French Silk Pie is chocolatey, rich, and as the name suggests – silky! Fluffy chocolate filling is piled high atop a no-bake chocolate pie crust! Sweetened whipped cream and chocolate shavings are the crowning glory on this no bake pie.

If you’re loving this recipe, be sure to also whip up a Chocolate Peanut Butter Pie, Chocolate Cream Pie or my favorite Homemade Dark Chocolate Pudding Pie.

Between the chocolate crust, rich chocolate filling and gorgeous garnishes, there’s a whole lot to love in every bite of this no bake pie recipe.

French Silk Pie is one of my favorite desserts to enjoy a big slice of. I’m a huge chocolate lover! If you are too, then you’ll also fall in love with this classic chocolate pie.

But MY French Silk Pie is the recipe you need, because there are no raw eggs and the method is so much simpler than many other recipes.

Plus it yields a smooth and silky, easily sliceable consistency every time.

See how I do it down below!

Why we love it:

• So much chocolate – The thick, silky chocolatey filling is served on top of a chocolate crust. It’s a chocolate lovers dream come true!
• Classic – You’ll find no unnecessary frills in this classic french silk pie. It’s got all of the timeless elements you know and love!
• Simplified – Don’t let the eggs scare you off. I’ve simplified this process (check out my step-by-step photos) to make sure your French Silk Pie is perfect every time — no raw eggs, no tempering required!
• No bake – Isn’t it always nice to not have to preheat your oven? I love this no bake pie recipe!

French Silk Pie Ingredients

• Sugar – Plain white granulated sugar creates just the right amount of sweetness to balance the bitter dark chocolate.
• Dark Chocolate – It’s imperative to use DARK chocolate only. If you use milk or even semi-sweet chocolate, your end results may be way too sweet. French silk pie is supposed to have that signature rich chocolate flavor that comes from using dark chocolate.
• Vanilla Extract – This helps to create more depth to the sweet flavor.
• Chocolate Baking Crumbs – You should be able to find these in the baking aisle of your local grocery store. If you can’t find any, toss some Oreo cookies (without the cream) into a food processor and pulse until fine crumbs form.
• Butter – Unsalted butter is preferred to avoid a salty flavor from forming. Note that the butter should be melted for the crust.
• Cocoa – This enhances the chocolatey flavor in the very best way.
• Eggs – You’ll need 4 eggs for this french silk pie recipe. The eggs help form the custard which is the base for our pie.
• Heavy cream: Some we use to create our custard, and some we whip and fold into our custard to lighten it. Be sure to grab extra if you are making Whipped Cream for the topping!

How to make French Silk Pie

Here’s a quick look at how to make easy french silk pie! Scroll to the bottom of this page for more detailed ingredient measurements and instructions.

• Stir together the crumbs and butter, then press the mixture into a pie dish.
• Whisk together the eggs, sugar, cocoa and 1 cup of cream in a saucepan until smooth.

• Over medium heat, whisk the mixture until thickened.
• Strain the mixture through a sieve over a mixing bowl.

• Stir in the vanilla, butter, and chocolate. Cool until it reaches room temperature and stir occasionally.
• Whip the cream until fluffy.

• Whip the chocolate mixture, then fold the whipped cream into it.
• Spread the filling into the pie dish, then chill in the fridge for at least 6 hours.

Variations and Substitutions

There are so many ways to make this french silk pie recipe even more special! Check out a few of my favorites:

• Make it less chocolatey – This no-bake pie is incredibly rich and chocolatey, but also light and fluffy. If you prefer, you can opt for a milder chocolate flavor by omitting the cocoa powder.
• Make it minty – Add in a teaspoon of mint extract in place of the vanilla for a minty twist.
• Add peanut butter – Add in a tablespoon or two of peanut butter along with the butter for a chocolate peanut butter twist.
• Make it turtle – Spread a layer of toasted, chopped pecans and thick caramel in the bottom of the crust for a turtle french silk pie!
• Add some berries – Top with fresh raspberries, strawberries or mixed berries for a bit of freshness that will complement the rich chocolate perfectly.

How to store French Silk Pie

You can keep this chocolate pie stored in your fridge, in an airtight container, for up to 4 days.

Can I freeze French Silk Pie?

Yes! And this is one of the best things about this chocolate pie recipe, as it’s amazing frozen and thaws perfectly if you prefer to serve it chilled. My husband even prefers this french silk pie frozen!

What is the difference between chocolate pie and french silk pie?

