This No Bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base. This recipe is your must make dessert. (Includes video to show you how!)

Are you feeling festive yet?

I’ve already planned our Christmas tree buying day so basically, that means that the season is here right?

As I said last week, I can’t believe I’ve never shared a Christmas cheesecake recipe before. So, I’ve come up with three this year (making up for lost time). My first one, the Chocolate Orange Cheesecake recipe I posted last week, has gone down so well, especially the video on Facebook.

I’m so pleased, I can’t wait to see people making it on Christmas Day hopefully. What an honour to be a tiny part of the Christmas celebrations!

This recipe is based on this really simple No Bake Cheesecake recipe of mine (which has proved very popular – 2 million blog views and counting!)

How do you make a Ferrero Rocher Cheesecake?

To make the No Bake Ferrero Rocher cheesecake,  you make a simple biscuit base with crushed digestives and then top with deliciously light and creamy filling. Whipped double cream, icing sugar and cream cheese with melted chocolate. Mixed in chopped Ferrero Rocher, put it all together and leave to set.

When the cheesecake is set, drizzle over dark chocolate, more cream and Ferraro Rocher. So easy and delicious.

How long do you need to chill a No Bake Ferrero Rocher Cheesecake for?

A No Bake Cheesecake needs to be chilled in the fridge for at least 4 hours, or ideally overnight.

What is the best tin to make a No Bake Ferrero Rocher Cheesecake in?

This recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow.)

You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.

TIPS FOR MAKING THIS NO BAKE Ferraro Rocher CHEESECAKE RECIPE:

• The consistency of this no bake cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
• When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.

• Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
• The recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
• Ferraro Rocher Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving.

Fancy some other easy cheesecake recipes? How about my No Bake Nutella Cheesecake or my No Bake Rocky Road Cheesecake?

Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this No Bake Ferrero Rocher Cheesecake recipe. Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations

How to make the No Bake Ferrero Rocher cheesecake:

The post No Bake Ferrero Rocher Cheesecake appeared first on Taming Twins.

This easy No Bake White Chocolate Cheesecake recipe is a winner every time. Simple to make and deliciously creamy, with a crumbly biscuit base, it is foolproof!

Oh easy peasy no bake cheesecakes recipe, I’ve missed youuuuu! It’s been a few months.

I can’t believe I’ve never shared this most basic, classic, DREAMY of cheesecake recipes.

At this point, I would like to confess that I’ve never ever liked cheesecakes until I came up with my version of a No Bake Cheesecake about 5 years ago. It’s so different to the usual, BAKED cheesecakes I’d eaten before. Light, fluffy, creamy and bonus, easy to make.

Moral of the story, cheesecake phobic people, come and embrace this beaut’ and thank me later for the joy in your life!

This No Bake White Chocolate Cheesecake recipe should definitely make it onto your TO BE COOKED list because:

✅ Simple, easy to get hold of ingredients.

✅ Really quick to pull together.

✅ Easily adaptable, add raspberries, strawberries or even more white chocolate (hello Milky Bar Cheesecake!)

✅ Everyone LOVES this classic.

How to make a White Chocolate Cheesecake:

Make a simple biscuit base with crushed ginger nut biscuits and then top with the deliciously light and creamy filling. This White Chocolate Cheesecake uses whipped double cream, icing sugar, philadelphia (cream cheese) and melted white chocolate.

When the cheesecake is set, decorate with grated white chocolate, swirls of cream and chunks of Milky Bar chocolate.

Ingredients to make a No Bake Chocolate Cheesecake:

Butter – I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Gingernut Biscuits – Gingernut biscuits work really well in this recipe to give an added flavour. You could use another type of ginger biscuit, digestive biscuit, or graham crackers if you’re in the USA. (You may need slightly more butter if you change the biscuit you use).

Cream Cheese – I like to use Philadelphia brand cream cheese for this recipe, I drain off any liquid before using. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Be sure to always use Full Fat Cream Cheese.

Double Cream – Whip this before using until light and holding soft peaks. For this recipe, the cream does not need to be as stiff as some of my other No Bake Cheesecake recipes as the chocolate helps to set the cheesecake.

