight from the fridge!

As the cheesecakes bake they will rise slightly and upon cooling the cheesecakes will sink a little and may even develop a dip in the centre. But don’t worry too much about this as you can pile on toppings and hide this and if your cheesecakes do happen to crack you can cover it up very easily!

Once baked the cheesecakes will need to be left to cool completely to room temperature, then cover the tray tightly and chill the cheesecakes for at least 4 hours or overnight for best results. I do recommend chilling overnight if you have the time, as this will make a lot of difference regarding the taste and texture of your cheesecakes.

I chose to top my batch of cheesecakes with various toppings like homemade raspberry sauce, whipped cream, chopped strawberries and because it’s nearly Easter, I topped a few of my cheesecakes with Cadbury mini eggs. Decorate the cheesecakes right before you’re planning to serve them otherwise the toppings will go soft from the moisture in the cheesecake.

Because these are vanilla cheesecakes they suit lots of flavours. Instead of a fruit coulis/sauce why not drizzle the tops with caramel, chocolate sauce or a spoonful of curd or jam. You could even sprinkle over some chocolate chips or curls, top with pieces of your favourite chocolate bar or scatter over chopped nuts.

(Makes 12)

Ingredients:

Biscuit Base:

150g digestive biscuits (1 and 1/2 cups of biscuit crumbs), crushed – alternatively you can use graham crackers

2 tablespoons caster or granulated sugar (optional)

70g (5 tablespoons) butter (salted or unsalted), melted

Cheesecake Filling:

450g (16 ounces / 1lb) full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften

130g (2/3 cup) caster or granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

Method:

1. Preheat your oven to 170°C / 150°C Fan / 325°F / Gas Mark 3. Line a 12-hole cupcake/muffin tin with 12 paper liners.

2. Mix together the biscuit crumbs with the melted butter until well combined. Using a tablespoon measure distribute the biscuit crumbs into the muffin cases and press down with a teaspoon until level. Bake the biscuit bases for 5 minutes until lightly toasted. Take out of the oven and leave to cool in the tin.

3. Whilst the biscuit bases are cooling make the cheesecake filling. In a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer beat the cream cheese for to soften. Gradually add the sugar and once it’s all added continue to mix for another minute. Add the eggs and vanilla and mix through – at this point make sure you scrap down the base and sides of your mixer to make sure the batter and ingredients are all well incorporated.

4. Evenly distribute the cheesecake batter between the paper liners – spoon roughly 3 tablespoons of the batter into each prepared mini cheesecake base making sure you fill 2/3 of the way up of each. (I start with a tablespoonful in each case and go round again until the batter mix is used up.)

5. Bake the cheesecakes for 22-24 minutes or until the centres are just set. Once set take out of the oven and leave to cool in the tin completely. Refrigerate for at least 4 hours or overnight. When ready to serve, gently run a butter knife around the outside of the muffin case to help release the cheesecakes from the tin, as the biscuit base can sometimes release some butter which makes the case stick slightly. The cheesecakes will keep stored in the fridge for up to 3 days.

Recipe Notes: 

  • For the biscuit base I like using a plain flavoured biscuits like digestives or rich tea. Graham crackers are a good substitute for overseas readers.
  • To save you time weighing out ingredients: 150g of digestive biscuits crumbs is exactly 10 digestive biscuits and that’s 1 and 1/2 cups of biscuit crumbs for anyone using cup measurements.
  • I like adding a couple of tablespoons of sugar to my biscuit base to sweeten it, however this is optional and you don’t have to add any sugar to the base ingredients if you prefer not to.

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Cheesecake · Chocolate · No-Bake

White Chocolate Coconut Snowball Cheesecake

Get into the Christmas spirit with a slice of this white chocolate cheesecake with a coconut biscuit base and topped with desiccated coconut, white chocolate and Raffaello truffles! 

Today, I have another Christmas recipe to share. I eat cheesecake a lot throughout the year, but even more so around Christmastime! I couldn’t let 2019 come to an end and not share one last cheesecake recipe this year in time for Christmas Day and the New Year.

I’ve taken this No-Bake White Chocolate Cheesecake I made for my blog in April 2016, having made that cheesecake on a whim for a dessert to serve for family friends we had coming over and because it proved so popular with our guests, I quickly changed my mind and declared it a blog-worthy recipe!

