Crust: I used a bought graham cracker crust, as I did not have the time to do this from scratch. I painted the bought crust with some beaten egg white and baked it for 5 minutes and let it cool down completely.

Beat together till smooth:
1 tub of Philadelphia (400g) cream cheese
2 eggs
3/4 cup sugar (did not want to go overly sweet)
1/4 cup flour

Add 1 packet of mini unwrapped rolos and mix through
Spoon into shell and bake at 350F for ± 30 minutes till golden brown.
Let cool completely and then continue with the glaze.

Melt 113g (1 stick) butter and 170 g (6 ounces) chocolate chips in microwave. Do not cook!!!!
Stir till smooth and add 20 ml (4 tsp) maple syrup
Mix and spoon smoothly over cheesecake mixture. Leave overnight in the fridge in order for it to set properly.

I ran out of chocolate chips to melt and drizzle over the glaze, so I made use of some white Whilton decorating icing, but decorate OR not as you like.

Source: The Recipe Hunter

Corlea’s Pumpkin Spice Mini Desserts

Corlea’s Pumpkin Spice Mini Desserts

The original recipe calls these decadent little morsels cookies, but that does not do them justice! These are fluffy mini cakes, perfect for an after-dinner cup of coffee with your hubby (I may or may not be doing exactly that, right now!), but just as well-suited to an elegant dessert after a posh dinner! They’re not overly pumpkin-y, so you don’t have to wait until Thanksgiving to whip up a batch. (more…)

Unbaked Blackberry Cheesecake

Unbaked Blackberry Cheesecake  

Mix all the ingredients and arrange in small glass bowls or one large dish
200 g fresh blackberries
250 g cream cheese
125 g mascarpone cheese
125 ml (½ c) fresh cream
rind of 1 lemon
30 ml berry sugar

200 g Crumbed biscuits – it should be a bit chunky
40 ml margarine – melted
30 ml coconut

Decorate with extra blackberries
Puree the blackberries.
Mix blackberries, cream cheese, mascarpone cheese, fresh cream, lemon rind and berry sugar. Best to use a hand mixer, and whip till smooth and well blended.
Mix the biscuits, margarine and coconut till wet and then use as indicated below.
Place a layer of the biscuits in your serving dish, then top with a 1/3 of the cream cheese mixture, and repeat till you have 3 layers of biscuits and end with cream cheese.
Garnish with additional blackberries.
Wrap your bowl (glad wrap) and leave in the fridge for a minimum of 2 hours and serve.

Just made these, and cannot wait to serve to our guests tomorrow!!!

Source: The Recipe Hunter – Esmé’s own creation

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