Tag Archives: no bake

>Nutella Cheesecake

Um, hi.

So I’m going to get straight to the point today.

You have to make this cheesecake. Like, now yesterday.

It is amazing. It tastes like Nutella awesomeness. On a buttery biscuit base. It is going to blow. your. mind.

So do yourself a favour. Put your laptop down and go to the grocery store. Now. Hear me?

Buy some Nutella and some cream cheese and whatever else you need, then get into that kitchen of yours ASAP and make. this. cake.

Then die a little inside when you taste the filling and realize you have to wait four hours for the thing to set before you can cut a slice.

Then eat half the thing (because there’s no way, NO WAY, you’re going to be able to stop at one slice).

And then come straight back here and tell me how amazing it is and how much you love me for posting the recipe.

Have a great day!

Adapted from Nigella Lawson.

For the base
250g digestive biscuits or graham crackers (9 oz)
75g unsalted butter, softened (3 oz)
1 tbsp Nutella
25g hazelnuts, toasted (1 oz)
pinch salt

For the filling
500g cream cheese, softened (18 oz)
500g Nutella (18 oz)
60g icing sugar, sifted (2 oz)
pinch salt

To make the base, blitz the biscuits, butter and Nutella in a food processor until it starts to clump. Add the hazelnuts and salt and pulse until you have a damp, sandy mixture.

Pour into a round, greased 23cm (9.5 inch) springform tin and press into the base using your hands. Refrigerate.

To make the filling, put the cream cheese and icing sugar in a stand mixer and beat until smooth.

Add three quarters of the Nutella and the salt and continue to beat until combined. Gently fold in the remaining Nutella by hand in order to “swirl” it in, so it isn’t entirely incorporated.

Take the base out of the fridge and pour the Nutella mixture over it, carefully smoothing out the top.

Refrigerate for at least 4 hour or overnight before cutting. Serves 8.


Filed under Cake, Chocolate, Dessert, Nutella

>Oreo Truffles

I have a confession to make.

Sometimes, I’m pretty damn lazy.

I’m the kind of person that makes herself scrambled eggs for dinner because she can’t be bothered cooking.

I procrastinate on Facebook, Pinterest and Instagram instead of doing my assignments.

I vacuum my dog instead of brushing her (and then sometimes I can’t even be bothered doing that).

I wear creased blouses instead of ironing my clothes.

I spend hours browsing through Foodgawker instead of writing blog posts.

If I really want to bake something but don’t have all the ingredients in the pantry already then I won’t, just because I can’t be bothered driving the 2 seconds it takes to get to the supermarket.

I often grab a cookie and have a coffee instead of making myself breakfast. Or if there’s no cookies sometimes I just don’t eat.

And there are some days where I don’t put any make up on in the morning because I know I won’t be bothered washing it off later. And I’m a little obsessive compulsive so if i put it on I have to wash it off later. None of that sleeping with it on!

Yeah. So I’m lazy. And a little weird.

But these truffles are perfect lazy-girl baking.

They’re actually no-bake. They take all of 5 minutes, and you get a chocolate fix at the end.

No one could possibly be too lazy to make these, right?


Adapted from the beautiful Averie Cooks.

2 1/2 packets of Oreos (total of 375g, or 13 oz)
1 packet of cream cheese, softened (250g, 9 oz)
1 small block milk chocolate

Crush the Oreos until fine. You can use a food processor if you like. Stir in the cream cheese.

In a medium bowl, grate the milk chocolate.

Scoop teaspoons of the Oreo mixture and roll it into balls. Coat in the grated chocolate and place on a tray.

Refrigerate and enjoy being lazy! Makes 25 – 30 large truffles.


Filed under Chocolate, Truffles

>Chocolate Hazelnut Truffles

This is my 100th post on my little blog! Yay!

I thought I’d celebrate by sharing my favourite truffle recipe. These truffles are the easiest things you will ever make, and absolutely everyone loves them.

There is no baking time, no resting time, no melting ingredients, no mixer. These are a one-bowl affair.

I’m a huge fan of these, and I’ve been making them since I was about 12.

The condensed milk, coconut and cocoa inside them make a yummy, chewy truffle and there are crunchy chunks of biscuit inside. I love them!

I usually coat them in coconut, but used crushed up roasted nuts here to mix it up a little. You could also coat them in cocoa or melted chocolate.

Store them in the fridge and they will last for a week or so (if you don’t eat them all before then!). Enjoy!


150g Marie biscuits (plain tea biscuits)
1 cup desiccated coconut
2 tbsp cocoa
400g condensed milk
1 cup crushed nuts, for coating (I used almonds and hazelnuts)

Line a tray with baking paper and crush the biscuits into small chunks.

In a large bowl, combine the crushed biscuits, 1 cup of coconut, the cocoa and condensed milk.

Roll spoonfuls of the mixture into balls and coat them in the crushed nuts. Don’t resist licking all the mixture off your fingers!

Place on the lined tray and refrigerate overnight. Makes 20-30 truffles.


Filed under Chocolate, Truffles

>Cookie Dough Truffles

Some time a go, a girlfriend of mine sent me a link to a cookie dough truffle recipe.

I saw that as a hint and although it took me a while, I made them for her.

I have enjoyed eating raw dough since I was a little girl.

I used to snatch as much dough as I could when my mum used to make apple pie. Then I would beg her to make more just for me.

Cake batter? Not so much. Any form of cookie dough? Absolutely.

This is actual cookie dough, so it tastes just like cookie dough (obviously?!).

It uses milk instead of eggs so you can keep the dough balls for a few days without worrying about egg bacteria (do people actually worry about this?).

Coating the balls in chocolate makes eating raw dough more acceptable somehow?

And there’s no baking involved. Bonus.

Now go and make some. Then keep going back to the fridge to eat them in the middle of the night, for breakfast in the morning, after every meal, as a snack between meals, instead of meals.

Adapted from Love & Olive Oil.

220g unsalted butter, softened (1 cup)
3/4 cup white sugar
3/4 cup brown sugar
1/3 cup milk
1/2 tsp vanilla
2 1/2 cups plain flour
1 1/2 tsp salt
1/4 tsp baking soda
1 cup mini chocolate chips or chopped chocolate
350g milk or dark chocolate for coating

Using an electric mixer, beat the butter and both sugars until light and fluffy. Add the milk and vanilla and beat until combined.

Add the flour, salt and baking soda and mix on low until incorporated. Mix in the chocolate chips.

Refrigerate the dough for at least half an hour, to make for easier scooping. If you get impatient here, feel free to dig in with a spoon.

Roll teaspoons of cookie dough in the palms of your hands to form balls. Place on trays lined with baking paper.

To coat the dough balls, break the chocolate up into a bowl. To melt, microwave in 30 second bursts, mixing well in between each burst.

One by one, drop cookie dough balls into the melted chocolate. Using a fork, push the balls around in the chocolate to coat. Lift the dough balls out with the fork and tap it on the side of the bowl to allow the excess chocolate to drip off. Place the truffles back on the baking trays.

Refrigerate the truffles until the chocolate is set and enjoy!

Keep refrigerated, for up to one week. Makes 50-60 truffles.

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Filed under Chocolate, Cookies