No Bake Strawberry Burst Cheesecake

Featured Photo by Gianluca Gerardi on Unsplash

Hello! It’s been a while, I know that I have been away for sometime but I am now back with another no bake recipe and this time is my favourite fruit: Strawberry. I made this in the month of February during Valentine Week.

If you look closely, this cake has two layer, one layer is the plain/original cream cheese flavour and another layer is the strawberry cream cheese flavour. and in the middle is the strawberry puree.

Cake pan size: 15cm/6″

Allergic Advice: contain dairy, gluten and beef gelatine.

Sweetness level:

Rating: 3 out of 5.

Ingredient required:

Crust Based:

  • 100g of digestive biscuits, finely crushed
  • 40g of unsalted butter, melted

Instruction step(s):

  1. Mix the finely crushed digestive biscuits and melted butter until the biscuits are damped and pour the crumb into a removable bottom cake pan and used a spatula to even out the crumb in the pan. Fridge it an hour before making the cake.

Cream cheese Based mixture:

  • 250g of cream cheese block, room temperature (I used Philadelphia brand)
  • 100g of plain yoghurt*
  • 35g of caster sugar
  • 100g of strawberry juice*
  • 150g of homemade strawberry puree*(Jam-liked texture)
  • 1 tbsp of lemon juice
  • 2 tsp of pure vanilla extract
  • 5g of gelatine sheet or powder
  • 20g of hot water (do not use boiling water)
  • 150ml of whipping cream, cold

*Yoghurt option: greek, greek-style, natural/full-fat. (try to avoid using non-fat or low fat yoghurt as it could make the cream cheese mixture loss its richness taste).

Strawberry juice: blend strawberry in the blender with lemon juice and strain the juice.

Homemade Strawberry Puree: place cut 150g of strawberry, 1 tsp lemon juice + 2 tbsp of sugar into a small pot/pan and heat it under low-medium flame till it boils and turn to low heat and consistently stirred the strawberry jam till it sticky or jam-like texture. Chill the puree in the fridge.

Instruction step(s):

  1. Place the gelatine sheet into a bowl of ice cold water and soak it for 7 minutes. Alternatively, if you are using a gelatine powder, pour 20g of plain water into the gelatine powder and set aside. Do not mix.
  2. Place the cream cheese block in the mixing bowl and whip the cream cheese to a smooth texture with a hand/stand mixer. Alternatively, you can use spatula to mix the cream cheese till a soft and smooth texture.
  3. Add the caster sugar and mix till the sugar are dissolved.
  4. Add lemon juice, vanilla extract and plain yoghurt and mix well.
  5. Squeeze out the excess water from gelatine sheet, add 20g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
  6. Add the gelatine fluid into cream cheese based mixture and mix well. Set aside the mixture.
  7. Pour the cold whipping cream in the mixing bowl and start whisking until a soft peak is form.
  8. Gently fold the whipping cream into the cream cheese mixture.
  9. Take out about 100g of the cream cheese mixture and pour it into the cake pan so it should sit on top of the crust based. Leave it in the freezer for 30 minutes.
  10. After 30 minutes, put the chilled homemade strawberry puree on top of the original cream cheese mixture. spread the puree around the centre and not toward the edge. Leave it in the freezer for 10 minutes
  11. Mix the remaining cream cheese mixture with the strawberry juice and the mixture should turn into a baby pink colour.
  12. After 10 minutes, pour the remaining mixture into the cake pan. leave it in the fridge (not the freezer) and let it chill overnight.
  13. Remove the cake from the cake pan the next day and cut and serve the cake!

Thanks for reading my recipe and I’ll be back with another no bake recipe.

