Neapolitan Cheesecake

This no-bake cheesecake combines chocolate, strawberry, and vanilla in three deliciously decadent layers to create a Neapolitan-style dessert.

Double Chocolate Cheesecake

You never need a special reason to make a cheesecake, when you're craving something sweet and chocolate then give this a go!

Cheesecake Bars

Vanilla Cheesecake on a chocolate cookie base topped with berry jelly.

Snickers {no bake} Cheesecake

It's been well over two months since my last cheesecake recipe (This makes me sound like Cheesecakes Anonymous!) so it's definitely past time for another! Luckily I just so happen to have this beautiful Snickers Cheesecake sitting here begging to be posted.

Triple Chocolate Cheesecake

I'm just going to start off by saying that I think this might actually be the most delicious thing that I have created so far. Probably quite bias coming from the this chocoholic, but my honey said the same thing!

This cheesecake has not one but THREE types of chocolate, layered into one no-bake cheesecake. What more could we ask for in a dessert?

Today marks the one year anniversary of my blog. It amazes me to see how far I have come in recipe development and (especially) photography in just one short year. 

Toblerone Cheesecake

Toblerone Cheesecake - a simple, no bake dessert perfect for any holiday, special occasion, or just a sweet treat. 

Pineapple Cheesecake

My boyfriend and I love pineapple and love cheesecake so I thought why not try a pineapple cheesecake? I don't even know what to say about it, I think the pictures speak for themselves!

One thing I will say, this cheesecake turned out to be quite nice and light which makes a change from most cheesecakes which are very heavy. I liked this! However, I can see it being dangerous as it means you could probably eat a heap more of this than a regular cheesecake.

Cheesecakes are seriously easy to make, so why not give this one a go!

Pineapple Cheesecake

Serves 12

350 g shortbread cookies
100 g butter, softened
250 g lite cream cheese
1/2 Cup icing sugar
1 1/2 Cups cream, whipped
432 g tin crushed pineapple, drained and juice reserved
3 Tbsp pineapple juice
Pineapple lumps to decorate (If you can get them!)

1. Process the cookies to a crumb in a food processor. Add the butter and combine well. Press into the base of a springform cake tin lined with baking paper. Refrigerate while making the filling.

2. Beat the cream cheese, icing sugar, and pineapple juice until thick and creamy. Mix in the crushed pineapple and fold in the whipped cream with a wooden spoon.

3. Spread over the base and chill until set. Before serving, crush or roughly chop the pineapple lumps and sprinkle them over top.

Nutritional Information:

Calories 360
Carbs    25 g
Fat        28 g
Protein  3 g
Sodium  195 mg

Strawberry White Chocolate Cheesecake

Cheesecakes are my favorite dessert to bring along to a dinner party with friends. This Strawberry and White Chocolate Cheesecake was demolished before my eyes when I took this to a friends house. It's beyond delicious!

Coconut Milk Chocolate Cheesecake

As well as being a major chocoholic, I'm also a lover of coconut so luckily for me chocolate and coconut are great together!

Peanut Butter Cheesecake Brownies

I love brownies, peanut butter, and cheesecake. Here's what happens when you throw the three all together!

Chocolate Orange Cheesecake

Chocolate and orange are a wonderful flavor combination. Especially so in this simple no-bake chocolate orange cheesecake.

I am entering this recipe in the Sweet New Zealand event. I was just told about this monthly blogging event today while tracking down New Zealand bloggers to connect with. I am so excited to start participating in this wonderful event! The host of this months (April 2014) event is Marnelli at Sweets and Brains. If you would like to enter as well, you can do so here.

Chocolate Orange Cheesecake

Serves 12

350 g Chocolate biscuits
100 g Butter, melted
1 Terry's Chocolate Orange (or 175 g of orange milk chocolate, or milk chocolate and 2 Tbsp fresh orange juice)
500 g cream cheese
1/3 Cup caster sugar
1 Cup whipped cream
finely grated zest of 1 orange

1. In a food processor, process the biscuits to a crumb. Add the melted butter and process until well combined. Press into the base and up the sides of a 22-cm springform cake tin. Place in the refrigerator to chill while making the cheesecake filling.

2. Whip the cream cheese and sugar until light and pale (and not clumpy).

3. Melt the chocolate orange either in the microwave or in a saucepan over a low heat. Keep 2 or so pieces of the choc orange aside for grating over the finished cheesecake.

