Biscoff Cheesecake (No Bake)

Biscoff Cheesecake (No Bake)

Biscoff spread by the brand Lotus is a big hit in my house, although my boyfriend eats most of it! I’m not a huge fan of it straight from the jar (or on toast, which is how my boyfriend usually eats it!), but I love it in desserts. I’ve made a few Biscoff desserts so far, and I thought it was about time for a No Bake Biscoff Cheesecake! The base is Biscoff biscuits of course, the cream cheese filling is infused with Biscoff spread and it’s topped with whipped cream, melted Biscoff spread and Biscoff biscuits! Did I say Biscoff enough times?!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, Biscoff spread and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

The next day I removed it from the tin, and warmed the Biscoff spread in the microwave. Then I piped it all over the cheesecake.

Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake.

Biscoff Cheesecake

To decorate, I placed the Lotus Biscoff biscuits around the cheesecake on top of the whipped cream.

Biscoff Cheesecake

The Biscoff Cheesecake is any Biscoff lovers dream! My boyfriend absolutely loved it!

Biscoff Cheesecake

I was a big fan too of the delicious caramelised biscuit base and creamy Biscof infused filling, it was such a tasty treat!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Jo’s Kitchen Larder and Fiesta Fridays hosted by The Not So Creative Cook and Life Diet Health.

5 from 4 votes
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Biscoff Cheesecake

Servings 16

Ingredients

For the biscuit base

  • 300 g Lotus Biscoff biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 600 g Full fat cream cheese
  • 300 g Biscoff spread
  • 125 g Icing sugar
  • 300 ml Double cream

For the decoration

  • 75 g Biscoff spread
  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • 16 Lotus Biscoff biscuits

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, Biscoff and icing sugar until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, warm the Biscoff for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake

  8. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  9. Place the Lotus Biscoff biscuits on top of the cream

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!

More Biscoff recipes…

Biscoff Cheesecake Squares Biscoff & Banana Cake Lotus Biscoff Cupcakes
Biscoff Cheesecake Squares Biscoff & Banana Cake with Caramel Drip Lotus Biscoff Cupcakes

You can find more of my Cheesecake recipes by clicking here!

Biscoff Cheesecake

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Oreo Dessert Pots

Oreo Dessert Pots

I love a quick an easy dessert that can be made in advance, they’re so handy for dinner parties or even a casual gatherings with friends or family. I’ve created these Oreo Dessert Pots which are made with layers of crushed Oreos and Oreo cheesecake, then topped with whipped cream and more Oreos! It’s a super simple no bake recipe that you can assemble quickly, and it’s sure to go down well with any Oreo fan. Kids will love these Oreo Dessert Pots too, the crunchy biscuit and creamy cheesecake is such a tasty combination!

Jump straight to the recipe!

I started by mixing crushed Oreo biscuits with melted butter and put a layer of them into the bottom of my serving glasses.

To make the cheesecake I used my electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

Then I stirred in some crushed Oreos.

I layered up the serving glasses with cheesecake, more Oreo biscuits and more cheesecake.

Oreo Dessert Pots

I decorated the Oreo Dessert Pots with a swirl of whipped cream, an Oreo biscuit and some crushed Oreo crumbs.

Oreo Dessert Pots

The Oreo Dessert Pots were so delicious and were an absolute hit with my friends and family! The creamy sweet cheesecake and crunchy chocolate biscuits go so well together in this treat that’s perfect for summer time.

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Zoale and Spades, Spatulas & Spoons.

