7 No Bake Cheesecake Crust Ideas

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No bake cheesecake crusts are easy to make using nuts or cookies as the base for your cheesecake.

Some of the cheesecake crusts are set in the fridge to let it solidify.

Make sure to press the cheesecake crust firmly to make it an even layer, and be sturdy enough to hold the cheesecake.

Try making one of these no bake cheesecake crusts for your next rich, creamy cheesecake!

Hazelnut Crust

Hazelnut crust is a sweeter crust, since it’s made with dates.

Blended dates, and toasted hazelnut pieces are combined in a food processor with vanilla extract, and maple syrup.

The hazelnut cheesecake base is pressed into the bottom of the pan, and it’s ready to use.

Oreo Cookie Crust

Oreo cookie crust is a sweet, crunchy, cookie crust for a cheesecake base.

Oreo cookie crust is made by crushing Oreo’s into small pieces using a rolling pin, or blending them in a food processor.

The small bits of Oreo’s are mixed together with melted butter to create the cookie crust.

The cookie crust is pressed into a springform pan, and then you can refrigerate the crust to let it set.

No Bake Cheesecake Crust Ideas

Almond Crust

Almond crust is a crunchy, nutty cheesecake flavored base.

Slivered almonds are ground into a fine powder using a food processor.

The almonds are combined with brown sugar and melted butter to make the almond cheesecake base.

The almond cheesecake crust is pressed into the bottom of the cheesecake pan, and it’s ready to use.

No Bake Cheesecake Crust recipes

Walnut Crust

Walnut crust is a sweet and crunchy cookie base for a cheesecake.

Walnuts are blended in a food processor until they are fine like a powder.

Shortbread cookies are crushed with a rolling pin, and then they are combined with the walnuts, sugar, and melted butter.

Walnut cheesecake crust is pressed into the springform pan, and it’s ready to use.

Coconut Cookie Crust

Coconut cookie crust has a hint of coconut in the crust from adding coconut flakes to the cheesecake base.

Digestive cookies are blended in a food processor until they are coarse cookie crumbs. The digestive cookie crumbs are combined with sugar, coconut flakes, and melted butter to make the coconut cookie cheesecake base.

The crust is pressed into the pan, it’s ready to use.

Ice Cream Cone Crust

Ice cream cone crust is an easy crust you can make with a couple leftover ice cream cones.

Place the ice cream cones in a food processor, and blend until they become small pieces or a fine powder.

Mix the ice cream cones with a bit of sugar and melted butter to create the cheesecake base.

Press the base into the bottom of your pan, and then you can add your cheesecake layer on top.

There is no need to bake or chill an ice cream cone cheesecake base.

Digestive Cookie Crust

Digestive Cookie Crust is a crunchy biscuit base for cheesecake.

You can make the cookie crust by crushing the cookies with a rolling pin, or blending them in a food processor.

Mix the cookie crumbs with some melted butter, and press it to the bottom of your pan.

You can either chill the crust to let it set.

No Bake Cheesecake Crust alternatives

17 Cheesecake Crust Ideas

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When you think about having cheesecake, it’s a creamy, rich dessert with a classic graham cracker crunchy crust.

But you can make cheesecake crusts out of many different types of foods, including nuts, wafers, biscuits, lady fingers, red velvet cake, cinnamon buns, brownies, pretzels, and ice cream cones.

Try making one of these unique, alternative cheesecake crusts for your next decadent cheesecake!

Oreo Cookie Crust

Oreo cookie crust is a sweet, crunchy, cookie crust for a cheesecake base.

Oreo cookie crust is made by crushing Oreo’s into small pieces using a rolling pin, or blending them in a food processor.

The small bits of Oreo’s are mixed together with melted butter to create the cookie crust.

The cookie crust is pressed into a springform pan, and then you can refrigerate the crust, or bake it in the oven to let it set.

Cheesecake Crust Ideas

Peanut Butter Cookie Crust

Peanut butter cookie crust is a sweet, nutty cheesecake crust that goes well with caramel cheesecake, or chocolate cheesecake.

Peanut butter cookie crust is made by actually making the dough for peanut butter cookies.

The peanut butter cookie dough is frozen first, and then pressed into a springform pan.

The pan is baked in the oven for 25 minutes (much longer than other cheesecake crusts) because it’s a thick cookie crust.