That certainly was a good decision as the cheesecake soon became (and still is) one of the most popular recipes on this website, it’s a recipe I always get brilliant feedback on from people who’ve made it and hearing people say that this white chocolate cheesecake is one of the best cheesecakes they’ve ever made puts a big smile on my face. So since this recipe receives many positive reviews, I’ve come up with the idea of putting a festive spin on it.

This coconut and white chocolate cheesecake will be the star the show on your Christmas table without a doubt, it’s a cinch to prepare and tastes amazing.

So to make this cheesecake different to my other recipe I made just a couple of changes. The biscuit base is made with Nice biscuits instead of digestives. If you’re not familiar with Nice biscuits, they’re coconut flavoured and have crunchy sugar crystals baked on the top and they’re very delicious! I believe they’re available in most supermarkets.

I think you’ll agree that coconut and white chocolate work well and really compliment each other.

To finish, decorate your cheesecake creation however you wish to. I didn’t want my decoration to be too elaborate so I stuck to a few simple finishing touches as sometimes less is more.

For the photographs I decorate the cheesecake with the Raffaello truffles which were the snowballs. For the slice of cheesecake pictured, I placed some white chocolate chips around the edge, then sprinkled the slice with desiccated coconut and popped a white chocolate coconut truffle on top just before serving.

(Serves 10-12)

Ingredients:

Coconut Biscuit Base:

300g Nice biscuits or other coconut flavoured biscuits

140g butter (salted or unsalted)

White Chocolate Cheesecake: 

600g full-fat cream cheese, softened – I leave mine out at room temperature for about an hour to soften

45g icing sugar, sifted

1 teaspoon vanilla extract

300ml double cream, chilled

300g white chocolate, broken/cut into small pieces

Decoration: 

Desiccated coconut

White chocolate chips or curls

Method:

  1. To make the biscuit base: Break the biscuits up into smaller pieces. Place in a ziplock bag and crush with a rolling pin or place the biscuits in a food processor and process until they’re fine crumbs. Mix together with the melted butter. Press the biscuit crumbs into a 23cm springform cheesecake tin until compact and firm. Leave in the fridge whilst you make the cheesecake filling.
  2. To make the cheesecake filling: Melt the white chocolate over a bain-marie or in a heatproof bowl in the microwave in 20-second intervals. Leave to cool slightly.
  3. Beat together the softened cream cheese with the icing sugar and vanilla. Now add the melted white chocolate and continue to mix until smooth.
  4. In a separate bowl whisk the cream until soft peaks form. Fold the cream in two batches into the cream cheese mixture.
  5. Spread the cheesecake filling on the prepared biscuit base and smooth over with a palette knife or spatula. Cover and leave to set in the fridge for at least 6-8 hours or preferably overnight.
  6. To serve, decorate the top of the cheesecake with desiccated coconut, white chocolate chips/curls and Raffaello truffles.

The cheesecake will keep stored in the fridge in an airtight container for up to 3 days.

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Cheesecake · Chocolate · No-Bake

No-Bake Chocolate Cheesecake

Easy no-bake chocolate cheesecake recipe. One bite and this insanely delicious chocolate dessert will absolutely steal your heart.

I’m back with a new blog post and another chocolate recipe! Chocolate lovers I’ll bet that you’re jumping for joy right now. During my blogging journey you’ve seen me share my favourite recipe for Chocolate Fudge Brownies, an amazing Chocolate Hazelnut Cake and these irresistible Triple Chocolate Cookies.

It’s no real surprise that I’ve created another chocolate dessert for my blog. Besides chocolate, another food I always have on my mind is cheesecake, so I’ve combined the two and created a special chocolate recipe you won’t be able to get enough of.

Looking at the photos of this chocolate cheesecake is making me crave this delightful dessert and I’m tempted to head back into my kitchen and make it again!

There literally isn’t a time when I’m not dreaming of eating a slice of cheesecake! I like to think of myself as a cheesecake connoisseur and I promise to only ever share cheesecake recipes that I truly love.

Since starting to write a food blog and training as a professional chef, I’ve made both baked and no-bake cheesecakes along the way, but no-bake cheesecakes will always be my favourite kind of cheesecake as they’re effortlessly easy to make and are completely fail-proof – there’s no worrying about the cheesecake cracking or needing to bake it in a water bath.

