DessertsNo Bake

No Bake Mini Egg Cheesecake 

by Hunar Baig
written by Hunar Baig

No Bake Mini Egg Cheesecake

Okay, real talk: we all know mini eggs are amazing, but have you ever thought of turning them into a cheesecake?  Think creamy cheesecake swirled with those delicious little chocolate eggs. Every bite is a party in your mouth, the perfect way to celebrate spring, easter (or, you know, just a Tuesday because who needs an excuse for cheesecake?).

Bonus: This recipe is easier than you think, even for baking newbies. No fancy skills required, just the desire for deliciousness.

What is no bake cheesecake? 

No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan. Is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it. 

Will no-bake cheesecake firm up in the fridge?

Yes! This no-bake mini egg cheesecake will set up nicely in the fridge, thanks to some good old lemon juice. The lemon juice will set the cheesecake and allow it to have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be. 

How long does a no bake mini egg cheesecake last?

This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

Best tips and tricks for making No Bake Mini Egg Cheesecake:

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!

How to make No Bake Mini Egg Cheesecake

  1. Start by making the crust. Add the digestive biscuits to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the biscuit crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  2. Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer. 
  3. Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
  4. To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth. 
  5. Next, add in the icing sugar and caster sugar. Whisk until light and fluffy.
  6. Then add in the salt, lemon juice and vanilla extract and mix until well combined.
  7. In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form. 
  8. Add â…“ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  9. Then, add in the melted white chocolate and fold gently, until well mixed.
  10. Next, bash up the mini eggs in a bag with a rolling pin or you could chop them if you’d like. Then fold them gently into your cheesecake mixture.
  11. Remove the base from the freezer, pour the cheesecake filling onto the base, and carefully spread it around into one even layer. Place in the fridge for 1 – 2 hrs.
  12. To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  13. Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
  14. Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and the mini egg nests, then slice in and enjoy!

Ingredient Notes

The ingredients that go into this No Bake Mini Egg Cheesecake

Mini Eggs – of course we need mini eggs, for a no bake mini egg cheesecake!

Cream Cheese – will be the base for the cheesecake. 

Double Cream / Heavy Cream – for the cheesecake filling, ganache and whipped cream decoration.

Lemon Juice – to help the cheesecake set!

White Chocolate – will add much more flavour and sweetness.

Vanilla Extract – adds that classic vanilla flavour.

Salt – to balance everything out.

Melted Butter – for that buttery biscuit base.

Digestive Biscuits – for the cheesecake base, or you could use graham crackers if you’d like.

Icing Sugar + Sugar – to sweeten the cheesecake filling with.

Milk chocolate – is perfect for the ganache topping!

Tips and Tricks – No Bake Mini Egg Cheesecake

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!

No Bake Mini Egg Cheesecake

Hunar Baig
Okay, real talk: we all know mini eggs are amazing, but have you ever thought of turning them into a cheesecake? Think creamy cheesecake swirled with those delicious little chocolate eggs. Every bite is a party in your mouth, the perfect way to celebrate spring, easter (or, you know, just a Tuesday because who needs an excuse for cheesecake?).
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Servings 12 – 13 slices

Equipment

  • 8 – 9 inch springform or loose bottomed cake pan
  • 2 Large bowls
  • Stand mixer or handheld mixer
  • Rubber Spatula
  • Small sharp paring knife

Ingredients
  

Biscuit Base

  • 200 g digestive biscuits or graham crackers
  • 80 g butter (melted)

No Bake Mini Egg Cheesecake

  • 500 g cream cheese (17.6 oz)
  • 60 g icing sugar (1/2 cup)
  • 50 g caster sugar (1/4 cup)
  • 1/3 tsp salt
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 250 ml double cream / heavy cream (1 cup)
  • 100 g white chocolate – melted (3.5 oz)
  • 100 – 200 g mini eggs – depending on how many you like (crushed)

Ganache Topping Ingredients

  • 100 g milk chocolate
  • 100 ml double cream / heavy cream

Mini Egg Nests

  • 100 g milk chocolate (3.5 oz)
  • 25 g butter
  • 1 tsp golden syrup or maple syrup
  • 1 cup cornflakes (crushed)
  • mini eggs to decorate

Decoration – optional

  • whipped cream to top

Instructions
 

No Bake Mini Egg Cheesecake

  • Start by making the crust. Add the digestive biscuits to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the biscuit crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  • Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
  • Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
  • To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth and fluffy.
  • Next, add in the icing sugar and caster sugar. Whisk until light and fluffy.
  • Then add in the salt, lemon juice and vanilla extract and mix until well combined.
  • In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
  • Add â…“ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  • Then, add in the melted white chocolate and fold gently, until well mixed.
  • Next, bash up the mini eggs in a bag with a rolling pin or you could chop them if you'd like. Then fold them gently into your cheesecake mixture.
  • Remove the base from the freezer, pour the cheesecake filling onto the base, and carefully spread it around into one even layer. Place in the fridge for 1 – 2 hrs.
  • To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  • Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
  • Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and the mini egg nests, then slice in and enjoy!

Mini Egg Nests

  • Start by melting together the chocolate, butter and golden syrup in a microwave safe bowl.
  • Then crush the cornflakes in a food bag and add into the chocolate, mix well until the cereal is fully coated.
  • Then, on a lined tray use a teaspoon to make mini nests and top each one with a mini egg and allow the nests to set in the fridge.
  • Enjoy!

Notes

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
 
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
 
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
 
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
Keyword Cheesecake recipe, Mini Egg Cheesecake, No bake cheesecake
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DessertsNo Bake

No-Bake Biscoff Truffles

by Hunar Baig
written by Hunar Baig

No-Bake Biscoff Truffles

These no-bake biscoff truffles are truly any biscoff lover’s dream, they are SO easy to make and even easier to eat. Plus they use only 7 ingredients, and you can completely customise your truffles based on what chocolate you use and how you decorate them!

What kind of chocolate do you coat these truffles in?

You can use any kind of chocolate you like, I love using white and blonde chocolate. But, milk, dark or a mix of any of these will work great! I recommend using chocolate slabs, wafers or bars but not chips, as chocolate chips tend to be too thick to coat the truffles when melted.

How to make No-Bake Biscoff Truffles – step by step

  1. Start by adding your biscoff biscuits into a food processor and blitz until you have fine crumbs. You could also use a ziplock bag and a rolling pin, to crush up the biscuits.
  2. Take out one tbsp of crumbs out of the biscuit crumbs and set aside.
  3. Then, add in the cream cheese, biscoff spread, vanilla and salt.and blend till fully combined. Or, if you used the rolling pin method, mix the crumbs with everything else in a bowl, till well combined.
  4. Next, take a tablespoon or small ice cream scoop and mould them into 18 – 20 even balls. Place them onto a tray and into the fridge for an hour, or the freezer for 30 mins.
  5. In a microwave-safe bowl, melt chocolate chips and coconut oil in the microwave in 20 second increments until melted.
  6. Use a large fork like a spatula to scoop each truffle and dip into the melted chocolate. Tap the fork gently against the side of the bowl so that any extra chocolate drips back into the bowl. Place each truffle back on the parchment-lined baking sheet.
  7. Drizzle any extra chocolate on top and sprinkle with the biscoff crumbs. Place back into the fridge until fully hardened, about 30 minutes.
  8. Enjoy!

Ingredient Notes

The ingredients that go into these Easy No-Bake Biscoff Truffles

Biscoff Biscuits – of course! This is the base for the truffles.

Cream Cheese – provides softness and some much needed structure.

Biscoff Spread – binds the truffles together and adds more biscoff flavour.

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Chocolate – is key to making these truffles gorgeous and adds a nice snappy layer of chocolate. 

Coconut Oil – makes the chocolate super shiny and snappy!

