DessertsIce Cream

Easy Orange Creamsicle – Popsicles

by Hunar Baig
written by Hunar Baig

Easy Orange Creamsicle – Popsicles

Think creamy vanilla and sunshine-y orange in a frozen treat – but better! This homemade orange creamsicle popsicle recipe is bursting with fresh flavours, and it’s a no churn ice cream recipe! The way the creamy vanilla and bright orange flavours intertwine is pure magic. These popsicles are more than just a treat, they are a summer staple.

What is a no churn ice cream? 

Is ice cream that doesn’t require an ice cream machine or long churning time or even any eggs. The two main ingredients in no churn ice cream are cream and sweetened condensed milk, the combination of both of these ingredients when whipped, is a light and fluffy ice cream base ready to freeze and become no churn ice cream.

How to make Orange Creamsicle – Popsicles

  1. In a blender, combine peeled and chopped oranges, sugar, salt, and vanilla bean paste. Add orange food coloring (if using) for a brighter hue. Blend until smooth and set aside.
  2. In a large bowl, whisk together double cream / heavy cream, condensed milk, yogurt, and vanilla bean paste until thickened slightly. Don’t overmix – you want it light and creamy, not fluffy.
  3. Now, add ½ cup of the vanilla ice cream mixture into the blended orange mixture and mix well. 
  4. Then simply, alternatively pour each mixture into a popsicle mould, alternating layers until the molds are almost full. Leave a small space (about ¼ inch) at the top for expansion. Insert popsicle sticks and freeze for at least 8 hours, or ideally overnight. 
  5. Once frozen, simply remove the popsicles from the moulds and enjoy your homemade orange creamsicles!

How do you make homemade ice cream creamy and not icy?

The secret ingredient that not only stops the ice cream from getting icy and adds a ton of flavour is: vanilla! The vanilla paste or extract lowers the freezing temp of the ice cream, making it slower to freeze and therefore, forming smaller ice crystals , ultimately making a smoother ice cream. The other ingredient that stops the ice cream from going icy is sweetened condensed milk, which softens the ice cream!

How long does no-churn Orange Creamsicles last? 

Once the no churn Orange Creamsicles are solid – store in the freezer in popsicle bags or individually wrapped with cling film. They should last 4 weeks if kept in the freezer and stored properly. A word of caution, if the popsicles melt completely after it has frozen solid, do not refreeze it, it is no longer safe to eat!

What is the texture of an Orange Creamsicle? 

This orange creamsicle recipe is a no churn ice cream that has a creamy, velvety and light texture. The secret to what makes this  ice cream so light and creamy is that the base of  double cream / heavy cream whipped to soft peaks with natural yogurt and sweetened condensed milk. No churn ice cream also contains plenty of fat but not a lot of water resulting in a velvety, luscious ice cream.

What does an Orange Creamsicle taste like?

Orange creamsicles, sometimes known as orange dreamsicles are creamy ice cream popsicles that are a perfect blend of dreamy vanilla and fresh sweet orange swirled together. It has a sweet but not too sweet taste, a smooth creamy texture and a delightfully fruity flavour. 

Ingredient Notes

The ingredients that go into this Easy Orange Creamsicle – Popsicles

Double Cream / Heavy Cream – is the perfect base for creamy and rich no churn popsicles

Natural Yogurt – will add some structure and creaminess to the popsicles

Sweetened Condensed Milk – will sweeten the orange creamsicles, bind everything together and soften the ice cream

Vanilla Paste – adds so much flavour, depth and that classic vanilla smell – not to mention that it keep the ice cream from getting icy

Oranges – I love using real oranges for a great flavour and that bright beautiful orange color

Sugar – to add more much needed sweetness

Salt – balances everything out and makes sure the popsicles aren’t too sweet

Orange Food Colouring (optional) – this is optional but it makes the creamsicles a super pretty orange color

Tips and Tricks – Easy Orange Creamsicle – Popsicles

  • Let the popsicles sit out for a couple of minutes to soften, before removing from the mould.
  • Place your popsicle mould into a bowl of warm water for a couple of minutes before removing, this will make the popsicles easier to serve.
  • The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Easy Orange Creamsicles

