CHEESECAKE

For the Crust

Ingredients
20 Graham Cracker Squares, crushed*
6 Tablespoons, unsalted Butter, melted
1 Tablespoon Nutella
*You can place the crackers in a zip lock plastic bag and use a rolling pin to crush them.
Procedure
To make the crust, combine all the ingredients in a bowl and mix until evenly moistened.
Press the crumb mixture into the bottom of a 9-inch springform pan. Chill the crust while
you are making the filling.
Helpful tip: Do this before you add the crumb crust. Turn the removable base of the
springform upside down (reverse it) and then lock it firmly. Butter the base and line with
parchment paper. Add the crumb crust. This way the crumbs won't stick into the groove
inside the pan and it would be easier to slide them onto a serving platter later.
CHOCOLATE AND CARAMEL CRUNCH BARS
For the Cheesecake Filling
Ingredients
2 (8 oz) packages of Cream Cheese, softened (room temperature)
1/2 cup Confectioners (Icing) Sugar, sifted
1 (13 oz) jar of Nutella
3/4 cup chopped toasted unsalted Almonds (or Cashew Nuts)
Procedure
Beat the softened cream cheese and confectioner's (icing) sugar until smooth. Add the
remaining Nutella and beat again until everything is blended well and no more white
streaks
appear.
Carefully, spoon the Nutella mixture over the prepared crumb crust. Use a spatula to even
it out. Sprinkle the chopped Almonds all over the filling; cover it completely. Refrigerate
for at least 4 hours (preferably overnight).
Ingredients

1 stick (4 oz) Butter

2 Tablespoons Sugar
2 Tablespoons Cocoa powder
1 teaspoon Vanilla Extract
1 1/2 cups Digestive biscuits (or graham crackers), crushed
2/3 cup Pecans or Walnuts, chopped
4 oz Dark (or semi-sweet) Chocolate
For the filling:
1 can (14 oz) Condensed Milk
2 Tablespoons, Butter
3 Tablespoons Golden syrup (Sugar Cane syrup) or light Corn Syrup
1 teaspoon Vanilla Extract
Procedure
Grease an 8x8 baking tin or dish. Melt the butter with the sugar, cocoa powder and
vanilla extract in a pan over low heat. Stir well. Mix it with the biscuits and nuts until the
mixture is sticky and liquid has been fully absorbed. Press the mixture, spreading it
evenly, into the prepared pan or baking dish.
Place all the filling ingredients in a pan and heat until bubbles form. Gently boil for about
3 minutes without letting it burn. Stir constantly until thickened. Pour the mixture over
the crumb crust and spread evenly.
Place the chocolate in a small bowl over a pan of simmering water. Stir until melted. Pour
over the caramel. Make a pattern using a knife or fork. Chill in the refrigerator for at least
2-4 hours or until fully set. Serve chilled so the caramel filling doesn't melt.
For easier slicing, use a very thin knife dipped into hot water. Enjoy!
SNICKERS CARAMEL APPLE SALAD

PRINT
A great dessert
salad that combines
so many amazing
flavors and
textures!
Recipe type:
Dessert
INGREDIENTS

6 regular size
Snickers Candy
Bars
4 medium apples, I
used Red
Delicious
1 (5.1 oz.) package
Vanilla Instant
Pudding, dry, do
not prepare
cup milk
1 (16 oz.) tub cool
whip, thawed to room temp
cup caramel ice cream topping
INSTRUCTIONS
1. Whisk vanilla pudding packet, cup milk and cool whip together until well
combined.
2. Chop up apples and Snickers into bite size pieces.
3. Stir chopped apples and Snickers into pudding mixture.
4. Place in a large bowl and drizzle with caramel ice cream topping.
5. Chill for at least 1 hour before serving.
Chocolate Peanut Butter No-Bake Dessert
Submitted by Danelle McCollum
Ingredients:
20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 oz.) cream cheese, softened
1/2 cup peanut butter

1-1/2 cups confectioners' sugar, divided

1 carton (16 ounces) frozen whipped topping, thawed, divided
15-20 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set
aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until
smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped
peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on
low speed for 2 minutes Let stand for 2 minutes or until soft-set.
Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining
cookies; sprinkle over the top.
Cover and chill for at least 3 hours.
Gluten-Free Cappuccino Ice Cream Cupcakes
Recipe created by Silvana Nardone

