Extra creamy no-bake cheesecake with only 5 ingredients


This no-bake cheesecake proofs that the best things in life are not complicated or fancy, but down to earth, straightforward and real, in the best sense of the word. This recipe only requires five ingredients and while white chocolate is not something you normally have on your list, when you think of cheesecake, it does add a special taste and texture to this treat that I wouldn’t want to miss. Moreover it’s the reason why this cake is baking-free. Once the melted chocolate solidifies, the cake is done and stays in shape.

Besides, the chocolate and lemon juice actually nicely complement each other. It’s also a pretty amazing emergency solution, if you really feel like cake or spontaneously have guests over and want to offer a sweet treat.

Thankfully this recipe for no-bake cheesecake is really easy-peasy lemon-squeezy to prepare andince no baking is involved, there is no lenthly waiting time after you take the cake out of the oven and impatiently awaited the cooling down phase. Nope. Just let the cake chill in the oven for a while and enjoy.

Also, don’t forget to check out the five other tasty cheesecake recipes on Mareike’s Cozy Corner: the heavenly Oreo cheesecake brownie, my fluffy cheesecake cookies, the chocolate chip cookie cheesecake that uses a thick chocolate chip cookie as a base, the no bake avocado fake cheesecake and last, but not least, the Halloween themed Oreo cheesecake cupcake.

At a glance
  • Servings: 12
  • Calories per serving: 329 kcal
  • Preparation time: 15-20 min
  • Fridge time: 1 hour
  • Total time from start to finish: 1 hr 20 min
  • 7 ounces (200 grams) of Graham crackers
  • 4.4 ounces (125 grams) of butter
  • 1.5 tablespoons of lemon juice
  • 17.5 ounces (500 grams) of cream cheese
  • 7 ounces (200 grams) of white chocolate

How to prepare no-bake cheesecake

Step 1: First place all the crackers in a bowl and crush them. I use the bottom of a water glass for that as that tends to be faster and easier than crushing them in your hands and also doesn’t shred the crackers into a powder like when you use a blender.

Step 2: Next, melt the butter and pour it over the crushed crackers. Use a spatula to mix everything well. Then prepare the set up for your cake, by using a cake mold or ideally a cake ring for a normal-sized standard cake and already place it on the plate that you want to serve the final result on.

Step 3: Pour the cookie mix into the cake ring set up and press it into a cake base by using the bottom of a water glass. The base should be about a third of an inch (a bit less than 1 cm) in terms of thickness.

Step 4: For the cheesy cream topping, melt the chocolate in a water bath or with the microwave and then add it to a bowl together with the lemon juice and cream cheese. Blend everything well and then apply it on top of the cake base. Thanks to the ring, it will be easy to spread out.

Step 5: Five ingredients and five steps till the no-bake cheesecake is ready to be eaten. Therefore as your preparation step number five, place the cake in the fridge for 45-60 minutes to solidify.

Enjoy! (Actually this would technically count as step number 6 on your no-bake cheesecake journey.

Loved the no-bake cheesecake and now looking for more delicious cakes and pies? Wander no further, I got you covered!

Light zoodles with alfredo sauce and bacon


Let’s be honest, pasta is amazing, but the real star is the sauce. This is what makes zoodles with alfredo sauce such a great healthy dinner idea and it is why “noodles” made from vegetables such as zucchini or carrots are just so wonderful. They simply lend themselves to being carved/cut into spaghetti; besides, they are relatively neutral in taste and thus do not draw any attention away from the main actor – the sauce.

The added benefit is their low calorie count, so they are a great option for a light(er) dinner. If you feel like “zoodles” might be great in theory, but the reality is that you will feel like you will be starving half an hour after your meal. So how about a half/half solution, of 50% spaghetti, 50% zoodles? Then you have the best of both worlds.

As for the bacon, it’s just amazing what a great meal companion it really is. Something about the smokiness, crunch factor and salty deliciousness just works so well with alfredo sauce. To me it’s the ultimate game changer that boost the zoodles with alfredo sauce to the next universe of yummy.

In any case, I hope you enjoy zoodles with alfredo sauce as a quick and easy, low-carb, low-calorie, highly satisfactory soul food weekday dinner as much as I do.

