Death by Chocolate Cheesecake Easy Recipe is full of creamy chocolate and has an Oreo crust topped with dark chocolate ganache. So, chocolate lovers, can it get better than this? This chocolate-rich cheesecake is a chocolate lover’s dream come true.

Ingredients

For the Oreo Crust

• 10 oz Oreo cookies (about 28 cookies)

• 3 oz unsalted butter, melted

For the Cheesecake Filling

• 10 oz bittersweet chocolate, melted

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• ½ cup unsweetened cocoa powder

• 4 large eggs

For the Chocolate Ganache

• 6 oz semi-sweet chocolate, chopped

• 6 oz heavy whipping cream

• 1 tbsp granulated sugar

Instructions

1. Prepare the Crust

• Preheat your oven to 350°F (175°C).

• In a food processor, pulse the Oreo cookies until finely ground.

• Add the melted butter and pulse until the crumbs are evenly coated.

• Grease a 9-inch springform pan and press the mixture evenly onto the bottom to form the crust.

• Bake for 5 minutes, then set aside to cool while you prepare the filling.

2. Make the Cheesecake Filling

• Melt the bittersweet chocolate in the microwave or over a double boiler until smooth. Let it cool slightly.

• In a large mixing bowl or stand mixer, beat the cream cheese, sugar, and cocoa powder until smooth and creamy.

• Add the eggs, one at a time, mixing on low speed after each addition until just combined.

• Gently fold in the melted chocolate until fully incorporated.

• Pour the batter over the prepared crust and smooth the top.

• Bake for about 55–60 minutes, or until the center is just set but still slightly jiggly.

• Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour to prevent cracks.

3. Chill

• Remove the cheesecake from the pan and cover it loosely with plastic wrap.

• Refrigerate for at least 4 hours, preferably overnight, until completely set.

4. Make the Ganache

• In a small bowl, combine the chocolate, heavy cream, and sugar.

• Microwave in 20-second intervals, stirring after each, until the mixture is smooth and glossy.

• Allow the ganache to cool slightly until it thickens but is still pourable.

5. Assemble and Serve

• Pour the ganache evenly over the chilled cheesecake and smooth it with a spatula.

• Refrigerate for another 30 minutes before slicing.

• Serve chilled and enjoy!

Tips for Success

• Use room-temperature cream cheese to avoid lumps in the filling.

• For a clean slice, dip your knife in hot water and wipe it between each cut.

• To prevent cracks, avoid over-mixing the batter and cool the cheesecake slowly.

Make Ahead & Storage

• Make Ahead: This cheesecake is best made a day in advance for easy slicing and the best texture.

• Refrigerator: Store covered for up to 4 days.

• Freezer: Wrap slices individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.

Timing

• Prep Time: ~20 minutes

• Bake Time: ~1 hour

• Chill Time: ~4–8 hours

• Total Time: ~5–9 hours (including chilling)

If the ‘Death by Chocolate Cheesecake’ left your taste buds craving more, why not share the joy? Pin this decadent delight to your Pinterest board and let your friends indulge in this chocolatey heaven too!

Nutella Stuffed Blondies are a soft and chewy dessert, topped with jammy Nutella swirls ribbons. Along with a buttery cookie base, they make the perfect dessert for everyone.

I don’t know about you, but I’m crazy for Nutella. Everytime there’s a discount in my local grocery store, I stock up as many jars as I can carry. So this time I’ve decided to use some of them to perfect my Nutella Blondies recipe.

How to make Nutella Stuffed Blondies

First, you need a buttery cookie base, you’ll need just one bowl for this. If you want to take the flavor of the chocolate to a next level, you can add some milk chocolate or chocolate chips. Don’t throw in a full cup, just about 3/4 of a cup, so you don’t overwhelm the Nutella flavor. After all, these are called Nutella Blondies for a reason.

After the batter is ready, take the spoonful of Nutella and just drop in on the butter. To swirl the chocolaty use the butter knife and spread it nicely through already prepared blondie butter.

Ingredients

• 1 cup butter, melted
• 1 cup packed brown sugar (8 oz)
• 3/4 cup granulated sugar (6 oz)
• 2 large eggs
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 4 cups all-purpose flour (20 oz)
• 2 teaspoons cornstarch
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup Nutella

Instructions

1. Preheat the oven to 350°F. Line a baking pan with parchment paper.
2. Mix the butter and sugars.
   In a large bowl, stir together the melted butter, brown sugar, and granulated sugar. Let the butter cool for a few minutes first so it does not cook the eggs.
3. Add the eggs and vanilla.
   Add the eggs and egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine the dry ingredients.
   In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Make the batter.
   Gradually add the dry ingredients to the wet ingredients, stirring just until no dry streaks remain. Do not overmix.
6. Spread the batter.
   Press or spread the batter evenly into the prepared baking pan.
7. Add the Nutella.
   Spoon the Nutella over the top of the batter. Use a butter knife to gently swirl it through the top.
8. Bake.
   Bake for 25 to 30 minutes, or until the edges are lightly golden and the center is set.
9. Cool before slicing.
   Let the blondies cool in the pan before cutting into bars.

Notes

• Letting the melted butter cool slightly helps keep the batter smooth.
• Do not overbake them if you want a softer center.
• For easier swirling, warm the Nutella for a few seconds so it spreads more easily.
• These bars slice more cleanly once they have cooled.

Greek Tzatziki Salad with Pasta is a fantastic mix of kalamata olives, fresh cucumbers, cherry tomatoes, and pasta. Combined with tzatziki dressing is the ideal salad for the summertime. However, I love this flavorful and easy meal at any time of the year.

Greek Tzatziki Salad with Pasta

You don’t need many ingredients for this Tzatziki salad. Fresh and crisp cucumbers, kalamata olives, pasta, feta cheese, and cherry tomatoes. And they’re more than enough to bring out the most awesome flavors. Your friends and family will enjoy this Greek delicacy mixed with creamy tzatziki dressing.

Especially on hot summer days, and it goes perfectly with BBQ. We all love summer BBQs because we love spending time together outside. Also, I like to add a sweet taste to this salad by adding fresh dill.

Ingredients

• 1 lb pasta
• 1 cup fresh broccoli, chopped small
• 1 cup sliced Kalamata olives
• 2 cucumbers, diced
• 1 cup cherry tomatoes, halved
• 12 oz feta cheese, crumbled
• 8 oz Greek yogurt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 garlic clove, minced

Instructions

1. Cook the pasta.
   Bring a large pot of salted water to a boil and cook the pasta according to the package directions until just tender. Drain well, then rinse under cold water to stop the cooking and cool it down.
2. Prepare the vegetables.
   Dice the cucumbers, halve the cherry tomatoes, slice the Kalamata olives, and chop the broccoli into small bite-sized pieces.
3. Make the dressing.
   In a small bowl, whisk together the Greek yogurt, olive oil, dill, lemon juice, salt, black pepper, and minced garlic until smooth.
4. Assemble the salad.
   In a large bowl, combine the cooled pasta, broccoli, cucumbers, cherry tomatoes, olives, and feta cheese.
5. Add the dressing.
   Pour the dressing over the salad and toss until everything is evenly coated.
6. Chill before serving.
   Cover and refrigerate for about 1 hour before serving so the flavors have time to come together.

Notes

• If you want the dressing a little looser, stir in a small splash of water or a bit more olive oil.
• Fresh dill gives this salad its classic tzatziki-style flavor, so it is worth using if you can.
• For the best texture, add the feta gently at the end so it keeps some of its shape.
• This salad goes really well with grilled meat, especially chicken, pork, or lamb.