Recipe: Easy Gluten Free Chocolate Swirl Cheesecake with Brownie Crust

Easy Gluten Free Chocolate Swirl Baked Cheesecake Recipe with Brownie Crust - Chocoholics pay attention, this is the cheesecake for you! Rich and creamy, this New York style easy baked cheesecake recipe is foolproof and perfect for dinner parties or the ultimate birthday cake. The brownie base and chocolate and vanilla swirl toppings are the perfect mix for this gluten free dessert.

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I am one of those people who thinks that cake is never idea.

I mean... 88% of the reason I probably have this blog is so I have an excuse to make cake and desserts all the time and no one bats an eyelid. 

When someone's wondering why I'm making (and eating) cake for the fourth time in a week, I've only got to say it's for the blog! and all is forgiven. 

A similar excuse applies when it comes to birthdays...

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You see, I may not like celebrating my own birthday (I'd much rather celebrate everyone else's), but I do love cake - so each year I make it my mission to come up with something delicious. 

This year, we had friends over for dinner on the Friday before my birthday and I decided I needed a pre-birthday cake - and thus this recipe was born. 

You see, I asked Jesse what kind of cake he'd like me to make and (as to be expected) cheesecake, his favourite dessert.

But whilst I love cheesecake, it just doesn't have enough chocolate (or any chocolate at all) - so that needed to change.

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Enter the ultimate chocolate swirl cheesecake. With a rich chocolate brownie based and swirled vanilla and chocolate cheesecake topping, it's a chocolate lover's delight you won't be able to stop thinking about. 

And if you don't love chocolate? 

Ermm... I'm sorry. I guess we can only be friends because I'll get to eat your share 😉

So let me share the recipe with you! >> 

Recipe: No Bake Cheesecake Filled Easter Eggs (Gluten Free!)

The perfect Easter Dessert Idea, this No Bake Cheesecake Filled Easter Egg Recipe is gluten free, grain free, egg free and SO easy to make. Simple and perfect for parties, kids and adults alike will love these fun treats.

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I do not like eggs... unless I can't taste them. 

Frittatas? I can sometimes do. But hard boiled eggs, scrambled eggs, fried eggs, boiled eggs? That's a big fat nope from me. 

But chocolate eggs? You know I'm all for them. 

So, this Easter, I decided to put a new spin on hardboiled eggs.... swapping chicken eggs for Easter eggs and filling my hollow Easter egg shells with a delicious cheesecake filling. Topped with caramel sauce, they look kind of like a hardboiled egg - but taste SO MUCH BETTER.

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This is the perfect dessert to impress your friends and family this Easter. 

They look impressive (especially if you serve them in individual egg cups with little spoons) - but take literally minutes to make. 

Each of the eggs are filled with a no-bake cheesecake mix and then topped with a dollop of caramel sauce just before serving. 

If you want to go the extra mile (or should that be egg-stra?), add some cookie crumbles to the bottom of each egg for the full cheesecake experience.

But enough chatting - you came for the recipe, right?!

Let me share the recipe with you! >>

Recipe: No Bake Cookie Dough Cheesecake Balls

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So, we've been suffering from the Post Vacation Blues... 

You know, where you get back from vacation and back to work and routine and find yourself feeling a little blah? Where you find yourself dreaming of your next vacation whilst your suitcase sits still half-full because you haven't found the energy to empty it? And where you feel like you're constantly bored because you've gone from doing so many fun things to not much at all? 

Yep, that's exactly how we're feeling.. 

But whilst we might miss long action packed days full of fun, I am so glad to be back at home and back in my kitchen - and I thought a delicious treat would be the perfect way to cheer us up. 

Enter these Peanut Butter Cookie Dough Cheesecake Bites. They're not pretty, but they are RIDICULOUSLY delicious.

They're quick to make and seriously, ridiculously delicious. They taste like a creamy cookie dough with a hint of peanut butter flavour and they're addictively delicious. 

The recipe makes quite a big batch - but they can also be frozen so you always have a sweet treat to enjoy!

So let me share the recipe with you! >>

Recipe: 4 Ingredient No Bake Lemon Cheesecake Bites

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Soooooooo, it hasn't really felt like winter in Australia lately. 

Sure, the evenings are chilly? But the days? Beautiful blue skies, warm sunshine and Spring flowers blooming certainly don't scream winter to me...

But don't think I'm complaining! 

