Category: No-Bake

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

3 Ingredient Oreo Fudge

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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

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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

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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 cream will store in the freezer for up to one month.

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Biscuits and Cookies · Cheesecake · No-Bake

No-Bake Biscoff Cheesecake

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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

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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

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

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

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

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

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

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

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

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

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

(Serves 10-12)

Ingredients:

Coconut Biscuit Base:

300g Nice biscuits or other coconut flavoured biscuits

140g butter (salted or unsalted)

White Chocolate Cheesecake: 

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

45g icing sugar, sifted

1 teaspoon vanilla extract

300ml double cream, chilled

300g white chocolate, broken/cut into small pieces

Decoration: 

Desiccated coconut

White chocolate chips or curls

Method:

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

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

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Cheesecake · Chocolate · No-Bake

No-Bake Chocolate Cheesecake

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

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

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

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

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

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

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

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

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

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

Luxuriously creamy chocolate cheesecake with a crumbly Oreo base

(Serves 10-12)

Ingredients:

Biscuit Base:

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

55g butter, melted

Chocolate Cheesecake Filling:

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

45g icing sugar, sifted

1 teaspoon vanilla extract

100g dark chocolate

200g milk chocolate

300ml double cream, chilled

Method:

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

Recipe Notes:

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

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

Bourbon Biscuit Fudge

What Jessica Baked Next4 Comments

Bourbon cream biscuits are a traditional British biscuit and make a yummy addition mixed into chocolate fudge. 

I have so many favourite biscuits and my sweet tooth is definitely a downfall of mine. Once I’ve opened a pack of biscuits, I find it extremely hard to stop eating them – I’m sure you have the same problem too?

I made and shared this Vanilla Clotted Cream Fudge last November and haven’t made any more fudge since then. As that was a vanilla fudge, I thought I would go for something completely different and carry on the chocolate theme with my last two consecutive recipes all involving chocolate.

So here it is, my third chocolate recipe in a row. Say hello to this gloriously chocolatey Bourbon Biscuit Fudge.

I think this might be the easiest and quickest recipe I’ve posted on my blog to date. This magical chocolate fudge recipe simply requires a tin of condensed milk, (dark and milk) chocolate bars and a pack of bourbon biscuits – it’s hard to believe how little ingredients produce something so scrumptious.

Bourbons were a childhood favourite biscuit of mine along with custard creams and Jammy Dodgers, so I was very excited to taste this new fudge creation.

As yummy as this chocolate fudge is left plain, I couldn’t resist adding some chopped bourbon cream biscuits into the fudge and pressed a few on top of the fudge before allowing it to set. While I chose to add bourbon biscuits to my fudge, you can absolutely add any other biscuits, chocolate or sweets you like.

The fudge is deliciously creamy and smooth and you’ll find yourself in exactly the same situation I was when I made this, I couldn’t stop at just one square of this fudge. I wish I had more willpower when it comes to sweet treats! However, because this fudge is so incredibly sweet, one or two squares will be more than enough to satisfy your sugar cravings.

I could definitely see myself having a shop dedicated to selling all my fudge creations. I have lots of (probably too many) fudge recipe ideas based on this recipe up my sleeve, so keep an eye throughout the upcoming year for more!

(Makes 36 pieces)

Ingredients:

397g can sweetened condensed milk

400g chocolate – I used a mix of 200g of dark chocolate and 200g milk chocolate, broken into pieces

200g pack bourbon cream biscuits, chopped

Method:

  1. Line a 20cm / 8-inch square baking tin with parchment paper, making sure you leave enough paper up the sides to ensure you can release the fudge easily once it’s set.
  2. Place the condensed milk and chocolate in a medium sized saucepan. Heat gently, stirring constantly until the chocolate has completely melted. Take off the heat and fold in 3/4 of the chopped biscuits.
  3. Spread the fudge into the baking tin. Decorate the top with the remaining chopped biscuits – press into the top to make sure they stick.
  4. Cover the fudge and leave it to set in the fridge for at least 3-4 hours or overnight for the best results.
  5. Slice the fudge into approx. 36 squares – it might make more depending on how big or small you decide to cut your fudge. Fudge will keep in an airtight container at room temperature for up to 3 days.

Recipe Notes:

  • Use the best quality chocolate you can afford.
  • Make sure to heat the fudge mixture really gently, heating it too quickly will overheat the chocolate and it might seize.
  • This recipe makes roughly 36 pieces of fudge, it might make more or less depending on how big or small you cut your squares of fudge.
  • The fudge is best left overnight to set for it to firm up enough.
  • This fudge will keep stored in an airtight container at room temperature for up to 3 days, please note that the biscuit on top will soften and loses it crunchiness a little the longer you keep it – however the biscuit takes on a softer more cake-like consistency, which is still very enjoyable nonetheless.

