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daily-deliciousness · 2 months

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Classic vanilla mousse

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brattylikestoeat · 5 months

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#cranberry tiramisu #no bake dessert #cranberry #tiramisu #sweet #sweets #dessert #tiktok #tiktok food #brattylikestoeat #food #foodlr #food blog #video #foodie #cooking stim #stim cooking #yummy

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bakerstable · 1 year

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Homemade Banana Pudding Cups

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amloveabledeathmo · 4 months

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A last minute, few spoons, will feed a decent amount, easy, kid friendly dessert idea.

Vague list of ingredients: a tub of cheesecake filling, fruit, chocolate candy bar

Potential fun additions: Graham crackers, cookies, sprinkles, whipped cream, chocolate chips, marshmallows

Cut your fruit, candy, and cookies/graham crackers into at least bite sized pieces if not smaller.

Take your tub of filing and dump into a bowl or layer in individual containers or on top of a graham cracker/cookie.

Add in fruit, candy, and any other mix ins and gently stir so you don't squash your fruit. If making individual ones layer or press on your mix ins.

Serve and enjoy!

I personally used blackberries, grapes, and Twix this time.

#easy #easy dessert #last minute dessert #kid friendly dessert #dessert #no bake dessert

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somewhatdelicious · 7 months

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Lemon no-bake cheesecake (gluten free)

The difference between gluten free and not here is just a matter of using the right digestive crackers, so feel free to change :)

Mix together, and push into a tin: 130 g butter, melted 20 digestive crackers

Prepare the jello according to the instructions on the package, but use half the amount of water. Let cool.

Whip together: 3 dl cream, lightly whipped 3 dl Creme fraiche, rømme or similar 150 g confectionary sugar 200 g Philalphia or other cream cheese Add and gently fold: 1 package prepared lemon Jello or similar Add the cheese mixture to the tin, let cool in fridge at least 3 hours or overnight. If you want to add fresh berries and fruit, or a thin layer of jello to the top.

#no bake cheesecake #no bake dessert #gluten free #gluten free recipes #gluten free dessert #dessert #food #quick baking #cheese cake #cream cheese #lemon cake #lemon cheese cake

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strawberrymilkquake · 1 year

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🍓No-Bake Strawberry Delight🍓

#no bake strawberry delight #strawberrymilkquake #strawberry delight #no bake #strawberry #strawberrycore #strawberries #pinkcore #no bake recipe #no bake dessert #marble #cute food #food #desserts #aesthetic #recipes

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bryonyashaw · 11 months

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View this post on Instagram

A post shared by Bryony | Lifestyle | family | foodie (@bryonyannie)

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𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗕𝗿𝗼𝘄𝗻𝗶𝗲 𝗖𝗵𝗲𝗮𝘁𝘀 𝗧𝗿𝗶𝗳𝗹𝗲

A trifle consists of both soft and crunchy layers put on top of each other in a glass or ceramic cup for serving. For this recipe you can switch things up for dietry requirements/preferences. The traditional English food trifle is a layered which contains custard, sponge fingers, sherry soaked cake, fruit, jam and whipped cream.

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨

• 50g (2 oz) chocolate flavour Angel Delight

• 300ml (1/2 pt) semi-skimmed milk

• 200g (7 oz) brownies (you can make the brownies yourself or shop buy)

• 400g (2/3 pt) double cream

• 100g (4 oz) chocolate

𝙈𝙚𝙩𝙝𝙤𝙙

1) In a bowl, prepare the Angel Delight pudding according to package instructions using the milk.

2) Whip the cream in another bowl until soft peaks form.

3) Crush the chocolate into small pieces and place in another bowl.

4) Crumble the brownies into a large bowl.

5) You are now ready to assemble the trifle. Ideally, you should use portion sized jars or containers.

6) Start layering the pudding by placing the brownies in the base, followed by a layer of chocolate pudding, and cream.