White Chocolate – I used my favourite Callebaut chocolate for this recipe. This chocolate is just amazing, it melts so well and really makes a difference to any recipe. When you buy it in bulk (1kg bags at a time) from Amazon it works out about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference. I do like a chunk of Milky Bar on top though!

Lemon – After you add your lemon juice, taste the mixture in case you think it needs a little more to balance out the sweetness. It’s personal preference.

Vanilla Extract – Be sure to use extract and not essence as it’s the pure, real taste. A little goes a long way.

What I used to make the White Chocolate Cheesecake recipe:

Cake tin – This recipe is for a 7″ tin which is also DEEP (not a standard depth sandwich cake tin, it may overflow). You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.

Vegetable peeler – I use these to ‘grate’ a bar of white chocolate to decorate. Really quick and effective and no grating your fingers by accident.

Disposable piping bag –  I know, these are not great for the environment. But using reusable bags takes so much detergent to get them clean, I’m honestly not sure of the best option so I’m still with these at the moment.

Piping Nozzle – I use this piping nozzle all the time, a great all rounder.

TIPS FOR MAKING THIS NO BAKE WHITE CHOCOLATE CHEESECAKE RECIPE:

• The consistency of this no bake cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
• White Chocolate Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving.

• Melt your white chocolate by breaking into chunks and microwaving for 30 seconds at a time (no more!) and stirring well in between. It will probably only take 1.5 minutes in total.
• If the melted white chocolate seizes (i.e. goes too thick) add a small amount of vegetable oil and keep stirring until it returns to the correct consistency.

Most important top tip:

• Be SURE to let your white chocolate come TOTALLY to room temperature before adding to your mixture. This means, almost cold whilst still runny. This is really important, as if it’s too warm, it will form clumps as soon as it hits the cold cream.
• To avoid this even further, try to bring the cream and cream cheese to room temperature before using too.

Cheesecake lover? Try these..

• No Bake Chocolate Orange Cheesecake
• No Bake Ferrero Rocher Cheesecake
• No Bake Oreo Cheesecake Recipe
• ULTIMATE No Bake Nutella Cheesecake Recipe
• No Bake Mini Egg Cheesecake
• No Bake Rocky Road Cheesecake

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Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this. Please rate the recipe and leave me a comment below if you do.

How to make this White Chocolate Cheesecake Recipe:

The post No Bake White Chocolate Cheesecake appeared first on Taming Twins.

This Popcorn Movie Platter is the perfect board of snacks and treats whilst watching a movie. For kids and grown ups!

The summer school holidays are nearly here and dear friends, this year, I am all about minimum effort = max output.

After 3 or 4 years of being a school Mum, I’m finally working out that the stuff that the children LOVE and gives them the most fun, isn’t necessarily the things I’ve put mega effort into.

Of the elaborately planned days out and holidays, often it’s the simple things they love the most and really remember.

At the end of term, I’ve always made a table of treats to celebrate, and honestly, THEY LOSE THEIR MIND OVER IT.

So, here’s part of my foodie plan for the summer, for days at home and play dates – platters of lunches or treats. Here’s why I love them:

✅ SO easy to put together but look SO impressive.

✅ A board of snacks makes watching a movie at home feel like a big event.

✅ They feel like a total treat, but are probably a little healthier than fast food.

What is a ‘snack board’ anyway?

A snack board or a snack platter, is something like a traditional cheese board or charcuterie platter, but changing up the contents.

The idea is a fun way to share food, that also, hurrah, looks really visually appealing as it’s full of colour and variety.

They are also much easier to achieve that they look, which in my book, is always a win.

A snack board is a brilliant, simple way of feeding a crowd, either for snacks as a meal. It’s low maintenance and everyone can choose and help themselves to exactly what they fancy.

How to make a Popcorn Movie Snacks Treat Platter:

• I used a 40cm x 30cm tray for this snack board.
• You can use any large platter or board, or even just a selection of plates.
• Make your snack board as BIG or small as you like depending on how many people you are feeding.
• Choose a selection of different colours/shapes/textures of fruit and snacks, this really adds to the overall look.
• Pop some of your items in bowls/dishes first and add smaller items around them.
•  I like to put each item in 3 or 4 different spots on the board, so everyone can reach some of everything.
• There are no hard and fast rules of what to include, I just kept the contents of this board the sort of things we’d ‘snack’ on during watching a film.
• I try to include some sweet and salty treats in this selection, plus fruit to balance it out.
• As this will probably be eaten near the sofa, I provided plates to avoid squished strawberries on the sofa!!

