No-Bake Chocolate Cheesecake

May 10, 2019October 6, 2021 What Jessica Baked Next7 Comments

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:

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.
To make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the icing sugar and vanilla until smooth.
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.
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.
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

January 25, 2019October 6, 2021 What Jessica Baked Next6 Comments

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:

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.
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.
Bake for 10 minutes or until golden. Once baked remove from the oven and leave to cool while you prepare the cheesecake filling.
Reduce the oven temperature to 160°C / 140°C Fan / 320°F / Gas Mark 2.
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.
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.
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.
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.
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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Cheesecake · No-Bake

Best No-Bake Cheesecake

May 9, 2018October 7, 2021 What Jessica Baked Next12 Comments

No-bake cheesecake is a real crowd-pleasing dessert and it’s exceptionally easy to make!

I don’t think I need to tell you how much I adore no-bake cheesecake, that’s pretty clear with the sheer number of cheesecake recipes already on my blog.

With the summer and warmer weather on the way, I figured a no-bake recipe would be greatly appreciated. In the kitchen during the summer it can get unbearably hot and when it’s sweltering outside the last thing you want to do is stand over a hot stove. That’s when no-bake recipes come to the rescue.

My cheesecake recipe repertoire is forever growing and I’m always happy to share my latest cheesecake creation. The cheesecake recipe I’m sharing with you today is inspired by my No-Bake White Chocolate Cheesecake, which went down a treat with readers of my blog.

This is the first recipe I’ve named as the “best”. I don’t normally throw that word around a lot, but I do believe this cheesecake truly deserves its title.

For all the no-bake cheesecakes I have made for my blog so far, they all have incorporated candy/sweets or chocolate into the mix. I was looking through my cheesecake recipes and realised I am yet to share a simple and plain no-bake cheesecake. As much as I enjoy cheesecake with different flavours added to it, I still do just prefer a basic and plain cheesecake.

I’ve made this no-bake cheesecake a handful of times already testing it out for family members or friends coming over for dinner. The feedback I have received has been really positive and after being asked for my recipe on many occasions, I knew it was about time to document the recipe.

Once your cheesecake is completely set, slice it up and serve it on its own or decorate with homemade raspberry sauce (recipe included below). If you’re not a fan of raspberries, you can swap them for blueberries and make a delicious blueberry sauce instead.

Here it is, my perfect no-bake cheesecake. It’s the best no-bake cheesecake recipe in my opinion, but I’ll let you be the judge of that!

(Serves 10-12)

Ingredients:

Biscuit Base:

300g digestive biscuits

140g unsalted butter, melted and cooled slightly

Cheesecake Filling:

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

150g icing sugar, sifted

1 teaspoon vanilla extract

1 tablespoon lemon juice

300ml double cream, chilled

Raspberry Coulis:

300g fresh or frozen raspberries

2 tablespoons icing sugar

1 tablespoon lemon juice

Method:

To make the biscuit base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor or in a ziplock bag with a rolling pin to a fine crumb. Add the melted butter and mix until moistened. Tip the biscuit crumbs into a 23cm springform cake tin and press down until compact. Use the back of a spoon or a glass to smooth over, place in the fridge to chill whilst you make the cheesecake filling.
To make the cheesecake filling: In a large mixing bowl beat together the cream cheese with the icing sugar, vanilla extract and lemon juice until smooth and thoroughly combined. In another mixing bowl whisk together the cream until soft peaks form. Fold the cream into the cream cheese mixture and incorporate fully. Then whisk until the mixture holds soft peaks, be careful not to over mix otherwise the cheesecake mixture will curdle. Spread over the biscuit base and smooth over with a spatula or palette knife.
Now cover the cheesecake and leave to set for at least 8 hours or preferably overnight.
To make the raspberry coulis: Place the raspberries, icing sugar and lemon juice in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
To serve slice up, top with raspberry coulis, fresh fruit or simply enjoy as it is.

