Recipes Yummy

Recipes Yummy 🍪 Sharing easy cookie & dessert recipes every day. Simple ingredients. Real flavors. Made with love by Ella.
(13)

No-Bake Lemon Cheesecake
22/08/2026

No-Bake Lemon Cheesecake

Lemon Blueberry CakeThe most delicious lemon blueberry cake with cream cheese frosting! Tangy, tender lemon cake with po...
22/08/2026

Lemon Blueberry Cake

The most delicious lemon blueberry cake with cream cheese frosting! Tangy, tender lemon cake with pockets of jammy blueberries, and luscious frosting. Full of bright and refreshing flavors! Perfect Easter cake or spring dessert.

Pistachio Stuffed Lava Cookies
21/08/2026

Pistachio Stuffed Lava Cookies

Rhubarb Custard Pie⏱ Total Time: 3 hours 15 minutesIngredients1 unbaked 9-inch pie crust4 cups rhubarb, chopped into sma...
31/07/2026

Rhubarb Custard Pie

⏱ Total Time: 3 hours 15 minutes

Ingredients

1 unbaked 9-inch pie crust

4 cups rhubarb, chopped into small pieces

3 large eggs

1½ cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

1 cup heavy cream (or half-and-half)

1 teaspoon vanilla extract

1 tablespoon butter, cut into small pieces

Optional (for a shiny crust):

1 egg

1 tablespoon milk

A little coarse sugar

Directions

1. Heat your oven to 375°F (190°C).

2. Place the pie crust in a 9-inch pie pan and press the edges.

3. Spread the chopped rhubarb evenly over the bottom of the crust.

4. In a large bowl, mix the eggs, sugar, flour, salt, cream, and vanilla until everything is smooth.

5. Slowly pour the mixture over the rhubarb.

6. Place the small butter pieces on top.

7. If you're adding a top crust or lattice, place it on now. Brush it with the egg and milk mixture, then sprinkle a little coarse sugar on top.

8. Bake for 55–60 minutes. The crust should be golden, and the filling should be set with just a tiny wobble in the middle.

9. If the crust starts getting too dark, cover the edges with foil for the last 15–20 minutes.

10. Let the pie cool for at least 2 hours before cutting it. This helps the filling become firm.

Helpful Tips

Fresh rhubarb gives the best taste and texture.

If you're using frozen rhubarb, let it thaw first and drain away the extra water.

Let the pie cool completely before slicing.

It tastes even better the next day after chilling in the fridge.

Serve with whipped cream or a scoop of vanilla ice cream for an extra delicious treat.

Storage

Fridge: Keep covered for up to 4 days.

Freezer: Wrap well and freeze for up to 2 months. Let it thaw overnight in the fridge before serving.

30/07/2026

Triple Chocolate Cheesecake

Ingredients

Crust

2 cups chocolate cookie crumbs

½ cup unsalted butter, melted

Chocolate Filling

250 g cream cheese, softened

½ cup sugar

100 g dark chocolate, melted

1 egg

½ tsp vanilla extract

Vanilla Filling

250 g cream cheese, softened

½ cup sugar

1 egg

1 tsp vanilla extract

Ganache

150 g dark chocolate, chopped

½ cup heavy cream

Chocolate chunks, for topping

Directions

Preheat the oven to 160°C (320°F). Mix the cookie crumbs with the melted butter and press into the bottom of a springform pan. Chill for 10 minutes.

Beat the chocolate filling ingredients until smooth, then pour over the crust. In a separate bowl, prepare the vanilla filling and gently spread it over the chocolate layer.

Bake for 45–50 minutes, until the center is slightly set. Cool completely, then refrigerate for at least 4 hours.

Warm the heavy cream until hot, pour it over the chopped chocolate, and stir until smooth. Spread the ganache over the chilled cheesecake, top with chocolate chunks, and chill for another 30 minutes before serving.

Apple Cake with RaisinsIngredientsCake Batter2 cups all-purpose flour1 tsp baking powder½ tsp cinnamon½ cup unsalted but...
29/07/2026

Apple Cake with Raisins

Ingredients

Cake Batter

2 cups all-purpose flour

1 tsp baking powder

½ tsp cinnamon

½ cup unsalted butter, softened

¾ cup sugar

3 eggs

1 tsp vanilla extract

½ cup milk

Apple Filling

3 apples, peeled and diced

½ cup raisins

1 tbsp lemon juice

2 tbsp brown sugar

½ tsp cinnamon

Directions

Preheat the oven to 175°C (350°F). Grease and line a cake pan with parchment paper.

Mix the diced apples with lemon juice, brown sugar, cinnamon, and raisins. Set aside.

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla. Gradually add the flour, baking powder, cinnamon, and milk until the batter is smooth.

Fold in the apple and raisin mixture, then pour into the prepared pan. Bake for 40–45 minutes until golden and a toothpick inserted in the center comes out clean.

Let the cake cool before slicing. Serve with a dusting of powdered sugar or a cup of coffee.

