This no-bake white chocolate berry tart is a marvelous summer dessert! Perfect to make for special occasions yet it’s very easy and fast to make! The base is made of graham crackers (I’ve used Leibniz Butterkekse) and topped with a deliciously smooth white chocolate cream cheese filling and with blueberries and raspberries.

Why no-bake?
It’s summer, it’s hot outside and you definitely do not want to turn on the oven and produce unwanted heat! Such a blessing, if you live in a house without air-conditioning.

How to make this marvelous no-bake white chocolate tart

First we start with making the crust:

Pulse graham crackers (I’ve used Leibnitz Butterkekse) and brown sugar until finely ground. Add the melted butter and mix thoroughly until combined. Press the mixture onto the bottom and the sides of a 28cm loose bottom tart pan. Place in the fridge and chill for 30 minutes until firm

Then we make the delicious and smooth cheesecake filling:

Carefully melt the white chocolate and set aside. With a stand mixer whip cream and vanilla to soft peaks. In a separate bowl combine cream cheese, white chocolate and maple syrup. Then add the whipped cream carfeully. Fold about half of the whipped cream into the cream cheese mixture and then fold the remaining whipped cream in until smooth. Be careful to not overwork it. Spoon the cream cheese filling onto the cooled biscuit base and add the raspberries and blueberries. Chill for a few hours before serving. You can also add the berries just before serving.

Alternate versions of this no-bake white chocolate berry tart

There are so many delicious variations of toppings for this white chocolate tart, following are my favorites:

• Caramelized Bananas and caramel
• Balsamic roasted strawberry and rhubarb
• Honey roasted peaches with sage

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Love, Antonia

Easy no-bake white chocolate berry tart

5 from 1 vote

Recipe by Antonia Course: cake, celebration cake, DessertCuisine: nut-free

Servings

8

Prep time

30

minutes

Cooking time

0

minutes

Calories

585

kcal

Total time

1

hour 

30

minutes

This is the perfect recipe for a marvelous easy to make no-bake white chocolate tart made with cream cheese and decorated with delicious berries.

Cook Mode

Keep the screen of your device on

Ingredients

• 120 g 120 unsalted butter

• 250 g 250 graham crackers f.e.Leibnitz Butterkekse

• 1 tbsp 1 brown sugar

• 250 ml 250 douple-cream

• 300 g 300 cream cheese

• 70 g 70 white chocolate

• 3 tbsp 3 maple syrup

• 1 tsp 1 vanilla extract

• 250 g 250 blueberries

• 250 g 250 Raspberries

Directions

• To make the crust:
• Pulse graham crackers and brown sugar until finely ground. Add the melted butter and mix thoroughly until combined. Press the mixture onto the bottom and the sides of a 28cm tart pan. Place in the fridge and chill for 30 minutes until firm.
• To make the filling
• Carefully melt the white chocolate and set aside
• With a stand mixer whip cream and vanilla to soft peaks. In a separate bowl combine cream cheese, white chocolate and maple syrup. Then add the whipped cream carfeully. Fold about half of the whipped cream into the cream cheese mixture and then fold the remaining whipped cream in until smooth. Be careful to not overwork it.
• Spoon the cream cheese filling onto the biscuit base and add the raspberries and blueberries. Chill for a few hours before serving.

Nutrition Facts

• Calories: 585kcal
• Carbohydrates: 46g
• Protein: 6g
• Fat: 43g
• Saturated Fat: 24g
• Cholesterol: 118mg
• Sodium: 349mg
• Potassium: 244mg
• Fiber: 4g
• Sugar: 24g
• Vitamin A: 1365IU
• Vitamin C: 11mg
• Calcium: 121mg
• Iron: 2mg

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If you like this recipe then please take a look at our polenta almond lemon cake wit red current pavlova crown! Very stunning and delicious!

The post No-bake white chocolate berry tart appeared first on Two Sisters Living Life.

This is a classic and delicious recipe for moist and fluffy red velvet cupcakes, with the perfect balance of sweetness between chocolate cake and white chocolate frosting. Perfect for every ocation especially for valentines day!

These Red Velvet Cupcakes are based on the Red Velvet Cake which is a classic southern states cake and traditionally made of a red, red-brown or crimson colored chocolate layer cake. “Velvet” means that it’s a soft velvety crumb cake and only uses cocoa and not melted chocolate.

What kind of food coloring should I use for red velvet cupcakes?

The cake for these red velvet cupcakes wouldn’t be red without food coloring. I would recommend gel food coloring, because it’s concentrated and you need less of it. Or you could use beetroot powder like I did in this recipe, which is a natural coloring and you can find it either on Amazon or in health food stores.

How to make the chocolate lettering?

The chocolate lettering is one of the easiest decoration you could make for cake or cupcakes. Just melt 50-100g of dark chocolate and pipe the chocolate using a freezer bag on to parchment paper and let it cool in the fridge. It’s always better to make more because the chocolate lettering is very fragile. It can break very easily.

