Oreo Cheesecake

Oreo's and cheesecake - does it get any better?

Warning: you will want to eat the whole thing.

This recipe is basically the same one as I created for the honeycomb/Crunchie bar cheesecake which you can find here. This one is even more delicious though, it will make a perfect dessert for a dinner party or just for a Friday night in... It is really quick and simple to make as it is a no-bake-cheesecake, unlike this bad boy. Make sure you crumble the Oreo's on top just before serving because the longer they are on top of the creamy filling, the softer they will go and although it still tastes great a day or two later, it is better with a biscuity crunch on top!

Serves 6-8

- 200g dark chocolate digestive biscuits, finely crushed

- 50g slightly salted butter (plus more if the biscuit isn't sticking together very well)

- 150ml double cream

- 50g icing sugar

- drop of vanilla essence

- 200g cream cheese

- 1 and a half packs of Oreo's

1. Grease a circular loose-bottomed tin, or line a normal circular tin with grease proof paper.

2. Melt the butter and mix with the crushed biscuit. Press into the tin until compact and set aside.

3. Whisk the double cream with the icing sugar until thick consistency, and add the vanilla essence. 

4. Beat the cream cheese in a separate bowl then add the cream and sugar mixture and stir until combined.

5. Roughly crumble one pack of Oreo's with your fingers.

6. Stir the crumbled Ore's into the cheesecake mixture, then spread on top of the (buttery) biscuit base.

7. Leave in the fridge for a few hours then carefully take the cheesecake out of the tin and place on a serving plate. 

8. Place an Oreo in the centre of the cheesecake, then crumble half a pack (or as much as you want) all over the top, then slice and serve!

Enjoy :)

Honeycomb cheesecake

If you love cheesecake now, you will love it even more after trying this. It is so delicious! I've wanted to make this for a while since I love the honeycomb cheesecake from Prezzo - and I will definitely be making this time and time again, particularly because it's so quick and easy as well. The biscuit base was a little crumbly, but it didn't detract from the amazing flavour or the creamy, soft texture. I just used Cadbury crunchie bars as the honeycomb but you can use any kind, or make your own. This dessert will definitely impress!

Serves 6-8

- 200g milk chocolate digestive biscuits, finely crushed

- 50g butter

- 150ml double cream

- 50g icing sugar

- drop of vanilla essence

- 200g good quality cream cheese

- 2 Cadbury crunchie bars (or any honeycomb), roughly chopped

1. Grease a circular loose-bottomed tin, or line a normal circular tin with grease proof paper.

2. Melt the butter and mix with the crushed biscuit. Press into the tin until compact and set aside.

3. Whisk the double cream with the icing sugar until thick consistency, and add the vanilla essence. 

4. Beat the cream cheese in a separate bowl then stir into the cream and sugar mixture until combined.

5. Stir in half of the chopped honeycomb/crunchie bar then spread evenly on top of the biscuit base.

6. Sprinkle the remaining honeycomb on top of the cheesecake, then chill in the fridge for an hour or two.

Enjoy :)

Raspberry swirl cupcakes

These cupcakes are by far my favourite out of all the ones I've ever made (and that's a lot!). I made these for my friends birthday, and I love how pretty and girly they are. The cream cheese frosting is to die for and is made with raspberry jam as well so has a delicious, sweet flavour, and the way the frosting is piped just adds something a bit different, giving a marbled effect. The sponge recipe is the one I always use but I will write everything down below anyway! Oh, and if you don't like cream cheese don't be put off, the frosting tastes amaaaazing... my friend hates cream cheese and refused the cream cheese icing on my carrot cupcakes so this time I didn't tell her it had cream cheese in and she loved it so much she was even eating it out the bowl!

