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Recipes Hurry, Street, 8015 41st Avenue, Flushing, MI (2026)

11/03/2026

No-Bake KitKat Chocolate Cheesecake

A buttery cookie crust, creamy chocolate cheesecake packed with crunchy KitKat pieces, and a glossy chocolate topping. No oven needed!

Ingredients

For the crust:

2 cups graham cracker crumbs

6 tbsp unsalted butter, melted

For the filling:

16 oz cream cheese, softened

½ cup powdered sugar

7 oz semisweet chocolate, melted and cooled until lukewarm

1 cup cold heavy whipping cream

4 standard KitKat bars (1.5 oz each), chopped

For the topping:

4 oz semisweet chocolate, finely chopped

½ cup heavy cream

Extra KitKat pieces, for decoration

How to Make It

Mix the graham cracker crumbs with melted butter. Press firmly into the bottom of a parchment-lined 8-inch springform pan. Refrigerate for 20 minutes.

Whip the cold heavy cream in a separate bowl until stiff peaks form.

Beat the cream cheese and powdered sugar until smooth. Mix in the cooled melted chocolate, then stir in the chopped KitKat. Gently fold in the whipped cream.

Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.

For the topping, heat the cream until steaming. Pour over the chopped chocolate, let stand for 2 minutes, then stir until smooth. Cool until barely warm.

11/03/2026

No-Bake Mini Blueberry Cheesecakes

A chocolate cookie crust, creamy vanilla and blueberry layers, and a generous topping of fresh blueberries. Beautiful little desserts for your next gathering!

Makes: 12 mini cheesecakes

Ingredients

For the Crust:

18 Oreo cookies, finely crushed with filling

3 tbsp (42 g) unsalted butter, melted

For the Blueberry Purée:

1½ cups (225 g) fresh or frozen blueberries

2 tbsp granulated sugar

1 tbsp lemon juice

For the Cheesecake Filling:

16 oz (454 g) full-fat brick cream cheese, softened

¾ cup (90 g) powdered sugar

1 tsp vanilla extract

1 cup (240 ml) cold heavy whipping cream

2 tsp unflavored powdered gelatin

3 tbsp cold water

For Decoration:

¼ cup blueberry jam

2 cups fresh blueberries, washed and dried

Small fresh mint sprigs

How to Make It

Prepare the molds: Place twelve 2½-inch dessert rings on a parchment-lined tray and line their sides with acetate. Mix Oreo crumbs with melted butter. Divide among the rings, press firmly, and refrigerate.

Cook the blueberries: Simmer blueberries, sugar, and lemon juice over medium-low heat for 8–12 minutes, stirring and mashing, until thickened. Blend until smooth. You need about ½ cup thick purée; reduce further if necessary, then cool completely.

Prepare the gelatin: Sprinkle gelatin over the cold water in a small bowl. Let stand for 5 minutes, then heat gently in short microwave bursts until dissolved. Do not boil. Cool until lukewarm and still liquid.

Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Stir 2 tbsp of this mixture into the gelatin, then beat it back into the remaining filling. In a separate bowl, whip heavy cream to stiff peaks and gently fold it in.

Create the layers: Divide the filling equally between two bowls. Leave one vanilla and fold the cooled blueberry purée into the other. Spoon the vanilla filling over the crusts and smooth. Carefully add the blueberry filling on top and level the surfaces.

Chill: Cover and refrigerate for at least 6 hours, preferably overnight, until firm. Remove the rings and peel away the acetate.

11/03/2026

Pineapple Coconut Layer Cake

Soft pineapple cake, creamy coconut frosting, and a snowy coconut coating—finished with an elegant pineapple topping!

Servings: 12–14

Ingredients

For the Cake:

2½ cups (300 g) all-purpose flour

2½ tsp baking powder

½ tsp salt

¾ cup (170 g) unsalted butter, softened

1½ cups (300 g) granulated sugar

4 large eggs, at room temperature

2 tsp vanilla extract

½ cup (120 ml) canned unsweetened coconut milk, stirred

¼ cup (60 ml) pineapple juice

1 cup (240 g) crushed pineapple, well drained

For the Coconut Frosting:

16 oz (454 g) full-fat brick cream cheese, softened

¾ cup (170 g) unsalted butter, softened

4 cups (480 g) powdered sugar, sifted

1 tsp vanilla extract

½ tsp coconut extract

For Decoration:

2 cups sweetened shredded coconut

Thin pineapple slices, patted dry

Unsweetened coconut ribbons

How to Make It

Prepare the pans: Preheat oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.

Make the batter: Whisk flour, baking powder, and salt together. In a separate bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.