Hunar Baig
Think creamy vanilla and sunshine-y orange in a frozen treat – but better! This homemade orange creamsicle popsicle recipe is bursting with fresh flavours, and it's a no churn ice cream recipe!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert, Ice Cream
Cuisine American
Servings 10 popsicles

Equipment

  • Popsicle Mould
  • Popsicles Sticks
  • Blender
  • Large bowl
  • Hand Whisk (optional)

Ingredients
  

Orange Ice Cream

  • 2 medium oranges
  • 1/2 tsp vanilla bean paste or extract
  • 65 g white sugar (1/3 cup)
  • 1/8 tsp salt
  • a little bit of orange food colouring (optional)

Vanilla Ice Cream

  • 120 ml double cream / heavy cream (1/2 cup)
  • 130 g natural yoghurt (1/2 cup)
  • 180 ml condensed milk (6oz)
  • 1 tsp vanilla bean paste or extract

Instructions
 

  • In a blender, combine peeled and chopped oranges, sugar, salt, and vanilla bean paste. Add orange food coloring (if using) for a brighter hue. Blend until smooth and set aside.
  • In a large bowl, whisk together double cream / heavy cream, condensed milk, yogurt, and vanilla bean paste until thickened slightly. Don't overmix – you want it light and creamy, not fluffy.
  • Now, add ½ cup of the vanilla ice cream mixture into the blended orange mixture and mix well.
  • Then simply, alternatively pour each mixture into a popsicle mould, alternating layers until the molds are almost full. Leave a small space (about ¼ inch) at the top for expansion. Insert popsicle sticks and freeze for at least 8 hours, or ideally overnight.
  • Once frozen, simply remove the popsicles from the molds and enjoy your homemade orange creamsicles!

Notes

  • Let the popsicles sit out for a couple of minutes to soften, before removing from the mould.
 
  • Place your popsicle mould into a bowl of warm water for a couple of minutes before removing, this will make the popsicles easier to serve.
 
  • The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe
Keyword Ice cream, Orange, Orange Cremsicle, Popsicle
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CakesDesserts

Tres Leches Cake 

by Hunar Baig
written by Hunar Baig

Tres Leches Cake 

This delicious cake, soaked in three types of milk, is called a tres leches cake and it’s a favourite of mine for a reason. With this easy-to-follow recipe, you’ll be able to impress your friends and family with your baking skills in no time. So grab your apron and get ready to bake up a mouthwatering treat that will leave everyone wanting more!

What is a Tres Leches Cake?

Tres Leches Cake, is a Latin American dessert that is a creamy, dreamy delight. It’s a light, fluffy vanilla sponge, soaked in a sweet milky mixture which makes the cake even softer. Finally this sweet dessert is topped with a fluffy whipped cream, and fresh strawberries. It’s a guaranteed crowd-pleaser at potlucks and celebrations, a delightful way to impress guests with your dessert-making skills (though it’s surprisingly easy to make!)

What does tres leches mean?

“Tres leches” literally translates from Spanish to “three milks.” This refers to the key ingredient in the tres leches cake: a soaking mixture made with three different types of milk. These milks are typically: evaporated, condensed and whole milk. The combination of these three milks is what creates the incredibly moist texture and a creamy sweet taste that tres leches cake is known for.

Tres Leches Cake – 3 Biggest Mistakes When Making Tres Leches Cake

There is nothing like a dreamy, rich tres leches cake and this is how you can achieve this at home!

  1. Skipping the Cool Down: This is a crucial step! You might be tempted to pour the milk soak over a warm cake, but please don’t. A warm cake won’t absorb the milk evenly, leading to a soggy bottom and a dry top. Let the cake cool completely before adding the milk soak. Patience is key!
  2. Overmixing the Batter: Tres leches cake is known for its light and fluffy texture. Overmixing the batter can lead to a tough and dense cake, the base for this cake is eggs which means we need to keep as much air as we can, for a soft, fluffy sponge.
  3. Not Letting the Cake Soak Long Enough: The magic of tres leches is the perfect balance between cake and milk. Don’t rush this process! After pouring the milk soak, let the cake refrigerate for at least 4 hours, but ideally overnight. This allows the milk to fully saturate the cake, creating that signature soft and creamy texture.