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Baking · Cheesecake · Chocolate

Chocolate Peanut Butter Cheesecakes

June 13, 2016June 13, 2016 What Jessica Baked Next10 Comments

This blog post was created in collaboration with Magnum Ice Cream. All views and opinions expressed are entirely my own.

These mini cheesecakes are for all peanut butter fans out there! Chocolate biscuit base topped with a layer of peanut butter cheesecake, followed by a drizzle of double chocolate ganache and a sprinkle of chopped roasted peanuts.

They’re any peanut butter lover’s dream dessert. It’s a mix of sweet and salty flavours and the perfect treat for anybody who loves cheesecake.

This year Magnum has launched the new Magnum Double. It’s available in 3 flavours, Magnum Double Chocolate, Magnum Double Caramel and Magnum Double Peanut Butter.

These delicious cheesecakes are based on the distinct layers included in the Magnum Double Peanut Butter. This truly decadent dessert combines and captures all the things I love about the Magnum Double Peanut Butter ice cream into a simple dessert that’s easy to make and delicious.

It’s no lie that I am a big fan of sharing cheesecake recipes on my site and I am currently having a lot of fun creating mini cheesecakes. Because they’re mini, it means you can indulge in more than one cheesecake.

The mini cheesecakes consist of a buttery chocolate biscuit base that is followed by a layer of sweet peanut butter cheesecake. They take just 10 minutes to prepare and only 20 minutes to bake. Once they are completely chilled each cheesecake is topped with a generous spoonful of double chocolate ganache.

When I am in need of a yummy reminder of these cheesecakes, I like to have a pack of the Magnum Double Peanut Butter in my freezer ready for when a peanut butter craving strikes! My family and I have been fans of Magnum ice creams since I was very little. I remember warm summer days and hearing the jingle from an ice cream van arriving down the road where we live. I would beg my mum and dad for ice cream and a Magnum would always be what I would pick.

Are you a fan of Magnums? If so, what is your favourite flavour and why?

I love the layers in the new Magnum Double Peanut Butter ice cream. I can’t think of a better treat to enjoy on a hot summer day!

(Makes 12)

Ingredients:

Biscuit Base –

9 (approx. 150g) chocolate biscuits (mine were coated in chocolate)

60g (4 tablespoons) unsalted butter, melted

Peanut Butter Cheesecake –

450g/1lb (16 ounces) cream cheese, softened

125g (1/2 cup) smooth peanut butter

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

1 teaspoon vanilla extract

2 large free-range eggs, at room temperature

Double Chocolate Ganache –

175g (1 cup) mix of milk and dark chocolate

120ml (1/2 cup) double (heavy) cream

Method:

Preheat oven to 170°C / 150 Fan / 325°F / Gas Mark 3. Line a 12-hole cupcake/muffin tin with paper cases and set to one side.
To make the biscuit base: Crush the biscuits until they’re fine crumbs. In a small bowl, mix together with the melted butter until coated. Divide the crumbs between the paper cases – approx. 1 tablespoon in each. Press down slightly until firm, then bake for 5 minutes until toasted. Leave to cool whilst you make the filling.
To make the cheesecake filling: Beat the softened cream cheese, peanut butter and sugar until smooth. Add the vanilla and the eggs and mix until incorporated. Divide the cheesecake filling over the top of the prepared biscuit bases. Bake for 20-25 minutes or until set. Leave to cool in tin completely, then remove and chill in the fridge for at least 4 hours or preferably overnight.
To make the ganache: Finely chop the chocolate and place in a medium sized bowl. Gently heat the cream in a small saucepan then take off the heat once it’s boiling. Pour the hot cream over the top of the chocolate and leave for 5 minutes. Now stir until smooth and no lumps of chocolate remain.
Spoon the ganache over the top of each cheesecake. Sprinkle with peanuts and chocolate chips if you desire before serving.

Enjoy!

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Baking · Cheesecake

Mini Lemon Cheesecakes

April 29, 2016October 7, 2021 What Jessica Baked Next31 Comments

Mini lemon cheesecakes are the perfect treat paired with whipped cream, berries and homemade blueberry sauce!

