sweet

No-Bake Cheesecake Bites

No-Bake Cheesecake Bites Three-Way

This is a simple, no-bake dessert idea that’s perfect for summer entertaining (because who wants to turn on the oven when it gets hot outside?) For the graham cracker crust if you don’t have a food processor, you can put them in a ziplock bag and crush them by hands. Uneven crumbles will create different textures that will be even better.

You can cut these into bite-sizes as I did, but you can even serve it in like a typical cheesecake style by adding the mixture to the cake pan.

These creamy dessert bites stay well in the freezer, so make these ahead and whip them out for any surprise parties!

Total Time: 1 hour 30 minutes
Makes: 8 people

INGREDIENTS:

Crust:

  • 12 graham crackers sheets

  • 1/4 cup powdered sugar

  • 2 tsp kosher salt

  • 1 stick melted butter

Cheesecake Base:

  • 1 lb cream cheese, room temp

  • 1 cup powdered sugar

  • 1 tbsp rosewater

Topping:

  • dehydrated rose petals

  • 1 cup chocolate chips, melted

  • 1/4 cup raspberry jam

INSTRUCTIONS:

  1. In a food processor, pulse the graham crackers until finely crushed.

  2. In a large bowl, combine graham crackers, 1/4 cup powder sugar, salt, and melted butter. Stir until the mixture is well combined.

  3. Press the graham cracker mixture down into the baking dish, using a cup or spatula - press the mixture until it creates an even layer! Freeze for 15 minutes.

  4. In a stand mixer bowl, whip cream cheese with powdered sugar, and rosewater until everything is fully incorporated and smooth.

  5. Spread the cream cheese evenly on top of the chilled graham cracker crust. Freeze for at least 2 hours (overnight if you can).

  6. Transfer the cheesecake to a cutting board and slice into 1-inch squares - creating mini cheesecake bites.

Topping:

  1. Sprinkle cheesecake bites with rose petals.

  2. Dip some cheesecake bites into melted chocolate and cool in freezer, Finish with sea salt.

  3. Swirl raspberry jam onto the cheesecake bites and freeze.

Pistachio Halva Rice Krispies

Pistachio Halva Rice Krispies

I think Rice Krispie treats are one of the quintessential American desserts that everyone seems to love. It tastes like your childhood! I remember seeing my friends getting so excited when they saw a little blue wrapper during lunchtime while I was eating my halva tartine across from them.

Halva is a sweetened, condensed tahini that is quintessential to everyone in the Middle East. It’s chalky, sweet, and perfect to spread on a piece of toasted bread. I combined my Middle Eastern, American life into one dish: Pistachio Halva Rice Krispies.

Adding crumbled halva to the Rice Krispie mixture adds not only extra nutty, sweet flavors but also flaky texture. To make this extra delectable, I drizzled melted dark chocolate and finished it with even more pistachios. It’s the best of two worlds!

Now, whenever I serve this special treat to my clients, I can see their faces lighting up with joy and memories. But this time, they are tasting both their and my childhood.

Total Time: 1 hour 30 minutes
Makes: 8 people

INGREDIENTS:

  • 10 tbsp unsalted butter

  • 12 cups mini marshmallows

  • 16 cups crisp rice cereal

  • 10 oz pistachio halva

  • 1 cup heavy cream

  • 12 oz dark chocolate chips

  • 1/4 cup pistachios

INSTRUCTIONS:

  1. Melt the butter in a small saucepan over medium heat. Once the butter is fully melted, add marshmallow until it’s fully incorporated to the butter.

  2. In a large bowl, add crisp rice cereal. Pour marshmallow fluff to crisp rice cereal in a bowl. Mix everything with 1 tbsp of salt until everything is well combined.

  3. Add crumbled pistachio halva to the crisp rice cereal mixture. Mix everything well again.

  4. Transfer the mixture to the sheet pan to form the shape. Spread it thinly to make sure that it covers every inch of the sheet pan, and press it thoroughly, making sure there are no holes. Keep it in the fridge for an hour until it hardens.

  5. While the crisp rice cereal is in the fridge, make the chocolate drizzle by pouring heated heavy cream to dark chocolate chips in a bowl. Whisk it thoroughly until it becomes glossy and saucy.

  6. Drizzle the chocolate ganache on crisp rice cereal. Grate pistachios on top and generously sprinkle more pistachios to your liking.