First Bake of 2022: Oreo chocolate cheesecake

Featured photo by No Revisions on Unsplash

I baked this in the month of January as I received 3 boxes of Oreo from my boyfriend family and I decided to make a cake out of it. This recipe uses about 1 box of Oreo which contain 12 individual packets of Oreo and each packet has 3 Oreo cookies. I added dark chocolate to the recipe to make a slightly different from those usual Oreo cheesecake recipe. So if you are a fan or Oreo and also love chocolate, this recipe might be for you!

No Bake Oreo chocolate cheesecake recipe:

No Bake Oreo Chocolate cheesecake recipe:

Cake pan size: 15cm/6”

Allergic advice: contain dairy, gluten and gelatine.

Sweetness level:

Rating: 3.5 out of 5.

Ingredient required:

Crust based:

  • 110g of Oreo biscuits, finely crushed (remove the inner white cream)
  • 50g of unsalted butter, melted

Cream cheese Based mixture (to be separate into 2 different mixture):

  • 250g of cream cheese block, room temperature (I used Philadelphia brand)
  • 100g of plain yoghurt* or 50g sour cream (bulla brand)
  • 30g of caster sugar
  • 1 tbsp of pure vanilla extract
  • 5g of gelatine sheet or powder
  • 20g of milk, warm
  • 200ml of whipping cream, cold

*Yoghurt option: greek, greek-style, natural/full-fat. (try to avoid using non-fat or low fat yoghurt as it could make the cream cheese mixture loss its richness taste).

Instruction step(s):

Mix the crushed Oreo biscuits and melted butter until the biscuits is damp and pour the crumb into a removable bottom cake pan and used a spatula to even out the crumb in the pan. Fridge it an hour before making the cake.

Place the gelatine sheet into a bowl of ice cold water and soak it for 7 minutes. Alternatively, if you are using a gelatine powder, pour 20g of milk into the gelatine powder and set aside. Do not mix.

Place the cream cheese block in the mixing bowl and whip the cream cheese to a smooth texture. Alternatively, you can use spatula to mix the cream cheese till a soft and smooth texture.

Add caster sugar into the mixing bowl and mix it till the sugar are dissolved.

Add vanilla extract into the mixture and greek-style yoghurt mixed well

Squeeze out the excess water from gelatine sheet, add 20g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.

Add the gelatine milk into cream cheese based mixture and mix well. Set aside the mixture.

Pour the cold whipping cream in the mixing bowl and start whisking until a soft peak is form.

Gently fold the whipping cream into the cream cheese mixture.

1st: Chocolate cream cheese mixture:

  • 80g of 54.5% dark chocolate, melted (I used Callebaut Belgium chocolate)
  • 200g of cream cheese based mixture

Take a new mixing bowl and pour 200g of cream cheese based mixture and slowly pour in the melted dark chocolate.

Use a spatula to fold the mixture gently till evenly mixed. Set aside the mixture.

2nd: Oreo Cream cheese mixture:

  • 4 packet of Oreo = 12 Oreo, sparsely crushed
  • remaining cream cheese based mixture

Place 12 Oreo in a ziplock bag and sparsely crush it and pour them into the remaining cream cheese based mixture. Mixed well using a spatula.

Take out the cake pan that contain the Oreo biscuit from the fridge and pour it the mixture to the cake pan. Tap the cake pan to release any air bubbles. Fridge it for 45minutes or fridge it in the freezer for 25min.

After 45 minutes, take out the cake pan and pour the chocolate cheese mixture into the pan. Likewise, tap the cake pan to release any air bubbles.

Chilled the cake overnight!

Oreo topping with dark chocolate ganache:

  • 60g of 70% of dark chocolate callets or finely chopped (if you use chocolate block)
  • 150g whipping cream, warm
  • 4-5 packet of Oreo = 12 – 15 Oreo, crushed

Warm the whipping cream and pour into a small bowl that contain the dark chocolate and set aside for 1 min. Slowly mix the chocolate and whipping cream to a smooth ganache.

Crush the Oreo in a ziplock bag and attempt to have a mixture of finely crushed Oreo and Oreo chunk bits.

