Cookwithalixa, new York New York, État de, New York, NY (2026)

06/03/2026

🍫 Rich Chocolate Fudge Cake Extra moist, deeply chocolatey, and super fudgy! The best chocolate cake variation.
Ingredients:
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix all dry ingredients.
3. Add eggs, milk, oil, vanilla, and hot coffee. Mix until smooth.
4. Pour into prepared pan.
5. Bake 30-35 minutes.
6. Cool completely before slicing.
Pro Tip: The hot coffee enhances the chocolate flavor without tasting like coffee!
Would you try this rich fudge cake? Drop a 🍫 below!

06/03/2026

🍮 vanilla bean crème brûlée cake

soft vanilla sponge layered with silky custard cream
finished with a crisp caramelized sugar topping

Ingredients

for the cake

3 eggs
3/4 cup sugar
1 tsp vanilla bean paste
1/2 cup milk
1/2 cup butter melted
1 3/4 cups flour
2 tsp baking powder

for the custard filling

2 cups milk
4 egg yolks
1/3 cup sugar
3 tbsp cornstarch
1 tsp vanilla bean paste

for topping

1/4 cup sugar

Procedure

Preheat the oven to 175°C.

Grease and line two 8-inch cake pans.

Whisk eggs and sugar until fluffy.

Add vanilla, milk, and melted butter.

Mix in flour and baking powder.

Divide batter between pans.

Bake for 25–30 minutes.

Cool completely.

Heat milk until warm.

Whisk egg yolks, sugar, and cornstarch.

Slowly add warm milk while whisking.

Cook until thick and creamy.

Stir in vanilla.

Cool completely.

Spread custard between cake layers.

Chill for 1 hour.

Sprinkle sugar evenly over the top.

Caramelize with a kitchen torch until golden and crisp.

Let set for 5 minutes.

Slice and serve.

06/03/2026

🍓 strawberry tiramisu loaf cake

soft vanilla loaf layered with mascarpone cream
fresh strawberries and a light coffee-free tiramisu twist

Ingredients

for the loaf

2 eggs
3/4 cup sugar
1/2 cup oil
1/2 cup milk
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder

for the filling

250g mascarpone
1 cup whipped cream
1/4 cup powdered sugar

for the strawberry layer

2 cups diced strawberries
2 tbsp sugar

for topping

strawberries
white chocolate shavings

Procedure

Preheat the oven to 175°C.

Line a loaf pan with parchment paper.

Whisk eggs and sugar until smooth.

Add oil, milk, and vanilla.

Mix in flour and baking powder.

Pour into the loaf pan.

Bake for 40–45 minutes.

Cool completely.

Mix strawberries and sugar.

Let sit for 15 minutes.

Beat mascarpone and powdered sugar until smooth.

Fold in whipped cream.

Slice the loaf horizontally into layers.

Spread mascarpone cream over one layer.

Add strawberries.

Repeat with remaining layers.

Cover the top with mascarpone cream.

Decorate with strawberries and white chocolate shavings.

Chill for 1 hour before serving.

06/03/2026

🍮 caramel latte pudding cake

silky coffee pudding baked under a fluffy vanilla cake
magic two-layer dessert with rich caramel notes

Ingredients

for the caramel

1/2 cup sugar
2 tbsp water

for the pudding

2 cups milk
3 eggs
1/3 cup sugar
1 tbsp instant coffee
1 tsp vanilla

for the cake

2 eggs
1/2 cup sugar
1/4 cup oil
1/3 cup milk
1 cup flour
1 tsp baking powder

Procedure

Preheat the oven to 170°C.

Cook sugar and water until a golden caramel forms.

Pour caramel into a round baking pan.

Whisk milk, eggs, sugar, coffee, and vanilla.

Set aside.

Whisk eggs and sugar for the cake batter.

Add oil and milk.

Mix in flour and baking powder.

Pour cake batter over the caramel.

Slowly pour the pudding mixture on top.

Place the pan in a hot water bath.

Bake for 55–60 minutes.

Cool completely.

Refrigerate for 4 hours.

Invert onto a serving plate.

Slice and serve chilled.

06/02/2026

🍪 biscoff cheesecake stuffed cinnamon rolls

soft cinnamon rolls filled with creamy cheesecake
swirled with rich biscoff spread and cookie crumbs

Ingredients

for the dough

3 cups flour
2 1/4 tsp instant yeast
3 tbsp sugar
3/4 cup warm milk
1 egg
1/4 cup melted butter

for the filling

150g cream cheese
2 tbsp powdered sugar
1/2 cup biscoff spread
1/3 cup crushed biscoff cookies
1 tsp cinnamon

for topping

1/4 cup melted biscoff spread
crushed biscoff cookies

Procedure

Mix flour, yeast, and sugar.

