Cheesecake Martini Recipes

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CHEESECAKE MARTINI



Cheesecake Martini image

In the mood for dessert? This tempting martini is sure to quench any sweet tooth.

Categories     alcohol     cocktails     drinks     vodka     dessert drinks     creamy drinks     martini     strawberry     Vanilla

Yield 1

Number Of Ingredients 3

3/4 oz. Smirnoff Strawberry Flavored Vodka
3/4 oz. Smirnoff Vanilla Flavored Vodka
1 splash cranberry juice

Steps:

  • Fill shaker with ice.
  • Add Smirnoff Strawberry Flavored Vodka, Smirnoff Vanilla Flavored Vodka, and cranberry juice.
  • Shake and strain into a martini glass. Smirnoff No. 21 Vodka. Distilled From Grain. 40% Alc/Vol. © 2010 The Smirnoff Co., Norwalk, CT. PLEASE DRINK RESPONSIBLY.

CHEESECAKE MARTINI



Cheesecake Martini image

Make and share this Cheesecake Martini recipe from Food.com.

Provided by cookiedog

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 2

1 1/2 ounces vanilla vodka
1 1/2 ounces cranberry juice (I used cran-raspberry juice)

Steps:

  • Shake with ice. Strain into martini glass.
  • Garnish with lime wedge.

Nutrition Facts : Calories 120.6, Fat 0.1, Sodium 1.3, Carbohydrate 6.1, Sugar 5.3

CARAMEL CHEESECAKE MARTINI RECIPE - (4.3/5)



Caramel Cheesecake Martini Recipe - (4.3/5) image

Provided by rrxing

Number Of Ingredients 7

1 ounce vanilla vodka (I used Smirnoff)
1 ounce kissed caramel vodka (Smirnoff)
Fat Free Half & Half
1/2 graham cracker, smashed into crumbs
caramel sauce (with the ice cream toppings)
approx 1 teaspoon honey
caramel candies for garnish, optional

Steps:

  • Rub honey on the edge of a martini glass. Roll in graham cracker crumbs until coated well. Honey is the best way to get the graham crackers to stick and stay where you put them. If you're not too picky about it, just use water. In a shaker, combine both vodkas, about 3/4 cup half & half, and a handful of ice. Shake until mixed well. Using a spoon, drizzle caramel sauce on the inside of your martini glass. Immediately pour beverage into the martini glass. Add a skewer of two caramel candies for garnish if desired.

ESPRESSO MARTINI CHEESECAKE



Espresso martini cheesecake image

Make this grown-up dessert for a celebration dinner, or as an alternative to Christmas pudding. Spiked with coffee liqueur, it's sophisticated and luxurious

Provided by Esther Clark

Categories     Dessert

Time 50m

Number Of Ingredients 15

70g salted butter, plus extra for the tin
100g dark chocolate digestive biscuits
150g almond cantuccini or biscotti
150g dark chocolate, chopped
500g full-fat soft cheese
180g icing sugar
300ml double cream
30ml espresso or strong coffee
50ml coffee liqueur
1 tsp vanilla bean paste, or 1 vanilla pod, split and seeds scraped out
50ml coffee liqueur
50ml espresso or strong coffee
50g golden caster sugar
200g soured cream
30g chocolate-coated coffee beans

Steps:

  • Butter a 20 x 25 x 4.5cm loose- bottomed cake tin or a roughly 23cm loose-bottomed square cake tin and line with baking parchment. Melt the butter in a pan over a low heat, then pour into a large bowl and set aside.
  • Put the digestive biscuits and cantuccini or biscotti in a food processor and blitz to fine crumbs. Alternatively, put them in a sealed sandwich bag and bash to crumbs with a rolling pin. Tip into the bowl containing the butter and stir to combine. Transfer the buttery crumbs to the prepared tin and firmly press into the base. Chill for 30 mins, or freeze for 10 mins.
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth, then leave to cool to room temperature, about 15 mins.
  • Divide the soft cheese, icing sugar and double cream equally between two bowls. To one bowl, add the cooled melted chocolate and beat with an electric whisk until thick and creamy. To the second bowl, add the coffee, coffee liqueur and vanilla, and beat until thick and creamy, about 3-5 mins (the coffee mixture will not get quite as thick). Spoon the chocolate mixture over the biscuit base and level with a palette knife. Freeze for 30 mins, or until starting to firm up. Spoon over the coffee mixture, level the surface and return to the freezer for at least another 24 hrs. Will keep frozen, well covered, for up to two weeks.
  • On the day you want to serve the cheesecake, make the coffee syrup. Pour the coffee liqueur, coffee and sugar into a small saucepan. Bring to a simmer and cook for 5 mins, or until syrupy enough to coat the back of a spoon. Leave to cool completely.
  • Take the cheesecake out of the freezer 1 hr before serving. Once defrosted, the cheesecake will keep in the fridge for up to three days. Spread the soured cream over the top, drizzle with the coffee syrup, then scatter over the coffee beans. Cut into 12 squares and serve straightaway (after about 5 mins the syrup will crack the soured cream).

