Coconut and Strawberry No Bake Cheesecake

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Today we have another ‘no bake’ cheesecake. I’m a bit addicted to these at the moment, and so is my family. This is the cheesecake my husband requested for his birthday. He really liked the coconut in the base of my coconut lime cheesecake so I decided to do that again. This time though I paired it with Strawberry as this is his favourite fruit at the moment.

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Ingredients

For the Coconut Biscuit Base:

  • 100g Digestive Biscuits
  • 50g Granulated Sugar
  • 50g Unsalted Butter
  • 75g Desiccated Coconut

For the Cheese and Strawberry Filling:

  • 500g Cream Cheese
  • 150g Icing Sugar
  • 5 tbsp Strawberry Juice (we will take this from the strawberries we use for the topping)
  • 200ml Double Cream

For the Coconut and Strawberry Sauce Topping:

  • 25g Desiccated Coconut
  • 300g Strawberries
  • 25g Granulated Sugar
  • 2 tbsp Cornflour
  • 50ml Water

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Method

For the Coconut Biscuit Base:

1) Start by greasing a 9 inch sandwich tin with butter.

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2) Remove the base of the tin and draw around it onto greaseproof paper. Cut this out and stick it to the buttered side of the base. Measure and cut out a strip of greaseproof paper long enough and wide enough to cover the inside edge of the tin as well before putting the base of the tin back inside.

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3) In a large mixing bowl, add the digestive biscuits. Using the end of a rolling pin, gently bash the biscuits until they have completely turned into evenly sized crumbs.

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4) Add the sugar and desiccated coconut to the crumbs and mix together.

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5) Put the butter into a small saucepan and melt on the hob over a medium heat. Pour this into the crumb mixture and stir in to mix it evenly between the crumbs.

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6) Put all of the biscuit mixture into the sandwich tin. Press it down firmly across the entire bottom of the tin with the back of a spoon making sure that the surface is smooth and even. Place the tin into the fridge.

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For the Cheese and Strawberry Filling:

1) In another large mixing bowl add the cream cheese and icing sugar. Cream the two together with a fork.

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2) Wash and cut the stems from your strawberries. Place them into a small saucepan and mash them roughly with a potato masher. It doesn’t matter if there are some lumps left, you can mash it to your preferences. This will form the base of the sauce for the topping.

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3) Take a tablespoon and dip it just into the surface of the strawberry mash. Wiggle it from side to side a bit to fill the spoon with the juice from the strawberries. Try to avoid any lumps as you just want liquid. Put about 5 tbsp of this into the cheese mixture and mix together.

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4) Then add the double cream to the cheese mixture. Whip this together with a fork for a couple of minutes or so. You will find that the mixture firms up.

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5) Remove the sandwich tin from the fridge and spoon the cheese mixture on top of the biscuit base. Spread the mixture out smoothly and evenly with the back of a spoon across the entire sandwich tin.

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For the Coconut and Strawberry Sauce Topping:

1) Evenly sprinkle the desiccated coconut over the top of the cheesecake making sure all areas right up the the edge are covered. Reserve a couple of tablespoons worth of the coconut for later. You could press this down gently into the surface of the cheese cake with a flat palm of your hand if you prefer. Then pop it back into the fridge.

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2) Add the sugar, cornflour and water to the saucepan with the strawberry mash in it. Put the saucepan on the hob over a medium heat. Keep stirring the mixture together for around 10 – 12 minutes. At first the mixture will have a strange colour to it but as it cooks you will find that it gets darker. The strawberries will soften and the mixture will thicken a little into a sauce. You may find you need to reduce the heat a little towards the end, and when you are happy with the consistency, remove the saucepan from the heat and allow it to cool down fully. The sauce will get thicker as it cools and sets so don’t keep it on the hob for too long.

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3)  Once cooled, remove the cheesecake from the fridge and spoon the strawberry sauce into the middle of it. Spread it out with the back of the spoon, but leave a gap of about 2cm from the edge so that you can see the cheesecake and coconut underneath.

