u/tarekdz

These Twix caramel mini cheesecakes are tiny, rich, and impossible to stop at one. With a texture in perfect single servings, they are the kind of dessert people ask you to bring again!

This no bake Oreo cheesecake pumpkin silk pie is creamy, cool, and a true showstopper. With a texture that holds its slice, it is the kind of dessert people ask you to bring again!

Recipe : https://bestalltop.com/no-bake-oreo-cheesecake-pumpkin-silk-pie-recipe/

Enjoy

This Twix cheesecake recipe with 5 pro tips for is smooth, indulgent, and worth every bite. With a texture that comes together fast, it is the kind of dessert people ask you to bring again!

Ingredients:

2 cups shortbread cookie crumbs

1/3 cup butter, melted

4 (8 oz.) packages cream cheese, softened

1 cup sugar

1 tsp vanilla

4 eggs

1 cup caramel

1 cup mini Twix’s, chopped

Chocolate syrup for drizzling

Method:

Make the crust:

Preheat oven to 325°F (165°C). Crush the shortbread in a food processor until finely ground. Mix with melted butter and press into the bottom of a greased 9-inch springform pan.

Beat the filling:

Beat cream cheese, sugar, and vanilla until smooth. Add eggs and mix again. Pour over the crust.

Bake:

Bake for 55 minutes or until the center is slightly jiggly. Cool, then refrigerate for 4 hours.

Assemble:

Spread caramel over the cheesecake. Sprinkle chopped Twix on top and drizzle with chocolate syrup. Remove from the pan, slice, and serve.

Serving Information:

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 5 hours 15 minutes (includes cooling)

Yield: 12 servings

Fall fruit salad with crisp apples, red grapes, blackberries and pecans, tossed in a fresh dressing of orange juice, orange zest, maple syrup and cinnamon. Ready in 15 minutes, keeps overnight without browning, and easy to change with pomegranate, clementines or pears.

The Full recipe : https://bestalltop.com/fall-fruit-salad/

No chicken. Chickpeas, grated zucchini and carrot, blitzed and pan-fried into nuggets.

Ingredients

15 ounces canned chickpeas, drained and rinsed

½ cup grated zucchini

½ cup grated carrot

¼ cup minced onion

½ Tablespoon Italian seasoning

1 teaspoon sea salt

1 – 2 cloves garlic to taste (or substitute ½ teaspoon garlic powder)

Black pepper to taste

¼ teaspoon paprika

2 large eggs

1 teaspoon olive or avocado oil, plus a bit more for cooking

½ cup oat flour or your favorite breadcrumbs

The printable version with exact measurements is here: https://bestalltop.com/chickpea-vegetable-nuggets/

Method

1. Alright, first things first: grab that zucchini and carrot you grated—don't skip the squeezing step! Like, really press. This part’s kind of a workout but totally worth it to avoid soggy nuggets later on. If you skip it, your nuggets might get too wet and fall apart when you cook them.

2. Toss those nicely dried zucchini and carrot right into your food processor with the chickpeas (already rinsed and drained—no one wants mushy canned water in here), minced onion, Italian seasoning, sea salt, garlic (or powder if you’re feeling lazy), black pepper, paprika, eggs, a splash of olive or avocado oil, and your oat flour or breadcrumbs. Pulse a few times—don’t go overboard blending, please. You want it wet enough to scoop but still chunky enough to hold together. The texture’s tricky but worth nailing so you get those crispy-yet-tender bites.

3. Heat your pan on medium-high and drizzle in a little oil (it never hurts to be a bit generous here, your pan’s gonna thank you). Use a heaping tablespoon or cookie scoop to dollop the mixture in. They’ll look a bit messy but that’s charm, right? Cook ’em 3 to 5 minutes on the first side—don’t poke them a million times, just chill for a bit. Then flip gently and squish a bit with your spatula to flatten. Cook another 3 to 5 minutes until you get that golden, crispy crust. You might feel like they’re fragile; just be gentle and patient, and they’ll hold together just fine.