5 from 3 votes
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Oreo Dessert Pots

Servings 4

Ingredients

For the oreo crumb layers

  • 200 g Oreo biscuits crushed into crumbs
  • 50 g Butter or baking spread melted

For the oreo cheesecake layers

  • 420 g Full fat cream cheese
  • 70 g Icing sugar
  • 1 tsp Vanilla extract
  • 165 ml Double cream
  • 40 g Oreo biscuits crushed into crumbs

For the topping and decoration

  • 250 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 5 Oreo biscuits

Instructions

  1. Use a food processor to turn the oreo biscuits into crumbs - or bash them in a bowl with the end of a rolling pin

  2. Make the oreo crumb layers by mixing the oreo crumbs and butter together in a bowl

  3. Then add a layer of the oreo crumbs to the bottom of your serving glasses - the glasses I used have a 250ml capacity - use a teaspoon to press the crumbs down to compact them

  4. For the cheesecake layers use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract

  5. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

  6. Then fold in the oreo crumbs

  7. Use a piping bag to pipe a layer of the cheesecake over the crumbs, or use a spoon

  8. Add another layer of crumbs, then another layer of cheesecake

  9. Whip up the double cream with the icing sugar and the vanilla extract, and either pipe or spoon it on top

  10. Add an Oreo biscuit to each glass for decoration, crush up the remaining biscuit and sprinkle some crumbs over the whipped cream

  11. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. This post is NOT sponsored by Oreo – I just love their product!

You can find more of my Dessert recipes by clicking here!

Oreo Dessert Pots

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Choc Chip Cookie Cheesecake

Choc Chip Cookie Cheesecake

If you love cookies and you also love cheesecake then you are in for a treat with this Choc Chip Cookie Cheesecake! Instead of the standard biscuit base, this cheesecake has a chocolate chip cookie base. It’s a vanilla cheesecake mix that’s filled with chocolate chips, then topped with whipped cream, more chocolate chips and mini cookies. It isn’t completely no bake as you do have to bake the cookie base, but the cheesecake mix is no bake like a lot of my other cheesecakes so I’ve made sure it’s still very straightforward to make and enjoy!

Jump straight to the recipe!

To make the base I creamed the butter and sugar together, then mixed in the vanilla and milk, then I added the flour and chocolate chips.

I spread it out into the tin, and baked for 20 minutes. Then I left it to cool completely.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, vanilla and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. Then I folded in the chocolate chips.

I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set. The next day I removed it from the tin.

I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. To decorate, I placed the mini cookies on top of the cream and added more chocolate chips in the middle.

Choc Chip Cookie Cheesecake

And the Choc Chip Cookie Cheesecake was ready! It really is absolute cookie heaven!

Choc Chip Cookie Cheesecake

The cookie base was SO good and it really makes the Choc Chip Cookie Cheesecake special. If you love cookies and cheesecake, then this is the dessert for you!

 

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by Zoale and Three Cats and a Girl.

5 from 8 votes
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Choc Chip Cookie Cheesecake

Servings 12

Ingredients

For the cookie base

  • 120 g Butter or baking spread
  • 170 g Light brown sugar
  • 1 tsp Vanilla extract
  • 30 ml Milk
  • 150 g Plain flour
  • 1/4 tsp Salt
  • 75 g Milk Chocolate Chips

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 2 tsp Vanilla extract
  • 300 ml Double cream
  • 100 g Milk Chocolate Chips

For the decoration

  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • Mini Chop Chip Cookies
  • 25 g Milk Chocolate Chips

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4

  2. To make the cookie base, mix the butter and light brown sugar together until smooth with no lumps

  3. Mix in the milk and vanilla

  4. Mix in the plain flour and chocolate chips

  5. Spread the mixture evenly into a 23cm springform tin

  6. Bake for 20 minutes, then leave to cool completely

  7. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps

  8. Add the double cream and whisk until it is very thick and holds it's shape, then fold in the chocolate chips

  9. Smooth the mixture into the tin on top of the cookie base, then put it in the fridge overnight, or for at least 4 hours, to set

  10. Remove from the tin and put on your serving plate. You may need to use a palette knife to loosen the cookie base from the tin. Smooth the sides with a butter knife to create a neater finish

  11. To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  12. Place the mini cookies on top of the cream, then add the chocolate chips in the middle

  13. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

Choc Chip Cookie Cheesecake

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Nutella Bueno Cheesecake (No Bake)

Nutella Bueno Cheesecake (No Bake)