With most chocolate pie recipes, it’s a simple cooked chocolate pudding poured into a pie crust and chilled. Chocolate pie is less, well, silky than french silk pie, and not as light in texture. French silk pie is a little more mousse-light in texture.

You Might Also Like…

Calling all chocolate fanatics! Get your fix with more of my favorite chocolatey recipes:

• Fudgiest and Best Homemade Brownies!
• No Churn Chocolate Ice Cream (so simple)
• Chocolate Trifle — perfect for a potluck!
• The BEST Chocolate Chip Cookies (Mom’s, of course)

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

French Silk Pie (the easy way!)

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 525.03cal

Author Ashley Fehr

Ingredients

Crust

• 2½ cups chocolate baking crumbs (340g)
• ½ cup melted butter

Filling

• 1 ½ cups granulated sugar (300g)
• 4 large eggs (room temperature)
• 2 tablespoons cocoa
• 2 cups heavy cream (30-35% fat, divided)
• 200 grams chopped dark chocolate (I use 2 100 grams dark chocolate bars — about 1 ¼ cup)
• ¼ cup unsalted butter
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
• In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
• Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
• Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
• Set aside or refrigerate until cooled to room temperature — 1-2 hours on the counter or 30-40 minutes in the refrigerator — stirring occasionally.
• Whip chocolate mixture on high speed until slightly lightened in color — about 5 minutes.
• Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
• Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

Video

Notes

This pie is super rich and chocolatey, but still pretty light! If you would like to make it less rich, you have a few options:

• Add an extra ½ cup cream when whipping (for a total of 1.5 cups)
• Reduce the added chocolate to 100-150 grams
• Reduce the granulated sugar to 1 ¼ cup.

I don’t recommend doing all of these things as they will affect the outcome of the pie. The more you change, the less predictable the outcome will be.

Nutrition

Calories: 525.03cal | Carbohydrates: 49.37g | Protein: 4.83g | Fat: 36.3g | Saturated Fat: 20.85g | Cholesterol: 139.41mg | Sodium: 169.55mg | Potassium: 111.02mg | Fiber: 1.19g | Sugar: 38.33g | Vitamin A: 1016.85IU | Vitamin C: 0.24mg | Calcium: 42.47mg | Iron: 0.83mg

The post French Silk Pie (easy method) appeared first on The Recipe Rebel.

This Peanut Butter Pie is completely no bake and made with a chocolate Oreo crust, peanut butter cream cheese filling, and topped with more chocolate! Step by step recipe video down below.

This Peanut Butter Pie has been a long time coming.

It’s not as seasonally acceptable as this  Apple Crumble Pie, or as traditional as this Banana Cream Pie.

But it’s the kind of recipe that I know we are all going to obsess over here, that is just as amazing in the summer as it is in the winter, and I guarantee you will be the first one gone at any holiday potluck.

I always figured, you know, what’s so hard about sticking peanut butter, cream cheese and and cream together and whipping them up?

Anyone can do that.

And yet here I am today, doing it.

Just because I want to! (Sometimes, running your own corner of the internet is pretty swell )

This no bake Peanut Butter Pie is simple to throw together. It’s light and fluffy and creamy, and just sweet enough (the saltiness of the peanuts balances the chocolate perfectly!).

You’re going to want to add it to your repertoire soon!

What’s to love about this Peanut Butter Pie?

• It’s totally no bake! This makes it the perfect easy dessert to whip up for a holiday party or a summer treat (spoiler: it’s even great frozen!)
• Peanut butter
• Chocolate
• Cream cheese
• Do I really have to say anything else? These are pretty much my 3 favorite things in the universe. Combine them all into one no bake dessert?! My dreams all just came true.

Ingredients Needed:

• Chocolate baking crumbs and melted butter: form our crust. I use unsalted butter, but you can use salted butter if that’s all you have.
• Cream cheese: full fat cream cheese forms the base for our pie, making it more cheesecake-like than pie-like but who is complaining? You might be able to substitute light cream cheese or non-dairy but it may not hold up as well.
• Peanut Butter: I have only used smooth, regular (not natural) peanut butter in this recipe. I do not recommend swapping for natural peanut butter as it may be too runny.
• Powdered Sugar: powdered sugar sweetens and thickens our pie, helping it to hold up perfectly.
• Whipping Cream: heavy whipping cream (30% fat or higher) is the only way to go! A lighter cream will not whip up firmly and will create a too-soft pie. You may be able to substitute with cool whip but I haven’t tested this recipe that way.

