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Emma's Dessert Recipes Wiam Dessert Recipes, elevated desserts made simple. Reels, recipes, and sweet inspiration. 🍫✨

10/11/2026

No-Bake Nutella Cheesecake 🍫🤎
Rich, creamy, and loaded with irresistible chocolate hazelnut flavor! This No-Bake Nutella Cheesecake features a thick, buttery chocolate cookie crust, a velvety mascarpone and Nutella cheesecake filling, and a silky, glossy Nutella topping. Finished with crunchy chocolate cookie crumbs, every bite is pure chocolate heaven!
Pan Size: 8-inch (20 cm) springform pan
Chilling Time: 4 hours minimum, preferably overnight
Ingredients
Chocolate Cookie Crust
- 5.6 oz (160g) Oreo cookies
- 1.4 oz (40g) chocolate butter biscuits, such as Leibniz Butterkakao
- ⅓ cup (75g) unsalted butter, melted
Creamy Nutella Cheesecake Filling
- 14 oz (400g) mascarpone cheese
- 14 oz (400g) full-fat cream cheese, softened
- ⅓ cup + 1 tbsp (120g) Nutella hazelnut spread
- ¼ cup (20g) unsweetened cocoa powder
- ½ cup (60g) powdered sugar
Glossy Nutella Topping
- ⅓ cup + 1 tbsp (120g) Nutella hazelnut spread
- 2 tsp coconut oil
Optional Decoration
- Extra crushed Oreo cookies or chocolate biscuit crumbs
How to Make It
1. Prepare the Chocolate Cookie Crust
Place the Oreo cookies and chocolate butter biscuits in a food processor.
Blend until they become fine, dark chocolate cookie crumbs.
Transfer the crumbs to a mixing bowl and add the melted butter.
Stir until evenly combined and the mixture resembles damp sand.
Pour the mixture into an 8-inch springform pan lined with parchment paper.
Press firmly into the bottom to create a thick, compact, even crust.
Refrigerate for 30 minutes while preparing the cheesecake filling.
2. Make the Creamy Nutella Cheesecake Filling
In a large mixing bowl, combine the mascarpone cheese, softened cream cheese, and Nutella.
Beat with an electric hand mixer on medium-low speed until smooth, thick, and creamy.
Sift the powdered sugar and unsweetened cocoa powder into the mixture.
Mix gently until fully incorporated and the filling becomes rich, chocolatey, and velvety.
Avoid overmixing to maintain a thick, stable cheesecake texture.
3. Assemble the Cheesecake
Remove the chilled chocolate cookie crust from the refrigerator.
Spoon the Nutella cheesecake filling over the prepared crust.
Spread evenly with a spatula, making sure the filling reaches the edges of the pan.
Smooth the surface with an offset spatula to create a beautiful, even layer.
4. Chill Until Firm
Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
This allows the filling to firm up and develop its rich chocolate hazelnut flavor.
5. Prepare the Glossy Nutella Topping
Place the Nutella and coconut oil in a microwave-safe bowl.
Microwave in short 10–15-second intervals, stirring between each, until the mixture becomes smooth and glossy.
Allow it to cool slightly so it is pourable but not hot.
6. Add the Nutella Topping
Remove the chilled cheesecake from the refrigerator.
Pour the warm, glossy Nutella mixture over the cheesecake filling.
Gently tilt the pan or use an offset spatula to spread the topping into a smooth, even layer.
For a beautiful bakery-style finish, sprinkle crushed Oreo cookies around the outer edge, leaving the center glossy and smooth.
Refrigerate for another 30–60 minutes until the topping is set.
7. Slice and Serve
Carefully remove the cheesecake from the springform pan.
Use a sharp knife dipped in warm water and wiped clean between cuts for beautiful, neat slices.
Serve chilled and enjoy the delicious layers of crunchy chocolate cookie crust, thick Nutella cheesecake filling, and silky chocolate hazelnut topping.
Helpful Tip: Use full-fat cream cheese and mascarpone for the richest, creamiest cheesecake. For cleaner slices and a firmer texture, refrigerate the finished cheesecake overnight before serving.