The crust needs to cool to room temperature prior to adding the cheesecake filling on top, otherwise the cheesecake filling will “cook” prematurely.

Cinnamon Bun Crust

Cinnamon bun crust is a spongy crust for a cheesecake.

Cinnamon bun cake is made by adding cinnamon and brown sugar to a cake base, and then the it’s poured into a springform pan.

The cinnamon bun cheesecake base is baked in the oven for about 25 minutes to let it set.

Cinnamon bun cheesecake crust goes well with cinnamon cheesecake, vanilla cheesecake, or pumpkin cheesecake.

Brownie Base

Brownie base for a cheesecake is a thick, chocolatey, cheesecake base.

Brownies are made by adding dark chocolate and cocoa powder to a cake base, and adding it to a springform pan.

The brownie cheesecake base is baked in the oven for 15 minutes to set the brownies crust.

Brownie cheesecake crust goes well with vanilla cheesecake, chocolate cheesecake, or caramel cheesecake.

Gingersnap Crust

Gingersnap crust is a cookie crust that goes well with pumpkin cheesecake.

Gingersnap cookies are blended in a food processor until they are coarse crumbs.

Gingersnap crumbs are mixed together with melted butter, vanilla extract, and brown sugar to create the gingersnap cheesecake crust.

Gingersnap cheesecake base is baked in the oven for a few minutes to let the crust set.

Lady Finger Crust

Lady finger crust is an espresso flavored cheesecake base that works well for tiramisu cheesecake.

Lady finger cookies are pulsed in a food processor until they are in small, fine pieces.

Lady finger cookie pieces are mixed together with melted butter and strong espresso or coffee to make the cheesecake base.

The lady finger cheesecake base is pressed into a springform pan and then it can either be baked in the oven, or frozen to set the crust.

Red Velvet Cheesecake Base

Red velvet cheesecake base is a chocolate, spongy cheesecake base.

Red velvet cheesecake base is actually a red velvet cake bottom. Red velvet cake is made by adding cocoa powder and red food coloring to a cake base. The cake base is added to a springform pan, and baked in the oven for about 20 minutes.

Red velvet cheesecake base is a thick crust for cheesecake, that goes well with Oreo cheesecake, chocolate cheesecake, or vanilla cheesecake.

Hazelnut Crust

Hazelnut crust is a sweeter crust, since it’s made with dates.

Blended dates, and toasted hazelnut pieces are combined in a food processor with vanilla extract, and maple syrup.

The hazelnut cheesecake base is pressed into the bottom of the pan, and it’s ready to use.

Chocolate Base

Chocolate cheesecake base is a chocolatey, crunchy cookie base for a cheesecake.

Chocolate cheesecake base is made by crushing chocolate wafer cookies, and mixing them together with melted butter.

The chocolate cheesecake crust is pressed into a springform pan, and then it’s baked in the oven to set the crust.

Cheesecake Crust alternatives

Pretzel Crust

Pretzel crust is a crunchy cheesecake crust that works well for a peanut butter cheesecake, or chocolate cheesecake.

Pretzel cheesecake crust is a salty base, which balances out the sweetness of the cheesecake filling.

Pretzels are crushed with a rolling pin until they are small and fine pieces.

The pretzels are mixed together with melted butter, brown sugar, and salt to create the pretzel cheesecake base.

The pretzel cheesecake crust is baked in the oven to let it set.

Almond Crust

Almond crust is a crunchy, nutty cheesecake flavored base.

Slivered almonds are ground into a fine powder using a food processor.

The almonds are combined with brown sugar and melted butter to make the almond cheesecake base.

The almond cheesecake crust is pressed into the bottom of the cheesecake pan, and it’s ready to use.

Cheesecake Crust Ideas

Walnut Crust

Walnut crust is a sweet and crunchy cookie base for a cheesecake.

Walnuts are blended in a food processor until they are fine like a powder.

Shortbread cookies are crushed with a rolling pin, and then they are combined with the walnuts, sugar, and melted butter.

Walnut cheesecake crust is pressed into the springform pan, and it’s ready to use.

You don’t need to bake or chill the crust.

Graham Cracker Crust

Graham cracker crust is a classic cheesecake base.

Graham cracker crumbs are mixed together with sugar and melted butter to create the crunchy cheesecake crust.