4. Leftovers? Pop ’em in an airtight container once fully cooled and they keep nicely in the fridge for 4-5 days. Reheating in a pan or air fryer keeps ’em crispy. Oh! Also, air frying at 400°F for about 12 minutes, flipping halfway through, is a game changer if you want less oil and hassle.

Notes

- Squeeze the grated zucchini and carrot hard. Wet vegetables make nuggets that fall apart.

Total time: 10 minutes.

No eggs, no frying. Almond milk, vegan butter and an egg replacer, baked in a donut pan.

Ingredients

1 cup all-purpose flour

½ cup sugar

1 – ½ teaspoon baking powder

¼ teaspoon salt

⅛ teaspoon nutmeg (scant measure)

⅛ teaspoon cinnamon

½ cup almond milk (or milk of your choice)

½ teaspoon apple cider vinegar

½ teaspoon vanilla extract

1 egg replacer, prepared per package instructions, equivalent of 1 egg (see notes for substitutions)

¼ cup vegan butter, melted

1 tablespoon vegan butter, melted (for frosting)

1 cup icing sugar (for frosting)

1 teaspoon vanilla extract (for frosting)

2 – 3 tablespoon milk (for frosting)

Sprinkles of your choice (for decoration)

Printable card with every amount: https://bestalltop.com/vegan-baked-vanilla-donuts-recipe/

No oven, no sheet pan. The potatoes crisp in the skillet first, then the steak sears in the same pan.

Ingredients

¼ cup ghee or butter, divided

1 tablespoon olive oil

1 lb Yukon Gold potatoes, cut into ½ inch cubes

3 garlic cloves, minced

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon sea salt, plus more to taste

¼ teaspoon ground black pepper, plus more to taste

1 ¼ lb sirloin steak, cut into ½ inch cubes

Fresh parsley, chopped (for garnish)

If you want it printable, the full card is here: https://bestalltop.com/garlic-butter-steak-bites-and-potatoes/

Method

1. Heat up your trusty cast iron skillet over medium heat. Add the olive oil and 2 tablespoons of ghee, wait till the ghee gets all melty and inviting. Toss in the cubed Yukon Gold potatoes, then sprinkle over the minced garlic, thyme, oregano, salt, and pepper. Now here’s a little trick: let those potatoes hang out without poking for about 2 to 3 minutes so they can start getting that gorgeous golden crust. Resist the urge to stir! After that, you’ll wanna give them a good stir every 1 or 2 minutes to keep ’em from sticking or burning. Keep cooking them until they’re tender enough to stab with a fork and have that beautiful golden color, which usually takes 8 to 10 minutes. When they’re done, fish the potatoes out and scoop up all those yummy browned bits left behind—don’t throw those away; they're flavor gold—and set everything aside for now.

2. Turn up the heat to medium-high because now it’s steak time! Add the remaining 2 tablespoons of ghee to the skillet and let it melt into a bubbly, buttery pool. Carefully add your sirloin cubes — seasoned lightly with salt and pepper — and resist stirring for at least 2 minutes. This patience is what gives you that beautiful caramelized crust. After that, give them a good stir and keep cooking for another 1 to 2 minutes until they're all nicely browned and smelling irresistible. Don’t overcook here; you want them juicy, not tough. Pro tip — the smell alone will make you drool.

3. Once the steak is looking perfectly seared, toss those golden potatoes back into the pan. Stir everything together so that garlicky herb goodness coats the steak and potatoes evenly. Give it a taste and sprinkle on more salt and pepper if you think it needs a little extra love — because hey, seasoning is personal. Finally, throw a handful of chopped fresh parsley on top. It adds a pop of color and freshness that brightens the whole dish. Now, grab a fork, sit down, and dive in while it’s sizzling hot…

Notes

- Don't stir the steak for the first minute. That is where the crust comes from.

Total time: 30 minutes.

No oven. Melted chocolate and blended coffee beans, spread and set.