These mini lemon baked cheesecakes are deliciously indulgent without being overly sweet. They’re a few bites of pure cheesecake heaven.

It’s safe to say that I love cheesecake. I think that is pretty evident with the amount of cheesecake recipes I share. But as much as I love those cheesecake recipes they often make really big cheesecakes, which is way too much for us to eat so I often end up slicing up pieces to a give to my family to help out!

These mini cheesecakes are a little less intimidating to make than regular cheesecakes. They don’t need to be cooled in the oven and are less likely to crack. Plus, mini bakes are cuter and because they’re smaller that means you can eat more than one and they’re even easier to share.

To make these cheesecakes, start by lining a 12-hole muffin tin with paper cases. The cheesecakes start off with a buttery digestive biscuit base, which is made by combining biscuit crumbs with melted butter to bind it.

The lemon cheesecake is made by beating cream cheese with lemon sugar. The lemon sugar is made by rubbing the sugar and lemon zest together with your fingertips. Sounds weird, but it helps release the natural oil from the lemon, which flavours the sugar beautifully. After beating the cream cheese and sugar until fluffy add a tablespoon of lemon juice and a couple of eggs and drop of vanilla extract. That’s the cheesecake topping ready to go!

Scoop a few tablespoons of the cheesecake mixture onto the pre-baked biscuit bases and then pop the tray in the oven and bake for 22-24 minutes or until the cheesecakes are almost set in the centre.

(Makes 12)

Ingredients:

Biscuit Base:

150g or 10 digestive biscuits, crushed – this is 1 and 3/4 cups of graham cracker crumbs

70g unsalted butter, melted and cooled slightly

Lemon Cheesecake:

450g (1lb) cream cheese, softened

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

Zest from 1 large lemon

1 tablespoon lemon juice

2 large free-range eggs, at room temperature

2 teaspoons vanilla extract

Blueberry Sauce:

150g (1 and 1/2 cups) fresh or frozen blueberries

1 tablespoon lemon juice

2 tablespoons icing (confectioners’) sugar

Method:

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

2. To make the biscuit base: Combine the biscuit crumbs and melted butter until combined. Evenly distribute the biscuit crumbs between the paper cases – approx. 1 tablespoon or so in each. Press down slightly into an even layer. Bake for 5 minutes until toasted slightly then remove from the oven and leave to cool slightly.

3. To make the cheesecake: Beat the softened cream cheese for about a minute until smooth. In a small bowl combine the sugar and lemon zest. Using your fingertips rub the lemon zest into the sugar until it’s fragrant. Add the lemon sugar to the cream cheese and beat again for another minute or two until the mixture is fluffy. Add the lemon juice, eggs and vanilla and beat until smooth and all the ingredients are thoroughly combined. Scrape down the sides and bottom of the bowl. Spoon the cheesecake on top of the pre-baked biscuit bases. Bake for 22-24 minutes or until the cheesecakes completely set in the centre. Once the cheesecakes are baked place the tray on top of a wire rack and leave to cool completely to room temperature. Once cool chill in the fridge for at least 4 hours or preferably overnight.

4. To make the blueberry sauce: Place the blueberries, lemon juice and icing sugar in a small saucepan. Heat gently and cook for a few minutes until the blueberries break down and the sauce has thickened. You can leave the sauce with chunks of blueberry in it or you can strain it through a sieve like I did. Chill the sauce until cool – I usually make mine ahead of time and chill it overnight.

5. To serve, remove the cheesecakes from the paper cases. Top with whipped cream, fresh berries and a drizzle of homemade blueberry sauce.

Cheesecake filling from here

Topped with a drizzle of my homemade blueberry sauce (recipe above), these cheesecakes combine my favourite flavour combo lemon and berries. They’re fresh and the perfect cheesecake for spring and summer. I know you’re going to love these as much as we did! 🙂

A Virtual Bridal Shower for Meriem of CulinaryCoutureBlog.com!

