Cheesecake Recipes - The Best NO BAKE Recipes!

Baileys Cheesecake {No Bake}

Sarah Rossi — Thu, 15 Dec 2022 10:30:00 +0000

This no-bake Baileys Cheesecake is an absolute must-make! Totally decadent and delicious, with Irish cream flavours, whipped up in just 15 MINUTES.

This is an impressive showstopper of a dessert. Your guest will be so impressed, but they need not know it’s actually super easy. Shhh.

Dessert at Christmas is always a big decision, and year after year this Baileys Cheesecake comes out on top for me.

It ticks all the boxes – festive flavours, something special, always a crowd-pleaser AND you can make it ahead of time, saving precious time in the kitchen.

Did I mention there’s no baking involved either? Just a crunchy, biscuit base with a whip up of creamy filling and a quick topping.

That’s it! If you’re making this to finish off your Christmas Day feast, you can make it as part of your prep on Christmas Eve and keep it in the fridge until it’s time to serve.

It’s not just for Christmas Day though – this is an ideal dessert for wowing guests at any get-together in winter (although who’s going to argue if you serve it up in summer too?!)

Why you’ll love this Baileys Cheesecake recipe

So quick and easy to whip up

Great for making in advance

Everyone LOVES this classic

About this recipe

In case you don’t already know… Are cheesecakes really made with real cheese? Yes. Do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.

AND you can mix up the flavours (try my White Chocolate Cheesecake, my Chocolate Orange Cheesecake, my Biscoff Cheesecake or my Ferrero Rocher Cheesecake too).

This boozy, festive Baileys Cheesecake is just perfect for the whole season of Christmas, when indulgence and pushing the boat out are crucial.

Baileys Cheesecake ingredients NOTES

Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat
Milk chocolate – I buy Callebaut in bulk as then it’s the same price as supermarket chocolate. It’s amazing to melt and makes such a difference to the recipe

How to make Baileys Cheesecake

Crush the digestive biscuits and mix in the other base ingredients. Press into a tin and chill in the fridge.

2. Beat the cream cheese and icing sugar, then add the cream and Baileys. Whisk until thick.

3. Remove the base from the fridge and add the cheesecake mixture, smoothing on top. Refrigerate for at least 3 hours, ideally overnight.

4. Make the topping when you’re almost ready to serve. Melt the chocolate gently, allow to cool and decorate.

Hint: Whip the cream straight from the fridge and whip enough so it holds its shape (to the texture of ice cream).

STORING

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

Top tips

Whipping cream

Make sure you whip the cream straight from the fridge as room temperature cream doesn’t whip as well. Be sure to whip it enough to that it holds its shape – more like the texture of ice cream. HOWEVER, don’t over-whip it or it can split!

Type of tin

The recipe is for a 7” deep tin (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin as it’s a great size and very easy to use.

FAQs

How do I get the cheesecake out of the tin?

Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

Once it’s out of the tin, it will start to lose its shape a little, so I like to do this no more than 3 hours before serving it. Keep it uncovered in the fridge on a plate or serving platter. You can decorate then or just before serving.

How do I decorate the cheesecake?

When the chocolate has cooled, pour it gently over the cheesecake or you can pour it into a piping bag first to decorate for a fancier design.

Then carefully add the chocolates and sprinkles of your choice.

Which sprinkles do you use for decorating the cheesecake?

Any green sprinkles will look great but I use these ones from Amazon.

What chocolate do you use to decorate?

I used Baileys truffles like these ones, but you could use any chocolate or truffle you fancy.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Baileys Cheesecake {No Bake}

This No Bake Baileys Cheesecake is a must-make. Totally decadent and delicious, with Irish cream flavours, whipped up in just 15 minutes. Simply divine!

