perfect for your get togethers, BBQs or birthdays.
500 gms cream cheese (softened at room temperature)
1 package unflavoured gelatin (dissolved in 100 ml hot water)(cooled down)
200 ml chillied whipping cream
2 cups mango puree (recipe below)
200 gms graham crackers (crushed)
100 gms melted butter
½ cup macadamias
½ cup desiccated coconut
2 tbspns brown sugar
4 Kensington Pride mangoes/ any mango of your choice, (peeled and cut into chunks)
100 gms white chocolate (melted)
1 cup castor sugar
1 tbspn lemon juice
2 mangoes (sliced thinly)
2 cups whipped cream (unsweetened)
In a food processor crush graham crackers & macadamias to crumbs and add sugar and desiccated coconut and mix. Add melted butter and mix more until it looks like wet sand. Spray the bottom of springform pan and press this mixture in the springform pan to make the crust of the cheesecake. Refrigerate until needed.
For mango puree put all the ingredients given above in the blender and mix well until its smooth.
In a deep mixing bowl, use the electric hand mixer to whip the cream cheese. When it is soft add cream and whip well. Now add mango puree and mix again and at the end mix in gelatine mixture as well. We put gelatine at the end so it mixes into the mixture uniformly.
Pour this mixture into the prepared base and refrigerate overnight or for 24 hours for good results.
When its set, run a knife thru the edges and take it out onto your serving plate. Decorate with some mango slices or chunks and some whipped cream. Serve.
I love Nutella, I love No Bake cheesecakes….. I combined the two love of my life and created this masterpiece ❤
Match Made In Food Heaven!
250 gms graham crackers
125 gms melted butter
2 tbspns hazelnut meal (ground hazelnuts)
500 gms cream cheese (Philadelphia) (softened at room temperature)
Some chopped pan roasted hazelnuts
A splash of vanilla
¾ cup confectioner sugar
1 ½ cup Nutella spread
½ cup cream
FOR GANACHE TOPPING
½ cup of Heavy Cream
115gms of Semisweet Chocolate Chips
1 tsp of Butter, softened at room temperature
-Grease a 22cm spring form pan.
-Crush the graham crackers and put them in a mixing bowl. Add hazelnut meal and melted butter and mix until it gets wet sand like texture.
-Put the graham cracker mixture in the pan and press to make an even base. Stick it in the freezer until we make the filling.
-Now for filling make sure everything is at the room temperature except the cream. It has to be chilled otherwise it won’t whip properly and the cake will be dense.
-So let’s get started….. In a mixing bowl whip cream cheese with and electric mixture until it is smooth. Now add rest of the ingredients except hazelnuts. Give another whip and mix everything.
-Gently fold in the chopped hazelnuts and pour the mixture in the spring form pan over the graham cracker base and cover it with cling film. Refrigerate for at least 16 hours.
-Now microwave some cream for 1 minute and pour over the semisweet chocolate chips to make the ganache. Keep it aside for 2 minutes without touching it. The heat from the cream will help us in melting the chocolate.
-Now add butter (gives shine and gloss to the ganache) and start whisking it until it turns into a shiny chocolate mixture. Cool it for 2 minutes and then pour over the cheesecake which is still in the spring form pan.
-Refrigerate for a couple of hours, let ganache set for a while. Now decorate it with anything you want, hazelnuts, confectioner sugar, whipped cream, etc. and serve.
Mocha cheesecake is a coffee and chocolate flavoured no bake cheesecake….. Personally, I like no bake cheesecakes because I
1. Don’t like adding eggs to cream cheese as they kill the sourness of cream cheese and destroy its taste
2. Avoid using oven too much
3. Like easy desserts
So I made chocolate caramel cheesecake last week, it was really sweet so this week I decided to make something with chocolate but with a hint of bitterness….. so what can be better than Mocha Cheesecake?
You will love it, give it a try and enjoy it with your family& friends…….