Tips and Tricks – No-Bake Biscoff Truffles

  • MAKE SURE – your biscoff biscuits (cookies) are in fine crumbs, this will make the truffles smoother.
  • Use a small ice cream scoop or a teaspoon – this will help you get the perfect size for your truffles.
  • To cover the truffles – use two forks and gently toss the truffles in the chocolate and tap off the access.
  • The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

No-Bake Biscoff Truffles

Hunar Baig
These no-bake biscoff truffles are truly any biscoff lover's dream, they are SO easy to make and even easier to eat. Plus they use only 7 ingredients, and you can completely customise your truffles based on what chocolate you use and how you decorate them!
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Course Cookies, Dessert
Cuisine American
Servings 18 small truffles

Equipment

  • Food Processor (or zip bag and rolling pin)
  • Large bowl
  • Small Scoop

Ingredients
  

Biscoff Truffles

  • 250 g biscoff biscuits/cookies (32 biscuits)
  • 125 g biscoff spread / cookie butter (1/2 cup)
  • 120 g cream cheese (4 oz)
  • 1/2 tsp vanilla extract
  • pinch of salt (optional)

Biscoff Truffle Coating

  • 200 g chocolate (any kind) (7 oz)
  • 1 tbsp coconut oil

Instructions
 

  • Start by adding your biscoff biscuits into a food processor and blitz until you have fine crumbs. You could also use a ziplock bag and a rolling pin, to crush up the biscuits.
  • Take out one tbsp of crumbs out of the biscuit crumbs and set aside.
  • Then, add in the cream cheese, biscoff spread, vanilla and salt.and blend till fully combined. Or, if you used the rolling pin method, mix the crumbs with everything else in a bowl, till well combined.
  • Next, take a tablespoon or small ice cream scoop and mould them into 18 – 20 even balls. Place them onto a tray and into the fridge for an hour, or the freezer for 30 mins.
  • In a microwave-safe bowl, melt chocolate chips and coconut oil in the microwave in 20 second increments until melted.
  • Use a large fork like a spatula to scoop each truffle and dip into the melted chocolate. Tap the fork gently against the side of the bowl so that any extra chocolate drips back into the bowl. Place each truffle back on the parchment-lined baking sheet.
  • Drizzle any extra chocolate on top and sprinkle with the biscoff crumbs. Place back into the fridge until fully hardened, about 30 minutes.
  • Enjoy!

Notes

  • MAKE SURE – your biscoff biscuits (cookies) are in fine crumbs, this will make the truffles smoother.
  • Use a small ice cream scoop or a teaspoon – this will help you get the perfect size for your truffles.
  • To cover the truffles – use two forks and gently toss the truffles in the chocolate and tap off the access.
Keyword Biscoff, Biscoff Truffles, Truffles
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DessertsNo Bake

Classic Tiramisu Recipe

by Hunar Baig
written by Hunar Baig

Classic Tiramisu Recipe

This recipe is an absolute classic. It’s made with layers of sweet, soft lady fingers, soaked in coffee, then light and fluffy mascarpone cream and dusted with chocolate. It’s light, dreamy and so easy to make that, in a few simple steps you’ll be transported to tiramisu heaven! 

What does a classic tiramisu have in it?

A Classic Italian Tiramisu is a coffee-flavoured Italian dessert. It’s made of ladyfingers, or savoiardi biscuits, dipped in espresso, layered with a whipped mixture of eggs, sugar, and mascarpone cheese and layered with cocoa powder. 

Classic Tiramisu – 3 Biggest Mistakes When Making Tiramisu

There is nothing like a dreamy, rich Italian tiramisu and this is how you can achieve this at home!

  1. Over soaking the ladyfingers (savoiardi) – over soaking your savoiardi biscuits or lady fingers, will result in a heavy and slightly sloppy tiramisu. You only want to coat them in the coffee, soaking for a max of 5 seconds, before layering.
  2. Using bad coffee – using crappy coffee is a huge NO-NO in the world of tiramisu. Now, ideally you would use espresso, but I have adjusted this recipe for instant coffee, as this is more accessible. Just make sure your coffee isn’t expired and smells very STRONG.
  3. Not letting it sit – you need to chill and allow your tiramisu to do the same! I know that it can feel like agesss before it’s ready, but leaving this beauty overnight is going to give the dreamiest dessert of your life. So it’s all going to be worth it.

Does authentic tiramisu have alcohol?

No, the most authentic recipe of tiramisu dates back to the 17th century, no alcohol was used then. Even now, when you go to Italy there is hardly ever alcohol in the tiramisu. In fact the tiramisu world cup (annual Tiramisù World Cup) held in italy, forbids the use of alcohol. (also, being a tiramisu world cup judge would be the dream!)

How to make a Classic Tiramisu – step by step

  1. Start by brewing the coffee for the sponge fingers, in a shallow dish or bowl. Simply mix your instant espresso with the hot water, or make 2 shots of espresso and add in an extra cup of hot water to dilute it slightly. Mix well, then set aside to cool.
  2. In 2 large bowls (stainless steel or glass), separate your eggs, placing the whites in one bowl and the yolks in the other.
  3. Next, simmer about 2 inches of water in a saucepan and then take it off of the heat. Then place your egg yolk bowl over it, whisking for about 30 seconds, then do the same to the egg white bowl. This will make sure the eggs are safe to eat.
  4. Now, whisk the egg yolks and half of the sugar for 5 – 6 minutes until the yolks are light, fluffy and pale in colour.
  5. Next, add in the mascarpone, vanilla and salt and whisk well for another 3 – 5 minutes. Until you have no lumps and the mixture is super fluffy. Set this mixture aside.
  6. Now onto the egg whites, you want to add in the other half of the sugar and whisk the egg whites till peaks form. They should be glossy, fluffy and light.
  7. Add the egg whites to the egg yolk mixture ¼ at a time. Fold gently with each addition making sure not to overmix. You want to mix just till you can’t see streaks of the egg white.
  8. To assemble: Quickly dip the lady fingers in the coffee on both sides for 1 – 2 seconds each side. (they will fall apart if you soak them any longer) and place them in a single layer in your desired pan. This size recipe works well in a 10 inch round or a 9 x 13 tray!
  9. Next, smooth on half of the tiramisu cream on top.
  10. Repeat with another layer of ladyfingers and the rest of the cream, then smooth over the top with a small palette knife. 
  11. Finally, dust the tiramisu with cocoa powder and place into the fridge for at least 4 hours or overnight before serving and enjoy!

How long does it take for tiramisu to set?

Tiramisu needs at least six hours in the fridge before serving. This allows all the ladyfingers to soak flavour from the cream and moisture from the coffee. But for the best results, you should allow the tiramisu to set overnight!

How to serve tiramisu:

This is the best way to serve and cut your tiramisu, so that it has clean lines and you can see all of those beautiful layers. Take a clean and very sharp knife, and cleanly slide the knife through the tiramisu, not rocking the knife back and forth. Clean the knife between each slice and then, use a spatula to lift the tiramisu squares out, then use the knife to slide them off of the spatula. (btw: the first piece might be messy, but the rest should be clear sailing.)

Ingredient Notes

The ingredients that go into this Classic Tiramisu Recipe

Lady Fingers (savoiardi biscuits) – is the base and structure of this dreamy tiramisu

Sugar – provides sweetness and adds structure 

Eggs – makes the filling light, creamy and fluffy

Coffee – of course! We need coffee for a classic tiramisu

Mascarpone Cheese – adds so much flavour and creaminess

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Cocoa Powder – is key to add that classic tiramisu topping

Tips and Tricks – Classic Tiramisu Recipe

  • Don’t over soak the ladyfingers (savoiardi) – over soaking your savoiardi biscuits or lady fingers, will result in a heavy and slightly sloppy tiramisu. You only want to coat them in the coffee, soaking for a max of 5 seconds, before layering.
  • Use good coffee – using crappy coffee is a huge NO-NO in the world of tiramisu. Now, ideally you would use espresso, but I have adjusted this recipe for instant coffee, as this is more accessible. Just make sure your coffee isn’t expired and smells very STRONG.
  • Let it sit – you need to chill and allow your tiramisu to do the same! I know that it can feel like agesss before it’s ready, but leaving this beauty overnight is going to give the dreamiest dessert of your life. So it’s all going to be worth it.
  • The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Classic Tiramisu Recipe

Hunar Baig
This recipe is an absolute classic. It’s made with layers of sweet, soft lady fingers, soaked in coffee, then light and fluffy mascarpone cream and dusted with chocolate. It’s light, dreamy and so easy to make that, in a few simple steps you’ll be transported to tiramisu heaven!
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine Italian

Equipment

  • Hand Mixer or Stand Mixer
  • 2 Large Mixing Bowls
  • small palette knife

Ingredients
  

  • 40 – 45 ladyfingers / sponge fingers (2 packs)
  • 4 eggs (separated)
  • 200 g white sugar (1 cup)
  • 500 g mascarpone cheese (18 oz)
  • 2 tsp vanilla extract or paste
  • 1/2 tsp salt
  • Cocoa powder for dusting

Coffee For The Ladyfingers

  • 2 tbsp instant coffee / espresso powder
  • 1 1/2 cup hot water

Instructions
 

  • Start by brewing the coffee for the sponge fingers, in a shallow dish or bowl. Simply mix your instant espresso with the hot water, or make 2 shots of espresso and add in an extra cup of hot water to dilute it slightly. Mix well, then set aside to cool.
  • In 2 large bowls (stainless steel or glass), separate your eggs, placing the whites in one bowl and the yolks in the other.
  • Next, simmer about 2 inches of water in a saucepan and then take it off of the heat. Then place your egg yolk bowl over it, whisking for about 30 seconds, then do the same to the egg white bowl. This will make sure the eggs are safe to eat.
  • Now, whisk the egg yolks and half of the sugar for 5 – 6 minutes until the yolks are light, fluffy and pale in colour.
  • Next, add in the mascarpone, vanilla and salt and whisk well for another 3 – 5 minutes. Until you have no lumps and the mixture is super fluffy. Set this mixture aside.
  • Now onto the egg whites, you want to add in the other half of the sugar and whisk the egg whites till peaks form. They should be glossy, fluffy and light.
  • Add the egg whites to the egg yolk mixture ¼ at a time. Fold gently with each addition making sure not to overmix. You want to mix just till you can't see streaks of the egg white.
  • To assemble: Quickly dip the lady fingers in the coffee on both sides for 1 – 2 seconds each side. (they will fall apart if you soak them any longer) and place them in a single layer in your desired pan. This size recipe works well in a 10 inch round or a 9 x 13 tray!
  • Next, smooth on half of the tiramisu cream on top.
  • Repeat with another layer of ladyfingers and the rest of the cream, then smooth over the top with a small palette knife.
  • Finally, dust the tiramisu with cocoa powder and place into the fridge for at least 4 hours or overnight before serving and enjoy!