Course Dessert

Cuisine Family Food

Prep Time 15

Cook Time 5

Chilling Time 3

Total Time 3 20

Servings People

Calories 560kcal

Author Sarah Rossi

Ingredients

For the base:

300 g Digestive biscuits Crushed
150 g Butter Melted | See notes
3 tbsp Cocoa powder

For the cheesecake mixture:

100 g Icing sugar
680 g Cream cheese See notes
300 ml Double cream
90 ml Baileys Irish Cream Liqueur About 5 tbsps

For the topping:

150 ml Milk chocolate
Chocolates, sprinkles or Baileys truffles to decorate

Metric – Imperial

Instructions

Combine the crushed biscuits with the melted butter and cocoa and press into a tin. Chill in the fridge while you make the topping.
Beat the cream cheese with the icing sugar until it's just combined, don't overmix.
Add in the double cream and Baileys and whisk until very thick. Use an electric whisk if you have one.
Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
When you are almost ready to serve the cheesecake, melt the chocolate very gently in a bowl, sitting over a pan of simmering water. (Don't let the bowl touch the water!)
When the chocolate is melted, allow to cool for about 10 minutes. It should be body temperature (so you can't feel it when you touch it with your finger).
Remove the cheesecake from the fridge and take out of the tin (see tips above). Gently drizzle over the chocolate, working quickly. Add decorations. (See notes).

Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent.

Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream.

Decorating: When the chocolate has cooled, pour it gently over the cheesecake or you can pour it into a piping bag first to decorate for a fancier design. I used Baileys Truffles and some sprinkles but you can use whatever you have.

Removing from tin: Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

Type of tin: The recipe is for a 7” deep tin (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin.

Storing: You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

Nutrition

The post Baileys Cheesecake {No Bake} appeared first on Taming Twins.

Ferrero Rocher Cheesecake {No Bake recipe}

Sarah Rossi — Sun, 18 Nov 2018 19:30:44 +0000

This no bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base, this recipe is your must-make dessert. (Includes video to show you how!)

Despite my love of cheesecake recipes, until this one I had never shared a Christmas cheesecake recipe before.

Then I came up with three in one year! The others are:

Chocolate Orange Cheesecake

Baileys Cheesecake

Disclaimer: To be enjoyed at any time of the year, not just Christmas!

Why you’ll love this Ferrero Rocher Cheesecake recipe

Simple ingredients and easy no-bake method

Make ahead for convenience

Delicious and impressive enough for a special occasion

How do you make a Ferrero Rocher Cheesecake?

You make a simple biscuit base with crushed digestives and then top with deliciously light and creamy filling: whipped double cream, icing sugar and cream cheese with melted chocolate.

Mix in chopped Ferrero Rochers, put it all together and leave to set. When the cheesecake is set, drizzle over dark chocolate, more cream and Ferraro Rochers. So easy and delicious.

That’s it!

Ferrero Rocher Cheesecake Ingredients Notes

For the base:

Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
Digestive biscuits – These crush up well

For the cheesecake:

Milk chocolate – Broken into pieces
Double cream – See tips below on the required whipping consistency
Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
Icing sugar – This will need sifting
Ferrero Rocher – Or other hazelnut chocolates

To decorate:

Milk chocolate – Broken into pieces. I love this kind of chocolate
Ferrero Rocher – 12 individual chocolates
Edible gold sprinkles – Optional

Tips for making a Ferrero Rocher Cheesecake

Consistency

The consistency of this cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.

Whipping the cream

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense.

Sift the icing sugar

Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!

Type of tin

The recipe is for a 7″ tin which is also DEEP (this is the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.

If it’s too runny

Ferrero Rocher Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving.

To make ahead

Prepare the cheesecake up to the end of step 4. Keep it in the fridge in the tin for up to 2 days. When you’re ready to serve, or up to 2 hours before, finish the cheesecake as per the final steps.

Storing

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can cheesecake be frozen?

More festive desserts…

Desserts

Panettone Bread and Butter Pudding {Easy Recipe!}

Desserts

Christmas Wreath Pavlova

Slow Cooker

Slow Cooker Chocolate Orange Pudding

Sweet Things

Christmas Cupcakes {Easy Recipe}

FAQs

Is this recipe gluten free?

