Dessert Recipes

Individual Blueberry Cheesecake Recipe

This is a great recipe to make with the kids, as it is so simple and involves no cooking heat. A quick and easy individual cheesecake to make, this one uses blueberries, but you can use other berries. If you use strawberries, make sure that you slice them to put on top of the cheesecake, to make it easier to eat! You will need a 4 inch individual tart tin with a loose bottom to make your cheesecake.

Serves: 1
Preparation Time: 15 minutes
Chilling Time: You can eat straight away, but better to chill for 10 minutes.



4 or 5 plain biscuits, or other semi-sweet crumbly biscuits
3 oz of light cream cheese, such as Philadelphia
1 tbsp of icing sugar
2 oz of butter, melted in the microwave on high for 30 seconds
A little more butter for greasing
A handful of fresh blueberries



Take a plastic ziplock bag and place the biscuits into the bag and zip. Use a rolling pin to crush the biscuits to a very fine crumb. Place the crumbs into a bowl, making sure there are no lumps.

Take the melted butter and pour into the biscuit mix, and stir thoroughly so that all the crumbs are combined together with the butter. The mix should be like a cookie mix.

Lightly grease your tart tin with the extra butter and put the crumb mixture into the tin. Press down firmly and evenly to make the base. Place in the fridge while you prepare your topping.

Mix the cream cheese with the icing sugar, beating together with a wooden spoon.

Wash your blueberries and pat dry with kitchen towel paper. If you are using strawberries or larger fruit, slice and put to one side.

Remove the tart tin from the fridge and smooth the cream cheese mixture on to the top of the biscuit base. Even the top of the filling by using a palette knife or flat bladed knife to get a straight, flat top.

Decorate your cheesecake with the berries. Push the base of the tin upwards to remove the cheesecake from the tin. Slide the cheesecake off the base on to a plate.

Ready to eat and enjoy! You can put it back into the fridge for 2 or 3 days, but do cover the cheesecake.

Apple and Raspberry Charlotte Recipe

Super-easy dessert in which you can use stale left over sliced bread. Fresh fruit is preferable, but if you use canned or frozen, make sure you squeeze out some of the juice so that the dessert is not too ‘soggy’. You will need dariole moulds to make this dessert.

Serves: 4 individual portions
Preparation Time: 10-15 minutes
Cook Time: 15 minutes



6-8 pieces of sliced bread, crusts removed
Icing sugar to dust
Butter for spreading
2-3 dessert apples, peeled, de-pipped and chopped
20 fresh raspberries
1 tsp cinnamon



Heat the oven to 160 C / 320 F.

Cook the apples in water with the cinnamon until soft, but not mushy. Leave to cool.

Lightly butter both sides of the bread. Dust with a little icing sugar.

Cut 4 circles out of the bread to fit the bottom of the moulds. Cut the remaining bread into ‘fingers’ and line the inside of the moulds, making sure you have enough to flip over the top of the filling.

Fill the moulds with the apple and raspberries. Flip the tops of the bread over the moulds and press down firmly.

Place in the oven and cook for 15 minutes. Remove from the oven and turn each mould upside down onto your serving plates.

Serve with vanilla ice cream, custard or cream.

Peach and Almond Clafoutis Recipe

This is a great recipe, as most of the time you will have the items in your cupboard. You can substitute the peaches for almost any fruit, but the recipe is traditionally made with cherries, using a light batter as opposed to a cake mixture.

Serves: 4/5
Preparation Time: 10 mins
Cooking Time: 25-30 Mins



3 tbsp self raising flour
5 tbsp golden caster sugar
3 eggs, beaten
Sprinkle of salt
15 oz of milk
A little butter for greasing
2 tsp of nutmeg, cinnamon or mixed spice
14 oz of tinned peaches in natural juice
2 tsp almond slivers



Heat the oven to 420 F/ 220 C. In a mixing bowl, place the flour, 3 tbsp of the caster sugar, salt and 1 tsp of the nutmeg/cinnamon or mixed spice. Mix together. Pour the beaten eggs into the mixture and combine together thoroughly.

Gently heat the milk in a saucepan until just warm. Pour into the batter mix, add the almonds and mix well.

Drain the peaches and place in the bottom of a lightly greased baking dish. Pour in the mixture and bake in the oven for 25-30 minutes until set, but still a little wobbly.

Sprinkle over the remaining nutmeg and sugar. Serve warm with delicious ice cream.

Dame Nellie's Cheesecake Recipe

Based on the gorgeous peach melba dessert, this is a cheesecake with a twist and very easy to make you will want to eat the whole thing! If you can use fresh raspberries it is much better, as frozen ones will be a little ‘liquid’ and can make the cheesecake very wet, but if you do use frozen ones, squeeze out as much of the juice as you can – this can be used in the raspberry coulis. This is a no bake cheesecake so once it’s made, you can refrigerate it and forget about it until about half and hour before you want to serve it, to bring it up to nearer room temperature.