At a glance

  • Category: Dinner, Healthy food
  • Servings: 4
  • Calories per serving: 373 kcal
  • Preparation time: 20 min


  • 15 ounces (425 grams) of zoodles aka zucchini spagetti (approx. 2 zucchini)
  • 10 slices of streaky bacon (crumbled)
  • 2 tablespoons of unsalted butter
  • 1 cup (8 ounces/225 grams) of cream cheese
  • 1/2 cup of whole milk
  • 1 garlic clove
  • 2/3 cup (2.1 ounces/60 grams) of grated parmesan
  • ¼ cup of veggie or chicken broth
  • ½ teaspoon of freshly squeezed lemon juice
  • A few fresh basil leaves
  • A bit of thyme and oregano
  • Ground pepper

How to prepare zoodles with alfredo sauce and bacon

First step is cooking your bacon. Place the strips in a cold pan and bring it to upper medium heat and let them cook until they have reached the desired level of crispiness. Take them off the heat and place the bacon on a paper towel to dry and cool down, so you can later crumble them by folding the paper towel.

As for the alfredo sauce, start by melting the butter in a pan, then add the chopped garlic and stir for a minute before adding the cream cheese and milk. Continue stirring until all ingredients are nicely blended. Next, whisk in the grated parmesan and pour the broth and the lemon juice into the sauce as well. Let the sauce simmer for 4-5 minutes.

Meanwhile bring a pot with water to boil and cook your zucchini noodles for 1, maximum 2 minutes (depending on thickness). Place them on servings plates, distribute the sauce and then add the crumbled bacon as a topping.

Loved the zoodles with alfredo sauce and can’t get enough? Check out the Alfredo sauce recipe compilation on this blog.

Creamy cauliflower and gnocchi casserole


Gnocchi, gnocchi. Who’s there? Your dinner!

What’s the best weekday dinner after a day of hussling? The quick and easy kind. The kind that is not a ready made meal, but only takes you about as long to prepare as ripping a pre-packed dish open. Girl, I got your back. This cauliflower and gnocchi casserole only takes 5 minutes of your time and from then on it essentially continues to prepare itself while baking in the oven. This is what I call a winner.

While the gnocchi ensure that no one feels hungry 30 minutes after dinner, the main act of this dish might actually be cauliflower. Cauliflower has recently been labeled a “superfood” as it is high in fiber as well as vitamins B and C. So while it looks pretty unimpressive and bland, it is actually full of healthy stuff. If you wanna gnocchi yourself out completely, make this cauliflower and gnocchi casserole dish even more cauliflower-y by using cauliflower gnocchis from Target instead of the standard potato version.

At a glance
  • Servings: 4
  • Calories per serving: 495 kcal
  • Preparation time: 5 min
  • Oven time: 25 min
  • Start to finish: 30 min
  • 17.6 ounces (500 grams) of fresh potato gnocchi
  • 17.6 ounces (500 grams) of cauliflower florets
  • 3.5 ounces (100 ml) of heavy cream
  • 3.5 ounces (100 ml) of veggie broth
  • 3.5 ounces (100 grams) of cream cheese
  • 6 ounces (170 grams) of grated sharp cheddar
  • 1/4 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground garlic
  • Salt and pepper to taste

How to prepare cauliflower and gnocchi casserole

Place the gnocchi and cauliflower in a casserole dish. Then mix the heavy cream, veggie broth, cream cheese, nutmeg, garlic, salt and pepper in a bowl and pour it over the gnocchi and cauliflower. Drizzle the cheddar on top and bake everything in the oven at 400 degrees Fahrenheit/200 degrees Celsius für 25 minutes.

How pizzare! Pizza tortilla rolls


There are a thoussand ways to have pizza, from classic Italian to deep dish pizza from Chicago to pizza rolls, plus all the different toppings of course. Pizza tortilla rolls are technically not pizza, but they very much tastes like one. Apart from the fact that it uses tortilla instead of pizza dough, all the other ingredients are the same. Besides, pizza is traditionally essentially a type of basic flatbread with toppings, since tortilla is a form of flatbread, I think it is perfectly acceptable to use it for these delicious pizza rolls.

I especially love how quick and easy these pizza tortilla rolls are to prepare. That makes them one of my favorite go to dishes, when we crave some soul food after a day out hiking or simply being outdoors with the mini-me.

