I tried this no-bake cheesecake recipe just before my maternity leave ended last November. This somehow turned out too soft without putting it in the freezer. Next time, I’ll try putting a lot more cream cheese to probably make this a little bit firmer.
6 pieces graham crackers
3 tbsp salted butter/margarine
1 tbsp nutella
1 tbsp nesquick/cocoa
1 tbsp brown sugar
8 oz cream cheese
1 cup condensed milk
1/8 cup or 1 small lemon
1 tsp vanilla extract
1. Crush the graham crackers until powder form. You may use a rolling pin to do this.
2. Add the rest of the crust ingredients and mix them all together
3. Press evenly on a 4-5 inch pan then set aside
1. Beat the cream cheese until smooth
2. Pour the condensed milk a little at a time while beating the cream cheese. Continue until all the condensed milk is mixed
3. Add the lemon and vanilla extract and mix.
4. Pour the filling into the crust
5. Refrigerate until firm
My sister said the crust tasted great but the filling for her is too lemony for her taste. My husband said the lemony taste was ok for him but the cheesecake was too soft.
I guess this turned out quite alright but I guess it needs further improvement later on 🙂 Probably need to tweak this recipe further.
I decided to try making use of our good old oven toaster at home for baking. I looked up a recipe online that would use an oven toaster and yes there is! So here it goes. I am not a guru on anything cooking but this turned out fine. I forgot to take a picture of the final product so I’ll just update this post in the future once I make another batch of this easy to make cookies. 🙂
Oven Toaster Baked Oatmeal Cookies
- 1 cup quick oats.
- 1/4 cup quick oats for coating the dough
- 3/4 cup sifted All-Purpose flour
- 1/4 cup Nesquick (it’s suppose to be cocoa powder but I didn’t have any in our pantry)
- 1 tbsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup margarine
- 1/2 cup canola oil (it’s supposed to be vegetable oil but this also worked for me)
- 1/2 cup white sugar (if you’re using cocoa powder, use 3/4 cup of sugar instead)
- 1 Egg
- In a mixing bowl combine all the dry ingredients (oatmeal, flour, nesquick, sugar, baking powder, salt) and mix until evenly distributed.
- Add the wet ingredients (vanilla, margarine, oil, egg) and mix until combined evenly.
- Use a spoon to scoop from the dough and then form it into a ball.
- Dip it into the oats to cover the formed ball.
- Grease your baking sheet and line the dough coated with oatmeal.
- Bake in an oven toaster for 7-10 minutes.
- After baking, let it cool then serve.
This makes around 15 very big oatmeal cookies.
I had a very small oven toaster (i think the baking sheet is only a 4×6 inch pan) so I had to make this in batches. The first batch fits 6 pieces and was cooked for 10 minutes since I didn’t pre-heat the oven. The next batch (6 pieces) had to be cooked in less time (around 7 minutes) since the oven was still hot. And even at 7 minutes, the edges of the cookie burned a little. The last batch (3 pieces) was also cooked for 7 minutes and this turned out to be burned at the bottom so I probably need to further limit the time to 5 minutes.
The taste, my husband and our helpers said it was tasty so I guess this turned out fine. 🙂