Thank you to Nora of A Clean Bake for organising the bridal shower and getting us all together to celebrate Meriem. 5 bloggers and myself are sharing recipes including flavour combos that are made for each other. Check out the menu below and enjoy all the delicious recipes from my friends!

A Virtual Bridal Shower Menu:

Paleo Brookies from A Clean Bake

Yellow Cake Cupcakes with Chocolate Buttercream for Two from An Edible Mosaic

Mocha Cupcakes from Baking a Moment

Peanut Butter and Chocolate Cupcakes from Blahnik Baker

Cheese and Charcuterie Board from Hall Nesting

Mini Lemon Cheesecakes from What Jessica Baked Next

Enjoy! Congratulations Meriem!

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Cheesecake · Chocolate · No-Bake

White Chocolate Cheesecake with Raspberry Coulis

March 30, 2016October 7, 2021 What Jessica Baked Next27 Comments

Fluffy no-bake white chocolate cheesecake. A rich dessert that’s delicious served with tangy raspberry coulis.

You will all know by now how much of fan I am of my no-bake treats on this blog. I always enjoy testing and creating different kinds of no-bake desserts, especially no-bake cheesecake recipes.

Now it’s officially spring it’s time to share some fresh fruity desserts and recipes.

I’m kicking off the season with this white chocolate cheesecake. Consisting of layers of buttery digestive biscuit base and creamy smooth white chocolate cheesecake. Each slice is served with a drizzle of homemade raspberry coulis which contrasts beautifully with the cheesecake.

We served this cheesecake for guests we had over the Easter weekend for a dinner party. It was requested I make a dessert for our cheesecake loving friends and this recipe certainly impressed.

Each slice cuts perfectly and holds its shape even without gelatine. You can serve the cheesecake with an assortment of mixed berries but I think the raspberry coulis and fresh raspberries really compliment the white chocolate.

Ingredients:

Biscuit Base:

300g or 20 digestive biscuits

140g unsalted butter

White Chocolate Cheesecake:

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

300g white chocolate

300ml double cream

45g (3 tablespoons) icing sugar

1 teaspoon vanilla extract

Raspberry Coulis:

200g-250g (2 cups) fresh or frozen raspberries

1-2 tablespoons icing sugar

1 tablespoon lemon juice or water

Method:

To make the biscuit base: Break the digestives 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.
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.
Beat together the softened cream cheese and the melted white chocolate until smooth.
In a separate bowl whisk the cream, icing sugar and vanilla until soft peaks form. Fold the cream in two batches into the cream cheese mixture.
Spread the cheesecake filling onto 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.
To make the raspberry coulis: Place the raspberries, icing sugar and lemon juice/water in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
Serve the cheesecake with white chocolate shavings, the chilled raspberry coulis and some fresh raspberries. Cheesecake will store in the fridge in an airtight container for up to 3 days.

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Cheesecake · Chocolate

Nutella Cheesecake

January 22, 2016October 5, 2021 What Jessica Baked Next10 Comments

Silky smooth Nutella Cheesecake. You won’t be able to stop eating slice after slice!

Seeing as you all share the same love for cheesecake, I knew I had to plan to share even more cheesecakes on the blog. I’m really proud of my No-Bake Ferrero Rocher Cheesecake. It was my first recipe to go to print and featured in one of my favourite magazines.

But this time I wanted to add even more Nutella goodness to the mix. I based this latest cheesecake creation on my Terry’s Chocolate Orange Cheesecake, of which I have been blown away by the positive response that recipe has gotten since I posted it.

For this Nutella version, I just swapped the melted chocolate orange for Nutella. This Nutella cheesecake is thick, creamy and has a beautiful mousse texture. I’ve never been a fan of baked cheesecakes, as they can be very heavy. No-bake cheesecakes certainly aren’t lighter in calories, but they are definitely lighter and fluffier in texture.