Cinnamon Roll CheesecakeIngredientsCrust1½ cups graham cracker crumbs¼ cup melted butterCheesecake Filling4 (8 oz) packa...
29/07/2026

Cinnamon Roll Cheesecake

Ingredients

Crust

1½ cups graham cracker crumbs

¼ cup melted butter

Cheesecake Filling

4 (8 oz) packages cream cheese, softened

1 cup white sugar

½ cup sour cream

¼ cup all-purpose flour

4 eggs

2 tsp vanilla extract

Cinnamon Swirl

½ cup brown sugar

3 tsp ground cinnamon

Directions

Preheat the oven to 163°C (325°F). Mix the graham cracker crumbs with the melted butter and press firmly into a 9-inch springform pan.

Beat the cream cheese until smooth, then mix in the sugar, sour cream, and flour. Add the eggs one at a time, followed by the vanilla.

Pour half of the cheesecake batter over the crust. Mix the brown sugar and cinnamon together, then sprinkle evenly over the batter. Add the remaining cheesecake mixture and gently swirl with a knife for a marbled effect.

Bake for 60 minutes. Turn off the oven and let the cheesecake rest inside for 1 hour with the door closed. Cool completely, then refrigerate for at least 4 hours before slicing and serving.

Chocolate Mousse BrowniesIngredientsBrownie Base½ cup unsalted butter, melted1 cup granulated sugar2 eggs1 tsp vanilla e...
29/07/2026

Chocolate Mousse Brownies

Ingredients

Brownie Base

½ cup unsalted butter, melted

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ tsp salt

¼ tsp baking powder

Ganache

1 cup semi-sweet chocolate chips

½ cup heavy cream

Chocolate Mousse

1 cup cold heavy whipping cream

½ cup milk chocolate, melted and cooled

2 tbsp powdered sugar

1 tsp vanilla extract

Topping

Chocolate curls or shaved chocolate

Directions

Preheat the oven to 175°C (350°F). Grease and line an 8-inch square baking pan.

Whisk the melted butter with the sugar, then add the eggs and vanilla. Stir in the cocoa powder, flour, salt, and baking powder until just combined. Pour the batter into the pan and bake for 20–25 minutes. Let the brownie cool completely.

Heat the heavy cream until hot, pour it over the chocolate chips, and stir until smooth. Spread the ganache over the brownie and chill for 20 minutes.

Whip the cold cream with the powdered sugar and vanilla until soft peaks form. Fold in the cooled melted chocolate until smooth, then spread or pipe the mousse over the ganache.

Finish with chocolate curls and refrigerate for at least 2 hours before slicing and serving.

Creamy Coffee CheesecakeIngredientsCrust2 cups crushed digestive biscuits or graham cracker crumbs½ cup unsalted butter,...
29/07/2026

Creamy Coffee Cheesecake

Ingredients

Crust

2 cups crushed digestive biscuits or graham cracker crumbs

½ cup unsalted butter, melted

Coffee Filling

500 g cream cheese, softened

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

½ cup sour cream

2 tbsp strong espresso or cooled instant coffee

1 tbsp all-purpose flour

Topping

½ cup dark chocolate, melted

¼ cup heavy cream

Cocoa powder, for dusting

Directions

Preheat the oven to 160°C (325°F). Mix the biscuit crumbs with the melted butter and press firmly into a springform pan. Chill for 10 minutes.

Beat the cream cheese and sugar until creamy. Add the eggs one at a time, then mix in the vanilla, sour cream, flour, and coffee until smooth. Pour the filling over the crust.

Bake for 50–55 minutes, until the edges are set and the center still has a slight jiggle. Let cool completely, then refrigerate for at least 6 hours or overnight.

Combine the melted chocolate with the heavy cream until smooth, drizzle over the chilled cheesecake, and finish with a generous dusting of cocoa powder.

🍓 Strawberry Red Velvet Cheesecake BarsIngredientsFor the Red Velvet Cake Layers1 cup all-purpose flour1 tbsp cocoa powd...
28/07/2026

🍓 Strawberry Red Velvet Cheesecake Bars

Ingredients
For the Red Velvet Cake Layers
1 cup all-purpose flour
1 tbsp cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp white vinegar
½ cup buttermilk
1 tsp red food coloring
For the Cheesecake Layer
16 oz (450 g) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream
For the Strawberry Glaze
1 cup fresh strawberries, pureed
¼ cup sugar
1 tbsp cornstarch
2 tbsp water
Garnish
Fresh strawberries
Whipped cream

Instructions
Preheat the oven to 350°F (175°C). Prepare a square baking pan.
Mix the dry ingredients. In another bowl, beat butter and sugar until fluffy. Add the egg, vanilla, vinegar, buttermilk, and red food coloring. Combine with the dry ingredients.
Bake the batter for 20–25 minutes. Cool completely, then slice horizontally into two thin layers.
Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped cream.
Place one cake layer in the pan, spread the cheesecake filling evenly, and top with the second cake layer. Chill for 2 hours.
Cook the strawberry puree, sugar, cornstarch, and water over medium heat until thickened. Let it cool completely.
Spread the strawberry glaze over the chilled cheesecake and refrigerate for 1 hour.
Cut into bars and garnish with fresh strawberries and whipped cream before serving.

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