Mini Egg Cheesecake

March 28, 2023March 27, 2023 What Jessica Baked NextLeave a comment

No-Bake Mini Egg Cheesecake. Vanilla cheesecake filled with grated chocolate and chopped Cadbury Mini Eggs. This is an easy recipe to make for your Easter celebrations and for any Mini Egg lover!

This is the latest ‘bake’ of my Easter recipes. My blog is home to a vast range of cheesecakes – a few baked cheesecakes, but mainly no-bake cheesecakes. All very tasty, all easy and fun to make.

The Easter recipes have been featuring on WJBN over the last month and a bit, having shared these Double Cheese Hot Cross Buns and my Mini Egg Cookies recently. I’ve been looking for ways I can incorporate Mini Eggs into just more recipe before Easter!

This no-bake treat is an Easter-inspired cheesecake and it certainly is an indulgent dessert. I’ve used a basic vanilla no-bake cheesecake (without gelatine), but to make it perfect to serve at Easter, I’ve folded through some grated chocolate and chopped Mini Eggs. I used a 100g bar of dark chocolate, but feel free to swap that for either milk or white chocolate instead, if you fancy!

Adding grated chocolate as well as Mini Eggs makes this cheesecake even more decadent and I love how much chocolate you get in each bite of the cheesecake…

The chocolate mixed with the cheesecake reminds me of a Stracciatella-style dessert.

Once I added all that delicious grated chocolate and folded through the chopped Mini Eggs, the cheesecake was ready to go in the fridge to set. You can add more Mini Eggs if you like, just swap the grated chocolate for the same quantity of Mini Eggs.

To decorate, I load on more chopped/whole Mini Eggs and a few extra bits of Easter chocolate.

Serve this over Easter for friends and family and they’ll go absolutely mad for it! It’s light, mousse-like, packed full of chocolate. THE dream Easter dessert.

Mini Egg Cheesecake

No-Bake Mini Egg Cheesecake. Vanilla cheesecake filled with grated chocolate and chopped Cadbury Mini Eggs. This is an easy recipe to make for your Easter celebrations and for any Mini Egg lover! THE dream Easter dessert.

Prep Time 6 20

Total Time 6 20

Servings 12

Author What Jessica Baked Next

Ingredients

Biscuit Base:

300 g chocolate or plain digestive biscuits
140 g butter (salted or unsalted)

Cheesecake Filling:

100 g dark or milk chocolate finely grated
200 g Cadbury Mini Eggs roughly chopped or crushed
600 g full-fat cream cheese leave it out at room temperature for half an hour to soften slightly
100 g icing sugar
1 teaspoon vanilla extract
300 ml double cream chilled - cream whips better when fridge cold

Instructions

Start by grating your chocolate and chopping your Mini Eggs.
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.
In a large mixing bowl beat together the cream cheese with the icing sugar and vanilla extract until smooth. In another mixing bowl whisk the cream until stiff peaks form.
Start folding the cream in a bit at a time and mix to combine. Now fold through the grated chocolate and chopped Mini Eggs. Spread the cheesecake filling on top of the biscuit base, cover and refrigerate the cheesecake for at least 6 hours or overnight for best results.
When ready to serve, decorate as desired. I piped 150ml of extra whipped cream around the edge, then sprinkled over chopped/whole Mini Eggs - decorate the cheesecake just before serving. The cheesecake will keep in the fridge for up to 3 days.

Doing some more baking this Easter? Here’s some recipe inspiration!

Mini Egg Cookies

Carrot Cake Traybake

Easter Chocolate Nest Cakes

Cadbury Creme Egg Ice Cream

Easter Bunny Shortbreads

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Baking · Candy and Sweets · Chocolate · Cookies

Mini Egg Cookies

March 17, 2023March 23, 2023 What Jessica Baked Next2 Comments

Soft and chewy cookies, filled with crushed Mini Eggs, dark chocolate chips and white chocolate chunks. Topped while still warm with even more Mini Eggs and chocolate!

Easter is getting closer and I felt like baking cookies, as I hadn’t made any for such a long time.

I love all kinds of cookies. I’m not fussy at all!

I’m all for the super soft, chewy ones, the deliciously thick Crème London/Levain Bakery cookies, and thin and crispy cookies!