10/11/2026

No-Bake Oreo Cheesecake Cups
Thick, creamy, and loaded with Oreo goodness! These No-Bake Oreo Cheesecake Cups feature a crunchy chocolate cookie crust, a fluffy cookies-and-cream cheesecake filling, and a rich, silky chocolate topping. No oven required! They're perfect for birthday parties, family gatherings, or an easy make-ahead dessert everyone will love.
Ingredients
For the Oreo Crust
- 5–6 oz (150–170 g) Oreo cookies, finely crushed
- 2 tbsp (30 g) unsalted butter, melted
For the Cheesecake Filling
- 5.3 oz (150 g) powdered whipping cream mix
- 1¼ cups (300 ml) ice-cold water
- 6–7 oz (170–200 g) spreadable cream cheese
- ¼ cup (30 g) crushed Oreo cookies
For the Chocolate Topping
- 3½ oz (100 g) dark compound chocolate, chopped
- 5 tbsp (75 ml) whole milk
For Decoration
- 6 whole Oreo cookies or Oreo halves
- Extra crushed Oreo cookies, optional
Instructions
Step 1: Prepare the Oreo Crust
Crush the Oreo cookies into fine crumbs and combine with the melted butter. Divide the mixture evenly among six clear 5-oz dessert cups.
Press firmly into the bottoms to create a thick, crunchy cookie base. Refrigerate while preparing the filling.
Step 2: Whip the Cream
In a large mixing bowl, combine the powdered whipping cream mix with ice-cold water.
Beat according to the package instructions until thick, fluffy, and able to hold its shape.
Step 3: Make the Oreo Cheesecake Filling
Add the spreadable cream cheese to the whipped cream and beat gently until smooth.
Fold in the crushed Oreo cookies until evenly distributed throughout the creamy filling.
Step 4: Assemble the Dessert Cups
Spoon or pipe the cheesecake mixture over the chilled Oreo crusts.
Smooth the tops and refrigerate while preparing the chocolate topping.
Step 5: Make the Chocolate Topping
Place the chopped chocolate and milk in a microwave-safe bowl.
Microwave in short intervals, stirring frequently, until completely melted and smooth. Allow the chocolate mixture to cool until slightly warm.
Step 6: Decorate and Chill
Spoon a thin layer of chocolate topping over each cheesecake cup.
Decorate with a whole Oreo cookie, Oreo halves, or additional cookie crumbs.
Refrigerate for at least 3–4 hours, until thoroughly chilled and firm.
Tips for Perfect Oreo Cheesecake Cups
Use ice-cold water when whipping the cream for the fluffiest texture. Let the chocolate topping cool before adding it to prevent the cheesecake filling from melting. For beautiful bakery-style layers, serve these desserts in clear cups.
Make them the night before your next celebration for an easy, stress-free dessert!

Mini Raspberry Pistachio Cheesecakes ❤️🫐These creamy Mini Raspberry Pistachio Cheesecakes have a buttery biscuit crust, ...
10/11/2026

Mini Raspberry Pistachio Cheesecakes ❤️🫐
These creamy Mini Raspberry Pistachio Cheesecakes have a buttery biscuit crust, thick vanilla cheesecake filling, glossy raspberry topping, crunchy pistachios, and fresh berries.
Ingredients:
Biscuit crust
- 1 1/2 cups graham cracker or digestive biscuit crumbs (150 g)
- 5 tbsp unsalted butter, melted (70 g)
- 2 tbsp granulated sugar
Cheesecake filling
- 16 oz full-fat cream cheese, softened (450 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup sour cream or Greek yogurt (120 g)
- 1 tsp vanilla extract
- 1 large egg
- 1 tbsp cornstarch
Raspberry topping
- 1 1/2 cups raspberries, fresh or frozen (180 g)
- 1/4 cup granulated sugar (50 g)
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
For decorating
- Chopped pistachios
- Fresh raspberries
- Fresh blueberries
- Small mint leaves
How to make them:
1. Preheat the oven to 325°F (165°C). Line a 12-cup muffin pan with white paper liners.
2. Mix the biscuit crumbs, melted butter, and sugar until the mixture resembles wet sand. Divide between the liners and press firmly into flat crusts.
3. Beat the softened cream cheese and sugar until smooth. Add the sour cream and vanilla, then mix until creamy.
4. Add the egg and cornstarch and mix gently just until smooth. Avoid overmixing.
5. Divide the cheesecake filling evenly over the prepared crusts, filling each liner almost to the top.
6. Bake for about 18–22 minutes, until the edges are set but the centers still have a slight wobble.
7. Cool completely, then refrigerate for at least 3–4 hours.
8. For the raspberry topping, cook raspberries, sugar, and lemon juice over medium-low heat until juicy. Stir in the cornstarch mixture and cook briefly until glossy and slightly thickened. Cool completely.
9. Spoon a thin layer of raspberry sauce over each chilled mini cheesecake, leaving a small ivory border around the edge.
10. Top each Mini Raspberry Pistachio Cheesecake with chopped pistachios, one raspberry, one blueberry, and a tiny mint leaf.
11. Peel away the paper liner just before serving to reveal the biscuit crust and creamy cheesecake layers.
The uploaded source clearly shows the biscuit base, thick pale cheesecake layer, deep ruby fruit topping, pistachios, raspberries, blueberries, and mint, but it does not provide exact ingredient names or measured quantities, so the amounts above are a practical recreated version rather than the original exact recipe.