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4) Finish the cheesecake off by garnishing it with the remaining dessicated coconut. Sprinkle it over the top of the strawberry sauce. Then put it back into the fridge for at least a few hours to set. You could also try freezing the cheesecake and removing it from the freezer about 30 mins before you want to serve it.

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When you are ready to eat it, carefully push the base of the tin upwards and out from the rest of the tin. Then carefully remove the greaseproof paper from around the sides before cutting into it. We stuck some candles into ours as it was instead of a traditional birthday cake for my husband. The whole family loved it. Enjoy!

Duochrome Gem Nails

For this design I wanted to try out some large square nail gems that I had. I tried to make them look like large gems on necklaces on the nails I used them on.

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I started by painting my thumb and ring finger nails in 2 coats of a mint green colour.

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I then painted the rest of the nails in a purple textured polish with gold flecks of glitter.

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On the mint coloured nails, I used a small dotting tool to place an arrow of dots in gold coming from the base of the nail towards the middle of the nail.

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I then placed the large square duochrome effect nail art gem over the point where the gold dots formed the point in the arrow. I placed it on an angle so that it looked like a big diamond shaped gem on the end of a necklace.

Spilt Petrol Nails

For this design I wanted to try out some ‘petrol’ effect rhinestones that I had bought ages ago but never got around to using.

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I started by painting my ring and index fingers in black. All other nails I painted in a peach shade.

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On the ring finger, I completely covered the entire nail with the rhinestones.

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On the middle finger I placed one rhinestone in the middle near the base of the nail. On the thumb nail I did the same, but I also placed 2 smaller rhinestones next to this in a line going towards the tips.

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On the index and little fingers, I painted one coat of a duochrome flakie polish that contained green and orange colours. I then went over this with a different duochrome flakie polish that contained more pink and blue pastel shades.

Pink Lace Nails

This week’s design is a simple nail stamping design using a darker pink lace pattern over a lighter pink base.

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I used Konad’s plate M57 for this simple lace design. It came as part of their French Nail Art set.

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I started by painting all nails in 1 coat of a shimmery light pink shade. I then went over this in 1 coat of a sort of off white semi-transparent white shade that has very fine blue shimmer in it that you can see when the light hits it at certain angles. I used this because I wanted to lighten off and make the base colour a bit cooler, as well as to add more depth to the design.

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This was because I was using a darker pink colour for the stamping and I wanted to make sure it stood out. This shade was one that came with my stamping set.

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I used a lace type pattern on the stamping plate and used the stamper to carefully place it along the tips of the nails. I did mess up with the placement on some of the nails, as I wanted it to be as close to the tips as possible. I think using a clear stamper over the one that came with my stamping set would have been the better option with avoiding this problem.

Coconut and Lime No Bake Cheesecake

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Today we have another ‘no bake’ cheesecake which is more tropical than last time as it is coconut and lime flavoured. I added desiccated coconut to the biscuit base for this cheesecake which made it taste so good.

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Ingredients

For the Coconut Biscuit Base:

  • 100g Digestive Biscuits
  • 50g Granulated Sugar
  • 50g Unsalted Butter
  • 75g Desiccated Coconut

For the Cheese and Lime Filling:

  • 500g Cream Cheese
  • 150g Icing Sugar
  • Juice of 2 small Limes
  • 200ml Double Cream

For the Coconut and Lime Topping:

  • 25g Desiccated Coconut
  • Zest of 1 Lime

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Method

For the Coconut Biscuit Base:

1) Start by greasing a 9 inch sandwich tin with butter.

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2) Remove the base of the tin and draw around it onto greaseproof paper. Cut this out and stick it to the buttered side of the base. Measure and cut out a strip of greaseproof paper long enough and wide enough to cover the inside edge of the tin as well before putting the base of the tin back inside.

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3) In a large mixing bowl, add the digestive biscuits. Using the end of a rolling pin, gently bash the biscuits until they have completely turned into evenly sized crumbs.

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4) Add the sugar and desiccated coconut to the crumbs and mix together.