Simply one bite of this cheesecake and you’ll be in chocolate heaven. Seriously it’s super creamy and has just the right balance of chocolate. For the biscuit base I used Oreos, but I have also made this cheesecake with plain and chocolate digestives too. Just remember if using digestives or a biscuit/cookie without a crème filling then you’ll need to use more butter to bind it before pressing into the springform cake tin.

For the cheesecake filling I melted two bars of milk chocolate and one bar of dark chocolate, however you can play around with a different ratio of chocolate and adapt the recipe based on your own preference. Sometimes I use a higher ratio of dark chocolate and switch around the amounts depending on what I have in.

Keep the decoration of your cheesecake as extravagant or minimal as you like, I decorated mine with freshly whipped cream, chocolate shavings and served it with fresh berries and a mix of M&M chocolates.

One slice of this totally yummy, chocolatey cheesecake and you’ll be reaching for a second helping straight away!

Luxuriously creamy chocolate cheesecake with a crumbly Oreo base

(Serves 10-12)

Ingredients:

Biscuit Base:

2 x 154g Oreos (or you can use the same amount of chocolate/plain digestive biscuits – see recipe notes below)

55g butter, melted

Chocolate Cheesecake Filling:

500g full-fat cream cheese, softened – I leave mine out at room temperature for 30 minutes to soften

45g icing sugar, sifted

1 teaspoon vanilla extract

100g dark chocolate

200g milk chocolate

300ml double cream, chilled

Method:

  1. To make the cheesecake base: Crush the Oreos to fine crumbs. In a small saucepan, melt the butter and then add to the Oreo crumbs and stir to combine. Place the crushed Oreo mixture into a 23cm / 9-inch springform cake tin and spread into an even layer pressing it down until firm using the back of a spoon or your fingers.
  2. To make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the icing sugar and vanilla until smooth.
  3. Melt both chocolates over a pan of gently simmering water or alternatively melt it in the microwave in 20-30 second intervals, stirring and repeating until the chocolate has all completely melted. Leave the chocolate to cool for about 5 minutes before folding it into the cream cheese mixture – don’t allow the chocolate to cool completely otherwise it will solidify whilst folding into the other ingredients.
  4. Whisk the cream until it holds soft peaks and fold into the chocolate cream cheese mixture. Spoon over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6-8 hours or overnight.
  5. When ready to serve, remove the cheesecake from the springform tin and I recommend decorating it with extra whipped cream and chocolate shavings.

Recipe Notes:

  • I used Oreos for my cheesecake base, instead you can use chocolate/plain digestives – you’ll just need to up the butter in this recipe from 55g to 140g as the digestive biscuits don’t have a crème filling.
  • Cream cheese is best left at room temperature for at least 30 minutes before preparing the cheesecake filling.
  • The cheesecake will keep covered in the fridge for up to 3 days or frozen for up to 2 months. If frozen you’ll need to defrost the cheesecake in the fridge overnight before serving it the following day.

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Baking · Cheesecake

New York Cheesecake with Mixed Berry Coulis

Classic New York-style cheesecake served with a deliciously tangy mixed berry coulis. This is a restaurant quality dessert you can easily bake in your own kitchen! 


We’re nearly at the end of January, but I’m back and it’s time now to share my first recipe of 2019!

The New Year comes as a time of reflection and thinking about your goals for the next year. This blog has given me so many wonderful opportunities and I’ve achieved so much through being a food blogger, personally and professionally. This blogging journey has enabled me to work with prestigious companies and attend some wonderful events over the years – something I’d love to continue doing in the future. My blog is a fantastic and fun hobby and I get so much joy out of working on it, so I’m looking forward this next year where I’ll continue to share my favourite recipes.

Today, I’m serving you a virtual slice of cheesecake ready for you to bake and celebrate the weekend with.

You’re going to fall head over heels with this cheesecake. It’s creamy, incredibly light for a baked cheesecake and pairs wonderfully well with a drizzle of homemade mixed berry coulis.

This cheesecake starts with a buttery biscuit base. I like to use plain digestive biscuits as they’re not too flavourful and won’t distract or steal any glory from the cheesecake filling.