How to make Chocolate Peanut Butter Pie:

1. Start with your crust: just chocolate cookie crumbs and some melted butter! I buy the chocolate baking crumbs whenever I can find them because they make recipes like this so easy — no need to bust out the food processor!
2. Whip up the filling: always make sure your cream cheese is room temperature and beat it first until smooth to ensure there are not lumps! From there, add in your remaining ingredients and whip until light and fluffy (it can take some time, so don’t give up!)
3. Let chill (for a good long time – no cheating!) and then top! Do it up as I’ve done below, or make your own rules! Anything chocolatey or peanut buttery goes here on this Peanut Butter Pie, so go a little nuts (no pun intended) if you like

Variations on Peanut Butter Pie – how to make it your own!

• Chocolate chocolate peanut butter pie: Add in a tablespoon of cocoa powder or some melted chocolate to the filling for even more chocolate!
• No chocolate peanut butter pie: Swap the chocolate crumbs for graham crumbs if you love peanut butter minus the chocolate.
• Peanut butter marshmallow pie: Add in a big scoop or two of marshmallow fluff when beating your filling.
• Frozen peanut butter pie: throw it in the freezer! It’s just as good frozen, you may just want to let it sit for 10-15 minutes before slicing.

How to store this Chocolate Peanut Butter Pie:

Keep it in the refrigerator:

You can keep this Peanut Butter Pie in the refrigerator for 5-6 days, provided your dairy products were fresh when you started.

However, I can guarantee you it won’t last that long

Keep it in the freezer:

You can freeze this Peanut Butter Pie and serve it completely frozen if you prefer, or thaw partially or completely.

Simply leave the whipped cream off until serving, and wrap tightly in plastic wrap. Freeze for up to 3 months before serving.

If thawing to serve, thaw just before serving as the crust will get softer the longer it sits after freezing.

More peanut butter desserts you’ll love:

• Peanut Butter Oatmeal Chocolate Chip Cookies – perfectly chewy and never cakey!
• Peanut Butter Chocolate Chip Cookies — just as good as the one above, but no oats
• No Bake Peanut Butter Marshmallow Square Cheesecake — a showstopper you need to see!
• No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust — another sweet and salty combo!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

No Bake Peanut Butter Pie

This Peanut Butter Pie is completely no bake and made with a chocolate Oreo crust, peanut butter cream cheese filling, and topped with more chocolate!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 10 servings

Calories 730cal

Author Ashley Fehr

Ingredients

• 2 ½ cups chocolate baking crumbs*
• ½ cup melted butter
• 2 packages cream cheese room temperature, 16 oz or 500 g total
• 1 ½ cup smooth peanut butter
• 1 ½ cup powdered icing sugar
• 1 ½ cup heavy whipping cream 30% fat or higher, cold
• homemade whipped cream for garnish

US Customary – Metric

Instructions

• Stir together the chocolate baking crumbs and melted butter. Press firmly into the bottom and up the sides of a 8 or 9" pie plate.
• In a large bowl, beat cream cheese with an electric mixer on medium until smooth.
• Add the peanut butter and sugar and beat until combined.
• Add the cream and beat on low until incorporated, then beat on high until thickened and fluffy. Taste the filling and adjust sweetness to taste as desired.
• Spread into prepared crust and refrigerate until set, at least 6 hours or overnight.
• Garnish with whipped cream, peanut butter drizzle, chocolate shavings and chopped peanuts or as desired.

Video

Notes

*You can also use Oreo cookies with the frosting for this crust — simply combine 25 Oreo cookies (300 grams) and ½ cup melted butter in a food processor and process until smooth. 

Nutrition

Calories: 730cal | Carbohydrates: 50g | Protein: 15g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 509mg | Potassium: 356mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1415IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1mg

The post Peanut Butter Pie appeared first on The Recipe Rebel.

If you’ve been around here for a little while now, you know I have a bit of a sweet tooth, and that sweet tooth is especially crazy about cheesecake.

Some of my favorites so far are this No Bake Strawberry Cheesecake, No Bake Oreo Cheesecake recipe and this No Bake Lemon Cheesecake.

This Turtle Cheesecake has pretty much all of my other favorite things:

• cream cheese
• salted caramel
• chocolate

I’ll be honest and say I can give or take the nuts, but I love the crunch they add to that gooey caramel layer in this Turtle Cheesecake!

I originally shared this cheesecake recipe in December of 2015 so it was in desperate need of an update, but I actually didn’t change that much.

I tried putting the caramel layer on top of the cheesecake, but that was a disaster.