I’ve taken the elite Easter chocolate, Cadbury Mini Eggs, and added them to a batch of cookie dough. Today, I’m presenting to you my Mini Egg Cookies.

Over the last few weeks, most supermarkets here have unveiled huge displays of Easter eggs and various Easter favourite chocolates – there’s an incredible amount of choice. A couple of my favourites include Cadbury Mini Eggs and Malteser Bunnies.

You’re going to fall in love with the texture of these cookies. They’re super soft, with a gooey middle that’s filled with chocolate.

Chocolate wise in this cookie, you can add a combination you like. I went for a mixture of dark chocolate chips, white chocolate chunks, along with crushed Mini Eggs. You can add more Mini Eggs if you want. I like decorating the tops with more Mini Eggs for extra crunchy texture – this also ensures you get Mini Eggs in each bite of your cookie!

I find the easiest way to prepare the Mini Eggs for the cookie dough is to crush the Mini Eggs in the bag they come in with a rolling pin. You want a mixture of big and small pieces. Then tip the crushed eggs straight into your cookie dough! Alternatively, you can add the Mini Eggs whole into your cookie dough.

I used a Cadbury Mini Egg bar to top my cookies too. It’s delicious – I used the extra chocolate I had leftover from this bar and filled a croissant for breakfast. It’s game-changing!

These cookies are a scrumptious Easter bake! So good eaten freshly baked to really enjoy the gooey, soft texture. Equally enjoyed with a scoop of ice cream or dunked in a glass of milk.

With this recipe, you’re now ready to get your cookie fix this Easter!

Mini Egg Cookies

Soft and chewy cookies, filled with crushed Mini Eggs, dark chocolate chips and white chocolate chunks. Topped while still warm with even more Mini Eggs and chocolate!

Prep Time 3 10

Cook Time 12

Total Time 3 22

Servings 18

Author What Jessica Baked Next

Ingredients

280 g plain flour
1 teaspoon bicarbonate of soda
1 and 1/2 teaspoons cornflour
1/2 teaspoon salt add just a pinch if using salted butter
170 g butter (salted or unsalted) melted and cooled for 5 minutes
150 g dark or light brown sugar
100 g granulated or caster sugar
1 medium or large egg
1 medium or large egg yolk
2 teaspoons vanilla extract
150 g Cadbury Mini Eggs crushed or roughly chopped
150 g chocolate chips or chunks I used a mix of dark chocolate chips and chunks of white chocolate - you can add more mini eggs instead
Cadbury Mini Eggs and chocolate extra to decorate the tops of each cookie

Instructions

In a large mixing bowl, whisk together the flour, bicarbonate of soda, cornflour and the salt - only add a pinch of salt if using salted butter.
In a medium mixing bowl, whisk the melted butter with both types of sugar until the sugar has dissolved. Add the whole egg, egg yolk and the vanilla extract, and whisk again to combine.
Now add the wet ingredients to your bowl of dry ingredients. Gently fold together to combine. Add your Mini Eggs and other chocolate of choice, stir to mix through. Cover the bowl and chill the cookie dough for at least 2-3 hours, or up to 3 days. I leave mine overnight and then allow it to sit at room temperature for 15 minutes before rolling.
When ready to roll the cookie dough, take 60g portions and roll into balls.
Space the cookie dough out on 2-3 large baking trays - you might need to bake the cookies in batches. Bake for 12-14 minutes or until lightly golden around the edges - the cookies will appear very soft, but that's what you want. Press extra chopped Mini Eggs and chocolate on top of each cookie while they're still hot. Leave the cookies to cool for 10 minutes on the baking trays, then they're ready to serve.
The cookies will keep for up to 3 days, stored in an airtight container or a covered plate at room temperature.

Below are the Easter cookies I baked last year. These were vegan and were filled with dark chocolate chips and hazelnuts – yum!

We’re crazy for cookies here on WJBN! We’ve shared many biscuit/cookies with you, below are some favourites!

Easy Oat Biscuits

Vegan Chocolate Chip Cookies

Pret’s Dark Chocolate Almond Cookies

Butter Cookies

Triple Chocolate Cookies

Scottish Shortbread

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Chocolate · Ice Cream · No-Bake

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

February 15, 2023February 17, 2023 What Jessica Baked Next3 Comments

Indulgently creamy homemade White Chocolate Ice Cream. This ice cream is made with three ingredients and without an ice cream machine in sight!

