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Christmas dessert recipes

Christmas Yule log

Chocolate recipes

Christmas Yule log

5 minutes

Peter's luxury fruit cake

Christmas dessert

Peter’s luxury fruit cake

4 - 5 hours, plus cooling time

Molten chocolate and burnt caramel tart

Cake recipes

Molten chocolate and burnt caramel tart

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Pecan pebble ice-cream cake

Meringue cake with cream cheese icing and caramel cornflake crown

Christmas dessert

Meringue cake with cream cheese icing and caramel cornflake crown

40 minutes

Christmas mince pie crumble

Christmas dessert

Christmas mince pie crumble

40 minutes

Christmas trifle with Italian meringue

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Christmas trifle with Italian meringue

Christmas panetonne

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Christmas panetonne

No-bake cheesecake

Cake recipes

No-bake cheesecake

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No-bake cheesecake

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus 1 hour and 20 minutes chilling time

Ingredients

1 x 200 g packet Tennis biscuits
⅓ cup butter
100 g blueberries, plus extra to garnish
½ lemon, juiced
2 T sugar
Strawberries, to garnish
Raspberries, to garnish
2 plums, halved, to garnish

For the filling:

2 x 250 g tubs plain full-cream cream cheese
190 g full-cream sweetened condensed milk
1 lemon, zested

Method

Grease a round 24 cm loose-bottomed tart tin with a little oil.
Place the biscuits in a food processor and blitz until fine, or crush in a bag. Transfer to a bowl and mix in the butter.
Press the biscuit mixture firmly into the greased tart tin, and up the sides. Chill for 20 minutes.
To make the filling, beat the cream cheese until smooth and gradually add the condensed milk. Mix until well incorporated. Fold in the lemon zest.
Spoon the filling evenly into the tart tin. Chill for 1 hour.
Place the blueberries, lemon juice and sugar in a saucepan over a medium to high heat and cook for 5 minutes, or until soft and juicy.
When ready to serve, remove the cheesecake from the fridge and gently push the out of the tin. Garnish with the glazed blueberries, berries and plums.

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