Notes

  • Don’t over soak the ladyfingers (savoiardi) – over soaking your savoiardi biscuits or lady fingers, will result in a heavy and slightly sloppy tiramisu. You only want to coat them in the coffee, soaking for a max of 5 seconds, before layering.
  • Use good coffee – using crappy coffee is a huge NO-NO in the world of tiramisu. Now, ideally you would use espresso, but I have adjusted this recipe for instant coffee, as this is more accessible. Just make sure your coffee isn’t expired and smells very STRONG.
  • Let it sit – you need to chill and allow your tiramisu to do the same! I know that it can feel like agesss before it’s ready, but leaving this beauty overnight is going to give the dreamiest dessert of your life. So it’s all going to be worth it.
Keyword Classic Tiramisu Recipe, TIramisu, Tiramisu Recipe
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ChickenQuick dishes

How to Make Crispy Air Fryer Chicken Wings

by Hunar Baig
written by Hunar Baig

Crispy Air Fryer Chicken Wings

There are few things I LOVE more than chicken wings. Now, make them easier, healthier, less messy and you’ve got crispy air fryer chicken wings. What I love about this recipe is that you make one marinade and then can make as many flavours of wings as you like just by changing the sauces. The possibilities are LITERALLY endless.

Skin Off or On: Crispy Air Fryer Chicken Wings

This is a non negotiable for crispy wings in the airfryer, but you have to have skin on chicken wings. You see, the skin adds some much needed fat and since we aren’t using a thick batter, it’s what the batter will stick to, in order to get a crispy coating.

How long do you cook chicken wings in the airfryer?

Cook the wings in your airfryer at 200c (400F) for 30 minutes, turning halfway (15 mins) through. This is the general measurement, but your wings might need a few minutes more or less depending on how big or small they are. You’ll know the wings are cooked when they are, crispy and golden all over, and when you cut them with a knife the inside is soft and completely white.

What does baking powder do to air fryer wings?

Baking powder, not bicarbonate of soda, will give the wings a nice thin and crispy coating. The baking powder reacts with the chicken skin to raise the pH level and and creates tiny air bubbles, which helps form that lacey crispy coating 

Best tips and tricks for making Crispy Air Fryer Chicken Wings:

  • Pat the chicken wings dry – will help make the chicken crispier and allow the marinade to stick to the wings easier.
  • Lay them out flat – laying them out flat will make them cook faster and more evenly. This will also create an even browning all over the wings.
  • Use baking powder (baking soda) – this makes all the difference. Using baking powder, will make the wings extra and crispy and help keep the insides moist.
  • Use less salt – in whatever sauce you are using to toss your crispy wings in, as we are already adding some salt and flavour in.

How to make Crispy Air Fryer Chicken Wings

  1. Start by patting the wings dry with some paper towels.
  2. Then, place the dry chicken wings into a large bowl and add in all of the marinade ingredients.
  3. Give the wings a good mix (I like to use some gloves here) until they are well coated.
  4. Now, place the wings in a single even layer in your airfryer and air fry at 200c (400F) for 30 minutes, turning halfway (15 mins) through. 
  5. You’ll know the wings are cooked when they are, crispy and golden all over, and the meat inside is soft and completely white.
  6. Finally take your wings out of the airfryer and toss in a sauce of your choice, just be mindful that your wings already have some salt so you’ll need less salt in your sauce. (I have a few recipes below!)
  7. Serve, and enjoy!

Ingredient Notes

The ingredients that go into this Crispy Air Fryer Chicken Wings

Chicken Wings – of course we need chicken wings! Skin on, for more flavour and crispness. 

Salt – to season the wings with.

Black & White Pepper – will add so much more flavour.

Sweet Paprika – will add so much colour.

Garlic & Onion Powder – adds so much flavour and depth.

Neutral Oil – will make the wings brown evenly.

Baking Powder – makes the wings super crispy!

Cornflour (Corn starch) – provides some more crunch and helps create a thin crispy coating. 

Tips and Tricks – Crispy Air Fryer Chicken Wings

  • Pat the chicken wings dry – will help make the chicken crispier and allow the marinade to stick to the wings easier.
  • Lay them out flat – laying them out flat will make them cook faster and more evenly. This will also create an even browning all over the wings.
  • Use baking powder (baking soda) – this makes all the difference. Using baking powder, will make the wings extra and crispy and help keep the insides moist.
  • Use less salt – in whatever sauce you are using to toss your crispy wings in, as we are already adding some salt and flavour in.
  • The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Crispy Air Fryer Chicken Wings

Hunar Baig
What I love about this recipe is that you make one marinade and then can make as many flavours of wings as you like just by changing the sauces. The possibilities are LITERALLY endless.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 1 kg

Equipment

  • Air Fryer
  • Large bowl
  • Tongs

Ingredients
  

  • 1 kg chicken wings w/ the skin on (2 lbs)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sweet paprika (optional)
  • 1 tsp baking powder
  • 1 tbsp cornflour / corn-starch
  • 1 tbsp neutral oil (I like using vegetable or rapeseed oil)

Instructions
 

  • Start by patting the wings dry with some paper towels.
  • Then, place the dry chicken wings into a large bowl and add in all of the marinade ingredients.
  • Give the wings a good mix (I like to use some gloves here) until they are well coated.
  • Now, place the wings in a single even layer in your airfryer and air fry at 200c (400F) for 30 minutes, turning halfway (15 mins) through.
  • You’ll know the wings are cooked when they are, crispy and golden all over, and the meat inside is soft and completely white.
  • Finally take your wings out of the air fryer and toss in a sauce of your choice, just be mindful that your wings already have some salt so you’ll need less salt in your sauce. (I have a few recipes below!)
  • Serve, and enjoy!

Notes

  • Pat the chicken wings dry – will help make the chicken crispier and allow the marinade to stick to the wings easier.
  • Lay them out flat – laying them out flat will make them cook faster and more evenly. This will also create an even browning all over the wings.
  • Use baking powder (baking soda) – this makes all the difference. Using baking powder, will make the wings extra and crispy and help keep the insides moist.
  • Use less salt – in whatever sauce you are using to toss your crispy wings in, as we are already adding some salt and flavour in.
Keyword Air fryer, Air fryer wings, Chicken Wings, Crispy wings
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Desserts

No Bake Snickers Cheesecake

by Hunar Baig
written by Hunar Baig

No Bake Snickers Cheesecake

This no bake snickers cheesecake is the perfect dessert for any chocolate and peanut butter lover! It’s rich, creamy, and full of flavour. Plus, it’s so easy to make, you don’t even need to turn on the oven! You can use store bought or homemade caramel, but either way it’s a showstopper for sure!

What is no bake cheesecake? 

No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan. Is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it. 

Will no-bake cheesecake firm up in the fridge?

Yes! This no-bake snickers cheesecake will set up nicely in the fridge, and have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be. 

How long does a no bake snickers cheesecake last?

This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

Best tips and tricks for making a No Bake Snickers Cheesecake:

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Allow each layer to set before – adding on the next layer. Let the cheesecake mix set, then pour on the caramel and the nuts. Let that set and finally pour over the ganache, and allow to fully set before decorating.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!