I switched up the caramel to make this recipe even more foolproof and added a thicker cheesecake layer, but in reality, what I discovered was that this Turtle Cheesecake recipe was pretty amazing to begin with.

Here are some tips to make sure you see success!

Tips for making No Bake Turtle Cheesecake:

• I played with this recipe a lot, and though I like to give wiggle room for creativity, when I wiggled this recipe too much, it ended in disaster. A really, really delicious disaster, but it really was a mess. I retested this recipe 3 times just to end up not changing much at all.
• The crust: the crust can be baked or not baked. I find that the chocolate baking crumbs become more bitter during baking, so I prefer it unbaked. If you want, you can bake it for 10 minutes at 350 degrees F and it will be firmer and hold up slightly better.
• Cream cheese: use full fat cream cheese, as it has less water content and will hold up better than low fat cream cheese.
• Cream: heavy whipping cream is 30-36% fat. Any other cream will not work, it will not whip and you will have cheesecake soup 😉
• Caramels: you want the individually wrapped chewy caramel candies for this recipe. Please check out the recipe video to see which ones!
• Whip it good: please do not try to make this without an electric mixer. You need the power and speed to whip it to stiff peaks!

Variations on this Turtle Cheesecake:

• Nut free: you can easily leave out the pecans for a nut free version, just check all of your package ingredients before using.
• You can use gluten free chocolate sandwich cookies for the crust to make this cheesecake gluten free.
• Not big on chocolate? You can skip the ganache and opt instead for a caramel and chocolate drizzle to finish.

More Cheesecake recipes you’ll love!

• No Bake Nanaimo Bar Cheesecake
• Lemon Cheesecake Bars
• Easy Cheesecake Recipe
• Easy Key Lime Cheesecake

*This post has been updated since its original posting in December 2015

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

No Bake Turtle Cheesecake

This NO BAKE Turtle Cheesecake is made with a chocolate cookie crust, salted caramel pecan layer, luscious cheesecake layer and a thin layer of chocolate ganache. Top it with whipped cream, caramel and pecans for a decadent treat!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 servings

Calories 462cal

Author Ashley Fehr

Ingredients

Crust

• 2 1/2 cups chocolate cookie crumbs like Oreo or similar
• 1/2 cup butter melted

Caramel:

• 30 wrapped chewy caramel candies (I use Kraft) – 250g
• 1 cup heavy cream
• 1/8-1/4 teaspoon salt (depending on how salty you like your caramel)
• 1 cup chopped pecans

Cheesecake:

• 24 oz cream cheese, room temperature 3 packages, 750g
• 1 1/2 cups powdered icing sugar
• 1 teaspoon vanilla
• 1/2 cup heavy whipping cream

Ganache:

• 1/3 cup chopped dark chocolate or chips 50g
• 1/3 cup milk or cream
• Optional: caramel sauce, whipped cream and pecans for garnish

Instructions

• Line a 9" Springform pan with parchment paper, pinching it in between the bottom and the outer ring. This isn't necessary but will allow for easy removal.

Crust

• Combine cookie crumbs and butter. Press into the bottom of the prepared pan evenly.

Caramel

• In a medium pan, combine caramels and cream. Cook over medium heat, stirring frequently, until completely smooth and melted.
• Stir in pecans and pour into crust. Refrigerate for 30-60 minutes until firm/dry to the touch.

Cheesecake

• With an electric mixer, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth and combined.
• Add cream, and beat on low until incorporated, then high until thickened and fluffy (should nearly hold stiff peaks when you pull the beaters out of the bowl)
• Spread over cooled caramel in pan. Refrigerate for 1-2 hours or until nearly set.

Ganache

• Combine chocolate and cream in a small pan. Cook over low heat, stirring constantly, until melted and smooth.
• Spread over cheesecake layer evenly.
• Refrigerate a minimum of 6 hours, or overnight for best results. Serve with garnishes as desired.

Video

Nutrition

Calories: 462cal | Carbohydrates: 42g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 373mg | Potassium: 223mg | Fiber: 1g | Sugar: 31g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg

The post No Bake Turtle Cheesecake appeared first on The Recipe Rebel.

PIN IT FOR LATER

Summer desserts are my thing. I just love coming up with all the No Bake Things — cool, creamy, and no slaving over the oven or stove!

One of my favorite desserts from last summer is this Nutella Brownie Fruit Pizza — it is SO wildly delicious I had to leak the recipe to my taste testers before it even hit the blog last summer. You guys — Nutella and fresh berries is an out of this world combination.