For the sponges (makes 12)

- 125 margarine/butter (or both)

- 125g caster sugar

- 2 eggs, beaten

- 125g self raising flour

- 1/4 tsp baking powder

- 1 tbsp semi skimmed milk

- 1/2 tsp vanilla essence

For the frosting

- 50g butter (I always use lurpak slightly salted cause think it tastes the best)

- 300g icing sugar, sifted

- 125g full fat cream cheese

- 2 tbsp raspberry jam

- pink food colouring

- edible glitter

1. Preheat the oven to 190 degrees / gas mark 5. Line a cupcake tray with cases.

2. Cream together the butter and sugar until light and fluffy. Gradually whisk in the egg then fold in the flour and baking powder.

3. Add the milk and vanilla essence and beat until fully combined and smooth.

4. Spoon into cupcake cases and bake in the oven for about 15 minutes, or until risen, firm and golden brown. Leave to cool.

5. Meanwhile, to make the cream cheese frosting, beat the butter and gradually add the icing sugar until light. Whisk in the cream cheese until light and fluffy.

6. Transfer half the frosting mixture into another bowl and add the jam and a few drops of food colouring, stirring until fully mixed. 

7. In a piping bag with a large, star shaped nozzle, spoon raspberry frosting on one side of the bag and the plain frosting on the other (if you are using a tube syringe instead of a piping bag like i did, then alternating the different frostings on top of one another works just as well). Pipe generous swirls on top of the cupcakes.

8. Don't forget to sprinkle with glitter!

*These will last for up to 3 days - keep them in a cool place in an airtight container - don't forget there is cream cheese in the frosting so they will go off quicker!*

The best victoria sponge

All I'm going to say is that this looks good, but it tastes even better!

For the sponges

- 175g margarine

- 50g butter

- 225g caster sugar

- 4 eggs, beaten

- dash of vanilla essence

- 225g self-raising flour

- dash of milk 

For the buttercream

- 150g unsalted butter

- 225g icing sugar, sifted

- 2 tbsp hot milk

- 1 tsp vanilla extract

- raspberry jam

- strawberries

1. Pre-heat the oven to gas mark 4 / 180 degrees and grease and line two cake tins.

2. Cream the butter/marg and sugar together until light and fluffy.
3. Gradually whisk in the eggs and vanilla essence, then sieve in the flour and stir in the milk to create a creamy mixture.
4. Pour the mixture evenly into the two cake tins and bake in the oven for 20-25 minutes or until golden brown. Leave to cool.

5. Meanwhile, to make the buttercream, simply whisk all the ingredients together until light and smooth.
6. Once cool, turn the sponges upside down and spread the jam on one side, and some of the buttercream on the other.

7. Sandwich together and leave for around 10 minutes.

8. Spread the remaining icing on the top of the cake (generous amount!) and top with some strawberries in a decoration of your choice!

Enjoy :)

Jam butterfly cakes

 I think these are so cute, and I love making cupcakes where you don't have to then make a buttercream or other frosting after - less washing up! These are perfect if you want something a bit more special than just a plain vanilla cupcake, and, like the smartie squares, these would be brilliant to bake with kids. With it being spring, and the summery weather emerging, the butterfly design is very fitting - make sure you use pretty, coloured cupcake cases! You can use any flavoured jam you like and fruit or sweet to decorate, so these are versatile as well.

Makes 12-14 cupcakes
- 125g soft margarine
- 125g caster sugar
- 2 medium eggs
- 1/2 tsp vanilla essence
- 125g self-raising flour
- 1/2 tsp baking powder
- spoonfuls of jam (e.g. raspberry or strawberry - I used damson)
- fruit, to decorate
- icing sugar, to dust


1. Pre-heat the oven to gas mark 5/190 degrees.
2. Cream together the butter and the sugar. Gradually stir in the egg and add the vanilla essence.
3. Sift the flour and baking powder and fold into the micture.
4. Spoon into cupcake cases on a baking tray, filling half of the case.

5. Bake in the oven for 15 minutes or until golden. Place on a wired rack to cool.

5. Once cool, carefully cut the tops of with a knife and spoon jam into the centre. Cut the top in half to make butterfly wings and place on top of the jam.

6. Repeat until all done, place a raspberry, or another fruit or sweet, on top (optional), then dust with icing sugar!

Enjoy :)