Cheesecake · Chocolate · No-Bake · Vegan

Vegan Chocolate Hazelnut Cheesecake

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

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

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

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

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

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

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

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

This cheesecake is a slice of heaven!

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

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

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Vegan Chocolate Hazelnut Cheesecake

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

Ingredients

Digestive Biscuit Base:

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

Nutella Cheesecake Filling:

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

Instructions

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

More of my vegan cheesecake recipes!

Vegan Biscoff Cheesecake

Vegan Oreo Cheesecake

No-Bake Vegan Cheesecake

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Biscuits and Cookies · Cheesecake · No-Bake · Vegan

Vegan Oreo Cheesecake

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

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

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

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

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

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

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

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

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

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

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

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

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Vegan Oreo Cheesecake

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

Ingredients

Oreo Biscuit Base:

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

Oreo Cheesecake Filling:

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

Instructions

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

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

3 Ingredient Oreo Truffles

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

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

Oreo + cheesecake + chocolate = one heavenly creation!

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

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

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

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

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

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

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

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

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

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

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

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3 Ingredient Oreo Truffles

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

Ingredients

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

Instructions

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

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

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Cheesecake · No-Bake · Vegan

No-Bake Vegan Cheesecake

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

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

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

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

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

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

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

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

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

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

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

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No-Bake Vegan Cheesecake

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

Ingredients

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

Instructions

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

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

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Biscuits and Cookies · Candy and Sweets · Chocolate · No-Bake

3 Ingredient Oreo Fudge

Amazing three ingredient white chocolate Oreo fudge – this scrummy fudge recipe takes less than 15 minutes to make and no scales or specialist equipment is needed! 

Fudge is a quintessential Christmas recipe to make and one type of confectionery I’m sure we all make over the holidays. I’ve previously shared an Oreo fudge recipe, but with that recipe I used this Vanilla Clotted Cream Fudge as a base and added some chopped up pieces of Oreo. This Oreo white chocolate fudge is SO much easier and quicker to make and saves you all the elbow grease that my other recipe requires!

Several fudge recipes have appeared on my blog over the years I’ve created content for it. I love adding pieces of chopped up biscuit/cookie to fudge mixes. I’ve added bourbon cream biscuits and custard creams to make Bourbon Biscuit Fudge and Custard Cream Fudge. Now it’s time to turn to one of my other favourite biscuits/cookies: Oreos!

Oreo fudge is completely fail-proof, there really isn’t much skill involved but the end result is utterly delicious. The white chocolate flavour is incredibly good, it’s super creamy and every bite of the fudge you get a taste of the chocolatey Oreos.

Oreo + white chocolate = an absolutely heavenly combo!

To make the fudge you’ll start by simmering a some water in a pan and then place the white chocolate and condensed milk in a heatproof bowl and place that atop the simmering water (make sure the base of your bowl is not directly touching the water). Heat it very gently and stir until it’s melted and smooth. By the time these two ingredients are melted you’ll have a thick mixture. Now off the heat add 3/4 of the chopped Oreos and stir until they’re mixed through the fudge.

Transfer the fudge mixture to a lined square tin and top with the remaining Oreos. At this point you can decorate the top of your fudge with any other decorations/sprinkles – I topped mine with some mini white chocolate chips I had in my kitchen.

When you come to cut up your fudge you’ll get approx. 36 squares of fudge. This fudge is super sweet so you might get more if you cut the fudge into smaller squares.

The fudge will keep stored in the fridge or at room temperature for up to a week. The Oreos will soften slightly but the fudge is still delicious nonetheless.

Oreo fudge is a wonderful no-bake treat and a fantastic gift to wrap up for your loved ones this holiday season!

(Makes 36 pieces)

500g white chocolate, broken into small pieces

1 x 400g (14 ounce) can sweetened condensed milk

1 x 154g pack Oreos, roughly chopped – this can be substituted with Golden Oreos or another biscuit/cookie you like

Method:

  1. Line a 20cm square tin with parchment paper – leave a little overhanging the sides to make it easier to lift the fudge from the tin later on.
  2. Place the chocolate and condensed milk in a medium sized bowl set over a pan of barely simmering water – make sure the base of the bowl doesn’t directly touch the water. Heat gently on a low heat and stir until completely melted and smooth.
  3. Take off the heat and stir through approx. 3/4 of the chopped Oreos. Spread the fudge out into the lined tin and top with the remaining chopped Oreos. At this point you can decorate the top of the fudge with any other decorations.
  4. Cover the fudge and leave it to set in the fridge for for 2-4 hours or overnight.
  5. Cut the fudge up into squares as big or small as you want – this makes roughly 36 servings. The fudge will keep for up to a week in the fridge or at room temperature.

