1、No-bake chocolate hazelnut cheesecake

Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining

No-bake chocolate hazelnut cheesecake recipe

Ingredients

Method

Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
  • Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
  • Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.

  • https://www.truecookbook.com/recipe/no-bake-chocolate-hazelnut-cheesecake-8990/

    2、No-Bake Chocolate-Hazelnut Oat Cookies

  • Makes: 32 servings
  • Serving Size: 1cookie
  • Makes: about 32 cookies
  • Prep: 30 mins
  • Chill: 1 hr
  • No-Bake Chocolate-Hazelnut Oat Cookies recipe

    Ingredients

    Method

    1. In a large bowl stir together oats, hazelnuts, and salt; set aside.
    2. In a large saucepan combine sugar, milk, cocoa powder, and butter. Bring to boiling over medium heat, stirring constantly. Stir in chocolate-hazelnut spread and vanilla. Remove from heat. Stir in oat mixture until combined.
    3. Shape chocolate mixture into 1-inch balls (if mixture doesn't hold shapes well, let stand a few minutes to firm up). Place balls on a large cookie sheet. Chill about 1 hour or until firm.

    3、No-Bake Chocolate-Swirl Cheesecake

  • Makes: 16 servings
  • Prep: 35 mins
  • Stand: 5 mins
  • Cool: 15 mins
  • No-Bake Chocolate-Swirl Cheesecake recipe

    Ingredients

    Method

    1. For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.
    2. For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
    3. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
    4. Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixturein small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.
    5. To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.

    4、No-Bake Peanut Butter-Chocolate Energy Bites

  • Makes: 30 servings
  • Serving Size: 1ball
  • Prep: 20 mins
  • Chill: 1 hr
  • No-Bake Peanut Butter-Chocolate Energy  Bites recipe

    Ingredients

    Method

    1. In a medium bowl stir together peanut butter, and honey until well mixed. Stir in 1/2 cup of the chopped peanuts, the oats, chocolate pieces, and protein powder. Cover and chill for 30 minutes.
    2. Chop the remaining 1/2 cup peanutsin a food processor. Using your hands, shape peanut butter mixture into 30 balls, each about 1 inch in diameter. Roll each ball in chopped peanuts, pressing slightly to adhere. Chill for 30 minutes before serving. Store in an airtight container in the refrigerator for up to 1 week.

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