Pour the chocolate ganache into the cake and spread it evenly. Sprinkle the crushed Oreo cake on the chocolate ganache and set it back on the fridge for 30minute.

Serve the cake after 30 minutes!!

Thanks for reading my recipe and I’ll be back for another no bake recipe that I made for the month of February.

No Bake Pumpkin spice Cheesecake

Featured Photo by Hello I’m Nik on Unsplash

Happy Halloween!

I attempted to make a cheesecake recipe using fresh pumpkin, not using those canned pumpkin purees as there might be added preservatives. There are many benefits of eating pumpkin and I will just named a few benefits of consuming fresh pumpkin.

Benefits of pumpkin:

  1. It helps to regulate blood pressure.
  2. It reduce the risk of prostate cancer.
  3. It help prevent and regulate type 2 diabetes.
  4. It reduced risk of age-related macular degeneration.

Source article: Medicalnewstoday

On top of that, pumpkin is packed with vitamin and minerals that is essential to our body:

Source reference: Healthline

Pumpkin is rich in beta-carotene, a carotenoid that your body turns into vitamin A which strengthen the body immune system and possibly fight infections. Vitamin C help immune cells work more effectively and make healing more efficiently.

Enough said, I shall share the recipe below, feel free to alternate according to your taste. Overall this cake is not too sweet, I would say it’s much suited for elderly.

No Bake Pumpkin Spices cheesecake recipe (Gluten-free):

Cake pan size: 15cm/6”

Allergic advice: contain dairy and gelatine

Ingredient required:

Crust based:

  • 100g of gluten free digestive biscuits
  • 50g of unsalted butter, melted

Pumpkin spice cream cheese mixture:

  • 250g of cream cheese block, room temperature (I used Philadelphia)
  • 300g of fresh pumpkin puree (OR 1 canned of pumpkin puree)
  • 20g of caster sugar
  • 50g of refined brown sugar
  • 1/4 tsp of refined sea salt
  • 1 tsp of pure vanilla extract
  • 6g of gelatine sheet or powder
  • 30g of milk, warm
  • 1 tsp of pumpkin spice powder (OR alternately 1/4 tsp of cinnamon powder + 1/4 tsp of nutmeg powder, 1/4 tsp of ginger powder + 1/4 tsp of cloves)
  • 150 ml of whipping cream, cold

Instruction step(s)

  • Pumpkin puree:

Method 1: scrap/cut off the thick skin of and the seeds of the pumpkin and cut pumpkin flesh into small block size and steam it for 15 min. Drain off the excess water from the steamed pumpkin and put it into a food processor and blend in high speed for 1 min or mash the pumpkin using a potato masher or fork into a smooth puree.

Method 2: preheat the oven to 400F, rinse and pat dry the pumpkin. Cut the pumpkin into half and remove the seeds. Season the pumpkin flesh with a little sea salt and bake it for 45 min. After which, scoop out the pumpkin and put it into a food processor and blend in high speed for 1 min.

For me, I used the 1st method because it’s the quickest and easy way to do so. If you used the 2nd method then there is no need for you to add additional salt to the pumpkin cream cheese mixture.

  1. Mix the crush digestive biscuits and melted butter until the biscuits is slightly damp and pour the crumb into a removable bottom cake pan and place in the freezer for 30 mins.
  2. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  3. Place the cream cheese block in the mixing bowl and mix well with a spatula till smooth texture.
  4. Add caster sugar into the mixing bowl and mix it till the sugar are dissolved.
  5. Add refined brown sugar into the mixing bowl and mix it till the sugar are dissolved.
  6. Add pumpkin puree, sea salt, vanilla extract and sift the pumpkin spice to the mixing bowl and mix well.
  7. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
  8. Add the gelatine milk mixture into pumpkin cheese mixture and mix well. Set aside the mixture.
  9. Pour the cold whipping cream in the mixing bowl and start whisking until a soft peak is form.
  10. Gently fold the whipping cream into the pumpkin cheese mixture
  11. Pour the cream cheese into the cake pan that contain the digestive biscuits.
  12. Tap the cake pan few times to release any trapped air bubbles.
  13. Fridge it for at least 4 hours or best is overnight.
  14. Serve the cake on its own or decorate with whipping cream with crush walnut.