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Baking · Biscuits and Cookies · Gluten-Free · No-Bake

Passionfruit and Lime Cream Pots

These 4 ingredient tropical inspired cream pots are flavoured with passionfruit and zesty lime. They’ll make a lovely addition to your Christmas menu.

Happy first day of December! It’s the last month of the year and what a rollercoaster 2020 has been. It’s crazy to think Christmas Day is less than a month away!

Have you started planning your Christmas festivities yet? I’m feeling quite organised this year, I’ve nearly got all my presents sorted out and we have our menu planned. We put our Christmas tree and all the decorations up this past weekend and I’m loving how bright and festive the house is looking with the twinkly lights and ornaments hanging on the tree.

This year we’re going partly vegan ready for starting Veganuary in January. We’ve discovered so many vegan recipes and are excited to find more. My sister and I made some delicious mushroom wellingtons for dinner one evening and they went down so well we decided they’d make a fabulous Christmas dinner, we have those planned to enjoy on Christmas Day along with all the trimmings – aka the best part of a roast dinner!

Last month I shared this divine Terry’s Chocolate Orange Traybake. That cake is super delicious and chocolatey, admittedly I can’t believe anyone could dislike chocolate, I do understand that not everybody likes chocolate as much I do and might be looking for an alternative idea. After a heavy main meal that’s rich in different flavours, it’s nice to end your meal with something light and refreshing.

For this recipe I took inspiration from these Lemon Posset. I’ve changed the flavours by adding a tropical twist and made it into a mousse textured dessert. It’s not like a manufactured mousse, these cream pots have more body and substance.

What gives these cream pots a tropical vibe is the delicious combination of passionfruit and lime. I know passionfruit can be a little pricey but it is Christmas after all and 2020 has been a year with plenty of ups and downs, so we deserve to treat ourselves as much as possible. Passionfruit is one of my favourite fruits, but when paired with a citrus fruit such as lime, it comes to life!

So let me do a run through of how to prepare these cream pots. Don’t worry if you don’t have much experience in the kitchen, this recipe isn’t overly complicated!

Start by straining the passionfruit pulp into a sieve set over a bowl or jug. Discard the seeds and squeeze and stir the lime juice into the passionfruit juice. Heat half the cream with sugar, stir until the sugar has dissolved then bring the cream mixture up the boil and simmer gently for 3 minutes exactly. Once the cream has cooked pour it into the fruit juices and stir – it will thicken up quickly and you’ll now need to leave this mixture to cool for 20 minutes. After it’s cooled, whisk the remaining cream until soft peaks have formed and then fold the passionfruit lime cream into the whipped cream. Fold until there’s no lumps of cream left and then transfer the mixture into your serving dishes.

I use a few recycled ramekins that you get those popular gooey chocolate puddings in (UK readers will know what I’m talking about) and some small glasses that had chocolate hazelnut spread in them. You can use whatever serving dishes you have, even small espresso cups would be great if you’re planning to serve more or want a petit fours sized treat.

A delicious Scottish-style shortbread biscuit is the perfect accompaniment to these tropical cream pots

Serve these cream pots with homemade Shortbread Biscuits. I wasn’t sure whether to add some desiccated coconut to the shortbread dough but in the end I stuck with my shortbread recipe as it’s always popular with my taste testers and this classic biscuit allowed the flavours in the cream pots to take centre stage. But who knows, next time if I’m feeling slightly more adventurous, then I might be tempted to give that idea a try!

Once the cream pots have had at least 6 hours to set (overnight is best as this allows the flavours to develop) they’ll be ready to serve. I recommend taking the cream pots out of the fridge and letting them sit at room temperature for about 10 minutes before serving.

I hope you enjoy these cream pots as much as we did. They’re a refreshing end to a meal, aren’t too heavy and leave you wanting more!

(Serves 6)

Ingredients:

1 lime, zested

5 passionfruit

100g caster or granulated sugar

600ml double cream

Decoration:

1 passionfruit – spread this out on the top of the cream pots when serving

Fresh berries – blueberries are my favourite to serve with these but raspberries or chopped strawberries taste great

Method:

  1. Firstly start by zesting your lime and set the zest aside for later on. Scoop the flesh from the passionfruit into a sieve that’s set over a bowl or jug. Push the passionfruit pulp through the sieve using the back of a spoon to extract all the juice. Discard the seeds. Squeeze the lime juice into the passionfruit juice and mix together.
  2. Put the sugar and 300ml of cream in a pan. Heat this mixture gently over a medium heat until the sugar has all dissolved, bring the mixture up to the boil and allow it to gently bubble away/simmer for 3 minutes. Take it off the heat and pour into the passionfruit and lime juice stirring to combine. Set this mixture aside to cool for 20 minutes.
  3. Now in a large mixing bowl whisk the remaining 300ml of cream until soft peaks form. Take the passionfruit and lime cream mixture and fold gently into the whipped cream. Finish by folding through the lime zest.
  4. Transfer the mixture into glasses, ramekins or small pots. Loosely cover the tops (make sure the cling film doesn’t directly touch the tops of cream pots) and chill for at least 6 hours or overnight ideally if you have the time.
  5. Serve the chilled cream pots with shortbread biscuits. The cream pots will keep stored and covered in the fridge for up to 3 days.

