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

10/26/2026

No-Bake Chocolate Coconut Bounty Tart – Rich, Creamy & Irresistible!

This No-Bake Chocolate Coconut Tart tastes just like a Bounty candy bar! A crunchy chocolate cookie crust, thick and creamy coconut filling, and a silky dark chocolate ganache make every bite heavenly. No oven needed, and it's perfect for any occasion!

Ingredients

For the Chocolate Crust:

9 oz (250 g) chocolate cookies

½ cup (40 g) finely shredded coconut

7 tbsp (100 g) unsalted butter, melted

For the Coconut Cream:

9 oz (250 g) mascarpone cheese

1 cup (250 ml) cold sweetened whipping cream

⅓ cup (30 g) finely shredded coconut

⅓ cup (40 g) powdered sugar

For the Chocolate Ganache:

7 oz (200 g) dark chocolate, chopped

3½ tbsp (50 ml) milk

¼ cup (20 g) finely shredded coconut

How to Make It

Prepare the crust: Crush the chocolate cookies with shredded coconut in a food processor. Add melted butter and mix until the crumbs resemble wet sand.

Shape the base: Press the mixture firmly into the bottom and sides of a 9½-inch (24 cm) tart pan. Refrigerate for 20 minutes.

Make the coconut filling: Beat mascarpone with powdered sugar and shredded coconut until smooth. Whip the cold cream until thick, then gently fold it into the mascarpone mixture.

Fill the tart: Pipe or spread the coconut cream evenly over the chilled cookie crust. Smooth the surface and refrigerate for 30 minutes.

Prepare the ganache: Warm the milk and pour it over the chopped dark chocolate. Stir until melted and glossy. Add the shredded coconut and mix until smooth. If necessary, warm gently to finish melting the chocolate.

Add the chocolate layer: Let the ganache cool slightly, then pour over the chilled coconut filling. Spread evenly.

Decorate: Sprinkle extra shredded coconut around the edges for a beautiful finish.

Chill and serve: Refrigerate for at least 3–4 hours until firm. Slice and enjoy!

10/26/2026

2-Ingredient Chocolate Coconut Mousse – Rich, Creamy & No Baking!

This incredibly smooth Chocolate Coconut Mousse is made with just 2 simple ingredients! Rich chocolate flavor, a silky, melt-in-your-mouth texture, and a deliciously creamy finish. No eggs, no flour, and no oven needed!

Ingredients

2½ cups (580 g) coconut milk (at least 80% coconut content)

8 oz (230 g) chocolate chips

Optional Toppings:

Chopped hazelnuts

Shredded coconut

How to Make It

Combine: Pour the coconut milk into a small saucepan. Add the chocolate chips.

Melt: Warm gently over low heat, whisking continuously until the chocolate melts completely and the mixture becomes smooth and glossy. Do not boil.

Divide: Pour the chocolate mixture evenly into small dessert ramekins or serving cups.

Chill: Refrigerate for 3–4 hours, or until thick, creamy, and set.

Decorate: Sprinkle chopped hazelnuts over some cups and shredded coconut over the others.

10/26/2026

No-Bake Oreo Cookies & Cream Cheesecake Cups

Creamy, crunchy, and loaded with Oreo goodness! These irresistible mini cheesecake cups feature layers of crushed Oreo cookies and fluffy cookies-and-cream cheesecake filling, topped with whipped cream and a whole Oreo. Perfect for parties, holidays, and dessert tables!

Ingredients

For the Oreo Layers:

24 Oreo cookies, finely crushed

3 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened

¾ cup powdered sugar

1 tsp vanilla extract

1½ cups cold heavy whipping cream

10 Oreo cookies, finely crushed

For the Topping:

1 cup whipped cream

12–15 whole Oreo cookies

How to Make Them

Prepare the crust: Mix 24 crushed Oreos with melted butter until combined.

Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.

Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.

Add the Oreos: Fold in 10 finely crushed Oreo cookies until evenly distributed.

