Sunday, 23 April 2017

No-Bake Ferrero Rocher Cheesecake

Its so easy to make this cheesecake and it tastes heavenly !! 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 have had a slice if it you will find it really hard to stop eating ! 😱


Biscuit base:
  • 300g digestive biscuits 
  • 140g unsalted butter
Cheesecake filling:
  • 300ml double cream, chilled
  • 1 tsp vanilla extract
  • 500g full-fat cream cheese, at room temperature 
  • 85g icing sugar, sifted
  • 5 Ferrero Rocher chocolates, cut into small pieces 
  • 4-5 tbsp Nutella, for spreading & drizzle 
  • 25g chopped hazelnuts 
  • 8-10 Ferrero Rocher chocolate 

To make the cheesecake base:  Melt butter in  a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add melted butter and mix until well combined. Tip teh biscuit crumbs into a 23cm springform cake tin and press done until firm. Use the back of a spoon or glass to smooth over, place in the refrigerator 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 softened. 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 biscuits base and smooth over with a spatula. 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 2-3 minutes until runny, be careful not to boil the Nutella.

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 Nutella. Serve chilled

Sunday, 2 April 2017

Non-Bake Caramel Rolo Cheesecake

Caramel creamy cheesecake filling on top of a delicious buttery biscuits base drizzled with an extra bit of caramel and packed full of Rolo's-a delicious dessert perfect for every occasion !!! 
It's so easy to make and UTTERLY DELICIOUS 😄👍


Biscuits base

  • 150g digestive biscuits
  • 150g golden Oreos 
  • 125g butter, melted
Cheesecake filling
  • 250g  Philadelphia cheese
  • 250g mascarpone cheese
  • 109g icing sugar
  • 1 tsp vanilla extract
  • 150g Carnation caramel
  • 300ml double cream
  • 170g Rolosweets, chopped
  • Carnation caramel for decoration
  • Rolo sweets
  • Whipped cream

Using food processor blitz the biscuits then mix the biscuits with melted butter. Spread on the bottom of an 8" springform tin and press down firmly. Leave to set in the fridge.

Using electric mixer whisk together the cream cheese, mascarpone cheese, vanilla X tract, icing sugar and caramel unl smooth and lump free.

Pour into the mx the double cream and continue to whisk for a couple of minutes until it's very thick and mousse like. 

Chop the Rolos up into quarters and fold through the ckeesecake filling. Spread over the biscuits base and leave to set in the fridge for 5-6 hours or preferably overnight. 

To decorate the cheesecake, top with a drizzle of caramel and whip up some spare double cream with a touch of vanilla and pipe around the edge. Top with Rolos on each of the cream.