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The Daily Dessert, 4130 Lexington Avenue N, Shoreview, MN (2026)

10/17/2026

Raspberry Chia Chocolate Dessert
Creamy raspberry yogurt, nutritious chia seeds, and a thin, crunchy dark chocolate shell! Every spoonful has the perfect combination of rich chocolate and refreshing raspberry cream. So easy to make and absolutely delicious!

Ingredients:

For the Raspberry Chia Base:

2 cups fresh raspberries

1½ cups thick plain Greek yogurt

3 tablespoons black chia seeds

1 to 2 tablespoons honey or maple syrup (optional)

For the Chocolate Shell:

150 g (5.3 oz) dark chocolate

1 teaspoon coconut oil (optional, for a smoother coating)

Step-by-Step Instructions:

Step 1: Prepare the Raspberries

Add the fresh raspberries to a rectangular glass dish. Using a fork, mash them until juicy and chunky, leaving some small raspberry pieces for texture.

Step 2: Add the Yogurt

Pour the thick Greek yogurt over the mashed raspberries. Stir thoroughly until the mixture becomes creamy and evenly pale pink. Add honey or maple syrup if you prefer a sweeter dessert.

Step 3: Mix in the Chia Seeds

Sprinkle the black chia seeds into the raspberry yogurt mixture. Stir until evenly distributed. Smooth the surface with a spatula.

Step 4: Let the Base Thicken

Refrigerate for 30 to 60 minutes, allowing the chia seeds to absorb moisture and thicken the creamy raspberry mixture.

Step 5: Prepare the Chocolate

Break the dark chocolate into small pieces and place them in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval until completely melted and smooth. Stir in the coconut oil if using.

Step 6: Create the Chocolate Shell

Pour the melted dark chocolate over the chilled raspberry chia base. Using a spatula, spread it into a thin, even layer covering the entire surface.

Step 7: Chill Until Set

Refrigerate for another 20 to 30 minutes, or until the chocolate forms a firm, crunchy shell.

Step 8: Crack, Scoop, and Enjoy!

Press a tablespoon into the chocolate shell until it cracks. Scoop up a generous portion, revealing the thick, creamy pink raspberry chia filling underneath the crunchy chocolate.

Prep Time: 15 minutes
Chilling Time: 50 to 90 minutes
Servings: 6

Tip: For the most satisfying chocolate crack, keep the chocolate layer thin and let it set completely before scooping.

Creamy, fruity, crunchy, and chocolatey in every bite!

10/16/2026

Easy No-Bake Ferrero Rocher Truffles

Rich, chocolatey, crunchy, and absolutely irresistible! These easy no-bake truffles have a soft chocolate cookie center wrapped in a deliciously crunchy milk chocolate and roasted hazelnut coating. Perfect for parties, holidays, or whenever you're craving a sweet treat!

Ingredients

For the Truffle Base:

400 g (14 oz) chocolate tea biscuits or cookies

1/2 cup (120 ml) milk

1/3 cup (75 g) unsalted butter, melted

For the Chocolate Hazelnut Coating:

300 g (10.5 oz) milk chocolate, melted

1/2 cup (60 g) finely chopped roasted hazelnuts or peanuts

Step-by-Step Instructions

1. Crush the Cookies: Place the chocolate biscuits in a food processor and blend until they become fine crumbs.

2. Combine the Ingredients: Transfer the crumbs to a large mixing bowl. Add the milk and melted butter.

3. Make the Dough: Mix and knead everything together until a smooth, soft, and pliable chocolate dough forms.

4. Shape the Truffles: Roll small portions of the dough between your palms to form 20–24 bite-sized balls. Arrange them on a parchment-lined tray.

5. Prepare the Coating: Melt the milk chocolate until smooth, then stir in the finely chopped roasted hazelnuts or peanuts.

6. Coat the Truffles: Dip each chocolate ball into the melted chocolate and nut mixture. Spoon the coating over each ball until completely covered. Lift out, allow excess chocolate to drip off, and place back on the tray.

7. Chill and Enjoy: Refrigerate for 20–30 minutes, or until the chocolate coating is completely set and crunchy.

Prep Time: 20 minutes
Chill Time: 20–30 minutes
Total Time: 40–50 minutes
Yield: 20–24 truffles

Tip: For that classic Ferrero Rocher-inspired flavor, use roasted hazelnuts. You can also place one whole roasted hazelnut inside each truffle for an extra crunchy surprise!