Assemble the cups: Spoon a layer of Oreo crumbs into each dessert cup, followed by cheesecake filling. Repeat the layers, finishing with cheesecake filling on top.

Chill: Refrigerate for at least 4 hours until firm and creamy.

Decorate: Pipe a swirl of whipped cream onto each cup and finish with a whole Oreo cookie.

10/26/2026

No-Bake Tropical Fruit Cheesecake – Creamy, Fresh & Beautiful!

This stunning no-bake cheesecake is everything you want in a dessert! A buttery graham cracker crust, rich and silky vanilla cheesecake filling, and a colorful topping of fresh mangoes, strawberries, kiwi, raspberries, blueberries, and blackberries. Perfect for birthdays, summer gatherings, or any special occasion!

Ingredients

For the Crust:

2 cups graham cracker crumbs

½ cup unsalted butter, melted

2 tbsp granulated sugar

For the Cheesecake Filling:

24 oz (680 g) cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 tbsp fresh lemon juice

1½ cups cold heavy whipping cream

½ cup sour cream

For the Fruit Topping:

1 ripe mango, sliced

5–6 fresh strawberries, halved

2 kiwis, sliced

½ cup fresh raspberries

½ cup fresh blueberries

½ cup fresh blackberries

Fresh mint leaves

½ cup whipped cream for decoration

How to Make It

Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Refrigerate for 20 minutes.

Make the filling: Beat softened cream cheese, powdered sugar, vanilla, lemon juice, and sour cream until completely smooth and creamy.

Whip the cream: In a separate bowl, beat cold heavy cream until stiff peaks form. Gently fold it into the cheesecake mixture until light and fluffy.

Assemble: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.

Chill: Cover and refrigerate for at least 6–8 hours, preferably overnight, until firm.

Decorate: Carefully remove the cheesecake from the pan. Pipe whipped cream around the edges, then beautifully arrange mango slices, strawberries, kiwi, raspberries, blueberries, and blackberries on top.

Serve: Garnish with fresh mint leaves, slice with a sharp knife, and enjoy!

Tip: Pat the fresh fruit dry before decorating to keep your cheesecake looking beautiful. Add the fruit shortly before serving for the freshest presentation!

10/26/2026

No-Bake Mini Lotus Biscoff Cheesecakes with Caramel & Fresh Berries

Creamy, rich, and absolutely irresistible! These mini Lotus Biscoff cheesecakes feature a buttery cookie crust, silky cheesecake filling, luscious cookie butter drizzle, and fluffy whipped cream topped with fresh strawberries, raspberries, and blueberries. Perfect for parties, holidays, or any special occasion!

Ingredients

For the Crust:

1½ cups crushed Lotus Biscoff cookies

5 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened

½ cup powdered sugar

½ cup Lotus Biscoff cookie butter

1 tsp vanilla extract

1 cup heavy whipping cream, cold

For the Topping:

¾ cup Lotus Biscoff cookie butter, melted

1 cup whipped cream

Fresh strawberries, raspberries, and blueberries

10–12 Lotus Biscoff cookies

How to Make Them

Prepare the crust: Mix crushed Biscoff cookies with melted butter. Press firmly into 10–12 mini cheesecake molds. Refrigerate for 15 minutes.

Make the filling: Beat cream cheese, powdered sugar, cookie butter, and vanilla until smooth and creamy.

Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold into the cheesecake mixture.

Assemble: Spoon the filling over the chilled crusts, smooth the tops, and refrigerate for at least 6 hours or overnight.

Add the topping: Carefully remove the cheesecakes from their molds. Spoon slightly cooled, melted Biscoff cookie butter over each cheesecake, allowing it to drip down the sides.

Decorate: Pipe whipped cream on top, then garnish with a Biscoff cookie, strawberry halves, raspberries, and blueberries.

10/26/2026

4 Irresistible No-Bake Mini Dessert Cups – Perfect for Parties!

Creamy, chocolatey, fruity, and delicious! These beautiful mini dessert cups come in four amazing flavors: Strawberry Cheesecake, Biscoff Cookie Butter, Lemon Coconut, and Chocolate Brownie. Easy to prepare, no baking required, and perfect for parties, holidays, and dessert tables!

