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Recipes Hurry, Street, 8015 41st Avenue, Flushing, MI (2026)

10/18/2026

Chocolate Caramel Cake Cups

Soft chocolate cake, rich chocolate cream, and fluffy caramel cream layered into an irresistible make-ahead dessert!

Ingredients:

Chocolate Cake:
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1¾ cups granulated sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water or coffee

Chocolate Cream:
• 8 oz cream cheese, softened
• 1 cup cold heavy cream
• ½ cup powdered sugar
• ⅓ cup unsweetened cocoa powder
• ½ cup chocolate-hazelnut spread
• 1 tsp vanilla extract

Caramel Cream:
• 8 oz cream cheese, softened
• 1 cup cold heavy cream
• ¾ cup dulce de leche or thick caramel spread
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

Preheat oven to 350°F. Line and lightly grease a 13×18-inch rimmed sheet pan.

Whisk dry cake ingredients together. Mix in eggs, milk, oil, and vanilla, then gradually add hot water or coffee.

Spread batter in the pan. Bake for 18–23 minutes, until a toothpick comes out with a few moist crumbs. Cool completely, then crumble.

For chocolate cream, beat cream cheese, powdered sugar, cocoa, chocolate-hazelnut spread, and vanilla until smooth. Add cold cream and whip until thick enough to pipe.

For caramel cream, beat cream cheese, dulce de leche, powdered sugar, vanilla, and salt. Add cold cream and whip until firm peaks form.

Layer cake crumbs, chocolate cream, and caramel cream in clear dessert cups. Repeat, finishing with cake crumbs and a smooth chocolate cream layer.

Decorate with chocolate cream rosettes and a small caramel cream swirl. Cover and refrigerate for at least 2 hours.

10/18/2026

No-Bake Oreo Cheesecake Cups

Crunchy Oreo crumbs, fluffy cookies-and-cream filling, and a silky chocolate topping—an easy make-ahead dessert!

Makes 6 servings | Chill: 3–4 hours

Ingredients:

Crust:
• 5–6 oz Oreo cookies, finely crushed
• 2 tbsp unsalted butter, melted

Filling:
• 5.3 oz powdered whipping cream mix
• 1¼ cups ice-cold water, or the amount specified on the mix package
• 6–7 oz spreadable cream cheese
• ¼ cup crushed Oreos

Topping:
• 3½ oz dark compound chocolate, chopped
• 5 tbsp whole milk
• 6 whole Oreos, for decoration

Instructions:

Mix cookie crumbs with melted butter. Divide among six dessert cups, press gently, and refrigerate.

Whip the powdered cream mix with ice-cold water according to package directions until fluffy and firm.

Gently beat in cream cheese, then fold in crushed Oreos.

Spoon over the cookie bases and refrigerate.

Microwave chocolate and milk in short bursts, stirring until smooth. Cool until barely warm.

Spoon over the filling, decorate with Oreos, and refrigerate for 3–4 hours.

10/18/2026

Mini Millionaire’s Dessert Cups

Buttery shortbread crumbs, fluffy caramel cream, and rich chocolate ganache—an easy no-bake treat for your dessert table!

Makes 12 mini cups (about 2.4 fl oz each)
Prep: About 10 minutes, plus chilling

Ingredients:
• 3.5 oz shortbread cookies, crushed
• ¾ cup + 1 tbsp cold heavy whipping cream
• 1 heaping tbsp dulce de leche or thick caramel
• 3.5 oz dark chocolate, chopped
• ¼ cup + 2 tbsp + 2 tsp heavy whipping cream, for ganache
• Maltesers, optional

Instructions:

Divide cookie crumbs between 12 mini cups.

Whip the cold cream until thickened. Add dulce de leche and whip to soft peaks.

Spoon or pipe caramel cream over the crumbs.

Heat the ganache cream until hot but not boiling. Pour over chocolate, wait 1 minute, then stir until smooth. Let cool until barely warm.

Spoon ganache over each cup and decorate with Maltesers.