No-Bake Mini Nutella Cheesecakes 🍫🤎Creamy, rich, and absolutely irresistible! These mini Nutella cheesecakes feature a c...
10/11/2026

No-Bake Mini Nutella Cheesecakes 🍫🤎
Creamy, rich, and absolutely irresistible! These mini Nutella cheesecakes feature a crunchy Oreo cookie crust, a silky chocolate-hazelnut cheesecake filling, and a glossy Nutella topping. No oven needed!
Prep: 25 minutes
Chill: 6 hours
Makes: 6 mini cheesecakes
Ingredients
For the Oreo Crust
- 24 Oreo cookies
- 4 tablespoons unsalted butter, melted
For the Nutella Cheesecake Filling
- 450 g (16 oz) cream cheese, softened
- 500 g (about 2 cups) all-purpose cream, chilled
- 1 cup Nutella spread
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unflavored gelatin powder
- ¼ cup boiling water
For the Nutella Topping
- 3–4 tablespoons Nutella spread, warmed
Instructions
1. Prepare the Oreo crust: Crush the Oreo cookies into fine crumbs using a food processor. Mix with melted butter until evenly combined.
2. Press into molds: Divide the Oreo mixture between six 4-inch removable-bottom mini cheesecake pans lined with parchment paper. Press firmly into an even layer. Refrigerate while preparing the filling.
3. Dissolve the gelatin: Mix the gelatin powder with ¼ cup boiling water. Stir until completely dissolved, then allow it to cool slightly while keeping it liquid.
4. Whip the cream: In a separate bowl, whip the chilled all-purpose cream until thick and fluffy. Set aside.
5. Make the cheesecake filling: Beat softened cream cheese with sugar and vanilla until smooth. Add Nutella and continue mixing until creamy and fully combined.
6. Add the gelatin: Gradually pour the dissolved gelatin into the Nutella cheesecake mixture while mixing until evenly incorporated.
7. Fold in the cream: Gently fold the whipped cream into the cheesecake mixture with a spatula until smooth, light, and airy.
8. Fill the molds: Spoon the filling evenly over the chilled Oreo crusts. Smooth the tops with a spatula.
9. Chill until set: Refrigerate for at least 6 hours, preferably overnight, until the cheesecakes are completely firm.
10. Unmold and decorate: Carefully remove each cheesecake from its pan. Microwave the remaining Nutella for approximately 30 seconds, stirring until pourable. Spoon over each cheesecake, allowing a little to drip naturally down the sides.
11. Serve: Place the mini cheesecakes in individual dessert boxes or on serving plates. Enjoy chilled!
Tip: For the cleanest slices and a beautiful glossy finish, keep the cheesecakes chilled until serving.

Halloween Coffin SandwichesSome of the sweetest family memories begin around a table filled with simple homemade treats....
10/11/2026

Halloween Coffin Sandwiches

Some of the sweetest family memories begin around a table filled with simple homemade treats. These little coffin-shaped ham and cheese sandwiches bring a playful touch to Halloween parties, school gatherings, and cozy autumn get-togethers. Soft bread, familiar deli flavors, and bright orange cheese crosses make them a charming addition to any spooky snack platter. They’re the kind of easy, nostalgic party food that makes October gatherings feel extra special.

No-Bake Chocolate Hazelnut Crunch Bars 🍫🤎Rich, thick, and irresistibly crunchy! These No-Bake Chocolate Hazelnut Crunch ...
10/11/2026

