Tag: no bake

Ombre Blueberry Cheesecake … fresh & exciting

Ombre Blueberry Cheesecake … no bake, fresh, exciting and deep flavours in this no bake cheesecake are sublime. Every spoon offers deep berry notes and then the hint of vanilla bean, dessert just like we love them! The one bowl eggless chocolate sponge at the bottom and the ganache on top really bring it all together deliciously!

Colours and natural flavours in quick, simple desserts is what I really enjoy creating. Hopefully I’ll have just as much fun this year as well working with desserts in colour, a ton of natural flavour and layers. I hope you have a colourful and exciting 2024 as well!

There’s something about berries that makes desserts interesting and exciting, delicious too obviously. Berries offer endless charm and endless ways to create dessert. Another great idea for desserts is playing with different hues of the same or similar colours to create creating ombre patterns. I’ve also found that chocolate often brings these desserts together beautifully!

Ombre layers are one of my favourite ways to dessert and this Ombre Blueberry Cheesecake turned out smooth, fresh and really delicious. Each spoonful was addictive, the berry flavours dancing on the palette!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Ombre Desserts
Berry Desserts
Layer Desserts
Eggless Desserts
Print

Eggless Ombre Blueberry Cheesecake

The fresh, exciting and deep flavours in this no bake cake are sublime. Every spoon offers deep berry notes and then the hint of vanilla bean, dessert just like we love them! The one bowl eggless chocolate sponge at the bottom and the ganache on top really bring it all together deliciously!
Makes 2 X 4" cakes
Course Dessert
Cuisine American, British
Keyword agar agar, baking, blueberries, cake, cheesecake, chocolate, cream, dessert, eggfree, eggless, eggless baking, fruit, no bake, no gelatine, simple, sweet, vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Setting 12 hours
Total Time 12 hours 50 minutes
Servings 4

Ingredients

Eggless chocolate sponge (makes two 4″ cakes)

  • 105 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 8 g cocoa powder
  • 85 g all purpose flour/maida

Cheesecake filling

  • 300 g cream / 25% fat
  • 2.5 tsp agar agar
  • 50 g castor sugar
  • 100 g white chocolate chopped
  • 250 g cream cheese room temperature, whisked until smooth

Instructions

Eggless chocolate sponge

  • Preheat the oven to 180C.
  • Line the base of two 4″ round dessert tins with foil and the sides with parchment. In a large bowl, add all the ingredients and give them a good whisk.
  • Divide the batter between the tins, about 130g batter per tin. Bake for 20 minutes, until the tester comes out clean. Cool completely, then trim the tops.

Cheesecake filling

  • Whisk together the cream and sugar with agar agar in a glass bowl. Microwave for 30 seconds, whisk again. Repeat 1-2 more times until the cream is steaming, Alternatively, simmer on the stove. We need to reach 79C to activate the agar agar.
  • Add the white chocolate, cover and leave for 5-10 minutes until the chocolate melts. Stir until smooth.
  • Whisk the cream cheese with a little cream-chocolate mixture to loosen it, then whisk it all into the cream-white chocolate mixture until smooth.
  • Divide into 3 bowls – 225g each
  • Bowl 1. Add 1.25 tsp blueberry powder
  • Bowl 2. 1/2 tsp freeze dried blueberry powder
  • Bowl 3. Add 1/4 scraped vanilla bean

Assemble

  • Secure an acetate sheet around the cake.
  • Layer 1 – Pour half the dark blueberry filling (100g) over the cake and place in the freezer until firm on top, 30 minutes.
  • Layer 2 – Pour half the light blueberry filling (100g) over first layer and place in the freezer until firm on top, 30 minutes
  • Layer 3 – Pour half the white filling (100g) over the light blueberry layer. Place in the freezer for 3-4 hours until very firm, gently peel off the acetate sheet, then leave to set in the fridge overnight.
  • Top with a chocolate ganache if desired.

Video

In other news, I am thrilled to be included in the list of the 15 Best Indian Baking Blogs from thousands of food blogs on the web and ranked by traffic, social media followers & freshness ranked by Feedspot. Always an honour to be recognised for my little passion, so thank you so much Feedspot!

Blue Matcha Dessert Shot … in love with dreamy, delicious dessert

Blue Matcha Dessert Shot…  A dessert as light as a cloud, one that teases the palette with so many textures and flavours, it’s delicious! There’s something so calming about this pretty blue, and the slight earthy, moorish undertones are very pleasant. This butterfly pea powder has had me smitten for a while and it’s not difficult to see why …

They say sipping blue tea is very soothing because the butterfly pea powder has immense medicinal properties. I figured I’d make the most of it by capturing it in dessert since playing with pops of natural colour in desserts is what I enjoy doing most!