The graham cracker mixture is pressed into the cheesecake pan, and then cheesecake bake is baked in the oven to set the crust.

Digestive Cookie Crust

Digestive Cookie Crust is a crunchy biscuit base for cheesecake.

You can make the cookie crust by crushing the cookies with a rolling pin, or blending them in a food processor.

Mix the cookie crumbs with some melted butter, and press it to the bottom of your pan. You can either chill the crust, or bake it in the oven to let it set.

Cheesecake crust options

Ice Cream Cone Crust

Ice cream cone crust is an easy crust you can make with a couple leftover ice cream cones.

Place the ice cream cones in a food processor, and blend until they become small pieces or a fine powder.

Mix the ice cream cones with a bit of sugar and melted butter to create the cheesecake base.

Press the base into the bottom of your pan, and then you can add your cheesecake layer on top.

There is no need to bake or chill an ice cream cone cheesecake base.

Coconut Cookie Crust

Coconut cookie crust has a hint of coconut in the crust from adding coconut flakes to the cheesecake base.

Digestive cookies are blended in a food processor until they are coarse cookie crumbs. The digestive cookie crumbs are combined with sugar, coconut flakes, and melted butter to make the coconut cookie cheesecake base.

The crust is pressed into the pan, and there is no need to bake or chill the crust. It’s ready to use.

Vanilla Wafer Crust

Vanilla wafer crust has a crunchy, vanilla flavoring for a cheesecake base.

Vanilla wafers can be blended in a food processor until they are quite fine, and then combine with melted butter to create a vanilla cheesecake base.

Press the crust into the bottom of the cheesecake pan.

Vanilla wafer cheesecake base is baked in the oven to let it set.

What to Do with Leftover Caramel Sauce

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You can use up leftover caramel sauce in no time with these sweet treat ideas!!

You can even drizzle a little caramel sauce over your morning coffee for a sweet finish to your freshly brewed espresso.

For more of a lighter dessert, you can dip fresh fruit into warmed up caramel sauce to use up your leftover caramel sauce.

What to Do with Leftover Caramel Sauce

Fruit Dipping Sauce

You can dip a variety of fruit into caramel sauce for a light sweet dessert.

You can warm up the caramel sauce a little, and then mix it well with a spoon.

Arrange an array of citrusy fruits like pineapple pieces, and orange slices for your caramel dipping sauce.

Apples, pears, and bananas work well with caramel sauce as well for a spread of different fruits to dip leftover caramel sauce in.

What to Do with Leftover Caramel Sauce

Macaron Filling

Caramel sauce can be one of most flavorful fillings for macarons. A little goes a long way!!

Only pipe a small amount of caramel sauce in the center of a macaron shell, and then sandwich it together with another macaron shell.

What are Macarons Filled with

Drink Topping

You can drizzle about a tablespoon of caramel sauce on top of hot chocolate, or a latte for a delicious hint of caramel flavor.

Decorating Desserts

Desserts need a little garnishing every now and then.

You can take your desserts to the next level by drizzling a little caramel sauce on top for a beautiful look to finish off your dessert that looks professional and enticing.

You can try making a crisscross design with the caramel, or using it in combination with chocolate sauce for a tasty caramel and chocolate flavored dessert.

Pancakes, waffles, and crepes can be filled with a bit of caramel sauce mixed with sautéed apples, pears, or hazelnut sauce.

Frosting Flavors for Chocolate Cupcakes

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Chocolate cupcakes melt in your mouse with their crumbly texture and heavenly chocolate flavor.

Chocolate cupcakes can be frosted with enhancing flavors like chocolate buttercream.

Chocolate cupcakes can also be frosted with complimentary flavors like cream cheese frosting, raspberry buttercream, or coffee buttercream.

Cream Cheese Frosting

Cream cheese frosting is one of the most popular flavors for frosting chocolate cupcakes.

It’s not as sweet as buttercream, and has the memorable cream cheese and vanilla flavor, which balances out the chocolatey cupcake.

Cream cheese frosting needs to have the right consistency to be piped into shapes using a piping tip. Therefore I recommend using this recipe for cupcakes.

It’s a thick icing and it pipes well on top of cupcakes. You can also color it using gel food coloring or liquid food coloring.

