No-Bake Cheesecake

A super easy dessert you can whip up in a few minutes. My family love this cheesecake and now they can make it themselves with this recipe! This isn’t a SW friendly recipe, you can however work out the syn values yourself by working out the syns for all the ingredients and dividing by the number of servings you get.

You can top the cheesecake with pretty much anything you want. When I am pressed for time, I add chopped chocolate (as pictured), or grate a couple of digestive biscuits over it. Other toppings I love to add to the cheesecake are: fresh strawberries pureed and sweetened with a little icing sugar and crushed meringues (best to do this just before serving), crushed oreos, Ferrero Rocher, mango or passion fruit. What do you like to top your cheesecake with? Comment below with your fave toppings.

You can vary the biscuits you use for the base to include your favourite one – if I am making an Oreo flavoured cheesecake, then I’d use Oreo biscuits for the base and I would also add crushed Oreos to the cream mixture too.

Enjoy and feel free to tag me in your creations x

No-Bake Cheesecake

No-Bake Cheesecake

 

Ingredients

  • 250g digestive biscuits (crushed)
  • 100g butter (melted)
  • 600ml cream cheese
  • 100g icing sugar
  • 284ml tub Elmlea double cream
  • Vanilla extract

Method

Make the biscuit base first – crush the biscuits in a blender or you can crush them by hand. I usually get my kids to do it as they absolutely love bashing the biscuits with a rolling pin! Place the biscuits in a clean bag and bash it with a rolling pin until it is finally crushed. Add the melted butter and mix well. Place the biscuits in a flan dish and place it in the fridge for at least 15 minutes to firm up.

Mix the cream cheese with icing sugar (don’t overmix as the cream cheese will turn runny). Mix until the sugar is evenly mixed. Add the Elmlea cream and vanilla extract and mix till it makes soft peaks.

Add the cream to the biscuit base and chill. Add topping of your choice before serving.

Carrot & Walnut Halwa Cake

This is a recipe inspired by the super talented Saliha Mahmood Ahmed (Masterchef Winner 2017) from her latest recipe book ‘Khazana’. The original recipe contained a variety of different nuts as well as sultanas but I have adapted this slightly and used only walnuts in this recipe. The original recipe also asked for the cake to be cooked in 2 tins but I am quite lazy so ended up using only 1 deep cake tin (10′ round tin), which meant that the cooking time for my cake was a lot longer. If you split your cake batter into 2 tins, remember to reduce the cooking time accordingly.

Overall this was quite an easy cake to bake and it was enjoyed by everyone!

Carrot & Walnut Halwa Cake

Carrot & Walnut Halwa Cake

 

Ingredients

  • 200g light brown muscovado sugar
  • 3 eggs
  • 250ml sunflower oil
  • 50ml milk
  • 300g plain flour, plus extra for coating cake tin
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 50g butter
  • 100g caster sugar
  • 400g finely grated carrots
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 100g walnuts, roughly chopped (plus extra for decorating)

Icing

  • 300g cream cheese
  • 125g icing sugar
  • 100ml double cream

Method

Pre heat the oven to gas mark 4 and grease a cake tin with spray oil and flour. Set aside till needed.

Mix the muscovado sugar, eggs, sunflower oil and milk in a large bowl and whisk until all ingredients are well combined. In a separate bowl, sift the flour with the baking powder and bicarbonate of soda and set aside.

Melt the butter and the caster sugar in a pan till all the sugar has dissolved. When the butter has foamed, add the grated carrots and mix thoroughly. Cook for about 5 minutes till the carrots have softened and add the spices, mixing it well into the carrots. Remove the pan from the heat and add the chopped walnuts and let it cool slightly.

To finish the cake batter, mix the bowl with flour into the bowl of wet ingredients alongside the cooked carrots. Mix it thoroughly with a wooden spoon and pour the batter into the prepared cake tin.

Bake in the oven for around 75 minutes. After that time is up, check if the cake is done by inserting a wooden skewer into the middle of the cake. The skewer should come out clean if its done, if it doesn’t, then bake for a further 10-15 minutes till it is done.

Once the cake is baked, let it rest in the tin for a few minutes before removing it from the tin and let it cool completely on a wire rack before icing it.

To make the icing, put the cream cheese in a bowl and mix till it is smooth (this only takes a few seconds, try not to be tempted to over mix it or you could end up with runny cream cheese!). Add the icing sugar and the double cream and mix till it starts to thicken and it is smooth. Again don’t be tempted to over mix as you could quickly end up with a very runny mixture and you won’t be able to ice your cake.

Once your cake is completely cool, cut it in half and add some icing to the middle. Sandwich the cake together and use the rest of the icing to spread all over the top and sides of the cake. Use a palette knife to create a smooth finish. Use more chopped walnuts to decorate the cake.

Broccoli Soup

Broccoli is one of my favourite veg! I love it simply boiled with my meals but this is another favourite way to enjoy it – in soup!

This is a creamy, comforting soup. You can replace the cream cheese with fat free fromage frais but I personally prefer to use my healthy extra A choice or syns on cream cheese as it makes it more indulging. Another alternative which is equally tasty is the Laughing Cow Blue Cheese triangles, you can have 5 as a healthy extra A choice or count them as 1.5 syns each. 2 triangles are plenty for this soup.

Syns: FREE (if using cream cheese as part of healthy extra A choice)

Serves: 2

Time Taken: 20-25 minutes

Difficulty: Easy

Ingredients

  • 1 whole fresh broccoli, chopped
  • 1 medium baking potato, peeled and chopped
  • 1 onion, chopped
  • 1 vegetable stock pot or cube
  • 2 x 35g tubs of Philadelphia light cream cheese (healthy extra A choice)

Method

Place the broccoli, potato, onion and stock pot in a pan of water (place enough water to cover the veg) and boil for about 15 minutes till the potatoes are cooked.

Once all the veg are cooked add the cream cheese and blitz.

Broccoli Soup

Broccoli Soup