It’s natural colours in food that I absolutely enjoy playing with, and the day I discovered the joy of the butterfly pea powder, or Blue Matcha Tea as it’s sold, I knew there was no looking back. Over time, I have created loads of blue desserts, the butterfly pea flower a constant source of inspiration.

You can find most of these desserts on my handle on Instagram on Passionate About Baking or my Instagram recipe feed PAB Recipes. I constantly share recipes there and I’d love to see you over!

If you are curious about the taste of Blue Matcha, it’s earthy, moorish, gentle and not very pronounced. It has pleasant undertones. My favourite bit of course is that it is natural and the colour it imparts is quite fascinating. They say it is an antioxidant and has great medicinal properties as well, so I guess that’s a bonus!

Matcha recipes
Desserts in Glasses
Eggless Desserts
Print

Blue Matcha Dessert Shot

A dessert as light as a cloud, one that teases the palette with so many textures and flavours, it's delicious!
Makes one dessert shot glass {230ml}
Course Dessert
Cuisine American, British
Keyword blue tea, chocolate, cream, dessert, eggfree, eggless, matcha dessert, matcha lover, no bake, simple, vegetarian
Prep Time 15 minutes
Chill 15 minutes
Total Time 30 minutes
Servings 1

Ingredients

Layers

#1 Biscuit base

  • 20 g Bourbon biscuit crumbs.

#2 Blue matcha cream

  • 50 g whipping cream
  • 10 g icing sugar
  • 1 tsp milk with 1/2 tsp blue matcha powder

#3 Blue matcha ganache

  • 10 g cream 25% fat
  • 30 g white couverture chocolate
  • 1/2 tsp blue matcha powder

#4 2 tbsp Bourbon biscuit crumbs.

To finish : Blue matcha powder, butterfly pea flower.

Instructions

#1 Biscuit base

  • Layer at the base of glass.

#2 Blue matcha cream

  • With an electric hand beater whip together the cream and sugar until firm peaks form, then whip in blue matcha concentrate a little at a time until you get the desired blue. {You might not need all the concentrate}.
  • Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe over the biscuit base up to less than half of the dessert glass.

#3 Blue matcha ganache

  • 1/2 tsp blue matcha powder
  • Heat the chocolate and cream in a microwave safe bowl for 15-30 seconds. Stir well and add as much blue matcha powder to get a deep blue colour. Cool to room temperature.
  • Gently pour the ganache over the blue whipped cream and place in the freezer for 10-15 minutes until firm.

#4

  • Top the blue matcha ganache with Bourbon biscuit crumbs.

#5

  • Pipe blue matcha cream over the crumb layer and flatten the top.

To finish

  • Sift blue matcha powder over the top and garnish with a butterfly pea flower.

Video

Oreo Tiramisu Dessert Box … Fall in Love with this irresistible dessert

Oreo Tiramisu Dessert Box … if you love Oreos, if you love cookies and cream, if you love chocolate AND if you love fuss free quick desserts, here’s a dessert idea that you’re going to fall in love with. It’s addictive and sooooo delicious!

There’s always something exciting and interesting about bringing simple desserts together, and instant gratification is definitely one of the pros. Most cookie/biscuit base desserts are just that since it cuts out the time and effort that baking takes. As much as I LOVE baking, quick desserts like these have a special place in my heart! I make them seldom but I really enjoy doing so.

My new favourite was to serve desserts is in dessert boxes. They’re fun, look pretty, keep the dessert ‘contained’, travel well and offer a million possibilities. Think flavours, colours, layers, textures. There is just so much you can do with a dessert box, the possibilities are infinite.

Let me show you a few dessert boxes I have brought together over the last year or so – Nutella Dessert Box, Tiramisu Dessert Box, Lotus Biscoff Dessert Box, Blueberry Biscoff Dessert Box, Pistachio Dessert Box, Chocolate Strawberry Dessert Box, Black Forest Dessert Box, Mango Cream Dessert Box, Blue Matcha Dessert Box …

So you can imaging how much I love this form of dessert and the Oreo Tiramisu Dessert Box is everything. The flavours are wonderful and the whole dessert comes together beautifully. We absolutely love it! It screams deliciousness with every bite and has you covered for so many special taste profiles! The bite of Oreo cookies is quite special too…

You get major Tiramisu feels as you dig into this Oreo Tiramisu Dessert Box , it ticks off the cookies and cream box, indulgent rich chocolate notes covered….and last but not the least, it has Kahlua or coffee which I love. If you don’t want to use Kahlua or coffee, a chocolate milk will do too, perhaps a chocolate syrup.