How to make No Bake Snickers Cheesecake Recipe

  1. Start by making the crust. Add the biscuits to a zip lock bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  2. Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer. 
  3. Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
  4. To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth. 
  5. Next, add in the icing sugar, caster sugar, lemon juice, salt, vanilla and almond extract and mix until well combined.
  6. In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form. 
  7. Add â…“ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  8. Then, add in the melted white chocolate and fold gently, until well mixed.
  9. Remove the base from the freezer, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 hrs.
  10. Next melt about a cup of caramel gently in a microwave for only 10 seconds, just till it becomes pourable but isn’t hot. You can use the recipe below, I also have the full recipe on TikTok and IG. But store-bought will be fine, just make sure you are using caramel, not caramel sauce.
  11. Pour the room temp caramel over the set cheesecake filling and swirl the pan around to level out the caramel. 
  12. Next, evenly scatter the peanuts over the caramel, leaving some space around the edge of the pan and return to the fridge for at least 1 hr.
  13. To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  14. Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
  15. Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and chopped peanuts, or however you wish to decorate. Then slice and enjoy!

Ingredient Notes

The ingredients that go into this No Bake Snickers Cheesecake 

Digestive biscuits or Graham crackers – of course we need biscuits for the biscuit base!

Cream Cheese – will be the base for the cheesecake. 

Double Cream / Heavy Cream – for the cheesecake filling, ganache and whipped cream decoration.

White Chocolate – will add so much more flavour.

Vanilla Extract – adds that classic vanilla flavour.

Almond Extract – adds some much needed nougat flavour, just like a classic snickers.

Salt – to balance everything out.

Lemon Juice – will help make the cheesecake filling firm and set easier.

Melted Butter – for the crisp biscuit base.

Icing Sugar + Sugar – to sweeten the cheesecake filling with.

Caramel – I have a recipe below or store bought would work. This is going to add the classic caramel middle. 

Salted Peanuts – will add sooo much crunch, saltiness and texture.

Milk chocolate – is perfect for the ganache topping!

Tips and Tricks – No Bake Snickers Cheesecake 

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Allow each layer to set before – adding on the next layer. Let the cheesecake mix set, then pour on the caramel and the nuts. Let that set and finally pour over the ganache, and allow to fully set before decorating.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!

No Bake Snickers Cheesecake

Hunar Baig
Print Recipe Pin Recipe
Prep Time 45 minutes
Chill Time 8 hours
Total Time 8 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 large slices

Equipment

  • 8 – 9 inch springform or loose bottomed cake pan
  • 2 Large bowls
  • Stand mixer or handheld mixer
  • Rubber Spatula
  • Small sharp paring knife

Ingredients
  

Biscuit Base

  • 200 g digestive biscuits or graham crackers
  • 60 g butter (melted) (1/2 stick)
  • 1 tbsp light brown sugar

Cheesecake Filling

  • 500 g cream cheese (17.6 oz)
  • 60 g icing sugar (1/2 cup)
  • 100 g caster sugar (1/2 cup)
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 tsp salt
  • 100 g white chocolate (3.5 oz)
  • 1 tbsp lemon juice
  • 250 ml double cream / heavy cream (1 cup)

Chocolate Ganache

  • 100 g baking chocolate (50%) or milk chocolate, if your prefer (3.5 oz)
  • 100 ml double cream / heavy cream

Extra Ingredients

  • 1/2 cup salted roasted peanuts (or more if you prefer)
  • 1 cup caramel (not caramel sauce) homemade or store-bought
  • whipped cream and chopped peanuts for decoration

Instructions
 

Biscuit Base

  • Start by making the crust. Add the biscuits to a zip lock bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  • Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
  • Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.

Cheesecake Filling

  • To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
  • Next, add in the icing sugar, caster sugar, lemon juice, salt, vanilla and almond extract and mix until well combined.
  • In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
  • Add â…“ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  • Then, add in the melted white chocolate and fold gently, until well mixed.
  • Remove the base from the freezer, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 – 3 hrs.
  • Next melt about a cup of caramel gently in a microwave for only 10 seconds, just till it becomes pourable but isn't hot. You can use the recipe below, I also have the full recipe on TikTok and IG. But store-bought will be fine, just make sure you are using caramel, not caramel sauce.
  • Pour the room temp caramel over the set cheesecake filling and swirl the pan around to level out the caramel.
  • Next, evenly scatter the peanuts over the caramel, leaving some space around the edge of the pan and return to fridge for at least 1 hr.
  • To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  • Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
  • Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and chopped peanuts, or however you wish to decorate. Then slice and enjoy!

Notes

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
 
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
 
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
 
  • Allow each layer to set before – adding on the next layer. Let the cheesecake mix set, then pour on the caramel and the nuts. Let that set and finally pour over the ganache, and allow to fully set before decorating.
 
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
 
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
Keyword Cheesecake, No bake cheesecake, Snickers

How to make caramel

Hunar Baig
Print Recipe
30 minutes
Total Time 30 minutes
Course Dessert
Servings 1 jar

Equipment

  • Medium heavy bottomed saucepan
  • Whisk
  • Jar

Ingredients
  

  • 200 g caster or granulated sugar (1 cup)
  • 100 ml water (1/2 cup)
  • 200 ml double cream / heavy cream (5/6 a cup)
  • 70 g butter (2/3 stick)
  • 1 tsp vanilla extract or paste
  • 1/2 tsp fine sea salt (or 1/4 tsp if using salted butter)

Instructions
 

  • Start by measuring out your ingredients and cutting the butter into medium blocks.
  • Then in a medium heavy bottomed saucepan, pour in the sugar and water and give it a good mix. Before placing on the stove on a medium heat, it should start to bubble and when it does you can swirl the pan around gently every 20 seconds or so. But DON'T STIR as this might crystallise the sugar. Be patient and keep an eye on it to make sure it does not burn.
  • Once the caramel has reached an amber color, take it off the heat and VERY CAREFULLY pour in the room temp double cream (heavy cream), it should bubble violently. Whisk well. (but carefully)
  • Next, add in the cubes of butter and whisk well until you have a glossy caramel sauce.
  • Finally, add in the vanilla and sea salt and give it another good stir with a rubber spatula. Pour into a small bowl or cup and allow to cool completely before enjoying!
  • And that's it! You'll be left with a gorgeous silky smooth caramel, that can be used warm as a sauce. Or, as a soft set caramel at room temp, hell this is even delish straight from the fridge!

Notes

  • This caramel can be stored in an air-tight container in the fridge for 1 month or in the freezer for 3 months! You can reheat it in the microwave or on a stovetop, whenever you’d like.
Keyword Caramel, Caramel Recipe
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Desserts

No Oven Needed: No Bake Oreo Cheesecake Recipe

by Hunar Baig
written by Hunar Baig

No Bake Oreo Cheesecake

Are you looking for a delicious dessert that you can make without having to turn on the oven? Look no further! This No Bake Oreo Cheesecake is the perfect indulgent treat that requires minimal effort and time, but is sure to be a hit with family and friends. Featuring an Oreo cookie crust, creamy no bake cheesecake filling, and a topping of glossy ganache, this No Bake Oreo Cheesecake is a sure fire winner!

What is no bake cheesecake? 

No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan. Is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it. 

Will no-bake cheesecake firm up in the fridge?

Yes! This no-bake oreo cheesecake will set up nicely in the fridge, and have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be. 

How long does a no bake oreo cheesecake last?

This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

Best tips and tricks for making No Bake Oreo Cheesecake:

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!

How to make No Bake Oreo Cheesecake

  1. Start by making the crust. Add the Oreos to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the oreo crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  2. Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer. 
  3. Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
  4. To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth. 
  5. Next, add in the icing sugar, caster sugar, salt and vanilla extract and mix until well combined.
  6. In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form. 
  7. Add â…“ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  8. Then, add in the melted white chocolate and fold gently, until well mixed.
  9. Finally, add in the chopped oreos and fold one last time.
  10. Remove the base from the freeze, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 hrs.
  11. To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  12. Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
  13. Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and mini oreos, or however you wish to decorate. Then slice and enjoy!

Ingredient Notes

The ingredients that go into this No Bake Oreo Cheesecake

Oreos – of course we need oreos, for a no bake oreo cheesecake!

Cream Cheese – will be the base for the cheesecake. 

Double Cream / Heavy Cream – for the cheesecake filling, ganache and whipped cream decoration.

White Chocolate – will add so much more flavor.

Vanilla Extract – adds that classic vanilla flavour.

Salt – to balance everything out.

Melted Butter – for the crisp oreo base.

Icing Sugar + Sugar – to sweeten the cheesecake filling with.

Milk chocolate – is perfect for the ganache topping!

Tips and Tricks – No Bake Oreo Cheesecake

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!