How to make a Classic Tres Leches Cake – step by step

  1. Preheat an oven to 175 degrees celsius / 350 degrees F.
  2. In 2 large bowls, separate your eggs placing the whites in one bowl and the yolks in the other.
  3. Next, add half of the sugar into the egg yolks and the other half into the egg whites. Set the egg whites to one side.
  4. Add the vanilla and salt into the egg yolks and whip until light and fluffy. The egg yolk mixture should be a pale yellow color.
  5. Next, pour the buttermilk into the egg yolks and gently fold, until well mixed.
  6. Sift the flour and baking powder into the yolks and softly fold until fully combined and there are no streaks of flour left. Then, set this mixture aside.
  7. Now, start whipping the egg whites until super light and fluffy. The egg whites should be able to hold a stiff peak and be completely white in color.
  8. Add ¼ of the egg whites into the egg yolk mixture and gently fold, making sure not to lose too much air.
  9. Then, VERY GENTLY fold in the egg yolks into the rest of the egg whites until fully combined.
  10. Finally, pour the cake batter into an ungreased baking pan and smooth it into an even layer. Bake for 25 to 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
  11. For the milk mixture, simply combine the evaporated, condensed and whole milk in a bowl, with the vanilla. Mix well, until fully combined.
  12. Once the cake is fully cooled, poke all over with a fork and pour over your three milk mixture. Make sure you get all the sides and that there are no dry spots on the cake.
  13. Place the cake into the refrigerator and allow to soak for at least 4 hours or ideally overnight.
  14. Finally, whip together the double cream, icing sugar and vanilla, until light and fluffy. And top the cake with the whipped cream and smooth into an even layer. Then decorate as you wish, slice and enjoy!

What does tres leches cake taste like?

A classic tres leches cake has a distinct milky vanilla taste, that isn’t too sweet. It’s a really soft and fluffy cake, soaked in a milky vanilla mixture and topped with sweetened whipped cream and sometimes also topped with cinnamon – for a warmer flavour profile.

How to decorate a tres leches cake?

Tres Leches cake is all about its light and fluffy texture soaked in a delicious milk mixture. Here are some really easy and classic ways to decorate:

  • Cinnamon Sprinkle: A dusting of ground cinnamon adds a warm touch and complements the flavors beautifully. Sprinkle it over the whipped cream for a simple yet elegant look.
  • Fresh Strawberries: A scattering of fresh sliced strawberries, adds a pop of color and freshness.
  • Chopped Nuts: Toasted almonds, pecans, or chopped hazelnuts add a nice textural contrast and a nutty flavor. Gently sprinkle them onto the whipped cream for a festive touch.

Ingredient Notes

The ingredients that go into this Tres Leches Cake Recipe

Eggs – is the base and structure for this light and fluffy cake

Sugar – provides sweetness and adds structure 

Flour – a must for the cake part of the tres leches cake

Salt – to balance everything out

Vanilla Paste or Extract – I am using Taylor & College’s Organic Vanilla Bean Paste, which adds so much flavour, depth and that classic vanilla smell

Buttermilk – adds moisture and tenderness to cake

Evaporated, Condensed, Whole Milk  – is the 3 milks in this classic tres leches soak

Double Cream / Heavy Cream – for that classic whipped cream topping

Icing Sugar – to help add some sweetness to the whipped cream topping

Tips and Tricks – Tres Leches Cake

  • Skipping the Cool Down: This is a crucial step! You might be tempted to pour the milk soak over a warm cake, but please don’t. A warm cake won’t absorb the milk evenly, leading to a soggy bottom and a dry top. Let the cake cool completely before adding the milk soak. Patience is key!
  • Overmixing the Batter: Tres leches cake is known for its light and fluffy texture. Overmixing the batter can lead to a tough and dense cake, the base for this cake is eggs which means we need to keep as much air as we can, for a soft, fluffy sponge.
  • Not Letting the Cake Soak Long Enough: The magic of tres leches is the perfect balance between cake and milk. Don’t rush this process! After pouring the milk soak, let the cake refrigerate for at least 4 hours, but ideally overnight. This allows the milk to fully saturate the cake, creating that signature soft and creamy texture.
  • The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Tres Leches Cake

