Tag: no bake

Chocolate Flake Cheesecake

no bake chocolate cheesecake recipe
Chocolate flake cheesecake recipe

This chocolate cheesecake recipe is amazing! Rich and decadent but not so much that you’re unable to eat the whole piece (or maybe thats just me!)  Great dessert to make the night before and not have to do anything else to, in my books a winner all round!  The chocolate base is the perfect match to the smooth creamy filling with flake in the filling and of course on top as well!  Perfect with fresh strawberries or alone – this cheesecake is so good you don’t need anything to serve with it!


2 pks of chocolate ripple biscuits
200 g butter
1 large lemon
500 g cream cheese
400 ml condensed milk
250 ml thickened cream                                                                                              teaspoon of chocolate essence or vanilla essence
5 flake chocolate bars

Chocolate cheesecake
Perfect when served with fresh berries

1. Crush biscuits in a food processor or blender until fine crumbs
2. Melt butter, and mix into the crushed biscuits, press into spring form tin.  Fill bottom first and around the edges of tin as well
3. Put into fridge to set while making filling
4. Beat the cream until forms soft peaks
5. In a separate bowl beat together cream cheese and condensed milk until it becomes thick and smooth
6. Juice lemon and stir through the mixture
7. Carefully fold through the cream and essence into the cream cheese
8. Carefully crumble 4 flake bars into the mixture and stir to even distribute
9. Pour over crust, sprinkle last flake on top and allow to set for 3-4 hours

the perfect slice of chocolate cheesecake
perfect slice


chocolate flake cheesecake recipe
Chocolate flake cheesecake recipe

Chocolate Spiders Recipe

When  I was about 37 weeks pregnant I bought a range of ingredients that may or may not of been for the sole purpose of chocolate spiders.  However my need to have peanut butter and chocolate in my mouth was out weighed by my desire to sleep 20 hours a day.  So call it willpower or call it laziness but no chocolate spiders were made.  This week I tidied up my pantry (found 4 packets of M&M’S?!?!?!?!) and found the magical ingredients to realise my dream of chocolate spiders! So in celebration of the first female jockey to win the Melbourne Cup, I celebrated with chocolate and peanut butter!

Chocolate Haystacks
Chocolate and Peanut Butter Spider Recipe

If you haven’t made chocolate spiders – you’re missing out.  If you have made chocolate spiders but not recently – you’re missing out.  They are often left to the realm of children’s parties and christmas, when really they are just simple and delicious treats for every chocolate and peanut butter addict!  And the ingredients have a long shelf life if you have a strong will power – so they are a great stand by because its bring a plate day tomorrow at school/work/life and you forgot (again)!


chocolate haystack
Chocolate haystack recipe






200 – 250 grams of melting chocolate

2 tablespoons of peanut butter

1 packet of fried egg noodles

Melt the chocolate in the microwave for 30 seconds, stir.

Add peanut butter, microwave again for 30 seconds, stir.

Keep putting in microwave in 30 second bursts until smooth.  (I normally find 1 1/2 minutes)

Stir in egg noodles, place in little haystacks or spiders on a tray with baking paper.

Refrigerate until had normally 2 hours in enough.

Store in the fridge!

chocolate haystacks
chocolate spiders ingredients
Chocolate Spiders
Chocolate Spiders

Rum Balls

Rum Balls

The must have sweet at a Christmas event, or really any event. Rum balls serve as the easy to make, delicious to eat sweet. they are easy to eat and easy to serve – thus making it the entertainers best friend!

the most delicious rum ball recipe
Rum Ball Recipe

1 packet crushed biscuits (scotch finger, milk arrowroot, or if your feeling adventurous chocolate ripple or ginger nut!)
1 tin condensed milk
2 tablespoons cocoa
1/2 cup coconut + extra to roll
1 cup mixed fruit
2 tablespoons of rum

Crush the biscuits in either a food processor or by hand – place in large zip lock bag and bash with a rolling pin.
Mix in all other ingredients.
Roll into balls and roll in coconut.
Store in fridge or freezer for as long as they last! Haha in the freezer at least 3 months, but no matter how good you hide them, they will be found and will be eaten!

Makes about 24

Rum Balls
24 Rum Balls

If making them on a particularly hot day, as I always seem to manage, putting the mix into the fridge for 30mins makes them easier to roll.