4. Gently fold the melted chocolate into the cream cheese mixture, mix in the grated orange zest.  Fold in the whipped cream.

5. Pour into the prepared base, cover, and chill until set (a few hours). Great extra chocolate over the top prior to serving.

Mint Chocolate New York Style Cheesecake

This was my first attempt at a baked cheesecake. The idea came about when I was out for dinner with my boyfriend and he had a baked mint cheesecake for dessert, he really enjoyed it so I thought I would try to make one too! 

This is also an exciting blog post as it is my 100th published post! :)

Mint Chocolate New York Style Cheesecake

Serves 12

Base:

350 g (12 oz) bag Chocolate cookies
80 g (2.8 oz) Butter, melted

Cheesecake:

750 g (26 oz) Philadelphia cream cheese
3/4 Cup sugar
1/2 Cup cream
4 eggs
1 Cup sour cream
1/3 Cup Creme de menthe
3 Tbsp plain flour
2 tsp vanilla essence

Topping:

1/2 Cup chocolate, melted
Mint cookies, chopped


1. Preheat oven to 160ºC (320ºF) and grease a 23 cm springform cake tin. Crumb the chocolate cookies in a food processor, add the melted butter and process until well combined. Press into the base and up the sides of the prepared tin. Chill.

2. Beat the cream cheese and sugar until there are no lumps of cream cheese. Add the cream, mix gently, and add the eggs one at a time, mixing well between each addition.

3. Beat in the sour cream, creme de menthe, and vanilla.

4. Pour this filling over the chilled base. Bake for 1 hour, turn off the oven and leave in the oven to cool for 2 hours.

5. Chill, pipe over the melted chocolate prior to serving.. This recipe is best done a day ahead and chilled overnight.

Raspberry White Chocolate Cheesecake

I was delighted to be invited by Kecia to do a guest post for her blog, Kecia's Flavor Breakthrough. This is one of my favorite blogs, especially for riced-based dishes.

Kecia and her family love my cheesecake recipes so it was a real no-brainer when it came to deciding what to create. This no-bake Raspberry White Chocolate Cheesecake uses beautiful summer flavors, and works just as well with fresh or frozen fruit.

Strawberry Chocolate Chip Cheesecake

Here's a new cheesecake for you, since it turns out you all love cheesecake as much as my Honey and I! Once again, this is a SUPER simple no-bake cheesecake. It's more or less fool proof, and of course it tastes fantastic.

We were really happy with how light and creamy this one turned out. Definitely a winner.

Strawberry Chocolate Chip Cheesecake

Serves 8 - 10

250 g plain vanilla biscuits
100 g butter, melted
500 g cream cheese
1 Tbsp Strawberry dessert topping
1 tsp vanilla essence
300 mL cream, whipped
1 Cup strawberries (I used frozen)
1/4 Cup caster sugar
3/4 Cup chocolate chips

1. Place the biscuits in a food processor and process to a fine crumb. Add the melted butter and process until well combined. Press the biscuit mixture into the base and up the sides of a greased 20 cm spring form cake tin. Place in the refrigerator to set while making the filling.

2. Place the strawberries and sugar in a saucepan over a low/medium heat. The berries will start to "melt", use a masher to mash the berries until near smooth.

3. Beat the cream cheese together with the strawberry dessert topping and vanilla essence until smooth and no lumps of cream cheese remain. Mix in the mashed strawberries, followed by the chocolate chips.

4. Fold in the whipped cream and pour the mixture over the base. Smooth the top. Cover with clingfilm and refrigerate until set (an hour or two).

Milk Chocolate Strawberry Cheesecake

This was the very first cheesecake recipe I ever wrote and posted to my blog. It's an absolutely delicious combination of strawberries and chocolate, using a soft-center strawberry filled milk chocolate. Using soft centered chocolate gives this cheesecake the most decadent creamy texture.

The only problem with the post was the picture. I believe that it was up there with the worst food photography pictures ever taken. I'm SO embarrassed by it that I'm not even going to put it in here as an example. But I'm sure I can be forgiven for my atrocious photography at the stage, I still had no idea what I was doing and I'm still learning!

I got a new camera last weekend (a Canon Digital SLR), this is the first post you are seeing with photos from it! Hopefully you'll be seeing a huge improvement in photo quality from now on. 