Unfortunately not. There is gluten contained in Ferrero Rocher chocolate. You could swap the biscuits and chocolates for gluten free alternatives though.

What’s the best way to remove the cheesecake from the tin?

Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).

Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

Are cheesecakes made with real cheese?

Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Ferrero Rocher Cheesecake {No Bake Recipe}

This No Bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base, this is your must-make dessert!

Course Dessert

Cuisine Family Food

Prep Time 30

Chilling 4

Total Time 4 30

Servings

Calories 874kcal

Author Sarah Rossi

Ingredients

For the base:

200 g Digestive biscuits Crushed
100 g Unsalted butter Melted

For the cheesecake mixture :

300 g Milk chocolate Broken into pieces
500 ml Double cream At room temperature
500 g Full-fate cream cheese At room temperature
75 g Icing sugar
250 g Ferrero Rocher Or other hazelnut chocolates

To decorate:

100 g Milk chocolate Broken into pieces
12 Ferrero Rocher Or other hazelnut chocolates
Edible gold sprinkles Optional

Metric – Imperial

Instructions

Combine the crushed biscuit with the melted butter and press into the tin.
Melt the 300g/11oz of milk chocolate for the cheesecake in a microwavable bowl in the microwave in 30-second bursts (mixing well after each burst, even if it doesn’t look like it needs it). Alternatively, melt the chocolate in a small heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water, and stir occasionally until the chocolate melts). Set the melted chocolate aside for 5 minutes until it cools to room temperature.
Pour the double cream into a large clean bowl, add the cream cheese and icing sugar and beat until very stiff and thick (use an electric hand whisk if you have one). It’s ready when it’s the consistency of ice cream.
Add the cooled melted chocolate and crushed hazelnut chocolates and beat until well combined. Spoon the cheesecake mixture on top of the biscuit base, smoothing the top, and transfer to the fridge for 4 hours (or longer) to set.
Remove from the fridge, run a knife around the edge of the tin and gently push the cheesecake out (if it’s a loose-bottom type, you can sit it on a glass or can and gently push the sides of the tin downwards to help).
Melt the remaining chocolate (using the method explained above) and drizzle over the cheesecake. Top with the remaining hazelnut chocolates. Add sprinkles if you fancy.

Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave

Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Nutrition

The post Ferrero Rocher Cheesecake {No Bake recipe} appeared first on Taming Twins.

Easter Mini Cheesecakes {No Bake}

Sarah Rossi — Tue, 23 Mar 2021 10:30:40 +0000

Want to serve up an impressive dessert at Easter but without the faff? These Easter Mini Cheesecakes with Cadbury’s Mini Eggs are a fantastic shortcut pudding – without any baking!

I know so many of you love my Mini Egg Cheesecake at Easter, but if you’d like an even simpler way to serve up dessert, these individual Mini Easter Cheesecakes are a total winner.

They mix up in about 10 minutes, you can make them ahead to save you time in the kitchen on a busy Easter feasting weekend (or any time, in fact!)

Don’t get me wrong, I love a full blown No Bake Cheesecake, but these are a rough-and-ready shortcut version, meaning you don’t have to worry too much about being precise, decorating, slicing, removing it from a tin or leaving time to serve up.

Why you’ll love this Mini Cheesecakes recipe

Easy to scale up or down for more people

No fancy equipment or baking skills required

No worries about slicing or being neat!

Easter Mini Cheesecakes Ingredients

Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
Digestive biscuits – These crush up well
Cadbury’s Mini Eggs – For filling and decoration
Double cream – See tips below on the required whipping consistency
Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
Icing sugar – This will need sifting
Lemon – Juice only

How to make Mini Cheesecakes for Easter

Crush the biscuits until they look like lumpy sand and mix with the melted butter, then share between the dishes/tumblers you’re using.
Roughly crush up the Mini Eggs then make the cream mixture with the whipped cream, icing sugar, cream cheese and lemon juice, along with some Mini Eggs, according to the recipe below.
Put half of the cream mixture on top of the biscuit base and more Mini Eggs.
Top with the remaining cheesecake mixture and Mini Eggs. Chill until you are ready to serve.