Ingredients

36 oz chocolate almond bark (milk or dark)

⅓ cup coffee beans (blended)

2 oz white chocolate almond bark (optional, for swirl)

Method

1. Line a half sheet pan (12.9 x 17.9 inches) with parchment paper.

2. Pulse the coffee beans in a food processor until they’re broken into smaller chunks, set aside. If you don’t want coffee bean bits, use ground coffee.

3. Chop the almond bark into smaller pieces for faster melting. Place it in a glass bowl and microwave on 50% power for 5 minutes, stirring halfway. Continue microwaving at 50% power in 60-second intervals until fully melted.

4. Stir the blended coffee beans into the melted chocolate.

5. Pour the mixture onto the prepared pan and spread into an even layer.

6. Let the bark set at room temperature for 2–3 hours, or refrigerate for about 1 hour to speed things up.

7. Once completely firm, break the bark into pieces by hand or cut it with a sharp knife.

Notes

- Pulse the beans, don't powder them. You want small pieces for crunch.

- For a mocha swirl, melt white chocolate and mix with a small amount of the melted chocolate for color. Drizzle and swirl over the bark before it sets.

- Store in an airtight container at room temperature.

Yield: 1. Total time: 2 hours 15 mins (includes setting time).

No ring molds. Whipped egg whites folded into the batter and cooked slowly on very low heat in a covered pan.

Ingredients

2 large eggs

2 tablespoons milk

½ teaspoon vanilla extract

1 teaspoon lemon zest (optional but so worth it)

¼ cup all-purpose flour (fluffed, spooned, and leveled yes, flour has layers of drama too)

¼ teaspoon baking powder

½ teaspoon white vinegar (or lemon juice)

2 tablespoons granulated sugar

Oil (any neutral oil works great for cooking)

Sweetened whipped cream

Assorted berries

Powdered sugar

Maple syrup

½ cup cold heavy cream

1 tablespoon granulated sugar (more or less to taste)

½ teaspoon vanilla extract

Exact measurements in the printable version: https://bestalltop.com/fluffy-japanese-souffle-pancakes

No crust, no baking. The strawberry is the cup, filled with a whipped cream cheese filling.

Ingredients

18 medium size fresh strawberries (about 1 pint )

⅓ cup cold heavy cream

½ teaspoon pure vanilla extract

4 ounces cream cheese, softened

¼ cup sour cream, room temperature

½ cup powdered sugar, sifted

1 ½ to 2 tablespoons finely crushed graham cracker crumbs, garnish

Method

1. Line a baking sheet with parchment paper.

2. Wash, dry and cap the strawberries.

3. Slice the strawberries in half horizontally.

4. Carefully scoop the very center of the strawberry out.

5. Flip the strawberry over and carefully slice a thin bit off the bottom to keep the strawberry level.

6. Add the cold heavy cream and vanilla extract to a medium size mixing bowl, and use a handheld mixer on high speed to whip the heavy cream to stiff peaks.

7. Cover tightly with plastic wrap and chill while you prepare the cream cheese mixture.

8. Add the softened cream cheese and sour cream to a medium size mixing bowl. Use a handheld mixer on medium speed to beat the cream cheese and sour cream until well combined.

9. Lower the mixer speed to low and add the powdered sugar. Increase the speed to medium and beat just until the powdered sugar is well incorporated and there are no visible lumps.

10. Remove the whipped cream from the refrigerator and gently fold the whipped cream into the cream cheese mixture.

11. Fill either a piping bag fitted with a star or open star decorating tip, or a quart size ziplock bag with a small corner snipped off. Pipe the cream cheese filling into the hollowed center of the strawberry.

12. Sprinkle a small amount of the finely crushed graham cracker crumbs over the cream cheese filling. Keep refrigerated until ready to serve.

Notes

- Slice a thin sliver off the bottom of each strawberry so it stands up.

- Use fresh strawberries for best results.

- Chill the whipped cream before folding into the cream cheese mixture.

- Store leftovers in the refrigerator.

Yield: 18. Total time: 20 minutes.

No meat. Crispy spiced potatoes in a warm tortilla, with lettuce, tomato and cheese.