Refrigerate until chilled, then enjoy!

10/18/2026

No-Bake Nutella Cheesecake

A buttery chocolate cookie crust, creamy Nutella filling, and glossy hazelnut topping—no oven needed!

Pan: 8-inch springform
Chill: At least 4 hours, plus topping time; overnight is best.

Ingredients:

Crust:
• 5.6 oz Oreo cookies
• 1.4 oz chocolate butter biscuits
• ⅓ cup unsalted butter, melted

Filling:
• 14 oz mascarpone
• 14 oz full-fat cream cheese, softened
• ⅓ cup + 1 tbsp Nutella
• ¼ cup unsweetened cocoa powder
• ½ cup powdered sugar

Topping:
• ⅓ cup + 1 tbsp Nutella
• 2 tsp coconut oil
• Extra crushed Oreos, optional

Instructions:

Crush both types of cookies finely and mix with melted butter. Press into a parchment-lined pan. Refrigerate for 30 minutes.

Gently beat mascarpone, cream cheese, and Nutella until smooth. Sift in cocoa and powdered sugar, then mix just until combined.

Spread filling over the crust and smooth the top. Refrigerate for at least 4 hours, preferably overnight.

Microwave topping ingredients in 10–15-second bursts, stirring until smooth. Cool slightly, then spread over the cheesecake.

Decorate with cookie crumbs and refrigerate another 30–60 minutes, until the topping sets.

Slice with a warm, clean knife and serve chilled!

10/18/2026

No-Bake Bounty Coconut Chocolate Cake

A buttery chocolate cookie crust, thick coconut filling, and smooth chocolate topping—everything you love about Bounty bars in one easy dessert!

Prep: 20 minutes | Chill: 3–4 hours
Pan: 8-inch springform

Ingredients:

Crust:
• 8.8 oz chocolate digestive biscuits or chocolate graham crackers, crushed
• 7 tbsp unsalted butter, melted

Coconut Filling:
• 3 cups finely shredded unsweetened coconut
• 1 cup sweetened condensed milk

Chocolate Topping:
• 7 oz milk or dark chocolate, chopped
• 2 tbsp vegetable oil

Instructions:

Mix cookie crumbs with melted butter. Press firmly into a parchment-lined pan. Refrigerate for 15–20 minutes.

Combine coconut and condensed milk until evenly coated. Press firmly over the crust and smooth the surface.

Microwave chocolate in 20-second intervals, stirring until melted. Stir in oil and let cool slightly.

Spread chocolate over the coconut layer. Refrigerate for 3–4 hours, until firm.

Let stand for 5–10 minutes before slicing with a warm, sharp knife.

10/18/2026

No-Bake Lotus Biscoff Cheesecake

A buttery cookie crust, fluffy Biscoff filling, and glossy cookie butter topping—an easy dessert with a bakery-style finish!

Ingredients:
• 8.8 oz Biscoff cookies, crushed
• About 16 extra Biscoff cookies for the sides
• 2 tbsp unsalted butter, melted
• 10.5 oz cream cheese, softened
• ¼ cup powdered sugar
• 2 tbsp Biscoff spread, softened
• ¾ cup + 1 tbsp cold heavy whipping cream
• 3–4 tbsp Biscoff spread, melted, for topping
• Extra cookie crumbs and 1 whole cookie for decoration

Instructions:

Line the bottom of an 8-inch springform pan with parchment. Stand the whole cookies around the inside edge.

Mix crushed cookies with melted butter. Press firmly into the base and refrigerate.

Whip the cold cream to stiff peaks.

Beat cream cheese, powdered sugar, and 2 tbsp Biscoff spread until smooth. Gently fold in whipped cream.

Spread the filling over the crust and smooth the top.

Cover with melted Biscoff spread, cooled slightly.

Refrigerate at least 4 hours, preferably overnight. Decorate with cookie crumbs and a whole cookie before serving.