Substitutions

To make gluten free – Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.

Storing

Store the cheesecakes covered in the fridge for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if they’ve had time to chill overnight.

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

Top Tips

Cream consistency

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the Mini Cheesecakes will be sloppy, too stiff and too dense.

Glasses to serve

I use tumblers to serve these in because they look pretty and you can see the cheesecake layers. You could even use a wine or martini glass if you’re feeling fancy.

MOre Easy Easter Desserts…

Easter Ideas

Mini Egg CHOCOLATE Pudding {Slow Cooker Recipe}

Sweet Things

Perfect Creme Egg Brownies

Desserts

Hot Cross Bun Bread and Butter Pudding

Easter Ideas

Easter Chocolate Cake

FAQs

How do I crush the Mini Eggs?

I bash them with the bottom of a mug!

Help! My cheesecakes aren’t setting properly.

If the cream is too runny, it’s probably because it wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easter Mini Cheesecakes {No Bake}

You need these Easter Mini Cheesecakes on your Easter menu! They're an impressive dessert with zero faff. Mixed up in just 10 minutes, no baking, totally delicious.

Course Dessert

Cuisine Family Food

Prep Time 10

Total Time 10

Servings People

Calories 930kcal

Author Sarah Rossi

Ingredients

150 g Digestive biscuits
75 g Butter Unsalted, melted
300 g Mini Cadbury’s Mini Eggs
300 ml Double cream Whipped to soft peaks
50 g Icing sugar
300 g Cream cheese See notes
2 tsp Lemon juice

Metric – Imperial

Instructions

Crush the biscuits until they look like lumpy sand and mix with the melted butter.
Put the mixture into the bottom of 4 tumbler-sized glasses.
Roughly crush the Mini Eggs.
Combine the whipped cream, icing sugar, cream cheese, lemon juice and about A THIRD of the chopped Mini Eggs. Fold in gently until fully combined.
Put half of the mixture into the glasses on top of the biscuit base. Add another THIRD of the Mini Eggs.
Top with the remaining cheesecake mixture and add the remaining Mini Eggs on top.
Chill until you are ready to serve.

Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream.

Nutrition

The post Easter Mini Cheesecakes {No Bake} appeared first on Taming Twins.

Nutella Cheesecake (No Bake!)

Sarah Rossi — Fri, 12 May 2017 18:45:03 +0000

The ultimate No Bake Nutella Cheesecake. A must-make for Nutella fans! With just 6 ingredients, it’s incredibly easy and utterly delicious.

Oh, No Bake Nutella Cheesecake, let me count the ways I love you. Chocolate? Hazelnuts? Quick? Simple? Delicious show stopping dessert? Yes, yes and a bit more yes.

Could this be one of my favourite cheesecake recipes ever?

Here’s my foolproof recipe that involves no baking whatsoever. The result is a showstopping, impressive, creamy and chocolatey dessert that is perfect for something special.

Why you’ll love this Nutella Cheesecake

A showstopper but surprisingly quick and easy

Make ahead

Just 6 ingredients!

Nutella Cheesecake Ingredients Notes

Digestive biscuits – We’re going to crush these up
Unsalted butter – Melt this quickly in a mug in the microwave
Double cream – See tips below on the required whipping consistency
Full fat cream cheese – Be sure to always use full fat cream cheese
Nutella spread – OBVIOUSLY! (Or other chocolate hazelnut spread.)
Hazelnuts – These will be crushed

How to make a Nutella Cheesecake

1. Crush the biscuits with a rolling pin or food processor. Mix with the melted butter.

2. Press the biscuit mixture into your tin to make a base. Chill in the fridge.

3. Combine the cream, cream cheese and Nutella and whisk until thick.

4. Remove the base from the fridge and add the cheesecake mixture, smoothing the top. Chill in the fridge as per the recipe below.

