21 Luscious NO BAKE Holiday Cheesecakes

It's the most wonderful time of the year....With the kids jingle belling....And everyone telling you be of good cheer......and so the song goes. This song has been playing in my head for a few days now. I guess because I have been gearing up for Christmas since September that's why! Why September? Because the whole 7,100+ islands of the Philippine archipelago believe in their hearts as soon as the -BER months begin - it's the signal of Christmas season so some radio stations and around the malls you'll begin to hear Christmas carols already. I know, it's too much but I am just trying to fully embrace my culture! LOL. 

Best Apple Crisp

A few days ago our very kind neighbors gave us a bag of apples. They were quite a lot and we knew we wouldn't be able to eat it all of it in one go so I had to think of other ways to enjoy these juicy apples. I have made several recipes using apples before and didn't fancy simply re-creating them. I was suddenly in the mood for doing something I haven't done yet.

Dutch Apple Pie Bars

Apple Pie....who can resist this delicious fall favorite? I surely can't! I definitely crave this delicious dessert especially in Autumn but sometimes I don't feel like going through the trouble of making a pastry dough from scratch or even using a store bought one. Thankfully, these delicious apple pie bars come to the rescue!

Yummy Blueberry Cheesecake

Delectable blueberry cheesecake.....for me there isn't a more satisfying dessert than a sumptuous slice of cheesecake. My whole family loves cheesecake so I have made different varieties through the years - from no bake, to plain, white chocolate, dark chocolate, with green tea, one with nutella, etc - you name it. While I haven't totally exhausted all kinds of cheesecake - we are always willing to try something new.

No Churn Lemon Cheesecake Ice Cream

This post was meant to be published last month when the blazing summer sun was in all its glory. However, since we were on a holiday break certain adjustments had to be made. Since we regularly feature photographic travel journals in the blog as well, I decided to devote the month of  August to that and I think it worked out well as I managed to actually finish all the travel posts pretty much within the time frame. Hurrah!!! If you wish to see these posts, you can find them here.

Today, just before the clock strikes midnight, our family is off to Europe! We are all very excited, indeed! My husband Mark is English so every other year we go to England to visit his parents. While there we make it a point to cross over the continent so we can visit a few countries and enjoy not just the people and their culture, but of course, their food....glorious FOOD! So just before I place the few bits and pieces of stuff into my luggage and take off, I thought I'll publish this post. After all it's quite appropriate as it's a European dessert - Belgian Iced Coffee Cream (Cafe  Liegeois) - and something that makes me giddy excited about this trip!

That's me back in 2013 in a cafe in Brussels enjoying this most delicious coffee with a delightful chocolate surprise at the bottom! Apart from their chocolate and waffles, I am totally in-love as well with Belgian coffee - for a coffee lover like me - it was coffee heaven to enjoy the various types of coffee delicacy they had.

This famous Belgian Iced Coffee Cream (Cafe  Liegeois) dessert actually doesn't require a strict recipe as it's so easy to make and certainly so adjustable to one's preference. What I'll write below are the ingredients and a guide as to how I make it based on how I like it to taste.

First you really need a good Espresso! Thankfully, I live in an area where I am surrounded by 3 amazing Italian delis so I just purchased individual shots of espresso.

Then, get your favorite Vanilla ice cream, double or heavy whipping cream and your favorite chocolate sauce and some chocolate bars (the last one is optional). The original Belgian dessert actually uses either coffee extract or even  liqueur but I have kids so I thought - I'll switch it to some chocolate sauce instead so they can enjoy this, too! :) Hence, the chocolate is missing from the photo below.... :)

And after that, it's simply a matter of mixing it all together (the ice cream should be softened a little for easier mixing). You can either mix by hand, use an immersion blender or if you wish it to be more like an ice cream again - churn it once more in an ice cream maker. Either way, they're all good. Look at all that yummy chocolate sauce!

Anyway whether you're a coffee lover or not, do try this easy dessert! It is so goooood - it will blow you away! Enjoy immediately! :)

Belgian Iced Coffee Cream (Café Liegeois)

By: Manila Spoon
August 3, 2015

Ingredients

• 8 scoops of Vanilla Ice Cream, softened slightly (not thawed)
• 2-3 shots of strong and unsweetened Espresso, divided
• 8 Tablespoons of heavy or double whipping cream
• 4 Tablespoons of Chocolate sauce (homemade or store-bought)
• 1 (70 %) dark Chocolate bar (for garnish, optional)

Instructions

1. Chill 4 small glasses or bowls in the freezer while readying the other ingredients.
2. Divide the ice cream (2 scoops each) into the 4 glasses or bowls.
3. Pour over equal amounts of espresso on each bowl (depending on how strong you want it - between 1-2 teaspoons is suggested or to taste.) Follow it with the chocolate sauce and the heavy cream, evenly dividing the cream and chocolate sauce among the bowls.
4. Mix by hand or use an immersion blender. If it looks quite soft, simply place in the freezer for 10 minutes or so to harden a little or you can enjoy it right away! Garnish with chocolate shavings just before serving, if desired.