7) Repeat the process by adding as many layers as you can and top with chocolate when the container is full.

Just to note - Angel Delight is a well known brand for chocolate pudding but shops stock their own no name brand as well!

If you don’t have time to prepare your own brownies, you can also consider using cookies, sponge fingers, waffles, wafers etc. Whether it be chocolate or golden vanilla cookies, they’ll both taste great!

𝙎𝙪𝙗𝙨𝙩𝙞𝙩𝙪𝙩𝙚𝙨 𝙛𝙤𝙧 𝙬𝙝𝙞𝙥𝙥𝙚𝙙 𝙘𝙧𝙚𝙖𝙢 𝙞𝙛 𝙮𝙤𝙪 𝙙𝙤𝙣'𝙩 𝙡𝙞𝙠𝙚 𝙞𝙩:

• Mascarpone – this would almost make your dish tiramisu-like. Just need a bit of coffee

• Cream Cheese – your dish would be like a cheesecake in a cup. Simply delicious!

• Crème Fraiche – with acidity, it will cut through the richness of the chocolate. Great with fruit

•Vanilla, caramel or chocolate pudding – just reuse the pudding if you are fan of the Angel Delight

• Fruit coulis – can use these to make your dish lighter, less intense on the calorie count.

• Caramel – rich, intense flavour that will add an extra something

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what-marsha-eats · 9 months

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Includes three recipes: 1) replacement chocolate cookies to use in the cake, 2) the cake itself, and 3) the original 1938 cake recipe.

#cake #chocolate cake #icebox cake #no bake dessert #nabisco chocolate wafers #vintage recipe #summer food #confectioners sugar #powdered sugar #dutch process cocoa powder #unsweetened cocoa powder #baking powder #heavy whipping cream #heavy cream #chocolate shavings

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thegardenofforkingpaths · 9 months

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this scared the shit out of me when I opened the fridge. i made it. -dirk

#food sin #no bake dessert #jello... thing #homestuck #sopor slime pie irl

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berenwrites · 10 months

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Easy No-Bake Cheesecake

So I made one of these this afternoon from my MiL's tried and tested recipe, so I thought I would share. Never worry about your cheesecake setting ever again!

Ingredients

The Base

18 digestive biscuits (cookies) ~300g (for my US friends, use whatever cookie base you'd normally use for a cheesecake - it's also good with ginger nuts [crispy UK cookie])

3oz | 85g | 3/8 cup | 3/4 stick butter

The Topping

16oz | 454g | ~2 cups Philadelphia (cream cheese) (chocolate Philadelphia makes an amazing change up as well - do they still make this, I haven't seen it in an age)

10oz | 283g | ~1.25 cups Greek Yoghurt

2 tblsp caster sugar (fine sugar)

1 jelly (Jello) (135g) - any flavour you like :) - if you want a veggie version, make sure to use vegetarian jelly

2 tblsp cold water

juice of one med orange

Instructions

Crush the biscuits. The quickest way of doing this is in a food processor, or if you're feeling like taking out some aggression, put them in a bag and bash the hell out of them with a rolling pin :).

Melt the butter in the microwave or in a pan over a low heat.

Mix the two then press into a deep 9inch spring form cake tin (this makes it much easier to get out later). Put the tin in the freezer for half an hour so the base forms up nicely.

Mix the cream cheese with the Greek yoghurt, the sugar and the juice until smooth.

Melt the jelly in the microwave with the two table spoons of water (it takes about 30s on max).

Add the jelly to the mixture.

Pour onto the base and pop in the fridge for at least four hours (if you don't have that long putting it in the freezer will help it set, but make sure you don't freeze it).

#recipe #no bake cheesecake #no bake dessert #cheesecake

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firststreetcafe · 2 years

Video

StrawberryPretzelSalad_HiRes_50 by Amanda

#dessert #food #food photography #layered dessert #no bake dessert #san diego commercial photographer #san diego food photographer #san diego photographer #san diego product photographer

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daily-deliciousness · 6 months

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Chocolate mousse

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clatterbane · 2 years

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Ready to go into the fridge to set!