Nutrition Facts : Calories 548 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

CHERRY CHEESE CAKE MARTINI



Cherry Cheese Cake Martini image

Make and share this Cherry Cheese Cake Martini recipe from Food.com.

Provided by mary winecoff

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1/3 ounce bailey's irish cream
1/3 ounce amaretto liqueur
1/3 ounce butterscotch schnapps
cranberry juice (1 splash)

Steps:

  • Mix together with ice in martini shaker.
  • Strain into shot glass.
  • Enjoy.

Nutrition Facts :

ESPRESSO MARTINI CHEESECAKE FOR 2 RECIPE BY TASTY



Espresso Martini Cheesecake For 2 Recipe by Tasty image

Words cannot espresso how much you'll fall head over heels for these cheesecakes. Enjoy them with your valentine, galentine, or treat yourself to both because #selflove. If you're feeling fancy, we recommend topping your cheesecakes with fresh berries and chocolate-covered espresso beans.

Provided by Betsy Carter

Categories     Desserts

Time 2h10m

Yield 2 cheesecakes

Number Of Ingredients 16

nonstick cooking spray, for greasing
2 oz vanilla cookies
⅓ cup granulated sugar, divided, plus 1 teaspoon plus 2 tablespoons
1 tablespoon instant espresso, divided, plus 1 teaspoon
3 tablespoons unsalted butter, melted
8 oz cream cheese, softened
2 tablespoons heavy cream
¼ cup mascarpone
1 tablespoon all purpose flour
1 pinch kosher salt
¼ inch vanilla bean, seeds scraped
1 large egg, room temperature
1 tablespoon boiling water, plus more for baking
fresh berry, for serving
Chocolate-covered espresso bean, for garnish
2 springform pans, 4-inch

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 2 4-inch springform pan with nonstick spray. Line the bottom of the pans with parchment paper rounds and spray again. Wrap the outsides of the pans tightly with foil.
  • In the bowl of a food processor, combine the vanilla cookies, 1 teaspoon sugar, 1 teaspoon instant espresso, and the melted butter. Pulse to combine until the texture is similar to wet sand.
  • Divide the cookie crumbs between the prepared pans and use a small, flat-bottomed cup to press into an even layer against the bottoms.
  • Bake the crusts until golden brown, 3-5 minutes. Remove from the oven and let cool to room temperature.
  • In a large bowl, combine the cream cheese and ⅓ cup of sugar. Using a stiff rubber spatula or wooden spoon, mix until smooth and creamy, about 2 minutes. Add the heavy cream and stir to combine. Add the mascarpone, flour, salt, and vanilla bean seeds and continue mixing until completely smooth. Add the egg and mix until fully combined, smooth, and creamy.
  • In a medium bowl, combine the remaining 2 tablespoons granulated sugar, remaining tablespoon of instant espresso, and 1 tablespoon boiling water. Use a whisk to vigorously whip until thick and creamy, about 3 minutes.
  • Add half of the cream cheese mixture to the espresso cream and gently fold to combine.
  • Scoop some of the plain cream cheese filling over each cooled crust, followed by some of the espresso filling. Continue alternating until all of the filling is used. Use a knife or skewer to swirl the batters together.
  • Place the springform pans in a small, high-walled baking dish and pour in boiling water to reach a depth of ½ inch, taking care not to splash any water onto the cheesecakes. Carefully transfer the baking dish to the oven. Bake until the cheesecakes are almost firm, with the slightest jiggle in the centers, about 25 minutes. Turn off the oven and let the cheesecakes rest inside with the door closed for 30 minutes.
  • Remove the springform pans from the baking dish and unwrap the foil. Place the cheesecakes in the refrigerator uncovered for 1 hour.
  • Release the springform pans. Transfer the cheesecakes to plates and garnish with berries and chocolate-covered espresso beans.
  • Enjoy!

Nutrition Facts : Calories 1001 calories, Carbohydrate 54 grams, Fat 82 grams, Fiber 0 grams, Protein 14 grams, Sugar 40 grams

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