No-Bake Chocolate Hazelnut Crunch Bars 🍫🤎
Rich, thick, and irresistibly crunchy! These No-Bake Chocolate Hazelnut Crunch Bars combine crispy hazelnut wafers, creamy Nutella, and a smooth milk chocolate topping loaded with crunchy hazelnut pieces. Every bite is pure chocolate heaven!
Ingredients:
For the Crunchy Hazelnut Base:
- 10.6 oz (300 g) hazelnut wafer cookies
- 1 cup (250 g) Nutella or chocolate hazelnut spread
For the Chocolate Hazelnut Topping:
- 1 ¼ cups (200 g) milk chocolate, chopped
- ¾ cup (100 g) whole hazelnuts, roughly chopped
How to Make It:
1. Crush the wafers
Place the hazelnut wafer cookies in a large mixing bowl. Crush them into coarse crumbs using a rolling pin or wooden pestle. Leave some small crunchy pieces for extra texture.
2. Add the Nutella
Add the Nutella to the crushed wafers. Mix thoroughly with a spatula until everything is evenly coated and forms a thick, chocolatey mixture.
3. Press into the pan
Line an approximately 8-inch square or similarly sized rectangular baking pan with parchment paper. Transfer the wafer mixture into the pan and press firmly into an even layer. Smooth the surface with a spatula.
4. Melt the chocolate
Place the chopped milk chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth.
5. Add the hazelnuts
Roughly chop or crush the hazelnuts. Stir them into the melted milk chocolate until evenly distributed throughout the glossy chocolate mixture.
6. Add the chocolate topping
Pour the chocolate hazelnut mixture over the prepared wafer base. Spread evenly with the back of a spoon, making sure the chocolate reaches every corner.
7. Chill until firm
Refrigerate for approximately 2–3 hours, or until the chocolate topping and base are firm enough to slice cleanly.
8. Slice and serve
Lift the dessert out of the pan using the parchment paper. Cut into 12 thick rectangular bars using a sharp knife.
Enjoy the rich, creamy chocolate topping and irresistible crispy hazelnut center!
Tip: For extra-clean slices, let the bars sit at room temperature for 5 minutes before cutting.

10/11/2026

Halloween Coffin Sandwiches
Some of the sweetest family memories begin around a table filled with simple homemade treats. These little coffin-shaped ham and cheese sandwiches bring a playful touch to Halloween parties, school gatherings, and cozy autumn get-togethers. Soft bread, familiar deli flavors, and bright orange cheese crosses make them a charming addition to any spooky snack platter. They’re the kind of easy, nostalgic party food that makes October gatherings feel extra special.

3-Ingredient No-Bake Biscoff Cups 🧡Creamy, crunchy, and ridiculously easy, these No-Bake Biscoff Cups come together with...
10/10/2026

3-Ingredient No-Bake Biscoff Cups 🧡
Creamy, crunchy, and ridiculously easy, these No-Bake Biscoff Cups come together with just 3 ingredients and no oven.
Ingredients:
- 3.5 oz (100 g) Lotus Biscoff cookies, about 13 cookies
- 1/3 cup + 1 tbsp (100 g) Biscoff cookie butter
- 4.2 oz (120 g) white chocolate
How to make them:
1. Crush the Lotus Biscoff cookies into very fine crumbs.
2. Add the Biscoff cookie butter and mix until a soft, thick dough forms.
3. Divide the mixture evenly between 6 cavities of a muffin pan or silicone mold.
4. Press each portion down firmly to create an even base.
5. Melt the white chocolate in the microwave in 20-second intervals, stirring between each interval until smooth.
6. Spoon the melted white chocolate over each Biscoff base and spread it evenly.
7. For the swirled finish, slightly warm a small amount of Biscoff spread and drizzle a little over the white chocolate.
8. Use a toothpick to gently swirl the Biscoff spread through the chocolate.
9. Refrigerate the No-Bake Biscoff Cups for at least 1 hour, or until completely firm.
10. Remove from the mold and serve chilled.
These little Biscoff treats are rich, creamy, crunchy, and perfect when you want an easy no-bake dessert with almost no prep. 🤎

10/10/2026

Peach Delight

🛒 Ingredients:
• 2 cups finely crushed honey graham crackers
• 1 tablespoon granulated sugar
• ½ cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 3 cups whipped topping, divided
• 1 box (3 ounces) peach gelatin mix
• 1 can (15 ounces) sliced peaches, drained and diced

👩‍🍳 Directions:
1️⃣ Mix the crushed graham crackers and sugar, then stir in the melted butter. Press firmly into a lined 8×8-inch baking dish.
2️⃣ Beat the cream cheese, confectioners' sugar, and vanilla until smooth. Fold in 2 cups of the whipped topping.
3️⃣ Divide the cream cheese mixture. Fold peach gelatin and diced peaches into one portion, reserving some peaches for garnish.
4️⃣ Layer the peach mixture over the crust, followed by the remaining cream cheese mixture and the last cup of whipped topping.
5️⃣ Refrigerate for at least 1 hour, or overnight, then garnish with the reserved peaches before serving.

⏰ Prep Time: 15 minutes | Servings: 9

🥗 Nutrition (Per Serving – Estimated):
Calories: 530 kcal
Carbohydrates: 57g
Protein: 6g
Sodium: 430mg
Fiber: 1g
Sugar: 38g

Address

217 Washington Avenue
Endicott, NY
13760

Telephone

+16077546124

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