This White Chocolate Ice Cream is another recipe inspired by food I ate whilst away on a trip.

Ice cream was something we certainly indulged in during that holiday. I think I devoured about two or three ice creams a day…

I talked about a fantastic ice cream shop in this blog post. This shop sold really great ice cream and there was a flavour suited to everybody. On offer were classics like chocolate, strawberry and vanilla, and then some slightly different flavours, such as Kinder Bueno, berry/strawberry cheesecake, and fruity flavours including refreshing lemon, mango and watermelon.

One flavour that did amaze us, was white chocolate ice cream (chocolate blanco).

My sister picked this flavour the first night out and we all tried some. It was delicious, so utterly creamy and tasted just like eating a bar of white chocolate.

And you guessed it, the very next night I picked that flavour without hesitation!

I have a few no-churn ice cream recipes on my blog already, check these out below!

My most recent ice cream recipe is this No-Churn Oreo Ice Cream

Try my Cadbury Creme Egg Ice Cream for a delicious Easter-inspired recipe

Or if you’re a fan of Biscoff, try this incredibly good Speculoos Cookie Butter Ice Cream

I’ve said this many times before, but the no-churn method of making ice cream is truly special. It’s amazing how easy and quick (minus the freezing time) you can make homemade ice cream. I’ve made ice cream a couple of times in my ice cream machine, but it really is a faff and takes a lot longer than this no-churn version does to make!

The texture of this ice cream is very similar to gelato. A very decadent ice cream, one of which when you’ve started eating, it isn’t easy to stop yourself going back for more…

The ice cream takes just 10 minutes to prepare and then needs to freeze for at least 6 hours, or up to overnight.

All you need is a mixing bowl, a whisk, a spatula, three ingredients and a dish to pop your ice cream into.

Remember to take your ice cream out from the freezer and allow it to warm up for 10 minutes before scooping.

Serve your homemade ice cream in cones or a bowl. Other serving ideas include: serving the ice cream with strawberries or raspberries, topping the ice cream with a sprinkle of coconut, some toasted hazelnuts or pistachios. You could also serve this ice cream with a slice of your favourite chocolate or vanilla cake, brownies, a stack of pancakes, or even some apple crumble.

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

Deliciously creamy white chocolate ice cream. Made with only three ingredients!

Prep Time 6 10

Total Time 6 10

Servings 8

Author What Jessica Baked Next

Ingredients

300 g white chocolate
500 ml double cream chilled
397 g tin sweetened condensed milk

Instructions

Melt the white chocolate either in a heatproof bowl atop a pan of simmering water (bain-marie), or in a microwave in 20-second bursts, stirring well until it's completely melted, and then set aside to cool slightly. Watch carefully as chocolate burns very easily.
In a large mixing bowl, whisk the cream until soft peaks form. Fold through the condensed milk, followed by the melted chocolate. Mix until everything is all combined - the mixture will thicken significantly once the white chocolate is added. Don't over mix.
Spread the ice cream mixture out into a suitable container. Scatter over some white chocolate curls and extra pieces of white chocolate, if desired. Cover the top with a lid or a piece of clingfilm.
Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, scoop into cones or bowls. The ice cream will store in the freezer for up to one month.

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Candy and Sweets · Chocolate · Gluten-Free · No-Bake

Chocolate Truffles

January 28, 2023January 27, 2023 What Jessica Baked Next3 Comments

Homemade French-style chocolate truffles. Made with dark chocolate, cream, butter and a touch of brown sugar. These fudgy truffles will just melt in your mouth. They make a wonderful gift or after dinner sweet treat.

At Christmas and for my birthday, during the summer, for the last couple of years, I received a box of chocolate truffles from friends and family, as a gift. The people close to me know just how much I love a good chocolate truffle.

We’ve been working our way through all the confectionery we got recently for Christmas and the other day, I finished the last of my latest box of dark chocolate truffles.

Whilst I was eating them, I thought about making chocolate truffles for the blog. In the past, I’ve made these 3 Ingredient Oreo Truffles, but today I have a classic chocolate truffle for you.

Chocolate Truffles are a decadent treat made from dark chocolate and double cream. These two ingredients, when heated and combined, make a chocolate ganache.