10/12/2026

**No-Bake Oreo Spiderweb Cheesecake**

This rich and creamy Oreo cheesecake is the perfect Halloween dessert! A crunchy Oreo cookie crust, thick cookies-and-cream filling, silky dark chocolate ganache, and a beautiful white chocolate spiderweb topping. No oven needed!

**Ingredients**

**For the Oreo Crust**
- 26 Oreo cookies, including the cream filling
- 90 g unsalted butter, melted

**For the Cheesecake Filling**
- 500 g (18 oz) full-fat cream cheese, softened
- 350 ml (1½ cups) cold heavy whipping cream
- 120 g (1 cup) powdered sugar
- 14 Oreo cookies, roughly broken into pieces

**For the Dark Chocolate Ganache**
- 150 g (5.3 oz) dark chocolate chips
- 100 ml heavy whipping cream

**For the White Chocolate Spiderweb**
- 40 g white chocolate, chopped
- 30 ml (2 tbsp) heavy whipping cream

**Step-by-Step Instructions**

**Step 1: Make the Oreo Crust**

1. Add 26 Oreo cookies to a food processor and blend into fine crumbs.
2. Transfer the crumbs to a mixing bowl.
3. Pour in the melted butter and mix until evenly combined.
4. Press the mixture firmly into the bottom of an 8-inch springform pan using the back of a spoon.
5. Refrigerate for 20 minutes to firm up.

**Step 2: Prepare the Cheesecake Filling**

1. Pour the cold heavy whipping cream into a large mixing bowl.
2. Beat with an electric mixer until stiff peaks form.
3. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula.
5. Add the broken Oreo cookies and fold gently until evenly distributed.
6. Spoon the filling over the chilled Oreo crust.
7. Smooth the surface into an even layer.
8. Cover and refrigerate for at least 6 hours, preferably overnight, until completely firm.

**Step 3: Make the Dark Chocolate Ganache**

1. Place the dark chocolate chips in a heatproof bowl.
2. Heat 100 ml heavy cream until hot but not boiling.
3. Pour the hot cream over the chocolate chips.
4. Let sit for 2 minutes, then stir until smooth and glossy.
5. Allow to cool until slightly thickened but still pourable.

**Step 4: Make the White Chocolate Ganache**

1. Place the chopped white chocolate in a separate heatproof bowl.
2. Heat 30 ml heavy cream until hot.
3. Pour over the white chocolate and let sit for 1 minute.
4. Stir until completely melted and smooth. Warm gently if needed.
5. Transfer the mixture to a piping bag fitted with a small round nozzle.

**Step 5: Create the Spiderweb Design**

1. Remove the chilled cheesecake from the refrigerator.
2. Pour the dark chocolate ganache over the center of the cheesecake.
3. Spread gently into a smooth, glossy layer.
4. While the dark ganache is still soft, pipe the white chocolate in one continuous spiral, starting from the center and moving outward.
5. Use a wooden skewer to drag straight lines from the center toward the outer edge.
6. Repeat around the cake to create the spiderweb pattern.
7. Refrigerate for another 30 to 60 minutes until the ganache is set.

**Step 6: Slice and Serve**

1. Carefully remove the cheesecake from the springform pan.
2. Dip a sharp knife in warm water and wipe dry before each cut.
3. Cut into generous slices and serve chilled.

**Recipe Details**

Prep Time: 35 minutes
Chilling Time: 6 to 8 hours
Total Time: Approximately 7 to 9 hours
Servings: 10 to 12 slices
Pan Size: 8-inch springform pan

**Tips for Perfect Results**

- Use full-fat cream cheese for a thick, creamy filling.
- Make sure the whipping cream is very cold before beating.
- Fold the whipped cream gently to keep the filling light and fluffy.
- Allow the dark ganache to cool before spreading it over the cheesecake.
- Create the spiderweb while the ganache is still soft.
- Refrigerate overnight for the cleanest slices and best texture.

A crunchy chocolate cookie base, creamy Oreo-filled center, and glossy chocolate spiderweb make every slice irresistible. Perfect for Halloween parties, family gatherings, or anyone who loves cookies and cream!