I love to bake and create new recipes with Nutella and it seems you do to! It is one of the most popular ingredients on my blog! So to add to my ever growing list of Nutella recipes, I have created this Nutella Bueno Cheesecake for you to enjoy. I’ve made sure there’s plenty of Nutella in the cheesecake filling so the flavour really comes through, then I’ve drizzled pure Nutella on top, followed by whipped cream and finally some yummy Kinder Bueno chocolates! It’s also a really easy no bake recipe too, so if you’ve made any of my other no bake cheesecakes before then you’ll know how simple this is. And if you haven’t made one yet, then give this one a try and find out! If you like this recipe you’ll love my Nutella Bueno Cupcakes and my Nutella Cheesecake Blondies too!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, Nutella and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

 

The next day I removed it from the tin, and warmed the Nutella in the microwave. Then I piped it all over the cheesecake.

 

Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. To decorate, I placed the Kinder Bueno chocolates around the cheesecake on top of the whipped cream. I added some sprinkles too!

Nutella Bueno Cheesecake

The Nutella Bueno Cheesecake was so yummy and full of Nutella flavour!

Nutella Bueno Cheesecake

I had two slices in one day and my friends gobbled the rest up!

Nutella Cake Nutella Cheesecake Blondies
Nutella Cake Cherry & Nutella Chocolate Cake Nutella Cheesecake Blondies
Nutella Bueno Cupcakes Nutella Stuffed Cookies
Nutella Bueno Cupcakes Nutella Stuffed Cookies Raspberry & Nutella Bread Rolls

   

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes and Bake Of The Week hosted by Casa Costello.

5 from 4 votes
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Nutella Bueno Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 600 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 g Nutella
  • 300 ml Double cream

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 75 g Nutella
  • Kinder Bueno chocolates
  • Sprinkles/Chopped hazelnuts optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, Nutella and icing sugar until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, warm the Nutella for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake

  8. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  9. Place the Kinder Bueno chocolates on top of the cream, then add some sprinkles or chopped hazelnuts if you like

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. this post is NOT sponsored by Nutella – I just love their product!

You can find more of my Cheesecake recipes by clicking here!

Nutella Bueno Cheesecake

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Biscoff Cheesecake Squares

Biscoff Cheesecake Squares

I feel like Biscoff came out of nowhere and suddenly became one of the most popular spreads and flavours out there, along with the likes of Nutella. This is not a bad thing as it’s absolutely yummy stuff and it’s another fun ingredient to experiment with when baking. Also my boyfriend loves it, so anything I make with Biscoff I know he’ll happily devour it! I’ve created these Biscoff Cheesecake Squares which start with a layer of Lotus Biscoff biscuits, then they’re topped with creamy vanilla cheesecake which is then swirled with Biscoff cheesecake. I find making baked cheesecake in a traybake so simple to make and also really easy to portion out and serve, plus the swirled effect means there’s no additional decoration needed!

Jump straight to the recipe!

To make the biscuit base I whizzed up some Lotus biscuits in the food processor, then I mixed them with melted butter and pressed into the bottom of a lined baking tin. I baked them for 10 minutes, then left them to cool.

Next I made the vanilla cheesecake filling by whisking together cream cheese, eggs, sugar and vanilla.

I poured it into the baking tin on top of the biscuit base.

Then I made the Biscoff cheesecake filling by whisking together cream cheese, eggs, sugar and Biscoff spread. I added blobs of it all over the vanilla cheesecake.

Then using a butter knife, I swirled the mixture around to create a pretty pattern.

The cheesecake baked for 30 minutes, then I let it cool completely and then popped it in the fridge.

Biscoff Cheesecake Squares

The Biscoff Cheesecake Squares were so creamy and full of caramelised biscuit flavour. They are an absolute dream for anyone who loves Biscoff and cheesecake!

Biscoff Cheesecake Squares

The Biscoff Cheesecake Squares did not last long in my house as my friends and boyfriend are huge Biscoff fans!

Lotus Biscoff Cupcakes Biscoff & Banana Cake
Lotus Biscoff Cupcakes Biscoff & Banana Cake with Caramel Drip

   

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie and Bake of the Week hosted by Casa Costello and Mummy Mishaps.