Rocky Road Recipe
Rocky Road Recipe
Rocky Road Recipe

This Rocky Road is the best thing I have ever tasted! Rocky Road is always a hit in our family, but for Easter Sunday dessert this year I made it with a twist so that all the kids could eat it, even my anaphylactic niece Phoebe could enjoy it too! By leaving our the nuts, you need a crunch factor which is where I added the rice bubbles. Instead of turkish delight, lolly snakes – truly amazing. It was a clean plate at the end – even the crumbs were eaten which considering it was Easter it proves how good this Rocky Road is.. This Rocky Road is for every choc-oholic! From my 67 year old Dad to my 2 year old niece everyone wanted more – my Dad even asked for the recipe :-)

Rocky Road
Kid Friendly Rocky Road

500 g cooking chocolate
200 g snakes (chopped into 1cm pieces)
100 g marsh mellows (I brought mini’s so I didn’t need to cut them up)
1 cup rice bubbles

1. Melt 100g chocolate – spread a very thin layer onto bottom of the baking tray
2. Melt 300g chocolate – mix in snakes, marsh mellows and rice bubbles – layer on top of the baking tray chocolate.
3. Melt final 100g of chocolate and drizzle on top to join together.
4. Refrigerate for at least an hour.
5. Chop into rough pieces.
6. Enjoy!

rocky road
Baking Tray full of Rocky Road
rocky road
Close up of the delicious rocky road
Rocky Road
Plate full of Rocky Road – ready to be eaten!

TIP – If you are worried about burning your chocolate, I microwave it in 30 second goes, but you can also add 1 dessert spoon of coconut oil to make it easier to work with!

10 Easy no preparation, on the go breakfasts!


Breakfast for me is my biggest downfall! As A Home Economics teacher I am constantly sprouting how important breakfast is to my students and how is should never be missed! But in reality I would much prefer spending an extra 5 minutes in bed in the morning than putting a piece of bread in the toaster (LAZZZZZY). But in the interest of becoming organised, saving money and getting healthy (blah blah blah) I have been doing some research online and this is my list of awesome easy, grab and go, and no preparation breakfasts for busy EVERYONE!

1. Refrigerator Oatmeal also called summer porridge. This is great!!! You can make a couple in advance and leave them in the fridge – they can be altered to many different flavours! The Yummy life – got me started on this, and I can’t and don’t want to stop!

Overnight Porridge
Easy Refrigerator Porridge

2.Peanut Butter and Oat Breakfast Cookies. Watch what I Eat – Bakes in advance and eat them for breakfast (or whenever) and extra points for the chocolate and peanut butter combination!!!

peanut butter banana oat breakfast cookies
peanut butter banana oat breakfast cookies

3. Egg Muffins – these last for a week in the fridge so that’s 1 cook a weeks worth of breakfasts!http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html

Egg Muffins
Egg Muffins

4. The Undressed Skeleton makes these On The Go Breakfast Cereal Bars and these are great for kids – can make them fun and easy for them to eat on the way to school head to http://undressedskeleton.tumblr.com/post/28420991764

Cereal Bars
Cereal Bars

5. The Pioneer Woman has these AMAZING! cheesy muffins on her blog and I don’t have to say why they are a winner (CHEEEESSSSSEEEEE!!!!) Check them out at http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/

Cheesy Muffins
Cheesy muffins

6. Peanut Butter and Oatmeal Bars – WOW another winning combination! Check it out at
(you can thank me later!)

Oatmeal Bar
Oatmeal Bar

7. This zucchini Bread is a good option to mix it up from other breads! Check it out here

Zucchini Bread
Zucchini Bread

8. Pastry’s for Breakfast! Yes please! and it has orange in it – so you know it healthy and stuff…

Orange Rolls
Orange Rolls

9. Donuts for Breakfast! Donuts for Breakfast! enough said I think, donuts for breakfast!

Donut Muffins
Donut Muffins

10. Yogurt Banana Bread! Easy and healthy!

Bread Bread
Banana Bread

I hope you enjoy these recipes – I enjoy them every morning! All the images are from the corresponding blogs and sites but all thoughts are my own! Let me know which ones are your favourites!

Easy no-bake cheesecake

no-bake berry cheesecake

This recipe is easy to use and so versatile! you literally can use any fruit/filling that you have on hand to make it your recipe! But make sure you don’t add too much fruit juice (beside lemon) otherwise you will be upsetting the balance for the cake to set. So fruit such as frozen berries or mango pieces are perfect especially if you mix with another texture such as nuts or chocolate pieces!

1 pk of sweet biscuits
100 g butter
1 large lemon
500 g cream cheese
400 ml condensed milk
250 ml thickened cream
250 g frozen raspberries
200 g white chocolate chips

1. Crush biscuits in a food processor or blender
2. Melt butter, and mix into the crushed biscuits, press into spring form tin
3. Put into fridge to set while making filling
4. Beat the cream until forms soft peaks
5. In a separate bowl beat together cream cheese and condensed milk until it becomes thick and smooth
6. Juice lemon and stir through the mixture.
7. Carefully fold through the cream into the cream cheese.
8. Add fruit or other flavours, stir through. I used frozen raspberries which I run under hot water to defrost and separate but also to help drain off any extra juice, which may cause the cake to not set.
9. Pour over crust and allow to set for 3-4 hours.

NB – please do not be tempted to substitute the lemon for lemon juice in the bottle or leave it out completely – the acid in the lemon helps the cheesecake to set.




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