10/11/2026

Raspberry Biscoff Weetabix Breakfast Jar
Ingredients

For the Weetabix Base:
- 1 Weetabix biscuit
- 3 tablespoons milk

For the Raspberry Layer:
- ½ cup fresh or frozen raspberries
- 1 teaspoon sugar or honey
- 1 teaspoon lemon juice

For the Yogurt Layer:
- ½ cup thick Greek yogurt

For the Biscoff Topping:
- 2 tablespoons smooth Biscoff cookie spread
- 1 teaspoon coconut oil
- 1 teaspoon finely crushed Biscoff biscuits

**Step by Step Instructions**

**Step 1: Prepare the Weetabix Base**

Hold one Weetabix biscuit over a clear glass breakfast jar and crumble it into coarse pieces. Pour in the milk and stir gently until the biscuit absorbs the liquid and forms a thick, moist base. Press it lightly into an even layer.

**Step 2: Make the Raspberry Layer**

Add the raspberries, sugar or honey, and lemon juice to a small saucepan. Cook over medium low heat for 4 to 5 minutes, stirring occasionally, until the berries soften and form a thick compote. Allow to cool completely.

Spoon half the raspberry compote over the Weetabix base, then add the remaining compote and spread evenly into a beautiful ruby red layer.

**Step 3: Add the Creamy Yogurt**

Spoon the thick Greek yogurt over the raspberry layer. Gently spread it into a smooth, even layer without mixing it with the raspberries.

**Step 4: Prepare the Biscoff Topping**

Place the Biscoff cookie spread and coconut oil in a small microwave safe ramekin. Warm in short 10 second intervals, stirring between each, until smooth, glossy, and pourable.

Step 5: Finish the Breakfast Jar

Slowly pour the melted Biscoff mixture over the yogurt, allowing it to spread into an even caramel colored topping.

Sprinkle a small mound of finely crushed Biscoff biscuits in the center.

Step 6: Chill and Serve

Refrigerate for 20 to 30 minutes to help the layers settle and the topping firm slightly, or refrigerate overnight for an easy make ahead breakfast.

Enjoy every creamy, fruity, crunchy spoonful!

**Prep Time:** 10 minutes
**Cook Time:** 5 minutes
**Chill Time:** 20 to 30 minutes
**Servings:** 1 breakfast jar

Tip: Use thick Greek yogurt and completely cooled raspberry compote to keep all four layers beautifully separated.

10/10/2026

Mixed Berry Tiramisu Pavê

Ingredients
Berry Compote:

300 g frozen mixed berries (strawberries, blueberries, blackberries, raspberries)

1/2 cup granulated sugar

Cream Filling:

300 g cream cheese or mascarpone (room temperature)

1 cup heavy whipping cream or fresh cream

1/2 cup sweetened condensed milk

Assembly:

1 package ladyfinger cookies (savoiardi or biscuit ch*****ne)

1/2 cup milk (for dipping)

Instructions
Make the Berry Compote:

Place the frozen mixed berries and sugar into a medium saucepan over medium heat.

Stir continuously until the sugar dissolves and the berries break down into a glossy, thick compote (about 8–10 minutes).

Remove from heat and allow to cool completely.

Prepare the Cream Filling:

In a large mixing bowl, combine the cream cheese (or mascarpone), heavy cream, and sweetened condensed milk.

Beat with an electric hand mixer on medium-high speed until thick, smooth, and fluffy.

Assemble the Dessert:

Spread an even layer of the whipped cream across the bottom of an oval serving dish.

Dollop a few spoonfuls of berry compote over the cream and swirl lightly.

Quick-dip ladyfingers one by one into the milk (do not over-soak) and arrange them in a single flat layer across the dish.

Spread another layer of cream over the biscuits, followed by another swirl of berry compote.

Add a second layer of dipped ladyfingers.

Cover with the remaining cream, smoothing the top surface with the back of a spoon.

Finish and Chill:

Spoon the remaining berry compote over the top and gently swirl it into the cream with a spoon to create a marble pattern.

Refrigerate for at least 4 to 6 hours (or overnight) until set and chilled through before serving.

10/06/2026

Halloween Mummy Oreo Truffles
Ingredients
10 Oreos

Cream cheese

200g white chocolate

Edible eyes (2 per truffle)

Instructions
Crush the Oreos: Using a food processor (or a bag and rolling pin), crush the 10 Oreos finely.

Make the mixture: Pour the crumbs into a bowl and mix with cream cheese until combined.