Yield: 4 Servings
Prep Time: 5 Minutes
Cooking Time: 0 Minutes
Total Time: 5 Minutes

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Scrumptious Butter Cake

I usually have a few posts waiting to be published. I like to prepare ahead, when I can, so I don't panic when it's time to post a new recipe. Since we are off to Europe in less than 2 weeks I thought it's time to share this delicious and moist Butter Cake of German origin since we will be visiting Germany as part of our trip and it may help me get me into the mood. Truth is, I am panicking rather than feeling excited because there's still so much to do before we go but am also hopeful things will all get done on time! We shall see!!!

Strawberry and Pecan Clafoutis

It's Strawberry season, woohoo!!! My family are strawberry fanatics - we always have them at home especially for my kids as it's their favorite fruit to snack on. Of course, I love to bake with them, too. The freshest and juiciest strawberries always make any baked goods deliciously delightful!

Green Tea Chocolate Muffins

I am swamped with paperwork today. It's not fun. I've done this routine countless times before. But it's never an enjoyable experience; it's always tedious. I am talking about applying for a visa. Since I still have my Filipino passport, even though I am a permanent resident here in the US, whenever we travel abroad I still have to apply for visas (except when I am travelling around South East Asia where there is reciprocity agreement among neighboring countries so no visas are required).

Upon touchdown at Ninoy Aquino International Airport whenever I return home to Manila, there is one dessert I instantly dream of and crave - CASSAVA CAKE. With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy custard sauce - my taste buds instantly dance with joy with each bite of this favorite Filipino delicacy. Go to any mall or market anywhere in the Philippines and you're sure to find cassava cake being offered on sale. We just love this delicious dessert so much!

Cassava, also known as manioc, Brazilian arrowroot, tapioca and often referred to as yucca (though they're not really the same), is a starchy tuberous root of a tree that grows abundantly in the tropical regions of Asia, Africa and South America. It is in fact a staple much like corn and rice in certain countries. This is what a cassava looks like. You can find these already frozen and grated at many Asian stores so it's very accessible now.  And certainly in the Philippines, you can find the tree all over the place.

Photo credit goes to Amada44 who contributed this photo to Wikipedia.

While there are many uses for cassava the ultimate favorite would be the Cassava Cake. I've had quite a few slices of this delectable treat in the Philippines when I returned home recently and now I miss it so much. Thankfully, a Filipina friend of mine invited me grocery shopping to a huge Asian store in Hartford last week and I was able to grab a packet of this frozen cassava. It was time to make my own version of this yummy cake so I can literally have my cake and eat it, too! ;)

For this version, I added a little ground cardamon which you probably won't find in any other usual cassava cake recipe but I thought it might work and wow it did! Ever so subtle is the taste but you can tell that a tiny amount of cardamom gives this cake an extra layer of yum. I know it for sure because hubby who normally is not into our puddings and homemade delicacies loved it a lot. And then I gave some of this to my Filipino friends to sample and they called me the next day to say that they really enjoyed this cassava cake. So now this version is fully tried and tested and given the seal of approval. But if you can't find cardamom, don't worry it will still come out yummy because the added creamy vanilla custard topping also gives this cake a lot of flavor. Instead of the usual plain condensed milk on top which I used to make for this cake I thought, I'll improvise and add a thin layer of custard (inspired by our leche flan) on top and then sprinkle some brown sugar to really bring it over the top. So next time you go to an Asian store, grab a packet or 2 of grated cassava (if frozen, simply thaw before using) and make  this! Enjoy!

Cassava Cake with Creamy Custard Topping

By: Manila Spoon
May 9, 2015



With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy vanilla custard sauce - your taste buds will dance with joy with each bite of this favorite Filipino delicacy.

Ingredients

• Butter for greasing the pan
• 1 lb grated Cassava (if frozen, thaw first)
• 1 14 oz can sweetened condensed Milk
• 1 14 oz can Coconut Milk
• 2 large Eggs
• 1/4 - 1/8 teaspoon ground Cardamom (optional but highly recommended)

For the Custard Topping 


• 1/2 a 14 oz can of condense milk
• 1/4 cup Half-n-half (Single Cream)
• 2 large Eggs
• 1 teaspoon pure Vanilla Extract
• 1-2 Tablespoons brown Sugar

Instructions

1. Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9x9 or an 8x11).
2. In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan.
3. Bake for 50 minutes or until almost fully set. Remove from the oven and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
4. Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achive the same result.
5. Cool completely before slicing. I promise this is a slice of heaven!