The hardest part of this recipe is waiting for the cheesecake to set. The cheesecake is delicious served on its on own, but I like to sprinkle the top with chopped toasted hazelnuts for extra decadence. You could decorate it with Ferrero Rocher, but to be honest, the cheesecake is pretty rich already without the need for any extra chocolate. 🙂

This recipe makes a massive cheesecake, so if you want you could half the recipe and make a smaller cheesecake, or even make cute little individual cheesecakes. I find this recipe perfect for entertaining because it can be made ahead of time, it serves lots of people and certainly has the wow factor!

I always have Nutella in my kitchen store cupboard. I’m literally addicted to it! I’m sure I’m not the only person who eats it by the spoonful straight from the jar? 😉

(Serves 10-12)

Ingredients:

Biscuit Base:

300g digestives or hobnobs – I used chocolate hobnobs

140g unsalted butter

Cheesecake Filling:

500g full-fat cream cheese, softened at room temperature

300g Nutella or other chocolate hazelnut spread

300ml double cream (heavy cream), chilled

45g icing sugar

Method:

To make the biscuit base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon or glass to smooth over. Then place in the fridge to chill whilst you make the filling.
To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese and Nutella until smooth and combined. In another mixing bowl whisk the cream, icing sugar until soft peaks form. Fold the cream into the cream cheese Nutella mixture.
Spread the cheesecake filling over the prepared base, smooth the top with palette knife or spatula. Cover and leave to set in the fridge for at least 6 hours, or preferably overnight for best results.
Once the cheesecake is set, decorate the top with the chopped hazelnuts. You could also decorate with Ferrero Rocher or Kinder Bueno. Slice it and serve. The cheesecake will keep stored in the fridge for up to 3 days.

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Baking · Cheesecake · Chocolate · Christmas · No-Bake

Terry’s Chocolate Orange Cheesecake

November 23, 2015November 27, 2022 What Jessica Baked Next148 Comments

Terry’s Chocolate Orange Cheesecake. An impressive and delicious no-bake dessert.

Christmas is fast approaching – in a month’s time we will be just a couple of days away from the big day! Christmas is my favourite time of year for several reasons. I love putting the decorations up, listening to festive music, baking and cooking lots of delicious food, but most of all I enjoy having break from college and seeing all my family and friends.

So I told you in an earlier post that I’d already been planning all my seasonal recipes. For this year’s first festive recipe I’m sharing this amazing Terry’s Chocolate Orange Cheesecake. All you chocolate orange lovers out there NEED to give this cheesecake a try!

It wouldn’t be Christmas without Terry’s chocolate orange. It’s one of mine and my sister’s favourite chocolates, I just love the rich chocolate mixed with the aromatic orange. My obsession with chocolate orange is proven with these cupcakes and these cookies.

This cheesecake is based on my popular No-Bake Ferrero Rocher Cheesecake. The base is made up of crushed chocolate orange digestive biscuits and is simply mixed together with melted butter and pressed into a cheesecake tin until compact. The cheesecake filling is made using the same method I use for all my no-bake cheesecakes. Beat together softened cream cheese with a touch of icing sugar and vanilla until smooth, then the fold through melted chocolate orange. I used two whole chocolate oranges in this cheesecake, so it is guaranteed to have a gorgeous flavour! Then the final step is to fold through some very lightly whipped cream and then spread the mixture over the prepared biscuit base. I told you it was unbelievably easy!

For decoration I like to keep it simple with nothing too elaborate. My sister gave me the idea to fan the chocolate orange segments in the centre of the cheesecake. So we went for that easy design, finishing with swirls of piped whipped cream. This cheesecake is a gorgeous dessert that’s an absolute breeze to make and a treat to eat!