Combine: Mix coconut milk with pineapple juice. Add the dry ingredients to the butter mixture in three additions, alternating with the liquids in two additions. Mix just until combined, then fold in drained pineapple.

Bake: Divide batter evenly among the pans. Bake for 25–32 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn onto wire racks and cool completely.

Make the frosting: Beat butter until creamy. Add powdered sugar gradually, then beat in vanilla and coconut extract. Add cream cheese and beat briefly, just until smooth. Refrigerate for 20–30 minutes if too soft to spread.

Assemble: Stack the cake layers with frosting between each. Frost the top and sides, reserving about ½ cup for decoration. Gently press shredded coconut onto the sides and sprinkle lightly over the top.

Decorate: Arrange thin pineapple slices in an overlapping crescent. Pipe three frosting rosettes among the slices and finish with coconut ribbons. Chill for 1 hour before slicing.

11/03/2026

No-Bake Chocolate Crunch Cheesecake Cups

A crunchy Oreo base, fluffy chocolate cheesecake filling, and silky ganache topped with crispy chocolate pieces. Easy to prepare and perfect for parties!

Makes: 12 small cups (4–5 oz each)

Ingredients

For the Crust:

18 Oreo cookies, finely crushed with filling

3 tbsp (42 g) unsalted butter, melted

For the Chocolate Cheesecake:

16 oz (454 g) full-fat brick cream cheese, softened

½ cup (60 g) powdered sugar

1 tsp vanilla extract

7 oz (200 g) semisweet chocolate, melted and cooled until barely warm

1 cup (240 ml) cold heavy whipping cream

For the Ganache:

4 oz (113 g) milk chocolate, finely chopped

¼ cup (60 ml) heavy cream

For the Crunchy Topping:

⅓ cup chocolate-covered crispy rice cereal or crushed crispy chocolate candy

How to Make It

Prepare the crust: Mix crushed Oreos with melted butter. Divide among 12 dessert cups and press gently into an even layer. Refrigerate while preparing the filling.

Make the chocolate filling: Beat softened cream cheese, powdered sugar, and vanilla until smooth. Beat in the cooled melted chocolate until fully combined.

Fold in the cream: In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold into the chocolate mixture in two additions.

Fill the cups: Spoon or pipe the cheesecake filling over the cookie bases. Smooth the tops, leaving room for ganache. Refrigerate for 2 hours.

Add the ganache: Heat the cream until steaming. Pour over chopped milk chocolate and let stand for 2 minutes. Stir until smooth, then cool until barely warm and pourable. Spoon a thin layer over each cup.

Chill and finish: Refrigerate for another 2 hours, until set. Sprinkle with crispy chocolate pieces just before serving to keep them crunchy.

Keep refrigerated until ready to enjoy.

11/03/2026

No-Bake Chocolate Raspberry Mousse Cake

A crunchy chocolate cookie crust, silky chocolate mousse, and glossy ganache topped with fresh raspberries. An elegant dessert you can make ahead!

Servings: 10–12

Ingredients

For the Crust:

24 Oreo cookies, finely crushed with filling

4 tbsp (57 g) unsalted butter, melted

For the Chocolate Mousse:

12 oz (340 g) semisweet chocolate, finely chopped

2½ cups (600 ml) heavy whipping cream, divided

¼ cup (30 g) powdered sugar

1 tsp vanilla extract

For the Ganache:

4 oz (113 g) semisweet chocolate, finely chopped

½ cup (120 ml) heavy cream

For Decoration:

1½ cups fresh raspberries, washed and thoroughly dried

How to Make It

Prepare the crust: Line the bottom of an 8-inch springform pan with parchment paper and the sides with acetate or a parchment collar. Mix crushed Oreos with melted butter. Press firmly into the bottom and refrigerate for 30 minutes.

Melt the chocolate: Heat ¾ cup of the mousse cream until steaming. Pour over the chopped chocolate, let stand for 2 minutes, then stir until smooth. Cool until barely warm but still fluid.

Make the mousse: Whip the remaining 1¾ cups cold cream with powdered sugar and vanilla to medium-stiff peaks. Stir one-quarter of the whipped cream into the chocolate, then gently fold in the rest until evenly combined.

Fill and chill: Spread the mousse over the crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.

Add the ganache: Heat the ganache cream until steaming and pour over the chopped chocolate. Let stand for 2 minutes, then stir until smooth. Cool until barely warm and pourable. Spread over the chilled mousse and refrigerate for another hour.

Decorate and serve: Carefully remove the pan and collar. Arrange raspberries around the top edge. Slice with a warm, dry knife, wiping it clean between cuts. Keep refrigerated until serving.

