Nutella Cheesecake

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


The weekend is right around the corner and I can’t think of a better or more delicious way to celebrate than with this amazing Nutella Cheesecake!

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)


Biscuit Base –

300g digestives or graham crackers (Oreos can also be used)

140g unsalted butter

Nutella Cheesecake –

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

350g Nutella or other chocolate hazelnut spread

300ml double cream (heavy cream), chilled

50g (1/2 cup) icing (powdered) sugar

1 teaspoon vanilla extract

Decoration –

50g chopped toasted hazelnuts


  1. 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.
  2. 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 and vanilla until soft peaks form. Fold the cream into the cream cheese Nutella mixture.
  3. 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.
  4. To decorate: Once the cheesecake is set, decorate the top with the chopped hazelnuts. You could also decorate with Ferrero Rocher, but the cheesecake is pretty rich without the need for any extra chocolate! Then slice up and enjoy!


When you dig into this cheesecake you will see how lusciously creamy it is! I chose to decorate this cheesecake with chopped toasted hazelnuts. I love the flavour the hazelnut topping adds and it also cuts through the sweetness.




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No-Bake Energy Bites

A simple recipe for no-bake energy bites. Made using healthy, energy boosting ingredients. You won’t feel guilty eating these! 


Today I’m sharing one of my go-to healthy snack recipes. These no-bake energy bites are a breeze to make and you wouldn’t even guess they’re healthy, because they taste just like dessert!

Once rolled, the energy bites will keep in the fridge for up to 1 week. I love having a batch of these ready for snacking on during the day. If you have a sweet tooth just like me, these bites make a fantastic treat and will satisfy any sweet craving you may have!


The best part about this recipe, besides the fact it’s no-bake, is how short and simple the ingredient list is. You’ll need: old-fashioned oats, coconut, linseed (flaxseed), peanut butter, honey and chocolate chips. That’s it!

I love the peanut butter and chocolate flavour in these bites. Because these bites are no-bake, feel free to play around with the ingredients and add-ins. I like the idea of adding a pinch of cinnamon to the mix. You could also swap the chocolate chips for raisins or nuts, if you prefer.

So if you’re looking for sweet treat that is a little better for you, give these energy bites a try. I promise you, they taste exactly like “healthy” truffles! 😉

(Makes 20)


100g (1 cup) old-fashioned oats (dry)

50g (2/3 cup) desiccated coconut (or flakes), toasted and cooled

75g (1/2 cup) ground golden linseed (flaxseed)

125g (1/2 cup) smooth peanut butter

115g (1/3 cup) honey or agave syrup

90g (6 tablespoons) chocolate chips (minis or regular)


  1. In a large mixing bowl, combine the oats, toasted coconut and ground linseed. Add the peanut butter and honey and using a spatula, mix until the mixture starts to come together.
  2. Finally, fold through the chocolate chips. Cover the bowl and place it in the fridge for at least 30 minutes.
  3. Once chilled, roll the mixture into 20 equally sized bites. Store in an airtight container and keep in the fridge for up to 1 week.

Recipe inspiration from Cooking Classy




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Chocolate Chip Cookie Cake

Chocolate chip cookie cake – it’s soft, chewy and jam-packed with gooey chocolate chips. My new favourite way to enjoy cookies! Slice it up and serve warm with a scoop of vanilla ice cream and caramel sauce! 


This Chocolate Chip Cookie Cake is just as amazing as it sounds. It’s chewy, gooey and a delicious sweet treat topped with a scoop of ice cream and caramel or chocolate sauce!

Why have small cookies when you can have a GIANT one? That makes good sense to me!


What I love most about this recipe is how easy it is to prepare. There’s no need for rolling out the dough because we’re pressing the cookie dough into a cake tin and you also won’t need to worry chilling the dough.

I like to use a combination of dark and milk chocolate chips in my cookie cake, but you can add just one type or even some white chocolate chips. I think the dark chocolate contrasts well with the sweetness in the cookie.

Cornflour (aka cornstarch) is the magic ingredient in a few favourite savoury and sweet recipes of mine. Adding a couple of teaspoons to the cookie dough ensures when the cookie cake is baked it has a gorgeous chewy centre!