I use ganache to spread on top of Chocolate Fudge Cake, pipe on cupcakes, but in this case, you can roll the ganache once it’s chilled into balls to make truffles.

Making your own chocolate truffles is super easy. This recipe requires a fair bit of patience, as the ganache needs to chill in the fridge for a few hours or even better, up to overnight.

What Ingredients You’ll Need To Make Chocolate Truffles

Dark Chocolate – I use a supermarket’s own brand chocolate bar. Honestly, you don’t need to spend lots on expensive chocolate – use whatever fits in with your budget. I tend to go for a chocolate that is at least 50% cocoa solids or thereabouts. You can make chocolate truffles with chocolate containing over 70% cocoa solids. These will be slightly more bitter in taste, so bear that in mind.
Double Cream – Full-fat double cream is essential for these chocolate truffles. The cream will make your truffles extra decadent, will give them that soft, melt in the mouth texture.
Butter – Use either salted or unsalted butter – I prefer to use salted butter. The butter adds even more richness and will help make the chocolate truffles easier to roll. Once the truffles come to room temperature ready for serving, the butter, just like the cream, gives them that soft texture.
Brown Sugar – Just a tablespoon of brown sugar brings a touch of extra sweetness to balance out the dark chocolate. You can omit it if you want.

Transfer your chocolate mixture to a shallow baking tin, cover and chill. Chilling time is very important.

The ganache needs chilling for at least 3 hours. I would recommend longer, even up to overnight.

These are indulgently creamy chocolate truffles. The only downside to that is that they’re very sticky when rolling.

Scoop the truffles into 2 teaspoon sized portions. You can roll them smaller and use 1 teaspoon instead and therefore make double the amount of truffles. Roll them as quickly as you can, as soon as the chocolate hits your hand, it will begin to soften/melt slightly, so the trick is to roll as quickly as you can – they don’t need to be the perfect round shape.

Once you’ve rolled your truffles, roll them in sifted cocoa powder. Alternatively, you can roll the truffles in chocolate or colourful sprinkles. Desiccated coconut, chopped nuts, crushed biscuit/cookies, or even some crushed freeze-dried fruit would contrast really well.

Once the truffles are coated, finally, place the truffles back in the fridge again for a further half an hour to set. After that, the wait is finally over and the truffles are ready to eat!

The longer they sit in the fridge, the firmer texture your truffles will have.

These make a lovely edible treat for your friends and family for a special occasion.

Our truffles only lasted just over a day. I loved them even more the next day when they’d been in the fridge overnight and the chocolate flavour definitely intensified.

Chocolate Truffles

Homemade French Chocolate Truffles. The perfect, indulgent chocolate treat made with 4 ingredients.

Prep Time 3 30

Total Time 3 30

Servings 18

Author What Jessica Baked Next

Ingredients

200 g dark chocolate use chocolate containing at least 50% cocoa solids
150 ml double cream
25 g butter (salted or unsalted)
1 tablespoon brown sugar optional
1-2 tablespoons cocoa powder for coating the truffles

Instructions

Chop the chocolate into small pieces - the smaller, the quicker the chocolate will melt. Transfer the chopped chocolate to a medium sized mixing bowl.
Place the cream, butter and brown sugar (if using) in a small pan. Heat gently until bubbles just begin to appear on the surface. You don't want this mixture rapidly boiling.
Pour the warm cream mixture over the chopped chocolate. Gently stir until the chocolate is completely melted. Transfer the ganache to a shallow baking tray, cover and place in the fridge for at least 3 hours or up to overnight.
When ready to roll the truffles, sift about a tablespoon or two of cocoa powder on a plate or in a small bowl. Take 2 teaspoons worth of the ganache, very quickly roll into a ball using your hands - try to limit how long the mixture is in your hands. Drop the truffles in the cocoa powder and roll around to coat. Transfer to a plate and repeat with the remaining ganache.
Place the truffles in the fridge to set for a further 30 minutes before serving. The truffles will keep stored in the fridge for up to one week.

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Baking · Chocolate · Muffins

Blueberry White Chocolate Muffins

January 23, 2023January 26, 2023 What Jessica Baked NextLeave a comment

The fluffiest blueberry muffins studded with creamy white chocolate chips.

This comes as a shock to me, but this is the FIRST muffin recipe I’ve shared on WJBN!