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5) Put the butter into a small saucepan and melt on the hob over a medium heat. Pour this into the crumb mixture and stir in to mix it evenly between the crumbs.

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6) Put all of the biscuit mixture into the sandwich tin. Press it down firmly across the entire bottom of the tin with the back of a spoon making sure that the surface is smooth and even. Place the tin into the fridge.

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For the Cheese and Lime Filling:

1) In another large mixing bowl add the cream cheese and icing sugar. Cream the two together with a fork.

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2) Zest one lime onto a plate. Cut the other lime in half. Then from each half cut a thin slice. Cut these slices in half and leave them aside with the zest on the plate.

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3) Squeeze the juice from the 2 remaining halves of the lime. Cut the zested lime in half and squeeze the juice from this as well. Add this juice to the bowl and stir into the cheese mixture.

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4) Then add the double cream to the cheese mixture. Whip this together with a fork for a couple of minutes or so. You will find that the mixture firms up.

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5) Remove the sandwich tin from the fridge and spoon the cheese mixture on top of the biscuit base. Spread the mixture out smoothly and evenly with the back of a spoon across the entire sandwich tin.

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For the Coconut Lime Topping:

1) Evenly sprinkle the desiccated coconut over the top of the cheesecake making sure all areas right up the the edge are covered. You could press this down gently into the surface of the cheese cake with a flat palm of your hand if you prefer.

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2) Then sprinkle the zest you kept aside over the top of the cheesecake.

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3) Finish the cheesecake off by garnishing with with the 4 small slices of lime that we put aside earlier. Then put it back into the fridge for at least a few hours to set. You could also try freezing the cheesecake and removing it from the freezer about 30 mins before you want to serve it.

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When you are ready to eat it, carefully push the base of the tin upwards and out from the rest of the tin. Then carefully remove the greaseproof paper from around the sides before cutting into it. This makes a great dessert for after a family Sunday Dinner. Enjoy!

Pastel Pink Tip Nails

I think this design would have come out better if my nails had of been longer at the time, as it would have been easier to paint in the tips.

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I started by painting all nails in 2 coats of a black/silver magnetic nail paint.

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On the second coat of this I used a diagonal line magnet in order to create the pattern.

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Once this was dry I used my top coat. This is because the nail polish being used on the tips has a slightly matte finish to it which I wanted to keep.

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I then took a pastel pink matte shade and painted across the tips of each nail.

Fire Stripes Nails

For this week’s design I tested out the fan brush I got recently in a set of small brushes.

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I started by painting all my nails in 2 coats of a peach colour.

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Next I took a yellow acrylic paint and used the fan brush to make little strokes across all nails.

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Next I used a orange paint and repeated the same.

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I completed the design by repeating on top of this with a red paint. The way the different lines of colour overlapped and mixed together reminded me of flames.

Flakie Magnetic Nails

This simple design uses different magnetic polishes with a few layers of a iridescent flakie top coat over the top.

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I started by painting all nails in 1 coat of their base colours. For the ring finger I used a purple, the thumb a blue and the rest I used a gold shade.

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I then went over each nail with their respective colours one at a time, making sure that I immediately used the magnet over the top in order to get the striped design.

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I let this have plenty of time to dry as I find using the top coat too quickly over the top then it smears the magnetic effect. I gave it about 30 minutes.

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Then I used a flakie top coat consisting of pastel iridescent flakes over the top. I used 2 coats of this before using my normal top coat.

Lemon and Blueberry No Bake Cheesecake

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Cheesecake is one of mine and my mom’s most favourite desserts, but I have always been put off from making my own from scratch. This is because recipes I have seen in cooks books and such in the past have always looked a little on the long winded and complicated side. However recently I have discovered the ‘no bake’ cheesecake which is very simple to make. My favourite cheesecake flavour is definatley lemon, but I really love the taste of blueberries as well. So when putting together this recipe I decided that I just had to try combining these two flavours.