11/03/2026

No-Bake Chocolate Chip Cheesecake

A buttery cookie crust, creamy chocolate-flecked filling, and rich chocolate topping—finished with whipped cream and chocolate candies!

Ingredients

For the Crust:

2 cups (240 g) graham cracker crumbs

½ cup (113 g) unsalted butter, melted

For the Filling:

24 oz (680 g) full-fat brick cream cheese, softened

1 cup (120 g) powdered sugar

2 tsp vanilla extract

1¼ cups (300 ml) cold heavy whipping cream

3 oz (85 g) semisweet chocolate, finely grated

For the Chocolate Topping:

4 oz (113 g) semisweet chocolate, chopped

⅓ cup (80 ml) heavy cream

For Decoration:

¾ cup (180 ml) cold heavy whipping cream

2 tbsp powdered sugar

½ tsp vanilla extract

16–20 milk chocolate balls or malted milk balls

¼ cup finely grated milk chocolate

How to Make It

Make the crust: Line the bottom of a 9-inch springform pan with parchment paper. Mix graham cracker crumbs with melted butter. Press firmly into the bottom and refrigerate for 30 minutes.

Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold into the cream cheese mixture, then fold in the grated semisweet chocolate.

Chill: Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 8 hours, preferably overnight, until firm.

Add the chocolate topping: Heat the cream until steaming. Pour over the chopped chocolate, let stand for 2 minutes, then stir until smooth. Cool until barely warm and still pourable. Spread over the chilled cheesecake and refrigerate for 30–60 minutes, until set.

Decorate: Whip the remaining cold cream with powdered sugar and vanilla to stiff peaks. Carefully remove the springform ring. Pipe small rosettes around the edge and place a chocolate ball on each. Sprinkle grated milk chocolate over the center.

11/03/2026

No-Bake Strawberry Cheesecake

A buttery graham cracker crust, creamy vanilla cheesecake filling, and fresh strawberries make this dessert perfect for sharing!

Servings: 10–12

Ingredients

For the Crust:

3 cups (360 g) graham cracker crumbs

¾ cup (170 g) unsalted butter, melted

2 tbsp granulated sugar

For the Filling:

24 oz (680 g) full-fat brick cream cheese, softened

1 cup (120 g) powdered sugar

2 tsp vanilla extract

1 tbsp lemon juice

1¼ cups (300 ml) cold heavy whipping cream

For the Topping:

1 lb (454 g) fresh strawberries, hulled and sliced

How to Make It

Prepare the crust: Line the bottom of a 9-inch springform pan with parchment paper. Mix graham cracker crumbs, melted butter, and sugar until evenly moistened. Press firmly across the bottom and about 2 inches up the sides. Refrigerate for 30 minutes.

Make the filling: Beat softened cream cheese and powdered sugar until completely smooth. Mix in vanilla and lemon juice.

Whip the cream: In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold it into the cream cheese mixture until combined.

Fill and chill: Spoon the filling into the crust and smooth the top. Cover and refrigerate for at least 8 hours, preferably overnight, until firm.

Decorate: Carefully release the pan. Pat the sliced strawberries dry and arrange them around the top edge, leaving the creamy center visible.

11/03/2026

Four-Flavor Dessert Cups A Sweet Treat for Everyone!

Chocolate, strawberry, Biscoff, and Oreo—all layered with fluffy cream for a beautiful party dessert spread.

Ingredients

Cream Base:

16 oz cream cheese, softened

1 cup powdered sugar

2 tsp vanilla extract

3 cups cold heavy whipping cream

Chocolate Cups:

1½ cups crumbled baked chocolate cake, completely cooled

3 oz semisweet chocolate, melted and cooled until barely warm

Chocolate sprinkles

Strawberry Chocolate Cups:

1½ cups diced strawberries, plus 4 whole strawberries

1 cup crumbled baked chocolate cake

1 tbsp unsweetened cocoa powder, sifted

Biscoff Cups:

1 cup finely crushed Biscoff cookies

¼ cup Biscoff cookie butter, gently warmed

4 whole Biscoff cookies

Oreo Cups:

12 Oreo cookies, crushed

4 whole Oreo cookies

1 tbsp unsweetened cocoa powder, sifted

How to Make It

Prepare the cream: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold into the cream cheese mixture, then divide evenly among four bowls.

Make the chocolate cups: Fold cooled melted chocolate into one bowl. Alternate chocolate cake crumbs and chocolate cream in 4 cups. Finish with piped chocolate cream and sprinkles.

Make the strawberry cups: Fold 1 tbsp cocoa into the second bowl. Divide diced strawberries among 4 cups, then layer with cocoa cream and chocolate cake crumbs. Pipe cream on top.