Ingredients

1. Strawberry Cheesecake Cups

1 cup crushed graham crackers

2 tbsp melted butter

8 oz cream cheese, softened

¼ cup powdered sugar

½ cup whipped cream

½ cup strawberry sauce

Fresh strawberries for topping

2. Biscoff Cookie Butter Cups

1 cup crushed Biscoff cookies

½ cup melted Biscoff spread

8 oz cream cheese

½ cup whipped cream

¼ cup powdered sugar

Biscoff cookies for decoration

3. Lemon Coconut Cups

1 cup crushed vanilla cookies

8 oz cream cheese

½ cup whipped cream

¼ cup powdered sugar

⅓ cup lemon curd

½ cup shredded coconut

Coconut truffles for topping

4. Chocolate Brownie Cups

1 cup chocolate cookie crumbs

1 cup chocolate pudding

½ cup whipped cream

½ cup melted chocolate, cooled

Brownie pieces for topping

How to Make Them

Strawberry Cups: Mix graham crackers with butter and divide among cups. Beat cream cheese with sugar, fold in whipped cream, and spoon over the crumbs. Top with strawberry sauce and fresh strawberries.

Biscoff Cups: Add crushed Biscoff cookies to each cup. Mix cream cheese, powdered sugar, and melted Biscoff spread. Fold in whipped cream, layer over the crumbs, and decorate with Biscoff cookies.

Lemon Coconut Cups: Add crushed vanilla cookies to the bottom. Mix cream cheese, sugar, and whipped cream. Layer with lemon curd, finish with coconut, and top with coconut truffles.

Chocolate Brownie Cups: Add chocolate cookie crumbs. Fold cooled melted chocolate into the pudding, then gently fold in whipped cream. Spoon into cups and top with brownie pieces.

Chill: Refrigerate all dessert cups for at least 2–3 hours until firm and creamy.

10/26/2026

No-Bake Mango Cheesecake – Creamy, Fruity & Irresistible!

This gorgeous No-Bake Mango Cheesecake is a tropical dream! A buttery graham cracker crust, silky smooth cheesecake filling, and beautiful layers of juicy mango slices make every bite refreshing and delicious. No oven needed!

Ingredients

For the Crust:

2 cups (200 g) graham cracker crumbs

½ cup (113 g) unsalted butter, melted

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened

1 cup (240 ml) cold heavy whipping cream

¾ cup (90 g) powdered sugar

½ cup (120 g) mango puree

1 tsp vanilla extract

2 tsp unflavored gelatin

2 tbsp cold water

For the Mango Topping:

2–3 ripe but firm mangoes, thinly sliced

¼ cup (60 ml) mango juice

2 tbsp apricot jam

How to Make It

Prepare the crust: Combine graham cracker crumbs and melted butter. Press firmly into an 8-inch springform pan. Refrigerate for 20 minutes.

Make the filling: Beat cream cheese, powdered sugar, mango puree, and vanilla until smooth and creamy.

Prepare the gelatin: Sprinkle gelatin over cold water and let bloom for 5 minutes. Gently warm until dissolved, then cool slightly. Mix with a little cheesecake filling before incorporating into the remaining mixture.

Whip the cream: Beat cold heavy cream until stiff peaks form. Gently fold into the cheesecake mixture until fluffy.

Assemble: Pour the filling over the chilled crust and smooth the surface. Refrigerate for at least 6 hours or overnight until completely set.

Decorate: Arrange thin mango slices in overlapping circles, starting from the outside and working toward the center to create a beautiful mango rose.

10/26/2026

No-Bake Oreo Chocolate Ganache Cheesecake

Rich, creamy, and loaded with Oreo cookies! This No-Bake Oreo Cheesecake features a crunchy chocolate cookie crust, a fluffy cookies-and-cream filling, and a silky chocolate ganache topping. The perfect dessert for Oreo lovers!

