10 Easy Dessert Recipes With Few Ingredients

Table of Contents

Table of Contents

White Chocolate Cheesecake


300g biscuits

150g unsalted butter melted, plus extra to grease

400g white chocolate broken into pieces

300g full-fat cream cheese

250g mascarpone cheese

300ml double cream

200g raspberries

Preparation Instructions

Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.

Grease and line the base of cake tin. It is best to use a cake time that can be detached. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.

Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.

Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.

Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hours until the topping is set. Finally, decorate with raspberry.

Butter scotch pie 


100g dark chocolate

125g malted milk or digestive biscuits

66g pack butterscotch pudding whip

300ml milk

2 bananas

60g salted caramel sauce

Preparation Instruction

Melt 75g of the chocolate in the microwave. Put the biscuits in a food processor and bit until it resembles crumbs. Pour the melted chocolate onto the biscuit crumbs and process again. Spread the biscuit mixture across the base and up the sides of a shallow pie tin, then put in the fridge to set

Sprinkle the butterscotch pudding powder into the milk and whisk together until smooth. Slice the bananas. Take the tin out of the fridge and spread the salted caramel sauce over the base. Cover the caramel with the banana slices. The pudding will have started to thicken, so give it a brief whisk, then spoon it over the bananas. Put in the fridge for 5-10 mins to set. Melt the remaining chocolate and drizzle over the pie.

Banoffee pie

1 cup (200g) granulated sugar

⅓ cup water

⅛ teaspoon salt

3 ripe bananas, cut into 1-inch pieces


½ cup granulated sugar

¼ cup cornstarch

¼ teaspoon kosher salt

2 large eggs

2 cups whole milk

¼ cup banana simple syrup

2 tablespoons unsalted butter, cubed and chilled

½ teaspoon vanilla extract


2 cups vanilla wafers, crushed

¼ cup banana simple syrup

2 tablespoons butter, melted


1 pint heavy whipping cream

½ cup confectioners' sugar

2 large bananas, sliced



In a saucepan over medium heat, add sugar, water, and salt. Whisk frequently until the mixture comes to a low boil and sugar is dissolved (8-10 minutes).

Reduce heat to medium-low, cover, and simmer for 10 minutes.

Add chopped banana pieces, simmer for 10 more minutes.

Strain out bananas and set the syrup aside. You will use this in both the pie and the pie crust.


In a large bowl, combine the sugar, cornstarch, and salt.

Add the eggs, whisking to combine.

Add the milk and simple syrup and whisk until well combined, about 30 seconds.

Pour the mixture into the saucepan and cook over medium-low heat, stirring constantly until thickened, approximately 5 to 10 minutes.

Remove from the heat and whisk in the butter, 1 cube at a time.

Whisk in the vanilla extract.

Cover with plastic wrap and chill 2 hours.


In a food processor, add cookies and process until you have a fine crumb.

Pour in melted butter and simple syrup and pulse until the mixture is combined.

Press in the bottom and up the sides of a pie pan. Chill for 30 minutes.

oreo balls


1 package Oreos 

8 oz.cream cheese, softened

1 tsp pure vanilla extract 

2 cups white chocolate chips, melted

1/2 cup semisweet chocolate chips, melted


Use a food processor to crush cookies into fine crumbs.

Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and vanilla and stir until evenly combined.

Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls. Place on prepared baking sheet and freeze until slightly hardened, about 30 minutes. 

Dip the frozen balls in melted white chocolate until coated and return to baking sheet. Drizzle with semisweet chocolate.c Freeze until chocolate hardens, about 15 minutes. 

Chocolate pudding


1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tbsp cornstarch

1/2 tsp salt

2 1/2 cup milk

3 large egg yolks

3 oz.chopped bittersweet chocolate

2 tbsp butter

1 tsp pure vanilla extract

Whipped cream, for serving

Chocolate shavings, for serving


In a medium saucepan, combine sugar, cocoa powder, cornstarch, and salt. Slowly pour in milk, whisking to combine. Place saucepan over medium heat and whisk until mixture comes to a boil, 6 minutes. 

Place egg yolks in a medium heat proof bowl and beat until light and frothy. Slowly pour in about 1/2 cup hot cocoa mixture, whisking to combine. Slowly pour egg mixture back into sauce pan, whisking constantly. 

Return to medium heat, whisking, until thickened to a pudding-like consistency, about 3 minutes. 

Take off heat and whisk in chocolate, butter, and vanilla until smooth. If mixture looks lumpy at all, strain it through a fine mesh strainer. 

Pour into a large bowl and place plastic wrap directly on surface of pudding. Refrigerate until chilled, 2 hours. 

When ready to serve, spoon into individual bowls or ramekins and top with whipped cream and chocolate shavings. 

Pumpkin swiss roll 

1 cup granulated sugar

3/4 cup all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp pumpkin spice

3 large eggs

2/3 cup pumpkin puree

Powdered sugar, for rolling

For filling

12 oz cream cheese, softened

1 Tbsp butter, melted

1 tsp pure vanilla extract

1 1/4 cup powdered sugar

1/2 tsp salt


Preheat oven to 350°. Line a flat pan with parchment and grease with cooking spray. In a large bowl, combine sugar, flour, salt, baking soda, pumpkin spice, eggs, and pumpkin puree until just combined. Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes.

Meanwhile, lay out a large kitchen towel on your counter (try to use one with little to no texture) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper.

Starting at a short end, gently but tightly roll cake into a log. Let cool completely.

Meanwhile, make filling: In a large bowl, combine cream cheese, melted butter, vanilla, powdered sugar, and salt. Using a hand mixer, whip until smooth.

When cake is cooled, gently unroll (it’s ok if it remains slightly curled) and spread with cream cheese filling. Roll back up and dust with more powdered sugar. Slice and serve.

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