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Biscuits and Cookies · Ice Cream · No-Bake

No-Churn Oreo Ice Cream

Vanilla ice cream speckled with crushed Oreo cookies. No machine and no-churn recipe perfect for whenever you’re desperately craving ice cream! Cookies ‘n’ cream lovers will adore this simple four ingredient ice cream. 

Originally posted in May 2015, recipe and photographs updated June 2020.

With the arrival of summer, I wanted to celebrate the occasion and share an ice cream recipe with you. The British summer so far has been a little bit temperamental, but let’s keep our fingers crossed and hope the warmer weather makes a much welcomed appearance again soon…

When it’s hot out, I’m sure you’ll agree with me that the last place you’d want to be is trapped in a stuffy kitchen. So today, let’s switch the oven off and make a decadent no-bake treat instead!

It’s no lie that I love ice cream. If I had to pick a few of my favourite ice cream flavours then hazelnut, pistachio and cookies ‘n’ cream would all definitely top the list. As I was craving homemade ice cream, I decided to whip up a quick batch of Oreo ice cream!

Since sharing this recipe in 2015, I now own an ice cream machine. I do however, still enjoy using the no-churn method of making ice cream because of its ease, simplicity and quickness.

Like all my no-churn ice cream recipes, this Oreo variation starts off with a vanilla base. Whisk together double cream and vanilla until soft peaks form. Then fold through a can of condensed milk, followed by crushed Oreo cookies.

Spread the ice cream mixture out into an airtight container, ceramic dish or even a reusable ice cream container. Now cover and leave the ice cream to freeze until firm. You have to patiently wait at least six hours or overnight if you can – this is the hardest part, but I promise you that it’s worth the wait when you get your first taste of this ice cream!

Creamy with a sweet vanilla flavour and crushed Oreo chunks in every single mouthful, this ice cream will make a scrumptious treat anytime! It’s ridiculously delicious and easy to make! Grab the ingredients, head into your kitchen and go make this right now! You won’t regret it.

This velvety vanilla ice cream has glorious chunks of cookies ‘n’ cream biscuits/cookies running through each bite. This is definitely my best no-churn recipe to date and I’ll be making it all summer long without a doubt!

My taste testers and I couldn’t stop reaching for scoop after scoop of this yummy ice cream and I’m sure you won’t be able to either…

Ingredients:

500ml (2 cups) double/heavy cream, chilled

1 and 1/2 teaspoons vanilla extract

1 x 397g can (14 ounces) sweetened condensed milk

18-20 Oreos (I used a mix of original and Double Stuff Oreos), broken into pieces – save roughly a handful to decorate the top of the ice cream

Method:

1. Whisk the cream and vanilla until soft peaks form.

2. Add the condensed milk and fold until incorporated into the whipped cream mixture.

3. Fold in the crushed Oreo pieces and mix to combine.

4. Spread the ice cream mixture out into a suitable container. Scatter over a few extra Oreo crumbs/pieces and cover the top with a lid or a piece of clingfilm.

5. Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for best results. Once ready to serve, scoop into waffle cones or bowls. The ice will store in the freezer for up to one month.

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Biscuits and Cookies · Cheesecake · No-Bake

No-Bake Biscoff Cheesecake

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

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

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

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

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

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

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

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

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

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

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

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

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

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

(Serves 10-12)

Ingredients:

Biscuit Base:

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

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

Cheesecake Filling:

300ml double cream, chilled

3 tablespoons icing sugar, sifted

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

1 teaspoon vanilla extract (optional) 

300g Biscoff cookie butter spread

Method:

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

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Candy and Sweets · No-Bake

Twix Caramel Fudge

Chunks of yummy Twix chocolate bar mixed through smooth and creamy salted caramel fudge. 

I know we’re all going through difficult, uncertain times and I fully understand that you might be finding it hard to get access to ingredients at the moment, but I hope to continue spreading positivity and share recipes with you based on ingredients that are currently available to me. The last week I’ve truly been surprised at how many people have visited my blog for recipes and sharing pictures of recipes they’ve been baking – something I’m extremely grateful for and further encourages me to carry on publishing content on my little corner of the internet.

So today, I have a delicious treat for you try. Let’s crack on with a new recipe.

