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22nd Apr 2016

3 amazing no-bake treats that are ALL about chocolate

no oven required - sign us up!

Trine Jensen-Burke

It’s the weekend, but as none of us fancy spending any time slaving over a hot oven when the weather is as glorious as it is, we think some amazing no-bake treats are on the cards right about now.

Chocolate is always a winner in our book, and we are willing to bet you feel the same.

Here are three oh-so-easy treats you can whip up this weekend – no oven required!

1. No-Bake Chocolate Cheesecake Cups

Creamy, dreamy cheesecake-filled dark chocolate cups topped off with a pinch of sea salt. YUM.


4 ounces (1/2 of an 8-ounce package) cream cheese, at room temperature
2 Tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon freshly grated lemon zest
2 1/2 cups semisweet or dark chocolate chips
2 teaspoons vegetable oil
2 Tablespoons large flake sea salt


Small paper cupcake cups

Piping bag


In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined.

Transfer the mixture to a piping bag and refrigerate.
Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.

Line a mini muffin pan with the paper cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.

Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened.

(Recipe via


2. Chocolate Fudge

This fudge is so easy a child could make them. Seriously.


5 ounces evaporated milk
1-2/3 cups (11-2/3 ounces) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1-1/2 cups (3 ounces) mini marshmallows
1-1/2 cups (9-1/2 ounces) bittersweet chocolate chips
1/4 cup chopped walnuts, toasted (optional)
Flaky sea salt


Line an 8-by-8-inch square pan with tinfoil, and spray it lightly with nonstick spray.

Bring the evaporated milk, sugar, and salt to a simmer in a small saucepan set over medium-low heat; stir occasionally. Reduce the heat to low, and cook an additional 5 minutes, stirring occasionally; then take the pot off the heat and add the vanilla extract, marshmallows, chocolate, and walnuts if using them.

Let it sit untouched for 30 seconds, to allow the chocolate to start to melt, and then fold the marshmallows and chocolate in until no streaks remain.

Pour the fudge into the prepared square pan, using a rubber spatula to spread it out evenly to the edges of the pan. Sprinkle generously with sea salt. Allow to cool, and then refrigerate for at least half an hour before cutting into squares. Cut into 16 square pieces (or 32 smaller rectangles).

(Recipe via

Screen Shot 2016-04-22 at 15.11.51

3. No-Bake Chocolate Peanut Butter Bars

You had us at ‘chocolate peanut butter’


  • 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, melted
  • 1 cup graham cracker crumbs
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 3/4 cup rice crispy cereal
  • Instructions

    Line an 8×8 pan with parchment paper or lightly greased foil.

    In a large mixing bowl (or by hand with a spoon), beat together the melted butter, graham cracker crumbs, sugar, 1/2 cup peanut butter, and salt. Spread into the pan. Refrigerate at least 15 minutes.

    In a large heatproof bowl over a pan of simmering water (don’t let the bowl touch the water), melt together the chocolate chips and remaining 1/2 cup peanut butter. Remove from the heat and stir in the cereal. Spread on top of the chilled peanut butter layer. Refrigerate until chocolate is firm before serving. Store in an airtight container for up to 1 week.

    (Recipe via