Serves: 6-8 portions
Preparation Time: 25 minutes
Chilling Time: 2 hours or overnight



3½ oz of butter, melted
7 oz of sweet crumbly biscuits, or oaty biscuits
1¼ lbs of soft cream cheese
3½ oz of icing sugar
10 oz of double cream
9 oz of raspberries
4 or 5 peach halves, from a tin and cut into small chunks
1 tsp vanilla essence



Line an 8 inches loose-bottom baking tin with baking parchment (use a little butter to stick the paper in place). Crush the biscuits with a rolling pin using plastic bags so that the crumbs don’t go everywhere! Mix the crumbs with the melted butter, and firmly press down into the tin as evenly as possible. Leave to chill in the fridge while you make the cheesecake mixture.

Beat the cream cheese and icing sugar together until smooth, add the vanilla essence and double cream and continue beating until everything is nicely mixed together and a thick consistency. Fold in 3½ oz of the raspberries and half of the peaches and mix together gently, just using a few folds with a spatula.

Remove the base from the fridge and spoon the mix over and smooth out evenly. Leave to set for a few hours, or overnight.

Blitz the rest of the raspberries, leaving a few for decoration, and mix with the peach juice to form your coulis. If you want it slightly sweeter, and a little icing sugar. Chill until ready to serve.

When ready to serve, take the cheesecake out of the fridge and leave out at room temperature for about 30 minutes – this will make it easier to get the cake out of the tin. Push up the base of the tin and then slide the cheesecake out on to a pretty plate, ready to serve. Decorate with some more chopped peaches and raspberries with cream or the coulis on the side.



This recipe can be made with any kind of soft fruit, blackberries, kiwi, mango etc.

Easy way to remove the cheesecake from its base is to put the whole tin on an upturned round pot or large glass and pull the outer rim down, so that the cheesecake still sits on the top – definitely prevents you from dropping it!

If you are entertaining adults, try substituting the sweeter biscuits for ginger biscuits – adds a little more kick!

Try using coconut in the biscuit base, lime juice in the cheese mixture as opposed to vanilla, and top with passion fruit for a more Caribbean Cheesecake (we have also added a dash of rum into the cheese mix for an ‘adult’ version!)

Simple Chocolate Mousse Recipe

This is quite a rich chocolate mousse, considering that we recommend you use ‘standard’ chocolate and not 70% or more chocolate, as standard tends to mix better and not be so cloying.

Serves: 4
Preparation Time: 15 minutes
Chilling Time: 30 minutes or more



5½ oz of good standard chocolate (can be milk or dark)
2 oz of butter, melted
4 medium eggs, separated
4 tbs of caster sugar, preferably golden caster, but ordinary is fine



Finely chop the chocolate and melt in the microwave for approx 1 minute.

Beat the egg yolks and butter together and mix in with the melted chocolate until smooth and nicely combined. The mixture should be lovely and glossy.

Whisk the egg whites until they are more or less firm, then whisk in the sugar until the mixture is shiny and stiff (you should be able to tip the bowl upside down and nothing falls out!)

Fold the mixtures together and put into 4 small coffee cups or dishes, or put into one large bowl to dive into later! Chill for 30 minutes.



Top with raspberries, grated chocolate or crumbled Amaretti biscuits for more texture.

Add a little orange juice to the chocolate mix as you are going along, or even a dash of liqueur for adults!

Mars Bar Slice Recipe

An all-time favorite, we like to make ours ‘gooey’ and not too solid, so you can actually see the Mars bar filling when you cut into it. This is a great recipe if you want to get the kids involved – never mind the mess! We have also added another recipe here to use up the rice cereal that you have bought and to give an extra treat on the plate! Ours are fatter pieces or chunks, but if you use a different size dish they will be more of a slice – these are intended to look more like brownies.

Serves:  12 pieces
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Chilling Time: 30 minutes



5 x 2 oz Mars Bars (or your favorite candy bar), chopped into smallish pieces
1 tbs of runny honey
2 oz butter
4 oz of puffed rice cereal
7 oz milk chocolate



Grease and line a 6 x 8 baking tray (if you have one this size, it makes the end result chunky) if not, your slice will be thinner, but that is up to you, it does not affect the end taste.

Mix butter, honey and Mars bars in a saucepan over a low heat, stirring continuously to prevent sticking or burning. Remove from the heat when all is smooth and melted together. Add the rice cereal and mix together well. Pour the mixture into the lined dish and cool, either at room temperature for about an hour, or in the fridge for 30 minutes (try to keep the warm mixture away from other food as this will heat up your fridge).

Melt the chocolate in a bowl over some simmering water, stirring until the chocolate melts.

Pour the chocolate over the slice, smooth out evenly and leave for 30 minutes to set.
Cut into chunks/slices.



With the remaining rice cereal make TOFFEE MARSHMALLOW SLICES.
3½ oz butter
3½ oz soft toffees
3½ oz marshmallows, shredded
5¼ oz of rice cereal (or approx 3½ cups)

Mix butter, marshmallows and toffees in a saucepan over a low heat until melted together, stirring continuously (should take about 5 mins). Remove from heat and stir in the rice cereal.

Pour into the tin and smooth out evenly. Cool in the fridge or at room temperature. Cut into chunks or thinner slices as desired.