5. Warm the remaining Nutella slightly, remove the cheesecake from the fridge and pour on top, smoothing with the back of a spoon.

6. Sprinkle the hazelnuts around the edge then return to the fridge as per the recipe below.

storing the cheesecake

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate or cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can cheesecake be frozen?

Other NO Bake cheesecake recipes

Cheesecakes

White Chocolate Cheesecake {NO BAKE Recipe}

Cheesecakes

Biscoff Cheesecake {5 Ingredient Recipe!}

Cheesecakes

Chocolate Orange Cheesecake {No Bake Recipe}

Cheesecakes

Oreo Cheesecake {EASIEST EVER No Bake Recipe!}

Top tips

Whip the cream straight from the fridge

Room temperature cream doesn’t whip as well.

The consistency you’re aiming for

Be sure to whip it enough so that it holds its shape (a bit like the texture of ice cream). A bit wobbly is fine but it should be sliceable.

HOWEVER, do not over-whip it or it can split! (Use an electric whisk if you have one.)

Melting the Nutella and topping the cheesecake

To make sure the cheesecake doesn’t melt as you add the topping, set it in the fridge for AT LEAST 4 hours first.

Melt the Nutella very gently in a pan on the hob or in the microwave, being careful to make sure it doesn’t get hot.

Pour this over the cold cheesecake while it’s still in the tin, being careful not to touch the filling as you gently spread it with the back of a spoon.

For best results, pop it back into the fridge to set for at least another hour before removing it from the tin.

Successfully removing the cheesecake from the tin

The trick here is to use a tin with a springform (one that has unclippable sides) or a removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).

Warm a regular dinner knife under a hot tap and then dry it.

Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

FAQs

Are cheesecakes really made with real cheese?

Yes! But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.

Help! My cheesecake hasn’t set properly!

If it’s too runny it’s probably because your cream wasn’t whipped quite enough. Don’t worry – pop it into the freezer for a few hours before serving.

This also might happen if you haven’t chilled it for long enough or if the weather is extremely hot.

How should I crush the biscuits for the cheesecake base?

I use a food processor because it helps get that nice, fine consistency.

If you’d prefer to do it by hand, just put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Nutella Cheesecake (No Bake – 6 Ingredients!)

This is the ultimate No Bake Nutella Cheesecake. It's incredibly easy and utterly delicious. This chocolate and hazelnut creamy showstopper dessert is a must-make for Nutella fans.

Course Dessert

Cuisine Family Food

Prep Time 15

Total Time 15

Servings People

Calories 505kcal

Author Sarah Rossi

Ingredients

For the base:

200 g Digestive biscuits Crushed
80 g Unsalted butter Melted

For the cheesecake mixture:

300 ml Double cream
400 g Full fat cream cheese
200 g Nutella spread

For the topping:

150 g Nutella Melted
50 g Hazelnuts Roughly chopped

Instructions

Combine the crushed digestive biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
Pour the double cream into a bowl, add the cream cheese and Nutella.
Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Pop into the fridge for at least 4 hours (or overnight is much better if you don't need it until the next day).
When the cheesecake is well chilled, warm the Nutella very gently in a pan on the hob or in the microwave. (Don't let it get hot, it just needs to soften very slightly.)
Remove the cheesecake from the fridge and, while still in the tin, pour the melted Nutella over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.)
Sprinkle the hazelnuts around the edge.
Return the cheesecake to the fridge for at least a further 1 hour.

Notes

Removing the cheesecake from the tin: Run around the outside of the tin with a warm knife to easily remove the cheesecake. If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave

Cream cheese: Use full fat cream cheese and drain off any liquid before using

Whipping the cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream)

To make gluten free: Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free

Nutrition

The post Nutella Cheesecake (No Bake!) appeared first on Taming Twins.