Ingredients

2 Pounds Potatoes

1/4 Cup Olive Oil

1 Tsp Smoked Paprika

1 Tsp Onion Powder

1 Tsp Garlic Powder

1/2 Tsp Salt

1/2 Tsp Pepper

1/4 Tsp Cayenne

Shredded Lettuce

Chopped Tomatoes

Shredded Vegan Cheese

Salsa or Sauce of Choice

Tortillas

Printable version with the exact measurements: https://bestalltop.com/spicy-potato-soft-taco/

No dates. Prunes, blitzed straight into the batter in a food processor, give the same dark sticky crumb.

Ingredients

3 tablespoons cold unsalted butter, cut into cubes

1 teaspoon baking soda

1/4 teaspoon fine sea salt

1/3 cup plus 1 teaspoon granulated sugar (or Turbinado sugar)

1/3 cup plus 1 teaspoon dark brown sugar

2 large eggs

1 teaspoon vanilla

3/4 cup plus 2 tablespoons flour, spooned and leveled

1 cup prunes, pitted and chopped

1/2 cup hot water

Printable recipe card, measurements included: https://bestalltop.com/sticky-toffee-pudding-recipe/

No oven. Apples, maple syrup, coconut oil and cinnamon, into the air fryer.

Ingredients

2 red apples (Pink Lady, Honeycrisp, or Gala)
2 tablespoons real maple syrup (because fake syrup just ain’t the same)
1 tablespoon melted refined coconut oil
1 teaspoon cinnamon

Method

1. Fire up your air fryer to a cozy 380°F.
2. Grab a medium bowl and toss those peeled, cored, and chopped apple cubes with 1 tablespoon of maple syrup, the melted coconut oil, and cinnamon. You want every little piece to have a cozy, sticky, cinnamon hug. Stir it up well — you might notice some cubes clump together, that’s part of the fun, don’t sweat it.
3. Now comes the slightly nerve-wracking part—lay your apples in a single layer but don’t panic if they’re not perfectly spread out. Too crowded and things steam instead of crisp, so spread them out as best you can. Pop the basket in and let ’em air fry for about 10 minutes. Halfway through (around the 5-7 minute mark), give the basket a good shake to flip those golden nuggets. Peek inside to check if they're turning that lovely golden hue; if they need a couple more minutes, go for it, but watch ’em so they don’t turn mushy.
4. Once they’re tender but still have a slight crisp on the edges, scoop them out into a bowl. Here’s where you pour the remaining tablespoon of maple syrup over the warm cubes and give it a little toss. This extra drizzle adds a sweet finish that’ll have you thinking you should have doubled the recipe. Serve ’em solo, pile ’em on vanilla ice cream or spoon ’em over your morning oatmeal. Just a heads up—these apples don’t wait around long before they lose their magic, so grab your fork quickly.

Notes

- Single layer only. Piled apples steam and go soft instead of browning.

No grill. One hot pan for the shrimp, the same pan for the peppers and onions, done in about 17 minutes.

Ingredients

1 lb shrimp, deveined and tails off (fresh or thawed frozen

1 tablespoon lime juice (because that zing makes all the difference)

1 tablespoon olive oil (plus a little extra for the veggies)

2 medium bell peppers, sliced

1 medium onion, sliced (go ahead and cry a little

1 teaspoon chili powder

1 teaspoon cumin (this cozy earthy stuff!)

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon paprika (smoky and subtle)

½ teaspoon dried oregano

½ teaspoon salt (or as you like)

Guacamole or sliced avocado

Tortillas or lettuce leaves for a lighter wrap

Sour cream or salsa

Printable card with every amount: https://bestalltop.com/shrimp-fajitas/

One skillet, no oven, and the asparagus cooks in the same pan the chicken just came out of.

