Today on Hellobee I’m sharing the easiest muffin recipe you will ever use. These muffins are super good for you and super easy to make, and they’re perfect for school lunches, after-school snacks and breakfasts on the go. Hop over to Hellobee and check them out!
If you’re still looking for the perfect dessert for your Easter lunch – look no further. These sweet little chocolate eggs are filled with (no-bake) cheesecake and lemon curd and they come together so quickly and easily! They will be a huge hit – I promise! Learn how to make them on Hellobee here.
Here’s what we made with those pretty ombré-dyed blue eggs: votive calends for our Easter table! I think they’re so pretty and they were really easy to make. See how on Hellobee here.
The funny thing about this cheesecake is that the original recipe is from Martha Stewart Kids. And yes – it’s a good one for kids to make because it’s so crazy easy (and no oven etc), and it always turns out good. I’ve made it with several different flavorings on several different crusts and it is always a hit. I even make it in individual little jars for extra cuteness!
Here’s the recipe:
- 150 grams butter
- 1 package digestive cookies (and a tablespoon of sugar if you wish)
- 600 grams cream cheese
- 1 tin sweetened condensed milk
- 1/4 cup lemon juice
- 1 tsp vanilla
- Melt the butter. Crush the cookies until they are very fine crumbs (I use an immersion blender. A food processor or a plastic bag and a rolling pin work equally well). Mix butter and crumbs together (adding a tablespoon of sugar if you wish) and press the mixture into a 9-inch springform pan. Flatten the bottom and press the crumb mix 1.5 – 2 inches up the sides of the pan. Chill for at least ten minutes.
- To make the filling, beat the cream cheese in a medium mixing bowl using an electric mixer at medium-high until smooth. Beat in the condensed milk, scraping down the sides of the bowl as you go. Beat in the lemon juice and vanilla.
- Pour the filling into the crust and smooth the top with a spatula. Cover with plastic wrap and leave to set in the fridge for at least two and a half hours.
- Unclasp the side of the pan and serve the cheesecake topped with garnishes like fresh fruit, berries or chocolate. I used marzipan Easter eggs. Enjoy!