Ingredients

For the Oreo Crust:

24 Oreo cookies, crushed

5 tbsp (70 g) unsalted butter, melted

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened

1 cup (240 ml) cold heavy whipping cream

¾ cup (90 g) powdered sugar

1 tsp vanilla extract

12 Oreo cookies, roughly chopped

For the Chocolate Ganache:

6 oz (170 g) semi-sweet chocolate

½ cup (120 ml) heavy cream

For Decoration:

6–8 Oreo cookies

Extra chopped Oreo pieces

How to Make It

Prepare the crust: Mix crushed Oreos with melted butter. Press firmly into the bottom of an 8-inch springform pan. Refrigerate for 20 minutes.

Make the filling: Beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy.

Whip the cream: In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.

Add the Oreos: Fold in the chopped Oreo cookies. Spread the filling evenly over the chilled crust.

Chill: Refrigerate for at least 6 hours, preferably overnight, until firm.

Prepare the ganache: Heat heavy cream until steaming, then pour over chopped chocolate. Let sit for 2 minutes and stir until smooth. Cool until slightly thickened but still pourable.

Decorate: Remove the cheesecake from the pan. Pour the cooled ganache over the top, allowing it to drip down the sides. Decorate with whole and chopped Oreo cookies.

10/25/2026

4-Ingredient No-Bake Bounty Coconut Balls

These homemade Bounty-inspired coconut balls are creamy, sweet, and packed with coconut flavor! A soft, rich coconut and mascarpone center covered in smooth milk chocolate. Just 4 ingredients, no baking required, and perfect for coconut lovers!

Ingredients

2½ cups (200 g) shredded unsweetened coconut

9 oz (250 g) mascarpone cheese

1 level tablespoon powdered sugar

7 oz (200 g) milk chocolate, melted

How to Make Them

Mix: In a large bowl, combine shredded coconut, mascarpone, and powdered sugar. Mix with your hands until a thick, sticky coconut mixture forms.

Shape: Roll the mixture into evenly sized balls and arrange them on a parchment-lined tray.

Freeze: Place the coconut balls in the freezer for 3 hours until firm.

Melt: Melt the milk chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.

Coat: Dip each frozen coconut ball into the melted chocolate, coating it completely. Let the excess chocolate drip off.

10/25/2026

No-Bake Snickers Cheesecake – Creamy, Chocolatey & Loaded with Peanuts!

This irresistible Snickers Cheesecake combines a buttery peanut cookie crust, silky white chocolate cheesecake filling, gooey caramel, crunchy roasted peanuts, and rich chocolate ganache. The perfect no-bake dessert for every Snickers lover!

Ingredients

For the Crust:

1½ cups (150 g) crushed cookies

⅓ cup (50 g) peanuts

5 tbsp (70 g) unsalted butter, melted

For the Cheesecake Filling:

10.5 oz (300 g) cream cheese, room temperature

¾ cup + 1 tbsp (200 g) thick crème fraîche

3.5 oz (100 g) white chocolate, melted

For the Caramel Layer:

⅓ cup (100 g) caramel sauce

Roasted peanuts, as desired

For the Chocolate Ganache:

2.8 oz (80 g) chocolate

⅓ cup (80 ml) heavy whipping cream

How to Make It

Prepare the crust: Crush the cookies and peanuts into fine crumbs. Mix with melted butter and press firmly into the bottom of a springform pan.

Make the filling: Beat the softened cream cheese until smooth. Add the melted white chocolate and mix until creamy.

Whip the cream: Whip the thick crème fraîche until fluffy, then gently fold it into the cream cheese mixture.

Assemble: Spread the cheesecake filling evenly over the cookie crust. Smooth the top and refrigerate overnight.

Add caramel: The next day, spread the caramel sauce over the chilled cheesecake and sprinkle generously with roasted peanuts.

Prepare the ganache: Heat the heavy cream until just boiling. Pour over the chopped chocolate, let sit briefly, then stir until smooth and glossy.

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