I’ve always preferred no bake cheesecakes and choose to make ones that don’t contain gelatin. That’s why I like Jane’s Patisserie as she doesn’t use gelatin in her recipes and I’ve made several of her cheesecakes with each one always working well. As long as you follow the instruction and get the right ingredients, this will work out perfectly for you and is sure to impress.
You can decorate as elaborately as you like or keep it simple but either way, the lovely mousse like chocolate orange flavour will be a big hit with everyone. I used one box of Nestle Chocolate Orange and that gave me enough for the main cheesecake and some left to decorate.
Oh what can I say about this totally delicious and lemony cheesecake? Are there enough adjectives in the dictionary to describe the sharp yet sweet heavenly taste? Not sure but it’s a smooth and fresh tasting cheesecake and very easy to make. It uses lemon jelly as the setting agent.
I doubled up the base from the original recipe as I felt it was too thin and I used Hob Nob biscuits for a change from digestives which also meant that I didn’t add any sugar to the base ingredients – always a good thing 😉 Also don’t be tempted to use jelly granules here – use the good old squares of jelly for a perfect result.
I originally made this cheesecake with crème eggs as they were available in the shops at the time. I had found a mixed pack of mini eggs with different fillings such as the original Crème Egg, Oreo Eggs, Galaxy Eggs …. you get the idea. So if you want to make this and the magic eggs have disappeared, just replace them. You could buy a box of Heroes or Celebrations and use them instead so people get a different taste with each bite 🙂 It makes the cheesecake fun and interesting!
A delicious, creamy dessert packed full of Rolos. It’s a no bake cheesecake so best to make it the day before you need it and let it set overnight in the fridge. They are a great dessert as you can make them well in advance which leaves you time for other things. I would recommend you leave it in the tin as long as you can as it doesn’t set totally solid like a baked cheesecake. It’s a little soft but just so gorgeous that it’s only a teeny issue.