5 from 3 votes
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Biscoff Cheesecake Squares

Servings 12

Ingredients

For the biscuit base

  • 300 g Lotus Biscoff Biscuits
  • 100 g Butter or baking spread melted

For the vanilla cheesecake

  • 600 g Full fat cream cheese
  • 115 g Caster sugar
  • 2 Eggs large
  • 1 tsp Vanilla extract

For the biscoff cheesecake

  • 300 g Full fat cream cheese
  • 65 g Caster sugar
  • 1 Egg large
  • 150 g Lotus Biscoff spread

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Use a food processor to make fine crumbs out of the biscuits. You could also smash them in a bowl with a rolling pin

  3. Add the melted butter to the biscuit crumbs and mix well. Press the mixture into the lined tin and bake for 10 minutes

  4. Remove from the oven and leave to cool

  5. To make the vanilla filling, whisk together the cream cheese, caster sugar, eggs, and vanilla extract using an electric whisk or stand mixer

  6. To make the Biscoff filling, whisk together the cream cheese, caster sugar, eggs, and Biscoff spread using an electric whisk or stand mixer

  7. Pour the vanilla filling over the biscuit base, then add blobs of the Biscoff filling all over. Use a butter knife to swirl it around and create a pretty pattern

  8. Bake for 30 minutes until it has set fully and only has a slight wobble. Leave to cool fully, then chill in the fridge

  9. To serve, cut into squares. Keep any leftovers in the fridge for up to 3 days

Recipe Notes

You can use digestive biscuits instead for the base, but the Lotus Biscoff ones really add to the Biscoff flavour so I do recommend them!

NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!

You can find more of my Traybake recipes by clicking here!

Biscoff Cheesecake Squares

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Baileys Cheesecake (No Bake)

Baileys Cheesecake (No Bake)

Baileys is one of my favourite drinks around Christmas, and it’s definitely the drink I’ve missed most while being pregnant! I’ve wanted to make a Baileys Cheesecake for a while as I love to bake with Baileys, it has such a rich and creamy flavour that’s perfect for things like cheesecakes and buttercream. This is another easy no bake cheesecake recipe from me, I’ve added Baileys to both the filling and the whipped cream topping. I’ve decorated the Baileys Cheesecake with Baileys truffles, which if you are a Baileys fan like me you will love! They are fairly easy to get hold of in the UK, or you can order them through Amazon (see link below).

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese and icing sugar.

Once it was smooth with no lumps I added the double cream and the Baileys and whisked until it was very thick and held it’s shape.

Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

The next day I removed it from the tin, and melted the milk chocolate. I piped it all over the cheesecake.

Then I whipped up the double cream with the icing sugar and Baileys, and piped it all around the edges of the cheesecake.

Baileys Cheesecake

To decorate, I chopped the Baileys truffles in half and placed them around the cheesecake on top of the whipped cream. I added some sprinkles too!

Baileys Cheesecake

Oh my, this has to be one of my favourite cheesecakes as I am such a big fan of Baileys and you can taste it in every bite of the Baileys Cheesecake! This would make a fabulous dessert anytime of year, but especially at Christmas!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Zoale and Kat’s 9 Lives.

5 from 4 votes
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Baileys Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 ml Double cream
  • 8 tbsp Baileys

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 2 tbsp Baileys
  • 75 g Milk chocolate
  • 8 Baileys truffles optional
  • Sprinkles optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  4. Add the double cream and Baileys and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake

  8. Then whip up the double cream with the icing sugar and Baileys, and pipe it all around the edges of the cheesecake

  9. Cut the Baileys truffles in half and place them on top of the cream, then add some sprinkles if you like

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. this post is NOT sponsored by Baileys – I just love their product!

You can find more of my Cheesecake recipes by clicking here! Or click here for more Christmas recipes!

