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Make these visually stunning verrines to welcome summer by assembling digestive biscuit crumbs, tangy cheese cream filling and slices of fresh or canned pineapple together. This fruity dessert, from My Baking Addiction, is ridiculously easy and wastes no time in the oven waiting for the surface layer to set, unlike its baked counterpart [see my Strawberry Cheesecake recipe here]. With no uncooked eggs to worry about, this no-bake version simply has to be popped in the refrigerator till you are ready to serve dessert at any summer-themed party you are planning to host this year.



For the Cheesecake Base

1 cup digestive biscuit crumbs

1/4 cup unsalted butter, melted

1 tablespoon granulated sugar

For The Pineapple Filling

225g cream cheese, softened

1/2 cup heavy/whipping cream

1/2 cup plain Greek yogurt

1/4 cup granulated white sugar

1 teaspoon pure vanilla extract

225g pineapple chunks, drained

Extra pineapple slices, to garnish

Maraschino cherries, to garnish


  • Combine together the digestive biscuit crumbs with the melted butter and sugar. Set aside.

  • In a larger bowl, beat cream cheese, cream and sugar with a mixer on medium-high speed.

  • Beat until it is smooth and creamy, then fold in yogurt, pineapple, and vanilla and mix well.

  • Divide crust mixture among individual serving glasses, pressing into the base of each glass.

  • Repeat with the cream cheese mixture. Cover it and refrigerate for 15 to 30 minutes to chill.

  • Garnish with extra pineapple with a maraschino cherry in the centre of each pineapple ring.

Pineapple Cheesecake

These egg-free muffins will totally fool anyone who strongly believes in the myth ‘eggless cakes can only be dense and chewy, never achieving the sponginess resulting from incorporating beaten eggs into the batter’. I am almost ecstatic to share with you the results of this detectable recipe from Erivum Puliyum, a beautiful blog maintained by Julie who writes about traditional dishes from her homeland, Kerala. The puréed dates and muscovado sugar gives these muffins a faint, almost caramel-like flavour without being sickeningly sweet so be sure to use good-quality dates [I used Maître Prunille Dattes Moelleuses Dénoyautées] to get it right. With the addition of toasted walnuts and bananas, they make a healthy snack box option for kids and adults alike.



200g dates, pitted

1 cup full cream milk

2 ripe bananas, mashed

1/3 cup butter, unsalted

1/2 cup caster sugar

1/4 cup light muscovado

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup walnuts, toasted

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

Pinch of kitchen salt


  • Line 12-hole muffins pan with paper lines or grease the holes with butter and lightly flour them.

  • Cream the butter and sugar until smooth and combined. Put the dates in a microwave safe bowl.

  • Add milk and heat on high for 2 to 3 minutes until dates are softened or leave soaked overnight.

  • Cool this mixture completely and blend the mixture in the blender until it forms a smooth paste.

  • Add date paste, mashed banana to creamed butter sugar mixture. Carefully add dry ingredients.

  • Lastly add oil, mix it to form a batter without lumps. Fold in toasted walnuts and vanilla extract.

  • Pour in the prepared baking pan and bake for 30 to 35 minutes till a tooth pick comes out clean.

  • Cool muffins in pan for 5 to 10 minutes before turning them out to cool completely on wire rack.

Banana & Date Cake

The Poor Man’s Chocolate cake or Depression cake was popular during the Great Depression as it uses the most frugal of ingredients; butter, milk and eggs being expensive or hard to come by in those days. In spite of all those omissions, the cake turns out beautifully with a rich, slightly dense texture, making it a very comforting dessert during wars and crisis situations. The recipe, from Chocolate Chocolate and More, can probably be traced back from those troubled times when rations were scarce and housewives had to do with any substitution they could afford to feed their families. We can still enjoy this budget friendly cake today while we marvel at the resourcefulness of women who managed to beat the odds as they struggled to keep their kitchens running even with their country’s economy at its lowest.



For the Chocolate Cake

1 1/2 cups all-purpose flour

1 cup white granulated sugar

1/4 cup unsweetened cocoa

1/2 teaspoon kitchen salt

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon white vinegar

1/3 cup vegetable oil

1 cup lukewarm water

For the Chocolate Frosting

2 tablespoons butter

1/4 cup unsweetened cocoa

1 cup powdered sugar

1 tablespoon low fat milk

1/4 teaspoon vanilla extract


  • Combine flour, sugar, unsweetened cocoa powder, salt and baking soda into a large mixing bowl.

  • In separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients.

  • Mix until completely combined and no lumps remain. Pour batter into a greased 8×8 square pan.

  • Bake in preheated 350 degree oven for 30 to 35 minutes till skewer comes out clean from centre.

  • Let the cake cool completely on a wire rack. For the frosting, melt the butter in a small saucepan.

  • Stir in cocoa powder to form thick paste. Transfer the chocolate mixture to a medium sized bowl.

  • With mixer on low speed, add the powdered sugar, milk and vanilla, then turn mixer to medium.

  • Beat about 5 minutes till frosting is smooth and creamy. Spread on top of cooled cake and serve.

Poor Man’s Chocolate Cake

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