You see, whilst my birthday is in winter, I am definitely a summer girl. I live for hot sunshine filled days, cut off denim shorts, t-shirts and nights hanging out with friends never having to worry about a cardigan. In winter, I'm usually a hermit - trying to keep as warm as possible and avoiding the outside world.

But this winter? Not so much! In fact, I've swapped warm winter desserts for cool summery desserts - and today I wanted to share one of my current faves!

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These No Bake Cheesecake Bites are a delicious treat year round. They're made in minutes and secretly so much healthier than your average cheesecake. 

Using just four ingredients, they are the perfect treat to make on a whim. 

So let me share the recipe with you! >> 

Recipe: Grain Free Cheesecake Brownies

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Hi, my name is Kristy and I am addicted to making new brownie recipes. But really, that won't be a problem once you try this recipe.... 

Remember how last week I told you I created this Banana Ricotta Muffins Recipe to use up leftover ricotta? Well, this recipe first came about when I had more leftover ricotta and no ripe bananas in sight.

Friends, avoiding food waste is a delicious idea 😂

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I remade these a few weeks ago when we had a game night with friends and every last brownie was devoured between four people. Every single one.

They're seriously ridiculously good, deliciously decadent and SO easy to make. It's made using my Vegan and Paleo Almond Butter Brownies Recipe as a base with a delicious ricotta cheesecake mixture swirled through.

Fast, simple and a winning combination. 

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At first, when you put them in the oven you'll be questioning my Recipe and wondering how this could ever come together - but after a little baking you'll have a look in the oven and see the most perfect cheesecake brownies inside.

They'll be puffy and delicious and you will struggle to let them cool and chill before devouring them - but I promise you they're worth the wait.

But I won't make you wait for the recipe any longer,

So let me share it with you! >>>>

Recipe: Gluten Free Carrot Cake Baked Cheesecake

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Every year around my birthday, I go on a cake mission. 

A mission to create a birthday cake (or dessert) that's a little bit different and something that's extra special. Why? Because I bake cakes and muffins and brownies all year long - so birthdays deserve a little extra oomph! 

This year I decided that extra oomph would come in the form of a Carrot Cake Cheesecake. 

When I first suggested it to Jesse, he looked at me like he often does when I have new ideas; like I had two heads. He said, reaaaally slowly for dramatic effect, "Carrot Cake Cheeeeeeeeeesecake? Is that what you said? Why on earth would you put carrots in a cheesecake? That's gross, Kristy". 

Ah, ye of little faith. 

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Little did he know, my plan was never to put carrots in the cheesecake, but to put cheese on top of carrot cake. So I ignored his lack of confidence in my genius ideas and went ahead and made it anyway.

Only I made it a few days before my birthday because I knew I wouldn't have time to make it on the weekend (as my birthday was Saturday). 

I made the cheesecakes, not really sure if they'd work out - but as soon as I took the first bite I was hooked. 

Why have I never put cheesecake on top of cake bases before?!?!? It beats biscuit bases by a mile and is the perfect base - and this cheesecake had so much flavour from the carrot cake at the bottom. 

I knew it was a hit when Jesse returned home from work, tried it and then asked for a second. WINNING! Or not quite winning, because then I had to share.... 

We can safely say this was a birthday success (and don't worry, I did have cake on my birthday too! My parents surprised me with a gluten free chocolate mud cake that I didn't have to make myself as they knew the carrot cake cheesecake had already been gobbled up!). 

So let me share the recipe with you! >> 

Recipe: Lightened Up Rainbow Baked Cheesecakes (Gluten Free!)

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It's my birthWEEK! AKA: My birthday is on Friday so I get to make delicious cakes and treats all week long and no one can question me.

I really love birthdays. Planning the perfect gift, baking a tailored cake, working out the perfect way to celebrate, spoiling the birthday person with love.... but when it comes to my birthday? I'm not so keen. 

You see, I am incredibly lucky and have everything I need and want - so when it comes to my birthday? All I care about is cake. 

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I was talking about birthday cakes with a friend a couple of months back when she told me that her daughter really wanted a cheesecake for her birthday... but Emily just didn't know how to make a cheesecake look festive. 

"They're beige, Kristy.... she's turning six. How do I convince her to just go with a cute character cake or even cupcakes?" she asked me. 

But if a girl wants cheesecake, she wants cheesecake - and I have to say I agree with little A that cheesecakes are ridiculously delicious.... so I put my thinking cap on. 