That’s the beauty of desserts like these. You just need a direction, an inspiration. Then you can go along and customise them as you like! Just make sure you pop an Oreo on top to finish it off and a pretty edible flower for that pop of colour!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

More Tiramisu Recipes
Oreo Cookie Desserts
More Dessert Box Recipes
Print

Oreo Tiramisu Dessert Box

Each bite of this Oreo Tiramisu is addictive and so satisfying, you’ll wonder why you never made it earlier!

Ingredients

  • 8 Oreo cookies {plus 2 small ones for the centre , optional}
  • 25 ml Kahlua {or a shot of coffee}

Mascarpone cream

  • 75 g whipping cream cold
  • 2 tbsp icing sugar
  • 100 g mascarpone cream cold {or cream cheese, whipped smooth}

Ganache

  • 50 g cream 25% fat
  • 50 g dark chocolate.

To finish

  • 1 tsp cocoa powder
  • 1 Oreo

Instructions

Mascarpone cream

  • With an electric hand beater, whip together the cream and icing sugar until smooth and firm.
  • Fold in the mascarpone. Fit a piping bag with a 2A nozzle and fill it with the cream.

Ganache

  • Heat the cream and add the chocolate into it. Stand for 5 minutes until the chocolate is soft, then stir until smooth.

Layers

  • #1 – 4 Oreo cookies {plus one small one for the centre, optional}
    #2 – 15ml Kahlua {or a shot of coffee}
    #3 – Pipe half the mascarpone cream over the soaked biscuits.
    #4 – Pour the ganache over the cream layer and place it in freezer for 10-15 minutes until it firms up.
    #5 – Top the ganache with 4 Oreo cookies {plus one small one for the centre, optional}
    #6 – 15ml Kahlua {or a shot of coffee}
    #7 – Pipe the remaining cream over the biscuit layer and level off.

To finish

  • Dust with cocoa powder and top with an Oreo cookie.

Looking for the simplest no bake Blueberry Cheesecake? I got you covered!!

4 ingredient Blueberry Cheesecake … smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you’ll ever make. This one bowl recipe is honestly as fuss free and easy as cheesecake will ever get! It packs a sweet bit, a little going a long way…

I always have blueberries in the freezer and yesterday a friend got me some fresh blueberries. I also had a jar of dried blueberry powder on hand, so I guess this delicious little blueberry cheesecake was destined to be made. It’s as simple as cheesecake can get with no gelatine, no agar agar, & importantly, NO FUSS!

Inspired by my recent 4 ingredient mango cheesecake {recipe video/reel on Instagram}, I’m happy to say this blueberry version turned out fabulous! The icing on the cake was literally the blueberry chocolate ganache. It made the cheesecake look pretty and taste pretty special too!

Blue is one of my favourite colours and I love the way it show up everywhere. Berries are one of my favourite ingredients to use in dessert, so basically this was my kind of dessert!

I absolutely love all the hues of blueberry on this 4 ingredient Blueberry Cheesecake, the colours really catch the eye! The gentle, calming light purple of the cheesecake, the bright deep purple ganache, then a handful of fresh blueberries to top… such fun! It’s all natural colour … frozen blueberries, blueberry powder and fresh blueberries of course!

Eggless Desserts
Desserts with Fruit
Blueberry Desserts

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Print

4 ingredient Blueberry Cheesecake {No bake}

Smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you'll ever make. It's as fuss free as cheesecake will ever get!
Makes one 4" cheesecake
Course Dessert
Cuisine American, British
Keyword blueberries, cheesecake, chocolate, eggfree, eggless, eggless cake, fruit, no bake, no gelatine, one bowl, simple, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Setting & defrosting 10 hours
Total Time 10 hours 30 minutes
Servings 2 people

Ingredients

Biscuit base

  • 50 g Digestive biscuits
  • 15 g clarified butter/ghee room temperature

Blueberry cheesecake filling

  • 125 g white chocolate melted
  • 150 g cream cheese softened, whisked smooth
  • 35 g cream 30% fat
  • 35 g blueberry compote {recipe below}

Blueberry compote

  • 50 g frozen blueberries
  • 15 g sugar
  • 1/2 tsp cornflour
  • 1 tsp water
  • 1/2 tsp lime juice

Blueberry white chocolate ganache

  • 30 g white couverture chocolate pellets
  • 20 g cream 25% fat
  • 1/4 tsp blueberry powder

Instructions

Biscuit base

  • Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.