Frosting Flavors for Chocolate Cupcakes

Chocolate Buttercream

Chocolate buttercream is a creamy, chocolatey frosting for chocolate cupcakes.

It’s an overwhelming chocolate flavor when you combined both chocolate cupcakes and chocolate frosting.

Chocolate buttercream is made by creaming butter, heavy cream, vanilla extract, salt, and cocoa powder together. The icing is sweetened using icing sugar.

Once the frosting is made, it will be very thick! You can thin it out a little with a bit more heavy cream if needed.

Put a couple sprinkles on top of your freshly frosted chocolate cupcakes for a little pop of color.

Vanilla Buttercream Frosting

Vanilla buttercream frosting is a complimentary flavored icing for chocolate cupcakes. It tones down the chocolate flavor, leaving you with an aromatic vanilla flavor.

Vanilla buttercream is a rich and creamy frosting that is flavored with vanilla extract.

It’s a stiff icing, therefore it pipes well on top of of cupcakes for those beautiful rose icing designs.

Vanilla buttercream is made with heavy cream instead of milk to thin it out, therefore it has more of a buttery, velvety flavor.

You can easily color vanilla buttercream frosting using gel food coloring, or liquid food coloring for your themed cupcakes.

Frosting Flavors for Chocolate Cupcakes

Coffee Buttercream Frosting

Coffee buttercream frosting is an incredible flavored icing that goes well with chocolate cupcakes.

Coffee buttercream combined with chocolate cupcakes has a delicious creamy mocha flavor to them.

It’s one of my favorite frostings because it’s FULL of coffee flavor.

It tastes like you’re eating a latte, giving you a little pick-me-up.

Coffee buttercream icing is made by adding instant coffee (I recommend using freshly brewed espresso) to a buttercream icing base.

Raspberry Buttercream

Raspberry buttercream is a succulent frosting for chocolate cupcakes. Raspberry frosting goes particularly well with chocolate cupcakes, making it have burst of fruity flavor.

Raspberry buttercream has a vibrant pink color to it.

To make raspberry buttercream, you’ll be making your own raspberry sauce, and then whipping that with a buttercream based frosting.

Strawberry Buttercream

Strawberry buttercream is one of the most fruity frostings you’ll ever eat!!

To make strawberry buttercream you have to first make strawberry puree. It smells as good as it sounds.

The puree is added to a buttercream base, and it produces a colorful pink frosting for cupcakes.

Strawberry buttercream has a bit of unique look to it, it has tiny pieces of strawberry mixed throughout the icing.

I recommend using the buttercream within 1-2 days, as the flavor fades over time.

White Chocolate Buttercream

White chocolate buttercream is made by adding melted vanilla chocolate to a buttercream base.

White chocolate is a fairly sweet chocolate, but added to buttercream makes it a delicious and creamy frosting that isn’t too sweet.

White chocolate buttercream is a beautiful crisp white frosting for cupcakes, but you can color if desired using gel food coloring.

5 Affogato Ice Cream Flavors

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Affogato is an Italian dessert served with vanilla ice cream.

Vanilla ice cream or vanilla gelato is the ice cream used to make affogato, but you can also have unique flavor combinations using different flavors of ice cream.

Affogato Ice Cream

Vanilla Ice Cream

Vanilla ice cream has a distinct aromatic flavor that has as sweet finish.

It’s best to pick a French vanilla ice cream, due to its rich flavor.

French vanilla ice cream has a custard base made by tempering eggs.

This gives the ice cream the creamiest possible texture, with its lavish vanilla flavoring.

You should be able to find French vanilla ice cream made with real vanilla beans, which will be the best choice for making affogato with.

To make affogato, a freshly brewed espresso shot is poured over the vanilla ice cream.

The hot espresso melts the vanilla ice cream just a little bit.

The melted vanilla flavors, combined with the hot espresso is a sweet and savory dessert that will tantalize your taste buds.

Espresso Ice Cream

Espresso ice cream is the next most popular flavor of ice cream for affogato.

Espresso affogato is coffee on coffee flavor! It can be overpowering with coffee flavor, but coffee lovers will LOVE this flavor combination!

Chocolate Ice Cream

Chocolate ice cream is a rich, creamy ice cream for affogato.

Chocolate and espresso pair well together, and the espresso will tone down the chocolatey flavor.

