A creamy, decadent cheesecake flavored with white chocolate and Frangelico liqueur

Decadent no-bake cheesecake cups with a to-DIE-for raspberry sauce. This cheesecake dessert is perfect for parties and everyone is going to love the individual servings. No baking, no slicing, and no mess to clean! Just the easiest dessert ever!

Celebrate your Valentine's Day with these lick-your-plate delicious Nutella-hazelnut mini cheesecakes. Nothing says "I love you" like chocolate :) Happy February! Let's start this month with something mouthwatering and sinfully delicious. Because you know, Valentine's Day is coming up and you've got to be ready. This dessert is an amazing combination of sweet and creamy, chocolaty and nutty. It's the perfect way to impress your sweetheart and show how special he (or she) really is. After all, nothing says "I love you" like chocolate. Especially when it comes in a smooth, rich and velvety cheesecake, over a buttery and crumbly crust, topped with chopped hazelnuts, and why not?!? ... a splash of whipped cream. And you can make it in cute heart-shaped muffin molds just like these. Is your mouth watering yet? If you are trying to lose weight, do yourself a favor and turn off your computer. Do. it. NOW!! Your computer, iPhone, iPad... or whatever you are using to read this. Turn it off or you won't be able to get to the end of this post without feeling the urge to bake these cheesecakes. Oh wait! Did I just say "bake"?? Sorry, but NO BAKING is needed for this recipe. Ha! You do love me now too... Probably just as much as I love chocolate! You really have to try these mini cheesecakes. They are laughably easy and truly irresistible. I'm sure this will be your new favorite cheesecake recipe. I made the crust by adding some crushed hazelnuts to the usual graham crackers and melted butter mixture. Save yourself some calories and don't add any extra sugar to the crust. It's really not needed, because the crackers are sweet enough. The filling is also super simple: cream cheese, powdered sugar, whipping cream and Nutella, of course. All beaten until perfectly smooth and fluffy. For this recipe, you can use silicone muffin molds or those fancy paper muffin cups (like the polka dots in my picture). I tried with both, and either way you can easily pop the cheesecakes right off the cups when ready to serve. And don't worry, you can always smooth the edges (with a knife or a spoon) if the sides of the cheesecake gets a little smudged. And would you like to know the hardest part of this recipe?!? Waiting. Yes, waiting for the cheesecake to chill in the refrigerator. Those are probably going to be the longest six hours of your life ;) In the meantime, you can always lick the bowl! Ingredients: to make 12 mini cups 3 tablespoons ( 40 gr) unsalted butter, melted 3/4 cup (100 gr) of toasted hazelnuts, divided 5 oz (140 gr) of graham crackers (which is 8 crackers) 8 oz (225 gr) of cream cheese, at room temperature 1/4 cup (30 gr ) powdered sugar 6 fl oz (175 ml) of whipping cream 1/2 cup (150 gr) of Nutella, or other chocolate spread more whipped cream for decoration (optional) Preparation time: 20 minutes to prepare plus at least 6 hours inactive Directions: 1. Melt the butter in a double boiler or in the microwave for about 30-40 seconds. Add a 1/4 cup (about 35 gr) of the hazelnuts in a food processor, and process until mostly crushed. Add the graham crackers, and process a little more. Add the melted butter and pulse until combined. You should get a sandy mixture. 2. Spoon the mixture to the bottom of 12 molds. You can use silicone molds or those thick paper muffin cups. Press it firmly to the bottom using the back of your spoon. Place in the refrigerator while you prepare the filling. 3. Beat the cream cheese with the powdered sugar until smooth. Add the whipping cream and beat until it's fluffy and thick. It's easier if you use a mixer. Add the Nutella and mix a little more until combined. 4. Spoon the mixture evenly in the 12 molds. They should be filled a little over 3/4 of the way. You can top with the chopped hazelnuts now. Or wait until ready to serve. Refrigerate for at least six hours or overnight. 5. When ready to serve, remove from the mold, top with crushed hazelnuts and whipped cream.