Muffins are something I don’t tend to make often, but I’m going to rectify that now.

I love how simple they are to make, no different to a cake but without all the need for elaborate decoration. Simplicity is key here.

When it comes to muffins, the ultimate muffin, in my opinion, is the classic blueberry muffin. A chocolate chip muffin and a chocolate muffin are both close behind.

So, as blueberry muffins are my favourite, that’s where I thought I’d start with my muffin recipe creations.

These Blueberry White Chocolate Muffins are beautifully rustic. They are seriously light, fluffy, not at all dense thanks to the addition of yoghurt (which makes the softest muffins) and gentle mixing.

This muffin is filled with lots of blueberries, meaning you get plenty of sweet and juicy blueberries in each bite. The blueberries burst as they bake in the oven and will fill your kitchen with a gorgeous aroma.

I also decided to add a pack of white chocolate chips, because chocolate always makes everything better, in my opinion!

The creamy white chocolate works wonderfully with the blueberry flavour. You can use dark or milk chocolate chips instead, or just skip the chocolate all together and add even more blueberries to your muffin batter.

Once the muffins come out of the oven, they only need to cool for about 10-15 minutes and they’re ready to eat.

Even after a couple of days, if we do have any left, I heat one up in the microwave and it’s just like a muffin fresh from the oven!

When I start early at work, I love to wake up to a plate of these on the kitchen countertop for breakfast.

Or at the weekend, instead of having to flip pancakes, these muffins make an easy breakfast to grab along with a glass of juice or cup of coffee.

Blueberry White Chocolate Muffins

Homemade blueberry muffins studded with white chocolate chips.

Prep Time 10

Cook Time 20

Total Time 30

Servings 12

Author What Jessica Baked Next

Ingredients

100 g butter (salted or unsalted) or baking spread (I use Stork) at room temperature
140 g caster or granulated sugar
2 eggs
1 teaspoon vanilla extract
140 g full-fat natural yoghurt substitute with buttermilk or sour cream
2 tablespoons milk
250 g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
150 g blueberries fresh or frozen
100 g white chocolate chips

Instructions

Preheat oven to 200°C / 180°C / 400°F / Gas Mark 6. Line a 12-hole muffin tin with paper liners and set aside.
In a large mixing bowl, cream the softened butter/baking spread with the sugar for 2 minutes until fluffy and lighter in colour.
Now add the eggs and beat to combine - don't worry if it looks curdled at this point, as once you add the dry ingredients, they will come together. Mix in the vanilla extract along with the yoghurt and milk.
Now take one tablespoon of the weighed out flour and stir that through your chocolate chips (this stops the chocolate sinking to the bottom of the muffins. You don't need to do this with the blueberries though). In a medium sized bowl, stir together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt (omit this if you're using salted butter).
Add the dry ingredients to the wet ingredients and mix until just combined. Now add the blueberries and white chocolate chips and gently fold to combine - be careful not to over mix at this point.
Divide the muffin batter between the paper liners. Bake for 5 minutes, then turn the oven temperature down to 180°C / 160°C / 350°F / Gas Mark 4 and continue baking the muffins for 15-18 more minutes or until a cake tester comes out clean when inserted into the centre.
Once the muffins are baked, allow them to cool for a few minutes and then transport them to a wire rack. Serve warm or at room temperature. The muffins will keep for up to 3 days.

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Baking · Chocolate · Crêpes and Pancakes

Homemade Crêpes

January 16, 2023January 15, 2023 What Jessica Baked Next45 Comments

Soft and fluffy traditional French Crêpes are quick and easy to make from scratch. This 4 ingredient recipe is one to have ready for Pancake Day!

Originally posted in February 2015, recipe and photographs updated January 2023.

When I’m craving homemade soft, buttery and fluffy crêpes this recipe ticks all the boxes for me.

These crêpes are incredibly easy to make as the batter can be made in a blender or just in a mixing bowl with a whisk. The batter also doesn’t require chilling before cooking, but it can also be made ahead of time.

I enjoy serving my homemade crêpes with chocolate hazelnut spread, Chantilly cream and berries, but the neutral flavour of these means you can serve and top them with anything that takes your fancy!

With Shrove Tuesday approaching next month, I’m sharing one of my favourite pancake recipes.

Shrove Tuesday or Pancake Day is a day we celebrate and eat lots of homemade pancakes. The reason is that it uses up butter, eggs and other items that are given up for Lent.