Chocolate ice cream on its own can be quite strong, therefore having the espresso to calm down the flavor works well together.

Salted Caramel Ice Cream

Salted caramel affogato has a delicious caramel and coffee flavor to it.

Salted caramel ice cream has sweet and salty notes. It pairs well with espresso for a caramel flavored affogato.

Cookie dough ice cream adds hint of cookie flavor to your affogato.

Cookie dough combined with espresso has a buttery, brown sugar flavor, with notes of espresso.

You’ll love this flavor combination for affogato!

Garnish for Affogato

Affogato can be garnished with a couple of chocolate shavings.

Another option is to served affogato with a piece of biscotti.

Affogato Ice Cream

The chocolate gives the affogato and chocolatey espresso finish, combined with the tasty vanilla ice cream.

You’ll have to try it to embrace this incredible affogato ice cream dessert.

Components of a Cake

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A cake is made by putting together many different layers.

A cake doesn’t need to have all of the layers to be considered a cake.

The cake base, syrup, and garnish are all optional components for a cake.

A cake needs at minimum the cake, filling, and coating.

Components of a Cake

Cake Base

Not all cakes have a cake base, but cakes with multiple layers do have cake bases.

Cake bases are sturdy and crispy to hold all of the layers on top of it.

It also makes the cake easier to cut having a stable base to cut through.

Components of a Cake

Cake

The cake itself is the spongy part of the cake.

The cake is made by mixing dry and liquid ingredients, and folding them together gently.

Cake layers should not be overmixed.

They should be only mixed until just combined so it can have those puffy air pockets which creates a light, bouncy cake layer.

Syrup

Syrup is infused into the spongy cake, and therefore absorbs the flavor.

This works especially well for infusing alcohol flavors as well (amaretto, bailey’s, etc.) into cake.

The alchohol is absorbed by the cake, without having to put the flavoring directly into the cake layers.

Filling

The filling of the cake adds more flavoring to the cake in between the layers.

A filling can be made of anything from custard to jam to place in between your cake layers.

  • curd
  • custard
  • mousse
  • pastry cream
  • jam
  • panna cotta
Components of a Cake

Coating

The coating of the cake is the outer layer of what encases the cake.

The coating will fully cover the cake in a layer of sweetness.

  • buttercream
  • chocolate ganache
  • mirror glaze
  • glaze

Decorations

Decorations for cakes can be made out of many different foods, like buttercream.

Buttercream has a sturdy texture and therefore works well for piping unique designs like stars, leaves, etc.

Praline Feuilletine Recipe

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Praline feuillentine is a crunchy cake base used in fancy dessert recipes.

Feuillentines are crispy wafers that give the cake base it’s crunchy texture.

Feuillentines are made by mixing together equal parts egg whites, flour, icing sugar, and butter and baking it in the oven until it’s golden brown.

The feuillentine is then broken up into small pieces that will be mixed into the cake base.

Praline paste is made by creating a caramel sauce, and then adding in roasted hazelnuts at the end of the caramel making process.

The caramel and hazelnuts are blended together until it creates a paste. The praline flavor gives the cake base a nutty and caramel flavor.

Melted chocolate brings this cake base together. You can use white chocolate, dark chocolate, or a combination if you like.

praline feuilletine recipe

Praline Feuilletine Recipe

How to make a praline feuillentine cake base recipe.
Yield: 1 12 x 16″ cake base

Materials

  • 1/4 cup egg whites
  • 1/4 cup flour
  • 1/4 cup icing sugar
  • 1/4 cup butter melted
  • 35 g water
  • 100 g sugar granulated
  • 100 g hazelnuts roasted
  • pinch salt
  • 210 g milk chocolate