And so here I am with these No Bake Nutella Cheesecake Bars, and a pile of fresh berries because it’s just so darn good!

It’s nearly impossible for me to resist piling all the no-bake desserts with strawberries, raspberries and blueberries. I wait anxiously for strawberry season to hit Manitoba in the summer. And I know we’re a long way off here, but we’re just about at that point where I’m so over the cold and ready for the sunshine

Growing up, we went every summer — multiple times! — with my mom to the U-Pick to pick strawberries. There is nothing like fruits and vegetables gathered straight from the field or the garden.

I love taking my girls now to do the same thing, even though they’re not all that helpful! They’re more into the quality control

Tips and Tricks for Making these No Bake Chocolate Nutella Cheesecake Bars:

• Adding a bit of melted chocolate to these no bake cheesecake bars helps them to set and slice beautifully. But also, chocolate.
• I added a little bit of gelatin to the cheesecake mixture because I was a little worried about not getting a clean slice even with the chocolate. You can leave it out if you think that’s weird, but they might not slice quite as cleanly as these ones did here.
• You can swap the Greek yogurt for an extra block of cream cheese if you prefer — it shouldn’t make a difference in the recipe. I just love adding Greek yogurt for an extra boost of protein (because, hey — it’s chocolate and Nutella).

These bars can easily be frozen and thawed or served frozen — they are perfect either way! And if you need to make them gluten free, simple swap out the cookies with gluten free cookies or skip the crust and be sure to check all ingredient labels to ensure they are gluten free.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

No Bake Chocolate Nutella Cheesecake Bars

These No Bake Chocolate Nutella Cheesecake Bars are SO easy and perfect for topping with fresh berries! Rich, creamy and no oven required! thereciperebel.com

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 526cal

Author Ashley Fehr

Ingredients

• ½ cup butter (melted)
• 2½ cups chocolate baking crumbs (383 grams)
• ¾ cup chopped chocolate (100 grams)
• 1 cup plus 1 tablespoon heavy cream (divided)
• 3 packages light cream cheese (250 grams/8 oz each)
• ¾ cup Nutella or other chocolate hazelnut spread (200 grams)
• 1 cup powdered icing sugar (110 grams)
• Whipped cream and berries for garnish as desired

Instructions

• Line a 9×13" pan with tin foil or parchment paper if desired. Combine melted butter and chocolate crumbs and press into the bottom of the pan.
• In a small bowl, combine chocolate and 1 tablespoon cream. Microwave on high for 45 seconds and stir until smooth. Set aside to cool to room temperature.
• With an electric mixer, beat cream cheese until smooth. Add in Nutella and powdered sugar and beat until combined. Add in cooled chocolate mixture and beat until smooth.
• In a separate bowl, beat cream with an electric mixer on high speed until stiff peaks form. Add to the cream cheese mixture and beat on low until combined.
• Spread on top of the crust and refrigerate at least 8 hours. Remove from the pan and slice. To help with removal and slicing you can put in the freezer for 1-2 hours before removing from the pan. (You can even serve them partially frozen!).

Video

Notes

Ingredients and Substitutions:

• Chocolate baking crumbs: you can use graham crackers or crushed oreos if you prefer (no need to remove the icing).
• Chopped chocolate: I like to use dark chocolate if I have it to balance out the sweetness of the Nutella. Any chocolate will work!
• Nutella: you can substitute the Nutella for any spread of a similar consistency: peanut butter, cookie butter, etc. 

 

Nutrition

Calories: 526cal | Carbohydrates: 46g | Protein: 8g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 341mg | Potassium: 269mg | Fiber: 2g | Sugar: 34g | Vitamin A: 840IU | Vitamin C: 0.1mg | Calcium: 122mg | Iron: 1mg

The post No Bake Chocolate Nutella Cheesecake Bars appeared first on The Recipe Rebel.

PIN THIS RECIPE FOR LATER

Happy weekend friends!

I am so, so excited to be sharing this recipe with you today. This Key Lime Pie recipe (nearly no bake!) is from the cookbook All The Sweet Things by Renée Kohlman of the blog Sweetsugarbean.

Is it strange that I have never actually made a key lime pie, in spite of my infatuation with citrus? As soon as I saw the recipe I knew it had to happen, and I love that it’s a less finicky version (no eggs, no baking the filling). It is the perfect mix of creamy and sweet and tart and it is absolutely going to become a regular thing here!