Shape and freeze: Scoop up tablespoon-sized portions (about 10 blobs) and roll each into a smooth ball. Place them on a plate and freeze for 1 hour.

Melt the chocolate: Melt 200g of white chocolate in the microwave (500W in 1-minute bursts, stirring frequently) until smooth.

Reserve piping chocolate: Transfer 2 tablespoons of the melted white chocolate into a piping bag.

Coat truffles: Coat each ball in the remaining melted chocolate, dripping off any excess, and set them down on parchment paper.

Decorate: Snip the tip of the piping bag and drizzle lines across the truffles to form mummy bandages. Add two edible eyes to each truffle before the chocolate hardens.

Set: Let them set in the fridge until firm.

10/05/2026

Ingredients
400ml double cream

50g icing sugar

33 crunchy cookies (15 for the bottom layer, 15 for the middle layer, 2 crushed for the edges, and 1 for the center)

Nutella, melted (70g for the middle layer, plus extra for the top layer)

120g Biscoff spread, melted (70g for the middle layer, 50g for the top layer)

Instructions
Whisk the double cream and icing sugar together until they form soft peaks.

Arrange 15 crunchy cookies in a single layer at the bottom of a dish.

Scoop half of the whipped cream onto the cookies and smooth it out.

Drizzle 70g of melted Nutella and 70g of melted Biscoff spread evenly over the cream.

Place another layer of 15 crunchy cookies on top of the spreads.

Add the remaining whipped cream and smooth it into an even layer.

Add dollops of extra Nutella and 50g of melted Biscoff spread on top, then swirl them through the cream with a knife.

Crush 2 cookies and sprinkle the crumbs around the perimeter of the dish.

Place a single cookie directly in the middle of the dish.

Refrigerate the dish overnight to allow the lasagna to set before serving.

10/02/2026

Brownie Oreo Cheesecake Bars
Ingredients
Brownie Layer1/2 cup (1 stick) unsalted butter, melted 1 cup granulated sugar 2 large eggs 1/3 cup Dutch-processed cocoa powder 1/2 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 1/2 cup all-purpose flour 1/2 cup chopped Oreos 1/3 cup white chocolate chips Middle Layer16 whole Oreo cookies (enough to cover the brownie base in a single layer) Cheesecake Layer8 oz (1 block) cream cheese, softened at room temperature1/2 cup powdered sugar1 tsp vanilla extract3/4 cup heavy whipping cream (whipped to stiff peaks)Chocolate Swirl Topping1/2 cup semisweet or dark chocolate chips, melted1/4 cup white chocolate chips, melted 3–4 Oreos, roughly crushed (for garnish) Instructions
1. Brownie BasePreheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper. In a small bowl, combine the granulated sugar and warm melted butter. In a separate large bowl, lightly beat the two eggs. Whisk in the Dutch-processed cocoa powder, baking powder, salt, and vanilla extract until smooth. Pour in the melted butter-sugar mixture and stir to incorporate. Fold in the all-purpose flour just until no dry pockets remain. Gently fold in the chopped Oreos and white chocolate chips. Spread the batter evenly into the prepared baking pan. Bake for 20–22 minutes until a toothpick inserted near the center comes out with moist crumbs. Allow the brownie layer to cool completely

09/30/2026

Halloween Monster Chocolate Chip Cookies

Makes: 12 large cookies
Bake: 350°F
Time: 10 to 12 minutes
Ingredients
Chocolate Chip Cookies
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Monster Filling
12 large halal marshmallows
Decoration
24 candy eyes
Orange icing
Purple icing
Green icing
Make sure the marshmallows, candy eyes, chocolate chips, and decorating icing are made with halal suitable ingredients.
Make the Cookie Dough
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy.
Add the egg and vanilla. Beat until smooth.
In another bowl, combine the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture. Mix just until a soft cookie dough forms.
Fold in the chocolate chips.

