Mini No-Bake Chocolate Cheesecake
plus lemon raspberry rolls & chocolate hazelnut ice cream cake
new on fresh bean bakery this week -
mini no-bake chocolate cheesecake
This cheesecake is for when you’re craving some dessert but it’s way too hot to turn on the oven. There’s no baking involved in this cheesecake whatsoever - not even the crust! It’s also super easy to make, you just have to wait for it to set in the fridge for a few hours. Here’s the rundown -
Oreo crust: made of just oreos (with the filling) + butter. You can use whichever chocolate oreo flavor you’d like here - I used java chip for a little bit of a coffee & chocolate situation.
Chocolate cheesecake: it’s super rich and creamy, and super chocolatey. I recommend using a good quality chocolate bar that you love since almost all of the flavor in this recipe comes from that!
Chocolate whipped cream: chocolate on chocolate on chocolate. I chose a chocolate whipped cream (& the info on that is in the recipe) - but you could do a vanilla whipped cream, salted caramel sauce, fresh strawberry topping, etc.
lemon raspberry rolls
These got a major rework on the blog! They were originally filled with lemon curd and mashed fresh raspberries because they were made at a time when I, unfortunately, had not yet discovered raspberry curd. So, now they’re filled with a delicious, flavorful, citrusy raspberry lemon curd - and topped with a simple mascarpone frosting and more raspberry curd. I will warn you that rolling them up is a messy process since curd is much more thin than something like a standard cinnamon roll filling. But they’re *so* soft, fluffy & flavorful & they’re the perfect summer roll.
(Also a fun side note: when I first posted these on TikTok last year it performed super well, mainly because people kept telling me they thought I was making something with ketchup and mustard 🫠)
chocolate hazelnut ice cream cake
This recipe only got a little bit of a rework on the blog to make it a bit easier. It used to be filled with homemade hazelnut butter, which was delicious but a little unnecessarily complicated because adding in crushed hazelnuts gives you the same flavor. It also was topped with a torched swiss meringue but I’ve definitely found that meringue is not a fan-favorite (although it’s one of mine) - so I’ve replaced it with a delicious and easy nutella whipped cream that gives you even more chocolate and hazelnut flavor on top.
Overall this cake is super easy to make and it’s super moist & chocolatey - the hardest part about this recipe is just waiting for the cake to set in the freezer.
july’s paid subscriber exclusive - lemon cake w mascarpone whip
This is my current favorite cake and is only furthering my obsession with putting mascarpone whipped cream on everything. It’s made with a super fluffy lemon vanilla cake, and topped with a mascarpone whipped cream & zesty lemon curd.
..aaand that’s all for this week! Thanks for reading!
happy baking!
♡ erin