Instructions

  • In a medium sized bowl, mix together icing sugar and flour until well combined.
  • Add egg whites, and mix together until it's completely mixed through.
  • Add melted butter to the bowl and mix together again until it's fully combined.
  • Line a baking sheet with parchment paper.
  • Place the mixture into the baking pan. Using a brush, spread the mixture out as thin as possible. This creates the crispy texture. If it's too thick it won't crisp up in the oven. It will be more squishy than crispy.
  • Bake for 10-15 minutes at 325 degrees F. It should golden brown when it's finished.
  • Let the feuillentine cool fully. Then break up into pieces. Set aside.
  • Roasted ~100 g of hazelnuts at 360 °F for 15 minutes. Let the nuts cool to room temperature. Remove the skins by rubbing the cooled down nuts in your hands until most of the skins have come off. Remove as much of the skins as possible off of the hazelnuts.
  • In a medium saucepan, combine water and sugar over low – medium heat. Stir until sugar dissolves and begins boiling. Stop stirring the saucepan and let it boil on its own. Turn down the heat and let it boil on low (1-2).
  • The sugar will go through transformations as it becomes caramel. The sugar will begin to form crystals and be completely dry in the saucepan.
  • The sugar crystals will begin to melt and become a golden brown color. When it's turning a bit darker of a color, it's time to take it off the heat. You don't want to burn the caramel sauce.
  • Get a baking pan ready with a silicone baking mat lining it. Once your caramel sauce is finished, remove it from heat. Mix the sauce to make the crystals melt all the way through if there's any left in the pot. Pour the hazelnuts and salt into your caramel sauce and mix until they are fully covered.
  • Pour the hazelnut and caramel sauce onto the silicone baking mat. Let it cool to room temperature, it will solidify.
  • Break the caramel into smaller pieces. Place them into a food processor. It will be LOUD. Prepare yourself! It's best to do this step with ear protection. Blend on low, then on high. Scrape the sides down and blend until it becomes a paste (a couple of minutes). Set praline paste aside.
  • Melt 210 g of milk chocolate in the microwave. Using 30 second intervals, mix thoroughly until it's fully melted.
  • Add praline paste to the chocolate and mix together.
  • Add 1 cup of the feuillentine pieces to the chocolate-praline paste and mix together.
  • Press your praline feuillentine into your cake base and let it set in the freezer for a couple of hours prior to using.

Recipes Using Hazelnut Praline Paste

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Hazelnut praline paste is a nutty-caramel paste you can use in lavish desserts.

Hazelnut praline paste can be used to create hazelnut sauce, bases for cakes, granola treats, squares, and rich hazelnut mousse.

Try using your leftover praline paste to create these tasty desserts!

Recipes Using Hazelnut Praline Paste

Hazelnut Sauce

Hazelnut sauce is made by adding hot heavy cream to praline paste.

They are mixed together until smooth, and then the sauce is cooled to room temperature.

Hazelnut sauce can be used on top of ice cream, in lattes, or in other decadent desserts.

Hazelnut Sauce Recipe using praline paste

Praline Feuilletine

Praline Feuillentine is used as a base for making intricate cakes.

Praline feuillentine is made by mixing together melted chocolate, praline paste, and paillete feuilletine.

The mixture is placed into the bottom of a baking pan, and let to set in the fridge until ready to use.

How to use a pasty mat to make fancy chocolates

Hazelnut Squares

Hazelnut squares are made by combining praline paste with tempered chocolate.

The hazelnut-chocolate mixture is poured into a pan, and then it sets over the next couple of hours.

The hazelnut squares are cut into pieces, and then you can dip them again into melted chocolate for a rich hazelnut square.

Coffee Buns

Coffee buns are made by preparing a yeast dough and letting it rise.

The buns are baked, and then iced with coffee icing.

The tops of the coffee buns have praline paste spread on top of them to give them a hint of hazelnut flavor.

Pecan Praline Cheesecake

Pecan praline cheesecake is made by grinding up vanilla wafers and pecans to create the crust of the cheesecake.

The wafers and pecans are mixed with butter and pressed into the bottom of the cheesecake pan.

The cheesecake is prepared, and then the praline paste is mixed in to make a marbled praline cheesecake.

After the cheesecake has baked and cooled, melted white chocolate is mixed with a bit more praline paste.

The cheesecakes are topped with the white chocolate praline mixture, and a candied pecan.

Hazelnut Buttercream

Hazelnut buttercream can be used to fill macarons, or on top of cupcakes for a delicious buttery – nut flavored dessert.

Hazelnut buttercream is made by heating egg whites, sugar, and salt in a double boiler.

After the eggs have thickened a bit, the mixture is beaten until glossy with a bit of vanilla extract. Butter is added in with only small pieces at a time, making the buttercream rich and creamy.

At the end, praline paste is beaten into the buttercream.