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And thus, these cheesecakes were born. Rainbow Tie Dye Baked Cheesecakes (also known as Unicorn Cheesecakes in our house). They're super simple and turn cheesecake from something beige into something seriously fun.

And that's what birthdays should be all about, right? Turning a regularly beige day into something awesome - and of course it should involve some kind of cake too! 

So let me share the recipe with you! >> 

Recipe: The Seriously Delicious Cheesecake

It was Thanksgiving. We were having friends and family over for our annual Thanksgiving Feast and this girl decided she needed cheesecake for dessert. Sure, we had our favourite Healthy Pumpkin Pie Recipe already made, but I felt like cheesecake. 

But I didn't want just any cheesecake. I wanted it to be kind of light and fluffy like a Japanese Cottonsoft Cheesecake - but I wanted a little bit of the density of a New York Style Baked Cheesecake. I wanted the best of both worlds and I was going to find some way to get it. 

So I got to baking. I separated eggs and whipped egg whites, mixed up my cheesecake batter and put it into the oven hoping that my Frankenstein cheesecake would be at least edible.

I'd chilled my cheesecake all afternoon. The smell was promising and it looked good, I just hoped it wasn't a total fail in the taste department. I still had no idea what to call my Frankenstein creation, however, once dinner was over, I sliced up my experiment and popped it down on the table. 

We each sat down and I took my first bite.... heaven. It was soft and fluffy, light yet a little dense and filled with so much flavour. I looked around the table and everyone was busily tucking into their cheesecake with mmmmm's all around. 

"What would you call this cheesecake?" I asked.

"Warning" Jesse replied almost instantly "because it's so good that once you eat one piece, you'll want to eat the entire thing"

"Delicious, no... seriously delicious" replied my Mum "the seriously delicious cheesecake.... SDC!" 

At first I thought the name was silly, however, we all soon agreed on the name and the Seriously Delicious Cheesecake Recipe was born! It doesn't have a technical name, nor does it have a long history - it's just a seriously delicious dessert recipe that you'll find yourself making over and over and over again! 

So let me share the recipe with you! >> 

Recipe: Healthy Cannoli Protein Cheesecake

This recipe was the result of a hugeeeeeee tub of ricotta that needed to be used up, combined with a cheesecake craving. The first time I made it, it was a little bit of a flop - but a delicious one at that.

I overestimated the powers of gelatin and ended up with an awesome tasting filling that was more like pudding than cheesecake - but that just meant we had to gobble it quickly to perfect the next batch, right?

The next time I made a batch, I perfected the recipe and Jesse hasn't stopped asking me to make it since! It's the perfect indulgent yet dessert or snack with a whopping 15 grams of protein per serve!

Whilst it is a protein packed snack, it's the perfect secretly healthy dessert to serve up to friends as it feels incredibly decadent. Unflavoured whey protein is the secret ingredient that gives this cheesecake its creamy flavour as well as a huge protein boost. Whilst you could use other protein powders, we don't recommend it (unless it's vanilla whey) as you will completely change the taste and end result of your cheesecakes!

But enough yapping, let's get to eating!

Let me share the recipe with you! >> 

Recipe: Healthy Cheesecake Swirled Protein Brownies

In the SIL house, Tuesdays are always Taco Tuesdays (and if it's not tacos on the table, we call it Mexicano Martes - also known as Mexican Tuesday - because we have to have mexican food at least once a week) - but that means that every Wednesday I usually have a bunch of leftover black beans laying around. 

This recipe was created one Wednesday when I had leftover black beans sitting in the fridge but I didn't just want brownies. We'd just finished up a batch of protein muffins and I wanted to make a protein filled treat butttttttttt  I also needed to use up those black beans and I really wanted cheesecake. 

So what does one do when faced with that situation? Combine all of the above, of course!

And so this random concoction of deliciousness was born! Combining brownies and cheesecake in a high protein recipe that also uses up those leftover black beans, this is a recipe that's deceptively simple to make and deceptively healthy. 

But if the idea of using black beans skeeves you out, don't worry! I've also included a beanless version that can be whipped up in minutes and tastes just as delicious - and if you're not a fan of protein powder there's a protein powderless option as well.

Why the different options? Because I seriously can't have you miss out on these babies.

With a moist and fudgy brownie base and sweet, fluffy cheesecake topping, this is a recipe I'm sure you too will be making week after week. 

In fact, don't be surprised if you find yourself willingly having black bean tacos every Tuesday just because it means you can make these with the leftover beans ;) 

But let me share the recipe with you so you can make them yourself! >>