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Ingredients

For the Biscuit Base:

  • 100g Digestive Biscuits
  • 50g Granulated Sugar
  • 50g Unsalted Butter

For the Cheese and Lemon Filling:

  • 500g Cream Cheese
  • 150g Icing Sugar
  • Juice of 1 medium Lemon
  • 200ml Double Cream

For the Blueberry Sauce Topping:

  • 300g Blueberries (I used frozen blueberries)
  • 25g Granulated Sugar
  • 2 tbsp Cornflour
  • 50ml Water

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Method

For the Biscuit Base:

1) Start by greasing a 9 inch sandwich tin with butter.

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2) Remove the base of the tin and draw around it onto greaseproof paper. Cut this out and stick it to the buttered side of the base. Measure and cut out a strip of greaseproof paper long enough and wide enough to cover the inside edge of the tin as well before putting the base of the tin back inside.

3) In a large mixing bowl, add the digestive biscuits. Using the end of a rolling pin, gently bash the biscuits until they have completely turned into evenly sized crumbs.

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4) Add the sugar to the crumbs and mix together.

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5) Put the butter into a small saucepan and melt on the hob over a medium heat. Pour this into the crumb mixture and stir in to mix it evenly between the crumbs. Keep the saucepan aside to use later on for the blueberry sauce.

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6) Put all of the biscuit mixture into the sandwich tin. Press it down firmly across the entire bottom of the tin with the back of a spoon making sure that the surface is smooth and even. Place the tin into the fridge.

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For the Cheese and Lemon Filling:

1) In another large mixing bowl add the cream cheese and icing sugar. Cream the two together with a fork.

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2) Cut the lemon in half. Then from one half cut a thin slice. Cut this slice in half and leave them aside.

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3) Squeeze the juice from the 2 remaining halves of the lemon. Add this to the bowl and stir into the cheese mixture.

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4) Then add the double cream to the cheese mixture. Whip this together with a fork for a couple of minutes or so. You will find that the mixture firms up.

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5) Remove the sandwich tin from the fridge. Spoon the cheese mixture on top of the biscuit base.

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6) Spread the mixture out smoothly and evenly with the back of a spoon across the entire sandwich tin. Then place it back into the fridge to set. During this time you can make the blueberry topping.

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For the Blueberry Sauce Topping:

1) Add the blueberries, sugar, cornflour and water to the saucepan.

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2) Put the saucepan on the hob over a medium heat. Keep stirring the mixture together for around 6 – 9 minutes. The blueberries will soften and the mixture will thicken a little into a sauce. You may find you need to reduce the heat a little towards the end, and when you are happy with the consistency, remove the saucepan from the heat and allow it to cool down fully.

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3) Once cooled, remove the cheesecake from the fridge and spoon the blueberry sauce into the middle of it. Spread it out with the back of the spoon, but leave a gap of about 2cm from the edge so that you can see the cheesecake underneath (Any leftover sauce goes great spread onto digestive biscuits).

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4) Finish the cheesecake off by garnishing with with the 2 small slices of lemon that we put aside earlier. Then put it back into the fridge for at least a few hours to set. You could also try freezing the cheesecake and removing it from the freezer about 30 mins before you want to serve it.

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When you are ready to eat it, carefully push the base of the tin upwards and out from the rest of the tin. Then carefully remove the greaseproof paper from around the sides before cutting into it. My whole family really enjoyed this cheesecake, so I hope you all enjoy it just as much. My husband said he even wants me to make the same for his birthday instead of getting him a birthday cake.

Simply Blackberry Nails

This was a very quick and simple design that uses only one colour, but the differences in texture still make it eye catching.

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I started by painting all my nails in 2 coats of a black shade.

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Once this was dry I used my normal top coat on all nails except the ring fingers. I then used a matte top coat over the top of this once it had dried.

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On the ring fingers I painted a layer of a clear nail polish onto one of them. I immediately applied black opaque rhinestones to the nail in order to cover it entirely.

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I then repeated this to the other ring finger before covering both of them with a coat of top coat. My dad said the ring finger nails looked a bit like black raspberries, hence the title of this post.