Chocolate Chip Peanut Butter Cheesecake!

I’m not one to blow my own trumpet – but sometimes you just have to right?! πŸ™‚ I am a HUGE peanut butter fan – my daily snack in work is sliced up apples covered in the stuff. I’d been … 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

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.Β  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 β€œsoft peak” stage as all the cookbooks say πŸ™‚

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! πŸ™‚

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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!! πŸ™‚

Ingredients List

β€’ 400g plain chocolate biscuits
β€’ 150g butter, melted

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

Butterscotch Sauce
β€’ 2 tablespoons brown sugar
β€’ 20g butter, extra
β€’ 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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Tooooooo Tasty Toblerone Cheesecake


I REALLY need to invest in a food processor soon – it’s either that or I run the risk of being evicted from my apartment due to the noise complaints. Yet again, it was cheesecake day, so I spent a while with sandwich bags full of digestives and a rolling pin…. add lots of banging into the mix and I’d say I had some unhappy neighbours! I wasn’t too happy myself when the sandwich bag split and there were biscuit crumbs everywhere, grrrrrr…..Aldi sandwich bags 😦

I’ll throw a food processor onto my list of things I need to buy but don’t have the cash for as I’m still in “make-up obsessed” mode and spending all my spare dosh on eyeshadow and lipstick πŸ™‚

This week I was heading over to a friend’s place for lunch. This is the coffee cake friend – you know, the one who makes an absolute feast every time I show up! I wanted to make a nice desert but was pretty pushed for time (busy lady this week!!) When I need a quick and easy treat I usually go for cheesecake, the no bake ones… total lazy mode here πŸ™‚ So Toblerone cheesecake it was…..I frickin looooooove Toblerone, big triangle chunks of Swiss chocolate with nougat, drool. You know the massive ones you get from Duty Free on the way back from hols….well I usually pick up a couple to bring into work on the Monday – let’s just say they don’t usually make it into work (Savage?? Me? Never!) πŸ™‚

This is the quickest thing to make, I went home at lunch and had it done and chilling in the fridge in about 20 mins. Made that bit quicker if you have a food processor to blitz the digestives instead of attacking them with a rolling pin like me. You’ll need a loose bottomed / springform tin.

Ingredients List
400g pack of digestives
150g butter

About 300g Toblerone… that’s about 3/4 of a large one. Keep 2 chunks for grating over the top – you know you’re gonna eat the rest!
400g full fat cream cheese (use low fat if you must but drain off any excess water or it’ll be a runny mess!)
250ml double cream

1. If you have a food processor, blitz the digestives in that. If not, beat the hell outta them with a rolling pin till they are a fine crumb.

2. Melt the butter in the microwave and in a large bowl combine the biscuit mix and butter. Mix it really well so there’s no parts of biscuit that have no butter. Put it in your springform tin and flatten down with the back of a spoon. Throw it in the fridge to chill while you make the topping.

biscuit mix

3. Drain off any excess water from your packs of cream cheese and empty them out into a mixing bowl. Beat the cheese to loosen it up a bit. Pour in the double cream and whisk until it’s stiff. Electric whisk all the way here – your arm will be falling off if you’ve gotta do it with a fork.

4. Break up the Toblerone and melt it in the microwave in short bursts – and don’t let it burn, ya hear me, burnt nougat bits are not good! Mix the melted chocolate well then pour in into the cream & cheese. Give this a good mix, it’ll take a while to get it fully combined especially if you’ve got the mixture nice and thick. So keep mixing away then turn it out on top of the biscuit base and smooth out with the back of a spoon.


5. Back into the fridge for a couple of hours to chill then grate your 2 leftover chunks over the top, cut up and Ta Da… ready to serve, looking something like this chunk of yumminess!


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Raspberry and Chocolate Cheesecake

top of cake

It’s cheese and biscuit – in a cake…. what’s not to love?! I’m definitely a cheesecake fan. They’re simple to make, pretty cheap and also a great thing to bring along to someone’s house if they’re doing dinner or something. The only cheesecake I’ve come across that I don’t like is Bailey’s cheesecake. CAN. NOT. BEAR. IT! Which is strange really because booze and cake are two of my fave things… but I’m just not into that combo.

This weekend I made a raspberry and chocolate cheesecake. It was pretty tasty (if I do say so myself!) and made in no time. So if you fancy a Sunday treat today try this!

The tin I use isn’t the typical springform cheesecake tin. It’s got a smaller diameter and is higher around the sides as I like my cheesecakes to be thick instead of flatter but with a bigger base.

Ingredients List

For the base (I like a really thick base, hence the full pack of bikkies!)
400g digestives
200g butter

I change this up sometimes… ginger nuts are nice in the base too so sometimes IΒ do half and half (ginger nuts take bloody ages to bash up with the rolling pin though as they’re much harder!) Sometimes I throw in some demerara sugar if I have it, just give a bit of crunch to the base.

For the topping
400g cream cheese (Philly or the Lidl or Aldi brand work just as well. You can use the light version if you want to, just make sure to drain off the excess water that tends to be in the pack)
250ml Double cream
150g Icing sugar
150g Raspberries (more if you like lots of fruit in the cake – I don’t!)
200g milk chocolate (use dark if you prefer)

1. First off… if you have a food processor this will be easy. Throw in the biscuits and blitz them to death. I’m too busy spending any spare money on make up to buy one,Β so I do this the hard way by throwing them into sandwich bags and getting the rolling pin and beating the life out of them that way. Takes a while and I’m sure my neighbours hate cheesecake day in my apartment but it does the job just as well.

2. Melt the butter in the microwave and in a mixing bowl mix together the biscuit andΒ  butter. Then put the mix into the tin and flatten down with the back of a spoon. Throw this into the fridge to cool and set a bit while you make the topping.

biscuit mix

3. In your mixing bowl beat the cream cheese and cream together. Easiest way is to use an electric whisk but using a fork will do the job too…. just take some elbow grease and more time! Beat until the mix gets quite stiff. I’ve made so many cheesecakes and not beat it enough and then you end up having your fridge at the coldest setting to make the topping set right and then the base is like a rock hard block that you can barely get your spoon through when eating … best to just spend a bit longer beating the cheese and cream together in the first place! πŸ™‚ Sieve in the icing sugar (don’t just pour straight from the pack!!) and mix with a spoon.

4. Add in the raspberries and mix through. Now melt 160g of the chocolate – keep about 40g back for drizzling over the top. Like I said in the brownie post, I don’t melt chocolate the “proper” way, I just microwave it. Here’s the jazz on that – copy and pasted from the Brownie recipe!

I just get a large microwavable bowl, break all the choc in and microwave for about 90 seconds. Take out and mix it around then put it back in for about 25 seconds at a time. Now the correct way to do it! Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth…

Just microwave it – lots easier!!

5. Mix the chocolate through the cream cheese mix quickly and pour the mix on top of the chilled biscuit base.

6. Melt the last 40g of choc and with a teaspoon, drizzle it over the top.

raspberry mix

Put the cake into the fridge to set for a few hours and then voila – it’s done.

top image of slice and cake

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