(Serves 10-12)

Ingredients:

Biscuit Base:

300g chocolate or plain digestive biscuits (or graham crackers)

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

Cheesecake Filling:

500g full-fat cream cheese or mascarpone, softened at room temperature

2 x 157g Terry’s chocolate orange (or other orange flavoured chocolate)

300ml double cream (heavy cream), chilled

85g icing sugar, sifted

1 teaspoon vanilla extract

Decoration:

Terry’s chocolate orange segments – I also grated some over to decorate

Whipped cream – approx. 150ml double or whipping cream

Method:

To prepare the base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon to smooth over, place in the fridge to chill whilst you make the filling.
To make the cheesecake filling: Melt the chocolate over a bain-marie or in the microwave in 20 second intervals. Leave to cool only for a few minutes – chocolate stills needs to be slightly warm before adding the remaining cheesecake ingredients later to avoid lumps forming. In a medium mixing bowl beat together the cream cheese with the icing sugar and vanilla until softened. In another mixing bowl whisk the cream until soft peaks form.
Fold the cream into the cream cheese mix. Finally, fold through the melted chocolate.
Spoon the cheesecake mixture over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or preferably overnight.
When ready to serve, remove the cheesecake from the tin and decorate. Best serve chilled. The cheesecake can be made ahead of time, leave it in the tin, covered with cling film for up to 3 days. Leftover slices (if any!) can be stored in an airtight container in a refrigerator.

Cheesecake lovers you’re going to adore this! The cheesecake will make an amazing centrepiece on the dinner table on Christmas day!

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Candy and Sweets · Cheesecake · Chocolate · No-Bake

No-Bake Snickers Cheesecake

September 28, 2015May 8, 2023 What Jessica Baked Next43 Comments

No-Bake Snickers Cheesecake. This treat is easy to make and even easier to eat! Consisting of a digestive biscuit base, a caramel cheesecake filled with chopped Snickers, then decorated with drizzles of caramel, chopped peanuts and extra Snickers.

Originally posted in September 2015, recipe and photographs updated May 2023.

Combining chocolate bar favourites into desserts is super fun. You combine all the flavours of your chosen chocolate bar in an easy dessert. This no-bake cheesecake is a recipe update from September 2015, and I’ve wanted to make that cheesecake recipe again and share it once more!

With the original recipe, I used an Oreo cookie base, but this time I’m sticking to the classic digestive biscuit base. If making an Oreo/chocolate sandwich biscuit/cookie base, use the same quantity of biscuit/cookie, but reduce the butter to 75g.

The WJBN blog has a vast range of cheesecakes, some plain like my Best No-Bake Cheesecake, the most viewed/viral recipe: Terry’s Chocolate Orange Cheesecake, and even a few vegan cheesecakes, including this Vegan Biscoff Cheesecake!

It’s safe to say my “Recipes” page has a whole load of cheesecakes just waiting for you…

This cheesecake has a buttery biscuit base, atop the base is a creamy salted caramel cheesecake, full of chopped Snickers bar. Then the cheesecake once set is drizzled with extra caramel, and the edges are decorated with chopped peanuts and even more Snickers!

For something different, you could swap the caramel for the same amount of crunchy or smooth peanut butter for the cheesecake filling. Next time I plan to do that!

No-Bake Snickers Cheesecake

Prep Time 6 20

Total Time 6 20

Servings 12

Author What Jessica Baked Next

Ingredients

Biscuit Base:

300 g digestive biscuits (chocolate or plain) or 300g Oreo cookies (reduce butter to 75g)
140 g butter (salted or unsalted) melted

Caramel Cheesecake:

600 g full-fat cream cheese I leave mine out at room temperature for approx. 30 minutes to soften slightly
3 tablespoons icing sugar
300 ml double cream chilled
200 g caramel/dulce de leche I use Carnation caramel
4 x 41.7 g Snickers bars chopped into small pieces

Decoration:

200 g caramel/dulce de leche
Chopped peanuts
Extra Snickers bars chopped

Instructions

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.
To make the cheesecake filling: In a large mixing bowl whisk the cream cheese, icing sugar and the cream until thickened. Now mix in the caramel/dulce de leche and a generous pinch of flaky sea salt (optional) - don't over mix. Fold through the chopped Snickers.
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 over the remaining half of the tin of caramel and sprinkled over chopped peanuts. Then I decorated the edge of the cheesecake with even more chopped Snickers.
The cheesecake will keep in the fridge for up to 3 days.

