no bake Archives - Sugar et al

Biscoff and Mini Eggs Cheesecake

11|03|2024

What can be more decadent and festive than a no bake Biscoff topped Mini eggs cheesecake that is really easy to make and just insanely delicious. Easter is just around the corner and a lot of chocolate eggs have made it into my kitchen. I love that the mini eggs are coloured and they add vibrancy to the treats

The Biscoff and Mini eggs cheesecake has a Biscoff cookie crust, a smooth Biscoff filling encasing crushed mini eggs and the best part is the topping. Many have asked me how I acheived the beautiful design, but it’s actually just melted Biscoff that has been frozen in a mold. In fact the swirl design mold is a best seller from my store. It adds a touch of style and very eye catching no matter how you use it. You could also use Nutella the same way in the mold. If don’t have a mold, just spread melted Biscoff which is not very hot over the cheesecake and allow it to drip over the sides.

This is a truly decadent and unforgettable treat, that people are going to thank you for. The fact that there is no gelatine and no eggs makes it available to a wider palate. Now the question is, which one do you love more? Biscoff or Mini eggs?

Love cheesecake? You will love my Skinny Blueberry Cheesecake or Baked Ricotta cheesecake

Biscoff and Mini Eggs Cheesecake
Makes an 8 inch round cheesecake

200 g Biscoff cookies
75 g unsalted butter, melted
312 g (11 oz) full fat cream cheese, room temperature
2/3 cup castor/granulated sugar
1/2 cup smooth Biscoff spread
1 tsp vanilla extract
1 cup (240 ml) thickened cream, whipped to stiff peaks
1/2 cup Mini eggs, chopped

Topping
1/2 cup Biscoff, melted (more if desired)
Mini eggs, to decorate

Make the cheesecake crust: Grease the base and sides of an 8 inch (20 cm) spring form pan with 3 inch (8 cm) height and line the base with baking paper. Place the spring form pan on a baking sheet for ease of movement, in and out of the fridge.

Place the Biscoff cookies in a food processor and process until they resemble fine crumbs. Remove 3 tbsps of the crumbed cookies and set aside for decorating later.
Add the butter and process briefly until combined. Press the biscuit mixture evenly over the base of the prepared pan. Place the pan in the fridge for 30 minutes to chill.

Make the cheesecake filling : In a large bowl, beat together cream cheese and sugar until smooth. Add Biscoff spread and vanilla and beat until well combined. Fold in the whipped cream, little at a time until no white streaks appear and the filling is smooth. Fold in the mini eggs.

Pour or dollop the cheesecake filling over the prepared crust. Gently tap the pan a few times on a flat surface to ensure the filling is evenly distributed withing the pan. Smoothen the surface with an offset spatula. Place the pan in the fridge for about 5-6 hours, preferable overnight.

Make the Biscoff topping : Pour melted Biscoff into the mold that has been placed on a flat tray for ease of movement. Tap the mold a few times so that the Biscoff is spread nicely into the design of the mold. Freeze for about an hour or until completely set.

Assemble : Unmold the frozen biscoff topping and place on the set cheesecake. Allow the frozen Biscoff to thaw in the fridge for a couple of hours. If desired, decoate the edges of the cheesecake with biscoff crumbs. Top with mini eggs. Slice and enjoy!

Mango and Coconut Mousse Bars

21|10|2021

It’s not summer until you get to enjoy mangoes. In Australia, the first mangoes appear as early as Spring. Though I woudn’t say that they are at their best, it’s impossible to resist the aroma as you pass through the aisles at your greengrocer or supermarket.

Mangoes pair beautifully with coconut. Together they are a burst of the tropics in your mouth. This a deceptively simple dessert to make, with absolutely no baking invoved. I have used sillcon rectangular molds. You could use round or square molds and even make them in serving glasses.

Mango Coconut Mousse Bars
Makes 4 bars

For the base

7-8 digestive biscuits
2 tbsp coconut oil, melted

For the mango and coconut filling
3 tsp powdered gelatine
150 ml thin (pouring) cream
120 ml Coconut cream
40 g caster (superfine) sugar
3 tbsp mango purée

Mango jelly

3/4 cup mango purée
1/2 tsp powdered gelatine

Place the biscuits in a food processor and pulse to form fine crumbs. Pour the melted coconut oil into the processor and pulse to combine. Press the biscuit mixture into the base of rectangular silicone molds. Freeze until needed.

To make the mango-coconut layer, soften the gelatine in 2 tbsp cold water in a small bowl for 5 minutes. Warm 30 ml of the cream in a saucepan over low heat. Add the gelatine and stir through the warm cream until dissolved.

Cool slightly, then fold through the coconut cream.

Whip the remaining cream, sugar and vanilla bean paste until soft peaks form, then fold into the coconut cream mixture. Divine the mixture between two bowls. In one bowl, fold through 3 tbsp mango puree. In the other bowl add vanilla extract.

Spoon the mango mixture over the crust. Freeze for 15 minutes or until slightly firm. Sooon the coconut-vanilla mixture over the mango layer. Freeze for 15 mins.

Meanwhile, prepare the mango jelly. Place the mango purée in a small saucepan. Add the gelatine. Allow to bloom for 2-3 mins. Warm over a low flame, stirring continuously until gelatine has dissolved. Cool slightly. Pour over coconut layer. Place in freezer to set.

