No Bake Mini Creme Egg Cheesecake

Ingredients

• 150 g Digestive biscuits
• 75 g Unsalted butter
• 300 ml Double cream
• 50 g Icing sugar
• 280 g Full fat cream cheese
• 1 tsp Lemon juice
• 125 g Creme eggs About 4 large Creme Eggs, chopped up into small chunks

To decorate

• 300 ml Double cream
• 200 g Milk chocolate
• 6 Creme eggs Cut in half

Instructions

1. Crush the digestive biscuits until they as very fine crumbs. Mix with the melted butter and press into the base of the holes in a 12 muffin tray. Pop in the fridge.
2. Beat the double cream until very stiff. Add the icing sugar, cream cheese, lemon juice and chopped up Creme Eggs. Combine until smooth.
3. Top the biscuit base with the mixture and smooth out (use a palette knife if you have one to get a nice smooth top).
4. Pop into the freezer for an hour or the fridge for 3 hours.
5. Remove, run a knife around the outside and careful pop out onto a plate. Put back into the fridge (or freezer if you have the space).
6. Meanwhile, melt the milk chocolate carefully in a bowl over a pan of simmering water. Allow to cool for 10 minutes.
7. In another bowl beat the cream for decoration until stiff. Pop into a piping bag with a large star nozzle in the end.
8. Pop the melted chocolate into piping bag, remove the cheesecakes from the fridge or freezer and drizzle over. 
9. Pipe swirls of cream on top and top with half a Creme Egg.

Breakfast Oatmeal Cupcakes

Ingredients

• 5 cups rolled oats
• 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below)
• 1 tsp salt
• 5 tbsp pure maple syrup, agave, or honey OR stevia equivalent amount
• 2/3 cup mini chocolate chips, optional
• 2 1/3 cups water - Increase to 2 2/3 cups if using stevia
• 1/4 cup + 1 tbsp coconut or veg oil (Fat-free option listed in the nutrition link below)
• 2 1/2 tsp pure vanilla extract
• optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc.

Instructions

Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

https://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/

Salted Caramel Cookie Cheesecake Recipe

Easy Salted Caramel Cookie Cheesecake Recipe

Serves: 4-6
Prep Time: 20 minute
Passive Time: 24 hours to chill
Cooking Time: None

Ingredients

• 540 g Cream Cheese
• 90 g Icing Sugar
• 255 ml Double Cream
• 1 Pack Maryland Salted Caramel Thins – Extra may be needed for decoration
• 50 g Butter (Melted)
• 1 bottle Caramel Sauce – You could make your own if feeling brave.

Equipment

Cheesecake tin/tins
Blender or Plastic bags and a rolling pin

Method

1. Crush the cookies in blender or with a rolling pin in s sealed back.
2. Mix with in the melted butter and stir until well-mixed.
3. Put into tins. You could use one large cheesecake tin or individual moulds as I have. As this is a no-bake recipe you do not need to be too precise with the thickness of the cookie layer or the cheese layer.
4. Set the cookie and butter base in the fridge for 1 hour.
5. Next, whip the cream to form stiff peaks (good and thick). Mix in the icing sugar. Carefully fold in cream cheese. Divide between moulds. I put in half the mixture and then added a caramel sauce layer before adding the rest of the cheesecake mix on top.
6. Chill in the fridge overnight.
7. Decorate with more caramel sauce and crumbled cookies.

https://someonesmum.co.uk/2017/10/05/salted-caramel-cookie-cheesecake-recipe/