Invite some friends and family over just as an excuse to try these three delicious desserts that don’t require any baking whatsoever. Treat your guests to a mouth-watering cheesecake, mousse or raw cake which are all made from scratch, and simply require some spare time, and a lot of room in the kitchen (and the refrigerator!).
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This recipe for a no-bake Nutella cheesecake is so rich and creamy, that you probably won’t have any leftovers, which isn’t exactly a bad thing, is it? Get started on this recipe the day before your special event, since it requires a night of refrigeration to gain it’s texture.
250g digestive biscuits
75g soft unsalted butter
400g jar Nutella (the smallest size available) at room temperature
100g chopped and roasted hazelnuts
500g cream cheese (feel free to choose a light option)
60g icing sugar (sifted)
- Break the digestive biscuits into large pieces, then add into a food processor. Add the butter and a tablespoon of Nutella to create the base, then mix until it combines. Measure up 3 tablespoons of the roasted hazelnuts and mix until it’s sandy and damp.
- Spray a 23cm round springform pan and then line it in baking paper. Tip the mixture into the bottom of the pan, and press the base in evenly with your hands or the back of a spoon. Place in the fridge to chill.
- Combine the cream cheese and icing sugar into a large bowl and use an electric mixer until smooth. Then add the remaining jar of Nutella, and mix well until completely combined.
- Take the springform pan out of the fridge, and tip in the Nutella mixture on top of the base. Make sure to take time and smooth it over evenly, then scatter the remaining hazelnut pieces over the mixture. For some added flavour and texture, chop up Ferrero Rocher and sprinkle over the hazelnuts. Then cover the tin and place in the fridge to set overnight.
- By the next morning, the mixture will be set and ready to eat. Yum!
If you have some unexpected guests arriving and don’t have time to leave the mixture in the fridge overnight, try this no-bake recipe to achieve creamy chocolate mousse.
150g mini marshmallows
50g soft butter
250g dark chocolate (minimum 70% cocoa)
60ml hot water (from the kettle)
284ml double cream
1 teaspoon vanilla extract
- Add the marshmallows, butter, chocolate and water into a saucepan. Make sure the saucepan is deep enough to hold all these ingredients beforehand.
- Put the saucepan over gentle heat to melt the mixture and make sure to stir it every few minutes so it doesn’t stick. Then remove from the heat.
- Whip the cream with the vanilla extract until the mixture is thick, then add into the chocolate mixture which is cooling. Mix with a wooden spoon until it is cohesive and smooth.
- Place into glasses or small bowls and eat straight away, or put them into the fridge if you would like them to chill.
Raw Chocolate Cake
A delicious treat if you’re hosting a dinner party with guests who have a real sweet tooth.
150g dried figs
2.5 tablespoons raw honey
35g raw cacao powder
1.5 tablespoons vanilla extract
60g cacao butter
2.5 tablespoons raw cacao powder
1.5 tablespoons honey
200ml coconut oil
100g raw cacao powder
2 teaspoons raw dark agave nectar
- Line a 23cm springform pan with baking paper, or alternatively spray the bottom and sides with canola or cooking spray.
- For the base, shave the cacao butter finely, then place into a bowl of hot water and allow it to melt. Place the hazelnuts into a food processor and then combine with the melted cacao butter, cacao powder and honey. Then press into the bottom of the springform pan.
- Place the pecans into the food processor and remove only until they are very finely chopped. Then add the remaining ingredients and don’t stop until they make a cohesive mixture. Add this into the pan, then place into the fridge to chill for 3 hours.
- Now for the icing, combine the coconut oil, raw cacao powder and the dark agave nectar and chill for 20 minutes. This will allow the icing to set perfectly.
- Remove the cake from the pan, spread the icing and dusk with confectionary sugar or hazelnuts for added texture and taste.
Recipes via Nigella and Taste; Image via Buzzfeed
By Felicia Sapountzis