I have very fond memories of Pancake Day growing up. We ate plate after plate of pancakes, all with different toppings!

I love big, fluffy American-style pancakes equally as much as I adore crêpes, and this Nigella recipe has never let me down – it’s a recipe I’ve made for years.

This is the kind of dessert I could eat forever and I would be happy. I love a thin crispy pancake packed full of warm Nutella, that really is dessert heaven for me!

These crêpes make an awesome weekend breakfast. They’re light, airy, and delicious with the warm, oozy Nutella spilling out.

Crêpes are great served with savoury fillings such as ham (a vegetarian option is also brilliant too), cheese and mustard. Another favourite of ours is lemon juice and sugar, it’s such a fresh and sweet flavour combination.

The list and choices are endless!

You can even make a Crêpe Cake too! Layer each crêpe, spread with your choice of filling and continue going until you’ve used all your crêpes up – you will probably need to make a double batch of this recipe to make enough crêpes for a cake.

Bookmark this recipe to make right away or next month for Pancake Day! You might also like to try my popular Fluffy American Pancakes or Fluffy Vegan Pancakes too!

I made a double batch of this recipe, and that made plenty of crêpes for dessert one night and breakfast the next day. We can’t get enough of these and they use very little ingredients, which is an added bonus!

Homemade Crêpes

How to make traditional French Crêpes! These thin pancakes are great served with your favourite savoury or sweet fillings.

Prep Time 10

Cook Time 20

Total Time 30

Servings 6

Author What Jessica Baked Next

Ingredients

30 g butter (salted or unsalted)
150 g plain flour
325 ml milk
1 egg

Instructions

Melt the butter and allow it to cool slightly.
In a blender or mixing bowl blend/whisk the flour, milk and egg until combined. Now add the melted butter and combine until you have a smooth and thin pancake batter. If there are any lumps in your batter, pass through it through a sieve. At this point you can chill the batter for up to 2 days before using - I always allow my batter to rest overnight, but this is optional.
Heat a small amount of extra butter in a small pan (the pan I use is approx. 20cm / 8-inch in diameter). Once melted carefully wipe away any excess butter. Take roughly 2-3 tablespoons of the pancake mixture into the pan and swirl around until a thin, crisp pancake forms covering the base of your pan. It will only take about a 1 minute to cook on one side. Now flip over and cook on the other side for about another 30 seconds until lightly coloured. Once cooked place on some parchment paper and keep warm in the oven - placing a layer of parchment paper in between each crêpe to avoid them sticking together.
Repeat the above step with the remaining batter. Fold or roll the crêpes and serve warm with a choice of fillings and toppings.
Crêpes will keep once cooked, covered for up to 3 days. They can be frozen, wrapped well for up to 3 months - when ready to serve, thaw in the fridge overnight and reheat in the microwave in 20 second bursts until hot.

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Cheesecake · Chocolate · Christmas · No-Bake

No-Bake White Chocolate Orange Cheesecake

November 28, 2022December 1, 2022 What Jessica Baked Next7 Comments

White chocolate cheesecake flavoured with zesty orange, on top of a buttery digestive biscuit base.

Ever since I made this Terry’s Chocolate Orange Cheesecake for my blog 7 years ago, this cheesecake has remained the most viewed recipe on the blog. It’s especially popular around this time of year!

That cheesecake is a recipe many have made over Christmas. For years I’ve loved seeing photos of your TCO cheesecake creations!

Since Terry’s chocolate orange comes in different flavours, I wanted to experiment with the white chocolate variety you can now get.

Sensationally soft and light cheesecake, that celebrates the divine combination of creamy white chocolate and orange.

No-bake cheesecakes are so easy to make. Just mix together all the ingredients and then pop the cheesecake in the fridge to set and your work is done! Once it’s set, decorate however you fancy.

I went for more whipped cream, white chocolate orange segments and, some grated chocolate and orange zest.

We loved this cheesecake, so much so we might just have to make it again before Christmas.

If you adore chocolate orange recipes, then this cheesecake is a MUST on your Christmas baking list! After you’ve finished one slice, you’ll be dreaming of the next…

No-Bake White Chocolate Orange Cheesecake

White chocolate cheesecake flavoured with zesty orange, on top of a buttery digestive biscuit base.