No Bake Oreo Cheesecake

Hunar Baig
This No Bake Oreo Cheesecake is the perfect indulgent treat that requires minimal effort and time, featuring an Oreo cookie crust, creamy no bake cheesecake filling, and a topping of glossy ganache, this No Bake Oreo Cheesecake is a sure fire winner!
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 8 – 9 inch springform or loose bottomed cake pan
  • 2 Large bowls
  • Stand mixer or handheld mixer
  • Rubber Spatula
  • Small sharp paring knife

Ingredients
  

Base Ingredients

  • 28 Oreos
  • 80 g butter (melted) (3/4 of a stick)

Cheesecake Ingredients

  • 500 g cream cheese (17.6 oz)
  • 60 g icing sugar (1/2 cup)
  • 50 g caster sugar (1/4 cup)
  • 250 ml double cream / heavy cream (1 cup)
  • 100 g white chocolate (3.5 oz)
  • 14 Oreos (chopped)
  • 2 tsp vanilla extract
  • 1/3 tsp salt

Ganache Topping Ingredients

  • 100 g baking chocolate (30 – 50%) or milk chocolate, if your prefer (3.5 oz)
  • 100 ml double cream / heavy cream

Decoration (optional)

  • 1/2 cup whipped cream
  • 16 mini Oreos

Instructions
 

  • Start by making the crust. Add the Oreos to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the oreo crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  • Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
  • Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
  • To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
  • Next, add in the icing sugar, caster sugar, salt and vanilla extract and mix until well combined.
  • In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
  • Add â…“ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  • Then, add in the melted white chocolate and fold gently, until well mixed, and add in the chopped oreos and fold one last time.
  • Remove the base from the freeze, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 hrs.
  • To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  • Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
  • Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and mini oreos, or however you wish to decorate. Then slice and enjoy!

Notes

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
Keyword Cheesecake, No bake cheesecake, No bake oreo cheesecake, Oreo, Oreo Cheesecake
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Baked goods & PastriesBreakfast

Best Raspberry White Chocolate Muffins

by Hunar Baig
written by Hunar Baig

Best Raspberry White Chocolate Muffins

These are the BEST raspberry white chocolate muffins I have ever made and trust me I’ve made a lot of them, and once you make them I just know you’ll love them too! They are soft, tender and moist, studded with fresh, tart raspberries and sweet white chocolate chips, and finished with a crisp crumble, drooling yet…

How do I make my muffins light and fluffy?

The best way to make the muffins light and fluffy is by using room temp ingredients and a lot of leavener, in this case baking powder, more leavener than you’d use in a cake. This will make the muffins super soft and fluffy. Another trick in making sure not to over mix the batter, this will mean that the glutens are relaxed and the muffins are even lighter.

Ingredient Notes

The ingredients that go into these Raspberry White Chocolate Muffins

Melted Butter – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the muffins softer, also used in that crisp crumble topping

Eggs – binds the muffins together and helps them rise

White Chocolate Chips – is the perfect partner to the fresh, tart raspberries!

Raspberries – duh! The star of the show and for good reason!

Flour – is the base for the muffins and the crumble topping

Baking Powder – to help the muffins rise and give them that classic muffin top

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Sour Cream – is key to make these muffins moist and tender

How to make Raspberry White Chocolate Muffins – step by step

  1. Start by preheating your oven to (220°C / 425°F / gas mark 7)
  2. In a large microwave safe bowl, melt the butter and add in the sugar and mix well.
  3. Next, pour in the oil and whisk.
  4. Crack in the eggs and whisk until well combined.
  5. Add in the sour cream, salt and vanilla. Whisk until everything is well mixed. (If you don’t have sour cream, simply use greek yogurt instead.)
  6. Next, add in the flour and baking powder and fold till combined, but don’t overmix.
  7. Coat the raspberries and white chocolate chips in 2 tbsp of flour, and coat them really well, they should be well coated in flour. (Crush or chop the raspberries up a bit, if using frozen berries, before coating in flour!)
  8. Add the raspberries and chocolate chips into the muffin batter and fold gently.
  9. Scoop the muffin batter into a lined muffin or cupcake tray, using a large ice cream scoop or a ½ cup measure. You should get 12 muffins.
  10. For the crumble, in a small bowl mix the flour, sugar and butter, with a fork or your fingertips until you have a crumble.
  11. Sprinkle the crumble over the muffins evenly, and lightly pat down. 
  12. Bake for 5 minutes at (220°C / 425°F / gas mark 7), then turn the oven down to (190°C / 375°F / gas mark 5) and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from the oven and allow to cool for at least 15 minutes before eating!
  13. Enjoy!

How do you get high domed and tall muffins?

There is nothing like a high domed, bakery style muffin top and this is how you can achieve this at home!

  1. Bake on a high heat to start – This will make the muffins rise super fast and create that high dome, then we turn the heat down to bake the centre of the muffin off, all while keeping that muffin top.
  2. Use a lot of baking powder – Using more baking powder than you’d use in a cake, or sponge is so important, we want the muffin to be light and have a very open texture and crumb, we also use more flour to give more structure to the muffins.
  3. Preheat your oven – Preheating your oven ahead of time is always a good idea, but with muffins it is a must. Essentially to get the bakery style muffin top, we need a really high heat to begin, so the oven being properly heated is key to achieve that.

How to keep the raspberries from sinking in the muffins:

To stop the raspberries and chocolate chips from sinking, you need to coat them really well with about 1 – 2 tbsp of flour. When you are baking with fruit, because it is wet on the outside the flour sticks straight away but, since the chocolate chips are dry you need to massage them in the flour really well for a couple of minutes. This may make sure that nothing sinks to the bottom of the muffins.

Should I use fresh or frozen raspberries?

If you don’t have fresh raspberries, frozen will work just fine! Simply use the 150g (or 1 ¼ cups) of frozen berries, you can crush them or chop them up slightly before adding to the batter, this will make sure that they evenly distribute.

Replacement for sour cream:

The best replacement for sour cream for this recipe is greek yogurt, ideally with some fat in the yogurt but even a fat free greek yogurt will work, it just won’t be as moist. Just make sure you are using real greek yogurt and not greek style yogurt.

How should you store these Raspberry White Chocolate Muffins? How long do Raspberry White Chocolate Muffins last?

If you keep your muffins in an airtight container or tin, they should last for about 4 days, up to a week. You can line the inside of the container with paper towels or parchment paper to keep the muffins from smooshing.

Tips and Tricks – Raspberry White Chocolate Muffins

  • MAKE SURE – you preheat your oven in advance, this will ensure you get those high domed muffin tops
  • Don’t overmix – your batter will ensure that the muffins stay. Light and super soft!
  • Make sure that your baking powder  – is in date and still active, otherwise the muffins won’t rise.
  • To scoop the muffins – use a large ice cream scoop or a ½ cup measure, this will make sure all of the muffins are even in size. 
  • If you don’t have fresh raspberries – simply use the same amount of frozen berries, you can crush them or chop them up slightly before adding to the batter, this will make sure that they evenly distribute. 
  • If you don’t have sour cream – simply use the same amount of greek yogurt and they will still be super soft and tender!

The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

BEST Raspberry White Chocolate Muffins

Hunar Baig
These are the BEST raspberry white chocolate muffins I have ever made and trust me I’ve made a lot of them, and once you make them I just know you’ll love them too! They are soft, tender and moist, studded with fresh, tart raspberries and sweet white chocolate chips, and finished with a crisp crumble, drooling yet…
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins

Equipment

  • Large Mixing Bowl
  • Whisk
  • Ice cream scoop or cup measure (to scoop the muffins)

Ingredients
  

Muffin Ingredients

  • 50 g butter (3.5 tbsp)
  • 200 g caster sugar (1 cup)
  • 2 eggs
  • 60 ml vegetable oil – any neutral oil will work (1/4 cup)
  • 1/2 tsp salt
  • 2 tsp vanilla extract or paste
  • 120 g sour cream (1/2 cup)
  • 300 g plain flour or AP flour (2 1/2 cups)
  • 3 tsp baking powder
  • 150 g raspberries – fresh or frozen (1 1/4 cups)
  • 100 g white chocolate chips (2/3 cup)

Crumble Ingredients

  • 40 g butter (3 tbsp)
  • 40 g plain flour or AP flour (4 tbsp)
  • 40 g caster sugar (3.5 tbsp)

Instructions
 

  • Start by preheating your oven to (220°C / 425°F / gas mark 7)
  • In a large microwave safe bowl, melt the butter and add in the sugar and mix well.
  • Next, pour in the oil and whisk.
  • Crack in the eggs and whisk until well combined.
  • Add in the sour cream, salt and vanilla. Whisk until everything is well mixed. (If you don't have sour cream, simply use greek yogurt instead.)
  • Next, add in the flour and baking powder and fold till combined, but don’t overmix.
  • Coat the raspberries and white chocolate chips in 2 tbsp of flour, and coat them really well, they should be well coated in flour. (Crush or chop the raspberries up a bit, if using frozen berries, before coating in flour!)
  • Add the raspberries and chocolate chips into the muffin batter and fold gently.
  • Scoop the muffin batter into a lined muffin or cupcake tray, using a large ice cream scoop or a ½ cup measure. You should get 12 muffins.
  • For the crumble, in a small bowl mix the flour, sugar and butter, with a fork or your fingertips until you have a crumble.
  • Sprinkle the crumble over the muffins evenly, and lightly pat down.
  • Bake for 5 minutes at (220°C / 425°F / gas mark 7), then turn the oven down to (190°C / 375°F / gas mark 5) and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from the oven and allow to cool for at least 15 minutes before eating!
  • Enjoy!