Add warm milk, egg, and melted butter.

Knead until smooth.

Cover and let rise for 1 hour.

Mix cream cheese and powdered sugar.

Roll dough into a rectangle.

Spread cream cheese mixture over the dough.

Spread biscoff evenly on top.

Sprinkle with cookie crumbs and cinnamon.

Roll tightly into a log.

Slice into rolls.

Arrange in a greased baking dish.

Let rise for 30 minutes.

Bake at 180°C for 20–25 minutes.

Cool slightly.

Drizzle with melted biscoff spread.

Sprinkle with extra cookie crumbs.

Serve warm.

06/02/2026

🍎 caramel apple crumble loaf cake

soft cinnamon apple loaf with a buttery crumble topping
drizzled with rich caramel for the ultimate fall dessert

Ingredients

for the loaf

2 eggs
3/4 cup sugar
1/3 cup oil
1/2 cup milk
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
2 apples diced
1 tsp cinnamon

for the crumble

1/2 cup flour
1/4 cup brown sugar
1/4 cup cold butter

for topping

1/3 cup caramel sauce

Procedure

Preheat the oven to 175°C.

Line a loaf pan with parchment paper.

Whisk eggs and sugar until smooth.

Add oil, milk, and vanilla.

Mix in flour and baking powder.

Fold in diced apples and cinnamon.

Pour batter into the loaf pan.

Mix flour, brown sugar, and cold butter until crumbly.

Sprinkle crumble evenly over the batter.

Bake for 45–50 minutes until golden.

Cool completely.

Drizzle with caramel sauce.

Slice and serve.

06/02/2026

🥥 coconut mango tres leches cake

ultra soft sponge soaked in three milks
topped with mango cream and toasted coconut

Ingredients

for the cake

4 eggs
3/4 cup sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder

for the milk mixture

1 cup evaporated milk
1 cup condensed milk
1/2 cup coconut milk

for the topping

1 cup whipped cream
1 cup diced mango
1/3 cup toasted coconut flakes

Procedure

Preheat the oven to 175°C.

Whisk eggs and sugar until pale and fluffy.

Add vanilla.

Fold in flour and baking powder.

Pour into a lined baking pan.

Bake for 25–30 minutes.

Cool completely.

Mix evaporated milk, condensed milk, and coconut milk.

Poke holes all over the cake.

Slowly pour the milk mixture over the cake.

Refrigerate for 2 hours.

Spread whipped cream over the top.

Decorate with diced mango and toasted coconut flakes.

Chill before serving.

Slice and enjoy.

06/02/2026

🍪 salted caramel pretzel cookie bars

soft chewy cookie bars with caramel pockets
sweet, salty, and loaded with crunchy pretzels

Ingredients

for the cookie base

1/2 cup butter softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda

for the filling

1/2 cup caramel sauce
1 cup mini pretzels crushed

for topping

extra pretzels
sea salt flakes
chocolate chips

Procedure

Preheat the oven to 180°C.

Line a square baking pan with parchment paper.

Beat butter and sugars until creamy.

Add egg and vanilla.

Mix in flour and baking soda.

Press two-thirds of the dough into the pan.

Spread caramel sauce evenly.

Sprinkle crushed pretzels over the caramel.

Crumble remaining dough on top.

Add chocolate chips and extra pretzel pieces.

Bake for 25–30 minutes until golden.

Cool completely.

Sprinkle with sea salt flakes.

Cut into bars and serve.

06/01/2026

🍫 cookies & cream lava brownies

ultra fudgy chocolate brownies
filled with creamy cookies & cream centers

Ingredients

for the brownie batter

2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup melted butter
1 tsp vanilla
3/4 cup flour
1/2 cup cocoa powder
1/2 tsp salt

for the filling

150g cream cheese
2 tbsp powdered sugar
6 crushed chocolate sandwich cookies

for topping

extra crushed cookies
white chocolate drizzle

Procedure

Preheat the oven to 175°C.

Line a square baking pan with parchment paper.

Mix cream cheese, powdered sugar, and crushed cookies.

Freeze spoonfuls of the filling for 20 minutes.

Whisk eggs, sugars, melted butter, and vanilla.