This book is literally filled with all the sweet treats you could ever imagine — next on my to-try list are the Sticky Toffee Cookies, Brown Butter Buttermilk Banana Bread (have you ever heard of a more incredible thing?!?), and the Mocha Bundt Cake with Dark Chocolate Ganache.

But what I love most of all is Renée’s openness and willingness to share: about herself, about her family, about her past trials and successes. This is not just another cookbook — it’s filled with stories of love and tears and laughter and when I open it I just get the urge to grab my girls and run right into the kitchen to bake (which we did, in fact, just yesterday, and I will be vacuuming sugar and flour off the flour for some time but I swear it’s worth it).

Because I’m also a prairie girl, and cooking and baking was a big part of our family as well growing up (as were saskatoons, and I pity anyone who has never had them!), I know this is going to be a book I treasure for a long time. I only hope that I can soak up every second I have with my girls at home and fill them with just as many memories and stories of being in the kitchen together to carry with them (next up: those Sticky Toffee Cookies!).

Tips and Tricks for Making this Key Lime Pie:

• I’m going to go out on a limb and say that if you wanted, you could make this without turning on the oven and use the chocolate crust used in this No Bake Reese’s Peanut Butter Cup Cheesecake recipe, although baking the crust for that short time definitely does help it to hold up once sliced!
• I tried — I really did  — but I couldn’t find key limes anywhere. It was still delicious! I only needed about 5 to yield ½ cup lime juice.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

(Almost) No Bake Key Lime Pie with Chocolate Cookie Crust

This (Almost) No Bake Key Lime Pie is made extra special with a chocolate cookie crust! It’s a smooth, creamy, no fuss dessert perfect for summer or winter. Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 8 slices

Calories 325cal

Author Ashley Fehr

Ingredients

Crust

• 2 cups chocolate cookie crumbs no filling
• 1/4 cup + 2 tablespoons unsalted butter melted and cooled
• 3 tablespoons granulated sugar

Key Lime Filling:

• 3/4 cup cream cheese, softened 6oz
• 2 tablespoons granulated sugar
• 1 10 oz can sweetened condensed milk
• 1/2 cup heavy cream 35%
• 1/2 cup fresh key lime juice about 15 key limes
• 1/3 cup sour cream
• 1 tablespoon lime zest

Instructions

• Preheat oven to 375 F. Place the rack in the lower third of the oven.
• In a medium bowl, stir together cookie crumbs, butter and sugar. They should hold together in a clump if you press them. If they don’t, add 1 TBSP water at a time until they do.
• Press the crumbs into the bottom and up the sides of a 9″ pie plate and bake for 8-10 minutes, until it is dry and fragrant.
• Remove crust and let it cool completely.
• Filling:With an electric mixer, beat together the cream cheese and sugar until smooth, about 1 minute, scraping down the sides and the bottom of the bowl.
• Add the condensed milk, cream, lime juice, sour cream and zest and beat on medium-high speed for about 3 minutes, until smooth and creamy.
• Pour into prepared, cooled crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours before serving. Garnish with lime slices, zest or whipped cream as desired.

Nutrition

Calories: 325cal | Carbohydrates: 26g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 195mg | Potassium: 97mg | Sugar: 14g | Vitamin A: 685IU | Vitamin C: 4.8mg | Calcium: 58mg

The post (Almost) No Bake Key Lime Pie with Chocolate Cookie Crust appeared first on The Recipe Rebel.

PIN IT FOR LATER

Friends, I am so excited to share this with you! This incredible no bake cheesecake is from my friend Julianne’s new cookbook No Bake Treats!

I know you know I have big, BIG love for no bake cheesecakes and just cheesecake in general.

Some of my other favorites here are:

No Bake White Chocolate Raspberry Cheesecake

Real Deal No Bake Lemon Cheesecake

And this The Best Vanilla Cheesecake — no water bath required!

This No Bake Peanut Butter Marshmallow Square Cheesecake went absolutely nuts around Easter — it’s a little over the top, but if you love the classic marshmallow squares you’re in for a real treat!

I couldn’t resist adding another to my collection from Julianne’s book.

She is the no bake dessert queen and shares her delicious treats on her site Beyond Frosting. If you’ve never heard of her, you need to check her out (link above!) — some seriously amazing desserts!

I can’t say that adding brownie mix to a cheesecake would have ever crossed my mind, but I’m glad it crossed Julianne’s because the flavor in this cheesecake is incredible! It’s so rich and chocolatey without being as heavy as a baked cheesecake.