170g (3/4 cup) unsalted butter, softened to room temperature

200g (1 cup packed) light brown sugar (substitute with dark brown sugar, if preferred)

1 large egg + 1 large egg yolk, at room temperature

2 teaspoons vanilla extract

250g (2 cups) plain flour (all-purpose)

2 teaspoons cornflour (cornstarch)

1 teaspoon bicarbonate of soda (baking soda)

½ teaspoon salt

220g chocolate chips (I used a combination of dark and milk)


  1. Preheat oven to 180°C / 160 Fan / 350°F / Gas 4. Lightly grease a 23cm/9-inch round cake tin with butter or cooking spray. Set aside.
  2. In a large mixing bowl cream the butter, sugar and vanilla until fluffy and light. Add the egg and egg yolk and beat until combined.
  3. In a separate bowl combine the flour, cornflour, bicarbonate of soda and salt.
  4. Add the dry ingredients in two batches. Mix until a dough comes together. Finally, fold through the chocolate chips – this will require a fair bit of elbow grease as the dough will be very thick.
  5. Press the cookie dough out evenly into the prepared cake tin. Your hands will be the best tool to use! Once spread out, bake for 20-25 minutes, or until the cookie is a light golden colour on top. Note: baking time may take up to 30 minutes, depending on your oven).
  6. Once the cookie cake is baked remove it from the oven and set the cake tin over a wire rack to cool.
  7. When the cookie cake is completely cool, run a palette knife around the edges of the cookie to loosen the sides. Carefully release the cookie cake from the tin. Slice up, serve as it is, or with ice cream or frosting. Rewarm in the microwave or oven if you want to serve a slice warm.


If you like this Chocolate Chip Cookie recipe, you are going to love this cookie cake even more! You can serve the cookie cake on its own, top with ice cream, or even pipe a border of buttercream around the outside and decorate with sprinkles. Whichever way you decide, it’s sure to be delicious!

As I finish writing this blog post, I’m seriously regretting giving away the rest of this cookie to my taste testers. I’ll take any excuse to bake this again!



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Terry’s Chocolate Orange Cheesecake

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.

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)


Biscuit Base:

300g chocolate orange digestive biscuits (or graham crackers)

140g unsalted butter, melted and cooled slightly

Cheesecake Filling:

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

2 x 175g Terry’s chocolate orange (or other orange flavoured chocolate)

300ml double cream (heavy cream), chilled

85g icing sugar, sifted

1 teaspoon vanilla extract


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

Whipped cream – approx. 150ml double or whipping cream


  1. 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 of glass to smooth over, place in the refrigerator to chill whilst you make the filling.
  2. 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.
  3. Fold the cream into the cream cheese mix. Finally, fold through the melted chocolate.
  4. 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.
  5. 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 2 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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Triple Chocolate Cookies

Chewy cookies filled with a mix of triple chocolate chips. Perfectly crisp and crunchy on the outside, fudge like and chewy on the inside. Enjoy with a glass of ice-cold milk or a scoop of your favourite ice cream. You will be in cookie heaven! 


I shared my recipe for these classic chocolate chip cookies a little while back and since baking those I have been really keen to share another cookie recipe on the blog.

If you know me well then you will know that I really do love chocolate. I’m a self-confessed chocoholic at heart. Why have just one type of chocolate in a cookie, when you can have three? The more chocolate the better, because life is always sweeter when there is chocolate AND cookies involved.



These triple chocolate chip cookies are really quite amazing. They have the perfect chewiness and crispy outside but also have the texture of a chocolate fudge brownie. My sister and myself have been baking these cookies for many years now and each time we make them they disappear off the plate almost instantly! I really love that each cookie is jam-packed with chocolate chips. Every bite is filled with an explosion of gooey chocolate!

The greatest thing about these cookies is you don’t have to wait and chill the dough. But I often find chilling the dough allows the flavour to develop and also promotes a slightly thicker and chewier cookie. If the dough is too sticky then I’d recommend leaving it in the refrigerator for 1-2 hours, or overnight.

The recipe makes a smaller batch of 8-10 large cookies. So if you want (and you probably will) you might want to bake another batch as soon as they are devoured! I won’t judge you!


These cookies are made by using the creaming method. But they can also be made without a mixer. You will cream the butter with brown sugar and a touch of vanilla until fluffy. Then add an egg, along with flour, raising agents, cocoa powder and LOTS of chocolate chips!

Roll the cookies and spread them out onto two large baking trays lined with parchment or silicone baking mats. The baking time is really important to get correct. 10-12 minutes is perfect, the cookies will appear uncooked and very soft when they leave the oven but it’s a crucial step to leave them to cool for a few minutes on the baking tray. In that time the cookies will harden and will have become more easily transferable and will not fall apart.