This evening's project: finally getting around to making a pie with the rest of the strawberries we had! Thankfully, they did hold in the fridge pretty well.

I was originally thinking of just making your basic Jello strawberry pie, after seeing someone post their grandma's to r/Old_Recipes.

(The slightly different recipe I ended up working from, since Grandma's sounded like it had too much cornstarch and sugar both.)

But, of course I had to overcomplicate things. 😅

I remembered also having a similar pie before with a no-bake cheesecake layer on the bottom under the berries, and that sounded even more appealing. Plus, I wasn't sure if the roughly a pint of strawberries we had would be enough to make a decently thick pie to fill the pans we've got.

I can't just pick up a prepared crust, so it was time to pound the hell out of some GF digestives and concoct a quick one.

I did end up throwing the cookie shrapnel into the NutriBullet, because those are sturdier and harder to beat into submission than your standard graham cracker. 🙄 There were a lot of chunks that didn't really want to break up without more whacking than I felt like doing. But, no biggie, it whizzed up just fine.

Since I really do prefer to bake the crumb crusts a little before using them, I proceeded to go all galaxy brain and decided that if it's going in the oven anyway? I may as well plonk some "real" cheesecake filling in there first!

Because of course I did.

For this pan I cut the recipe in half, and it was really to come out after 20 minutes. Gotta leave some room for the berries!

Before and after the oven.

Thermometers are awesome. And at least the puncture marks will be covered by strawberry goop. 😊

You could totally do all of this no-bake, with very little effort required. Even better if you can just buy a ready crust, too.

While that sat to cool down, on to the next step: strawberries!

Letting the rest of the water drip off, while I mix up the Jello glaze.

With some Hartley's I dragged here from the UK, which actually comes as little Super Jiggler blocks rather than powder. It actually dissolves a lot easier that way, plus you can mix up smaller batches with less fuss.

I jiggered the recipe to use half the package. The whole thing should make a British pint/20 oz./600mL. So, I did a little approximate math and went with a (hopefully) close-enough roughly a cup/225mL of water, 1.5 tbsp. starch, and 100mL of combined erythritol and sugar for half the block of gelatin.

(Same with mixed sugar and erythritol in the cheesecake mixture, btw. I wanted to cut back some on the sugar, and didn't want to sub in any Splenda with Mr. C going to eat the stuff too. Honestly not sure he'd even notice, but I know he doesn't much like it.)

Instead of using a pan on the stove, I just microwaved it in a Pyrex measuring cup to thicken the starch and dissolve the sugar. Works great for cornstarch based things, with some watching and stirring as it gets closer to boiling. Once it was thick and threatening to bubble up out of the container, time to dissolve the gelatin in there.

Then, I let it sit and cool down for maybe 10 minutes before pouring the glaze over the berries dumped arranged on top of the cheesecake layer.

The guesstimation with amounts needed turned out to be pretty damned close this time! There was room for the strawberries, and then just about the right amount of Jello gloop to fill the crust and come up to the top of the fruit. 😎

Now for the really tricky part: trying to get the thing roughly level until it sets up! 🥴 Because of course we didn't have any shelf space open in there, and I didn't have a lot of spoons left for playing Fridge Tetris. But, I managed to get it somewhat stable in there! I hope.

Also letting the pie set up a while before covering it up, so hopefully that won't stick to the glaze.

I'd originally hoped to get some tonight, but naturally the pie making turned into a bigger production than I'd originally expected and took longer than I thought. So, I guess we'll cut into it tomorrow, and finally eat some with whipped cream.

#food #strawberry cheesecake #strawberry pie #strawberries #gluten free baking #jello #desserts #no bake dessert #unless you overcomplicate things like i did #ha

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bakerstable · 2 years

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