Original photo from 2015!

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Biscuits and Cookies · Cheesecake · Chocolate · No-Bake

Tim Tam Cheesecake

August 28, 2015March 24, 2016 What Jessica Baked Next55 Comments

Creamy, chocolatey Tim Tam cheesecake. The ultimate treat for any cheesecake lover. It’s easy to make and the best part is it’s completely no-bake!

The greatest thing about blogging is interacting with other bloggers and creating friendships with people who share the same passion as me. I started talking with my friend Lilly who writes the blog lillybites.com a while back. We have a lot in common and we both love food! When Lilly asked if I wanted to tart part in an ingredient swap and I was so excited because I’ve not had the chance to visit Australia yet and try Australian candy. We arranged to send each other a parcel containing favourite foods (like biscuits, chocolate bars etc…) from our countries.

Lilly is a big fan of my recipes, and she especially likes my Terry’s chocolate orange cookies even reviewing the recipe on her blog. If you’re from, live or are visiting Australia, Lilly reviews cafés, restaurants and bakeries mainly focussing around Sydney. Her blog is definitely worth taking a look at.

I cheekily mentioned to Lilly that I would love to try Tim Tams. We don’t get Tim Tams here in the UK and I’ve always been so eager to try them because everyone always says how tasty they are. When I received my parcel in the mail all the way from Sydney I was beyond excited to open it and see what was inside. Along with the Tim Tams I received vegemite chocolate. Yes you read it right, I said VEGEMITE. This was definitely the weirdest chocolate I’ve ever tasted. I also got to try traditional Aussie treats like Cherry Ripe (a coconut and cherry dark chocolate bar) and Milo which is a malt flavoured cocoa drink.

As soon as I received the Tim Tams I knew exactly what I wanted to make. It had to be a cheesecake!

This cheesecake starts like all my other cheesecake recipes, with a buttery biscuit base. This time I went for Bourbon biscuits, these are chocolate sandwich biscuits with chocolate buttercream filling. If you want you could substitute with chocolate Oreos or another of your favourite biscuit/cookie.

The cheesecake filling is made by folding white chocolate and a mix of chopped/crumbled Tim Tams into a simple no-bake vanilla white chocolate cheesecake.

Digging into each slice, the cheesecake is decadent and creamy smooth. You get a taste of Tim Tams in each bite! It’s quite a sweet and rich cheesecake so I recommend starting with a small slice and then going back for your next slice! 😉

(Serves 10-12)

Ingredients:

Biscuit Base –

140g (5 ounces) unsalted butter, melted

300g (11 ounces) Bourbon biscuits (you can use Oreos)

Cheesecake Filling –

500g (18 ounces) full-fat cream cheese

300ml/1/2 pint (1 and 1/4 cups) double/heavy cream

85g (3/4 cup) icing sugar, sifted

1 tsp vanilla extract

200g (7 ounces) white chocolate, melted and cooled slightly

Half a pack of TimTams (approx. 5-6) – chopped or crumbled

Method:

To prepare the base: Place the biscuits in food processor and blitz until fine crumbs. Or place the biscuits in a ziplock bag and crush with a rolling pin. Mix the biscuit crumbs with melted butter until combined. Press into the cheesecake tin until firm. Chill in the refrigerator.
To make the filling: Gently melt the white chocolate over a bain-marie or in the microwave in 20 second intervals. Once completely melted, leave to cool slightly. Whisk the cream with the vanilla and icing sugar until soft peaks form. In another mixing bowl, gently beat the softened cream cheese until smooth. Fold through the cream and white chocolate. Then finish by folding in the chopped Tim Tams.
Spread the cheesecake filling over the biscuit base. Smooth over and level with a spatula or palette knife. Cover and leave in the refrigerator for at least 6 hours or overnight – I recommend overnight chilling.
Once set decorate in any way you like. I topped the cheesecake with chopped Tim Tams, but it would be great as it is!
Slice up and enjoy! The cheesecake will keep in an airtight container in the refrigerator for up to 2 days.