The future is… tomorrow?

Sitting at work on my break and I feel like I need to write down my goals for the future.

I have been asking myself for a while wether I want to continue baking, or baking AND filming, or just making videos without baking, or just focus on work and exercise.

My trouble is that I like to do EVERYTHING. I’m a finger in many pies kind of person. But then sometimes I end up with 20 pies being fingered and can’t pick up the cup of tea I made for myself.

Sometimes I feel like Tina holding a secret. Uuhhhh

Sometimes I feel like Tina holding a secret. Uuhhhh

My baking business is still in hiatus- every time I try to get it off the ground I freeze in fear and my brain shuts down and then I just. Don’t.

I want to sell some merchandise, just to help fund the ingredients for the videos- and try to make a more structured video, with a back catalogue that allows me to take my time with each video instead of throwing them up frantically because it’s a Sunday and I haven’t posted.

Which brings me to YouTube, I haven’t made a video for that in 6 months. I thought the break would give me time to make said back catalogue- but it didn’t. Somehow my TiKTok profile became popular and this has meant I have essentially moved platforms for my content.

The wonderful @stressinabox from TikTok and I

The wonderful @stressinabox from TikTok and I

I also have a 9 episode WebSeries that I have written… but need to film and edit. So that’s also a thing.

Still marathon training, and also working, and then heading back to the UK for 6 days in the beginning of August for a family reunion.

Things are good. I just need to take a breath, but also not miss out on my potential future goals. It’s a good problem to have, and I’m happy to have it.

Colin x

Time to bake, but WHEN?! And HOW!!??

Time to bake, but WHEN?! And HOW!!??

Do you want a vegan cheesecake

Maybe make 12 mini ones?

Sainsbury's supermarket in the UK has launched its Vegan Cheese range*. As soon as I found out they did soft cheese, my brain was whirring with exciting Cheesecake ideas. Then it hit me, why not re-bake my Oreo Cheesecake with vegan cheese? With a little tinkering of the recipe, I was ready. But it had to be musical, and since my original Oreo Cheesecake was based on Let it Go from Frozen, I decided to revisit the movie for inspiration. 

*You can use any vegan soft cheese for this recipe.


(1/2 this recipe if you are making 12x mini cheesecakes)


700g Oreos* (biscuit only, keep the filling) (300g for the mini cheesecakes)

100g Vegan butter

100g Vegetable shortening

Cheesecake (1/2 this recipe

800g Vegan Soft Cheese (Sainsbury's Deliciously Free From is what I used)

200g Caster Sugar

4 tbsp Plain Flour

1 tbsp cider vinegar

2 tsp vanilla extract

7g/I sachet- Veggie Jelly Powder/Agar powder (use same amount for mini cheesecakes)


Oreo Filling (left over from making your base)

30-50g coconut oil 

Extra Oreos


*Before we begin, there is a chance that Oreos are not vegan as they could be cross contaminated in the factory. If you are concerned, use another biscuit, like a bourbon biscuit, using the filling as the topping in the same way. 

Also- If you are making the mini cheesecakes, follow the recipe- but split your mixture and base across 12x medium cupcake cases. You will still need to blind bake your 'bases'- but you only need 5 minutes in the oven. 

Let's start. Turn your oven on to 190ºC and prepare your Oreos. Scoop out the filling and keep to one side. Blitz the biscuits in a food processor till they become crumbs. Add in your butter and shortening and mash with your hands until combined. Mould this into a 23cm cake tin, making sure you go up the sides slightly. Bake in the oven for 10-15 minutes. The Oreo base will sink down towards the middle, so you can keep the shape with baking beans and greaseproof, or re-mould it after. Leave to cool 

In a bowl, mix together your vegan cheese, sugar, flour, vinegar and Vanilla. Take your packet of agar powder (7g) and add 100ml of water/vegan cream. Pour into your mix. Crush in a couple of Oreos too. Pour the mixture into your cooled Oreo base, letting it fill up and over the sides. Be sure to smooth it out. Bake in the oven at 190ºC for 30 minutes. (10-15 for mini cheesecakes) Put tinfoil on if you wish to prevent a brown top, but it doesn't matter much as you will be making a topping anyway. Once it is ready, there will be a slight wobble in the middle. 

Leave to cool completely, then place in the oven for an hour or two. This will solidify the agar. While this is in the fridge, make your topping by melting the Oreo filling with the coconut oil. Use 30g first, if it isn't runny, then add a bit more. It should be like a thick cream. 

Once the cheesecake has solidified completely, pour your topping on. Smooth right to the edge and then decorate with some extra Oreos however you wish! 


I will definitely be using Sainsburys Vegan Cheese every time I make a cheesecake now, as it is just as delicious. Though pricey at £1.75 each, but worth it. 

See you soon