Add flour, cocoa powder, and salt.

Mix until smooth.

Spread half the brownie batter into the pan.

Place frozen cookies & cream filling portions evenly over the batter.

Cover with remaining brownie batter.

Sprinkle extra crushed cookies on top.

Bake for 25–30 minutes.

Cool completely.

Drizzle with melted white chocolate.

Cut into squares and serve.

06/01/2026

🍫 bakery-style double chocolate cookies

soft in the center with chewy edges
loaded with chocolate chips and rich cocoa flavor

Ingredients

1/2 cup butter softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1/3 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips

Procedure

Preheat the oven to 180°C.

Line a baking tray with parchment paper.

Beat butter, brown sugar, and sugar until creamy.

Add egg and vanilla.

Mix well.

Add flour, cocoa powder, baking soda, and salt.

Mix until a soft dough forms.

Fold in chocolate chips.

Scoop dough into equal balls.

Place on the baking tray, leaving space between each cookie.

Add a few extra chocolate chips on top.

Bake for 10–12 minutes.

Let cool on the tray for 5 minutes.

Transfer to a wire rack and cool completely.

06/01/2026

🥭 mango coconut tres leches cake

super moist tropical sponge cake
creamy mango topping with toasted coconut crunch

Ingredients

for the cake

3 eggs
3/4 cup sugar
1/3 cup oil
1/2 cup milk
1 tsp vanilla
1 1/4 cups flour
1 tsp baking powder

for the milk soak

1/2 cup condensed milk
1/2 cup evaporated milk
1/2 cup coconut milk

for the topping

1 cup whipped cream
1/2 cup mango puree
1 ripe mango diced

for decoration

1/3 cup toasted coconut flakes
mango cubes

Procedure

Preheat the oven to 175°C.

Whisk eggs and sugar until fluffy.

Add oil, milk, and vanilla.

Fold in flour and baking powder gently.

Pour into a lined square pan.

Bake for 25–30 minutes.

Cool completely.

Mix condensed milk, evaporated milk, and coconut milk.

Poke holes all over the cake.

Pour the milk mixture evenly over the cake.

Chill for 1 hour.

Fold mango puree into whipped cream.

Spread over the chilled cake.

Top with diced mango.

Sprinkle toasted coconut flakes generously.

Chill for 30 minutes before serving.

06/01/2026

🍪 biscoff cheesecake brownies

fudgy chocolate brownies topped with creamy biscoff cheesecake
rich, swirled, and irresistibly gooey

Ingredients

for the brownie layer

2 eggs
1/2 cup sugar
1/2 cup melted butter
1/3 cup cocoa powder
3/4 cup flour
1 tsp vanilla

for the cheesecake layer

250g cream cheese
1/4 cup sugar
1 egg
1 tsp vanilla

for the swirl

1/2 cup biscoff spread

for decoration

crushed biscoff cookies

Procedure

Preheat the oven to 175°C.

Whisk eggs and sugar until smooth.

Add melted butter and vanilla.

Mix in cocoa powder and flour.

Spread brownie batter into a lined square pan.

Beat cream cheese, sugar, egg, and vanilla until smooth.

Pour over the brownie layer.

Warm the biscoff spread slightly.

Drop spoonfuls over the cheesecake layer.

Swirl gently with a knife.

Sprinkle crushed biscoff cookies on top.

Bake for 35–40 minutes.

Cool completely.

Chill for 1 hour before slicing.

Cut into squares and serve.

05/31/2026

🍪 chocolate chip brioche rolls

soft buttery brioche filled with chocolate chips
golden bakery-style rolls with a fluffy texture

Ingredients

for the dough

3 cups flour
2 1/4 tsp instant yeast
3 tbsp sugar
1/2 tsp salt
3/4 cup warm milk
1 egg
1/4 cup softened butter

for the filling

3/4 cup chocolate chips

for the topping

1 egg beaten
2 tbsp melted butter

Procedure

Mix flour, yeast, sugar, and salt.

Add warm milk and egg.

Knead until combined.

Add softened butter and knead until smooth.

Cover and let rise for 1 hour.

Divide dough into 10 pieces.

Flatten each piece and add chocolate chips.

Shape into balls.

Place in a greased baking dish.

Cover and let rise for 30 minutes.

Brush with beaten egg.

Bake at 180°C for 20–25 minutes.

Brush with melted butter while warm.

Serve fresh and fluffy.

