No Bake Cheese Cake

Base Preparation
1/2 Pack Digestive Biscuits
1 Tablespoon Butter

  1. Crush the biscuits in a food processor until they become fine crumbs.
  2. Pour butter in them and stir until all the crumbs are quoted with butter.
  3. Take the material in your hand and press them to make like loose dough.
  4. Take the (spring form) pan in which, cake need to be prepared and put a butter paper at the base of the pan. Remember, the base of the pan must be removable.
  5. Put the crumbs in the pan and press them gently from the back of glass to get an even surface.
  6. (Optional Step 🙂 Chill the crust for 10 minutes OR bake the crust in a pre-heated oven at 375° F for 8-10 minutes. The baked crust can be stored up-to 3 months.
Baked Base
Baked Base

Cake Preparation
Ingredients (All ingredients should be at room temperature)
200g Philadelphia cream cheese (Or full cream cheese)
50g Puck Cheese
2-3 Tablespoons Condense Milk
½ Teaspoon Vanilla extract (Optional)
1 Tablespoon Lemon Juice (Optional)
1 Tablespoon Gelatin (fruity pectin OR corn starch)
200g Whipped Cream
Cherry Sauce or any other fruit sauce or any fruit for topping

  1. Combine the cream cheese, puck cheese, condense mil, vanilla extra, lemon juice and gelatin in a bowl with a mixer. Mix on medium-low speed until the mixture is creamy, and no remains of cream cheese are visible.
  2. Now add the whipped cream and fold it well.
  3. Pour the cream on the base with the help of a spatula and make it even.
  4. Pour the sauce on the top or place the fruits of your choice.
  5. Freeze the cake over the night.


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A tutorial:

A video tutorial, which I also like is


Molten Lava Cake – III

Temperature: 230o
Baking Time: 8 Minutes

400g Chocolate (Melted)
1/3 cup all purpose flour (maida)
1/4 cup Icing Sugar
¼ cup Melted Butter
1 teaspoon Vanilla Essence
1/4 teaspoon Coffee
1 teaspoon Cocoa Powder
4 No Eggs
Some Extra Cocoa Powder

1. Pre-heat the oven at 230o.
2. Cut butter into pieces and put in a bowl.
3. Break chocolate into small pieces and put in the bowl of butter (If not melted).
4. Put Bowl of butter and chocolate on double boiler on medium high. When butter is melted, remove from the boiler and stir so chocolate is melted and completely dissolved in butter. If required
5. Beat eggs and sugar together.
6. Add butter and chocolate batter in eggs and sugar batter and beat.
7. Add flour gradually and keep beating until the whole floor is completely mixed. Add vanilla essence, coffee and cocoa powder also.
8. Grease ramekins generously, sprinkle the extra cocoa powder on them and pour the batter in them.
10. Bake for 8 minutes, when edges are baked take it out.


  1. Take two spoons of vanilla ice cream and put it on a white plate. Put Molten Lava cake beside it.
  2. Sprinkle white and brown chocolate chips generously.
  3. Create lines with Chocolate Syrup on the cake, ice cream and on the plate.
Molten Lava Cake
Molten Lava Cake

Mango Soufflé (No Bake)

1.25 Kg Ripe Mangoes (Sindhari Mangoes)
200g Heavy Cream
500g Full Fat Greek Yogurt
2 Tablespoon Sugar (OR to taste)


  1. Divide the mangoes in two parts. Take a dish / Bowl and spread the mango cubes in it.
  2. Cut the one part of mangoes in cubes.
  3. Peel the other part and separate their flesh.
  4. Put mango flesh, sugar and yogurt in a blender and blend until smooth.
  5. Now pour the cream and slightly blend it.
  6. Pour the liquid in the dish over the cubes.
  7. Refrigerate the for 7-8 hours.
  8. May garnish it with whipped cream and cherries before serving.