I hope you enjoyed this recipe! It’s soo delicious and perfect for sharing!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Red Velvet Cupcakes

0 from 0 votes

Recipe by Antonia Course: cake, DessertCuisine: American

Servings

12

Prep time

1

hour 

Cooking time

18

minutes

Calories

468

kcal

This is a classic and delicious recipe for a red velvet cupcake, with a smooth white chocolate cream cheese frosting. Perfect for every ocation especially for valentines day!

Cook Mode

Keep the screen of your device on

Ingredients

• 80 g 80 butter unsalted

• 150 g 150 granulated sugar

• 2 2 eggs

• 200 g 200 all-purpose flour

• 10 g 10 unsweetend cocoa powder

• 1 tbsp 1 beetroot powder natural color or use 2 tbsp red food coloring

• 1 tl 1 vanilla extract

• 180 g 180 buttermilk

• 2 tl 2 vinegar

• white chocolate cream cheese frosting

• 50 g 50 white chocolate

• 50 ml 50 cream

• 100 g 100 butter

• 200 g 200 caster sugar

• 450 g 450 cream cheese

Directions

• Preheat the oven to 180°C and prepare a muffin pan with 12 cupcake liner
• In a large bowl mix together the flour, cocoa powder and beetroot powder. In a smaller bowl combine vanilla extract, buttermilik and vinegar.
• Beat the softened butter and sugar until pale and fluffy, add the eggs one at the time. Now add alternately the dry ingredients and the wet ingredients and mix until everything is combined.
• Using an ice cream scoop or spoons, divide the batter evenly onto the cupcake liner.
• Bake for 18-20 minutes or until toothpick comes out clean at 170°C. Let it cool completely before frosting.
• White Chocolate Frosting
• In a small microwave safe bowl heat carefully the white chocolate and the cream in the microwave until melted and combine. Let it cool completely. It needs to be cold, so please be patient if not your frosting will be runny.
• Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the white choclate cream and beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don't overbeat it! only until its just combined!
• Pipe the frosting on top of the cake 
• Choclate decoration
• Melt 50g dark chocolate and pipe little hearts and love or xoxo on parchment paper and let it harden in the fridge.

Notes

• If you used red food coloring and not beetroot powder than you need to add it to the buttermilk, vinegar and vanilla extract, before you add it alternately with the dry ingredients to the sugar butter-egg-mixture.

Nutrition Facts

• Calories: 468kcal
• Carbohydrates: 47g
• Protein: 6g
• Fat: 29g
• Saturated Fat: 17g
• Cholesterol: 109mg
• Sodium: 260mg
• Potassium: 128mg
• Fiber: 1g
• Sugar: 34g
• Vitamin A: 1004IU
• Calcium: 76mg
• Iron: 1mg

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Follow @twosissterslivinglife on Pinterest

Give us a follow!

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The post Red Velvet Cupcakes appeared first on Two Sisters Living Life.

I am a big fan of my coconut-raspberry white chocolate muffins, they are sooo damn good.

I love the combination of coconut-raspberry and white chocolate, they taste like summer to me, laying on the beach, sipping coconut water, eating raspberries and white chocolate. SUMMER where are you?! I NEED you! haha. While I am desperately waiting for warmer temperatures I am devouring my delicious muffins.

Have I told you that these muffins are what dreams are made of? Thats how I am describing how delicious they are. LIKE EXTREMELY DELICIOUS one bite and you can’t stop. I could eat all at once, but I am a nice sister and always bring Nina one. The remaining muffins are mine and mine only;)

Enjoy and believe me you will miss something in your life if you don’t try these!

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love, Antonia

Coconut-Raspberry White Chocolate Muffin

These muffins are perfect when woure runnnig late in the mroning and don't have much time for breakfast! They are made with healthier ingredienst and extremely yummy!

• 1 cup whole grain flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 bananas (mashed)
• 1/2 cup oats
• 1/2 cup dessicated coconut
• 3/4 cup coconut yoghurt
• 1/3 cup coconut-almond butter
• 1/4 cup honey
• 1/4 cup alpro coconut milk
• 1 tsp vanilla extract
• 2 eggs
• 1 cup white chocolate chips
• 1 cup raspberries (frozen or fresh)

1. Preheat the oven to 180°C. Grease a muffin tin and line with parchment paper liners. I just use crumpled up parchment paper.

2. In a medium bowl combine the whole grain flour and salt

3. Using a highspeed blender (like a vitamix) mix the mashed bananas, oats, dessicated coconut, yoghurt, coconut-almond butter, honey, coconut milk, vanilla extract and eggs until everything is smooth.

4. In a large mixing bowl combine the dry ingredients with the banana mixture until smooth. Add the white chocolate chips and raspberries (I've used frozen rasperries) and stir in.

5. Scoop batter into prepared muffin cups and bake for 20-30 minutes. Remove from the oven and allow them to cool.

The post Coconut-Raspberry White Chocolate Muffins appeared first on Two Sisters Living Life.