Say hello to this glorious Twix Caramel Fudge.

I know I say it every time, but this fudge recipe is special! One bite and you’re gonna reach for piece after piece – I know that because that’s exactly what I do every time I’ve made this fudge! This fudge is super decadent and sweet, so you can cut the pieces of fudge however big or small you want – some of my pieces were different sizes. This recipe makes roughly 40 small pieces of fudge, minus a few pieces you’re probably likely to devour as soon as you’ve sliced the fudge up!

I’ve created a few fabulous fudge recipes, including this Bourbon Biscuit Fudge and a blog favourite for many years, Custard Cream Fudge, but I’ve always been determined to share more.

I hadn’t made fudge since sharing my bourbon biscuit version last year, which is ironic because I promised to share more fudge creations of mine sooner. I think I just got carried away with all the other delicious recipes I’ve discovered along the way.

The first time I made this caramel fudge, the quantities were wrong as I made too much fudge for the tin I was using, so when I came to cut it up the fudge hadn’t properly set and was very soft and not particularly easy to cut into neat pieces. Though the taste was spot on, I knew the recipe needed altering before I was confident sharing it.

When I started considering new fudge flavours to share with you, I realised that I’ve never shared a caramel-flavoured fudge with you before. I’m caramel obsessed, which you might have already guessed with me sharing these Butterscotch Cupcakes with Caramel Buttercream and this No-Bake Cheesecake, both showcasing yummy caramel/dulce de leche.

While I think this fudge is delicious left as it is, I put some add-ins into my batch of fudge. Caramel/millionaire’s shortbread is a popular bake, it’s basically a shortbread base, topped with a layer of caramel and then it has a thin layer of chocolate on top of the caramel.

To incorporate the millionaire’s theme into this fudge, I chopped up some chocolate bars and mixed those through the fudge. I chose Twix bars as these are one of my favourite chocolate bars. I don’t actually eat chocolate bars that often, so when I want to treat myself to one I tend to go for a bar or confectionery that has biscuit/cookie, caramel and chocolate.

The Twix bars work amazingly well in this caramel fudge. I love the smooth, creamy fudge that melts in the mouth and then the crunch and chewiness the Twix adds to every scrumptious bite of this fudge.

(Makes 40 pieces)

Ingredients:

240ml (1 cup) sweetened condensed milk

180g (1 cup) dark or light brown sugar

115g (1/2 cup or 1 stick) butter (salted or unsalted)

2 tablespoons golden syrup – light corn syrup can be used as a substitute

A generous pinch of salt – table salt or sea salt flakes are both great to use

200g (1 and 1/3 cup) white chocolate, chopped

10 x 23g Twix chocolate bars, chopped – I used half milk chocolate and half white chocolate Twix

Method:

  1. Line a 20cm / 8-inch square baking tin with parchment paper and set aside for later. In a large saucepan place the condensed milk, sugar, butter, golden syrup and salt. Heat gently on a low heat stirring until all the sugar has dissolved. Turn the heat up to medium and continue stirring the fudge until it’s simmering and has thickened and coats the back of a spatula/spoon – this will take about 5 minutes.
  2. Once the fudge has thickened, remove it from the heat and stir through the white chocolate and continue to mix until all the chocolate has melted.
  3. Gently fold through 3/4 of the chopped Twix bars – be quick with this and don’t over mix otherwise the chocolate bars will break down and melt too much. The chocolate will melt slightly, but swirled through the fudge this looks and tastes really good!
  4. Transport the fudge mixture into prepared tin and top with the remaining chopped Twix bars.
  5. Cover the fudge and leave it set in the fridge for at least 4 hours or overnight for best results. Once the fudge has set, cut it up in pieces and serve.

Recipe Notes:

  • Fudge will keep stored in the fridge for up to 3 days. Without the chocolate bars incorporated into the fudge it will last for up to a fortnight.
  • I bought two packs of Twix that had 9 x 23g bars in each pack. If you only want to buy one pack, then you can use 9 bars (instead of 10) chopped up in the fudge.
  • Following on from the note above, you can use supermarket own brand chocolate caramel bars if preferred.

Recipe inspired by Sweetest Menu

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Cheesecake · Chocolate · No-Bake

White Chocolate Coconut Snowball Cheesecake

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

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

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

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

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

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

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

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

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

(Serves 10-12)

Ingredients:

Coconut Biscuit Base:

300g Nice biscuits or other coconut flavoured biscuits

140g butter (salted or unsalted)

White Chocolate Cheesecake: 

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

45g icing sugar, sifted

1 teaspoon vanilla extract

300ml double cream, chilled

300g white chocolate, broken/cut into small pieces

Decoration: 

Desiccated coconut

White chocolate chips or curls

Method:

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

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

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