Once your patience has been well and truly tested all that’s left to do is dig in!

(Makes 8-10 cookies)


110g unsalted butter, softened

200g light brown sugar

1 large free-range egg, at room temperature

1 teaspoon vanilla extract

165g plain/all-purpose flour

Pinch of salt

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda (baking soda)

30g cocoa powder

100g mix of milk and dark chocolate chips

100g white chocolate chips


1. Preheat your to 190C / 170 Fan / 375 F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat until incorporated.

3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally fold through the chocolate chips and mix in combine into the dough.

5. Divide the mixture into 8-10 balls – I use an ice cream scoop for ease. Spread out evenly on the baking trays. Bake in the preheated oven for 10-12 minutes. Don’t over bake – the cookies will appear very soft. Whilst the cookies are cooling I pressed a few extra chocolate chips into the tops just for decoration.

6. Once cooked allow the cookies to cool on the trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack.

7. The cookies will store in an airtight container for up to 2 days. They are best eaten on the day of baking.




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Halloween Chocolate Bark

Delicious, festive and so much fun to make! A great recipe idea for leftover Halloween treats! 


Hey guys! Today I’m sharing another yummy recipe to celebrate Halloween!

You may remember my last post for these Pumpkin Spice Cupcakes? I shared that cupcake recipe last week on the blog, and as Halloween is this weekend I wanted to share one last Halloween-inspired recipe.

Halloween has become my second favourite holiday (behind Christmas). I love it SO much because it gives me the excuse to eat sweets and chocolate all day without a care in the world! And if you’re going trick or tricking this year, you are likely to have some leftover treats hanging around, which would be perfect for baking with.

Cue my Halloween Chocolate Bark! This bark is every chocolate lovers dream. What I love most about this bark, besides the fact it tastes amazing, is how quick and effortlessly easy it is to prepare. Kids will have fun making it, and the recipe will take you a matter of minutes to make. Get the adults to melt the chocolate then the kids can get creative and decorate! But trust me, the adults will have just as much fun making this as the kids! 😉



To make this bark you will start by lining a baking sheet with either parchment paper or a silicone baking mat. Then you need to get your sprinkles/decorations ready, so once you’ve prepared those place them in bowls and put to one side whilst you melt the chocolate. Chop the chocolate (bark is totally customisable, I used milk chocolate but you could swap that for white or dark, or even a mix of the two). Place the bowl containing the chocolate in the microwave or over a pan of barely simmering water (also known as a bain-marie). Gently melt until near enough smooth with just a few lumps of chocolate remaining. Take off the heat and stir until smooth.

The next step: spread the melted chocolate out over the lined baking sheet. It needs to be approx. 1/4 inch thickness, but you can make this bark any thickness you like. Then decorate with your favourite sweets and chocolates. I went for a mix of chocolate Oreos and Reese’s Pieces, but you can top this bark with anything that takes your fancy. Place the bark in the refrigerator to set, then break up and enjoy! This would make a fantastic gift for Halloween. But saying that I would definitely enjoy eating it anytime of year!


Creamy milk chocolate topped with crunchy Reese’s Pieces and Oreos. I love the mix of sweet ‘n salty flavours in this bark – it really is moreish!


450g (1lb) milk, white or dark chocolate

10-12 Oreos, broken into pieces (use any flavour you like)

Reese’s Pieces (1 small 43g packet)

Additional topping ideas: spooky gummy sweets, sprinkles, mini chocolate chips


  1. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Chop the chocolate. Place in a heatproof bowl, melt one of two ways: either place the bowl over a pan of barely simmering water, and stir until melted. Or place in the microwave for 20 seconds intervals, keep stopping and stirring until all the chocolate has completely melted – be careful not to get the chocolate too hot.
  3. Pour and spread the melted chocolate out onto the lined baking sheet. Make sure it is approx. 1/4 inch thickness, leaving a 1cm border around the outside.
  4. Now decorate with the sweets and chocolates. Place in the refrigerator for at least an hour, or until set. If you’re in a rush, you can set the bark in the freezer for 30 minutes.
  5. Once set, break or cut up into pieces. Place in gift bags and surprise your friends with this delicious treat for Halloween! Note: the bark can be stored in an airtight container for up to 1 week.


Enjoy everyone!


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Biscoff Cookie Butter Cupcakes

Vanilla white chocolate chip cupcakes topped with a creamy swirl of Biscoff buttercream frosting!