If you can’t get enough of pizza or things that are like pizza, also check out the puffin recipe on this blog a.k.a. the pizza muffins or my recipe for pizza bolognese quiche.

At a glance

  • Category: Dinner, Soul Food
  • Servings: 4
  • Calories per serving: 591 kcal
  • Preparation time: 10 min
  • Oven time: 10 min
  • Time from start to finish: 20 min


  • 8 small or 4 large soft tortilla (wheat or corn)
  • 2-3 tablespoons of garlic butter
  • 11 ounces (325 ml) pizza sauce
  • 32 slices of (pepperoni) salami (4 per small tortilla)
  • 7 ounces of mozarella (grated or sliced)

How to prepare pizza tortilla rolls

Step 1: Place the tortillas in front of you and butter them with the garlic butter. I either use room-temperture or melted butter for this step to make sure that it spreads evenly on the tortillas.

Step 2: Afterwards apply the pizza sauce in the center of the tortilla with a tablespoon, then cut the salami slices in half and add them as well. Drizzle half of the grated mozarella on top and then fold the tortillas into a compact roll.

Step 3: Place them in a casserole dish, ideally in a rather compact way. Then add the remainder of the cheese. Now this won’t be one of those cheese loaded dishes, it’s rather a nice crunchy topping. Though of course it would also work perfectly well if you drown the rolls in lots of cheese.

Step 4: Bake the pizza tortilla rolls in the pre-heated oven for 10 minutes at 400 degrees Fahrenheit (200 degrees Celsius).

Low-carb healthy chicken stroganoff


Chicken with mushrooms and sundried tomatos

This low-carb healthy chicken stroganoff dish has actually been one of my favorite dinners for about a decade now, and therefore I thought it’s about time I share it with you. You’ve gotta proceed cautiously though, as it’s highly addictive because it’s just super tasty.

So it is essentially a healthier version of a crowd pleaser, I mean, who doesn’t love stroganoff, both with beef or chicken. It’s always great though, if you can find a way to make those ultimate tasty soul food dishes a little lighter and thus more healthy. Interesting fun fact by the way: did you know that the orginal dish, beef stroganoff, has most likely been named after the influential Strofanov family?

Healthy chicken stroganoff contains mushrooms. What I find most remarkable about mushrooms is how they are such illusionists. When you compare mushrooms in their raw state to their cooked condition, it’s crazy how much they shrink when you let them dance around in a hot pan for a while. When you prepare any dish with mushrooms, you always can’t help but think “Wait, that’s waaaay too many mushrooms. This can’t be right.” Then you cook them and everything shrinks into proportion again, as you are left with about ¼ of the volume.  They are the magicians of the vegetable world: truely magic mushrooms.

The beauty of this healthy chicken stroganoff dish however lies not only in the magic trick of shrinking mushrooms, but in its fake simplicity that has your mind blown the moment you take the first bite and realize how rich in flavor it is. I put it down to the killer combo of beef broth and soy cream.

At a glance

  • Category: Dinner, Healthy Food
  • Servings: 2 
  • Calories per servings: 439 kcal 
  • Preparation time: 15 min 
  • Stove time: 10 min
  • Start to finish: 25 min


  • 2 chicken breasts
  • 2 tablespoons of olive oil plus a bit of oil for the pan
  • ½ a lb. (250 grams) of mushrooms
  • 2.5 ounces (70 grams) of sundried tomatoes
  • 2 ounces (55 ml) of soy cream
  • 2 ounces (55 ml) of beef broth
  • Salt and pepper to taste

How to prepare healthy chicken stroganoff

Start by preheating the oven to 400 degrees Fahrenheit/200 degrees Celsius and then continue by seasoning the chicken breast with salt and pepper and drizzle the olive oil onto it. Place the chicken in a casserole dish and let it cook in the oven for a total of 20 minutes (turn it over once after 10 minutes).

As a next step, cut the mushrooms and sundried tomatoes into slices. Bring a pan to medium heat and cook the mushrooms in it for about 3-4 minutes, then let the tomatoes join them. After an additional 1-2 minutes, pour in the soy cream and beef broth. Add salt and pepper to taste. Let it cook for another 4-5 minutes while stirring occasionally.

Place each chicken breast on a plate and add half of the mushroom sauce to each.

Enjoy your healthy chicken stroganoff for a light evening – food-wise at least.