I hope you guys have a good Thanksgiving and enjoy the halloween holiday! Till next time!!!

No Bake Chocolate Banana Cheesecake recipe

Photo by Mike Dorner on Unsplash

Hello!

I am back with another recipe and this time, my family brought a brunch of banana about 5 days ago. We couldn’t eat it on time and two remaining bananas were overripe. In addition, my fridge still have the last bit of whipping cream that was just nice of 200ml.

I decided to matchmake Mr. banana and Ms. dark chocolate on a date and they turn out to be a perfect match because the natural sweetness of the banana comprehend well with the bitter sweetness of the dark chocolate. This cake combination is absolutely amazing and my family and friends tried it and they told me it was surprisedly good and they did not know that banana could match well with dark chocolate.

This cake is relatively not sweet so it is good for those who are particular about the sugar intake, about 9g per slice. I will share the recipe below.

No bake chocolate banana cheesecake recipe (contain fresh banana puree):

Serving size: 3-4 pax, 6 slices

Cake pan size: 15cm diameter by 7cm (height)

Ingredients required:

For crust based:

  • 90g of Oreo cookies, finely crush
  • 50g of unsalted butter, melted

Cream cheese based:

  • 250g of Philadelphia cream cheese block, room temperature.
  • 50g of powdered/icing sugar
  • ½ teaspoon of organic apple cider vinegar OR 1 teaspoon of lemon juice
  • 1 tablespoon of pure vanilla extract
  • 110g of no added sugar plain/greek/greek-style yoghurt, room temperature (I used Meiji Bulgaria natural yoghurt)
  • 80g of chocolate chips, melted and cooled** (I used 55% dark chocolate, any chocolate is fine except for white chocolate)
  • 2 ripe banana, mashed (about 230g)
  • 200ml of whipping cream, cold
  • 6g of gelatine sheet or powder
  • 30g of milk, warm

**I used a double boiler method to melt the chocolate. You can also use a microwave to melt chocolate at low-medium power. Please melt the chocolate and allow it to cool for at least 10 minutes before pouring it to the cream cheese mixture.


Instruction steps

  1. Mix the crush Oreo cookies and melted butter until the cookies is slightly damp and pour the crumb into a removable bottom cake pan and place in the freezer for 30 mins. (Remember to take out after 30 minutes)
  2. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  3. Place the cream cheese block in the mixing bowl and mix well with a spatula till smooth texture.
  4. Add the icing sugar to the cream cheese and mix till the sugar are dissolved.
  5. Add apple cider vinegar (OR lemon juice), vanilla extract and yoghurt. Mix well and set aside.
  6. Pour the cold whipping cream in the mixing bowl and start whisking until a soft peak is achieve.
  7. Take the whipped cream and gently fold into the cream cheese mixture.
  8. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave in medium-high power for 30 secs and stir well.
  9. Add the gelatine milk into cream cheese mixture and mix well.
  10. Split the cream cheese mixture into two mixing bowl. Leave about 200g for the banana mixture. The rest will belong to the chocolate mixture.
  11. Chocolate Cheese mixture: add 80g of melted chocolate into the cream cheese mixture and mix well.
  12. Pour the chocolate cheese mixture into the cake pan and place in the freezer for 20 minutes only.
  13. Banana Cheese mixture: Mashed the banana into a puree and add the puree into the cream cheese mixture. Mix well.
  14. Take out the cake pan after 20 minutes, pour the banana cheese mixture into the cake pan.
  15. Fridge the cake overnight. (Do not place in the freezer).
  16. Slice the cake and cake and serve!