The cheesecake filling requires the usual cheesecake ingredients: softened cream cheese, caster sugar, sour cream, plain flour, vanilla extract and whole eggs and an egg yolk. I would always recommend that you use full-fat cream cheese and sour cream – using low or reduced fat varieties will not work and are likely to jeopardise the overall taste and texture.

The baked cheesecake tastes amazing alone, but I particularly enjoy cheesecake served with a coulis or a sauce. I couldn’t decide what flavour coulis I wanted to make to serve with this cheesecake. At first I thought I would prepare a strawberry sauce, but I worried it might be too sweet, next I thought about making a raspberry coulis but then I discovered the pack of frozen raspberries I thought I had in the freezer were actually mixed berries, so because I didn’t feel like rushing out to get some different fruit I decided to stick with using the mixed berries.

I also usually make my coulis/sauces with icing sugar, but again I used the last of that and forgot to replace it so I ended up using caster sugar, which works just as well and produced a deliciously tangy mixed berry coulis.

This New York cheesecake has stolen my heart. Many baked cheesecakes I have eaten have never impressed me, but this recipe changed my opinion completely! It was incredibly easy and simple to make and tasted and looked like a dessert you would be served at a restaurant.

(Serves 12)

Ingredients:

Biscuit Base: 

200g digestive biscuits

100g butter (salted or unsalted)

Cheesecake Filling: 

900g / 2lb full-fat cream cheese, at room temperature

200g caster sugar

200ml full-fat sour cream, at room temperature

3 tablespoons plain flour

3 large free-range eggs plus 1 egg yolk, lightly beaten and at room temperature

2 teaspoons vanilla extract

Mixed Berry Coulis: 

500g mixed fresh or frozen berries (mine included blackberries, blackcurrants, redcurrants and strawberries)

4 tablespoons caster or icing sugar

2 tablespoons lemon juice or water

Method:

  1. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Grease and line the base of a 23cm / 9-inch springform cake tin.
  2. To make the biscuit base: Crush the biscuits to fine crumbs. In a small saucepan, melt the butter and then add to the biscuit crumbs and stir to combine. Place the biscuit mixture into the cake tin and spread into an even layer pressing it down until firm using the back of a spoon or your fingers.
  3. Bake for 10 minutes or until golden. Once baked remove from the oven and leave to cool while you prepare the cheesecake filling.
  4. Reduce the oven temperature to 160°C / 140°C Fan / 320°F / Gas Mark 2.
  5. To make the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar with a spatula or wooden spoon until smooth. Add the sour cream and flour and beat again until incorporated. Gradually add the beaten egg a bit at a time along with the vanilla extract – you want to beat the mixture and not whisk it as whisking will add too much air and may cause your cheesecake to crack.
  6. Pour the cheesecake filling on the biscuit base and then bake in the oven for 45 minutes or until the cheesecake is just set with a slight wobble. It should still be cream on top and a little golden around the edges. My cheesecake took an extra 10-15 minutes before I was confident that it was ready.
  7. Now turn off the oven, leave the door open slightly ajar and leave the cheesecake to cool completely in the oven – this prevents the top of the cheesecake from cracking, but if it does crack it’s not the end of the world! Once the cheesecake is cool, cover it and leave to set in the fridge for at least 8 hours or for best results leave it overnight.
  8. To make the mixed berry coulis: In a medium saucepan add the mixed berries, sugar and lemon juice/water. Gently heat and cook on a medium heat, crush the fruit with the back of a spoon until the fruit starts to break down and has started to reduce and the juices coat the back of the spoon. Strain through a sieve, then chill the sauce at the same time as the cheesecake – I find making mine the night before and leaving it to chill overnight produces the perfect consistency.
  9. To serve the cheesecake, take it out from the fridge and allow it to sit for about 5-10 minutes before removing from the cake tin. Slice and serve with the mixed berry coulis and more fruit.

Recipe slightly adapted from BBC Food

Recipe Notes:

  • Before starting to the prepare the cheesecake, you must make sure that all the ingredients for the filling are at room temperature. I always leave the cream cheese and sour cream out at room temperature for about an hour to soften.
  • Cheesecake will keep stored in the fridge for up to one week. You can freeze the cheesecake for up to 3 months. Thaw overnight in the fridge before serving.
  • You can switch the mixed berries for frozen raspberries to make a raspberry coulis or you can serve the cheesecake with caramel or chocolate sauce if you prefer.

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