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Cheesecake · No-Bake

Best No-Bake Cheesecake

What Jessica Baked Next12 Comments

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

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

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

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

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

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

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

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

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

(Serves 10-12)

Ingredients:

Biscuit Base:

300g digestive biscuits

140g unsalted butter, melted and cooled slightly

Cheesecake Filling:

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

150g icing sugar, sifted

1 teaspoon vanilla extract

1 tablespoon lemon juice

300ml double cream, chilled

Raspberry Coulis:

300g fresh or frozen raspberries

2 tablespoons icing sugar

1 tablespoon lemon juice

Method:

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

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Baking · Biscuits and Cookies · No-Bake

Lemon Posset

What Jessica Baked Next31 Comments

This elegant English dessert requires only three ingredients to make. Garnish each posset with fresh berries and serve with crumbly shortbread biscuits. 

Lemon posset is a popular dessert on many restaurant and pub menus and if I spot lemon posset on a menu I will always pick it over anything else without a second thought!

For something so simple, this stunning dessert wows with its beautiful citrus flavour and luxuriously smooth texture. Possets are no-bake and can be prepared several hours ahead of time.

Today I’m checking back in with this divine lemon posset recipe. This traditional English dessert is a magical concoction of cream, lemons and sugar. Acidity from the lemon is what sets this dessert, without the need for any gelatine. That means this dessert is gluten-free (as long as you serve it with a gluten-free biscuit) and vegetarian.

You might have noticed my absence from the blog. I’ve taken this time away as an opportunity to update some of my older recipes with new photographs like these Terry’s Chocolate Orange Cupcakes, also these Chocolate Fudge Brownies, these Jammy Dodgers and most recently these Chocolate Malt Cupcakes.

I thought about which other recipe in my repertoire I wanted to update and I eventually decided after much deliberation that I would make my favourite lemon posset.

This recipe was originally shared in April 2015. 

Lemon posset will take you about ten minutes to prepare and be ready to set in the fridge. The hardest part really is waiting for it to set, but it’s certainly going to be worth the wait! This recipe also doesn’t need any specialist equipment, all you’ll need is a lemon juicer and zester/grater for zesting the lemons, a large saucepan and a spoon for stirring. You can serve your posset in any dish you like. I have used vintage tea cups, glasses and small ramekins, but it’s up to you what you serve them in. Aways remember be creative and put your own twist on anything you make and most importantly, have fun!

Once you’re ready to serve, decorate the tops by garnishing with fresh berries (I love blueberries and raspberries) and serve with homemade shortbread biscuits. Feel free to swap the shortbread for another biscuit of your choice, I think gingernuts would also pair fantastically with this dessert.

These creamy lemon pots will be perfect to welcome the arrival of spring next week, or dessert for Easter Sunday lunch and upcoming St. George’s Day in April, but they’re wonderful for all occasions.

(Makes 6)

Ingredients:

Lemon Posset:

600ml double cream

Zest and juice of 3 lemons

150g caster sugar

Shortbread:

125g unsalted butter, softened

55g caster sugar

180g plain flour

Method:

1. To make the lemon posset: Place the double cream, lemon zest and sugar in a large saucepan and on a medium heat gently bring the mixture up to the boil. Boil for 3 minutes. After 3 minutes take the pan off the heat and stir through the lemon juice. Now sieve the creamy mixture into a jug. Pour into 6 ramekins or small serving dishes/glasses and cover. Leave to set in the fridge for at least 4 hours or overnight if you want to make these in advance. Serve the lemon posset chilled.

3. To make the shortbread biscuits: Preheat your oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Cream the softened butter and sugar until smooth. Fold in the flour and mix into a soft dough. Now roll the dough out to approx. 1cm thickness on a lightly floured surface. Using a biscuit/cookie cutter of your choice, cut the dough into rounds or a shape of your choice. Sprinkle the top of each biscuit with extra caster sugar and then spread the biscuits out evenly on two large baking trays that have been lined with parchment paper or silicone baking mats. Chill the biscuits in the fridge for 20 minutes.

3. Once chilled, bake the shortbread for 15-20 minutes or until lightly golden. Watch the biscuits closely nearing the end of the baking time as they can colour quickly. Allow the biscuits to cool on the trays for a few minutes and then transport them to a wire rack to finish cooling completely.

Recipe Notes:

  • Refer to this page for conversions.
  • Be careful when boiling the posset mixture, make sure you’re using a large enough saucepan as this mixture could erupt and  boil over if you take your eye off it.
  • I recommend transferring the posset mixture into a jug when pouring into the serving dishes, this makes sure they’re really clean and neat. Allow the posset to cool a little at room temperature before chilling in the fridge – I left mine for about half an hour before refrigerating.
  • This shortbread recipe yields approx. 20 biscuits, but this will depend on the size of your biscuit/cookie cutter. If you make smaller biscuits, baking time will be a few minutes less. The baked shortbread biscuits will keep in an airtight container at room temperature for up 5 days and the lemon posset will keep for 3 days stored in the fridge.

Lemon posset recipe from The Great British Farmhouse Cookbook, shortbread recipe from BBC Food

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