Happy Baking!

No Bake Mango Yoghurt Mousse Cake

Featured Photo by Avinash Kumar on Unsplash

Hello, it’s summer time and mango season is here! Mango is on sales at an affordable price and my parents purchased a bundle of them. I saw a container filled with freshly cut mangoes in the fridge for the past 2 days and no one ate it.

My family had no time to eat it or probably they might be sick of eating mangoes for the past whole week. So, I decided to put a twist to the freshly cut mangoes and turn them it into a cold dessert that my family can enjoy!

I made this no bake mango yoghurt mousse cake using 3 fresh mangoes and the cake taste amazing! (justified by my family and friends). The overall of sweetness the cake is just right, not too sweet.

No bake mango yoghurt mousse cake recipe (with gelatine):

Cake pan size: 15cm/6”

Ingredients required:

For crust based:

  1. 90g of digestive cookies, finely crush
  2. 40g of unsalted butter, melted

Yogurt mousse based:

  1. 200ml of whipping cream, cold
  2. 150g of greek/greek style/plain yoghurt (no added sugar)
  3. 35g of powdered/icing sugar
  4. 20g of condensed milk
  5. 180g of fresh mango puree (80% blended, contain slight bit of mango fresh)
  6. 7g of gelatine sheet or powder
  7. 30g of milk, warm

Mango Jelly coating:

  1. 70g of fresh mango puree (100% fully blended)
  2. 4g of gelatine sheet or powder
  3. 20g of water

FYI: To achieved an 80% blended mango puree, do not blend the fresh mango to a very smooth puree, retaining a slight bit of mango flesh. For a 100% blended mango puree = blend it until a very smooth mango puree.

Instructions steps:

  1. Mix the crush digestive biscuits and melted butter until the cookies is slightly damp and pour the crumb into a removable bottom cake pan and place in the freezer for 30 mins.
  2. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  3. Pour the cold whipping cream in the mixing bowl and start whisking until it turns foamy.
  4. Add the powdered sugar to the whipping cream and continue whisking to a soft peak.
  5. Once the soft peak is achieved, add the yoghurt to the whipped cream.
  6. Gently fold the yoghurt with whipped cream till it is just incorporated. (Do not overdo it).
  7. Add the condensed milk and 80% blended mango puree to the whipped cream. Gently mixed well.
  8. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
  9. Add the gelatine milk mixture into mango mousse mixture and mix well.
  10. Pour the cream cheese into the cake pan that contain the digestive biscuits
  11. Fridge it for at least two hour before taking it out for the mango jelly coating.

Mango Jelly coating (Two methods):

1st method: Gelatine sheet:

  1. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins.
  2. Heat up the fully blended mango puree and 20g of water in the pot. Turn off the stove when it’s boiling. Alternatively, you can use a microwave, place the mango puree and water in the microwave for 30s.
  3. Allow to cool for 3 min.
  4. Squeeze out the excess water from gelatine sheet and add the gelatine sheet to the hot mango puree and mix till the gelatine sheet dissolved.
  5. Hold a strainer on top of the mousse cake and pour the mango jelly over it.
  6. Fridge the cake overnight. (Do not place in the freezer).

2nd method: Gelatine powder:

  1. Pour 20g of hot water into the gelatine powder and mix well.
  2. Pour the full blended mango puree into the gelatine liquid.
  3. Hold a strainer on top of the mousse cake and pour the mango jelly over it.
  4. Fridge the cake overnight. (Do not place in the freezer).

The reason why I chose not to use a a very smooth mango puree for the mousse based is the bits of mango flesh/pulps provide a slight texture instead of the cake just melting into your mouth. It also enhance the flavour of the cake alongside with the digestive crumbs make it flavourful. However, you can choose to use a very smooth mango puree for the mousse based if you prefer a ‘melt in your mouth’ cake texture.

Happy Baking!