Blueberry cheesecake filling

  • Add all ingredients to a bowl and using an electric blender, whisk until smooth.

Assemble

  • Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and pour/spoon in the filling.
  • Set it in the freezer for 4-6 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight. I always cover it with a large glass bowl.
  • Top the cheesecake with the blueberry white chocolate ganache and garnish with fresh blueberries, mint etc.

Blueberry compote

  • Whisk all the ingredients until smooth and simmer over very low heat for 4-5 minutes stirring constantly until glossy and slightly thick. Cool, blend and strain.

Blueberry white chocolate ganache

  • Place the chocolate and cream in a microwave safe bowl and heat for 15 seconds, stir and repeat as required.
  • Whisk in the blueberry powder a little at a time until you get the desired colour.

Video

Two Ingredient Lotus Biscoff Mousse … five minutes to dessert joy!

Two Ingredient Lotus Biscoff Mousse … all you need is five minutes to make this simple, satisfying, delicious dessert! Desserts don’t get simpler than this two ingredient eggless mousse. That it’s gentle and light as a cloud certainly gets brownie, oops Biscoff points! It’s also so pretty when it’s piped into a stem glass, don’t you think? For me, it’s a great make ahead dessert option that tastes as good as it looks!

Having a jar of smooth Lotus Biscoff spread in the pantry is always helpful {sometimes dangerous too if you know what I mean?}, especially if you want to make an emergency dessert or one in a hurry. The cookie butter spread is vegan and paired with the vegan Biscoff biscuits can create a lot of magic, read delicious desserts.

Lotus Biscoff has become very popular of late. One nibble of the caramelized biscuits or one spoon of the cookie butter spread and you’ll guess exactly why it’s a much loved product. There was a time when travelling abroad meant a quick supermarket drive through to stock up on this coveted product. No longer necessary since it’s quite easily available locally now!

I’ve had a field day experimenting and creating different desserts with Lotus Biscoff spread and biscuits. Just when I think there’s probably nothing more I can create with Biscoff, along comes inspiration, another idea.

This two ingredient Lotus Biscoff mousse is as simple as it is satisfying. With an equal weight of cream to Biscoff spread, you can scale the recipe as you like, or even half it for a smaller portion. That easy!! I’ve used a 30% fat dairy cream here, Amul whipping cream, probably the only easily available dairy whipping cream we get in India.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Print

Two Ingredient Lotus Biscoff Mousse

Desserts don't get simpler than this. That it's gentle and light as a cloud certainly gets brownie, oops Biscoff points! It's also so pretty when it's piped into a stem glass, don't you think? For me, it's a great great make ahead dessert option that tastes as good as it looks! Makes 2-3 servings
Course Dessert, Snack
Cuisine American, British
Keyword Biscoff, cream, dessert, eggfree, eggless, homemade, no bake, one bowl, sweet, vegetarian
Prep Time 2 minutes
Whipping and folding 3 minutes
Total Time 5 minutes
Servings 3 people

Ingredients

  • 150 g 30% fat whipping cream local brand Amul/red, chilled
  • 150 g smooth Biscoff spread melted
  • Biscoff biscuits edible flowers to top

Instructions

  • Using an electric blender, whip the cream to stiff peaks.
  • Pour over the melted Biscoff spread and fold in until mixed in.
  • Put into a piping bag fitted with an open star piping nozzle and pipe into a stem glass or dessert bowl.
  • Top with a Biscoff biscuit before serving.

Video

Nama Chocolate Tart … simple, luxurious, satisfying

Nama Chocolate Tart … the name says it all! An addictive good tart with a filling of the much loved Nama Chocolate, a remarkably simple and luxurious Japanese chocolate that is quite easily made at home. Each bite is indulgent, a celebration in a tart if you like, a gentle tease on the palette that is so sublime that it’s addictive. Don’t say I didn’t warn you!

My first memories of Nama Chocolate go back to a visit to Japan in 2014. Tokyo had the prettiest little patisseries, aesthetically showcased and the desserts are so delicate and stunning to look at. One of the first things I bought as we exited the airport was Nama Chocolate though at the time I took no pictures, just simply savoured it!