Allow to thaw 30 mins before serving. Decorate with edible flowers or shaved coconut.

Banoffee Pie with Nutella Mousse

28|10|2018

I’ve had this recipe to share for over a year now. A decadent, uber delicious, no bake banoffee pie/tart that uses Nutella Mousse instead of the classic caramel filling. Tell me, how can you ever, ever go wrong with Nutella, bananas and dollops of cream? Definitely not for the faint heart-ed, this dessert is the one when you don’t care for looks and love serving up rustic slices boasting of several layers. Each better than the other. Believe me when I say, I’m drooling as I write this.

Honestly, this is one of the easiest desserts ever though at first impression it does not seem that way. Nothing in it seeks perfection yet it is the most Divine tasting pie. Even if you’re not a fan of bananas, this will change your mind. I have nothing against the caramel filling that is served in a traditional banoffee pie but Nutella, I thought would be a nice change.

Spring is almost coming to an end and mangoes have started making an appearance. I’m working on mango recipes but my eyes keep searching for cherries and peaches at the markets. Because our summer coincides with Christmas, I feel like it just disappears in a jiffy. One moment I have a plethora of fruits to choose from to create recipes and the next minute they’re all gone. Anyway, one fruit to always fall back on is banana. Always available, always so good!

Banoffee Pie with Nutella Mousse
Makes a round 7 inch tart, serving 6-8 people

200 g digestive biscuits or cookies of your choice
100 g unsalted butter, melted
1 cup Nutella
1.5 cups thickened/heavy cream
2 large bananas, thickly sliced

For the topping
1 cup heavy cream
2=3 tbsp castor sugar (as per taste)
1 tsp vanilla extract
1 tsp powdered cocoa

Place the biscuits in a food processor and pulse until fine crumbs form. Add the melted butter into the processor and pulse again to combine. Press the biscuit mixture onto the base and sides of a 7 inch fluted tart pan until uniform. Place the tart pan on a baking tray for ease of movement and store the tray with the pan in the fridge for the base to firm up.

Meanwhile make the Nutella mousse. In a mixing bowl, whip the thickened cream to soft peaks (when it can still hold it’s shape but has softer peaks). Add the Nutella and mix to combine. Pour the Nutella mousse over the tart base and smoothen it with a spatula. At this stage the mousse will be soft but will thicken up upon cooling. Place the pan back into the fridge for at least 2 hours to set.

Make the whipped cream topping. Before getting started, place your bowl and beaters in the freezer to chill for 10 minutes. In the bowl of your mixer or a large bowl (if you are using a hand held mixer) place the thickened/heavy cream, sugar and vanilla extract together. Start mixing on low speed, then increase the speed to medium-high until stiff peaks form. Place in the fridge until needed.

When ready to serve, remove the tart from the fridge. Arrange banana slices over the Nutella mousse. Dollop with whipped cream. Dust with cocoa powder. Enjoy!

4-Ingredient No Bake Chocolate Tart

17|09|2017

Like it or not, desserts and dishes go hand in hand. If I could show you the pile of large and small dishes in my kitchen every day, it’ll not make a pretty sight at all. Mixing bowls, baking pans, trays, measuring jug, sieves, spatulas, cake stands, plates and so on..Phew! Multiply that into 2 recipes every day for Christmas during the last quarter and you’ll have to reserve an hour in the day to just do dishes and clean. That’s why I love simple recipes, with fewer ingredients and lesser equipment. Plus the added bonus of being make-ahead. Win win!

This tart is phenomenal! It gives your guests the impression that you’ve spent a great deal of time in making it while it actually is pretty easy. And it does taste like Heaven. A tart made of an Oreo crust and filled with chocolate ganache and topped with raspberries and hazelnuts can only be blow-your-mind kind of good, right? A good quality chocolate can elevate it even further. Feel free to experiment with flavoured chocolates though I really like it as it is. Classic chocolate and raspberries…Oh so amazing!

4 Ingredient No Bake Chocolate Tart
Makes an 8 inch round tart

2 X 137 g packs Oreo Cookies (or any other chocolate cookie)
150 g unsalted butter, divided
350 g dark chocolate (not bittersweet), roughly chopped
250 ml heavy cream
Fresh raspberries, to serve
Roasted Hazelnuts (or any other nut), to serve

Melt 100 g of butter in short bursts in the microwave (or stove). Process cookies in a food processor until fine crumbs form. Add the melted butter and mix till well blended.

Press the cookie mixture into the bottom and edges of an 8 inch fluted tart pan with a removable base. Use the back of a spoon (and your fingers where necessary) to evenly spread out into a neat tart crust. Place the tart pan onto a plate (this makes it easier to move the tart in and out of the fridge). Refrigerate for 30 minutes.

To make the filling, in a medium saucepan, place the cream and remaining butter (50 g) together and bring to a gentle boil (do not boil). Remove from heat. Add the chopped chocolate and leave aside. After 2-3 minutes, stir mixture gradually till chocolate is fully melted and well blended. If there are still some lumps of chocolate left, place saucepan on low heat again for a few seconds to warm up and stir again.

Cool mixture for about 5 minutes. Pour onto the prepared crust. Refrigerate for 6 hours, preferably overnight. Best served chilled with fresh berries.