Category Archives: dessert

Individual No-Bake Nutella Cheesecakes

no-bake nutella cheesecake

Individual desserts in a glass are my favorite go to recipes when I am looking for something quick yet impressive to serve to my guests. The possibilities are really endless here. I have personally already made cream parfaits, yogurt parfaits, individual Banoffee pies, individual peanut butter pies and some strawberry cheesecakes in a glass too. Apart from the deliciousness, I have always loved the cute factor that these little treats possess.

With that said, I just knew that my fate was sealed when I noticed a recipe for a Nutella Cheesecake in the deep waters of the internet… and here’s the rest of the story…


no-bake nutella cheesecake recipe ingredients

The ingredients.


no-bake nutella cheesecake

1. To make the individual Nutella cheesecakes, first use a food processor (blender or rolling pin) to crush 12 Oreo cookies into crumbs.

2. In a medium bowl, stir together the Oreo cookie crumbs and melted butter.

3. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add the vanilla and mix to combine. Whip the cream (8 ounces/230 ml) and using a rubber spatula, fold the cream in the Nutella mixture until well blended and no streaks remain. Transfer the mixture to a piping bag fitted with a large round tip.

4. Whip the remaining cream with about 3 tablespoons powdered sugar to use for the garnish.


no-bake nutella cheesecake

5. Evenly divide the crumbs between your individual serving dishes (I had just enough mixture for about 3 1.5-cup/300 ml glasses).

6. Evenly pipe the filling into the serving dishes.


no-bake nutella cheesecake

7. Garnish with with additional whipped cream, chocolate shavings and toasted, chopped hazelnuts.

8. Refrigerate for about 2 hours before serving.


no-bake nutella cheesecake

And that’s it!


no-bake nutella cheesecake


no-bake nutella cheesecake

Enjoy, dear friends!


(This lovely recipe was adapted from Yield: about 3 servings.)


Inside-Out Carrot Cake Muffins

inside-out carrot cake muffins recipe

Have you ever tasted a carrot cake in muffin form? It’s a truly delightful and cute experience, I have to say.

These carrot cake muffins taste just like a carrot cake, except, well, in the form of a muffin.

I really like their lovely cinnamony taste and their moist texture. But what I like best is that they have the frosting already ‘built in’. Yes, they hide this wonderful baked-in, sweetened cream cheese filling inside.

Isn’t that just adorable?

In case you’d like to know more details, then here they are…


inside-out carrot cake muffins recipe ingredients

This is all that we need to make the magic happen.


inside-out carrot cake muffins recipe

1. First, preheat the oven to 400 °F (205 °C).

2. Then, in a larger bowl pour all the dry ingredients: flour, white sugar (3/4 cup – 150 grams), light brown sugar, baking powder, baking soda, cinnamon, ground ginger and salt.

Chocolate Cheesecake Squares

chocolate cheesecake recipe

This is for all the cheesecake fans out there!

I have something delicious for you… this cheesecake is sinfully chocolaty, it’s also refreshingly tangy and it has the most wonderful thick texture that will remind you of a chocolate mousse.

Heaven on earth, indeed!

When I think about it, you will not even commit that much sin because low-fat cream cheese is used here and the crust doesn’t use any melted butter.

So yeah… I can see nothing that could stop us from making this delicious cheesecake right now… 

chocolate cheesecake squares ingredients

Here’s all that we need.


chocolate cheesecake recipe

1. To make your cheesecake, first preheat the oven to 325 F (165 C).

2. Line a 10 (or 12)-cup rectangular or square baking pan with parchment or wax paper. Then spray it with cooking spray (or brush it with some vegetable oil).


chocolate cheesecake recipe

3. Process the cookies in a food processor until finely ground (I am using butter cookies here).

4. Press the crumbs into the bottom of the prepared pan.


chocolate cheesecake recipe

5. Blend the cream cheese and sour cream until smooth. Add the cocoa, cornstarch, sugar, vanilla extract and the eggs and whisk until smooth again.


chocolate cheesecake recipe

6. Pour the mixture into the pan.


chocolate cheesecake recipe

7. Sprinkle with chocolate chunks.


chocolate cheesecake recipe

Chocolate chips would work well too.


chocolate cheesecake recipe

8. Bake until just set, 35 to 40 minutes. Then turn off the oven and with the oven door slightly ajar, let the cheesecake sit inside for an hour.

9. Let cool completely in the pan. Refrigerate at least 1 hour.


chocolate cheesecake recipe

10. Cut into squares.


chocolate cheesecake recipe

Serve as is… or with whipped cream… or with fresh fruit… or with hot fruit sauce… or with anything that makes you happy.

Enjoy, dear friends!


(This recipe was inspired by Chocolate Cheesecake from Martha Stewart. This dessert should be stored in the fridge.) 


Awesome Peach And Cinnamon Muffins

peach and cinnamom muffins in shabby chic muffin blue floral victorian liners

I think I’d have nothing against having these muffins on my table every single Sunday. They are sooo good.

They are moist, they have refreshing peach chunks in them and there’s this perfect amount of cinnamon that, along with milk in the batter, takes the taste into a really exciting level…

I highly recommend these! They are yummy!!


peach and cinnamom muffins ingredients

To make the peach muffins, you will need these ingredients…

diced peaches in a bowl for peach muffins

And to actually make the muffins you will need to do this…

1. Preheat the oven to 350 F (175 C).

2. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.

3. Dice the peaches.

I am using canned peaches here.

sugar, flower, cinnamon and oil streusel topping in a bowl for peach cobbler muffins

4. To make the topping, in a small bowl, whisk together the sugar (4 tbsp), flour
(1 tbsp) and cinnamon (1/2 tsp). Add the oil and mix together until fully incorporated and you have a sandy texture.

dry ingredients in a metalic bowl for peach and cinnamon cobbler muffins

5. To make the muffin batter, in a small bowl, whisk together the flour (2 cups), baking powder, cinnamon and salt and set aside.

wet ingredients in a whisking bowl with wisks for peach and cinnamon cobbler muffins

6. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, vanilla and milk.

adding dry ingredients in the wet ingredients for peach cobbler muffins

7. Add the flour mixture and stir until just combined.

folding diced peaches in the muffin batter in a red whisking bowl

8. Gently stir in peaches.

filling muffin liners with peach muffin batter in a muffin tin

9. Fill your muffin cups about 2/3 full with the muffin batter.

adding streusel topping on top of peach cobbler muffins

10. Sprinkle the muffins with topping.

peach and cinnamon cobbler muffins out of the oven

11. And bake at 350°F (175°C) for 20 to 25 min, until a tester inserted into the center comes out clean.

12. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

peach and cinnamom muffins in shabby chic muffin blue floral victorian liners

Easy 12 steps that lead directly to heaven.

Enjoy, dear friends!

With love,

(This lovely recipe was adapted from It makes about 15 muffins.)