Notes

  • MAKE SURE – you preheat your oven in advance, this will ensure you get those high domed muffin tops
  • Don’t overmix – your batter will ensure that the muffins stay. Light and super soft!
  • Make sure that your baking powder  – is in date and still active, otherwise the muffins won’t rise.
  • To scoop the muffins – use a large ice cream scoop or a ½ cup measure, this will make sure all of the muffins are even in size. 
  • If you don’t have fresh raspberries – simply use the same amount of frozen berries, you can crush them or chop them up slightly before adding to the batter, this will make sure that they evenly distribute. 
  • If you don’t have sour cream – simply use the same amount of greek yogurt and they will still be super soft and tender!
Keyword Muffin Recipe, Raspberries, Raspberry Muffin, Raspberry White Chocolate Muffins
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BreakfastPancakes

Cinnamon Roll Pancakes Recipe

by Hunar Baig
written by Hunar Baig

Cinnamon Roll Pancakes Recipe

There are few things better in this world than warm cinnamon rolls in the morning, now combine that with a light, fluffy pancake and you have HEAVEN! Or, cinnamon roll pancakes, the perfect way to start, continue or end the day!

How do I make my cinnamon roll pancakes light and fluffy?

Let the pancake batter sit for 10 minutes before cooking so that the gluten soaks up the moisture, making the pancakes light and giving the leaveners a head start so that the pancakes are so fluffy. Another tip is using a hot pan, but cooking the pancakes on a low heat, this will keep the pancakes super light and moist!

Why You’ll Love These Cinnamon Roll Pancakes 

  • Cinnamon Rolls + Pancakes = HEAVEN
  • Easy to make
  • Full of cinnamon flavour
  • Light and fluffy
  • Super fun to make
  • There are so many delicious way to serve these
  • So impressive
  • Uses Simple Ingredients 
  • SO SO SO DELICIOUS 

Ingredient Notes

The ingredients that go into this delicious Cinnamon Roll Pancakes Recipe

Buttermilk – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the pancakes softer

Eggs – binds the pancakes together and helps them rise

Cinnamon – of course! What would cinnamon rolls be without cinnamon 

Flour – is the base for the pancakes

Baking Powder – to help the pancakes rise and make them super light and fluffy

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Oil – is key to make the pancakes moist and tender

Butter – for the cinnamon roll filling

Light Brown Sugar –  for that classic cinnamon roll swirl

How to make Cinnamon Roll Pancakes – step by step

  1. Start by sifting together the flour and baking powder into a large bowl.
  2. Then add in the sugar and salt, mix well.
  3. Next, crack in the eggs, pour in the buttermilk, oil and vanilla, whisk till smooth and fully incorporated. (If you don’t have buttermilk, simply mix 250ml (1 cup) of milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the egg mixture.)
  4. Set the pancake batter aside for 10 minutes before cooking.
  5. For the cinnamon roll filling, mix softened butter, cinnamon and both sugars together in a bowl, until you have a smooth paste.
  6. Fill a piping bag or food bag with the cinnamon roll filling and cut off a small bit off the tip.
  7. For the cream cheese frosting, place the cream cheese and butter into a microwave safe bowl and microwave for around 15 seconds, until they slightly soften.
  8. Then you can whisk in the cream cheese mixture and add in the icing sugar, milk and vanilla, and whisk until smooth and light, or you could place everything into a blend and blend, until light and smooth. Set this to the side.
  9. Heat up a non-stick pancake pan, crepe pan or frying pan, on a high heat.
  10. Once the pan is hot, turn the heat down to the lowest and you’re ready to make your pancakes.
  11. Pour the batter into the pan about ½ a cup at a time (this will make 8 large pancakes, you can make them smaller if you’d like!) and pipe on a swirl of the cinnamon roll filling.
  12. Allow bubbles to rise to the surface and begin to pop and then flip the pancake and cook for another minute or 2 and flip the pancake back over, before placing onto a tray or plate.
  13. Now the pancakes are ready to serve, pour over the cream cheese frosting and enjoy!

How to get the perfect cinnamon swirl in your cinnamon roll pancakes:

Using a piping bag will help you get that perfect cinnamon swirl, you could also use a food bag or zip lock bag and cut the end off of the bag. Since we are using softened butter and not melted butter you should have more control over the swirl and be able to pipe easier.


NOTE: If you have trouble with your wrist or hands, you can totally use melted butter!

How should you serve cinnamon roll pancakes?

These cinnamon roll pancakes are perfect with a light and pourable cream cheese frosting, i have given you a recipe but, if there is a cream cheese frosting recipe you like, simply use that and add a few extra tbsp of milk to thin it out. Berries are also a fantastic addition to these sweet cinnamon pancakes, and you can never go wrong with some coffee!

Tips and Tricks – Cinnamon Roll Pancakes Recipe

  • MAKE SURE – you use a non-stick pan, ideally a pancake or crepe pan
  • Use a piping bag –  to pipe that classic cinnamon swirl, you could also use a food bag!
  • If you don’t have buttermilk – If you don’t have buttermilk, simply mix the milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the pancake batter.

The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Cinnamon Roll Pancakes Recipe

Hunar Baig
There are few things better in this world than warm cinnamon rolls in the morning, now combine that with a light, fluffy pancake and you have HEAVEN! Or, cinnamon roll pancakes, the perfect way to start, continue or end the day!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 pancakes

Equipment

  • Pancake or Non-stick pan
  • Whisk
  • A couple of spatulas
  • Large bowl

Ingredients
  

Pancake Batter

  • 300 g plain flour (2 1/2 cups)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 3 tbsp oil (any oil will do)
  • 240 ml buttermilk (1 cup)
  • 3 eggs
  • 1 tsp vanilla extract

Cinnamon Swirl

  • 115 g butter (1/2 cup)
  • 2 – 3 tsp ground cinnamon (adjust according to taste)
  • 100 g light brown sugar (1/2 cup)
  • 100 g caster sugar (1/2 cup)

Vanilla Cream Cheese Topping

  • 110 g cream cheese (1/2 cup)
  • 50 g butter (3.5 tbsp)
  • 1 tsp vanilla extract
  • 250 g icing sugar (2 cups)
  • 2 – 3 tbsp milk

Instructions
 

Pancake Batter

  • Start by sifting together the flour and baking powder into a large bowl.
  • Then add in the sugar and salt, mix well.
  • Next, crack in the eggs, pour in the buttermilk, oil and vanilla, whisk till smooth and fully incorporated. (If you don't have buttermilk, simply mix 250ml (1 cup) of milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the egg mixture.)
  • Set the pancake batter aside for 10 minutes before cooking.

Cinnamon Swirl

  • For the cinnamon roll filling, mix softened butter, cinnamon and both sugars together in a bowl, until you have a smooth paste.
  • Fill a piping bag or food bag with the cinnamon roll filling and cut off a small bit off the tip.

Vanilla Cream Cheese Topping

  • For the cream cheese frosting, place the cream cheese and butter into a microwave safe bowl and microwave for around 10 – 15 seconds, until they slightly soften.
  • Then you can whisk in the cream cheese mixture and add in the icing sugar, milk and vanilla, and whisk until smooth and light, or you could place everything into a blend and blend, until light and smooth.
  • Taste and adjust if needed. Set this to the side.

Making the Pancakes

  • Heat up a non-stick pancake pan, crepe pan or frying pan, on a low heat. Make sure your pan is on low heat throughout!
  • Once the pan is hot, you're ready to make your pancakes.
  • Pour the batter into the pan about ½ a cup at a time (this will make 8 large pancakes, you can make them smaller if you’d like!) and pipe on a swirl of the cinnamon roll filling, leaving some space on the edge of the pancake. (Don’t add too much filling or your pancakes will burn easily and be really hard to cook!)
  • Allow bubbles to rise to the surface and begin to pop and then flip the pancake and cook for about 1 minute and flip the pancake back over, before placing onto a tray or plate.
  • Now the pancakes are ready to serve, pour over the cream cheese frosting and enjoy!