Baileys Cheesecake

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Bloody Bone Pie

Bloody Bone Pie

I am a big fan of Halloween and I had the idea for this Bloody Bone Pie months ago, I’m so excited to finally share it with you! It has a pastry base – but don’t let that scare you! If you don’t want to make your own pastry you can use shop bought or change it into a biscuit base, I’ve included full instructions in the recipe notes. It’s filled with sweet strawberry jam and creamy vanilla no bake cheesecake. The blood splatters are coloured white chocolate and the bones are meringue – for that extra crunch! I think it’s the perfect mix of pretty and creepy!

Jump straight to the recipe!

  

To make the pastry I rubbed the butter, icing sugar and flour together with my hands. I added the milk and bought it into a dough. Then wrapped it in cling film and chilled it in the fridge for 30 minutes.

  

I rolled the pastry out, big enough to fit my tin. It’s handy to roll it out onto cling film as it makes it very easy to pick up and transfer to the tin. I lined the tin with pastry and pricked the bottom with a fork.

  

Then I lined the pastry with baking paper and baking beans and baked it for 15 minutes until it was cooked through.

I took the baking paper and baking beans out, and baked the pastry again for another 10 minutes until it was golden brown. Then I left it to cool fully.

I filled the pastry case with a thin layer of strawberry jam. Then I made the cheesecake mixture by whisking the cream cheese, icing sugar and vanilla together until smooth. Then I added the double cream and whisked again until the mixture was thick and held it’s shape. I filled the pastry case and smoothed it over.

  

To make the meringue I whisked the egg white and cream of tartar together with an electric whisk until stiff peaks formed. Then I added the caster sugar, whilst whisking continuously. Once all the sugar was added I whisked for 5 minutes until the meringue was thick and glossy.

I piped out bone shapes onto a lined baking tray using a piping bag fitted with a circular nozzle. They baked for 1 hour, then I left them to cool.

Bloody Bone Pie

To decorate the pie I melted the white chocolate, then added the vegetable oil and red food colouring. I flicked and splattered it over the top of the pie using a fork. Then I added the meringue bones on top.

Bloody Bone Pie

The Bloody Bone Pie was so yummy! All the elements come together so well, and it’s kind of like an eton mess with the strawberry, cheesecake, pastry and meringue all combined.

 

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by Pantry Portfolio and Spades, Spatulas & Spoons.

5 from 7 votes
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Bloody Bone Pie

Ingredients

For the pastry

  • 200 g Plain flour
  • 100 g Butter or baking spread
  • 1 tbsp Caster sugar
  • 45-50 ml Milk or cold water will work too

For the filling

  • 500 g Full fat cream cheese
  • 1 tsp Vanilla extract
  • 200 ml Double cream
  • 80 g Icing sugar
  • 6 tbsp Strawberry jam

For the 'blood' splatters

  • 40 g White chocolate
  • 1 tsp Vegetable oil
  • Red food colouring

For the meringue bones

  • 1 Egg white
  • Caster sugar double the weight of your egg white to get the amount
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 200C/180C Fan/350F/Gas Mark 5

  2. To make the pastry put the plain flour and caster sugar into a bowl and stir together, then add the butter and rub the mixture together with your fingers until it resembles breadcrumbs

  3. Add the milk or water, add it a bit at a time as you may not need all of it, and bring it together into a dough. Wrap it in cling film and chill for 30 minutes

  4. Roll out the pastry (you can roll it out onto cling film to make it easier to lift up) and line a 9 inch tart tin. Use a fork to prick the bottom of the pastry

  5. Scrunch up some baking paper and line the pastry, then add baking beans. Bake it for 15 minutes

  6. Take the pastry out of the oven and remove the baking beans and paper. Trim the edges for a neater finish if needed

  7. Bake the pastry again for 10 minutes on the same temperature, or until golden brown all over and cooked through. Leave to cool fully

  8. Turn the oven down to 90C/200F (it’s hard to convert this exactly into Gas Mark as it’s less than a half)

  9. To make the meringues first find out the weight of sugar to use, weigh your egg whites, then double the sugar weight

  10. Whip up the egg whites with the cream of tartar with an electric mixer until stiff peaks form

  11. Continue to whisk the egg whites with an electric hand mixer and add the sugar a spoonful at a time. When it is all mixed in, keep mixing for 5 minutes until you can rub the meringue between your fingers and cannot feel any grains