That first bite of chocolate was unforgettable. Smooth, rich, comforting, satisfying, and above all, so pretty to look at. It never crossed my mind that I could make it at home since it seemed too exotic, maybe very complicated too. A few attempts later, here’s a very simple recipe for the famed chocolate and it tastes as good as I remember it to be!

I made it as a tart because it’s really warm here these days and the chocolate tends to melt quite quickly in the summer. It will definitely work like a dream in winter and I can’t wait for the weather to improve. If you’d just like to make the chocolate portion, then consider setting it in an 8’X8″ square loose bottom lined tin. Once set, sift over with cocoa powder and then cut it into squares with a sharp knife, cleaning the blade between each cut.

The chocolate tastes best left at room temperature for ten minutes after which it begins to soften because of the chocolate to cream ratio. The tart holds it better in summer since the chocolate has a base that carries it. Either which way, it’s luxurious!

What is Nama Chocolate you might ask?

Nama chocolate comes from Japan. But there are many theories out there regarding who exactly created it. A widely circulated urban legend attributes authorship to pastry chef and chocolatier Masakazu Kobayashi. When he was the owner Sils Maria, a small pastry shop in Shonan, he invented nama chocolate and gave it the name. MICHELIN Guide
 

The recipe is simple and fuss free and can be easily made at home. The filling is basically just 3 ingredients, 4 if you choose to add coffee powder like I did, so do make sure you use quality ingredients because they really shine in here. Pick a dark couverture chocolate, anything above 54% is good. For me, the darker the chocolate, the more luxurious the feel of the filling. I find that a 70.5% works really well though the 54.5% tastes great too.

I use normal Amul Fresh cream, a 25% fat cream available easily in India. You could use a 30% fat cream if that’s what is available where you live. Use the best butter you can find, and your favourite coffee powder. That’s about it. Oh and of course, the signature finish which is a sifting of cocoa powder on top. That really completes the dessert.

The tart base is also super simple and just has 3 ingredients. I find that I use less clarified butter/ghee in the base in summer. If it’s cooler/colder where you live, then perhaps increase it a tsp at a time until the crumbs come together when pinched between the fingers. I’ve shared a tart base FAQ at the bottom since I always get loads of questions on Instagram asking about how I make the base. Hope that helps you too.

Try it please! Perhaps make it for home or as an edible gift for someone you love. With the weather quite warm and extremely humid, it works beautifully in a tart. In cooler, better weather, the Nama Chocolate will hold well on it’s own! In any case, it’s delicious both ways!

More CHOCOLATE recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Print

Nama Chocolate Tart

… the name says it all! An addictive, delicious, no bake, eggless tart with a filling of the much loved Nama Chocolate. Each bite is indulgent, a celebration in a tart if you like, a gentle tease on the palette that is so sublime that it's addictive. Don't say I didn't warn you!
Course Dessert
Cuisine Japanese
Keyword chocolate, dessert, eggless, homemade, no bake, one bowl, simple, stovetop, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
6 hours
Total Time 6 hours 30 minutes
Servings 8

Ingredients

Tart base

  • 150 digestive biscuits
  • 45 g clarified butter/ghee melted, cooled
  • 10 g cocoa powder

Filling

  • 270 g 46% dark chocolate chopped
  • 125 g Amul Fresh cream/25% fat cream
  • 75 g unsalted butter
  • 1 tbsp coffee powder

Ganache

  • 125 g Amul Fresh cream/25% fat cream
  • 175 g 46% dark chocolate chopped
  • Cocoa powder for dusting over

Instructions

Tart base 8”

  • Place the biscuits and cocoa powder in a processor and blend to a fine meal. Blend in the melted clarified butter/ghee on low speed. {If the weather is cool, you might need 5-10g more of melted ghee}
  • Work up the sides of a tart tin firmly, then press firmly to make the base.
  • Place the tin in the freezer for an hour while you make the filling. Once the base is chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin and leave in the freezer.

Nama chocolate filling

  • Pour the cream into a heavy bottom pan and add the remaining ingredients. Simmer over very low heat until the chocolate melts and the mixture is smooth and glossy. Cool slightly, then pour into the chilled tart base {still in the tart tin}.
  • Place to set in the freezer for 2 hours or in the fridge for about 6 hours or overnight.
  • Demold, pipe with ganache and dust with cocoa powder.

Video

  1. How do I get a clean tart shell?

    1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
    2. Line the base with a circle of parchment. This is optional but I find it useful.
    3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
    4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
    5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

    Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

Please wait...

Subscribe to my newsletter

Want to be notified when the article is published? Do enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW
Exit mobile version