The hazelnut buttercream is a nutty, buttery icing that goes well with chocolate or vanilla cupcakes.

Chocolate Granola Praline Treats

Chocolate granola praline treats are chocolatey treats that are quite filling from the granole.

Chocolate is melted in a double boiler, and then the praline paste is mixed into the melted chocolate.

Fresh homemade granola is added to the praline-chocolate and mixed together until the granola is fully coated.

Using a melon baller, scoop the chocolate granola treats onto a piece of parchment paper.

Let the treats harden in the refrigerator for a couple of hours, and then serve!

Hazelnut Praline Mousse

Hazelnut praline mousse can be eaten on it’s own, or you can use it in a dessert like a tart filling.

Hazelnut praline mousse is made by whipping heavy cream until soft peaks form.

In another bowl, cream cheese is beaten with praline paste, brown sugar, and vanilla.

A little bit of the whipped cream is beaten into the cream cheese mixture.

Then the rest of the soft peaked whipped cream is folded into the cream cheese praline to make it into mousse.

The mousse should be chilled for 1 hour prior to serving.

13 Creme Brulee Garnish Ideas

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Garnishing creme brulee makes this dessert look irresistable with using only a few simple additions.

You can use sprinkles, fruit, chocolate shavings, caramelized sugar pieces, sugar cookies, zest, cocoa powder, and more to garnish creme brulee!

Make your creme brulee eye catching and mesmerizing using these simple garnish ideas for creme brulee.

Sugar Cookies

Sugar cookies can be made into long, narrow cookies that look beautiful as a creme brulee garnish.

You can arrange them delicately on the edge of the creme brulee ramekin in a criss cross.

Caramelized Sugar Pieces

Caramelized sugar pieces look intricate and delicate. They add such an intriging look to the creme brulee.

Caramelized sugar pieces are made by making caramel, and then using a teaspoon to gently spoon the caramel onto a silicone baking mat to create a unique design.

You can make spirals, hearts, circles, jagged, or circular sugar pieces for an incredibly fancy creme brulee garnish.

Creme Brulee Garnish

Dusted Cocoa Powder

Cocoa powder looks beautiful when it is dusted on top of creme brulee.

Cocoa powder goes best with a chocolate, hazelnut, or caramel flavored creme brulee.

You can dust cocoa powder on to of creme brulee by placing a small spoonful in a sifter.

Gently tap the sifter to add the cocoa powder on top of the creme brulee for a simple garnish.

Mint Leaves

You can arrange a mint leaf beside a couple of fresh berries for a colorful creme brulee garnish.

Chocolate Shavings

Chocolate shavings look unique as a garnish for creme brulee.

Chocolate shavings add creamy chocolate notes to rich creme brulee.

You can add chocolate shavings to just about any flavor of creme brulee.

If you’re making a fruit or citrus flavored creme brulee, add white chocolate shavings.

Chocolate shavings can be made using a potato peeler and a chocolate bar.

You need to have enough chocolate to create the scrolled look, therefore a bar of chocolate works best for this.

Hold the chocolate bar over the creme brulee and “peel” the chocolate away from you to create the scroll for the garnish.

Creme Brulee Garnish

Nuts

You can add a sprinkle of your favorite nuts on top of creme brulee for an added crunchy texture to creme brulee.

Chop up your nuts into fine pieces prior to add them to your creme brulee.

Walnuts and pecans work well as a garnish for vanilla or chocolate creme brulee.

Whipped Cream

Whipped cream is a soft, pillow-y rich flavored garnish for creme brulee.

Whipped cream is generally cold, so it has ability to melt if you add it too soon after the sugar is burnt.

Wait a few minutes for the sugar to cool down before adding the whipped cream garnish.

Candied Lemon Peel

Candied lemon peel is made by cooking lemon peels in a sugar syrup.

Candied lemon peels have a bright yellow color for a beautiful garnish for creme brulee.

Sugared Raspberries

Sugared raspberries are a sugary sweet fruit that look chef worthy as a garnish for creme brulee.

You can make them at home by simply coating raspberries with egg whites, and then rolling them in granulated sugar.

Sugared raspberries go well as a garnish for vanilla, lemon, or chocolate creme brulee.

Pomegranate Arils

Pomegranate arils have a sweet flavor, and add a pop of color to creme brulee.