  12. Put the meringue into a piping bag fitted with a circular nozzle and pipe it out onto lined baking trays in bone shapes

  13. Bake the meringues for 1 hour, then cool fully

  14. Fill the pastry case with a thin layer of strawberry jam

  15. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract

  16. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

  17. Fill the pastry case with the cheesecake mixture and smooth it over. Put it in the fridge to set for 3-4 hours

  18. Melt the white chocolate, then add the vegetable oil and red food colouring. Flick and splatter it over the top of the pie using a fork

  19. Add the meringue bones on top

  20. Serve immediately, store any leftovers in the fridge and eat within 2 days

Recipe Notes

If you want to give the pie a biscuit base instead, use a food processor or a rolling pin to bash up 350g digestive biscuits. Mix in 150g melted butter then line the tin all around the bottom and sides with the mixture, bake for 10 minutes on 160C Fan/180C/350F/Gas Mark 4. Leave to cool fully before adding the filling.

You can use any other jam besides strawberry but I recommend a red one for the 'blood' effect!

The meringue mixture may make a few more bones extra than you need to decorate the pie, but you can serve each slice with one.

You can find more of my Pastry recipes by clicking here! Or for more Halloween recipes click here!

Bloody Bone Pie

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Hot Chocolate Cheesecake (No Bake)

Hot Chocolate Cheesecake (No Bake)

Hot Chocolate Cheesecake sounds like a contradiction doesn’t it? Well, let me explain, this cheesecake is served cold but has the flavours of a hot chocolate! If you’re not quite ready for a steaming cup of hot chocolate, but you’re craving that tasty mix of chocolate, marshmallows and whipped cream, then this cheesecake is for you! I’ve mixed mini marshmallows into the chocolate base of this cheesecake, topped it with melted chocolate, whipped cream and plenty more mini marshmallows!

Jump straight to the recipe!

I’m so glad I discovered these vegetarian and vegan friendly gelatine free marshmallows in Sainsburys. I can finally enjoy things like rocky road, s’mores and of course hot chocolate topped with marshmallows! Apart from not being as big as other marshmallows, they have the same flavour and texture so they can be used in the same way. (By the way, I’m not being paid to advertise this product, I’m just a genuine fan!) They have a Where to Buy section on their website so you can track them down in your area, or buy online.

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar.

Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

I gently folded in the mini marshmallows, then smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

The next day I removed it from the tin, and the next step is to melt the milk chocolate and pipe it all over the cheesecake, but I accidentally put the cream on first!

Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake.

Hot Chocolate Cheesecake

To decorate, I covered the whole cheesecake with more mini marshmallows, and crushed up Flake bar sprinkled all over it  – just how I would want a hot chocolate!

Hot Chocolate Cheesecake

The Hot Chocolate Cheesecake was such a yummy indulgent treat that my friends and family absolutely loved!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Food For The Soul and Canvassed Recipes.

5 from 3 votes
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Hot Chocolate Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 ml Double cream
  • 30 g Cocoa powder
  • 75 g Mini marshmallows I used Freedom Mallows

For the decoration

  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • 75 g Milk chocolate melted
  • Mini marshmallows I used Freedom Mallows
  • Crushed flake bar or grated milk chocolate

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Gently fold in the mini marshmallows

  6. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  7. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  8. To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake

  9. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  10. Sprinkle more mini marshmallows all over the cheesecake, and either crush up half a flake bar and sprinkle that over, or grate milk chocolate over it

  11. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

Hot Chocolate Cheesecake

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Nutella Cheesecake Blondies

Nutella Cheesecake Blondies

This recipe for Nutella Cheesecake Blondies is a combination of the blondie mix from my Jammie Dodger Blondies and the cheesecake mix from my Baileys Cheesecake Chocolate Brownies – except with Nutella in the cheesecake instead of Baileys! I’ve been thinking about it for ages and I was so excited to make it as I love blondies, I love cheesecake and I love Nutella! So all three delicious elements are combined into one totally yummy treat. They are absolutely scrumptious, perfectly gooey and moist, and rather addictive too!

