Supreme Chocolate Cheesecake

Supreme Chocolate Cheesecake
Insanely decadent chocolate cheesecake for your indulgence! It’s like biting into creamy chocolate truffle, but in a cheesecake form.
Servings: 16
For crust:
  • 18 Oreo cookies (about 1 1/2 cups of crushed cookies)
  • 4 tablespoons unsalted butter, melted
For filling:
  • 2 cups (12oz) semi-sweet chocolate chips
  • 3 packages (24oz) cream cheese, softened
  • 1 can (14oz/400gr) sweetened condensed milk
  • 3 large eggs, at room temperature
  • 1/2 cup (125gr) sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon instant espresso powder, optional
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
For ganache:
  • 1 cup (240ml) heavy whipping cream
  • 4oz semi-sweet chocolate, chopped
  1. Preheat the oven to 350°F (177°C). Wrap 9-inch springform pan with double layer of aluminum foil
  2. In a small food processor, process the cookies until fine crumbs. Add melted butter and pulse until well combined.
  3. Press onto the bottom of prepared cake pan. Bake for 10 minutes.
  4. In a microwave-safe bowl, melt the chocolate chips in 30-second increments at 50% power until nice and smooth.
  5. In a large mixing bowl with whisk attachment, beat cream cheese until fluffy.
  6. Add sweetened condensed milk and beat until smooth.
  7. Add eggs, one at a time, beating well after each one.
  8. Add sour cream and give another good stir.
  9. Then stir in flour, espresso powder, vanilla extract and salt.
  10. Add melted chocolate. Mix until smooth, 1-2 minutes.
  11. Pour the batter into the prepared crust.
  12. Set the cake pan in a roasting pan and pour hot water up to half way of cheesecake pan. (Alternatively, if you don’t have large enough pan, you can fill another baking pan with hot water and place it on the bottom rack below the cheesecake pan.)
  13. Bake for 55-60 minutes, or until the center is almost to set. Open the oven door ajar and cool for an hour.
  14. Remove the cake on wire rack, and then in 10 minutes carefully run a knife around the edge of the pan. Cool until room temperature, and then refrigerate for at least 2-3 hours, or preferably overnight.
  15. To make the ganache, heat heavy whipping cream in the microwave until hot.
  16. Pour it over chopped chocolate. Let it sit for 2 minutes and then stir until smooth. Immediately pour the ganache over the cheesecake. Chill until set and serve.


Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
This insanely decadent Chocolate Mousse Cake may taste like fudge frosting but is made from just a few healthy whole food ingredients right in the blender!
  • 2 cups almonds
  • 2 tbsp maple syrup
  • 1 tbsp water (if needed)
  • 1 cup baked and mashed sweet potato
  • 1 cup Medjool dates
  • 1 1/2 cups non-dairy milk
  • 1/3 cup cacao powder
  1. Grind the almonds in a blender until they resemble a fine meal.
  2. Add the maple syrup and blend until you have a clumpy mixture. Add 1 tbsp of water if necessary so that it sticks together when pressed.
  3. Place a piece of parchment paper in the bottom of a 6 inch spring-form pan. Press the crust evenly into the bottom of the pan. Set aside.
  4. Preheat the oven to 350F.
  5. Combine all the mousse ingredients in a blender. Blend on high until very smooth and creamy.
  6. Pour on top of the crust and smooth the top.
  7. Bake for 45-50 minutes at 350F.
  8. Remove from the oven. Cool, then refrigerate overnight.
  9. Serve chilled from the fridge with berries or whipped cream on top!

Peanut Butter Stuffed Dates with Chocolate

Peanut Butter Stuffed Dates with Chocolate
Prep Time
10 mins
Total Time
10 mins
These peanut butter stuffed dates with chocolate are lightly salty, chewy, and incredibly sweet! Healthy vegan snickers with only four ingredients!
Course: Dessert
Servings: 10
  • 10 Medjool dates
  • 2-3 tablespoons peanut butter
  • 1/4 cup peanuts
  • 1/2 cup (about 4 oz) vegan dark chocolate
  1. Cut the dates open to remove the pit. It's best to cut down lengthwise into the dates.
  2. Then fill them with some peanut butter, add two or three peanut halves and put them back together.
  3. Next, melt the dark chocolate. You can either do this in a microwave or in a small sauce pot on the stove. Then dip the dates in the chocolate. Allow the chocolate to harden (this will take about 5 minutes) and you got healthy vegan snickers with just four ingredients!


Prep Time
15 mins
Total Time
15 mins
Servings: 6
  • ⅓ cup thinly sliced red onion
  • ¼ cup extra-virgin olive oil
  • 1½ tsp. red wine vinegar
  • 1½ tsp. dried oregano
  • 2-3 English cucumbers, thinly sliced
  • 1 cup plain Greek yogurt (full fat)
  • 1 Tbsp. fresh lemon juice
  • 1 clove garlic, pressed
  • ¼ cup fresh chopped dill
  • 1 tsp. kosher salt, plus more to taste
  • fresh ground black pepper
  1. In a small bowl, combine the red onion, olive oil, vinegar, and oregano. Let the onions marinate at room temperature while preparing the rest of the salad.
  2. Place the sliced cucumbers into a large salad bowl.
  3. Combine the Greek yogurt, lemon juice, garlic, dill, salt, black pepper, and then add to the cucumbers, along with the marinated onions. Toss everything together really well. Taste for salt and pepper.
  4. Refrigerate for 20-30 minutes before serving.

Nutella Pops

Nutella Pops
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Move over, fudgsicles! These homemade popsicles are just as easy as they are insanely delicious
  • 1 c. cool whip
  • 1/2 c. milk
  • 1/4 c. Nutella
  1. In a medium bowl, whisk together Cool Whip, milk and Nutella until combined.
  2. Pour mixture into six Dixie Cups.
  3. Top each with a small square of tin foil to cover cup. Using a knife, slice a small slit in the middle of each.
  4. Place a wooden popsicle stick in each slit and freeze until firm, 3 hours.
  5. When ready to serve, snip off a bit of the cup and peel off pop.

Quick and Easy Nutella Mousse

Quick and Easy Nutella Mousse

This 3 ingredient dessert will win you over immediately. Nutella Mousse is a quick, easy, and delicious dessert!

  • 3 cups heavy cream
  • ⅓ cup sugar
  • 1 cup Nutella
  1. Pour heavy whipping cream into the bowl of a stand mixer or a large mixing bowl. Pour in sugar. Use a hand mixer, or the whisk attachment on a stand mixer, to whip cream until stiff peaks form.
  2. Scoop the nutella into the bowl. Fold it together using a rubber spatula until all of the whipped cream is brown and loses its streaks.
  3. Scoop into serving dishes, or use a piping bag if you are being fancy.--=

  4. Serve immediately or refrigerate until ready to serve.