nobake

No-bake low-sugar recipe that incorporates two of my fave desserts!

Raw Cheesecake Brownie Cups

medjool dates ((80 g))

tbsp nut/seed butter ((32 g))

oats ((80 g))

cocoa powder ((12 g))

nut milk ((60 g))

(dairy-free) ricotta/cream cheese

almond flour ((28 g))

maple syrup ((42 g))

lemon juice

tsp vanilla extract

oz berries warmed (I used the microwave)

chocolate chips ((75 g))

tsp coconut oil ((5 g))

Grease a regular muffin pan, I used silicone liners.

Blend dates, nut butter, oats, cocoa powder, pinch of salt until meal like.

Add enough nut milk to turn it into a bar dough. Press into muffin pan.

Mix cheese, almond flour, maple syrup, lemon juice, vanilla until smooth. Stir in berries, pour into pan. Freeze 10 minutes.

Melt chocolate with coconut oil and pour on the cups.

Freeze to set 30+ minutes and enjoy!

The most delicious no bake high protein cheesecake with a chocolate crack outer layer! This recipe is so easy to make, and is a delicious gluten free sweet treat perfect as a mid morning or afternoon sncak

Chocolate Crack Protein No-bake Cheesecake

low fat cottage cheese (smooth

tbsp low fat yoghurt

almond milk

water (125 milliliters)

gelatin powder

chocolate of choice

Place gelatin in the 1/2 cup almond milk and let it sit for 5 mins

Place all ingredients for filling (all the ingredients except for almond milk &amp; hot water) in a bowl and combine well. Pour into a high speed blender.

Pour 1/2 a cup of boiling water over the almond milk gelatine mixture and stir until dissolved. Pour mixture into the blender along with the cheesecake mixture and blend until combined well.

Pour mixture into 4 small glass jars or ramekins, and refrigerate until it sets ) roughly 2-3 hours.

Melt 40g chocolate of choice in a double boiler or in the microwave

Pour over the set cheesecakes, spreading a thin layer on each cheesecake surface

Allow chocolate to set for 5-10 minutes.

For the chocolate crack topping:

A delicious no-bake, high protein strawberry cheesecake! Creamy, light &amp; fluffy this is the perfect cheesecake for any cheesecake lover! With hints of strawberry &amp; vanilla this is the most heavenly cheesecake. The perfect low calorie alternative to traditional cheesecake varieties

Strawberry Cheesecake Recipe

smooth low fat cottage cheese (250 grams)

tbsp low fat plain yoghurt

pure vanilla extract ((optional))

1½ tbsp gelatine powder

strawberries (76 grams)

tbsp crushed corn flakes (32 grams)

Place gelatine in the 1/2 cup almond milk and let it sit for 5 mins

Place all ingredients for filling in a bowl and combine well. Pour into a high speed blender and blend until smooth.

Line 4 jars with crushed corn flakes (8g per jar). Pour in your cheesecake mixture over your cornflakes (don&#039;t worry if the mixture combines with the corn flakes and makes it float up)

Allow to set in the fridge for a minimum of 2-3 hours. Store in fridge, best served chilled.

Homemade sweet treats can’t get any easier than a fudge recipe.  Rocky Road Fudge Squares combines traditional Rocky Road ingredients like chocolate, nuts, and marshmallows. These are so delicious when served chilled right from the fridge!

Rocky Road Fudge Squares

butter

peanut butter, (smooth

milk chocolate chips

chocolate chips

mini marshmallows

salted peanuts,

coconut

Line an 9x13 inch baking pan with parchment paper.&nbsp; Sprinkle half of the coconut evenly over the bottom of the pan.&nbsp; Set aside.

In a saucepan, over medium-low heat, melt the butter and peanut butter together until smooth.&nbsp;

Add the chocolate chips.&nbsp; Stir until melted.&nbsp; Remove from heat immediately.

Place the marshmallows and nuts in a large mixing bowl.&nbsp; Pour the peanut butter and chocolate mixture over top.&nbsp; Quickly stir together until well mixed.

Pour mixture into prepared baking pan and spread it out to cover the entire pan.

Sprinkle over the remaining coconut.&nbsp;&nbsp;

Chill for 5 hours, or overnight.&nbsp; To slice, use a sharp knife, and cut into 24 even squares.&nbsp;&nbsp;

Store in a food-safe container in the refrigerator.&nbsp; Can be frozen for up to three months.

This berry cheesecake salad recipe is the perfect patriotic dessert for Memorial Day and 4th of July with strawberries, blueberries and cream cheese filling.

Red, White & Blue Cheesecake Salad

strawberries

blueberries

8-oz. package cream cheese,

vanilla extract

salt

sugar

large (16-oz.) tub cool whip, thawed

Orange Panna Cotta With Orange & Mandarin Syrup

For the Panna Cotta

250 ml Cream

ml milk

gelatin gelatin

Orange juice

Zest of two medium Oranges

For the syrup

g Freshly Squeegeed Orange & Mandarin juice

Orange/Lemon Zest (optional)

star anise if you

equipment

molds

For some people, Christmas isn&#39;t all about snow covered hills and warm, cozy cottages in the countryside. For some people, Christmas is warm and sunny, and filled with tropical flavours, just like the flavours found in these Pineapple Christmas Balls!

Pineapple Christmas Balls

398 mL canned crushed pineapple, (very well drained)

cream cheese, (softened)

graham crumbs

pineapple jello

Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product.

Next, add in the pineapple, one cup of the coconut, the graham crumbs, and the packet of pineapple jello. Just toss the powder into the bowl with the other ingredients. You do not need to prepare the jello first.

Mix the ingredients well until thoroughly combined.

Place bowl in fridge for one hour.

Once ready, portion mixture into tablespoons and roll into balls. Roll ball into remaining coconut.

Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.

No-bake chocolate, apricot and pistachio nut slice

g Butter

395 g Condensed milk (Main)

g Dark chocolate, chopped into small pieces (Main)

150 g Dried apricots, roughly chopped (Main)

dates,

250 g Digestive biscuits, crushed (Main)

g Desiccated coconut,

Place the butter and condensed milk in a medium-sized, heavy-based saucepan. Place over low heat and melt the butter. Remove from the heat and sprinkle over the chocolate. Set aside until the chocolate has melted.

Stir in the dried apricots, pistachio nuts, dates, crushed biscuits and coconut. Mix well then transfer mixture to a mixing bowl, cover and place in the fridge to firm for 1-2 hours.

Remove mixture from the fridge and divide into 2 pieces. Place 1 piece of the mixture onto a large piece of baking paper and use the paper to shape into a log, about 24cm long. Wrap the paper around the mixture, twisting at both ends to secure. Repeat with remaining piece of mixture.

Place both logs in the fridge overnight. Remove and roll in the extra desiccated coconut. Keep in the fridge and cut into thin slices as required.

Top 8 nobake recipes from across the web

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Top Tags

Raw Cheesecake Brownie Cups

Chocolate Crack Protein No-bake Che...

Strawberry Cheesecake Recipe

Rocky Road Fudge Squares

Red, White & Blue Cheesecake Salad

Orange Panna Cotta With Orange & Ma...

Pineapple Christmas Balls

No-bake chocolate, apricot and pist...

Top 8 nobake recipes from across the web

The most viewed nobake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raw Cheesecake Brownie Cups

Chocolate Crack Protein No-bake Che...

Strawberry Cheesecake Recipe

Rocky Road Fudge Squares

Red, White & Blue Cheesecake Salad

Orange Panna Cotta With Orange & Ma...

Pineapple Christmas Balls

No-bake chocolate, apricot and pist...

The most viewed nobake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine