6 words for you – no bake key lime cheesecake bars. Did I mention they are drizzled in dark chocolate? Cheesecake is definitely one of my favorite desserts and these no bake bars are no exception. They are so smooth and creamy and have just the right amount of citrus from the lime. Because they are no bake, they are also super simple to make.
I could eat these all day. Give them a try and let me know what you think!
No Bake Key Lime Cheesecake Bars
For the crust:
- 9 oz ginger snap cookies
- 2 oz dark chocolate, melted
- 1 stick unsalted butter, melted
- 2 tablespoons brown sugar
For the cheesecake filling:
- 16 oz cream cheese, at room temperature
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup granulated sugar
- 1/2 cup key lime juice
- 2 teaspoons gelatin powder, unflavoured
- 1 tsp vanilla extract
- 2 oz dark chocolate
- To make the crust, pulse cookies in food processor with sugar until fine. Pour until the melted chocolate and butter and continue to pulse until fully combined. Line a 9×13 baking pan with parchment paper (leave an overhang so you can easily remove the bars later) and spread the crust mixture into the pan. Press down firmly and evenly coat the bottom. Place in fridge while you make the filling
- In a small saucepan, gently heat the lime juice. Add sugar and gelatin then whisk until dissolved. Remove from heat and allow to cool.
- In a stand mixer or with a hand mixer, beat the cream cheese on high for 5 minutes, scraping the sides of the bowl as necessary. Add the sweetened condensed milk and vanilla then continue to beat until fully incorporated. Pour in the key-lime mixture and beat until everything is silky smooth. Evenly pour the mixture onto the crust and allow the cheesecake to set in the fridge for at least 4 hours. I left it overnight.
- After at least 4 hours, melt the remaining dark chocolate and drizzle over the cheesecake. Place in fridge or freezer (I prefer freezer) for 30 minutes to allow it to firm up. When ready to serve, remove from the pan and slice into bars of your desired size.
Double ChocolateChip Muffins
Start you’re valentines day off the right way with these decadent double chocolate muffins
Double Chocolate Chip Muffins
- 2 cups flour
- 1 cup dark cocoa powder
- 1 1/4 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup canola oil
- 2 eggs + 1 yolk
- 1 1/2 cups Greek yogurt
- 1 tbsp pure vanilla extract
- 10 oz chocolate chips/chunks
- Pre heat oven to 375°F and line muffin tin with liners or spray with cooking spray
- Combine all dry ingredients in 1 bowl and whisk together.
- Using a stand mixer, or hand mixer, beat the eggs with the sugar until thickened. While the mixer is running, add in all the oil, then add the yogurt and vanilla. Beat until fully incorporated.
- Add in the dry mix and beat until incorporated. Fold in chocolate chips with a wooden spoon.
- Evenly distribute batter into muffin tin and bake for 15-20 minutes. Allow to cool for a few minutes before removing them from the tins.
I’m so excited to be collaborating with my friends at the feedfeed and Ghirardelli Chocolate to bring you this amazing recipe for a delicious mocha. Ghirardelli was kind enough to send me some of their chocolate and since I am the editor of the caffeinated beverage feed at the feedfeed, I thought it would be perfect to create a coffee recipe to share with you!
This coffee features chocolate in not 1, not 2, but 3 different forms! It has a super delicious and silky chocolate syrup, a rich cocoa powder, and dark chocolate grated on top. All that combined with strong espresso and steamed milk!
This coffee is seriously perfect for a cold and snowy winter day. Hope you enjoy!
Triple Chocolate Mocha
- 2 shots of espresso
- 1/4 cup steamed and frothed milk
- 2 tsp Ghirardelli cocoa powder
- 2 tsp Ghirardelli chocolate syrup
- Ghirardelli 72% Cocoa Bar
- Whipped Cream
- Drizzle the chocolate syrup on the inside walls of your serving glass.
- In a mixing glass, stir the cocoa powder in the espresso until combined. Pour into the serving glass and fill the rest with steamed milk.
- Top with whipped cream and grated chocolate.
I’m so excited to be collaborating with my friends at the feedfeed and one my favourite stores, Williams-Sonoma to bring you this festive recipe for peppermint bark rice krispy squares! #BarkYeah. The perfect holiday twist on a classic treat.
I hadn’t tried the bark up until this year but after trying it, it will definitely be a new staple in my home around the holidays. It is seriously addicting. Here is a little info on the bark from William-Sonoma:
It’s handmade from custom-blended Guittard premium chocolate, infused with natural peppermint oil, layered with creamy white chocolate and finished with a snowfall of crisp handmade peppermint candy bits.
- An original Williams-Sonoma recipe and our beloved holiday tradition.
- Prepared using time-honored confectionery techniques.
- Master candymakers pour semisweet chocolate onto a confectioner’s table, then add a layer of creamy white chocolate. A sprinkling of crisp handmade peppermint candy bits offers an inspired contrast to the rich, velvety smoothness of the world-class chocolate.
Sounds not bad right?
All the props in these shots can be found at Williams-Sonoma.
I love these copper measuring cups and wooden spoons.
Peppermint Bark Rice Krispy Squares
- Peppermint Bark
- 6 cups Rice Krispies
- 4 cups mini marshmallows
- 3 tbsp butter
- Sea salt
- Take a few large pieces of the bark and roughly chop it, set aside.
- In large saucepan, melt butter over low heat. Add the marshmallows and occasionally stir until melted. Add the rice krispies and stir well to combine.
- Working quickly, spread half the mixture into a greased baking pan and press it down into a uniform layer. Place a layer of peppermint bark on top using large pieces (it doesn’t have to be perfect). Spread the remaining Rice Krispy mixture on top and once again, press down into uniform layer. While still warm and sticky, sprinkle the top with a layer of crumbled bark and press down slightly to ensure it sticks.
- Allow to cool then cut it to squares.
With only a few ingredients, you can whip up these super creamy, and chocolatey fudgesicles in no time. They are a healthy and delicious alternative to store bought fudgesicles and you won’t feel guilty eating them!
- 1/3 cup dark cocoa powder
- 1 can coconut milk
- 1 tsp pure vanilla extract
- 2 tbsp honey (substitute agave or maple syrup for a vegan alternative)
- pinch of salt
- pinch of chili flakes (optional)
- Add all ingredients to a blender and blend until fully combined
- pour mixture into popsicle molds and freeze overnight
Chocolate Dipped Strawberry Paletas
These Paletas are the perfect summer snack. Light, refreshing, and bursting with strawberry flavour, they will leave you craving more.
Feel free to omit the chocolate for an even lighter snack. You can also make these fancier by drizzling white chocolate or chopped nuts over them.
- 2 pounds of strawberries, hulled and halved
- 5 tbsp sugar
- 2 tbsp lemon juice
- 1 tsp vanilla
- 2 cups chopped semi-sweet chocolate
- 2 tbsp coconut oil
- Place halved strawberries along with sugar and vanilla in a large bowl and allow to sit for 30 minutes
- Transfer strawberries along with their juices and the lemon juice into a blender and blend until smooth
- Pour mixture into your popsicle molds and freeze over night (depending on the size of your molds, you should get about 10 popsicles out of this recipe)
- When ready to dip, melt chocolate along with coconut oil and transfer to narrow glass or jar for dipping
- Dip each Paleta, one at a time, into melted chocolate and then place onto parchment paper. Re-freeze for at least 20 minutes before serving
Chocolate Peanut Butter Rice Krispy Squares
Nothing is wrong with the classic rice krispy square. They are so gooey and delicious. But can you really go wrong by adding peanut butter and chocolate? I don’t think so. Take simple rice krispy squares to the next level with this recipe. It’s sure to be a hit for your next dessert.
5 cups rice krispies
20 mini peanut butter cups
¼ cup butter
1 package (10 ounces) marshmallows
1 cup peanut butter chips
½ cup chocolate chips
1 tsp vanilla
- Lightly grease a 9’’x13’’ baking pan with butter or cooking spray
- In a large saucepan, melt butter and add in marshmallows stirring until they are completely melted.
- Remove from heat then add vanilla, peanut butter cups, peanut butter chips, and chocolate chips, stir to combine. Reserve some peanut butter cups, peanut butter chips and chocolate chips to use as toppings.
- Using a spatula, pour and spread mixture into baking pan and evenly press down. Press on some peanut butter cups and drizzle with melted chocolate chips and peanut butter chips.
- Cool and then cut into squares