Yield: 12-16 slices
Prep Time: 5 Minutes
Cooking Time: 1 Hour 10 Minutes
Total Time: 1 Hour 15 Minutes

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If you like what you see and would like to receive new recipe updates, we'd love you to subscribe to our posts or join our site. Like us on Facebook or follow us on Pinterest where you can get more recipes and updates. Thanks and happy browsing!

Chocolate Orange Swirled Cake

We always look forward to the weekend, who doesn't you may ask? Well, we have a particularly good reason for this. Usually throughout the week we hold back from sweets (ok, I must admit we occasionally fail!). The reason is that in the Philippines I grew up having sweets or special treats only during weekends, specially on Sunday after lunch. Even a bottle of Coke (which was considered dessert as it was sweet) was only allowed during weekends. Naturally, I just adapted it for our home. Since I am the cook in the house that has been the unwritten rule.

Lamingtons

Mark and I got married in November 2003. The ceremony took place in the Philippines though the marriage registration itself was held in England. This enabled my family to attend the wedding. Since we were already in the Philippines, for our honeymoon we toured around the Asia Pacific region before we made our way to the USA where hubby was set to study. One of our chosen destinations, the one where we spent bulk of our time travelling, was Australia. It was a great choice as I had relatives in Sydney and we wanted to visit them, too.

Green Tea Yogurt Cake

*These products were given to us free to sample as members of the Chobani Parents Club. All opinions are my own.

En route to Manila last year to visit my family in the Philippines, I had a lay-over in Tokyo. My flight was delayed so I had to stay in the airport for a few hours. I wasn't really distressed at all because I actually like the Tokyo airport (though I admit I prayed that I would still make my connecting flight to Guam - yup, it's a cheaper ticket so that means I have to go around the world before I reach my final destination). We've been to the airport several times already so it was familiar to me and I knew I could do a little shopping while there.

Triple Chocolate Mayonnaise Cake

I was looking at the file photos of my unpublished recipes and lo and behold I found a few digital copies of this chocolate cake. I was surprised that I haven't shared this yet after nearly a year of making this. I recall baking this for a kind friend and neighbor who helped us paint our house last year before we moved to Connecticut. I made him chocolate cake whenever he was over at our place because I know that it is his favorite dessert.

Pineapple Praline Bread

Crushed pineapple makes this Pineapple Praline bread super moist and flavorful. No butter or oil is ever used in the batter. The crunchy pecan topping makes it even more scrumptious.

The Philippines is well known for its Pineapple. We have hectares and hectares of plantations of this juicy, sweet-tangy fruit in the southern part of the country. I remember the first time my husband Mark came to our country over a decade ago. He tasted some pineapples and declared that it was the tastiest pineapple slices he's ever had. I didn't really care much for what he said then as pineapples were no big deal in our country, almost something we take for granted as it's quite common and ordinary.

Mango Almond Muffins

Hello everyone! I am back in the US! I had a 2-month long vacation in the Philippines, particularly in Manila, which explains why I haven't posted much on this blog for awhile. I wanted to take some break from blogging and get the chance to truly enjoy my family's company. I had such a lovely time and it felt like time was so short despite being there for several weeks. Indeed, time always flies when you're having fun!

Strawberry Bread

During the papal visit in the Philippines (January 2015), three working days were declared holidays. Sandwiched in these days is a weekend so there was in-effect a 5-day holiday period. My siblings and I took advantage of this long weekend and decided to go up north and visit the Banaue, Sagada and Baguio areas. These three places are some of the top destinations in the Philippines. Banaue has the world-famous rice terraces considered as the 8th wonder of the world. Sagada is the place to go if you wish to go hiking, climbing, spelunking and engage in other extreme adventures. Of course, Baguio City with its cooler weather is considered as the summer capital of the Philippines.

Yummy Pear Pie

I am not much of a pie person I must confess. Not because I don't like it because I certainly do - it's one of my favorite desserts! I especially love it served a la mode - anything with ice cream is always better, isn't it? The truth is I don't make a lot of pies because I get scared I'll mess it up. It's just one of those desserts that I truly feel intimidated, I don't know why. That fear factor has certainly prevented me from trying to make pies.

Apple-Pumpkin-Pecan Pie

So many desserts to make, too little time. Don't you often get the feeling that there are so many types of desserts or pies that you want to make for Thanksgiving but you simply don't have the time to make each and every one of them? Or perhaps, you are looking at the feast of pies in front of you during Thanksgiving and wish you can try each slice of pumpkin, pecan or apple pie - but feel like it's way too much to eat all three in one go!  I hear ya! I know the feeling!!! 

Yummy Cranberry Cheesecake

Last year for the holiday season, I made a No Bake White Chocolate Cranberry Cheesecake as part of the 12 Cakes of December series. I joined 11 other food bloggers and we each took turn to make cakes that we felt best represented the season. I wanted a truly festive and lovely cake so I chose to make a cheesecake with cranberries - since cranberries have a deep red hue which of course is the color of Christmas. Besides, I truly love cheesecake!