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If you think it’s necessarily to stand over the stove all day to impress your friends with a nice dessert, think again! INGREDIENTS 140 g of Oreo cookies with chocolate filling 30 g of melted butter For the filling 400 g of homemade cottage cheese 200 g of melted white chocolate 150 g of heavy cream The crumbles of 2 Oreo cookies 1 tablespoon of instant gelatin Whipped cream and strawberries for garnishing PREPARATION 1. Blend the cookies and butter in a blender until the paste looks like wet sand. Place it at the bottom of a baking mold and press down firmly.  2. Put the gelatin in a bowl and add 4 tablespoons of boiled water. Let it expand for some time, according to package instructions. 3. Blend the cottage cheese, cream and chocolate in a blender. Use the pulse mode to make a smooth paste. 4. Microwave the gelatin until it melts and add it to the filling. Blend everything well one more time. 5. Add the cookie crumbles and mix ever...

Sometimes for dessert, you want something decadent and complex. Most of the time, though? We want something simple, easy, and delicious— like this ice-box cake! The fabulous no-bake dessert couldn’t be easier, and yet the finished product knocks more complicated desserts out of the park. Even better, you can use your favorite chocolate chip cookies – be they homemade or store-bought – to make it. When it’s layered with whipped cream, chocolate, and caramel, there’s really nothing better. Watch Tastemade show us how to put it together . This Chocolate Chip Cookie Ice-Box Cake Will Be Your New Go-To No-Bake Dessert INGREDIENTS 4 cups heavy cream, preferably organic 1/3 cup powdered sugar 1 tbsp. vanilla extract 48 thin and crispy chocolate chip cookies, such as Tate’s 1 bottle caramel sauce, such as Ghirardelli 1 bottle chocolate sauce, such as Ghirardelli 1 small dark chocolate bar, for shavings DIRECTIONS 1. In a stand mixer fitted with a whisk attachment...

This decadent no-bake chocolate tart tastes as good as it looks, yet couldn't be easier to make Ingredients 175 g digestive biscuits, finely crushed 150 g unsalted butter 100 ml double cream 200 g Fairtrade smooth dark chocolate, finely chopped 40 g shelled pistachios, chopped Method In a large bowl, mix the crushed biscuits with ⅔ of the melted butter. Press into the base and up the sides of a 20cm round, loose-bottomed cake tin. In a pan over a low heat, gently warm the cream with the remaining butter until just below boiling point. Remove from the heat and add the chocolate, stirring until melted. Allow the mixture to cool for 5 minutes, then pour into the base. Sprinkle over the pistachios and chill for 1-2 hours until set. Cook's tip: mix a handful of chopped fresh mint leaves through some crème fraîche and serve with the tart. homemadebyyou.co.uk