Notes

  • MAKE SURE – you use a non-stick pan, ideally a pancake or crepe pan
  • MAKE SURE – you cook the pancakes on a low heat throughout
  • MAKE SURE – you don’t add too much filling or pipe the filling too close to the edge!
  • Use a piping bag –  to pipe that classic cinnamon swirl, you could also use a food bag!
  • Extra Filling – makes amazing cinnamon toast!
  • If you don’t have buttermilk – If you don’t have buttermilk, simply mix the milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the pancake batter.
Keyword Cinnamon, Cinnamon Roll Pancakes, Cinnamon Rolls, Pancakes
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Baked goods & PastriesBreakfastDesserts

Easy Chocolate Chip Muffins

by Hunar Baig
written by Hunar Baig

Easy Chocolate Chip Muffins

These easy chocolate chip muffins are perfectly soft and moist, with that classic bakery style muffin top and studded with milk and dark chocolate chips. They are SO easy to make, a one bowl recipe, and will allow you to make bakery style muffins at home!

How do I make my muffins light and fluffy?

The best way to make the muffins light and fluffy is by using room temp ingredients and a lot of leavener, in this case baking powder, more leavener than you’d use in a cake. This will make the muffins super soft and fluffy. Another trick in making sure not to over mix the batter, this will mean that the glutens are relaxed and the muffins are even lighter.

Ingredient Notes

The ingredients that go into these Easy Chocolate Chip Muffins

Melted Butter – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the muffin softer

Eggs – binds the muffins together and helps them rise

Chocolate Chips – I love using both milk and dark chocolate for a rich and sweet chocolate flavour

Flour – is the base for the muffins

Baking Powder – to help the muffins rise and give them that classic muffin top

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Sour Cream – is key to make the chocolate chip muffins moist and tender

Buttermilk – adds so much lightness, moisture and a tang of flavour

Granulated Sugar – to help get those bakery style crispy muffin tops

How to make Chocolate Chip Muffins – step by step

  1. Start by preheating your oven to (220°C / 425°F / gas mark 7)
  2. In a large microwave safe bowl, melt the butter and add in the sugar and mix well.
  3. Next, crack in the eggs and whisk together.
  4. Pour in the buttermilk, sour cream, salt and vanilla. Whisk until everything is well mixed. (If you don’t have buttermilk, simply mix 60ml (¼ cup) of milk with 2 tsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the egg mixture.)
  5. Next, add in the flour and baking powder and fold till combined, but don’t overmix.
  6. Coat the chocolate chips in 2 tbsp of flour and coat them really well, massage them a little longer than you think you need to, they should be covered in flour.
  7. Add the chocolate chips into the muffin batter and fold gently.
  8. Scoop the muffin batter into a lined muffin or cupcake tray, using a large ice cream scoop or a ½ cup measure. You should get 12 muffins.
  9. Sprinkle on some granulated sugar and extra chocolate chips if desired.
  10. Bake for 5 minutes at (220°C / 425°F / gas mark 7), then turn the oven down to (190°C / 375°F / gas mark 5) and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from the oven and allow to cool for at least 15 minutes before eating!
  11. Enjoy!

How do you get high domed and tall muffins?

There is nothing like a high domed, bakery style muffin top and this is how you can achieve this at home!

  1. Bake on a high heat to start – This will make the muffins rise super fast and create that high dome, then we turn the heat down to bake the centre of the muffin off, all while keeping that muffin top.
  2. Use a lot of baking powder – Using more baking powder than you’d use in a cake, or sponge is so important, we want the muffin to be light and have a very open texture and crumb, we also use more flour to give more structure to the muffins.
  3. Preheat your oven – Preheating your oven ahead of time is always a good idea, but with muffins it is a must. Essentially to get the bakery style muffin top, we need a really high heat to begin, so the oven being properly heated is key to achieve that.

How to keep the chocolate chips from sinking in the muffins:

To stop the chocolate chips from sinking, you need to coat them really well with about 1 – 2 tbsp of flour. When you are baking with fruit, because it is wet on the outside the flour sticks straight away but, since the chocolate chips are dry you need to massage them in the flour really well for a couple of minutes. This may seem excessive but this will ensure the chocolate chips won’t sink to the bottom of the muffins.

How should you store these Chocolate Chip Muffins?  How long do Chocolate Chip Muffins last?

If you keep your muffins in an airtight container or tin, they should last for about 4 days, up to a week. You can line the inside of the container with paper towels or parchment paper to keep the muffins from smooshing.

Replacement for buttermilk:

If you don’t have buttermilk, don’t fret! You can simply mix 60ml (¼ cup) of milk with 2 tsp of lemon juice or vinegar and let it sit for around 10 minutes, before using it. Essentially you can use any acid, lemon juice, lime juice or vinegar, to make the milk into buttermilk.

Replacement for sour cream:

The best replacement for sour cream for this recipe is greek yogurt, ideally with some fat in the yogurt but even a fat free greek yogurt will work, it just won’t be as moist. Just make sure you are using real greek yogurt and not greek style yogurt.

Tips and Tricks – Easy Chocolate Chip Muffins

  • MAKE SURE – you preheat your oven in advance, this will ensure you get those high domed muffin tops
  • Don’t overmix – your batter will ensure that the muffins stay. Light and super soft!
  • Make sure that your baking powder  – is in date and still active, otherwise the muffins won’t rise.
  • To scoop the muffins – use a large ice cream scoop or a ½ cup measure, this will make sure all of the muffins are even in size. 

The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Easy Chocolate Chip Muffins

These easy chocolate chip muffins are perfectly soft and moist, with that classic bakery style muffin top and studded with milk and dark chocolate chips. They are SO easy to make, a one bowl recipe, and will allow you to make bakery style muffins at home!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins

Equipment

  • A Large bowl
  • Large ice cream scoop or 1/2 cup measure
  • Whisk

Ingredients
  

  • 115 g butter (1/2 cup)
  • 200 g caster sugar (1 cup)
  • 2 eggs
  • 2 tsp vanilla extract or paste
  • 1/2 tsp salt
  • 60 ml buttermilk (1/4 cup)
  • 60 g sour cream (1/4 cup)
  • 300 g plain or all purpose flour (2 1/2 cups)
  • 3 tsp baking powder
  • 100 g milk chocolate chips (2/3 cup)
  • 100 g dark chocolate chips (2/3 cup)
  • granulated sugar (to sprinkle on top of the muffins)

Instructions
 

  • Start by preheating your oven to (220°C / 425°F / gas mark 7)
  • In a large microwave safe bowl, melt the butter and add in the sugar and mix well.
  • Next, crack in the eggs and whisk together.
  • Pour in the buttermilk, sour cream, salt and vanilla. Whisk until everything is well mixed. (If you don't have buttermilk, simply mix 60ml (¼ cup) of milk with 2 tsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the egg mixture.)
  • Next, add in the flour and baking powder and fold till combined, but don’t overmix.
  • Coat the chocolate chips in 2 tbsp of flour and coat them really well, massage them a little longer than you think you need to, they should be covered in flour.
  • Add the chocolate chips into the muffin batter and fold gently.
  • Scoop the muffin batter into a lined muffin or cupcake tray, using a large ice cream scoop or a ½ cup measure. You should get 12 muffins.
  • Sprinkle on some granulated sugar and extra chocolate chips if desired.
  • Bake for 5 minutes at (220°C / 425°F / gas mark 7), then turn the oven down to (190°C / 375°F / gas mark 5) and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from the oven and allow to cool for at least 15 minutes before eating!
  • Enjoy!

Notes

  • MAKE SURE – you preheat your oven in advance, this will ensure you get those high domed muffin tops
  • Don’t overmix – your batter will ensure that the muffins stay. Light and super soft!
  • Make sure that your baking powder  – is in date and still active, otherwise the muffins won’t rise.
  • To scoop the muffins – use a large ice cream scoop or a ½ cup measure, this will make sure all of the muffins are even in size.
Keyword Chocolate, Chocolate Chip Muffins, Muffins
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CakesDesserts

Flourless Chocolate Cake Recipe

by Hunar Baig
written by Hunar Baig

Flourless Chocolate Cake Recipe

Want a cake that is an absolute showstopper and a cinch to make, look no further. This flourless chocolate cake is decadent, rich and fudgy, and gluten free, for all my gluten free bbs. Super easy to make, using only 8 ingredients and unlike most flourless cakes we only need 3 eggs.

I’ve made a lot of flourless cakes and they always need at least 5 or even up to 8 eggs, which seems like a little too much for me to want to make it, especially with the price of eggs these days!  So I’ve developed a recipe that removes that obstacle for good, and doesn’t compromise on flavour, structure or the overall experience that is this divine flourless chocolate cake.

What chocolate to use for flourless chocolate cake? 

