DessertIdeas Archives

May 31, 2026

Thumbprints

Looking for something new to bring to this year’s holiday cookie exchange? These chocolate thumbprints with Irish cream ganache will win everyone over. They look great with their contrasting white filling and chocolate-brown cookie shell, and they taste even better. Prep: 30 minCook: 10 min./batchYield:3-1/2 …

Sweet Treat

by CookDiaries

September 5, 2025

Belgian Waffle

Crispy on the outside, fluffy on the inside, Belgian Waffles are the ultimate breakfast treat that never goes out of style. Whether you pile them high with fruit, drizzle them with syrup, or keep them classic with just a dusting of sugar, they’re the kind …

Breakfast

by CookDiaries

August 27, 2025

Mini Biscoff Cheesecakes

These mini Biscoff cheesecakes are creamy, spiced, and indulgent, with a crisp biscuit base, smooth baked filling and a generous layer of Biscoff spread on top.

Prep Time30 minutes mins
Cook Time20 minutes mins
Servings12 cheesecake

Ingredients

For the base

75 g (2.6 oz) digestive biscuits (graham crackers)
75 g (2.6 oz) Biscoff biscuits
70 g (2.5 oz) salted butter

For the filling

165 g (5.8 oz) light cream cheese room temp
165 g (5.8 oz) full fat cream cheese room temp
115 ml (3.9 floz) double cream (heavy cream) room temp
2 medium free range eggs room temp
1 tbsp plain white flour (all purpose flour)
1 tsp vanilla extract
140 g (4.9 oz) soft light brown sugar
140 g (4.9 oz) Smooth Lotus Biscoff Biscuit Spread

For the topping

150 g (5.3 oz) Smooth Lotus Biscoff Biscuit Spread
6 Lotus Biscoff Biscuits

Make the Biscoff cheesecake filling

Put the cream cheese, cream, eggs, vanilla, sugar and Biscoff spread in a large bowl. Whisk just enough to combine. Don’t over mix as this can introduce too much air.
Spoon the mixture into the cases on top of the biscuit bases, to about ½ cm shy of the tops. You might not need all of the mixture.
Bake in the oven for 20 minutes until just firm, no wobble.
Take out the oven, and allow to cool in the tin at room temperature.
Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait).
If you didn’t use cupcake cases, turn your tray upside down over a clean board or sheet of greaseproof paper and lightly bang the tray on the counter. The cheesecakes should drop out.

Make the topping

Spread or pipe the Biscoff spread on top of each cheesecake
Snap the Biscoff biscuits in half and push into the tops of the cheesecakes at an angle.

Nutrition

Desserts

by CookDiaries

August 21, 2025

Basque Cheesecake

Baked at high heat for a golden finish, it’s simple yet indulgent, with hints of vanilla and lemon zest for brightness. Perfectly chilled, it’s smooth, decadent, and effortlessly elegant. Prep Time: 15 minutes minsCook Time: 35 minutes minsServings: 8 people Ingredients Instructions Notes Sweet Tips …

Desserts

by CookDiaries

August 19, 2025

Strawberry Cheesecake Hand Pies

These Strawberry Cheesecake Hand Pies are like a slice of strawberry pie meets strawberry cheesecake, all wrapped in a cute little hand-held dessert. The filling is rich and creamy, with the perfect juicy berries, surrounded by the best golden, and crispy crust. These are sweet, …

Desserts

by CookDiaries

August 18, 2025

Cookie Monster Ice Cream

This cookie monster ice cream is a delicious blue colored vanilla based ice cream that is full of Oreo cookies, chocolate chip cookies, and edible cookie dough!

Prep Time 45 mins
Total Time 6 hrs 45 mins

Ingredients

For the Cookie Monster Ice Cream:

2 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 TBS pure vanilla extract
1/2 tsp blue food coloring (optional)
1 cup chopped Oreo Cookies
1 cup chopped Chips Ahoy Cookies
1 cup

Edible Cookie Dough:

3 TBS unsalted butter (softened)
3 TBS brown sugar
1 1/2 TBS granulated sugar
1/4 tsp vanilla extract
1 1/2 TBS milk
9 TBS all purpose flour
1/8 tsp salt
6 TBS mini chocolate chips

Equipment

Large Mixing Bowl

Instructions

For the Cookie Monster Ice Cream:

Add the cream, milk, sugar, vanilla, and food coloring to a large bowl and stir together for a couple minutes to help the sugar dissolve.
Pour the mixture into a 2Qt ice cream maker and let it run for 25 to 30 minutes, according to the directions for the machine.
Add the chopped Oreos, Chocolate Chip Cookies, and Cookie dough pieces to the ice cream machine and let it run for another 3 to 5 minutes until they are all mixed throughout the ice cream.
Scoop the ice cream into a 2Qt pan (a 9×5 bread pan works great).
Cover the ice cream with a plastic wrap and place the pan in the freezer for at least 6 hours, up to overnight.