225 gms digestive biscuits
¼ – ½ cup melted butter
¼ cup brown sugar
¼ cup desiccated coconut
500 gms Philadelphia cream cheese (at room temperature)
1 cup white chocolate chips/ dark chocolate chips/ walnuts/ chopped pecans (optional)
A splash of vanilla
Some whipped cream
Some chocolate powder (to sprinkle)
-Crush digestives in a food processor and mix coconut and sugar with it. Now add melted butter and mix until it looks like wet sand.
-Take a 22inch springform pan and spray some non stick spray on it.
-Lay a base of this digestive biscuit mix and make it even with your fingers.
-Stick it in the freezer for around 10 minutes.
-Meanwhile lets make our cream cheese filling.
-Melt the chocolate in a microwave proof bowl for heating it for 2 minutes and let it stay in the microwave until needed.
-Now in a large mixing bowl combine everything except chocolate, chocolate chips and cream and coffee mixture.
-Using an electric hand mixer mix everything together until just combined. Scrape the sides of the bowl with the spatula and mix again.
-Now mix coffee granules with the cream. Stir well until they are dissolved in the cold cream.
-Now introduce it to the cream cheese mixture along with the melted chocolate. Give your beater another buzz and mix everything together for about 2 minutes on high speed. This will make the cheesecake fluffy as well.
-Now mix it the chocolate chips and pour this mixture onto your base and make it smooth and even with the spatula. Cover it with cling film and refrigerate for atleast 16 hours.
-Take it out, decorate with some whipped cream, top it with some cocoa powder, cut a slice and serve.
Chocolate Caramel Cheesecake…… Chocolate Caramel Cheesecake……. Chocolate Caramel Cheesecake…… Chocolate Caramel Cheesecake ….. I cant think of anything else when I have this in front of me. Lets make it!
250 gms gram crackers/ wheat able
½ cup and 2 tbspns melted butter
½ cup desiccated coconut
¼ cup brown sugar
FOR CREAM CHEESE FILLING
500 gms Philadelphia cream cheese (blocks) (room temperature)
A pinch of salt
1 tspn instant coffee
A splash of vanilla
220 gms bittersweet chocolate (melted – over the stove or in the microwave for 2 mins)
FOR CARAMEL SAUCE
¾ cup warm cream
1 cup sugar
½ cup water
Pinch of salt
A splash of vanilla
2 tbspns butter
100 gms Any of your favourite chocolate bar (I used “Lindt” Caramel and hazelnut Bar) (chop it or smash it with the rolling pin and break it into small pieces)
-Preheat your oven to 180 degrees celsius.
-In a food processor, crush the graham crackers. Put them in a bowl, mix some brown sugar and desiccated coconut. Pour melted butter and mix until it looks like wet sand.
-Line it in the bottom of your 22cm spring form pan and with the tips of your fingers or back of the spoon press the crumbs to make an even base.
-Bake for about 10 minutes and take it out. Turn off the oven because you don’t need it now (that’s the best part about this cake) Let it cool completely in the pan and please DO NOT open the spring form at this stage.
-Meanwhile let us make our caramel sauce!
-So for the caramel sauce, pour the water in the saucepan and add the sugar, DO NOT STIR! Put it on stove on medium heat until it starts to dissolve and change its colour to light Amber color.
-Now you have to be very careful because we are about to introduce warm cream to our sugar mixture, in fact “Boiling” sugar mixture.
-Take it off the stove, add cream little by little, stirring constantly with wooden spoon until the whole cream is in the saucepan. -Bring it back to the heat and add butter and salt.
-Butter will reduce the bubbling of cream and sugar.
-Let it cook on low heat for 2 minutes and WOLLA……… your caramel sauce is ready.
-Pour it in a bowl and put it in the freezer until we need it. (We want lukewarm but not frozen caramel).
-While the caramel is resting and cooling itself down, lets make our cream cheese filling.
-So for cream cheese filling, you need to take a big mixing bowl, put your cream cheese blocks which are obviously at room temperature, add salt, coffee and vanilla and mix it with your handy dandy electric mixture (which is also known as beater). Mix well until everything is combined. Now add lukewarm melted chocolate and mix again.
-And congratulations! Your cream cheese filling is now done J .