Pomegranate arils go well as a garnish for lemon, vanilla, or chocolate creme brulee.

If you love pomegranate you can try making pomegranate creme brulee for a sweet treat!

Zest

You can add lime zest, lemon zest, or orange zest as a garnish for creme brulee.

You can add zest on top of a little whipped cream to let the zest stand out on the creme brulee.

Fresh Berries

A few fresh berries can be added as a garnish on top of creme brulee to add a pop of color and flavor.

If you want to be a bit more fancy, you can add a small mint leaf along with the berries for a professional looking creme brulee.

  • blackberries
  • lychees
  • raspberries
  • blueberries
  • sliced strawberries

Lavender

You can sprinkle a little bit of culinary lavender for a hint of lavender flavor on top of your creme brulee.

Lavender pieces add a beautiful purple garnish to creme brulee.

Creme Brulee Garnish

Garnish Ideas for Cupcakes

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Garnishing cupcakes takes cupcakes from homemade, right to professional with only a few simple additions.

You can use sprinkles, fruit, chocolate decorations, zest, cocoa powder, and more to garnish your cupcakes!

Make your cupcakes eye catching and mesmerizing using these simple garnish ideas for cupcakes.

Sprinkles

Sprinkles are the most popular garnish for cupcakes!

You can get beautiful white, clear, colored sprinkles that come in all shorts of shapes and sizes.

Gently sprinkle your sprinkles on the tops of your cupcakes as to not overwhelm them!

A couple of sprinkles goes a long way for a garnish!

Garnish for Cupcakes

Zest

You can add lime zest, lemon zest, or orange zest to the top of your cupcakes for a beautiful pop of color.

Make sure your zest matches the flavoring of your cupcakes, or compliments the flavor before using zest as a garnish for cupcakes.

Cocoa Powder

You can add a little dusting of cocoa powder to the top of cupcakes for an added decoration.

Only add a sparing amount, because by itself, cocoa powder is quite bitter tasting.

Only add cocoa powder to chocolate cupcakes as a garnish.

Mint Leaves

You can arrange a few mint leaves in the icing on top of your cupcake for a vibrant pop of green color.

Mint leaves go well with chocolate cupcakes as a garnish.

Chocolate scrolls

Use a potato peeler and grate the chocolate away from you to create chocolate scrolls on top of your cupcakes.

White chocolate scrolls work well with most cupcake flavors.

Fresh Fruit

Fresh fruit can be used as a cupcake garnish using a small piece of fruit or a single berry. You can place it directly on top of the icing peak, or off to the side. Push it into the icing so it stays.

  • blackberry
  • blueberry
  • raspberry
  • kiwi slice
  • slice of strawberry

Chocolate Garnish

Chocolate garnishes can be made into countless designs, using your own imagination! You can pipe chocolate hearts, words, stars, butterflies, etc.

Once you’ve piped your chocolate into your beautiful garnish, place it in the freezer to hard up.

Then gently place it into the icing on your cupcake for a stunning garnish to your cupcakes.

Writing

You can write a chocolate garnish with a saying or word using handwriting. This way, word will stay all one piece.

After you’ve completed the word, trace a line underneath the word to make the letters reinforced, or have something that will be easily stuck into your cupcake.

Chocolate Leaf

You can paint melted chocolate onto a fresh leaf from the garden using a food safe paintbrush.

Let the chocolate leaf dry fully in the freezer. Then, peel off the leaf from the chocolate and place the chocolate leaf onto your cupcake.

How to pipe a chocolate garnish for cupcakes

  1. Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/4-1/3 cup of chocolate to make your chocolate garnish.
  2. Place your piping tip into a piping bag. Put the piping bag over the edges of a tall glass.
  3. Pour the melted chocolate into the piping bag.
  4. Cut the piping bag tip and twist the end of the piping bag to get it ready for piping.
  5. Place your parchment paper or silicone mat on a baking sheet. This will make it easier to transfer it to the freezer later. Any plate would work for this as well depending on how much freezer space you have.
  6. Begin piping your chocolate garnish.
  7. Place chocolate into the freezer for 20 minutes to set them.
  8. Do not hold the chocolate garnish decoration for a very long time in your hand or it will start to melt.
  9. Place your chocolate garnish gently into your cupcake.
Garnish for Cupcakes