10/18/2026

No-Bake Raffaello Coconut Cheesecake

Creamy mascarpone, fluffy whipped cream, and a buttery coconut cookie crust—no oven needed!

Serves: 8–10

Ingredients

Crust:
• 7 oz oat cookies or graham crackers, crushed
• 6 tbsp unsalted butter, melted
• 2 tbsp shredded coconut

Filling:
• 14 oz mascarpone cheese
• 1¼ cups cold heavy whipping cream
• ¼ cup sweetened condensed milk
• ⅓ cup shredded coconut
• 1 tsp vanilla extract

Decoration:
• ½ cup shredded coconut
• 6–8 Raffaello candies

Instructions:

Mix the cookie crumbs, melted butter, and coconut. Press into an 8-inch springform pan and refrigerate for 20 minutes.

Whip the cold heavy cream until stiff peaks form.

In another bowl, gently mix mascarpone, condensed milk, and vanilla until smooth.

Fold in the whipped cream and shredded coconut.

Spread over the crust. Refrigerate for at least 6 hours, preferably overnight.

Decorate with coconut and Raffaello candies. Serve chilled!

10/17/2026

Pistachio Tiramisu

Coffee-soaked ladyfingers, fluffy mascarpone cream, and rich pistachio layers. A dreamy dessert to make ahead!

Ingredients:

Ladyfingers, enough for 2 layers

1 cup brewed coffee, cooled

4 egg yolks

⅓ cup plus 1 tablespoon sugar (85g)

18 oz mascarpone (500g)

1¼ cups cold heavy whipping cream (300g)

About ⅔ cup finely chopped pistachios (80g)

Pistachio spread, to taste

Instructions:

Whisk egg yolks and sugar over a pan of gently simmering water until pale, thick, and frothy.

Let cool, then beat in the mascarpone until smooth.

Whip the cold heavy cream to stiff peaks, then gently fold into the mascarpone mixture.

Quickly dip ladyfingers into the cooled coffee and arrange in a serving dish.

Add a layer of cream, drizzle with pistachio spread, and sprinkle with chopped pistachios. Repeat.

10/17/2026

Chocolate-Covered Raspberry Chia Bites

A crisp chocolate shell with a fruity raspberry center—just five ingredients and no baking!

Makes 8–10 bites.

Ingredients:
• 1 heaping cup fresh raspberries (6 oz)
• 1 tablespoon chia seeds
• 5 oz dark chocolate, chopped
• 1 teaspoon coconut oil
• A pinch of flaky sea salt

Instructions:

Mash the raspberries with a fork. Stir in chia seeds and let stand for 5–10 minutes to thicken.

Spoon tablespoon-sized portions onto a parchment-lined tray. Freeze for about 1 hour, until solid.

Gently melt the chocolate in the microwave, stirring frequently. Stir in the coconut oil.

Dip each frozen raspberry bite into the chocolate. Let excess chocolate drip off, then return to the tray.

Sprinkle lightly with flaky sea salt. Freeze for another hour, or until fully set.

Store in an airtight container in the freezer. Let soften for 1–2 minutes before enjoying.

10/17/2026

Mini Cheesecake Dessert Collection

One creamy cheesecake base, five delicious finishes—perfect for a beautiful dessert table!

Ingredients:
• 1½ cups graham cracker crumbs
• 6 tbsp melted butter
• 16 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup cold heavy whipping cream

Topping ideas:
Blueberry preserves and fresh blueberries; caramel, chopped peanuts and mini cookies; cookie butter and Biscoff cookies; pistachio cream and strawberries; or chocolate ganache and chocolate pieces.

Directions:

Combine crumbs and butter. Press into dessert cups or lined mini cheesecake molds.

Beat cream cheese, powdered sugar and vanilla until smooth.

Separately whip the cream to stiff peaks, then gently fold into the cream cheese mixture.

Spoon over the bases and refrigerate at least 6 hours, preferably overnight.

Add your favorite toppings before serving. For the neatest freestanding shapes, use molds with removable bases and unmold thoroughly chilled.

Recipes Hurry

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