Prep Time 6 15

Total Time 6 15

Servings 12

Author What Jessica Baked Next

Ingredients

Biscuit Base:

140 g butter (salted or unsalted)
300 g digestive biscuits

White Chocolate Orange Cheesecake:

300 g white chocolate
600 g full-fat cream cheese softened - I leave mine out at room temperature for about an hour
3 tablespoons icing sugar
2 teaspoons orange extract adjust to taste
300 ml double cream

Instructions

To prepare 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 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 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 orange extract.
In another mixing bowl whisk the cream until soft peaks form. Fold through the melted chocolate into the cream cheese mixture. Finally, fold the cream into the cream cheese mix.
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 can be stored in an airtight container in a fridge.

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Baking · Brownies · Chocolate

Malteser Brownies

November 1, 2022May 24, 2023 What Jessica Baked NextLeave a comment

These malt chocolate brownies are topped with crunchy malted chocolate spread and chocolate-coated malt balls!

There’s SO many reasons to love these Malteser Brownies.

Incredibly rich and decadent brownies, that are sensationally soft and fudge-like. Malt flavour is incorporated in the brownie batter with the addition of malted milk powder and malt chocolate spread is placed on top of the brownie before and after baking!

Fnally, the brownies are decorated with crunchy Maltesers!

I’ve shared a couple of brownie recipes on my blog; these Vegan Brownies are incredible, but these Chocolate Fudge Brownies are spectacular too.

For my next brownie creation, I thought about combining a favourite chocolate sweet of mine in a brownie. If you’re a Malteser fan like I am, then prepare yourself for this heavenly brownie!

I used a wonderful recipe from Kelly over at Maverick Baking and I’ve been eyeing up lots of her other brownie recipes, all of which have got my mouth watering.

You can see by the photos of the brownies, just how fudgy they are. The fudgy texture is due to this recipe having a higher fat content from the quantity of chocolate and butter included, whereas cakey brownies have more flour added.

This brownie has that just-baked texture, so if you want you can leave them in the oven for a few more minutes longer if you want them slightly more cooked.

We ate these brownies throughout the week and popped a couple in the microwave to warm through and that was the BEST decision.

After being heated through, the brownies reminded us of a gooey chocolate fondant pudding!

The recipe makes 12-16 brownies. Decorate with the extra Maltesers just before serving, otherwise the malt balls lose their crunchiness.

Change the decoration up depending on the season, around Christmastime; top the brownies with Malteser reindeers, or when it’s Easter, switch the decorations with scrummy Malteser bunnies.

Malteser Brownies

These malt chocolate brownies are topped with crunchy malted chocolate spread and chocolate-coated malt balls!

Prep Time 30

Cook Time 50

Total Time 1 20

Servings 12

Author What Jessica Baked Next

Ingredients

250 g dark chocolate
230 g butter (salted or unsalted)
40 g malted milk powder (such as Horlicks or Ovaltine)
40 g plain flour
60 g cocoa powder
250 g caster sugar
3 large eggs
1 teaspoon vanilla extract
100 g Malteser spread (plus extra for decoration)
Maltesers for decoration

Instructions

Preheat the oven to 160°C / 140°C Fan / 325°F / Gas Mark 3. Line a 20cm x 20cm tin with parchment paper and set aside.
Place your chocolate and butter in a heatproof bowl and place the bowl over a pan of simmering water; stir until melted. Set this aside to cool for a few minutes.
Meanwhile, in a large mixing bowl, whisk together the malted milk powder, plain flour, cocoa powder and, sugar along with a small pinch of salt.
In a jug, combine the eggs and vanilla. Add the egg mixture to chocolate/butter mixture and whisk together until just combined.
Pour the chocolate mixture into the bowl of dry ingredients and whisk until smooth. Transfer the brownie batter into the lined tin. Top with 100g of Malteser spread - dollop this all over the top of the brownie batter. Bake the brownies for 40-50 minutes. When the brownies are ready, you should be able to shake the tray and see no wobble in the centre.
Allow the brownies to cool completely to room temperature - I usually leave mine overnight.
Decorate with extra Malteser spread and Maltesers before serving. The brownies will keep stored at room temperature for up to one week.

More brownie recipes on WJBN!