Shape and Bake
Divide the dough into 12 large balls.
Place them several inches apart on the prepared baking sheet and gently flatten each ball slightly.
Bake for about 10 to 12 minutes. The edges should be lightly golden while the centers remain soft.
Do not overbake them. The soft centers are important for getting the thick chewy appearance in your reference.
Let the cookies cool for about 5 minutes.
Make the Monster Mouth
While the cookies are still slightly warm, carefully cut a horizontal opening across the front center of each cookie. Do not cut completely through the cookie.
Cut each marshmallow in half or gently flatten it, depending on its size.
Place the marshmallow inside the opening.
For the dramatic white gooey tongue appearance in your picture, return the cookies to the warm oven for about 1 to 2 minutes, just until the marshmallow becomes very soft.
Gently press the upper portion of the cookie toward the marshmallow so some of the softened marshmallow stretches outward.
Allow it to cool enough that the marshmallow remains thick and gooey rather than completely melting.
Decorate
Press two candy eyes near the top of each cookie.
Pipe a loose zigzag of orange, purple, or green icing above the eyes.
For the closest match to your picture, alternate the colors between cookies instead of putting every color on each cookie.
Serve them on a large white ceramic plate with several cookies overlapping slightly. The finished cookies should be thick and golden brown with visible chocolate chips, large white marshmallow monster mouths, two candy eyes, and bright icing squiggles.

09/30/2026

Black Velvet Cheesecake Cookies
I found the original recipe that matches your photo from In Bloom Bakery. These are soft, chewy black cocoa cookies with a thick white cheesecake center and a black cocoa sugar coating. The deep black color comes from black cocoa powder, without needing black food coloring. In Bloom Bakery
Yield: 16 large cookies
Oven: 350°F / 175°C
Bake time: 10 to 11 minutes
Cheesecake Filling
• 6 oz (170 g) full fat cream cheese, cold
• 3 tbsp (38 g) granulated sugar
• 1/2 tsp vanilla extract
Black Cocoa Sugar Coating
• 1/4 cup (50 g) granulated sugar
• 2 tsp (3 g) black cocoa powder
Black Velvet Cookie Dough
• 1 1/2 cups (188 g) all purpose flour
• 1/2 cup (40 g) black cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 2 large egg yolks, room temperature
• 1 1/2 tsp vanilla extract In Bloom Bakery
Make the Cheesecake Centers
Line a small tray with parchment paper.
Beat the cold cream cheese, sugar and vanilla with an electric mixer for about 2 minutes, until smooth and fluffy and the sugar has mostly dissolved.
Scoop the filling into 16 portions, about 2 teaspoons each.
Place them in the freezer until completely firm. This is important because a thoroughly frozen center is much less likely to leak while the cookies bake. In Bloom Bakery
Make the Black Cocoa Coating
Mix the granulated sugar and black cocoa powder in a small bowl. Set aside.
Make the Cookie Dough
Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper.
Whisk together the flour, black cocoa powder, baking powder and salt.
In a separate large bowl, beat the softened butter, brown sugar and granulated sugar for about 2 minutes, until light and fluffy.
Add the egg yolks and vanilla. Beat for another minute until the mixture becomes lighter and fluffy.
Add the dry ingredients and mix on low speed just until a thick black cookie dough forms. Avoid overmixing. In Bloom Bakery
Stuff the Cookies
Divide the dough into 16 portions, using approximately 2 tablespoons of dough for each cookie.
Roll one portion into a ball and flatten it into a thick disk.
Place one frozen cheesecake portion directly in the center.
Bring the cookie dough up and completely around the cheesecake. Pinch the seams closed so there are no openings.
Gently roll it back into a smooth ball.
Roll the entire cookie ball generously in the black cocoa sugar.
Repeat with the remaining cookies, keeping unused cheesecake centers frozen while you work.
Bake
Arrange about 6 cookies at a time on a parchment lined baking sheet, leaving plenty of room between them.
Bake at 350°F / 175°C for 10 to 11 minutes.
The cookies should still look soft when they come out. Do not keep baking until they look completely firm, or you can lose the chewy texture.
Let them sit on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack. The original recipe specifically recommends allowing them to cool completely so the cheesecake center firms up properly. In Bloom Bakery
For the Exact Look in Your Photo
Use a genuinely black cocoa powder, rather than ordinary natural cocoa. This produces the Oreo like flavor and extremely dark exterior shown in your reference. The original recipe does not require black food coloring. In Bloom Bakery
For the dramatic cut open cookie, let the cookies cool completely before breaking or slicing one. You should get a deep matte black, slightly sparkly exterior, thick chewy black cookie layer and a clean bright white cheesecake center.

The Daily Dessert

10/17/2026

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10/12/2026

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10/06/2026

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09/30/2026

09/30/2026

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