I spent the weekend renovating my big green bathroom. Mike was there to help me and we taped, prepped and painted the walls a luxurious grey and redid the ceiling. Everything is white and grey and glorious! There is still lots of cleanup left to do but I will get to that throughout the week. It’s nice having everything pulled out so I can go through it and get rid of all those bottles that have half a pump left in them or products that I ended up not really enjoying. And of course little bits and bobs end up there that shouldn’t like jewelry and hair pins and ties. It got a fresh look and has a new spa-like ambiance.
When we took a break in between coats, he wanted to watch Gold Rush and I wanted to pound down a cheesecake. I remember he mentioned once that he doesn’t like cheesecake because it is too rich, and I have to agree. A real rich cheesecake I can’t get through an entire piece, it is delicious, but too much.
However, no-bake cheesecakes are much different. You still get that heavenly, creamy taste that you want, but you could in fact eat the whole thing in one sitting, and that’s what we want.
Normally, I would do the traditional graham cracker crust, but I was also craving cookie dough.
– 4 tbsp butter
– ¼ cup sugar
– ¼ cup chocolate chips
– ½ tsp vanilla
– ¼ tsp baking powder
Whip that all together and spread it in the bottom of your pan, I used a nice 8×8” square pan. Bake at 350°C for 10-12 minutes. This makes the very bottom solid and the middle still ooey-gooey.
– 2 packages (8 ounces each) cream cheese, softened
– 1/3 cup sugar
– 2 teaspoons lemon juice
– 2 cups heavy whipping cream
– ¼ cup melted milk chocolate chips
– ¼ cup melted white chocolate chips
In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Drizzle the melted chocolate on top. Refrigerate, covered, for a couple hours.
It was a perfect, light and airy dessert that I also had for breakfast the next day.