The best chocolate for this recipe is a 70% dark chocolate, this will provide just the right amount of flavour and richness, it will also melt really nicely. But, any good quality dark chocolate or baking chocolate will work here. When in doubt, use any brand of dark chocolate and it will do the trick.

What does flourless chocolate cake taste like?

Flourless chocolate cake tastes rich and SUPER chocolatey, while still tasting sweet, think chocolate truffles. It has a crackly, brownie-like crust and a decadent fudgy centre, and since there is no flour in the cake it is also lighter than a regular chocolate cake.

Ingredient Notes

The ingredients that go into this Flourless Chocolate Cake Recipe

Dark Chocolate – will make the cake decadent, fudgy and super chocolatey 

Butter – adds some moisture, fat and a lot of flavour

Eggs – is the base for this cake, and the most important ingredient for the structure of this cake

Cocoa Powder – gives so more structure to the cake and a lot of rich chocolate flavour

Caster Sugar – will add sweetness and structure to the cake and help achieve that crackly top

Salt – balances everything out and enhances all of that chocolate flavour

Vanilla – paste or extract, for that classic vanilla taste

Instant coffee powder – will add so much richness and depth

Why You’ll Love This Flourless Chocolate Cake

  • Only 8 ingredients
  • Easy to make
  • Super rich and chocolatey
  • Fudgy and dense like brownies
  • Moist and moreish 
  • There are so many delicious way to serve this cake
  • So impressive, a true showstopper 
  • Naturally gluten free 
  • SO SO SO DELICIOUS

How to make a Flourless Chocolate Cake – step by step

  1. Start by preheating your oven to (190°C / 375°F / gas mark 5) and lining an 8 inch loose bottom or springform cake pan.
  2. Chop up the chocolate and butter and place into a heat proof (or microwave safe) bowl and melt over and bain marie or in the microwave, for 30 seconds increments, until fully melted, smooth and glossy and place to the side.
  3. Separate the eggs, placing the whites into one bowl and the yolks into another.
  4. Whisk the egg yolks, with the caster sugar, salt, instant coffee powder and vanilla extract, until light, pale and fluffy, and doubled in size. This should take around 5 minutes.
  5. Next whip up the egg whites to stiff peaks, they should hold their shape and stand up straight on a rubber spatula without falling. Set this aside.
  6. Now, add the melted chocolate mixture into the egg yolk mixture and whisk together.
  7. Sift the cocoa powder into the egg yolk chocolate mixture and fold well, till fully combined.
  8. Now, add one large rubber spatula (or spoonful) of egg white to the chocolate mixture and mix well. (This will loosen up the chocolate mixture)
  9. Then, pour the chocolate mixture into the egg whites and fold together gently, until no egg white streaks remain. Being very careful not to knock the air out of the egg whites!
  10. Pour the cake batter into the lined 8 inch cake pan and use the back of a rubber spatula to smooth it out.
  11. Bake the cake for 25 minutes, until a crust has formed, it is no longer jiggly in the middle and the sides of the cake have started to come away from the pan.
  12. Allow the cake to cool completely before removing from the pan and dust with cocoa powder.
  13. Slice and serve with sweetened whipped cream and shaved chocolate.
  14. Enjoy!

Is this flourless chocolate cake gluten-free?

Yes! No flour doesn’t always mean no gluten, but for this cake it does. The structure of the cake is built up from the eggs and the air added to the eggs, so no flour is needed, making this cake gluten-free!

Can I make this cake in advance? How do I store it?

Yes! I actually love making this cake a day ahead, it stays moist, light and fudgy for days, and it should be eaten fully cooled. So making it in advance is a perfect option. You can store this delicious flourless chocolate cake covered in an airtight container or tin, at room temperature and it will keep well for 3 – 5 days.

Best tips and tricks for making Flourless Chocolate Cake Recipe:

  • Whisk well – Air is basically a main ingredient in this cake. So, make sure you whisk a lot of air into the egg yolks and whites as this will add structure to the cake.
  • Use a high quality chocolate – the better chocolate you use, the better this cake will be. Baking chocolate will make this cake rich and flavourful.
  • Use a springform or loose bottom pan – this will make it easier to take the cake out onto a cooling rack.
  • Let the cake fully cool – before cutting, as the structure of the cake is very delicate when it comes out of the oven.
  • Preheat – your oven so that the cake rises properly and gets that nice crisp crust.

Tips and Tricks – Flourless Chocolate Cake Recipe

  • Use a stand mixer or hand mixer – this will make it quicker and easier to whip up the eggs!
  • Serve with – whipped cream, shaved chocolate, berries or chopped nuts.
  • Preheat your oven – preheating your oven is always a good idea but, especially with this recipe as there is no flour the rise from the oven is very important!
  • Use a high quality chocolate – the better chocolate you use, the cake this cake will be. Baking chocolate will make this cake rich and flavourful.
  • Use a springform or loose bottom pan – this will make it easier to take the cake out once it has cooled.
  • Let the cake fully cool – before cutting, as the structure of the cake is very delicate when it comes out of the oven.

The recipe video is on my Tik Tok and IG  â€“ please tag @aceofspoons_ if you make this recipe

Flourless Chocolate Cake Recipe

Hunar Baig
Want a cake that is an absolute showstopper and a cinch to make, look no further. This flourless chocolate cake is decadent, rich and fudgy, and gluten free.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Cake, Dessert
Servings 8 – 10 servings

Equipment

  • 8 inch loose bottmed or spring form cake pan
  • Rubber Spatula
  • Hand Mixer or Stand Mixer
  • Whisk

Ingredients
  

  • 100 g butter (7 tbsp)
  • 100 g dark chocolate (3.5 oz)
  • 200 g caster sugar (1 cup)
  • 3 eggs
  • 50 g cocoa powder (ideally dutch processed) (1/2 cup)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp instant coffee powder or espresso powder

Instructions
 

  • Start by preheating your oven to (190°C / 375°F / gas mark 5) and lining an 8 inch loose bottom or springform cake pan.
  • Chop up the chocolate and butter and place into a heat proof (or microwave safe) bowl and melt over and bain marie (double boiler) or in the microwave, for 30 seconds increments, until fully melted, smooth and glossy and place to the side.
  • Separate the eggs, placing the whites into one bowl and the yolks into another.
  • Whisk the egg yolks, with the caster sugar, salt, instant coffee powder and vanilla extract, until light, pale and fluffy, and doubled in size. This should take around 5 minutes.
  • Next whip up the egg whites to stiff peaks, they should hold their shape and stand up straight on a rubber spatula without falling. Set this aside.
  • Now, add the melted chocolate mixture into the egg yolk mixture and whisk together.
  • Sift the cocoa powder into the egg yolk chocolate mixture and fold well, till fully combined.
  • Now, add one large rubber spatula (or spoonful) of egg white to the chocolate mixture and mix well. (This will loosen up the chocolate mixture)
  • Then, pour the chocolate mixture into the egg whites and fold together gently, until no egg white streaks remain. Being very careful not to knock the air out of the egg whites!
  • Pour the cake batter into the lined 8 inch cake pan and use the back of a rubber spatula to smooth it out.
  • Bake the cake for 25 minutes, until a crust has formed, it is no longer jiggly in the middle and the sides of the cake have started to come away from the pan.
  • Allow the cake to cool completely before removing from the pan and dust with cocoa powder.
  • Slice and serve with sweetened whipped cream and shaved chocolate.
  • Enjoy!

Notes

  • Use a stand mixer or hand mixer – this will make it quicker and easier to whip up the eggs!
  • Serve with – whipped cream, shaved chocolate, berries or chopped nuts.
  • Preheat your oven – preheating your oven is always a good idea but, especially with this recipe as there is no flour the rise from the oven is very important!
  • Use a high quality chocolate – the better chocolate you use, the cake this cake will be. Baking chocolate will make this cake rich and flavourful.
  • Use a springform or loose bottom pan – this will make it easier to take the cake out once it has cooled.
  • Let the cake fully cool – before cutting, as the structure of the cake is very delicate when it comes out of the oven.
Keyword Chocolate, Flourless Chocolate Cake

Sweetened Vanilla Whipped Cream

Hunar Baig
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Servings 12 servings

Equipment

  • a large metal bowl
  • a baloon whisk, stand mixer or hand mixer

Ingredients
  

  • 250 ml double cream / heavy cream (1 cup)
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract or paste

Instructions
 

  • In a large metal bowl, pour in the cream, sugar and vanilla.
  • Whip until soft peaks form and serve with your favourite cake or dessert.

Notes

  • Use a Cold Bowl – the cream will whip up faster
  • Dip a spoon in hot water – to make quenelles from the cream
Keyword Vanilla Cream, Whipped Cream
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