Fancy some more kids food ideas?

• Tuna Salad with Pasta (easy 15 minute meal)
• Easy Banana Cake (great for cooking with kids)
• Savoury Muffins (yummy picnic or easy lunch food)
• Oatmeal Cookies (easy and filling treat)

Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. 

Please rate the recipe using the ⭐️ below!

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.

The post Popcorn Movie Snacks Platter appeared first on Taming Twins.

These Frozen Bananas make the perfect easy (and healthy) homemade lollies. So fun to make, dipped in chocolate and sprinkled with treats. Say hello to your go to summer popsicle!

Oh my goodness, summer is ACTUALLY HERE! 

The sun is shining, my children have finished school and I’m frantically thinking of fun activities that won’t a) cost the earth and b) cover my house in glitter.

Meet my new go to fun activity: making Frozen Banana Lollies!

✅ Super quick and fun to make.

✅ A healthier alternative to ice lollies.

✅ Great way to use up bananas.

Here’s how we make the frozen bananas:

Firstly, you will need to acquire some ice lolly sticks. Amazon Prime is my go to. I bought in bulk to last us the summer.

(Side note, I can’t find anyone who makes reusable popsicle sticks – any suggestions please let me know.)

Then you need chocolate, again, HELLO AMAZON PRIME. I use this Callebaut chocolate, honestly, it’s some of the best you’ll ever taste, plus so easy to melt AND when you buy it in this bulk, it works out cheaper than your average supermarket chocolate – WINWIN!

Gently melt your chocolate, thread the bananas onto the lolly sticks and dip.

Sit them onto baking paper (or baking parchment – NOT ‘greaseproof paper’) and add sprinkles.

Freeze for at least 2 hours on an open plate.

You can then eat the Frozen Bananas or, pop them into a freezer bag and save for anytime you fancy one.

TOP TIP: It’s important to initially freeze the dipped bananas uncovered and then put them into a bag so they are covered when they are hard, so that they don’t get ‘freezer burn’ and go white and a bit crusty and get damaged in the freezer if you leave them in there for longer than a few hours.

What toppings can you use for Frozen Bananas?

• Sprinkles
• Freeze dried raspberries
• Desiccated coconut
• Nuts
• Toffee sauce
• Melted white chocolate
• Chocolate chips
• Cocoa nibs

The list is endless. Whatever you fancy, that you can sprinkle.

How long can you store Frozen Bananas?

If you follow the guidelines above, they are fine in the freezer for at least 2 – 3 months.

What I used to make the Frozen Bananas:

Lolly Sticks –  I bought these in bulk from Amazon to last us over the summer!

Chocolate – I use this Callebaut chocolate, honestly, it’s some of the best you’ll ever taste, plus so easy to melt AND when you buy it in this bulk, it works out cheaper than your average supermarket chocolate.

Baking Paper – Be sure to use baking parchment or baking paper NOT greaseproof paper (they may stick!)

Tips for making these Banana Lollies:

• You don’t NEED to use super ripe bananas – but this recipe is a great way to use up overripe bananas.
• When you dip the bananas, try to tap off some of the excess chocolate, or it will make a puddle on the paper.
• Melt the chocolate, by breaking into small pieces and heating for 30 seconds, and then mixing thoroughly. Repeat 2 or 3 times until completely melted and smooth. (Obviously if you’re using the chocolate I recommended, you don’t need to break it up as it comes in little pieces.) 
• Before dipping, I tend to let the chocolate cool slightly so it is not quite as runny and drippy.

Fancy some other banana treat recipes?

• Easy Banana Cake – Fab way to use up bananas (and LOOK at that drizzle 😍)
• Banana Breakfast Cookies – A yummy alternative breakfast.
• Banana Muffins – Great for lunch boxes and picnics.
• Instant Banana Ice Cream – A lighter way to eat ice cream.

Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. 

Please rate the recipe using the ⭐️ below!

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.

The post Frozen Bananas – Easy Homemade Lollies! appeared first on Taming Twins.