Fluffy No-Bake Cheesecake!

IMG_7080Oh boy, I may be back at school but you better believe I’m still experiencing the summer humidity. Sometimes it’s just too unpleasant to even think about turning on the oven. This cheesecake recipe is the perfect solution! Who doesn’t like a good, light cheesecake that you don’t even have to stick in the oven? I personally enjoy a nice thick crust too, but that’s totally up to you! I got my crust recipe from here, it’s an old reliable.

Anyway, I found this recipe on a super cute, super cool blog called The Hungry Traveleryou should pay them a visit!


  • 1.5 cups heavy cream, chilled
  • 1/2 cup (62.5 grams / 2.2 ounces) powdered sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup (67 grams / 2.4 ounces) granulated sugar
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 9-inch graham cracker crust, baked


  1. In the bowl of a stand mixer fitted with the whisk attachment, on medium-high speed, whip the heavy cream and powdered sugar just until stiff peaks form. Scrape the whipped cream into a clean bowl and refrigerate until step 3.
  2. Using the same stand mixer bowl (you don’t need to wash it), fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes on high speed. With the mixer on low, gradually add the sugar and then mix on medium-high speed until smooth. Scrape down the sides and bottom of the bowl then add the sour cream and vanilla and mix until combined.
  3. Remove the bowl from the mixer and take the whipped cream out of the refrigerator. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and homogenous. Spoon the filling into the prepared graham cracker crust and refrigerate for 4 hours or until set.IMG_7082

This cheesecake is super tasty and easy to make! You all should definitely try it out.

I hope you’ve all had a great September so far! It’s crazy to think that 2017 has gone by as fast as it has. I’ll see you next time!

Brownie Cheesecake

Today I made brownie cheesecake. I am making it for my cousin’s 10th birthday. This was really fun to make and it was my first time making cheesecake. As you will see in the recipe, it takes time for it to cool and solidify so make sure you don’t over cook it. I really like these! They are so tasty. Thank you Phoebe, for the recipe! Feel free to give me a recipe and if you have given me one, I will make it. I just need some time to do all the delicious looking things!

Brownie Cheesecake
Makes 15-20 squares

1 generous cup or 250g of butter + extra for greasing
250g roughly chopped chocolate
6 eggs
380g sugar
1 teaspoon of vanilla extract
1 cup plain flour, sifted
pinch of salt

For the cheesecake mix
generous 1/2 cup or 125g ricotta cheese
1/4 cup or 50g cream cheese
2 tablespoons caster sugar
splash of vanilla extract
1 egg
5 teaspoons of thick double cream
1 tablespoon flour


Preheat oven to 180 degrees C / 350 degrees F / Gas Mark 4

Grease a 8 x 11 inch baking tin and line it with parchment paper

First mix all the ingredients for the cheesecake together in this order
1. the cheeses
2. sugar
3. vanilla extract
4. egg
5. cream
6. flour

Make sure there are no lumps then set aside.

Melt the butter and chocolate together (either in a microwave or in a bowl placed over a saucepan of simmering water. When melted, allow to cool slightly.

In another bowl, beat the eggs with the sugar and add vanilla extract. You can do this with an electric mixer or by hand. Beat for a few minutes until the mixture is well combined and just beginning to froth.

Pour in the melted chocolate and butter and finally flour and salt.

Pour the mixture into the baking tin and swirl in the cheesecake mix. Make any design you like but be careful not to mix it too much or you won’t get the marbled effect.

Bake for about 25 mins. Be careful not to overbake as brownies should be a bit squishy in the middle. The cake will continue to cook once out of the oven so don’t worry if it seems undercooked.

Allow to cool and cut into slices when cold.


Tasty Treats 13