05/31/2026

🍫 mocha caramel crunch cheesecake bars

creamy coffee cheesecake with layers of caramel
crispy chocolate crunch and rich café-style flavor

Ingredients

for the crust

2 cups crushed chocolate biscuits
1/3 cup melted butter

for the cheesecake

250g cream cheese
1/2 cup sugar
2 eggs
1 tbsp instant coffee dissolved in 1 tbsp hot water
1 tsp vanilla

for the crunch layer

1 cup crushed wafer cookies
2 tbsp melted chocolate

for the topping

1/3 cup caramel sauce
chocolate shavings

Procedure

Preheat the oven to 170°C.

Mix biscuit crumbs and melted butter.

Press into a lined square pan.

Mix wafer crumbs and melted chocolate.

Sprinkle over the crust.

Beat cream cheese and sugar until smooth.

Add eggs one at a time.

Mix in coffee and vanilla.

Pour over the crust.

Bake for 35–40 minutes.

Cool completely.

Chill for 3 hours.

Drizzle caramel sauce over the top.

Decorate with chocolate shavings.

Cut into bars and serve chilled.

05/31/2026

🍓 strawberry cheesecake stuffed cinnamon rolls

soft cinnamon rolls filled with creamy cheesecake
sweet strawberry swirls and bakery-style finish

Ingredients

for the dough

3 cups flour
2 tbsp sugar
2 1/4 tsp instant yeast
3/4 cup warm milk
1 egg
1/4 cup butter softened

for the filling

200g cream cheese
1/4 cup sugar
1 tsp vanilla
1/2 cup strawberry jam

for the topping

1 cup powdered sugar
2 tbsp milk
fresh strawberries diced

Procedure

Mix flour, sugar, and yeast.

Add warm milk, egg, and butter.

Knead until smooth.

Cover and let rise for 1 hour.

Roll dough into a large rectangle.

Mix cream cheese, sugar, and vanilla.

Spread over the dough.

Spoon strawberry jam evenly over the cream cheese layer.

Roll tightly into a log.

Cut into rolls.

Arrange in a greased baking dish.

Cover and let rise for 30 minutes.

Bake at 180°C for 25–30 minutes.

Cool slightly.

Mix powdered sugar and milk.

Drizzle glaze over the warm rolls.

Top with fresh diced strawberries.

Serve warm.

05/30/2026

🍓 strawberry crunch ice cream loaf cake

vanilla cake layered with strawberry ice cream
crispy strawberry cookie crunch in every bite

Ingredients

for the cake

2 eggs
1/2 cup sugar
1/3 cup oil
1/2 cup milk
1 tsp vanilla
1 cup flour
1 tsp baking powder

for the ice cream layer

500ml strawberry ice cream softened

for the crunch layer

1 cup crushed vanilla cookies
1/2 cup freeze-dried strawberry crumbs
3 tbsp melted butter

for the topping

whipped cream
strawberry slices
extra cookie crunch

Procedure

Whisk eggs and sugar until fluffy.

Add oil, milk, and vanilla.

Fold in flour and baking powder gently.

Pour into a lined loaf pan.

Bake at 180°C for 25–30 minutes.

Cool completely.

Mix crushed cookies, strawberry crumbs, and melted butter.

Spread half the crunch mixture over the cake.

Cover with softened strawberry ice cream.

Sprinkle the remaining crunch mixture.

Freeze for 4 hours.

Decorate with whipped cream and fresh strawberry slices.

Freeze until ready to serve.

Slice and enjoy.

05/30/2026

🍮 pistachio kunafa cheesecake loaf

creamy cheesecake with crispy golden kunafa layers
rich pistachio flavor and crunchy texture in every bite

Ingredients

for the loaf

250g cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup heavy cream

for the kunafa layer

150g shredded kunafa pastry
3 tbsp melted butter

for the pistachio filling

1/2 cup pistachio cream
1/3 cup chopped pistachios

for the topping

pistachio cream drizzle
crushed pistachios
toasted kunafa

Procedure

Mix kunafa pastry with melted butter.

Press half into the bottom of a lined loaf pan.

Beat cream cheese and sugar until smooth.

Add eggs one at a time.

Mix in vanilla and heavy cream.

Pour half the cheesecake mixture over the kunafa layer.

Spread pistachio cream evenly.

Sprinkle chopped pistachios.

Cover with remaining cheesecake mixture.

Top with the remaining buttered kunafa.

Bake at 170°C for 45–50 minutes.

Cool completely.

Chill for at least 4 hours.