This delightful Biscoff Crème Brûlée Cheesecake is one of the most delicious cheesecakes ever. It consists of a Biscoff Lotus cookie crust followed by a silky and smooth biscoff spread cream cheese layer and topped with a crispy thin layer of caramelized sugar on top.

The flavors of the classic southern dessert get combined with a creamy and luscious cheesecake.

Want to bake an amazing cheesecake but worried about how it will turn out? Check out the best cheesecake recipes that will have you baking like a pro!

Enjoy this no bake dessert recipe, Strawberry Moscato Tiramisu that is made with ladyfingers, an easy mascarpone whipped cream, and topped with fresh strawberries.

A layer of a fudgy brownie, topped with a creamy baked cheesecake, and then whipped cream AHHHHH. I love this, I always love cheesecakes, but I especially...

Un dessert sans cuisson avec le citron bergamote, un agrume au goût subtil et si spécifique, à la fois acide et amer.

These EASY Banana Pudding Bars have become one of our family-favorite no bake desserts recipes!

No cooking is required to make this egg-free chocolate ice cream.

A dreamy chocolate mousse that's perfect for any special occasion!

Strawberry Woolworth Icebox Cheesecake is a light and fluffy no-bake dessert with fresh strawberries and a graham cracker crust.

Why bake basic pumpkin pie when you can serve a killer Thanksgiving cheesecake instead? Here are 28 ideas that are just right for the holidays (and impressing your relatives).

Sliced and fanned over the top of these creamy cheesecakes, sweet, aromatic freestone peaches add superb flavor and texture. If fresh peaches or nectarines are available, you may substitute them for the canned peaches. When preparing the sauce, combine 2 fresh peach halves with 1/4 cup water and 1 Tbs. sugar along with the mint.

This is a mashup of two of my husbands favorite desserts. Creamy and decadent vanilla mascarpone cheesecake is layered with boozy coffee syrup soaked lady fingers. It is all topped off with coffee whipped cream and sprinkled with dutch processed cocoa powder and chocolate covered espresso beans. &am

German Chocolate Cheesecake starts with the perfect chocolate cheesecake over a nutty crust, then topped with a coconut pecan topping and chocolate syrup. It is quite a decadent and indulgent treat that will satisfy lovers of German chocolate cake but in a cheesecake form!

This Creamy Pineapple Cheesecake is delicious and it is refreshing. It is easy to make, does not need to be baked and the family is going to love it.

This delicious Blackberry Icebox Cake made with Eagle Brand® Sweetened Condensed Milk is an easy no-bake dessert that will impress your family and friends! Layers of chocolate crackers, Blackberry Whipped Cream, Russian Buttercream, and jam, after sitting in the fridge, the cake will develop a soft and creamy texture, not overly sweet, and perfect for any celebration or get together.

A Millionaire's cheesecake recipe is so intense and rich, it's no wonder they call it a Millionaire's cheesecake. Make it yourself and you'll truly understand.

Strawberry Woolworth Icebox Cheesecake is a light and fluffy no-bake dessert with fresh strawberries and a graham cracker crust.

Make delicious homemade cheesecake with these easy recipes from CountryLiving.com

Make this delicious no bake pistachio cheesecake dessert, freeze and be ready to entertain!

I've never made a savory cheesecake before. I'm more of a cover-it-in-chocolate-and-whipped-cream cheesecake kind of girl. I'm ha...