Jump straight to the recipe!

To make the Nutella cheesecake filling I mixed together the full fat cream cheese, caster sugar, egg and Nutella.

For the blondie batter, I started by melting the butter and golden caster sugar together in a pan on a low heat.

Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in. I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla.

 

Next I added the flour, and I poured about two third of the mixture into a lined tray bake tin. Then I poured the cheesecake mixture on top. Then I poured the rest of the blondie mix on top in blobs, and I used a butter knife to swirl the mixture around.

I then baked it on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes. I left it to cool completely before cutting into squares.

Oh my, the Nutella Cheesecake Blondies were absolutely divine!

They did not stick around for long, and no wonder, creamy Nutella cheesecake and moist blondies mmmm…

Nutella Bueno Cupcakes Nutella Cake
Nutella Bueno Cupcakes Cherry & Nutella Chocolate Cake Nutella Cake
Nutella Bueno Cheesecake Nutella Stuffed Cookies
Nutella Bueno Cheesecake (No Bake) Nutella Stuffed Cookies Raspberry & Nutella Bread Rolls

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Zoale and From Lathi’s Kitchen.

5 from 2 votes
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Nutella Cheesecake Blondies

Servings 12

Ingredients

For the Nutella cheesecake

  • 300 g Full fat cream cheese
  • 100 g Nutella
  • 1 Egg large
  • 65 g Caster sugar

For the blondie batter

  • 200 g Butter
  • 300 g Golden caster sugar
  • 150 g White chocolate broken into pieces
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 225 g Plain flour

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. To make the cheesecake filling mix together the full fat cream cheese, caster sugar, egg and Nutella with a hand whisk or electric hand whisk until smooth

  3. Melt the butter with the golden caster sugar in a pan on a low heat

  4. Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes

  5. Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract

  6. Add the flour and whisk it in

  7. Pour about two third of the brownie mixture into the traybake tin, then pour all of the cheesecake mixture on top, then pour the rest of the brownie mix on top in blobs

  8. Using a butter knife, swirl the mixture around a bit, then bake it for 35 minutes

  9. Leave it to cool completely before cutting into squares

  10. Store in the fridge and eat them within 3 days

You can find more of my Traybake recipes by clicking here!

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Mojito Cheesecake (No Bake)

Mojito Cheesecake (No Bake)

I absolutely love turning cocktails into desserts. Although I’m not a big drinker, I am a huge fan of cocktails and all the fabulous flavours you can create and enjoy in a pretty glass. Mojitos are one of the most well known cocktails, and they are made by mixing mint leaves, lime juice, white rum and soda water. I’ve infused the filling of this Mojito Cheesecake with lime juice, lime zest, fresh mint and mint extract to replicate that fresh and zesty mojito flavour! It’s perfect for summer and such an easy no bake dessert to make when it’s too warm to put the oven on!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese and icing sugar. Then I mixed in the mint and lime flavours.

 

I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.

Mojito Cheesecake

To decorate, I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. I placed the lime slices, mint leaves, paper straws and lime zest on top.

Mojito Cheesecake

I took this Mojito Cheesecake to a family meal and everyone absolutely loved it! The fresh mint and zingy lime flavours are the perfect refresher after a meal, and even better on a warm day.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Bake of the Week hosted by Casa Costello, and Fiesta Fridays hosted by Life Diet Health and Apply To Face Blog.

5 from 5 votes
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Mojito Cheesecake

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 2 Limes juice and zest
  • 12 Fresh mint leaves finely chopped
  • 1/2 tsp Peppermint extract
  • 300 ml Double cream

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Lime zest & Lime slices
  • Fresh mint leaves
  • Paper straws optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  4. Whisk in the lime zest, the lime juice, the peppermint extract and chopped mint leaves

  5. Add the double cream and whisk until it is very thick and holds it's shape

  6. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  7. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  8. To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake 

  9. Add the lime slices, mint leaves and paper straws around the edge, then sprinkle some lime zest in the centre

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

Mojito Cheesecake

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