Coinneach Macleod's here to whip up the perfect pudding for the occasion by making a delicious, ‘no bake’ cheesecake.

This rich and boozy cheesecake makes a great dessert for grown ups. Substitute the rum with orange juice for an alcohol-free version. Preheat the oven to 180C/350F/Gas 4. Grease and line and 20cm ...

The filling is made with actual eggnog ... Reduce oven temperature to 250°F (do not remove cheesecake from oven), and bake at 250°F for 45 minutes. Turn oven off (keep door closed); let ...

TikToker and food blogger, Sarah Rossi, shared her simple recipe of how to make a no-bake mini egg cheesecake with her ...

Indulgently rich, lightly spiced and not too sweet, this no-bake cheesecake is surprisingly ... Chill in the fridge for 15 minutes. To make the filling, beat the cream cheese and speculoos spread ...

filling in a circular pattern, starting from the outside and working your way in. Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the centre is set but still ...

For the filling, melt the chocolate over simmering ... and swirl together to create a marbled effect. Bake the cheesecake in the oven for approximately 30 minutes until it's puffy at the edges ...

Scoop the mixture into the tin and smooth out the top. Turn up the oven to 200°C and bake your cheesecake for ten minutes. Reduce the temperature to 90°C and continue baking for a further 30 ...