Looking for a new dessert to try out this weekend? Need something special for a party but don't want to […]

These lick-your-plate delicious strawberry and cream bars are the perfect summer treat Sunshine-sweet strawberries are essential for the summer. Especially when they taste as good as right now. And when mixed with a luscious whipped custard cream, and surrounded by two layers of crunchy oat crumble, you know you are in for an irresistible treat! Make sure to check out my recipe below to see how easy it is to turn few simple ingredients into this magical dessert. All you need are the basic custard cream ingredients - eggs, milk, sugar, vanilla extract and corn starch. If you prefer, you can substitute the corn starch with all-purpose flour, for a similar thickening effect. You will need your favorite crumble dough, baked into one square layer (for the bottom of the bars) and crumbly pieces for the top. How can you say no to something that looks this good?!? Once assembled, this dessert needs to be store in the freezer or refrigerator. If you freeze it until it hardens, you will get perfectly clean cut little squares. I strongly suggest to let the bars sit out at room temperature for 30 to 60 minutes before serving for a creamy and soft result. Enjoy :) This recipe first appeared on Cooking with Manuela in June 2017. INGREDIENTS: YIELD: 8x8 in (20x20 cm) dessert cut into 16 small or 9 larger bars For the dough: 4 oz (115 gr) of unsalted butter, melted 1 ½ cups (225 gr) of all-purpose flour 1 cup (90 gr) of old fashion, rolled oats ½ cup (100 gr) of sugar 1/4 cup (50 gr) of brown sugar pinch of salt 1 egg For the filling: 8 fl oz (240 ml) of milk 2 egg yolks 1/3 cup (65 gr) of sugar 2 tablespoons (20 gr) of corn starch 1 teaspoon of vanilla extract 1 cup (235 ml) of whipping cream 8 oz (225 gr) of fresh strawberries PREPARATION: TIME: 45 minutes to prepare, plus at least 2 hours to chill. Start by making the patisserie cream. In a small pan (or cup if using the microwave), warm up the milk until hot (but not boiling). In another medium size pan, whisk the egg yolks with the sugar until smooth and fluffy. Whisk in the corn starch and vanilla extract, making sure there are no lumps. Add a little bit of the hot milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness. Pour the cream in a glass bowl and let it cool down. Cover with plastic wrap and refrigerate for at least one hour. Let's make the crumble crust: Preheat the oven to 375° F (190° C). Melt the butter in double boiler, or in the microwave for about 40 or 50 seconds. I set the microwave for 30 seconds, check and check every other 10 seconds. Let it cool down. In a bowl, mix the flour, oats, regular and brown sugars and salt. Add the melted butter and the egg. Mix until combined. You will get a coarse, crumbly mixture. Move half of the dough to an 8x8 (20x20 cm) pan, covered with parchment paper. Press the dough to the bottom of the pan, with the back of your spoon (or your hands). Sprinkle the rest of the dough in crumble pieces (break with your finger if necessary) on a baking sheet covered with parchment paper. Bake at 375° F (190° C) for 10 minutes the top, and about 15-20 minutes for the bottom, until golden. Break down the crumble for the top in small pieces if they stuck together when baking. Let it cool down. Assemble the dessert: Whip the whipping cream and fold into the custard cream when cold. Wash and dry the strawberries, cut in slices and mix in the cream. Spoon the cream on top of the crumble bottom. Level with a spoon. Make sure the parchment paper comes up the sides of the pan (or add plastic wrap) so it will be easy to remove the dessert from the pan. Top with the remaining crumble. Refrigerate, or freeze if you'd like, for at least a few hours or overnight. When hard, cut into 16 squares (or 9 for larger serving size). Serving suggestion: freeze until hard, cut into bars and let it soften at room temperature for 30 to 60 minutes before serving to soften.

Almond-coconut crust layered with creamy, perfectly sweet vegan caramel, rich coconut whipped cream and sliced bananas. Basically a Banoffee Pie stick in a jar. Banoffee…

This cheesecake looks and tastes indulgent, but it's a lightened up version you can feel good about serving your family. —Kathy Shan, Toledo, Ohio

Chocolate is good. Oreos are good. Cheesecakes are good. What if we put them all together in a Chocolate Oreo Mudslide Cheesecake Recipe? Answer - Yeah, It is GOOD.