Chocolate Pudding Cake Recipe

This is a pretty indulgent pudding, so make sure you leave room to eat it! It is quite important that you use good quality dark chocolate to give the richness it deserves.

Prep Time: 15- 20 mins
Cooking Time: 30-35 mins



5 oz of quality dark chocolate, broken into pieces
5 oz of unsalted butter, cubed
7 oz of caster sugar
3 medium sized eggs, beaten
2 oz of ground almonds
3 oz of self raising flour



Heat the oven to 180C/350F/Gas mark 4. Lightly butter or oil a 2lb ovenproof dish, we have used a rectangular one but you can use a round one.

Melt the chocolate and butter in a saucepan over a gentle heat, stirring to stop burning or sticking. Alternatively, you can microwave this on high for approx 1min/1min and 15 secs but keep a check on it as all microwaves vary. The mixture may look a little grainy but this will be rectified when the pudding is baked.

Take off the heat and stir in the beaten eggs and ground almonds, followed by the flour. Pour into your dish and bake for 30/35 mins. The pudding should still be lovely and gooey inside. It may sink a little when removed from the oven but this is normal.

Serve slightly cooled with a good vanilla ice cream or double cream. Yummy!

Cherry Berry on a Cloud Recipe

The first time I had cherry berry on a cloud, I declared it the VERY BEST THING I had ever eaten. Even though the ingredients are common, and I’d certainly had them in all sorts of different concoctions, it was never quite like this. If fancy had a flavor, this would be it.

Funny thing with a lot of my favorites; I don’t make them very often. This was only the 2nd time I’d made this particular dessert, and it was just as easy putting together as I’d remembered it to be. I had a girl’s night I was invited to though, so it was the perfect opportunity to whip this up.

It takes a long time to make cherry berry on a cloud. Don’t be discouraged by this. It is not very labor intensive, and most of the time is passive. Read through the recipe and plan according to when in the day you want this to be ready. With a little planning it can be timed out to perfection.

Start by whipping up 6 egg whites and the cream of tartar and salt in your stand mixer on medium to high speed with the beaters attached. When the egg whites are foamy, begin incorporating the sugar 1 tablespoon at a time until it is all added and the egg whites form stiff, glossy peaks. Don’t underbeat the whites. Spread the egg whites into a greased 9×13 pan and bake at 275 in a preheated oven for 1 hour. After the hour, turn off the oven, but leave the pan in for 12 hours (I do this right before bed!) without opening the door.

Pull the pan out of the oven after 12 hours and marvel at your creation.

Now take your room temperature cream cheese, sugar, & vanilla and mix together until smooth. Remove to a separate bowl, clean your mixer bowl and beaters, and whip your cream until it is stiff.

Combine the cream cheese mixture, butter whipped cream, and marshmallows by folding gently together until combined.


Spread over the meringue.

Let this chill for 12 hours in the fridge.

Lastly, mix together a can of cherry pie filling with a pint of fresh sliced strawberries. Add in a teaspoon of lemon juice for a little tartness, and a dash of vanilla if you love vanilla like I do.
Spoon this mixture over individual portions of the dessert, and serve immediately. Top with a dollop of whipped cream if you want to be extra decadent.

Cherry Berry on a Cloud


  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 3/4 cup sugar
  • 1 packages cream cheese (8oz)
  • 1 cup sugar
  • 2 cups heavy whipping cream
  • 2 cups mini marshmallows
  • 1 can cherry pie filling (21 oz)
  • 1 pint fresh strawberries
  • dash vanilla (optional)


  • Preheat oven to 275 degrees. Whip egg whites, cream of tartar, and salt until foamy. Start adding sugar, 1 TBSP at a time, to the mixture until all 1 3/4 cups are incorporated and the whites form stiff, glossy peaks.
  • Spread into a greased 9x13 pan and bake for one hour. Shut off oven, DO NOT PEEK, and leave in oven for 12 hours with the door closed.
  • Remove from oven after 12 hours and prepare filling by mixing cream cheese, sugar, and vanilla until well combined. Fold in whipped cream and marshmallows. Spread over meringue.
  • Chill for 12 hours and make topping by combining cherry pie filling with lemon juice and 1 pint of sliced fresh strawberries. Add a dash of vanilla if desired. Spoon filling over individual portions of dessert and ENJOY!

Caramel Apple Tart Recipe

These caramel apple tarts remind me of mini apple pies. They are perfect for parties, bbqs, or holiday treats. Make it all from scratch, or simplify it by using frozen puff pastry dough, jarred caramel sauce, and ready-whip cream.

Begin by rolling out your puff pastry to about ⅓ - ½ inch in thickness. Cut into your favorite shape using cookie cutters. Place thinly sliced apples on top, and sprinkle with sugar.

Bake at 400 until golden brown. Drizzle with caramel sauce.

Top with a dollop of whipped cream and serve immediately!

Caramel Apple Tart


  • Puff pastry dough
  • 1 apple
  • Caramel sauce
  • Whipped cream


  • Roll out puff pastry dough. Cut into desired shapes. Top with thinly sliced apples.
  • Bake at 400 until golden brown.
  • Drizzle with caramel sauce, and top with whipped cream.
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