Shivesh Bhatia Shares Easy Dessert Recipes Every Home Baker Must Try

Deserts are easily one of the best things to cheer someone up, celebrate an event, or even cry over a break-up. Whether you have a sweet tooth or not, a little treat after a meal or to munch on after a trip to the refrigerator is pretty common. But when it comes to desserts that look just like they came straight from a bakery, that's what melts hearts.

One such baker who makes aesthetic-looking desserts with an unmatched taste, that too with an easy-to-follow recipe, is Shivesh Bhatia. On behalf of American Pistachio Growers, here are some beginner-friendly recipes by Shivesh Bhatia that every home baker must try. No matter if you’re a beginner or know your way around baking, try these recipes and please your sweet tooth.

Chocolate Pistachio Cookies

Ingredients:

• 1/2 cup (112g) butter, melted
• 1/4 cup brown sugar
• 1/4 cup castor sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tbsp cornflour
• 1/2 tsp baking soda
• 1/3 cup chocolate chunks
• 1/2 cup pistachio, chopped
• Pistachio paste
• 1 cup pistachios
• 1/2 cup white chocolate
• 1/4 cup condensed milk

Instructions:

1. In a bowl, add melted butter, brown sugar and caster sugar. Whisk everything until well combined.
2. Add milk and vanilla extract to it and mix again.
3. Now, add the dry ingredients, flour, cornflour, and baking soda and combine them to form a dough.
4. Fold in the chopped dark chocolate and pistachios into the dough.
5. For the pistachio paste, add pistachios, white chocolate, and condensed milk to a blender jar. Blend everything together until you achieve a smooth pistachio paste. Measure 1 tbsp and freeze them for about 10-15 minutes or until set.
6. ⁠Scoop out even-sized portions of cookie dough and place a pistachio paste ball inside the cookie dough.
7. ⁠Add more dark chocolate chips and pistachios on top. Refrigerate the cookies for at least 10-12 minutes.
8. Bake them at 180°C  for 12-15 minutes or until the edges are brown.

No-Bake Chocolate Pecan Cheesecake

Ingredients:

For The Base

• 20 chocolate biscuits (with the cream)
• ¼ cup pecans
• ¼ cup butter, melted

For The Filling

• ¾ cup cream cheese, softened
• ¾ cup dark chocolate, melted
• 3 tbsp icing sugar
• 1 cup whipped cream

For The Garnish

• 30-35 pecans
• ¼ cup melted dark chocolate

Instructions:

1. For the base, blend the chocolate biscuits with the cream filling, pecans and melted butter till the dough comes together and resembles wet sand.
2. Press it down in a 6-inch springform pan and let the base set in the fridge for 10-15 minutes.
3. For the filling, add the softened cream cheese, melted dark chocolate, icing sugar and whipped cream in a bowl. 
4. With an electric beater, beat the mixture till everything is well combined.
5. Pour the filling on the chocolate base and let it set in the fridge for 4-5 hours or until the cheesecake is set.
6. Demould the cheesecake and arrange pecans on top in a single layer. Pour over the melted chocolate.