For the Edible Cookie Dough:

Microwave the flour in 15 second increments until it reaches an internal temperature of 160 degrees, to eliminate any risk of e.coli or salmonella. Set aside.
In a small bowl, cream together the butter and sugars until mixed well.
Add in the vanilla and milk and stir to combine.
Add in the flour and salt and mix until it’s all combined. (Add in more flour if the mixture is too wet.)
Fold in the chocolate chips.
Add the cookie dough to a piece of parchment, then place more parchment on top and roll out the cookie dough to be about 1/2 inch thick.
Place it in the fridge or freezer to chill before adding to the ice cream.

Nutrition

Calories: 346kcal
Carbohydrates: 36g
Protein: 3gFat: 22g
Saturated Fat: 12g
Trans Fat: 1g
Cholesterol: 60mg
Sodium: 114mg
Potassium: 99mg
Fiber: 1g
Sugar: 27g
Vitamin A: 664IU
Vitamin C: 1mg
Calcium: 67mg
Iron: 1mg

Desserts

by CookDiaries

July 9, 2025

Easy Blueberry Cobbler

As much as we love blueberry pie and blueberry muffins, in the pantheon of summer blueberry recipes, we’d stand by this easy blueberry cobbler recipe time and time again. Why? It goes from concept to cooling rack in less than an hour, and the prep …

Desserts, Sweet Treat

by CookDiaries

May 1, 2025

Raspberry Cheesecake Bars

These raspberry cheesecake bars combine a buttery crust with a creamy cheesecake layer, topped with vibrant, juicy raspberries for a perfect balance of tart and sweet in every bite. Prep Time: 10 mins Total Time: 5 hrs 30 mins Ingredients For crust For cheesecake For …

Desserts, Sweet Treat

by CookDiaries

April 1, 2025

Nutella Blondies

Rich, chewy, and irresistibly chocolatey, these Nutella blondies combine the creamy hazelnut spread with a soft, golden-brown base for a decadent treat that’s perfect any time of day.

Yields: 20 Pices
Prep Time: 10 mins
Total Time: 50 mins

Ingredients

1 cup (2 sticks) unsalted butter, melted
1 cup (215 g.) packed light brown sugar
1/2 cup (100 g.) granulated sugar
2 large eggs
1 large egg yolk
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/4 cups (270 g.) all-purpose flour
1 cup Nutella

Directions

Step 1

Preheat oven to 350°. Line a 13″x9″ baking pan with parchment, leaving a 2″ overhang on 2 opposite sides.

Step 2

In a large bowl, whisk butter, brown sugar, and granulated sugar until combined. Add eggs and egg yolk and whisk until combined. Whisk in vanilla and salt. Add flour and stir with a rubber spatula until just combined.

Step 3

Pour batter into prepared pan and spread in an even layer. Drop small spoonfuls of Nutella over top. Using a toothpick, swirl Nutella into top of batter.

Step 4

Bake blondies until edges are golden brown and top feels firm in the center, 24 to 27 minutes. Let cool.

Step 5

Using parchment overhang, lift blondies from pan and transfer to a cutting board. Cut into squares.

Nutrition Information

Calories5620
Fat289 g
Saturated fat204 g
Trans fat0 g
Cholesterol1044 mg
Sodium1305 mg
Carbohydrates680 g
Fiber23 gSugar470 g
Protein61 g
Vitamin D3 mcg
Calcium673 mg
Iron29 mg
Potassium1999 mg

Nutella, Sweet Treat

by CookDiaries

Tag: DessertIdeas

Ingredients

For the base

For the filling

For the topping

Make the Biscoff cheesecake filling

Make the topping

Nutrition

Ingredients

For the Cookie Monster Ice Cream:

Edible Cookie Dough:

Equipment

Instructions

For the Cookie Monster Ice Cream:

For the Edible Cookie Dough:

Nutrition

Ingredients

Directions