Milk Chocolate Strawberry Cheesecake

Serves 12

350 g (12 oz) chocolate cookies
85 g (3 oz) almost melted butter
500 g (18 oz) cream cheese
1/4 Cup sugar
250 g (9 oz) block Whittakers Milk Raspberry block* (or similar)
1/4 Cup
1 Cup whipped cream
Fresh strawberries to garnish


1.  Grease or line the base of a 23 cm springform cake tin (or as close as you have, doesn't really matter).

2. Blend the cookies in a food processor, add the butter into the food processor with the cookies and  process until well combined. Press into the base and up the sides of the prepared cake tin. Put in the fridge to chill.

3. Beat the cream cheese and sugar until light and fluffy and until there are no clumps of cream cheese.

4. Break up the chocolate and place in a heat proof bowl over a saucepan with a small amount of simmering water with the 1/3 Cup liquid cream and melt.

5. Add the chocolate mixture to the cream cheese mixture, mix well to combine.

6. Fold in the whipped cream, pour mixture over the chilled base, cover, and refrigerate for at least 2 hours, until set.

7. Garnish with the strawberries before serving.


* This is the chocolate I used, anything similar would be fine :)

Creamy Vanilla Cheesecake

If there is one cheesecake recipe you need in your life, this is it. 

Peanut Butter and Chocolate Cheesecake

Peanut butter, chocolate, cheesecake. What more is there to say? I've already made this twice. 

No-bake cheesecakes are so simple and quick to prepare, making a perfect dessert to take to those Summer BBQs. The combination of cream cheese and peanut butter gives this no-bake cheesecake a wonderful texture and the chocolate cookies provide the perfect amount of chocolate to compliment the peanut butter. 

Peanut Butter and Chocolate Cheesecake

Serves 12

350 g (12 oz) Chocolate Cookies
90 g butter, melted
500 g (18 oz) cream cheese
1/3 Cup sugar
1 Cup peanut butter
1 Cup cream, whipped
Recee's Peanut Butter Cups to decorate (Or Whittaker's Peanut Butter Chocolate in New Zealand)

1. Process the cookies to a fine crumb in a food processor, add the butter and process to combine. Press into the base and up the sides of a greased 23 cm springform cake tin. Refrigerate to set.

2. Mix the cream cheese, sugar, and peanut butter until smooth and no lumps of cream cheese remain.

3. Fold in the whipped cream.

4. Spread the peanut butter mixture over the chilled base, cover, and refrigerate until set (a couple of hours).

5. Garnish with chopped peanut butter cups prior to serving.

Valentine's Day Sweet Treats

When I think of Valentine's Day I think sweet treats - especially chocolate and berries, so here is my collection of perfect sweet breakfasts, desserts, and gifts for your Valentine.

Coconut Pineapple Slice

When I was shopping for the ingredients for the pineapple cheesecake, the tin of pineapple was 2 for $2.99 so after making the cheesecake I still had a tin left over. I also have a lab morning tea tomorrow which I thought I better contribute to. These made a good basis for coming up with another recipe.

So I started with pineapple, decided that I wanted to make a slice, and pulled out a heap of different things from the pantry, chucked them all together and waited patiently to see how it turned out. It turned out lovely. The base is nice and spongy and the pineapple layer makes a great sweet topping.

I also made oatmeal buttercream pies! You can find the recipe for them here: http://www.kevinandamanda.com/recipes/dessert/oatmeal-buttercream-pies.html 

Coconut Pineapple Slice

Makes 18 pieces

432 g tin crushed pineapple in juice, drained
1/3 Cup pineapple juice (reserved from above)
150 g butter, softened
1/4 Cup caster sugar
1/4 Cup stevia
1 tsp vanilla essence
2 eggs
1 1/4 Cup self raising flour
2/3 Cup dessicated coconut plus extra for topping

1. Preheat oven to 180°C and line a slice pan with baking paper.

2. Beat together the butter, vanilla, sugar, and stevia until fluffy. Add the eggs one at a time and beat well after each addition. 

3. Add the flour, pineapple juice, and coconut and stir until combined. Spread into the slice pan. Top with the pineapple and sprinkle with extra coconut.

4. Bake for 35-40 minutes, or until a skewer comes out clean. Cool in the pan before cutting into 18 pieces. 

Nutritional Information:

Calories 159
Carbs     15 g
Fat         10 g
Protein    2 g
Fibre      1 g
Sodium   140 mg

Salted Caramel Cheesecake

Chocolate and caramel are a match made in heaven, and the hint of salt in the caramel balances perfectly with the sweetness of the chocolate cookie base.