Photo: Stephen Gross

Silvana Nardone, who writes Silvana's Kitchen, makes edible bowls out of finely
ground, gluten-free sugar ice cream cones, butter and chocolate. She fills them with
coffee ice cream and chopped, chocolate-covered espresso beans, and tops them with
whipped cream and chocolate shavings.
Makes 6 cupcakes

Ingredients

One 12-count box gluten-free sugar ice cream cones, such as Lets Do...Gluten-Free,
finely ground into crumbs
4 Tbsp. unsalted butter or dairy-free buttery sticks, melted
3 ounces dairy-free semisweet chocolate, plus more for shavings
3 cups coffee ice cream or sorbet, softened
1/2 cup dairy-free chocolate-covered espresso beans, finely chopped, such as Kopali
Whipped cream or dairy-free alternative

Directions
Place the cone crumbs in a medium bowl and stir in the butter. Divide the crumb mixture
among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way

up the sides.
In a small, microwaveable bowl, melt the chocolate at medium power in intervals, stirring
occasionally. Top the crumb mixture with the melted chocolate to cover. Freeze for 10
minutes.
Spoon about 2 tablespoons of the ice cream into each muffin cup. Sprinkle 1 tablespoon
chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add the
remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.
Run a knife around the edges of the muffin cups to remove from the pan. Top with
whipped cream and chocolate shavings.
Read more: http://www.oprah.com/food/Gluten-Free-Cappuccino-Ice-Cream-CupcakesRecipe#ixzz3iNx99qzD

Chocolate fridge cake

Add "Chocolate fridge cake" to

FavouritesAdd to Favourites

A no-bake cake that's perfect for

making with children. You can
also pick and mix the fillings to
suit your taste.

Ingredients

250g/8oz digestive
biscuits

150g/5oz milk
chocolate

150g/5oz dark chocolate

100g/3 oz unsalted butter

150g/5oz golden syrup

100g/3 oz dried apricots, chopped

75g/2 oz raisins

60g/2oz pecans, chopped (optional)

Preparation method
Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling
film hanging over the sides.
Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so
they don't go everywhere!)
Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of
simmering water. Stir occasionally.
Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins
and pecans (optional).
Spoon the mixture into the tin. Level the surface by pressing it down with a potato
masher.
Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
Turn out the cake and peel off the cling film. Cut the cake into 12 squares and
enjoy!

Icebox Oreo Cheesecake

I'm such a huge fan of Instagram. Ever since I signed up for my account I check it daily,
most times hourly!, for ideas and inspiration. That's where I saw this Icebox Oreo
Cheesecake frommeringuedesigns, using a Cook's Country recipe. The cookies and
cream cake looked so good I had to make it for myself. Another big plus was that it
required absolutely no baking, not even for the crust, which is ideal for summer. Love
that!

I've made a few no-bake cheesecakeson this blog before but they all used gelatin to get
their firmness. This recipe uses a homemade pudding and white chocolate to mimic the
velvety texture of a baked cheesecake. It really couldn't have been easier to make so I
highly recommend you give it a try.
Icebox Oreo Cheesecake
Makes one 9" cake that serves about 12.
Oreo Cookie Crust
30 Oreo cookies, broken into rough pieces
7 tablespoons unsalted butter, softened
Cheesecake Filling
1 cup whole milk
4 large egg yolks
1/4 cup all-purpose flour
8 ounces white chocolate, chopped (see note)
2 pounds cream cheese, cut into 1-inch chunks and softened
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
12 Oreo cookies, broken into rough pieces
8 Oreo cookies, for decorating the top of the finished cheesecake
For the crust: Process cookies and butter in food processor until finely ground.
Following photos below, press cookie mixture evenly into bottom and sides of 9-inch
springform pan. Refrigerate until set, at least 1 hour or up to 2 days.
For the filling: Heat 3/4 cup milk in medium saucepan over medium heat until
simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until
smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook
over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off
heat, whisk in white chocolate until melted. Transfer pudding to bowl, press plastic wrap
directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.
With electric mixer on medium-high speed, beat cream cheese, sugar, vanilla, and salt
until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled
pudding until just combined, about 30 seconds. Pour one-quarter of cream cheese mixture
evenly into prepared pan and sprinkle one-third of cookies over surface. Repeat process
twice, then top with remaining filling. Refrigerate until set, at least 6 hours. Remove sides
of pan. Serve. (Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.)