Make the Biscoff cups: Alternate Biscoff crumbs and vanilla cream from the third bowl in 4 cups. Finish with piped cream, a drizzle of cookie butter, and reserved crumbs.

Make the Oreo cups: Fold the remaining 1 tbsp cocoa into the fourth bowl. Alternate crushed Oreos and cocoa cream in 4 cups, finishing with cookie crumbs.

Chill and decorate: Cover and refrigerate for at least 2 hours. Just before serving, add whole strawberries, Biscoff cookies, and Oreos to their matching cups.

11/03/2026

No-Bake Mocha Cheesecake

A crunchy chocolate cookie crust, creamy coffee filling, and glossy chocolate ganache—finished with mocha whipped cream and wafer rolls!

Ingredients

For the Crust:

24 Oreo cookies, finely crushed with filling

4 tbsp (57 g) unsalted butter, melted

For the Coffee Cheesecake:

24 oz (680 g) full-fat brick cream cheese, softened

1 cup (120 g) powdered sugar

2 tbsp instant espresso powder

1 tbsp hot water

2 tsp vanilla extract

1¼ cups (300 ml) cold heavy whipping cream

For the Ganache:

4 oz (113 g) semisweet chocolate, finely chopped

⅓ cup (80 ml) heavy cream

For Decoration:

¾ cup (180 ml) cold heavy whipping cream

2 tbsp powdered sugar

1 tsp unsweetened cocoa powder

½ tsp instant espresso powder

1 tsp hot water

12–16 small milk chocolate discs

6–8 chocolate-filled wafer rolls, halved

How to Make It

Prepare the crust: Line the bottom of a 9-inch springform pan with parchment paper. Mix cookie crumbs with melted butter, press firmly into the bottom, and refrigerate for 30 minutes.

Mix the coffee filling: Dissolve the espresso powder in hot water and let cool completely. Beat cream cheese and powdered sugar until smooth, then mix in the cooled coffee and vanilla.

Fold in the cream: In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold into the coffee mixture. Spread over the crust and smooth the top. Cover and refrigerate for at least 8 hours, preferably overnight, until firm.

Add the ganache: Heat the cream until steaming and pour over the chopped chocolate. Let stand for 2 minutes, then stir until smooth. Cool until barely warm and pourable. Spread over the chilled cheesecake and refrigerate for 1 hour.

Decorate: Dissolve the decoration espresso powder in hot water and cool completely. Whip the decoration cream, powdered sugar, cocoa, and cooled coffee to stiff peaks. Carefully release the cheesecake from the pan and pipe rosettes around the edge. Add chocolate discs and wafer rolls just before serving.

11/02/2026

No-Bake Triple Chocolate Cheesecake Bars

A rich chocolate cookie base, creamy chocolate cheesecake filling, and silky ganache topping—three delicious layers with no oven needed!

Ingredients

Chocolate Cookie Base

2 cups (200 g) finely crushed graham crackers or plain tea biscuits

2 tbsp unsweetened cocoa powder

4 oz (113 g) semisweet chocolate, chopped

¼ cup (60 ml) heavy cream

3 tbsp (42 g) unsalted butter, softened

Chocolate Cheesecake Filling

16 oz (454 g) full-fat brick cream cheese, softened

½ cup (113 g) unsalted butter, softened

1 cup (120 g) powdered sugar, sifted

¼ cup (25 g) unsweetened cocoa powder, sifted

1 tsp vanilla extract

Chocolate Ganache

4 oz (113 g) semisweet chocolate, chopped

⅓ cup (80 ml) heavy cream

How to Make It

Prepare the pan: Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal.

Melt the chocolate: Combine the base chocolate and cream in a microwave-safe bowl. Heat in 15-second bursts, stirring between each, until smooth.

Make the base: Mix the cookie crumbs with cocoa powder. Add the chocolate mixture and softened butter; stir until evenly moistened. Press firmly into the prepared pan, reaching all four corners. Refrigerate for 30 minutes.

Prepare the filling: Beat the cream cheese and butter until smooth. Add powdered sugar and cocoa, mixing on low before beating until creamy. Mix in vanilla.

Add the middle layer: Spread the filling evenly over the chilled base. Smooth the surface and refrigerate for 1–2 hours, until firm.

Make the ganache: Heat the cream until steaming, then pour over the chopped chocolate. Let stand for 2 minutes, then stir until smooth. Cool until barely warm and still pourable.

Finish and chill: Spread the ganache over the filling. Refrigerate for at least 4 hours, preferably overnight, until fully set.