Decorate with pistachio cream drizzle, crushed pistachios, and toasted kunafa before serving.

05/30/2026

🍰 raspberry white chocolate lava loaf

soft vanilla loaf with pockets of melted white chocolate
fresh raspberries throughout with a gooey center

Ingredients

for the loaf
2 eggs
1/2 cup sugar
1/3 cup oil
1/2 cup milk
1 tsp vanilla
1 cup flour
1 tsp baking powder
1 cup raspberries

for the lava center
150g white chocolate
100g cream cheese

for the topping
white chocolate drizzle
freeze-dried raspberry crumbs
fresh raspberries

Procedure

Beat cream cheese until smooth.

Melt white chocolate and mix into the cream cheese.

Freeze the mixture in a log shape for 30 minutes.

Whisk eggs and sugar until fluffy.

Add oil, milk, and vanilla.

Fold in flour and baking powder gently.

Fold in raspberries carefully.

Pour half the batter into a lined loaf pan.

Place the frozen white chocolate filling in the center.

Cover with remaining batter.

Bake at 175°C for 40–45 minutes.

Cool for 10 minutes.

Drizzle with melted white chocolate.

Decorate with raspberry crumbs and fresh raspberries.

Slice while slightly warm for the lava effect.

05/30/2026

🍏 caramel apple cinnamon roll cheesecake

creamy cheesecake swirled with cinnamon apples
buttery cinnamon roll topping with rich caramel drizzle

Ingredients

for the crust
2 cups crushed cinnamon biscuits
1/3 cup melted butter

for the cheesecake filling
250g cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla

for the apple filling
2 apples diced
2 tbsp brown sugar
1 tsp cinnamon
1 tbsp butter

for the cinnamon swirl
2 tbsp melted butter
2 tbsp brown sugar
1 tsp cinnamon

for the topping
caramel sauce
mini cinnamon roll pieces

Procedure

Mix biscuit crumbs and melted butter.

Press into a springform pan and chill.

Cook apples, butter, brown sugar, and cinnamon until soft.

Beat cream cheese and sugar until smooth.

Add eggs one at a time and mix well.

Add vanilla.

Pour half the cheesecake mixture into the pan.

Spread the apple filling evenly.

Drizzle half the cinnamon swirl mixture.

Cover with remaining cheesecake batter.

Add remaining cinnamon swirl and gently marble with a knife.

Bake at 170°C for 45–50 minutes.

Cool completely and chill for 4 hours.

Decorate with mini cinnamon roll pieces.

Drizzle generously with caramel sauce before serving.

05/30/2026

🍮 coconut mango sticky rice cheesecake

creamy cheesecake inspired by thai mango sticky rice
sweet mango topping with rich coconut flavor

Ingredients

for the crust
2 cups crushed vanilla biscuits
1/3 cup melted butter

for the cheesecake filling
250g cream cheese
1/2 cup sugar
2 eggs
1/2 cup coconut cream
1/2 cup cooked sticky rice

for the mango topping
1 cup mango puree
1 tbsp sugar
1 tsp lemon juice

for decoration
fresh mango cubes
toasted coconut flakes

Procedure

Mix biscuit crumbs and melted butter.

Press into a springform pan and chill.

Beat cream cheese and sugar until smooth.

Add eggs one at a time.

Mix in coconut cream and cooked sticky rice.

Pour over the crust.

Bake at 170°C for 40–45 minutes.

Cool completely and chill for 4 hours.

Cook mango puree with sugar and lemon juice for 3 minutes.

Cool and spread over the cheesecake.

Decorate with fresh mango cubes and toasted coconut flakes.

Chill before serving.

05/29/2026

🍒 black cherry almond frangipane cake

buttery almond cake with juicy cherry pockets
bakery-style texture with rich nutty flavor

Ingredients

for the cake
2 eggs
1/2 cup sugar
1/2 cup butter softened
1 tsp vanilla
3/4 cup almond flour
1/2 cup flour
1 tsp baking powder

for the filling
1 cup black cherries pitted and halved

for the topping
1/3 cup sliced almonds
powdered sugar
extra cherries

Procedure

Beat butter and sugar until light and fluffy.

Add eggs one at a time and mix well.

Add vanilla.

Fold in almond flour, flour, and baking powder gently.

Spread the batter into a greased round pan.

Press cherries evenly into the batter.

Sprinkle sliced almonds over the top.

Bake at 175°C for 35–40 minutes until golden.

Cool completely.