This cheesecake is for true chocolate lovers only though!

If you’re not one who is prone to lick that brownie batter spatula, then this might not be the cheesecake for you

Now you need to know, this cheesecake is one for sharing!

I would definitely recommend making it when you have a few friends to share with (or, hey — slice it up and freeze individually for when the craving hits!). It’s quite sweet and soooo chocolatey, but it is truly the ultimate cheesecake for chocolate lovers.

Not that I know any of those

Some people have asked about using regular cake mix instead of brownie mix. I haven’t tried it, but I don’t think you would get quite the same intense chocolate flavor. If that’s okay with you, then give it a try!

I will also add that for the recipe, one box of brownie mix should be just right.

Tips for Making this No Bake Brownie Batter Cheesecake:

• You’re going to want a really great Springform pan if you don’t already have one — cheap ones can start to leak and that’s not something you want!
• I’ve included the recipe as it is in the cookbook, but I couldn’t get my hands on any whipping cream before I made it (I tried!) so I substituted 1% milk and it worked just fine!

Here’s a look at the cookbook! No Bake Treats from Julianne Bayer

Watch the recipe video down below and see how easy it is to make!

Is it safe to eat raw brownie mix?

It is not recommended to consume raw flour, although I’m going to leave that choice up to you to make. I’ve eaten my share of this Brownie Batter Cheesecake, and I’m still holding up

If you are concerned about the fact that the brownie mix contains raw flour, feel free to heat treat your brownie mix. Some people do this in the oven, be spreading it on a pan and baking it, and I’ve seen others simply microwave the dry brownie mix for a couple of minutes on high.

If it’s a concern for you, feel free to investigate further and make the best choice for you.

Otherwise, you may want to make one of the no-bake cheesecakes listed above or this Chocolate Cheesecake.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It’s rich and fudgy with no oven required!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 985cal

Author Ashley Fehr

Ingredients

FOR THE CRUST

• 2 1/2 cups chocolate baking crumbs 225g
• 6 tbsp unsalted butter

FOR THE FILLING

• 24 oz cream cheese, softened (I use light) 3 packages
• 1/2 cup granulated sugar 96g
• 3 tbsp heavy whipping cream
• 2 tsp vanilla extract
• 3 cups brownie mix (dry) 375g

FOR THE TOPPING

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar

FOR THE GLAZE

• 3 tbsp brownie mix (dry) 23g
• 3 tsp vegetable oil
• 4 tbsp heavy whipping cream

Instructions

• FOR THE CRUST: Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. 
• In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. Stir the melted butter into the cookie crumbs until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of your springform pan to create a thick crust.
  
• FOR THE FILLING: Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
• Slowly add the sugar into the cream cheese while beating the mixture. Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy, scraping down the bowl as needed.
• Slowly add the dry brownie mix, beating on medium speed until the dry mix is completely blended into the cream cheese.
• Pour the filling into the prepared crust and spread evenly. Cover and refrigerate for 4 hours until the filling is firm.
• FOR THE TOPPINGPlace the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Remove the springform pan edge and spread whipped cream over cheesecake, or pipe swirls around the edges (the photos show both ways)
• FOR THE GLAZE: In a small bowl, combine dry brownie mix, vegetable oil and heavy whipping cream or milk. Whisk until the mixture is smooth. For a thinner mixture, you can add additional heavy whipping cream. Drizzle over the cheesecake.

Video

Nutrition

Calories: 985cal | Carbohydrates: 134g | Protein: 12g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 85mg | Sodium: 723mg | Potassium: 158mg | Sugar: 86g | Vitamin A: 910IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 3.8mg

The post No Bake Brownie Batter Cheesecake Recipe appeared first on The Recipe Rebel.

Did you guys realize that Christmas is my favorite time of year to cook and bake? Maybe something has given it away…. (Brown Sugar Pecan Blondies or White Chocolate Cranberry Sweet Rolls or No Bake Christmas Tree Cookies possibly?)

Did you realize that Lindt chocolate is one of the things I look forward to most during the Christmas season? A year hasn’t gone by in quite some time where there was no Lindt chocolate in our stockings, and for good reason. It’s incredible.

So when I got the opportunity to share some incredible chocolate Christmas recipes with you featuring Lindt chocolate, it was a no brainer. There are endless ways to enjoy Lindt, whether it be for holiday treats, gifting, decorating or entertaining! In Lindt’s The Season magazine you can find 24 days of Christmas inspiration to make the season truly magical.