Vegan Chocolate Orange Brownies

Ganache Frosted Fudge Brownies

Chocolate Fudge Brownies

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Cheesecake · Chocolate · No-Bake · Vegan

Vegan Chocolate Hazelnut Cheesecake

April 4, 2022April 4, 2022 What Jessica Baked NextLeave a comment

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.

Vegan Chocolate Hazelnut Cheesecake

Prep Time 6 30

Total Time 6 30

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

Keep up to date with me on:

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Instagram: @whatjessicabakednext

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Baking · Brownies · Buttercream and Frosting · Chocolate · Vegan

Vegan Chocolate Orange Brownies

December 10, 2021March 19, 2022 What Jessica Baked NextLeave a comment

Vegan Chocolate Orange Brownies: rich and fudgy chocolate orange flavoured brownie with a chocolate orange buttercream.

In case you missed them, the festive recipes I’ve blogged so far: 3 Ingredient Oreo Truffles (perfect Xmas gift idea), Orange Chocolate Chip Cookies, Vegan Shortbread, Vegan Gingerbread Loaf Cake and Vegan Cinnamon Rolls. My first year baking entirely vegan Christmas recipes!

Since sharing this Vegan Brownies recipe last year, I’ve been desperate to put a twist on the recipe. These vegan brownies are perfect for fans of fudgy brownies. I know I am, I’ll take a fudgy brownie over a cakey brownie any day.

The orange flavour in these brownies comes with a real punch, the way I’ve incorporated so much orange flavour is by adding orange extract instead of vanilla and adding the zest from one large orange.

I make my own vegan chocolate orange – they’re delicious and so easy to do! I have a 9-segment mould and melt 75g of vegan chocolate and once the chocolate has melted I stir through 1/4 teaspoon of orange extract.

The buttercream is optional, these brownies taste divine without it just served warm with vegan whipped cream or ice cream. The chocolate orange buttercream is made by creaming softened vegan butter and sifted icing sugar until lightened. Then adding orange extract and gently mixing in melted chocolate plus enough vegan cream or milk until the buttercream is a spreadable consistency.

I also decorate with extra orange zest and homemade chocolate orange segments. This brownie will make an impressive Christmas Day dessert, it’s pretty rich so only a small piece is needed – though I went overboard with these pictures as three of us ended up sharing one piece!

The recipe serves 16 depending on how big or small you slice the brownie up.

Vegan Chocolate Orange Brownies

Vegan Chocolate Orange Brownies: rich and fudgy chocolate orange flavoured brownie with a chocolate orange buttercream.

Prep Time 10

Cook Time 25

Servings 16

Author What Jessica Baked Next

Ingredients

Brownie Batter:

100 g dark chocolate
200 g caster sugar
Zest from 1 large orange
140 g plain flour
20 g cocoa powder
1 teaspoon baking powder
80 ml vegetable oil
240 ml plant milk
1 teaspoon orange extract
100 g vegan chocolate chips/chunks (optional)

Chocolate Orange Buttercream:

75 g vegan butter softened
150 g icing sugar sifted
1/4 teaspoon orange extract
75 g vegan chocolate
2 tablespoons vegan cream or plant milk

Instructions

Make The Brownie Batter:

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm square cake tin with parchment paper and set aside.
Break the dark chocolate up and add to a small heatproof bowl set over a pan of simmering water (bain-marie) - make sure the base of the bowl is not directly touching the water. Gently melt the dark chocolate until it’s smooth.
In a large mixing bowl, mix the sugar and orange zest together. Now sift together the flour, cocoa powder and baking powder. Give these ingredients a quick whisk together to combine then whisk in the oil, plant milk and orange extract until you have a smooth batter. Whisk in the melted chocolate until incorporated. Finally, if using fold through the extra chocolate chips/chunks.
Transfer the brownie batter to the lined tin.
Bake the brownies for 25-30 minutes - I always bake mine for 25 minutes because I like the brownies extra fudgy. Leave to cool completely in the tin before cutting in to 16 squares. We left ours overnight before cutting.

Make The Buttercream:

Cream the butter and icing sugar for about 2 minutes until light and fluffy. Add the orange extract, melted chocolate and vegan cream and mix until combined. Spread the buttercream over the top of the brownie or slice the brownie up and pipe the buttercream on top.
The brownies will keep stored in an airtight container at room temperature for up to one week.