Dust with powdered sugar.

Decorate with extra cherries before serving.

05/29/2026

🍏 apple butter snickerdoodle crumb cake

soft cinnamon cake layered with apple butter
thick buttery crumb topping with cozy bakery flavor

Ingredients

for the cake
2 eggs
1/2 cup sugar
1/2 cup milk
1/3 cup oil
1 tsp vanilla
1 cup flour
1 tsp baking powder
1 tsp cinnamon

for the filling
1/2 cup apple butter

for the crumb topping
3/4 cup flour
1/3 cup brown sugar
1 tsp cinnamon
5 tbsp melted butter

for finishing
cinnamon sugar mixture

Procedure

Whisk eggs and sugar until fluffy.

Add milk, oil, and vanilla.

Fold in flour, baking powder, and cinnamon gently.

Pour half the batter into a lined cake pan.

Spread apple butter evenly over the batter.

Cover with the remaining batter.

Mix flour, brown sugar, cinnamon, and melted butter until large crumbs form.

Scatter the crumb mixture generously over the cake.

Bake at 180°C for 35–40 minutes until golden.

Cool slightly and sprinkle with cinnamon sugar before serving.

05/29/2026

🍓 strawberry cheesecake cinnamon rolls

fluffy cinnamon rolls with creamy cheesecake filling
sweet strawberry swirl and bakery-style frosting

Ingredients

for the dough
2 1/2 cups flour
2 tbsp sugar
1 tsp instant yeast
3/4 cup warm milk
1 egg
3 tbsp melted butter

for the filling
150g cream cheese
2 tbsp sugar
1/2 cup strawberry jam
1 tsp cinnamon

for the frosting
1 cup powdered sugar
2 tbsp cream cheese
2 tbsp milk

topping
fresh strawberry pieces
freeze-dried strawberry crumbs

Procedure

Mix flour, sugar, yeast, warm milk, egg, and melted butter into a soft dough.

Knead until smooth and let rise for 1 hour.

Roll the dough into a rectangle.

Spread cream cheese evenly over the dough.

Mix strawberry jam with cinnamon and spread over the cream cheese.

Roll tightly and slice into rolls.

Arrange in a greased baking dish and let rise for 30 minutes.

Bake at 180°C for 20–25 minutes until golden.

Mix powdered sugar, cream cheese, and milk into a smooth frosting.

Spread over warm rolls and top with strawberry pieces and strawberry crumbs.

05/29/2026

🍓 strawberry shortcake crunch cheesecake

creamy baked cheesecake with strawberry crunch topping
sweet berry flavor with crunchy golden cookie texture

Ingredients

for the crust
2 cups crushed vanilla cookies
1/3 cup melted butter

for the cheesecake filling
250g cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
1/2 cup strawberry puree

for the crunch topping
1 cup crushed vanilla cookies
1/2 cup freeze-dried strawberries crushed
2 tbsp melted butter

topping
whipped cream
fresh strawberries

Procedure

Mix crushed vanilla cookies and melted butter.

Press into a springform pan and chill for 15 minutes.

Beat cream cheese and sugar until smooth.

Add eggs one at a time, then mix in vanilla and sour cream.

Fold in strawberry puree gently.

Pour filling over the crust.

Bake at 170°C for 40–45 minutes until set.

Cool completely and chill for 4 hours.

Mix cookie crumbs, freeze-dried strawberries, and melted butter.

Cover the cheesecake with the strawberry crunch mixture.

Decorate with whipped cream and fresh strawberries before serving.

05/28/2026

🍫 mocha almond crunch icebox cake

layers of coffee cream, chocolate biscuits, and almonds
no-bake dessert with rich café-style flavor

Ingredients

for the cream filling
2 cups whipped cream
200g cream cheese
1/4 cup powdered sugar
1 tbsp instant coffee dissolved in 1 tbsp hot water

for the layers
300g chocolate biscuits
1/2 cup milk
1/2 cup toasted almonds chopped

for the topping
chocolate ganache
almond pieces
cocoa powder

Procedure

Beat cream cheese and powdered sugar until smooth.

Mix in dissolved coffee.

Fold in whipped cream gently.

Dip chocolate biscuits briefly in milk.

Arrange a layer of biscuits in a dish.

Spread coffee cream over the biscuits.

Sprinkle chopped toasted almonds.

Repeat the layers until all ingredients are used.

Cover and chill for at least 6 hours or overnight.

Top with chocolate ganache, almonds, and cocoa powder before serving.

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