No-Bake – Page 6 – What Jessica Baked Next

No-bake treats are my new favourite recipes because they’re quick and convenient to make and don’t require the use of an oven. As my last no-bake recipe went down well I thought I would share with you my new favourite no-bake chocolate recipe, which is super easy to make and tastes out of this world good! I personally love the saltiness of the peanut butter against the decadent chocolate topping. This is a treat worth making and what’s great is it takes only half an hour to make and chill. I first tried this recipe out earlier in the year and it tasted so good that I knew I had to make it again to share with you! Peanut butter fanatics are going to love these bars!

(Makes 16 Bars)

Ingredients:

150g salted or unsalted butter

200g digestive biscuits

200g light brown sugar

300g smooth or crunchy peanut butter

Chocolate Topping:

200g dark or milk chocolate

30g / 2 tablespoons smooth peanut butter

Method:

1. Line a 20cm square tin with parchment paper and grease with butter.

2. Place the digestive biscuits and sugar in a food processor, blitz until you have fine crumbs. In a pan, melt the butter, then to the butter add the crushed biscuits and sugar along with the peanut butter and mix until the mixture ‘clumps’ together.

3. Tip the mixture into the lined tin and firmly press down using the back of a spoon. Set this aside in the fridge whilst you prepare the topping.

4. For the chocolate topping, melt the chocolate and peanut butter either one of two ways, melt in a bowl over a saucepan of simmering water (this is a bain-marie) or melt in the microwave in 30 second blasts until all the chocolate is completely melted. Once all the chocolate is melted, pour it over the peanut butter biscuit base and spread over until all the chocolate has covered the base and it’s nice and smooth. Set in the fridge for about 1 and 1/2 hours, or if you want to make it advance you can chill it overnight like I did and then serve it the next day. Once set, take it out of tin, remove the parchment paper and cut into 16 squares.

The bars will store in an airtight container in the fridge for up to 5 days.

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No-Bake Ferrero Rocher Cheesecake! A buttery biscuit base, followed by a layer of creamy vanilla cheesecake with chopped Ferrero Rocher chocolates folded through. Once set, the cheesecake is topped with a layer of Nutella and decorated with chopped hazelnuts and even more Ferrero Rocher!

Originally posted in July 2013, photographs updated February 2024.

This recipe remains the second most viewed recipe of all time on this blog. Which still blows my mind, I remember making this recipe the very first time. It was a summer evening, too hot to bake, and I wanted to share my first ever cheesecake recipe. Always being a massive fan of all things chocolate-hazelnut flavoured, and Ferrero Rocher chocolates, I decided on this for the recipe.

This cheesecake is so easy to make and it tastes heavenly! It has a gorgeous buttery biscuit base, with a creamy mousse filling which is speckled with chopped Ferrero Rocher and is topped with a layer of Nutella and decorated with roasted hazelnuts.

A very decadent dessert that’s perfect for simply any occasion. The only difficult part of this recipe is waiting for the cheesecake to set, but once you’ve had a slice of it you’ll find it really hard to stop eating it!

(Serves 10-12)

Ingredients:

Biscuit Base:

300g digestive biscuits

140g butter

Cheesecake Filling:

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

85g icing sugar, sifted

300ml double cream, chilled

1 teaspoon vanilla extract or vanilla bean paste

12 Ferrero Rocher chocolates, roughly chopped

Decoration:

4-6 (heaped) tablespoons chocolate hazelnut spread (such as Nutella), for spreading or drizzling

25g chopped roasted hazelnuts

Ferrero Rocher chocolates – how many you want, I decorated with 12

Method:

To make the cheesecake base: Melt the butter in a small saucepan or in a microwave. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until compact and firm. Use the back of a spoon or glass to smooth over, place in the fridge to chill whilst you make the filling.
To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until smooth. In another mixing bowl whisk together the cream and vanilla until soft peaks form. Fold the cream into the cream cheese mix. Finally, fold through the chopped chocolates.
Spoon over the biscuit base and smooth over with a spatula or palette knife. Cover and leave the cheesecake to chill in the fridge for at least 6 hours or overnight.
Once the cheesecake has set, place the chocolate hazelnut spread in a small saucepan and melt over a low heat for 3-4 minutes until runny – be careful not to boil the Nutella or get it too hot.
Allow the Nutella to cool slightly before spreading or drizzling over the top of the cheesecake. Finish by decorating with the remaining chocolates and some chopped roasted hazelnuts. Serve chilled. Cheesecake will store covered in the fridge for up to 3 days.

Recipe Notes:

You can add more chopped Ferrero Rocher to the cheesecake filling.
If you like your cheesecake sweeter, feel free to add more icing sugar to the cheesecake filling. I recommend adding around 150g instead of 85g. Check by tasting and adding more until it reaches your desired sweetness.
For the Nutella topping, I typically use 4-6 heaped tablespoons of Nutella. I find using 6 heaped tablespoons makes the topping easier to spread and makes sure there’s enough to completely cover the top.