Hunar Baig
This delicious cake, soaked in three types of milk, is called a tres leches cake and it's a favourite of mine for a reason. With this easy-to-follow recipe, you'll be able to impress your friends and family with your baking skills in no time
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Latin American
Servings 12 servings

Equipment

  • Stand Mixer or Hand Whisk
  • 9*13 Baking Pan or Tray

Ingredients
  

Cake Ingredients

  • 5 eggs
  • 250 g caster sugar (1 ¼ cups)
  • 1 tsp Taylor & Colledge Organic Vanilla Bean Paste (or vanilla extract)
  • ½ tsp salt
  • 80 ml buttermilk (â…“ cup)
  • 130 g plain or all purpose flour
  • 1 ½ tsp baking powder

Three Milk Mixture

  • 1 can evaporated milk (410g)
  • 1 can condensed milk (397g)
  • 125 ml whole milk (½ cup)
  • ½ tsp Taylor & Colledge Organic Vanilla Bean Paste (or vanilla extract)

Whipped Cream Topping

  • 600 ml double cream or heavy cream (2 ½ cups)
  • ½ tsp Taylor & Colledge Organic Vanilla Bean Paste (or vanilla extract)
  • 3 tbsp icing sugar or powdered sugar

Instructions
 

  • Preheat an oven to 175℃ / 350 ℉
  • In 2 large bowls, separate your eggs placing the whites in one bowl and the yolks in the other.
  • Next, add half of the sugar into the egg yolks and the other half into the egg whites. Set the egg whites to one side.
  • Add the vanilla and salt into the egg yolks and whip until light and fluffy. The egg yolk mixture should be a pale yellow color.
  • Next, pour the buttermilk into the egg yolks and gently fold, until well mixed.
  • Sift the flour and baking powder into the yolks and softly fold until fully combined and there are no streaks of flour left. Then, set this mixture aside.
  • Now, start whipping the egg whites until super light and fluffy. The egg whites should be able to hold a stiff peak and be completely white in color.
  • Add ¼ of the egg whites into the egg yolk mixture and gently fold, making sure not to lose too much air.
  • Then, VERY GENTLY fold in the egg yolks into the rest of the egg whites until fully combined.
  • Finally, pour the cake batter into an ungreased baking pan and smooth it into an even layer. Bake for 25 to 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
  • For the milk mixture, simply combine the evaporated, condensed and whole milk in a bowl, with the vanilla. Mix well, until fully combined.
  • Once the cake is fully cooled, poke all over with a fork and pour over your three milk mixture. Make sure you get all the sides and that there are no dry spots on the cake.
  • Place the cake into the refrigerator and allow to soak for at least 4 hours or ideally overnight.
  • Finally, whip together the double cream, icing sugar and vanilla, until light and fluffy. And top the cake with the whipped cream and smooth into an even layer. Then decorate as you wish, slice and enjoy!

Notes

  • Skipping the Cool Down: This is a crucial step! You might be tempted to pour the milk soak over a warm cake, but please don’t. A warm cake won’t absorb the milk evenly, leading to a soggy bottom and a dry top. Let the cake cool completely before adding the milk soak. Patience is key!
  • Overmixing the Batter: Tres leches cake is known for its light and fluffy texture. Overmixing the batter can lead to a tough and dense cake, the base for this cake is eggs which means we need to keep as much air as we can, for a soft, fluffy sponge.
  • Not Letting the Cake Soak Long Enough: The magic of tres leches is the perfect balance between cake and milk. Don’t rush this process! After pouring the milk soak, let the cake refrigerate for at least 4 hours, but ideally overnight. This allows the milk to fully saturate the cake, creating that signature soft and creamy texture.
  • The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe
Keyword Milk Cake, Tres Leches, Tres Leches Cake
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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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