Ingredients

2 large chicken breasts boneless, skinless

1 teaspoon sea salt

½ teaspoon ground black pepper

1 tablespoon extra virgin olive oil

2 tablespoons butter divided

8 oz asparagus

2 garlic cloves minced

1 tablespoon fresh parsley

1 lemon juiced

1 lemon sliced with seeds removed

Method

1. Start by slicing each chicken breast in half lengthwise. Sprinkle both sides with sea salt and black pepper. Don’t skip seasoning here—flavor is everything! Set the seasoned chicken aside for a moment.

2. Heat your nonstick skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Once that butter melts and starts to shimmer (easy does it, don’t let it burn!), place your chicken filets in the pan. Sear for about 2 minutes per side until you get that gorgeous golden-brown color. If you rush or do the heat too high, you might get burnt spots—been there! Remove the chicken and set it on a plate.

3. Without washing the pan (the goodness is already there), add the remaining 1 tablespoon butter and let it melt completely. Add the asparagus, with the woody ends trimmed off. Sauté for around 5 minutes. Keep an eye so it turns tender but still with a little crunch—overcooked asparagus is just sad.

4. Stir in the minced garlic and cook for only 1 minute. Garlic can turn bitter fast if you leave it longer, so keep it moving in the pan. Toss the asparagus gently until everything looks coated and fragrant. Your kitchen should already smell amazing here.

5. Now stir in the fresh parsley and squeeze in that bright lemon juice. Return your chicken filets to the pan. Let everything mingle and warm together for another minute or so.

6. Plate up the chicken and asparagus, then throw on some extra parsley and those pretty lemon slices for color. The lemon slices make it look all fancy, but honestly, they also save any “oops” moments in flavor because you can squeeze more lemon on if needed at the table.

Notes

- Don't wash the pan between the chicken and the asparagus. The browned bits are the sauce.

- Food safety: cook poultry until a thermometer reads an internal temperature of 165°F (74°C) at the thickest part, away from bone (USDA).

Total time: 7 minutes.

No bread, no toasting. The zucchini halves bake first, then get filled with a yogurt tuna salad and melted cheddar.

Ingredients

1 Large Zucchini halved lengthwise

Kosher salt and pepper, to taste

5 ounces Can Tuna drained

1 Stalk Celery finely chopped

½ small Red Onion diced

¼ Cup Plain Greek Yogurt

2 tablespoons Chopped Dill

1 teaspoon Dijon Mustard

1 tablespoon Fresh Lemon Juice

1 Jalapeno thinly sliced or chopped

¼ Cup Shredded Cheddar Cheese

Corn

Chopped Tomatoes

Red chili peppers

Green Onions

Printable recipe card, measurements included: https://bestalltop.com/tuna-melt-zucchini-boats/

Pot roast with no onion soup packet, two real onions instead

No onion soup packet. Two real yellow onions, beef broth and Worcestershire, and that is the whole gravy.

Ingredients

3 to 4 lbs beef chuck roast

2 large yellow onions, sliced

3 cloves garlic, minced

2 cups beef broth

2 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

2 tbsp vegetable oil

Method

1. Heat the oil in a large skillet over medium high. Sear the roast 3 to 4 minutes a side,

   until browned, and move it to the slow cooker.

2. In the same skillet, cook the sliced onions and garlic 2 to 3 minutes until fragrant, then

   deglaze with the beef broth and scrape up everything stuck to the pan.

3. Pour the onions, garlic and broth over the roast. Add the Worcestershire, thyme, salt

   and pepper.

4. Cover and cook on low 6 to 8 hours, until the meat gives way to a fork.

5. Shred or slice, and serve with mashed potatoes or roasted vegetables.

Full recipe with the exact measurements 👇

https://bestalltop.com/slow-cooker-onion-pot-roast/

Notes

- The packet is mostly salt, dried onion and starch. Two fresh onions cooked down give you the

sweetness the packet only imitates, and you control the salt yourself.

- Do not skip the deglaze. The browned bits in the skillet are the difference between broth

and gravy.

- Chuck, not a lean cut. The fat is what makes it shred.

- No thickener here. If you want it thicker, reduce the liquid after, do not add flour to the pot.

Serves 12. About 202 calories a serving. Six to eight hours.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.