Would you believe I was a little stumped on what to make for you? Sometimes when you’re given an ingredient of the best quality, all you want to do is stuff it in your face. You know?

But since Lindt’s Swiss Maîtres Chocolatiers are passionate about creating unique and delicious chocolate experiences, I wanted to make something that really showcased the chocolate. I had lots of ideas for chocolate Christmas bark or fudge, but I feel like sometimes the few weeks before Christmas are the only times we make some of those treats and I wanted to bring you something you would want to eat on Christmas, and the other 364 days of the year, too!

A good (almost!) no bake cheesecake is something you can use all year round. I added a mint filling layer to make this a mint chocolate cheesecake to give it a festive holiday spin, but you can easily omit that or substitute it with another flavour you enjoy to suit whatever day or holiday you’re making it for!

There are 3 100g Lindt chocolate bars in the recipe, so this cheesecake is all about the chocolate. The melted chocolate and the gelatin help the cheesecake keep its shape once its cut and gives it an incredibly indulgent, smooth texture. Feel free to use any of the plain Lindt chocolate bars you prefer — dark chocolate and milk chocolate will work equally as well for the cheesecake! I garnished with whipped cream and chocolate curls, but some crushed mint candies would make a great addition as well.

This cheesecake is “Almost No Bake” because the crust is baked for a mere 8-10 minutes. This is completely optional, so you could skip it and make the recipe totally no bake, but I find baking the crust just for a bit helps it to stay together and cut easily.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Almost No Bake Mint Chocolate Cheesecake

A chocolate cookie crust (baked only 10 minutes!) topped with creamy mint filling and topped with rich, luscious no bake chocolate cheesecake filling! Top it with whipped cream and chocolate curls for an impressive make ahead holiday dessert!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 14 servings

Calories 489cal

Author Ashley Fehr

Ingredients

Crust:

• 1 1/4 cups chocolate baking crumbs
• 1/4 cup melted butter

Mint filling:

• 1/2 cup butter room temperature
• 1 1/2 cups powdered icing sugar
• 2 tablespoons milk
• 1 teaspoon mint extract

Cheesecake

• 1 cup milk
• 1 package unflavored gelatin
• 300 grams Milk Chocolate Bars
• 16 oz cream cheese 2 packages
• 3 tablespoons powdered icing sugar
• 1 cup whipped cream or frozen whipped topping thawed

Garnish:

• Additional whipped cream or frozen whipped topping thawed
• 1 100g Lindt Excellence 70% Dark Chocolate Bar

Instructions

• Crust:Preheat oven to 350 degrees F. Grease a 9″ Springform pan with non stick spray.
• In a medium bowl, combine chocolate crumbs and butter. Press into the bottom of the Springform pan. Bake for 9-10 minutes or until top appears somewhat dry. Set aside for 30 minutes to cool.
• Mint filling:With an electric mixer, mix butter, powdered sugar, milk and mint extract on low until combined. Beat on high for 1 minute. Spread over cooled crust. Refrigerate until cheesecake mixture is ready.
• Cheesecake:In a small pot, sprinkle gelatin over cold milk (no heat) and let sit for 1 minute. Add the 3 Lindt chocolate bars and heat over medium heat, stirring constantly, until melted and smooth. Set aside for 30 minutes to come to room temperature.
• In a large bowl, beat cream cheese and sugar until smooth. Add melted chocolate mixture and beat until combined and fluffy. Add whipped cream and stir slowly to combine.
• Spread over mint filling in pan. Refrigerate at least 4-6 hours or up to 5-6 days before garnishing and serving.
• Garnish:Microwave Lindt 70% Dark Chocolate Bar on high for 7-10 seconds. Using a vegetable peeler or bench scraper, scrape large chocolate curls from the back of the bar. (This would work well with any of the Lindt chocolate bars!).
• Top cheesecake with whipped cream, chocolate curls or shavings and squares of Lindt chocolate as desired.

Nutrition

Calories: 489cal | Carbohydrates: 38g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 75mg | Sodium: 238mg | Potassium: 183mg | Fiber: 1g | Sugar: 31g | Vitamin A: 890IU | Calcium: 74mg | Iron: 1.6mg

Cheesecake recipe adapted from Taste of Home.

*Although this post has been generously sponsored by Lindt & Sprüngli (Canada), Inc., the opinions and language are my own, and in no way do they reflect Lindt & Sprüngli (Canada), Inc. 

The post Almost No Bake Mint Chocolate Cheesecake appeared first on The Recipe Rebel.