Creme Egg Cheesecake

Well you asked and I’m answering! I only made this cheesecake over the weekend but once I put a photo up on my Instagram and Facebook I had a load of private mails asking for the recipe so… here it … Continue reading


Banana and Peanut Butter Cheesecake

This time of year brings out the hermit in me…. dark evenings just don’t motivate me to get out for a walk or do anything exciting. All I’m inclined to do is curl up on the sofa with the candles … Continue reading


Strawberry & White Chocolate Cheesecake

es Seeing as it’s June I thought a nice summery recipe was in order. I am a complete chocolate addict but I do also love a nice fruity cheesecake – so I’ve married the two and got this FABULOUS white … Continue reading


Cheesecake Chocolate Chip Cookie Bars!

Favourite sweet treats? Chocolate is up there for sure… along with cookies… and of course cheesecake! Throw them all in together and you have these amazing treats. A few separate steps to make but still bloody tasty. Ingredients List For … Continue reading


Zingy Lemon & Lime Cheesecake

Ahhhhhh cheesecake! It’s been a while since I’ve done a nice cheesecake – shame on me! I was trying to be really healthy there a while back and bought lots of lemons and limes to add to water to drink … Continue reading


Chocolate Cheesecake!


Cheesecake – I love!

Chocolate – I love!

Bikkies – I love!

Therefore a chocolate cheesecake I most definitely love! And as I always say, these cheesecakes are so simple to make. No baking, no gelatine or anything… just a simple no bake cheesecake that can be ready in no time.

I did this with just dark and milk chocolate but you could mix it up by using maybe a Terry’s Chocolate Orange or another flavoured chocolate that you like (I am drooling at the thoughts of a Terry’s Chocolate Orange Cheesecake!)

So here we go!

Ingredients List

For the base (I like a really thick base, hence the full pack of bikkies!)

400g digestives or a mix of cookies, digestives and ginger nuts – for this one I used chocolate chip cookies
200g butter


220g caster sugar
250ml double cream
200g dark chocolate
100g milk chocolate
400g cream cheese

1. Either in a food processor or by hand, crush your biscuits.

2. Melt your butter and mix in well with the biscuits. Ensure the mix is well combined with no lumps of butter left.  Press the mixture into your cheesecake tin and throw it into the fridge while you do your topping.


3. To make the topping, firstly melt your chocolate then leave to cool slightly. I do this in the microwave as it’s super speedy – just be careful to check it regularly as chocolate can very easily burn in the microwave.

4. Next, whip your cream until it begins to stiffen up… or gets to “soft peak” stage as all the cookbooks say 🙂

Add the cooled melted chocolate and mix REALLY well.

5. Add in the cream cheese and sugar and beat well again. This mixture is DELICIOUS!


6. Pour the mixture on top of your biscuit mix and then refrigerate again for a few hours.

I grated some chocolate over the top but it’s not essential… it should look something like this!


Serve up in big chunky slices and watch it be devoured! 🙂

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Early Bird at Shanahan’s on the Green, Dublin

Being the food obsessed freak that I am, I have a list longer than my arm of places I want to try out. One such was Shanahan’s on the Green….. famous for their steaks, Seeing as I’m not made of … Continue reading


Classic Vanilla Cheesecake

Recently I’ve played around with baked cheesecakes after sampling some FAB ones in both Damson Diner and while on hols in America. My Snickers one wasn’t a bad effort but I still tend to fall back on the nice, easy, … Continue reading


Snickers Cheesecake

Not only is Marian Keyes my favourite chick lit author and my absolute favourite Twitter rambler (she is HILARIOUS!), she’s also got a really great cookbook called Saved by Cake. Fans of Marian might know that beginning in 2009 she … Continue reading


Mars Bar Cheesecake


Biscuits…. Check √
Cheesecake mix…. Check √
Chocolate…. Check √
Butterscotch Sauce…. Check √

Ok then – I am happy with that!! All those yummy ingredients put together can only be a good thing, and this cheesecake is a GOOD THING!! I actually got the recipe from another blog and I’m not one to steal someone else’s recipe without giving credit (if I can actually remember where I got it!!) The blog is by a relative of a workmate and I love it, girly fashion and make up tips and also the odd recipe – head over and follow her!

Anyway, I digress – back to the cake!! There’s a bit more to this cheesecake than my normal straightforward recipes, you use gelatine as a setting agent and there’s also an extra sauce to make to throw in between the cheesecake mix. But honestly it’s not complicated and is worth it. I have to point out that I used low fat cream cheese when I made this – never again! I never usually do this but was having a chubby week and thought I’d try save a few calories and go low fat but it just doesn’t work to use the low fat version in cheesecakes. Use the full fat – screw the calories!! 🙂

Ingredients List

• 400g plain chocolate biscuits
• 150g butter, melted

For the topping
• 2 packets cream cheese, full fat please – you have been warned!
• 110g caster sugar
• 300ml double cream
• 3 teaspoons gelatine
• 60ml water
• 3 60g Mars Bars, chopped finely

Butterscotch Sauce
• 2 tablespoons brown sugar
• 20g butter, extra
• 2 tablespoons cream

Let’s go!!!

1. Here’s the usual rigmarole that comes with me making a cheesecake without a food processor. You need to bash the biscuits until mixture resembles fine breadcrumbs, easiest way is in a blender – harder way (my way!) is in sandwich bags using a rolling pin. Add the melted butter and mix until just combined. Press biscuit mixture evenly into a springform cheesecake tin. Throw in the fridge for about 30 minutes.

2. Using an electric whisk (if you have one – if not use a fork but you will be there for a while!), beat cream cheese and caster sugar in a mixing bowl until smooth. Add the cream and keep whisking until the mixture stiffens. Don’t be tempted to stop whisking early… sooooo many times I’ve done this and the mixture just isn’t still enough to set properly… so keep whisking!

3. Sprinkle gelatine over the 60ml of water in small heatproof jug. Stand jug in small saucepan of simmering water, stir until gelatine dissolves. Cool for 5 minutes.

4. Stir gelatine mixture into cream cheese mixture with chopped Mars Bars. Leave in the mixing bowl while you go off and do the next step.

5. To make the butterscotch sauce, combine brown sugar, 20g butter and 2 tablespoons of the cream in small saucepan. Stir over low heat, without boiling until sugar dissolves.


6. Pour half of the cream cheese mixture onto the crumb crust. Drizzle the butterscotch sauce over cream cheese mixture. Pour the second half of the cream cheese mix on top.

8. Refrigerate for about 3 hours or until set.

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