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(c) Julia Briggs – English Tea Store

You chocolate lovers out there who cannot bake can have a field day with this recipe.  A no bake Nutella cheesecake!







You will need:

1 packet of either digestive or Nice biscuits (250g)

1/3 cup unsalted softened butter

3/4 cup toasted hazelnuts (optional)

1 400g jar of Nutella

1 1lb packet of cream cheese

1/2 cup  of icing sugar 

a 23 cms or 10 inches round spring form cake tin lined with baking parchment.



(c) Julia Briggs – English Tea Store

Crumb the biscuits and add 1 tablespoon of Nutella, about 1/3 cup of hazelnuts if using and all the butter.  Press this mixture evenly into the tin and put to chill.  Meanwhile, make the filling by beating the remaining Nutella with the cream cheese and icing sugar until well mixed. Pour over the base and smooth the top.


(c) Julia Briggs – English Tea Store



Sprinkle the top with the remaining nuts if using and leave to chill in the ‘fridge for 3-4 hours or, if you are in a hurry, the freezer for one hour.  Serve this cold direct from the ‘fridge otherwise you will find it too soft to handle.  I did not use the hazelnuts because although we all like Nutella we are not keen on hazelnuts themselves.  That is it!  No baking and nothing much to go wrong.  Enjoy with a good strong black tea, it is very sweet!


(C) Julia Briggs for the English Tea Store. All rights reserved.

With the end of Lent we have Easter eggs and other such niceties and one of our favourites at this time of the year is Easter nests.  They are so easy to make you can even get the children involved, although watch out for things being popped into mouths!  My daughter loves to help with these but she like licking the bowls out best of all!

You will need:

8 oz Cadbury’s milk or plain chocolate bar
2 tablespoons golden syrup
2 oz butter
3 ozs cornflakes or rice crispies
36 mini chocolate eggs (plus extra for eating whilst making!)
12 paper cases.

No baking is required; they are just chilled in the ‘fridge when done.


(C) Julia Briggs for the English Tea Store. All rights reserved.

Break the chocolate into pieces and melt together with the golden syrup and butter, either in the microwave or over a pan of hot water.  Stir until smooth, be careful not to get the chocolate too hot!  Stir the cornflakes in until they are all coated in chocolate and divide the mixture between the 12 paper cases.  Put the paper cases into bun tins otherwise they spread too much.  Press three chocolate eggs into the centre of each nest (always assuming there are 36 eggs left!)  They should resemble bird’s nests with eggs in.  Chill in the ‘fridge for about an hour or until set.  They keep well in an airtight tin but only if you hide the tin away from prying eyes and fingers – otherwise they will all be eaten on the same day that you make them!



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