-Now chop chop your chocolate bar into small pieces but please do not crush them. We want chocolate chip size pieces. I could have used chocolate chips but I do not like the taste. I want my this treat to be EXTRAORDINARY!!!!!!!!!!! So I used caramel hazelnut lindt chocolate bar. It just adds the goodness…. I mean chocolate on top of chocolate and caramel…… !!!!! Yum!
-Ok now, divide your cream cheese filling, caramel and chopped chocolate into 2 parts.
-Take your base which is still in the springform, lay a layer of chocolate cream cheese, make it smooth with the spoon or the spatula, drizzle some caramel, make it smooth as well and then put some chopped chocolate on top.
-Then again, lay another layer of cream cheese filling, make it smooth, drizzle some caramel (this is your last layer as well as your final look to the cake so, be organised!) and put left over chocolate chunks on top in a decorative manner or just chuck that all on top.
-Refrigerate for 16 – 18 hours or 24 hours (if you can wait that long) to let it set completely otherwise it is going to be a big mess.
-Take it out and now finally you can open the spring form pan. Cut it into slices, it will be messy because we have caramel in there but that’s fine.
-Cut it into slices and serve chilled to your guests.
Making cheesecake sounds difficult but trust me it is easier than making a normal flour cake, you don’t have to take care of baking powder, the rising of the cake, the icing and all other shit. All you have to take care about is its taste, smooth texture and setting and the best thing about “No Bake cheesecake” is that you don’t have to turn on your oven or anything else. It is simple, easy and lovely and when it is made with some fruity or berry flavour its yummmmmmmmmm…………..
I personally like strawberry, blueberry, raspberry, chocolate, coffee and mango no bake cheesecakes. So let’s get started with No Bake cheesecake with Strawberry swirls.
250g cream cheese (I prefer Philadelphia or weightwatchers) at room temperature
¼ cup white sugar (granulated/ caster)
1 tspn strawberry extract
2 tbspns strawberry conserve or strawberry jam (at room temperature)
240 mL heavy whipping cream
250 g graham crackers (crushed in food processor or bashed with rolling pin)
125 g butter (melted in microwave)
2 tbspns brown sugar
2 tbspns desiccated coconut
FOR TOPPING AND SWIRLS
6 tbspns strawberry sauce or strawberry jam (warm)
Some fresh strawberries
-Line the base of a spring form pan with a piece of parchment paper and lightly grease the sides of the pan with non-stick spray or butter.
-Combine graham cracker crumbs and melted butter in a bowl and mix. Put this crumby mixture in your spring form pan and press with your fingers to make the base of the cake. Make the base of about 1cm thickness. Refrigerate to set for 30 – 40 mins.
-Meanwhile, combine sugar and cream cheese and mix until the cream cheese and sugar are one. You can do this with rubber spatula, wire whisk or if you have a stand mixer then with the palette attachment. DO NOT USE ELECTRIC MIXTURE FOR THIS. WE DON’T WANT AIR BUBBLES IN OUR CAKE.
-Now add strawberry essence/ conserve/ jam/ sauce and mix again.
-Keep it aside until needed.
-In a separate bowl whip your cream with electric beater until soft peaks formed.
-Now mix in half of your whipped cream mixture in your cream cheese mixture with a spatula or wire whisk until its smooth. Now add rest of the cream too and mix again.
-Pour this mixture in your spring form pan over your cool graham cracker crust and make it even with spatula. Drop 6 tbspns of strawberry sauce at different spots (1 tbspn per spot) on the cream cheese surface and run thru a sharp knife to make swirls. MAKE SURE YOU DO NOT MIX THE CREAM CHEESE AND TOPPING TOGETHER AND DO NOT LET YOUR KNIFE SCRAPE/SCRATCH OR TOUCH THE GRAHAM CRACKER CRUST. Make gentle and even swirls to give pink and white color effect.
-Garnish with some fresh strawberries and refrigerate overnight or at least for 12 hours.
-Remove the spring form sides, slice your cheesecake and serve chilled. Ideal for fancy dinners or date nights.