From one cupcake recipe to another! This time I’m sharing my delicious recipe for cookie butter cupcakes. I’m pretty much obsessed with Biscoff, so it was definitely about time to share a Biscoff cupcake recipe on here. I’ve used my popular Perfect Vanilla Cupcakes as a base but this time decided to add some white chocolate chips to the batter. How do you make a vanilla cupcake EVEN more yummy? Adding chocolate is the answer! 😉


If you’re wondering what cookie butter is exactly, then if you ask me I will tell you it is one of the most heavenly foods out there! The spread is made of ground Speculoos biscuits and just like Nutella I could it by the spoonful jar. Speculoos (or speculaas) is a traditional Dutch spiced biscuit very popular here in Europe. They’re crunchy in texture and have a gorgeous warming flavour from spices such as cinnamon, nutmeg, ginger, cloves and cardamom.


So to make these scrumptious cupcakes I start off with an easy no-fail cupcake batter. I went for a classic vanilla cupcake because I wanted the creamy cookie butter frosting to be the star of the show. The sponge cupcakes are moist, buttery and bake perfectly every single time. They have a beautiful light vanilla flavour and a hidden white chocolate chip surprise. 🙂

Once the cupcakes are fully baked and have had a chance to cool, I made my frosting. You may be tempted to devour the frosting straight from the bowl. To make it, simply cream the butter until pale, then add the icing sugar along with the vanilla extract and beat for about 5 minutes until the frosting is light and fluffy.

Then all that is left to do is add the Biscoff cookie spread and mix. Make sure you adjust the consistency with a splash of cream or milk as this will make it easier to pipe onto the cupcakes.

Swirl each cupcake with the frosting and then decorate with a sprinkle of Speculoos biscuit crumbs, white chocolate chips and half a Speculoos biscuit. These were really easy to make and will certainly impress all your family and friends.


(Makes 12)


Vanilla Cupcakes:

150g (2/3 cup) butter or margarine, softened

150g (3/4 cup) caster sugar or light brown sugar

1 teaspoon vanilla extract

3 large free-range eggs, at room temperature

150g (1 and 1/4 cup) self-raising flour, sifted or 150g plain flour + 2 tsp baking powder

100g (1/2 cup) white chocolate chips (optional)

2-3 tablespoons milk

Cookie Butter Frosting:

150g (2/3 cup) butter, softened

250-300g (2 1/2 – 3 cups) icing sugar, sifted

1 teaspoon vanilla extract

200g (1 cup) Biscoff or speculoos cookie butter spread

2-3 tablespoons milk or double (heavy) cream


1. Preheat your oven to 180C / 350F / Gas Mark 4. Line a cupcake tin with 12 cupcake paper liners and set aside.

2. To make the cupcakes: Cream the butter, sugar and vanilla together until light in colour and very fluffy. Add eggs one by one and mix to combine. Toss the white chocolate chips with about a tablespoon of the weighed out flour, then add to the bowl along with the remaining flour and the milk and mix until just combined and no lumps of flour remain.

3. Evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 15-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

4. To make the buttercream: Cream the butter until really pale in colour. Add the sifted icing sugar and the vanilla extract and mix together until the butter and sugar has combined. Continue to beat until fluffy and very creamy in colour and texture. Once the buttercream is fluffy add the cookie butter spread, and mix until combined. If the mixture if too stiff loosen with the cream or milk until you reach the desired piping consistency.

5. To decorate: Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, or use a small cake palette knife and spread the frosting onto each cupcake. Finish by decorating with biscoff crumbs and biscuit halves, and or white chocolate chips. Note: I recommend topping the cupcakes with the biscuit half just before serving, otherwise it loses its crunchiness.

Recipe Notes:

  • Baking time will depend on your oven. This recipe recommends 15-20 minutes, but different ovens may cause the baking time to differ slightly.
  • This cupcake recipe can easily be doubled or tripled to make more.
  • For the frosting I like to add a few tablespoons of double (heavy) cream. The cream makes the frosting lighter and it will have a creamier texture. If preferred you can substitute with milk but please note that frosting will not have such a creamy texture. I also reduced the sugar in the frosting so it wasn’t too sweet. But you can adjust the frosting to your own taste.
  • The frosted cupcakes will keep in an airtight container for up to 3 days. Cupcakes never last that long in our house!

cupcake biscoff

Enjoy the cupcakes!


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