Tag Archives: no bake

No Bake Cheesecake (with no gelatine)

Crust Ingredients:

  • 7 ounces chocolate crumbs (or graham wafer crumbs)
  • 3 Tbsp sugar
  • 6 to 8 tablespoons unsalted butter, melted

Filling Ingredients:

  • 8-ounce block light cream cheese
  • 1/3 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup heavy cream (“whipping cream”)


  1. Combine chocolate crumbs and 3 tablespoons sugar in a bowl.
  2. Add 6 tablespoons melted butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter.
  3. Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan about 3/4 of the way up. Place in freezer while proceeding.


  1. Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined.
  2. In another bowl, lightly whip cream to soft peaks, then gently fold into cream-cheese filling.
  3. Remove crust from freezer, and spoon filling evenly into pan.
  4. Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.

To serve,  top with fruit of your choice.  Fresh berries are especially good.

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Grandma Ruth’s Peanut Butter Marshmallow Squares

This is a real retro/60’s recipe, but still requested by the kids in the family!  There is nothing nutritious, or the least bit redeemable about it…

  • 1 package peanut butter chips
  • 1/2 bag coloured or white baby marshmallows
  • 1/4 cup butter
  • 1/2 cup smooth peanut butter

Butter an 8″ x 8″ pan .  Line with parchment paper with overhangs if desired, just to make the squares easier to remove.

In a heavy pot over low heat, blend chips, peanut butter, and butter until smooth.

There are two ways of “mixing” this:

  1. Scatter the marshmallows evenly over the bottom of the pan.  Pour the smooth, melted peanut butter mixture over the marshmallows in the pan. OR
  2. Gently fold the marshmallows into the peanut butter mixture, and quickly pour into the buttered pan before they get a chance to melt.

Refrigerate until very firm.  Keep refrigerated!

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Filed under "Sweets"/Cakes/Etc, food, Fun/Kids

Granny’s Chocolate “Biscuit Cake” (no-bake)

Just writing up this one so it doesn’t get lost.  This was a childhood favourite of my English husband and his siblings.

  • 8 oz crushed Digestive Biscuits
  • 3 oz butter
  • 2 Table Spoons corn syrup
  • 2 Table Spoons cocoa powder

Warm butter on stove top (or in microwave) until just melted.  Add corn syrup and cocoa powder and blend thoroughly.  Sitr in the crushed biscuits to make a very firm mixture.  Press into an 8″ or 9″ greased pie plate.  Refrigerate or keep cool.  Make sure it is set before cutting into wedges.

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